Doctor Cocktail

Produced at the traditional sugarcane farms and distilleries of Jamaica, these molasses-based rums are beloved for their funky notes of tropical fruit. These can be bottled as a blend of pot and column-still rums (e.g., Appleton Signature) or as 100% pot still (e.g., Smith & Cross). Many recipes specifically call for Smith & Cross, which is elevated in both ABV and funky flavors. These rums are usually aged between 5 and 12 years, often in the tropical climate of Jamaica.

An arrack based sweetened liqueur produced in Sweden and Finland. You can make it yourself, here is a recipe from Serious Eats: Cut 1 lemon into thin slices, remove the seeds. Place slices in a sealable glass jar with 1 clove and 1 crushed cardamom pod. Add 1 cup of cachaça, seal and shake, then let sit for 1 day. Steep a tea bag in 1/2 cup hot water for 5-7 minutes. Remove the bag, then add 2/3 cup sugar, mix until it dissolves. Strain the cachaça mixture through a cheese cloth, add the syrup, then let rest overnight. Enjoy!

The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.

Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).