D.W.B.

Unaged rum made from fresh cane juice (rather than cane syrup or molasses). Rhum agricole originates in the French Caribbean and has grassy and vegetal flavors that are key to such drinks as the Ti' Punch and the Port Au Prince. Classic-era recipes calling for Martinique rum are actually closer to today's Demerara (Guyanese) or Jamaican pot-still styles.

A rum-like distilled beverage made in Java from sugar cane molasses and local red rice. Named for the 17th century Dutch-colonized capital

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.

A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.

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).