Kingston

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.

Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.

One of the best selling Italian amari, made using 40 herbs including vanilla and orange peel; 23% ABV.

A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.

An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.