The apothecary
Jars, bottles and botanicals
Every ingredient on the shelf, labelled with what it tastes like, where it comes from, how it is made and which pours ask for it.
Spirit
Absinthe
A high strength anise spirit distilled with grand wormwood, green anise and fennel, usually 45 to 75% ABV, that clouds (louches) when water is added. Banned across much of the West in the 1910s on a thujone scare that later research dismantled, it returned in the 1990s and 2000s. In cocktails it is a rinse or a dash.
green anise · fennel · wormwood bitterness · mint and hyssop
Aged rum
Rum that has rested in oak, usually ex-bourbon casks, long enough to take on color, vanilla and dried fruit. Age statements and cask types vary by island and law, so the label matters more than the shade. It brings depth to stirred drinks and a rounder base to tropical ones.
vanilla · toffee · dried banana · baking spice
Aguardente de cana
Madeira's sugarcane spirit, distilled from fermented fresh cane juice and bottled around 37.5 to 40% ABV. Grassy and clean when white, it is the backbone of poncha, the island's beaten drink of cane spirit, honey and lemon. Certified bottlings carry the Rum da Madeira geographical indication.
fresh cut sugarcane · green grass · light pepper · sweet hay
Blanco tequila
Unaged tequila distilled from cooked blue agave in Mexico's protected zone, bottled clear within 59 days of distillation. Look for '100% de agave' on the label; plain 'tequila' may contain up to 49% other sugars. Its pepper, citrus and cooked agave character makes it the standard base for a Margarita.
cooked agave · white pepper · lime zest · green herbs
Bourbon
America's corn whiskey: a mash of at least 51% corn, distilled to no more than 160 proof and aged in charred new oak barrels, with no minimum age unless labeled 'straight' (two years). Sweet, round and vanilla led, it anchors the Old Fashioned, the Whiskey Sour and a rounder Manhattan.
vanilla · caramel · charred oak · corn sweetness
Brandy
A spirit distilled from fermented fruit, most often grape wine, and usually aged in oak. The word covers cognac, armagnac, Spanish and American grape brandies as well as apple and pear eaux-de-vie. In a cocktail it gives grape fruit, dried fruit and gentle oak where whiskey would give grain.
dried grape · stewed apricot · soft oak · honey
Cachaça
Brazil's sugarcane spirit, distilled from fermented fresh cane juice rather than molasses, bottled between 38 and 48% ABV under Brazilian law. Unaged it is grassy and bright; aged in native woods it turns rounder and spiced. The Caipirinha exists because of it.
fresh cane · cut grass · green banana · white pepper
Cognac
Grape brandy from the delimited Cognac region of western France, distilled twice in copper pot stills and aged in French oak for at least two years. VS, VSOP and XO mark the youngest spirit in the blend. It is the original base of the Sidecar and the Sazerac.
dried apricot · orange peel · vanilla · toasted oak
Dark rum
A loosely defined term for deep colored rum, whether the color comes from long aging, caramel, or both. Blackstrap and navy styles are heavy with molasses and burnt sugar; Jamaican dark rums add estery funk. Used as a float, a flavoring, or a bold base in tropical drinks.
molasses · burnt sugar · licorice · dried fruit
Irish whiskey
Whiskey distilled and matured on the island of Ireland for at least three years in wooden casks, usually triple distilled in copper pot stills for a light, clean spirit. Single pot still whiskey, made with a share of unmalted barley, is the style unique to Ireland. The base of Irish Coffee.
green apple · honey · cereal · vanilla
Japanese whisky
Whisky in the Scotch mold made in Japan, prized for balance and a clean, layered style. Since 2021 the industry's voluntary standard defines 'Japanese whisky' as malt based, fermented, distilled, aged and bottled in Japan. In a highball with soda it is at its most Japanese.
orchard fruit · honey · light smoke · mizunara oak sandalwood
London dry gin
The driest, most juniper forward style of gin, defined by method rather than place: neutral spirit redistilled with natural botanicals, nothing added afterward except water and a trace of sugar, no coloring. The default gin for a Martini, a Negroni and most classic sours.
juniper · coriander seed · citrus peel · angelica root earth
Mezcal
Agave spirit from eleven Mexican states, led by Oaxaca, made from any of dozens of agave species, most often espadín. Pit roasting the hearts over wood gives the smoke; wild fermentation and small copper or clay stills give the rest. It replaces tequila when a cocktail wants smoke and earth.
wood smoke · roasted agave · wet earth · green pepper
Old Tom gin
The lightly sweetened gin of 18th and 19th century Britain, softer and rounder than London dry. It bridges genever and modern gin and is the historically correct choice for a Tom Collins or a Martinez. Revived in recent years after nearly vanishing.
juniper · soft citrus · licorice · light sugar
Pisco
A clear grape brandy from Peru and Chile, each with its own rules. Peruvian pisco is distilled once to bottling strength from eight permitted grapes and rested without wood; Chilean pisco may be distilled again, diluted and aged in oak. Floral, grapey and bright, it makes the Pisco Sour.
fresh grape · white flowers · pear · citrus zest
Reposado tequila
Tequila rested in oak for at least two months and less than a year, taking on a pale gold tint, vanilla and a softer edge while keeping cooked agave at the center. It suits a Margarita that wants more roundness and stirred drinks that would overwhelm a blanco.
cooked agave · vanilla · light caramel · pepper
Rye whiskey
American whiskey from a mash of at least 51% rye, aged in charred new oak. Spicier and drier than bourbon, with pepper, mint and dark bread, it is the historic base of the Manhattan, the Sazerac and the Old Fashioned.
black pepper · rye bread · mint · clove
Scotch whisky
Whisky distilled and matured in Scotland for at least three years in oak, from malted barley alone (single malt) or with other grains (blends). Styles run from honeyed Speyside to peat smoked Islay. Blended Scotch suits highballs and sours; peated malt adds smoke in small doses.
malt · heather honey · orchard fruit · sherry cask dried fruit
Soju
Korea's clear spirit, by volume one of the most consumed in the world. Most bottles are 'diluted' soju: column distilled neutral spirit cut to around 16 to 20% ABV and lightly sweetened. Traditional soju is pot distilled from rice and stronger. The base of somaek, soju dropped into beer.
clean neutral spirit · faint sweetness · rice · light pear
Vodka
A neutral spirit distilled to at least 95% ABV, filtered and cut to bottling strength, with no wood and only trace additions allowed. Its job in a cocktail is texture and strength without flavor, which lets citrus, coffee or vermouth lead. Grain, potato and grape bases differ in weight more than taste.
neutral · faint grain or potato sweetness · clean mineral · soft pepper
White rum
Clear rum, unaged or briefly aged then charcoal filtered to strip color. Light Spanish style white rums are clean and dry; cane juice and Jamaican styles carry grass and funk. It is the base of the Daiquiri, the Mojito and the Piña Colada.
light molasses · fresh cane · coconut · citrus
Syrup
Agave nectar
A liquid sweetener made by pressing and heating the juice of agave hearts until their fructans break down into simple sugars, then concentrating it. Light or amber, mostly fructose and sweeter than sugar, it dissolves instantly in cold drinks and is the sweetener in a Tommy's Margarita.
clean sweetness · light caramel · faint cooked agave · neutral
Cinnamon syrup
A house syrup of sugar, water and cinnamon bark, steeped until the spice is forward but not medicinal. It is the warm spice in tiki classics and autumn whiskey drinks. Cassia gives the familiar sweet heat; Ceylon cinnamon is softer and more floral.
warm cinnamon · sweet heat · clove · brown sugar
Fig syrup
A house syrup simmered from fresh or dried figs, sugar and water, deep purple to amber with jammy fruit, honey and a seedy texture before straining. It flatters brandy, bourbon, rye and dark rum and gives a Sour or an Old Fashioned a late summer orchard note.
ripe fig · honey · jam · raisin
Ginger syrup
A house syrup of fresh ginger juice or grated ginger, sugar and water, bright, hot and lemony. It is the spice in a Penicillin, the backbone of a home made ginger beer, and a sharper substitute for ginger liqueur. Fresh ginger loses its heat within days of juicing, so make it in small batches.
fresh ginger heat · lemon · pepper · sweet
Grenadine
A pomegranate syrup, deep red and tart sweet, named from the French word for the fruit. Real grenadine is pomegranate juice and sugar, nothing like the dyed corn syrup sold under the name. It colors and sweetens the Singapore Sling, the Jack Rose and the Tequila Sunrise.
pomegranate · tart red fruit · cranberry · honey
Honey
Raw or pasteurized bee honey, used straight in poncha and toddies or thinned into honey syrup for cold drinks. Varietals matter: orange blossom and acacia are light, wildflower rounder, buckwheat and chestnut dark. Never give honey, in any form, to a child under one year.
floral · beeswax · caramel · orange blossom
Honey syrup
Honey thinned with warm water so it pours and mixes cold, usually 3 parts honey to 1 part water for a rich syrup or 1:1 for a lighter one. It brings floral depth that sugar cannot to a Bee's Knees, a Gold Rush or a Penicillin. Honey must never be served to infants under one year.
wildflower honey · floral · beeswax · orange blossom
Orgeat
An almond syrup scented with orange flower water, rich and milky with marzipan sweetness. It is the signature of the Mai Tai and the Japanese Cocktail and the softening agent in many tiki drinks. Made from almonds, it carries a tree nut allergen; seed based versions exist for nut free bars.
marzipan · toasted almond · orange blossom · sweet cream
Rich demerara syrup
A 2:1 syrup of demerara (raw cane) sugar and water, amber and faintly molasses toned. Because it is twice as concentrated as simple syrup, it sweetens with less dilution and keeps longer. It is the sweetener an Old Fashioned, a Sazerac or a rum drink wants when white sugar feels thin.
caramel · light molasses · toffee · brown butter
Simple syrup
Equal parts sugar and water (1:1) dissolved into a clear, neutral syrup, the sweetener in a Daiquiri, a Mojito, a Whiskey Sour and most shaken drinks. It measures precisely, mixes cold and adds no flavor of its own. Make it fresh every two weeks and keep it refrigerated.
clean sweetness · neutral · no aroma · light body
Sugar cube
A pressed cube of granulated sugar, about 4 g, muddled with bitters in an Old Fashioned or a Sazerac and soaked for a Champagne Cocktail. It dissolves slowly, which is the point: the muddling and the grit are part of the ritual. Demerara cubes add a little molasses.
clean sweetness · neutral · light caramel in demerara cubes · slow dissolving grit
Liqueur
Amaro
The Italian family of bittersweet herbal liqueurs, from gentle orange and caramel styles to fierce fernets, made by steeping roots, barks, herbs and citrus in spirit, then sweetening and resting. Traditionally sipped after dinner; in the bar a half ounce adds backbone and bitterness to stirred drinks.
gentian bitterness · bitter orange · caramel · dried herbs
Aperol
A bright orange Italian aperitivo liqueur at 11% ABV, built on bitter orange, rhubarb, gentian and cinchona with a light, sweet bitterness. Created in Padua in 1919, it became a global habit through the Aperol Spritz with prosecco and soda. Low in alcohol and easy, it also lifts citrus forward sours.
bitter orange · rhubarb · gentian · sweet orange
Bénédictine
A honeyed French herbal liqueur from Fécamp, Normandy, at 40% ABV, built on 27 plants and spices, with saffron giving the amber color and the honeyed spice in the foreground. The initials D.O.M. stand for Deo Optimo Maximo. A quarter ounce adds warmth and depth to the Singapore Sling and the Vieux Carré.
honey · saffron · angelica · clove
Campari
The scarlet Italian bitter aperitivo, 24% ABV in the US (strength varies by market), made since 1860 from a secret infusion of herbs, barks and fruit. Assertively bitter with orange and cherry behind it, it is the third of a Negroni and the bitter half of a Boulevardier and an Americano.
bitter orange · gentian · cherry · rhubarb
Cherry Heering
The Danish cherry liqueur made in Copenhagen since 1818, 24% ABV, from Stevns cherries, sugar and spices aged in cask. Deep, jammy and lightly spiced rather than sweet candy, it is the cherry in the Singapore Sling and the Blood and Sand. Generic 'cherry brandy' is usually this style.
black cherry · almond · clove · dark sugar
Coffee liqueur
A sweet liqueur of coffee, sugar and spirit, usually 20 to 30% ABV. Mexican Kahlúa (rum based, 20% in the US) set the sweet template; newer bottlings such as Mr Black run drier and more bitter. It carries the Espresso Martini and the White Russian and adds depth to stirred drinks.
roasted coffee · vanilla · caramel · dark chocolate
Cointreau
The benchmark triple sec: a clear 40% ABV orange liqueur from Angers, France, distilled from sweet and bitter orange peels since 1875. Drier and stronger than most curaçaos, it supplies the orange and part of the sweetness in a Margarita, a Sidecar, a White Lady and a Cosmopolitan.
sweet orange · bitter orange peel · clean spirit heat · light sugar
Maraschino liqueur
A clear, dry Dalmatian cherry liqueur distilled from marasca cherries steeped with their leaves and branches, then sweetened and rested; Luxardo's is 32% ABV in its straw wrapped bottle. Not the red cocktail cherry syrup. Funky, floral and faintly almond, it brightens a Hemingway Daiquiri, an Aviation and a Last Word.
marasca cherry · bitter almond · funky floral · honey
Pear liqueur
A French style fruit liqueur of Williams (Bartlett) pears, made by macerating and often also distilling the fruit in spirit, then sweetening, typically 25 to 30% ABV. Ripe, juicy and floral, it pairs with gin, brandy and sparkling wine and reads as autumn in a glass.
ripe Williams pear · white flowers · honey · soft spice
Bitters
Angostura aromatic bitters
The world's standard aromatic bitters: a 44.7% ABV concentrate of gentian, spices and botanicals made in Trinidad since 1875 to a recipe from 1824. A dash or two binds sweet and spirit in an Old Fashioned or a Manhattan and seasons a Pisco Sour's foam. It contains no angostura bark.
clove · cinnamon · gentian bitterness · dried cherry
Orange bitters
Bitters built on bitter orange peel with cardamom and other spices in high proof spirit. A dash sharpens a Martini, an Old Fashioned or a Manhattan and brightens anything with gin or whiskey. Regans' No. 6 and Fee Brothers are the modern standards, often used together.
bitter orange peel · cardamom · caraway · coriander
Peychaud's bitters
The red, anise and cherry scented bitters of New Orleans, 35% ABV, lighter and sweeter than Angostura with a gentian edge. Created by apothecary Antoine Amédée Peychaud in the 1830s and now made by the Sazerac Company, it is the bitters that define a Sazerac.
anise · cherry · gentian · orange zest
Juice
Apple juice
Pressed apple juice, ideally cloudy and unfiltered, with real acidity and tannin from a mix of eating and bittersweet apples. Fresh pressed juice browns quickly, so press to order or buy a cold pressed cloudy juice. It brings orchard fruit to gin, brandy and whiskey drinks.
fresh apple · honey · bright malic acidity · light tannin
Grapefruit juice
Fresh pressed grapefruit juice, pink or white, tart and bitter with a floral sweetness. It is the fruit in a Paloma, a Hemingway Daiquiri and a Brown Derby and the citrus at the center of the Gilded Citrus house concept. Pink is gentler; white is sharper and more bitter. Squeeze within hours of service.
pink grapefruit · bitter pith · floral · sharp acidity
Lemon juice
Fresh squeezed juice of the lemon, the sour in a Whiskey Sour, a Sidecar, a French 75 and poncha. About 5% citric acid, it is sharper and cleaner than lime. Juice within a few hours of service; bottled and day old juice lose the aroma that makes a sour sing.
bright citric acid · lemon oil · fresh zest · faint bitterness
Lime juice
Fresh squeezed lime, the sour in a Daiquiri, a Margarita, a Mojito, a Gimlet and a Michelada. Persian limes are the bar standard; Key limes are smaller, seedier and more aromatic. Lime juice peaks a few hours after squeezing and turns flat and bitter within a day.
sharp citric acid · green zest · floral lime oil · faint bitterness
Pineapple juice
Fresh pressed pineapple juice, sweet, tart and foamy when shaken thanks to its enzymes and fiber. It is the body of a Piña Colada and the fruit in a Singapore Sling. Fresh juice from ripe fruit beats canned by a wide margin; if canned, choose unsweetened 100% juice.
ripe pineapple · tropical sweetness · bright acidity · caramel
Pomegranate juice
Juice pressed from pomegranate arils, deep garnet, tart and tannic with a floral edge. It is the base of real grenadine and a vivid sour component on its own with gin, vodka or tequila. Bottled 100% juice (POM style) is fine for cocktails; sweetened blends are not.
tart red fruit · cranberry · tannin · floral
Tart cherry juice
Juice of sour cherries, usually Montmorency, deep red, sharp and barely sweet. It gives a cocktail real cherry fruit and acidity without the candy of maraschino syrup. Buy 100% unsweetened juice; refrigerate once opened. It suits rye, bourbon, cognac and amaro.
sour cherry · cranberry sharpness · almond · red fruit skin
Herb
Basil
Fresh sweet basil, Genovese or Thai, used whole or lightly pressed for its anise and clove scented green aroma. It pairs with gin, lime, strawberry and tomato and belongs to the Gin Basil Smash. Never muddle it to pulp: bruise, clap, or shake it whole for the cleanest flavor.
sweet anise · clove · green pepper · fresh grass
Mint
Fresh spearmint, the mint of the Mojito and the Julep: sweet, cool and gentle where peppermint is sharp. A sprig is slapped, not muddled hard, to release its oils, and a bouquet garnish is placed beside the straw so the drinker breathes it. It pairs with rum, bourbon, gin, lime and cucumber.
cool spearmint · sweet green · faint pepper · fresh grass
Rosemary
A woody, resinous herb with pine and camphor aroma, used as a sprig garnish, lightly torched for smoke, or infused into syrup. A little goes far. It flatters gin, vodka, grapefruit, lemon and honey and is a signature of winter and savory drinks.
pine · camphor · resin · lemon
Thyme
A small leaved Mediterranean herb with a warm, savory, faintly lemony scent. A sprig in a gin, honey or grapefruit drink reads as garden and kitchen at once; a thyme syrup carries it into sours. It is most aromatic just before flowering and more forgiving than rosemary.
savory herb · lemon · warm earth · pepper
Tea Coffee
Black tea
Fully oxidized tea leaves brewed strong, used in cocktails for tannin, color and a dry, bracing frame. Assam and Ceylon give malt and brightness; Earl Grey adds bergamot. Brew it fresh and cool it fast, or cold brew it overnight for a smoother, less bitter base for punches and tea syrups.
malt · tannic grip · dried fruit · honey
Coffee
Brewed coffee, hot or cold, from roasted arabica or robusta beans. In the bar it is the hot base of an Irish Coffee, the cold brew in long drinks, and the fresh espresso an Espresso Martini depends on. Freshness decides everything: brew to order or cold brew and refrigerate.
roasted · dark chocolate · caramel · bright acidity in light roasts
Wine
Champagne
Sparkling wine from the Champagne region of France, made by a second fermentation in the bottle and aged on its lees for at least 15 months. Chardonnay, pinot noir and meunier give it citrus, red fruit and bread notes. Brut is the cocktail standard, for the French 75 and the Champagne Cocktail.
green apple · citrus · brioche · almond
Prosecco
Italian sparkling wine from the Glera grape, made in sealed tanks (the Martinotti or Charmat method) for fresh pear, apple and white flower notes and a soft mousse. Brut and extra dry are the Spritz grades. Lighter and less bready than Champagne, it is built for aperitivo drinks.
green pear · apple · white flowers · citrus
Spice
Cinnamon
Dried bark of the cinnamon tree, used in sticks for syrups and infusions and as a stirrer or a flamed garnish. Ceylon cinnamon is thin, papery and delicate; cassia is thick, sweet and hot and is what most of the world calls cinnamon. Both suit whiskey, rum, brandy and apple.
sweet warm spice · woody · clove · honey
Salt
Flaky or fine sea salt and kosher salt, used for a Margarita rim, a pinch in a saline solution to round a drink, and the base of chili salts. A 20% saline (1 part salt to 4 parts water by weight) lets you dose salt in drops. Salt softens bitterness and sharpens fruit.
clean salinity · mineral · sea air in flaky sea salt · sharpens sweetness
Tajín-style chili salt
A rim and garnish blend of dried mild chile, dehydrated lime and salt, the seasoning Mexico puts on fruit and the rim a Michelada or a Paloma asks for. Tajín is the brand; a house blend is 2 parts flaky salt, 1 part mild chile powder and 1 part dried lime zest or citric acid.
mild chile warmth · dried lime · salt · tangy
Mixer
Clamato
A savory tomato juice cocktail seasoned with dried clam broth, spices and a little sugar, made by Mott's since 1966. In Mexico it is the body of a Michelada; in Canada it defines the Caesar. Because it contains clam, it is a shellfish allergen and must be declared.
tomato · clam brine · celery salt · umami
Soda water
Plain carbonated water, used to lengthen and lift spirits and aperitivi in highballs, fizzes, collinses and the Spritz. Club soda adds a touch of minerals; seltzer is pure carbonated water. Colder and fresher means more fizz: open small bottles to order and pour down the side of the glass.
clean · mineral in club soda · sharp carbonation · faint sweetness from bicarbonate
Tonic water
Carbonated water bittered with quinine from cinchona bark and sweetened, the partner of gin in the Gin and Tonic. Modern tonics range from the classic sweet style to drier, citrus and botanical versions. Quinine is capped by law, so today's tonic is bitter by taste, not by dose.
quinine bitterness · citrus · light sweetness · faint floral
Dairy
Coconut cream
The thick, fat rich layer pressed from grated coconut flesh. 'Cream of coconut' (Coco López) is this cream sweetened with cane sugar and is what a Piña Colada expects; unsweetened coconut cream needs added syrup. Coconut is not a tree nut for US allergen labeling, though some people react to it.
fresh coconut · sweet cream · vanilla · toasted coconut
Cream
Heavy cream (at least 36% milkfat in the US) or lighter whipping cream, lightly whipped to pour, floated on an Irish Coffee or shaken into a Brandy Alexander or a Ramos Gin Fizz. Dairy is an allergen, it is perishable, and cold, fresh cream whips and floats where old cream will not.
sweet milk · butterfat richness · vanilla · clean dairy
Fortified Wine
Dry vermouth
A pale, lightly bitter aromatized wine: white wine fortified, infused with wormwood and other botanicals and only lightly sweetened. The French style began with Noilly Prat in 1813. It is the modifier that makes a gin Martini a Martini. Treat it as wine: refrigerate after opening.
dry white wine · chamomile · wormwood bitterness · green herbs
Sweet vermouth
Red (rosso) vermouth: white wine fortified, sweetened and infused with wormwood, herbs, spices and often vanilla or cocoa, 15 to 18% ABV, amber to mahogany in color. Born in Turin in 1786, it is the second third of a Negroni and the sweetening modifier in a Manhattan. Refrigerate once opened.
caramel · vanilla · bitter orange · wormwood
Produce
Fig
The fresh fig, soft, honeyed and faintly seedy, used sliced as a garnish, muddled into a Sour or simmered into fig syrup. Black Mission and Brown Turkey are the usual market figs. It belongs with brandy, bourbon, dark rum, honey and thyme in autumn drinks.
honey · jam · ripe berry · soft seeds
Ginger
Fresh ginger root, juiced for syrup, muddled, or sliced thin as a garnish for its hot, lemony spice. Young, plump roots are juicier and milder; older roots are fibrous and fiercer. It drives the Moscow Mule, the Penicillin and the Dark 'n' Stormy and sharpens tropical and whiskey drinks.
hot spice · lemon · pepper · fresh green
Lime
The whole lime, cut into wedges and wheels for garnish or into chunks to muddle with sugar in a Caipirinha. Persian limes are large and seedless; Key limes are small, seedy and more aromatic. The peel oil is as important as the juice when the fruit itself goes into the glass.
lime oil · sharp acidity · green zest · floral
Pear
The fresh pear, Williams (Bartlett) or Anjou, sliced thin as a fan garnish, muddled, or juiced for a soft, honeyed orchard note. Ripe pear is fragile: it browns and bruises within minutes. It pairs with gin, brandy, pear liqueur, vanilla and cinnamon in autumn drinks.
ripe pear · honey · white flowers · vanilla
Garnish
Lemon peel
A strip of lemon zest, expressed over the drink so its oils mist the surface, then dropped in or hung on the rim. It finishes a Martini, a Sazerac, a French 75 and a Japanese Highball with bright limonene aroma. Cut only the yellow; the white pith is bitter.
lemon oil · fresh zest · bright citrus aroma · faint bitterness
Orange peel
A swath of orange zest, expressed over an Old Fashioned or a Negroni so the oils glaze the surface, sometimes flamed for a caramel note. Navel and Valencia oranges give the best peel; the oil is around 90% limonene. Cut only the colored zest and leave the pith behind.
sweet orange oil · zest · bitter orange edge · caramel when flamed