Apricot Brandy, commmonly known as Eau de Vie, is a distilled spirit made from either apricot juice or apricot flesh and kernels. Apricot brandy is one of the primary ingredients in many classic cocktails, including the Boston Cocktail
Bananas are tropical fruit grown primarily in India and Latin America. Bananas are important for cocktails as both garnishes and pureed in tropical cocktails due to their sweetness and full-bodied flavor.
Basil is an herb from the mint family, also known as Sant Josephs Wort in some countries, and Thai Basil or Sweet Basil. The aroma and flavors of basil make it the perfect addition to savory cocktials when muddled, or as a garnish.
Beer is good in cocktails due to its bitter flavor and aroma, and carbonation, allowing it to replace ginger ale and other sodas in many drinks. An alcoholic beverage made by fermenting the sugars in cereal grains such as barley, wheat and rice. Most beers are spiked with the aromatic flower hops, adding a slightly bitter flavor.
Benedictine is an herbal liqueur originally invented in the 1500s in France by a Benedictine monk in Normandy, France. Rediscovered by Alexandre Le Grand in 1863, just as the US Civil War was in full swing, he was able to re-invent the world-reknowned spirit for the world to enjoy.
Berry Vodka is still relatively new to the market, but has so much potential in the mixology world. Often made with strawberry, raspberry, blackberry and other flavors, we found New Amsterdam Red Berry to be one of the best for cocktails and mixed drinks.
Bitter Lemon is a carbonate beverage flavored with lemon and trace amounts of quinine. Similar to tonic water, yet with a distinctive lemon flavor created by the addition of lemon juice and lemon peel. Also knon as dry lemon in South Africa, bitter lemon is a great mixer for any drink where tonic water is typically used.