Ingredients

Base Spirits

The first ingredients you will need to build a selection for cocktail making are the eight (8) key spirits used as a base for the majority of cocktails.

As with every cocktail ingredient, don’t use something you wouldn’t taste by itself.

Vodka – Grey Goose

Gin – The Botanist (more about GIN)

White Rum – Bacardi (more on RUM)

Tequila – Fortaleza

Whiskey (Bourbon) – Michter’s

Whisky (Scotch) – GlenDronach

Dark Rum – Plantation (more on RUM)

Cognac (Brandy) – Hennessy

BITTERS PAGE HERE >>

Eight Base Spirits
Building your cocktail making collection – Base Spirits 1 (the four key white spirits)
Building your cocktail making collection – Base Spirits 2 (the four key dark spirits)

INGREDIENTS PART ONE – THE 1880’s COCKTAILS (001 TO 010)

Selected Ingredients from the 1800’s – First Group of Lock-tails #001 to #010.

SPIRITS

– from cocktail 001 –
Cognac (Hennessy)
Rye Whiskey (Sazerac)
Absinthe
– from cocktail 003 –
Gin (The Botanist)
– from cocktail 005 –
Bourbon (Michter’s)
– from cocktail 008 –
Gin (Wolf Lane – Navy Strength)
– from cocktail 009 –
Rum (Plantation Aged)
– from cocktail 010 –
Gin (Never Never)

LIQUEURS ETC.

– from cocktail 002 –
Sweet Vermouth (Margan)
Campari (Bitters)
– from cocktail 004 –
Amaro Montenegro
Maraschino (Luxardo)
– from cocktail 006 –
Vermouth (Dolin ‘Blanc’)
– from cocktail 009 –
Créme de Menthe
– from cocktail 010 –
Vermouth (Italian Sweet Red)
Orange Curacao

OTHER INGREDIENTS

– from cocktail 001 –
Ice (always Ice)
Peychaud’s Bitters
Apricot/Smoked Hickory Bitters
Sugar Cubes
Fresh Lemons
– from cocktail 002 –
Rhubarb Bitters
Soda Water
Fresh Oranges
– from cocktail 003 –
Icing Sugar
Maraschino (Cocktail) Cherry
– from cocktail 004 –
Aztec Chocolate Bitters
– from cocktail 005 –
Black Walnut Bitters
– from cocktail 006 –
Green Olives (in brine)
– from cocktail 007 –
Orange Bitters
– from cocktail 008 –
Fresh Limes
Caster Sugar
– from cocktail 009 –
Mint Leaves (fresh)
– from cocktail 010 –
Angostura Bitters

INGREDIENTS PART TWO – THE 1900-1910’s COCKTAILS (011 TO 020)
* items shown below with asterix have already been used in the previous (1800’s) cocktail mixes.

1900s Ingredients Photo
Selected Ingredients from the 1900-1910 – Second Group of Lock-tails #011 to #020.

SPIRITS

– from cocktail 011 –
Gin (The Botanist)*
Green Chartreuse
– from cocktail 012 –
Pisco (Barsol)
– from cocktail 013 –
White Rum (Bacardi)
– from cocktail 014 –
Gin (Hartshorn Sheep Whey)
– from cocktail 016 –
Old Tom Gin (Hammer & Son)
– from cocktail 017 –
Cachaça

LIQUEURS ETC.

– from cocktail 011 –
Vermouth (Italian Sweet Red)*
Campari (Bitters)*
– from cocktail 014 –
Maraschino (Luxardo)*
– from cocktail 015 –
Lillet Blanc (Vermouth)
– from cocktail 018 –
Dry Vermouth (Noilly Prat)
– from cocktail 019 –
Fernet Branca

OTHER INGREDIENTS

– from cocktail 011 –
Orange Bitters*
Fresh Oranges*
– from cocktail 012 –
Egg (for egg white)
Sugar (for syrup)*
Bittermans Transatlantic
Fresh Limes*
– from cocktail 014 –
Maraschino (Cocktail) Cherry*
– from cocktail 015 –
Regans’ Orange Bitters No.6
– from cocktail 016 –
Fresh Lemons*
Orange Blossom Water
Vanilla Extract
Milk
Cream
Soda Water (or Mineral Water)*
– from cocktail 017 –
Brown Sugar
Raspberries
– from cocktail 020 –
Mint (fresh)*

INGREDIENTS PART THREE – THE 1911-1920’s COCKTAILS (021 TO 030)
*items shown below with asterix have been used in the previous cocktail mixes (parts one and two above).

Selected Ingredients from the 1911-1920 – Third Group of Lock-tails #021 to #030.

SPIRITS

– from cocktail 021 –
Old Tom Gin (Hammer & Son)*
– from cocktail 022 –
Gin (Hartshorn Sheep Whey)*
– from cocktail 023 –
Cognac*
– from cocktail 024 –
Gin (Sandy Gray – Tas)
– from cocktail 025 –
Calvados
Pomme Verte
– from cocktail 026 –
Gin (Never Never)
– from cocktail 028 –
Rum (Plantation Aged)*
– from cocktail 029 –
Gin (West Winds Cutlass)

LIQUEURS ETC.

– from cocktail 021 –
Vermouth (Italian Sweet Red)*
Campari (Bitters)*
– from cocktail 022 –
Heering (Cherry Liqueur)
DOM Bénédictine
Cointreau
– from cocktail 024 –
Maraschino (Luxardo)*
Crème de Violette
– from cocktail 029 –
Champagne (Moët)
– from cocktail 030 –
Aperol (Bitters)
Prosecco

OTHER INGREDIENTS

– from cocktail 021 –
Kakadu Plum Extract
Oranges (fresh)*
– from cocktail 022 –
Pineapple (fresh)
Limes (fresh)*
Grenadine Syrup
Rhubarb Bitters*
Maraschino (Cocktail) Cherry*
– from cocktail 023 –
Lemons (fresh)*
– from cocktail 024 –
Brandied Cherries
– from cocktail 025 –
Raspberries (fresh)*
Egg (for egg white)*
Regans’ Orange Bitters No.6*
Sugar (for Syrup)*
– from cocktail 027 –
Mint (fresh)*
– from cocktail 028 –
Black Walnut Bitters*
Ginger Beer (Bundaberg)
– from cocktail 030 –
Soda Water (or Mineral Water)*

INGREDIENTS PART FOUR – THE 1921-1930’s COCKTAILS (031 TO 040)
*items shown below with asterix have been used in the previous cocktail mixes (parts 1, 2 and 3 above).

Selected Ingredients from the 1921-1930 – Fourth Group of Lock-tails #031 to #040.

SPIRITS

– from cocktail 031 –
Gin (Prohibition Bathtub Cut)
– from cocktail 032 –
Vodka (Grey Goose)
– from cocktail 033 –
Cognac (Martell VSOP)*
– from cocktail 034 –
White Rum*
– from cocktail 036 –
Gin (Old Toms)*
– from cocktail 040 –
Gold Rum (Bacardí)
– from cocktail 040 –
Bourbon

LIQUEURS ETC.

– from cocktail 031 –
Créme de Menthe (White)*
– from cocktail 033 –
Créme de Cacao
– from cocktail 034 –
Vermouth (Dolin Blanc)*
Orange Curacao*
– from cocktail 035 –
Champagne (Good Quality)*
– from cocktail 037 –
Apricot Brandy
– from cocktail 040 –
Vermouth (Sweet Italian Red)*
Campari (Bitters)*

OTHER INGREDIENTS

– from cocktail 031 –
Lemons (fresh)*
Limes (fresh)*
Mint (fresh)*
Sugar (for Syrup)*
Bokers Bitters
– from cocktail 032 –
Tomato Juice (fresh)
Worcestershire Sauce
Tabasco Sauce
Bitter Truth Celery Bitters
Bittermens’ Hellfire Bitters
Celery (stick)
Salt
Pepper
– from cocktail 033 –
Cream (fresh)*
Brown Sugar*
Nutmeg
– from cocktail 034 –
Grenadine Syrup*
Oranges (fresh)*
Regans’ Orange Bitters No.6*
– from cocktail 036 –
Grapefruit Juice (fresh)
– from cocktail 037 –
Cranberry Juice
Light Tonic Water
– from cocktail 038 –
Pineapple (fresh)*
– from cocktail 039 –
Pomegranate (whole or juice)
Pomegranate Molasses
Orange Blossom Water*

INGREDIENTS PART FIVE – THE 1931-1940’s COCKTAILS (041 TO 050)
*items shown below with asterix have been used in the previous cocktail mixes (parts 1, 2, 3 and 4 above).

Selected Ingredients from the 1931-1940 – Fifth Group of Lock-tails #041 to #050.

SPIRITS

– from cocktail 041 –
Tequila (Blanco)
– from cocktail 042 –
Whiskey (Dickel No.12)
Cognac (Hennessy)*
– from cocktail 043 –
Rum (Puerto Rica Gold)*
Rum (Jamaican)
Rum (Demerara)
Rum (Dark Over-Proof)
– from cocktail 044 –
Whisky (Scotch)
– from cocktail 045 –
Gin (London Dry)*
Vodka*
– from cocktail 046 –
Rum (Cuban)*
– from cocktail 049 –
Whisky (quality blend)*

LIQUEURS ETC.

– from cocktail 041 –
Cointreau (Triple Sec)*
– from cocktail 042 –
Sweet Red Vermouth (Italian)*
DOM Bénédictine*
– from cocktail 043 –
Pernod
– from cocktail 044 –
Drambuie
– from cocktail 046 –
Maraschino (Luxardo)*
– from cocktail 048 –
Sloe Gin
Dry Vermouth (French)*
– from cocktail 050 –
Heering (Cherry Liqueur)*

OTHER INGREDIENTS

– from cocktail 041 –
Sugar*
Limes (fresh)*
Salt*
– from cocktail 042 –
Peychaud’s Bitters*
Angostura Bitters*
Maraschino Cocktail Cherry*
Lemons (fresh)*
– from cocktail 043 –
Falernum
Grenadine Syrup*
Grapefruit (fresh)*
Caster Sugar*
Cinnamon (sticks)
– from cocktail 044 –
Black Walnut Bitters*
– from cocktail 045 –
Raspberries*
Cranberry Juice*
Angostura Orange Bitters*
Fee Brothers’ Rhubarb Bitters*
– from cocktail 048 –
Regans’ Orange Bitters No.6*
Bokers Bitters*
– from cocktail 049 –
Soda Water or Mineral Water*
– from cocktail 050 –
Oranges (for juice)*
Ginger Beer (as option)*

INGREDIENTS PART SIX – THE 1941-1950’s COCKTAILS (051 TO 060)
*items shown below with asterix have been used in previous cocktail mixes (parts 1, 2, 3, 4 and 5 above).

Selected Ingredients from the 1941-1950 – Sixth Group of Lock-tails #051 to #060.

SPIRITS

– from cocktail 051 –
Vodka*
– from cocktail 052 –
Jamaican Rum (gold)*
Martinique Rum (molasses)
– from cocktail 053 –
Tequila (Reposado)
– from cocktail 055 –
Tequila (Blanco)*
– from cocktail 056 –
Rum (white)*
– from cocktail 057 –
Gin (Old Tom or London Dry)*
Bourbon*

LIQUEURS ETC.

– from cocktail 052 –
Orange Curaçao*
– from cocktail 053 –
Crème de Cassis
– from cocktail 056 –
Cointreau (Triple Sec)*
Maraschino (Luxardo)*
– from cocktail 058 –
Advocaat Liqueur

OTHER INGREDIENTS

– from cocktail 051 –
Limes (fresh)*
Ginger Beer*
– from cocktail 052 –
Orgeat Syrup
Sugar (for syrup)*
– from cocktail 053 –
Bittermens’ Hellfire Bitters*
– from cocktail 054 –
Oranges (fresh)*
Regans’ Orange Bitters No.6*
– from cocktail 055 –
Agave Syrup
Grapefruit (Ruby)*
Grapefruit Soda
– from cocktail 057 –
Angostura Bitters*
Dry Ginger Ale
– from cocktail 058 –
Lemonade
– from cocktail 059 –
Maraschino Cherry*
Lemons (fresh)*
– from cocktail 060 –
Honey

INGREDIENTS PART SEVEN – THE 1951-1960’s COCKTAILS (061 TO 070)
*items shown below with asterix have been used in previous cocktail mixes (parts 1 through 6 above).

SPIRITS

– from cocktail 061 –
Rum (white)*
Coconut Tequila (1800 Silver)
– from cocktail 062 –
Gin*
Vodka*
– from cocktail 067 –
Cognac*
– from cocktail 070 –
Tequila (Blanco)*

LIQUEURS ETC.

– from cocktail 062 –
Lillet Blanc*
– from cocktail 063 –
Champagne*
Crème de Cassis*
– from cocktail 065 –
Blue Curaçao
– from cocktail 066 –
Apricot Brandy (Cartron)*
Kahlúa Liqueur
Mancino Kopi Vermouth
– from cocktail 067 –
Sherry
– from cocktail 068 –
Crème de Cacao*
Galliano (L’Autentico)
– from cocktail 069 –
Pernod*

OTHER INGREDIENTS

– from cocktail 061 –
Falernum Syrup*
Sugar*
Pineapple (fresh)*
Limes (fresh)*
Coconut Water
Maraschino Cherry*
Milk (full cream)
– from cocktail 062 –
Lemons*
– from cocktail 064 –
Worcestershire Sauce*
Bitter Truth Celery Bitters*
Bittermens’ Hellfire Bitters*
Tabasco Sauce*
Beef Bouillon
Salt*
Pepper*
– from cocktail 066 –
Espresso Coffee
Ice-cream
Vanilla Extract*
– from cocktail 068 –
Cream (heavy – fresh)
– from cocktail 070 –
Mexican Cola (Jarittos)

For ingredient specific information, look at the pages exploring RUM, GIN and BITTERS.

End of ingredients page.