EEM — Bar Ingredient Glossary

EEM Thai BBQ · Bar Bible Series

Bar Ingredient
Glossary

A field guide to what's behind the stick

Behind every cocktail — ours and the classics guests ask for — is a specific set of ingredients. Some are household names. Many aren't. A guest who just heard the word "falernum" for the first time, or who doesn't know the difference between mezcal and tequila, is counting on you to bridge that gap without making them feel like they should have already known.

This glossary covers every spirit category we carry, every cordial and liqueur on our shelves, our mixers and modifiers, and what to say when any of them comes up. Know these the way you know the food menu: fluently, conversationally, and without hesitation.

SectionVodka & Gin SectionTequila & Mezcal SectionRum & Cachaça SectionWhiskey & Scotch SectionCognac & Brandy SectionAmari & Bitters SectionFruit & Floral Liqueurs SectionHerbal & Spiced Liqueurs SectionNut & Coffee Liqueurs SectionVermouth & Fortified SectionMixers & Juices SectionGarnishes & Allergy Ref SectionBeer & Cider SectionWine by the Glass

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Category 01

Vodka

Vodka (well: Lewis & Clark)

A neutral grain spirit distilled to high purity — intentionally flavorless so it doesn't compete with the other ingredients in a cocktail. Made from fermented grains (wheat, rye, corn) or potatoes. The base spirit in a Martini, Cosmopolitan, and countless others. When a guest asks "what's the well vodka?" the answer is Lewis & Clark — clean, local, and solid.

Key Bottles Lewis & Clark · Timberline · Ketel One · Tito's · Luksusowa (potato) · Grey Goose

Luksusowa (Polish potato vodka)

A Polish vodka made from potatoes rather than grain — slightly creamier and rounder on the palate than wheat-based vodkas. A good answer for guests who ask for something a little different, or who prefer a softer texture. Naturally gluten-free by base ingredient (though distillation removes gluten regardless). Worth knowing when guests who are gluten-concerned ask about spirit options.

Good for Martinis, Gimlets, guests requesting a "smoother" vodka

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Category 02

Gin

Gin (what it actually is)

A neutral grain spirit re-distilled with a blend of botanicals — the required one being juniper berries. Beyond juniper, each distillery adds their own mix of herbs, citrus peel, spices, and roots. The result ranges from intensely piney and dry (London Dry style) to floral, citrusy, or even savory. Gin is the base of the Negroni, Martini, Tom Collins, Gimlet, Bee's Knees, Last Word, and French 75. Guests who say they "hate gin" are often reacting to the juniper-forward classic style — floral gins like Hendrick's or Roku can convert them.

Key Bottles Beefeater · Bombay Sapphire · Hendrick's · Roku · The Botanist · Tanqueray Ten · Song Cai · Aria · Citadelle · Freeland

Old Tom Gin (sweeter style)

An older, slightly sweetened style of gin that predates the dry London style. Less bitter than London Dry, with a rounded, mellow juniper character. We carry Hayman's Old Tom and both Ransom and Freeland Old Tom. Great when a guest finds regular gin "too harsh" — a softer bridge to gin cocktails. Historically important: the Tom Collins was originally made with Old Tom gin, which is where the "Tom" comes from.

Bottles Hayman's Old Tom · Ransom Old Tom · Freeland Old Tom

Hendrick's

A Scottish gin distilled with cucumber and rose petal alongside the standard botanicals — the result is distinctly floral, soft, and more perfumed than a traditional London Dry. The go-to recommendation for guests who say they "don't usually like gin." Excellent in a Martini or Gimlet. One of the best-known premium gins in the world and a reliable crowd-pleaser.

Good for Martinis, Gimlets, gin-skeptic guests

Song Cai (Vietnamese botanical gin)

A gin made in Vietnam using local botanicals including finger lime, Vietnamese herbs, and Southeast Asian spices. Our most unique gin and a natural fit for EEM's identity. The flavor profile is complex and aromatic — more exotic and herbal than a Western gin, with a bright citrus lift from the finger lime. Worth highlighting to guests who are curious, or who want something that reflects where we are on the menu.

Good for Martinis, Negronis, guests who like unusual spirits

Thai Basil Lime Leaf Gin (house infusion)

A house gin infusion built with fresh Thai basil and lime leaf. Thai basil gives an anise-like, peppery herbal lift; lime leaf brings bright, perfumed citrus without the acid of juice. Together they turn gin into something distinctly EEM — aromatic, tropical, savory, and Thai-adjacent without tasting sweet. Infusion timing matters: too short reads flat, too long can turn overly green or vegetal.

Used in Yes, No, Maybe So · Herbal gin builds · Thai basil/lime leaf cocktail language

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Category 03

Tequila & Mezcal

Tequila (blanco / reposado / añejo)

Made from blue Weber agave, grown in designated regions of Mexico (primarily Jalisco). The three main age statements: Blanco — unaged, clear, bright and vegetal. Reposado — rested 2–12 months in oak, warmer and rounder. Añejo — aged 1–3 years, richest and most complex. Blanco is standard for Margaritas; reposado adds depth; añejo is better sipped. All tequila must be 100% agave — that's always worth confirming if a guest asks.

Key Bottles Batanga (blanco/repo) · Espolòn · Acre Largo · Siete Leguas · Arette · Casa Noble · Volcán

Mezcal (smoky agave spirit)

Like tequila, mezcal is made from agave — but it can use dozens of varieties (not just blue Weber), and the piñas (hearts) are traditionally roasted in earthen pits before fermentation. That roasting is what creates mezcal's signature smokiness. Think of the difference this way: all tequila is mezcal, but not all mezcal is tequila. Our Union and Banhez are approachable entry points; Los Vecinos and Ilegal Reposado are more complex. Great in a Mezcal Negroni or Oaxacan Old Fashioned.

Key Bottles Union · Banhez · Los Vecinos del Campo · Ilegal Reposado

Sotol Por Siempre (sotol — not tequila)

Sotol is often grouped with mezcal but is technically a different spirit — made from the Desert Spoon plant (Dasylirion), not agave. It's mineral, grassy, and slightly drier than most mezcals, with a unique high-desert character. A good talking point for spirit-curious guests. Listed under our tequila section on the spirit list for simplicity, but worth knowing the distinction.

Good for Sipping, spirit-curious guests, sub for mezcal in cocktails

Banhez (ensemble mezcal)

An "ensemble" mezcal from Oaxaca, made from a blend of Espadin and Barril agave — approachable and fruit-forward with a lighter smoke than single-varietal mezcals. We also carry Banhez fruit spirits (mango and pineapple) on the cordial shelf, which are separate products. Worth knowing the distinction if a guest asks about them.

Good for Mezcal beginners, cocktail applications where you want lighter smoke

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Category 04

Rum & Cachaça

Rum (the full spectrum)

Distilled from sugarcane juice or molasses, rum is one of the most diverse spirit categories in the world. White/light rum (Planteray 3 Star, Havana Club) — clean and crisp for Daiquiris. Aged/dark rum (Old Monk, Barbancourt, Doctor Bird) — complex, funky, or rich. Overproof (Wray & Nephew, Hamilton 151) — intense, used in small amounts. The style is shaped by origin: Jamaican rums are bold and "funky" (ester-heavy); Barbadian are refined; Haitian (Barbancourt) are earthy and graceful.

Key Bottles Planteray 3 Star · Havana Club · Bacardi Añejo · Planteray/Plantation OFTD · Smith & Cross · Doctor Bird · Gosling's · Hamilton 151 · Bacardi 151 · Wray & Nephew

Smith & Cross (Navy-strength Jamaican)

A powerhouse: 57% ABV, made in the traditional pot still Jamaican style. Intensely funky and aromatic with notes of overripe tropical fruit, banana, and molasses. Used in small amounts to add character to cocktails — a little goes a long way. "Funky" in rum terms refers to a high concentration of esters from long fermentation, not a flavor flaw. Worth explaining if a guest is curious about why Jamaican rums taste so different.

Good for Jungle Bird, Daiquiri variations, boosting other rums

Cachaça 51 (Brazilian cane spirit)

Cachaça is Brazil's national spirit — made from fresh-pressed sugarcane juice (not molasses), which gives it a greener, more vegetal, slightly grassy flavor than rum. Required for a proper Caipirinha. Guests sometimes ask if it tastes like rum: it's similar but distinctly lighter and more agricultural. The most consumed spirit in Brazil and one of the most consumed in the world.

Good for Caipirinha — essentially exclusively

Pisco (Control Pisco Premium)

A South American grape brandy — made from specific grape varieties grown in Peru or Chile. Clear, slightly floral and fruity, with a characteristic "pisco funk" that's hard to describe but immediately recognizable. The base of a Pisco Sour, Peru's national cocktail — pisco, lime, simple syrup, and Fee Foam (our egg-free foaming agent), topped with Angostura bitters. Often mistaken for a grappa or vodka by guests who haven't encountered it.

Good for Pisco Sour — spirit-curious guests who want something completely different

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Category 05

Whiskey

Bourbon

American whiskey made from a mash of at least 51% corn, aged in new charred oak barrels. The corn gives bourbon its characteristic sweetness; the new oak adds vanilla, caramel, and spice. Must be made in the USA. The base of an Old Fashioned, Whiskey Sour, Boulevardier, and Paper Plane. The difference between bourbon and rye: bourbon is sweeter and fuller, rye is drier and spicier. Jameson is Irish whiskey — technically separate from bourbon, though often grouped together as "American-style" by guests.

Key Bottles Maker's Mark · Buffalo Trace · Four Roses · Elijah Craig · Eagle Rare · Angel's Envy · Wild Turkey 101 · Evan Williams White Label Overproof

Rye Whiskey

American (or Canadian) whiskey made from a mash of at least 51% rye grain. Drier, more spiced, and more assertive than bourbon — better suited to stirred cocktails where you want the spirit to stand out. The original base of a Manhattan and Sazerac. Rittenhouse and Sazerac are classic cocktail ryes; High West Double Rye is approachable and crowd-pleasing; Pikesville is a premium sipping rye. Always the better Manhattan choice over bourbon if you ask a bartender.

Key Bottles George Dickel Rye · Rittenhouse · Sazerac · High West · Templeton · Basil Hayden Dark Rye · Pikesville

Scotch Whisky

Made in Scotland from malted barley and aged a minimum of three years in oak. The flavor profile ranges dramatically: Highland Park 12 is honeyed, malty, with a whisper of smoke — the most approachable. Laphroaig 10 is aggressively peated and medicinal — love-it-or-hate-it. Bruichladdich Islay Barley is lightly peated and elegant. Johnnie Walker Black and Buchanan's are blended — consistent, mixable, what most guests mean when they say "Scotch." The Penicillin cocktail uses both a blended Scotch and a peated single malt together.

Key Bottles JW Black · Buchanan's · Highland Park 12yr · Laphroaig 10yr · Bruichladdich Islay Barley

Japanese Whisky (Toki, Ohishi, Nikka)

Japan's whisky tradition was modeled on Scotch but evolved into something more delicate, precise, and restrained. Toki (Suntory) is light and gentle — the canonical Japanese Highball whisky. Ohishi is made from rice, giving it a uniquely soft and slightly sweet character. Nikka Coffey Grain is a continuous-still whisky with tropical, creamy notes. None of these are heavy — they're built for appreciation and sipping. The Japanese Highball (Toki + soda) is one of the most elegant simple serves in the world.

Key Bottles Toki (Suntory) · Ohishi (rice whisky) · Nikka Coffey Grain

Laird's Straight Apple Brandy (100 proof, bottled in bond)

Technically a brandy but often discussed alongside whiskey because of its age and strength. Laird's is America's oldest licensed distillery — making apple brandy since 1698. The bottled-in-bond designation means 100 proof, aged at least 4 years, all from a single distillery and season. Tastes like apple orchard and oak, with a warmth that rivals any whiskey. The base of a Jack Rose cocktail. Worth highlighting to guests who like rye or bourbon — it's a fascinating American spirit with deep historical roots.

Good for Jack Rose, Apple Sours, sipping, historical trivia

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Category 06

Cognac & Brandy

Cognac (Hennessy VS · Cognac Park VSOP)

A brandy made specifically from grapes grown in the Cognac region of France. Aged in French oak, producing a spirit with fruity, floral, and sometimes toasty notes. VS (Very Special) — minimum 2 years aging. VSOP (Very Superior Old Pale) — minimum 4 years, significantly more complexity. Hennessy VS is the workhorse for cocktails (Sidecar, French 75, Vieux Carré). Cognac Park VSOP is more refined and better for sipping. Brandy + cognac are often confused — cognac is always grape-based and always French.

Key Bottles Hennessy VS · Cognac Park VSOP

Singani 63 (Bolivian grape spirit)

Bolivia's national spirit and its own designated appellation — made from Muscat of Alexandria grapes grown at high altitude in the Andes. Clear like pisco, floral and aromatic like no other spirit in the world. Co-owned and championed by Steven Soderbergh. It has a perfumed, almost wine-like quality that makes it versatile but distinctive. Guests who ask about it deserve a real answer: it's not quite vodka, not quite pisco, not quite grappa — it's its own thing entirely.

Good for Spirit-curious guests, light cocktail applications, sipping

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Category 07

Amaro — Italian Bitter Liqueurs

Amaro (what it is)

Italian for "bitter." Amaro is a broad category of herbal liqueurs made from infused roots, botanicals, citrus peel, and spices, typically sweetened to balance the bitterness. Originated in Italian monasteries as digestive medicines. Today they range from barely bitter (Aperol) to brutally challenging (Fernet-Branca). The standard guest shorthand: amaro is meant to be sipped slowly after a meal as a digestif. But many have migrated into cocktails — and we use them extensively. It's one of the most interesting and underappreciated categories in spirits.

Our Bottles Aperol · Campari · Cynar · Aperitivo Nonino · Amaro Nonino · Ramazzotti · Montenegro · Averna · Meletti · Ciociaro · Fernet-Branca · Strega · Malört

Campari

The bright red, medium-bitter Italian aperitivo — one of the most famous bitters in the world. Made from a secret recipe of herbs and fruit, including bitter orange. The base of a Negroni, Boulevardier, Jungle Bird, Americano, and Aperol Spritz's bolder cousin. Guests who find Campari "too bitter" often do fine with Aperol. The color is natural, from carmine (historically from insects) — now the US version uses artificial red dye. No major allergen concerns.

Cocktails Negroni · Boulevardier · Americano · Jungle Bird · Mezcal Negroni

Aperol

Campari's lighter, sweeter, lower-ABV sibling — orange rather than red, with a gentler bitterness and a prominent orange flavor. Made by the same Campari Group. The base of the Aperol Spritz — the single most ordered cocktail in Europe for the last decade. Also in the Paper Plane (alongside Campari's territory but lighter). Great gateway amaro for guests who are new to bitter flavors. At 11% ABV, it's much lower than most spirits.

Cocktails Aperol Spritz · Paper Plane · Naked and Famous

Cynar (artichoke amaro)

A medium-weight Italian amaro made with 13 herbs and plants, with artichoke (cynara scolymus) as its namesake ingredient. It's earthy, vegetal, bittersweet, and herbal — slightly bitter on the finish with a surprising sweetness underneath. Don't let the "artichoke" put guests off: it doesn't taste like artichokes the way you'd expect. Beautiful in a Cynar Spritz (with prosecco and soda) or as a substitute for Campari in a Negroni riff. Underrated and worth promoting.

Cocktails Cynar Spritz · Negroni variations · Low-ABV sipping

Fernet-Branca

The most intense and challenging amaro we carry — made from 27 herbs and spices including myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with a prominent menthol character. Very dark, very bitter, very medicinal. Beloved by industry people and adventurous guests. A Fernandito (Fernet + Coke) is Argentina's most popular cocktail. Also appears in the Toronto (with rye) and the Hanky Panky (with gin). Not a casual rec — but a great story to tell guests who are curious about what bartenders drink after their shift.

Cocktails Fernet + Coke · Toronto · Hanky Panky · Café Correcto

Amaro Nonino (grappa-based)

Tree Nut adj.

A lighter, more elegant amaro made on a grappa base — fruity, floral, and gently bitter. One of the most food-friendly amari. Essential in the Paper Plane (alongside Aperol, bourbon, and lemon). Produced by the Nonino distillery in Friuli, Italy — a family operation known for their grappas. The "tree nut adjacent" flag: Nonino's distillery also processes walnut products — cross-contact possible for highly sensitive guests. Always check with the bar manager for current allergen guidance.

Cocktails Paper Plane · Digestif sipping

Amaro Montenegro · Amaro Averna · Amaro Ramazzotti · Amaro Meletti · Amaro Ciociaro

Five medium-weight amari, each with its own character. Montenegro — delicate, floral, caramel-forward. Averna — dark, rooty, and rich (used in a Black Manhattan). Ramazzotti — clean and slightly bitter, a classic Milanese style. Meletti — anise-forward and slightly sweet, made in the Marche region. Ciociaro — citrusy, herbal, and lightly bitter, made in Lazio. When guests ask which amaro they should try, Montenegro and Averna are the safest starting points.

Good for Digestif rec, Amaro tasting, cocktail building

Jeppson's Malört (Chicago's own)

A wormwood-based Swedish-style bitters made in Chicago — infamously bitter, herbal, and challenging. The flavor profile is often described as "grapefruit pith, stale cigarettes, and regret" by people who love it. A cult classic, a rite of passage, and a legitimate bar conversation piece. We carry it because it's a legitimate spirit with a devoted following. Serve with a knowing smirk. Guests who order it know what they're getting into — guests who don't should be warned before their first sip.

Good for Shots, the truly adventurous, bar conversation

Aperitivo Nonino (lighter botanical)

Distinct from Amaro Nonino — this is a lighter, lower-ABV aperitivo-style product from the same distillery. More floral and delicate than the amaro, positioned as a before-dinner drink rather than a digestif. Functions similarly to Aperol in terms of weight but with more herbal complexity. A good option for guests who want something lighter than a Negroni but more interesting than a straight Aperol Spritz.

Good for Aperitivo hour, light cocktail building

Strega (Italian herbal liqueur)

An Italian liqueur from Benevento made from over 70 herbs and spices — yellow in color (from saffron), with a complex flavor of mint, fennel, and pine. The name means "witch" in Italian. Used in the Bijou cocktail alongside gin and sweet vermouth. Not strictly an amaro (it's slightly sweet rather than bitter-forward) but lives in the same family. Worth knowing: it's one of Italy's oldest commercial liqueurs, produced since 1860, and has a passionate cult following.

Cocktails Bijou

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Category 08

Fruit & Floral Liqueurs

Grand Marnier & Ferrand Dry Curaçao (orange liqueurs)

Orange liqueurs give cocktails citrus depth, sweetness, and structure. Grand Marnier is Cognac-based, richer, rounder, and more spirit-forward — a premium orange liqueur that works beautifully in Margaritas, Sidecars, Cosmos, and French 75s. Ferrand Dry Curaçao is our well curaçao: a drier, brandy-based orange liqueur made in the classic curaçao style, with bitter orange peel, warm spice, and less candy-sweetness than standard triple sec. When a spec calls for curaçao or orange liqueur, Ferrand is the default well answer; Grand Marnier is the richer, more plush upgrade.

Cocktails Margarita · Sidecar · Cosmopolitan · French 75 · Singapore Sling · Mai Tai variations · Any curaçao/orange liqueur call

St-Germain (elderflower liqueur)

Made from fresh elderflowers harvested once a year in the French Alps — pressed and macerated immediately to capture a flavor that's almost impossible to describe. Lychee, pear, tropical flower, and honey. Delicate, aromatic, and beautiful. The base of a Hugo Spritz (with prosecco and mint) and a natural pairing with gin. Often called "bartender's ketchup" because it makes almost anything taste better. Do not confuse elderflower with elderberry — completely different plants and flavors.

Cocktails Hugo Spritz · St-Germain Cocktail · Gin pairings

Combier Liqueurs (Pamplemousse · Rosé · Cassis)

Three Combier fruit liqueurs from Saumur, France. Pamplemousse — grapefruit liqueur, bright and citrusy. Rosé — a delicate rose-flavored liqueur, floral and softly sweet. Cassis — black currant, deep and fruity. Combier also makes the Pêche de Vigne (see below). The Cassis is used for Kir Royale (with prosecco) and as a sub for raspberry syrup in a Clover Club. The Pamplemousse is excellent in Paloma and grapefruit-based cocktails.

Cocktails Kir Royale (Cassis) · Paloma variations (Pamplemousse) · Clover Club (Cassis)

Combier Pêche de Vigne (vineyard peach)

A French peach liqueur made from pêche de vigne — a small, intensely flavored variety of peach traditionally grown between vineyard rows. More complex and less cloying than standard peach schnapps. A natural sub for any recipe calling for peach schnapps (Sex on the Beach, Bellinis) while being legitimately delicious on its own. The vineyard peach has a deeper, more aromatic quality than standard peaches — worth mentioning to guests who know their spirits.

Cocktails Sex on the Beach · Bellini · Peach cocktail riffs

Banhez Mango & Banhez Pineapple (fruit distillates)

Oaxacan fruit distillates — technically spirits rather than liqueurs (lower sugar, higher proof, more like fruit eau de vie than sweet cordials). Made by the same producer as Banhez mezcal using locally grown tropical fruits. Intensely aromatic with a clean fruit flavor that isn't candy-sweet. Versatile as modifiers in tropical cocktails, Margarita riffs, or simply over ice. Completely different from the mezcal Banhez — same label family, different product.

Good for Tropical cocktail riffs, spirit-forward fruit builds

Giffard Banane du Brésil (banana liqueur)

A premium French banana liqueur from the house of Giffard, made with Brazilian bananas. More complex and less artificial-tasting than generic crème de banane — tastes of ripe banana rather than banana runts candy. Used in tropical cocktail builds and as a modifier. Giffard's quality is well above standard fruit liqueurs; they're a benchmark producer. Worth knowing if a guest asks about banana in a cocktail.

Good for Tropical cocktails, Daiquiri riffs, banana Old Fashioned variations

Orchard Apricot Liqueur (Rothman & Winter)

An Austrian apricot liqueur made from Klosterneuburger apricots — the same variety used in traditional Viennese pastry. Intensely fruity and true to the fruit, with a pleasant almond-like note from the pit. One of the classic components of tropical and tiki-style cocktails, and a staple in many spec cocktails. Not cloyingly sweet — more like concentrated fresh apricot than jam. A good answer when guests are looking for something fruit-forward but not sugary.

Good for Tropical builds, Daiquiri riffs, fruit-forward cocktails

Lillet Blanc (French aperitif wine)

A French aromatized wine — a blend of Bordeaux wines and citrus liqueurs, lightly sweet and floral. More wine-like than a vermouth, slightly sweeter and less herb-forward. The crucial ingredient in a Corpse Reviver #2. James Bond originally specified Kina Lillet (a more bitter predecessor) in his Vesper Martini — Lillet Blanc is the modern approximation. Stores like an open bottle of wine: keep refrigerated, use within a few weeks of opening.

Cocktails Corpse Reviver #2 · Vesper Martini (sub)

Luxardo Maraschino (cherry liqueur)

Made from Marasca cherries — the same small, dark, sour Croatian cherries used to make Luxardo's Maraschino cherries. The liqueur is clear, complex, and only gently sweet — it tastes of cherry pit and almond more than cherry fruit. Essential in a Hemingway Daiquiri, Last Word, and Aviation. Not the same as the bright red "maraschino" flavor most people know from their childhood — this is the serious, original version. A small amount adds a floral, nutty complexity that can't be replicated.

Cocktails Hemingway Daiquiri · Last Word · Aviation

Midori (Japanese melon liqueur)

A Japanese liqueur made from two varieties of Japanese muskmelon (Yubari and Musk). Bright green, sweet, and unmistakably melon. Launched in the US at Studio 54 in 1978 and immediately iconic. Used in Midori Sours, Japanese Slippers, and Melon Balls. The sweetness is real — balance with citrus. Guests who remember it from the '80s will appreciate seeing it on the shelf; younger guests often haven't encountered it and are curious. Worth describing as "fresh, ripe melon, not synthetic" — because Midori genuinely isn't.

Cocktails Midori Sour · Japanese Slipper

Sloe Gin & Ya Dong Sloe Gin (berry-herbal float)

Sloe gin is a red liqueur made by infusing gin with sloe berries, giving it tart berry fruit, gentle sweetness, and a deep ruby color. Our Ya Dong Sloe Gin takes that base and infuses it with Thai herbal/spice aromatics, creating an earthy, warming, mysterious float. It is a visual crown and a flavor shift — berry first, then spice and herbs.

Used in Life of Luxury · Guest language: berry, herbal, Thai spice, aromatic float

Lychee, Passionfruit, Strawberry & Mango Boba Syrups (fruit bases)

Boba syrups are concentrated fruit syrups used in batching and house cordials. They bring strong, clear fruit identity and sweetness, but they usually need acid, spirit, water, or another syrup to become balanced. Lychee reads floral and grape-like; passionfruit is tart and tropical; strawberry is soft and red-fruited; mango is lush and round. These are prep ingredients, not generic juice substitutes.

Used in Separation Anxiety · Life of Luxury · Secret Serendipity · Kingston Fix

Guava Nectar & Agave Guava Purée (tropical fruit base)

Guava brings tropical fruit, soft acidity, and a pink, floral sweetness that sits between pear, strawberry, and passionfruit. We use both guava nectar and agave-guava purée depending on the build. Nectar is thinner and juice-like; purée is thicker and more textural. Agave guava purée also brings agave sweetness, making it a natural fit with tequila and rosé.

Used in Pink Coffin · Secret Serendipity · Strawberry Guava Cordial

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Category 09

Herbal & Spiced Liqueurs

L'Excuse Herbal Liqueur (our Chartreuse)

A Michigan-made herbal liqueur produced in two styles — one clear-green (subbing for green Chartreuse) and one amber (subbing for yellow Chartreuse). Made with botanicals including local herbs, roots, and citrus. The original Chartreuse is made by Carthusian monks in France from 130 plants and is one of the most complex liqueurs ever made. L'Excuse captures that spirit beautifully — herbal, bright, with a characteristic warmth. Essential in Last Word (green style) and Naked and Famous (amber style). When you use it, tell guests: "We use L'Excuse — a local herbal liqueur that stands in for Chartreuse." Own it proudly.

Cocktails Last Word (green) · Naked and Famous (amber) · Bijou riffs · Any Chartreuse call

Bénédictine D.O.M.

One of the oldest liqueurs in the world — made since 1510 by Bénédictine monks in Normandy, France. Built from 27 plants and spices including hyssop, angelica, lemon balm, saffron, and thyme. D.O.M. stands for "Deo Optimo Maximo" (To God, Most Good, Most Great). Warm, honeyed, herbal, and complex — used in the Singapore Sling and Vieux Carré. Very small amounts add enormous depth to stirred cocktails. A genuinely ancient and fascinating product with an incredible backstory worth sharing.

Cocktails Vieux Carré · Singapore Sling · B&B (Bénédictine & Brandy)

Velvet Falernum (John D. Taylor's)

A Barbadian liqueur made from rum, lime, clove, almond, and ginger — sweet, spiced, and tropical. A classic component in tiki and Caribbean cocktails. The flavor is warm and aromatic — like spiced lime syrup with rum backbone. Named after a legendary Bajan recipe, and John D. Taylor's remains the benchmark. The almond content means it contains tree nuts — always flag for guests with nut allergies.

⚠ Contains almonds (tree nut allergen)

St. Elizabeth Allspice Dram

High Proof

A Jamaican rum-based liqueur intensely flavored with allspice berries (also called pimento). Allspice tastes like a combination of clove, cinnamon, and nutmeg — all at once, from a single berry. Used in small amounts in tropical and tiki cocktails for a spiced warmth that's distinctive and hard to replicate. A few drops can transform a cocktail; too much overwhelms everything else. Not widely known by guests — a good talking point when a cocktail includes it.

Good for Tropical builds, spiced cocktail modifiers

Ancho Reyes (chile ancho liqueur)

A Mexican liqueur made from dried ancho chiles (poblano peppers that have been dried) macerated in cane spirit. Smoky, slightly sweet, with a warm, building heat rather than sharp spice. The base of our Spicy Margarita and Bee Sting. Not as aggressively hot as you might expect — the heat is more about warmth and complexity than burn. Guests who want something spicy will appreciate knowing what "ancho" actually means. They're mild-to-medium chiles — the same ones used in mole.

Cocktails Spicy Margarita · Bee Sting

NDD Ginger Liqueur (New Deal Distillery)

Made right here in Portland by New Deal Distillery (also our coffee liqueur producer) — built from fresh ginger, cane sugar, and neutral spirit. Clean, bright ginger heat without the sweetness of a ginger syrup. Used in the Penicillin (as part of the honey-ginger component) and any cocktail where you want real ginger character without sourness or syrup weight. The New Deal connection is a nice local story for guests who ask about Oregon spirits.

Cocktails Penicillin · Ginger Bee's Knees

Licor 43 (Cuarenta y Tres)

A Spanish liqueur made from 43 ingredients — citrus, vanilla, and various aromatic herbs. The result is sweet, warm, and unmistakably vanilla-forward. Made in Cartagena, Spain, by the same family since 1946. Used as our stand-in for Galliano (Harvey Wallbanger), where its vanilla-herbal profile does the same job beautifully. Also excellent over vanilla ice cream (a classic Spanish serve called "Carajillo"). When guests ask what it is: "Spanish vanilla-citrus liqueur" is the short answer.

Cocktails Harvey Wallbanger (sub for Galliano) · Carajillo (with coffee)

Nixta (corn liqueur, Jilotepec)

A Mexican liqueur made from nixtamalized corn — the same corn-preparation process used to make tortillas. The name "nixta" is short for nixtamalization (cooking corn in an alkaline solution, which transforms it chemically and nutritionally). The flavor is distinctly corn-forward but in a sophisticated way: earthy, slightly sweet, with a tortilla warmth. A genuinely unique product with no real equivalent. Great in a Corn Old Fashioned, or as a modifier in tequila and mezcal cocktails. A thoughtful rec for guests who love agave spirits and want to try something adjacent.

Good for Spirit-curious guests, tequila/mezcal adjacent builds

Pernod Absinthe & Herbsaint

Two anise-flavored spirits used in small amounts — primarily as a glass rinse in the Sazerac and as a component in the Corpse Reviver #2. Absinthe is a high-proof spirit (68% ABV for Pernod) made from wormwood, anise, and fennel. Despite the mythology, it doesn't cause hallucinations — the active compound (thujone) is present in negligible amounts. Herbsaint is a New Orleans absinthe substitute — lighter and lower proof, more anise-forward. Both are rinse quantities only — a little goes a very long way.

Cocktails Sazerac (rinse) · Corpse Reviver #2 (rinse) · Death in the Afternoon

Nonino Green Walnut Liqueur (walnut allergen)

Tree Nut

A walnut-based liqueur from Nonino with dark, earthy, nutty, bittersweet depth. This is a real tree nut allergen item — not just “nutty flavor.” If a guest mentions a tree nut or nut allergy, do not serve drinks containing this without manager confirmation and explicit guest acknowledgment. It is especially important because guests may not recognize “green walnut liqueur” as an allergy flag.

⚠ Used in Kingston Fix · Contains walnut · Tree nut allergen — disclose proactively

Ya Dong Spice Packet (Thai herbal infusion)

Ya Dong is a Thai herbal-spirit tradition built around botanicals steeped into alcohol. Our prep uses a Ya Dong spice packet infused into sloe gin, giving the float earthy, warming, aromatic complexity. It is a strong staff storytelling point: Thai herbal tradition, berry liqueur, and spice all landing in one visible float.

Used in Life of Luxury · Ya Dong Sloe Gin float

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Category 10

Nut, Coffee & Specialty Liqueurs

Luxardo Amaretto · Frangelico

Tree Nut

Luxardo Amaretto — an Italian almond liqueur made from Marasca cherry pits (not almonds — the almond flavor comes from amygdalin in the cherry pit). Sweet, nutty, and aromatic. Base of a Godfather (with Scotch), Godmother (with vodka), and Amaretto Sour. Frangelico — a hazelnut liqueur from Piedmont, made from Tonda Gentile hazelnuts. Toasty, nutty, and warm. Both are tree nut allergen products — always flag for nut-allergic guests before using either in a cocktail. Never serve in a drink ordered by a guest who mentioned nut allergies.

⚠ Tree nut allergen — disclose proactively
Cocktails Godfather · Godmother · Amaretto Sour · Frangelico cocktails

NDD Coffee Liqueur & Mr. Black

NDD Coffee Liqueur — made by New Deal Distillery in Portland from coffee roasted by Coava Coffee. Local, craft, and made with genuinely good coffee. Mr. Black — an Australian cold-brew coffee liqueur with a higher coffee-to-sugar ratio than Kahlúa, making it less sweet and more coffee-forward. Together they're the go-to for Espresso Martinis and Black Russians. The difference from Kahlúa: both are higher quality and less cloying. Guests who want a real coffee flavor (not a sweet coffee candy flavor) should get Mr. Black or NDD.

Cocktails Espresso Martini · Black/White Russian · Café Correcto

Luxardo Bitter Bianco

A white (clear) bitter aperitivo from Luxardo — the same bittersweet profile as Campari or Aperol but transparent, making it visually distinct in cocktails. Less sweet than Aperol, slightly less bitter than Campari. Used in N/A and white-spirit Negroni builds where maintaining a clear cocktail matters. A great conversation piece — guests who know Campari will be curious about the clear version. A Bianco Negroni with clear gin, dry vermouth, and this is visually stunning.

Cocktails White Negroni · N/A builds · Clear aperitivo cocktails

Lyre's Agave Blanco (non-alcoholic)

N/A

A non-alcoholic spirit that mimics the flavor profile of blanco tequila using natural flavors — agave, citrus, and a light botanical character. Part of the Lyre's non-alcoholic spirits range, one of the most credible N/A spirits producers in the world. Used for guests who request a non-alcoholic Margarita or who are avoiding alcohol but don't want a mocktail. It's not identical to tequila, but it's a thoughtful, considered option that takes the guest seriously. Always tell the guest it's non-alcoholic so they can set expectations.

Good for Non-alcoholic Margarita · Spirit-forward N/A builds

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Category 11

Vermouth & Bitters

Dry Vermouth (French style)

Sulfites

An aromatized, fortified white wine — flavored with herbs, roots, and botanicals, then fortified with neutral spirit. "Dry" means lower sugar, more herbal and crisp. The key ingredient in a Dry Martini. Vermouth is wine — it goes stale after opening. Keep refrigerated and use within 3–4 weeks of opening. Stale vermouth is one of the most common reasons a Martini tastes off. The sulfite tag: all wine-based products contain sulfites as a natural byproduct of fermentation.

Cocktails Martini · Bamboo · Corpse Reviver #2

Sweet Vermouth (Italian style)

Sulfites

Darker, richer, and sweeter than dry vermouth — made from red or white wine with a more pronounced herbal character and a higher sugar content. Essential in a Manhattan, Negroni, Boulevardier, and Americano. Like dry vermouth, it degrades quickly once opened and must be refrigerated. When a guest asks why their Manhattan at home never tastes as good as a bar's: it's almost always old vermouth sitting on a warm shelf.

Cocktails Manhattan · Negroni · Boulevardier · Americano · Sbagliato

Angostura Bitters

The most famous bitters in the world — made in Trinidad since 1824 from a secret recipe of herbs and spices with a pronounced gentian root bitterness. Used in dashes, not sips. A few drops add aromatic complexity to an Old Fashioned, Manhattan, or Pisco Sour without making the drink taste bitter. The distinctive oversized paper label is intentional — a legend says when the factory ran out of the right size label, they used the only paper they had, and it became their signature. Contains about 44% alcohol but is used in such small quantities it's considered non-alcoholic by most standards.

Cocktails Old Fashioned · Manhattan · Sazerac · Pisco Sour · Many others

Peychaud's Bitters

A New Orleans-born bitters created by Antoine Peychaud in the 1830s — lighter, more floral, and more anise-forward than Angostura. The essential ingredient in a Sazerac alongside the rye. Also used in a Vieux Carré. The flavor is distinctly different from Angostura — more delicate, with a cherry and anise note. A beautiful piece of American cocktail history: Peychaud's apothecary is widely credited as one of the origins of the term "cocktail."

Cocktails Sazerac · Vieux Carré

Orange Bitters

A gentler, citrus-forward bitters made from bitter orange peel — more aromatic than Angostura, with less spice intensity. Used in Martinis, Old Fashioneds (alongside Angostura), and the Bamboo. A good modifier for any cocktail where you want citrus presence without adding juice. Often more interesting than most guests expect from a "dash" ingredient — the right bitters can be the difference between a flat cocktail and a perfectly balanced one.

Cocktails Martini · Old Fashioned (paired with Angostura) · Bamboo

Wakame Vermouth (house-infused sweet vermouth)

Sweet vermouth infused with dry wakame, a Japanese sea vegetable. The goal is not an obvious seaweed flavor — it adds briny, savory, umami depth and a subtle saline edge that sits beautifully under rye whiskey. Treat it like a house modifier: keep it labeled, dated, refrigerated, and timed exactly during prep so it stays savory instead of vegetal.

Used in 3 Pac · Staff language: briny, savory, umami, saline, not seafood-forward

Sherry & Pedro Ximénez (PX)

Sherry is a fortified wine from southern Spain. Pedro Ximénez, or PX, is the dark, sweet, raisiny style made from grapes that are often dried before pressing, giving it deep dried-fruit, molasses, fig, and syrupy notes. In cocktails, PX is usually a seasoning amount — often a bar spoon — used to round out spirit-forward builds without making them read like dessert.

Used in 3 Pac · Good language: raisin, dried fruit, rich, fortified wine, rounding note

Dolin Blanc & Blanc Vermouth (floral dry/blanc style)

Blanc vermouth sits between dry and sweet vermouth: pale, gently sweet, floral, lightly herbal, and softer than classic dry vermouth. Dolin Blanc brings a delicate wine-based lift that works beautifully in martini-adjacent cocktails where the build should stay clean, cold, and aromatic rather than heavy.

Used in Have Fun Help Each Other · Martini and white-vermouth riffs

Specialty Bitters & Floral Waters (rose, honey, black lemon, orange blossom)

Beyond Angostura, Peychaud’s, and orange bitters, we use small-dose aromatic modifiers including rose water bitters, honey bitters, black lemon bitters, and orange blossom water. These are seasoning tools: they add aroma, floral lift, citrus peel, honeyed depth, or dried-citrus complexity without becoming the main ingredient. Use them carefully and keep names searchable for staff because they often appear in batch specs rather than guest-facing drink descriptions.

Used in Pink Coffin · Secret Serendipity · Taeng Thai Cooler · N/A and floral builds

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Category 12

Mixers, Juices & Garnishes

Ginger Beer

Brewed (not just flavored) carbonated ginger drink — significantly more ginger heat and complexity than ginger ale, which is just soda with ginger flavoring. Essential in a Moscow Mule, Kentucky Mule, Dark & Stormy, and Penicillin builds. The difference matters: ginger ale won't make a proper mule. For guests who ask "what's the difference?" — ginger beer has a real ginger bite. Not the same as ginger ale and not interchangeable in cocktail applications.

Cocktails Moscow/Kentucky/Mexican Mule · Dark & Stormy

Juices & Nectars

We carry: pineapple juice (tropical cocktails, Jungle Bird), orange juice (Mimosa, Tequila Sunrise, Screwdriver), cranberry juice (Cosmopolitan, Madras), white grapefruit juice (Paloma, Greyhound, Hemingway Daiquiri), guava nectar and mango nectar (Bellini variations, tropical builds). The grapefruit is white grapefruit — less sweet, more tart than ruby red. When a recipe calls for grapefruit juice, this is what we use.

Good for All juice-forward cocktails — see individual drink recipes for specifics

Coca-Cola & Diet Coke (cola mixers)

We carry both Coca-Cola and Diet Coke. Cola is a classic highball mixer — sweet, carbonated, familiar, and especially useful with rum, whiskey, Fernet, and amaro. Diet Coke is the sugar-free cola option for guests who ask for it. The most important staff note: cola is not interchangeable with soda water or tonic; it brings sweetness, caramel, phosphoric bite, and a strong flavor of its own.

Good for Rum & Coke · Fernet + Coke · Whiskey Coke · Amaro highballs · Guest-call mixed drinks

Coconut Water (light tropical mixer)

We carry coconut water as a mixer. It is lighter, cleaner, and less sweet than coconut cream or coconut milk, with a soft tropical character that can lengthen a drink without making it heavy. It works especially well with rum, tequila, mezcal, gin, pineapple, lime, and spicy or herbal builds. When guests ask for something refreshing but not soda-forward, coconut water is a great option to keep in mind.

Good for Tropical highballs · Rum, agave, and gin builds · Pineapple/lime/spicy cocktails · Low-sugar guest requests

Jarritos (pineapple, grapefruit & mandarin)

We offer Jarritos as a Mexican soda mixer in three flavors: pineapple, grapefruit, and mandarin. Jarritos are bright, sweet, carbonated, and fruit-forward — great for casual highballs or guest-call builds where the flavor should be fun and obvious. Pineapple leans tropical, grapefruit works naturally with tequila and mezcal in Paloma-adjacent builds, and mandarin brings an orange-citrus soda profile that pairs well with agave, vodka, rum, and whiskey.

Flavors Pineapple · Grapefruit · Mandarin
Good for Tequila highballs · Mezcal highballs · Paloma riffs · Tropical soda builds · Guest-call mixed drinks

Fresh Lemon Juice & Fresh Lime Juice (daily citrus)

Fresh citrus is one of the core building blocks of the bar. Lemon juice brings bright, clean acidity and reads slightly softer and rounder — essential in Whiskey Sours, Bee's Knees, French 75s, Sidecars, and Tom Collins builds. Lime juice is sharper, greener, and more tropical — essential in Margaritas, Daiquiris, Gimlets, Mules, and most agave or rum cocktails. Bottled citrus does not behave the same way. Fresh juice is what keeps a drink tasting alive instead of flat.

Cocktails Lemon: Whiskey Sour · Bee's Knees · French 75 · Sidecar · Tom Collins · Lime: Margarita · Daiquiri · Gimlet · Mule · Last Word

Simple Syrup, Agave Syrup & Honey (core sweeteners)

Simple syrup is neutral sweetness — sugar and water — used when we want balance without adding another flavor. Agave syrup is rounder and earthier, a natural partner for tequila and mezcal because it echoes the base spirit. Honey adds body, floral depth, and a soft texture, especially with lemon, ginger, whiskey, gin, and Scotch. Sweeteners do not just make cocktails sweet; they control texture, soften acidity, and help flavors connect.

Good for Simple: Daiquiri/Gimlet/Sour builds · Agave: Margarita and mezcal riffs · Honey: Bee's Knees, Penicillin, Gold Rush-style builds

Ginger Syrup (house ginger heat)

Ginger syrup gives cocktails concentrated ginger flavor without the carbonation of ginger beer. It brings heat, sweetness, and a fresh snap that can sit underneath citrus or spirit without turning the drink into a mule. Use this distinction when guests ask: ginger beer is bubbly and spicy; ginger syrup is still, sweet, and concentrated. Ginger syrup is especially useful in Penicillin-style builds, whiskey sours, tropical drinks, and any cocktail where we want ginger flavor but not extra bubbles.

Good for Penicillin · Ginger Bee's Knees · Whiskey sour riffs · Tropical ginger builds

Tonka Bean Syrup (vanilla, almond, spice)

Tonka bean syrup is a highly aromatic sweetener with notes of vanilla, almond, cinnamon, clove, and warm baking spice. It reads luxurious and dessert-adjacent without being plain vanilla. A small amount goes a long way — too much can dominate a drink. Because tonka has an almond-like aroma, always be careful with guests who mention nut allergies: it is not the same as almond syrup or orgeat, but the flavor association can be confusing, so disclose clearly and check before using it in an allergy-sensitive drink.

Good for Stirred spirit-forward riffs · Espresso/coffee builds · Tropical spice accents · Dessert-adjacent cocktails

Tonic Water & Soda Water

Tonic water — carbonated water with quinine (from cinchona bark) and sugar. The quinine gives tonic its distinctive bitterness. Essential in a Gin & Tonic. Not the same as soda water — the bitterness and sweetness are fundamental to the drink. Soda water — plain carbonated water with no flavor. Used for highballs, spritz builds, and anywhere you want to add volume and bubbles without flavor. Always pour carbonated mixers over the spirit (not the other way around) to preserve the carbonation.

Good for G&T (tonic), highballs and Spritzes (soda)

Castelvetrano Olives (our only olive)

A Sicilian olive — mild, buttery, bright green, and meaty. Much less pungent and salty than Kalamata or standard cocktail olives. We use only Castelvetrano because they're genuinely delicious and don't overpower a Martini. When a guest asks for "extra dirty" (meaning more olive brine), use the brine from these jars. Guests who say they hate Martini olives might be surprised by Castelvetrano — worth suggesting if they're curious.

Cocktails Dirty Martini · Martini garnish

Amarena Cherries (our only cherry)

Italian wild cherries from Bologna, preserved in their own syrup. Dark, slightly tart, deeply flavored — completely different from the bright red, artificially dyed Maraschino cherries most guests grew up with. We use Amarena cherries exclusively. They're richer, more complex, and genuinely delicious. If a guest asks why the cherry looks different from what they expect: "These are Amarena cherries from Italy — the real thing." Worth the extra two sentences.

Cocktails Old Fashioned · Manhattan · Whiskey Sour · Singapore Sling · Any cherry garnish

Fresh Mint

We keep fresh mint on the bar. It's not just a garnish — the aroma of slapped or gently pressed mint is part of the cocktail experience. For a Hugo Spritz, mint goes in the drink and on top. For any mojito-adjacent build, mint is lightly pressed (not muddled until black) to release essential oils without bitterness. The right technique: hold mint in one hand, give it a firm single clap between palms, add to the drink. Never muddle mint aggressively or it turns bitter and grassy.

Cocktails Hugo Spritz · Mojito · Any mint-forward cocktail

Fresh Thai Basil (aromatic garnish)

Fresh Thai basil is a key aromatic garnish and modifier for EEM. It is more assertive than sweet basil, with an anise-like, peppery, slightly spicy aroma that naturally fits Thai flavors, citrus, agave, rum, and tropical builds. Use it thoughtfully: the aroma is the point, so slap or gently press the leaves to wake them up without bruising them into bitterness. When guests ask what makes it different from regular basil, the short answer is: Thai basil is more aromatic, more savory, and has a subtle licorice/anise note.

Good for Thai-inspired cocktails · Citrus builds · Agave and rum drinks · Aromatic garnish

Red Thai Chilis (spicy garnish)

We use red Thai chilis as a garnish. They bring immediate visual heat and a clear signal that a drink has spice or Thai flavor influence. They are small but potent, so treat them with respect: avoid rubbing eyes after handling, keep them away from guests who have requested no spice, and use them intentionally rather than decoratively. As a garnish, they tell the guest what kind of experience is coming before the first sip.

Good for Spicy cocktails · Thai-inspired builds · Agave drinks · Tropical heat accents · Visual spice cue

Coconut Cream, Coco Lopez & Coconut Pineapple Gomme (rich coconut modifiers)

Coconut cream and Coco Lopez are rich, sweet coconut products that add body, opacity, and piña-colada-style texture. Coconut pineapple gomme blends pineapple sweetness with coconut richness for a tropical, silky modifier. These are very different from coconut water: coconut water is light and refreshing, while coconut cream and Coco Lopez are creamy, sweet, and textural. Shake or blend thoroughly so coconut does not separate.

Used in Yes, No, Maybe So · Drugs · That’s It, That’s All · Coconut pineapple gomme builds

Orgeat, Lychee Orgeat & Cantaloupe Orgeat (almond syrups)

Tree Nut

Orgeat is an almond-based syrup that adds nutty sweetness, body, and a soft marzipan-like roundness. Our builds may use house orgeat, lychee orgeat, or cantaloupe orgeat depending on the cocktail. The fruit versions keep the almond texture but add floral lychee or melon character. This is always a tree nut concern: disclose before building any drink for a guest who mentions nut allergies.

⚠ Tree Nut Almond-based · Used in Separation Anxiety · Acid Test · Taeng Thai Cooler

Brown Sugar, Cinnamon & Hibiscus Syrups (house sweeteners)

These house syrups give sweetness plus a clear flavor direction. Brown sugar syrup is deep, molasses-like, and rounded — ideal with coffee, vodka, rum, and dessert-leaning builds. Cinnamon syrup brings warm spice and structure, especially with grapefruit in Don’s Mix. Hibiscus syrup adds floral tartness, color, and a cranberry-like brightness that keeps whiskey or citrus drinks refreshing.

Used in Black Silk Stocking · Acid Test · That’s It, That’s All · Don’s Mix

Passionfruit Cordial & Don’s Mix (batch modifiers)

Passionfruit cordial is a house fruit cordial built from passionfruit boba syrup and equal parts simple syrup; it brings tart tropical fruit and sweetness for whiskey and highball-style builds. Don’s Mix is a classic tropical modifier: grapefruit juice plus cinnamon syrup, giving bright citrus and warm spice in one prep item. Both are batch ingredients staff should recognize when reading prep specs.

Used in Life of Luxury · That’s It, That’s All

Cucumber Shrub, Yuzu Juice & Rice Vinegar (acidic house modifiers)

A shrub is a drinking vinegar — fruit or vegetable, sugar, and acid — used to create brightness without relying only on citrus. Our cucumber shrub is built from fresh cucumber juice, yuzu juice, unseasoned rice vinegar, agave, sugar, and Thai basil. Yuzu brings aromatic Japanese citrus; rice vinegar brings clean tang. Together they create the backbone for crisp, savory, non-alcoholic and martini-adjacent builds.

Used in Have Fun Help Each Other · Approved by Chef · Cucumber Shrub prep

Cold Brew, Ground Coffee & Toasted Coconut (coffee prep)

Coffee shows up in two forms: coffee liqueur and house cold-brew-style prep. Our coconut cold brew uses ground coffee, toasted coconut flakes, and coconut water for a coffee base that reads rich, roasty, and tropical at the same time. Toasted coconut gives aroma and texture cues; coffee gives bitterness and depth. Keep cold brew labeled, dated, refrigerated, and within shelf-life.

Used in Black Silk Stocking · Coconut cold brew · Espresso Martini-style builds

Plain Yogurt (dairy)

Dairy

Plain yogurt gives body, tang, and creamy texture to the frozen Jesus & Tequila batch. This is the major dairy flag on the cocktail menu. It must be fully blended into the batch so there are no streaks or lumps, and the machine should be labeled clearly for dairy. Always flag this drink for guests with dairy allergies or intolerance.

⚠ Dairy Used in Jesus & Tequila · Label the machine

Maldon Salt & Cinnamon Sticks (finishing garnishes)

Maldon salt is a flaky finishing salt used as a pinch on top — do not stir it in. It gives a clean pop of salinity and helps citrus and agave flavors feel brighter. Cinnamon sticks are both garnish and aroma: grate fresh cinnamon over frozen or tropical builds, then use the stick as a visible spice cue. These are finishing touches that change the first sip and the nose of the drink.

Used in Jesus & Tequila · Drugs · That’s It, That’s All · Acid Test

Banana Leaf, Orchid & Citrus Wheels (visual garnishes)

Banana leaves, orchids, lime wheels, lemon wheels, lime wedges, orange slices, orange swaths, and orange twists are part of the drink’s first impression. Banana leaf reads tropical and EEM-specific; orchids signal the frozen Jesus & Tequila build; citrus wheels and wedges tell guests where the acidity is coming from. Garnish is not decoration only — it is aroma, identity, and visual communication.

Used in Pink Coffin · Drugs · Jesus & Tequila · Taeng Thai Cooler · Thai Tea · Approved by Chef · That’s It, That’s All

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Quick Reference

Allergen Map — Bar Ingredients

Most spirits are allergen-free in their base form. The flags below are for our cordials, liqueurs, and modifiers where real allergen risk exists. When a guest discloses an allergy, scan this reference before building their drink — and when in doubt, ask.

Tree Nut Allergens

Tree Nut

The following bottles contain or may contain tree nuts — never use these in a cocktail for a guest with nut allergies without explicit acknowledgment and manager confirmation:

Frangelico — made from Piedmont hazelnuts (hazelnut)
Luxardo Amaretto — made from cherry pits (amygdalin, almond-like; cross-reactive for tree nut allergies)
Velvet Falernum — contains almond
Amaro Nonino — processed on equipment that also handles walnut products
Orgeat / Lychee Orgeat / Cantaloupe Orgeat — almond-based
Nonino Green Walnut Liqueur — walnut liqueur

Protocol Disclose before the drink is made — never after

Gluten & Grain Concerns

Gluten

Distillation removes gluten proteins from grain-based spirits — making vodka, gin, whiskey, and bourbon technically gluten-free even when made from wheat or rye. This is the scientific consensus, though highly sensitive celiacs may react. For guaranteed gluten-free spirits, recommend:

Tequila & Mezcal — agave, no grain
Rum — sugarcane, no grain
Cognac & Brandy — grape, no grain
Potato vodka (Luksusowa) — no grain involved

Beer-based mixers and some liqueurs (Bénédictine, some amaretti) may contain trace gluten.

Protocol Recommend agave/rum/grape spirits for celiac guests

Fee Foam & Oat Milk

Vegan

We do not use egg white. We use Fee Brothers Fee Foam — a plant-based foaming agent that creates the same silky, frothy texture without egg allergen risk. Used wherever a classic spec calls for egg white:

Pisco Sour — Fee Foam in place of egg white
Whiskey Sour (if spec'd with foam) — Fee Foam
Clover Club — Fee Foam

Dry-shake first (without ice) to build the foam, then shake again with ice. Fee Foam is egg-free and safe for egg-allergic guests — always confirm the rest of the drink's ingredients too. We carry oat milk only — no dairy milk. Oat milk is the answer for any cream-adjacent build.

Protocol Fee Foam is egg-free — safe to disclose to egg-allergic guests · Oat milk only, no dairy

Dairy & Yogurt

Dairy

Most bar builds are dairy-free, but Jesus & Tequila contains plain yogurt in the slushy batch. This is a real dairy allergen/intolerance flag and the slushy machine should be labeled when loaded. Do not recommend this drink to dairy-allergic guests. Oat milk is used for Thai Tea and cream-adjacent bar builds, but oat milk may not be celiac-safe due to oats or gluten cross-contact.

Protocol Flag Jesus & Tequila for dairy · Flag oat milk for celiac guests

Sulfites & Wine-Based Products

Sulfites

Sulfites occur naturally in all fermented products and are added as a preservative in wine-based beverages. The following bar products contain sulfites:

Dry Vermouth & Sweet Vermouth
Lillet Blanc
Red wine, Rosé, White wine, Prosecco
All amari with wine base

True sulfite allergies are rare (often confused with histamine sensitivity). Guests with confirmed sulfite allergies should avoid all wine-based products on the bar.

Protocol Recommend spirit-forward cocktails with no wine or vermouth

Staff Notes — Bar Allergy Protocol

Nut allergies at the bar are serious. Frangelico, Luxardo Amaretto, Velvet Falernum, and Amaro Nonino all present tree nut risk. Never use these in a drink for a guest who has mentioned nut allergies. When in doubt, make the drink without the modifier and consult the bar manager.

We use Fee Foam, not egg white. Fee Brothers Fee Foam is our plant-based alternative — it creates the same silky foam without any egg allergen risk. Dry-shake first (no ice) to build the foam. Because it's egg-free, it's safe to confirm to guests with egg allergies. For any cream-adjacent bar build, oat milk is what we carry — no dairy milk on the bar. Celiac note: oat milk may not be celiac-safe due to oats or gluten cross-contact; flag this for guests with celiac disease.

Vermouth is wine. Treat it accordingly. Guests who are sulfite-sensitive, histamine-sensitive, or avoiding alcohol for medical reasons should know that vermouth is a wine product. A Negroni with sweet vermouth is a wine-based cocktail.

Spirits are generally safe for gluten-sensitive guests — but celiac disease is different from gluten sensitivity. For guests with confirmed celiac disease, recommend tequila, rum, or Luksusowa (potato vodka) as the base spirit and avoid any garnishes or modifiers that haven't been verified.

The L'Excuse substitution is intentional and transparent. When using L'Excuse in place of Chartreuse, always tell the guest. "We use a local herbal liqueur from Michigan that we love as our Chartreuse" is the right answer — not silence. Guests appreciate knowing.

Non-alcoholic guests deserve the same care. When a guest requests no alcohol, confirm they know the Lyre's Agave Blanco is N/A. Don't assume a N/A spirit request means they're comfortable with trace alcohol from other sources — ask.

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Category 13

Beer & Cider

Singha Thai Lager (draft)

Thailand's flagship lager — 5.0% ABV, clean and crisp with a balanced malt character. The beer the EEM menu was built around. A natural pairing for everything on the table: it cuts through heat, complements smoke, and never competes. On draft. The single easiest beer recommendation you'll make all night.

Good for Everything · The default beer rec · Pairs with all food

Rotating Hazy IPA (draft)

Always a hazy IPA (New England-style / NEIPA) — check the board for what's pouring. Hazy IPAs are intentionally unfiltered: fruit-forward, juicy, and pillowy rather than sharply bitter. They're IPA-skeptic converters. Bitterness is present but it's backdrop, not the main event. ABV varies by rotation. If a guest says "I don't like IPAs because they're too bitter" — this is the rec. Unlike a West Coast IPA, hazies lead with tropical fruit and soft mouthfeel.

Good for Hop-curious guests · IPA skeptics · Pairs with spicy food

Gentle Persuasion Golden (N/A · HECK Brewing · Can)

N/A

A non-alcoholic golden ale from HECK Brewing, brewed right here in Portland. Less than 0.5% ABV. Easy-drinking and approachable — the softer of our two N/A beer options. Served cold in the can with a glass. The right rec for guests who want to feel included in the round without drinking alcohol. HECK is a local story worth mentioning: a dedicated N/A brewery from our own city doing it seriously.

Good for Non-drinking guests · Designated drivers · Anyone pacing themselves

Silver Linings IPA (N/A · HECK Brewing · Can)

N/A

HECK's N/A IPA — under 0.5% ABV, with genuine hop character and more assertive flavor than the Golden. The right rec for non-drinking guests who still want something with an edge. Served cold in the can with a glass. Both HECK options are from Portland, and that's a point of pride worth mentioning. HECK specializes exclusively in N/A beer — this isn't a stripped-down afterthought, it's a considered product.

Good for Beer-minded guests avoiding alcohol · Anyone who wants more than soda

Coulee Cider (draft · Yonder Cider · Portland)

A tropical, bright cider from Yonder Cider — local Portland cidery. 6.9% ABV. Built around pineapple, lime, and cardamom with hints of coconut and a light tannin finish. Inspired by the mezcal cocktails of Oaxaca. Naturally gluten-free. The draft cider option and the more adventurous of the two — a conversation piece for cider-curious guests. If someone wants something fruity and fun that isn't a cocktail, this is the rec.

Good for Gluten-free guests · Fruity cocktail fans · Local Portland story

Prickly Pear Cider (can · Incline Cider Co. · 16 oz)

A 16-oz can of bright, fruit-forward cider from Incline Cider Co. — 6.9% ABV, made with natural prickly pear. Gluten-free. The can comes to the table and the guest pours their own. Prickly pear cactus fruit gives it a distinctive rosy color and a sweet-tart flavor that's immediately approachable. A great option for guests who want something fruity and sessionable without a cocktail's complexity. Easy to describe: "It's a prickly pear cactus cider — bright, a little sweet, a little tart."

Good for Gluten-free guests · Fruit-forward palates · Table-service appeal

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Category 14

Wine by the Glass

All four of our wines are organic. They're sourced with intention — small producers, native grapes, minimal intervention. The talking point isn't just "it's organic" — it's that these are genuinely interesting wines with real stories. Know at least one detail about each.

Altre Vie — Dolcetto d'Alba 'Anfora' 2024 (red)

Piedmont, Italy. The everyday red of the region — the grape Italians reach for on casual weeknights. Made by Gianluca Colombo as a side project from his celebrated Segni di Langa estate. Fermented and aged entirely in clay amphora — no oak. Biodynamic farming on sandy soils. Flavor: blueberry, black cherry, dried herbs, earthy finish, juicy tannins. The analog: if a guest drinks Pinot Noir or Beaujolais, this is their Italian cousin.

For guests who drink Pinot Noir · Beaujolais · Light to medium reds

Gebbia — Catarratto 2024 (white)

Terre Siciliane, Italy. Vito Lauria's mission to rescue Sicily's native grapes. Catarratto is Sicily's most-planted white — rare Bianco Lucido biotype, grown on limestone at 650 meters on Monte Bonifato. Certified organic, unfined, unfiltered. Flavor: lemon zest, white peach, saline minerality, crisp acidity, floral. The analog: if a guest drinks Pinot Grigio or Albariño, this is crisper and more interesting. High-altitude and mineral — a wine with a sense of place.

For guests who drink Pinot Grigio · Albariño · Crisp whites

Gebbia — Rosè di Frappato 2024 (rosé)

Terre Siciliane, Italy. Frappato is Sicily's lightest, most playful red grape. Made here as a rosé: bright, vibrant, and electric. No added sulfur, native yeasts, certified organic. Flavor: strawberry, watermelon, pink citrus, wild herbs, dry finish. The analog: if a guest drinks Whispering Angel or dry Provençal rosé, this is lighter and livelier. The mermaid label says it all — this wine has a personality.

For guests who drink Whispering Angel · Provençal rosé · Dry pink wine

Avinyó — Petillant Blanc (bubbles · can)

Penedès, Catalonia, Spain. The Esteve family has farmed this land since 1597 — the year on the label is a deed date, not a design choice. A vi d'agulla (Catalan "prickly wine") — lightly sparkling, not a Cava. Made from estate Muscat de Frontignan, Xarel-lo, and Macabeo. Flavor: stone fruit, floral muscat, fine bubbles, citrus zest, refreshing. Served by the can. The analog: if a guest drinks Prosecco or Cava, this is softer, more floral, less sweet.

For guests who drink Prosecco · Cava · Light sparkling wine