Ingredient library

Every ingredient we cook with — what it is, what to look for, and which recipes use it. Click any ingredient to add it to your bar.

Adaptogens

Ashwagandha tincture

A liquid adaptogenic extract traditionally used to support stress response. Earthy, slightly bitter — a few drops disappear into citrus-forward drinks.

A nootropic mushroom extract often paired with cordyceps for clean, jitter-free focus. Look for dual-extracted (water and alcohol) for the full spectrum of compounds — non-alcoholic glycerite versions exist too.

Reishi mushroom extract

An earthy, slightly bitter adaptogenic extract traditionally used to support calm and immune balance. A few drops; it is potent.

Bitters

Non-alcoholic aromatic bitters

Concentrated botanical bitters with no alcohol. Brands like All The Bitter and Free Spirits make excellent versions — a few dashes adds the spice and structure that NA drinks usually lack.

Fresh Fruit

Fresh lemon

Fresh lemon juice — always squeezed to order. Bottled lemon juice has a flat, tinny note that ruins delicate drinks.

Fresh lime

Fresh lime juice. Bottled lime is one of the worst sins in cocktail-making; do not.

Mixed berries

A handful of mixed fresh berries — blackberries and raspberries pull most of the weight. Frozen works in a pinch but loses some structure.

Garnishes

Candied ginger

Crystallized ginger pieces, used as a chewy, sweet-spicy garnish on the rim or speared on a pick.

Dried culinary lavender

Food-grade dried lavender buds. Don't substitute decorative or potpourri lavender — it's often sprayed.

Mixers

Sparkling water

Plain, unflavored sparkling water. Look for one with strong, lasting bubbles — Topo Chico, Mountain Valley, or anything from a SodaStream on max carbonation.

Spicy ginger beer

Strong, spicy ginger beer — the kind that makes your eyes water. Look for cane-sugar-sweetened, real ginger, no artificial flavor. Fever-Tree, Reed's Extra, and Q are all solid.