Bitters - These are concentrated extracts that are used to add more flavor or to balance or enhance a drink’s flavor profile. They are mostly made from herbs, tree bark, botanicals, fruit rind, roots, and spices. Some examples are Angostura bitters and orange bitters. They can also come in liqueur form such as Absinthe or Campari.
Condiments - You could say that bitters are part of the condiment line up when it comes to the mixology world, but that’s not all. Condiments that are used often behind the bar include hot sauce, fruit, salt, cream, and syrup. Just as you would use condiments in the kitchen to enhance food, the same can be done to a cocktail.
Cordial - Cordial is a type of condiment used in drinks. It is a kind of syrup however it does not contain any alcohol unlike other syrups or condiments. It’s usually sweet and made from fruit.
Garnish - A drink nor a dish is not complete until it is garnished. It’s important to make a cocktail look presentable since it adds to the overall experience of the customer. You are more likely to enjoy and finish a drink if it looks aesthetically pleasing. Some examples of garnishes are citrus wheels and twists, edible flowers, a couple of olives or cocktail onions, cinnamon sticks, cherries, and sprigs of herbs such as rosemary and lavender.
Grenadine - This is a syrup that originates from France and is originally made with pomegranates which is why it has a deep pink to red color. It adds a little sweetness and tartness but also a fruity element to a drink, and of course it gives it a nice color too. It can also be found in many mocktail recipes since it does not contain any alcohol.
