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Aniseed (Pimpinella asinum)

Aniseed is an annual plant that can reach 1.5m, it need plenty of sun to thrive. originally from the Far East nowadays is cultivated in the whole Eurasian block.

The general term Anise is a loose category used to classify a group of spices that, despite having a similar taste, do not share any other botanical ties, a clear example of it is the star anise (Illicium verum), which as the latin name suggests belong to a completely different family.

Aniseed can be used very easily in infusions, syrups and sodas, but also muddle directly in the preparation of cocktails due to a very aromatic flavor.

Burdock Root (Arctium)

Burdock is part of the family of Asteraceae, plants native to the Old World that have been then wiidely introduced worldwide.

The popular dandelion and burdock soft drink origins date back from the medioeval hedgerow mead and the plant  was commonly used as a bittering agent in beer before the widespread adoption of hops,  fresh Burdock root is still utilised regularly in some Asian dishes.

Dry Burdock loses its bitterness almost completely and can be used to create a fragrant syrup with wood as a main flavor and some vanilla notes.

Great in whisky, rum and cognac cocktails.

Dandelion Root (Taraxacum officinale)

Dandelion is a flowering herbaceous perennial plant of the family Asteraceae (Compositae), it can be found growing in temperate regions of the world, in lawns, on roadsides, shores of water ways, and other areas with moist soils. Dandelion is well known for its yellow flower heads that turn into round balls of silver tufted fruits that disperse in the wind.

Taraxacum officinale has a fossil record that goes back to glacial and interglacial times in Europe, the flowers have been used to prepare dandelion jam and wine (usually with a base of other fermented fruits), the greens in salads, and  the roots (baked and ground into powder) in the brewing of a caffeine-free coffee substitute.

The root can be turned into a syrup, soda, shrub and similar, the roasted version also available at mr BAR allow you to extract coffeee/toasted notes virtually without caffeine.

Eucalyptus Leaves (Eucalyptus Globu)

Eucalyptus is a generic family that include over 700 species of plants, flowering trees and shrubs in the myrtle family, it mostly native of Australia where it covers 75% of the territory.

The leaves comes from an evergreen species of tree  that is also known as blue gum, this tree can grow up to 160m high and is the favorite snack of koala and bears, the glossy leaves are widely used in floral crafts and to extract the oil.

This fragrant leaves can easily be turned into syrup, soda, and cordial, not really reccommended for spirit infusions as long exposure can release a bitter note.

Gentian root (Gentiana lutea)

Gentian is an herbaceous perennial plant, growing to 1–2 m tall, with broad lanceolate to elliptic leaves 10–30 cm long and 4–12 cm broad. The flowers are yellow, It grows in grassy alpine and sub-alpine pastures, usually on calcareous soils.

Gentian root has a long history of use as an herbal bitter and for medicinal purposes, it’s the base ingredient of many French and Italian aperitif and digestive liquors.

Gentian root is great to balance the sweetness and create a bitter sweet flavor in an homemade syrup or infusion and generally can be used as bitter agent in any preparation.

Gotu Kola (centella asiatica) 

Gotu Kola is a flowering plant from the family of Apiaceae, it is indigenous to the Indian subcontinent, Southeast Asia, and wetland regions of the Southeastern US.

Gotu Kola is commonly used in teas and infusions, as a culinary vegetable and as a medicinal herb and is particularly common in Sri Lanka being the most predominant of all locally available leafy greens, the adjective gotu in Sinhalese, is translated as "an inverted conical shape" (like the shape of a colander) and kola as "leaf".

This herb is quite versatile, it can be used to prepare syrups or sodas and along with other leaves such as eucalyptus or passiflora, it marries especially well with gin, tequila and vodka based cocktails.

Grain of Paradise (Aframomum Melegueta)

Grain of Paradise also known as ossame, melegueta pepper, alligator pepper, Guinea grains, and Guinea pepper, is extracted from a herbaceous perennial plant in the ginger family, Zingiberaceae, native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into 5- to 7-cm long pods containing numerous small, reddish-brown seeds.

Aframomum melegueta imparts a pungent, peppery flavour with hints of citrus, caused by aromatic ketones essential oils, which are the dominating flavor components in the closely related cardamom.

Grain of Paradise became a popular substitute for black pepper in Europe in the 14th and 15th centuries, and is still commonly used in the cuisines of West and North Africa.

In 1880 the Encyclopædia Britannica (9th edition) was reporting, "Grains of paradise are to some extent used in veterinary practice, but for the most part illegally to give a fictitious strength to malt liquors, gin, and cordials".

Grain of paradise have a mild warm spiciness which is not too invasive in syrups and cordials, also releasing enough flavour when infused in a spirit.

Hibiscus Flower (Hibiscus Rosa-Sinensis)

Hibiscus is a genus of flowering plants in the  Malvaceae family. It can be found in many subtropical and tropical regions throughout the world. Hibiscus is used in many religious rituals, inclusive as an offering  to Goddess Kali and Lord Ganesha in Hindu worship. 

The tea made of this flower is known by many names in many countries around the world and is served both hot and cold. 

Hibiscus has a bright colour and a surprising tanginess and can be used in syrups, cordials and sodas with the option to add jasmine flowers or rose petals to embrace the flowery aroma.

Jasmine Flower (Jasminum) 

Jasmine is a genus of shrubs and vines in the olive family (Oleaceae), and has been used for medicinal purposes for thousands of years.

Egypt Dynasties, Chinese Emperors, and Kings of Afghanistan, Nepal and Persia were all said to keep Jasmine Flowers in their royal gardens. 

Varieties of the main species of Jasmine had found their way to Spain through the Moors in the 17th century, and through the 1700s major European powers such as France and Germany came into contact with jasmine.

Jasmine is celebrated for its relaxing properties, especially for providing relief from fatigue and stress also is the base of the  famous Jasmine tea (usually green tea and the extract of the flower to boost the aroma).

Jasmine Flowers work well with gin and vodka cocktails but also with cachaça, tequila and agricole rum, better used in infusions and syrups especially along with other flowers such as rose and hibiscus to strenght the flowery flavour.

Kola Nut (Cola Acuminata)

Kola Nut also called cola is a caffeine-containing seed (so no nut allergen) of evergreen trees growing up to 25m.

Its aroma is described as sweet and rose-like.,the first taste is bitter, but it sweetens upon chewing. Kola comprise about 2% caffeine, as well as containing kolanin and theobromine, all three substances function as stimulants.

Kola nuts have been used in rituals and offered to guests in many ancient cultures, also it was the base of the original recipe for Coca-Cola, now days it has been substitute by extracts and flavorings.  Kola can be boiled with sugar to create a syrup that remind leather and wood and does not retain any bitterness, also works very well with other type of wood and combines well with all spirits.

Licorice (Glycyrrhiza glabra) 

Licorice also spelled Liquorice is an herbaceous perennial legume plant native to Southern Europe and parts of Asia, particularly common in India. The liquorice is not botanically related to anise, star anise, or fennel, which are sources of similar flavoring compounds.

A sweet flavour can be extracted from the licorice root and used in confectionary and culinary, however the taste of the root should not be confused with industrial derivate as the sweet chewing black sticks.

Licorice root can be used to make syrups, infusions, sodas and to give a smoke note to the cocktail once burned, also can work as a garnish once the raw root can be chewed releasing a pleasant light sweet flavor. 

Great in Dark spirits cocktails, dessert drinks and coffee cocktails.

Marjoram Herb (Origanum Majorana)

Majoram also known as sweet marjoram is an undershrub part of Lamiaceae (same family as mint) with sweet pine and citrus flavors, which may slightly remind oregano or thyme, it is indigenous to Cyprus and southern Turkey,and it was known to the Greeks and Romans as a symbol of happiness, in culinary it is used for seasoning soups, stews, dressings, sauces, and for herbal teas.

Marjoram can be used to prepare syrups or sodas and works very well with gin, vodka and especially tequila.

Marshmellow Root (Althaea Officinalis)

Marshmallow is a native plant of Africa and Europe, has been known and used since Ancient Egypt due to many healing property.

It used to be the main ingredient of the traditional sweet treat which carry the same name.

Marshmellow root has a earthy soft taste slightly sweet and can be used for infusions and syrups but also as a side ingredients in homemade vermouth, and for the homemade preparation of real marshmallows.

Great in dessert drinks especially considering the name, and herbal drinks, once boiled it has a thickener effect not too dissimilar to gelatine.

Orris Root (Iris Germanica)

Orris has been known and utilised both for its aroma and its medicinal properties since Ancient Egypt, it is often included as one of the main ingredients of Ras el Hanout, a blend of herbs and spices used across the Middle East and North Africa, primarily associated with Moroccan cuisine.

In order to adquire its distinguished violet scent the root needs to be dried between 2 and 5 years,

Orris Root is a fundamental ingredient in most brands of gin, not only for its aroma but also for fixative properties that help retain other components, for the same reason it is very valued as well in the cosmetic industry.

Orris Root can be used in a variety of way especially in combination with other floral ingredients and mainly white spirits.

Pimento Allspice (Pimenta Dioica)

Pimento Allspice also called Jamaica pimenta, myrtle pepper, Turkish yenibahar, is the dried unripe fruit of a tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.

 The name "Allspice" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves, allspice is one of the most important ingredients of Caribbean cuisine (especially for Caribbean jerk), and very used in Middle Eastern cousin.

Pimento is extremelly aromatic and can be muddled straight inside the shaker, or utilised for syrups and infusions, also very useful with wine based ingredients and for mulled wine.

Great with all sort of spirits, mainly with dark ones and in Tiki cocktails.

Pink Peppercorns  (Schinus molle)

Pink peppercorns are the dried fruits of a plant from the cashew family, therefore not technically a pepper, however take his name from the “peppery” taste which is in this case combine with  a pine-green flavor which can also remind juniper berries.

Due to the plant of origin pink peppercorns may cause nut allergy reaction in particularly sensitive subjects.

Pink Peppercorns are great for garnish on top of foamy cocktails, or on the rim providing a peppery yet not too invasive spiciness, they also work perfectly for infusions.

Raspberry Leaves (Rubus Idaeus)

Raspberry is part of the rosaceae family, the berries are commonly consumed in many countries and the leaves have been used for centuries in folk medicine especially during pregnancy and short after it. 

Raspberry leaves can be used to prepare a green-berrish syrup or with addition of fresh raspberries to obtain deeper flavoured syrups, cordials or sodas, its mild herbal-black tea flavour works particularly well with gin, white and agricole rum helping adding a layer of complexity to cocktails.

Sandalwood (Santalum Album)

Sandalwood is a class of woods from trees in the genus Santalum,  unlike many other aromatic woods, they retain their fragrance for decades. 

In order to obtain an acceptable yeald the tree must have grown to around 15 years, at this point an oil can be extracted, both the oil and the wood produce a distinctive fragrance that has been highly valued for centuries.

Early Europeans in Australia used the fruit from some variety of sandalwoods to make jams, pies, and chutneys. In Scandinavia, pulverised bark from red sandalwood is used - with other tropical spices - when marinating anchovies and some types of pickled ingredients.

Sandalwood is very versatille when used to prepare cocktail ingredients, its mild perfume and bright red colour make it a great ingredient to experiment, great with all sort of spirits, it matches particularly well with tropical fruit and flowery flavours.

Sarsaparilla (Smilax Ornata) 

Sarsaparilla is a tropical plant growing deep in the canopy of the rainforest. It’s native to South America, Jamaica, the Caribbean, Mexico, Honduras, and the West Indies.

For centuries, indigenous people around the world used the root of the sarsaparilla plant to treat joint problems and healing skin conditions.

Sarsaparilla is also the name of a soft drink popular in the early 1800s and still present in certain Southeast Asian countries, the drink has been described to have similar taste to root beer and birch beer, but contrary to popular belief, usually was made from sassafras.

Sarsaparilla can be used along with Sassafras to recreate the old school soft drink (probably better carbonated with the help of a siphon), also a good ingredient for syrups and infusions, it can work with any type of spirit but especially with rum and cognac.

Wild Cherry Bark (Prunus serotina)

Wild Cherry Bark is a medium-sized, fast-growing forest tree growing to a height of 15–24 m. A mature black cherry tree can easily be identified in a forest by its very broken, dark grey to black bark, which has the appearance of very thick, burnt cornflakes. However, for about the first decade or so of its life, the bark is thin, smooth, and banded, resembling that of a birch. It can also quickly be identified by an almond-like odour released when a young twig is scratched and held close to the nose.

Wild Cherry Bark is a great ingredient for syrups for old fashion twists and tiki cocktails, its tobacco-wood mix gives a great aroma which perfectly complement dark spirits, also can be burned to produce an aromatic peppery but elegant smoke.

Wormwood (Artemisia Absinthium)

Wormwood is a species of Artemisia, native to temperate regions of Eurasia and Northern Africa, widely naturalised in Canada and Northern US.

Wormwood is one of the main ingredients in the original absinthe and in the past has been widely used as bitterly herbal component in many drinks, including beers, fortified wines (especially vermouth) and liquors, in the Middle Ages it was used to spice mead, and in Morocco is quite common with tea (sheeba). Wormwood and Absinthe faced (and still does in some nations) a long ban due to alleged psychoactive and hallucinogen effects attributed to one of its component “thujone”, in reality this has revealed to be a myth and not have scientific evidence.

Wormwood can be used in the preparation of homemade vermouth, as bitter agent in aromatic bitters and to balance the sweetness in syrups and cordials.