Slideshow: Ask A Bartender: Which Cocktail Ingredients Are You Excited About?

Coconut liqueur
Coconut liqueur
"Kalani coconut liqueur. Unbelievably bright coconut flavor, very clean and natural tasting. I've been using it as much as a flavor modifier as a direct flavoring agent; it's got a really cool way of subtly redirecting other flavors." —Mike Ryan (Sable)
Cardamom
Cardamom
"Cardamom. Today, everyone's always asking you to make drinks without sugar, but when you add cardamom syrup, no one ever notices the additional sugar because cardamom is so dry. And I have yet to find a booze that it doesn't taste awesome with. Rum, vodka, gin… " — John McCarthy (Mulberry Project, Vinatta Project, )
Zirbenz Stone Pine Liqueur
Zirbenz Stone Pine Liqueur
"My favorite cocktail ingredient this time of year is Zirbenz Stone Pine Liqueur. It smells and tastes like pine trees, has a bit of bitterness and some peppery spiciness. It's a great addition to anything that uses Campari, Aperol, or other Italian amari and it's a great cold weather apertif." —Dave McCabe ( Punk's Backyard Grill )
Housemade lime cordial
Housemade lime cordial
"We make our own lime cordial from the lime trees we grow on the roof and it is amazing. Nothing like Rose's, it is sweet and tangy and full of limey flavor—we use lime leaves, juice, and agave and cook it down. It makes the best gimlet you've ever tasted." — Lauren Lathrop Williams (Jsix Restaurant)
Beckerovka
Beckerovka
"One of my new favorite ingredients that I've been working with a lot lately is Beckerovka, a Czech clove liqueur that adds a nice spice and holiday feel to any drink." — Vincent Lee (Lucy Restaurant & Bar)
Mezcal
Mezcal
"Mezcal. It's sooo hard to resist putting it in everything!" — Sarah McComber (South Water Kitchen)
Homemade Ingredients
Homemade Ingredients
"Anything homemade. Currently we're tinkering with a homemade Rock 'N' Rye, homemade rose vermouth, and there's even a banana liqueur in the works." — Lindsey Krueger (Oyster House)
Overproof anything
Overproof anything
"I'm really into overproof products at the moment, several of the drinks on my winter menu feature them; Square One Botanical (rye spirit that reads a bit like gin), Laird's Bonded, Rittenhouse Bonded." — Elizabeth Powell
Campari, A Classic
Campari, A Classic
"I've recently been playing around with Campari... it's a bold, well-rounded flavor and great for 'Smashes' or 'Sour' cocktails. I love that it's so bitter because it works really well with tart. It gives cocktails another layer, another element." — Pedro Melgar Flores (Saltbox)
Falernum
Falernum
"Falernum! I think it’s a wonderful winter mixer; although it’s typically used in tiki punches, it has all the winter spices like cloves and ginger. I am currently using it with Pisco. We are making our own falernum so we can control the level of sweetness and spice." — Evelyn Ciszak (Chakra Restaurant)
Truffles
Truffles
"We’re working with truffles—black, white, truffle honey. I am crazy about truffles, and we all worked together to come up with our signature cocktail, the Tartufo Speciale, that is made with 10 yr Michter’s bourbon, black-truffle infused vermouth, truffle syrup, and white truffle honey. I gotta tell you, I will be experimenting with truffles a lot more." — Anthony Adriani (A Voce)