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Lemon Juice

Lemon Juice being rich in Vitamin C is an excellent remedy for sore throat and aids in digestion and controls blood sugar, and also promoted weight loss. It is used for various culinary and non-culinary purposes all over the world. Lemon juice is known to reduce or even reverse the effects of excessive alcohol consumption and intoxication.
In drink mixing, fresh lemon juice brings a tangy zing to so many classic drinks and in fact, it's the most used ingredient in drink mixing other than the liquors of course.

Water

Water might seem like one ubiquitous ingredient in any alcoholic beverage, and to have no specific purpose other than dilute the alcohol, to prevent irritation and burn, it has more purpose to its presence than it seems.
Water breaks the alcohol molecules and attaches to them and releases the esters that holds the secret to the aroma into the drink and to the nose. Temperature of water is important and although almost all cocktails are served chilled, be sure to understand the role water plays in a drink. Another factor is the quality of water, if you are serious about your cocktail, be sure to use the best neutral tap water or preferably bottled spring water if possible.

Bourbon Whiskey

American's don't need to be lectured on Bourbon, but still, let's put it in record like all other spirits. A Bourbon in American spirit is a barrel-aged distilled liquor made primarily from corn. The name might have been derived from the French Bourbon dynasty, or from Bourbon County in Kentucky, or Bourbon Street in New Orleans, both named after the French Dynasty.

Technically, most whiskey made in America are legally classified as Bourbon, although Bourbon is in spirit a Southern Whiskey with special connection to Kentucky. Note than although Tennessee Whiskey is classified as Bourbon, Tennessee distilleries do not prefer their whiskey to be unique and referred to as Tennessee Whiskey only.

Distilling came to Kentucky in the late 18rth Century with the Scots, Scot-Irish and other settlers including English, Welsh, German and French, and they brought with them their distilling techniques and ageing processes in charred oak barrels. The charring is what gives the Bourbon the brownish colour and distinctive taste.

To be a legal Bourbon, a whiskey has to meet the following criteria

Produced in the United States and Territories (Puerto Rico) and the District of Columbia
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak containers
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)

Maraschino Cherry

Maraschino Cherries are preserved, sweetened cherry, typically light coloured cherries like Royal Ann, Rainier and Gold varieties are used. Maraschino Cherries are used in many cocktails and Tequila Sunrise and Queen Mary are too bright examples.
The name Maraschino originates from the marasca cherry of the Dalmatian region, Maraschino Liqueur is made from it, and the marasca cherries that were macerated to create the pre-distillation liquor, were pickled and preserved for use, the steeping in spirit helped in the preservation, and since the production of these cherries and their alcohol pickle was scarce, the Maraschino Cherry, as they were known in Croatia because of it's origin in the Maraschino Liqueur making process, became a delicacy of the royalty and the wealthy across Europe.
Due to scarcity of the Marasca Cherry the Maraschino pickled cherry soon no more just Marasca cherries, other cherries were preserved in the same method and were sold as "Maraschino Cherry".
In USA, in 1912, the USDA defined Maraschino Cherries as Marasca cherries preserved in Maraschino Liqueur, but since Prohibition from 1920, alcohol preserved cherries fell out of preference and regulations prevented cherries from being pickled in alcohol too, and different brining methods were invented that produced pickled cherries that were far from the Maraschino Cherry that they claimed to be.
Most modern versions of Maraschino Cherries have little or no alcohol, and since post prohibition, under the pressure from the non-alcoholic preserved cherry industry, the FDA redefined Maraschino Cherries as "cherries which have been dyed red, impregnated with sugar, and packed in a sugar syrup flavored with oil of bitter almonds or a similar flavor" since 1940.

Lemon 1 slice

Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.

Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.

Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,

In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan