Oranges

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Sugar

Brown Sugar is a sucrose sugar with a distinctive brown colour from the presence of molasses, it is a partially refined or unrefined sugar containing sugar crystals and residual molasses giving it a distinctive taste and flavour of crystallised molasses or toffee. The taste of dark brown sugar is described as a caramel taste with a deep molasses flavour.
Brown sugar is used in cocktails where a caramel candy or toffee flavour is expected.

Caster Sugar is finely ground granulated sugar. It is not as fine a powdered confectioners' sugar and has a little grit to it. It is somewhere between confectioners' sugar and granulated sugar, and melts in mouth with a mild spicy feel to the tongue

Vanilla Sugar is the regular granulated sugar infused with vanilla flavour, by using vanilla pods and seeds to flavour the sugar. A home made alternative is to use vanilla sticks or pods in a jar of sugar and leave it sealed for 4 weeks to allow the vanilla flavour to infuse. Or to use granulated sugar and vanilla extract and blend in a mixer, although this ends up in powdered sugar.

Cherry

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Ice

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

Bacardi White Rum

In the making of Rum, the produce of the fermentation and distillation process of molasses is a transparent spirit, which is then aged in vats or barrels and the end result of the ageing is Rum.

White Rum differs from Dark Rum in this process of ageing, while to produce a Dark Rum, the distillate is aged in a large charred oak barrel, White Rum is aged in big stainless still barrels.

There are no legal categorisatoin of Rums and it's just a matter of practice that dark rum is used in cooking or is drunk straight or with a Cola , white rums are mostly used in cocktails.

Red Wine

Red wine is a table wine made from dark grape varieties. There are around twenty different grape varieties that are extremely popular around the world, while grape varieties such as Cabernet Sauvignon, Merlot and Pinot Noir get most of the attention from connoisseurs. The other popular grapes are Syrah ( or Siraz ) of the Rhone Valley of France, Malbec the national grape variety of Argentina, Grenache of Spain, Sangiovese grapes of Italy, Tempranillo the noble grapes of Spain and many more. Read more on them here.

Younger wines are usually an intense violet, while matured wines are brick red and ild wines are brown. The colour of the wine comes from the anthocyan pigments in the skin of the grapes, and thus although the juice of these purle grapes is greenish-white. the colour red is extracted from the skin of the grapes.

Wines are fermented alcoholic beverages and thus there are several stages of fermenting the pressed juice obtained from the fruit must, then allowing a second fermentation known as Malolactic fermentation, a process where certain bacteria is allowed to convert malic acid present in grape juice into lactic acid. This is followed by a racking stage where the lees ( yeast and other solid sediments ) is separated from the wine. Then ready wine is then aged and some pass through a stage of filtration for better clarity.