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.

Triple Sec

Triple-Sec is an Orange flavoured liqueur from France. It is made by macerating sun dried orange peel in alcohol for a day or more before a three step distillation. Triple Sec has a 15% to 40% ABV.

The Triple Sec name refers to the process of distillation. Sec in French means dry or distilled and triple refers to the triple distillation process.

It's been a popular liqueur for more than 150 years, the Dutch East India Company created orange liqueurs by steeping orange peels in alcohol from the island of Curaçao and called it Curaçao liquor, and unlike Triple Sec, the Dutch added spices and herbs to the orange and Curaçao comes in a variety of colours such as clear, orange or blue. Blue Curaçao being the most used of them, in cocktails. Triple Sec is made from neutral spirits and the Orange peel used is harvested from oranges that have the skin still green, so that the essential oils are still in the skin and has not been absorbed into the flesh. This gives Triple Sec the intense flavour.

Lime Juice

Lime 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. Lime juice is known to reduce or even reverse the effects of excessive alcohol consumption and intoxication.
The difference between Lime Juice and Lemon Juice is that although the sweet and sour Lemon and the bitter and sour Lime are two different fruits, they have similar properties and tastes similar too, the Lime, unlike the sweet and large Lemon, is used raw and is usually plucked green and has more bitterness and sourness in it's taste, and is grown better in tropical and sub-tropical climates.
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.

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.

Egg White

Eggs are used to add viscosity and mouthfeel to cocktails, sour cocktails like Whisky Sour, tastes the best when made with added egg white. Egg whites create a creamy texture and a thick layer of foam on top of a cocktail. While unlike using just the white, adding the yolk adds a bit of a flavour to the drink, it helps emulsify the other ingredients and adds the eggnog flavour to your cocktail.
To get the silk smooth texture and mouthfeel and the foamy head without weakening the drink by melting the ice from too long shaking, which is needed to break the proteins of the egg white to froth up, dry shake the ingredients first, that is, pour all ingredients and the egg white in your shaker and shake hard without ice first, for about a minute and then add ice and shake again.

Mint Sprig

Mints are aromatic, perrineal herbs that grow in Europe, Asia, Africa and America and since natural hybridisation of different Mint ( Mentha ) species are common, there are many hybrids and cultivars across the planet. Along with the mint, peppermint, spearmint and cornmint are known cultivars used regularly in condiments, foods and drinks. The fresh or dried mint leaf is the source of the mint flavour and aroma and is known to have several health benefits and has been used traditionally as a medicine for stomach ache, chest pain and headache, heartburn and diarrhea too. In drink making mint leaves or mint sprig is used as a garnish and is intended to provide that cool, menthol note to the nose, with spearmint being the most common mint in use a garnish.