Ingredients
Browse 31,078 ingredients in the Recidemia encyclopedia
.0 cl dry vermouth
Year-round. As a shelf-stable fortified wine, dry vermouth is available continuously, though once opened it should be consumed within 1–2 months or refrigerated to preserve its volatile aromatic compounds.
.0 cl gin
Year-round.
½ cup beer
Year-round
– ¾ cup beer
Year-round. Beer is produced and consumed continuously throughout the year, though seasonal varieties and limited releases are often tied to harvest or holiday periods.
– ¼ cup of rose water
Year-round. Rose water is a shelf-stable, processed ingredient available continuously, though fresh rose water made from seasonal rose harvests (typically spring and early summer) may have superior aromatic qualities.
¼ cup plus 2 tablespoons spiced rum
Year-round. Spiced rum is a shelf-stable spirit with no seasonal production constraints or availability variations.
– ¾ cup soda water
Year-round
100% apple juice
Year-round; fresh apple harvest occurs in autumn in temperate regions, with peak availability of fresh-pressed juice from September through November. Processed and concentrated apple juice products are available throughout the year.
100% grape juice
Peak availability occurs during late summer and early fall when grapes are harvested, though commercially processed versions are available year-round due to preservation and importation from multiple growing regions worldwide.
/ 125 ml dry white vermouth
Year-round availability as a shelf-stable fortified wine product.
/ 12 fl. oz belgian sour beer
Year-round; Belgian sour beers are bottled and aged products with indefinite shelf stability, though many improve with age and can be consumed fresh or cellared for years.
/ 12 oz / 360 g water
Year-round
150-200ml red wine
Year-round. Red wine is produced in wine-growing regions globally and available year-round through retail distribution. Harvest occurs in autumn in the Northern Hemisphere and spring in the Southern Hemisphere, but fermentation and aging extend beyond the harvest season.
151 proof rum
Year-round
151-proof rum
Year-round.
151 rum
Year-round
190 proof everclear®
Year-round.
-1 cup beer or water or chicken broth
Year-round
* 1 cup orange juice
Peak season in the Northern Hemisphere is December through April, with Florida and California producing the majority of U.S. supply during these months. Conversely, Southern Hemisphere production peaks June through October. Year-round availability in most markets due to international trade and frozen concentrate products.
~1 cups water
Year-round
.1 l fortified red wine
Year-round. Fortified red wines are shelf-stable products with long aging potential.
/ 1 pint water
Year-round
+ 1 tbsp apple cider
Peak availability is autumn (September–November) in North America, coinciding with apple harvest. Fresh cider becomes increasingly difficult to source outside this window, though commercially bottled varieties are available year-round.
+ 1 tbsp apricot brandy
Year-round; as a processed spirit, apricot brandy is shelf-stable and available consistently.
+ 1 tbsp peppermint schnapps
Year-round; particularly popular during winter months and the Christmas holiday season.
+ 1 tsp dry white wine or vermouth
Year-round
– 200 ml water
Year-round
.20 oz kool aid unsweetened
Year-round
.25 litres boiling water
Year-round
.25 litres water
Year-round
– 2 cps fresh squeezed coconut milk
Coconuts are harvested year-round in tropical regions, though peak availability varies by location; in most producing regions, coconuts are available year-round, making fresh squeezed coconut milk available throughout the year in coconut-producing areas, though supply may vary seasonally in temperate climates.
– 2 cups of orange juice
Fresh oranges peak in winter (November–March in the Northern Hemisphere); however, orange juice is available year-round through frozen concentrate, shelf-stable bottled juice, and imports from Southern Hemisphere producers. Peak juice quality and affordability occur during winter months in major citrus-producing regions.
~2 cups water to begin with
Year-round
/ 2 l water
Year-round
– 2 oz pineapple juice
Year-round; pineapples peak in late spring and early summer in major producing regions (Hawaii, Costa Rica, Philippines), but commercial processing and global supply chains ensure consistent availability of juice in all seasons.
+ 2 tablespoons apricot nectar
Year-round, as apricot nectar is a processed beverage product available commercially throughout the year, though nectar production peaks during apricot harvest season (late spring through summer in major growing regions).
# 2 tbs. dry cooking wine
Year-round; dry cooking wines are shelf-stable fermented products produced throughout the year and available consistently.
– 2 tbsp optional apricot brandy
Year-round; as a distilled and bottled spirit, apricot brandy is consistently available regardless of fresh apricot seasonality.
+ 2 tbsp orange flavored drink mix
Year-round
/ 2 tbsp pomegranate juice or orange juice
Pomegranate juice is best made from fresh pomegranates in autumn (September–November in the Northern Hemisphere), though commercially produced pomegranate juice is available year-round. Orange juice is available year-round due to global cultivation; peak season for sweet oranges in the Northern Hemisphere is winter (December–March).
-3/4 cup unsweetened hemp or almond milk
Year-round
⁄3 cup white wine
Year-round. White wine is a shelf-stable product available continuously; grape harvest occurs seasonally (typically August-October in Northern Hemisphere), but fermentation and bottling extend availability throughout the year.
– 3 oz dry sherry or port
Year-round. Both sherry and port are shelf-stable fortified wines available continuously as commercial products.
– 3 tablespoons coffee
Year-round. Coffee is a shelf-stable dried and roasted product available continuously, though specialty single-origin varieties may have seasonal releases corresponding to harvest times in their regions of origin.
?4 cup apricot juice
Apricot juice is available year-round as both fresh-pressed seasonal juice (peak availability June-August in Northern Hemisphere) and shelf-stable processed juice from concentrate or pasteurized bottled varieties.
– 4 tablespoons wine
Year-round
– 4 tbsp / 45 – 60 ml orange juice
Peak season for fresh oranges is November through April in the Northern Hemisphere; however, orange juice is available year-round due to global cultivation and commercial processing.
.5 cl orange juice
Peak season for fresh oranges varies by region: December through April in the Northern Hemisphere (Mediterranean, United States), and May through October in Southern Hemisphere regions (South Africa, Australia). However, processed orange juice is available year-round due to global production and storage capabilities.
.5 cl sweet red vermouth
Year-round
.5 liters water
Year-round
.5 liter water
Year-round
.5 litre bread kvass
Kvass is primarily consumed in summer and early autumn as a refreshing beverage, though it is available year-round through commercial bottling and home preparation.
.5 litres cold water
Year-round
.5 litres tonic water
Year-round
.5 l water
Year-round
.5 ml gin
Year-round
.5 ml lychee liqueur
Year-round. As a processed alcoholic spirit, lychee liqueur maintains consistent availability regardless of fresh lychee seasonality, though production may increase following the fresh lychee harvest season (May–July in the Northern Hemisphere).
.5ml lychee liqueur
Year-round; as a processed liqueur, lychee liqueur is shelf-stable and available consistently, though fresh lychees used in small-batch or artisanal productions are typically harvested in summer months (May–August in the Northern Hemisphere).
.5 ml water
Year-round
.5 shot apple juice
Year-round; fresh-pressed apple juice is abundant during autumn harvest (September–November in the Northern Hemisphere), while processed and bottled apple juice is available throughout the year.