Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the City of Tequila, 65 km (40 miles) northwest of Guadalajara, and in the highlands (Los Altos) of the north western Mexican State of Jalisco. The blue Volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavour. Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mexico is granted international right to the word "tequila". The United States officially recognizes that spirits called "tequila" can only be produced in Mexico, although by agreement bulk amounts can be shipped to be bottled in the U.S.Tequila is most often made at a 38–40% alcohol content (76–80 proof US), but can be produced between 31 and 55% alcohol content (62 and 110 proof US)

ALC/VOL = 38% Alcohol
Cointreau is a brand of triple sec (an orange-flavoured liqueur) produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif  or in cocktails. It was originally called "Curaçao Blanco Triple Sec".

Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau. They blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875. An estimated 13 million bottles are sold each year, in more than 150 countries. Cointreau was family-owned until 1990, when it merged with Rémy Martin to form Rémy Cointreau, now a publicly traded company.

Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil, Haiti and Ghana

Mandarine Napoleon 

ALC/VOL = 38% Alcohol
Mandarine Napoleon is a mandarin flavoured liqueur from Belgium that was created by Antoine-Francois de Fourcroy, by macerating mandarins in alcohol, and blending the results with cognac. It was first bottled in 1892. It still belongs to the Fourcroy, and the recipe a secret. Today the distillate is aged for 2 years, and then blended with "old" cognacs, water and sugars. This golden-orange liqueur bears fresh mandarin and tangerine aromas. Only the freshest mandarin peels from Sicily are used and these have a fine peel with very little pith, resulting in plenty of zest.

Tia Maria

ALC/VOL = 20% Alcohol
Tia Maria is a coffee liqueur made originally in Jamaica using Jamaican coffee beans, cane spirit, vanilla, and sugar. The drink was invented by Dr. Evans in Jamaica just after World War II. It can be consumed pure and with ice, but is also frequently used as an ingredient for cocktails, with coffee, or in desserts. Popular cocktail containing Tia Maria is the Jamaican coffee, featuring both Tia Maria and Rum.

Bailey's Irish cream

ALC/VOL = 20% Alcohol
Bailey's Irish Cream was created in Dublin by Gilbey's of Ireland in1974 as the first Irish cream liqueur on the market. The Baileys name, is fictional, inspired by the Bailey's Hotel in London. Baileys is made mostly of whey and cream, together with some Irish whiskey from a number of distilleries. If stored correctly it is guaranteed to have a 24 month shelf life. Other flavours are: mint chocolate, crème caramel, coffee, hazelnut and biscotti with hazelnut