Alright, let's start at the beginning of your list.
Benedictine-A liqueur that is very sweet, and acts mainly as an accent to
Brandy. The recipe is closely guarded, having been originated by monks.
Calvados-Is a specific type of brandy made from apples. There are three
distinct versions, and none of them are recommended for mixing. If a recipe
calls for calvados, replace it with an American made Apple Brandy.
punt e mes-Italian aperitif wine known for its bitterness
Chartreuse-The only thing I know about it is that it comes in yellow or
green.
And it tastes like mint.
Armagnac-Is along the same lines as cognac. It's a type of brandy named for
the region in which it is produced.
pernod-A liqueur made from anise, used as a substitute for absinthe which is
illegal.
dubonnet-another aperitif wine, bitter but not as bitter as punt e mes.
gold rum-Along the lines of gold tequila. Rum that has either had carmel
added to it or has been stored in barrels.
noilly prat-Is simply a brand of Vermouth. Right up there with Martinin and
Rossi.
Kirschwasser-I believe that this is a cherry brandy along the lines of Peter
Heering.
campari-Well, what do you know? Another bitter. A proprietary french
aperitif wine used in flavoring drinks.
Peychaud's Bitters-A brand name of bitters that comes from New Orleans. Most
famous drink that it's used in is the Sazerac.
2 oz. of Rye, and 3 dashes of Peychaud's bitters, and tah-da! A Sazerac.
Hope I've been of some help.
David