Bourbon whiskey is a type of American whiskey, a barrel-aged distilled spirit made primarily from corn. The name ultimately derives from the French Bourbon dynasty. Bourbon is served in a variety of manners, including neat, diluted with water, over ice (“on the rocks”), with cola in simple mixed drinks, and in cocktails. A great guide on where to buy rare whiskeys at Whiskey Bon.

Bénédictine is a herbal liqueur produced in France. Flavored with twenty-seven flowers, berries, herbs, roots, and spices, it was developed in the 19th century and marketed as having been derived from an original recipe of Benedictine monks in Normandy.

Unlike other herbal liqueurs, Bénédictine is not medicinal in flavor. Instead, it has the** **flavor of sweet honey accented with holiday spices, stone fruits, and an herbal nuance. Imagine brandy mixed with gin and sweetened with honey and you’ll have a close idea of the intriguing taste of Bénédictine.

If you like piña coladas, then you probably like pineapple juice. But did you know that it is healthy as well as delicious? Unlike other fruit juices, pineapple juice is so sweet on its own that often no sugar needs to be added. For store-bought juice, the only substance that is normally added to it is vitamin C (ascorbic acid), to protect color and flavor. Be sure to avoid any pineapple drinks that are juice-like products and not actually juice. These drinks are just flavored sugar water.

Peychaud’s Bitters, the second most famous type of bitters perhaps only to Angostura, is gentian-based. In flavor, these are comparable to Angostura bitters, but with a predominant anise aroma combined with a background of mint. Peychaud’s Bitters is the definitive component of the Sazerac cocktail.

Gin is a distilled alcoholic drink that derives its predominant flavor from juniper berries. Gin is one of the broadest categories of spirits, all of various origins, styles, and flavor profiles, that revolve around juniper as a common ingredient. It is most commonly consumed mixed with tonic water. The name gin is a shortened form of the older English word genever.

Rum is a distilled alcoholic drink made from sugarcane or its byproduct, molasses, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels. White Rum is light-bodied and has a sweet taste, and usually has a shorter distillation period than dark rum.

Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the area of the central western Mexican state of Jalisco. Tequila is a type of mezcal. Tequila is commonly served neat in Mexico and as a shot with salt and lime across the rest of the world.

• Campari and Soda: This is one of the signature ways to serve Campari, an Italian spirit. Campari provides subtle bitter notes and the soda refreshes your palate with invigorating bubbles. If you find this too bitter, substitute ginger ale for soda. See recipe
• Bellini: Colorful and flavorful, yet totally festive. This cocktail is a fruity mix of peach and champagne, which transitions nicely to the champagne toast you’re waiting for. See recipe
• Ash Blonde: This cocktail features Lillet, a French aperitif wine. It is light, sweet and fruity, with hints of floral notes. Mixed with Cointreau, an orange-flavored liqueur, this is an easy-to-drink cocktail for the end of the night. See recipe
• Fuzzball: Don’t let the name deter you from trying this drink. Peach Schnapps with Sprite make this cocktail super easy to sip. Most schnapps are generally low in proof, so don’t worry about ordering two of these. See recipe
• Midori Sour: If you like sweet and sour, this light drink is for you. Midori is a sweet melon liqueur with a bright green color. It can be a little too sweet on its own for some, but mixed with the sour mix, it’s the perfect balance of sweet and tart. See recipe

Champagne Cocktail Champagne, Angostura bitters, sugar, lemon twist It’s impossible to go wrong with this classic that creates the perfect balance of sweet, tangy, and bright. There’s a reason it’s on the list of the International Bartender’s Association’s official cocktails. See recipe

If you ask shrewd bar managers and restauranteurs in The Colony, the key to having a well-stocked bar is always keeping a supply of orange juice ready to go. To create the tastiest orange juice cocktails, it’s strongly recommended to grab a package of oranges and freshly squeeze the juice. However, if you don’t have the time or motivation to get crafty and make some fresh-squeezed OJ, you can simply pick up a bottle of your favorite orange juice from your local supermarket and get your inner mixologist ready to mix up some delicious drinks. And those don’t have to be just the basics everyone knows, like the screwdriver.  Not only is the fruit-filled orange flavor extremely versatile, but with these boozy orange juice cocktail recipes, your guests’ taste buds will surely be left craving more.

Here, at Cocktail Builder, we love experimenting with new ingredients and flavor profiles — both trying something completely unexpected and putting an updated spin on time-tested libations. But in 2018, we’re going back to the basics, focusing our efforts on perfecting the classic cocktails that we all think we know. Sure, they’ve been around for a long time and it can be easy to believe that you’ve mastered them. But these cocktails are classics for a reason and they take care and finesse to get right. So, once a month we’ll be turning to bartenders, our taste buds, and, yes, even science to determine just what makes the perfectly crafted drink. First up: an International Bartenders Association “Contemporary Classic” and everyone’s favorite Sunday brunch sip, the Bloody Mary. Now, a Bloody Mary seems easy enough — a little vodka, some tomato juice, a little Tabasco, and you’re done. But according to the American Chemical Society, the Bloody is not only difficult to master but it’s the most complex cocktail in the world. “It’s a very complicated drink,” explains Neil Da Costa, an expert on chemical analysis at International Flavors & Fragrances. “From the standpoint of flavor chemistry, you’ve got a blend of hundreds of flavor compounds that act on the taste senses. [The Bloody Mary] covers almost the entire range of human taste sensations — sweet, salty, sour, and savory — but not bitter.” Taking the ingredients from the traditional recipe, Da Costa analyzed them for composition and sensory attributes. Based on his findings, he came up with a number of tips for perfecting the flavor profile of the Bloody Mary while also increasing its health benefits and costing down on cost. These tips including using inexpensive vodka (if made right, the flavor should mask the taste of alcohol), using high-quality tomato juice (ideally freshly squeezed), and using lots of ice (it helps to slow down the chemical reactions involving acids that can degrade the taste). Keeping those things in mind, here’s the perfect recipe to reference the next time you host brunch at home.

Few drinks are more luxurious, mouthwatering, and seemingly indulgent than an egg white cocktail. The once-feared ingredient — actually totally safe to drink! — is being used by today’s generation of talented bartenders in both superb renditions of long-standing favorites and inventive new creations. After a little shake, the result is a silky foam that delivers incredible creaminess, perfectly complementing the tang of sours, the herbaceousness of bitters, or highlighting an eye-catching garnish. The original 1888 recipe of the classic Ramos Gin Fizz demanded a 12-minute marathon of shaking to create that ideal luscious foam — an approach that has led many people to believe that all egg white cocktails require such time (and arm strength) to create. Today, however, bartenders will agree this notion is nothing but outdated, and most cocktails can be whipped in no more than a mere two to three minutes. You can also easily create these delectable libations on your own at home. While there may be no 12-minute time requirement, the one thing you absolutely do need are fresh eggs. Pasteurized whites from a carton or (gag) powdered egg whites simply won’t cut it. After all, you and liquor only deserve the very best. Here, four of our favorite egg white cocktails that everyone should be shaking up.

Like fashion and food, the landscape of cocktails is largely predicted by popular trends. Thanks to the resurgence of tiki drinks such as the Jungle Bird, refined disco sips like the Harvey Wallbanger, and anything and everything made with mezcal, last year was a fun time for liquor lovers. But with a new year come new trends and new techniques. Here are three things to look out for in the new year.

Bright and tangy with that distinct crispness of the seasonal fruit, few alcoholic beverages have become more synonymous with fall and winter than hard apple cider. Not only that, but the balance of sweet and tart make the drink not only enjoyable on its own, but a versatile ingredient to include in cocktails. (Not to mention pair with some of our favorite foods of the cold weather season.) Given that, we thought it was only appropriate to round up a list of the perfect libations to be mixing this season, so we turned to our friends at Angry Orchard Cider. A staple in the United States since 2011, the brand has since released a wide variety of styles to suit every taste. There’s the fruity notes of the Summer Honey and the slightly oaky edge of the Knotty Pear. But two of our favorites, especially this season, are the traditional Crisp Apple and Cinnful Cider Blends. The former boasts a bright, crisp, and light flavor that’s much like biting into the freshly picked fruit. It’s offers an ideal blend of sweetness and acidity, with an added dryness for a complex sip. The Cinnful Apple, on the other hand, gives off a slight heat thanks to the warming nature of cinnamon spice. Either of the blends are perfect for using in your drinks these season, and we can’t recommend enough the five recipes below.

When it comes to drinking, there’s no city in America — and perhaps the world — that does it better than New Orleans. After all, this is a town where bars can stay open 24 hours a day and it’s totally legal, at least in the French Quarter, to carry a drink as you’re walking down the street. New Orleans is also rumored to be the birthplace of America’s very first cocktail, the Sazerac. While this has been up for debate, what isn’t debatable is that the city has given rise to many of the world’s most enduring drinks. As cocktail historian and legendary barmen Chris McMillian has said, “As long as people have been drinking cocktails, they’ve been drinking them in New Orleans.” Here, we detail the six classic NOLA creations that any imbiber should know and love.

Since 2012, New York City has been celebrating sherry — one of the world’s most historically important wines and one that’s been having a major renaissance in recent years. For three sherry-filled days, the annual Sherry Fest brings the world of sherry to a broader audience, highlighting the intricately complex and multifaceted fortified wine through dinners, classes, and tastings designed for both sherry aficionados and those just beginning to discover the age-old tradition. Held during the last weekend of October, this year’s Sherry Fest will feature more than 150 sherries from the Spanish region’s finest bodegas. Whether your taste is for fresh finos, intense olorosos, or the lusciously rich style known as Pedro Ximenez, there’s sure to be a sherry to please every palate. However, even if you can’t make it to NYC in order to attend the event, you can still celebrate in the comfort of your own home with one of our favorite sherry-based cocktails.

Who doesn’t love an ice-cold glass of chocolate milk? It’s a delicious sweet treat that takes us back to our childhoods, while (if only for a moment) allowing us to forget the worries of being adults. But we are adults, and there is a benefit to that: liquor. When you’re looking to indulge your sweet tooth, why not take things up a notch by adding a little booze? One of our favorite ways is by looking to Kahlua, and one of our favorite creations is the Kahlua Mudslide. This classic recipe of Kahlua, Baileys, and vodka can really only be described as coffee-flavored chocolate milk for adults. While the drink hinges on those three ingredients, there’s a variety of recipes featuring everything from ice cream to pumpkin spice. Here, we’ve rounded up five of our favorite variations.

There’s a lot of misinformation out there when it comes to booze. Does sticking to one type of liquor really prevent a hangover? Not necessarily. Does mixing an energy drink with alcohol make you more drunk? Again, that’s a no. And there’s just as much confusion over the proper way to store your spirits and how long each of them lasts. Turns out, despite the notion that alcohol gets better with age, most liquors will go bad after a period of time. Some may simply develop an “off” taste, while others could legitimately make you sick. Here’s an overview of what you need to know for keeping your booze both palatable and safe.

Who doesn’t love orange juice? It’s perfect paired with breakfast or lunch (or even better, brunch), and goes spectacularly well with almost any liquor, liqueur, or bubbly. But you know what’s even better than the standard round or navel orange? The delectably sweet, tangy, gorgeously colored variety known as blood orange. Hailing from Mediterranean climates, the blood orange gets its ruby-red hue thanks to pigments called anthocyanins that develop during hot days and cool nights.

It’s no secret that here at Cocktail Builder we love our tequila. And it’s certainly no secret that tequila’s popularity skyrockets during the summer. In these warm weather months, we’re constantly in search of a new recipe or even a new brand to keep our love affair fresh — and well, friends, we’ve found both. Enter Código 1530 Rosa, a striking pink tequila that we guarantee will take over (if you haven’t already seen it all over Instagram). The creation first begins with the purity of Código’s blanco tequila — of course, made only in the Tequila region of Mexico. Next, the spirit is rested for a month in uncharred Napa Valley cabernet barrels made of French White Oak. The tequila rests just long enough to impart a pink color and soft finish without overpowering the agave’s delicate floral notes. On top of having zero chemicals or added flavors to create that unique hue, Código 1530 Rosa is also lower in calories than other tequilas. While most ring in at around 100 calories per shot (roughly one-and-a-half ounces), Código only has 60. Add to that the fact that tequila of all kinds have been found to lower blood sugar, aid digestion, and help with the absorption of calcium, and Código 1530 Rosa might just be one of the healthiest spirits around — perfect for pairing with all of those indulgent, end-of-summer barbecue treats. So, how to use it? You could certainly mix it with club soda and call it a day, or try out one of the three awesome recipes below to finish your summer in style.

Is there anything more perfect than a cold Moscow Mule on a sweltering summer day? That ideal combination of smooth vodka, tangy lime juice, and spicy ginger beer makes for a cooling and refreshing sip that has drinkers coming back again and again. This classic recipe has certainly withstood the test of time, no matter which origin story you believe. One such story claims the cocktail was invented in Manhattan in 1941 by a trio of men who were drinking together at the Chatham Hotel. This group included Jack Morgan, a maker of ginger beer and a restaurateur; John G. Martin, the head of a liquor distributing company; and Rudolph Kunett, the president of Smirnoff Vodka. According to the legend, the cocktail was thrown together on a whim and christened the Moscow Mule a few days later.

For booze lovers living today, Prohibition may sound like one of the most terrible times in American history. But as Matthew Rowley explains in his new book Lost Recipes of Prohibition, the law — which went into effect in 1920 and lasted nearly 14 years — was anything but watertight. If you knew the right people, or the right place to be, you could certainly get a drink. Said drink would most likely be a variation of a familiar spirit, made by blending smuggled liquor, homemade moonshine, or even industrial alcohol together with herbs, oils, and extracts to imitate the flavor and aroma of the real thing. Many of these illegal recipes were written by hand and secretly shared, but have since been lost over the course of time.

For years, the wellness world (not us, obviously) has been going crazy about matcha. This finely milled green tea powder — the ingredient upon which traditional Japanese tea ceremonies were built in the 12th century — has been hailed for its health benefits, with claims ranging from improved mood to increased metabolism to prevention of disease. Now if you know anything about us, you know we’re not exactly the first ones to run out and try the latest superfood. We will, however, be the first in line to try a new cocktail trend. So when we recently discovered the new book Matcha: A Lifestyle Guide, we have to admit it didn’t initially turn our heads — that is, until we realized that cocktails were part of the mix.

Independence Day, National Hot Dog Day, National Ice Cream Day — there’s a lot to celebrate in the month of July. But if you know anything about us, you know that our favorite holiday is all about the booze. That’s right, come July 24th we’ll be celebrating one of summer’s most popular spirits with National Tequila Day. If we’re being honest, we don’t know anything about the history of this holiday. Other than a Facebook page that dates back only as far as 2012, there’s not much info on when the celebration started or why July 24th was chosen as the day. We kind of have to believe that a few friends got far too drunk on tequila one late July night and proclaimed it a national holiday. And you know what? We have absolutely no problem with that. We’ll use any excuse to craft a good cocktail, so in honor of National Tequila Day we went in search of the perfect libation to name our July Cocktail of the Month — and you better believe we found it. Thanks to our friends at Patron, we bring you a concoction that highlights both tequila and lavender, one of summer’s most vibrant and appealing plants. The classic trinity of egg white, honey, and lemon comes alive against the backbone of the tequila and lavender, creating a cocktail that’s smooth and sexy — at once bitter, sweet, floral, frothy, and tart. There’s no denying it’s summer in a glass and we’ll be drinking it all month long.  EAU DE LAVENDER Ingredients 1 1/2 ounces Patron Silver 3/4 ounce fresh lemon juice 3/4 ounce honey syrup* 1 egg white 1 dash lavender bitters Fresh lavender, for garnish Directions Add the tequila, lemon juice, syrup, egg white, and bitters into a cocktail shaker. Shake thoroughly first without ice and then add ice and shake again to emulsify the egg white. Strain into a coupe glass and garnish with a fresh sprig of lavender. *To make the honey syrup, mix together 1/2 cup honey and 1/2 cup water in a small saucepan over medium heat. Stir until blended, strain into a jar, and seal tightly with the lid. The syrup will keep in the refrigerator for up to a month.

  Have you ever wondered what it would be like to pull up a barstool next to Ernest Hemingway, or down gin with the likes of F. Scott and Zelda Fitzgerald? Well, that’s exactly what author Delia Cabe explores in her new book, Storied Bars of New York: Where Literary Luminaries Go to Drink. Traveling around New York City to the spots that played host to the some most renowned writers of 20th century, Cabe presents a historical celebration of these writerly watering holes and their signature concoctions. For all you boozy bookworms, we bring you four recipes featured in Cabe’s recently released collection. Allow yourself to be transported back in time as she takes you on a journey through the bars and taverns that fostered some of the century’s favorite writers, granting you a deeper understanding of their cultural place in New York City and the world as a whole. The Dorothy Parker The Algonquin Blue Bar No bar existed at the Algonquin Hotel when the members of the Round Table began holding their wit-filled lunches in 1919, but that didn’t stop Dorothy Parker, Robert Benchley, and rest of the gang from lingering over their daily meals with a flask of bootleg liquor. By the time Prohibition ended in 1933, the group had disbanded, yet the Algonquin had officially opened the Blue Bar. Over the last 80 years, the lounge has undergone several remodels, yet it still retains the vintage elegance of its earlier time — further amplified by a menu of literary-inspired cocktails. The Dorothy Parker — made with gin, St. Germain, lemon juice, and honey — is a little sweet and a lot acerbic, just like the writer herself. See recipe The Old Cuban Bemelmans Bar Named for Ludwig Bemelmans, the writer and illustrator behind the classic Madeline children’s series, Bemelmans Bar at the Carlyle Hotel continues to attract socialites, politicians, movie stars, and moguls. Today, the bar honors the legend with The Old Cuban, a cocktail inspired by Bemelmans frequent travels, during which he often rendezvoused with Ernest Hemingway. The rum-based libation commemorates Hemingway’s two decades in Cuba, and has been considered a contemporary classic since its debut on the menu in 2002. See recipe The Zelda Bedford & Co. Built in 1928, the former Hotel Bedford catered to writers and artists who needed a place to park their typewriters for anywhere between a few weeks to a few years. Though the hotel — redone and reopened in 2015 as the Renwick — no longer owns the bar, Bedford is still connected directly to the lobby and pays homage to the luminaries who stayed here, including F. Scott Fitzgerald and his vivacious wife Zelda. The latter’s namesake cocktail on the bar’s menu tantalizes the taste buds with a sweet, sour, and spicy combination of tequila, Cointreau, grapefruit, lime, and jalapeno. As lead bartender Tommy Warren says, “We decided to dedicate this cocktail to the frequently wild Zelda herself, as we all have a tequila story of our own.” See recipe Beatnik San Remo Cafe At the corner of Bleecker and MacDougal streets in Greenwich Village is where you’ll find a bronze plaque marking the site of the former San Remo Cafe, the epicenter of the Beat scene in New York after World War II. Described as “a sort of Village United Nations,” the cafe drew the likes of Allen Ginsberg, Jack Kerouac, James Baldwin, Norman Mailer, Dylan Thomas, and Tennessee Williams — just to name a few. Many of these writers first met at the San Remo and immortalized the meeting place in their various works. By the mid-1950s, most of the Beats had dispersed around the country, many ending up in San Francisco. Paying tribute to the Beat Generation’s ties to both New York and his hometown, SF-based bartender Duggan McDonnell created this drink called the Beatnik, an in-your-face update on the classic Manhattan. See recipe For more recipes from New York’s literary bar scene, as well as fascinating stories about your favorite authors, pick up a copy of Storied Bars of New York: Where Literary Luminaries Go to Drink

When Mother Nature decides to crank up the heat, it can be tough to choose between a frosty drink and a cooling popsicle or ice cream cone. After all, there’s something about summer that takes us back to the days of our youth, when there was nothing more exciting than hearing the twinkling sound of the ice cream truck driving down the block.

Few things are better than an ice-cold treat on a scorching summer day, but that doesn’t mean you have to forgo your spirits in favor of refreshing sweet eats. We’re adults, after all, and we can have our liquor and eat it, too. In honor of the beginning of the warm-weather season, we’ve rounded up five our favorite recipes that blend sugary, childhood nostalgia with all the benefits of being a grownup (ie: booze).

Since 2013, Campari and Imbibe Magazine have teamed up to present the annual Negroni Week, a celebration of the one of the world’s greatest cocktails and an effort to raise money all across the globe. What began with about 100 participating venues has turned into more than 6,000 bars and restaurants all across the world donating sales to charity, collectively raising more than $900,000 for causes ranging from supporting sustainable farming to ending childhood hunger to research for autism. This year, Negroni Week takes place from June 5-11, 2017, with bars scattered across countless countries on six continents serving up both classic concoctions and new variations of the iconic drink. You can visit NegroniWeek.com to find a participating bar near you and learn about which charity they’ve chosen to support. Of course, even if there isn’t a venue in your area, you can still celebrate Negroni Week all on your own. Below, we’ve rounded up 5 of our favorite Negroni recipes, from the perfect classic to creations with a twist. CLASSIC NEGRONI Invented in 1919 in Italy (or, if you believe the story, 62 years earlier in Africa), this balanced concoction has been making bitterness palatable for generations. Ingredients 1 ounce gin 1 ounce Campari 1 ounce sweet vermouth Orange twist, for garnish Stir ingredients in a cocktail shaker with ice and strain into a rocks glass with fresh ice or serve neat in a cocktail glass. Garnish with a orange twist. NEGRONI SBAGLIATO Word on the street is that the Negroni Sbagliato (sbagliato means “wrong” or “mistaken” in Italian) is the result of a busy bartender who accidentally used sparkling wine instead of gin — and we’re so happy they did. Ingredients 1 ounce Campari 1 ounce sweet vermouth 1 ounce sparkling wine Orange twist, for garnish Stir Campari and vermouth in a rocks glass with ice. Top with sparkling wine, stir to combine, and garnish with an orange twist. JUNE NEGRONI A splash of fresh orange and a dash of spicy, pungent turmeric put an exotic spin on this recipe from Radar in Portland. Ingredients 1 ounce gin 1 ounce sweet vermouth 3/4 ounce Campari 1/2 ounce fresh orange juice Sparkling wine Pinch of turmeric Orange twist, for garnish Stir gin, vermouth, Campari, and orange juice in a cocktail shaker with ice. Strain into a coupe glass, top with sparkling wine, and garnish with an orange twist. COLD-BREW NEGRONI Coffee and Campari pair incredibly well together, with the Italian favorites stretching each other’s bitter notes. This recipe from Vespr Coffeebar in Orlando replaces gin with cold-brew concentrate for an after-dinner drink with a kick. Ingredients 1 1/2 ounce cold-brew concentrate 1 ounce Campari 1 ounce sweet vermouth Orange twist, for garnish Stir ingredients in a cocktail shaker with ice and strain into a rocks glass with fresh ice. Garnish with a orange twist. ISLAND OF GOLDEN DREAMS NEGRONI Not all Negronis bear that recognizable shade of red. In this experimental creation from Coltivare in Houston, Suze is used in place of Campari while rhum agricole gives the drink a grassy, island feel. Ingredients 1 1/2 ounce rhum agricole 1 ounce Cocchi Americano 1/2 ounce Suze 1 dash salt tincture (sea salt dissolved into equal part warm water) Lemon peel and rosemary sprig, for garnish Stir rhum agricole, Cocchi Americano, Suze, and salt tincture in a cocktail shaker with ice. Strain into a coupe glass and garnish with a lemon peel and small sprig of rosemary. Photo credit (top to bottom): Courtesy of NegroniWeek.com; Courtesy of Stuart Mullenberg for Imbibe; Courtesy of Edd Siu; Courtesy of Lara Ferroni; Courtesy of Radar; Courtesy of Coltivare

Recently, here at Cocktail Builder, we’ve been obsessed with everything mezcal — from finding new recipes that highlight and balance the spirit’s signature smoke to swapping it into cocktails that are classically made with its agave-based cousin, tequila. Despite the similar obsession across the United States — sales have doubled over the last four years thanks in large part to its growing availability and appearance on craft cocktail menus all across the country — mezcal remains one of the most misunderstood spirits on the market. First of all, the notion that high-quality mezcal can and should come with a worm in a bottle couldn’t be further from the truth. What else do you need to know? Here, we break down the top facts about the spirit, provide tips for drinking it like a pro, and share three of our favorite mezcal-based cocktails. ¡Salud!

Though the first day of summer doesn’t officially hit until June 20, Memorial Day Weekend is widely considered to be the beginning of the lazy, hazy, crazy season. The weather’s heating up, coats are coming off, and people all across the country are planning their first outdoor barbecue of the year. Of course, no cookout would be complete without some booze, and that’s where we come in. When throwing a summer party, we can’t recommend enough pre-making a batch of cocktails the morning of or even the night before to serve right when your guests arrive. After all, who wants to be the person stuck in the kitchen mixing and muddling when everyone else is soaking up the sun and chowing down on ribs in the backyard? So, in honor of Memorial Day, and all the other parties taking place over the next few months, we rounded up five of our favorite big-batch cocktails that take the stress out of entertaining.

Of all the styles of cocktails — sours and Champagnes, fizzes and flips — perhaps no other has received a worse reputation than the tiki drink. First popularized in Hollywood in the mid-1930s, tropical-inspired sips were all the rage among sweltering LA locals for several decades. Come the ‘60s and ‘70s, however, bartenders who didn’t specialize in tiki recipes cheapened the drinks with processed juices and overly sugary syrups, making them more synonymous with tacky hotel bars and cruise ships than with craft cocktail lounges. It wasn’t long before tiki went the way of the dodo, with many well-established bars eventually closing their doors. However, thanks to a man named Jeff “Beachbum” Berry — perhaps the world’s biggest tiki aficionado — the trend saw a resurgence in the mid-2000s and continues to grow to this day. Now, instead of cloying concoctions that are almost certain to give you a headache, tiki cocktails are back and more balanced than ever, having finally earned their due as a style worth respecting. And you no longer have to walk through a bamboo door toward a waiter wearing a Hawaiian-print shirt to get a tropical drink. Tiki creations can be found at many craft cocktail bars, listed right alongside other classics like the Manhattan and Negroni. In honor of this recent revival (and because summer is almost here, and who doesn’t love a good tropical drink in the summer?), we thought it was about time to offer up some tips for creating the most iconic libation in the tiki catalogue: the Mai Tai. But before we get to that, that’s dive a bit further into tiki history and what you need to craft the perfect drink. Tiki History The beginning of tiki dates back more than 80 years to a Texas man named Ernest Raymond Beaumont Gantt. After leaving home at the age of 19, Gantt set off to explore the world, scouring many of the islands in the Caribbean and South Pacific. He returned to the States with a suitcase spilling over with souvenirs and a head full of ideas: He would make his new home in Hollywood, where he would open a Polynesian-themed restaurant serving up cocktails made of rum, fruit juice, and syrups. By 1933, Don the Beachcomber was born. Within a few years, the hotspot was popular with celebrities and the lounge became a franchise with numerous locations across the country. It reached its peak in the late ‘40s and early ‘50s as servicemen returning from the South Pacific brought back intriguing tales of their exotic travels. It wasn’t long before Don’s inspired other tiki-themed bars and restaurants. The most notable of these was Trader Vic’s, an eatery that still boasts 18 worldwide locations today, though only one in the United States. Throughout their careers, Don and Vic maintained a friendly rivalry, both laying claim to the invention of the Mai Tai. As Jeff “Beachbum” Berry explains in his 2009 book Beachbum Berry Remixed, Don did, in fact, invent a drink he called the Mai Tai Swizzle in 1933, but it seemed to have disappeared from his menu around 1937. There’s evidence to suggest that Trader Vic developed his own Mai Tai in 1944 without any knowledge of Don’s, but a more scandalous version of the story suggests that Vic was aware of Don’s cocktail. Either way, Vic attempted to set the record straight in a piece written in 1970. According to the bartender, the name came about when he created the drink one night for longtime friends visiting from Tahiti. “Carrie took one sip and said, ‘Mai tai — roa ae,’” he wrote. “In Tahitian, this means ‘Out of this world — the best.’ Well, that was that. I named the drink Mai Tai.” No matter who originally created the drink, Berry explains that it’s Vic’s recipe that’s become the Mai Tai we know and love today. In fact, it’s the most synonymous cocktail with tiki culture, in part because of its invention early on in the trend, the great debate over its inventor, and its design to showcase high-quality rum instead of masking it. It took its ultimate star turn by earning a prominent role in the 1961 Elvis rom-com Blue Hawaii. Tiki Essentials Tiki cocktails are not your average whiskey-soda or gin-and-tonic. They’re layered and complex, and require a little extra work to make right. So where do you begin? Let’s start with the rum. While not all tiki drinks are rum-based, many of them are and this is not the time to skimp. Depending on the kind of rum your drink calls for, you’ll want a top-quality demerara or rhum agricole, a rich Jamaican rum, or a crisp Puerto Rican or Cuban style. For crafting a Mai Tai, you’ll want both a rhum agricole and a Jamaican. Next, let’s look to the juice. Forget pre-made mixes or lime juice out of bottles — after all, that’s what ruined tiki culture to begin with. Your Mai Tai shouldn’t have the color of a neon marker out of a Crayola box. To truly do justice to the style, freshly squeezed juice is the only way to go. Guys like Don the Beachcomber and Trader Vic insisted on it. In fact, you could credit them for keeping alive a tradition that was first started in the pre-Prohibition era, one that was mostly thrown to the wayside until the craft cocktail revival of the last decade. And finally we turn to syrups, liqueurs, and spices, which must be handled with great care when crafting a tiki drink. These libations, especially the Mai Tai, are meant to highlight and bring forward the flavor of great rum — much like the sugar and bitters do with the whiskey in an Old Fashioned. The invention of tiki cocktails always began with the perfect blend of rums, and then other flavors were slowly layered in to add nuance. Even just a touch of pomegranate, nutmeg, or cinnamon can make all the difference. For the Mai Tai, it’s the hint of orange in the curaco and almond in the orgeat syrup that transforms rum and lime juice into a marvelously balanced drink. Both of these ingredients can be found in plenty of other tropical cocktails as well, so they’re a worthwhile investment for any tiki lover. (Pro tip: Curacao is not meant to be blue. Forgo that entirely.) The Perfect Mai Tai As with most things in the food and beverage world, the “perfect” version of a recipe will vary from person to person. There are countless variations of the Mai Tai, from ones using orange juice in place of curacao, adding in pineapple, or tossing in a dash or two of bitters for complexity. For our purposes, we turn again to tiki expert Jeff “Beachbum” Berry. Perhaps one of the most fascinating aspects of tiki culture is just how closely guarded many of these original recipes were. Men like Don and Vic went to great lengths to protect their formulas, from mixing batches in a closed kitchen to keeping the ingredients secret from their own bartenders. It’s taken decades of work to unearth these recipes, but thanks to guys like Berry, many of these have come to light. According to Beachbum, Trader Vic first crafted his Mai Tai using 17-year-old rum imported by J. Wray & Nephew, a liquor that is no longer produced. To approximate its rich and complex flavor, Berry suggests using a blend of equal parts Rhum Clément VSOP Martinique and Appleton Estate 12-Year-Old Extra Dark Jamaican rum. Below, Berry’s recipe for the perfect Mai Tai. Ingredients 1 ounce Rhum Clément VSOP Martinique rum 1 ounce Appleton Estate Extra Dark Jamaican rum 1 ounce freshly squeezed lime juice 1/2 ounce orange curacao 1/2 ounce Latitude 29 orgeat 1/4 ounce simple syrup Mint sprig, for garnish Directions In a cocktail shaker, combine both rums, lime juice, orange curacao, orgeat, and simple syrup. Add 2 cups of crushed ice and shake for about 10 seconds. Pour unstrained into a double old-fashioned glass. Sink a used lime wedge into the drink and garnish with a sprig of mint. Photo credits (from top to bottom): Courtesy of Beachbum Berry; Courtesy of Paramount Pictures; Courtesy of Rhum Clément VSOP; Courtesy of Beachbum Berry

May 13th is an important day for cocktail lovers — or at least it should be. Why? Because the date marks the publication of the very first definition of a cocktail all the way back in 1806. According to the New York tabloid The Balance and Columbian Repository, the libation was defined as “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.” Since the 200th anniversary in 2006, the day has served as the final culmination for World Cocktail Week beginning on May 6, when bartenders from around the globe come together to promote the appreciation for the craft and culture of cocktails. In honor of the event, here are seven global cocktails you need to know, one from each continent. (Yes, even Antarctica is on the list.)

Thanks to the celebration of Cinco de Mayo, it’s no surprise that the sale of tequila begins to rise at the beginning of May. As tequila has become the national liquor of Mexico and the foundation of the holiday’s signature cocktail, the spirit has become synonymous with May itself. But we think there’s another Mexican spirit that, while recently gaining popularly, has yet to achieve the same kind of acclaim that it deserves, and that’s mezcal. Tequila’s agave-based cousin — once linked to the idea of a gimmicky bottle with a worm at the bottom — has been on the rapid rise, doubling in sales over the last four years. Though it’s become one of the fastest-growing spirits in the United States, due to the availability of higher-quality brands, it can still only stake claim to a small amount of the market. As we feel it’s our duty to support the spirits that are underappreciated, our May Cocktail of the Month features not tequila but smoky mezcal. In honor of Cinco de Mayo, we pulled a recipe that boasts many of the same sweet and sour flavors of a margarita, but has an extra pungent kick. Thanks to biting mezcal, ginger syrup, and chipotle pepper, the Barbacoa is not for those who love the cloying nature of a margarita made with pre-bottled mix. In fact, with the addition of bell pepper and a beef jerky garnish, this smoky, spicy, earthy, and salty libation is ideal for those who are after a more balanced drink — one where savory meets sweet in perfect harmony.

When we think of reasons to drink during May, Cinco de Mayo is unsurprisingly the thing that comes to mind. Though the holiday originally began as an observance of the Mexican Army’s unlikely victory over the French during the Battle of Puebla in 1862, it’s taken on a significance beyond that — at least in the United States. Today, Cinco de Mayo is all about celebrating the Mexican-American community — which makes up roughly 11% of the US population — and the culture they’ve created. The holiday wouldn’t be complete without tequila, the national liquor of Mexico, nor a few of the most famous tequila-based cocktail: the margarita. Oddly enough, the origins of the margarita aren’t entirely known.

We’re not entirely sure when it first happened, but the 1990s have become the quintessential decade for nostalgia. As we live in an age overrun by internet trolls, exploding technology, and horrifying news events around every turn, many argue this nostalgia is due to millennials longing for their childhood memories — a simpler, more innocent time filled with unironic AIM screen names, Nintendo 64, and Saved by the Bell. Well, rejoice, ‘90s kids, because another classic from the decade is set to make a comeback: that fizzy, citrusy, slightly boozy beverage known as Zima. Anyone conscious during the 1990s knows about Zima — even if they weren’t old enough to drink it. The clear malt beverage was released by Coors in 1994 and quickly took the world by storm. With a 4.7% alcohol by volume, Zima was marketed as an alternative to beer, selling 1.3 million barrels right out of the gate. Launched in the thick of the New Age beverage craze, its appeal was all about what it was not. Not a beer; not a wine cooler; it was “zomething different.” In its first year, Coors spent $38 million (roughly $63 million today) on marketing, persuading an estimated 70% of all American imbibers to try it. Unfortunately, many didn’t go back for seconds. As Coors would soon learn, most young men — their target demographic — found the taste off-putting. It was women who embraced the drink the most, giving it a “girly” quality that marketers considered to be death for their valued male customer base. In an effort to attract men, Coors released a new bourbon-flavored iteration called Zima Gold — an experiment that crashed and burned even faster than the first. Between that and its uncomfortably weird television ads, Zima became the butt of the joke, referenced frequently by David Letterman on The Tonight Show. By 1996, sales had declined by two-thirds, and the fluted-glass bottles had all but completely disappeared from shelves by the time most of millennials hit legal drinking age. Yet, the company still tried its hardest to keep Zima afloat, releasing additional flavors like tangerine, pineapple, blackberry, and green apple, before officially stopping production in the US in 2008. Despite all that, the big-wigs at MillerCoors still think Zima has promise. After all, there’s a chance it was just ahead of its time. The beverage was introduced years before similar products such as Smirnoff Ice and Mike’s Hard Lemonade gained cult following. Does that mean Zima is set for a successful revival? Only time will tell, but MillerCoors is ready to try. Two-and-a-half decades after its initial launch, the ‘90s sip is on the brink of a comeback. Though there’s been no release date announced, Beer Business Daily reveals that bottles have already been shipped to distributor warehouses, meaning Zima could hit shelves at any moment. When that does happen, however, it seems that MillerCoors is banking more on nostalgia than actual popularity. Zima will reportedly be available for a limited time only. We’ll just have to wait to see whether or not the recipe has been retooled to address the brand’s original issues, but we’re not going to lie: Whenever those jewel-cut bottles hit stores again, we’re going to be the first in line — if only for the sake of sentimentality. Of course, we probably won’t drink the concoction straight unless there’s been some serious updates to the flavor, but that doesn’t mean there aren’t plenty of ways to enjoy the drink. Below are 9 libations to make using the ‘90s classic. Just swap in Zima for 7-Up, Sprite, or any other lemon-lime soda and get ready to taste “zomething different.” 9 COCKTAILS TO MAKE USING ZIMA 1. Chicken in a Blender: 1 1/2 ounces vodka, 1 1/2 ounces bourbon, 3/4 ounce silver tequila, 3/4 ounce grenadine, lemon juice, Zima 2. Cupid Cooler****: 5 ounces white wine, 1 ounce Chambord, 2 ounces Zima 3. Fuzzball****: 1/3 part peach schnapps, 2/3 part Zima 4. Goosin’ Cupid****: 2 ounces orange vodka, 1/2 ounce sloe gin, Zima 5. Hot Ice****: 1 ounce pepper vodka, 1/2 ounce Blue Curacao, 1/2 ounce pineapple juice, 3/4 ounce Zima 6. Mother-in-Law****: 1 1/2 ounces vodka, 1/3 ounce amaretto, cranberry juice, Zima 7. Pretty Little Girl from Omagh****: 1/2 ounce dark rum, 1/2 ounce light rum, 1/2 ounce blackberry schnapps, 1/2 ounce cherry brandy, Zima 8. Rum Special****: 1 ounce spiced rum, 1 1/2 ounces lime juice, Zima 9. Wyooter Hooter****: 1 ounce whiskey, 3 ounces Zima, grenadine Photo credit: Courtesy of MillerCoors

Now that your taxes have (hopefully) been taken care of, were you lucky enough to get a refund? If you just so happen to have a few hundred or maybe even thousand dollars burning a hole in your pocket, might we make an obvious suggestion? Booze. We don’t know about you, but it’s not often we’re able to treat ourselves to lavishly expensive bottles of liquor. So when that moment does arrive, we make sure to take advantage. Below are five bottles of booze we’ll be splurging on with our tax refund. End up owing the government money this year? We’re sorry. You deserve for someone else to buy you a drink.

As if we needed an excuse to drink beer (we don’t), April 7th marks National Beer Day in the United States. Unlike a lot of other booze-related holidays — International Gin & Tonic Day, National Cosmopolitan Day, and World Whisky Day, just to name a few — National Beer Day wasn’t invented just for any old reason to drink. (Not that there’s anything wrong with that.) We’ve actually got history to thank. Let us explain. National Beer Day celebrates the day when the Cullen-Harrison Act, signed by President Franklin D. Roosevelt, went into effect in 1933. Enacted eight months before the official end of Prohibition, the law legalized the sale of beer with up to 3.2% alcohol by weight (or 4% by volume), which was thought to be too low to be intoxicating. The law was signed on March 22nd and went into effect 16 days later. Upon signing the legislation, Roosevelt made his famous remark, “I think this would be a good time for a beer.” The American people did not disagree. On April 7th, throngs of drinkers across the country gathered outside breweries and taverns for their first legal beer in 13 years. Some even camped out overnight, dubbing the evening of April 6th “New Beer’s Eve.” In the first 24 hours after the amendment was changed, 1.5 million barrels of beer were consumed. We’re talking the equivalent of about 50 ounces for every man, woman, and child in the US at the time. In honor of the Cullen-Harrison Act, we — much like President Roosevelt — think this is a good time for a beer. But why not laugh in the face of Prohibition and take things up a notch by adding some liquor to your brew? Here are 5 beer-based cocktails every imbiber needs for National Beer Day. Michelada Alright, this doesn’t exactly have liquor in it, but it’s a classic for a reason. Mexican cerveza gets a kick with tabasco and worcestershire sauce, plus a chili-salted rim. You can play around with the traditional recipe by adding your favorite juice or throwing in a shot of tequila. See recipe Bloody Hell This cocktail is not for the faint of heart, but undoubtedly enticing. The Bloody Hell blends IPA with bourbon, jalapeno, blood orange, and agave for a concoction that’s hoppy, spicy, and sweet. See recipe Summer Hoedown Watermelon season is about to start, so why not celebrate summer a little early with the Summer Hoedown cocktail? Made with refreshing wheat beer, watermelon, and maraschino liqueur, it tastes exactly like the season. See recipe Pukie Goop Don’t let the ridiculous name of this cocktail fool you — it’s big, bold, creamy, and delicious. A lighter yet boozier version of an Irish Car Bomb, it blends vodka, Bailey’s, and American lager to create a guilty pleasure you’ll want to drink again and again. See recipe Rub & Rye If this cocktail was a man, he’d likely be a bearded lumberjack living in the woods in Vermont. The Rub & Rye combines Belgian beer, whiskey, barbecue bitters, and a hint of maple syrup — plus a beef jerky garnish, no less — for a libation that’s smoky, meaty, and fearless. See recipe Photo credit: Some rights reserved by Divya Thakur

Every seasoned drinker has a favorite classic cocktail — a go-to that every bartender, from the swanky craft cocktail lounges to the seedy dives, should know how to make. The even better bartenders, be they professionals or at-home amateurs, know how to transform these classics in a way that still celebrates the original recipes while giving them a modern twist. We turned to bartenders, food bloggers, and home experimenters to round up our favorite reinventions of the following classics, including the Cosmopolitan, Manhattan, martini, and Negroni. Some get a slight update with fresh fruits and vegetables, while others are more provocative thanks to ingredients like squid ink and marijuana. (Yes, you read that correctly.) **The Perfect Bacon Bloody Mary ** It seems like everyone and their mom thinks they know how to make a decent Bloody Mary, but this actually couldn’t be further from the truth. In fact, according to the American Chemical Society, its delicate balance of flavors make it the most complicated cocktail in the world. That said, if you do learn how to make it right, there are any number of ways to reinvent the recipe. Our favorite? A bacon-infused version with an extra spicy kick. Just swap out the regular vodka in our Perfect Bloody Mary for bacon-flavored potato vodka and use a zesty tomato juice with hints of onion, garlic, and jalapeno. See recipe

Every year, the state of Washington celebrates its award-winning wine industry — widely considered to be one of the best in the country — with the annual Taste of Washington Wine Month. March is filled with events every day across the state from Woodinville to Walla Walla, including wine tastings, dinners, and winemaker retreats. The month culminates with the massive Taste of Washington festival, a can’t-miss weekend for anyone interested in food and wine. (And really, who isn’t?) The event brings out more than 225 Washington wineries, all pouring tastes of their best vinos, as well as 65 local restaurants serving Seattle favorites like oysters and crab. Seeing as how we’re not ones to pass up any reason to drink wine, we thought it was only appropriate to honor Washington Wine Month with a roundup of styles produced in the state that you should definitely be drinking. Thanks to higher temperatures and ample sun over the last few years (no, it doesn’t always rain in Washington), the region has churned out some increasingly warmer vintages that are accessible enough for wine newcomers, yet still feel like age-worthy creations to the connoisseurs. While the truly unforgettable sips will cost you a pretty penny, there are also plenty of affordable wines coming out of Washington that are deliciously drinkable — perfect for both everyday and entertaining. So, go ahead and raise a glass to brilliant Bordeauxs and stunning syrahs. Here are seven of our favorite wines to come out of Washington in recent years, each at a different price point.

With the official start of spring, the welcoming of longer days, and finally the warmer weather, the month of March is all about new beginnings. Not that we need a reason to drink, but it all feels like a pretty damn good one. So, when thinking of which cocktail we wanted to name our official Cocktail of the Month for March, we knew we needed to celebrate the coming season. Enter the Braun Derby, a German twist on the classic Brown Derby. Created by our friends over at Bärenjäger Honey Liqueur, the recipe combines their liqueur with bourbon and a grapefruit radler for a sip that has that perfect mix of bold, tangy, and sweet. The bourbon brings the kind of potency you want in a cocktail while the honey brings to mind the season’s blooming flowers. Top it all off with a bit of the fruity, fizzy beer and you’ve got a drink that’s just as refreshing as the beginning of spring.

The Irish Coffee, the Blarney Stone, the Celtic Twilight — plenty of cocktails have originated in Ireland. But of all the countless drinks to come from this country, there’s only one known simply as The Irish Cocktail. First appearing in the 1888 edition of Harry Johnson’s Bartenders’ Manual, The Irish Cocktail has certainly been around the block. Since then, its recipe has popped up in the likes of Harry MacElhone’s 1927 Barflies and Cocktails, Patrick Gavin Duffy’s 1983 Official Mixer’s Manual, and as recently as the 2013 Savoy Cocktail Book. And there’s a reason this recipe has withstood the stand of time: The combination is unexpected yet decidedly delicious. Its blend of whiskey, absinthe, curacao, and maraschino liqueur is a bit like a Sazerac-meets-an-Old-Fashioned, but then it’s garnished with a flaming orange twist and — get this — a green olive. Yes, it sounds a bit weird, but we promise that this recipe works. At first, the concoction comes off sharp thanks to the malt of the whiskey and the citrus of the curacao. Soon, that licorice-y taste of the anise creeps in, followed by a hint of sweetness from the maraschino, smoke from the burnt orange, and a bit of saltiness from the olive. It hits so many of the human taste sensations all at once, it’s the perfect drink to whet your appetite before a meal. It’s also the perfect drink for St. Patrick’s Day, which is why we’ve decided to make it our March Cocktail of the Month. Enjoy it alongside some salty bar snacks, or try your hand at a new variation, such as swapping the curacao for amaro for an additional bittersweet kick. Slainte! THE IRISH COCKTAIL Ingredients 2 ounces Irish whiskey 1/4 ounce absinthe 1/4 ounces dry orange curacao 1 tsp maraschino liqueur 1 dash Angostura bitters Orange peel and green olive, for garnish Directions In a cocktail shaker with ice, stir together whiskey, absinthe, curacao, bitters, and maraschino liqueur. Strain into a chilled sherry glass. Flame the outside side of an orange peel and squeeze over the cocktail. Garnish with a green olive. Photo credit: Courtesy of Jameson

Much like that bit character who comes into a movie for just a few moments but has an indelible effect on the progression of the story, vermouth is in all-too-often forgotten player in the journey of a cocktail. Despite the fact that it’s a necessary ingredient to many classic drinks (martini and Manhattan, anyone?), vermouth is frequently pushed to the wayside — relegated to a dusty spot on your bar alongside bottles of creme de menthe and Chambord. (How long have those been there, anyway?) Perhaps even more unfortunate is the fact that many have even maligned vermouth, largely because they don’t understand it or know how to drink it. However, it has been making a comeback thanks to innovative bartenders and experimental new brands. We think it’s time this herbaceous sip gets its long-overdue moment in the spotlight, so with that said, here’s everything you need to know about vermouth. What Is Vermouth? At it’s core, vermouth is a fortified wine, meaning wine spiked with a spirit such as brandy or rum. But to truly understand vermouth, you must understand aperitifs. Unlike other fortified wines such as sherry, port, and madeira, vermouth is aromatized, meaning it’s infused with botanicals including roots, flowers, herbs, and spices, all of which lend it flavor. The result is a well-rounded yet herb-forward creation with an alcohol content higher than that of regular wine, but still much lower than your standard spirits. Where Did Vermouth Come From? The origins of vermouth aren’t entirely known. Some say it was the Germans, some say the Greeks, some say it goes back as far as China in 1200 BC. Regardless of its beginnings, historians agree that what eventually led to vermouth was a mixture of wormwood and wine. Commercial production of the version we know today is linked to 18th-century Turin, Italy, however wormwood is still the hallmark ingredient. After all, the name vermouth is inherited from the earlier German wormwood-infused wines known as wermut. As with many of our favorite boozy creations, vermouth was originally used for medicinal purposes. It’s botanicals were said to be helpful for aiding digestion and easing an upset stomach. It wasn’t long before the herbal taste and appetite-inducing effects turned it into a beloved aperitif. It became increasingly popular in the United States around the 1870s, at one point even out-selling table wine. It soon worked its way into the rotation of bartenders, and solidified its place in history as an ingredient in some of the world’s most iconic cocktails. How Many Types of Vermouth Are There? Before we talk about the various ways to use vermouth, it’s important to understand its various types. Over the centuries, three dominate styles have emerged: sweet, dry, and blanc. Each style has a different purpose and each brand offers its own unique interpretation of the flavors. To make things a little simpler, here are the basics:

Depending on where you live, the weather may be warming up or spring may even feel like it’s already arrived. But in other parts of the world, winter is alive and well (and there’s wallet-draining heating bills to prove it). When nights are still chilly, there are few better things than cozying up on the couch with a mug of something warm — ideally something boozy and warm. Which is why we thought it was the perfect time for a roundup of the hot cocktails we’ve been turning to in order to get us through the end-of-winter blues. Of course, there’s nothing wrong with simply adding a shot of whiskey to a cup of coffee or tea, but why not approach your hot cocktail with a bit more sophistication? After all, just because a shaker and ice aren’t involved, that doesn’t necessarily mean you have to overly simplify. So, without further ado, here are three of the hot toddies, spiced wines, and spiked ciders that’ll keep you warm through the end of winter — all in elegant style. Hot and Cold Toddy Traditionally speaking, a hot toddy is whiskey or brandy mixed into hot water with a sweetener like honey and something tangy like lemon. But really, any combination of liquor, hot water, and syrupy sweetener can be considered a toddy. As gin lovers, we’re big fans of this rendition which pairs gin (ideally New Amsterdam for its citrus-forward flavor) with hot mint tea and sweetly-tart cranberry simple syrup. The bright ruby red color also adds a festive spin to the typical drink. See recipe Cabernet Spice Made with Cabernet, orangecello, orange juice, lemon juice, and a hint of cinnamon, the Cabernet Spice has all of the tangy, fragrant, warming appeal of a traditional mulled wine, without the need for a bunch of spices. We recommend adding a couple cracks of fresh peppercorn on top of each glass for a little extra kick. See recipe Salty Maple Buttered Cider This sweet, rich, and delectable concoction combines two of winter’s favorites: spiked cider and hot buttered rum. The tart cider is an obvious pairing for the full-bodied rum, while maple syrup and fresh vanilla lend an interesting mix of earthy and sweet. A ring of sea salt around the rim adds balance so that all of your taste buds are engaged. Instead of stirring the butter mixture immediately into the drink, let it melt on its own so that the cocktail becomes more complex with each new sip. See recipe Photo credit: Courtesy of Clos du Bois

It’s February and you know what that means — Valentine’s Day is just around the corner. Whether you’re celebrating with someone special, kickin’ it with friends, or going solo on your couch, cocktails are definitely non-negotiable. The question is: How can you create a Valentine’s Day drink that’s on-theme without being overly sweet or (dare we say it?) girly? Our answer: pink gin. Thanks to the addition of Angostura bitters, the botanical spirit maintains its backbone while boasting a blushing shade of pink.  Though pink gin can be made at home using four dashes of bitters for every two ounces of gin, we prefer some of the more sophisticated takes on the market. For instance, Gin Lane 1751’s pink gin creates a harmonious balance of fruity, herbal, and bitter by also infusing a touch of grapefruit and cardamom. The great thing about pink gin is that it can be subbed into almost any traditional gin recipe, giving it a slightly sweeter and subtly spicy twist. This Valentine’s Day, we’ll be making our rendition of a Gibson martini using pink gin for a lightly rosy hue. Swap out the usual cocktail onions for dried tart cherries. The concoction, complete with the zestiness of a lemon twist, is perfectly festive for the holiday without being sugary, precious, or twee. PINK GIN GIBSON Ingredients 3 ounces pink gin (We recommend Gin Lane 1751 Victoria Pink Gin, Dillon’s Rose Gin, and Rogue Pink Spruce Gin) 1/2 ounce dry vermouth 2 or 3 dried tart cherries Lemon twist Directions Add gin and vermouth into a cocktail shaker with ice. Stir with a bar spoon until chilled and strain into a martini glass. Garnish with cocktail cherries and a lemon twist.

It’s January — a new year, a time for making resolutions, and unfortunately, a time that many of us get hit with the cough, cold, or flu. Yep, we’re in peak illness season, and according to the CDC, it’s only getting worse. While your doctor may prescribe a healthy dose of fluids to help get you better, we doubt they mean of the alcoholic kind. However, here at Cocktail Builder, we’re all about turning to our favorite spirits to aid us in our recovery. After all, many of our favorite elixirs started out as medicinal beverages before anyone thought about drinking them for fun. A little bug-killing booze plus a few soothing ingredients may be more effective than couch syrup — and it’s certainly more enjoyable. So, you’re sniffly — what should you drink? Of course, there’s always the obvious Hot Toddy, a favorite for anyone feeling under the weather. But there may be something even more potent and powerful to sooth your sickly soul. Enter our January Cocktail of the Month: an updated version of the Horse’s Neck, created by the geniuses at Knob Creek. Much like a traditional Old Fashioned, the recipe calls for bourbon and Angostura bitters, but it gets an extra-special kick thanks to all-natural ginger beer. Ginger has long been known to have many incredible health benefits, from treating nausea and vomiting to reducing inflammation and muscle pain. Its innate spiciness can help kick ailments from your system, and clear out your sinuses if you’re feeling especially stuffed up. So, go ahead: Put on your favorite pair of sweats, grab a blanket and a movie, and mix yourself a drink. Just be careful not to go too crazy. You are still sick, after all. HORSE’S NECK Ingredients 1 ½ ounces bourbon 4 ounces all-natural ginger beer 2 dashes Angostura bitters Peel of a whole lemon Directions In a highball glass with ice, add the bourbon and bitters. Top with ginger beer and the twist of a whole lemon, preferably all in one piece. Stir lightly to combine. Photo credit: Some rights reserved by Kevin Tao

Like fashion and food, the landscape of cocktails is largely predicted by popular trends. Thanks to the resurgence of tiki drinks like the Jungle Bird, refined disco sips like the Harvey Wallbanger, and concoctions that questioned everything you thought you knew about a particular spirit (hello, Sherry cocktails!), 2016 was a fun time for liquor lovers. But with a new year comes new trends and new techniques. Here are three things to look out for in 2017.

It’s that time of year — the time when holidays like Christmas, Hanukkah, and New Year’s call us to celebrate like no other time of year. It’s when families join hands, friends throw reunions, and companies host holiday parties both in and out of the office. Unfortunately, it’s also a time that seems to cause far too much stress, especially if you’re planning a menu. Thankfully, there’s an easy way to eliminate some of the chaos, at least when it comes to the booze. Below are three of our favorite easy and delicious punches for serving during the holidays. Unlike others that use sugary sodas and too much juice, each of these are elegant and refined. They’re also perfect for making ahead of a party, letting you actually enjoy the event instead of mixing cocktails all night long.

If you plan on cooking Thanksgiving dinner this year, you’ve probably had the menu figured out for weeks. But what about the drinks to go along with said menu? While Thanksgiving isn’t complete without the booze, it can be easy to let alcohol take second place to your turkey. Instead of grabbing whatever wine you can find at the last minute, we’ve taken the stress out of the equation by providing you a list of drinks that’ll pair perfectly with your meal. From a spicy saison to a crisp riesling to a toasty pumpkin shrub, there’s a beer, wine, or cocktail to be found here for everyone. **BEER **Biere de Garde Perhaps the most versatile beer for Thanksgiving is the biere de garde. Though different brands produce brews with wildly different characteristics, they generally have the right amount of carbonation to balance the richness of the meal, while still having flavor that’s subtle enough not to take over. The amber styles boast caramelly malt flavors that are especially complementary to oven-roasted food. Try: Brasserie St. Sylvestre Gavroche Saison Once fairly obscure, Belgium-born saison has become popular with craft brewers who often brew it in the autumn. It’s full of spice, with complex notes of end-of-season fruit. While a similar style could easily be too rich for the holiday, saison is soured, lending a dry, tanginess that serves as a palate cleanser for thick gravy and creamy mashed potatoes. Try: Ommegang Hennepin Dubbel Sweeter than the previous two, but not overly cloying, dubbel is an ideal pairing with traditional Thanksgiving dishes. In fact, its notes of dark fruit and spicy cloves make it act like somewhat of a liquid cranberry sauce to your turkey and stuffing. Traditionally packaged in elegant cork-and-cage bottles, it also looks lovely on the dining room table. Try: Brasserie Dupont Moinette Brune WINE Sparkling Wine If there’s one drink that can take you from appetizers all the way to dessert, it’s sparkling wine. It can handle savory and salty foods equally as well as decadent cakes and pies, cutting through layers of flavors with its acid and effervescence. Opt for bright styles over creamier ones for optimal pairing. Try: McFadden Cuvée Brut Riesling There are many white wines that go well on Thanksgiving, but riesling tops the list. The refreshing sip can be bone dry or fairly sweet depending on where the grapes are grown, however its clarity and innate flavors of apples, apricots, and pears make it perfect for pairing with herb-rubbed turkey and spice-laden stuffing. Try: Mt. Hood 2015 Estate Dry Riesling Pinot Noir Elegant, earthy, and subtly sweet, pinot noir has long been a favorite for Thanksgiving. In fact, it’s exactly because of its complexity that it pairs so well with the smorgasbord served on the holiday, from tangy cranberries to caramelized squash. Reach for a soft and silky bottle from the West Coast. Try: Résonance Willamette Valley 2014 Pinot Noir COCKTAILS Thanksgiving Cocktail Yes, there’s actually a cocktail by this name and it happens to be just about the best you could choose to pair with your meal. Made with gin, vermouth, apricot brandy, and lemon juice, the botanicals bring a brightness to savory turkey and side dishes, regardless of what herbs or spices you may be using. See recipe Bourbon Cider Cocktail Warming whiskey and crisp cider make this an ideal autumnal sip for Thanksgiving. Sweet, fruity, and little bold, it lightens up the heaviness of the meal, helping to refresh your palate after massive bites of meat and potatoes. It’s also the perfect substitute for those who aren’t into beer or wine, as well as a prime companion to football viewing. See recipe Spiced Pumpkin Shrub With pumpkin, cinnamon, and maple syrup, this recipe brings the best of fall into one glass. Though the recipe may sound overly sweet, the addition of apple cider vinegar and ginger ale cuts through for a balanced and slightly spicy finish. The cocktail pairs well with just about anything you can find on the Thanksgiving table, but also serves as a lovely substitute for dessert. See recipe Photo credits: Some rights reserved by Michael Korcuska; Courtesy of Brasserie St. Sylvestre; Courtesy of McFadden; Courtesy of Creative Culinary

Let’s face it: The 2016 Presidential Election has been absolute chaos, especially lately. We don’t think we’ve ever consumed so much alcohol in the span of just a few weeks as we have in the the last month and a half. Thankfully, it’s almost over. But before it can be through, we have to survive Election Night, aka the ultimate test of our livers. You see, it’s our American duty to get drunk on November 8. After all, it’s part our history. Booze and voting have gone hand-in-hand since 1758, when a young candidate for the House of Burgess decided to spend all of his campaign money on liquor to buy votes. Do you know who that candidate was? You may or may not recognize him as the first President of the United States. #TeamAmerica Needless to say, booze is non-negotiable on Election Night. Of course, playing a Donald Trump drinking game with your favorite beer will suffice, but we think this important night calls for a bit more creativity. So with that, we bring you the essential Election Night cocktails inspired by each of the primary candidates. (Sorry, Gary Johnson. We’re just not sure it’s in the cards for you.)  The Democrat While this cocktail was originally inspired by President Truman, it still holds ground today. Made with bourbon, peach liqueur, lemon juice, and honey, it’s just the kind of cooling drink you need when tensions start to get hot. See recipe The Comb-Over Tall, golden, and in-your-face, this cocktail screams “The Donald.” Vodka acts as a neutral base for gold-flecked cinnamon schnapps, while orange juice gives that not-so-subtle self-tanner-like appeal. This drink brings it home with the ultimate of garnishes: a perfect, puffy piece of yellow cotton candy. See recipe The Nasty Woman Nice women drink Cosmos. Nasty women drink this. This play on the classic goes hard by doubling up on the booze and replacing cranberry juice with viscous raspberry syrup. A few final cracks of fresh pink peppercorn lend some potent, boss-bitch spice. See recipe The Bad Hombre Better get to drinking your mezcal now, because if Donald gets his way, you’re likely to never see it the U.S. again. Pair the Mexican spirit (ideally the Ilegal brand, because ha!) with lime juice and agave syrup. This smoky version of a Bloody Mary goes really south of the border by trading traditional tomato juice and spices for strained salsa verde. Ole! See recipe

We’ve reached the peak of October and you know what that means: everyone is going crazy about pumpkins. From pumpkin pie to pumpkin spice lattes, the squash is everywhere this season. However, there’s a much more exciting way to consume the autumnal fruit. You guessed it: in a cocktail. While we still love other seasonal ingredients such as apples, cranberries, and pears, pumpkin adds a sweet and earthy flavor that’s unique and unexpected. If you, too, can’t get enough of pumpkins, you won’t want to miss whipping up one of the following five cocktails. They’re equally perfect for unwinding by the fire or pairing with a warm and hearty meal. Pumpkin Old Fashioned If you’re hesitant to work squash into your cocktail regimen, the Pumpkin Old Fashioned is a good place to start. This updated version of a classic includes pumpkin puree and ginger snap liqueur for an adult rendition of a cookie. See recipe Pumpkin Toddy Who doesn’t love a hot toddy when the weather cools down? This autumn-ready concoction swaps honey for maple syrup, while adding apple brandy and pumpkin puree. This cocktail is so cozy, you’ll never want to say goodbye to the season. See recipe Spiced Pumpkin Shrub While whiskey seems to the rule cocktail creations in the fall, there’s still plenty to be had for vodka lovers. This recipe calls for a homemade syrup of pumpkin, cinnamon, and apple cider vinegar. The mixture blends perfectly with vodka and ginger ale for a sip that’s sweet and spicy. See recipe Spiced Pumpkin Punch If you’re searching for a simple and festive recipe to serve a large crowd, look no further than this Pumpkin Punch. Spiced rum and spiced demerara syrup deliver a double whammy of autumnal flavor. Pro tip: Wow guests at a Halloween party by using dry ice for a spooky effect. See recipe Fireball Pumpkin Pie Shots Pack a punch to your dessert with these whiskey-based creations. Made with Fireball, pudding mix, milk, and whipped cream, these sweet treats are easy and delicious. The recipe can be crafted into a creamy mousse or frozen into boozy popsicles. These can also made days ahead of serving, making them a stress-free dessert to dole out after Thanksgiving dinner. See recipe Photo credit_: Courtesy of_ Honestly Yum This article was originally published as a guest post on Garnish

For this week’s article, we partnered with Katie Stryjewski of Garnish. Check out her blog for fascinating cocktail history, as well as new recipes featuring your favorite spirits.

When researching the stories behind classic cocktails, certain people and places seem to come up again and again, looming large in the history of mixology. One such place is Harry’s New York Bar in Paris. In 1911, a famous American jockey named Tod Sloane had a wild idea to open an American-style bar in Paris, France. It was so important to him to get the atmosphere right that he actually had a Manhattan bar dismantled and shipped piecemeal across the Atlantic. The New York Bar opened later that year on Thanksgiving Day. Sloane hired a Scottish bartender named Harry MacElhone to run the bar, and it proved to be a fortuitous choice. MacElhone was a genial character much beloved by his patrons. He experimented with new recipes, whipping up such classics as the French 75, Sidecar, Old Pal, Scofflaw, Boulevardier, Monkey Gland, and (some claim) the Bloody Mary. He went on to write two books filled with recipes he invented or perfected at the bar, Harry’s ABC of Mixing Cocktails (1919) and Barflies and Cocktails (1927). These have become seminal tomes of Prohibition-era mixology. When Sloane was forced to sell the place in 1923, MacElhone bought it and re-named it Harry’s New York Bar. The bar was always popular with American ex-pats, but under MacElhone’s ownership, it became positively iconic. American visitors escaping Prohibition famously knew to tell their taxi driver “Sank Roo Doe Noo” (5 Rue Daunou, the bar’s address).

When you think of Sherry, what comes to mind? For many, it’s likely to be a dusty old bottle sitting in their grandmother’s cupboard that hasn’t been opened in years. Sherry — a fortified wine from the Spanish city of Jerez — often carries low-brow connotations. Though it was once considered one of the world’s greatest and most versatile wines, an influx of cheap and sickeningly sweet blends caused Sherry to become widely misunderstood. However, thanks to a wave of interest in artisanal wines, as well as a focus on small bodegas producing tiny batches, Sherry has regained popularity. It’s been popping up on liquor menus all across the world, proving itself to be equally enjoyable when served straight or mixed into a cocktail. There are four basic types of Sherry: Fino and Manzanilla, Amontillado, Oloroso, and Pedro Ximenez. Each has its own distinct flavor profile and must be used differently than the others. Fino Sherry is the driest of the four, a white wine generally made with highly acidic Palomino grapes. It pairs particularly well with clear spirits such as vodka and gin, as well as aromatics like vermouth. Manzanilla is essentially Fino Sherry that’s been aged in the coastal town of Sanlúcar de Barrameda. Due to the grapes being exposed to cool ocean breezes, the Sherry that’s produced is more delicate and subtle. Recommended Cocktail: The Tuxedo, a classic made with gin, Sherry, and orange bitters. It’s dry and slightly nutty, with a quick burst of citrus. See recipe Amontillado is the product of a layer of yeast (called the flor) being removed during the aging process. This removal causes the Sherry to have more air exposure inside the barrel, resulting in a complex finish, with nutty and umami flavors. It pairs best with oaky spirits such as bourbon and rye. Recommended Cocktail: The Up-to-Date, a concoction of whiskey, Sherry, Grand Marnier, and Angostura bitters. Though the original recipe doesn’t specify the type of Sherry, Amontillado rounds it out for a spicy, Manhattan-like feel. See recipe Oloroso Sherry skips the the flor process entirely and is immediately fortified after the first fermentation. Made with Palomino grapes, this variety is typically dry, but can be slightly sweet if Moscatel grapes are added. It goes well with molasses-forward spirits like dark rum. Recommended Cocktail: The Smooth Operator, which (as the name suggests) is remarkably easy to drink. Dark rum, Sherry, sugar, and lemon make for a complex yet refreshing sip. See recipe Pedro Ximenez Sherry is unlike the others in that, instead of using Palomino grapes, it’s made from the Pedro Ximenez (PX) variety. These grapes are picked at full ripeness and are sun-dried to concentrate the sugars. The grapes (or raisins, if you will) are then pressed, producing a dark, viscous liquid that’s partially fermented and fortified. This Sherry is often blended with Amontillado and Oloroso varieties to create what we know as Cream Sherry. Due to its sweetness, PX Sherry is best used in dessert cocktails. Recommended Cocktail: An update on the Baltimore Eggnog, traditionally made with Madeira, brandy, and rum. Replace the Madeira for PX Sherry, which adds a currant flavor that pairs perfectly with the molasses of the rum. See recipe For more on Sherry, including its rich history and unique recipes, we recommend picking up a copy of Sherry: A Modern Guide to the Wine World’s Best-Kept Secret. Photo Credit: Some Rights Reserved by Edsel Little This article was originally published as a guest post on The Fervent Shaker

For this week’s article, we’ve partnered with former bartender Daniel Robinson of The Fervent Shaker. Check out his blog for new recipes and inspiration. There are two main categories every tequila falls into: mixto (blended) or 100% agave. The former is the type you’re likely to find at a college party. It’s cheaper than 100% agave and can leave you with a nasty pile of regret in the morning. The latter, on the other hand, is as pure as tequila gets. There are strict regulations in regards to both mixto and 100% agave tequilas. Today we’re focusing on why you should always choose 100%, but if you’re interested in learning more about the laws related to tequila, you can read about those here. Here are three reasons you should always reach for 100% agave when drinking your tequila.

Welcome to the ongoing installment of our travel series, where Cocktail Builder hops around the country to find the hottest cocktails from newly opened bars. (After all, who better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only are we bringing you info on where to go and what to order, but we’re even giving you recipes to create these cocktails from the comfort of your very own home. Our next stop is Atlanta, known for its sports teams, music scene, and Southern hospitality… as well as some killer cocktails.

Fall has officially arrived and you know what that means: changing colors, warmer clothes, and swapping out summer’s light and refreshing cocktails for drinks that make us feel toasty inside. The following five cocktails, many made with fresh and seasonal ingredients, are essential sipping for autumn. They’re so delicious, you’ll almost forget you had to wave goodbye to summer. Forbidden Apple Now don’t hate us, but we’re actually glad summer is over. Saying “so long” to triple-digit temps is definitely cause for celebration. Bust out that bottle of bubbly you’ve been saving for an updated take on the classic Champagne Cocktail. Made with apple brandy and Grand Marnier, the Forbidden Apple is crisp, festive, and bright. See recipe Spiced Pear Bellini Don’t put that Champagne away just yet. Bubbly pairs perfectly with pears, which are now in peak season. A hint of nutmeg and cinnamon make the Spiced Pear Bellini especially appropriate for the fall. Of course it can enjoyed at any time of day, but it’s ideal served alongside a hearty brunch. See recipe Bourbon Cider Cocktail There’s no better time for drinking whiskey than the fall. And there’s few better companions for whiskey than dry apple cider. Mixed with a touch of sugar and a little bitters, the Bourbon Cider Cocktail is sweet, fruity, and bold. Those who typically aren’t into beer might find this to be the perfect substitute for Sunday Night Football. See recipe Pumpkin Old Fashioned Pumpkin in a cocktail? You better believe it. While the fruit is most frequently used as a Halloween decoration or baked into a pie, the sweet and earthy squash goes equally well in a drink. This autumnal version of an Old Fashioned blends pumpkin puree and ginger snap liqueur for a boozy version of a cookie. Skip dessert and craft one of these instead. See recipe Hot Toddy When the weather really starts to cool down, nothing warms us up quite like a hot toddy. The classic combines whiskey with sugar, hot water, and lemon for the ultimate comforting concoction. It’s also said to help ward off a cold or the flu — so long as you stick to one or two. See recipe Photo credit: Maker’s Mark

Few things are better in fall than a crisp, juicy apple. And few places produce better apples than Washington State. While many minds might first go to New England when thinking of the fruit, Washington serves up more than 50 percent of the United States’ apples each year. There’s such a sense of pride in the industry, a cocktail created in its name has become a staple over the last 30 years. The Washington Apple — made with whisky, apple liqueur, and cranberry juice — was first accidentally invented in the late 1980s. According to the story, the state was hit with a parasite outbreak that left the industry in ruins. While most of the farmers decided to cut their losses and leave their orchards behind, one man, Christof Guycoogan, found opportunity in the struggle. Known for loving to indulge in a shot (or two or six…) of whiskey and cranberry juice after a long day at work, Christof stumbled home with a bottle of his favorite concoction in hand. Drunk and loopy he stumbled into an abandoned orchard, where he slipped into a large pile of rotting apples. As the story goes, juice from the apples sprayed all over, including into his open bottle of whiskey and juice. Christof found the mixture so delicious, he decided to buy up all the abandoned orchards and turn the rotting juice in apple liqueur. His beloved blend of whiskey and cranberry juice got the extra kick it needed to become its very own cocktail — the Washington Apple. Ridiculously (some might say dangerously) easy to drink, the libation is perfect for fall festivities. It can be made punch-style in a large bowl, or you can cut the recipe in thirds and serve it up as a shot. If you’re planning to host a Halloween party, add equal amounts of each ingredient into a smoking cauldron with a few whole apples for a creepy, poisoned apple punch feel. WASHINGTON APPLE Ingredients 1 ounce Canadian whisky 1 ounce sour apple schnapps 1 ounce cranberry juice Apple slice, for garnish Directions Combine whisky, schnapps, and cranberry juice in a cocktail shaker with ice. Shake and strain into a coupe or martini glass. Garnish with a slice of apple. Photo credit: Some rights reserved by Gary Gao

Forget those drunken nights doing Jägerbombs in college. And definitely forget the hangovers you surely had the next day. These days, the German digestif has found its way into craft cocktails that still pack a punch but are grown-up approved. When paired with spicy liqueurs, fresh juices, and sweet colas, Jägermeister becomes — dare we say it? — elegant. So, go on and bust open that green bottle. These sophisticated concoctions are sure to help you get over any PTSD you may have from those nights leaning over the toilet. Precision Timepiece Created by NYC bartender and bitters guru Sother Teague, the Precision Timepiece combines Jägermeister, bittersweet Aperol, and floral Amaro Montenegro. The result is part herbal, part sweet, and part spicy — the last largely thanks to Teague’s inclusion of pimento bitters. Unlike what the name suggests, you could easily sip the day away with this cocktail. See recipe Jäger Fresh (pictured) Jägermeister isn’t the first ingredient that comes to mind when we think of bright and refreshing cocktails, yet this recipe proves it’s much more versatile than we thought. Mix Jäger with the floral notes of St. Germain, the tanginess of lime, and the coolness of mint for an invigorating combination. See recipe Root 56 If you’re a fan of the Dark and Stormy, might we suggest the Root 56? While the star of the show is still ginger beer, Jägermeister is used in place of rum for unexpected depth. Round out the zestiness with a squeeze of lime and a crunchy slice of cucumber. See recipe Sneaky Pete While many bartenders turn to bright ingredients to tone down the herbal notes of Jäger, Chicago’s Chris Neustadt fully embraces them. He plays up the bitterness with Amaro Abano and amaretto, but adds a touch of sweetness with a splash of Coke. It was named one of the best new cocktails in 2014, and Neustadt swears even those who don’t like Jäger will love it. See recipe Photo credit: Courtesy of Jägermeister

Few things are better than sipping a cold beer on a hot summer day — except maybe sipping a cold cocktail on a hot summer day. Beer? Cocktail? Beer? Cocktail? If you can’t decide, we’ve got good news. Now you don’t to. Beer makes for a surprisingly versatile mixer, bringing a range of flavors and depths to our favorite spirits. Whether you’re a fan of fruity cocktails or something with a savory edge, there’s a beer concoction out there for everyone. Bonus: These recipes are perfect for serving up at your end-of-summer fiesta, sure to please both cocktail and beer lovers alike. Here are five of our favorites. Beerita Made with light beer, tequila, and limeade, it’s like a classic margarita but not quite as tart. If you’re looking something frozen, simply blend up the ingredients with ice. See recipe Bloody Hell The Bloody Hell (pictured) is not for the faint of heart, but undoubtedly delicious. IPA blends with bourbon, jalapeno, blood orange, and agave for a cocktail that’s hoppy, spicy, and sweet. See recipe Summer Hoedown We’re nearing the end of the watermelon season, so it’s time to soak up every last juicy bite. The Summer Hoedown — made with white beer, watermelon, and maraschino liqueur — tastes exactly like summer. See recipe Beer Sangria Not a fan of wine? This recipe swaps out vino for ale, as well as traditional brandy for pisco. The recipe is light and refreshing, arguably more so than your typical sangria. See recipe Rub & Rye If a dude was a cocktail, he would be this. The Rub & Rye combines Belgian beer, whiskey, and barbecue bitters — and a beef jerky garnish, no less! — for a concoction that’s smoky, meaty, and bold. This might just be the manliest drink we’ve ever seen. See recipe Photo credit: Courtesy of TheBeeroness.com

Have you been tuning into the Summer Olympics in Rio de Janeiro? If not, you’re missing quite the event. Even more so, you’re missing out on an excellent reason to expand your cocktail repertoire with some excellent Brazilian creations you may have never had. Here are four libations that are perfect for sipping while watching the Olympics, no matter which country you’re rooting for. Given the location of this year’s games, we decided to keep our focus on cocktails made with cachaça, a sugar-cane based spirit similar to rum. It’s Brazil’s most widely produced alcoholic beverage, and while it once hard to find outside the country, its growing popularity has increased its availability worldwide.

If you’ve never had a caipirinha, you are missing out. The classic Brazilian cocktail is made with nothing more than cachaça (a sugarcane-based spirit similar to rum), lime juice, and sugar, making it an easy and refreshing sip that’s perfect for the summer.

While the true origins of the cocktail are not completely known, it’s believed that the recipe first began around 1918. Created in São Paulo, it was made with honey, garlic, and lime as a treatment for patients with the Spanish flu. As it was common to include liquor in home remedies to speed up the effects, cachaça was frequently added. No one knows exactly when the recipe became what it is today, but according to Carlos Lima, the executive director of the Brazilian Institute of Cachaça, “one day someone decided to remove the garlic and honey, then added sugar to reduce the acidity of the lime. The ice came next to ward off the heat.” Once barely known outside of Brazil, the caipirinha has become more popular worldwide, thanks to the growing availability of cachaça. It’s so loved, in fact, that the International Bartenders Association has named it one of their Official “Contemporary Classic” Cocktails.

It’s hard not to love a good Irish pub. First established more than a thousand years ago, these bars have a unique culture that’s characterized by boisterous patrons, hearty food, and really strong drinks. The atmosphere has such widespread appeal, it’s led to Irish-inspired pubs popping up all across the world. That’s right, you don’t need to purchase a plane ticket to Europe in order to get the taste of Ireland. In fact, one of our favorite Irish pubs can be found right in New York City. Passage, located in Astoria, Queens, opened earlier this year to the same owners of Banter and The Cuckoo’s Nest. The restaurant and bar, named after a fishing village that once granted passage to the Vikings, is an updated take on the traditional pub. The food menu features classics like Irish stew and shepherd’s pie, as well as some more elegant seafood fare such as crab cakes, mussels, and pan roasted salmon. The heart of the restaurant, however, is the bar program, which boasts one of the largest selections of whiskeys in NYC. While the cocktail menu features spirits of all kinds, it centers on Irish whiskey — everything from major brands like Jameson to smaller labels such as Connemara. It’s also quite the playful menu, with libations that have names inspired by Irish songs. If you’re a fan of the personality and sense of community that define the Irish pub, we recommend paying a visit to Passage if you’re in the New York area. If you can’t make it there, however, you can still get a taste of the experience at home. Passage has shared with us two of their most popular whiskey cocktail recipes, as well as a fresh addition to their summer menu. Sláinte! Smoke and Strong Whiskey Whiskey, chocolate bitters, sugar, maple syrup, orange Bold, smoky, and packs a serious punch. A brown sugar and maple burnt orange peel brings unexpected depth. See recipe Summer in Siam Whiskey, rhubarb bitters, Granny Smith apple juice Sweet, tangy, and bright. A sophisticated and grown-up take on your favorite childhood drink. See recipe Let No Man Steal Your Thyme Whiskey, hard cider, lemon juice, thyme and honey syrup Fresh, herbal, and festive. The perfectly balanced drink for cooling down during the dog days of summer. See recipe All photos taken by Zandy Mangold for Passage Irish Bar

Kahlua has long been a favorite of those who appreciate a hint of coffee along with their booze. The java-flavored liqueur is made by infusing rum with sugar, coffee, and vanilla beans, allowing the imbiber to get a kick of caffeine while sipping their drink. First produced in Mexico in the mid-1930s, Kahlua has since popped up in recipes for everything from intricate cocktails to ice creams and cakes. But our favorite way to consume Kahlua? In a quick and easy shooter that goes down smooth without getting overwhelmingly sweet. The following seven recipes do just that — and with three ingredients or less, they can be made in mere moments. Black Russian: Vodka and Kahlua See recipe Pro tip: Though typically served over ice, this recipe is easily turned into a shot by mixing two-thirds of an ounce of vodka with one-third Kahlua. B-52: Kahlua, Baileys, and orange liqueur See recipe Pro tip: Turn this shooter into a Flaming B-52. Float a splash of Bacardi 151 on top and light it on fire. Drink immediately with a long straw. Blow Job: Kahlua, Baileys, and whipped cream See recipe Pro tip: Don’t take this shot with your hands. Enjoy the full experience of the Blow Job by putting your arms behind your back and picking up the shot glass with your mouth. Happy Hooker: Kahlua, honey liqueur, and orange liqueur See recipe Pro tip: Take the shot, but hold the mixture in your mouth for as long as you can before swallowing. Jackcafe: Kahlua and whiskey See recipe Pro tip: Use this as a substitute for coffee and whiskey when you need a little hair of the dog. Follow with a large glass of water. Mudslide: Kahlua, Baileys, and vodka See recipe Pro tip: Transform this recipe into a creamy, frozen dessert. Increase the quantity of the ingredients to one ounce each and add three scoops of vanilla ice cream. Blend everything with some crushed ice and serve with a drizzle of chocolate sauce. White Russian: Vodka, Kahlua, and heavy cream See recipe Pro tip: Like the Black Russian, this recipe can easily be made into a shot. Use a back of a long bar spoon to gently float the cream on top. Photo credit: Some rights reserved by RuKuMa

First popularized in the mid-1930s, tiki cocktails were all the rage among sweltering LA locals for several decades. The beginning of tiki culture is largely credited to Ernest Raymond Beaumont-Gantt, a man from Louisiana who opened Don the Beachcomber after sailing through the South Pacific. The Polynesian-themed restaurant featured Cantonese cuisine and potent rum punch made with the freshest of ingredients. The location was so popular, it inspired other tiki bars, most notably Trader Vic’s, which is still a chain today. Despite tiki cocktails being one of the best ways to cool down in the heat, they’ve gotten a bad reputation in more recent decades. The 70s and 80s saw these classic recipes get cheapened with processed juices and sugary additions, making them synonymous with tacky hotel bars and cruise ships. However, there’s been a revival in recent years, with cocktails popping up around the country featuring quality spirits, fresh squeezed juices, and homemade grenadines. And thanks to our friends over at Gosling’s Rum, we’ve been gifted the perfect recipe for celebrating summer. Inspired by the tropical flavors of Bermuda, the Rum Swizzle features two different types of rum, orange and pineapple juices, and Angostura bitters for depth. Whip up a batch and be instantly transported to the islands. BERMUDA RUM SWIZZLE (makes 4) Ingredients 4 ounce Gosling’s Bermuda Black Rum 4 ounces Gosling’s Bermuda Gold Rum 5 ounces orange juice 5 ounces pineapple juice 3/4 oz grenadine 6 dashes Angostura bitters Orange slices, pineapple cubes, and cherries, for garnish Directions Fill a pitcher one-third of the way with crushed ice and add all the ingredients. Churn vigorously until frothy and strain between four rocks glasses filled with fresh ice. Garnish each with an orange slice, pineapple cube, and a cherry. Photo credit: Courtesy of Gosling’s Rum

Welcome to the ongoing installment of our travel series, where Cocktail Builder hops around the country to find the hottest cocktails from newly opened bars. (After all, who better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only are we bringing you info on where to go and what to order, but we’re even giving you recipes to create these cocktails from the comfort of your very own home. Our next stop: Portland, home of some of the best damn food in the country… and the cocktails to go with it.

Anyone who knows anything about cocktails understands the importance of bitters. One drop of these botanically infused mixtures can transform an entire drink, accentuating its rich, warm, sweet, spicy, or acidic flavor profile. Even casual cocktail sippers are sure to have a bottle of bitters on their home bar. The most commonly used are Angostura (rich and warm), Peychaud’s (sweet and floral), and orange (spicy and fresh). However, there are countless types of bitters you may never have tried or heard of. Reach for one of these unique and unusual flavors the next time you’re playing around with your cocktails — or use them in other creative ways such as in sauces, marinades, or to liven up club soda.

Sunny days, sandy beaches, and breezy nights: yes, the summer season is upon. The desire to kick back with a cocktail is stronger than ever this time of year, and luckily for you, we’ve got just what you need. Not only are we bringing you the best recipes to kick off season, but we’ve crafted the perfect combo for when boozy brunch turns into an all-day drinking affair. Here are three cocktails you need to start your summer off right.

With Father’s Day just around the corner, now’s the time to show dear ol’ dad just how much you care. If your dad happens to be a whisky/whiskey lover, it’s also the perfect time to surprise him with a bottle that’s bit more special than his standard fare. Whether he’s a bourbon imbiber, a Scotch scholar, or he gravitates towards spirits of the Far East, there are plenty of choices that will leave your dad calling you his “favorite.” Here are three bottles of whiskey he’ll love to receive on Father’s Day. **

The start of summer is just days away, which means it’s time to ditch the Netflix in favor of getting out into the great outdoors. There’s nothing better than sitting in the sun with a cocktail in hand — even better when that cocktail is bursting with the freshest flavors of the season. June marks the beginning of the perfect time to visit your local farmers market for seasonal ingredients to inspire your bar. Produce such as strawberries, cucumbers, and mangoes make for light and refreshing drinks that pack some major flavor, but our favorite ingredient of the summer will always be watermelon. The juicy fruit goes hand-in-hand with backdoor barbecues and picnics in the park — and happens to pairs perfectly with another staple of the season: rum. Put these two together and what do you get? Our Cocktail of the Month, the Summerlin. The combination of rum, watermelon, and lemon juice makes a sweet and fruity flavor, while a pinch of cracked pepper lends an unexpected kick. Tobin Ellis of BarMagic in Las Vegas recommends using Zacapa 23, a rum made from fresh crushed sugarcane instead of traditional molasses. THE SUMMERLIN Ingredients 2 ounces rum 1 1/2 ounces fresh watermelon juice 1/2 ounce lemon juice 3/4 ounce simple syrup Cracked black pepper Watermelon cube, for garnish Directions In an old fashioned glass with ice, add the rum, juices, and simple syrup. Stir to combine and sprinkle on a pinch of cracked pepper. Garnish with a cube of watermelon. Photo credit: Some rights reserved by WxMom

The weather’s really starting to heat up in NYC. With temps reaching into the upper 80s and low 90s — and expected to only get hotter as we head into summer — folks are clamoring to get out of the concrete jungle and onto the beach. Unfortunately, not everyone is so lucky to have a second home in Montauk or a timeshare in Nantucket. But for those who are stuck in the city during the sweltering heat, there is another option: the Lazy Point bar in Hudson Square. Located on a sleepy stretch of Spring Street, Lazy Point is a place to escape — an urban beach house inspired by the sea. With its anchor decorations, picnic-style seating, and preppy mix of reds, blues, and whites, the bar’s a not-so-subtle nod to the East End of the Hamptons. Pair that with a menu of fish tacos and fresh oysters, and you’ve got yourself an oasis in Manhattan. We recommend stopping by Lazy Point if you’re ever in NYC, but we’ve got you covered if you can’t make it there. The following cocktails are two of the most popular on their menu, and you can easily make them at home when you feel the need to get away. Beets By Dre Gin, beet juice, rosemary simple syrup, lime juice We know what you’re thinking: Beet juice in a cocktail? Just trust us on this one. When mixed with the herbal flavors of rosemary and gin, plus the tanginess of lime, you’ve got an expertly balanced cocktail that packs a nutritional punch.See recipe The Volstead Vodka, St. Germain, lemon juice, simple syrup, strawberries, Champagne If you’re looking for something a little sweeter, The Volstead is the cocktail for you. Vodka, St. Germain, strawberries, and Champagne come together for a drink that’s floral, festive, and bright. See recipe All photos courtesy of the Lazy Point

Triple sec: a key ingredient in many of our favorite cocktails, but hard to use up in the right amount of time. While the orange liqueur lends sweetness to many well-known recipes, it’s often used in sparing amounts. Triple sec will never be unsafe for you to drink. However, just like any open bottle of alcohol, it does lose its flavor and freshness slowly over time. In general, it’s recommended that triple sec be consumed within a year of opening, and ideally kept cold in the fridge. If you’re worried about the declining quality of your triple sec, turn to the following recipes to use it up before you need to throw it out.

Most well-known cocktails don’t require a ton of effort in order to make them right. This article is not about those cocktails. Today we’re breaking down the most complicated cocktail in the world and giving you tips for how to make it like a pro. So what cocktail are we talking about? Answer: the Bloody Mary. Now, we’re not surprised if you think we’re crazy for saying that. After all, everyone’s had a Bloody Mary. A lot of us have even made our own at home. But according to the American Chemical Society, the blend of flavors make it the most complex cocktail on the planet. “It’s a very complicated drink,” explains Neil Da Costa, a expert on the chemical analysis of flavors at International Flavors & Fragrances. “From the standpoint of flavor chemistry, you’ve got a blend of hundreds of flavor compounds that act on the taste senses. [The Bloody Mary] covers almost the entire range of human taste sensations — sweet, salty, sour, and savory — but not bitter.” Da Costa took the ingredients from the traditional recipe and analyzed them for composition and sensory attributes. Based on his findings, he came up with tips for perfecting the flavor profile of the drink, as well as boosting its health benefits:

Cecconi has been bartending at Two Sisters since he moved from New York City. He was chosen by the San Francisco Chronicle as an “SF Bar Star” and his drinks were featured on the Today Show. Which is all just to say, Cecconi knows his cocktails! We’ll let him take it from here. I made the following cocktail for Two Sisters bar, in celebration of the season. I’ve been in love with infusions lately, and have featured them in all three of the new cocktails I’ve built for my bottled cocktail Indiegogo campaign. We thought it would be fun to feature an infusion from an unexpected Spring ingredient. Rhubarb is commonly used, along with strawberries, in spring pies. When was the last time you used rhubarb in a cocktail? Here’s what we mixed up.

When we think of reasons to drink during May, Cinco de Mayo is (unsurprisingly) the thing that comes to mind. And since margaritas go hand-in-hand with the Mexican celebration, we knew that had to be our Cocktail of the Month. But we also knew this couldn’t be your typical margarita. It had to be dynamic and it had unique. When we stumbled on this recipe from the blog Platings and Pairings, we knew we had found exactly what we needed. Crafted by the blog’s creator Erin Lynch, the recipe is based on a similar drink served at Chez José in Portland, Oregon. The cocktail is simultaneously spicy, smoky, and sweet — creating that perfect combination that can get, well… a little bit dangerous. Pro tip: Make a big batch of the jalapeno-infused tequila and use in place of your favorite tequila recipes. The concoction should hold up in the freezer for about a year. GRILLED PINEAPPLE JALAPENO MARGARITA Ingredients (makes 2) 1 cup silver tequila 1 jalapeno, sliced into rings 1/2 ounce triple sec 2 1-inch thick rings of pineapple, grilled and chilled 3 Tbsp fresh lime juice 2 Tbsp agave syrup 3/4 cup water 1 tsp vanilla extract Salt, to rim glass Lime wedges or grilled pineapple, for garnish Directions Add the tequila and jalapeno to a lidded container. Shake to combine and allow to infuse for 12 to 24 hours. Once the mixture is ready, strain out the jalapenos and discard. On medium-high heat, grill the pineapple rings for 4 to 5 minutes per side. Allow to cool completely in a bowl in the fridge. Once chilled, add the tequila, triple sec, chilled pineapple (plus any juices that have collected in the bowl), lime juice, agave, vanilla extract, and water into a blender. Blend until smooth, then strain using a fine mesh strainer. Use a lime wedge to wet the rim of each glass, then dip them into the salt. Divide the margarita between the glasses with ice, and garnish with lime wedges or additional chunks of grilled pineapple. Add even more interest to this recipe by using citrus salt on the rim. We recommend this lemon sea salt harvested in Cyprus, Greece. Photo and recipe courtesy of Platings and Pairings

Welcome to the ongoing installment of our travel series, where Cocktail Builder hops around the country to find the hottest cocktails from newly opened bars. (After all, who better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only are we bringing you info on where to go and what to order, but we’re even giving you recipes to create these cocktails from the comfort of your very own home. Our next stop: Dallas/Fort Worth, home of 18 of the richest people in America, one of the busiest airports in the world, and the largest game of Twister ever played. As they say, everything’s bigger in Texas, and their cocktail culture is no exception.

In the history play Henry V, Shakespeare wrote, “I would give all my fame for a pot of ale.” It certainly wasn’t the only reference he made to alcohol during his extensive career. In fact, you could say the Bard and the bar went closely hand-in-hand. In honor of the birth (and death) of England’s national poet, we bring you three recipes from Shakespeare, Not Stirred. The book, written by Shakespeare professors Michelle Ephraim and Caroline Bicks, will help you get tipsy while making you laugh… and maybe even teach you some things in the process. Juliet’s Emoji-to Teens today are all about gushing their emotions on social media. But as a lovestruck 13-year-old living in Shakespeare’s time, Juliet couldn’t exactly post a bunch of kissy faces on Instagram. In an effort to bring poor Jules into the modern age, the authors created Juliet’s Emoji-to, a spin on a mojito with freshly muddled cherries. Perhaps if Juliet downed one or two of these cocktails, parental disapproval wouldn’t have stung quite so bad. See recipe Richard’s Gimme-let While we’re on the topic of dysfunctional families, we’d be remiss not to mention Richard III. Homeboy scored big in the War of the Roses, but all his family cared about was his dead little brother. To them, he was just some single hunchback with a withered arm and messed up legs. If you also feel like you’ve been snubbed by your family, don’t copy Dick and have a bunch of people killed just to get what you want. Instead, sit back and relax with a Richard’s Gimme-let, a tangy gimlet with a habanero kick. See recipe The Drowning Ophelia If you’ve ever read or seen Hamlet, then you know how sketchy the drowning of Ophelia was. While Gertrude made it sound like an accident, so many others considered it suicide. Did she kill herself because she was sad about the murder of her father? Maybe it was Hamlet acting like a jerk that finally did her in. Or perhaps she was just a total klutz who wore a dress that was way too heavy. We’ll never really know what went down in those final moments, but we do know we want this cocktail: an aqua-hued concoction of vodka, blue curacao, and St. Germain, garnished with edible flowers. See recipe For more amazing recipes, as well as info on Shakespeare’s life and times, pick up your own copy of Shakespeare, Not Stirred.

Now that your taxes are (hopefully) behind you, were you fortunate enough to get a refund? If there happens to be a few thousand extra bucks burning a hole in your wallet, we recommend paying a visit to one of the following locations. Each of these exclusive bars boasts a menu with one of the most expensive cocktails in the world. (But don’t worry, we’ve kept this list to just the ones that are $10,000 and under.) And here you thought that $15 Manhattan was steep.

Spring is in full swing and you know what that means: a bevy of fresh, new ingredients to use in your cocktails. Seasonal fruits like strawberries, oranges, and pineapple are sure to be popping up in all sorts of recipes, but our favorite in-season ingredient isn’t a fruit at all. In fact, it’s something we hated for roughly 20 years of our lives. That’s right: We’re talking about peas. The vegetables our mom used to force-feed us as kids have become the star ingredient in our Cocktail of the Month. Made with snap peas, tarragon, lemon juice, and gin, the Green Giant is a creation that’s unexpected yet perfectly unique. “I decided to do a spring menu featuring vegetables, since fruit so often gets to shine,” says Green Giant creator Tom Macy, head bartender of the Clover Club in Brooklyn, NY. “I was perusing the local market and the sugar snap and the tarragon called out to me.” Zesty, herbaceous, and bright, the Green Giant is like spring in a glass. Thanks to the snap peas, it also packs a nutritional punch with high levels of fiber and vitamins C and A. (As if we really needed to give you another reason to drink.) Celebrate the season by whipping up your own Green Giant at home. GREEN GIANT Ingredients 2 ounces gin 3/4 ounce simple syrup 3/4 ounce lemon juice 1/2 ounce dry vermouth 8 tarragon leaves 6 sugar snap pea pods Directions In a cocktail shaker, muddle four of the pea pods with tarragon leaves and simple syrup. Add the remaining ingredients and fill with ice. Shake and strain into a rocks glass filled with crushed ice. Garnish with two pea pods. For more cocktails to welcome the season, read 4 Essential Cocktails to Ring in Spring. Photo credit: Courtesy of Definitive Drinking Guide

Welcome to the ongoing installment of our travel series, where Cocktail Builder hops around the country to find the hottest cocktails from newly opened bars. (After all, who better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only are we bringing you info on where to go and what to order, but we’re even giving you recipes to create these cocktails from the comfort of your very own home. Our next stop: Philadelphia, Pennsylvania — the city of Brotherly Love. That love also applies to the following libations, whose ingredients pair perfectly to create sips you won’t want to miss.

It may still feel like winter in some parts of the northern hemisphere, but rest assured, spring has officially sprung. The days are getting longer, the weather’s getting warmer, and we’re itching to ditch our hot toddies in favor of bright cocktails with seasonal ingredients. Here, we’ve rounded up four of our favorite springtime libations. These drinks put the focus on fresh fruit and herbs over dark and heavy spirits — but we promise none of them ever sacrifice their boozy edge. Avocado Daiquiri: Drinking a daiquiri during warm weather months seems anything but groundbreaking, but just wait until you throw an avocado into the mix. The fruit adds an amazing creaminess that’s hard to resist, while also helping to cut out a lot of sugar. Pick up a ripe avocado hailing from California, which is rumored to have an extra delicious crop this year. See recipe South Side: There are people who say they don’t like gin. Well, we’re willing to bet they’ve have never had a South Side. Made with nothing more than gin, sugar, lemon juice, and mint, the cocktail is completely perfect in its balance and simplicity. See recipe The Lone Ranger: Add even more of a sense of celebration to tequila with some brut rosé. The dry yet fruity sparkling wine feels especially appropriate in the spring. And when mixed with fresh lemon and tangy tequila, it makes for the perfect outdoor, pre-dinner drink. See recipe Blueberry Smash: Nothing feels quite as festive for spring and summer as ripe blueberries. Pick up a pint from the grocery store (or better yet, the farmers market) to create a drink that’s one part fruity, one part floral, and all parts delicious. See recipe Quality springtime cocktails can’t be made without a quality muddler. One of our favorites come from Arctic Chill. The 10-inch stainless steel version also comes complete with a matching bar spoon and a lifetime guarantee. How can you go wrong with that? Photo credit: Liquor.com

Often thought of as something only to be ordered with sushi, sake has been experiencing a renaissance all across the country. Made from the liquid pressed from fermented rice, the Japanese spirit has the ability to transform familiar recipes into cocktails that are completely unique. Sake can also be the perfect ingredient for those looking for a lighter libation without sacrificing their buzz. While it doesn’t pack as much punch as other spirits like vodka and gin, it typically has a higher alcohol content than most wine and beer. We teamed up with Hakushika, a Japanese company established in 1662, to bring you five sake cocktail recipes you need to add to your arsenal. Autumn Moon: Made with sake, lime juice, and cassis liqueur, the Autumn Moon is like a sharper, more distinguished version of the Cosmopolitan. See recipe Spring Garden: The name really says it all. Sake, simple syrup, and lemon and yogurt liqueurs make for a light and zesty combination that screams springtime in the garden. See recipe Shiba Dog: Fans of the Salty Dog are sure to love the Japanese rendition of the drink. Just swap your vodka or gin for high-quality sake, and the result is sure to be equally tangy and bold. See recipe Red Sun: If Bloody Marys can be a bit too spicy for your taste, look no further than the Red Sun. Sake pairs perfectly with tomato juice and tomato liqueur for a drink that’s boozy, fresh, and bright. See recipe Japanese Sling: Head northeast across the China Seas for Japan’s take on the popular Singapore Sling. The combination of sake, cherry brandy, and lemon juice creates a tiki-style drink worthy of a sunny afternoon on Okinawa Island. See recipe Japan certainly has a rich and storied history when it comes to its alcohol. In fact, the tōji, the job title of a sake brewer, is viewed as one of the most respected positions in Japanese society. Learn more about the culture and the beverages it’s inspired by picking up a copy of Japanese Cocktails by Yuri Kato. Photos courtesy of Hakushika

When we think of Baileys, our minds immediately go to coffee. We can’t even count the number of times we’ve added it to our post-dinner cup of decaf — and we certainly depend on it to give our coffee a boost on hungover Sunday mornings. There’s surely nothing wrong with relying these tried-and-true recipes. In fact, they’ve rescued us on more than one occasion. That said, there are many more ways to enjoy Baileys than by adding it to a cup of joe. Just ask any bartender in the world. The creamy, Irish libation has become a go-to ingredient for creating crowd-pleasing shots that go down smooth and get the job done. So, why are we letting the bartenders have all the fun? The next time you’re at home and in the mood for some Baileys, forgo the java in favor of a shooter. The following recipes each have three ingredients or less — and can all be made in less time than it takes to brew a pot of coffee.

While the origins of the mint julep may never truly be known, the cocktail has been popular for more than 200 years. It first appeared in literature in 1784, where the recipe was prescribed as a cure for stomach aches and vomiting. Twenty years later, the cocktail popped up in a book by traveler John Davis, who recounted seeing Virginians drinking it in the morning. Ever since Davis’s book, the cocktail has become synonymous with the South itself. In fact, the mint julep was promoted as the official drink of the Kentucky Derby in 1938, and it continues to be to this day. Given its storied history, it’s no surprise that most of us know this drink by its traditional recipe: bourbon, sugar, water, and mint. However, there are many variations of the mint julep, and that’s where our Cocktail of the Month comes in. With St. Patrick’s Day coloring much of the month green, we couldn’t pass up the opportunity to share an Irish version of this drink. Made with bourbon, creme de menthe, half and half, and mint, the Irish Julep is more or less a melted, boozy milkshake. IRISH JULEP Ingredients 2 ounces bourbon 1/2 ounce creme de menthe liqueur 1 ounce half and half Mint sprig, for garnish Directions Add all ingredients to a cocktail shaker with ice. Shake until chilled and strain into a highball glass over ice. Garnish with a mint sprig. For those in love with all things Irish, we recommend picking up a copy of A Glass Apart by Fionnan O’Connor. Touted as “a love letter to the history, craft, and diversity” of Irish whiskey, this beautifully illustrated book is sure to both educate and delight, while also looking good on your coffee table. Photo credit: Courtesy of Basil Hayden’s

Welcome to the ongoing installment of our travel series, where Cocktail Builder hops around the country to find the hottest cocktails from newly opened bars. (After all, who better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only are we bringing you details on where to go and what to order, but we’re even giving you the recipes to create these cocktails from the comfort of your very own home. Our next stop: Seattle. Home of Starbucks, the Seahawks, and cocktails that are unfussy yet fabulous… just like the city itself.

Who doesn’t love apple juice? It’s sweet, yet slightly tart. It reminds us of our childhoods. And — especially if you have kids at home — it’s one of those things that always seems to be around. You know what else apple juice is good for? Mixing cocktails. (And if you happen to have those kids we talked about, you might really need one.) Make the most of the juice you’ve got sitting in your fridge with one of these four easy cocktails. After sipping one of these, you’ll never look at a juicebox the same way again.

For many, February is the month of love. But for us at Cocktail Builder, February’s the month of Mardi Gras — and therefore, the month of drinking. (Even if Lent has technically begun.) In honor of the city that celebrates Mardi Gras like nowhere else, we bring you our February Cocktail of the Month: the Vieux Carré. The cocktail was first invented in 1938 at the famous Carousel Bar in the Hotel Monteleone. Since then, the cocktail — which was named after the French Quarter and translates to “Old Square” — has become synonymous with New Orleans itself. Made with equal parts rye, cognac, and vermouth, plus a splash of Benedictine, the Vieux Carré is at once complex, potent, and smooth… just like the Big Easy.

Hilarious TV ads, high-powered halftime shows, and plenty of yelling, screaming, and probably cursing. That’s right — Super Bowl Sunday is finally upon us. While our favorite team didn’t make the cut this year (we won’t tell you who), you better believe we’re still throwing a party. In fact, not only that, we’re going all out with cocktails inspired by the competing teams: the Denver Broncos and the Carolina Panthers. Care to join us? The following six cocktails are sure to impress all of your guests, no matter which team they’re rooting for. And for those who don’t have a favorite team this year? That’s OK. They can have one of each. For Broncos Fans

In theory, we like the idea of getting a health dose of vitamins to balance out our booze. But in reality, we’re not fans of feeling like we’re drinking salad when what we really want is gin. Enter the following tomato juice cocktails. With recipes so delicious and unique, you’ll almost forget you’re fueling your body with biotin, potassium, and vitamins A, C, and E. Bottoms up! Bloody Maria You’ve all had a Bloody Mary, but what about a Bloody Maria? The classic cocktail gets a Mexican spin with tequila instead of vodka. Add a generous dose of Tabasco (and maybe some horseradish, as well), and you’ve got a guaranteed fiesta in your mouth. See recipe Battle Maiden Ever had aquavit? If not, you’re in for a treat. Much like gin is a neutral spirit that’s defined by the flavor of juniper, aquavit is a liquor defined by caraway seeds. Like fennel, the spice has an anise-like complex, which pairs with tomato juice and Lillet for a drink that’s simultaneously salty, bitter, and sweet. See recipe Farmer’s Cocktail If you’re one of those “I buy my organic produce from the farmers market every Saturday afternoon” kind of people, we’ve got the cocktail for you. Made with fresh juices from tomatoes, watermelon, and lime, this drink is more or less a garden in a glass. See recipe Pardon My French, Mary Want to get your brunch on, but in the mood for beer? We’ve still got you covered. The Pardon My French, Mary turns beer into a morning-approved cocktail by mixing Guinness with tomato juice. See recipe Love tomato juice but not all the added chemicals and sodium found in so many store-bought brands? Stock up on this healthy version from the brand Lakewood, which uses three pounds of fresh-pressed organic tomatoes in every bottle. Photo credit: Some rights reserved by Pedro Fernandes

If you ask us, few things go better together than bright cocktails and fresh oysters. While the ideal atmosphere for consuming these things is a sun-filled patio overlooking the water, the combination is also the perfect antidote for dreary winter weather. That’s why, on a recent visit to NYC, we couldn’t resist popping into the John Dory Oyster Bar during a particularly chilly afternoon. The restaurant, run by April Bloomfield of The Breslin and The Spotted Pig, immediately lifted our spirits. The bold chairs, brass tabletops, and seashell sconces made us feel like we’d been transported to a tropical location. And once we’d downed a couple cocktails and a dozen oysters, all thoughts of those horrible New York wind tunnels had magically disappeared. We recommend stopping by the Oyster Bar if you’ve ever in NYC, but we’ve still got you covered if you can’t make it there. The following cocktails are three of the most popular from John Dory’s menu, and you can easily whip them up at home when you need to feel like you’re on your own little vacation. Jungle Bird Blackstrap rum, Campari, pineapple juice, lime juice, simple syrup Originally created in Malaysia in 1978, the Jungle Bird has recently been popping up on cocktail menus across Manhattan. Somehow sweet, bitter, and tangy all at once, it might just be the best tiki drink you’ve never heard of. See recipe Oaxacanite Tequila, mezcal, honey syrup, lime juice [](http://www.cocktailbuilder.com/recipe/oaxacanite##searchResultsHeader rel=) The classic margarita gets an updated spin with smoky mezcal. But thanks to the honey, there’s a sweetness still lingering behind the notes. Add an extra dose of heat by rimming the glass with Tajin, a Mexican seasoning made of chili peppers, salt, and dehydrated lime juice. Buy here. See recipe Ms. Dalloway Rye, Aperol, ginger, lemon juice If you’re searching for something truly refreshing, look no than further than the Ms. Dalloway. The bitterness of the Aperol, spiciness of the ginger, and brightness of the lemon play perfectly to create a cocktail you’ll want to drink again and again. See recipe Photo credits: Courtesy of The Wall Street Journal; Courtesy of Latitude29; Joakim S. on Yelp; Jager Weatherby

While no one truly knows the origins of the Negroni, the story goes like this: In 1919, Count Camillo Negroni was sitting at Caffe Casoni in Florence, Italy. He asked the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano. Fosco gave the drink — typically made with Campari, sweet vermouth, and soda water — an extra kick by swapping out the soda for gin. And thus the Negroni was born. However, there are several people who disagree with this tale. Descendants of General Pascal Olivier de Negroni claim that he was the count who invented the drink. Not only that, they say he invented it in Africa while serving in the French Army, roughly 62 years before Camillo Negroni was reported to have thought it up. To be completely honest, we don’t care who invented the Negroni. We’re just glad it happened. We find it to be especially delicious when, much like its story of origin, an ingredient is added to give it a slightly different spin.

We’d all love to have a fully stocked bar, but a fully stocked bar is expensive. Hosting a cocktail party can seem like an impossible task if you’re strapped for cash, but we’re here to tell you that it’s not. You don’t need three kinds of rum and a well-aged scotch in order to create cocktails to fit any taste. In fact, we’ve rounded up a list of 30 libations you can make using just four base spirits and a few essential ingredients. Done right and your cocktail party might even cost less than last weekend’s bar bill.

In case you missed the memo, this season is all about gift guides at Cocktail Builder: gift guides for the serious bartender, gift guides for those needing to build their home bars, and as of right now, a gift guide for the people on your list (or maybe yourself!) who are more about experimenting with cocktails than sticking with the classics.

That’s right: Forget about muddlers and decanters and ice buckets. (Though we approve of those things, too.) This is the must-have list for people who have it all… except for that one cool thing that will truly make their bar complete.

When it comes to holiday gift shopping, it’s easy to get overwhelmed. Maybe you’re a bold soul who’s willing to brave the chaos at the mall, but if you’re anything like us, just the thought of that makes you exhausted. Finding the perfect present for everyone on your list can be so much simpler if you forgo the crowds, and we’re making it even easier by giving you the ultimate online guide for cocktail lovers. Below you’ll find a gift for every imbiber on your list, whether their style be classic, modern, or somewhere in between. Put on a pair of sweats, pour yourself a drink, and get shopping! And while you’re at it, pick out something pretty for yourself, as well.

It’s that time of year again: the time for turkey, stuffing, cranberry sauce, and dodging questions about when you’ll get married giving thanks for all of life’s little blessings. Whether you’re celebrating with family, doing it up like Friendsgiving, or sitting alone watching football on the couch, there’s no doubt you’ll have a drink in your hand. Perhaps you’ve already crafted the perfect Thanksgiving cocktail menu to match your expertly cooked four-course meal. (If so, who are you? Are you human?) If not, we’ve rounded up three of the best cocktails to pair with your turkey… and help keep you sane during the often stressful day. Thanksgiving Cocktail Yep, there’s actually a drink by this name, so the work was pretty much done for us. While the cocktail — made with gin, vermouth, apricot brandy, and lemon — would be perfect for sipping any time of the day, we recommend enjoying this drink as an aperitif. The fruity brandy and tart lemon will prepare your tastebuds for the savory meal you’re about to destroy. See recipe Polished Princess Yes, this drink is pink and frothy. And yes, it has the word “Princess” in the name. But that doesn’t mean you should stop yourself from enjoying two of the most popular flavors of the season —  cranberry and pumpkin spice — together in one deliciously boozy concoction. Come on, just give it a try. If nothing else, you can say that, for a fleeting moment in history, you were the King or Queen of #Basic. See recipe Steelers Hot Apple Cider Dinner is over and it’s time for the big game. You’re probably stuffed. In fact, at this point, you’re mostly likely flopped on the couch with your pants unbuttoned. Maybe you’ve gone so far as to actually change out of your pants and into sweats. Either way, you couldn’t possibly eat another bite. But drink? Now, that’s a different story. Beer will only add to the pain in your stomach, but spiked apple cider will be soothing while still delivering a little kick. (Fun fact: This recipe was created specifically by Maker’s Mark for the 2011 Super Bowl in which the Steelers played the Packers. Unfortunately for Maker’s, the Steelers didn’t win. Hopefully, your team will fare better this time.) See recipe If you’re like many Americans, the end of Thanksgiving means the beginning of holiday gift shopping. But really, who wants to deal with swarms of aggressive shoppers at the mall? Stay relaxed, stay calm, and stay in your sweats by perusing the deals online. Might we suggest looking for something sophisticated for your home bar? No matter your style, this classic decanter by Denizli will not disappoint.

The holiday season is upon us, and with that comes endless amounts of food and alcohol. (And often a few extra pounds because of them.) We might not be able to control the calories in your grandma’s pumpkin pie, but we can at least offer up some cocktails to help you imbibe with a little less guilt. Eggnog and stuffing certainly aren’t on the list of superfoods every doctor recommends, but each of these five cocktails boasts an ingredient (or two or three!) that’s proven to be hugely beneficial to your health. Bottoms up! Drink: Hot Toddy Recipe: Whiskey, Honey, Lemon, Hot Water Star Ingredient: Lemon Why It’s Good For You: Lemon (especially when combined with honey) is a proven sore throat soother, but it has a host of other benefits, as well. Just one of the fruit has more than 100% of the daily recommended dose of vitamin C, which can increase good cholesterol and strengthen your bones. The citrus flavonoids in lemons are also anti-inflammatory and can help inhibit the growth of cancer cells. Drink: Swedish Mule Recipe: Potato Vodka, Ginger Beer, Lime, Simple Syrup Star Ingredient: Ginger Beer Why It’s Good For You: The key ingredient in ginger beer — ginger, obviously — contains active compounds that can relieve pain and nausea, and (like lemons) prevent inflammation and cancer growth. Look for brands that list the actual amount of real ginger in each serving, or make your own ginger beer at home. Drink: Blueberry Smash Recipe: Vodka, St. Germain, Blueberries, Lemon, Lime, Mint Star Ingredient: Blueberries Why It’s Good For You: Blueberries are more or less the MVP of the anti-aging world. They’re packed with antioxidants that improve brain function, memory, and motor coordination — the loss of which are commonly seen in the aging process. Not only that, but the antioxidants have more cancer-fighting power than pretty much any other fruit around. Drink: Pomegranate Bourbon Cocktail Recipe: Bourbon, Pomegranate Juice, Pomegranate Molasses, Orange Juice, Bitters Star Ingredient: Pomegranate Juice Why It’s Good For You: We’ve all heard about the amazing antioxidants found in red wine and green tea. Well, guess what? Pomegranates have up to three times that amount. The juice reduces plaque in the arteries, which can help prevent stroke and heart disease. Drink: Avocado Daiquiri Health-Boosting Ingredient: Avocado Why It’s Good For You: Forget those 700 calorie, sugar-laden margaritas. The avocado in this recipe brings a savoriness to the drink, while also delivering monounsaturated fats that reduce your risk for all kinds of cancers. Avocados help the blood and tissue regenerate, which is especially beneficial for the heart. They’re also a good source of lutein, an antioxidant that supports skin health. (That’s right. You heard it hear it here first: Drinking margaritas can make you more beautiful.) Ask most health and fitness experts, and they’re likely to tell you that alcohol and diets don’t mix. Well, not according to Lüc Carl. After years of late-night food binges and excessive drinking, the drummer and bar manager set out to lose weight without giving up the booze. His memoir, The Drunk Diet: How I Lost 40 Pounds… Wasted, is a must-read for anyone looking to get healthy and drink beer at the same time. Photo credit: Courtesy of Serious Eats

Despite the fact that there are more classic cocktails made with gin than any other liquor, the spirit itself is not nearly as popular as vodka, whiskey, or rum. Perhaps it’s the fact that the juniper-based drink tastes like what we’d expect a Christmas tree to taste like. Personally, we’re all about that flavor, yet we also understand not everyone enjoys their cocktail with a side of pine needles. Whatever your feelings about gin may be, we think the spirit’s been getting the short end of the stick cocktail straw these days. In an effort to correct that, we’ve rounded up five fast facts you might not know about gin:

Halloween comes but once a year, so when it does we do it in style. That’s right: We’re talking award-worthy costumes, king-sized candy bars, and pumpkins carved with the skills of Martha Stewart. Of course, there’s no fun to be had on Halloween if you’re wearing your costume alone on the couch, getting sick on candy while congratulating yourself on your aptitude for carving. (Not that we’ve done that.) That’s why we’re planning on throwing the Halloween party of the year, and we’re sparing no expense when it comes to the booze. If you’ve decided to step it up with a party of your own this year, take a cue from us. Not only are the following three cocktails Halloween-appropriate, but they’re potent enough to make that fourteenth Butterfinger sound like an awesome idea.
I See Dead People This drink may not look all that scary on the outside, but trust us, it’s much more deadly than meets the eye. Made with equal parts rum, vodka, Everclear, and whiskey, this is definitely a “one and you’re done” kind of shot. We hope you have a designated driver. See recipe
Eyeball Highball If you’re looking to get a bit more eerie but don’t want to go full-on gross, we recommend trying the Eyeball Highball. Fans of the classic martini are sure to love this drink, seeing as how it’s, well… a classic martini. The only difference? Radishes and olives creatively crafted into creepy eyeball garnishes. See recipe
Bloody Hemorrhage If you really want to get gruesome, nothing beats the Brain Hemorrhage (also commonly called the Bloody Brains). While the ingredients — peach Schnapps, Irish cream, and grenadine — might seem sickeningly sweet, it’s the drink’s appearance that’s most likely to make you hurl. See recipe Another favorite for Halloween fetes? Jello shots straight from a syringe. Pick up this 50-pack from EZ-Inject for a booze experience on a whole new level. Photo credits: Joel Henner on Flickr; AliExpress.com; MarthaStewart.com; HGTV.com

Fall is in full swing and you know what that means: We’ve said goodbye to summer’s tangy margaritas, and we’re ushering in cocktails that pair better with the brisk and chilly autumn weather. You’re sure to be crafting cocktails with seasonal ingredients like apples, cranberries, and pears, but we think you’d be remiss to forget about the most famous fruit of the season. That’s right, we’re talking about the pumpkin. While the fruit is most frequently seen as a Halloween decoration or baked into a pie, the sweet and earthy squash goes equally well when mixed into a drink. Don’t believe us? Try one of the four recipes below. If you don’t become a convert, well… we’ll bite the bullet and take those cocktails off your hands. Pumpkin Old Fashioned We’ve never met a whiskey lover who doesn’t enjoy a good Old Fashioned. If this is you, we strongly recommend stepping outside your comfort zone with a version that incorporates pumpkin puree and ginger snap liqueur. It’s like your favorite cookie as a child, but way better because booze. See recipe Spiced Pumpkin Shrub If vodka’s more your speed, you won’t want to miss the Spiced Pumpkin Shrub. This full-bodied cocktails calls for a homemade syrup of pumpkin, cider vinegar, cinnamon, and ginger. The mixture blends perfectly with vodka, ginger ale, and maple syrup for a drink that’s somehow clean, spicy, and sweet all at the same time. See recipe Spiced Pumpkin Punch Hosting a Halloween party and need enough booze for the entire crew? Look no further than this Pumpkin Punch. The recipes delivers a double whammy of festive flavor with spiced rum and spiced simple syrup. Pair those with cinnamon, pumpkin, and a bit of fresh citrus, and you’ve got fall in a glass. (Or a punchbowl.) See recipe Fireball Pumpkin Pie Shots What to have your drink and eat it, too? These Fireball Pumpkin Pie Shots are where it’s at. The best part is that they can be served in two different ways: either as boozy popsicles or a creamy dessert mousse. Just be careful: These bad boys sneak up on you. You’ve been warned. See recipe But don’t stop at cocktails! Pumpkin can used in any number of ways, and not just during fall. Find recipes for using this ingredient all year long in DeeDee Stovel’s book, Pumpkin, a Super Food for All 12 Months of the Year. Photo credit: Some rights reserved by Carrie A.

Few things go better together than football and beer. But by this time in the season, we’ve all consumed quite a bit of beer already, and it’s time to step up the game with a beverage of a different flavor: football-themed cocktails. You’re sure to be the hit of the tailgate party. The Touchdown: If you’re feeling in the mood for something lighter and tangier than beer, whip up this version of Touchdown Tea. It’s basically an Arnold Palmer with the boozy addition of your favorite bourbon. See recipe Quarterback Sack Shots: If you really want to crank up the energy, look no further than the Quarterback Sack. With gin, vodka, and triple sec combined with Bloody Mary mix, it won’t take more than a few of these shots to get the party started. See recipe The Kickoff: If football without beer sounds like sacrilege, we’ve still got you covered. The Kickoff blends vodka and beer to create a libation with an extra, well… kick. See recipe Are you a diehard football fan? Do you make cocktails like it’s your job? Well, guess what: We’ve found the perfect thing for you. Not only does this stainless steel cocktail shaker come in the shape of a football, but it even comes complete with a kickoff tee stand. (You know, in case you get too drunk to keep your shaker standing upright.) Photo credit: Courtesy of Amazon

Welcome to the fourth installment of our travel series, where Cocktail Builder hops around the country to find the hottest cocktails from recently opened restaurants and bars. (After all, who better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only are we bringing you details on where to go and what to order, but we’re even giving you the recipes to create these cocktails from the comfort of your very own home. Our next stop: New Orleans. Home of jazz, the Saints, and one of our all-time favorite cocktails, the Sazerac.

You can muddle, you can zest, you can light booze on fire. There’s a lot that goes into making the perfectly crafted cocktail. The thing is: Sometimes you just want a drink without all the bells and whistles, yet vodka on the rocks simply won’t suffice. When moments like these strike, we suggest referencing the list below. No taking shots like a frat boy, but no spending more time making a drink than enjoying it. These three-ingredient cocktails are the happy medium you’ve been looking for. The Vesper: With vodka, gin, and Lillet, The Vesper is the fancier sibling of the martini. Need more convincing? We’ve got two words for you: James Bond. When to serve: While wearing a custom-made suit. See recipe Moscow Mule: Invented in the 1950s during the heyday of vodka, the Moscow Mule is legendary in its own right. The cocktail combines its base liquor with ginger beer and lime juice for a tangy concoction that’s easy to drink at any time of day. When to serve: Literally any time of day. See recipe Blood Orange Rosemary Screwdriver: Perhaps one of the most well-known and simple to make cocktails, the screwdriver is nothing more than OJ and vodka. Take the classic recipe up a notch by swapping in blood orange juice and adding a touch of rosemary. When to serve: During weekend brunch at home. See recipe For more easy-to-make libations, we recommend picking up the newly released Cocktails for Drinkers: Not-Even-Remotely-Artisanal, Three-Ingredient-or-Less Recipes That Get to the Point by Jennifer Palmer. Photo credit: Some rights reserved by mobil’homme

Once sold as patent medicine, bitters has become a necessary ingredient to cocktail makers. It has the ability to transform a drink with a single drop, which is why it’s earned the reputation as a “bartender’s salt and pepper.” Don’t believe its power? Just ask Brad Thomas Parsons, author of Bitters: A Spirited History of a Classic Cure-All. He suggests making two versions of a Manhattan: one with Angostura bitters and one without. “[The first] will be beautiful,” he says. “And the other will be overly sweet and cloying.” Of course, bitters is easy enough to find at the supermarket or liquor store, but what fun is that? If you really want to impress the guests at your next cocktail party, homemade bitters is the way to go. Luckily, these concoctions are merely herbs, spices, and botanicals infused with high-proof spirits. Whipping up your own batch is probably easier than crafting the perfect cocktail. Ready to get to work? Just follow these step-by-step instructions for making your own bitters at home. People will be calling you Peychaud in no time. Step 1: Prep Choose the herbs, spices, and other flavorings you’d like to use in your bitters. Common ingredients include star anise, cinnamon, vanilla beans, peppercorns, rosemary, lavender, coffee beans, and citrus peels. You can pretty much play around with anything here. Once you’ve decided what you’d like to use, combine these in a mason jar with 100-proof or higher liquor. (We suggest Everclear, but vodka and whiskey also work well.) If your ingredients are dried, start with 1 part botanicals to every 5 parts liquor. If fresh, use 1 part to 2 parts liquor. Seal the jar tightly with a lid. Suggested products: Bitterman’s Field Guide to Bitters and Amari, Brewer’s Best Bitter Orange Peel Step 2: Infuse Infusing time depends on the ingredients. Plan to let the mixture sit for about two weeks, but sample it regularly. The bitters will be ready when it smells and tastes strongly like the ingredients you’ve chosen. During this time, give the jar a good shake every day to ensure the flavors infuse correctly. Step 3: Strain Once your mixture has reached its peak, separate the liquid into a clean mason jar using either a cheesecloth or a coffee filter as a strainer. Let sit for about a week. If the mixture still has a bit of sediment in the bottom or it looks slightly murky, strain once more. Suggested products: 12-Count Mason Jar Set, Norpro Natural Cheesecloth Step 4: Package Use a mini funnel to transfer the liquid into small jars with droppers. The bitters should last for several years, and also makes for amazing birthday, holiday, and housewarming gifts. Suggest products: Norpro 3-Piece Stainless Steel Funnel Kit, 6-Pack Glass Dropper Jars To learn more about the history of bitters, as well as get recipes in which to use it, pick up Brad Thomas Parsons’s book Bitters. _Photo credit: Some rights reserved by M Prince Photography _

We only have a few more days before summer officially comes to an end, but that doesn’t mean the party needs to stop. You better believe we’re wrapping it up in a major way, toasting to summer with the following in-season cocktails. Join us, won’t you? Tequila-Watermelon Cocktail: What says summer more than sweet and juicy watermelon? Celebrate this fruit before it leaves for another nine months with this festive creation from chef Bobby Flay. See recipe Sweet and Sour Cherry Sour: Another summer favorite? Bright, red cherries. Grab a bag from the store (the Bing variety packs the sweetest punch), and whip up your own cherry simple syrup for this boozy and sophisticated version of a Shirley Temple. See recipe Cucumber Cooler: You may see cucumbers at the supermarket all year long, but the fruit (yes, they’re technically a fruit) really hit their peak in the mid to late summer. Mix cucumbers and mint for a more refreshing take on the classic gin and tonic. See recipe Here at Cocktail Builder, we’re all about using seasonal ingredients whenever we can. Not only do fruits and vegetables taste best at their peaks, but they also happen to be cheaper as well. We highly recommend incorporating in-season produce into both your cooking and your cocktails. Simply in Season is a wonderful resource, not only for recipes but for its easy-to-understand guide on buying and preparing produce all year round. Photo credit: Minimalist Baker

Welcome to the third installment of our travel series, where Cocktail Builder hops around the country to find the hottest cocktails from newly opened bars. (After all, who better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only are we bringing you information on where to go and what to order, but we’re giving you recipes to create these cocktails from the comfort of your very own home. Our next stop: The City of Angels.

Be it in the form of a shot chased with lime or a frozen margarita, pretty much everyone and their mom has tasted tequila at some point in their lives. (And probably had a hangover from it too.) Yet despite the fact that it’s one of the most popular liquors around, tequila comes with many myths, legends, and misinformation. Here are seven crazy facts you might not have known about tequila:

Hey buddy! Welcome to Cocktail Builder. We’re happy you decided to join our community of liquor lovers who are eager to learn tips and tricks for mastering mixology. (OK, let’s be real: It’s also about wanting to impress your friends by being a badass behind the bar. No shame in that game.) Whether you’re looking for recipes for your next event or little-known facts to pull out at parties, Cocktail Builder’s got your back. By signing up for this list, you’ll receive a weekly article with helpful hints to unleash your inner bartender. (Don’t worry. We promise not to spam you.)

When you look back on your favorite summers as a kid, what kind of things come to mind? For us, it’s Slip ‘N Slides, water parks, baseball, and popsicles. Just thinking of that twinkling sound of the ice cream truck still gets us excited, and we become nostalgic for those sugar-filled days of sunshine and freedom. Sadly, summer comes to an end in just over a month. (We know, we know: But someone had to be the bearer of bad news.) Thankfully there are plenty of ways to celebrate these last few days, and our favorite is with a treat inspired by the past. Popsicles don’t just have to be for little kids, you know. All you’ve got to do is add some booze. Below are five of our favorite alcoholic popsicle recipes, each with a different base liquor. Make a big batch for a backyard barbecue or stay cool on the couch while catching up on Netflix.

Did you know a margarita could set you back almost 700 calories? Well, now you do, thanks to our friends over at Eventa. (PS: Thanks for ruining our summers, guys!) In fact, many of our favorite cocktails — especially the ones we sip when the weather gets hot — are freakishly high in waist-expanding ingredients. Now, this isn’t to say we don’t encourage indulging in a few Piña Coladas every now and again. But if you’d prefer to eat most of your calories instead of drinking them, we suggest trying one of the five low-calories cocktails below. Cuba Libre: Rum, lime, and (Diet) Coke. Smooth, simple, and sweet. (86 calories) See recipe Gin and Tonic: Want to enjoy the distinctly bitter taste of tonic with the zero calories of club soda? Opt for a diet version of the mixer. (112 calories) See recipe Bloody Mary: A Bloody Mary may accompany many a high-calorie brunch, but the cocktail is really quite healthy when made with low-sodium tomato juice. (123 calories) See recipe Old-Fashioned: No mixers, no syrups, no gallons of fruit juice. Let’s let the whiskey do the talking with this one. (155 calories) See recipe Sangria: By now, most of us have heard about the heart-healthy benefits of red wine. Get those antioxidants (with the extra kick of brandy) by sipping on a glass of red wine sangria. (173 calories) See recipe To learn more about the highest and lowest calorie cocktails, as well as tips for sipping healthy and smart, head on over to Eventa.co.uk. Photo credit: Infographic courtesy of Eventa.co.uk

Welcome to the second installment of our travel series, where Cocktail Builder hops around the country to find the hottest cocktails from newly opened bars. (After all, who better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only are we bringing you information on where to go and what to order, but we’ll even give you the recipes to create these cocktails from the comfort of your very own home. Our next stop: The Windy City.

There’s going green and then there’s going green. (And we don’t mean being environmentally friendly.) When it comes to the world of cocktails, few ingredients are off-limits — even if it means getting them from your local cannabis club. With additions like muddled peas to marijuana, the following four cocktails are literally going green. Green Giant: Still traumatized from those times your mom force-fed you peas as a kid? This might change your mind. Made with gin, lemon, pea pods, and tarragon, the Green Giant tastes just like the way a spring garden smells. See recipe Azoteas Verdes Margarita: Kale is everywhere these days: in salads, in smoothies, even on sweatshirts. We thought at least our cocktails were safe, but clearly we were mistaken. The Azoteas Verdes Margarita let’s you imbibe without the guilt, thanks to all those vitamins from kale, radish, and green bell pepper. See recipe Kombu Seaweed Martini: We love seaweed in our sushi, but in our alcohol? According to Greg Henry, author of Savory Cocktails, the Kombu Seaweed Martini is not to be missed. The combination of botanical gin and umami seaweed makes for a sip that’s “mildly salty and subtly sweet, just like the ocean.” See recipe Pot Manhattan: Weed aficionados everywhere have long been inventing new and creative ways to partake of their pot. Now that includes cocktails. This Manhattan is more or less your traditional recipe, except you can swap out that regular whiskey for cannabis-infused rye. Be careful, though: This potent mixture is not for the faint of heart. While you should always drink responsibly, it’s especially important to remember when mixing substances. See recipe Would you try any of these green cocktails? Let us know in the comments. Photo credit: Some rights reserved by Jessica Reeder

Is there any meal better than brunch? We don’t think so. In fact, we approve of any activity that allows us to drink cocktails before noon without getting judgmental looks from strangers. But you know what else we love? Enjoying said meal from the comfort of our home, where the drinks are cheaper and the pants are optional. If you, too, prefer your bacon and eggs with a side of slippers, these recipes are for you. These boozy libations are updated versions of classic brunch cocktails. They’re easy to make and even easier to enjoy while sitting on the couch in your underwear. Bottoms up.

We’ll always have a soft spot in our hearts for our go-to summer favorites, but these days we’ve been wanting to shake it up a bit. When Mother Nature decides to crank up the heat, we suggest cooling down with a cocktail that’s a bit more unique. Sorry, margarita, you’ve been replaced. Tequila-Watermelon Cocktail: Watermelon is everywhere in the summer, and we’re all about using seasonal ingredients whenever we can. This tequila-watermelon creation from chef Bobby Flay is sure to put a festive spin on any backyard barbecue. See recipe Watermelon Gin Fizz: Make sure to save some of that leftover watermelon, because you’ll definitely be wanting one of these. The season’s favorite snack becomes a refreshing, tangy drink, thanks to gin, ginger ale, and lime juice. See recipe Strawberry-Lemon Mojitos: In the mood for something girly? (Don’t worry, we’re not here to judge.) With the addition of fresh strawberries and bright lemon, this twist on the classic Cuban cocktail hits all the right notes. See recipe White Sangria Popsicles: Who says popsicles are just for little kids? Freeze a big batch of white wine sangria for an adult version of the childhood treat. Just sit back, relax, and pretend it’s summer vacation all over again. See recipe Red, White, and Blueberry: No one knows about battling heat better than the people of the South, so we knew we had to include a cocktail that takes its inspiration from one of the region’s signature drinks. Made with bourbon, simple sugar, and fresh mint, this concoction is a lot like a mint julep. Tart citrus and ripe berries make it especially appealing on a hot afternoon. See recipe Planning on sipping these hot weather cocktails outdoors? We certainly hope so! Make your imbibing all the easier and invest in zero gravity lounge chairs with cup holders attached. Photo credit: Some rights reserved by Didriks

Is there anything more American than eating hot dogs, watching fireworks, and getting drunk outdoors? We don’t think so. We may not be able to help you with the food and entertainment come this 4th of July weekend, but we can certainly help you get your drink on. In honor of America’s birthday — girl looks damn good for 239! — celebrate in style with these patriotic cocktails. (Post-party aspirin not included.)

Welcome to the first installment of a brand new series, where Cocktail Builder travels around the country to find the hottest cocktails from newly opened bars. (After all, who’s better to provide a little libation inspiration than some of the most sought-after bartenders in the nation?) Not only will we bring you information on where to go and what to order, but we’ll even give you the recipes to create these cocktails from the comfort of your very own home. Our first stop: New York City.

Forget about gifting your dad yet another tie this Father’s Day. Let’s be honest: He probably hasn’t even worn the last three you’ve given him. Instead, raise a glass to the man who taught you how to ride a bike, jumpstart a car, and light a grill without setting yourself on fire. Here are three pops-approved cocktails guaranteed to make you his favorite of the family.

• The Ballgame: Few things put a nostalgic smile on our faces like the memory of attending a baseball game with dear old dad. So it’s fitting that this cocktail, aptly named The Ballgame, should be a go-to for this list. Primarily made with bourbon, Frangelico, and amaretto, the recipe’s a home run as it is. What really knocks it out of the park is an unexpected yet appropriate touch: a Cracker Jack-coated rim. See recipe.
• Hole in One: Golf may not be as exciting as baseball, but it’s just about one of the most dad-like activities around. Skip the 18 holes and go directly to the watering hole, where you can down Hole in Ones without spoiling a good walk, as the old joke goes. Thanks to the cranberry juice, this cocktail looks more like a Cosmopolitan than it does a manly Scotch on the rocks. But hey, it might just match your dad’s pink plaid shorts. See recipe.
• Rusty Nail: The name alone brings back memories of dad working in the garage, quietly cursing to himself while pretending he’s got this do-it-yourself thing down. Whether your dad rivals Bob Vila or has more of a Tim Taylor vibe going on, he’s sure to appreciate the Rusty Nail. With nothing more than Scotch, Drambuie, and a zesty lemon twist, this cocktail is classic and manly — just like dad. See recipe.

If you’re still hankering to give your dad a wrapped gift on Father’s Day, may we suggest this set of hand-crafted stone chillers ($30 on Amazon)? All the style of a nice silk tie… and they’ll actually get some use. Photo credit: Some rights reserved by Dani Lurie

Remember back in college when everyone kept their vodka in the freezer? That was more about being able to do ice-cold shots at a moment’s notice than it was about proper storage. In fact, most liquors can and should be kept at room temperature — save for a few exceptions. If you’re not on top of proper storing techniques, the following tips will help you avoid any unwanted surprises. Hard Liquor In general, hard liquors should be stored out of direct sunlight and at room temperature. Prolonged exposure to UV rays can damage the contents of your bottle, which you definitely don’t want happening to that 20-year-old scotch. Contrary to popular belief, potent liquors don’t last forever once they’ve been opened. According to Ethan Kelley, Head Spirit Sommelier at the Brandy Library in NYC, alcohol begins to evaporate and a spirit will “lose its ‘sparkle’ and develop a flat taste.” He suggests polishing off a spirit within eight months of opening. Liqueurs Most liqueurs like Grand Marnier, Campari, Chambord, and St. Germaine can be stored at room temperature and last for a very long time. (The more alcohol they contain, the longer their shelf life.) That said, cream-based liqueurs like Bailey’s should be kept in the refrigerator and consumed within a year of purchase. Beer and Wine Beer and wine are easily affected by heat and light, and should be kept in a cool, dark place. Beer can be stored for roughly a few months, while wine tends to be best within a year to a year-and-a-half of purchase. Once opened, a wine’s shelf life varies depending on age and varietal, but a good rule of thumb is to consume within three days. (Or within three hours, if you’re more our speed.) Fortified Wine Like regular wine, fortified wines (think Port, Sherry, and yes, even Vermouth) will eventually oxidize and need to be kept in the fridge once they’ve been uncorked. While these don’t have nearly as short of a shelf life as your standard Cabernet, they will start to deteriorate after a few months (maybe six at the most). Our suggestion: Buy smaller 375mL bottles when available. Pro tip: Set up your home bar with a Vacu Vin bottle stopper to help prolong the life of your wines. For a mere 12 bucks, you’ll avoid having to pour half that bottle of Sherry down the sink. And few things are worse than that. Photo credit: Some rights reserved by scaredykat

The more the merrier, right? While hosting a summer picnic, barbecue, or outdoor party for a group of friends can be a blast, no one wants to be the person stuck in the kitchen making individual cocktails for dozens of people. At your next gathering, make these big-batch cocktails the night before and just add ice the next day. This way, you’ll actually be able to enjoy the party.

Your car broke down on the way to work. You got into an argument with your boss. And to top it all off, your girlfriend’s friends are coming over to watch two hours of The Bachelor. Man, do you need a drink. If you feel like forgoing your favorite beer in favor of something with a little more kick, we’ve got the cocktails for you. Don’t worry; we’ve left out anything containing melon-flavored rum. These classic, high-alcohol libations are all grown-up. We hope your liver can handle it.

Memorial Day marks the beginning of good weather, camping, graduations, and barbecues. It’s the season of refreshing, crisp cocktails, corn on the cob, grilling, and summer picnics. Kickoff the summer cookout season with these five cocktail ideas for your Memorial Day BBQ:

• **Ginger Shandies: **You can’t have a BBQ without beer. Try this refreshing twist on beer by combining Hoegaarden, ginger beer, and zesty lemon slices. See recipe
• **White Wine Sangria: **Red wine sangria can be a little heavy for a hot day. Serve this chilled version that uses white wine, seltzer, strawberries, and peaches. See recipe
• Watermelon Gin Fizz: This bright, refreshing cocktail is perfect for a hot day. With gin, pureed watermelon, and ginger ale, it’s sweet and tart. See recipe
• **Raspberry Beer Cocktail: **Combine beer and vodka for this adult raspberry lemonade. Bonus: It’s super easy to make a huge batch for your guests. See recipe
• Blueberry Mojito: Add a splash of color to a mojito by adding blueberries. Tip: Use frozen berries to help keep your drink chilled. See recipe

Want to get extra festive for Memorial Day? Check out this Patriotic Party Supplies Pack: Stars and Stripes ($16). You’ll get plates, napkins, cups, cutlery, and even a beach ball!

Let’s be real: the word “cocktail” is a little strange. Why did someone mix together alcohol, bitters, sugar, and water, and decide to call it a “cocktail?” Where did the term really come from and who first invented it? Here are five fast facts about the history of the cocktail:

• The word “cocktail” was first defined in 1806 by The Balance and Columbian Repository as “a stimulating liquor composed of any kind of sugar, water and bitters, vulgarly called a bittered sling.”
• One popular story behind the term “cocktail” refers to a rooster’s tail (or a cock tail) being used as a Colonial drink garnish.
• Another theory about the name “cocktail” derives from the term “cock tailings,” when tavern owners combine the dregs (tailings) of empty barrels together into a single elixir sold at bargain prices. The spigot of a barrel was sometimes referred to as a “cock.”
• Mrs. Julius S. Walsh, Jr. held the first cocktail party in May 1917 in St. Louis with fifty people. The St. Paul Pioneer Press described it as “the newest stunt in society.”
• “How to Mix Drinks ($13),” written by “Professor” Jerry Thomas in 1862, is said to be the first bartender’s guide and featured 10 cocktail recipes (check out the most famous cocktail book here).

You owe your mom a drink. Forget the flowers or the breakfast-in-bed this Mother’s Day. Make your mom a stiff drink she’s sure to love. Here are five Mother’s Day cocktail ideas:

• **Mint Julep: **It’s easy to make a big batch of Mint Juleps for your whole family. Crisp and sweet, this drink is strong enough that you can taste the bourbon, but you’re not overwhelmed. See recipe
• **Pimm’s Cup: **Light, refreshing, and not too heavy on the booze, a Pimm’s Cup is just what your mom needs to start her special day. With ginger beer, strawberry, cucumber, and mint, this drink is made for sipping. See recipe
• **Pomegranate Punch: **Guaranteed to be a crowd-pleasing punch. With two kinds of juice and Prosecco, it’s bubbly and sweet. Add some white rum for an extra kick. See recipe
• Tropical Gin Fizz: The unexpected pairing of basil and pineapple go together beautifully. It’s not too sweet, yet still complements the gin. See recipe
• **Blushing Mimosa: **We can’t leave mom’s favorite off the list. But, make the mimosa extra special this year with orange juice, pineapple juice, and grenadine. See recipe

**Bonus: the perfect gift for the mom who loves cocktails. **The Scrappy’s Bitters Exotic Gift Box ($22) includes Lavender, Chocolate, Cardamom, and Grapefruit bitters, perfect for a sweet, floral cocktail.

Break out the chips and guac, Cinco de Mayo is right around the corner. And this year, drink something more exciting than the traditional margarita. Here are five delicious cocktails for Cinco de Mayo:

• Michelada: It’s like a Bloody Mary, but with a beer base. Seasoned with hot sauce and spices, this cocktail has got a kick. See recipe
• **Paloma: **The Paloma is like a margarita with bubbles. It’s crisp and a little tart, but well-balanced with the sweetness of the soda. The grapefruit also makes it a tasty (and strong) brunch cocktail. See recipe
• El Diablo: Balance the spice of tequila with a blend of blackcurrant-flavored cassis and ginger beer. It’s a sweet, cool cocktail, and a great springtime alternative to a margarita. See recipe
• Rosita: This slightly bitter cocktail is easy to make, with only tequila, two vermouths, and two bitters. If you like a Negroni, this is the drink for you. See recipe
• Oaxacan Ice Water: There’s no better way to celebrate May 5th than with tequila, soda water, and agave nectar. Keep this refreshing cocktail close as you chow down on spicy salsa. See recipe

There are myths about everything - don’t swim right after eating or you’ll get a cramp.. Bananas grow on trees. Bats are blind. Don’t wake a sleepwalker. These are all false, yet many of us have believed them at one point or another. The same goes with myths about alcohol. How many of us have followed the “beer before liquor, never been sicker” rule? Or, ate a greasy pizza before bed to avoid a hangover? Sorry to break it to you, but these are just more myths. Here are five of the most common myths about alcohol and the truth about these misconceptions:

If you want an easy way to add a boozy mocha flavor to cocktails, ice cream, cakes or cheesecakes, look no further than Kahlua. This coffee-flavored, rum-based liqueur from Mexico is actually made from coffee beans, giving you a boost of energy while sweetening a drink. Here are five delicious cocktails with Kahlua:

• **Mudslide: **This one may be more dessert than cocktail. The Mudslide is a frozen cocktail combination of vodka, Kahlua and Baileys, blended until smooth. To make it even sweeter, add some vanilla ice cream. See recipe
• Kahlua Espresso Martini: For the true coffee lover, this cocktail includes freshly brewed espresso. The Kahlua adds some sweetness to the coffee and the vodka packs a punch. See recipe
• The Revolver: If you like bourbon, this cocktail is for you. The Revolver showcases the bold flavor of whiskey up front, then rounds out the bite with the coffee flavor from Kahlua. See recipe
• **B-52: **Ok, this isn’t really a cocktail, but it was too good to leave out. This layered shot includes Kahlua, Baileys, and Grand Marnier. Because each liqueur is a different density, each layer remains separate. Start the shot with the fruity Grand Marnier and end with a chocolatey, coffee flavor. See recipe
• White Russian: And, we can’t forget the classic Kahlua cocktail, The White Russian. It seriously tastes like a grownup chocolate milk, but with a kick thanks to the Kahlua and vodka. If you haven’t tried the signature cocktail of “The Dude,” it’s time. See recipe.

The perfect pairing for any of these cocktails? Milk chocolates filled with Kahlua.

Rox Ice Ball Mold ($9) Make large round ice balls that look great in a drink. These ice spheres have less surface area and last much longer than other ice cubes (great for sipping whiskey).

Although we outgrew the egg hunt, there’s no reason the kids should have all the fun on Easter. That’s why we’re sharing our favorite cocktails for Easter brunch, perfect for sipping all morning on a beautiful spring day. Here are five light, floral cocktails for Easter:

• Pimm’s Cup: This bright, fresh cocktail is easy to sip throughout the morning. Pimm’s, the liquor, has a hint of orange zest, caramel, and herbal undertones. Mixed with lemonade and topped with cucumber slices, it’s refreshing and sweet. See recipe 
• Mango Grapefruit Mimosa: This juicy drink combines the best of both worlds – a mimosa and a bellini. It’s made from mango purée and grapefruit juice, making it a great pairing for brunch. See recipe
• Sparkling Lillet and Grapefruit: Light and refreshing, this sparkling Lillet cocktail is super easy to make (with only four ingredients). Lillet offers a subtle floral taste while the grapefruit adds some tartness. See recipe
• Ramos Gin Fizz: A Ramos Gin Fizz is the unexpected brunch cocktail. Made with an egg white, to add its frothy texture, it is refreshing and light. See recipe
• Lavender Champagne: This one takes some work, but it’s so worth it. Make your own lavender syrup (with real springs of lavender) and mix it with champagne. Top with St. Germain and you have a floral, out-of-the-box champagne cocktail, perfect for breakfast. See recipe

Odds are, we all have distinct (or not so distinct) memories about tequila. Maybe it’s just the amount we ingest or the sugary mixers it’s usually paired with. Or, the added sugar and caramel in cheap tequila. Either way, tequila is typically associated with a bad hangover. But, tequila has grown up a lot since our days in college.  Here are five essential tequila cocktails that showcase the spirit in a flattering light:

Everyone loves orange juice. It’s great for breakfast or lunch (or even better, brunch). It pairs nicely with almost any spirit and we almost always have it on hand. Plus, we get a healthy dose of Vitamin C along with our alcohol. Make the most of your orange juice in the fridge. Here are five cocktails with OJ:

• Screwdriver: This classic, two-ingredient cocktail is refreshing any time of the day. And, odds are, you always have vodka and orange juice on hand, making it the perfect cocktail for when you’re in a pinch. For a colorful twist, make the juice from blood oranges. See recipe
• The Bronx: This cocktail is basically a Perfect Martini with orange juice added. It is a flavorful and mildly sweet fruity drink, without being overpowering. See recipe
• Bocce Ball: You can’t go wrong with just two ingredients, especially if they’re orange juice and amaretto. This cocktail will remind you of a screwdriver, but the amaretto makes it a little more interesting with nice almond notes and a bittersweet finish. See recipe
• Tequila Sunrise:  Layers of orange juice, grenadine, and tequila make this cocktail taste as good as it looks. Refreshing and tropical, this cocktail is easy to make and impressive to serve. See recipe
• **Fuzzy Navel: **The name has nothing to do with a belly button. The “fuzzy” comes from the peach schnapps and the “navel” from the orange juice. And, if you add vodka to the mix, you’ve got a “hairy navel” (hairy for the higher strength of alcohol). See recipe 

No orange juice at home? Don’t worry.  Get two 59oz bottles for $23 delivered right to your door from Amazon.

With so many different names and two ways of spelling it, whiskey may be one of the most mysterious spirits out there. From Bourbon to Scotch to whiskey with an “e” and without an “e,” this alcohol is known in many forms (including beer). Here are five fast facts about whiskey:

• Whiskey is not the same as whisky: The general consensus is this: Scottish distilleries spell their whisky without the “e,” while everyone else includes the “e.”

• Kiss Me I’m Irish: A grownup version of a Midori Sour, it’s the perfect balance of sweet and tangy. The melon liquor and lemonade add a hint of fruitiness, while the sparkling white wine cuts the sweet. See recipe

When life gives you lemons, make a lemon drop. Many cocktails call for a garnish, like a citrus twist or maraschino cherries. And it’s not just for looks – a garnish can really make a difference in your cocktail. Think of an old fashioned without an orange peel, or a mojito without mint leaves or lime. It’s just not the same. Here are some tips to pick the best cocktail garnishes:

Most of us know that red wine goes with meat, and white wine goes with fish. But, why should wine have all the food pairing fun? Cocktails can go just as nicely with your meal, but it can be difficult to figure out the right pairings. To help you get started, here are four guidelines for cocktail and food pairings:

• Match the mixer: The strongest flavor in most cocktails comes from the mixer, not the spirit. Keep this in mind when pairing. For example, the strong citrus flavor in a lemon drop goes well with fresh seafood, like raw oysters.
• Compare and contrast flavors: Think of a cocktail pairing as either complementing or contrasting the flavors. Barbecue goes very well with bourbon, since the smoky flavor of the meat complements the smoky flavor of the spirit. Or, if you have something spicy to eat, choose something with cooling flavors, like a Mojito.
• Add herbs: Seasoning is a great, easy way to connect cocktails with food. Add herbs to a cocktail to match the flavors in your dish. You could pair sage with tequila, gin with rosemary, or rum with mint.
• Consider texture: The consistency of a cocktail should also play into your pairing decisions. Thicker cocktails generally don’t go well with red meat or rice sauces. Frozen cocktails can overwhelm the palate, while carbonated cocktails pair well with full-bodied foods.

Interested in learning more about cocktail and food pairings? We recommend the book, “Cocktails: 180 Recipes with Delicious Food Pairings" ($9).

• Ramos Fizz: Get ready to shake, shake, and shake some more. This light drink combines gin, juice, cream, and an egg white, and when it was created in 1888, was shaken for 12 minutes total to achieve the perfect, meringue-like texture. See recipe
• Sazerac: One of American’s earliest cocktails, the Sazerac is a homegrown New Orleans classic. It was made by Antoine Peychaud, a pharmacist, who eventually created Peychaud’s Bitters. See recipe
• Pimm’s Cup: A Pimm’s Cup is a mild, light summertime drink made with Pimm’s liqueur, sometimes described as a cross between a Vodka Collins and Mint Julep. Sweet and refreshing, it is very popular in the hot New Orleans months. See recipe
• Hurricane: Made popular in the 1930s by New Orleans bar owner Pat O’Brien, this cocktail has become a staple for Mardi Gras. With a mixture of light and dark rums with fresh fruit juices, it definitely goes down easy. See recipe
• Vieux Carre: This cocktail is named for the French Quarter (Vieux Carre literally means “old square” in French). This cocktail is Louisiana’s take on the Manhattan, but with much more spice from the rye, vermouth, and bitters. See recipe

_Photo credit: cherylstyle.com _

Americans spend nearly $4 billion on flowers and candy for Valentine’s Day. This year, we’re making it easy and combining those floral and chocolate themes with cocktails to impress your special someone. Here are five romantic, sweet Valentine’s Day cocktail ideas to celebrate love: - My Sharona: This red cocktail is sweet in color but tart in flavor. White rum, lemon juice, and ginger beer add some fruity notes, and the muddled raspberries provide a touch of romance. See recipe - Grapefruit-Elderflower Sparkler: Bubbly with a blush-colored hue, this cocktail is a little tangy with the grapefruit juice, and a little floral thanks to the elderflower liqueur. See recipe - Chocolate-covered strawberry shots: Not quite a cocktail, but too good to pass up. Carve out the inside of a strawberry and dip it in chocolate. Then, fill the inside with a boozy, chocolate-y bite. See recipe - Rasmopolitan: This fruity cocktail is a perfect combination of the traditional cosmopolitan with raspberry and citrus flavors. Chambord, cranberry juice, and flavored vodkas are sure to impress. See recipe - Lavender Champagne: Light and refreshing, this beautiful lavender-infused champagne is perfect to celebrate someone special. See recipe Photo credit: ericasweettooth.com

• Skittles: Want to channel your inner Beast Mode? Follow Marshawn Lynch and enjoy some (liquid) Skittles. The key ingredient to this cocktail is pineapple-starfruit juice concentrate, which really tastes like Skittles. See recipe
• The 12th Man: Created by the brand ambassador for Iceland’s Reyka vodka (who is a Hawks fan), this cocktail is cool and refreshing (perfect for when emotions are running high). See recipe
• Seahawk Swizzle: Blue curacao gives this cocktail that blue color Seahawks fans have come to love. Peach schnapps, pineapple juice, and sour mix definitely make this drink more fruity and sweet. But don’t worry, you can always add more vodka. See recipe

Patriots Fan:

Tequila Mockingbird: Cocktails with a Literary Twist ($13.50): Perfect for book clubs or the literary lover, this book features 65 cocktails paired with witty commentary on history’s most popular novels. With drinks like Romeo and Julep and The Last of the Mojitos, this book is clever and informative.

• Spiked Mocha: Chocolate and coffee are a match made in heaven to warm up your insides. This drink features the robust coffee flavor of Three Olives Triple Shot Espresso Vodka, paired with creamy amaretto. The result is a delicious mocha cocktail you won’t find in any café. See recipe
• Hot Vodka Lemon: This cocktail gets straight to the point. It’s immensely popular all over Central Asia and Eastern Europe to heat up in the bitter winters, but also to fight colds! Honey, hot water, lemon zest and cinnamon provide the medicinal qualities, while the vodka adds the zing. See recipe
• Caramel Apple Cider: This adult version of hot apple cider begs to be enjoyed in front of a fireplace. Simple yet flavorful, the caramel vodka provides the sweet while the cider adds some tart flavors. Mix the ingredients in a large pot over medium-low heat, and while the cider is warming up, rim your glass with brown sugar. See recipe
• Drunken Punk’n Latte: There’s no reason you can’t enjoy pumpkin pie after Thanksgiving, and this cocktail gives you a great excuse. Sweet enough to be a dessert, this drink is made with RumChata and pumpkin pie vodka. And if it couldn’t get better, the cocktail also includes fresh brewed coffee. See recipe
• Tipsy Nutella Cocoa: This isn’t your typical spiked hot chocolate. Perfect for the chocolate lover, this drink features pure Nutella melted with milk. As if Nutella couldn’t get more delicious, it is also infused with marshmallow vodka. See recipe

**Bonus: Make these hot drinks even more fun with a heat-changing mug.  Photo credit: creative-culinary.com

• French 75: Gin and lemon turn this champagne cocktail into a refreshing blend of herbs and citrus. This fizzy drink is sweet, but boozy, and tangy, but sweet. Garnish with a lemon twist. See recipe
• Bellini: Introduce this Italian classic to your festivities. This does take a bit of prep time to puree the peaches, but the result is worth it. Light with a sweet kick. See recipe
• Caribou Martini: If you’re looking for a really unique cocktail, this it it. This drink combines coffee-flavored vodka with champagne. The roasted bitterness and the fruity notes actually work very nicely together. See recipe
• Poinsettia: This red drink is festive and easy to drink. Champagne, Cointreau, and cranberry juice make this a light cocktail, but not too sweet. See recipe
• Black Velvet: This one is for all the beer lovers out there. Champagne is layered over stout beer, usually Guinness, for a unique, delicious drink that couldn’t be easier to make. See recipe
• Royale Resolution: Do you have a sophisticated soiree planned? This cocktail with muddled berries, mint, vodka and Chambord is guaranteed to impress. Top it all with champagne for a deep purple concoction. See recipe
• San Remo: This is one of the strongest cocktails on our list. It’s like the older brother of the Mimosa. Champagne, triple sec, mandarin liqueur, and grapefruit juice come together for a slightly fruity, and definitely boozy drink. See recipe

Whiskey stones (set of 9 for $9.99): All whiskey lovers should have these. These innovative cubes are designed to chill a drink without diluting it. Simply freeze the stones and add three to your favorite whiskey cocktail. ** ** The Drunken Botanist ($15): A unique book that goes back in time to shed light on the plants that make your favorite spirits. A #1 bestseller, this book is full of fascinating facts and anecdotes, as well as appealing recipes.

• What is it: Vermouth is a fortified wine and comes in two forms – dry vermouth is associated with France and sweet vermouth with Italy. Although vermouth can be red or white in color, all vermouth is made with white wines and the colors come from caramel. Vermouth is also flavored with herbs, roots, bark, flowers and other botanicals. Popular brands include Martini & Rossi, Cinzano Bianco and Carpano Punt E Mes.
• Origins: The earliest commercial vermouths came out of Italy in the late 18th century, many by Martini & Rossi, who is still a giant in the market today. Because of its Italian roots, any sweet vermouth made now, regardless of its real country of origin, is also known as “Italian vermouth.”
• History of the name: The name vermouth is the French pronunciation for the German word “wermut” for wormwood, which was one of the original ingredients in the fortified wine.
• Substitutes: If you don’t have sweet vermouth, try port or sweet Madeira.
• Mix it in: Manhattan, Olive Martini, or Artillery
• Things to try: Martini Vermouth Atomizer Spray Set and NV Quady Vya Sweet Vermouth blend. 

_Photo credit: creative-culinary.com _

• Cranberry Margarita: There is no better time to enjoy cranberries than at Thanksgiving. This cocktail is a fun twist on the classic margarita, bursting with flavor and color. And, it couldn’t be easier to make. Just mix all the ingredients in one pitcher and serve. See recipe
• Pumpkin Martini: Move over pumpkin pie, there’s a new, boozy dessert in town. This sweet Thanksgiving cocktail is deceptively strong, so watch out. The pumpkin spice liqueur combined with vodka is so delicious, you won’t even be thinking about the real pie. See recipe
• Spiced Apple Cider: This drink has been referred to as “holiday in a glass.” Mix hard apple cider with Fireball, a cinnamon whiskey, and you have a smooth, spiced Thanksgiving cocktail that will warm you up from the inside out. See recipe
• The Frozen Turkey: Save some room for this decadent dessert cocktail after the big meal, trust us. Wild Turkey bourbon and Amaretto are laced with butter pecan ice cream and topped with caramel sauce. This is a perfect cocktail for non-whiskey drinkers, as it pairs sweetly with the ice cream. See recipe
• Pomegranate Spritzer: Let’s be honest. Few of us will go through the effort to free all the little seeds from the grasp of the pomegranate. Fortunately, this Thanksgiving cocktail has done all the work for us. This two-ingredient spritzer is refreshing and sweet. See recipe

_Photo credit**:** gimmesomeoven.com _

• When: Shake cocktails when they include fruit juices, cream liqueurs, simple syrup, sour mix, egg, dairy or other thick mixers.
• Equipment: Cocktail shaker ($10), Hawthorne strainer ($4, the strainer with the metal spring on it).
• Why: Shaking adds tiny air bubbles into the mixture, making it easy to drink with a light texture. For drinks with fruit juice, it gives a frothy appearance, and for drinks with egg, it adds a foamy, meringue-like layer on top.
• Examples: Daiquiri, Whiskey Sour 

Stirring

Taking the time to make a well-balanced drink deserves the right presentation. Your bar glasses are more important than you may think – the wrong one can throw your whole drink out of balance. Take a look at our picks for the home bar essentials, and once you’ve mastered those, graduate to some fancy glasses. Basics 

• Stem glass: Every home bar needs a glass designed for a cocktail. The stem allows the drink to stay chilled while you hold the glass, preserving the taste and smell. You can choose between two styles of stem glasses – the coupe) ($12) with a rounder mouth, or a classic martini glass ($25 for set of 6).
• Rocks glass Commonly known as an Old Fashioned glass, this short, squat glass has a thick bottom (perfect for muddling) and holds 6-10 ounces. It’s extremely versatile, and can be used for everything from a margarita on the rocks to a gin and tonic. $11 for a set of 6.
• Highball Tall and slender, you’ll see these glasses at restaurants because they are frequently used for drinks that aren’t shaken. The highball is great for fresh, summer cocktails with straws and Bloody Marys. $40 for a set of 6.

Extra fancy

1. Black Widow: Vodka has never looked so sinister. Channel your dark side with black vodka, like Blavod, mixed with cranberry juice and lemonade, for a simple, fruity cocktail. See recipe here.
2. Witches’ Brew: Your guests won’t expect a hand floating in the punch bowl, will they? Whip up a raspberry-flavored Jello mixture and freeze it in a disposable glove. Slip the frozen hand in your vodka punch for a nice surprise. See vodka punch recipe.
3. Ghost Goblet: Don’t be fooled – this white, vodka cocktail has an evil side. Combine white cranberry juice, vodka, and cointreau in a martini glass. Rim the glass with white sugar and garnish with cherries for a splash of (blood) red. See recipe.
4. Slime-ade: This bioluminescent green cocktail is sure to look spooky in the night. Vodka mixed with Midori melon liqueur, sweet and sour mix, and sour apple schnapps will make your mouth pucker. As a bonus, float some gummy worms on top for an extra dash of creepy-crawly. See recipe.

Bonus: To make these drinks even spookier, add some skull and crossbones ice cubes. Happy Halloween!

1. Screwdriver: The name for this classic drink derived from need. In the 1950s, workers on oil rigs in the Persian Gulf would work long and dangerous hours. So, to relax and entertain themselves, they would make a drink or two. Sources say they would pour orange juice and vodka into cans while working, and the name came from the fact that they used their screwdrivers to mix this secret beverage. See recipe. 
2. Old Fashioned: The king of classic cocktails, the old fashioned likely dates back to the early 1800s. The earliest known definition of a cocktail was an 1806 response from an editor, describing it as, “a potent concoction of spirits, bitters, water, and sugar.” This leads to the origin of the name, when drinkers in the 1890s got tired of all the fancy, modern cocktails and just wanted something simple – an old fashioned cocktail. See recipe.
3. Mojito: The origins of this minty beverage are also clouded in mystery, but its birthplace was definitely Cuba. And, there is one thing that holds true among the various stories – the ability of the mojito to fight scurvy (which would explain the popularity among sailors). As for the name itself? One theory states the name relates to mojo, a Cuban seasoning made from lime. See recipe. 

Photo credit: Creative-Culinary.com

King Cube Ice Tray ($16 for 2): These jumbo ice cubes reduce dilution of drinks and keep cocktails chilled longer.

10-Piece Cocktail Shaker and Bar Set ($31): This all-in-one set has just about everything you need to run a home bar, including a strainer, stirrer, and tongs.