After five days of seminars, countless parties and too many drinks to remember, this year’s Tales of the Cocktail came to an end late last weekend. Tales at its best can be an incubator for small trends that later turn into national phenomena. So, what did we learn at the spirited convention? After careful consideration and consultation with our all-star team of advisors, here are a few of the most interesting things we spotted.

Beyond the Big Three:

London, New York and San Francisco helped bring back the cocktail, and as a result the cities have had a large presence at Tales in the past. While there were plenty of bartenders from the big three, there seemed to be even more bartenders from other cities this year. We met mixologists from around the globe, including Pittsburgh, Austin and even Brisbane, Australia. To top it off, Murray Stenson of Seattle’s Zig Zag Café was named American bartender of the year.

The Return of Rum:

For many years, the spirit of Tales was gin. While the juniper-flavored alcohol still had a big presence, “rum was one of the stars of the show,” says master mixologist and Liquor.com advisor Dale DeGroff. There were several seminars about the liquor, including one on rum-running and another on tiki drinks. Another popular spirit was mezcal. “It was just all over the place,” says Dushan Zaric, Liquor.com advisor and co-owner of New York bars Employees Only and Macao Trading Co. How far has it come? Mayahuel, the Big Apple temple to all things agave, was named the world’s best new cocktail bar.

Tales of the Whiskey:

Despite the festival’s name, this year some of the most popular events involved whiskey straight-up. “The hordes overwhelmed the space,” says Liquor.com advisor Allen Katz of the tasting rooms. One reason was the impressive group of master distillers, including Barry Crockett from Jameson and Harlen Wheatley from Buffalo Trace, and master blenders, including Colin Scott from Chivas Regal and Shinji Fukuyo from Suntory. It didn’t hurt that they were pouring some of their best spirits, too.

If your July was like ours, then the last four weeks have flown by in a blur. So just in case you’ve missed anything, here are some of Liquor.com’s best cocktails and spirits features from this past month.

Gourmet Shot:

What’s the secret to a great summer party? Refreshing Margaritas and gourmet bacon-and-tomato guacamole. Celebrity chef Rick Bayless shares a couple of his favorite fiesta recipes with us.

Behind the Cocktail:

Bars from New York to Hawaii serve the Mai Tai, a classic tiki cocktail. Read the fascinating story of how this faux-Polynesian drink became a tropical staple.

Big Easy Classics:

Can’t make it to New Orleans any time soon? Put on some Kermit Ruffins and mix up a round of classic NOLA cocktails, like the Sazerac, Ramos Gin Fizz and Brandy Milk Punch.

Spice It Up:

The Caribbean compatriots rum and spice have been mixed together in hot drinks and punches since at least the late 17th century. But now there’s a bounty of new spiced rums adding diversity to this suddenly booming category.

American Made:

Even though July 4th is over, you can still drink like a patriot. Taste these five excellent American-made spirits—from California vodka and Pennsylvania gin to Louisiana rum.

From the Tom Collins to the simple but classic G & T, gin is the spirit of summer. But if you haven’t noticed, the gin selection at your local liquor store has recently gotten a lot bigger, with a variety of bottles from around the world. Here are four new ones to try in your favorite summer cocktail.

Beefeater Summer Edition Gin ($20):

Industry stalwart Beefeater recently launched a special limited-edition gin for summer, which is flavored with elderflower, black currant and hibiscus, in addition to the brand’s standard nine botanicals. The lighter and softer spirit has less juniper flavor and more herbal and fruity notes, which makes it great for mixing.

Broker’s Gin ($22):

Judging by the old-school design of the Broker’s gin label, you’d swear it’s been around for centuries. But the spirit was created just 12 years ago and was introduced to the United States a couple of years later. This brand has been expanding distribution slowly across the country. Broker’s is a fine example of a London dry gin and would taste great with a splash of tonic.

G’Vine Nouaison ($35):

This brand-new French gin—flavored with both traditional botanicals like juniper and coriander, and nontraditional botanicals like grapevine flowers, green cardamom, ginger and nutmeg—is bursting with rich floral and spice notes. It’s not just the botanicals that are unusual: Traditionally, gin is made from a grain spirit, but the base of G’Vine Nouaison is distilled from grapes.

Oxley Gin ($50):

Small-batch Oxley is trying to set itself apart from the pack. The brand uses a unique cold-distillation process in which the gin is infused with botanicals at sub-freezing temperatures. This supposedly ensures fresher and more natural flavors. What we can tell you is that the gin has a pleasant sweetness and big juniper and floral notes.

Here’s another entry for your locavore lexicon: “bar garden.”

Across the country, bartenders are following chefs out into the field (or at least the backyard) to cultivate and harvest their own ingredients, including everything from cucumbers to limes. Perhaps it was inevitable, the result of an increasing focus on fresh fruits, vegetables and herbs as well as the DIY culture that prevails in barrooms these days. If you’re going to bother making your own vermouth, you might as well start by growing your own herbs.

In fact, that’s exactly what San Francisco bartender Thad Vogler plans to do. This summer, Vogler, who opened the bar at Camino and the J Lounge at Jardinière, will open Bar Agricole. The centerpiece of his new establishment will be a 500-square-foot biodynamic garden planted with citrus fruit trees and herbs like hyssop and savory. The urban oasis will help Vogler offer cocktails composed completely of artisanal and, when possible, biodynamic ingredients.

The garden at Bar Agricole will stand out even in San Francisco, where a mild climate and the popularity of farm-to-table dining has encouraged a number of bartenders to take up gardening. But the grow-your-own trend is also moving east, to, of all places, New York’s chicly gritty East Village. This spring, Greg Seider and Hamid Rashidzada, co-owners of The Summit Bar, staked out a plot in a local community garden to grow ingredients for their fresh herb- and vegetable-heavy cocktails. The bar is even building a greenhouse to extend the growing season.

“We wanted to be more sustainable,” Seider explained recently as he shook up an Off to the Races, a Julep-like drink with muddled shiso leaves. (Pictured above.) Passion for top quality ingredients is in The Summit Bar’s DNA: Seider honed his culinary approach at Minetta Tavern and Mercer Kitchen, and Rashidzada worked for years at restaurants like Matsugen and Mercer Kitchen. “This is pretty much where all this stuff comes from: the kitchen,” Seider says.

What would a summer party be like without frosty Margaritas and guacamole and chips? We shudder to think, but not that long ago they were far from staples. One of the people you should thank for their mass popularity today is celebrity chef Rick Bayless, who has tirelessly promoted Mexican food and drinks for decades. His long-running PBS show, Mexico – One Plate at a Time, is in its seventh season, and his seventh cookbook, Fiesta at Rick’s, just came out this month. Not to mention his award-winning Chicago restaurants Frontera Grill and Topolobampo.

While his restaurants are well-known for their authentic Mexican cuisine, they also offer classic and seasonal cocktails and big selections of tequila and mezcal. “Cocktails play a very big role in our business,” he says. But it wasn’t always this way. When Bayless opened Frontera Grill 23 years ago, it was nearly impossible to find good tequila in the States, and while he had developed a taste for agave-based spirits in Mexico, he admits that he didn’t know much about mixology. “I needed to get to know everything I could about the Margarita,” he remembers. Over the years, his restaurants have served dozens of different versions of the drink, but one of his all-time favorites is the refreshing cucumber-and-lime Summer Margarita. “I don’t get tired of it,” he says.

The cocktail also pairs perfectly with rich guacamole, which Bayless calls “an icon of party food” in his new book. And since we’re in the chef’s hands today, try making his addictive Bacon-and-Tomato Guacamole. The decadent dish combines the creaminess of avocado with the crunch of crispy bacon. Let the fiesta begin!

Summer Margarita

Contributed by Rick Bayless

INGREDIENTS:

• 3 cups Peeled, seeded, and thin-sliced cucumber (1 large or 2 medium cucumbers)
• 1.5 cups 100-percent-Agave silver tequila (Milagro or Cazadores)
• 1 cup Fresh lime juice
• 1 cup Simple syrup*
• Half a lime
• Kosher salt or other coarse salt
• Garnish: Cucumber slices
• Glass: Martini

PREPARATION:

In a blender, combine the cucumber, tequila, lime juice and simple syrup, and blend until the mixture is as smooth as you can get it. Strain into a pitcher, cover and refrigerate until chilled, about 1 hour. Moisten the rims of three 6-ounce Martini glasses with the cut side of the lime half. Spread the salt on a small plate and upend the glasses into the salt to crust the rims. Fill a cocktail shaker three-quarters of the way with ice and add 1.5 cups of the cucumber mixture. Cover and shake for 10 to 15 seconds. Strain into the prepared glasses. Garnish with cucumber slices. Repeat with the remaining cucumber mixture, to make a total of 9 cocktails.

*Simple Syrup

• 1.5 cups Granulated sugar
• 1.5 cups Water
• 1 tbsp. Fresh lime juice

Combine all the ingredients in a small saucepan over medium-high heat. Bring to a simmer, stirring constantly to dissolve the sugar. Remove from the heat, cool and store in a closed container, preferably in the refrigerator for optimal freshness.

Bacon-and-Tomato Guacamole

Contributed by Rick Bayless

INGREDIENTS:

• 5 Strips medium-thick bacon
• 3 medium-large Ripe avocados (about 1.25 pounds), cut in half and pitted
• Half a medium white onion, chopped into .25-inch pieces, rinsed with cold water and drained
• 2 or 3 Canned chipotle chiles, removed from canning sauce, stemmed, slit open, seeded and finely chopped
• 1 medium-large Round ripe tomato, cored and chopped into .25-inch pieces
• .25 cup (loosely packed) Fresh cilantro, coarsely chopped
• .5 tsp. Salt
• 1 to 2 tbsp. Fresh lime juice

PREPARATION:

In a large (10-inch) skillet, cook the bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, crumble coarsely and set aside. Scoop the avocado flesh into a large bowl. Using a potato masher or a large fork or spoon, mash into a coarse purée. Add about two-thirds of the bacon, along with the onion, chipotle chile, tomato and cilantro (save a little cilantro for garnish if you wish). Stir gently to combine. Taste and season with salt, usually about half a teaspoon, and enough lime juice to add a little sparkle, 1 to 2 tablespoons. Cover with plastic wrap directly on the surface of the guacamole and refrigerate. To serve, scoop the guacamole into a serving dish and sprinkle with the remaining bacon (and cilantro if desired).

These recipes are from Fiesta at Rick’s by Rick Bayless.

The city of Oakland, Calif., is known for many things, including the Black Panthers and the Raiders football team. But for cocktail lovers, the city across the bay from San Francisco is revered as the birthplace of the Mai Tai.

The classic tiki drink was dreamed up in 1944 by Victor Bergeron—the legendary barman and raconteur also known as Trader Vic—at his eponymous Oakland restaurant. One day, when he was in a creative mood, he mixed Wray & Nephew 17-Year-Old Rum with fresh lime juice, orange Curaçao, French orgeat (almond syrup) and a dollop of rock candy syrup. He shook the ingredients with shaved ice and garnished the cocktail with a mint sprig and lime shell. As the legend goes, Tahitian friends visiting the bar tasted the new concoction and declared it “Maita’i—roa ae,” which is Tahitian for “out of this world—the best.”

While that story is generally accepted, Bergeron’s rival Donn Beach (born Ernest Gantt)—who opened Don the Beachcomber, the world’s first tiki bar, in 1933 in Los Angeles—also claimed to have created the drink.

After World War II, the popularity of tiki made the Mai Tai a bar staple, even in actual tropical locales like Hawaii. But Bergeron never disclosed his exact recipe and many bartenders made up their own versions. “That’s why we have so many bad Mai Tais with pineapple juice and other hideous additions,” says Wayne Curtis, author of And a Bottle of Rum.

While the Mai Tai still can be found all over—including at the many Trader Vic’s outposts around the globe—the drink gets special affection in the Bay Area. (After a campaign by local bar The Conga Lounge, city council member Rebecca Kaplan declared August 30, 2009, Mai Tai Day in Oakland.)

The way Martin Cate, talented mixologist and owner of San Francisco tiki bar Smuggler’s Cove, makes his Mai Tai, it’s strong, tart, slightly sweet and takes you to places far away. Trader Vic surely would have approved.

Traditional Mai Tai

Contributed by Martin Cate

INGREDIENTS:

• .75 oz Fresh lime juice
• .25 oz Rock candy syrup (2 parts sugar, 1 part water)
• .25 oz Orgeat almond syrup
• .5 oz Orange Curaçao
• 2 oz Premium aged rum (Appleton Estate 12-Year-Old, El Dorado 12- Year-Old)
• Garnish: Lime rind and fresh mint sprig
• Glass: Double old-fashioned

PREPARATION:
Add all the ingredients to a shaker and fill with crushed ice. Shake vigorously until the shaker is well-chilled and frosty on the outside. Pour the drink (unstrained) into a double old-fashioned glass. Garnish with half of a juiced lime and a fresh mint sprig.

Maria C. Hunt is hostess of Champagne appreciation and entertaining website The Bubbly Girl and author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion.

Having a drink in New Orleans is a dangerous proposition. One cocktail quickly leads to a second, and then a third…until you find yourself closing down Bourbon Street and wandering back to your hotel as the sun comes up. This is a familiar phenomenon for anyone who has attended Tales of the Cocktail or has just spent time in the Crescent City. To help you figure out where to drink and how to recover (all-night breakfast anyone?), here are a few of my favorite places in NOLA. I’ll see you at the bar.

The Cocktail Master

Bar UnCommon, 817 Common Street, 504 525 1111:
Chris McMillian has tended bar all over New Orleans and has built up a loyal following. Make sure to go to Bar UnCommon (inside the Renaissance Pere Marquette Hotel) on a night when he’s working and order a bartender’s choice, since, after all, you’re in the hands of a cocktail master.

Modern Classics

Cure, 4905 Freret Street, 504 302 2357:
New Orleans is famous for being home to the Sazerac and the Ramos Gin Fizz. But if you’re looking for incredibly tasty and original cocktails, head to Cure. The bar employs some of the city’s finest mixologists, including Kirk Estopinal, Danny Valdez and Neil Bodenheimer.

The Best Whiskey and Beer Selection

d.b.a., 618 Frenchmen Street, 504 9423731:
A world of whiskey and beer await you at d.b.a., just past the French Quarter. While the funky jazz bar offers an amazing drinks menu (arguably the city’s best), you won’t find any pretension or snobbery here: just a good time.

The Perfect French 75

French 75 Bar, 813 Bienville Street, 866 230 8895:
Stepping into the French 75 Bar is like entering a time warp. The bar has an old-world elegance and a menu of fine cognacs and cocktails, including its namesake. Not a surprise since it’s an offshoot of classic NOLA restaurant Arnaud’s and Chris Hannah is behind the stick.

Drinks with a History Chaser

Lafitte’s Blacksmith Shop, 941 Bourbon Street, 504 593 9761:
Lafitte’s dates back to the early 1700s, and, despite its name, the establishment is now actually a fine tavern. It may even be the oldest building used as a bar in the country. Whether or not that’s true, Lafitte’s has centuries of character and is worth a visit.

Last Call on Bourbon Street

Old Absinthe House, 240 Bourbon Street, 504 523 3181:
A favorite watering hole for Tales of the Cocktail faithful, the historic Old Absinthe House has been around since the 1800s. There is plenty of history to discuss, but that’s just about the last thing on anyone’s mind as the bartenders pour Jameson shots and cups of cold beer.

New Orleans Hangover Cure

Daisy Dukes, 121 Chartres Street, 800 613 2479:
No matter what time you stumble into Daisy Dukes, you can order almost every New Orleans classic comfort food—from po’boys and gumbo to jambalaya. This greasy institution is also famous for serving breakfast 24 hours a day and just might be your savior after a long night.

An Eye Opener

Café Du Monde, 800 Decatur Street, 504 525 4544:
Beignets and strong chicory coffee have been a New Orleans tradition at Café Du Monde since 1862. Few things taste better first thing in the morning than a plate of these pillows of hot fried dough, heavily dusted in powdered sugar. The French Market location is also open 24 hours a day if you have a late-night craving.

A Lesson in Cocktail Culture

The Museum of the American Cocktail, 1 Poydras Street, Suite 169, 504 569 0405:
Take a break from your bar crawl to drink in some mixology history. Visit the Museum of the American Cocktail and check out its collection of vintage glassware, tools and classic cocktail books. It’s the perfect last call on your drinker’s tour of New Orleans.

Simon Ford is an award-winning bartender and director of trade outreach and brand education for Pernod Ricard USA. He’s always on the hunt for a good cocktail.

New Orleans is truly a drinker’s city. No matter if you’re there next week during the Tales of the Cocktail convention or at any other time, you’ll find a thriving and historic cocktail culture. While the Big Easy is now famous for its potent Hand Grenades and oversize frosty Hurricanes, it’s also the birthplace of classic cocktails the Sazerac (pictured above) and the Ramos Gin Fizz. (Both are still staples.) And you can’t have a proper Sunday brunch in NOLA without enjoying a cup of traditional Brandy Milk Punch. Needless to say, you’re never in danger of going thirsty. The city is also appropriately home to the Museum of the American Cocktail, which was co-founded by Liquor.com advisor Dale DeGroff and has on display an impressive collection of antique bar tools, historic recipe books and ephemera.

But you can drink like you’re in New Orleans without actually being in Louisiana. Fortunately, the city’s signature cocktails travel very well. To get in the spirit, put on some Louis Armstrong or Kermit Ruffins tunes and then mix up a round of these three NOLA classics. You can almost hear the clang of the streetcar…

Ramos Gin Fizz

Contributed by: Allen Katz

INGREDIENTS:

• 2 oz Gin
• .5 oz Heavy cream
• 1 oz Fresh lemon juice
• .5 oz Fresh lime juice
• 1 tsp Sugar
• 3 Dashes orange flower water
• 1 Fresh egg white
• Seltzer
• Glass: Collins

PREPARATION:
The secret to this drink is to shake, shake and shake some more. Add all the ingredients except seltzer to a cocktail shaker and fill with ice. Shake vigorously until the drink is as white as fresh snow and as smooth as a cold glass of milk. Strain into a Collins glass and top with cold seltzer. Stir before serving.

Sazerac

Contributed by: Jim Meehan

INGREDIENTS:

• Absinthe (Vieux Pontarlier)
• 1 Sugar cube (Demerara or white)
• 3 Dashes Peychaud’s Bitters
• 2 Dashes Angostura Bitters
• 2 oz Rittenhouse Rye Whiskey
• Lemon peel
• Glass: Rocks

PREPARATION:
Rinse a chilled rocks glass with absinthe. In a separate mixing glass, muddle the sugar cube with both bitters. Add the rye and ice, and stir. Strain the mixture into the rinsed rocks glass. Twist a lemon peel over the surface to extract the oils and then discard it.

This recipe is adapted from William Boothby’s World Drinks and How to Mix Them.

Timmy’s Brandy Milk Punch

Contributed by: John Besh

INGREDIENTS:

• 1 cup Brandy
• 3 cups Milk
• 3 tbsp Powdered sugar, plus extra if needed
• 1 tsp Vanilla extract
• Grated nutmeg
• Glass: Tall

PREPARATION:
Put all the ingredients into a blender and fill with ice. Blend for 20 seconds. Taste and add more sugar if necessary. Strain the mixture into glasses filled with fresh crushed ice and serve. This recipe serves four people.

Talk about a party shopping list: 13,884 mint leaves, 11,250 limes, 12,000 pounds of Kold-Draft ice. All those ingredients and a river of alcohol were used to make countless drinks during last year’s Tales of the Cocktail convention in New Orleans. The stats from this year’s event, next week (from July 21 to 25), should be no less impressive. Plus, the world’s top bartenders and spirits experts will be in town to lead seminars, conduct tastings and, of course, mix cocktails. To help you decide which events to attend, here are some of our favorites.

Prohibition & Gin (Thursday, July 22):

Love gin? Join Liquor.com advisor and award-winning author David Wondrich and frequent Liquor.com contributor and mixologist Simon Ford for a talk about the evolution of gin cocktails from the 1890s to post-Prohibition.

Armagnac, France’s First Brandy (Friday, July 23):

Learn about France’s other great spirit: Armagnac. Liquor.com advisor and master mixologist Dale DeGroff moderates this panel of Armagnac producers and spirits experts.

The Mastery of Wisdom Behind the Bar (Saturday, July 24):

Liquor.com advisors Dushan Zaric and Aisha Sharpe share their hard-earned wisdom from years behind the bar. This master class focuses on the psychology of making and selling drinks.

Rum Running – Contraband, Customs and Taxes (Saturday, July 24):

Hear three of the world’s foremost rum experts, Ed Hamilton, Jeff Berry and Wayne Curtis, discuss the history of rum running and how it changed our country and the world.

Religious Spirits (Sunday, July 25):

Some of the world’s earliest distillers and brewers were pioneering European monks. Explore alcohol’s religious roots with Liquor.com advisor Allen Katz and Garrett Oliver, brewmaster of The Brooklyn Brewery.

After weeks of dramatic last-minute goals, fist-pumping wins and heart-breaking defeats, the World Cup finally comes to a conclusion this weekend. On Sunday, just like throughout the tournament, bars and restaurants across the US will host hordes of excited and thirsty soccer fans. Not only has it been a test of endurance for the players, but also for many bartenders, who opened early for matches and created special drink menus.

We asked our contacts at three favorite soccer-watching spots for the cocktail recipes they created for the tournament. No matter which team you’re rooting for, mix up a batch of these drinks during the championship game. Make the refreshing Shandy from New York City bistro Scuderia during the first half, the spicy Caliente served at the five Sushisamba locations around the country during halftime and the festive Copa Sangria from Elixir in San Francisco during the second half. The best part? While you’ll have to wait another four years to put on your jersey and paint your face again, you can whip up a round of these drinks anytime.

Scuderia Shandy

Contributed by Scuderia

INGREDIENTS:

• Peroni Beer
• 1 oz St-Germain Elderflower Liqueur
• Soda water
• Garnish: Lemon slice
• Glass: Tall

PREPARATION:
Fill a tall glass halfway with Peroni Beer and add a shot of St-Germain Liqueur. Add ice and top with a splash of soda water. Garnish with a lemon slice.

Caliente

Contributed by Sushisamba

INGREDIENTS:

• 1.5 oz Leblon Cachaça
• .5 oz Triple sec
• 1 oz Passion fruit juice
• 1 oz Mango juice
• 2 Jalapeño chile pepper slices
• .75 oz Sour mix (half part lime juice, half part lemon juice, 1 part simple syrup)
• Garnish: Mango slice
• Glass: Wine

PREPARATION:
Combine all the ingredients in a cocktail shaker and fill with ice. Shake and strain into a wine glass filled with fresh ice. Garnish with a mango slice.

Copa Sangria

Contributed by H. Joseph Ehrmann

INGREDIENTS:

• 1 oz Square One Botanical Organic Spirit
• 2 oz Albariño wine
• 1 oz St-Germain Elderflower Liqueur
• 1 oz Pear juice
• Garnish: Strawberry slices and thin lemon wheels
• Glass: Wine

PREPARATION:
Combine all the ingredients in a large wine glass and fill two-thirds of the way with ice. Stir well and garnish with the strawberry slices and lemon wheels.

If you infuse high-proof vodka with spices and call it gin, trendy mixologists will beat a path to your door. Do the same with rum, and they usually beat a path to the exit. Truth be told, the Caribbean compatriots of rum and spice have been mixed together in hot drinks and punches since at least the late 17th century. And the combination has been a bar staple since the creation of Captain Morgan Original Spiced Rum in 1983. It is currently the third best-selling spirits brand in America.

Now a bounty of new spiced rums are adding diversity to this suddenly booming category. Rather than cola or ginger ale, we’d suggest enjoying them neat or with your favorite tonic. After all, at their best these complex spirits are the closest rum comes to being gin.

Blackheart Spiced Rum ($13):

Blackheart scores for its distinctive black cherry and Dr Pepper aromas. For such a cheap date, this rum has a generous fruity palate with cocoa, clove, cinnamon and other spices.

Captain Morgan Private Stock ($22):

If you already know the Captain, sneak a sip of his Private Stock. It has more of everything—spice, sweetness and alcohol—complemented with an orange Creamsicle quality and sweetness that makes it a great after-dinner sipper.

Cruzan 9 ($16):

Due for release early next month, Cruzan 9 (pictured above) is named for both the nine spices that flavor the rum and the nine districts of its home St. Croix. Generous vanilla, a nice oakiness and hints of peppery allspice make up the aroma, while it’s bold, sweet and fruity on the palate (reminiscent of peach nectar) and nicely balanced with spice on the finish.

Kraken Black Spiced Rum ($22):

While the Kraken, a giant squid-like beast, supposedly wreaked havoc on the seas, this rum is far easier on drinkers. It has a nose of vanilla, dark molasses and fruitcake and is as rich and chewy as calamari on the palate with flavors of golden raisins and dates and a touch of spice and cocoa on the finish.

Old New Orleans Cajun Spice Rum ($35):

Crafted from Louisiana molasses, this American rum is bursting with aromas of burnt sugar and butterscotch candies. As the sweetness hits your mouth, the spicy heat of cayenne, ginger and cinnamon begin to build, offering a pleasant balance as they wrap your tongue in a cloak of warming spice.

Sailor Jerry Spiced Navy Rum ($18):

This amber rum, with big aromas of caramel and crème brûlée, pays homage to tattoo artist Norman Collins, A.K.A. Sailor Jerry. It’s rich and creamy on the palate, with a complex sweetness of maple syrup and molasses and a hit of cinnamon on the finish.

Looking for a spiced rum cocktail recipe? Try the refreshing Treme.

To celebrate the Fourth of July like a patriot, you need to drink liquor produced right here in the good old US of A. (Take that England.) Not that long ago your options were relatively limited, but now, in addition to our great whiskies, there is a selection of excellent homegrown spirits. So this weekend toast our founding fathers with a glass of one of these fine American-made spirits. No doubt you’ll want to drink them long after the holiday is over.

Bluecoat American Dry Gin ($29):

We’ll take Bluecoat Gin over British Redcoats any day. The spirit, which is appropriately made in patriotic Philadelphia, is flavored with a mix of organic botanicals, including juniper berries and a blend of American orange and lemon peels.

Charbay Vodka ($41):

While Russia, Poland and Sweden are practically synonymous with vodka, one of the best is actually made in wine-crazy Napa Valley, California. Charbay produces an award-winning line of flavored vodkas, including blood orange, Meyer lemon and ruby red grapefruit.

Laird’s Applejack ($25):

Americans have been drinking applejack since colonial times. This old-timey favorite, also known as apple brandy, has recently been rediscovered by bartenders. Try Laird’s authentic bonded, straight apple brandy. The brand, founded in 1780, is the oldest distillery in the country.

Old New Orleans Amber Rum ($40):

Looking for tasty rum? Head to Louisiana. Celebration Distillation in the Big Easy produces the rich Old New Orleans Amber Rum, which is full of sweet butterscotch and baking-spice notes.

St. George Absinthe Verte ($75):

You no longer need to go to France or Switzerland to find great absinthe. St. George Absinthe Verte, made in Alameda, California, has wonderful aromas of mint, green pepper and fennel and a bittersweet finish. Forget adding a sugar cube: this spirit needs just an ice cube and a splash of water.

Between the World Cup, Father’s Day and the start of summer, we know you’ve had a long June. So just in case you’ve missed any of our stories, here are some of our best features from this past month.

Cheat Sheet: Bourbon:
Liquor store shelves are packed with dozens of bourbons, but how do you decide which bottle to buy? Bernie Lubbers, Knob Creek’s whiskey professor, reveals the secret to breaking down bourbons into three general categories.

Behind the Drink: The Tom Collins:
The Tom Collins is one of the most classic and enduring summer cocktails, but who created it? Our story from award-winning author and cocktail historian David Wondrich traces the drink back to its creator.

Raising the Bar: Eric Alperin:
Eric Alperin is helping to put Los Angeles back on the mixology map. Meet the talented bartender, who trained at some of New York City’s finest bars, and try a couple of his cocktail recipes.

The Top Shelf: Scotch:
From the 1973 Glenlivet and the 70-year-old Mortlach, to the Port Ellen 30-Year-Old, find five of the world’s rarest single malt whiskies and learn what makes them so desirable.

A Cold One:
Enjoy a refreshing seasonal beer cocktail from four top bartenders, including Liquor.com advisor Aisha Sharpe.

Wimbledon has to be the most proper sporting event ever. Players battle it out on traditional grass courts in classic tennis whites, while members of the royal family look on from their courtside box. Even loudmouth John McEnroe has enough sense to speak in hushed tones. But underneath all the decorum and etiquette, the fans at the matches are actually partying like they’re at a NASCAR race. During the course of the championship, 200,000 Pimm’s Cups (the unofficial cocktail of Wimbledon) are served. Plus, the tennis faithful put away 100,000 pints of beer and 20,000 bottles of champagne. Forget points and aces—those might be the tournament’s most impressive stats of all.

To get the full Wimbledon experience, put on your tennis sweater, tune in the day’s matches and start mixing drinks. To help you out, we asked two of our favorite British bartenders—Dan Warner, brand ambassador for Beefeater Gin, and Angus Winchester, global ambassador for the House of Tanqueray Gin—for drinks that are perfect for a day of tennis. How civilized.

Pimm’s Cup

Contributed by: Angus Winchester

INGREDIENTS:

• 2 oz Pimm’s No. 1
• 3 oz Sprite or 7Up
• Cucumber slice
• Strawberry, hulled and cut into quarters
• Half an orange slice
• Half a lemon slice
• 6 Mint leaves
• Mint sprig
• Glass: Highball

PREPARATION:
Add all the ingredients to a highball glass filled with ice. To mix things up a bit, you can replace the Sprite or 7Up with ginger ale, champagne or ginger beer.

Gone Native

Contributed by: Angus Winchester

INGREDIENTS:

• 1.5 oz Tanqueray Gin
• .5 oz Pimm’s No. 1
• .5 oz Fresh lemon juice
• 1 oz Guava juice
• 1 oz Apple juice
• 1 barspoon Simple syrup (one part sugar, one part water)
• 4 Mint leaves
• Glass: Collins
• Garnish: Mint sprig

PREPARATION:
Shake all the ingredients with ice and strain into a Collins glass filled with fresh ice. Garnish with a mint sprig.

Waterloo Sunset

Contributed by: Dan Warner

INGREDIENTS:

• 1 oz Beefeater Gin
• .25 oz St-Germain Elderflower Liqueur
• .25 oz Chambord
• Brut champagne
• Garnish: Raspberry on a toothpick
• Glass: Flute

PREPARATION:
In a mixing glass stir the Beefeater Gin and elderflower liqueur with ice. Strain the drink into a flute and top with champagne and the Chambord. Garnish with a raspberry on a toothpick.

Los Angeles is famous for being a town of excess—from flashy sports cars and Beverly Hills mansions to gratuitous plastic surgery. But up until recently, when it came to drinking, LA was surprisingly B-list.

Cut to New York. After getting an acting degree in 1999, Eric Alperin took a job “slinging Cosmos” at the Screening Room in TriBeCa while he looked for movie-production work. Life behind the bar suited him (cue the montage), and after a few years he found himself bartending at celebrity chef Mario Batali’s restaurant Lupa. By 2005 Alperin was working for Sasha Petraske at his bar Little Branch, and also occasionally at his other establishment Milk & Honey.

Two years later he took a big chance and moved to Los Angeles (enter violins). “I wanted to open a West Coast Little Branch,” he says. His timing couldn’t have been better. He was quickly hired to help launch Batali’s restaurant Osteria Mozza, and around the same time local real estate developer Cedd Moses opened a string of upscale cocktail bars in downtown LA. One of his most ambitious projects was restoring the legendary restaurant Cole’s to its former glory. Moses offered the back room at Cole’s to Petraske and Alperin, which they transformed into a cocktail bar called The Varnish.

While it’s been open for less than two years, the bar has established itself as one of the country’s best. (The Varnish is a finalist for the Best American Cocktail Bar award and Alperin is up for the American Bartender of the Year award at next month’s Tales of the Cocktail conference in New Orleans.) What makes it even more impressive is that The Varnish serves just five cocktails, mostly classics such as the Daiquiri and the Cablegram. You also have the option of asking the bartender to make you something special. And like at Petraske’s other bars, each drink is made from scratch.

“I’m not a cocktail geek,” Alperin is quick to insist. “I just wanted to open a bar.” (Roll credits.)

Cablegram

Contributed by Eric Alperin

INGREDIENTS:

• .75 oz Ginger syrup*
• .5 oz Fresh lime juice
• 2 oz Rye whiskey
• Club soda
• Garnish: Ginger candy
• Glass: Collins

PREPARATION:
Shake all the ingredients without ice. Pour the mixture into a Collins glass filled with ice. Top with club soda and garnish with ginger candy.

* Ginger Syrup
Add 2 cups of finely chopped or puréed fresh ginger root to 1.5 cups of water. Boil for 5 minutes. Turn off the heat, cover and let stand for 2 hours. Strain the mixture into a bowl and add 1 cup of superfine sugar. Stir and keep the syrup refrigerated.

Skid Row

Contributed by Eric Alperin

INGREDIENTS:

• Dash Fee Brothers Bitters
• Dash Regans’ Orange Bitters
• .5 oz Apricot liqueur (Rothman & Winter)
• .5 oz Ramazzotti Amaro
• 2 oz Bols Genever
• Garnish: Flamed orange peel
• Glass: Coupe

PREPARATION:
Add all of the ingredients to a mixing glass and fill with ice. Stir and strain into a coupe glass. Garnish with a flamed orange peel.

French and Italian vermouth became widely available at the end of the 19th century and, of course, are the key ingredients in two of the most classic and enduring cocktails: the Manhattan and the Martini. But the fortified wine can be used in more than just these famous recipes and is now getting the attention of bartenders looking to add a robust accent to their drinks.

What has helped is the introduction of a number of fine European products. The Carpano family began producing sweet vermouth in Turin, Italy, hundreds of years ago. The brand’s Antica Formula is now available in America. It is the spiciest of the sweet vermouths and mixologists are now pairing it and Carpano’s other sweet vermouth, Punt e Mes, with rye whiskies to make delicious Manhattans and other creations.

Since James Bond’s first blockbuster, the Martini has become increasingly a vodka drink with little, if any, vermouth. Happily gin is making a comeback, and the turn-of-the-century Marguerite Martini—equal parts vermouth and gin accented with a dash of orange bitters—is now appearing on menus. Known as the Dry Martini and as the Fitty-Fitty at New York’s Pegu Club, it tastes better than ever since bartenders are using Dolin’s excellent dry vermouth. It comes from the legendary French town of Chambéry, which is known as the home of the finest vermouth in the world.

Vermouth might have a strong flavor, but when it comes to shelf life it’s delicate. Once open, always store it in a refrigerator. To ensure that it’s fresh, buy smaller bottles, like the 500 ml size. But once you try these riffs on the Manhattan from two top New York City bartenders, you won’t have to worry about left-over vermouth again.

Greenpoint

Contributed by Michael McIlroy

INGREDIENTS:

• 2 oz Rye whiskey
• .5 oz Yellow Chartreuse
• .5 oz Sweet vermouth
• Dash Angostura Bitters
• Dash orange bitters
• Garnish: Lemon zest twist
• Glass: Cocktail

PREPARATION:

Stir all the ingredients with ice and strain into a cocktail glass. Garnish with a twist of lemon zest.

Red Hook

Contributed by Vincenzo Errico

INGREDIENTS:

• 2 oz Rye whiskey
• .5 oz Punt e Mes
• .5 oz Maraschino liqueur
• Garnish: Maraschino cherry
• Glass: Cocktail

PREPARATION:

Stir all the ingredients with ice and strain into a cocktail glass. Garnish with a maraschino cherry.

Master Mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also a Liquor.com advisor.

Bill Samuels Jr. is obsessed with preserving his family’s long history. If you have a few minutes, he’ll gladly show you some of his favorite mementos, including a letter from Abe Lincoln to his relative and vintage photos of his relation, the outlaw Jesse James. But his most precious heirloom is Maker’s Mark Bourbon, which his parents began in 1953. (”I still have that first bottle,” he says.) His father dreamed up the spirit’s recipe, and his mother came up with the brand’s name and designed the iconic bottle, complete with dripping wax.

So we were a bit shocked when Samuels announced that Maker’s was creating a new whiskey called 46 ($35). (It comes out at the beginning of next month.) “We’ve been a one-trick pony for over 50 years,” he says. While Samuels has seen the brand grow from a small family business into an international best seller, he wanted to create his own legacy.

Kevin Smith, Maker’s master distiller, headed up this special project. “We wanted a bigger taste, more intensity and a longer finish,” says Smith. Basically “Maker’s Mark amped up.” But it wasn’t easy. After countless failed attempts, “we were fixing to throw it all in the garbage can,” Samuels admits. Fortunately, the brand’s barrel maker came up with the idea of attaching pieces of seared French oak to the inside of a standard barrel. Finished Maker’s Mark is then aged for an additional two to three months in these special casks.

You can easily tell that the two bourbons share some common DNA, but make no mistake 46 is definitely its own whiskey. While the original Maker’s signature smoothness and sweetness makes it quaffable, 46 is full of spice and wood that make you want to linger over a glass. It’s so different, Samuels wonders how the brand’s longtime fans will receive the new whiskey. “If we don’t sell a single bottle that’s fine,” he says. “This was for my tombstone.”

You have no excuse. Father’s Day is this weekend and, once again, you’re scrambling to get a great present. Your dad deserves more than a tie or a box of golf balls, so to help you out we found six thoughtful last-minute gifts that will save the holiday. Now you just need to select a card.

Oxo 11-Piece Barware Collection ($100):
It’s time to give your dad’s home bar an extreme makeover. Pick up Oxo’s brushed stainless-steel 11-piece barware set, which includes a shaker, a jigger, a strainer and an ice bucket with tongs. You should be able to find it locally, or overnight it from Amazon.

SodaStream Pure Seltzer Starter Kit ($170):
As a rule, men like gadgets—especially gadgets that have only one specific purpose. SodaStream’s Pure soda maker falls into this category, and is handy if your dad likes his whiskey with a splash of seltzer or enjoys making fizzy cocktails. You can buy the kit from Amazon, and it’s also available at major retailers across the country.

The Hour ($17) by Bernard DeVoto:
Does your father have strong opinions about how to mix a cocktail? If so, buy him the Pulitzer Prize-winning historian and literary critic Bernard DeVoto’s “cocktail manifesto,” which has long been out of print. The witty book covers both the history of alcohol in America and the many mistakes made by the modern drinker.

Balvenie DoubleWood ($45), Glenlivet French Oak ($45), Laphroaig Quarter Cask ($50):
You can’t go wrong buying your dad a bottle of single malt Scotch. Three of our favorite whiskies to give as gifts are the rich and honeyed Balvenie DoubleWood 12-Year-Old, the fruity and elegant Glenlivet French Oak 15-Year-Old and the smooth and smoky Laphroaig Quarter Cask. He’ll love any one of them, and you should be able to find all three easily.

From the Mojito and the Tom Collins to the Caipirinha, summer is the season of refreshing citrus cocktails. These drinks offer a bit of relief on a warm afternoon but also taste great with dinner. (Yes, we said dinner.) Sure, they may not pair as easily as chilled white wine or cold beer, but when done right these drinks are more than worth the effort.

To get you started we asked celebrity chef David Burke for some help matching cocktails with food. In addition to owning several restaurants, including the David Burke Townhouse in New York City and Primehouse in Chicago, Burke offers a dinner series at his restaurant in Manhattan’s Bloomingdale’s where he pairs dishes with a single type of alcohol. The “beer dinners and wine dinners are easy,” he admits. The spirited dinners are a little more challenging, especially the ones involving tequila.

Burke suggests you try mixing up some drinks with Peruvian pisco this summer. “It’s nice this time of year with fruit juice,” he says. Plus, it works well with a range of foods—everything from smoked fish and guacamole to fried oysters. But perhaps the best pairing is Burke’s pisco-based Red Queen cocktail—pisco, lime juice, Malbec wine, simple syrup—and his version of the classic warm-weather dish ceviche. We’ll take that over a bottle of white wine any night.

Red Queen

Contributed by David Burke

INGREDIENTS:

• 1.5 oz Pisco 100
• .5 oz Fresh lime juice
• 1 oz Simple syrup (one part sugar, one part water)
• 1 oz Malbec wine
• Garnish: Lime wedge
• Glass: Rocks

PREPARATION:

Shake the Pisco 100, lime juice and simple syrup vigorously in a cocktail shaker with ice. Strain the mixture into a rocks glass filled with fresh ice. Finish with a float of Malbec wine. Garnish with a lime wedge.

Shrimp Ceviche

Contributed by David Burke

INGREDIENTS:

• 2-3 lbs. Shrimp, peeled and deveined
• 2 Large tomatoes, diced
• 1 Serrano pepper or jalapeno, diced
• 8 Limes, squeezed
• 8 Lemons, squeezed
• 2 Oranges, squeezed (preferably sour oranges)
• 2 Large avocados, diced
• 2 Large cucumbers, peeled and diced
• 1 Poblano pepper, seeded and diced
• 1 Tablespoon Chives, chopped
• 1 Tablespoon Cilantro, chopped
• Garnish: 2 Radishes, shaved paper thin

PREPARATION:

Blanch the shrimp in boiling water for about 3 minutes. Then set the shrimp aside to cool and cut them in half lengthwise. Add the shrimp to a bowl and add the citrus juices. Let the mixture marinate for 2 hours. Then add the chive, tomatoes, chilies and cilantro. Let it marinate again for 10 minutes. Add the avocados and cucumbers before serving. Garnish with sliced radish.

I often wonder which one of today’s superstar mixologists will end up immortalized by a cocktail. Two hundred years from now, will people be drinking Audrey Saunderses or Jim Meehans, Dale DeGroffs or Tony Abou-Ganims or—well, you get the idea. But if history is a guide, it’s not something that one can easily predict. Mixological immortality might skip this talented generation entirely, or settle its mantle on some bit player; a follower, rather than a leader.

That’s happened before. Take John Collins, the headwaiter of London’s Limmer’s Hotel in the 1820s and 1830s. A pleasant chap, plump and nimble with a sparkle in his eye, he was nonetheless no great innovator when it came to the art of mixing drinks. He made excellent punches, to be sure, but so did a lot of people. And while, yes, his eponymous gin punch—a cooling mix of English gin, lemon juice, a touch of sweetener and a healthy pour of iced soda water—was famous, as far as we can tell two centuries later, he didn’t actually invent it. That honor goes to Stephen Price, an American who ran the Garrick Club, also in London. But Price was foul-mouthed and bossy, and Collins had that damned twinkle. Moral of the story: don’t underestimate the twinkle.

In any case, Collins’ immortality went sideways later in the century. American tipplers developed a preference for “John Collinses” made with the newly-popular English old tom gin, which is essentially a brawnier and sweeter London dry gin. (The recipe had originally called for the whiskey-like Dutch-style gin.) Drinkers were soon calling for Tom Collinses, and didn’t really stop doing so until air conditioning became standard. Before that, your best option for summer cooling was to ask for Mr. Collins, whatever his first name might have been.

Traditional Tom Collins

Contributed by David Wondrich

INGREDIENTS:

• 2 oz Hayman’s Old Tom Gin or Ransom Old Tom Gin
• 1 oz Fresh lime juice
• .75 oz Simple syrup (equal parts water and sugar)
• Soda water
• Glass: Tall
• Garnish: Lime wedge

PREPARATION:
Add all the ingredients to a large, tall glass full of ice. Stir and top off with chilled soda water and garnish with a lime wedge.

Looking for a modern Tom Collins recipe? Try this one from Liquor.com’s cocktail library.

David Wondrich is the author of the award-winning book Imbibe! and Esquire magazine’s Drinks Correspondent. He is also a Liquor.com advisor.

Strawberries are more than just fruit—they’re a sweet, edible sign that spring has turned into summer. The juicy red berries make a dry piece of shortcake memorable and are delectable enough to eat plain or with a dollop of fresh whipped cream. They can also be used in a range of delicious and refreshing drinks.

While frozen berries are available year round and make a perfectly respectable cocktail (Daiquiri anyone?), like peaches and tomatoes, strawberries are at their best during summer when they’re in season. They’re also quite versatile and work with many spirits and mixers. Strawberries pair perfectly with bubbly and they shine with rum, vodka and gin, like in the tasty Balsamic Berry made at San Francisco bar Mr. Smith’s, which calls for fresh strawberries, strawberry jam, balsamic vinegar and Hendrick’s Gin. The fruit even works well with brown spirits, like in the signature cocktail at New York City bar Ward III, which combines fresh strawberries and Maker’s Mark Bourbon. And at the Roger Room in Los Angeles, berries are mixed with cognac, Campari and sweet vermouth.

So the next time you pick up some fresh strawberries, forget about making dessert and start mixing up some cocktails instead.

Balsamic Berry

Contributed by David Ruiz and Brad Burt

INGREDIENTS:

• 3 Strawberries, hulled
• 2 oz Hendrick’s Gin
• 1 bar spoon Strawberry jam
• Pinch fresh black pepper
• .5 oz Fresh lime juice
• .25 oz Simple syrup (one part sugar, one part water)
• Several large dashes balsamic vinegar
• Champagne
• Garnish: Lime peel
• Glass: Champagne coupe

PREPARATION:

In a cocktail shaker muddle the strawberries. Add the Hendrick’s Gin, strawberry jam, black pepper, lime juice, simple syrup and balsamic vinegar and fill with ice. Shake until well chilled and strain into a champagne coupe. Top with champagne and garnish with a lime peel.

Ward III

Contributed by Michael Neff

INGREDIENTS:

• Large strawberry
• 2 oz Maker’s Mark Bourbon
• .75 oz Fresh lime juice
• .5 oz Simple syrup (one part sugar, one part water)
• 3 Dashes Peychaud’s Bitters
• 1 Egg white
• Garnish: Grated nutmeg and strawberry slice
• Glass: Rocks glass

PREPARATION:

Muddle the strawberry in a shaker. Add the other ingredients and fill with large ice cubes. Shake vigorously for at least one minute and strain into a chilled rocks glass. Garnish with grated nutmeg and a slice of strawberry.

Sbagliato Grosso

Contributed by Damian Windsor

INGREDIENTS:

• Ricard
• Fresh strawberry
• 1.25 oz Hennessy VS Cognac
• .75 oz Campari
• .75 oz Carpano Antica Formula
• Garnish: Orange peel
• Glass: Rocks

PREPARATION:

Mist a rocks glass with Ricard and fill it with ice. Set it aside to chill. Muddle a strawberry in a mixing glass and add the other ingredients and ice. Stir. Dump the ice from the rocks glass and fill it with two fresh ice cubes. Strain the liquid from the mixing glass into the rocks glass and garnish with an orange peel.

Maria C. Hunt is hostess of the champagne appreciation and entertaining web site The Bubbly Girl and author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion.

Ask for a bottle of bourbon at Park Avenue Liquor Shop in Midtown Manhattan and you’ll be shown a wall of whiskey. The store carries more than five dozen different bottlings, and that’s not counting rye or Tennessee whiskey. How’s a drinker supposed to choose?

To help you make the decision easier, we enlisted Knob Creek’s whiskey professor Bernie Lubbers. In addition to knowing about liquor, he has another special talent: Tell him your bourbon of choice, and he’ll immediately rattle off your other favorites and which spirits you should try next. We got Lubbers to reveal the secret to his trick, which will make finding whiskies you’ll love that much easier.

From how long the spirit ages to the proof, there are a number of key factors that contribute to the flavor of bourbon. But today we’re focusing on the most basic: the three grains used to make the whiskey. While all bourbons must be at least 51 percent corn and usually contain some barley, the third grain can vary from brand to brand. Using that so-called “flavoring grain,” Lubbers divides the whole bourbon category into three main groups. “I try to find the common dominator,” he says.

There’s the “traditional bourbon recipe,” which calls for about 70 percent corn and then roughly equal amounts of rye and barley. Knob Creek, Jim Beam, Wild Turkey and Evan Williams fall into this group. Then there’s the spicy “high-rye recipe,” which includes a higher percentage of, you guessed it, rye. Basil Hayden’s, Four Roses and Buffalo Trace all follow this formula. The last group is the “traditional wheat recipe,” which, according to Lubbers, has a “sweeter and softer” taste since it’s made from corn, barley and wheat. Maker’s Mark, Van Winkle and W.L. Weller are examples of this style.

While the bourbons in each group will taste different, there’s a good chance that if you like one you’ll like the rest. With Lubbers’ assistance we created a cheat sheet that breaks down the most popular brands into these three categories. Now it’s time to go back to the liquor store.

Traditional Bourbon Recipe:

• Baker’s
• Booker’s
• Elijah Craig
• Evan Williams
• Jim Beam
• Jim Beam Black
• Knob Creek
• Old Crow
• Wild Turkey

High-Rye Recipe:

• Basil Hayden’s
• Buffalo Trace
• Bulleit
• Eagle Rare
• Four Roses
• George T. Stagg
• Old Forester
• Old Grand-Dad
• Woodford Reserve

Traditional Wheat Recipe:

• Maker’s Mark
• Old Fitzgerald
• Rebel Yell
• Van Winkle
• W.L. Weller

It takes a lot to impress a Scotch drinker these days. It’s no surprise since the selection of whiskies is bigger than it has ever been before. Good liquor stores now stock dozens of fine single malts and blends from all over Scotland. But to get your attention, brands are digging out their most precious casks and selling some truly remarkable bottles. Here are five of the rarest—start saving for them now.

Glenfiddich 50-Year-Old (Sold at auction for $38,000):

Up until recently your chances of drinking the Glenfiddich 50-Year-Old were pretty slim. Just five bottles of the single malt whisky were available in the US. But the brand will open one of the bottles on June 17 for a special tasting in New York City. Enter Liquor.com’s contest to attend this amazing event.

Glenlivet Cellar Collection 1973 ($1,250):

Glenlivet’s recently released Cellar Collection 1973 bottling is the first whisky to bear the signature of the brand’s new master distiller, Alan Winchester. There are just 240 bottles of this impressive, rich and fruity spirit for sale in America. (Available by special order from Park Avenue Liquor Shop.)

Gordon & MacPhail’s Mortlach 70-Year-Old ($18,000):

There are few septuagenarians as spry as the Mortlach 70-Year-Old single malt. (Pictured above.) The spirit, according to whisky expert and Liquor.com contributor Charles MacLean, is still surprisingly “fresh” and “vital” after so many decades aging in a Spanish sherry cask. There are just two 750 ml bottles and five 200 ml bottles ($5,000) of this senior citizen for sale in the US. (To get a bottle contact Matt Chivian, mchivian@martignetti.com.)

Brora 30-Year-Old ($400) and Port Ellen 30-Year-Old ($400):

Whisky collectors prize bottles from distilleries that are no longer operating, including Brora and Port Ellen. Once the stocks of these so-called ghost distilleries are gone, they’re really gone. Fortunately, you can still buy bottles of Brora’s rich, oaky 30-year-old and the slightly sweet and smoky Port Ellen 30-Year-Old.

We’re big fans of seasonal cocktails and good beer, but what happens if you combine the two? The answer: seasonal beer cocktails. While it now seems obvious to make sudsy drinks for different weather conditions, it’s a fairly new trend. And we’re not talking about fixing a Guinness-based Black Velvet for St. Patrick’s Day or a spicy Michelada on Cinco de Mayo.

Last fall,  Aisha Sharpe, Liquor.com advisor and co-founder of drinks consultancy Contemporary Cocktails, created the autumnal Beggar’s Banquet—Maker’s Mark Bourbon, Old Speckled Hen Beer and maple syrup—for The Breslin in Manhattan’s trendy Ace Hotel. (While the drink, pictured above, is now off The Breslin’s menu, Sharpe will make it on request.) Just a few blocks away at Rye House, Jim Kearns and Lynnette Marrero have been featuring a beer drink each season, like their quaffable spring cocktail that’s made with lager beer, Bols Genever, applejack and homemade ginger syrup. If you’re in DC stop by PS 7 for Gina Chersevani’s summery Boiler Room, which combines bourbon, chilled marigold tea and wheat beer.

We can’t wait for the seasons to change to see what they’ll create next.

Beggar’s Banquet

Contributed by: Aisha Sharpe

INGREDIENTS:

• 2 Dashes Angostura Bitters
• .25 oz Fresh lemon juice
• .75 oz Maple syrup
• 2 oz Maker’s Mark Bourbon
• Old Speckled Hen Beer
• Garnish: Half an orange wheel
• Glass: Highball

PREPARATION:

Add all the ingredients, except the beer, to a shaker and fill with ice. Shake and strain into a highball glass filled with fresh ice. Top with beer and garnish with half an orange wheel.

Rye House Spring Beer Cocktail

Contributed by: Jim Kearns and Lynnette Marrero

INGREDIENTS:

• .75 oz Fresh lime juice
• .75 oz Ginger syrup*
• .5 oz Clear Creek Loganberry Liqueur
• .75 oz Bols Genever
• .75 oz Laird’s Applejack
• Lager beer (Blue Point)
• Garnish: Lime wedge
• Glass: Highball

PREPARATION:

Shake all the ingredients, except the beer, with ice. Strain into a highball glass filled with two ice cubes. Top with beer and garnish with a lime wedge.

*Ginger Syrup

Add 2 cups of finely chopped or puréed fresh ginger root to 1.5 cups of water. Boil for 5 minutes. Turn off the heat, cover and let stand for 2 hours. Strain the mixture into a bowl and add 1 cup of superfine sugar. Stir and keep the syrup refrigerated.

The Boiler Room

Contributed by: Gina Chersevani

INGREDIENTS:

• .5 oz Domaine de Canton
• 1 oz Bulleit Bourbon
• 1.5 oz Chilled marigold tea
• 1 oz Fresh lemon juice
• .5 oz Honey syrup (one part water, one part honey)
• 3 oz Belgian-style wheat beer (Allagash White)
• Garnish: Long lemon twist
• Glass:  Pint glass

PREPARATION:

Fill a pint glass with ice and add the rest of the ingredients. Stir well and garnish with a long lemon twist.

Julie Reiner is a little more reserved than most bartenders, and although she gets her fair share of press, she’s not the sort to run around screaming, “Look at me, look at me!” Instead, Reiner pours her energy into her two bars—the Flatiron Lounge, an elegant Manhattan cocktail joint that opened in 2003, and the two-year-old Clover Club, a comfortable neighborhood bar that just happens to serve spectacular drinks, in Carroll Gardens, Brooklyn.

As an 18-year-old cocktail waitress in her native Honolulu, Reiner set her sights on the bar, but she had to wait until she moved to San Francisco to get her first bartending gig. She credits bartender Linda Fusco of the Red Room for showing her the ropes. “Linda would put me behind the bar in the afternoon and yell drinks at me,” she says. It was “as if we were in a night club and I was three deep.” Reiner’s career really started to take off after she moved to Manhattan. In 1997, she became the bar manager of the C3 Lounge in the Washington Square Hotel and began creating seasonal menus and taking a culinary approach to cocktails. It didn’t take long for people to notice.

It’s possible that Reiner was the first bartender in the modern age to use tea in cocktails. “At C3 I was creating tea infusions and syrups in order to create new flavors that didn’t already exist behind the bar,” she remembers. Reiner was also one of the cocktailian whizzes to spearhead the successful revival of punch. “I love the idea of communal cocktails, where everyone is enjoying the same flavor sensation,” she says. She also credits David Wondrich’s book Imbibe! for inspiring the punch menu at Clover Club.

Try fixing Reiner’s Gold Coast punch next time you have friends over. You’ll see what the fuss is all about.

Gold Coast

Contributed by: Julie Reiner

INGREDIENTS:

• 750-ml bottle Zafra 21-Year-Old Rum
• 10 oz Fresh lime juice
• 10 oz Fresh pineapple juice
• 6.5 oz Allspice syrup*
• 6.5 oz Simple syrup (one part sugar, one part water)
• 750-ml bottle Champagne
• Garnish: An abundance of lime wheels and pineapple cubes
• Glass: Punch cup

PREPARATION:

Add all the ingredients to a punch bowl filled with a large block of ice. Gently stir the ingredients together and garnish with lime wheels and pineapple cubes.

*Allspice Syrup

In a spice grinder, grind 4 ounces of whole allspice. Add this to one liter of room temperature simple syrup (one part sugar, one part water). Let the mixture stand for 20 minutes and then fine strain it through a chinois. Store it in the refrigerator.

Gary Regan is the author of numerous books about spirits and cocktails, including The Joy of Mixology and The Bartender’s Gin Compendium. He is also co-host of ArdentSpirits.com.

As the mercury starts to rise, certain unspoken rituals are observed: lunch moves outside, sun seekers overtake city parks and sidewalk cafes suddenly do a roaring business. Summer, happily, is here once again. The change in weather also means a change in what we drink. The season’s vibrant colors, aromas and flavors inspire both home and professional mixologists. Here are a few key ingredients to get you started.

Add a Citrus Zest:

Any successful warm-weather cocktail needs to be refreshing, so it’s no surprise that citrus drinks are a summer staple. Juicy lemons, limes and grapefruits give your drinks a delightful crispness, but for a bright acidity try the lesser-known Asian citrus fruit yuzu, which has a highly concentrated flavor.

Daytime Cocktails:

In the UK, the sight of a Pimm’s Cup is the first sign of summer. But you don’t need to be British to enjoy the quaffable mixture of gin-based liqueur, cucumber, mint and sparkling lemonade. There are also many modern variations of the drink, like the Jimm’s Cup (see recipe below). These lower-alcohol aperitif cocktails are a wise choice for a prolonged session of daytime drinking.

Make It Floral:

Fresh elderflower, lavender and rose can do more than just decorate your glass. Steep flowers in simple syrup (equal parts sugar and water) for several hours and the floral notes will “pretty up” your cocktail. Edible flowers are also a great garnish and are available at gourmet groceries across the country.

Spirit of Summer:

Rum has been patiently waiting its turn to bask in the attention of the cocktail elite. Light, aged, spiced or infused, rum is now in fashion and is ready to be mixed. Try the Rosa Verde from the new New York City rum bar Cienfuegos.

Jimm’s Cup

Contributed by: Jim Ryan

INGREDIENTS:

• 1.5 oz Hendrick’s Gin
• .75 oz Fresh orange juice
• .5 oz Fresh lemon Juice
• .25 oz Fresh lime juice
• 1 oz Simple syrup (one part sugar, one part water)
• 4 Dashes Angostura Bitters
• Small thumb fresh ginger
• 3 Medium strawberries
• 2 teaspoons Cucumber foam*
• Garnish: Mint sprig
• Glass: Double rocks glass

PREPARATION:

In a shaker muddle the strawberries, ginger and simple syrup. Add the remaining ingredients, except the cucumber foam, and ice. Shake well and strain into a double rocks glass filled with fresh ice. Top with an optional, but preferred, 2 teaspoons of cucumber foam and garnish with a mint sprig.

Cucumber Foam*

Take a seedless cucumber, with its skin on and tips cut off, and pass it through a juice extractor. Pour the juice into a quart container. Shake the closed container a bit to get the foam to rise to the top. Open the container and skim off the foam. When you need more foam, shake the closed container again.

Rosa Verde

Contributed by: Cienfuegos

INGREDIENTS:

• 1.5 oz White rum (Flor de Caña)
• 2 oz Fresh watermelon juice
• Heavy sprinkle of cracked pink peppercorn
• 2 Dashes celery bitters
• .5 oz Fresh lime juice
• .5 oz Arugula infused simple syrup*
• Garnish: Fresh arugula sprigs
• Glass: Cocktail

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake well and strain into a cocktail glass. Garnish with fresh arugula sprigs.

Arugula Infused Simple Syrup*

Add several arugula leaves to simple syrup (equal parts sugar and water) and let steep for up to 12 hours. Taste the syrup often until you like the flavor. Once it’s ready, strain the liquid into a clean bottle.

Charlotte Voisey is the Mixologist for William Grant & Sons USA.

Between long security lines, tiny seats and baggage-check fees, the skies are more frustrating than friendly these days. Flight delays are perhaps the most agonizing part of summer travel, with many airports boasting little more than a Starbucks or sports bar serving watery beer. But don’t tear up your boarding pass just yet. After a nationwide search, we found bars and restaurants in four major airports where you can get a well-made cocktail while killing time. Now that’s what we call an upgrade.

Deep Blue Sushi, JFK International Airport, New York, NY:

A layover at JetBlue’s gleaming Terminal 5, packed with chic restaurants and shops, hardly feels like an inconvenience. Wait out a delay at Deep Blue Sushi (pictured above) drinking Asian-inspired libations, like the Ginfusion (gin, ginger, cilantro, lime juice) or the Shochu Berry Tea (shochu, green tea, cranberry juice, lemon juice).

One Flew South, Hartsfield-Jackson International Airport, Atlanta, GA:

The cocktails at One Flew South warrant a stopover. The experienced bartenders here are serious about their drinks, including the refreshing Quetzalcoatl (Partida Blanco Tequila, lime juice, agave syrup, smoked sea salt, Cointreau) and the very drinkable Pisco Fix (pisco, lemon juice, pineapple syrup, egg whites). Hungry? The establishment also offers travelers a menu of gourmet food.

Le Grand Comptoir, George Bush Intercontinental Airport, Houston, TX:

Passengers running through George Bush Intercontinental’s hectic Terminal C often do a double take when they spot the classic Parisian bistro Le Grand Comptoir. Grab a stool at its elegant bar and enjoy a Kir Royale or a Bloody Mary. The bustling hangout also has an extensive wine list featuring many conveniently sized half-bottles.

Encounter, LAX, Los Angeles, CA:

The trippy Encounter bar is located in the middle of LAX. Yes, the crater-shaped joint bedecked with lava lamps is gimmicky, but the drinks are good and the 360-degree-view of the airport is impressive. After a few sips of a Jet Set (Bombay Sapphire Gin, Campari, sweet vermouth) you’ll feel like you’re already on your way.

This weekend is the official start of vacation season. Whether you’re heading to the beach, taking a road trip or seeing the sights this summer, you’ll need to pack a good book. Here are some great reads that will keep you and your travel companions in good spirits.

Chasing the White Dog ($25) by Max Watman:

Moonshine has a special place in American culture and dates back to before the founding of this country. Max Watman traces the history of this high-proof spirit from its illicit origins to the recent popularity of legal micro-distilleries. Watman also includes his own entertaining experiments in home distillation.

The Hour ($17) by Bernard DeVoto:

Read the new edition of Pulitzer Prize-winning historian and literary critic Bernard DeVoto’s long out of print “cocktail manifesto.” From the history of drinking in America to the proper way to mix a Martini, all subjects are fair game for DeVoto. The witty and occasionally comical book also makes a great weekend host gift.

The King of Vodka ($30) by Linda Himelstein:

Smirnoff Vodka can be found in just about every liquor store in America and is the top selling premium spirit in the world. Linda Himelstein recounts the fascinating tale of how Pyotr Smirnov rose out of serfdom to build this incredibly popular brand.

Last Call ($30) by Daniel Okrent:

Prohibition may have ended almost 80 years ago, but Daniel Okrent’s thorough and well-researched account of this infamous dry period is required reading for any modern drinker. His engaging writing style draws you in, and the book is full of interesting stories that add color to the history of the era.

Jacques Bezuidenhout is perhaps the one bartender on earth who can mix tequila with smoky Scotch, Guinness or a sweet Riesling wine and not only make it sound sensible, but convince you that these fanciful concoctions are the things to drink. Of course, each cocktail is better than the next.

Bezuidenhout’s affinity for the agave-based spirit is even more impressive given that he only started drinking it when he moved to the United States in 1998. Bezuidenhout grew up in South Africa. While “it’s a big tequila drinking country,” he says, it’s “bad tequila.” After some early experiences, he even swore off drinking it for several years until he got his first taste of the good stuff at a Mexican restaurant in Los Angeles. “This is pretty damn good,” he remembers thinking to himself.

Bezuidenhout moved to San Francisco to work at the Irish Bank pub, and when he wasn’t bartending, he was spending a lot of time at Tommy’s Mexican Restaurant learning about tequila from its owner Julio Bermejo. “I went from one extreme to the other,” he admits. He even traveled down to Mexico with Bermejo to visit some distilleries. In 2005, he helped open the San Francisco tequila bar Tres Agaves, and then left to become brand ambassador for Partida Tequila. He also now trains Kimpton Hotels’ bartenders around the country, including at its Sable Kitchen & Bar in Chicago and the Fifth Floor in San Francisco.

While tequila is clearly still his passion, Bezuidenhout doesn’t want to be defined by it. “Once you get put in a box, you never get out of it,” he says. “I love all of the other spirits.”

Dr. T.

Contributed by: Jacques Bezuidenhout

INGREDIENTS:

• 1.5 oz Partida Blanco Tequila
• 1.5 oz Riesling wine
• .5 oz Fresh lemon juice
• .5 oz Simple syrup (one part sugar, one part water)
• Egg white
• 2 bar spoons Laphroaig 10-Year-Old Whisky
• Glass: Cocktail

PREPARATION:

Shake all the ingredients with ice and strain into a chilled cocktail glass.

Tequila Cup

Contributed by: Jacques Bezuidenhout

INGREDIENTS:

• 1.5 oz Partida Blanco Tequila
• .75 oz Pimm’s
• Ginger beer
• Dash fresh lime juice
• Garnish: Mint sprig, cucumber wheels, sliced strawberries, orange slices and lime slices
• Glass: Highball

PREPARATION:

Add all the ingredients to a highball glass filled with ice. Stir and garnish with a mint sprig, cucumber wheels, sliced strawberries, orange slices and lime slices.

(Photo courtesy of Hardy Wilson)

New Orleans is a serious food town, and one of its top chefs is local boy John Besh. Raised in Southern Louisiana, Besh now runs six restaurants in the city, including the acclaimed August, Domenica and Lüke. For his efforts, he won the James Beard Award for the Best Chef of the Southeast in 2006. (He’s also a frequent guest on the Food Network.) But Besh is quick to point out that the Big Easy isn’t just about food. It is, of course, also a great place to drink. “I come from a city where the cocktail never went away,” he says.

While Besh has a fondness for beer—Lüke has its own signature brews—he admits “the older I get the more I prefer a well-made liquor or decent cocktail.” What he drinks usually depends on the weather. In the cooler fall and winter months, he’s sipping Black Maple Hill Rye, Sazerac Rye and Pappy Van Winkle 20-Year-Old Bourbon. In the spring he mixes up Ojen Frappes and other anise-flavored drinks. And he fights the sweltering heat and humidity of New Orleans’ summer by drinking rum, like Mount Gay and tonic with a lime twist. “That’s my year,” he says. “I go from whiskey Johnnie to anise Johnnie to rum Johnnie.”

No matter the season, it’s not unusual to have a drink in New Orleans with your meal—even breakfast. One of his favorite morning pairings is Brandy Milk Punch and grits. “Every one of my restaurants serves Brandy Milk Punch,” Besh says. “You pretty much have to serve it. It’s like having a restaurant in New Orleans that didn’t serve crabmeat.”

Timmy’s Brandy Milk Punch

Contributed by: John Besh

INGREDIENTS:

• 1 cup Brandy
• 3 cups Milk
• 3 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract
• Grated nutmeg
• Glass: Tall

PREPARATION:

Put the brandy, milk, sugar, vanilla and nutmeg into a blender and fill with ice. Blend for 20 seconds. Strain the mixture into glasses filled with fresh crushed ice and serve. This recipe serves four. You may need to add a bit more sugar, so taste a little and sweeten as you go.

Jalapeño Cheese Grits

Contributed by: John Besh

INGREDIENTS:

• 1 cup Stone-ground white corn grits
• 1 Jalapeño pepper
• 3 tablespoons Butter
• 2 tablespoons Mascarpone or cream cheese
• .25 cup Edam cheese, grated
• Salt

PREPARATION:

Heat four cups of water in a large, heavy-bottomed pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes. While the grits are cooking, pan-roast the jalapeño pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and the seeds and discard. Mince the flesh and add it to the pot of grits. Remove the pot from the heat and fold in the butter, mascarpone and Edam cheese. Season the dish with salt. Serves six to eight people.

These recipes are from My New Orleans by John Besh. (Brandy Milk Punch photo by Ditte Isager)

Cocktail historians Jared Brown and Anistatia Miller recently discovered the recipe for a gin-based drink called the Cosmopolitan that dates back to the early 1900s. But the Cosmo as we know it has been around for not much more than a couple of decades, and it’s one of the few classics that we can trace back to its creator. Well, sort of…

Three people can legitimately lay claim to creating the Cosmopolitan. Bartender Cheryl Cook came up with the original formula in 1985 when she worked at a bar called The Strand in Miami’s South Beach. She used “Absolut Citron, a splash of triple sec, a drop of Rose’s Lime Juice and just enough cranberry to make it oh so pretty in pink and topped [it] with a curled lemon twist.”

Not long after that, in New York City, Toby Cecchini, who was working behind the stick at The Odeon restaurant in TriBeCa, tweaked the recipe by replacing the Rose’s with fresh lime juice. Dale DeGroff did more or less the exact same thing at the famed Rainbow Room. Both of these joints catered to celebrities, and the drink really took off.

Cook dropped out of the bar scene for a while, but she contacted me in 2005 after hearing that I’d been trying to track her down. How did she convince me that she was the real deal? One sentence did it: “[It’s] merely a Kamikaze with Absolut Citron and a splash of cranberry juice.” Spoken like a true bartender.

Cosmopolitan

Contributed by: Gary Regan

INGREDIENTS:

• 1.5 oz Citrus vodka
• 1 oz Cointreau
• .5 oz Fresh lime juice
• 1 or 2 Dashes cranberry juice
• Garnish: Lime wedge
• Glass: Cocktail

PREPARATION:

Shake all the ingredients with ice and strain the mixture into a chilled cocktail glass. Garnish with a lime wedge.

Gary Regan is the author of numerous books about spirits and cocktails, including The Joy of Mixology and The Bartender’s Gin Compendium. He is also co-host of ArdentSpirits.com.

New York has a thriving cocktail scene with dozens of fine bars throughout the five boroughs. But this is really nothing new. Practically from its inception, the Big Apple has been a drinker’s town boasting a spirited nightlife. (Surely you’d expect nothing less from the city that doesn’t sleep.) The list of legendary establishments that have significantly contributed to New York’s drinking society is long. But for drinkers looking for a shot of history with their cocktails, here are a few of my favorite places that deserve a visit.

Bill’s Gay Nineties, 57 East 54th Street, Manhattan, 212 355 0243:

Have a classic cocktail while enjoying a tall tale at this great old haunt. While there are many speakeasy-style bars around the city, this is the real thing. Bill’s has graced midtown since defying the stubborn laws of Prohibition. Dozens of photos of Broadway stars, legendary cowboys and boxing greats adorn the walls—a collection worth a visit all on its own.

Delmonico’s, 56 Beaver Street, Manhattan, 212 509 1144:

Though the glory of Delmonico’s midtown Manhattan palace is long gone (a casualty in many ways of Prohibition), the Wall Street location retains the history and pomp first inspired by the Delmonico brothers, John and Peter, when they emigrated from Switzerland in the early 1800s. The restaurant and bar (pictured above) claims to have invented a number of dishes, including eggs Benedict and lobster Newburg, and it played frequent host to the likes of Mark Twain, Charles Dickens and Diamond Jim Brady.

Ear Inn, 326 Spring Street, Manhattan, 212 431 9750:

One of the oldest and finest bars in New York, the Ear Inn dates back to the middle of the 19th century when it was a sailors’ hangout. Order a beer and a shot of Wild Turkey 101 rather than a cocktail as you while away the time in conversation.

The Rainbow Room, 30 Rockefeller Plaza, Manhattan:

Famous for its revolving dance floor and breathtaking views, the Rainbow Room is synonymous with Dale DeGroff for many bartenders and cocktail geeks. His famed bar was inspiration for the cocktail revolution that has affected joints large and small around the world. The Rainbow Room is sadly closed to the public at the moment, but you can still steal a glimpse if you’re nice to the elevator security guards.

Woodlawn Cemetery, Webster Avenue and East 233rd Street, Bronx, 718 920 0500:

This is the resting place of giants of industry, the arts and also Jerry Thomas. Professor Thomas, as he was known by fans, was the first celebrity bartender and author of the first bartender’s guide, How to Mix Drinks. Thanks to David Wondrich’s award-winning tome Imbibe!, and the republishing of the professor’s own book, Thomas and his drinks are famous once again. Pay homage to “the Jupiter Olympus of the bar” in section 55 of the Poplar Plot.

Restoration Hardware, 935 Broadway, Manhattan:

Restoration Hardware is sacred to drinkers but not because of its selection of cocktail shakers and glassware. At this address, just south of Madison Square Park and in the shadow of the Flatiron Building, Professor Jerry Thomas ran a lavish bar. Not the swiftest with finances, he opened and lost more establishments than Donald Trump. So take a flask and make a toast to the legendary barman.

Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Spirits of New York. He is also a Liquor.com advisor.

This weekend thousands of drinkers and bartenders will descend on New York for the Manhattan Cocktail Classic. Along with their schedule of seminars and party invites, many attendees will also have a bucket list of bars to visit. Not a surprise since the city is one of the most significant and influential bartending centers in the world.

Pioneering Big Apple establishments like Milk and Honey, the Flatiron Lounge, Employees Only and Pegu Club kick-started the cocktail revolution in America. Stalwarts like Death & Co. and PDT soon followed. But New York’s thirst for great drinks is seemingly bottomless, and a new generation of fine bars has recently opened. Here are a few you should check out in between tipples at the usual suspects.

The Breslin, Ace Hotel, 16 West 29th Street, Manhattan, 212 679 1939:

One of the hardest reservations in New York City to get is for The Breslin in the hip Ace Hotel. The restaurant, which opened last fall, was created by Ken Friedman—the man behind The Spotted Pig, another of the city’s hotspots. He made the smart decision to hire drinks consultancy Contemporary Cocktails to run The Breslin’s bar. Look for a selection of tasty and creative cocktails made with fresh ingredients, and a fine list of craft beers.
What to Drink: London Calling (Absolut Vodka, Ribena Blackcurrant Syrup, lemon juice, prosecco)

Cienfuegos, 95 Avenue A, Manhattan, 212 614 6818:

Ravi DeRossi, co-owner of Death & Co. and Mayahuel, gives us another fine drinking den. Situated above a Cuban sandwich shop, Cienfuegos focuses on rum punch. The talented Charlotte Voisey designed the menu, which features both classic and original recipes.
What to Drink: Alabazam (Appleton Estate 12-Year-Old Rum, maraschino liqueur, Lillet Rouge, lemon juice, bitters, champagne)

Clover Club, 210 Smith Street, Brooklyn, 718 855 7939:

Julie Reiner, owner of famed Manhattan bar the Flatiron Lounge, brought classic cocktails to hip Brooklyn neighborhood Cobble Hill in 2008. The Clover Club offers a great menu of drinks, big bowls of punch and tasty food.
What to Drink: Clover Club (Gin, dry vermouth, lemon, raspberry syrup)

Daddy-O, 44 Bedford Street, Manhattan, 212 414 8884:

Daddy-O could easily be mistaken for a dive bar—albeit a very clean one. Don’t be fooled. While the bar is best known for serving burgers and tater tots, don’t underestimate the mixing skills of its talented bartenders.
What to Drink: Sloe Gin Fizz (Plymouth Gin, Plymouth Sloe Gin, lemon juice, simple syrup, egg white, club soda)

Dutch Kills, 27-24 Jackson Avenue, Long Island City, 718 383 2724:

It’s fitting that the first major cocktail bar in Queens should be part of Sasha Petraske’s growing drinks empire. The saloon-like Dutch Kills, complete with sawdust covered floors, serves a well-edited list of classic cocktails.
What to Drink: The Queens Park Swizzle (Dark rum, simple syrup, mint, lime juice)

Empire Room, Empire State Building, 350 Fifth Avenue, Manhattan, 212 643 5400:

Up until recently, the Empire State Building didn’t have a great bar. The art deco Empire Room, which was opened by the team behind Grand Central’s iconic Campbell Apartment, is a perfect addition to the landmark. (Pictured above.) Jonathan Pogash, the New York chapter president of the Unites States Bartenders’ Guild, created the cocktail list that pays homage to both modern and classic drinks.
What to Drink: The Bramble (Berry tea-infused Plymouth gin, lemon juice, honey syrup, blackberries)

Locanda Verde, 377 Greenwich Street, Manhattan, 212 925 3797:

Aussie bartender Naren Young always seems to end up behind the stick at places with outstanding food—but this time he has outdone himself. Young runs the bar at Locanda Verde, one of New York’s finest new restaurants. His cocktail menu, which uses many Italian spirits, complements the food and venue perfectly. Don’t make a reservation. Eat at the bar instead as Young plies you with drinks.
What to Drink: Primavera (Beefeater Gin, limoncello, bianco vermouth, lemon juice, basil)

Mayahuel, 304 East 6th Street, Manhattan, 212 253 5888:

Phil Ward has one of the best bartending résumés in New York having worked at the Flatiron Lounge, Pegu Club and Death & Co. His specialty is agave-based spirits, and last year he opened one of the world’s finest tequila and mezcal bars. Ward has applied all his experience and knowledge to create a fine cocktail list.
What to Drink: Whoopsy Daisy (Blanco tequila, joven mezcal, pomegranate molasses, lime)

Painkiller, 49 Essex Street, Manhattan, 212 777 TIKI:

This brand new tiki lounge was dreamed up by one of New York’s most-loved bartending duos, Giuseppe Gonzalez and Richard Boccato. Before opening, the veteran bartenders visited the world’s best tiki establishments and have created a bar that delivers first-class cocktails without taking itself too seriously.
What to Drink: The Painkiller (Pusser’s Rum, orange, pineapple juice, coconut cream, nutmeg)

Simon Ford is an award-winning bartender and director of Trade Outreach and Brand Education for Pernod Ricard USA. He’s always on the hunt for a good cocktail.

You may have trouble finding a good drink this weekend since many of the country’s top bartenders will be in New York City for the Manhattan Cocktail Classic. The five-day extravaganza consists of dozens of events, including seminars by spirits experts, behind-the-scenes tours of famous bars and technique demonstrations. As a friend of Liquor.com, you can get 25% off your tickets if you use our discount code: Liquor. To help you decide which events to attend, here are some of our favorites.

Drink Punch and Be Merry (Saturday, May 15):

Liquor.com advisor and cocktail historian David Wondrich leads this “damp and anecdotal look at the roots of modern drink-making.” The seminar will, of course, include a tasting of three historic and tasty punches.

Stories from Behind the Bar: Macao Trading Co. (Saturday, May 15):

Spend Saturday afternoon imbibing at the TriBeCa bar Macao Trading Co. with Liquor.com advisor Dushan Zaric and his business partner Jason Kosmas. Sip expertly made cocktails and get to know these two veteran bartenders.

Glasses & Tools (Sunday, May 16):

This seminar answers the age-old quandary of what kind of glass to use for each type of cocktail. The best part? You’ll have the chance to shake drinks with master mixologist and Liquor.com advisor Dale DeGroff.

Bar Myth Busters (Monday, May 17):

Get to the bottom of many bartending traditions, practices and theories, including the accuracy of jiggers and whether or not it’s necessary to shake a Ramos Gin Fizz for 15 minutes. The session is led by the talented duo of Alex Day and Don Lee.

Mastering the Art of Bartending (Tuesday, May 18):

Want to know what it’s like to be on the other side of the bar? This all-star panel—including Simon Ford, Liquor.com advisor Aisha Sharpe, Gary Regan and Dushan Zaric—will share some of their favorite stories and bartending wisdom.

Sustainable Spirits? (Tuesday, May 18):

Find out why green cocktails and spirits matter from a panel of experts, including Liquor.com advisor Allen Katz, Melina Shannon-DiPietro from Yale’s Sustainable Food Project and Joseph J. Magliocco of Crop Harvest Earth Organic Vodkas.

In 1956 James Bond drank his first Martini “shaken and not stirred.” Fifty-four years later, purists would argue that 007 got his signature drink all wrong. (We can blame Gilberto Preti, who was James Bond author Ian Fleming’s favorite bartender and worked at the Dukes Hotel in London.) But more importantly, when do we shake and when do we stir?

In the post-Prohibition bar world, bartenders default to a simple axiom: stir when the drink is all spirits and shake when juices and other non-alcoholic ingredients are involved. Shaking adds air, sparkle and froth to a drink. Fruity or sweet cocktails come alive with effervescence when given a hard shake. The air bubbles spread the flavors over the tongue and render the sweet ingredients less cloying. On the other hand, the most-desired texture in a drink calling for just alcohol, like a Martini or Manhattan, is heavy and silky. Stirring achieves this as well as an icy chill.

As with any rule, there are plenty of exceptions, including the Stinger, which combines equal parts cognac and white crème de menthe and needs to be shaken very hard to make the drink less thick and sweet. But whether you’re a professional bartender or just throwing a cocktail party, there is only one way to make a drink—exactly how your guest prefers it. Enjoy these early 20th century Martini recipes shaken or stirred.

Marguerite

Contributed by: Dale DeGroff

INGREDIENTS:

• 1 oz Plymouth Gin
• 1 oz Noilly Prat Dry Vermouth
• Dash Regans’ Orange Bitters No. 6
• Garnish: Lemon peel and/or small Spanish olive without pimento
• Glass: Cocktail

PREPARATION:

Stir all the ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon peel and/or a small Spanish olive without pimento.

This Dry Martini recipe was served at the Knickerbocker Hotel in New York City by principal bartender Martini di Arma di Taggia.

“Nick & Nora” Dry Martini

Contributed by: Dale DeGroff

INGREDIENTS:

• 1.5 oz Beefeater Gin
• .5 oz Noilly Prat Dry Vermouth
• Garnish: Small Spanish olive without pimento
• Glass: Cocktail

PREPARATION:

Stir the two ingredients together in a mixing glass with ice and strain into a chilled cocktail glass. Garnish with a small Spanish olive without pimento.

Master Mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also a Liquor.com advisor.

Some flowers, like orchids and tulips, captivate the senses with their delicate forms and vivid colors. Others, like jasmine and violet, produce aromas that are good enough to eat or drink. So it’s no wonder why bartenders have long been enchanted by all types of flora. Since ancient times, rose and orange blossom essences have perfumed drinks in the Middle East and India. And for hundreds of years, Italians have savored rosolio—a liqueur infused with rose petals. There are also plenty of flowery classic cocktails, like the Aviation scented with violet liqueur and the Ramos Gin Fizz that calls for a kiss of orange flower water.

Modern-day mixologists infuse vodka with dried lavender or hibiscus, and there is also a range of floral spirits on the market. Gran Centenario Rosangel Tequila ($37) tastes of hibiscus, Hendrick’s Gin ($30) includes essence of rose petal in its botanical mix and G’Vine Floraison Gin ($29) boasts of being the first alcohol flavored with grapevine flowers. But when it comes to spirits with flower power, the crown goes to St-Germain ($35), which has made the lychee-citrus flavor of the tiny French elderflower blossoms a sensation. The brand’s creator, Rob Cooper, also just released his eagerly awaited revival of the classic violet liqueur Crème Yvette ($45), which will no doubt be popular as well.

Just in time for Mother’s Day, here are a few cocktails that let mom have her flowers—and drink them, too.

Lavender Honey Cream

Contributed by: H. Joseph Ehrmann

INGREDIENTS:

• 1.5 oz Square One Botanical
• 1 oz Organic heavy cream
• 1 oz Organic egg white
• 1 oz Lavender honey syrup*
• Garnish: Lavender blossoms
• Glass: Cocktail

PREPARATION:

Add all the ingredients to a cocktail shaker and fill with ice. Shake gently for 30 seconds. Strain into a chilled cocktail glass. Garnish with a few lavender blossoms.

* To make lavender syrup, combine .25 cup lavender honey with .25 cup boiling water. Stir gently until honey is dissolved. Let cool and store in a squeeze bottle.

Jalisco Flor

Contributed by: Duggan McDonnell

INGREDIENTS:

• 1 oz Gran Centenario Rosangel Tequila
• 1 oz La Pinta Pomegranate Tequila
• 1 oz Fresh lime juice
• 2 oz Ginger ale
• Garnish: Orange slice
• Glass: Highball

PREPARATION:

Pour the tequilas, lime juice and ginger ale into a highball glass. Add ice and stir. Garnish the drink with a slice of orange.

Kiwi Kwencher

Contributed by: Frankie Thaheld

INGREDIENTS:

• Half a ripe kiwi, peeled
• .5 oz St-Germain
• .75 oz Simple syrup (one part sugar, one part water)
• Splash club soda
• 3-4 oz Brut sparkling wine
• Garnish: Kiwi slice
• Glass: Cocktail

PREPARATION:

Muddle the kiwi in a shaker. Add the simple syrup, St-Germain and ice. Shake until chilled and add a splash of club soda. Strain the mixture into a cocktail glass and top with sparkling wine. Garnish the drink with a kiwi slice.

Maria C. Hunt is hostess of the champagne appreciation and entertaining web site The Bubbly Girl and author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion, which includes an entire chapter of floral cocktails.

In the summer of 1936, James Graham, owner and editor of the Moville, Iowa, Mail, took his wife to southern California for a bit of sightseeing. While there, as many do, the Grahams took a little side jaunt to Tijuana, Mexico, where—again, as many do—they found themselves in the grip of a sudden thirst for something alcoholic. Four years earlier, the choice of drinking establishments would have been a tough one: during Prohibition, Tijuana had some 150 of them. But in 1936, with Americans fully able to tipple at home, the city was down to a mere nine or ten bars. An Irishman by the name of Madden ran one of the survivors, and that’s where the Iowans headed. The couple’s taxi driver had mentioned Madden’s drink-mixing skills and told them of his fame as the creator of a thing known as the “Tequila Daisy.”

“As a newspaperman seeking information,” Graham wrote in the lengthy report of his trip that he ran in his paper (bear in mind that Moville had a population of around 975), “I entered the joint and told Mr. Madden my curiosity was aroused regarding The Daisy.” Mr. Madden was not the most talkative of men, but eventually he was persuaded to admit that the drink’s creation was a mistake. “In mixing a drink, I grabbed the wrong bottle and the customer was so delighted that he called for another and spread the good news far and wide.”

Why are we bothering with Iowa newspapermen and Irish barkeepers on Cinco de Mayo? Because, you see, the word for “daisy” in Spanish is “margarita,” and there are few cocktails more popular than the Margarita, or more obscure in their origin. Graham never said what was in Madden’s Daisy, or (truth be told) ever actually admitted to trying one. But if you take a Brandy Daisy, a standard bar drink of the pre-Prohibition era, and accidentally reach for the tequila instead of the brandy—well, you be the judge.

Tequila Daisy

Contributed by: David Wondrich

INGREDIENTS:

• .5 oz Fresh lemon juice
• .5 tsp Superfine sugar
• 2 oz Partida Reposado Tequila
• .5 oz Grand Marnier
• Seltzer
• Glass: Cocktail

PREPARATION:

In a cocktail shaker, stir together .5 oz fresh lemon juice and .5 teaspoon superfine sugar. Add 2 oz Partida Reposado Tequila and .5 oz Grand Marnier. Fill with ice, shake well and strain into a chilled cocktail glass. Top with a small splash of seltzer.

David Wondrich is the author of the award-winning book Imbibe! and Esquire magazine’s Drinks Correspondent. He is also a Liquor.com advisor.

Over 200 years ago Americans began drinking a new concoction called a cocktail, which soon became a sensation. In honor of this historic invention, Thursday kicks off World Cocktail Week, when bars and liquor stores from Sydney, Australia, and Washington, DC, to Chicago, Illinois, will get in the spirit. The Museum of the American Cocktail in New Orleans—which offers an impressive collection of antique bar tools, historic recipe books and ephemera—began the international celebration four years ago.

The week culminates on May 13 with an event at the museum where you can sample food from some of NOLA’s best chefs and drinks from top mixologists. Plus, our advisor Dale DeGroff and local bartender Chris McMillian will attempt to make “the world’s largest Fire & Ice Mint Julep.”

The week raises money for the museum and helps support its monthly mixology exhibitions by famed bartenders. While these parties are great fun, they also teach drinkers around the globe about the rich history of the cocktail and the pioneering bartenders who created the classic recipes that we still enjoy. Reason enough for us to drink up.

This Saturday all eyes will be on Lookin at Lucky, Sidney’s Candy and Ice Box. But no matter which horse wins, the real star of the Kentucky Derby will be the Mint Julep. As the thoroughbreds thunder down the track, drinkers across the country will be sipping the frosty cocktail, which perfectly combines bourbon, sugar and mint. Few things taste better on a hot spring day.

While the drink is now synonymous with Churchill Downs and the state of Kentucky, it wasn’t always made with bourbon. In fact the Mint Julep recipe in the 1862 edition of Jerry Thomas’ seminal The Bartender’s Guide: How to Mix Drinks calls for cognac, a dash of Jamaican rum and a garnish of berries and orange slices. He also lists a Julep variation made with gin and one calling for ripe pineapple. Before you throw your Derby hat in disgust, Thomas also has directions for a whiskey version.

So instead of making just one kind of Julep on Derby Day, try a bunch of different takes on the classic. We asked Erick Castro, the very talented bartender and general manager of famed San Francisco bar Rickhouse, for his bourbon Mint Julep recipe, one calling for cognac and his own twist on the cocktail. This trifecta is a lock.

Mint Julep

Contributed by: Erick Castro

INGREDIENTS:

• 2 oz Bourbon
• .25 oz Raw sugar simple syrup (one part water, one part raw sugar)
• 8 Mint leaves
• Garnish: Mint sprig
• Glass: Julep

PREPARATION:

Lightly muddle the mint and simple syrup in a julep cup. Add bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside.  Top with more crushed ice to form an ice dome and garnish with a mint sprig.

Georgia Mint Julep

Contributed by: Erick Castro

INGREDIENTS:

• 1.5 oz VS Cognac
• .75 oz Peach liqueur (Mathilde)
• 8 Mint leaves
• Dash raw sugar simple syrup (one part water, one part raw sugar)
• Garnish: Pineapple wedge and mint sprig
• Glass: Julep

PREPARATION:

Lightly muddle the mint and simple syrup in a julep cup. Add the remaining ingredients and pack tightly with crushed ice. Garnish the drink with a pineapple wedge and mint sprig.

Honey Stone Julep

Contributed by: Erick Castro

INGREDIENTS:

• 2 oz Bourbon
• .5 oz Honey syrup (one part honey, one part water)
• .5 oz Apricot liqueur (Rothman & Winter)
• 8 Mint leaves
• Garnish: Pineapple wedge and mint sprig
• Glass: Julep

PREPARATION:

Lightly muddle the mint and honey in a julep cup. Add the remaining ingredients and pack tightly with crushed ice. Garnish the drink with a pineapple wedge and mint sprig.

The United States and Britain are usually regarded as the leaders of the cocktail world. But there’s actually another mixology super power: Japan. Surprised? The country offers much more than just sake and has a thriving and historic bar culture, which has recently begun to influence Western bartenders. Here are a few Japanese trends to look out for.

The Hard Shake:

There’s an old adage that every barman shakes a drink to his own rhythm. Japanese master mixologist Kazuo Uyeda (pictured above) has a “hard shake,” which supposedly produces a smoother and more aerated cocktail. Thankfully for us, an English translation of his book Cocktail Technique comes out next week. He’ll be in New York for the launch and to lead a two-day Japanese cocktail technique master class. (Tickets are $675, but the first 10 people to sign up and use our discount code— LIQ510—will save $175.)

Ice Pioneers:

Over the last ten years, American bartenders have become increasingly obsessed with ice (see our story Ice Age). But in Japan freezing water is practically an art form and whiskey is often served with a giant ice ball. These rock-hard spheres are beginning to be used in some US bars and will no doubt become more popular.

Japanese Whisky:

Since being introduced last fall, Suntory’s blended Hibiki 12-Year-Old Whisky ($60) has become a favorite of bartenders. The smooth, light spirit with fruity notes is now being used in a range of cocktails. Suntory recently published Japanese Cocktails by Yuri Kato, which features a number of recipes calling for the whisky, including the Black Ship and Maneki-Tini.

Earth Day is no longer enough. It was a novel idea when it started 40 years ago, but we now know that environmental consciousness is a 365-day-a-year responsibility that we all must undertake. So when people ask me why green cocktails matter, I say that when it comes to saving the environment, everyone needs to start by changing what they know best—and I happen to know bars and drinks. These small changes add up fast. Here are some tips on how to give your home bar an eco-makeover.

Know Your Green Spirits:

I classify spirits into three categories: organic, green and sustainable. Organic spirits are certified with a USDA seal. (Without the seal it’s not organic.) Green spirits are made with some organic ingredients. Sustainable means the brand tries to produce the alcohol responsibly while protecting the environment.

Shop Locally and Seasonally:

Local, seasonal produce contributes big flavors to your cocktails. It also has a smaller carbon-footprint than importing goods from across the globe, helps the local economy and demands more ecological accountability from producers. Try my organic Ruby Patch, which can be made all spring with ripe strawberries.

Change Your Light Bulbs:

There is a wide variety of compact fluorescent light bulbs (CFLs) out there, including dimmable and coloful versions—perfect for setting the mood in your home bar. They are more expensive but last about ten times longer than a regular bulb and reduce energy costs.

Support Green Businesses:

When you support businesses that promote sustainable practices and production, you in turn help improve working conditions, protect the land, reduce waste and conserve energy—everything that is important for comprehensive environmental change.

Use Less Water:

Leaks in your home’s pipes could be costing you money and wasting a precious resource. When we run out of water, we can’t make ice for our cocktails. That’s a scary thought.

Be an Energy Star:

Use Energy Star approved appliances to reduce the amount of power you use. And keep your refrigerator’s vents and coils clean: When it can’t breathe, it uses too much energy and has trouble staying cold. No one likes lukewarm beer and mushy ice.

H. Joseph Ehrmann is the proprietor of Elixir in San Francisco and the Brand Ambassador and Mixologist for Square One Organic Spirits. He is also a Liquor.com advisor.

About 10 years ago, I would feel really bad charging for a Sidecar or a Negroni. I’d get one order a year for a classic cocktail. And instead of ringing up the sale, I wanted to thank the customer for allowing me to hone my skills.

At the time vodka ruled and just about everything was called a “tini.” People were enjoying Cosmos, French Martinis and Dirty Martinis, but generally had very little idea of what they were drinking. Vodka cocktails were simple and not overly complex with just enough of a mixer to mask the alcohol taste.

Many bartenders tend to look down on vodka now. The arguments range from the historical—vodka wasn’t traditionally used in cocktails—to the artistic—vodka is like tofu, since a drink’s entire flavor comes from the other ingredients. What’s worse is if you order a vodka drink, some bartenders take it as a personal insult and a sign of bad taste.

What these mixologists so easily forget is that if it wasn’t for the popularity of vodka cocktails in the ’90s we wouldn’t have a resurgence of classic cocktails. Bar menus are full of creative drinks that call for a wide variety of spirits but, as any bartender can tell you, vodka cocktails are still the biggest sellers. I believe that vodka is here to stay. But you don’t just have to use the alcohol in Screwdrivers and Cosmos. For example, try my recipe for the West Side, a really tasty lemon and mint vodka cocktail. It is the all-time best seller at my bar Employees Only, and will appeal even to the most headstrong of serious cocktail drinkers.

West Side

Contributed by: Dushan Zaric and Jason Kosmas

INGREDIENTS:

• 2 oz Charbay Meyer Lemon Vodka
• 1 oz Fresh lemon juice
• .5 oz Simple syrup (one part sugar, one part water)
• 3 Finger pinch fresh mint
• Splash club soda
• Glass: Cocktail

PREPARATION:

Pour all the ingredients, except the club soda, into a shaker. Add large, cold ice and shake vigorously. Open the shaker and add a splash of club soda. Strain the drink into a chilled cocktail glass.

Dushan Zaric is co-owner of popular New York City bars Employees Only and Macao Trading Co. He is also a Liquor.com advisor.

Whether you call it moonshine or white dog, un-aged whiskey is one of the hottest spirits categories right now. Not bad considering that Americans have been making the alcohol since before the founding of this country. But unlike many other colonial antiquities, the often illegally-produced, high-proof, clear alcohol has developed a cult status and unique folklore. (The Dukes of Hazzard was about moonshiners after all.) It also tastes pretty good. “People are amazed that something that raw is a perfectly quaffable drink,” says Max Watman, the author of the new book Chasing the White Dog: An Amateur Outlaw’s Adventures in Moonshine. “I think we’re going to see a white dog boom.” Fortunately, there are a number of legal distilleries now selling this spirit. Here are a few of Watman’s favorites along with his tasting notes.

Buffalo Trace White Dog ($17 for 375 ml):

Buffalo Trace’s White Dog (pictured above) is made from its mash bill #1, which after barrel aging becomes Eagle Rare, George T. Stagg and, of course, Buffalo Trace Straight Bourbon. There’s a very nice amount of corn on the nose, a sweetness on the palate and it’s quite drinkable even at 125-proof. It is available now at the distillery and over the next few months will be sold in select liquor stores.

Death’s Door White Whisky ($39):

This whisky is bright, sweet and soft, which is everything you want in a wheat and barley spirit. There’s even a slight note of grapefruit in the finish. This is an incredibly versatile whisky and it is excellent for cocktails, especially in a sour and a Collins.

Georgia Moon ($14):

Distilled in Louisville, Kentucky, this novelty-bottling of “moonshine” comes in a mason jar. The joke is clearly the most important thing about the spirit. But to call something “corn whiskey” it has to be produced from at least 80 percent of the grain and those flavors come through in this beverage, especially on the nose.

House Spirits Apothecary ($20.45 for 375 ml):

House Spirits releases small batches of un-aged whiskies under the Apothecary name. They are fantastic and often very experimental distillates. At the Portland, Oregon, distillery you can now buy a 100 percent barley white dog bottled at 100-proof, which is floral and very clean on the palate.

Koval’s Rye Chicago ($40):

I find Koval’s Rye Chicago remarkably subtle and spicy, far less rough than other rye-based white dogs. Koval also makes millet, oat, spelt and wheat un-aged whiskies in tiny 10-gallon batches from organic grains.

Tuthilltown Hudson New York Corn Whiskey ($30 for 375 ml):

The oily and sweet Hudson New York Corn Whiskey suggests the basic elements of the grain. It’s also the foundation spirit for Tuthilltown’s Baby Bourbon and tasting them next to one another is an interesting lesson in which flavors are from the grain and which are from the oak.

Singing karaoke, voting for an American Idol, belting out Bon Jovi tunes in the shower, eating deep-fried Twinkies…everyone has a guilty pleasure.

But what guilty pleasures do bartenders have? Over the past several years, we have witnessed a resurgence of classic cocktails and the popularity of formerly obscure spirits. Thanks to the work of aficionados and experts, a good bar is a lot easier to find. But now that we all have sophisticated palates, some drinks have been banished from menus. While you might be afraid to order one of these guilty pleasures (say, a Piña Colada), many pros enjoy them while they’re off duty. Here are a few mixologist favorites that you should indulge in some time soon.

Alabama Slammer:

“The Sex on the Beach, the Schnapps made from Peach, the Velvet hammer, the Alabama Slammer…” Tom Cruise lists a whole slew of drinking sins in the movie Cocktail. While it’s difficult to pick just one guilty pleasure from his marvelous list, the honor goes to the Alabama Slammer, which combines sweet Southern Comfort, sloe gin, amaretto and orange juice. I can hear you cringing, but when no one is looking it’s quite tasty.

B-52:

Named after the B-52 Stratofortress long-range bomber, this shot is made of equal measures of three spirits— Kahlúa, Baileys and triple sec—layered on top of each other. It tastes like dessert, looks pretty cool and can still impress the unsuspecting novice tippler.

Flaming Dr Pepper Shot:

My personal guilty pleasure is a shameless shot of amaretto topped with 151-proof rum, which is then lit on fire. The flaming shot is dropped into a beer and for some inexplicable reason the result tastes just like Dr Pepper soda—genius, but wrong in so many ways.

Irish Car Bomb:

This unfortunately named potent mix combines three of Ireland’s best known exports: Guinness, Baileys and Jameson. While you can’t appreciate any of the ingredients, it gets you to your destination pretty quickly. It’s also available at just about every dive bar in America. Bomb’s away!

Jäger Shot:

Sidney Frank introduced the world to the unpronounceable and undrinkable Jägermeister. His genius idea was to freeze the bitter herbal liqueur and serve it in test tubes. The rest is history. Not only is it a favorite of frat boys, but on the sly bartenders enjoy shots between Sazaracs and Negronis.

Piña Colada:

The mother of all guilty pleasures, the Piña Colada, has committed several crimes, including the fact that it’s usually blended and often served in a coconut shell or pineapple. Let’s not even mention the requisite miniature cocktail umbrella. But it’s undeniably a delicious frosty blend of rum, coconut and pineapple, and is the ultimate poolside drink.

White Bat:

This drink combines not one but two guilty pleasures: it’s a mashup of a Rum and Coke and a Kahlúa and Milk. It’s also a favorite of master mixologist Audrey Saunders, who was introduced to the concoction by none other than Liquor.com advisor Dale DeGroff. This is one guilty pleasure that will be passed down from one generation of bartenders to the next.

Simon Ford is an award-winning bartender and director of Trade Outreach and Brand Education for Pernod Ricard USA. He’s always on the hunt for a good cocktail.

Dear Reader: A gentle reminder that tomorrow is April 15, A.K.A. Tax Day. If you’re getting a refund, congratulations. To help you celebrate we’ve picked out five splurge-worthy bottles. If you owe the government a check, our sympathies—you definitely deserve a drink. We’ve also selected five reasonably-priced bottles that even your accountant would approve.

Refund Splurge: Four Roses 17-Year-Old Single Barrel Bourbon ($100)
In 1910, Four Roses opened its distillery on the bank of the Salt River in Lawrenceburg, Kentucky. To commemorate this centennial anniversary, the brand is releasing a limited-edition, cask-strength, 17-year-old bourbon. (Pictured above.) It has sweet, creamy vanilla and fruit notes. The spirit is being bottled right now and will be on store shelves by the time your refund arrives.
Accountant Approved: Four Roses Small Batch Bourbon ($35)

Refund Splurge: Royal Salute 38 Stone of Destiny Scotch ($600)
Chivas Brothers’ Royal Salute 38 is truly fit for a monarch. The smooth Scotch is a blend of whiskies that are at least 38 years old and has notes of cedar, spice and a wisp of smoke. It comes in a porcelain bottle capped by a 24-carat gold-plated stopper.
Accountant Approved: Chivas Regal 18 Scotch ($65)

Refund Splurge: Highland Park 1968 Single Malt ($4,000)
You’ll need a pretty big refund to cover the cost of a bottle of Highland Park’s new 40-year-old whisky. The delicate spirit has honey, citrus and spice flavors. (To get a bottle contact HighlandPark@mbooth.com.)
Accountant Approved: Highland Park 12-Year-Old Single Malt ($50)

Refund Splurge: Krug Grande Cuvée Champagne ($180)
To truly celebrate in style, open a bottle of the elegant Krug Grande Cuvée. The creamy champagne is both refreshing and full of delicious flavors, including hints of toast and dried fruit. The Grande Cuvée is a blend of up to 50 different wines made from three different grape varieties.
Accountant Approved: Veuve Clicquot Yellow Label Champagne ($45)

Refund Splurge: Delamain Réserve de la Famille Cognac ($499)
Delamain Cognac is a favorite of bartenders and spirits experts. Once you taste the delicate and rich Reserve de la Famille, which was aged for about 60 years, you’ll understand why. The house dates back to 1824 and is still owned and run by descendents of the founder, which is a rarity in Cognac these days.
Accountant Approved: Delamain Pale & Dry XO Cognac ($99)

While I have no formal medical training, I can certainly attest to the sedative affect of an occasional nip of alcohol. Drinking may induce excitement, even arousal, but by the end of an evening it’s that last drink, a so-called nightcap, that lingers in my dreams until morning.

The practice of drinking a cocktail before bed likely started in the 18th century as a useful (and pleasant) means to warm the body and soul before turning in on a chilly night. It was surely predated by the equally practical and stylish sleeping attire of the same name.

Charles H. Baker’s The Gentleman’s Companion is a great place to find historic nightcap recipes. An American culinary and cocktail writer, Baker’s quixotic adventures would often end appropriately with a “capper” like the Porto Flip or a Rum Flip, opulent drinks of layered flavors and aromas meant to impress as well as to soothe.

Before you retire to your boudoir, invite your significant other to have a simple nightcap. An urbane and debonair means to capping the evening, it needn’t go further—but it will surely end with a smile on your face.

Cruzan Flip

Contributed by: Allen Katz

INGREDIENTS:

• 1.5 oz Cruzan Single Barrel Estate Rum
• .5 oz Heavy cream
• 1 tsp Sugar
• 1 Fresh egg
• Garnish: Grated nutmeg
• Glass: Cocktail or juice

PREPARATION:

Shake all the ingredients vigorously with ice and strain into a cocktail or 5-ounce juice glass. Garnish with a light dusting of freshly grated nutmeg.

Porto Flip

Contributed by: Allen Katz

INGREDIENTS:

• 1.75 oz Ruby port
• 1 oz Heavy cream
• 1 oz Cognac
• 1.5 tsp Fine sugar
• 1 Fresh egg
• 1 tsp Yellow Chartreuse
• Garnish: Grated nutmeg
• Glass: Cocktail or small wine

PREPARATION:

Shake all the ingredients, except the Yellow Chartreuse, vigorously with ice and strain into a chilled cocktail glass or small wine glass. Add 1 teaspoon of Yellow Chartreuse and top with a light dusting of freshly grated nutmeg.

Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Spirits of New York and one of Liquor.com’s advisors.

From jelly beans to yogurt, açai seems to be cropping up everywhere. The ingredient with the hard-to-pronounce name (by the way, it’s ah-sigh-ee) has lately even found its way into spirits. But what exactly is it? The berry-like fruit of an Amazonian palm, açai was barely known outside its native Brazil until about a decade ago. The demand for foods rich in antioxidants, which are believed to help prevent diseases like cancer, has made açai the super fruit of the day. Açai offers even more antioxidants than blueberries and pomegranates. Beware: hucksters have attempted to cash in on açai’s actual benefits by making dubious health claims. There is no evidence, for instance, that it aids weight loss.

If you want to sample açai’s earthy-sweet flavor in a cocktail, you have a few choices. The liqueur VeeV ($35) is distilled from wheat and infused with açai. (The company donates $1 for every bottle sold to the Sustainable Açai Project, which promotes the socially responsible harvesting of the fruit.) The Dutch-made Van Gogh introduced an açai-blueberry vodka ($27) in 2007. Not to be outdone, this winter Absolut rolled out the super-food-trifecta: a vodka flavored with açai, blueberry and pomegranate ($20).

Make an antioxidant-rich cocktail by mixing one of these alcohols with açai, blueberry or pomegranate juice. Finally, a drink worthy of the toast “to your health.”

Looking for an açai cocktail recipe? Try the VeeV Eco Mojito or the Absolut Berri Açaí Sour.

Anyone who has ever seen the four-story Plexiglas wine tower in Las Vegas’ Aureole Restaurant knows that celebrity chef Charlie Palmer has a passion for wine. For the record, he also owns the wine store Next Vintage , makes wine and calls Sonoma County home. But what’s not commonly known about this self-proclaimed “big wine guy” is that he also likes an occasional tipple of something harder. Palmer’s drink of choice was a Vodka Gimlet for a while, and he now likes an occasional after-dinner glass of Woodford Reserve Bourbon. (In true gourmet fashion, he tastes a note of caramelized onions in the whiskey.)

On a nice spring Sunday morning you can often find him at home on his large terrace cooking up a shrimp, potato and chili pepper frittata in his outdoor, wood-burning oven and sipping a Bloody Mary. “It’s almost a meal in a glass,” he says of the brunch classic. Palmer’s recipe for the drink dates back 20 years to when he was cooking at New York City’s acclaimed River Café. Last month, his eponymous restaurant in Costa Mesa, California, introduced a do-it-yourself Bloody Mary bar on Sundays. “It’s my favorite cocktail with food,” he says. “Brunch with a Bloody Mary just makes sense.” Who are we to argue?

Bloody Mary

Contributed by: Charlie Palmer

INGREDIENTS:

• 2 oz Vodka
• .25 teaspoon Dijon mustard
• 2 Dashes Worcestershire Sauce
• Dollop horseradish (canned)
• Eighth of a teaspoon Sriracha
• .25 oz Cocktail onion brine
• 2.5 oz Tomato juice
• Salt and ground pepper to taste
• Splash lemon juice
• Splash lime juice
• Garnish: Celery stalk or two cocktail onions
• Glass: Pint

PREPARTION:

Add all the ingredients to a shaker and fill with ice. Shake vigorously and pour unstrained into a pint glass. Garnish the drink with a celery stalk or two cocktail onions.

Shrimp Frittata with Potatoes and Piquillo Chili Peppers

Contributed by: Charlie Palmer

INGREDIENTS:

• 2 Large Yukon Gold potatoes, peeled and cut into chunks
• 6 Piquillo chili peppers
• 2 tablespoons Extra-virgin olive oil
• 1 lb Shrimp, peeled and deveined
• 4 Canned artichoke hearts, quartered
• 3 tablespoons Chives, snipped
• 10 Large eggs
• Salt
• White pepper

PREPARATION:

Place the potatoes in a medium saucepan and add cold water to cover by one inch. Bring the water to a boil over medium-high heat and cook for five minutes till the potatoes soften a bit. Drain the pan and set aside. Preheat the oven to 350°F. Slit the chili peppers down one side and open them up. Scrape out and discard the seeds. Heat an ovenproof sauté pan over low heat and then add the olive oil. Lay the chili peppers in the bottom of the pan and arrange the potatoes, shrimp and artichokes over them. Season the ingredients with salt and white pepper and sprinkle with chives. Whisk together the eggs and season them with salt and pepper. Pour the eggs into the pan to cover the shrimp and vegetables. Put the pan in the oven and bake until the eggs are set (about 25 minutes). Remove the pan from the oven and let stand a moment. Then cover the pan with a cutting board and flip the frittata onto the board. Bring the frittata to the table on the cutting board and cut it into wedges. Serve with a salad of baby lettuce leaves lightly dressed with vinaigrette. Serves four.

The recipe is from Charlie Palmer’s Practical Guide to the New American Kitchen. (Frittata photo by Bill Milne.)

This has been a long cold winter even in parts of the country where Jack Frost is a rare visitor. Finally, the mercury is rising and our thoughts are turning to backyard barbecues and pitchers of Margaritas and punch. But tossing together a big batch of cocktails is not as daunting as you might imagine.

First, you’ll need to get a large pitcher or a container that has a spout on the bottom, which makes pouring a lot easier. Next, multiply a recipe by the number of servings you want to prepare. It sounds easy, but you have to be careful with drinks like Margaritas that call for fresh lemon or fresh lime juice. Prepare enough juice to meet the recipe’s requirement, but you won’t use it all: Citrus juices are so concentrated that as the number of servings grows, the cocktail can become much too sour. To prevent this from happening, the juice should be added to the mix last and slowly. Taste the drink often and stop adding juice once the balance is correct.

To get you started, try my two easy recipes below, which can be made in big batches several hours in advance and refrigerated until needed. Drinks with fresh lemon or lime juice are best when consumed quickly and should not be stored overnight. When your guests arrive, you’ll simply shake some of the pre-made drink with ice. As always, use the best ingredients you can afford and go with fresh juices and fruit. But don’t get too ambitious and volunteer to make cocktails at your sister’s wedding—leave that job to the pros.

Margaritas by the Pitcher

Contributed by: Dale DeGroff

INGREDIENTS:

• 22 oz Tequila
• 14 oz Cointreau
• 10 oz Fresh lime juice
• 3.5 oz Agave syrup or simple syrup
• Garnish: Thin lime wheel
• Glass: Highball or Margarita

PREPARATION:

For this recipe you need a 52-ounce pitcher. First, add the fresh lime juice and then the Cointreau. Have a taste—it should still be a bit tart. You can add a little more Cointreau but not much. Adjust the sweetness with a little agave syrup (two parts agave nectar, one part water) or simple syrup (one part water, one part sugar) but don’t use more Cointreau, which would change the balance of the drink. Add the tequila and taste. The mixture should still be intense, because you haven’t added ice yet. When a guest wants a drink, pour 3 ounces of the mix into a shaker and fill it up with ice. Shake and strain it into a rocks glass filled with fresh ice or into a stemmed Margarita glass with a half-salted rim. Garnish with a thin lime wheel. If you have a large shaker or a gallon-jar with a screw-top you can shake a whole bunch of drinks at the same time.

Dale’s Rainbow Planter’s Punch Recipe

Contributed by: Dale DeGroff

INGREDIENTS:

• 5 oz Myers’s Dark Rum
• 5 oz Appleton White Rum
• 3 oz Orange Curaçao
• 6 oz Fresh orange juice
• 6 oz Pineapple juice
• 3 oz Simple syrup (one part sugar, one part water)
• .5 oz St. Elizabeth Allspice Dram Liqueur
• 3 oz Fresh lime juice
• 3 oz Grenadine
• 1 tablespoon Angostura Bitters
• Garnish: Pineapple, orange and lime slices
• Glass: Goblet or punch cup

PREPARATION:

Mix all the ingredients together in a large pitcher or punch bowl. Before serving, shake the drinks individually in a cocktail shaker with ice and strain into a large goblet or punch cup filled three-quarters of the way with ice. Garnish each drink with pineapple, orange, and lime slices. This recipe yields one liter and serves six people.

(Planter’s Punch photo courtesy of Geroge Erml.)

Master Mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also one of Liquor.com’s advisors.

Despite what the calendar might say, for many of us spring officially begins this weekend with the first pitch of the new baseball season. While going to a game usually means overpriced hot dogs and plastic cups of beer, in a number of stadiums fans now have the option of watching from an upscale bar while enjoying a well-made cocktail or craft beer. America’s new pastime could very well be drinking in style.

Astros, Minute Maid Park, Houston, TX:

The FiveSeven Grille, a classy sports bar decked out with memorabilia from famed Astros Jeff Bagwell and Craig Biggio, looks out over center field. (It’s pictured above.) Not only does it have a prime location, it also serves cocktails, like the Killer Bee Mojito (Bacardi Rum, fresh lime juice, mint, honey, vanilla) and the Elderflower Martini (Smirnoff Vodka, St-Germain, dry vermouth), plus 25 different tequilas.

Braves, Turner Field, Atlanta, GA:

Spend your seventh-inning stretch at Turner Field’s Chop House drinking a classic cocktail. To be treated like an all-star, splurge on a 755 Club membership ($600). Members can watch the game while eating gourmet meals and drinking glasses of its signature Bacardi Dragon Berry Rum Ballpark Lemonade.

Pirates, PNC Park, Pittsburgh, PA:

Pirate fans are ensured quality views as they imbibe. At the Trib Total Media Hall of Fame Club, they can sip a frozen Raspberry Margarita on the open-air patio while overlooking left field, the Riverwalk and the Allegheny River. Don’t worry about crowds—there’s seating for 100.

Twins, Target Field, Minneapolis, MN:

Besides star catcher Joe Mauer, locally produced Schweigert hot dogs are the real draw at the brand new Target Field. Pair a dog with one of the 10 craft beers served throughout the stadium, like Leinie’s Honey Weiss from Wisconsin or the North Star state’s own Summit IPA.

Yankees, Yankee Stadium, New York, NY:

The new, gleaming Yankees Stadium opened last year to much fanfare. One of its exciting features is Tommy Bahama’s Bar in the Great Hall, where you can take a break from the action with a tropical Cuba Libre or a Cayman Cooler (Tommy Bahama Golden Sun Rum, apricot brandy, pineapple juice, passion fruit juice).

A riddle: When is an Apple Martini not an Apple Martini?

The answer: Today.

In honor of April Fool’s Day we decided to mix up some trouble. Sure, we could have filled your vodka bottles with gin or added hot sauce to your whiskey, but those tricks are for amateurs.  Instead, we challenged Aisha Sharpe, our advisor and co-founder of drinks consultancy Contemporary Cocktails, to come up with a cocktail that tricks both the eye and the palate. No matter how many times you read the recipe, when you see her Apple Fool’s Martini you expect to taste a cloying sweet Apple Martini. But her drink—which calls for tequila, Chartreuse, ruby red grapefruit juice and basil—is distinctly herbal with a spicy and tart kick. Maybe it’s the apple slice garnish but Sharpe gets us every time. The good news is that this drink is both a trick and a treat.

Apple Fool’s Martini

Contributed by: Aisha Sharpe

INGREDIENTS:

• 1.5 oz Don Julio Blanco Tequila
• .5 oz Green Chartreuse
• 5 Basil leaves
• 1 oz Ruby red grapefruit juice
• .75 oz Lime juice
• .75 oz Simple syrup (one part sugar, one part water)
• Garnish: Thin apple slice or maraschino cherry
• Glass: Martini

PREPARATION:

In a shaker muddle the simple syrup and basil leaves. Add the remaining ingredients and ice. Shake and strain into a chilled Martini glass. Garnish with a thin apple slice or a maraschino cherry.

For another April Fool’s cocktail try Eben Freeman’s Pimm’s Pony.

Philadelphia is one of America’s oldest cities and befittingly has one of the most historic bar scenes. Back in the 1730s, the local Schuylkill Fishing Company club was famous for serving glasses of Fish House Punch. The city also gave the world the Clover Club cocktail. Harry Johnson, famed mixologist and author of the Bartenders’ Manual, even slung drinks in Philly for the centennial celebration of the country’s independence. But this is a living history and the City of Brotherly Love is home to many fine modern cocktail bars.

APO, 102 South 13th Street, Philadelphia, 215 735 7500:

The bar, formally known as Apothecary, is a cutting-edge lounge with a slick interior and innovative cocktails. (It’s pictured above.) The drinks program was set up by the renowned cocktail consultants the Tippling Bros. Head bartender Preston Ellis now runs the show with his team of expertly trained mixologists.

What to Drink: Midtown Village (Rye, port, amaro, Italian vermouth, Fee Brothers Bitters)

Chick’s Café, 614 South 7th Street, Philadelphia, 215 625 3700:

One of the city’s oldest drinking establishment—it opened in 1893—Chick’s Café is passionately run by Phoebe Esmon, the president of Pennsylvania’s chapter of the United States Bartenders’ Guild. Go on Tuesday for the farmers’ market cocktail night, when she mixes drinks with fresh fruits and spices bought that day.

What to Drink: El Periodo (Plymouth Gin, rose petal, simple syrup, fresh lemon juice, basil leaf)

The Franklin, 112 South 18th Street, Philadelphia, 267 467 3277:

During Prohibition, the Franklin Mortgage and Investment Company was actually an illicit distillery producing thousands of gallons of alcohol a day. Now it’s the namesake for this wonderful bar, which offers a list of classically inspired cocktails.

What to Drink: Americana Especial (Campari, white vermouth, Angostura Bitters, seltzer)

Noble, 2025 Sansom Street, Philadelphia, 215 568 7000:

Famous for its artisanal approach to American cuisine, Noble also has a fine bar that is manned by Christian Raphael Gaal. Just like the restaurant’s chef, he uses fresh herbs in his creations that are grown on-site.

What to Drink: Blood & Sand (Scotch, Cherry Herring, fresh orange juice, sweet red vermouth)

Southwark, 701 South 4th Street, Philadelphia, 215 238 1888:

The Southwark is responsible for leading the classic cocktail movement in Philadelphia. It also offers one of the country’s largest collections of rye and gin. No matter what you order you’ll get a well-made classic every time.

What to Drink: Ocean Shore (Plymouth Gin, Plymouth Sloe Gin, orgeat syrup, lemon, egg white)

Village Whiskey, 118 South 20th Street, Philadelphia, 215 665 1088:

As you could probably guess, Village Whiskey offers an impressive selection of bourbons, ryes, Irish whiskies and Scotches. Bartenders Keith Raimondi and Stephen Seibert offer a fine list of Prohibition and repeal cocktails. Have a gourmet burger from James Beard award-winning chef Jose Garces’ menu with your drink.

What to Drink: The Pine Barren (Scotch, Stone Pine Liqueur, pineapple, honey syrup)

Simon Ford is an award-winning bartender and director of Trade Outreach and Brand Education for Pernod Ricard USA. He’s always on the hunt for a good cocktail.

You know when someone orders a Pisco Sour in a bar: For the next couple of minutes the bartender is busy furiously shaking the drink. The refreshing, frothy elixir is worth the effort. It is also, for many of us, an introduction to the wonderful South American liquor for which it’s named.

The grape-based spirit dates back to the 16th century when it first trickled out of primitive stills in Chile and Peru. Both countries claim to have created the alcohol but it’s hard to prove either case. (It should be noted that the town of Pisco and its eponymous port are located in Peru.) Chilean pisco accounts for most of the world’s supply. I find these spirits usually harsh, which might explain why in Chile it is often mixed with cola. I prefer the more flavorful and artisanal Peruvian pisco, which is generally produced in pot stills and rarely aged. BarSol, which was founded by Diego Loret de Mola, one of the foremost pisco authorities in the world, is my favorite. Macchu Pisco also has a wonderful flavor profile.

Pisco has attracted the curiosity of top bartenders recently. I’ve paired it with flavors from all over the world, including lemongrass, lychee, ginger and saffron. Try these two cocktail recipes, which show the versatility of the spirit.

Chilcano

Contributed by: BarSol

INGREDIENTS:

• 2 oz BarSol Pisco Primero
• .5 oz Fresh lime juice
• 2-3 Drops Angostura Bitters
• Ginger ale
• Garnish: Lime twist
• Glass: Highball

PREPARATION:

Add the first two ingredients to a highball glass filled with ice. Top the drink off with ginger ale and add 2 to 3 drops of bitters. Garnish with a lime twist.

Honey Ryder

Contributed by: Naren Young

INGREDIENTS:

• 1.5 oz BarSol Pisco Primero
• .5 oz Yellow Chartreuse
• 1 oz Lychee syrup*
• 1 oz Yellow grapefruit juice
• 4 Basil leaves
• Glass: Highball
• Garnish: Lychee and a basil leaf

PREPARATION:

Muddle the basil leaves in a shaker. Add the rest of the ingredients and ice. Shake very hard and strain into a highball glass filled with fresh ice. Garnish with a lychee and a basil leaf.

*You can use the syrup from a can of lychees.

TRY PISCO AT THESE BARS:

Andina, 1314 NW Glisan, Portland, OR, 503 228 9535:

If you’re looking to taste both Peruvian drinks and cuisine, make a reservation at Andina in Portland, which offers a full menu of classic dishes and Latin American cocktails.

Cantina, 580 Sutter Street, San Francisco, CA, 415 398 0195:

Drinking at Cantina is like taking a whirlwind tour of Mexico, Central and South America. The menu is filled with delicious pisco cocktails, including the Blushing Lima #2, Chilcano and the Coca Leaf Sour.

Nacional 27, 325 W Huron, Chicago, IL, 312 664 2727:

This modern Latin restaurant offers more than just gourmet food and cocktails, including the Peruvian Martini (pisco, yuzu sour, lime, egg whites, homemade bitters). There’s also a large dance floor.

Pisco Latin Lounge, 1817 Market Street, San Francisco, CA, 415 874 9951:

Pisco Latin Lounge lives up to its name and offers a revolving stock of 25 to 35 different piscos and about a dozen cocktails made with the spirit.

Yerba Buena, 23 Avenue A, New York, NY, 212 529 2919:

The hip East Village restaurant and bar has won acclaim for its tasty dishes, but it also offers a large cocktail menu, which includes the Pisco Sour, Pisco Punch and Pisco Guava.

Naren Young is the head bartender at Locanda Verde in New York City.

If you’ve ever had a great—or even a good—cocktail in Las Vegas, one of the people you need to thank is Tony Abou-Ganim. In 1998 hotelier Steve Wynn hired him to set up and run the 22 bars in the Bellagio. During his five years at the casino, Abou-Ganim (aka the Modern Mixologist) served classic recipes and promoted traditional techniques, like using fresh juice, which put the Bellagio on the mixology map. “We weren’t trying to recreate the wheel,” he says. “We were trying to make the wheel better.”

Now, in his long-awaited book The Modern Mixologist: Contemporary Classic Cocktails ($35.00), Abou-Ganim shares some of the knowledge he’s picked up over his 30 years tending bar. The book contains tips, advice, a concise history of the cocktail and even a forward by his buddy celebrity chef Mario Batali. The volume also includes a well-edited selection of 60 drinks. “I didn’t want to rehash 1,000 recipes,” he says. He did include his all-time favorite cocktail, the Negroni, and his twist on the classic. There’s also a recipe for his signature Cable Car that he created in the mid-1990s when he was working at Harry Denton’s Starlight Room in San Francisco. The popular cocktail contains just three ingredients—spiced rum, orange curaçao and homemade lemon sour. “If one of my drinks lives on,” he says. “I think it will be the Cable Car.”

Cable Car

Contributed by: Tony Abou-Ganim

INGREDIENTS:

• 1.5 oz Captain Morgan Spiced Rum
• .75 oz Marie Brizard Orange Curaçao
• 1.5 oz Fresh lemon sour*
• Garnish: Orange spiral
• Glass: Cocktail rimmed with sugar-cinnamon**

PREPARATION:

In a shaker, add the spiced rum, orange curaçao and fresh lemon sour. Shake with ice until well blended. Strain into a chilled cinnamon-sugar rimmed cocktail glass and garnish with an orange spiral.

*The lemon sour is made from two parts fresh lemon juice with one part simple syrup. (Simple syrup is one part water and one part sugar.)

**To add a sugar-cinnamon rim, first chill the cocktail glass. Rub the rim’s circumference with a lemon wedge. Dip the rim into a bowl with a mixture containing 1 teaspoon ground cinnamon and .5 cup superfine sugar (regular granulated sugar does not adhere as well).

Neighborhood Negroni

Contributed by: Tony Abou-Ganim

INGREDIENTS:

• 1 oz Junipero Gin
• 1 oz Campari
• 1 oz Martini & Rossi Sweet Vermouth
• Garnish: Burnt orange twist
• Glass: Cocktail

PREPARATION:

In an ice-filled mixing glass, add gin, Campari and sweet vermouth. Stir until well chilled. Strain into a chilled cocktail glass. Garnish with a burnt orange twist.

For the Italian version, add gin, Campari and sweet vermouth to an ice-filled old fashioned glass. Stir and garnish with an orange slice.

Recipes are from The Modern Mixologist: Contemporary Classic Cocktails. (Photos by Tim Turner.)

Does Scotch need to be defended? You wouldn’t think so, given its global popularity. But there are many drinkers who sneer and look down on blended Scotch, like Johnnie Walker, Dewar’s and Chivas Regal.

Over the last 20 years, single malts—the production of just a single distillery—have gotten all the attention and Glenfiddich, Glenlivet and Macallan have become household names. But blends—many single malts blended together with grain whisky—are the backbone of the Scotch whisky industry and are truly the big sellers. (More than 90 percent of all single malt goes into blends and just over a billion bottles are sold worldwide.)

Up until the late 1970s the only kind of Scotch you could easily buy was a blend–usually light in style and smooth. Its popularity in the US dates back to the repeal of Prohibition, when blended Scotch had huge social cachet, and after World War II it became the drink of the free world.

The passion that single malt engenders in drinkers often leads to blends being put down as the “poor relation” and “filled out with cheap grain whisky.” In truth both kinds of whiskies are worthy of honor and consideration. And grain whisky, “performs the key function of pulling together the flavors of the individual malts, balancing and integrating them into a homogeneous whole,” says Dr. Jim Beveridge, who leads Johnnie Walker’s blending team.

Just as a cocktail is greater than the sum of its parts, it takes an incredible amount of skill to make a blended Scotch. Especially since the flavor of the blend has to be the same from batch to batch and year to year. “Harmony is the ultimate aim,” says Richard Paterson, the charismatic master blender at spirits company Whyte & Mackay. And when done right it’s “a work of art, created with passion and integrity.”

CHARLES MACLEAN’S FAVORITE DRAMS:

Ballantine’s 17-Year-Old ($160):

The full-bodied and creamy Ballantine’s 17-Year-Old starts out sweet and finishes with dried fruits and sandalwood. It’s a rich, elegant and well-balanced whisky.

Black Bottle 10-Year-Old ($40):

This blend contains a lot of whisky from Islay, which gives it a distinctive smoky finish. But Black Bottle also has sweet and fruity notes.

Dewar’s Signature ($200):

Dewar’s super deluxe Signature is silky and mellow with hints of fresh fruits and sweet honeycomb. The heart of the blend is whisky from the Aberfeldy distillery.

Johnnie Walker Black Label ($38):

This iconic Scotch is big and full of both fruity and smoky notes. Johnnie Walker Black Label’s style is old-fashioned and the blend is a masterpiece.

A mug of herbal tea has long been a spa staple. But recently more stimulating beverages have been seen in these temples of wellness—cocktails. Maybe this should come as no surprise. A spate of attention-grabbing studies have found that alcohol—when consumed in moderation—may actually provide some health benefits, such as possibly lowering the risk of heart attack, diabetes and stroke. (And if you think a massage is relaxing, try one after a Mojito.) Still, don’t expect shots in the sauna. Most of these “spa cocktails” pack as many healthy ingredients as possible—kind of like alcoholic versions of smoothies—with nutrient-rich mixers like pomegranate juice, the sugar-alternative agave nectar and, of course, organic spirits. Try a “treatment” at one of these spas.

Camelback Inn, 5402 E. Lincoln Drive, Scottsdale, AZ, 480 948 1700:

Newly renovated, the adobe-chic Camelback goes out of its way to use organic spirits and healthy ingredients. The menu includes the sparkling Elderflower Fizz, which uses Square One Organic Vodka, St-Germain Elderflower Liqueur and a homemade lime sour mix, and a Pineapple Vanilla Mojito made with fresh fruit, Papagayo Organic White Rum, Navan Vanilla Liqueur and agave nectar.

Canyon Ranch Hotel & Spa, 6801 Collins Avenue, Miami Beach, FL, 800 742 9000:

Opened in 2008, Canyon Ranch has a sleek and airy 70,000-square-foot “wellness spa” with other-worldly amenities, including a “crystal steam room” and an “ice igloo.” It’s an appropriate setting for sipping refreshing drinks like the Melon Ball Spa-Tini, with fresh mint and pineapple.

Miraval Resort & Spa, 5000 E. Via Estancia Miraval, Tucson, AZ, 800 232 3969:

Miraval may be known as a place where celebrities like Oprah go to detox, but it still has a wet bar. In fact, the cocktail menu is filled with nutritional trivia, such as the fact that watermelon, used in the Mojito, is packed with lycopene, a potent antioxidant that is thought to help prevent cancer.

White rum gets no respect. Rum devotees grouse that it lacks the oaky pedigree and fancier education of its older counterpart.

But when warm weather rolls around, even those drinkers who like their 15-year-old rum served neat in a crystal Riedel tasting glass often reach for cleaner, lighter rum when mixing drinks like Daiquiris and Mojitos. White rum may lack the depth and intrigue of aged rum, but it makes for a friendly and refreshing cocktail. It also works well with a wide range of fruits and flavors. Here are a few to try this spring:

Diplomático Blanco ($40):

Diplomático Blanco is a quadruple-distilled spirit from Venezuela. Aged and then filtered, it has hints of vanilla and an underlying sweetness, but these qualities tend to dissipate quickly in mixed drinks. It’s perfect for making rum drinks for people who don’t like rum. Right now it’s only available in Florida.

Mount Gay Eclipse Silver ($20):

The venerable Mount Gay distillery introduced its first clear rum in 2008. Eclipse Silver is a lighter version of the brand’s popular medium-bodied aged rum. It has a clean taste with some banana and tropical fruit notes, but is best combined with flavorful mixers, like fruit juices and colas, which nicely mask the rum’s sharper edge.

Rhum Neisson ($35 for a liter):

This rum has big, round, grassy, vegetal notes and may be off putting at first to those unaccustomed to un-aged Martinique agricole-style rums. But given time and repeated use, it can become a favorite. It’s particularly good in a traditional ti’ punch—a little lime juice, a little cane syrup, a single ice cube—and makes a perfect transitional drink between day and night.

Oronoco ($35):

Oronoco is among my new favorites. It’s a blend of Brazilian white rum made from sugar cane juice and a bit of Venezuelan rum. The result is a very happy marriage—a full, sweet, complex, butterscotchy rum that’s particularly smooth. Oronoco adds a rich, unexpected depth to a traditional Planter’s Punch and works really nicely in cocktails calling for dry vermouth, like an El Presidente.

Prichard’s Crystal Rum ($34):

Prichard’s is a delightful white rum—a beguiling mix of caramel and vanilla, citrus notes and even a touch of pineapple. It’s made in Tennessee from high-grade molasses and is produced in a pot still. The brand’s founder, Phil Prichard, claims to be making distinctly American rum (opposed to tropical rum). But if you close your eyes and take a sip, you’ll swear you’re in the islands.

Wayne Curtis writes about drinks for The Atlantic Monthly and is author of And a Bottle of Rum: A History of the New World in Ten Cocktails.

It may not be warm enough to fire up the grill just yet, but we have spring fever and it’s never too early to start perfecting your barbecue sauce. This summer we want our chicken and ribs to be really finger-licking-good, which means making sauce from scratch. For some advice, we called Chef Adam Perry Lang, barbecue champion, author of the new book BBQ 25 (out in May) and owner of New York City’s Daisy May’s BBQ U.S.A.

We also have a secret weapon: bourbon. Sure, a glass of whiskey tastes pretty good with grilled meats, but it also “gives a sauce a depth of flavor,” says Perry Lang. Once the alcohol cooks off you’re left with the spirit’s rich woody and smoky notes. (Don’t try this with Scotch: The flavor of the liquor, according to the chef, is too strong.) Try Perry Lang’s recipe (see below) for his “go-to sauce” on chicken, pork or beef. He suggests using your favorite bourbon. Not a problem since, as he points out, “it’s typically around when you’re cooking barbecue.”

Bourbon BBQ Sauce

Contributed by: Adam Perry Lang

INGREDIENTS:

• .5 cup Canola or vegetable oil
• 5 Garlic cloves, peeled and coarsely chopped
• 1 Medium sweet white onion, coarsely chopped
• 1 Green bell pepper, coarsely chopped
• 2 teaspoons Kosher salt, plus additional as needed
• .25 cup Bourbon
• 3 tablespoons Chili powder
• 1 tablespoon Coarsely ground fresh black pepper
• .25 teaspoon Ground allspice, plus additional for seasoning
• .25 teaspoon Ground cloves, plus additional for seasoning
• 1 cup Firmly packed dark brown sugar
• 2 cups Water
• 2 cups Ketchup
• .5 cup Unsulfured blackstrap molasses
• .5 cup Yellow mustard
• .5 cup Apple cider vinegar, plus additional as needed
• 2 teaspoons Hot sauce
• .5 cup Apricot preserves
• 1 Jalapeno chile, grated stopping before the seeds
• Half a Granny Smith apple, grated

PREPARATION:

Pour the oil into a large saucepan and place over medium heat until it starts to shimmer. Stir in the garlic, onion, bell pepper and salt. Let cook, stirring occasionally, until the vegetables have softened—about 10 minutes. Pour in the bourbon and cook until the alcohol has cooked off— about 5 minutes. (There will no longer be the strong smell of alcohol.) Combine the chili powder, black pepper, allspice and cloves and add the mixture to the pan. Let cook, stirring continuously, until fragrant—about 3 minutes. Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce and apricot preserves. Bring the mixture to a boil and stir occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer. Continue to simmer, stirring often, until thickened—about 45 minutes. Add the grated jalapeno and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot) or in a bowl using an immersion/stick blender until smooth. Season to taste with additional allspice, cloves, salt and vinegar.

This recipe is from Serious Barbecue. (Photos by David Loftus.)

On St. Patrick’s Day, everybody is Irish and every bar is a pub. But it takes more than just bottles of Jameson, pints of Guinness and shamrock garlands to truly reflect the old country. With help from our contributor and award winning bartender Simon Ford, we came up with an unofficial list of the best Irish bars in the country. Sláinte!

Clarke’s, 840 First Street, Miami Beach, FL, 305 538 9885:

An Irish pub just blocks from the beach sounds like the setup for a bad joke or a mirage. But in Miami Beach such a place really exists. Clarke’s (pictured above) looks like an old fashioned pub you’d find in Ireland except it’s in Florida. Just remember to pack the sunscreen.

The Grafton Pub & Grill, 4530 N. Lincoln Ave, Chicago, IL, 773 271 9000:

You’ll feel like you’re in Dublin when you enter the Grafton Pub in Chicago. There’s live music four nights a week and if you get thirsty there are more than 70 different beers to choose from plus almost 20 Irish whiskies.

The Irish Bank, 10 Mark Lane, San Francisco, CA, 415 788 7152:

The Irish Bank was one of the first bars in America to offer a large selection of single malts, and to this day it stocks several dozen whiskies. Drink inside the quaint pub or outside on the oversized patio, which is equipped with awnings for sunny days and heaters for chilly nights.

The Local, 931 Nicollet Mall, Minneapolis, MN, 612 904 1000:

For the last three years in a row, this charming downtown Minneapolis pub has sold more Jameson than any other bar or restaurant in the world. (Yes that includes Ireland.) Last year alone The Local sold more than 9,000 bottles of the brand’s whiskey. If you’re not feeling like spirits, there are also many beers on tap and a full menu of hearty food.

McSorley’s Old Ale House, 15 East 7th Street, New York, NY, 212 473 9148:

New York City has dozens of Irish pubs but only one can count both Abe Lincoln and John Lennon as customers. McSorley’s has been open since 1854 and claims to be the city’s oldest continuously operated saloon. An amazing feat since it only serves one thing: its own beer.

Last month we asked Aisha Sharpe, co-founder of drinks consultancy Contemporary Cocktails and one of our advisors, to help us stock our liquor cabinet. But to make cocktails at home you also need a good set of bartending tools. While you can blow hundreds of dollars on just a fancy shaker, you can also make great drinks with far more modest equipment. To put this theory to the test, we challenged Sharpe to outfit our bar for just $50 with items from Amazon.com. Here’s what she bought.

Shaker and Strainer ($20-$22.50):

To mix drinks like a pro, get this two-piece Boston shaker set, which includes a Hawthorn strainer. For an extra $2.50, Sharpe recommends you also pick up a julep strainer to use with drinks that are stirred. If you’re still working on your bartending skills, try this simple 24 ounce shaker with a built-in strainer.

Oxo Jigger ($4):

To make accurate measurements, Sharpe likes Oxo’s clear jigger, which she says is “easy to use” and can measure up to two ounces of liquid.

Muddler ($19):

One of the most important tools you can own is a muddler. Use it to release the oils of fresh mint leaves for Mojitos or crush limes for a Caipirinha. Sharpe recommends this 10-inch version made from cherry wood.

Bar Spoon ($1.50):

To make a Manhattan or stir up a pitcher of Margaritas, you need a long-handled bar spoon like this 11-inch model.

BONUS PICK:

Juicer ($18):

If we had given Sharpe an extra $20 she would bought this Black & Decker electric juicer, which makes quick work of lemons, limes and oranges.

We enjoy a green beer or a green bagel as much as any other St. Patrick’s Day reveler. But unlike these so called “Irish delicacies” we love drinking Irish whiskey on both holidays and during the rest of the year. We’re not alone. Over the last 15 years, whether neat, on the rocks or mixed with ginger ale, Americans have had an unquenchable thirst for the usually smooth and honeyed whiskey. Sales were up by more than 10 percent last year alone. Particularly impressive since not that long ago there were only a handful of Irish brands available in the US. Here are three more recent immigrants from the Emerald Isle. Please make them feel at home.

Knappogue Castle 1994 Master Distiller’s Private Selection ($105):

There are just 1,100 bottles of Knappogue Castle’s extremely-drinkable 1994 Master Distiller’s Private Selection. The boutique Irish whiskey brand has won acclaim for its line of vintage single malts and this special bottling is no exception. The whiskey is light enough to have before dinner but has enough flavor that you can drink it all night.

Powers 12-Year-Old Special Reserve ($35):

Powers is one of the oldest Irish whiskies and, while it may not have the name recognition of its sister brand Jameson, the brand new 12-Year-Old Special Reserve is definitely worth drinking. The complex whiskey is aged in former bourbon casks and has bold spice notes with a touch of sweetness.

Tullamore Dew 10-Year-Old Single Malt ($40):

For the first time in its 180 year history, Tullamore Dew is releasing a single malt whiskey that is distilled just twice. (The rest of its whiskies are triple-distilled and are blends.) The rich 10-year-old is also unique since it has been aged in casks that have previously held bourbon, sherry, madeira and port.

Lest night owls have all the fun, this Daylight Savings weekend enjoy a well-deserved tipple on Sunday morning. The loss of an hour’s sleep may make it harder to be chipper at brunch, but a vivacious cocktail will help you stretch your mind beyond the confines of a 23-hour day.

Once upon a time it was not unheard of to have a morning cocktail—a so-called “eye opener” or “picker-upper.” While providing some essential vitamins and energy, a pre-noon drink can also provide gentle relief from the lingering effects of the previous evening’s folly. The Bloody Mary is perhaps the most famous eye-opener, but nothing beats a Fizz to help clear away the morning fog. The drink combines the zing and vigor of bubbly water with the flavor of robust spirits.

Here are two of my favorite recipes, which are so good you could make a whole weekend out of them. Start Sunday by shaking up a bracing Morning Glory Fizz or a luscious Ramos Gin Fizz, and you’ll forget about that hour you lost.

Ramos Gin Fizz/New Orleans Fizz

Contributed by: Allen Katz

INGREDIENTS:

• 2 oz Gin
• 1 oz Fresh lemon juice
• .5 oz Fresh lime juice
• 1 tsp Sugar
• 3 Dashes orange flower water
• .5 oz Heavy cream
• 1 Fresh egg white
• Seltzer
• Glass: Collins

PREPARATION:

The secret to this drink is to shake, shake and shake some more. Shake all the ingredients, except seltzer, vigorously with ice until the drink is as white as fresh snow and as smooth as a cold glass of milk. Strain into a Collins glass and top with cold seltzer. Stir before serving.

Morning Glory Fizz

Contributed by: Allen Katz

INGREDIENTS:

• 1.5 oz Blended Scotch whisky
• .75 oz Fresh lemon juice
• 1 oz Simple syrup (one part water, one part sugar)
• .25 oz Absinthe or Pastis
• 1 Fresh egg white
• 1.5 to 2 oz Seltzer
• Glass: Highball

PREPARATION:

Shake all the ingredients, except seltzer, vigorously with ice and strain into a highball glass. Top with 1.5 to 2 ounces of cold seltzer.

Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Spirits of New York and one of Liquor.com’s advisors.

Watching a good bartender make drinks can look like a magic show. In rapid succession, several different (and seemingly incompatible) ingredients come together—and with a couple of flicks of the wrists, they’re transformed into a complex cocktail. While a magician never reveals the tricks of the trade, there are no secrets when it comes to mixology. So much so, that across the country some of the best bartenders are now offering lessons to the public on both cocktails and spirits. These tutorials let you polish your skills under the careful eye of a pro with no smoke or mirrors.

Employees Only, 510 Hudson Street, New York, 212 242 3021:

If you’re looking for a master class, sign up for a private session with mixologists Dushan Zaric (a Liquor.com advisor) or Jason Kosmas, owners of New York City hotspots Employees Only and Macao Trading Co. The tutorials, which cost $500 per hour with a two-hour minimum, can take place at either bar or at your home.

Beverage Academy, Bourbon & Branch, 561 Geary Street, San Francisco, 415 931 7292:

At Bourbon & Branch’s Beverage Academy (pictured above), you can learn from some of San Francisco’s top bartenders, including the bar’s own Joel Baker and Erick Castro of Rickhouse. From Cocktails 101 to pairing whiskey with cheese, there’s a large variety of classes to choose from. The classes cost $100 for two hours and have a cap of 16 people.

Punk’s Backyard Grill, 2188 Annapolis Mall, Annapolis, 410 571 7744:

Get ready for spring at Punk’s Backyard Grill. The bar’s latest mixology tutorial on March 21 is all about creating warm-weather drinks. The classes are generally capped to about a dozen students and cost $15, which includes an appetizer and a couple of drinks.

Spirit School, Brandy Library, 25 N. Moore Street, New York, 212 226 5545:

With floor-to-ceiling shelves holding hundreds of bottles, there couldn’t be a better place to learn about spirits than New York City’s swanky Brandy Library. The bar offers a range of two-hour seminars (from $80 to $120) for both the novice and the expert drinker. The new semester starts in May.

Tini Bigs, 100 Denny Way, Seattle, 206 284 0931:

Every month the bartenders at Seattle institution Tini Bigs teach an hour-long cocktail class focusing on a particular spirit or style of mixology. The sessions, which start at $25, take place at the bar and are capped to just a dozen students.

After six seasons of judging reality show Top Chef, we all know what celebrity chef Tom Colicchio likes to eat and what he certainly doesn’t like to eat. But when he’s not on TV or behind the stove at one of his many Craft restaurants, what does he like to drink? Bourbon. “Current favorite is Eagle Rare 17-Year-Old,” he says. When we recently spoke to him, the liquor cabinet in his New York City home was full of Kentucky’s finest, including bottles of Black Maple Hill, Buffalo Trace and George T. Stagg. “There’s always Maker’s Mark in here, that’s what I prefer to mix with,” he says. Usually he drinks bourbon with one giant ice cube or in a Manhattan on the rocks. “I don’t like it up,” he says.

He also doesn’t care for vodka. “I don’t drink it at all,” he says. “I never liked it.” (Note to all future competitors: under no circumstances should you ever serve the judges a vodka cocktail.) Up until recently, Colicchio didn’t even drink gin and was reintroduced to it on the first day of the first season of Top Chef. He was understandably a little nervous. “I just figured a little drink to take the edge off might be helpful,” he remembers. The bartender at the restaurant where they were shooting made him a Hendrick’s Gin and tonic. The Scottish spirit has now become his favorite gin. (But for the record, the judges “don’t get drunk” on the set.)

With eight restaurants, 14 ‘Wichcraft sandwich shops and a young family he doesn’t go out often. “When I’m working, usually after I’m done with a shift, I’ll grab a cocktail,” he says. But he’s careful not to overindulge. “The problem with cocktails is the next day,” he says. “I’m 47 now, so I don’t bounce back like I used to.”

We officially declare this the start of the spirited travel season. From New York City and Chicago to New Orleans, fun festivals and interesting conventions combine two of our favorite things: traveling and liquor. But these events aren’t just booze fests. They offer unforgettable experiences, including tastings with distillers, workshops with master mixologists, historic pub crawls and talks given by top experts and authors. And, of course, there are plenty of tasty libations and often gourmet food. Book now: Many of these events sell out very quickly. Safe travels.

WhiskyFest, April 23, Chicago:

There are tastings and then there’s WhiskyFest. Attendees get to try more than 200 whiskies from around the world. There are also seminars and talks featuring master distillers and blenders. Tickets are $110 and sell out fast. If you can’t make it to Chicago, attend WhiskyFest in San Francisco in October or in New York City in November.

Manhattan Cocktail Classic, May 14-18, New York City:

New York City is one of the best places to drink in the world, and this May’s five-day Manhattan Cocktail Classic proves it. Look for dozens of events around the city, featuring a number of Liquor.com advisors. The highlight of the Classic is the gala party at the iconic New York Public Library on Fifth Avenue. Tickets go on sale April 1.

Tales of the Cocktail, July 21-25, New Orleans:

Many of the world’s best bartenders and drink experts will be down in New Orleans for Tales of the Cocktail. There are seminars on just about every aspect of mixology, including a series of “Spirited Dinners” at some of the city’s finest restaurants. Ticket packages are on sale now.

Kentucky Bourbon Festival, September 14-19, Bardstown:

Every September tens of thousands of bourbon drinkers make a pilgrimage to Bardstown, Kentucky. The 19th annual Bourbon Festival is made up of 35 events, including cooking classes, a tasting, a motorcycle ride and an auction. Tickets are on sale now.

Whether you make a Margarita, a Sidecar or even a Cosmo, at some point this year you’ll probably need a bottle of orange liqueur. While the spirit usually doesn’t have a starring role, it is the William H. Macy of the mixology world, contributing solidly to countless creations. But not all of these spirits are produced similarly or taste the same. To help you out, we put together a mini-guide to the world of orange liqueur. Enjoy!

Cointreau ($35):

Cointreau was started more than 160 years ago by two French brothers who were confectioners. The recipe for the brand’s historic aromatic liqueur is a closely-guarded secret. What we do know is that Cointreau contains the essence of sweet and bitter sun-dried orange peels, water, sugar and alcohol.

Combier ($27):

In 1834, Jean-Baptiste Combier, a candy maker in Saumur, France, created a liqueur flavored with the peels of bitter and sweet oranges from the West Indies and local spices. The spirit, which is triple distilled, was recently introduced to the United States and is still made in the original facility.

Grand Marnier ($40):

There is one big difference between Grand Marnier and its rivals: the base is cognac (many other orange liqueurs are made from a neutral spirit). This gives the liqueur richness and depth, which is complemented by a piquant citrus flavor.

Patrón Citrónge ($23):

Just because the French dominate the liqueur business, it doesn’t mean you can’t make one in a different country. Patrón produces Citrónge in Mexico and flavors it with organic oranges

Solerno ($37):

This sweet Sicilian liqueur is flavored with blood oranges and is produced in a copper pot still. Solerno can be used in traditional cocktails as well as simply added to a glass of prosecco.

I’ve always been kind of poky and procrastinacious (if that’s the word I want—or even a word at all). But I have to admit: All things being equal, it’s always better to be first. It’s one of the basic principles of the universe and denying it is like denying gravity, the law of conservation of energy or the deliciousness of bacon.

Take movie stars. We of course have red carpets full of them now. Some of them are even good at what they do—so good, in fact, that they get nominated for awards. But the first generation or two of moving-picture stars received awards, too. Yet that was the least of what they got. Don a trench coat and a fedora, and it instantly conjures up images of Humphrey Bogart. As charming as George Clooney might be, he’ll never be able to shake the agile ghost of Cary Grant. And every buxom, vulnerable blonde who beguiles her way in front of the cameras has to work around the shadow of Marilyn Monroe.

So rather than make up some silly new drinks to celebrate this year’s Academy Awards, drinks doomed to be drunk only once and then forgotten, why not toast the nominees with a couple of old Hollywood classics? Not just because they were first, but because they were delicious enough to stay first.

Romanoff’s of Beverly Hills

Contributed by: David Wondrich

INGREDIENTS:

• 1.5 oz Plymouth Gin
• 1 teaspoon Cherry Heering
• 1 teaspoon Grenadine (Fee Brothers)
• 1 oz Fresh lime juice
• Ginger beer
• Glass: Highball

PREPARATION:

Add all the ingredients, except ginger beer, to a tall glass. Fill the glass halfway with cracked ice, drop in a squeezed-out shell of a lime half, add more ice and top off with ginger beer.

The house cocktail of the Los Angeles restaurant where the Rat Pack was formed and Bogart and Bacall did their drinking.

Malice in Hollywood No. 1

Contributed by: David Wondrich

INGREDIENTS:

• 1.5 oz Jim Beam Black Bourbon
• .5 oz Apricot brandy (Marie Brizard Apry)
• Glass: Small cocktail or tall shot
• Garnish: Lemon twist

PREPARATION:

Shake all the ingredients with ice. Strain into a chilled, small cocktail glass or tall shot glass. Twist a swatch of thin-cut lemon peel over the top.

The drink was created in the 1940s by Hedda Hopper, Hollywood’s greatest gossip columnist. (It’s a better name than the TMZ, anyway.)

Looking for more Academy Awards drinks? Try the official Oscar cocktail.

David Wondrich is the author of the award-winning book Imbibe! and Esquire magazine’s Drinks Correspondent. He’s also one of Liquor.com’s advisors.

Every night bar-goers around the world have to make a tough decision—whether to drink at the bar or sit at a table removed from the action. There’s now a simple but elegant solution to this age-old dilemma: the bar cart. When you need another round, instead of heading up yourself or ordering from a server, a bartender pushes a mobile bar stocked with spirits and all the fixings to your table. The best part? From the comfort of your chair, you have a front-row seat for the mixology show. From New York and San Francisco to Vancouver, bars, restaurants and hotels are offering tableside drink service. Try it out at these five spots.

Bar Seven Five, Andaz Wall Street Hotel, 75 Wall Street, New York, 212 590 1234:

Bar Seven Five, in the brand new Andaz Wall Street Hotel, offers an extensive menu of classics and new creations. It’s particularly impressive given that most of the drinks are made or finished tableside and there’s no traditional bar.

Burtons Grill, 1363 Boylston Street, Boston, 617 236 2236:

Nothing goes better with brunch than a fresh-made Bloody Mary or Bellini. The Burtons Grill in Boston recently introduced a drinks “buggy” that makes the rounds from 11 AM to 3 PM on Sundays. It’s stocked with fresh ingredients and a range of spirits.

Fairmont Pacific Rim, 1038 Canada Place, Vancouver, 604 695 5300:

Vancouver’s new Fairmont Pacific Rim Hotel opened just before the Olympics and offers guests an art deco bar cart located in its lobby lounge. Relax in a cushy leather chair in front of the oversized fireplace while your cocktail is made.

Fifth Floor, Hotel Palomar, 12 Fourth Street, San Francisco, 415 348 1555:

Since January, a bar cart has been rolling through San Francisco’s Fifth Floor restaurant, bar and lounge area serving a range of classic cocktails. If you want a Macallan 12-Year-Old on the rocks, the cart has a Japanese machine that turns an oversized cube into a giant ice ball.

Surrey Hotel, 20 East 76th Street, New York, 212 288 3700:

At the Surrey in New York, tableside service also means bedside service. Guests can request a bartender come to their room (at any time of day) with all the ingredients to make one of the hotel’s 11 signature cocktails, including a Blood and Sand and a Moscow Mule. Each order is enough to make four or five rounds and costs between $45 and $68.

The start of spring is just a few weeks away but it feels like winter will never end. And while most of us are still bundled up in winter coats and schlepping around in sturdy boots, college students are heading for the beach. From Acapulco and Cancun to South Padre Island, it’s officially spring break season. Clearly the life of a college student is so rough that they deserve a week-long vacation in paradise…or at least somewhere warm near the water with an endless supply of cheap booze. And while we don’t suggest you join the party (or go on a week-long bender), you do deserve a spring break. If you can’t be at the beach, you can at least drink like you’re there, which for us means mixing up some tropical rum drinks. We asked Martin Cate, the talented mixologist and owner of San Francisco bar Smuggler’s Cove for a couple of recipes from his menu. A glass or two of his Barbados Rum Punch or a Caribeño and you’ll start to feel the sand between your toes. Those kids don’t know what they’re missing.

Barbados Rum Punch

Contributed by: Martin Cate

INGREDIENTS:

• 1 oz Lime juice
• 1 oz Rich simple syrup (2 parts sugar, 1 part water)
• 2 oz Aged Barbados rum (Mount Gay Sugar Cane)
• Dash Angostura Bitters
• Garnish: Pinch fresh grated nutmeg and lime wedge
• Glass: Collins

PREPARATION:

Shake all the ingredients with ice and strain into a Collins glass filled with fresh ice. Garnish the drink with a pinch of fresh grated nutmeg and a lime wedge.

Caribeño

Contributed by: Martin Cate

INGREDIENTS:

• .25 oz Lime juice
• .25 oz Rich simple syrup (2 parts sugar, 1 part water)
• 4 oz Coconut water
• 2 oz Puerto Rican white rum
• Garnish: Lime wedge
• Glass: Collins

PREPARATION:

Shake all the ingredients with ice and strain into a Collins glass filled with fresh ice. Squeeze a lime wedge into the glass and drop it in the drink.

Whether it’s a memento from a trip to Scotland or a generous gift, you no doubt have a prized bottle safely tucked away in the back of your liquor cabinet. The good news is that while you work up the nerve to drink it, the liquor, if stored properly, can last for decades or longer. (For more info on this, check out our guide to storing spirits.) It may also be quite valuable, but up until recently it was relatively hard to resell. Unlike wine, only a few states allow the auction of vintage spirits. That’s slowly changing. Bonhams, which is holding a liquor auction in Edinburgh tomorrow, had its first US sale this past December and will hold one in New York later this year. According to Martin Green, Bonhams’ spirits specialist, the hottest categories are whiskey (single malt, Irish, bourbon) and cognac.

To get you started, here are three rare bottles that may already be in your home bar or local liquor store. Happy hunting!

Black Bowmore:

Between 1993 and 1995, Bowmore released almost 6,000 bottles of a 1964 Scotch. The so called Black Bowmore sold for between $130 and $250. The current auction estimate for the whisky is $2,250, but bottles still occasionally turn up on liquor store shelves with the original price tag.

Johnnie Walker Red Label:

There’s a market for early Johnnie Walker whiskies, and included in Bonhams’ auction is a bottle of Red Label from the early 20th century. It’s so old that the worn label reads “Old Highland Whisky” instead of Red Label. The auction estimate is $375 to $525.

Wild Turkey Russell’s Reserve 10-Year-Old:

Wild Turkey introduced a 10-year-old, 101-proof bourbon in 2000 to honor master distiller Jimmy Russell. It sold for $26. Seven years later the distillery lowered the spirit’s proof to 90. Bottles of the 101 now sell for as much as $140 on eBay.

A young bartender’s recurring nightmare is an avalanche of orders for obscure drinks that can only be found in one of those phonebook-size volumes in the bookstore that boast “3000 Popular Cocktails!” But there’s no need to lose sleep. I can tell you that there are really just a few dozen drinks that are popular—and many of them follow a single basic formula that can be modified to produce an endless number of tasty variations. (Consider it a strand of cocktail DNA.) Whether you’re mixing drinks at home or in a swanky joint, understanding this simple code will help you unlock the world of mixology.

If you can make a simple Whiskey Sour (.75 ounce lemon juice, .75 ounce simple syrup, 1.5 ounces whiskey) you have the template for hundreds of cocktails. Change the simple syrup to Cointreau and the whiskey to cognac and you have a Sidecar. Substitute tequila for the cognac and, ta-da, you have a basic Margarita.

If you use the Whiskey Sour recipe and top it off with some club soda or champagne, you can make even more drinks, including the Collins, the Mojito and the French 75. Once you’ve tried these classics, you can start having some real fun by making your own creations. Mash a couple of pieces of fresh mango in the bottom of your Mojito or flavor your Tom Collins with a few dashes of Angostura Bitters, and I guarantee the difference will be dramatic. And once you commit this formula to memory, you’ll definitely sleep soundly.

Master Mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also one of Liquor.com’s advisors.

Pickle what? That was my reaction when I first heard about the Pickle Back. Yep, you read that right: Pickle Back. The drink, a shot of bourbon or Jameson Irish Whiskey followed by a shot of pickle brine, has developed a cult following complete with a Facebook fan page and press release from Jameson. It’s particularly popular among New York City bartenders who have spread pickle fever to other cities, including Baltimore, Philadelphia, San Francisco and even London.

It’s not all that crazy when you put it into context. The Russian and Nordic cultures have paired pickles and pickle brine with vodka for generations. I’ve been blending the brines of several pickled veggies for my Bloody Elixir for years. And, of course, many Martini drinkers add a splash of olive brine to their cocktails.

After much research—and many shots—I’ve traced the origins of the Pickle Back to Brooklyn’s Bushwick Country Club. In 2006, neighbor McClure’s Pickles asked to store some inventory in the bar’s basement. The Country Club’s bartenders were also using the brand’s brine in some cocktails. One Sunday night, according to owner John Roberts, a customer asked for a shot of pickle juice to accompany her vodka. The order inspired bartender Reggie Cunningham to jokingly pair Old Crow Bourbon with a shot of McClure’s spicy pickle juice instead of the traditional can of Pabst Blue Ribbon. But the reaction from patrons was no joke, and the bar started selling a lot of them.

When the Ruotolo brothers brought the drink to their East Village bar, Whiskey Town, the recipe changed slightly as Jameson replaced bourbon. The briny creation was soon being served at other bars, including the Rusty Knot and the Randolph. It can now be found around the city and beyond.

While bartenders use all sorts of pickle juices, Roberts remains a traditionalist. “If it’s not McClure’s it’s not the same,” he says.

H. Joseph Ehrmann is the proprietor of Elixir in San Francisco and the Brand Ambassador and Mixologist for Square One Organic Spirits. He is also one of Liquor.com’s advisors.

Seattle is famous for its steady rain, fresh-roasted coffee and grunge music scene. But there’s one more thing that the city should be known for: cocktails. Quietly, over the last dozen years, a vibrant bar culture has developed, which now rivals those in New York, San Francisco and even London.

It’s hard to say why Seattle doesn’t get the recognition it sorely deserves. While its laid back residents aren’t prone to boasting, they are passionate about their drinking. There’s even a Washington State Bartenders Guild, which is helping to train and educate the next generation of mixologists. As I found out on a recent trip, you may be sleepless in Seattle but you’ll never be thirsty. Here are some of my favorite places to get a drink.

Bathtub Gin & Co., 2205 2nd Ave, Seattle, (206) 728 6069:

There are intimate bars and then there’s the quaint Bathtub Gin & Co. It’s inside a tiny townhouse located in an alleyway in Belltown and feels like somebody’s home bar. There are just eight libations on the menu, but you can also order a classic cocktail.

What to Drink: Bobby Love Margarita (Pepper Infused Reposado Tequila, Agave Nectar, Cointreau, Lime Juice)

Liberty, 517 15th Ave E., Seattle, (206) 323 9898:

This bar completely embodies the Seattle vibe with its, dare I say it, grungy ambience. The walls are plastered with old concert posters from the ‘90s and its no-frills furniture makes it more dive than cocktail lounge. But the drinks menu is first class and the bar has an impressive selection of homemade bitters, syrups and infusions.

What to Drink: The Bardstown Cocktail (Rittenhouse Rye, Laird’s Applejack, Cointreau, Orange Bitters, Angostura Bitters)

Moshi Moshi Sushi, 5324 Ballard Ave, Seattle, (206) 971 7424:

It takes a lot of skill to pair cocktails with sushi. You won’t be disappointed at Moshi Moshi, which has a big collection of spirits and more than 30 cocktails on its menu.

What to Drink: Duppy Punch (Rum, Cognac, Ginger Syrup, Lime Juice, Bitters, Allspice Dram, Cava)

Rob Roy, 2332 2nd Ave, Seattle, (206) 956 8423:

Rob Roy is a hipster cocktail bar complete with taxidermy displays, antique books and vintage barware. But its style is also part Seattle with a vintage stereo blasting Hendrix and Zeppelin and psychedelic posters. You’ll feel at home sipping a perfectly crafted classic cocktail at this eclectic establishment.

What to Drink: Rob Roy (Scotch, Sweet Vermouth, Angostura Bitters)

Spur, 113 Blanchard Street, Seattle, (206) 728 6706:

New York City’s Spotted Pig may be the country’s premier “gastropub,” but Spur isn’t far behind. The restaurant’s drinks menu, full of British classics and seasonal cocktails, would make most bars jealous.

What to Drink: Hanky Panky (Beefeater Gin, Sweet Vermouth, Fernet-Branca)

Tavern Law, 1406 12th Ave, Seattle, (206) 322 9734:

The Tavern Law of 1832 legalized drinking in saloons and it’s now the name of a popular bar in Seattle. On the first floor you can eat great food and order fresh cocktails made by mixologist David Nelson. Go upstairs and find a second secret bar hidden behind a fake bank safe. There are no menus, but just tell the bartender what you feel like and they’ll make it.

What to Drink: Gun Club (Gin, Maraschino Liqueur, Lillet, Scotch)

Vessel, 1312 5th Ave, Seattle, (206) 652 0521:

For years, popular cocktail blogger Jamie Boudreau used Vessel as a laboratory to develop his imaginative creations. The bar (pictured above) continues to pay homage to his vanguard approach to mixology and its menu is a great mix of experimental and classic drinks.

What to Drink: Black Friars Pint (Plymouth Gin, Sherry, Cardamom-Cinnamon Spiced Guinness, Egg White, Bitters, Agave Nectar)

Zig Zag Cafe, 1501 Western Ave, Seattle, (206) 625 1146:

Zig Zag Café helped kick-start the cocktail revival in Seattle and in the country. It is home to the award-winning (and super-speedy) bartender Murray Stenson—a.k.a. “Murr the Blur.” Owners Kacy Fitch and Ben Dougherty opened the groundbreaking bar 12 years ago. Its extensive cocktail list has been an inspiration for drinkers from around the world.

What to Drink: The Last Word (Gin, Green Chartreuse, Fresh Lime Juice, Maraschino Liqueur)

Simon Ford is an award-winning bartender and director of Trade Outreach and Brand Education for Pernod Ricard USA. He’s always on the hunt for a good cocktail.

The Vancouver winter Olympics come to a close this weekend, but there’s still one important competition left—the Liquor.com decathlon. While our event doesn’t require cross-country skiing, air rifles or spandex jumpsuits, it’s nonetheless a grueling discipline. We challenged New York City bartender Jason Littrell from bar Death & Co., to create a couple of cocktails to both honor the athletes and reward you for having survived two weeks of melodrama, endless montages and an unhealthy dose of Bob Costas. Sounds easy enough, but there’s a twist: Littrell had to use as many ingredients as possible hailing from the ten countries that won the most medals through the first 10 days of competition. His cocktails are a mini United Nations. The Citius, Altius, Fortius (the Olympic motto, of course) combines alcohol from America, Canada, France, Italy and Switzerland. The Barents Sea Collins, named for the body of water just north of Russia and Norway, mixes the two countries’ favorite spirits—aquavit and vodka. We think the drinks are medal worthy…cue the montage.

Citius, Altius, Fortius

Contributed by: Jason Littrell

INGREDIENTS:

• 2 oz Bluecoat Gin (US)
• .5 oz Noilly Prat Dry Vermouth (France)
• .5 oz Martini & Rossi Sweet Vermouth (Italy)
• 2 Dashes The Bitter Truth Orange Bitters (Germany)
• Teaspoon Kubler Absinthe (Switzerland)
• Teaspoon Crown Royal Whisky (Canada)
• Teaspoon simple syrup (1 part sugar, 1 part water)
• Garnish: Orange wedge
• Glass: Cocktail

PREPARATION:

Add the ingredients to a mixing glass filled with ice and stir. Serve the drink in a cocktail glass with an orange wedge.

The Barents Sea Collins

Contributed by: Jason Littrell

INGREDIENTS:

• 1 oz Linie Aquavit (Norway)
• 1 oz Stoli Vodka (Russia)
• .75 oz Fresh lemon juice
• .75 oz Simple syrup (1 part sugar, 1 part water)
• Club soda (America)
• Garnish: Lemon wedge
• Glass: Highball or Collins

PREPARATION:

Add all the ingredients, except club soda, to a shaker filled with ice. Shake and strain the drink into a highball or Collins glass. Top it off with club soda and garnish with a lemon wedge.

In the crazy world of single malt Scotch, I have often heard that older, expensive whiskies are more complex, smoother and simply better. This couldn’t be further from the truth.

The idea that the longer a whisky ages the better it will become is a myth. In fact few casks should be aged longer than 18 years. Why? When whisky is distilled, it’s clear as water. The alcohol develops much of its flavor, and all of its beautiful amber color, from aging in oak casks. But a delicate balance must be struck between the spirit’s natural flavor and the flavor coming from the barrel. If left too long, the whisky starts to lose its vibrancy and the heavy flavors of the oak begin to dominate, leaving you with a new-found taste for old wood.

The matter of cost is a different beast all together. It is no secret that many drinkers believe (sadly) that the higher the price tag the higher the quality of the spirit. (Just check out the vodka aisle in any liquor store.) One way that spirits companies justify ever-higher prices is by aging whiskies ever longer. There are a few exceptional whiskies that are very old or expensive, but as a general rule never spend more than $150 and stick to whiskies that are between 15 and 21 years old. In this range you’ll get full maturity, smoothness and a healthy amount of wood.

And the next time your buddy calls you a cheapskate for not ordering a wallet-busting-malt, you’ll finally have a good response, which will put him in his place.

ETHAN KELLEY’S FAVORITE DRAMS:

Bowmore 15-Year-Old ($68):

Full-bodied with bold peat aromas, the Bowmore 15-Year-Old is nicknamed the “Darkest” for a reason. The rich spirit tastes of dried fruits, molasses, mesquite and waves of barbecue pit smoke. It has a decidedly dry finish.

Glenfarclas 21-Year-Old ($100):

Figs, dates and hints of sweet jam dominate this tasty whisky. There are also hints of soft smoke, caramel, coffee beans and citrus. It finishes with notes of oak and spice.

The Glenlivet French Oak 15-Year-Old ($50):

The Glenlivet French Oak is light, elegant and full of fruit notes with bright citrus and tropical flavors and honey sweetness. It has a soft lingering finish.

Highland Park 18-Year-Old ($100):

This robust and very complex malt has a bit of gentle peat smoke, orange zest and caramel and finishes with a hint of the briny sea.

Ethan Kelley is the Spirits Sommelier at New York City’s Brandy Library, which stocks more than 350 Scotches.

For many hosts the five scariest words to hear from a guest are “what can you make me?” Panicked, you start pulling out random half-filled bottles left over from parties—a selection that is less than inspiring. But it doesn’t have to be this hard. It’s no secret that more people are drinking at home these days, but to make great cocktails you need a well-stocked bar and good mixers. I’ve put together a list of affordable staples that should be in every liquor cabinet, and paired them with some easy recipes. Now you’ll hope your guests ask for a drink.

Vodka: Luksusowa

Luksusowa ($14), the affordable Polish potato spirit, works in simple drinks, like a Screwdriver, and doesn’t get lost in a Bloody Mary or a Moscow Mule.

Gin: Plymouth

With its beautiful balance of citrus and juniper, Plymouth ($30) is perfect for a Gin and Tonic or in countless classic cocktails, including the South Side and Martini.

Rum: Appleton Estate Reserve

You should have a good dark rum that can be sipped on the rocks and used in a fruity drink, like a Daiquiri. Appleton Estate Reserve ($28)—full of caramel and orange notes—will spice up a cocktail and is a delight to sip.

Tequila: 7 Leguas Blanco

From shots to Margaritas you need a go to blanco tequila. Try 7 Leguas ($45), which is full of earthy and citrus notes. Have it neat or mix up a Paloma.

Whiskey: Wild Turkey 101

Don’t be afraid of Wild Turkey 101’s ($20) high-proof. The delicious bourbon is full of beautiful vanilla and baking spice flavors and works great on the rocks or in an Old Fashioned or Stone Sour.

Aisha Sharpe is co-founder of Contemporary Cocktails, a global, full-service cocktails and spirits consulting firm, and one of Liquor.com’s advisors.

Back in 1992, Goose Island’s brewmaster Greg Hall wanted to create a special beer in honor of his company’s 1,000th batch. After meeting Jim Beam’s legendary distiller Booker Noe, Hall came up with a truly unique concept—aging his stout in used oak bourbon casks. While barrel aging is standard for whiskey and wine, beer is usually drunk as soon as possible. And as any frat brother can tell you, it’s contained in sturdy metal kegs, which don’t let in any oxygen. Barrels, however, aren’t airtight and both the wood’s flavor and the traces of bourbon affect the taste and color of the beer. It took some time for Hall’s idea to catch on, but it’s become increasingly popular. Here are a few aged brews currently available. Don’t delay: these beers are limited and sell out quickly.

Brooklyn Brewery Black Ops and Dark Matter:

Brooklyn Brewery ages a number of beers in whiskey barrels, including the limited-edition Black Ops stout ($25 for a 25-ounce bottle). In early March, it’s releasing Dark Matter, which was aged in both bourbon and rye casks and will be available on tap in bars.

Full Sail Top Sail Bourbon Barrel Porter:

For the last dozen years, the Oregon-based Full Sail has been using bourbon barrels. This month the brewery released its hearty and malty porter ($12 for a 22-ounce bottle), which was aged for almost a year in a combination of barrels from Maker’s Mark, Four Roses and Stranahan’s.

Goose Island Bourbon County Stout:

Chicago-based Goose Island makes the dark, dense Bourbon County Stout ($14 for a 22-ounce bottle) from November through April. The beer is aged for 100 days in old Elijah Craig casks and develops notes of spice, vanilla and smoke.

He’Brew R.I.P.A. on Rye:

Most of the aged beers on the market are made using old bourbon casks. But a few brewers are also using rye whiskey barrels, including He’Brew. The brand’s double India pale ale is made with rye malt and is then aged for four months in barrels that previously held Sazerac 6-Year-Old Rye Whiskey. The beer will be available next month in a 22-ounce bottle ($11) and on tap in bars.

Innis & Gunn Oak Aged Beer:

Scotch giant William Grant, which makes Glenfiddich and Balvenie, ages its whisky in former bourbon barrels. In 2002, to make an ale-finished whisky, the company filled old bourbon barrels with Scottish beer, let them sit for a month, dumped them out and filled them with whisky. Surprisingly the beer tasted great—full of oak and vanilla notes—and the brand Innis & Gunn was born. (A 750-ml bottle costs $10.)

Mötley Crüe and Van Halen used to battle it out in record stores. But now, band members from each—Vince Neil and Sammy Hagar, respectively—are going head-to-head in liquor stores. Both legendary rockers have new gigs fronting their own tequilas.

Hagar, a rock ’n’ roll hall-of-famer, started Cabo Wabo Tequila back in 1996—years before every celebrity had a liquor brand. The Red Rocker was looking for a house spirit for his bar in Cabo San Lucas, Mexico, and took the process seriously. “I went down and found the tequila and designed the bottle with friends,” he says “If I wanted a celebrity brand I would have named it Sammy Hagar’s Tequila.” He has little respect for many of the vanity projects on store shelves. “For someone just to put their name on a bottle, that’s crap,” he says. His hard work has paid off—the tequila is now available across the country and a few years ago, he sold 80 percent of the brand to Skyy Spirits for $80 million.

Neil, whose Tres Rios Tequila launched a few years ago, admits that he’s following in Hagar’s footsteps. “Sammy already has taken his brand to a whole other level,” he says. “I hope I can get to that level.” He’s on his way. By June Tres Rios will be available in more than 30 states, with duty free and Europe soon following. He’s also a big fan of tequila and, in true rocker fashion, likes to drink it straight from the bottle. “It tastes better that way,” he insists. (Look out this spring for Neil’s aptly named solo album, Tattoos and Tequila.)

For the moment, Hagar and Neil remain friends. “Vince is a cool guy,” says Hagar. “Anyone in their right mind would try to get into the liquor business.” And they also have a common competitor: Justin Timberlake, who launched 901 Silver Tequila last year. Let’s hope he knows who he’s messing with.

New York City’s celebrity chef Eric Ripert is the anti-Gordon Ramsay. While Ramsay is famous for his outbursts and f-bombs on Fox’s Hell’s Kitchen, Ripert is well spoken and Avec Eric—his cooking and travel show on PBS—is almost soothing to watch. But make no mistake, he’s no pushover. With good friends like tough guy Anthony Bourdain, and four-stars from The New York Times and three Michelin stars for his legendary French restaurant Le Bernardin, he’s legit. But after a long 12-hour-day behind the stove you won’t find him bar hopping with sous-chefs or getting into trouble with Bourdain. (For the record, he’s “not a bar guy” nor does he really care for cocktails. “I like good quality spirits and I don’t like to mix them,” he says.) On most nights, at around 11:30 PM, he’s at home watching Charlie Rose and enjoying a stiff nightcap. He’ll slowly savor a good ounce of spirit while he unwinds. “It takes me forever to drink,” he confesses. “It’s my time for myself.”

Sometimes it’s a dram of Scotch, usually Johnnie Walker Blue Label or Macallan 12-Year-Old with a single large ice cube, or some tequila neat, usually Patrón Silver, Don Julio 1942 or Casa Dragones. But recently Ripert was introduced to the joys of dark rum while down in the Caribbean. (He has a restaurant at the Ritz-Carlton on Grand Cayman.) He’s particularly fond of the Zacapa Rum 23 and the Zacapa XO. A glass of it neat and “you go to bed easily,” he jokes. For a special treat Ripert pairs it with a late-night snack. “I love dark chocolate with rum,” he says. Even better is a glass of Zacapa with some of his rich chocolate mousse. But be warned: This combination may lead to a Gordon Ramsay like outburst.

Chocolate Mousse

Contributed by: Eric Ripert

INGREDIENTS:

• .5 cup Whole milk
• .25 cup Granulated sugar
• 2 Large egg yolks
• 6 oz Quality dark chocolate, coarsely chopped
• .75 cup Heavy cream (cold)

PREPARATION:

Place the milk in a small saucepan and gently bring it to a boil. Meanwhile, combine the sugar and eggs yolks in a small mixing bowl. Whisk them together until thoroughly combined. Remove the milk from the heat and very slowly whisk it into the egg yolk and sugar mixture. Pour the mixture back into the saucepan and return to low heat. Continue to cook, stirring continuously, until the mixture thickens slightly. Remove from heat. Place the chopped chocolate in a bowl and add the hot milk mixture in small amounts, stirring to combine. After all the milk has been incorporated, cover and allow to cool to room temperature. In another bowl, vigorously whip the heavy cream to soft peaks. Fold the whipped cream into the chilled chocolate mixture and divide it among four to six serving dishes. Allow the mousse to chill for one hour before serving.

On great nights, a bartender will delight you with well-mixed drinks, introduce you to new elixirs and, when called upon, entertain you with funny stories. But for many bar-goers, drinking is more like a junior high dance filled with moments of stomach-turning awkwardness and self-doubt. To make life a little easier, I’ve examined some of the thorniest of bar situations that trip up even experienced night owls. Now you’ll be able to drink with confidence.

Sending Back a Drink:

Sometimes you get a cocktail that just isn’t right. But there’s no need to suffer in silence. Meet the problem head on and calmly say, “Excuse me, this drink is a little too sweet.” It’s not the end of the world and, hell, a good bartender can fix these things easily.

Dealing with an Unfriendly Bartender:

An unfriendly bartender can wreck your evening. There’s never an excuse for rudeness (on either side of the bar), but more often than not a bartender who is aloof or short is hiding a lack of skill. The solution for you is simple: find a new joint.

The Art of Tipping:

Americans have been tipping since colonial times, but no one seems to know how much to leave at a bar. Once and for all, tipping for drinks is no different than tipping for food—15 to 20 percent is appropriate. Also, when you’re lucky enough to get a complimentary drink or appetizer, you should tip as if it were part of the check. And if you’re at a restaurant having drinks before dinner, tip the bartender before you move onto the dining room. There’s a good chance when your tab is transferred that the bartender may never see a gratuity for your drinks.

That last tip is on the house.

Master Mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also one of Liquor.com’s advisors.

Since moving to the United States from Britain I have discovered that Thanksgiving means eating turkey, Independence Day is celebrated with lavish fireworks displays paid for by department stores and Easter is an excuse to eat lots of chocolate eggs. However, I haven’t found anyone that can tell me how to celebrate Presidents’ Day.

The holiday, of course, commemorates the birthdays of George Washington and Abraham Lincoln. On a recent visit to Mount Vernon, Washington’s Virginia estate, I discovered that he had a taste for fine punches and distilled his own whiskey. He may have been the country’s first commander in chief drinker—but not the last.

Franklin Roosevelt guzzled Martinis, Richard Nixon drank Cuba Libres (you have to love the irony) and Gerald Ford enjoyed the odd Gin & Tonic. Woodrow Wilson, president during the enactment of Prohibition, stashed away supplies so that he could mix his favorite libations in secret while the rest of the nation settled for bathtub gin and moonshine.

I think it’s fair to say that the proper way to celebrate Presidents’ Day (and the long weekend) is with cocktails. Here are a couple of historic drinks to get you started. Cheers!

Roosevelt Cocktail

Contributed by: Simon Ford

INGREDIENTS:

• 1.75 oz Dark rum (Zacapa Rum 23)
• .5 oz Dry vermouth
• .25 oz Fresh orange juice
• .25 tsp Sugar
• Garnish: Orange twist
• Glass: Cocktail

PREPARATION:

Shake all the ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange twist.

Lincoln Club Cooler

Contributed by: Simon Ford

INGREDIENTS:

• 1.5 oz Cruzan Rum
• 3 oz Ginger ale
• Glass: Highball

PREPARATION:

Add the rum and ginger ale to a highball filled with ice.

(This recipe is adapted from Modern American Drinks by George J. Kappeler, published in 1895.)

The President

Contributed by: Simon Ford

INGREDIENTS:

• 1.5 oz Dark rum (Atlantico)
• .75 oz Orange Curacao
• .75 oz Dry vermouth
• Dash Grenadine
• Glass: Cocktail

PREPARATION:

Shake all the ingredients with ice and strain into a chilled cocktail glass.

(This recipe is adapted from The Savoy Cocktail Book by Harry Craddock, published in 1930. The drink is also known as the El Presidente.)

Simon Ford is an award-winning bartender and director of Trade Outreach and Brand Education for Pernod Ricard USA.

This weekend—all in the name of love—people across the country will be slurping oysters, feeding each other strawberries and draining bottles of bubbly. While these supposed aphrodisiacs won’t hurt your chances for a romantic evening, they’re not really the culinary equivalent of Love Potion No. 9. And there’s actually little scientific evidence that they’re anything more than tasty. What’s a lover to do?

Well, scientists have discovered that certain foods can have a real…stimulating effect on the libido and your blood flow, which is what an aphrodisiac is supposed to do in the first place. Fresh watermelon, pomegranate, blueberries, honey, chocolate and red wine have all been documented to offer a boost in the bedroom. These all-natural stimulants are not only widely-available, they can also be turned into very good and simple cocktails. Here are a couple of drink recipes from James Moreland, master mixologist for Bombay Sapphire Gin, and Joel Baker, head mixologist at Bourbon & Branch in San Francisco, that will help set the mood. We’re sure your valentine will find ways to thank you.

Cerise Light

Contributed by: James Moreland

INGREDIENTS:

• 1 oz Bombay Sapphire Gin
• 2-3 oz Pomegranate juice
• 2 oz Brut champagne
• Glass: Flute or coupe

PREPARATION:

Add the gin and the pomegranate juice to a cocktail shaker and fill with ice. Shake until well-chilled. Strain into a chilled flute or small coupe. Top with the champagne.

.

The Blue Bonnet

Contributed by: Joel Baker

INGREDIENTS:

• 10 Blueberries
• 2 Tarragon sprigs
• .5 oz Honey syrup (equal parts honey and water)
• 2 oz Gin, tequila or cachaça
• .75 oz Lemon juice
• Garnish: Blueberries and a tarragon sprig
• Glass: Rocks

PREPARATION:

In a shaker muddle the blueberries and tarragon with the honey syrup. Add gin, tequila or cachaça and lemon juice. Shake and fine strain into a rocks glass filled with fresh ice. Garnish with blueberries and a sprig of tarragon.

Maria C. Hunt is hostess of the champagne appreciation and entertaining web site The Bubbly Girl and author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion.

The excitement and adrenalin rush of the last ski run of the day is fading, and it’s getting colder as the sun sets. It’s officially time to warm up in front of the fire with some fire water. We’re talking about high-octane spirits (at least 100 proof) that will heat you up from the inside out. And whether by the shot or the sip, they’re a well-deserved reward for a day spent carving up the slopes.

Bourbon:

Bourbon is not for the faint of heart. For special occasions, there are seriously strong bourbons, including Wild Turkey 101 ($20) and Booker’s ($50), which has a proof of between 121 and 127. What’s amazing is that even at more than 50% alcohol, both spirits are full of rich vanilla flavor and have a long complex finish.

Scotch:

A glass of Scotch is the perfect drink for a relaxing evening in a toasty lodge. While most distillers add some water to their finished product to make it more drinkable, there are a few bottlings that are pure unadulterated whisky. Get comfy and have a glass of Macallan’s 116 proof Cask Strength ($60) whisky or a glass of Laphroaig’s 114 proof 10-year-old Cask Strength  ($50) whisky.

Vodka:

The Russians and Swedes know something about handling cold weather. Their age-old remedy for fighting a chill is a shot of vodka. Turn the thermostat way up with Absolut 100 ($20) or Stoli 100 ($26). (Both vodkas are, of course, 100 proof.) Careful, though: If you have too many rounds you may not feel like skiing the next day.

Did we miss your favorite cold weather liquor? Tell us about it.

Ginger beer is a shoe-in for a shrine at the Great Mixers Hall of Fame. It’s as if ginger—that gnarly little root—evolved solely to fraternize with spirits. Most of us are familiar with ginger ale, which is ginger beer’s paler, less muscular cousin. But a raft of ginger beers have come on to the market the last few years—rich, spicy, complex, full of unexpected flavors—and many are well worth checking out. A good ginger beer adds a whole new element to even a familiar highball, like a whiskey and ginger. I like a small dose of it with just about any bourbon, or mixed up with a medium-bodied rum, like Mount Gay or Appleton. Here are my tasting notes on a number of popular brands. Enjoy!

Bundaberg Ginger Beer ($2.25):

The Australian Bundaberg has minute bits of ginger floating in it and a surprisingly citrusy aroma, with a softer, rounder flavor that’s not as ginger-forward as you might expect. There’s an unusual malty-fruity quality to it, with a pear-like aftertaste.

Cock’n Bull Ginger Beer ($1.30):

This Minnesota product has a mild aroma, which makes the sharp and angular taste a bit of a surprise. The aftertaste is surprisingly sweet (it reminded me of 7Up), although it mixed up with a gingery kick.

Fentimans Traditional Ginger Beer ($3.25):

Fentimans is made with fermented ginger, which gives it a yeasty, slightly vegetal taste. It’s paler in color, tastes lighter and is more ethereal than other ginger drinks. Look for a long spicy finish with a mild burn.

Goya Ginger Beer ($1.90):

Goya’s ginger beer is the only one I tasted that was sweetened with corn syrup rather than cane sugar, and it showed. It has the most heat and bite at the back end, but the flavor is musty and somewhat off-putting. Not recommended except for in a Dark & Stormy emergency.

Reed’s Extra Ginger Brew ($2.45):

Reed’s features lemon and lime flavors and is sweetened with a mix of fructose, pineapple juice and honey, which come together in an interestingly complex way. But the dominant honey notes tend to prevail, making it more of a challenge for mixing with spirits.

Regatta Ginger Beer ($1.79):

This pale, slightly cloudy ginger beer is beautifully balanced with a smooth taste that’s not too sweet and with only a hint of an after bite. It mixes with just about everything and will satisfy those looking for the familiarity of ginger ale but with just a bit more robustness.

Wayne Curtis writes about drinks for The Atlantic Monthly and is author of And a Bottle of Rum: A History of the New World in Ten Cocktails.

How should you drink Scotch? It’s a question I’m asked all the time, and my answer is simple: “Enjoy it as you like. Appreciating it is another matter.”

Truth be told there are no official rules for enjoying Scotch. Don’t let anybody bully you into thinking differently. Have it on the rocks, straight, with water or club soda, cola (popular in Spain), ginger ale (à la Française) or green tea (how they like it in China). There are also plenty of fine whisky cocktails, including the Blood and Sand, Bobby Burns and Rob Roy.

It’s a different story on those occasions when you want to properly “appreciate” or “taste” whisky. Sensory chemists commonly describe Scotch as “the most complex spirit on Earth.” In other words, it is worthy of attention and rewards consideration. To start off, leave your tumbler on the shelf. Buy a bulbous “nosing glass” or simply pour your whisky into a small wine glass, which will let you pick up all the rich aromas. (For tasting whisky your nose is actually far more important than the palate.) The spirit should be served cool but not chilled (around 60˚) and forget about adding ice—it reduces the flavor dramatically. But definitely add a splash of still water, since it opens up the whisky and it also makes the spirit much easier to taste. (Adding water isn’t a cop-out. This is standard practice for even master distillers.) Take a good slug, hold it in your mouth for a while and as you swallow evaluate its mouth-feel, the overall taste, the length of finish and the aftertaste.

Now having completed your appreciation, let pure enjoyment take over!

Charles MacLean, Master of the Quaich, is the author of ten books on Scotch, including the recently published Whiskypedia.

Today one of the most popular drinks across the country is one of the simplest: vodka and club soda. The low-calorie highball packs an alcoholic punch but is supposedly hangover free. The one thing it doesn’t offer much of is taste. Until now. Let us introduce you to a new breed of vodkas that are hardly neutral—in fact, they offer enough flavor that even a whiskey fan might consider sipping them neat or with soda. It’s a whole new, clear drinking perspective.

Belvedere IX:

Belvedere’s ultra-premium vodka is ubiquitous. Last year, the brand introduced IX ($40), which comes in a snazzy pink and black bottle designed by graffiti artist Andre Saraiva. What’s inside is even more striking—vodka blended with a mix of ingredients, including ginseng, guarana and black cherry.

Zubrowka Bison Grass:

Never mind the gimmicky blade of grass inside each bottle. The greenery is indigenous to the Polish countryside and gives Zubrowka Bison Grass Vodka ($29) a distinct herbaceous quality with a burst of vanilla. Rumor has it that the grass doubles as an aphrodisiac.

Karlsson’s Gold:

You might say Karlsson’s Gold ($40) is a potato flavored vodka. The Swedish spirit is made from seven different varieties of local spuds. Karlsson’s is only distilled and filtered once to keep as much earthy flavor as possible.

Square One Botanical:

Square One has won over drinkers with its organic vodka made from American rye. The brand’s latest venture is Square One Botanical ($35), which blends vodka with a mix of eight aromatics, including lemon verbena, chamomile and coriander. This may just be the dawn of a new botanical spirit category.

The Super Bowl is three days away and whether your team made it to the big game or not, it’s grounds to throw a party. So hook up your new flat-screen TV, prep the grill and pull out some fine bottles from your liquor cabinet. Liquor cabinet? I know what you’re thinking—your guests are expecting chips and dip and enough freezing-cold cans of beer to make a fraternity jealous. No need to take a timeout. I’ve drawn up a new (party) play.

Drinks that combine brewskies and spirits (or even champagne) are showing up on bar menus across the country. This trend has brought two old friends—beer and a shot—even closer together. Sunday is the perfect time to shake some up. To get everybody in the mixology mood, start off with a round of simple Micheladas. (It’s basically a dressed up beer.) If the team you’re rooting for wins, try the celebratory Black Velvet. And if they lose, console yourself with a beer Margarita. Either way you’ll have something to really cheer for.

Black Velvet

Contributed by: Jim Meehan

INGREDIENTS:

• Guinness Beer
• Champagne (or sparkling wine)
• Glass: Highball

PREPARATION:

Fill a highball glass halfway with Guinness Beer. Fill the glass up with champagne or sparkling wine. Be sure to pour the bubbly over a spoon into the glass.

Marvelous Frothy Margarita

Contributed by: Kathy Casey

INGREDIENTS:

• 1.5 oz Tequila
• .5 oz Cointreau
• .5 oz Simple syrup (one part sugar, one part water mixed together)
• .5 to .75 oz Fresh lime juice (to taste)
• 1 oz Beer (Bud Light or Corona)
• Garnish: Lime wedge
• Glass: Tall

PREPARATION:

Fill a shaker with ice and add the rest of the ingredients. Shake vigorously until very cold. Pour into a tall glass. Garnish with a lime wedge.

Mrs. Meehan’s Michelada

Contributed by: Jim Meehan

INGREDIENTS:

• 16 oz Negra Modelo Beer
• 3 Dashes Lea & Perrins Worcestershire
• 3 Dashes hot sauce (Cholula or Tabasco)
• 1 oz Fresh lime juice
• 1 Pinch celery seed
• Garnish: Lime wedge
• Glass: Pint

PREPARATION:

Rim a chilled pint glass with a mixture made up of equal parts black pepper, kosher salt and celery seed. Add the lime juice, celery seed and sauces to the rimmed glass. Top with frosty Negra Modela Beer. Garnish with a lime wedge.

Jim Meehan runs PDT in New York City. Last summer, at the Tales of the Cocktail conference, he was named the American Bartender of the Year and PDT was named World’s Best Cocktail Bar. He is also one of Liquor.com’s advisors.

There are few things that go together better than a stiff drink and a cigar. Just one problem: Who knows which stogies go with which drinks? Matthew Arcella, managing partner of Davidoff Las Vegas, does. (The company owns six cigar stores in casinos, including in the Venetian, MGM Grand, and Mandalay Bay.) “People tend to be more familiar with what they’re drinking and less familiar with what they’re smoking,” says Arcella, who advises selecting cigars with a subtler flavor than your drink. Here are a few of his other pairing tips.

Scotch:

“Pair a smoky whisky like Laphroaig or Oban with a cigar that has some meat on its bones. I’d go for Central American cigars that are spicy, full bodied and aromatic. One of my top choices is the Padron 1964 Anniversary Imperial ($16).”

Rum:

“A smoke with a peppery Cameroon wrapper is perfect with a glass of Zacapa Rum 23  or Cruzan Single Barrel Rum. Try the CAO L’Anniversaire Cameroon Churchill ($9), which burns evenly and has a great, rich flavor that won’t overpower your drink.”

Cognac:

“For cognac, such as Remy Martin Extra, you want a cigar that wraps around the grape-based flavor notes. The Arturo Fuente Anejo Reserva No. 77 ($35) plays very well here. It uses a broad-leaf maduro wrapper aged in a cognac barrel. It’s a perfect match—especially after a big meal.”

Cocktails:

“When I have a fruit-based cocktail like a Mojito, I want to keep my cigar mild. I look for something with a Connecticut shade wrapper. The Davidoff Classic No. 2 ($15) is the benchmark for this kind of smoke. It has a lot of flavor, yet remains mild enough to compliment your cocktail.”

Michael Kaplan is the co-author of Aces and Kings: Inside Stories and Million-Dollar Strategies from Poker’s Greatest Players.

Do something for enough years and you get a little complacent; even a little smug. Anything that comes up, you can handle. But what if your editor asks for a cocktail “inspired by Punxsutawney Phil”? Of course you say yes; you’re a professional, damn it. But I don’t even think groundhogs drink cocktails. From what I hear, they’re more into wild grasses, nuts and berries, chased down with the occasional grub or grasshopper. Still, I’ll bet Phil wouldn’t turn his nose up at an Old Fashioned or a Mai Tai.

On second thought, get him started on retro cocktails and he’ll be sporting sleeve-garters and a startling array of tribal tattoos. That just doesn’t bear thinking about. Let’s leave Phil out of it and focus on the Punxsutawney part. It’s in western Pennsylvania, which used to be rye whiskey country. You’d think that there might be some sort of whiskey-based “Punxsutawney Cocktail” on the bench waiting to be sent into the scrimmage. But life’s not that simple. For such a big, wet state, Pennsylvania has been shockingly lax at creating drinks. Of all the true classics—the Cocktail Immortals—the only one from the Keystone State is the Clover Club. But there’s one more that almost made it.

In 1934, the Queen Elizabeth, invented by Herbert L. Quick, head bartender at Philadelphia’s Benjamin Franklin Hotel, won a nationwide cocktail contest. This delightful drink, named for Quick’s wife and not the monarch, deserves a second chance. It’s one of the most delightfully spring-like creations I know—as bright and delicately perfumed as the tender blossoms of May. Come to think of it, there are worse things to be drinking on a Groundhog Day.

.

Queen Elizabeth

Contributed by: David Wondrich

INGREDIENTS:

• 1.5 oz Dry vermouth (Noilly Prat)
• .75 oz Benedictine Liqueur
• .75 oz Fresh lime juice
• Glass: Cocktail

PREPARATION:

Shake all the ingredients with ice. Strain into chilled cocktail glass.

David Wondrich is the author of the award-winning book Imbibe! and Esquire magazine’s Drinks Correspondent. He’s also one of Liquor.com’s advisors.

Not that long ago flying was a relatively civilized way to travel. (We’re talking about a constant supply of free booze and cocktails served in actual glasses.) But thanks to stiff TSA regulations and cutbacks your in-flight drink options are now pretty sad. It’s time to take matters into your own hands.

While it wouldn’t hurt to pack a mini-shaker, with a little MacGyver-like ingenuity you can make great drinks with what’s available from the flight attendant. We asked expert bartender and frequent flyer Kathy Casey for her tips on mixing cocktails at 35,000 feet. (Not only does she fly more than 100,000 miles a year, she also owns the two Dish D’Lish cafes in the Seattle airport.) Even stuck in coach “you can mix up all kinds of good stuff,” she says. “You can get really creative.”

First you’ll need some tools. Ask the flight attendant for the largest cup they have, a second cup filled with ice, a plastic spoon or coffee stirrer, a couple of sugar packets and as many lime or lemon slices as you can get. (If you’re really serious “you should travel with citrus,” says Casey, who sometimes even packs Bloody Mary mix.) The hardest part may be convincing the flight attendant to give you more than a couple of items. But with a little strategy it’s possible.

To get you started, try Casey’s two simple drink recipes. The sky’s the limit.

Sky High Sling

Contributed by: Kathy Casey

INGREDIENTS:

• Half a cup lemon or lime wedges
• Half a sugar packet
• Mini-bottle of gin or vodka
• 1 oz (big splash) Cranberry juice
• 1 oz (big splash) Orange juice
• Small splash tonic water

PREPARATION:

Pour half a sugar packet into a cup. Squeeze a big handful of lemon or lime wedges right into the cup. Stir. Add one mini-bottle of vodka or gin, a big splash of cranberry juice, a big splash of orange juice and ice. Stir. Top off the drink with a small splash of tonic water.

International No-Groni

Contributed by: Kathy Casey

INGREDIENTS:

• Mini-bottle Campari
• Mini-bottle gin
• 1 oz (big splash) Cranberry juice
• 1 oz (big splash) Orange juice
• Small splash club soda

PREPARATION:

Add all the ingredients to a cup and fill with ice. Stir and drink.

The trendiest item on bar menus these days is about 400 years old. Thanks to the cocktail world’s antiquarian obsession, applejack is back, showing up in both classic and new drinks. Also known as apple brandy—America’s counterpart to the French calvados—applejack is made from distilled cider and aged in oak barrels. With origins in the Northern colonies, it may be the country’s first distilled spirit.

“That’s why there were all those apples here, for the same reason there were so many peaches in Georgia,” says David Wondrich, author of the award-winning book Imbibe! and one of Liquor.com’s advisors. “There was no refrigeration back then so you couldn’t ship fruit. It was cultivated for making cider and distilled spirits.”

Prohibition nearly killed off the already-niche spirit. Still, a handful of companies survived, most notably Laird’s in Scobeyville, New Jersey. Founded in 1780, it is the oldest distillery in the country. Recently, its bonded, straight apple brandy has become a cult favorite among bartenders. “It is a swashbuckler,” says Josey Packard of Boston’s Drink bar. “It has a bit of bite to it. Because it’s bottled at 100 proof, it mixes like a dream—it will stand up to anything you throw at it.” (Try her Northern Spy cocktail, which is named for an heirloom apple and mixes the spirit with cider, fresh lemon juice and apricot brandy.)

A few craft distilleries are also making the liquor, including Harvest Spirits, in New York’s Hudson Valley. Its Cornelius Applejack is a sophisticated take on what was once known as Jersey Lightning, distilled three times and aged in Woodford Reserve bourbon barrels. Owner Derek Grout uses apples from his family’s orchard, founded in the 1940s—a relative newcomer in the world of applejack.

For many travelers Rio de Janeiro is synonymous with the Caipirinha. The traditional cocktail combines limes and sugar with Brazil’s national spirit, cachaça. (The alcohol is a close relative of rum that’s made from fresh sugarcane juice—most rum is molasses based—and is often unaged.) Bars serve both the classic recipe as well as a host of modern variations. The city itself is getting ready to host the Olympics in six years, but its bartenders are already in world-class form. (The dizzying array of local fruit also gives them a home field advantage.) Here are some of my favorite places to drink in Rio.

.

Bar d’Hotel , Av. Delfim Moreira, 696, Praia do Leblon, 011 55 21 2172 1100:

Overlooking Leblon Beach, bartender Santiago turns heads with his Chopprinha, a cooler-style drink made with, of course, Leblon Cachaça, tangerine and ginger juices and topped with a float of honey-ginger foam.

Baretto/Londra, 80 Av. Viera Souto, 011 55 11 3896 4000:

In Ipanema’s swanky, modern Fasano Hotel, bartender Andre mixes up modern cachaca cocktails. Try his surprisingly refreshing Croc Martini, which features fresh sour mix, passion fruit juice, Ovaltine and skim milk.

Bar do Copa, Avenida Atlantica 1702, 011 55 21 2548 7070:

Over at the Copa, the Copacabana…bartender Paulino (pictured above) makes drinks from a smorgasbord of fresh Brazilian fruits. Try his contemporary Caipirinha, which is served up and spiked with fresh tangerine juice and purple basil.

Mr. Lam, Rua Maria Angelica, 21, Lagoa, 011 55 21 2286-6661:

Off the beach at Mr. Lam, a modern Chinese restaurant, bartender Luciula uses fresh lychee juice, cashew fruit juice and homemade gum syrup to create her Aca-iu Martini.

Restaurante Aprazivel, Rua Aprazivel, 62 , Santa Teresa, 011 55 21 2508 9174:

If you’re looking for a well-stocked bar, head to the hills and check out this tree-house of a restaurant. Restaurante Aprazivel offers more than a hundred different cachaças, including a delicious house-aged spirit that the owner’s family laid down over 30 years ago.

H. Joseph Ehrmann is the proprietor of Elixir in San Francisco and the Brand Ambassador and Mixologist for Square One Organic Spirits. He is also one of Liquor.com’s advisors.

Like a rocky Caribbean harbor, the history of alcohol is littered with too many wrecks to count. While some brands quietly fade from store shelves, others capsize in dramatic fashion. This only makes the continued popularity of centuries-old bar staples that much more impressive. 2010 marks two major milestones: the 500th anniversary of the creation of the French liqueur Benedictine and the 150th anniversary of the creation of the Italian stalwart Campari.

While these two age-old spirits seemingly have little in common besides an anniversary, they are both essential ingredients in a number of classic and enduring cocktails. (No doubt a big key to their prolonged success.) Without Campari ($28) there would be no Negroni or Americano. And to make a proper Bobby Burns, Singapore Sling and Straits Sling, you need Benedictine ($30). (As well as the Monte Cassino that was created by New York City bartender Damon Dyer and took top honors at the brand’s recent cocktail competition. Try his winning recipe.)

There’s now also one more link between Campari and Benedictine. We asked Allen Katz, the Director of Mixology & Spirits Education for Southern Wine & Spirits of New York and one of Liquor.com’s advisors, to come up with a drink that calls for both brands. With any luck in 100 years people will still be drinking it.

.

C & B Old Fashioned

Contributed by: Allen Katz

INGREDIENTS:

• 1.5 oz Plymouth Gin
• .75 Lillet Blanc
• .75 Campari
• .25 Benedictine
• .25 Cointreau
• Club soda

Glass: Old-Fashioned

Garnish: Orange twist

PREPARATION:

Add all the ingredients, except club soda, to a mixing glass and stir very well. Strain into an old fashioned glass full of fresh ice. Top with club soda and garnish with an orange twist.

Pairing spirits with food may be de rigueur now, but chefs have been mixing the two for decades. From desserts, like rum raisin ice cream and Crepes Suzette, to entrees, like lobster bisque and vodka tomato sauce, there’s a long culinary tradition of adding alcohol to recipes.

While at first it might seem like a waste of your liquor, don’t be afraid to pour a little off in the name of food.  “Alcohol does a couple of things in cooking,” says Douglass Miller, lecturing instructor at The Culinary Institute of America in Hyde Park, New York. A major benefit is that “flavors dissolve in alcohol” and in a liquid form they can be easily incorporated into a dish. (There’s a reason why vanilla extract is about 40 percent alcohol.) Spirits can also be used to pull together a rich sauce. For example, in Bananas Foster the “banana liqueur not only adds flavor it emulsifies the sugar and the butter,” says Miller. Not to mention that the secret to the perfect flaky piecrust can be found inside your liquor cabinet. Some smart bakers now substitute vodka for water in their dough recipe. Why? Vodka adds moisture but, according to Miller, it keeps the flour from producing gluten. “The less gluten you have, the flakier the crust,” he says.

But there are a few keys to cooking with spirits. “The challenge is making sure the overall flavors of the dish are balanced and the flavor of the alcohol doesn’t overpower,” says Miller. One spirit to watch out for is gin, which has very pronounced juniper notes. “You want to utilize gin with strong flavored proteins such as salmon,” he says.

Before you pull out the Beefeater Gin, try Miller’s tasty recipe for marshmallows, which are flavored with your favorite liqueur. A truly spirited dish.

Adult Marshmallows

Contributed by: Douglass Miller

INGREDIENTS:

2 tablespoons Gelatin
1 cup Cold water
1.5 cups Granulated sugar
1 cup Corn syrup
.25 cup Liqueur (Crème de violette, Grand Marnier, Cointreau, Domaine de Canton)

PREPARATION:

Line a jelly-roll pan with parchment paper and lightly grease the paper with oil. Cut a second piece of parchment paper the same size, oil it lightly and set aside. Sprinkle the gelatin over half a cup of cold water and briefly stir to completely moisten it and break up any clumps. Let the gelatin sit in the cold water until it swells and softens (10 to 15 minutes). Combine the sugar and corn syrup with the remaining half cup of water in a heavy bottomed saucepan and stir to moisten the sugar. Cook over high heat, stirring constantly until the mixture comes to a boil. Immediately stop stirring and skim the surface to remove any scum that has risen to the top. Continue to cook over high heat, occasionally brushing down the side of the pan using a pastry brush and water, until the mixture registers 242 degrees on a candy thermometer. Remove the mixture from the heat and let cool to approximately 210 degrees. Place the gelatin in a heatproof-bowl over a pan of simmering water. Stir constantly until the mixture is clear and liquid. Mix the liqueur into the dissolved gelatin. Mix the gelatin into the cooked sugar mixture and transfer to a mixing bowl. Whip the mixture with an electric mixer on high-speed until medium peaks form (about eight to 10 minutes). Quickly spread the mixture onto the lined pan. Top the mixture with the prepared oiled parchment paper and use a rolling pin to smooth it into an even slab. Place the pan in the freezer for at least eight and up to 24 hours before taking the slab out of the pan. After chilling, gently peel off the paper from one side. Lightly dust the marshmallow slab with some cornstarch. Flip the slab over and gently peel off the parchment paper from the other side. Dust with cornstarch. Cut the marshmallows to your desired size. You can store the marshmallows in an airtight container in the freezer for up to four months.

We don’t need much of an excuse to buy a bottle of Scotch or to pour a dram. But today we are more than justified. Robert Burns, Scotland’s national bard, was born on January 25, 1759. And if you’re ever lucky enough to attend a proper Scottish dinner, no doubt someone in a kilt will recite Burns’ famous “Address to a Haggis” before taking a knife from their high-sock and carving the stuffed sheep’s stomach. (He also wrote the less nauseating “Auld Lang Syne.”) Traditionally on Burns’ birthday, Scots recite his poems, eat haggis and make toasts over glasses of fine whisky. To help get you in the party spirit, we suggest you buy one of these three single malts. You can skip the haggis.

Balvenie Madeira Cask:

Tonight’s celebration is a great opportunity to open Balvenie’s limited-edition 17-year-old ($120) whisky finished in a former Madeira cask. The exotic barrel imbues the naturally honeyed-spirit with rich dried-fruit and baking-spice notes. It’s the perfect after-dinner tipple.

Glenlivet Nadurra Triumph:

Burns would have surely approved of Glenlivet’s newest release, Nadurra Triumph 1991 ($85). The complex 18-year-old has a sweet and fruity nose (think peaches and pears) and is rich and full-bodied on the palate with plenty of American oak. It finishes with an unexpected spiciness.

Glenmorangie Astar:

Glenmorangie whiskies are delicate and elegant and, like a well-written poem, stay with you for a long time. The brand’s Astar ($80) is no exception. The Scotch is aged in expensive casks made from slow-growth American white oak, and has strong aromas of toasted almond and a real creaminess. It’s enough to inspire at least a few rhyming couplets.

For more Burns’ Night whisky recommendations check out Liquor.com’s Scotch gift guide.

Mezcal has long been something that most Americans only knew as the stuff bottled with a worm and generally tasted on a dare during spring break. (Not to mention the confusion with that other Mexican spirit.) Fortunately, mezcal’s image has recently been given an extreme makeover and small-batch bottlings are becoming more widely available on this side of the border.

First: All tequila is mezcal, but not all mezcal is tequila. While premium tequila is made from blue agave, mezcal can be made from other varieties of the plant. Second: Tequila distillers generally steam the agave before fermentation, while for mezcal the agave is usually slow-roasted in oven-like pits lined with hot rocks. This process gives the spirit its signature earthy and smoky dimension.

There is a vast range of flavors and aromas found among the different mezcals. Some should be sipped like whiskies, while others can be mixed in cocktails. Here are a few of the best.

Del Maguey, Single Village Mezcal:

You can thank Ron Cooper for the surge in popularity of mezcal. Since 1995, he’s been finding traditional single village spirits and now imports seven stunning mezcals. Try the Chichicapa ($70), made in a village about 7,000 feet above sea level, which delivers a lot of smoke and a bit of mint.

Fidencio Mezcal:

While most mezcal has a pronounced smokiness, Fidencio ($50) is instead surprisingly floral. The biodynamiclly grown agave is roasted in a custom radiant heat oven instead of in a traditional pit.

Ilegal Mezcal:

Ilegal hits the nose with aromas of caramelized apples. You can taste the smoke, as well as a velvety, creamy sweetness on the palate. The brand produces a joven ($45) and a reposado ($55).

Sombra Mezcal:

Spanish for “shadow,” Sombra ($49) is complex and smoky enough to be sipped, but light and citrusy enough to be mixed in cocktails.

If the revival of Depression-era drinks has begun to hit a little too close to home—not to mention the wallet—take heart. High-end cocktail bars, ones that ordinarily serve 1930s favorites like Ramos Gin Fizzes and Singapore Slings for as much as $18, are offering drink deals that speak to contemporary economic concerns.

The Edison in LA, a rambling, plush retro-lounge, has gone so far as to introduce “The Soup Kitchen,” a happy hour on Fridays from 5 PM to 7 PM, with complimentary tomato soup, grilled cheese and “Depression era cocktails at Depression era prices!” (That’s about a 40 percent discount off what the regular menu charges.) The promotion, on through the winter, is plenty cheeky, but the Edison pledges that 25 percent of the net profits will be donated to local food banks and charities.

Meanwhile, Elixir, a spiffed up saloon dating back to 1858 in San Francisco, is offering a special menu of discounted spirits—and soon some cocktails—dubbed the “Elixir Economic Stimulus Plan 2010.” “The idea is to get people aware of the depth of our spirit library without being afraid to ask, how much is that?” says owner and Liquor.com advisor H. Joseph Ehrmann. It’s not mere marketing; the Tequila Ocho Anejo, which typically goes for $22 a glass, is $13 and the Talisker 18-Year-Old, normally $17, is now $12.

And there are even deals to be found in New York City, where Allen & Delancey recently launched $8 Cocktail Tuesday. Every Tuesday night patrons can quaff the bar’s signature cocktails, such as La Valencia (chamomile-infused rye, sherry, yellow chartreuse and lemon), at nearly half price. There’s also a 10 percent discount on bar food on Thursdays.

Now that’s what we call Depression chic.

COCKTAIL BARGAINS ACROSS THE COUNTRY:

Beaker & Flask, Portland, Oregon:

This new addition to Portland’s burgeoning bar scene has a happy hour Monday through Saturday, 5pm to 6pm. Inventive cocktails like Night and Fog (Cynar, sherry, ginger beer and bitters) are $5.

Bloom, Scottsdale, Arizona:

The bar at this sleek new American restaurant recently began offering a happy hour every day from 3 PM to 6 PM, when top-shelf cocktails like the Date Night—(ri)1 Whiskey, Averna, fresh dates, lemon and honey—go for just $5.

Copa d’Ora, Santa Monica, California:

Order a Clover Club (a 1931 concoction of gin, raspberry syrup, lemon juice and egg white) off this den-like bar’s “Happy Depression Menu” of $5 cocktails, and take comfort in the fact that “at least we’re not on the verge of another Prohibition,” as Copa puts it.

There are few things more enjoyable than walking into your favorite bar and, without saying a word, being served a well-mixed drink. But obtaining “regular” status and its perks requires more than just showing up frequently. During your first couple of trips try to quietly blend in as you observe. You need to decide if the joint is worthy of your patronage, and you need to be accepted by the bar’s community. Don’t yell and wave money at the bartender or your chances of making a good impression (or even getting a drink) become worse than winning the lottery. Make eye contact, give a smile and hope for the best. If this tactic doesn’t work, the establishment may not be worth your effort. Never put up with unfriendly or surly bartenders no matter how cool the place. But if the service and the drinks are good, tip heavily (about 30 percent) your first couple of visits.

Here are a few more strategies that can help immeasurably in your quest to become a regular. Cheers, and turn out the lights when you leave…

The Neighborhood Bar: It’s an extension of your living room, so tread carefully. Get to know the personalities and visit when the most established bartender is on duty.

The Style Bar: This joint serves meticulous drinks to the point of geekiness, which may mean a long wait and not much conversation. Instead of tipping big, engage the bartender about the cocktails and spirits list.

The Great Bar: There are a few bars in the world, like New York City’s P.J. Clarke’s or Pegu Club, where the drinks are great and the bartenders are fast and entertaining. Behave yourself, tip large and visit often. But then, why wouldn’t you?

Master Mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also one of Liquor.com’s advisors.

There are all types of drinkers in this world. Some people like their drinks sweet, fruity and fun. Others prefer something smooth and civilized, without too much kick. Then there are the ones who want things to be simple, square-jawed and, well, boozy.  I fall in that last category, and for most of the year that’s not a problem. Just give me an Old Fashioned and I’m fine: whiskey, a dot of sugar, a couple dashes of bitters, ice and lemon peel. Simple. Tasty.

Come winter, though, when I’ve been trudging through the snow or otherwise freezing my ears off, who wants ice? A Hot Toddy is what I crave: whiskey, sugar, boiling water and maybe a sliver of lemon peel. That’s what “toddy” used to mean, anyway. Unfortunately, it has somehow come to mean just about everything but that. Step up to the bar and order one, and you’re likely to end up with a mess of boiled cider, honey, every spice McCormick makes, two or three different liqueurs and, somewhere deep down at the bottom, a tiny speck of whiskey. While there’s nothing wrong with drinking that, it would be nice to be able to get something without all the frills. Perhaps if we called it something different…

Fortunately, there’s another name for a traditional toddy: a “Whisky Skin.” Back in the daguerreotype days that’s what it was called. (The “skin” part coming from the lemon peel and the “whisky” part meaning they liked it best with Scotch.) It used to be quite popular, too. No wonder—back then, all the Scotch was pure malt; rich, heady stuff that could stand up to a little sugar, water and a lemon peel with no problem at all. Is it just me or do you feel a chill coming on?

.

Whisky Skin

Contributed by: David Wondrich

INGREDIENTS:

• Boiling water
• 1 teaspoon Demerara sugar
• Lemon peel
• 2 oz Scotch Whisky (Macallan or Ardbeg)
• Glass: Mug or cup

PREPARATION:

Rinse a mug or cup with boiling water. Add 1 teaspoon Demerara sugar and a swatch of thin-cut lemon peel. Add 1 oz boiling water and stir to dissolve the sugar. Add 2 oz brawny single malt Scotch (Macallan or, if insane or very cold, Ardbeg). Finish by adding 1 oz more of boiling water to bring the heat back up.

David Wondrich is the author of the award-winning book Imbibe! and Esquire magazine’s Drinks Correspondent. He’s also one of Liquor.com’s advisors.

There’s a new bar staple cropping up across the land, and it arrives by way of tea, pancakes and yogurt: agave nectar. The sweet, golden syrup in a squeeze-bottle, familiar to anyone who has trolled the aisles of Whole Foods, is a lot like honey but it’s subtler in taste and more fluid. Agave also has twice the sweetness of sugar with a lower glycemic index, so it’s less likely to trigger a sugar rush—and subsequent crash.

The sweetener is made from the juice of the agave plant, which is also the source of tequila—fermented and distilled for tequila; filtered and heated for the nectar. (Just as with tequila, make sure that the nectar is made from 100 percent blue agave. Try ones made by Wholesome Sweeteners and Partida Tequila.) It’s no surprise the two ingredients work together so well, and we don’t just mean in Margaritas. Vincenzo Marianella, head barman of Copa d’Oro in Santa Monica, California, mixes agave nectar with tequila, lemon juice and Chambord to create his popular Rhode Island Red.

But agave nectar is actually quite versatile and is a good (lower calorie) substitute for simple syrup or triple sec in an array of cocktails, like the Sidecar, Cosmopolitan and Mojito. To make it more mixable, Brian Van Flandern, former bartender at Per Se and Tequila Don Julio Global Brand Ambassador, advises adding an equal amount of warm water to the nectar. Since agave has a slight caramel flavor, it also works nicely with brown spirits and pairs well with apple and baking spices.

Once you try agave nectar, you’ll wonder how you ever made cocktails without it.

Joanne Chen is the author of The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats.

Humans have been making and drinking alcohol for hundreds of years. But the earliest spirits weren’t exactly smooth or even palatable. (Drinkers must have been pretty cold or pretty thirsty to have reached for a glass.) Back in the day, to make drinks tastier our Eastern European comrades began flavoring vodka with anything and everything they could find, including herbs, vegetables and fruits. Pyotr Smirnov, founder of the eponymous brand, according to Linda Himelstein, author of The King of Vodka, had hundreds of recipes for flavoring his vodkas.

Thankfully the production of vodka has come a long way, but flavored versions of the spirit are, of course, still popular. Just as vodka amplifies flavors in a cocktail, it’s the perfect neutral base for making infusions. (It’s no wonder liquor store shelves are filled with dozens of different types of vodkas.) But flavoring vodka is incredibly easy and allows you to be wildly creative.

Start by filling a sealable glass jar half-way with sliced fruit, herbs or vegetables. Try kumquats, Meyer lemons or kiwi, which are all in season during the winter. You can also use dried, unsweetened fruit that will rehydrate. (Once the vodka is ready, reserve them for cocktail garnishes.) Fresh ginger, horseradish root, herbs (like tarragon) and even tea also work well. Next fill the jar to about three-quarters with good unflavored vodka and seal it. Taste the spirit daily until you like the flavor. Once it’s ready, strain the liquid into a clean bottle. Stored in the fridge, your creation should last for a couple of weeks before losing flavor, and it will taste great in shots and cocktails. (Try my Ruby Chai Appletini and Chi Chi Organico recipes.) Let’s drink to your health!

H. Joseph Ehrmann is the proprietor of Elixir in San Francisco and the Brand Ambassador and Mixologist for Square One Organic Spirits. He is also one of Liquor.com’s advisors.

In Washington the only thing that democrats, republicans and even independents can agree on is drinking. Since the founding of this country it’s been hard to separate politics and alcohol. President George Washington was known to give out rum and punch to court voters and owned a distillery after leaving office.

Over the last few years, a new group of drink enthusiasts, the DC Craft Bartenders Guild, has helped raise the quality and profile of the Capital’s cocktail scene. (The guild hosted its second annual Repeal Day Ball in December with special guest bartenders, including Liquor.com advisor Dale DeGroff and Jeffrey Morgenthaler.) Their work can be seen across the town. Here are a few establishments to visit the next time you’re inside the Beltway.

Bourbon, 2321 18^th Street NW, Adams Morgan, (202) 332-0800:

Bourbon is a neighborhood bar, which serves simple food, cocktails and, of course, whiskey—lots of whiskey. The establishment stocks almost 200 American whiskies plus another 30 from around the world. Choose a brown spirit from the list and head bartender Owen Thompson will pair it with the perfect vermouth to make you a bespoke Manhattan. He also makes a mean Sazerac.

BOURBON STEAK, 2800 Pennsylvania Ave NW, (202) 944-2026:

Michael Mina’s lavish restaurant in the Four Seasons Hotel has an impressive spirits collection and an extensive cocktail menu filled with classics and house originals. One reason why the drinks taste so good is that the establishment grows and hand-picks its own herbs—not to mention making a host of tinctures, bitters and syrups.

FOUNDING FARMERS, 1924 Pennsylvania Ave NW, (202) 822-8783:

True to its name, just about everything served at Founding Farmers is made from scratch and has recently arrived from a local farm. That also goes for its menu of pre-Prohibition cocktails. The drinks are made with an array of fresh juices and homemade syrups. Try the savory La Feria, which calls for a spicy chipotle infused syrup, fresh lemon juice, yellow chartreuse and mezcal.

THE GIBSON, 2009 14^th Street NW, (202) 232-2156:

DC’s own ode to the speakeasy, The Gibson offers a fantastic list of cocktails broken down into creative categories like Smitten (Light & Refreshing), Courting (Succulent & Savory) and Betrothed (Boozy on the Sweet Side). This is a great bar for relaxing with a good drink in hand.

The Passenger, 1021 Seventh Street NW, (202) 393-0220:

The Passenger, named for the Iggy Pop tune, is where rock ’n’ roll and the classic cocktail collide. Drink geeks sit peacefully next to beer chuggers at this place, which is quickly becoming a hangout for off-duty bartenders. Not a surprise since it was co-founded by Derek Brown, a stalwart of the DC cocktail scene.

POV AT THE W HOTEL WASHINGTON DC, 515 15^th Street NW, (202) 661-2400:

Not only does POV offer classic cocktails and food, it also has one of the best views of the White House in the city. Drink impresario Sasha Petraske trained the bartenders and like at his other bars, including New York’s Milk & Honey, offers a short list of tasty classics made from fresh fruit juice, homemade sodas and five different types of hand-cracked ice.

PROOF, 775 G Street NW, (202) 737-7663:

Proof is a modern American restaurant with a well-stocked wine cellar, a talented chef and the perfect cocktail list. Bar manager Adam Bernbach focuses on aperitif and digestive cocktails as well as sherry-based drinks.

PS 7’s, 777 I Street NW, (202) 742-8550:

Chef Peter Smith and head bartender Gina Chersevani make a great team when it comes to pairing cocktails with food. Many traditional food ingredients also find their way into the drinks, including saffron, soy and Sriracha. No need to order wine at this restaurant.

PX, 728 King Street, Alexandria VA, (703) 299-8384:

Todd Thrasher (pictured above) is considered by many to be the savior of the DC bartending scene even if he is located just across the border in Old Town Alexandria. At his clandestine bar PX (his talent can also be enjoyed at Restaurant Eve), Thrasher combines molecular mixology with classic cocktail methodology. A drink here is worth the $25 cab ride from DC.

SHELLY’S BACK ROOM, 1331 F Street NW, (202) 737-3003:

For the true DC power player experience, complete with cigars and cognac, head to Shelly’s Back Room. Select a stogie—there are nearly 100 cigars to choose from—and an appropriate tipple from the bar’s extensive spirits list and settle into an overstuffed club chair.

TRUMMER’S ON MAIN, 7134 Main Street, Clifton, VA, (703) 266-1623:

Stefan Trummer disappeared from New York City a few years ago to open a restaurant in the historic town of Clifton, Virgina (about 25 miles from DC). Trummer hasn’t lost any of his bartending skills in the move and is still serving his famous Titanic Cocktail.

Simon Ford is an award-winning bartender and director of Trade Outreach and Brand Education for Pernod Ricard USA. He’s always on the hunt for a good cocktail.

Among professional poker players, drinking at the card table is usually limited to water, soft drinks and, of course, coffee. With the exception of Captain Morgan-loving Gavin Smith, who insists that everybody’s Texas hold’em game improves with a glass or two of spiced rum, most savvy pros enjoy their cocktails after they count their winnings. We asked three top poker champs about their favorite post-game tipples.

Howard Lederer:

Two-time World Series of Poker bracelet winner Howard Lederer is often called The Professor, since he approaches the game with an intellectual bent. So it’s hardly surprising that he can be analytical about his drink of choice—Belvedere Vodka on the rocks. “I don’t go for Screwdrivers and Cosmopolitans,” he says. “They feel a little bit like cheating. If I am going to drink liquor, I want to be able to taste it.”

Antonio “The Magician” Esfandiari:

Antonio “The Magician” Esfandiari has earned $3.5 million in tournament winnings. But when he’s not playing he can usually be found sipping Patron Silver Tequila mixed with pineapple juice at a popular Vegas nightspot, like XS at the Wynn or Tao at the Venetian. Esfandiari is such a fan of the spirit he has a shelf’s worth of Patron bottles on display in his home office.

Phil “Poker Brat” Hellmuth:

Famed for his temper at the hold’em table, Phil “Poker Brat” Hellmuth likes to keep it cool when he’s sipping his signature cocktail: Jack Daniel’s and Diet 7Up. “In the old days, I used to like Jack and Coke,” says Hellmuth. “Then I was on a Dom Perignon kick for 10 years. I’ve since gravitated back to Jack. Mix it with Diet 7Up and you get a very refreshing drink.” Who are we to argue?

Michael Kaplan is the co-author of Aces and Kings: Inside Stories and Million-Dollar Strategies from Poker’s Greatest Players.

Fancy bottles of small-batch spirits from Europe will never go out of style, but there’s plenty of high-quality boutique liquor now being produced right here in the United States. There are 202 craft distilleries across the country, according to Bill Owens, president of the American Distilling Institute. That’s up from just 60 a decade ago. What’s helping to drive this trend is America’s growing obsession with eating and (now) drinking “locally.” While these artisan distillers may not have national-distribution, they have the freedom to experiment and even tweak recipes batch by batch. Many also offer tours and tastings. Let us introduce you to some our favorite craft distilleries.

Corsair Artisan, Bowling Green, KY:

For a micro-distiller Corsair already has a major coup under its belt—its citrus-driven Artisan Gin snagged a gold medal at the 2009 San Francisco World Spirits Competition. The distillery also makes a whole range of products, including Vanilla Bean Vodka, red hibiscus-infused absinthe and Pumpkin Spice Moonshine.

What to buy: Corsair Artisan Gin, $30

Germain-Robin Brandy, Ukiah, CA:

France may have a stronghold on cognac, but don’t tell that to the Californian Germain-Robin. Its deep, rich brandies are primarily distilled from wine-quality, West Coast grapes like Pinot Noir. And while the spirits can’t be called cognac technically, they’ve become a favorite of critics and bartenders.

What to buy: Fine Alambic Brandy, $48

High West Distillery and Saloon, Park City, UT:

High West is the first distillery to open in this famously dry state since the 1870s. (It also has the distinction of being the only ski-in distillery and restaurant in the world.) The brand makes three rye whiskies and two vodkas, one from oats and another bursting with Utah-grown peach flavor.

What to buy: Rendezvous Rye, $50

House Spirits, Portland, OR:

You could just about fill a liquor cabinet with what House Spirits produces. The Oregon based distillery makes a Russian-style rye vodka, whiskey, a line of limited-edition spirits and Krogstad Aquavit that has both star anise and caraway seed accents. Aviation Gin, flavored with seven botanicals, including juniper, cardamom and sarsaparilla, is the best-seller. Try all the company’s spirits at its Portland tasting room.

What to buy: Krogstad Aquavit, $24

Philadelphia Distilling, Philadelphia, PA:

Philadelphia Distilling is developing a national reputation for its Bluecoat Gin, which is quintuple-distilled and subtly flavored with organic juniper berries and American citrus peels. The distillery also makes Penn 1681 Rye Vodka and Vieux Carre Absinthe.

What to buy: Bluecoat American Dry Gin, $26

Stranahan’s, Denver, CO:

Stranahan’s produces just one product: a high-proof, twice-distilled whiskey made with mostly Colorado-grown barley and pure Rocky Mountain water. Talk about craft. The distillery (“the first and only micro-distillery” in the state) fills just 12 barrels a week. Stop by for a tour and a taste if you’re in Denver.

What to buy: Stranahan’s Colorado Whiskey, $60

Tuthilltown Spirits, Gardiner, NY:

At New York’s first whiskey distillery since Prohibition, local ingredients are at the heart of the recipes. New York corn is used exclusively to make the Hudson Baby Bourbon and the Corn Whiskey and fresh-pressed cider from nearby farms is used for the Spirit of the Hudson Vodka. The popular distillery also makes a host of other spirits.

What to buy: Hudson Baby Bourbon Whiskey, $49

A few years ago, ordering a drink sans alcohol at a hip watering hole might have caused some discomfort on both sides of the bar. Serving an O’Doul’s or a cranberry-soda is as unexciting as the prospect of drinking one. And it doesn’t help that uttering the word “mocktail” leaves one feeling kind of silly.

Now, however, virginity is in. Bartenders around the country are reviving the classic tradition of mixing non-alcoholic drinks with the same seasonal fruits, house-made syrups and festive garnishes used in spirited cocktails. The menu at Cucina Urbana in San Diego even includes a “Zero Proof” section. Guests at The Drawing Room in Chicago can choose from a list of alcohol-free “Temperance” drinks. “There’s a multitude of reasons why people don’t drink,” says Charles Joly, chief mixologist at The Drawing Room. “And nobody wants a soda water with lime when everybody else has a fancy drink.”

To help you shake up some creative concoctions that don’t require alcohol, we asked Joly and Sean Barlow from Cucina Urbana for their favorite recipes. Drink up but just don’t call them mocktails.

.

Hera’s Crown

Contributed by: Charles Joly

INGREDIENTS:

• 1 oz Grenadine (Fee Brothers)
• .5 oz Orange juice
• .5 oz Lemon juice
• 2 oz Club soda
• Garnish: Orange peel
• Glass: Cocktail

PREPARATION:

Combine grenadine, orange and lemon juice in a shaker. Add ice and shake. Add soda water and gently roll the shaker back and forth between your hands to combine the ingredients. Strain into a chilled cocktail glass. Garnish with an orange peel.

.

Strawberry Crush

Contributed by: Sean Barlow

INGREDIENTS:

• 3 to 4 Fresh strawberries cut in half
• 3 Fresh mint sprigs
• Juice of half a lime
• 1 oz Simple syrup
• Ginger beer
• Glass: Collins

PREPARATION:

Add the strawberries, mint, lime juice and simple syrup to a cocktail shaker. Muddle the ingredients until they’re a juicy pulp. Transfer the mixture to a tall Collins glass. Fill the glass with crushed ice and top off with ginger beer.

.

Checkout another zero proof drink recipe on Liquor.com.

Maria C. Hunt is hostess of the champagne appreciation and entertaining web site The Bubbly Girl and author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion.

For the whiskey connoisseur who has tasted everything and owns a collection of rare bottlings, there’s only one thing left to buy: a signature cask.

It’s an extravagance but, like ordering a natty couture suit, it will be tailored to your taste. Some distilleries will even allow you to specify everything from the grain to how long it ages.

The price and number of bottles you get varies on the size of the barrel and how long the whiskey has been aging. But the cost broken down per bottle is often less than you would pay at retail. The liquor laws vary from state to state, but the distillery will be able to help you figure out how to get your tipple legally. Now all you have to do is make some room in your liquor cabinet.

Buffalo Trace:

From Eagle Rare and W. L. Weller Special Reserve to Blanton’s, Buffalo Trace sells many of its whiskies by the barrel. The company will send you samples to taste or you can travel to Kentucky and select your own barrel. The number of bottles you get depends upon the individual cask. (The price per bottle is the same as buying at retail.) Buffalo Trace also sends you the actual barrel and can add a custom label. (For more info contact Sheri Downer, (502) 696-5926.)

Duncan Taylor & Co. Scotch (Starts at $2,300):

While many distilleries don’t sell casks to individuals you can buy a range of popular single malt whiskies from independent bottler Duncan Taylor. The company sells two sizes, octaves (70 bottles) and quarter casks (150 bottles).  (The price doesn’t include shipping and taxes.)

Elijah Craig 18-Year-Old Bourbon ($6,000):

Whiskey drinkers prize the richness of Elijah Craig 18-Year-Old Bourbon. But the flavor comes at a price. Each barrel yields about 150 to 200 bottles. (The actual number will affect the price.) You also receive a certificate signed by Master Distiller Craig Beam. Place an order through a local liquor store.

Evan Williams Bourbon ($6,000):

Buy a cask of Evan Williams Vintage 2000 bourbon and you can personalize the bottle’s label. You’ll get between 240 and 270 bottles (the actual yield will affect the price) and a certificate signed by Master Distiller Craig Beam. Place an order through a local liquor store.

Glengoyne Single Malt Scotch Whisky ($2,600 to $5,200):

The Scottish distillery will let you choose the type and size of the cask and store it for as long as you want. The price and number of bottles varies greatly, but after 10 years of aging expect between 200 and 600 bottles.

House Spirits Whiskey ($4,900):

This craft distillery in Portland, Oregon, offers a “Whisk(e)y Your Way” program. True to its name, you can create 15-gallons (about 100 bottles) of alcohol made to your exact specifications, including the type of wood used to build the cask.

Jack Daniel’s Single Barrel Select Whiskey ($9,000):

You can go down to Tennessee and pick your own cask of Jack Daniel’s Single Barrel Whiskey. All 240 bottles of your signature Jack will have a special label and you even get to keep the empty barrel. The process takes about eight weeks and starts by contacting the distillery.

Tuthilltown ($664 to $996):

This Hudson Valley, New York, boutique distillery sells three-gallon casks of its whiskey, which yields 18 to 27 bottles. (You can also purchase a five-, seven- and 14-gallon cask.) Tuthilltown gives you a 10 percent discount off the retail value of the barrel and two tasting glasses. You reserve a cask online, but the whiskey has to be paid for and picked up at the distillery.

Like an octogenarian who seems to keep getting younger, the venerable tiki drink seems to keep getting more vibrant with every passing year.

Tiki drinks—called “exotics” when invented by Don the Beachcomber in Los Angeles in the mid-1930s—are faux Polynesian cocktails, generally rum-based. Victor “Trader Vic” Bergeron took Don’s idea and headed upscale with it in the 1950s. The two of them spawned dozens of imitators and hundreds of rum drinks with pineapple and coconut served in ceramic skulls and tiki heads. The trend petered out in the 1970s but never fully retired and is now gaining new momentum. Tiki drink expert Jeff “Beachbum” Berry has called them “the original post-Prohibition handcrafted cocktail.”

Tiki palaces have long since faded, but tiki-inspired rum drinks have been cropping up in more places.

Smuggler’s Cove opened in December in San Francisco, attracting attention for its rum collection and extensive drink selection. It’s run by Martin Cate, a tiki revivalist (formerly of Forbidden Island in Alameda, California), who has moved beyond strictly tiki to embrace rum in its broader glory. In Brooklyn, Roneria Caracas—a sort of shanty rum bar within an arepas restaurant—opened with premium rums and a lengthy rum cocktail list. And in Manhattan, Ravi DeRossi will open a rum bar this winter above his new Cuban sandwich shop on Sixth Street near his two other bars, Death & Co. and Mayahuel.

Berry says tiki drinks raise the bar for mixologists who’ve mastered the classics, which typically have short recipes. “These are complicated drinks that can take 10 or 12 ingredients,” says Berry, whose forthcoming book, Beachbum Berry Remixed features 43 new tiki drink recipes from bars around the world.  “It’s like taking on a novel rather than a short story.”

Beachbum’s Own

Contributed by: Beachbum Berry, from Beachbum Berry Remixed

INGREDIENTS:

• .75 oz Fresh lemon juice
• .75 oz Unsweetened pineapple juice
• .75 oz Orange juice
• .75 oz Passion fruit purée
• .75 oz Licor 43
• 1.25 oz Demerara rum (El Dorado or Lemon Hart)
• 1.5 oz Light Virgin Island rum (Cruzan or Flor de Cana)
• Glass: Tiki mug or double old-fashioned

PREPARATION:

Shake all ingredients well with plenty of crushed ice. Pour unstrained into a Beachbum Berry Mug (pictured) or a double old-fashioned glass.

.

Tasman Sea

Contributed by: Beachbum Berry, from Beachbum Berry Remixed

INGREDIENTS:

• 1 oz Fresh lime juice
• .75 oz Fresh lemon juice
• .25 oz Orange Curacao
• 1 oz Demerara sugar syrup
• 1 oz Amber 151-proof Caribbean rum (Cruzan or Bacardi)
• .5 oz Lemon Hart 151-proof Demerara Rum
• 10 oz (1.25 cups) Crushed ice
• Glass: Large snifter or Tiki vessel

PREPARATION:

Put all the ingredients in a blender. Blend for up to 10 seconds. Pour unstrained into a large snifter or Tiki vessel (pictured).

.

Wayne Curtis writes about drinks for The Atlantic Monthly and is author of And a Bottle of Rum: A History of the New World in Ten Cocktails

Nothing tastes as voluptuous as a drink made with fresh egg whites. The recent cocktail resurgence has introduced a new generation of bartenders and drinkers to the guts and glory of this simple yet often-feared ingredient.

The silly, unfounded and tiring commotion surrounding the use of real eggs in cocktails now borders on entertaining. (For the record, they’re safe to drink.) Just buy fresh eggs and don’t let them waste away in the fridge. Pasteurized egg whites from a jar or powdered egg whites are in no way a reasonable substitute.

Now back to the glory. You can add an egg white to any sour-style cocktail, including a Whiskey Sour. (Use the yolk for an omelet.) Shake the ingredients with ice and the passion of a three-minute-kiss and you’ll have something tantamount to a sensual explosion. Egg whites won’t change the flavor of the drink, but will give it a luxurious creaminess. The flavors will linger on your palate and you’ll feel a pleasant, silky frothiness and the snap, crackle, pop of a milk-fed bowl of Rice Krispies. I often use these two sours to entice my friends to try a cocktail with egg whites. Be brave.

.

White Lady

Contributed by: Allen Katz

INGREDIENTS:

• 2 oz Gin (Plymouth)
• .5 oz Combier Triple Sec or Cointreau
• .5 oz Fresh lemon juice
• 1 Fresh egg white
• Glass: Cocktail

PREPARATION:

Shake all the ingredients vigorously with ice and strain into a chilled cocktail glass.

.

Pisco Sour

Contributed by: Allen Katz

INGREDIENTS:

• 2 oz Pisco (Barsol Quebranta)
• 1 oz Fresh lime juice
• .5 oz Simple syrup
• 1 Fresh egg white
• Garnish: 3 Gentle drops Angostura Bitters
• Glass: Flute

PREPARATION:

Shake ingredients vigorously with ice and strain into fluted glass. Garnish with 3 gentle drops of Angostura Bitters which will settle in the foam of the cocktail. Using a straw, swirl the bitters into a simple design.

.

Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Spirits of New York and one of Liquor.com’s advisors.

For years, American drinkers were tantalized by tales of the supposed hallucinogenic effects of the banned spirit absinthe. But while the alcohol packs a potent punch (the proof ranges from 110 to 145), it’s actually not mind altering and the so-called “green fairy” can once again be purchased legally in America.

Drinkers now have a large selection of both foreign and domestic absinthes to choose from, including the historic Pernod Absinthe ($65) with fennel and hyssop on the nose and mint and anise on the palate; the California St. George Absinthe Verte ($75) with aromas of mint, green pepper and fennel and a bittersweet bite; and the artisanal Vieux Pontarlier Absinthe ($65) with hyssop, anise and dark chocolate on the nose and a savory finish.

The production of absinthe is much like that of gin. High-proof neutral spirit is infused with a blend of botanicals, including wormwood, and redistilled in a copper pot still. Traditionally, the liquor is infused a second time before bottling to intensify the flavor and create the signature green color. Many producers skip this final step and use dyes instead.

There are basically two ways to drink absinthe. The traditional preparation is to slowly drip water over a sugar cube and into the spirit, which becomes cloudy. You can also use small quantities of absinthe (a few dashes, a rinse or one quarter of an ounce) to add a floral, bittersweet quality to just about any cocktail. Try my Green Deacon recipe. Now that absinthe is legal you can finally have a real Sazerac and a Corpse Reviver #2. We’ll take that over hallucinations any day.

.

How to Make an Absinthe Drip

INGREDIENTS:

• 1.5 oz Absinthe
• 4.5-6 oz Ice-cold filtered water
• 1 Sugar cube
• Glass: Absinthe

PREPARATION:

Pour absinthe into a glass. Place a slotted absinthe spoon over the rim of the glass and set a sugar cube on top of the spoon. (An excellent selection of traditional absinthe glassware, spoons and fountains is available at www.lamaisondabsinthe.com.)

The sugar is optional. For an unsweetened version, omit the spoon and sugar cube. Using an absinthe fountain or water carafe, slowly pour or drip ice-cold water over the sugar cube into the glass. When the mixture is completely cloudy, the drip should be ready. Stir, taste for strength and sweetness and adjust with more water or sugar if necessary.

Adapted from the Bartender’s Guide: How to Mix Drinks: A Bon Vivant’s Companion by Jerry Thomas.

Jim Meehan runs PDT in New York City. Last summer, at the Tales of the Cocktail conference, he was named the American Bartender of the Year and PDT was named World’s Best Cocktail Bar. He is also one of Liquor.com’s advisors.

We’re not going to suggest that you give up your occasional late-night Big Mac this year or start working out every morning. (Though both are probably good ideas.) However, there are five drinking resolutions that you should definitely make in 2010. Not only will they improve the quality of your drinks, but they’re a lot easier to keep than a daily treadmill commitment.

Use Only Fresh Juice:

Stop buying pre-made sour mix and bottled lemon or lime juice. Invest instead in a simple juicer (like this $14 Oxo model) and squeeze fruit right before you make a cocktail. Your drinks will taste better immediately.

Always Measure:

Trust us: Nobody’s impressed by your free-pouring “skills.” Making cocktails is like baking—you should always measure. Using a jigger is the only way to ensure consistency and to create a balanced drink.

Buy Premium Spirits:

When standing in the liquor aisle faced with rows of expensive spirits, it’s tempting to downgrade. You can save a few bucks by switching brands, but don’t go too far— stick to well-known names. For example, if you’re looking for a vodka bargain try Absolut, Finlandia or Smirnoff.

Make Good Ice:

A common mistake by both professionals and home bartenders is using bad ice. It may sound like a minor ingredient, but a small watery piece of ice can ruin a great drink. (Bars are going to great lengths to keep their drinks cold.) A quick fix is to buy an ice tray that makes jumbo cubes, which won’t melt as fast.

Keep Experimenting:

The truth is, everybody makes a bad drink sometimes. But that doesn’t mean you should stop experimenting with new recipes and ingredients. To shake things up this year, check out Master Mixologist Charlotte Voisey’s cocktail ingredient hot list.

Finally resolutions we can keep.

As the year comes to a close, it’s natural to shake up some old favorites. Their familiar and comforting taste will no doubt help you let go of 2009. But nostalgia is no excuse for limiting your bartending creativity. To help you create some new favorites in 2010, I’ve put together a hot list of cocktail ingredients you should be using in the New Year. Cheers!

Go Green:

For the last few years, bartenders around the country have been brightening up our cocktails with muddled cucumber. For a change, try juicing other vegetables like cooked beets and celery, which add a savory note to a drink. You can also use pickles or even pickle juice to add a sour or briny note.

Hot Stuff:

Cocktails are getting hot. Seriously, mixologists are making drinks increasingly spicy. Gently muddled habanero peppers (you can tone down the heat by discarding the seeds and using thin strips) or hot sauce, like Tabasco, can add a refreshing kick. For a delicate spice, shake your cocktail with a generous handful of cilantro leaves.

Have a Sweeter Year:

Every cocktail recipe now seems to call for simple syrup (a mixture of 1 part water and 1 part sugar). But there are other ways to sweeten a drink. Try using honey, maple syrup or agave nectar, which works well with tequila and brown spirits. Not to mention jams and jellies—one dollop can add flavor and sweetness to cocktail.

Freshen Up:

Fresh mint gives a wonderful aromatic note to many popular drinks but it’s not the only herb you should be using. Next time instead of mint try basil, sage, rosemary or tarragon. This small substitution will completely change the flavor of a cocktail.

Hendrick’s Breakfast Martini

Contributed by: Charlotte Voisey

INGREDIENTS:

• 1.5 oz Hendrick’s Gin
• 2 teaspoon Orange marmalade
• .75 oz Fresh lemon juice
• .5 oz Simple syrup
• Garnish: Lemon peel
• Glass: Cocktail

PREPARATION:

Shake all the ingredients with ice and strain into a cocktail glass. Garnish with a lemon peel and serve with buttered toast on the side.

.

Charlotte Voisey is the Mixologist for William Grant & Sons USA.

Tomorrow night as the clock strikes midnight, the start of the New Year will be ushered in by a chorus of popping corks. Music to any drinker’s ears. While bubbly can be sipped from flutes, it also works extremely well in cocktails. (Check out two of our favorite fizzy recipes on Liquor.com.) Just about every liquor store stocks a big selection of sparkling wine from champagne and prosecco to cava. Here are a few of our favorites.

American: J Cuvée 20 Brut NV ($20)

This very drinkable sparkling wine from Sonoma’s Russian River Valley has both citrus notes and a bit of toasted oak. It’s mostly made from chardonnay and pinot noir grapes with a bit of pinot meunier.

French: Perrier-Jouët Blason Rosé NV ($75)

Contrary to popular belief, rose wine isn’t always sweet and isn’t just for the summer. This dry champagne has a fruity aroma and both citrus and savory notes on the palate. Perfect for serving with smoked salmon or mushroom appetizers.

French: Krug 1998 ($350)

For a truly luxurious celebration buy this bottle of Krug. While the famed champagne house produces a brut every year, it only creates a vintage during the years when the harvest is exceptional. This bottle won’t disappoint.

Italian: Nino Franco Rustico Prosecco ($21)

Prosecco has gotten a bad rap in the US, but Italy’s sparkling wine is very approachable and usually very affordable. Nino Franco’s crisp and versatile Rustico is no exception and is a favorite of bartenders and critics.

Spanish: Segura Viudas Brut Reserva ($10)

Yes, they make sparkling wine in Spain. (For the record it’s called cava.) This highly carbonated bubbly is a blend of three grapes from the Alt Penedès region and is aged for at least three years. No matter what your budget, pick up a bottle of Segura Viudas, which you can sip, mix and, at $10 a bottle, even spray around like a rock star.

Can you keep a secret? Because it’s the holiday season we’ll trust you. Bartenders around the country are now making cocktails with champagne. While it may sound like sacrilege to wine snobs, the versatile sparkling wine adds elegance, depth and a fizzy kick to a mixed drink. (It’s also not a new trick. A number of classics, like the French 75 and Kir Royale, call for champers.) Top off a glass of punch with bubbly or try it in a recipe that normally calls for club soda. Champagne also mixes very well with liqueurs like St-Germain and Dubonnet. But it can be used in more complex creations as well. We asked two top New York City bartenders, Kenta Goto of famed Pegu Club, and Lynnette Marrero of new bar Rye House, for their favorite champagne drinks. You’ll never look at a champagne flute the same way again.

.

La Fleur de Paradis

Contributed by: Kenta Goto

INGREDIENTS:

• 2 oz Gin (Plymouth)
• .5 oz Lemon juice
• .5 oz Grapefruit juice
• .75 oz St-Germain Elderflower Liqueur
• .25 oz Simple syrup
• Dash orange bitters
• 1 oz Brut champagne (Perrier-Jouët)
• Garnish: Edible pansy flower
• Glass: Cocktail

PREPARATION:

Shake all ingredients, except for champagne, with ice. Strain into a cocktail glass. Top with champagne and garnish with an edible pansy flower from a gourmet food store. (You can leave it out if you can’t find one.)

.

Santa Maria

Contributed by: Lynnette Marrero

INGREDIENTS