• 1 sprig Fresh rosemary
• 1.25 oz Don Julio Añejo Tequila
• .5 oz Fresh lime juice
• 1 oz Fresh pineapple juice
• .25 oz Simple syrup (one part sugar, one part water)

Garnish: Fresh rosemary

Glass: Highball

PREPARATION:

In a shaker, muddle the rosemary. Add the remaining ingredients and fill with ice. Shake, and strain into a highball glass. Garnish with a sprig of fresh rosemary.

Jägermeister

HOW YOU SHOULD DRINK IT:

• Shots

FAST FACTS:

• Every year Americans buy more Jägermeister than Germans.
• The liqueur, according to the brand, is made from a secret recipe of 56 herbs, blooms, roots and fruits. The only known ingredients are cinnamon-bark and ginger root.

ÆppelTreow Appely Brut ($16):

From the ÆppelTreow Winery in Burlington, Wis., this straw-yellow cider is fermented in the bottle and is a respectable eight percent alcohol. It’s very tart, with a strong aroma of fresh apples on the nose, and it finishes with a hint of sulfury yeast.

Farnum Hill Semi-Dry ($15):

Farnum Hill Semi-Dry is a sophisticated beverage from Poverty Lane Orchards in New Hampshire. The cork releases with a satisfying pop and the cider pours with a head like cava. It shows fine bubbles that persist in the glass and a lovely golden hue, similar to chardonnay. It’s well-balanced, starting with fruity white-grape flavors and ending with a clean sharpness. It’s worth seeking out.

Newtown Pippin Single Heirloom Varietal ($12):

The latest creation from Original Sin is part of the new trend of single-varietal brews. Traditionally, cider is blended to achieve the right combination of sweetness, body and acidity. The Newtown Pippin apple, which was grown in Thomas Jefferson’s and George Washington’s orchards and introduced to England by Benjamin Franklin, needs no help. This product is bright and crisp, with notes of juicy apple and a subtly sweet finish.

Wanderlust ($8) and Wickson Single Varietal ($10):

I tried two offerings from Wandering Aengus Ciderworks of Salem, Ore. Wanderlust is tart and semi-dry, with a chewy apple-skin bite (think Granny Smith). But I preferred its Wickson Single Varietal, which has tiny bubbles and a touch of sugar that came through on the finish to soften the tartness.

Max Watman is the author of Chasing the White Dog: An Amateur Outlaw’s Adventures in Moonshine.

2nd Floor on Clinton, New York, 212 529 6900:

When you’re tired of swilling beer at Lower East Side dive Barramundi, head through the back door and up the stairs to the cozy 2nd Floor on Clinton for one of mixologist Kenneth Eberle’s tasty creations. You’ll feel like you’ve emerged in the elegant living room of a grand Upper East Side apartment.

What to Drink: Glass Slipper (Hendrick’s Gin, Lillet Blanc, St-Germain, orange blossom water)

The Hideout, San Francisco, 415 252 7740:

The Mission District’s Dalva is famous for its Sangria and jukebox, but in The Hideout, the tiny haven in the rear, the vibe is decidedly swankier. While you savor an original concoction or one of the many Scotches, be grateful that you’re missing out on the karaoke shenanigans up front.

What to Drink: Whiskey in Church, (Ardbeg Ten Years Old Single Malt Scotch Whisky, Hidalgo Oloroso Sherry, maple syrup, house-made smoked pear bitters)

The Office, Chicago:

Only those lucky enough to score an invite can get inside The Office, the basement bar at celebrity chef Grant Achatz’s acclaimed The Aviary in Fulton Market. Here you’ll be treated to Craig Schoettler’s unnamed gastronomic tipples that showcase a range of inventive ingredients, plus an array of creative food dishes.

What to Drink: Grappa concoction (grappa, house-made Amarillo hops soda, tangerine juice, Meyer lemon juice, coriander tincture, thyme)

The Varnish, Los Angeles, 213 622 9999:

After devouring a hearty French dip sandwich at Cole’s in downtown LA, walk past the red booths to Eric Alperin’s cocktail den. You’ll most likely have to wait for a seat, but his list of expertly mixed standards is worth it.

What to Drink: Holland Cobbler (genever, Curaçao, raspberry, lemon juice, grated nutmeg)

Velvet Tango Room, Cleveland, 216 241 8869:

Entering the Velvet Tango Room is like stumbling upon a classy party. And on Friday and Saturday nights, you can escape the revelry by making a reservation for the back room. As you enjoy the piano player, try a complex Tango Manhattan that features the owner’s own house-made vermouth and bitters.

What to Drink: Tango Manhattan (Maker’s Mark Bourbon, house-made vermouth, house-made bitters)

The Wilson & Wilson Detective Agency, San Francisco, 415 346 1735:

While a delicious cocktail is always a sure thing at Bourbon & Branch, The Wilson & Wilson Detective Agency (pictured above) provides a truly bespoke experience. Jayson Wilde’s drinks can be sipped a la carte, but you can also order a three-course $30 tasting menu. Punch is a great choice to share with a date as well at a romantic table for two.

What to Drink: Lost Temple Punch (strawberry-infused pisco, Dolin Blanc Vermouth, lemon juice, rosemary syrup, sparkling wine)

Alia Akkam is a New York-based writer and managing editor of Hospitality Design.

• 1.5 oz Dry vermouth (Noilly Prat)
• .75 oz Bénédictine
• .75 oz Fresh lime juice

Glass: Cocktail
 

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass.

Tanqueray London Dry Gin
Tanqueray No. Ten
Tanqueray Rangpur Gin
Tanqueray Sterling Vodka

HOW YOU SHOULD DRINK IT:

• With tonic
• In cocktails (Martini, Gimlet, Gibson, Gin Gin Mule, Fizz, Tom Collins, Negroni, Martinez, Corpse Reviver , Vesper, White Lady, Ramos Fizz, Singapore Sling, Aviation, Red Snapper, Pegu, Clover Club, Bronx, Southside)

FAST FACTS:

• Tanqueray, according to company legend, was Frank Sinatra’s favorite gin.
• In 2000, the brand released the first super-premium gin: Tanqueray No. Ten. The spirit is flavored with juniper as well as fresh lemons, limes and grapefruits.

• 1 oz Pernod Absinthe
• 1 oz Fresh lime juice
• 1 oz Simple syrup (one part sugar, one part water)
• 4 oz Water

Garnish: Thin cucumber slices
Glass: Collins

PREPARATION:

Add all the ingredients to a Collins glass filled with ice. Stir, and garnish with cucumber slices. (This recipe can be multiplied to fill a large punch bowl.)

The Art of Fermentation ($40) by Sandor Ellix Katz:

While it’s not legal to produce spirits at home, Sandor Ellix Katz’s guide will teach you how to create pretty much every other fermented thing, from yogurt to ginger beer. It includes a foreword by Michael Pollan as well.

Beer Cocktails ($13) by Howard & Ashley Stelzer:

When it’s hazy, hot and humid, you normally have to choose between having a beer or a cocktail. But now you can have both in one glass. This slim volume contains 50 recipes for making all kinds of sudsy concoctions.

Gaz Regan’s Annual Manual for Bartenders, 2012 ($22) and 101 Best New Cocktails: 2012 ($20) by Gary Regan:

Liquor.com advisory board member Gary Regan has been hard at work on not one but two volumes. Serious about mixology? Pick up his updated Annual Manual for Bartenders now and add his 101 Best New Cocktails to your library in June.

The Juice: Vinous Veritas ($27) by Jay McInerney:

This collection of wine articles penned by Bright Lights, Big City author Jay McInerney for various publications over the years will both entertain you and will make you thirsty for a bottle of hearty Bordeaux or a magnum of bubbly.

Restaurant Man ($28) by Joe Bastianich:

If you’ve ever been curious about what goes on behind the scenes at the country’s top establishments or dreamed of opening one yourself, read Joe Bastianich’s Restaurant Man. Part memoir and part instruction manual, the tome from Mario Batali’s business partner reveals what it really takes to succeed in the food-and-drink industry.

Tanteo Jalapeño Tequila
Tanteo Cocoa Tequila
Tanteo Tropical Tequila

HOW YOU SHOULD DRINK IT:

• Straight
• With a Sangrita
• In cocktails (Margarita, Paloma, Bloody Maria)

FAST FACTS:

• The base for all three Tanteo spirits is 100-percent-blue-agave blanco tequila.
• Tanteo is currently available in 14 states and Washington, DC.

No matter whether these affairs are risqué or merely lively, cocktails are an essential part of the festivities. And to make sure that what you’re drinking is actually good and not just…raunchy, we asked Chris Hopkins, one of the best bartenders in Las Vegas (it is the hen and stag party capital of the world, after all), house mixologist for the Cosmopolitan Hotel and general manager of its acclaimed Vesper Bar, for two of his favorite recipes.

Having a big group? Whip up a pitcher of Hopkins’ quaffable Pleased as Punch (pictured above), which combines citrus vodka, sweet St-Germain, lemon juice, mint and bubbly.

If it’s more of an intimate celebration, try fixing his Spice and Intrigue, which mixes spiced rum, ginger liqueur, lime juice and pineapple juice with exotic green cardamom and an orange blossom honey syrup.

Both concoctions are so tasty, you should consider serving them at the wedding, too.

Pleased as Punch

Contributed by Chris Hopkins
INGREDIENTS:

• 4 oz Ketel One Citroen Vodka
• 2 oz St-Germain
• 3 oz Fresh lemon juice
• 2 oz Simple syrup (one part sugar, one part water)
• 15 to 20 Mint leaves
• Sparkling wine
• Glass: Wine

PREPARATION:
Add all the ingredients except the sparkling wine to a 1-quart pitcher or carafe and fill with ice. Stir vigorously and top with sparkling wine. Strain into wine glasses filled with fresh ice.

Spice and Intrigue

Contributed by Chris Hopkins
INGREDIENTS:

• 2 Green cardamom pods
• 1.5oz  Chairman’s Reserve Spiced Rum
• .75 oz Domaine de Canton
• 1 oz Fresh lime juice
• 1 oz Pineapple juice
• .5 oz Orange blossom honey syrup (one part orange blossom honey, one part water)
• 2 dashes Bittercube Jamaican #1 Bitters
• Glass: Collins or highball

PREPARATION:
In a shaker, muddle the cardamom. Add the remaining ingredients and fill with ice. Shake, and fine strain into a Collins or highball glass filled with fresh ice.

• 4.5 oz Brut prosecco
• 2.5 oz Aperol
• 1 oz Club soda

Garnish: Lime wheel
Glass: Collins

PREPARATION:

Pour the prosecco into a Collins glass filled with ice. Add the Aperol and lime wheel, and top with club soda.

Pyrat Pistol
Pyrat XO Reserve
Pyrat Cask 1623

HOW YOU SHOULD DRINK IT:

• Straight
• On the rocks
• With cola
• In cocktails (Mojito, Pina Colada, Dark and Stormy, Daiquiri, Mai Tai, Planter’s Punch, Zombie)

FAST FACTS:

• Pyrat’s sister brands are Patron Tequila and Ultimat Vodka.
• To age its rums, Pyrat uses both barrels made from French Limousin oak and barrels made from toasted American oak.
• The brand blends together rums from all over the Caribbean. All the spirits used by Pyrat have been produced in a traditional pot still.

• 3 Large strawberries
• 1.5 oz Fresh lemon juice
• .5 oz Honey syrup (one part honey, one part water)
• .5 oz Solerno Blood Orange Liqueur
• .5 oz Licor 43
• 1 oz Stoli Razberi Vodka

Garnish: Half a strawberry
Glass: Martini

PREPARATION:

In a shaker, muddle the strawberries. Add the remaining ingredients and fill with ice. Shake very well and double strain into a Martini glass. Garnish with half a strawberry.