I don’t think you can really go wrong with any variation of a margarita, and this one might be at the top of my list, especially during the holiday season. It’s super tangy, yet refreshing, and the spice level is entirely up to you!
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Not only is mulled wine perfect for a cozy, cold night in, but it will make your home smell absolutely marvelous.
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To me, this cocktail is the epitome of autumn. If you want to wow your guests at your next Friendsgiving get together, I guarantee if you whip out homemade rosemary pear purée (which is surprisingly easy!) to make cocktails, you’ll get out of doing the dishes.
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This Applejack Sour is the perfect addition to your Thanksgiving eats — it’s tangy, sour, slightly sweet, and just strong enough to get through those uncomfortable familial conversations at the dinner table.
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This seasonal twist on a bourbon mule will send you straight into the holiday spirit. Fun fact, this is the first drink I ever used a custom-made simple syrup for!
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This, now well-known, cocktail was created fairly recently back in 2007 by NYC bartender Phil Ward at Death & Co — which actually helped kick off the Mezcal movement in the US.
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I have such a love for prohibition-era cocktails, especially the infamous Last Word. This cocktail was invented by Frank Fogarty, a few years prior to the start of prohibition, approximately in 1915.
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A Paper Plane has a special place in my heart; not only is it a modern variation of the beloved ‘Last Word,’ (which is equitably delicious) the ingredients are equal parts.
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Ah, the dirty martini. Critiqued, loved, and hated by many alike. I’m here for any cocktail that has an accoutrement. The girls that get it, get it. And the girls that don’t, don’t.
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If you have immaculate taste in movies, I think you might know and love the White Russian from The Big Lebowski. With the addition of a little espresso, the “pièce de résistance,” gives this simple classic a modern spin.
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It’s a mystery (like many other cocktails) where the Manhattan’s origins come from. However, its first written cameo was in an 1982 article of the Sunday Morning Herald: “it is but a short time ago that a mixture of whiskey, vermouth, and bitters came into vogue.”
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Tired of a traditional margarita? Not sure if that’s possible, but this is what you should be making on your next Taco Tuesday.
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I am a sucker for anything made by Luxardo, so I wanted to combine their two ingredients their most well-known for: Maraschino Originale and Original Maraschino Cherries.
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The whiskey sour is one known and loved by many — including myself. It’s one of my go to’s year-round with a surprisingly remarkable history. Officially dating back to the 1860s, Sailors in the British Navy had been drinking something very similar long before that.
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Some claim the Sazerac to be America’s first cocktail. Dating all the way back to 1838, this cocktail the official cocktail of Louisiana and one roundly consumed for well over 100 years in the city of New Orleans.
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The Negroni is one of the most classic Italian cocktails. Orson Welles, while working in Rome on Cagliostro in 1947, described it best: "The bitters are excellent for your liver, the gin is bad for you. They balance each other."
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The Bijou was invented by Harry Johnson, who called it the Bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald.
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The Old Fashioned is one of the most established cocktails in the industry. Traditionally, it’s made with bourbon/rye, sugar, aromatized bitters, with a twist of orange. This recipe is a twist that will bring out autumn’s true spirit.
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