The Old Fashioned is probably the most well known and replicated cocktail. Sooo... here is our favorite version!

There are various iterations of this Gin old fashioned. I think the Death & Co recipe is by far the best. This is a very flavorful, booze forward, easy to make drink. My only note is not to skip on the grapefruit garnish!

When your Paloma isnt hitting hard enough, infuse jalapeño! The best part of infusing the jalapeño and tequila is that you are in control of the level of spice. Tasting the infusion every 4 to 5 minutes will help prevent you from going overboard (or under) with the spice. Not to mention that heat levels vary between jalapeño peppers and sometimes the steeping time can be longer or shorter to achieve the same level of infusion.

The Negroni No.2 is an easy spin-off on the classic negroni. Substituting red vermouth for dry vermouth adds an extra bite to this already bitter cocktail. If you are a true Campari fan, this version might be just what you needed. We recommend using Dolin Dry vermouth in place of the sweet red vermouth. The red vermouth is used to balance the drink and offset the bitter aftertaste with a sweet attack. However, like adding salt to enhance flavor, using Dolin Dry will accent the brightness of the Campari and let the natural bitter amaro shine through.

This fizz is an excellent use of Green Chartreuse and one of the few times I have got to use orange blossom water. This cocktail is vibrant, bright, and the chartreuse gives the drink a deeper layer of spice than a more classic fizz. The orange blossom water also adds a very fresh aroma that makes this a fun and uplifting drink.

The Rusty Nail dates back to the 1930s, but didnt gain popularity until the 1950s when the Rat Pack was considering this the “go to” drink in popular culture.

At its core, this is an old fashioned construction, 2 oz spirit and a sweetener with bitters. The original recipe in New York’s Club 21 was to combine all the ingredients in an old fashioned glass and add ice. I think our posted recipe creates a more refined version of the drink. This recipe calls for American Single Malt Scotch. I have tried many different versions using aged Scotch and Single Malt Whiskey and this is my personal preference of spirit. Lagavulin is my other prefered choice.

The New York sour is an old classic that seems to never be the same, as the choice of wine float (to float on top) can completely change the drink. Commonly a dry red wine is used to balance the sweetness of the drink. such as a Cab Sav or Cab Franc. The wine float is an easy way to impress your guests.

The Poets Dream is not only very boozey, but very classic. This recipe is for Martini lovers. Originally created in the 1930s Old Waldorf Astoria bar book, the recipe called for equal parts gin, dry vermouth, and benedictine. However, over time the drink has evolved into a more classic martini construction.

Whenever the group is drinking white wine (contact works great too), I usually take the opportunity steal some to make this cocktail. Much like a martini, this is a boozy, gin base with wine/blanc vermouth. Then the extra St. Germain adds a nice touch of botanicals to deepen the drinks flavor.

This sour is a special one for all tea lovers. Infusing gin with earl grey tea is the base of this cocktail. This extra step only takes a few minutes, followed by waiting for a few hours, but then is ready for your cocktail! The structure is the same as a whiskey sour, so if you are looking to divert from your classic sour, this is a fun one to try!!!

The Vieux Carre is a classic that translates to “Old Square,” the original name for the French Quarter in New Orleans. Invented by Walter Bergeron at the historic Carousel Bar inside Hotel Monteleone.

The Painkiller is among the classic 70s tropical tiki drinks to emerge from the bartenders in the British Virgin islands. I have tried many recipes over the years, at home and abroad. This recipe feels the most comforting and delicious version of the painkiller to me. What is nice about this drink is it can completely change based on your choice of rum, but one thing remains true… fresh citrus is absolutely key to the success of this cocktail.