Bulleit Cranberry Ginger Punch
Bulleit Frontier Whiskey

Impress guests with speed of service with this festive, batchable punch. Your staff will be thankful you gave them this recipe!

Bulleit Cranberry Ginger Punch

Recipe and image courtesy of Bulleit Frontier Whiskey

  • 1.25 oz. Bulleit Bourbon
  • 2.5 oz. Cranberry juice
  • 0.25 oz. Ginger syrup
  • 1 oz. Club soda
  • Frozen cranberries to garnish

Combine 1.25 oz. Bulleit Bourbon, 2.5 oz. Cranberry Juice, and 0.25 oz. Ginger Syrup. Top with 1 oz. Club Soda in a rocks glass and add frozen cranberries. Prepare a group serve of 20 drinks by using a punch bowl, one 750 ml bottle of Bulleit Bourbon, and multiplying all other ingredients by 20.

Kentucky Coffee
Bulleit Frontier Whiskey

Irish Coffee is great but what about warming up with a hot cup of Kentucky Coffee with America's native spirit?

Kentucky Coffee

Recipe and image courtesy of Bulleit Frontier Whiskey

  • 1.25 oz. Bulleit Bourbon
  • 2.5 oz. Coffee of choice
  • Vanilla brown sugar syrup (to taste)
  • Creamer (to taste)

Combine Bulleit Bourbon and coffee in a mug, adding vanilla brown sugar syrup and creamer to taste.

Fireplace Hot Toddy
Bulleit Frontier Whiskey

Take you Toddy up a few notches by adding Bulleit Rye to tea made with Smith Teamaker.

Fireplace Hot Toddy

Recipe from Smith Teamaker; Image: Bulleit Frontier Whiskey

Place 1 Smith Teamaker Lord Bergamot sachet in a cup or mug. Add boiling water, leaving room for the whiskey. Steep for 5 minutes. Add Bulleit Rye. Remove sachet. Garnish and serve.

KOVAL Cranberry Gin Liqueur
Koval $36.99/750ml SRP at time of publishing

Made with ingredients sourced directly from local, organic Midwestern farmers, the Cranberry Gin Liqueur offers an enticing blend of fruit-forward and bittersweet flavors, surrounded by the crisp, well-rounded notes of KOVAL Gin’s signature 13 botanicals. 

This new direction in KOVAL’s line is an homage to aperitif culture, and is an excellent base for easy, enticing cocktails and spritzes for all seasonssimply mix with a splash of Prosecco or any sparkling water, or even incorporate into a classic warm punch for the holidays. 

With its dazzling all-natural ruby color and refreshing tart sweetness, KOVAL’s Cranberry Gin Liqueur makes for an approachable yet distinctive way to play with new flavors and enhance classic recipes.

Small Batch. Organic. 60 proof.


Rhetoric 25-Year-Old Kentucky Straight Bourbon Whiskey
Orphan Barrel Whiskey Distilling Company $140/750ml SRP at time of publishing

Rhetoric 25-Year-Old is the latest release from the Orphan Barrel Whiskey Distilling Company—a beautiful Kentucky straight bourbon whiskey aged for 25 years. Aged five years longer than the first release, Rhetoric 20-Year-Old, it is slightly more mature and carries a higher proof.

This rare, extremely limited expression is the sixth and final release in the Rhetoric series, which has been progressively aged and re-released annually at a year older, allowing whiskey aficionados to collect the series and compare the whiskeys side by side.

Rhetoric stocks were found in the old Stitzel-Weller Warehouses in Louisville, KY. The whiskey was distilled (between 1990-1993) at the Bernheim Distillery historically located at 17th and Breckenridge in Louisville, KY, while owned and operated by United Distillers. The whiskey is hand-bottled in Tullahoma, TN.

Quick Notes

Proof: 91

Mash Bill: 86% corn, 8% barley, 6% rye

Nose: Aroma rich in oak and vanilla notes with hints of dried fruit, cherries and allspice

Palate: Oak-forward with notes of nutmeg, caramel and cocoa

Finish: Warming and slightly spicy

Mezcal El Silencio Cafe Noir
Mezcal El Silenci

This sophisticated holiday cocktail is sure to keep you warm this season with its smoky profile and festive ingredients.

Cafe Noir

Recipe and image courtesy of Mezcal El Silencio

Stir with cinnamon stick and vanilla bean and serve in a latte cup or coffee mug.

Patrón Estate Release
Patrón Tequila $100/750ml SRP at time of publishing

In celebration of Patrón Tequila's small batch spirit and approach to handcrafted perfection, the producer of the world's highest-quality ultra-premium tequila presents Patrón Estate Release. Bringing a unique practice to Patrón's artisanal tequila-making, Estate Release is created using only 100-percent Weber Blue Agave exclusively harvested and cultivated on the grounds of Hacienda Patrón.

While the agave used to produce Patrón is grown on farms spread throughout the Highlands region of Jalisco, the particular agave crop used to craft Patrón Estate Release was grown and matured on the fertile grounds surrounding the distillery in Atotonilco el Alto. This land is filled with a nutrient-dense fertilizer compost that comes from agave fibers remaining from the Patrón production process. Once these very special agave plants were fully matured, they then went through a very traditional tequila-making process where they are crushed, fermented and distilled using the ancient tahona process, creating a highly complex and robust blanco tequila.

This 84-proof blanco tequila brings forth herbal and citrus notes from its unique harvest on the Hacienda grounds. Patrón Estate Release has a smooth and sweet taste with a floral and black pepper finish, and an aroma of intense cooked agave with caramel, lemon tea and fruit.

Exclusive to the U.S., Patrón Estate Release will be available in limited supply in select U.S. markets beginning this month. With only a limited supply, Patrón Estate Release is packaged in a 750ml bottle with a suggested retail price of $100.  Paying homage to where this special tequila is produced, the Hacienda distillery is pictured on the front label. Patrón Estate Release is perfect neat, on the rocks, or in a premium cocktail. For more information and recipes, please visit

Knob Creek Twice Barreled Rye
Knob Creek / Beam Suntory $44.99/750ml SRP at time of publishing

A first for the brand, Knob Creek Twice Barreled Rye presents the brand's signature straight rye whiskey, secondarily finished in new, charred American oak barrels to deliver a harmoniously smooth and robust rye.

The newest expression in Knob Creek's extensive rye whiskey portfolio, Knob Creek Twice Barreled Rye is an embodiment of the brand's dedication to hard-earned flavor. Patiently aged to taste and bottled at 100 proof, Knob Creek Twice Barreled Rye presents the rich and savory notes signature of the brand's classic rye whiskey, amplified by robust oak and warm spice notes with a touch of sweetness from the secondary barreling process. The result is a bold whiskey with a completely new flavor profile to the brand's highly awarded line up.

Quick Notes

  • Proof: 100
  • Color: Honey Gold
  • Aroma: Powerful, oaky aroma with subtle notes of brown sugar, vanilla, nutmeg and rye spice
  • Taste: Well-rounded sweetness, with secondary notes of toasted wood and warm baking spices
  • Finish: Lingering oak and spice, warm finish
[Preorder] Shaken: Drinking with James Bond and Ian Fleming
Ian Fleming $29.99 for hardcover at time of publishing

Readers can explore James Bond creator Ian Fleming’s writing on the pleasures of drinking and mix themselves 50 delicious cocktails from recipes inspired by his books and developed by award-winning London bar Swift. 

Both Bond and Fleming were partial to a stiff drink. In both fiction and real life, cocktails were an important and well-chosen accompaniment to adventure and daring and often relaxing. Fleming made the Martini famous with Bond’s ritual of always ordering it “shaken, not stirred”. But in every James Bond book a wide selection of strong, sophisticated and carefully crafted drinks are essential details to the story.

The recipes in Shaken are divided into five categories: Straight Up; On the Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds Are Forever, as well as classic Bond cocktails such as the Vesper—and, of course, the Dry Martini. Each recipe is illustrated by a stunning full-color photo of the drink and wonderful extracts from Fleming’s writing—taken from the passage where the drink was featured or a place, character, or plot that inspired it.

Shaken features a foreword written by the novelist’s nephew, Fergus Fleming, as well as plenty of his writing on whisky, gin, rum, and other spirits.

Available to preorder for Kindle and hardcover format here.

Apéritif: Cocktail Hour the French Way
Rebekah Peppler $12.91 for hardcover at time of publishing

For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it's a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritif celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d'oeuvres. 

Keeping true to the apéritif tradition, you'll find cocktail recipes that use lighter, low-alcohol spirits, fortified wines, and bitter liqueurs. The impressive drinks have influences from both Old World and New, but are always low fuss and served barely embellished--an easy feat to pull off for the relaxed host at home.

Apéritif also offers recipes for equally breezy bites, such as Radishes with Poppy Butter, Gougères, Ratatouille Dip, and Buckwheat-Sel Gris Crackers. For evenings that are all about ease and approachability without sacrificing style or flavor, Apéritif makes drinking and entertaining at home as effortless, fun, and effervescent as the offerings themselves.

Available for Kindle and in hardcover format here.

Beyond the Promenade
Tequila Avión

Tequila meets the flavors of fall and winter in this warming cocktail worth braving the elements.

Beyond the Promenade

Recipe and image courtesy of Tequila Avión

  • 1 ½ oz. Tequila Avión Añejo
  • 30ml Cinnamon Anise Syrup (see note)
  • 30ml Pumpkin puree
  • 15ml Fresh lemon juice
  • Cinnamon dust and star anise to garnish

Combine all ingredients in shaker tin, add ice and shake vigorously. Strain into Pilsner glass with crushed ice. Garnish with cinnamon dust and star anise.

For Cinnamon Anise Syrup:

Add 1qt. of simple syrup, 3 cinnamon sticks, 2 star anise, and 1 clove. Simmer in med heat for 8 to 10 minutes.

Breakfast in Bed
Fratelli Branca Distillerie

This sophisticated cocktail delivers low on ABV but big on complex flavors.

Breakfast in Bed

Recipe and image courtesy of Branca

  • 2 oz. Carpano Antica
  • ¾ oz. Lemon juice
  • ½ oz. Simple syrup
  • 1 tsp. Brancamenta
  • 1 barspoon Orange Marmalade
  • Mint bouquet to garnish
Shake ingredients and strain into a double rocks glass with crushed ice. Garnish with a lavish mint bouquet.
Woodford Reserve Bourbon Milk Punch
Woodford Reserve

Reward your guests for braving the cold weather with this milk punch that can be prebatched and shared.

Woodford Reserve Bourbon Milk Punch

Recipe and image courtesy of Woodford Reserve

  • 2 cups Cream
  • 2 cups Whole milk
  • 1 cup Woodford Reserve Bourbon
  • ¾ cup Sifted powdered sugar
  • ½ Vanilla bean
  • Fresh grated nutmeg
In a metal bowel over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.
The Wayfarer
Bluewater Organic Distilling

At Bluewater, cocktails are the ultimate creative expression for the spirits they craft. It’s an opportunity to wow their guests with lush, vibrant and adventurous flavors, and elevate the bar with better ingredients and techniques.

The Wayfarer

Recipe by Maggie Burton, Cocktail Director, Bluewater Organic Distilling; Image by Casey Sjogren

Shake with ice and strain into Champagne flute. Top with Champagne and garnish with lime.

Wintersun Organic Aquavit
Bluewater Organic Distilling $36.50/750ml SRP at time of publishing

Founded in the Pacific Northwest in 2008, Bluewater Organic Distilling is a community-focused, independent distillery dedicated to crafting brilliantly-smooth vodka, gin and aquavit. With a focus on sustainability and artisan techniques, Bluewater has evolved to be the industry leader in quality and integrity. Our award winning organic spirits are copper-distilled in small batches, bottled in American glass and pledge 1% for the Planet.

Nestled on the Waterfront at the Port of Everett, Bluewater Organic Distilling’s flagship location is home to the distillery, tasting room and retail store, as well as craft cocktail bar, fresh bistro and private event space.

Inspired by the Bluewater founder’s Scandinavian heritage, Wintersun Organic Aquavit blends their signature 100-percent copper-distilled grain spirit with caraway, aniseed and orange to provide a classic and inviting profile. Delicately balanced for creative mixology, try Wintersun in a Cucumber Gimlet, stirred aromatic cocktail, or as the perfect ice-cold shot at festive meals.

80 proof

Heaven's Door 10 Year Tennessee Straight Bourbon
Heaven's Door Spirits $129.99/750ml SRP at time of publishing

Heaven’s Door Spirits, created in partnership with Nobel Laureate and cultural icon Bob Dylan, has launched its 10 Year Tennessee Straight Bourbon. This Limited-Release is a sumptuous whiskey from beginning to end. With exceptional depth and complexity wrought from a decade spent in toasted American oak barrels, this Limited-Release Bourbon has already received wide acclaim from the whiskey community, including an extraordinary Five Star rating from leading authority F. Paul Pacult.

The Heaven’s Door Limited-Release Bourbon is a testament to the company’s mission of creating an ever-evolving catalog of small batch whiskeys featuring uncommon blends, special barrel finishes and rare stocks. To compliment the craftsmanship that went into the making of this bourbon, the bottle itself is a work of art. Beautifully decorated with Bob Dylan’s original roots-inspired Americana artwork, it presents a striking blend of art and craft.

Heaven’s Door 10 Year Tennessee Straight Bourbon is mellowed using charcoal columns made from Tennessee sugar maple trees, a method traditionally known as the “Lincoln County Process.” The low rye content and a decade of barrel-aging renders a rich and full-bodied whiskey. On the nose, there is an aroma of fresh baked bread and nougat. The mid-palate mouthfeel is rounded out with semi-sweet flavors of grilled pineapple and candied walnuts. The finish delivers a perfect balance of sweet and savory with notes of cooked peaches and steeped tobacco.

“We are passionate about challenging whiskey convention through unique barrel finishing, wood experimentation, and blending,” says Ryan Perry, Head of Whiskey Development at Heaven’s Door. “At 100 proof and with a low rye mash bill, this whiskey is perfectly balanced and rich in character. After spending ten long, hot summers in a Tennessee rick house, this bourbon was so perfect that we felt any tinkering would have been a disservice.”

Just like the trilogy of Heaven’s Door’s inaugural expressions, the Limited-Release bottle features one of Bob Dylan’s distinctive iron gate sculptures, crafted in his Black Buffalo Ironworks studio. Bob Dylan’s gates are created from objects found on farms and scrapyards across the country, an homage to his childhood in an iron ore town. The 10 Year Tennessee Straight Bourbon comes in a beautifully composed case, with the delightful surprise of a reprinted lyric sheet featuring the hand-typed words to Dylan’s beloved songs “Maggie’s Farm” and “Subterranean Homesick Blues.”

The 10 Year Tennessee Straight Bourbon joins the multiple award-winning trilogy of Heaven’s Door expressions debuted this past April: the Double Barrel Whiskey, the Tennessee Straight Bourbon, and the Straight Rye Whiskey finished in French Oak “Cigar” Barrels from the Vosges forest region of France.

Copalli Barrel Rested Rum
Copalli Rum $34.99/750ml SRP at time of publishing

Copalli Barrel Rested Rum is produced using just three organic, single-estate ingredients from the rainforests of southern Belize: sugar cane, yeast and canopy water.

The farm this rum is produced on double distills the sugarcane juice, exclusively implements full-bodied pot still distillation, and ages the liquid in used American oak bourbon barrels to create a rich, sweet rum that tastes delicious neat. Copalli Barrel Rested Rum is also a powerful and flavorful base for rum cocktails.

Learn more here.

88 proof

Copalli White Rum
Copalli Rum $28.99/750ml SRP at time of publishing

The double distillation of Copalli Rum sugarcane juice, blend of pot and column still distillation, and the long resting of the finished product on stainless steel creates a smooth white rum that’s as good served straight on the rocks as it is showcased in a daiquiri.

This 84-proof white rum is made from just three ingredients sourced from the brand's farm in the heart of the rainforest in Southern Belize: sugar cane, yeast and canopy water.

Learn more here.

HAKU Vodka
Suntory $25.99/750ml SRP at time of publishing

The name Haku not only means “white,” it celebrates the origin and the craft of this premium Japanese vodka. The naming Haku pays tribute to its origin “Hakumai” (白米 ), 100 percent pure Japanese white rice, and the craft of mastering a “Jyunpaku” (純白), pure and brilliant Vodka carefully filtrated through bamboo charcoal for an unparalleled soft, round and subtly sweet taste.

Contrary to what the West may perceive, Japanese white rice is never considered as a "staple" as a Japanese meal. To this day pure white Japanese rice is respected as a luxury. Traditionally, white Japanese rice was always reserved for worship, and for the wealthier noble classes, including the imperial family. Milled and polished to perfection, white rice is revered for its mild and subtly sweet flavor.

Part of HAKU Vodka's unique creation process, the bamboo charcoal filtration is a Suntory proprietary method. Like a sponge, the charcoal absorbs the impurities present in the distillate, eliminating anything that might detract from the taste. This gives the vodka a clean and clear flavor. Moreover, the minerals from the bamboo charcoal add a remarkably smooth and mellow character.

The use of bamboo charcoal for water filtration is one of the fundamentals of Japanese culture and goes back to ancient Japan where charcoal was said to “sweeten” the water for tea. It is known for its incredible filtering ability, which comes from its super-porous structure—3 times more porous cavities per gram than other wood charcoal. As bamboo is a fast-growing plant, supply is abundant and sustainable in Japan.

80 proof

Oakspire Bourbon Barrel Ale
New Belgium Brewing Company $11.99/6-pack/12-oz. bottles SRP at time of publishing

A limited-edition collaboration between New Belgium and Knob Creek, Oakspire is a unique bourbon barrel ale aged with bourbon-steeped oak spirals and char from inside the barrel.

To bring this new offering to life, New Belgium’s engineers created a steel, missile-shaped vessel to provide a delivery system where Knob Creek Bourbon-soaked oak spirals and char from used Knob Creek Bourbon barrels mingled with—and added robust flavors to—New Belgium’s high-rye ale. This three-part flavor extraction process first included the harvesting of barrel char—the caramelized wood sugars that contribute sweet brown sugar and caramel notes to the beer—from used Knob Creek barrels.

Rounding out the bourbon character in the beer are Knob Creek Bourbon-soaked oak spirals, which were toasted and added to infuse secondary flavors of oak and spice into the liquid. Finally, the bourbon-soaked spirals and barrel char were added to the custom steel, missile-shaped vessel itself to influence the beer as it matured. The result is a beautiful, full-flavored amber bourbon ale with smooth notes of toffee, vanilla and caramel wrap up with a pleasantly warm finish.

Quick Notes

  • 9% ABV
  • 20 IBU
  • Nugget and HBC 472 hops
  • Pale, Munich, Caramel 80, Rye, Roasted Barley malts
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki
Martin Cate, Rebecca Cate $19.72 for hardcover at time of publishing

Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book. 

Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. 

Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history.

Available for Kindle and in hardcover format here.

Beachbum Berry's Potions of the Caribbean
Jeff Berry $27.73 for hardcover at time of publishing

Winner of the 2014 Tales of the Cocktail Spirited Award for Best New Cocktail/Bartending Book, Beachbum Berry's Potions of the Caribbean strains five centuries of West Indian history through a cocktail shaker, serving up 77 vintage Caribbean drink recipes—16 of them lost recipes that have never before been published anywhere in any form, and another 19 that have never been published in book form.

Even more delicious are the stories of the people who created, or served, or simply drank these drinks. As a hybrid of street-smart gumshoe, anthropologist and mixologist (the Los Angeles Times), Jeff "Beachbum" Berry is uniquely qualified to tell this epic story-with-recipes, lavishly illustrated with vintage graphics and rare historical photos.

Available in hardcover format here.

Bar Hacks: Developing The Fundamentals for an Epic Bar
Doug Radkey $14.99 for paperback at time of publishing

You’ve heard of life hacks? How about #BARHACKS?

This informative and conversational book is the perfect read for aspiring or seasoned bar, pub, lounge, or even restaurant owners, operators, and managers looking for that competitive edge in operations! If you’re looking for both fundamental and in-depth planning methods, strategies, and industry-focused insight to either start or grow a scalable, sustainable, memorable, profitable, and consistent venue in today’s cut-throat industry, Bar Hacks is written just for you!

Prepared by industry expert Doug Radkey, Bar Hacks is a reflection of 20-plus years of industry experience including 10-plus years of consulting experience. Through his business, Key Restaurant Group, Doug has helped grow numerous independent brands across North America. If you’re on social media, you may have found him as one of the “Top 22 Inspiring Hospitality Experts” to follow in 2017. You may have also seen his name as a columnist for FoodableTV, Typsy and other leading magazines, or while he was speaking at industry leading events such as the Nightclub & Bar Show in Las Vegas. Either way, you’ve now found this book—is your venue ready to be HACKED!?

Available for Kindle and in paperback format here.


That waft of spice in the spice cupboard, the lingering note on the tongue...this cocktail combines all of that in a surprisingly refreshing and bold cocktail.


Recipe and image courtesy of Hennessy

  • 1.5 oz Hennessy V.S
  • 0.5 oz Fresh lemon juice
  • 0.5 oz Pure maple syrup
  • 5 dashes Angostura bitters
  • Grated cinnamon to garnish

In a shaker tin add all liquids and shake with ice, strain into a rocks glass filled with crushed ice, and garnish with grated cinnamon.

Smoked Maple Old Fashioned
Knob Creek

No smoking gun and cloche? No problem! This flavorful fall riff on the Old Fashioned uses smoky, sweet Smoked Maple Bourbon from Knob Creek.

Smoked Maple Old Fashioned

Recipe and image courtesy of Knob Creek

In a rocks glass, muddle the sugar and bitters. Add ice to the glass and pour bourbon over. Top with a splash of club soda, then garnish with the cherry and orange slice.

Devils River Bourbon Pumpkin Spice Cocktail
Devils River Whiskey

Bourbon gets top billing in this fall cocktail but pumpkin spice takes home the award for Best Supportive Ingredient.

Devils River Bourbon Pumpkin Spice Cocktail

Recipe and image courtesy of Devils River Whiskey

  • 2 Tbsps. Pumpkin spice syrup
  • 1 ½ oz. Devils River Bourbon Whiskey
  • 1 dash Soda water
  • 2 dashes Orange bitters
  • 1 Orange slice
  • 1 Cinnamon stick to stir and garnish
  • Cherry to garnish
  • Orange peel to garnish

Add the pumpkin spice syrup, orange bitters and orange slice to a rocks glass and muddle. Add Devils River Bourbon Whiskey, 1 large ice cube and 1 splash of soda water, and stir several times with the cinnamon stick. Garnish with cherry.

Pumpkin Spiced Punch

The classic fall and winter flavors of pumpkin spice, maple syrup, ginger and cider collide for this refreshingly seasonal punch.

Pumpkin Spiced Punch

Recipe and image courtesy of Jameson

  • 1 part Jameson Irish Whiskey
  • 4 parts of Favorite cider
  • 2 parts Ginger ale
  • ½ part Pure maple syrup
  • Pumpkin spices to taste and garnish

Mix all ingredients except pumpkin spice. Pour over ice. Top with pumpkin spice to taste.

Pumpkin Pie Martini
The Patrón Spirits Company

Tell your guests you'll be making drinks and dessert for Friendsgiving this year. Why eat pumpkin pie when you can sip it?

Pumpkin Pie Martini

Recipe and image courtesy of the Patrón Spirits Company

  • 1.5 oz. Patrón Añejo
  • 2 oz. Orange juice
  • 1.5 oz. Pumpkin purée
  • 1 oz. Lemon juice
  • 1 oz. Honey pumpkin spice syrup (see note)
  • Pumpkin pie spice blend to garnish
  • Orange twist to garnish

In a cocktail shaker, add all of the ingredients for the pumpkin pie martini, except the spice blend and orange twist, and shake. Strain the cocktail into a martini glass. Dust with the pumpkin pie spice blend and garnish with an orange twist, then serve.

For Honey pumpkin spice syrup:

  • 1 cup Water
  • 1 cup Honey
  • 2 tsps. Pumpkin pie spice blend

In a small pot, whisk together all of the pumpkin spice ingredients. Over high heat, bring the mixture to a boil. Once at a boil, turn off the heat and allow the syrup to completely cool.

Holiday in Oaxaca
El Silencio

El Silencio's mixing mezcal pairs beautifully with the fall flavor of cranberry to create a cocktail worthy of giving thanks.

Holiday in Oaxaca

Recipe and image courtesy of El Silencio

  • 1.5 oz. El Silencio Mezcal Espadín
  • 1 oz. Cranberry syrup (1 part unsweetened cranberry juice to 1 part sugar)
  • 0.5 oz. Fresh lime Juice
  • Soda water to top
  • Rosemary sprig to garnish

Shake and strain into a Collins glass. Top off with soda water and garnish with a rosemary sprig.

As is Tradition
Absolut Elyx

Elevate the fall and winter cocktail experience with this exclusive recipe using cranberry and Curaçao. Take things even further by serving this seasonal sip in Elyx Copper Coupe.

As is Tradition

Recipe and image courtesy of Absolut Elyx

  • 3 parts Absolut Elyx
  • 1 spoon Cranberry sauce
  • 2 parts dry Curaçao
  • 2 parts Lemon juice
  • 1 part Egg white
  • Dash of Peychaud bitters on surface, swirled, to garnish

Dry shake, ice shake, and strain into coupe.

GINgerbread Sour

Did you know that the oldest known food and drinks pairing in the world is gin an gingerbread? This harks back to the Frost Fairs of the 18th and 19th century where market traders would sell you a gingerbread biscuit and a hot gin tipple. This sour, is an altogether more modern affair.

GINgerbread Sour

Recipe and image courtesy of Sipsmith

  • 2 parts Sipsmith London Dry Gin
  • 1 part Lemon juice
  • 1 part Gingerbread syrup
  • Egg white
  • 1 dash Orange bitters
  • Fresh ginger to garnish

Add all ingredients to a cocktail shaker and dry shake. Add ice and shake again. Double strain into a chilled glass. Garnish with slices of fresh ginger.

FEW Spirits Aviation
FEW Spirits

A twist on a classic, the addition of FEW Spirits American Gin instead of a traditional London Dry adds a rich, creamy vanilla flavor that is perfectly rounded out with the addition of the floral Crème de Violette.

The Aviation

Recipe and image courtesy of FEW Spirits

  • 2 oz FEW Spirits American Gin
  • ¼ oz Crème de Violette
  • ½ oz Luxardo Maraschino Liqueur
  • ¾ oz Fresh lemon juice
  • ¼ oz Simple syrup
  • Bitters and mint sprig to garnish

Shake all ingredients with ice and strain into a rocks glass over fresh ice. Garnish with bitters and a mint sprig.

Few Spirits American Gin
Few Spirits $34.99/750ml SRP at time of publishing

Extraordinary deeds deserve extraordinary rewards. In a world chock-full of mass-produced spirits, only few remain truly handcrafted and small-batched. FEW Spirits are a new take on timeless distilling techniques, and transcend the oft-ordinary taste we’ve all grown accustomed to. Distilled from the very best grains, aged to perfection, and bottled under their own roof, FEW remains in their own hands until distribution.

Upon first blush, you’ll discover notes of lemon peel and warm vanilla. Then, the profile of Few Spirits American Gin shifts and you’ll finish with the familiar nip of juniper on the edges of your tongue.

That’s what a better gin feels like. And that’s why every batch is distilled from the very best grains, bottled in-house in Evanston, Illinois, and handled with the utmost care.

750ml, 40% ABV

The Drop Bear
Four Pillars

As Australian as a good cocktail gets—the forever internationally misrepresented Drop Bear, from the Four Pillars friends at Hotel Palisade.

The Drop Bear

Recipe by Hotel Palisade; Image: Four Pillars

  • 50mL Four Pillars Rare Dry Gin
  • 10mL Elderflower liqueur
  • 30mL Eucalyptus syrup
  • 30mL Fresh lemon juice
  • 2 dashes Orange bitters
  • 10mL Egg white
  • Edible flower to garnish

Add ingredients to shaker without ice and shake for 10 seconds (this will get that egg white nice and frothy). Add ice to the shaker and shake again. Strain into a chilled coupette and garnish with edible flower.

Four Pillars Rare Dry Gin
Four Pillars $75.00/700ml SRP at time of publishing

Four Pillars Rare Dry Gin is crafted to deliver the best of all worlds: a perfect, classic gin and also something that would fascinate and delight even the most hardened gin fanatic. It’s spicy but with great citrus, a truly modern Australian gin.

Four Pillars Rare Dry Gin captures the essence of contemporary Australia’s heritage in Europe and Asia. We’re using whole oranges which is unusual but Australian citrus is highly aromatic and supports the spicier botanicals like cardamom.

The cinnamon and star anise add rich fruitcake tones, the Tasmanian pepperberry leaf provides warmth rather than heat, and the lemon myrtle is a beautiful alternative to lemon peel.

Our Rare Dry Gin has been awarded three double gold medals at prestigious international competitions: the New York World Wine & Spirits Competition 2017, and the San Francisco World Spirits Competition in 2016 and 2014. Plus Gold at the Global Gin Masters 2016, and Gold at the Hong Kong International Wine & Spirits Competition 2014—just a bit of bling!

700ml, 41.8% ABV

Apple and Gin Autumn
Gin Mare

This refreshing cocktail is perfect for sharing during the fall and on World Gin Day, and features irresistible autumnal flavors of apple and cinnamon.

Apple and Gin Autumn

Recipe and image courtesy of Gin Mare

  • 60 ml Gin Mare Mediterranean Gin
  • 60 ml Apple Cider
  • 15 ml Lime Juice
  • 30 ml Honey Simple Syrup
  • Dash Cinnamon bitters
  • Apple slices made into a fan and cinnamon to garnish

Add all the ingredients to a glass filled with ice and stir. Garnish with an apple fan cinnamon.

Gin Mare
Gin Mare $44.99/700ml SRP at time of publishing

Gin Mare is made using traditional Mediterranean rhythm and techniques, with the sole intention of creating a truly Mediterranean gin. All of this is achieved through a delicate maceration process, the independent distillation of each botanical ingredient and the unmatched experience of our master craftsman.

Every bottle of Gin Mare, produced in Vilanova i la Geltrú, Barcelona, Spain, is unique. The acidity levels of the star ingredient, the Arbequina olive, change every year. This means each and every distillation is a unique culinary work of art.

Drinking Gin Mare will transport you to the Mediterranean coast at the height of summer. With its eternal blue sky, its characteristic scent of rosemary, basil and thyme, the sea breeze on your skin... Gin Mare is made using traditional techniques from the Mediterranean, through a delicate maceration and independent distillation which expresses all the characteristics of each botanical in the final product.

Botanicals: Arbequina olive, rosemary, basil, thyme, Valencia and Seville oranges, Seville lemon, coriander, green cardamom, and juniper berries.

700ml, 42.7% ABV

The Davy Mac
Drumshanbo Gunpowder Irish Gin

This classic cocktail made with Drumshanbo Gunpowder Irish Gin was voted Ireland's Best Gin & Tonic by the public at the 2016 Irish Gin & Tonic Festival. The vote was organized by festival organizers Great Irish Beverages.

The Davy Mac

Recipe by Davy Mac's; Image: Drumshanbo Gunpowder Irish Gin

  • 40ml Drumshanbo Gunpowder Irish Gin
  • 140ml Fever Tree Elderflower Tonic
  • Thick, fresh wedge of red grapefruit to garnish
  • 3 Fresh wild raspberries on a bamboo skewer to garnish

Combine gin and tonic in a tall glass over ice. Garnish with red grapefruit wedge and skewered raspberries.

Drumshanbo Gunpowder Irish Gin
Drumshanbo Gunpowder Irish Gin $39.99/750ml SRP at time of publishing

At the edge of a lake in a shed in a small Irish town, the ordinary is made extraordinary. In deepest rural Ireland, on the edge of a lake in Drumshanbo, Co. Leitrim, is the home of The Shed Distillery and PJ Rigney. PJ created The Shed Distillery with its medieval copper pot stills, and began a quest to fuse oriental botanicals with the local Irish ones.

As it turned out, they got on very well indeed. The result of this passionate exploration is Drumshanbo Gunpowder Irish Gin—unique, extraordinary and remarkable—all bottled and labelled by local hands at the distillery.

Eight of the botanicals in Gunpowder Irish Gin are slow-distilled by hand in medieval copper pot stills: meadowsweet, cardamom, caraway seed, juniper berries, coriander seed, angelica root, orris root, and star anise. Four other botanicals are vapor infused: gunpowder tea, Chinese lemon, Chinese grapefruit, and kaffir lime.

750ml, 43% ABV

The Roku Rickey

The Roku Rickey is a Japanese twist on a classic cocktail. Rather than the standard Gin & Tonic, the pairing of chilled soda water with Roku enhances the gin’s aromatic and floral notes from the botanicals.

The Roku Rickey

Recipe and image courtesy of Suntory

  • 1.5 parts Roku Gin
  • 0.5 parts Simple syrup
  • 0.5 parts Yuzu juice
  • 4.5 parts Chilled premium soda water
  • Shiso leaf to garnish (mint leaf can be substituted for shiso leaf)

Fill a highball glass to the brim with ice. Add Roku, simple syrup and yuzu juice. Top with chilled soda water. Stir and garnish with shiso leaf.

Suntory $27.99/700ml SRP at time of publishing

ROKU Gin is produced in the "Liquor Atelier," the specialised craft distillery for Suntory spirits and liquor. The Atelier owns four distinct types of pot stills and, in a process unique to ROKU, the botanicals are distilled separately according to each feature of botanicals to extract the best flavour and maintain their individual characteristics. ROKU's complex, yet harmonious flavor is the result of the unique Japanese sensitivity captured in the blending of the carefully crafted extracts of the 14 botanicals.

ROKU is made with six Japanese botanicals nurtured in Japan’s beautiful nature and cultivated over four seasons: Sakura flower and Sakura leaf in the spring, Sencha tea (green tea) and Gyokuro tea (refined green tea) in the summer, Sanshō pepper in the fall, and Yuzu peel in the winter.

Each botanical has been harvested at the peak of its season to extract the best flavour, and distilled to fully embody the blessings of nature. The harvest of the four seasons has been blended to create ROKU's balanced flavour.

Eight traditional botanicals are added to create the authentic gin taste: juniper berries, coriander, angelica seed and root, cinnamon, cardamom, and bitter orange and lemon peels.

The six natural Japanese botanicals are embossed on the hexagonal bottle that symbolises ROKU (which means "six" in Japanese). The bottle label is printed on washi paper, further highlighting Japanese craftsmanship and sentiment. The bold calligraphy running across the label emphasizes this feeling.

Tasting Notes

Nose: Cherry blossom and green tea provide a floral and sweet aroma.

Taste: Complex, multi layered, yet harmonious flavor of various botanicals. A traditional gin taste in the base, plus characteristic Japanese botanical notes with Yuzu as the top note gives a smooth and silky texture.

Finish: The crisp Japanese Sanshō pepper brings a hint of spiciness to the finish.

700ml, 43% ABV (47% ABV in Japan)

Nightcap: More than 40 Cocktails to Close Out Any Evening
Kara Newman $11.70 for hardcover at time of publishing

A nightcap is the perfect way to end the night, and author Kara Newman knows just how to make them. This gifty, foil-accented book contains more than 40 cocktail recipes—some to keep the night going, some that will help ease you to sleep, some that can double as dessert, and some that can soothe the stomach after a hearty meal.

There are classics like the sweet and creamy Brandy Alexander, new takes on old favorites like the Black Manhattan, which swaps an aperitif for the classic vermouth, and simple new ideas like the Open & Shut, which combines equal parts amaro and cognac for a slow sipper. Whatever kind of night it's been, Nightcap is the perfect way to top it off.

Available for Kindle and in hardcover format here.

The 12 Bottle Bar
David Solmonson, Lesley Jacobs Solmonson $14.71 for paperback at time of publishing

It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles—here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep. 

It’s a surprising guide—tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide—describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.

Available for Kindle and in paperback format here.

The PDT Cocktail Book
Jim Meehan $20.91 for hardcover format at time of publishing

Beautifully illustrated, beautifully designed, and beautifully crafted—just like its namesake—this is the ultimate bar book by NYC's most meticulous bartender.

To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.

Available for Kindle and in hardcover format here.

The Bar Book: Elements of Cocktail Technique
Jeffrey Morgenthaler $27.00 for hardcover at time of publishing

Written by renowned bartender and cocktail writer Jeffrey MorgenthalerThe Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks.

The Bar Book contains more than 60 recipes that employ the techniques you will learn in this bartending book. Each technique is illustrated with how-to photography to provide inspiration and guidance.

Bartending and mixology techniques include the best practices for:

  • Juicing;
  • Garnishing;
  • Carbonating;
  • Stirring and shaking;
  • Choosing the correct ice for proper chilling and dilution of a drink;
  • And much more!

If you found PTD Cocktail Book, The 12 Bottle Bar, The Joy of Mixology, Death & Co., and Liquid Intelligence to be helpful among bartending books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book.

Available for Kindle and in hardcover format here.

Casa Candy
Casamigos Tequila

Give your guests a delicious cocktail that will put them in the mood to celebrate Halloween with its cotton candy garnish.

Casa Candy

Recipe and image courtesy of Casamigos Tequila

  • 2 oz. Casamigos Blanco Tequila
  • ½ oz. Fresh lemon juice
  • ¼ oz. Simple syrup
  • ¼ oz. Orgeat
  • Tonic water to top
  • Cotton candy to garnish
Combine all ingredients, except the tonic water, into shaker and add ice. Shake vigorously and strain into a tulip glass. Add fresh ice and top off with tonic water, then carefully garnish with Cotton Candy without it touching the liquid because it dissolves when it touches the liquid.
The Dark Side
Casamigos Tequila

Entice your guests to embrace their dark, mysterious side this Halloween with a cocktail that combines mezcal, blanco tequila, absinthe and activated charcoal.

The Dark Side

Recipe and image courtesy of Casamigos Tequila

Combine all ingredients in a shaker and dry shake without ice for 4-6 seconds. Add ice then shake vigorously. Strain into a coupe glass and garnish with 1/4 bar spoon of activated charcoal over top of cocktail and swirl with skewer.
Casa Crawler
Casamigos Tequila

With its otherworldly color and sour gummy worm garnish, the Casa Crawler is adult trick or treating in a glass.

Casa Crawler

Recipe and image courtesy of Casamigos Tequila

  • 2 oz. Casamigos Blanco Tequila
  • 1 oz. Fresh lemon juice
  • 1 oz. Blueberry Purée by REAL
  • 8-10 Mint leaves
  • Mint sprig and sour gummy worms to garnish
Combine all ingredients in a shaker and add ice. Shake vigorously for 8-10 seconds. Fine strain the cocktail into a Collins glass and add ice. Garnish with a mint sprig, and 3 to 4 sour gummy worms.
Casamigos Mezcal
Casamigos Tequila $59.99/750ml SRP at time of publishing

Crafted from the finest 100 percent Espadín agaves, Casamigos Mezcal is made using traditional methods. Once harvested, the piñas are split and laid to cook for four to six days in six-ton earthen pits.

The piñas are cooled for 24 hours before the crushing process begins. The agave is crushed—one ton at a time—by a horse-drawn tahona wheel.

This mezcal is balanced and elegant with hints of tamarind and pomegranate aromas followed by herbal tones of fresh mint and dried oregano. Delicate notes of smoke and black pepper lead to a long silky finish.

80 proof

Casamigos Añejo
Casamigos Tequila $49.99/750ml SRP at time of publishing

Casamigos Tequila hand-selects the finest 100 percent Blue Weber agaves, grown in the rich red clay soil and cool climate of the Highlands of Jalisco, Mexico. Their agave piñas are roasted in traditional brick ovens for 72 hours.

The brand's Master Distiller uses a special yeast blend resulting in a consistent, refined flavor that's a result of an 80-hour fermentation process.

Casamigos Añejo is characterized by a pure and complex aroma with soft caramel and vanilla notes. This añejo strikes a perfect balance of sweetness from the Blue Weber agaves and subtle hints of spice and barrel oak, with a lingering smooth finish. Aged for 7 months.

80 proof

Casamigos Reposado
Casamigos Tequila $49.99/750ml SRP at time of publishing

Casamigos Tequila hand-selects the finest 100 percent Blue Weber agaves, grown in the rich red clay soil and cool climate of the Highlands of Jalisco, Mexico. Their agave piñas are roasted in traditional brick ovens for 72 hours.

The brand's Master Distiller uses a special yeast blend resulting in a consistent, refined flavor that's a result of an 80-hour fermentation process.

Casamigos Reposado rests for two months and is soft and slightly oaky featuring hints of caramel and cocoa with a silky texture and smooth, medium to long finish.

80 proof

Casamigos Blanco
Casamigos Tequila $44.99/750ml SRP at time of publishing

Casamigos Tequila hand-selects the finest 100 percent Blue Weber agaves, grown in the rich red clay soil and cool climate of the Highlands of Jalisco, Mexico. Their agave piñas are roasted in traditional brick ovens for 72 hours.

The brand's Master Distiller uses a special yeast blend resulting in a consistent, refined flavor that's a result of an 80-hour fermentation process.

Casamigos Blanco rests for two months and is crisp and clean with hints of citrus, vanilla and sweet agave, with a long, smooth finish.

80 proof

21 Restaurant Marketing Strategies To Increase Sales

Successful restaurants don’t happen by accident. They develop a great concept, cultivate signature menu items, garner an impeccable reputation, and consistently promote their business. They understand the importance of marketing strategies for restaurants. Within the pages of this eBook, you’ll find a complete guide to how the best restaurants market themselves and how you can build your own successful strategy. Get your copy now.

Black Art Edition 06.1
Bruichladdich $360/750ml SRP at time of publishing

A cryptic composition of casks, the legendary Bruichladdich Black Art reaches its sixth edition. This unpeated single malt has undergone a parallel journey with our head distiller, Adam. Having worked closely with these casks in his early days in the warehouses, under the guidance of then Master Distiller Jim McEwan, Adam has had the honor of learning and developing alongside this spirit. The substantial task of hand-selecting and blending our very best spirit now falls to him alone.

There may never be an understanding of how this whisky was created but tasting it and understanding why is more important. To compare and compartmentalize this exceptionally rare and unique dram is to miss the point of a whisky that is the essence of the distiller’s instinct, passion and experience. If you must ask, you will never know.

Like its predecessors, this expression of Black Art will take you on a spiritual journey.

Tasting Notes

Nose: There is a huge depth and richness on initial nosing. Roll the glass through your fingers to rouse the aromas and rich, black charred oak with blackberry jam, dark chocolate, raisin, plum, elderberry and apple appear. Notes of marzipan and lemon meringue pie give sweetness and tell of the Bruichladdich DNA working with the casks. Cedar wood and brown sugar come through as the whisky opens.

Palate:The richness and vitality of the oak and the fruit is astounding. The soft orchard fruit of the spirit comes through after opening a little, sitting beautifully alongside fragrant vanilla custard. Sip again and taste the dark fruits; date, fig, raisin and chocolate, crystallised ginger and floral red rose. Impossible to define as a particular style this dram twists and changes constantly, each layer revealed adds to the mystery of how this whisky was created. Layers of honeycomb, soft fruit, praline, tobacco coconut and a sublime texture tell of its class.

Finish: Chocolate, apricot, pineapple, classic exotic fruits from well-aged Bruichladdich tell of the quality and balance of oak and spirit. The oak speaks of its quality now with brown sugar, ginger nut biscuits, toffee, orange scented caramel and a velvet tobacco finish.