Smoke and Fire
Montelobos Mezcal

Smoke and spice make everything nice on National Mezcal Day, October 21.

Smoke and Fire

Recipe and image courtesy of Montelobos Mezcal

  • 0.75 part Montelobos Mezcal
  • 0.75 part Ancho Reyes Chile Liqueur
  • 0.75 part Milagro Silver Tequila
  • 1 part Fresh lime juice
  • 0.5 part Agave nectar
  • Lime wedge to garnish

Using a lime wedge, wet the rim of an Old Fashioned glass, salt it and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass. Garnish with a lime wedge.

Smoke, Mirrors and Colors
Beautiful Booze

Beautiful Booze created this enticing cocktail that works for National Mezcal Day on October 21, Halloween, and the entirety of autumn.

Smoke, Mirrors and Colors

Recipe and image courtesy of Beautiful Booze

Add all ingredients to mixing glass; stir. Strain into a coupe glass with dry ice. CAUTION: This cocktail uses dry ice—use with caution and DO NOT ingest.

Marketing Survival Guide
Nightclub & Bar

Read expert advice on how they are approaching marketing to help their businesses stand above the competition.

Packed with insights from world-class operators, social media influencers, and top industry consultants, you won’t want to miss these strategies you should be implementing today.

Use this guide to get your marketing on the same level as the best. Download now!

Schofield's Fine and Classic Cocktails
Joe Schofield & Daniel Schofield $19.99 for hardcover at time of publication

Internationally renowned mixologist Joe Schofield has worked at some of the best bars in the world, from the American Bar at The Savoy Hotel to the Tippling Club in Singapore.

Schofield's reputation for creating superlative cocktails—from classics to contemporary innovations—has led to numerous awards and much acclaim within the bartending industry.

His first book includes 100 recipes for the creme de la creme of classic cocktails with details on how to make them using only the finest ingredients, including his personal recommendations for the most suitable spirits, mixers and garnishes for each recipe.

Available for Kindle and in hardcover format here.

Fall Sunset

Welcome autumn and celebrate National Vodka Day with this crushable cocktail from Beautiful Booze.

Fall Sunset

Recipe and image courtesy of Beautiful Booze

  • 2 oz. Seagram’s Extra Smooth
  • 4 oz. Grapefruit juice
  • 0.25 oz. Grenadine
  • Grapefruit slice to garnish
  • Umbrella to garnish

Add grenadine to a highball glass. Add grapefruit juice and Seagram’s Extra Smooth to a shaker. Shake then strain over ice into highball glass. Garnish with grapefruit slice.


This elegant cocktail is a sophisticated way to celebrate National Vodka Day.


Recipe and image courtesy of CÎROC Vodka

  • 1.5 oz. CÎROC Vodka
  • 1.5 oz. Pomegranate juice
  • 0.25 oz. Elderflower liqueur
  • 1 splash Champagne
  • Edible orchid to garnish

Combine CÎROC™ Vodka, Pomegranate Juice and Elderflower Liqueur in a shaker with ice. Shake well and strain into a chilled coupe glass. Top with a splash of Champagne. Garnish with orchid flower.

The Belvedere Morning Twist
Belvedere Vodka

As attractive as it is refreshing, this cocktail combines matcha with ginger beer.

The Belvedere Morning Twist

Recipe by Chef Candice Kumai; Image: Belvedere Vodka

  • 1.5 oz. Belvedere Vodka
  • 0.75 oz. Lemon juice
  • 0.75 oz. Honey syrup
  • 1 oz. Matcha tea
  • Ginger beer to top
  • Edible dried roses to garnish

Shake all ingredients but the ginger beer together. Strain into highball glass and top with ginger beer. Garnish with dried roses.

NEFT Vodka, White Barrel
NEFT Vodka $32/750ml, $36/1L at time of publication

NEFT Vodka—Russian for "oil"—is ultra-premium vodka new to the US that's packaged in a unique, specially made oil barrel. Pure alpine spring water and the best quality grains are the basic ingredients for its wonderful, natural taste.

NEFT Vodka exclusively uses four types of European rye grains: Rapidly, Amato, Pollino and Askari. NEFT doesn't use any additives, such as sugar or honey, or any natural or artificial flavorings. The slightly sweet finish is attributable to the base of pure rye distillate as well as the unusual cleanness of the alcohol.

The barrel chills quickly, won't shatter or break, is recyclable, and can be transported easily.

40% ABV

NEFT Vodka, Black Barrel
NEFT Vodka $32/750ml, $36/1L at time of publication

NEFT Vodka exclusively uses four types of European rye grains: Rapidly, Amato, Pollino and Askari. NEFT doesn't use any additives, such as sugar or honey, or any natural or artificial flavorings. The slightly sweet finish is attributable to the base of pure rye distillate as well as the unusual cleanliness of the alcohol.

NEFT Vodka is produced exclusively in small batches using a distillate that is significantly different from that used in conventionally made vodka. In short—NEFT Vodka is in a class of it’s own.

The NEFT barrel won't break, won't shatter, and is easy to recycle and transport.

40% ABV

The NEFT Henry Africa Martini
NEFT Vodka

The NEFT Henry Africa Lemon Drop is a variation on the classic Lemon Drop and pays homage to its creator—Henry Africa, a reinvented war veteran-turned-eclectic-collector of Tiffany lamps and rare motorcycles who was responsible for the "fern bar" craze.

The NEFT Henry Africa Martini

Recipe and image courtesy of NEFT Vodka

  • 1.75 oz. NEFT Vodka
  • 0.75 oz. fresh Lemon juice
  • 0.25 oz. Simple syrup
  • Splash of Orange liqueur
  • Dash of Angostura bitters
  • Tajin sugar for rim
  • Lemon wheel to garnish

Shake all ingredients with NEFT Vodka and ice. Strain into a Tajin sugar-rimmed martini glass. Garnish with a citrus wheel.

Burn the Ice: The American Culinary Revolution and Its End
Kevin Alexander $18.57 for hardcover at time of publication

Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over.

To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.

He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.

Available for Kindle and in hardcover and audiobook formats here.

Brazilian Old Fashioned
Novo Fogo

The unique and sophisticated flavors natural to cachaça give you and your bar team the opportunity to create irresistible Old Fashioned riffs with Brazilian flare.

Brazilian Old Fashioned (a.k.a. Antiquado)

Recipe and image courtesy of Novo Fogo Cachaça

  • 2 oz. Novo Fogo Barrel-Aged Cachaça
  • 0.5 oz. Cinnamon syrup
  • 2 dashes Scrappy’s Chocolate Bitters
  • Orange peel to garnish

Add the cinnamon syrup to the bottom of the glass. Nearly fill the glass with ice, then add cachaça and the bitters. Stir and fill the glass with ice. Twist an orange peel over the glass and then drop it in. Fique tranquilo, amigo (Keep calm, friend).

Leblon Caipirinha

The Caipirinha is Brazil's national cocktail. You can't fully celebrate National Cachaça Day on September 13 without one on your menu. 

Leblon Caipirinha

Recipe and image courtesy of Leblon Cachaça

  • 1.5 oz. Leblon Cachaça
  • Half a lime, cut into wedges
  • 2 tsp. Superfine sugar or 1 oz. simple syrup
  • 1 Lime wedge to garnish

Muddle the lime wedges and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. Garnish with a lime wedge.

Breakfast in Rio
Yagaura Cachaça

Not only does this refreshing drink work for National Cachaça Day on September 13, it's perfect for International Coffee Day on September 29 as well.

Breakfast in Rio

Recipe and image courtesy of Yagaura Cachaça

  • 40ml Yaguara Cachaça
  • 60ml Cold brew
  • 7.5ml Sweet vermouth
  • 1 tsp. Coconut syrup

Combine all ingredients in a mixing glass with ice. Stir and strain into stemmed glass.

Atlantica 1702
Yagaura Cachaça

Cachaça and sage imbue the classic 75 with intriguing notes, giving guests a unique cocktail experience.

Atlantica 1702

Recipe and image courtesy of Yagaura Cachaça

  • 25ml Yaguara Cachaça
  • 15ml Lemon juice
  • 3 Sage leaves
  • 1.5 tsp. Caster sugar
  • 60ml Champagne
  • 1 Sage leaf to garnish

Combine first four ingredients in a cocktail shaker. Muddle, then add fresh ice. Shake and strain into flute. Top with Champagne. Garnish with sage leaf.

Brazilian Mai Tai
Ypióca Cachaça

Give the Mai Tai a bit of Brazilian flavor with Ypióca Cachaça.

Brazilian Mai Tai

Recipe and image courtesy of Ypióca Cachaça

  • 1.5 oz. Ypióca Brasilizar Cachaça Prata Classica
  • 3 oz. Mai Tai mix
  • Splash Soda water
  • Float of English Harbour Rum
  • Lime wheel to garnish

Combine cachaça and Mai Tai mix in shaker with ice. Shake and strain into glass. Add splash of soda water and float of English Harbour rum. Garnish with lime wheel.

Novo Fogo Cachaça
Novo Fogo $32.99-119.99/750ml SRP at time of publication

When you sip Novo Fogo cachaças, you taste the rainforest and the terroir of their tropical environment. The distillery is in the heart of Brazil’s coastal rainforest, Floresta Atlântica. Designated by UNESCO as the world’s second-largest Biosphere Reserve for its animal and plant diversity, the Atlantic Rainforest is Novo Fogo's love, passion, project, and home.

The Novo Fogo distillery and organic sugarcane plantation are located at the base of the Serra do Mar coastal mountain range, in the middle of the largest protected patch of Atlantic Forest anywhere in Brazil. The pristine nature around the Novo Fogo distillery inspires the brand to make delicious organic cachaça and to take a moment to appreciate a vida mais simples, the simpler life. The distillery’s location is magical: the mountain air is fresh and sweet, carrying the scents of rainforest flowers, banana and lime trees, and the salty sea breeze. There’s no pollution here, and thanks to this natural wonder, Novo Fogo may just have possibly the cleanest, best-tasting sugarcane on the planet.

Novo Fogo is committed to maintaining the identity of their clean, healthy sugarcane when they distill it into cachaça. They process it minimally, according to traditional methods and using human hands, in tiny batches (130 liters each), and Novo Fogo uses no chemicals to grow their cane (hence the USDA organic certification). In the end, you should be able to taste the rainforest in Novo Fogo cachaças.



The purest representation of organic sugarcane from Southern Brazil, this silver cachaça proves that terroir matters. The aroma of bananas is immediately present, followed by pleasantly floral rainforest notes that shine through the spirit. Sea salt balances the cachaca’s tropicality, adding a savory quality and settling the overall impression to a mouth-watering sweet red pepper. This cachaça is rested in chemically-inert stainless steel tanks for one year to smoothen it without changing its flavor. 40% ABV


This expression marries the savory identity of Novo Fogo Silver Cachaça with the vanilla notes of their oak-kissed Barrel-Aged expression. It’s aged for one year in re-purposed American oak barrels, just long enough to reach mixability peaks without losing its rainforest and sugarcane funk. A hazelnut nose is continued with sweet and spicy herbs in the palate and finished with lively citrus. From tiki drinks to stirred aperitifs, this versatile cachaça is the bartender’s friend. Aged one year in American oak. 43% ABV


Novo Fogo ages their organic cachaça distillate in 53-gallon American oak bourbon barrels that have been taken apart, sanded, and re-toasted. The two- to three-year process takes place in the heat and humidity of their home in the Atlantic Rainforest. The result? Banana bread, with notes of chocolate, cinnamon bark, and coffee. Nuances of pepper remain, but the cachaça’s time spent in wood changes its spiciness from fresh red pepper to toasty black pepper. Aged two years in America oak. 40% ABV


This expression is the first two-woods cachaça broadly available in the USA, and it mixes the Brazilian South’s two favorite woods. Novo Fogo ages this cachaça in re-purposed oak barrels and finishes it in casks of arariba (Brazilian zebrawood) for a natural red color and a distinctive mountain earthiness. This truly unique cachaça suggests tropical fruit, grass, cinnamon bark, and other holiday spices; it can be sipped alone or as the base spirit in twists of classic cocktails like the Sazerac. American oak + Zebrawood. 42% ABV


Graciosa is a reflection of Novo Fogo's love for the rainforest and the historic road that crosses it on its way from the mountains to the ocean. This expression is aged for two years in re-purposed oak and finished for 18 months in castanheira do Pará (Brazil nut) barrels, lending it a vibrantly aromatic yet creamy disposition: starting with pecan and orchids on the nose, the palate morphs into cherry custard and finishes with pleasant notes of soft clove and anise. American oak + Brazil nut woods. 42% ABV


To mature the Colibri expression (“hummingbird” in Portuguese), Novo Fogo moved the cachaça back and forth over the years between re-purposed oak barrels and amburana (Brazilian teak) barrels. The predominant spices of vanilla and toffee (from the oak) and cinnamon and chestnuts (from the teak) come together in a balanced expression that also includes tropical fruit such as banana and passionfruit but finishes playfully with notes of snickerdoodle. American oak + Brazilian teak woods. 42% ABV

Single Barrel 33

So many flavors developed in this expression after three years in the barrel, and they all shine boldly: sweet and savory clove, allspice, and pear dominate the nose and they are followed by baked apple, dried apricot, and tobacco leaf in the palate. It finishes brightly in a citrus cover that pairs equally well with aperitifs and dessert. Aged three years. Released in 2016. 44.5% ABV

Single Barrel 85

After a couple of years in the barrel, Novo Fogo cachaças develop uncommon combinations of characteristics, and Barrel 85 is no exception. Starting herbal on the nose with sage and wet rainforest leaves, this spirit morphs on the palate to fresh apples and then baked apples (yes). The finish is another new direction—paprika and chocolate—and somehow this whole thing works so well that it might be hard to put it down. Aged three years. Released in 2016. 42.5% ABV

Single Barrel 136

Barrel 136 is a rare expression that makes the mind wander far off, seeking to understand it. Take the finest cracker that money can buy, dip it in butterscotch sauce, then sprinkle finely-granulated sea salt on it. When you’re good and ready, dip this fine concoction into a glass of Cabernet and let it sun-dry on a tropical island beach near a rainforest. When it’s no longer dripping but not quite dry either, bite into it. That’s how Barrel 136 tastes. Whoa, there goes an albatross! Aged five years. Released in 2016. 41% ABV

Single Barrel 207

A winter spirit for a winter day, Barrel 207 wakes you up with a strong bitter chocolate nose. It softens in the palate with notes of the spices you may find in cinnamon bread—vanilla, orange peel—but in the creamiest of ways. For good measure, this expression finishes with allspice and coffee, so you can sit for a while and think about it. Aged two years. Released in 2016. 45% ABV

Avuá Cachaça
Avuá Cachaça $42.99-70.99/750ml SRP at time of publication

Avuá Cachaça is a company passionate about the culture, heritage and ecology of Brazil. The brand has a strong commitment to sustainability of its products and its supply chain. Regarding the woods of cachaça, Avuá works to ensure replanting and sourcing from sustainable stocks, as well as improving and optimizing their supply chain over time, and contributing over time to a larger conversation about the sustainability of cachaça.

Cachaça has a deep and unique history of wood aging in French Oak and a variety of indigenous woods—28 in all, far more than any other spirits category—which impart unique flavor notes and cocktail applications and pairings to each. Avuá Cachaça celebrates that history with several offerings.


Avuá Prata

Rested in stainless steel casks before being hand bottled.  The result is a lush and crisp spirit with subtle floral notes perfect for exciting new cocktails, or the classic Caipirinha.

Avuá Still Strength

Reflects the best of Avuá at 90 proof—the taste and strength intended by nature and alchemy. Like Prata, it is rested in stainless steel casks before being hand bottled. Explore this bold and crisp spirit with vegetal and banana notes perfect for cocktails that call for a higher-proof base distillate such as tiki and stirred drinks.

Avuá Oak

Following Brazilian tradition, Avuá Oak is aged for up to 2 years in French Oak, or carvalho, previously used to age white wine. Carvalho, the most common wood used for cachaça aging in Brazil, imparts notes of vanilla and butterscotch. Oak-aged cachaça finishes dry with a slight bitterness that has many layers for an exquisite sipping spirit. It is also the perfect base for stirred cocktails and tropical cocktails like the Mai Tai or Planter's Punch.

Avuá Amburana

aged in Amburana wood, found only in the forests of Latin America. Resting in this indigenous wood produces a stunning mix of warm and savory notes on the nose and palate that provides a truly unique taste experience for cocktail experimentation or sipping neat.

Avuá Jequitibá Rosa Aged Cachaça

Single-sourced from the hills of Carmo, Rio de Janeiro, Brazil. Hand-crafted and aged up to two years in a jequitibá rosa cask, a high density, dark-colored hardwood found only in central and southern Brazil. Produced in a single barrel, this jequitibá rosa aged cachaça is our third offering in a series of native wood experiments. The large vertical cask of dark, rich wood imparts a light fruity aroma with a delicate yet slightly bitter flavor.

Avuá Tapinhoã

Aged in tapinhoã wood, an extremely rare hardwood found in parts of South America. The spirit is aged in a barrel used decades ago by our distiller's father. After a lengthy recommissioning process, and up to 2 years of aging, we are proud to offer our second unique Brazilian wood offering. This wood imparts flavors of  toasted coconut, fresh honeycomb, and caramel. The soft, sweet notes imparted by the wood create the perfect sipping spirit.

Avuá Bálsamo

Hand-crafted and aged up to two years in bálsamo wood casks, a high density, burgundy colored hardwood native to South and Central America. These tall trees with a fine grain impart a herbaceous aroma with a flavor that hints at minerality, citrus and bitterness.

Leblon Cachaça
Leblon Cachaça $20/750ml, $19/375ml (Reserva) SRP at time of publication

Destilaria Maison Leblon is a fully-integrated craft distillery exclusively owned by—and producing only—Leblon Cachaça.

Leblon's philosophy is that a great cachaça is made in the cane field first. Just like a great French wine, Leblon treats its cane with the utmost respect and care, ensuring that the final product represents everything that this fruit has to offer. And like the production of the eau-de-vie for cognac or Scotch whiskies, alambic cachaça is made via the traditional batch method in copper pot stills.

The cachaça is aged for up to six months in brandy cured casks from France, polishing the spirit without altering the fruity cane nose. After aging, the cachaça is ready for assembly. Master Distiller Gilles Merlet and Carlos Eduardo Oliveira combine the various batches to build a complex flavor in terms of sensory attributes.


Leblon Cachaça

Fresh-pressed cane juice micro-distilled in alambic pot still at the Maison Leblon in Minas Gerais, then rested for six months in vintage French oak barrels. The result is a lively, fruity nose with complex layers of flavors and an ultra-smooth finish. Drink neat, with fruit juice, or in a Caipirinha—the simply delicious and treasured Brazilian National cocktail. 40% ABV

Leblon Reserva Especial

This special distillate is aged up to two years in the highest grade new Limousin French oak and expertly blended by Master Distiller Gilles Merlet. Single batch distilled in alambic pot stills, the result is a complex smooth spirit with notes of honey, caramel, and pine nuts. 40% ABV

Yaguara Cachaça
Yaguara Cachaça $29.99-39.99/750ml SRP at time of publication

Yaguara produces small-batch artisanal cachaça. Perfectly blended for a refined taste. The product of five generations of family passion. Yaguara combines the latest in spirits technology with a century of the knowledge of artisanal craftsmanship.


Yaguara Blue

The finest white cachaça in the world (at least they think so). Yaguara blended is an organic artisanal blend of 10-month rested cachaça and the Meneghel family recipe of aging it in European Oak barrels for 5 to 6 years. The result is an refined, award-winning liquid which aims to take cachaça into the wider cocktail world and push the boundaries of Brazil's national spirit. 41.5% ABV

Yaguara Ouro

Yaguara’s first expression of aged cachaça. Ouro follows on Yaguara's passion for exploring the new flavors and taste profiles that Brazilian woods can provide. Ouro is a blend of two native woods—Cabreúva and Amburana—together with American Oak. Lovely for sipping neat but also and an extremely funky liquid to play with in cocktails. 42% ABV

Yaguara Branca

Yaguara's classic small-batch white cachaça. Having taken the heart of the distillation process, Yaguara rests the liquid in inox steel (non-corrosive stainless steel) for 8 months to breathe. The result is a smooth, rustic cachaça, making it perfect for Brazil’s most famous cocktail, the Caipirinha. 40.5% ABV

Ypióca Cachaça
Ypióca Cachaça / Hotaling & Co. $18.99-29.99/750ml SRP at time of publication

The story of Ypióca began in 1843, when Dario Telles de Menezes, who would go on to found the Ypióca Group, landed in Fortaleza, Brazil. He had traveled from Portugal, and ended up settling in Maranguape, near Fortaleza. His original intention was to farm sugarcane, but the farming business proved challenging and Menezes turned his focus to distillation. Three years later, the first Ypióca Cachaça was distilled and Ypióca was founded, making it the oldest Brazilian brand still in operation. The name Ypióca comes from the indigenous Tupi-Guarani language, and translates to "red earth," alluding to the fertile soil conducive to farming cane sugar.

The Ypióca story continues to evolve and advance. In looking to the future, Ypioca maintains a strong focus on environmental sustainability. Ypióca owns and manages its own sugar plantations, allowing the company to choose varieties of sugarcane to complement various types of soil, and till the land with an eye toward soil preservation rather than maximum yield. Not letting any part of the process go to waste, Ypióca's spent sugarcane becomes recycled cardboard boxes in which the product is shipped.


Ypióca Brasilizar Cachaça Prata Classica

Classica is distilled in a column still from fresh pressed sugarcane juice. The sugarcane comes from Ypióca-owned sugar fields and is aged for one year in Brazilian freijó wood vats. 40% ABV

Ypióca Brasilizar Cachaça Prata Reserva Especial

Cachaça distilled from fresh pressed sugar cane and aged for two years in Brazilian freijó wood vats. Each bottle is hand-woven in carnauba palm, a tree indigenous to northeastern Brazil. 40% ABV

Ypióca Brasilizar Cachaça Ouro Reserva Especial

Cachaça distilled from fresh pressed sugar cane and aged for two years in balsam wood vats. Each bottle is hand-woven in carnauba palm, a tree indigenous to northeastern Brazil. 40% ABV

The Art & Craft of Coffee Cocktails
Jason Clark $14.22 for hardcover at time of publication

Enjoy two of life’s greatest pleasures—coffee and alcohol—with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails.

First take a journey into the history and craft of coffee, the world's most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars. More than 80 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Golden Velvet and Death By Caffeine. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!

Available for Kindle and in hardcover format here.

Chipotle Mexican Coffee
Tanteo Tequila

Heat and smoke from roasted-chipotle-infused tequila add balanced spiciness to this boozy Mexican Coffee.

Chipotle Mexican Coffee

Recipe and image courtesy of Tanteo Tequila

  • 2 oz. Tanteo Chipotle Tequila
  • 5 oz. Freshly brewed coffee
  • 0.5 tsp. Granulated white sugar
  • 1 tsp. Brown sugar
  • Whipped cream for topping

Add fresh coffee to glass. Stir in white and brown sugars until dissolved. Add Tanteo Chipotle Tequila and stir. Top with whipped cream.

Starward Cold Fashioned
Starward Whisky

Australian whisky and cold-brew coffee liqueur elevate the standard Old Fashioned with deep, roasted coffee flavors.

Starward Cold Fashioned

Recipe and image courtesy of Starward Whisky

Combine all in a mixing glass with ice and stir until very cold. Serve in a rocks glass over one large rock with an orange zest.

Topsy Turvy

Espresso coffee liqueur, sweet vermouth and ultra-premium rye whiskey combine for a rich and sophisticated sip.

Topsy Turvy

Recipe by Jeremy Oertel; Image: Carpano

  • 2 oz. Carpano Antica Formula
  • 1 oz. Lock Stock & Barrel Rye
  • 1 tsp. Caffè Borghetti
  • 1 dash Mole Bitters (preferably Bittermens)
  • Orange twist to garnish

Stir and strain into a Nick & Nora glass. Garnish with an orange twist.

A Proper Coffee
Proper No. Twelve Irish Whiskey

Take the traditional Irish Coffee to entirely new heights with this intriguing, innovative and inviting version.

A Proper Coffee

Created by Sonny Verdini, Bar Manager, TRADE (Boston, MA); Image: Amanda Lewis

  • 2 oz. Proper No. Twelve Irish Whiskey
  • 1.5 oz. Boston Harbor Coffee Liqueur
  • 1 oz. Mandarine Napoleon Liqueur
  • 0.5 oz. Bénédictine
  • Hand-whipped cream to garnish
  • Coffee beans to garnish

Shake and strain into a Nick & Nora glass. Garnish with hand-whipped cream and coffee beans.

Mr Black Cold Brew Coffee Liqueur
Mr Black $34.99/750ml at time of publication

Mr Black is a bittersweet blend of top-grade Arabica coffees and Australian wheat vodka. Their roasters source specialty beans from the best growing regions to create a complex liqueur that is bold, balanced and unapologetically coffee.

Each and every bottle is made by hand at their coffee roastery and distillery just north of Sydney, Australia. With half the sugar and 10 times the coffee of old-world liqueurs, Mr Black is the cold brew liqueur for coffee purists.

Made with specialty coffee, vodka, water and sugar. Vegan, vegetarian, gluten-free, contains caffeine.

25% ABV

Caffè Borghetti
Fratelli Branca Distillerie $19.99/750ml at time of publication

Caffè Borghetti is a sweet liqueur made with real Italian espresso that has been served at European cafes for over a century.

Caffè Borghetti is a drink that can be enjoyed in many ways. Served at room temperature, it has a warm, round and harmonious taste and served chilled it is exquisitely refreshing.

Aromatic, with a sweet and soft taste and an embracing flavor, Caffe Borghetti has a rich and intense aroma that you will not forget and a lovely aftertaste of espresso coffee, capable of seducing you in every occasion.

Quick Notes

Nose: Intense coffee

Palate: Espresso with a touch of sweetness

Finish: Long and flavorful

25% ABV

Alcohol-Free Cocktails: The Redemption Bar
Catherine Salway, Andrea Waters $10.91 for hardcover at time of publication

Alcohol-free drinks have never been more glamorous thanks to this stunning new book by Catherine Salway and Andrea Waters, the brains behind Redemption, one of London's healthiest bar restaurant brands.

Redemption Bar will introduce you to a refreshing new take on alcohol-free drinks and innovative, healthy bar snacks. Learn how to make delicious, guilt-free cocktails and tasty canapés that will dazzle your guests and delight your taste buds.

Packed with nutritious recipes, Redemption Bar has something for everyone, with a variety of vegan, low-sugar and gluten-free recipes available.

Quirky, alcohol-free cocktail recipes include: Lychee and Yuzu Martinis, Pineapple Margaritas, and Strawberry & Mango Daiquiris. The book also offers a range of delicious canapés for light snacks and entertaining, from Slow-roasted Activated Almonds to Miso Glazed Baby Aubergine Skewers.

"At Redemption you can sit in a cool, lively and fun bar environment with friends and enjoy drinks which are delicious, good for you and won't have you waking up the next morning with your head spinning." - Grazia

Available in hardcover format here.

All Day Cocktails
Shaun Byrne, Nick Tesar $24.99 for hardcover at time of publication

Celebrating seasonal ingredients, and with a focus on sustainability, All Day Cocktails showcases nearly fifty varieties of citrus, berries, tropical fruits, stone fruits, pome fruits, vegetables, herbs and nuts. Each variety features a versatile prep recipe that can extend into your cocktails and beyond, meaning All Day Cocktails is much more than your average cocktail book. 

All Day Cocktails brings you ninety cocktail recipes + fifty prep recipes, including: bitters, caramels, cordials, coulis, granitas, honeys, jams, jellies, juices, kefirs, liqueurs, sherbets, shrubs, syrups, tisanes and vinegars.

Available in hardcover format here.

Frozen Palace
Belvedere Vodka

Help your guests beat the heat and celebrate Labor Day with this frozen vodka cocktail.

Frozen Palace

Recipe and image courtesy of Belvedere Vodka

Add all ingredients to a blender except for Chandon Rosé. Add a cup of ice to blender. Blend and pour into a wine glass and top or float with Chandon Rosé. Serves eight.

Born in the LES
Boulton & Watt

Celebrate Labor Day weekend with this red, white and blue summer sipper.

Born in the LES

Recipe and image courtesy of Boulton & Watt

  • 2.25 oz. Ten to One Caribbean White Rum
  • 0.75 oz. Mint simple syrup
  • 0.25 oz. Blue Curaçao
  • 1 oz. Lime juice
  • 1 dash of Angostura bitters to top
  • 1 dash Peychaud’s bitters to top
  • Mint leaves to garnish

Add Blue Curaçao to an empty glass. Fill glass with crushed ice. Shake remaining ingredients and pour slowly over crushed ice. Dash of Angostura and Peychaud’s Bitters liberally over the top. Garnish with mint leaves.

Summer Old Fashioned
Refinery Rooftop / IGC Hospitality

Bourbon plays well with peach flavors in this refreshing whiskey-based summer cocktail.

Summer Old Fashioned

Recipe courtesy of Refinery Rooftop; Image: Sarah Curley/ IGC Hospitality

Stir down and garnish with an orange peel.

Piña Dorada

This intriguing summer cocktail is made with mezcal that has been infused with damiana. This cocktail is batched ahead of time for convenient and quick service.

Piña Dorada

Recipe and image courtesy of GEM&BOLT

  • 3 750ml bottles GEM&BOLT
  • 75 oz. Dorada Batch (see note)
  • Pineapple spears or slices to garnish

Mix GEM&BOLT and Dorada Batch. Prep in batch bottles, such as empty GEM&BOLT bottles with pour spouts. Shake three ounces of batch with ice, strain into rocks glass, and garnish.

For Dorada Batch:

  • 2 Pineapples, peeled
  • 8 Oranges with peel
  • 8 Lemons with peel
  • 8 Fresh turmeric roots

Juice all together in centrifugal juicer, strain, and refrigerate.

Wild Turkey Master's Keep Cornerstone Rye
Wild Turkey $175.00/750ml at time of publication

During his almost 40-year tenure at Wild Turkey, Eddie Russell has distilled and enjoyed his share of rye whiskies, but it was more recently that he began to re-examine the spirit and innovate on the American classic. Today, Eddie celebrates Wild Turkey's legacy as a leading rye whiskey distiller with his latest expression—Master's Keep Cornerstone Rye, the fourth release in the award-winning Master's Keep series. The result is a whiskey of extraordinary maturity, and the oldest rye ever released by Wild Turkey Distilling Co.

Master’s Keep Cornerstone Rye is the fourth release in the Wild Turkey Master’s Keep series, and the oldest rye whiskey ever released by Wild Turkey. For this one-of-a-kind Limited Edition, Eddie hand-picked and set aside a secret lot of his oldest and boldest rye whiskey barrels, all aged from nine to 11 years, then used his nearly four decades of experience to create a perfectly balanced spirit. Aromas of vanilla, black pepper and toasted rye give way to cascading flavors of honey and baked apple before a long and lingering finish of spice and oak.

54.5% ABV

Empower Cosmopolitan Martini
Empower Cocktails $21.99/750ml at time of publication

Empower Cocktails was conceived by Tiffany Hall, a joyous and thankful woman (pictured above)! Tiffany has enjoyed a diverse career in marketing and law in New York City. She has worked at some of the most prominent global companies in wine and spirits, advertising, payments, music and fine arts.  Tiffany’s also passionate about community service. Her desire to empower women to be bold, confident and celebrate life encouraged her to create this product while holding a full time professional position.

Tiffany’s first cocktail is the delicious and refreshing Empower Cosmopolitan Martini. It contains sweet potato vodka that comes straight from a family owned farm in Northern California as well as triple sec, white cranberry and lime.  Empower is 25 proof and 80 calories per 3 oz. It is best consumed chilled (do not place it in the freezer). All you need is a martini glass and a lime garnish! Or, follow one of our cocktails recipes listed on the cocktails tab. Empower is available in stores in Connecticut, New York, New Jersey, Massachusetts and Rhode Island as well as online.

Empower Cocktails has partnered with several non-profits that champion women’s initiatives including the Voss Foundation, Dress for Success Boston, Kicked it in Heels and the Metro-Manhattan Community Foundation.

Ten To One Caribbean White Rum
Ten To One $28.99/750ml at time of publication

Ten To One is guided by the freedom of expression, love of life, and sense of individuality that live deep within our Caribbean DNA. Embracing the belief that the beauty in the blend is what makes us unique, and celebrating the collective spirit shared by those who create their own calling. The beauty is in the blend.

Ten To One Caribbean White Rum is an enticing blend of column still rum from the Dominican Republic and high ester pot still rum from Jamaica, combined to yield a beautiful extra-proof expression. 100-percent rum with no added sugar, color, or flavoring.

This extra-proof expression is a mixological game-changer.

Quick Notes

Nose: White pepper, jasmine, ripe citrus, honeysuckle, coriander, and lemongrass.

Palate: Zest, mineral, refreshing, delicate.

45% ABV

Ten To One Dark Caribbean Rum
Ten To One $41.99/750ml at time of publication

Ten To One is a contemporary and elevated blend, created to challenge expectations and reinvigorate the way people taste, experience, and talk about rum.

Ten To One Dark Caribbean Rum is a masterful blend of 8-year-old aged Barbados and Dominican column still rums, combined with high-ester Jamaican pot still rum, and Trinidadian rum. Aged in American white oak ex-bourbon casks. 100-percent rum with no added sugar, color, or flavoring.

Quick Notes

Nose: Cooked fruit and baking spices. Esters, banana peel and yellow apple. Nut loaf, toffee, citrus oils, and wet grass.

Palate: Tobacco, cedar, and vanilla. Worn leather. Moderate acidity, textural.

Finish: Dry and clean

40% ABV

Michter's US*1 Toasted Barrel Sour Mash Whiskey
Michter's Distillery $60/750ml at time of publication

Michter's Distillery has released US*1 Toasted Barrel Bourbon and US*1 Toasted Barrel Strength Rye in the past and is now poised to release their first-ever US*1 Toasted Barrel Sour Mash Whiskey in September.

Michter's US*1 Sour Mash was selected by The Whisky Exchange as "Whisky of the Year" for 2019, marking the first time that any whiskey from the United States had ever achieved this honor.

This award winning whiskey is at the heart of Michter's US*1 Toasted Barrel Sour Mash Whiskey. To make this special Toasted release, Michter's starts with fully matured barrels of its US*1 Sour Mash Whiskey and transfers the whiskey into specially toasted barrels for additional aging.

86 proof

Rum Curious: The Indispensable Tasting Guide to the World's Spirit
Fred Minnick, Martin Cate $9.21 for hardcover at time of publication

Once the drink of sailors and swashbuckling pirates, rum is the most versatile—and the most varied—spirit in the world. It is consumed neat as a sipping drink, on the rocks, and in a dizzying variety of cocktails, like the mai tai, mojito, and pina colada.

In Rum Curious, author Fred Minnick first takes you on a whirlwind tour of the world of rum, describing its many styles; explaining the great variety of fermenting, distilling and maturing processes; and highlighting distillers and distilleries. Minnick explains the finer point of how to properly taste rum—how to reveal the experience offered by brands ranging from the familiar to the unusual and obscure.

The book's final section is a highly curated collection of recipes for classic and innovative rum cocktails from around the world. Rum Curious is the one book the reader will need to understand and appreciate rum in all its glorious variety.

Available for Kindle and in Audiobook, MP3 CD and hardcover formats here.

Electra Moscato Rosé
Quady Winery $14.99/750ml SRP at time of publication

Electra Moscato Rosé is the latest, exciting new addition to Quady Winery's rapidly growing premium Moscato brand, Electra! The current 2018 vintage was made in limited quantities, so get it before it's gone!

This rosé is a low alcohol, delicately sweet wine—refreshingly crisp and mysteriously aromatic. Its lustrous coral pink hue comes from the Black Muscat grape, combined with Orange Muscat and Muscat Canelli, and tastes of strawberries and dragonfruit. Enjoy for brunch or under the sun, with fresh fruit, creamy desserts, and various sweet and savory foods. 

To make Electra Moscato Rosé, free run juice is fermented for more than a month at low temperature after which it is chilled, sterile filtered, and bottled. This process preserves its delicate flavors and slight fizz. 

Electra Moscato Rosé’s sisters, Electra Moscato and Red Electra Moscato, have become international favorites for moscato drinkers around the world. Electra’s delicately sweet and playful style is truly unique within the category. Paired with the delightfully crisp flavors and aromas found from rosé, Electra Moscato Rosé is sure to delight moscato drinkers everywhere with the marrying of sweet and pink. 

Red Electra Moscato
Quady Winery $14.99/750ml SRP at time of publication

Red Electra Moscato, first released in 2000 by Quady Winery, is garnet red, tastes of succulent cherry, berry, and pomegranate, and has a slight sparkle. Try it with all kinds of desserts and cheeses including chocolate bon-bons, truffles, spiced holiday cookies, vanilla, and fruit.

Red Electra is made by combining Orange and Black Muscat grapes, and fermenting them very slowly at a low temperature so they keep their delicious flavors. That’s why Red Electra tastes like a bowl full of cherries.

Red Electra makes delectable sangria and sorbet. To make sangria add chilled Red Electra to seasonal fruit and sparkling water. To make sorbet, pour into a freezer safe container and freeze overnight.

5.5% ABV

Electra Moscato
Quady Winery $14.99/750ml SRP at time of publication

Soft bubbles float over flavors of sweet citrus, peach and melon. A bouquet of wildflowers refreshes the senses. Electra Moscato from Quady Winery is a Moscato d’Asti style picnic wine for drinking outside, in warm weather, chilled or on the rocks.

Pair Electra Moscato with fresh fruit, salads, spicy Asian and Indian foods, burgers with sweet sauce, light desserts, blue skies and fresh air. And with only 4.5% alcohol, you can still play volleyball after the picnic.

Compared to other Moscatos, Electra is more aromatic, crisp and refreshing. Whereas most Moscatos are made from Muscat of Alexandria, Electra is over 75 percent Orange Muscat and the balance is Muscat Canelli. These varieties are more difficult to grow and have smaller yields, but their aromas and flavors are more refined.

To make Electra, free run juice is fermented for more than a month at low temperature after which it is chilled, sterile filtered, and bottled. This process preserves its delicate flavors and slight fizz.

Electra makes sublime sangria and sorbet. To make sorbet: pour into covered container, freeze overnight, spoon into chilled glassware.

4.5% ABV

Striped Spiced Rum
Striped Pig Distillery $29.99/750ml SRP at time of publication

Striped Pig Distillery listened to their fans and took their popular Striped Rum and added more delicious flavors to create Striped Spiced Rum.

While still carrying the white rum’s natural tasting notes of vanilla and butterscotch, Striped Pig added allspice, clove, vanilla, brown sugar and cinnamon. It is simply delicious.

Mix it in a cocktail or enjoy it shaken on ice and served as a shot.

35% ABV

Privateer Navy Yard Rum
Privateer Rum $39.99/750ml SRP at time of publication

American Privateers played a pivotal role in defeating what seemed an insurmountable foe. Their courage and ingenuity helped change the outcome of the Revolution. Privateer Rum is following suit, disregarding commonly accepted practices of larger rum producers including sweetening, flavoring, filtering and spicing their industrial distillate, to establish a new standard in rum—one of honesty and purity. Best ingredients. Best practices. Never sweetened. Never filtered.

Privateer Navy Yard Rum is a nod to Massachusetts’ storied history of rum distilling and imbibing.

Made in the New England tradition from 100 percent molasses, Navy Yard is double distilled and aged in 53-gallon new American oak barrels. This style of rum was drunk on the ships, farms, and in the pubs of early America. Privateer Rum crafts this rum in honor of New England’s rich history to enjoy in front of the fire, on the rocks, or to add depth and power to your Rum Old Fashioned or Daiquiri.

55% ABV

Bayou Reserve/Select Rum
Bayou Rum $35.99/750ml at time of publication

Bayou Reserve/Select Rum is the rum for bourbon drinkers. Reserve is matured in bourbon barrels for up to three years using the Solera aging method. Hand Crafted, pot-distilled and naturally gluten-free.

Bayou Rum is distilled from locally grown sugarcane in southern Louisiana, USA. Their molasses comes from the oldest family-owned and operated sugar mill in the United States. Every batch of Bayou Rum is distilled in copper pot stills, aged mostly in bourbon casks under a Solera system and bottled in house.

Quick Notes

Nose: Creamy vanilla with hints of apple and cinnamon

Mouthfeel: Opens with a dry oak-like character reminiscent of an aged bourbon, followed by pronounced cinnamon and maple

Profile: Dry with long-lasting notes of dark fruit and wood


Bayou Rum White
Bayou Rum $24.99/750ml SRP at time of publication

Bayou Rum is distilled from locally grown sugarcane in southern Louisiana, USA. Their molasses comes from the oldest family-owned and operated sugar mill in the United States. Every batch of Bayou Rum is distilled in copper pot stills, aged mostly in bourbon casks under a Solera system and bottled in house.

Bayou Rum's purest expression of Louisiana Rum, Bayou Rum White, imparts a vibrant taste and aroma for a multi-layered flavor experience.

Quick Notes

Nose: Light notes of vanilla and banana

Profile: Sweet cream, vanilla bean and a slight hint of honeysuckle nectar

40% ABV

And a Bottle of Rum (Revised & Updated)
Wayne Curtis $12.40 for paperback at time of publication

From the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. 

Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. 

In an age of microbrewed beer and single-malt whiskeys, rum—once the swill of the common man—has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

Available for Kindle and in audiobook, audio CD, hardcover and paperback formats here.

The Dirty Guide to Wine: Following Flavor from Ground to Glass
Alice Feiring $16.96 for Flexi Bound book at time of publication

Still drinking Cabernet after that one bottle you liked five years ago? It can be overwhelming if not intimidating to branch out from your go-to grape, but everyone wants their next wine to be new and exciting. How to choose the right one?

Award-winning wine critic Alice Feiring presents an all-new way to look at the world of wine. While grape variety is important, a lot can be learned about wine by looking at the source: the ground in which it grows. A surprising amount of information about a wine’s flavor and composition can be gleaned from a region’s soil, and this guide makes it simple to find the wines you’ll love.

Featuring a foreword by Master Sommelier Pascaline Lepeltier, who contributed her vast knowledge throughout the book, The Dirty Guide to Wine organizes wines not by grape, not by region, not by New or Old World, but by soil. If you enjoy a Chardonnay from Burgundy, you might find the same winning qualities in a deep, red Rioja. Feiring also provides a clarifying account of the traditions and techniques of wine-tasting, demystifying the practice and introducing a whole new way to enjoy wine to sommeliers and novice drinkers alike.

Available for Kindle and in audiobook, audio CD and Flexi Bound formats here.

Natural Wine for the People
Alice Feiring $17.09 for hardcover at time of publication

A compact illustrated guide to the emerging and enormously popular category of natural wine, a style that focuses on minimal intervention, lack of additives, and organic and biodynamic growing methods.

Today, wine is more favored and consumed than it's ever been in the United States—and Millennials are leading the charge, drinking more wine than any other generation in history. Many have been pulled in by the tractor beam of natural wine—that is, organic or biodynamic wine made with nothing added, and nothing taken away—a movement that has completely rocked the wine industry in recent years. While all of the hippest restaurants and wine bars are touting their natural wine lists, and while more and more consumers are calling for natural wine by name, there is still a lot of confusion about what exactly natural wine is, where to find it, and how to enjoy it.

In Natural Wine for the People, James Beard Award-winner Alice Feiring sets the record straight, offering a pithy, accessible guide filled with easy definitions, tips and tricks for sourcing the best wines, whimsical illustrations, a definitive list to the must-know producers and bottlings, and an appendix with the best shops and restaurants specializing in natural wine across the country, making this the must-buy and must-gift wine book of the year.

Available for Kindle and in hardcover format here.