Good Measure’s Hot Toddy
Good Measure, Chicago

For those interested in a twist on the winter warmer, consider stirring up a hot toddy featuring Craigellachie 13-year-old with Creme De Noyaux, Giffard Banana, demerara and orange bitters, courtesy of Good Measure in Chicago.

Good Measure's Hot Toddy

Recipe and image courtesy of Good Measure, Chicago

  • ¼ oz. Crème De Noyaux
  • ¼ oz. Giffard Banana
  • ¼ oz. Demerara
  • 3 dashes of Orange Bitters
  • Orange wheel to garnish

Fill mug with hot water to warm. While mug is warming up, fill large shaker tin roughly 1/3-1/2 with hot water and carefully place small shaker tin inside. Combine all ingredients in smaller tin and stir to warm. Pour water out of mug and carefully pour the hot cocktail into mug. Top with hot water and garnish with dehydrated orange wheel.

Golden Hot Toddy
Aberfeldy Distillery

Hot, spicy and zesty, the Golden Hot Toddy mixes Hot Toddy spice mix with Aberfeldy 12-Year-Old, local honey, lemon juice and hot water. A classic, fruity whisky with a honeyed richness and smooth taste, Aberfeldy will quickly become your secret weapon for hot toddy making.

Golden Hot Toddy

Recipe and image courtesy of Aberfeldy Distillery

Fill mug with hot water to warm. While mug is warming up, fill large shaker tin roughly 1/3-1/2 with hot water and carefully place small shaker tin inside. Combine all ingredients in smaller tin and stir to warm. Pour water out of mug and carefully pour the hot cocktail into mug. Top with hot water and garnish with dehydrated lemon or orange wheel.
For the local honey syrup:
Combine 100g of local honey with 64 grams of water. Stir and leave to chill. Bottle and use accordingly.
Coconut Cartel Special
Coconut Cartel $36.99/750ml at time of publication

Coconut Cartel Special was inspired by the brand's favorite cocktail: a fresh, cold coconut spiked with a shot of Central American aged rum. What you’ll find inside this bottle embodies just that, a unique blend of Central American dark rum infused with real coconut water to proof.

The natural minerality in the coconut water is what makes this blend uniquely smooth, with notes of vanilla at first and a touch of coconut at the end. Forget what you think you know about rum, Coconut Cartel Special is refreshing, delicious and naturally just a little sweet.

Coconut Cartel suggests enjoying this unique rum with a single large ice cube; for the less daring, maybe a splash of coconut water too.

Only 1g of sugar per serving!

Dogfish Head Raison D'Extra
Dogfish Head $10.99/6-pack of 12-oz. bottles at time of publication

Dogfish Head's Raison D'Etre, with a little extra. This immodest brew, made with an obscene amount of malt, brown sugar and raisins, takes Belgian-style browns to new heights.

Raison D'Extra's little brother Raison D'Etre was brewed to be the ultimate beer partner for steak. Plump raisins and beet sugars give the beer a similar DNA and color to red wine. 

D'Extra takes this concept to the next level. What 120 Minute IPA is to 60 Minute IPA, D'Extra is the D'Etre. Dogfish Head is pushing the limits of what a Belgian yeast can do (and they've discovered that's somewhere in the ballpark of 15% to 18% ABV).

D'Extra is extremely complex and a great candidate for aging. Sip on one with a loved one now, and stash a few in your beer cellar! As Dogfish Head founder Sam Calagione says, "This puppy's only getting better with age."

Available now through April!

15-18% ABV

40 IBU

The Perfect Disguise
Dogfish Head

Is it an IPA disguised as a Kölsch or a Kölsch disguised as an IPA?

On the surface, The Perfect Disguise by Dogfish Head, available in February, looks like a straightforward Kölsch with a crisp Kölsch yeast and traditional German malts and hops…but things aren’t always what they seem. With a quick sniff and a slight sip, you’re greeted by a creamy mouthfeel and full body thanks to the addition of a unique German chit malt—the first hint that this beer may be somewhat different.

Hiding deeper behind that German disguise is the double dry-hopping of an American Double IPA, with nearly four pounds of German and American hops per barrel. It brings tropical flavors of citrus, tangerine, mango, gooseberries and peach.

The artwork for The Perfect Disguise was brought to life and designed by 2019 Off-Centered Art Series artist Michael Hacker. The name "The Perfect Disguise" was the inspiration for the illustration design as it’s a play on words with whether or not the beer is actually a Kölsch or an American IPA.

Quick Notes

Nose: Tropical citrus and berry

Palate: Hoppy tropical flavors of citrus, tangerine, mango, gooseberries and peach

8% ABV

70 IBU


Full Sail Malted Milkshake-Style IPA
Full Sail Brewing Company

Knowing it was time to shake things up on the IPA front, Full Sail Brewing Company has launched its brand-new, milkshake-style IPA brewed with lactose, malted barley and oats. A touch of natural vanilla is the proverbial cherry on top.

Malted Milkshake-Style IPA is a hazy and hoppy, smooth and creamy, milkshake-style IPA.

The popularity of milkshake-style IPAs has been growing exponentially and Full Sail was confident its master brewers could add to the category in an original way. Nonfermentable lactose (milk sugars) provide a full-bodied, smooth creaminess while the yeast strain creates a hazy, fruit-forward beer. Big juicy flavor and big juicy hops stand out in new Malted Milkshake-Style IPA brewed with Ekuanot, Denali, Comet, Citra, and Cascade hops, and 2-Row Pale, Wheat, and Oats.

6.8% ABV

40 IBU

Booker's 30th Anniversary Bourbon
Booker's Bourbon / Beam Suntory $199.99/750ml at time of publication

Released in extremely limited quantities, Booker's 30th Anniversary Bourbon features a mingling of uncut, unfiltered 9-year-old and 16-year-old Kentucky Straight Bourbon whiskies, which together present robust flavor with the brand's signature notes of vanilla that Noe preferred in his namesake whiskey. Bottled at 125.8 proof, these barrels were aged specifically with Booker's legacy in mind under the watchful eye of 7th Generation Master Distiller and Booker's son, Fred Noe.

A robust and powerful bourbon, Booker's 30th Anniversary is itself a reflection of Booker, the man. His legacy is also honored in the details of the packaging. Each bottle of Booker's 30th Anniversary is topped with a special silver wax then packaged beautifully in a box made of reclaimed wood from the very rackhouses where Booker once walked as he selected his personal batches of Booker's Bourbon.

Like all Booker's releases, Fred Noe carefully watched over and selected the barrels for this release.

Quick Notes

Palate: Robust notes of vanilla and oak from the mingling of whiskies present in this release. Lighter than most batches of Booker's.

Finish: Quick and dry. Doesn't overpower the palate.

Age: 70% 9 year-old-whiskey, 30% 16-year-old whiskey

Proof: 125.8

Templeton Rye Barrel Strength Straight Rye Whiskey
Templeton Rye $59.99/750ml at time of publishing

Templeton Rye Whiskey has introduced a limited-edition expression, Barrel Strength Straight Rye Whiskey. This new expression celebrates the people and rich history of its hometown, Templeton, Iowa.

Natural, non-chill filtered and bottled at 57.2% ABV, this special addition to the Templeton Rye portfolio is a barrel strength edition matured and aged to perfection in flame charred American oak barrels bursting with rye spice and black pepper giving way to summer fruits, butterscotch and oak. Complex notes of orchard fruits deliver a delicate warmth with a lingering finish dovetailing beautifully with a velvety character that balances its considerable strength.

Best enjoyed neat or on the rocks.

Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker
Fred Minnick $21.31 for hardcover at time of publishing

In Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker, award-winning whiskey writer and Wall Street Journal-best-selling author Fred Minnick debunks bourbon myths, provides distillery production methods (such as recipes and barrel-entry proofs!) and creates an easy-to-read interactive tasting journey that helps you select bourbons based on flavor preferences and bourbon styles. Using the same tasting principles he offers in his Kentucky Derby Museum classes and as a judge at the San Francisco World Spirits Competition, Minnick's Bourbon Curious cuts to the chase, dismissing brand marketing and judging what's inside the bottle.

  • Finalist, Spirited Awards
  • 2015, Men's Journal: Best New Book for Whiskey Lovers

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

Kentucky Bourbon Whiskey: An American Heritage
Michael R. Veach $19.43 for hardcover at time of publishing

On May 4, 1964, Congress designated bourbon as a distinctive product of the United States, and it remains the only spirit produced in this country to enjoy such protection. Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation.

Historian Michael R. Veach reveals the true story of bourbon in Kentucky Bourbon Whiskey. Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory.

With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.

Available for Kindle and in hardcover and audio formats here.

Bourbon Whiskey: Our Native Spirit (3rd edition)
Bernie Lubbers $14.44 for paperback at time of publishing

Take a whirlwind trip down the Bourbon Trail with whiskey professor Bernie Lubbers and learn about America's native spirit. In the pages of this funny and easy-to-read book, you will learn how bourbon is made, the history of bourbon in Kentucky, America, and the world, the difference between whiskey and bourbon, and how to read labels of bourbon and whiskey bottles.

Included is an updated and expanded guide to where to go to visit the Kentucky distilleries as well as other bars, restaurants and hotels nearby to make the most of your visit. There is also a guide to Louisville's Urban Bourbon Trail.

Readers will find an expanded section on drinks and recipes to make with bourbon at home, and how to host your own bourbon tasting. Also new is a who's who of the names on bourbon labels, a history of the evolution of the drink from corn whiskey to bourbon whiskey, hints on how to host a Kentucky Derby party in your home (with accompanying bourbon recipes), a list of approved bottled in bond restaurants in the United States, and lots of new facts and trivia about this uniquely American beverage.

Just like a fine dream, drinkers will savor Bernie Lubber's Bourbon Whiskey. It is a personal and very enjoyable guide to America's native spirit.

Available for Kindle and in paperback format here.

Crème de Vie a.k.a. Cuban Egg Nog
Havana Club Rum

This Cuban spin on traditional Egg Nog is meant to be served in a large format and consumed with family and friends. This spiced drink will perk up even the grayest of winter days and is the perfect companion to watch the snow fall or huddle around the Christmas tree.

Crème de Vie (Cuban Egg Nog)

Recipe and image courtesy of Havana Club Rum

  • 4 parts Havana Club Añejo Blanco rum
  • 8 parts Sweetened condensed milk
  • 8 parts Evaporated milk
  • 16 parts Sugar
  • 8 parts Water
  • 6 Egg yolks
  • 1 tsp. Vanilla

Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves, about 3 minutes. The heat must be just low enough so that the sugar doesn’t caramelize, but yields a thick, sugary water. Place the egg yolks in a blender and mix with the condensed milk. Slowly add the evaporated milk and mix completely. Flavor with vanilla. Pour the egg yolk and milk mixture into the sugar-water, and mix together. Finally, stir in the rum.

Nordic Fire
Bluewater Organic Distilling

Impress your guests with this well-balanced but fiery cocktail made with American aquavit.

Nordic Fire

Recipe by Maggie Burton for Bluewater Organic Distilling; Image: Casey Sjogren

  • 1.5 oz. Wintersun Organic Aquavit
  • 1 oz. Pineapple juice
  • 0.75 oz. Sage-infused simple syrup
  • 0.5 oz. Lemon
  • 3 drops Hellfire (ghost pepper) tincture
  • Black lava salt to garnish

Shake and strain into tall Martini glass. Garnish with spicy black lava salt. 

Cranberry Spice, Hemp So Nice
Papa & Barkley Essentials

The lively botanicals in this drink will brighten any guest's evening. The fact that it's alcohol-free and contains CBD oil means it's very much on trend.

Cranberry Spice, Hemp So Nice

Recipe by Austin Smith; Image: Papa & Barkley Essentials

  • 1.5 oz. Sparkling water
  • 2 oz. Cranberry juice
  • 4 dashes Peychaud’s Bitters
  • 2.5 oz. Apple cider
  • 10 Cranberries (plus additional for garnish)
  • Orange wedge
  • Essentials Hemp Drops

Muddle cranberries and orange wedge in cranberry juice. Add remaining ingredients and stir with a spoon. Add cranberries and orange peel, and serve on ice. Garnish with 0.25ml of Essentials Hemp Drops (7.5mg of CBD).

Espresso Martino

This simple yet elegant mocktail proves that alcohol-free cocktails can be every bit as on-trend and desirable as their spirited counterparts.

Espresso Martino

Recipe and image courtesy of Seedlip

  • 2 oz. Seedlip Spice 94
  • 2 oz. Sandows Cold Brew Concentrate (or an alternative brand's cold brew concentrate)
  • 0.5 oz. Sugar syrup
  • 3 Coffee beans to garnish

Shake and double strain into a coupe glass. Garnish with coffee beans.

Grove 42
Seedlip $36/23.7 oz. SRP at time of publishing

All evidence points to no-ABV a.k.a. zero-ABV a.k.a. mocktails rising in popularity and becoming more important than ever moving forward.

Seedlip is a nature company on a mission to change the way the world drinks with the highest quality non-alcohol options. Three unique and complex blends can be simply served with tonic or mixed to create sophisticated non-alcohol cocktails.

"What to drink when you're not drinking."®

Grove 42 is a zesty and complex, citrus-forward blend of three types of orange and uplifting spice distillates. Simply serve with tonic and a twist of orange peel.

Tasting Notes

Orange and mandarin peel and pith top notes, with juicy blood orange undertones open up to stalky, grassy character. Clean, fresh notes of ginger and lemongrass with a dry finish from a subtle peppercorn prickle.

Non-alcohol, zero calories, sugar and sweetener free with no artificial flavors. Water, natural botanical distillates and extracts (orange, blood orange, mandarin, lemon, ginger, lemongrass). Preservative: potassium sorbate. Acid: citric.

Garden 108
Seedlip $36/23.7 oz. SRP at time of publishing

All evidence points to no-ABV a.k.a. zero-ABV a.k.a. mocktails rising in popularity and becoming more important than ever moving forward.

Seedlip is a nature company on a mission to change the way the world drinks with the highest quality non-alcohol options. Three unique and complex blends can be simply served with tonic or mixed to create sophisticated non-alcohol cocktails.

"What to drink when you're not drinking."®

Garden 108 is a floral blend of handpicked peas and homegrown hay from Seedlip founder Ben Branson's farm, with traditional garden herb distillates in celebration of the English countryside. Simply serve with tonic and a sugar snap pea to garnish.

Tasting Notes

Fresh and floral, capturing the essence of the English countryside. Sophisticated top notes of handpicked peas and hay, and a complex herbal base character of spearmint, rosemary and time.

Non-alcohol, zero calories, sugar- and sweetener-free with no artificial flavous. Water, natural botanical distillates and extracts (peas, hay, spearmint, rosemary, thyme, lemon hops). Preservative: potassium sorbate. Acid: citric acid.

Spice 94
Seedlip $36/23.7 oz. SRP at time of publishing

All evidence points to no-ABV a.k.a. zero-ABV a.k.a. mocktails rising in popularity and becoming more important than ever moving forward.

Seedlip is a nature company on a mission to change the way the world drinks with the highest quality non-alcohol options. Three unique and complex blends can be simply served with tonic or mixed to create sophisticated non-alcohol cocktails.

"What to drink when you're not drinking."®

Spice 94 is a complex blend of aromatic Jamaican allspice berry and cardamom distillates with two barks and a bright, citrus finish. Simply serve with tonic and a red grapefruit peel garnish.

Tasting Notes

Aromatic with warmed spice notes, citrusy top notes from lemon and grapefruit peels, and a long, bitter finish from the highest quality oak and cascarilla barks.

Non-alcohol, zero calories, sugar- and sweetener-free with no artificial flavors. Water, natural botanical distillates and extracts (allspice berries, cardamom, grapefruit peel, lemon peel, oak bark, cascarilla bark). Preservative: potassium sorbate. Acid: citric.

Essentials Hemp Drops
Papa & Barkley Essentials $45/15ml, $90/30ml SRP at time of publishing

Power through your day with our Essentials Hemp Drops. Papa & Barkley Essentials uses the best Colorado-grown hemp and makes their infused drops with a patented process that uses just heat, water and pressure. No chemicals or solvents here! Papa & Barkley Essentials infused oils are power-packed with phytocannabinoids to help stop pain and exercise-related inflammation reduction. This all-natural supplement is best when used daily.

  • Relax from everyday stresses
  • Recover from aches and pains
  • Rejuvenate the mind, body and soul
  • Available in 15ml and 30ml sizes.


  • MCT oil
  • Hemp extract
  • Phytocannabinoids (550mg, 15ml; 1,100mg, 30ml)

All products contain less than 0.3% THC. Manufactured in a facility that also processes nuts. This product is not for use by or sale to persons under the age of 18. This product should be used only as directed on the label. It should not be used if you are pregnant or nursing. Consult with a physician before use if you have serious medical condition or use prescription medications. A doctor's advice should be sought before using this and any supplemental dietary product. All trademarks and copyrights and property of their respective owners and are not affiliated with nor do they endorse this product. These stataements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

Void where prohibited by law. Check local and state laws before using this product in any food or beverage items.

ONE ROQ Vodka $26.99/750ml SRP at time of publishing

In the mid 2000s, award-winning product developer and American entrepreneur, Garrett Green, became inspired by the success of French–luxury vodka brand, Grey Goose Vodka after selling to Bacardi Ltd for $2 billion a few years earlier, and began pondering why the market didn’t have an iconic American–luxury vodka brand equivalent. Using his product development experience, and tenacious entrepreneurial spirit, he decided to pursue the rare opportunity of entering the 70+ billion a year distilled spirits market to create just that.

Garrett began with countless trips to US farmers and distillers in search for the perfect recipe, eventually discovering a distinguished blend made of artisanal mountain water from the Rockies, and hand-picked sweet corn from the American mid-west.  From there, he hand selected his vessel and began his meticulous process of design.

In 2016, ONE ROQ abandoned the traditional industry marketing mold, transformed its brand philosophy and redeveloped its business model with ONE ROQ Vodka Club—the world’s first  lifestyle platform offering the authentic luxury experience  of brand ownership, and the genuine lifestyle privileges that come with it.

ONE ROQ Standard is distilled 1X and bottled in small batches from pristine, artisanal Colorado mountain water and hand-picked, mid-western, American corn. A clean, flowing mouthfeel with a subtle hint of sweetness.

ONE ROQ is gluten-, sulfite- and sodium-free, the first of its kind.

80 proof

Ti' Punch
Trois Rivières

At first glance you could easily mistake this classic agricole drink for a Caipirinha. While the ratio of chopped lime, sugar and the rhum is the same as that of Brazil's iconic drink, the taste in the classic Ti' Punch is unmistakeably different.

Ti' Punch

Cocktail and image courtesy of Trois Rivières

Build in a high ball glass over cubed ice. Add the rum first, then the lime and sugar, muddle stirring as you go.

Trois Rivières Cuvee de L'Ocean
Trois Rivières $43.99/750ml SRP at time of publishing

Made using sugar cane grown in the south of Martinique next to the Atlantic Ocean. Trois Rivières Cuvee de L'Ocean is a maritime rum, with hints of sea spray added to the classic agricole notes of grass and sweet fruit. A complex and zesty agricole, with briny seashore notes, minerality, grassiness and classic fruity sweetness. This works especially well in a Daiquiri.

Nose: Coastal grass, sea spray and coal-like bitterness. Sweet notes of fruit develop, with a buttery backbone and liquorice hints. Soft spice and lemon zest provide support.

Palate: Light, sweet and very green—freshly chopped sugar cane, mowed grass and stacked straw. Earthy and woody notes appear, with seaside pebbles sat alongside freshly stripped twigs. Rich, warm and sweet notes of dark sugar slowly develop underneath.

Finish: A wave of sugar syrup is followed by phenolic notes, brine and hints of smoke. Green and grassy notes develop, with stony minerality and a touch of earthy spice. Spice lingers.

Proof: 80

Trois Rivières Cuvée du Moulin
Trois Rivières $64.99/750ml SRP at time of publishing

A blend of rums carefully matured for over three years in ex-Cognac and ex-Bourbon casks. Trois Rivières Cuvée du Moulin is delightfully full flavored and spicy, but with a fruity core that keeps everything fresh. This is an excellent introduction to those who wish to discover the qualities of an excellent “rhum vieux agricole.” To be sipped neat or mixed in cocktails, this is a young rum with an impressively complex character for its age.

Nose: Spicy and woody initially, with aromas of black pepper and toasty oak as well as leather books and sweet spice.

Palate: Leather and fruit are the predominant notes on the palate, with spicy oak and stewed apples. Clean and refined.

Finish: Rich and spicy, with the perfumed oak taking hold.

Proof: 80

Trois Rivières VSOP Réserve Spéciale
Trois Rivières $50.99/750ml SRP at time of publishing

Among the Trois Rivières rum collection, VSOP Réserve Spéciale is especially appealing. Though faithful to the Trois Rivières style, the perfect smoothness and delicate fullness of this rum make it outstanding. Trois Rivières VSOP is the result of a harmonious blend of rums aged for an average of 5 years. A sweet and fruity nose contrasts with an earthy and spicy palate: complex and worth careful consideration. This can be enjoyed neat or is delicious in an Old Fashioned.

Nose: Sweet and fruity, with a rustic agricole note hiding underneath. Apples, pears, sharp grapes, rhubarb and custard sweets, and Refresher chews sit with spiced sponge cake batter and toffee sauce.

Palate: Sweet fruit and spicy oak lead the palate, with spice developing further and the fruit becoming sour apple and sharp grape. Cinnamon sugar and chocolate notes grow, providing balance and extra earthy spice.

Finish: Woody spice fades to licorice, anise and soft orchard fruit.

Proof: 80

Trois Rivières Ambré
Trois Rivières $38.99/750ml SRP at time of publishing

A smooth, vibrant and fruity golden rum aged for a short period (12-18 months) in American oak barrels. These few months maturing in oak confers this rum its superb bright golden colour and develops its particularly mellow flavours. The nose is more savoury than expected, with lots of weight, but the palate gives us exactly what we want: a rich and well-rounded rum, with spice, sweetness and fruit. Trois Rivières Ambré is an excellent sipping rum, but can equally be enjoyed on the rocks or mixed.

Quick Notes

Nose: Rich with weighty notes right from the start. Savoury dried fruit—shriveled raisins and dried prunes, warm leather and sharp woody spice, clove and mace—is complimented by sharp green apple and nectarine, with some sweeter fruity notes behind, like sultanas and figs.

Palate: Light at first, but with a thick mouthfeel and weighty body. The sharp apple from the nose is joined by sweet and sour apricot, and bitter stones. Waves of brown sugar then roll in to provide a balanced sweetness, with nutmeg spiced baked apple and green leaves following.

Finish: Sweet and sour fruit, fading to green leaves and soft spice.

Proof: 80

Trois Rivières Blanc
Trois Rivières $32.99/750ml SRP at time of publishing

A strong, white column still rum, perfect for the traditional Ti’ Punch (see end of post for recipe). Trois Rivières Blanc rhum agricole is surprisingly clean, well-balanced and incredibly aromatic. About as far removed from a dark, heavy rum as you could wish to find. Clean, elegant and fresh.

Quick Notes

Nose: Clean and elegant, with a lovely waft of citrus and stone fruit. Punchy but refreshing.

Palate: The zingy citrus notes continue on to the palate, joined by freshly cut grass, ginger and lemongrass. Very refreshing.

Finish: Long and clean.

Proof: 100

Preggatinis: Mixology For The Mom-To-Be
Natalie Bovis-Nelsen $16.16 for paperback at time of publishing

Things move quickly in the cocktail fast lane―but slow to a crawl when pregnancy kicks in. Right? Wrong! Even when sporting a “baby bump,” modern moms can stay in the social swing of things with Preggatinis, featuring lip-smacking, liquorless libations designed by master mixologist Natalie Bovis-Nelsen, aka “The Liquid Muse.”

Within these pages are 75 original Preggatini recipes highlighting fresh juices, herbs, and garnishes as well as ideas for Preggatini Parties―a modern spin on the humdrum baby shower. Organized by pregnancy stages and symptoms, this lavishly illustrated, pocket-sized, virtually intoxicating guide also offers quotes from famous moms and sidebars about pregnancy and health and such options as “De-virginize for Dad”―making these drinks applicable to all.

Includes a recipe exclusively provided by Celebrity Chef Michel Richard, recipient of the 2007 Outstanding Chef James Beard award, author of Happy in the Kitchen, and owner of the legendary Citronelle restaurant in Washington, DC.
Available for Kindle and in paperback format here.
Absolut Jingle Buck
Absolut Vodka

Put guests in the holiday mood and singing carols with this refreshing Absolut cocktail.

Absolut Jingle Buck

Recipe courtesy of Absolut Vodka; Image: Eric Medsker Photography

  • 1.5 oz. Absolut Vodka
  • 0.75 oz. Organic cranberry juice
  • 0.75 oz. Organic pomegranate juice
  • 0.75 oz. Lime juice
  • 2 oz. Ginger ale
  • 2 Fresh cranberries
  • 1 Rosemary sprig

Build in a Collins glass over crystal clear ice, topping with ginger ale. Garnish with fresh cranberries and rosemary sprig.

Winter Champagne Punch
Absolut Vodka

This sparkling punch can be prebatched and, for those operators who serve guests with dietary restrictions, can be made in a vegan version.

Winter Champagne Punch

Recipe by Sherrie Castellano of With Food and Love; Image: Absolut Vodka

  • 8 parts Absolut Vodka (1 cup)
  • 8 parts Orange juice (1 cup)
  • 8 parts Rosemary simple syrup (1 cup; see note)
  • 8 parts Sparkling water (1 cup)
  • 1 bottle Champagne (see note)
  • Orange slices to garnish
  • Rosemary sprigs to garnish

Mix all of the ingredients together in a punch bowl. Serve chilled. NOTE: Any Champagne or dry sparkling wine will work in this recipe. If you want to mix the punch beforehand, combine all of the ingredients except the sparkling water and Champagne. Refrigerate and add in the last two ingredients right before you're ready to serve.

For the rosemary simple syrup:

  • 1 cup Filtered water
  • 5 sprigs Rosemary
  • 1 cup Honey (or Cane sugar; see note)

In a small pot bring the water and rosemary sprigs to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes. Then turn the heat off and cool for 5 minutes more. Strain the rosemary out of the water, add in the honey and stir to dissolve. Makes 1 cup. NOTE: Use cane sugar in place of honey to make this vegan. Add the sugar in with the water during the boiling process. Refrigerate in an airtight container for up to one week, until you're ready to use.

Devils River Whiskey Barrel Strength Bourbon
Devils River Whiskey $39.99/750ml SRP at time of publishing

Devils River Barrel Strength Bourbon pays homage to how bourbon was originally enjoyed. When you drink barrel-proof bourbon, you’re enjoying whiskey the way the pioneers enjoyed it as bourbon was always served at full strength…straight from the barrel.

Devils River Barrel Strength Bourbon is a 117-proof whiskey. The brand is unapologetically proud of their bold flavor and recognize it isn't for the faint of heart. Devils River Barrel Strength Bourbon is a high-rye bourbon and sources its water the same way Devils River Whiskey does.

Nose: Devils River Barrel Strength Bourbon leads with distinct notes of pepper, oak and rye. It is balanced with hints of ripe apples, pears and vanilla.

Taste: A bold, smooth taste that develops on the palate. Our Barrel Strength Bourbon’s flavor is amplified with even stronger hints of oak, honey and caramel followed by some peppery spice.

Finish: Smooth and warm. It’s a bold flavored high proof bourbon that finishes clean on the back palate. Best enjoyed neat, but you can add a drop of water or a large ice cube that will melt slowly—this brings the proof down a bit and opens up the flavor.

Proof: 117

Mash Bill: 75% corn, 21% rye, 4% barley

Devils River Bourbon Whiskey
Devils River Whiskey $24.99/750ml SRP at time of publishing

Devils River Whiskey, a premium whiskey company based in Dallas, Texas, is committed to creating bold whiskey. Devils River Whiskey stands apart from the competition because of its use of the purest water in Texas at the heart of the production process. This bourbon captures the spirit of the water it draws its name from, with bold flavors at the heart of each sip.

Gains: Crafted with a select grain bill using only the top .5% of all harvested corn, rye and malted barley grown. 75% corn, 21% rye, 4% barley.

Yeast: Boldness comes through as a result of a proprietary fermentation process.

Distillation: The mash is distilled in traditional copper pot stills.

Quick Notes

Nose: Slightly peppery with ripe fruit, vanilla and nutmeg.

Palate: Starts peppery and quickly transitions into an oaky, honey, caramel medley.

Proof: 90

Desert Door Oak-Aged Texas Sotol
Desert Door Texas Sotol $69.99/750ml SRP at time of publishing

At 100-proof, Desert Door Oak-Aged sotol isn’t for snowflakes. Aged in new American-charred white oak barrels, this ultra-premium sipping spirit has the smoothness of bourbon and warmth of brandy while retaining the unique flavors only wild Texas sotol can deliver.

Desert Door places Oak-Aged sotol next to the finest aged spirits on the market. Elemental, beautiful, and natural, it transports imbibers to a uniquely Texas place and time. In fact, this Desert Door sotol has converted lifelong bourbon drinkers, tequila lovers, mescal fanatics, and many a wine snob after just one glass.

Tasting Notes

More floral than vegetal, the bouquet opens with a bang of caramel vanilla and a touch of mint. Next comes an infusion of oak and a hint of smoke. It finishes with sweet earth and ineffable mystery. Unlike many tequilas and whiskeys, there is no burn, and the subtlety of smoke distinguishes it from mescal. The aftertaste whispers of white peppercorn, rose water, and oaky vanilla.

Desert Door Original Texas Sotol
Desert Door Texas Sotol $49.99/750ml SRP at time of publishing

Clean and fresh with a palate-pleasing flavor, Desert Door Original sotol is unlike any other spirit in this world (or the next). With the main ingredient of wild-harvested Texas sotol plants, Desert Door Original tastes unquestionably of the desert. 

Desert Door Original is as versatile as a vodka, but far more intriguing and complex. When it comes to craft cocktails, it can one-up the usual suspects from bourbon to gin to tequila. We find our own cocktails the most compelling.

Tasting Notes

Herbaceous, creamy, and vegetal. It leaves the palate with a crisp earthiness, a hint of floral mint, and just the right amount of sweetness to calm it down. Its dry and weighty finish will make you wonder why you haven’t met before and have you dreaming of your next encounter.

Basil Hayden's 10 Year Old Bourbon
Basil Hayden's Bourbon $59.99/750ml SRP at time of publishing

Basil Hayden's Bourbon, one of the fastest growing super-premium bourbons on the market, is thrilled to announce the release of a special, extra-aged seasonal offering, Basil Hayden's 10 Year Old Bourbon. Debuting on shelves in December 2018, Basil Hayden's 10 Year Old Bourbon will return in limited quantities for bourbon fans each holiday season.

Basil Hayden's 10 Year Old Bourbon features the brand's trademark high-rye bourbon recipe, aged longer in American Oak barrels to offer an additional layer of complexity to an already distinctive whiskey. The extra aging delivers heightened oak aromas along with hints of char and vanilla while maintaining Basil Hayden's trademark spice in every sip. This intensification of flavor makes Basil Hayden's 10 Year Old Bourbon a memorable bourbon for fans and newcomers alike while remaining approachable at 80 proof.

Basil Hayden's 10 Year Old Bourbon is the latest in a series of new expressions released by Basil Hayden'sto delight its fans. The launch of this bourbon, Basil Hayden's oldest release to date, comes following several limited releases, including Basil Hayden's Rye Whiskey in 2017 and Basil Hayden's Two by Two Rye in 2018.

Quick Notes

Nose: Big oak, hints or char, vanilla and rye

Palate: Oak balanced by caramel sweetness and rye spice

Finish: Lightly smoky with a subtle hint of char

Proof: 80

Old Norseman
Bluewater Organic Distilling

Tempt your guests to try this inventive, aquavit-forward take on an Old Fashioned.

Old Norseman

Recipe and image courtesy of Bluewater Organic Distilling

  • 1.5 oz. Wintersun Aquavit
  • 0.5 oz. Rye whiskey
  • 1 barspoon Fig jam
  • 0.25 oz. Honey syrup
  • 6 drops Orange bitters
  • 6 drops Cardamom tincture

Stir with ice and strain over large cube in rocks glass. Garnish with orange zest.

Boozy Buzz
Ron Barceló

Winter is officially here so it’s time to keep cozy with a Boozy Buzz or two. The coffee-inspired drink uses Ron Barceló Onyx, Kahlúa and Coco López to give imbibers a rush of warmth and pick-me-up at the same time.

Boozy Buzz

Recipe and image courtesy of Ron Barceló

Serve in a coupe and garnish with coffee beans.

Worker Bee
Neversink Spirits

Showcase the New York State apple in all its glory with this cocktail made with ginger beer, honey syrup and lemon juice.

Worker Bee

Recipe and image courtesy of Neversink Spirits

  • 2 oz. Neversink Spirits Gin
  • 0.5 oz. Honey simple syrup
  • 0.5 oz. Fresh lemon juice
  • 3 oz. Ginger beer
  • Fresh apple slices to garnish

Build in highball over ice, top with 3 ounces of ginger beer, and garnish with fresh apple slices.

Neversink Gin Martini
Neversink Spirits

Elevate the standard gin Martini with this elegant cocktail that adds notes of New York State apples, fresh citrus, star anise, cardamom, cinnamon and elderflower. Stirred, of course, not shaken.

Neversink Gin Martini

Recipe and image courtesy of Neversink Spirits

Stir well, serve in coupe with twist of lemon.

Neversink Clover Club
Neversink Spirits

Neversink Spirits didn't invent the Clover Club but their take on it showcases the flavor of New York State apples and adds dimension with dry vermouth.

Clover Club

Recipe and images courtesy of Neversink Spirits

  • 1.5 oz. Neversink Spirits Gin
  • 0.5 oz. Dry vermouth
  • 0.5 oz. Lemon juice
  • 0.5 oz. raspberry syrup
  • 1 Egg white
  • Raspberries to garnish

Shake all ingredients over ice and strain into coupe glass. Garnish with skewered raspberries.

Neversink Spirits Apple Brandy
Neversink Spirits $44.95/750ml at time of publishing

Neversink Spirits clear Apple Brandy delivers a pure, honest reflection of the apples’ characteristics. Fruit brandies, popular in Europe, have been gaining more acclaim in the U.S. A brandy is a truly unique way to experience a fruit; they capture a power, complexity of flavor, and clean fruit notes unique to this class of spirits.

Neversink Spirits Apple Brandy is great to sip after dinner or as part of a cocktail. The blend of apples gives several layers of flavors: cut green apples, spice, vanilla, woods and pear fill the senses as you take a sip. A round, clean mouthfeel and subtle lingering spice will leave the palate happy.

This clear apple brandy is handcrafted from New York State apples. Neversink Spirits believes that just as wines reflect the character of the soil and climate in which they are grown, a fine apple brandy can showcase the unique qualities of apples grown in New York State. Enjoy!

40% ABV

Neversink Spirits Gin
Neversink Spirits $44.99/750ml at time of publishing

Neversink Spirits Gin starts with a New York State apple base spirit that is carefully distilled through a blend of 11 botanicals to create a well balanced, floral and aromatic gin.

Neversink Spirits focuses on botanicals that pair nicely with apples, including three types of fresh citrus, star anise, cardamom, cinnamon, elderflower, and, of course, juniper. It’s a delicious, full-flavored gin that is great to sip on with an ice cube or in your favorite gin cocktail.

43% ABV

The Gentleman's Companion: Complete Edition
Charles Henry Baker $21.95 for paperback at time of publishing

Charles Baker traveled the world in search of exotic food and drink in addition to interesting people with whom he could share them. Both drink travelogue and cookbook, The Gentleman's Companion is the summation of Baker's culinary and drinking experiences abroad. Baker accents his tales of high adventure with recipes for foods and cocktails that were considered unusual specimens in the 1920s and '30s.

Baker, a captivating storyteller, wrote about food and drink for a number of well-known magazines. In this travelogue he relates how notorious figures, including Hemmingway and Faulkner, numbered among his drinking companions.

At once a culinary guidebook and haughty memoir, The Gentleman's Companion, initially published in 1939, provides a one-of-a-kind glimpse into the bombastic and glamorous world of travel in the mid-twentieth century. This edition combines both volumes of the original work: The Exotic Cookery Book and The Exotic Drinking Book.

Available in hardcover and paperback formats here.

Salt, Fat, Acid, Heat
Samin Nosrat $21.00 for hardcover at time of publishing

Now a Netflix series!

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The AtlanticThe Washington PostChicago TribuneRachel Ray Every DaySan Francisco Chronicle, Vice Munchies,, Glamour, Eater, Newsday, Minneapolis Star TribuneThe Seattle TimesTampa Bay Times, Tasting Table, Modern FarmerPublishers Weekly, and more.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. 

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. 

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.

Available for Kindle, on audio CD and in hardcover format here.

Momofuku Milk Bar
Christina Tosi $21.43 for hardcover at time of publishing

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.

Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began. 

Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.

With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

Available for Kindle and in hardcover format here.

David Chang, Peter Meehan $22.49 for hardcover at time of publishing

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  

Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

Available for Kindle and in hardcover format here.

Maker's Mark Bourbon Cider
Maker's Mark

The dry apple cider flavor in this cocktail pairs nicely with Maker’s Mark® and a touch of bitters. Bubbly and easy-drinking, this drink goes with just about anything, including holiday music.

Maker's Mark Bourbon Cider

Recipe and image courtesy of Maker's Mark

  • 1 part Maker's Mark® Bourbon
  • 1 tsp. to 1 Tbsp. Sugar to taste
  • 2 dashes Angostura Bitters
  • 3 parts Dry hard cider
  • Cherry and orange peel to garnish

In a Champagne glass, stir together the sugar and the bitters until the sugar dissolves. Add Maker's Mark. Top with cold cider. Garnish with a cherry and an orange peel.

Spiced Berry Spritz
Maker's Mark

A touch of sparkling spice that's perfect for holiday parties and menus, this spritz is a refreshing way to enjoy Maker's Mark® alongside warming flavors and sparkling wine.

Spiced Berry Spritz

Recipe and image courtesy of Maker's Mark

  • 1 part Maker's Mark® Bourbon
  • 1 part Aperol®
  • 1/2 part black currant syrup
  • Prosecco to top
  • Orange slice to garnish

Fill a wine glass with ice and layer in Maker's Mark, Aperol and syrup. Top with Prosecco and stir. Squeeze in orange slice.

Kentucky Bubbly
Maker's Mark

Apple and Maker’s Mark® are a natural pairing, and this crisp and fizzy cocktail is perfect around the holidays. It’s ideal for entertaining because it is almost as easy to make as it is to drink.

Kentucky Bubbly

Recipe and image courtesy of Maker's Mark

  • 1 part Maker's Mark
  • Chilled Martinelli's Sparkling Apple Cider to top
  • Maraschino cherry

Add Maker’s Mark to a Champagne flute or coupe glass, top with sparkling cider, and garnish with Maraschino cherry.

Woodford Reserve Candy Cane
Woodford Reserve / Brown-Forman

A simple two-ingredient cocktail to make the most of your holiday menu and promotions.

Woodford Reserve Candy Cane

Recipe and image courtesy of Woodford Reserve

Shake in ice, and strain into Martini glass. Garnish with a mini candy cane.

For the mint simple syrup:

Boil equal parts water and sugar until sugar is dissolved. Remove from heat and let cool. Steep a handful of mint leaves in the cooling syrup until you reach the desired flavor. Strain before use.

Woodford Reserve Apple Cider
Woodford Reserve / Brown-Forman

Apple notes with a touch of sweetness, combined with the natural apple notes and hint of spice in Woodford Reserve make for an exceptional winter libation.

Woodford Reserve Apple Cider

Recipe and image courtesy of Woodford Reserve

Combine all ingredients in a Martini glass or other glassware. Garnish with cinnamon stick and apple slice.

For the brown sugar syrup:

Combine equal parts water and brown sugar. Bring to a boil until sugar is dissolved. Remove from heat and let cool.