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

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

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

Learn more here.

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

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

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

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

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

80 proof

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

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

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

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

Quick Notes

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

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

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

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

Available for Kindle and in hardcover format here.

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

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

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

Available in hardcover format here.

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

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

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

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

Available for Kindle and in paperback format here.


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


Recipe and image courtesy of Hennessy

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

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

Smoked Maple Old Fashioned
Knob Creek

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

Smoked Maple Old Fashioned

Recipe and image courtesy of Knob Creek

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

Devils River Bourbon Pumpkin Spice Cocktail
Devils River Whiskey

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

Devils River Bourbon Pumpkin Spice Cocktail

Recipe and image courtesy of Devils River Whiskey

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

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

Pumpkin Spiced Punch

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

Pumpkin Spiced Punch

Recipe and image courtesy of Jameson

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

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

Pumpkin Pie Martini
The Patrón Spirits Company

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

Pumpkin Pie Martini

Recipe and image courtesy of the Patrón Spirits Company

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

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

For Honey pumpkin spice syrup:

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

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

Holiday in Oaxaca
El Silencio

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

Holiday in Oaxaca

Recipe and image courtesy of El Silencio

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

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

As is Tradition
Absolut Elyx

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

As is Tradition

Recipe and image courtesy of Absolut Elyx

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

Dry shake, ice shake, and strain into coupe.

GINgerbread Sour

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

GINgerbread Sour

Recipe and image courtesy of Sipsmith

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

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

FEW Spirits Aviation
FEW Spirits

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

The Aviation

Recipe and image courtesy of FEW Spirits

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

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

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

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

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

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

750ml, 40% ABV

The Drop Bear
Four Pillars

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

The Drop Bear

Recipe by Hotel Palisade; Image: Four Pillars

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

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

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

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

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

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

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

700ml, 41.8% ABV

Apple and Gin Autumn
Gin Mare

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

Apple and Gin Autumn

Recipe and image courtesy of Gin Mare

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

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

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

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

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

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

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

700ml, 42.7% ABV

The Davy Mac
Drumshanbo Gunpowder Irish Gin

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

The Davy Mac

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

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

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

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

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

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

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

750ml, 43% ABV

The Roku Rickey

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

The Roku Rickey

Recipe and image courtesy of Suntory

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

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

Suntory $27.99/700ml SRP at time of publishing

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

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

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

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

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

Tasting Notes

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

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

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

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

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

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

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

Available for Kindle and in hardcover format here.

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

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

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

Available for Kindle and in paperback format here.

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

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

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

Available for Kindle and in hardcover format here.

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

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

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

Bartending and mixology techniques include the best practices for:

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

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

Available for Kindle and in hardcover format here.

Casa Candy
Casamigos Tequila

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

Casa Candy

Recipe and image courtesy of Casamigos Tequila

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

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

The Dark Side

Recipe and image courtesy of Casamigos Tequila

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

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

Casa Crawler

Recipe and image courtesy of Casamigos Tequila

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

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

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

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

80 proof

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

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

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

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

80 proof

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

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

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

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

80 proof

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

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

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

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

80 proof

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

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

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

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

Tasting Notes

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

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

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

White Walker by Johnnie Walker
Johnnie Walker $45/750ml SRP at time of publishing

In celebration of the final season of the critically-acclaimed HBO series Game of Thrones, Johnnie Walker is proud to introduce White Walker by Johnnie Walker

This new blend perfectly reminds Johnnie Walker and Game of Thrones fans alike that "Winter is here." The limited-edition bottle utilizes thermochromic ink to give fans a frosty surprise message when frozen. With flavor notes like caramelized sugar, vanilla, and fresh red berries, White Walker by Johnnie Walker makes for a delicious serve. The new blend is best served ice cold, inspired by the White Walkers beyond The Wall. 

The Limited Edition White Walker by Johnnie Walker will make a nationwide icy launch starting October 2018 until supplies last.

Army of the Dead
Johnnie Walker

Your guests won't turn into White Walkers with this refreshing and simple cocktail but they will enjoy the rich flavor notes and complexities of White Walker by Johnnie Walker with coconut soda and fresh garnishes.

Army of the Dead

Recipe by Gabe Orta; Image courtesy of Johnnie Walker

  • 1.25 oz. White Walker by Johnnie Walker Scotch Whisky
  • 5 oz. Coconut soda
  • Lemon Wheel and mint sprig to garnish

Add White Walker by Johnnie Walker Scotch Whisky and coconut soda in a highball glass. Add ice to the glass. Stir for 2 seconds. Garnish with a lemon wheel and mint sprig.

The Halloween Cocktail
Silent Pool Distillers

It's that time of year again! There is a nip in the air and thoughts are turning towards the changing leaves and pumpkins. What better way to welcome in fall than with a savory cocktail suitable for the season? Silent Pool Gin has you covered.

The Halloween Cocktail

Recipe and image courtesy of Silent Pool Distillers

  • 50ml Silent Pool Gin
  • 25ml Lemon juice
  • 20ml Toasted pumpkin seed orgeat
  • Some scary stuff to garnish

Shake all ingredients together with cubed ice and double strain into a chilled cocktail glass. Garnish with some scary stuff.

Old Orchard
Bombay Sapphire

The Old Orchard’s marriage of apple cider and gin elevates any autumn affair with classic fall flavors of fall and a spirit-forward bite.

Old Orchard

Recipe and image courtesy of Bombay Sapphire

  • 1.5 oz. Bombay Sapphire
  • 0.75 oz. Apple Cider
  • 0.5 oz. Amaro Montenegro
  • 1 barspoon Maple syrup
  • 2 dashes Angostura bitters
  • Angostura-stained apple fan, cracked black pepper to garnish

Shake ingredients and strain into a rocks glass. Top with apple fan and black pepper.

Don't Fall on Me
Ron Barceló
Ron Barceló lifts the spirits with its new seasonal cocktail, Don’t Fall on Me, for those experiencing the seasonal blues. This autumnal sip’s use of Ron Barceló Imperial, Jägermeister and orgeat syrup is just what the doctor ordered.

Don't Fall on Me

Recipe and image courtesy of Ron Barceló

 Add all ingredients in the shaker. Shake vigorously and pour in a coupe. Garnish with pumpkin seeds.

Black Magic
D'USSE Cognac

Elevate the your Halloween cocktail menu with this sophisticated and refreshing tipple made with D'USSE Cognac.

Black Magic

Recipe and image courtesy of D’USSE Cognac

Muddle St-Germain, mint leaves and blackberries in a shaker. Add D’USSE, lemon juice and ice, shaking vigorously until cold. Strain into a crushed ice-filled Collins glass. Garnish with a skewer of fresh blackberries and mint.

Cruzan Midnight Potion
Cruzan Rum

We're only two weeks away from Halloween! Get your menu ready with this Halloween cocktail that calls for three different expressions of Cruzan Rum and a skeleton garnish. Cheers!

Cruzan Midnight Potion

Recipe and image courtesy of Cruzan Rum

Combine Cruzan Aged Light Rum, Cruzan Aged Dark Rum, apricot liqueur, orange juice and lime bitters in a cocktail shaker with ice. Strain into a large glass filled with ice. Float one part Cruzan® Black Strap Rum on top of each glass, then garnish with the orange peel and a cocktail pick of cherries.

For Skeleton Garnish

Peel orange rind and lay flat on surface. Take circle cookie cutter and cut circle space out of the peel. Use paring knife to cut mini circles for eyes, nose and jaw of skeleton garnish.

BACARDÍ beckons all ghouls to rise for the occasion and celebrate with the Zombie, a classic tiki cocktail made with both BACARDÍ Superior and BACARDÍ Black. A worthy treat for adults, the BACARDÍ Zombie is not for the faint of heart, making it perfect for your Halloween festivities. The scary cocktail movie below will get you and your staff into the mood to celebrate Halloween.


Recipe and image courtesy of BACARDÍ

Pour all ingredients into a shaker full of ice and shake vigorously. Strain and pour into a highball glass filled with ice. Garnish with fresh fruit.

John Alexander Artist Series No.1
Crystal Head Vodka $149.95/750ml SRP at time of publishing

John Alexander is the creator of the signature skull Crystal Head bottle, a design that is an exact rendering of a human skull. He is a renowned American artist, whose work can be found in museums across the US, including the Metropolitan Museum of Art in New York and other private collections worldwide. Known as a painter of environmentally conscious landscapes and satirical figurative work, this evocative bottle finish is derived from Alexander’s expressive 1988 oil painting “Dancing on the Water Lilies of Life,” which is currently on display in the Dallas Museum of Art.

The decoration process of these limited-edition bottles takes place in a small artisanal workshop in Milan, Italy. Each of the 25,000 bottles have been hand-decorated by one of three highly skilled craftsmen, and then numbered to further emphasize its scarcity.

Crystal Head Vodka is additive-free and crafted using the highest quality ‘peaches and cream’ sweet corn and blended with pristine water from St. John’s, Newfoundland. It is four times distilled before being filtered seven times—three of which are filtered through over 10,000 Herkimer diamonds. On the nose, Crystal Head has neutral grain aromas with a delicate touch of citrus. The taste profile is silky smooth with a hint of sweetness and vanilla. The finish is sweet and creamy with a pleasant warming sensation.

Crystal Head Vodka is a globally recognized spirit and has won numerous awards for its high-quality vodka including:

  • Double Gold Medal at the San Francisco World Spirits Competition
  • Included in Cool Brands list for influential, edgy, and innovative brands
  • Gold Medal for Excellent Taste at the PRODEXPO in Russia
DISARONNO $24.99/750ml SRP at time of publishing

DISARONNO, the world’s favorite Italian liqueur, is back for their annual DISARONNO ICON Project. This year, the brand will be dressing the bottle in a limited-edition design by one of Italy’s ultimate heritage houses: TRUSSARDI. The luxury fashion label and lifestyle brand, best known for its leather goods, will transform the iconic DISARONNO bottle, giving it a dressed up look perfect for gifting this holiday season.

The DISARONNO wears TRUSSARDI collaboration showcases the shared values of the brands, together encompassing a sense of tradition, innovation and Italian elegance. The striking bottle is draped in a stunning variation of the traditional leather texture of TRUSSARDI, incorporating the recognized greyhound logo made up of fine fuchsia, green and blue brushstrokes that frame the eminent DISARONNO logo. Uniting the distinctive bottle shape with the timeless look of TRUSSARDI makes for the ideal gift and collector’s item for fashion lovers this winter, and will catch the eye of fashionable bar, nightclub and restaurant guests.

The designer collaboration will also be available in six chic mini bottles, packaged in sets of three, each dressed in coordinating looks. Made specifically for fans of the ICON Project, the Limited Edition Collection giftbox will include both the DISARONNO wears TRUSSARDI bottle and assortment of the six mini bottles, packaged in sets of three. Perfect for gifting this holiday, consumers can also purchase the Celebrate in Style giftbox with two champagne flutes joining the limited-edition bottle to say cheers with true effervescence.
The exclusive, limited edition 750mL bottle will retail for $24.99 and the mini sets of three are $9.99/per pack. The Celebrate in Style giftbox will retail for $34.99.
Four Fox Saké
Four Fox Saké $69.99/750ml SRP at time of publishing

It is time for the world to discover what Japan has known for millennia. Saké is not a drink to only be enjoyed in restaurants. It is a drink to be celebrated everywhere, in a class of its own.

The highest official designation for saké is Junmai Daiginjo. Junmai represents the ultimate in purity–only water, rice and koji are used. Daiginjo signifies that at least half of every grain of rice is milled away, painstakingly removing impurities. Four Fox Saké has earned this highest of designations.

The crest on every Four Fox bottle reveals four foxes guarding the Torii gate with snowfall overhead and rice fields at their feet. The swords, elegantly embossed in the profile, pay homage to the ancient swordsmiths to whom Inari was god. The chrome finish, combined with the wooden cap, suggests a modern take on an ancient classic.

MUNCHIES: Late-Night Meals from the World's Best Chefs
JJ Goode, Helen Hollyman $20.40 for hardcover at time of publishing

This cookbook, based on the game-changing web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, and recipes for the food they cook to soak up the booze afterwards.

MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 70 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others.

Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.

Available for Kindle and in hardcover format here.

Matty Matheson: A Cookbook
Matty Matheson $21.00 for hardcover at time of publishing

Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for.
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is.

With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger.

This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a new collection of recipes from one of today’s most beloved chefs.

Available for Kindle and in hardcover and audiobook formats here.

Azuñia Tequila Black
Azuñia Tequila $139.99/750ml SRP at time of publishing

Azuñia Tequila's private reserve añejo, Azuñia Black, is an ultra-premium sipping tequila with a deep amber color and aromas of freshly cut wood and vanilla. Sip the full flavors of caramel, cocoa, sarsaparilla, and spice. Azuñia Black is estate-crafted, 2-years extra aged, private reserve añejo for the tequila connoisseur.

Every barrel is filled and rested on-site at our family-owned-and-operated farm and distillery, Rancho Miravalle, where each bottle is numbered and signed by our Master Distiller, Salvador Rivera Cardona.


  • Made with 100% pure Weber Blue Agave grown in dedicated fields of the Tequila valley
  • Piñas harvested by hand and roasted 36 hours in traditional clay hornos
  • Fermented naturally in open-air vats with wild borne yeast
  • Finished with double pot still distillation 
  • Aged 2 years in American oak barrels
  • Available in 750 ml bottles
  • 80 proof
  • Every bottle numbered and signed by Master Distiller Salvador Rivera Cordona

Story Behind Azuñia Black’s Neck Tie

Sitting  prominently  on  the  slopes  of  Volcán  de  Tequila  is  Sandovales. The  historic  hacienda  was  built  in  1821  and  has  housed  prominent  Mexican  families  for  generations. As  Agaveros  Unidos  acquired  land  for  the  Rancho  Miravalle  farm,  Sandovales  became  a  centerpiece  for  the  family,  connecting  the  past  to  the  present.

Prominently  visible  as  the  only  structure  in  the  area,  legend  has  it  that  a  failed  robbery  left  coins  scattered  throughout  the  fields  where  our  agave  grows  today. Azuñia Tequila  honors  this  history  with  a  leather  bracelet  and  silver  coin  wrapped  around  the  bottle  of  their  signature  Añejo, Azuñia Black.