Liquor Cabinet Roulette

This Crisp Cocktail Shochu Goes Down as Easy as Vodka—and Is Easier to Mix With

Even true cocktail geeks may not have made the acquaintance of shochu. And that’s understandable; while wildly popular in its native Japan, even more so than sake, the spirit has yet to really establish itself in the States.

The Gin That (Almost) Drinks Like a Whiskey

In general, whiskey and gin occupy very different spaces in the cocktail world. Gin: Unaged, clear, herbaceous. Whiskey: Dark and more robust.

Make Boozy Drinks, or Booze-Free Ones, with This Pineapple-Szechuan Pepper Cordial

There are some flavor combinations that sound awfully enticing on a cocktail menu, but seem more than a little impractical for a home bartender. Cocktails with pineapple and Szechuan peppercorn? Sign us up—as long as we’re not muddling the peppercorns or juicing the fruit for a casual Thursday night drink.

This Cold Brew Coffee Liqueur Belongs in Your Cocktails

You can’t make a classic espresso martini or a White Russian without coffee liqueur. But as a group, coffee liqueurs haven’t really been embraced by the mixology set.

We’re All About Cocktails with This California-Made Sloe Gin

Northern California’s Sonoma County is, of course, best-known as wine country. But in recent years, it’s seen a real craft spirits scene emerge, too. And while quintessentially British sloe gin wouldn’t seem like the most likely candidate for a young California distillery, Spirit Works Distillery’s Sloe Gin is exceptional.

This Bitter Orange Liqueur Is Our New Favorite Campari Alternative

Craft spirits are, without a doubt, having a moment in the States. Wherever you go in the country, you’ll find independent distillers trying their own hands at the age-old craft. Most of these distillers start out with vodka, or gin, or white whiskey that they’ll then go on to age. But some distilleries get a lot more creative, forging their own path straight of the gate.

This St. Patrick’s Day, Drink Guinness Cocktails That Are Actually Good

Guinness cocktails, for their part, are often rich and over-sweetened. But when used right, the hearty stout can work very well in cocktails. Here are three we actually recommend. Sláinte!

Easy: Black Velvet

Here’s a pub classic for you: Guinness and sparkling wine. Though odd-sounding, it really works, with the sparkling wine adding to the bubbles and lightening the stout up just a bit. And it’s as easy as pouring two things into a glass. (We like the elegance of a flute, but any old glass works here.)

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Pull Out the Bitters For (Almost) Booze-Free Toddies ​​​​​​​

Winter: Officially not over yet. In these long, cold months, we’ve had more than our fair share of hot toddies. (Purely medicinal.) Still, at a certain point, you don’t necessarily want more whiskey—especially if what you’re really after is a hot, soul-warming drink, not a ton of booze.

Prickly Pear Cocktails, No Prickly Pears Required

You know the pear, of course, but do you know the prickly pear? A fruit from the cactus family, they’re native to the Americas but now thrive in the Mediterranean, especially parts of Italy—like the southern Italian Fico d’India used in the production of the Washington, DC-based Don Ciccio & Figli’s excellent prickly pear liqueur.

How to Use Shiso Leaf for Fresh, Fragrant Cocktails

It’s hard to describe the taste of shiso, the fragrant and addictive herb you might have seen decorating a sushi platter, or elsewhere in Japanese, Korean, and Southeast Asian cuisines.