Campari is an iconic, bright-red Italian liqueur. It’s a versatile cocktail ingredient that is actually a form of bitters, meaning it can bring an added depth of flavor to some of your favorite cocktails! Here’s some of our favorite summer cocktails featuring this popular liqueur - and don't forget to [stock up on your Campari supply](https://www.cocktailcourier.com/product/campari-liqueur-375-ml-bottle). 

1. **Campari Spritz:** A classic Campari Spritz is made with 3 parts prosecco, 2 parts Campari, and 1 part soda water.
2. **Jungle Bird:** This tropical Malaysian cocktail is the perfect summer punch! Combine 1.5 oz each of black strap rum and pineapple juice, ¾ oz Campari, and ½ oz each of lime juice and demerara syrup. 
3. **Negroni Sbagliato:** This is an alternate version of a classic spritz that features equal parts Campari, prosecco, and sweet vermouth. 
4. **Campari Old Fashioned:** For a twist on this classic cocktail, try using 1.5 oz whiskey with ½ oz each of Campari and brown sugar simple syrup! 
5. **Negroni:** You can’t go wrong with the most famous Campari cocktail. The Negroni is comprised of equal parts gin, sweet vermouth, and Campari.  For a summer twist, try it frozen by blending the chilled liqueurs with ice! 
6. **Boulevardier:** Not a gin fan? Try making a Negroni and subbing whiskey instead of gin to make this drink. 
7. **Paloma:** While Campari pairs well with any citrus, it’s often said that grapefruit is Campari’s best friend! Try adding ¾ oz of Campari to your favorite Paloma recipe. 
8. **Milano-Torino:** Looking for an elegant aperitivo? This cocktail is equal parts Campari and sweet vermouth - in other words, a negroni minus the gin!

No matter which cocktail you decide to make, don’t forget the classic Campari garnish - an orange slice! 

Not in the mood to mix something up from scratch? We've got you covered with our [summer cocktail kits](https://www.cocktailcourier.com/category/cocktails)!


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As Cinco de Mayo approaches, it's time to start thinking about the perfect cocktail to celebrate with. And what better choice than a margarita? Whether you're planning a big celebration or just want to sip on a refreshing drink, get ready to discover your new favorite margarita flavor. 

Let's start with a **classic margarita**. You can follow the 3-2-1 method: 3 parts tequila, 2 parts [Combier orange](https://www.cocktailcourier.com/product/combier-liqueur-dorange-750ml), and one part fresh lime juice. The following are variations on this traditional recipe! 

2. **Watermelon Margarita:** For a refreshing spin, try swapping out the traditional orange liqueur in your margarita for [Watermelon Combier](https://www.cocktailcourier.com/product/combier-pasteque-liqueur-750ml-bottle)! 
3. **Jalapeno Margarita:** For those who prefer a bit of spice, a jalapeno margarita is the perfect choice. If you don’t want to add fresh pepper slices into your drink, we love a few drops of [Scorpion Bitters](https://www.bennettbitters.com/shop-2/p/scorpion-bitters) from Bennett Bitters for adding a nice kick to any cocktail. 
4. **Grapefruit Margarita:** Can’t decide between a margarita and a paloma? Get the best of both worlds by leveling up your margarita with [Pamplemousse Rose Combier](https://www.cocktailcourier.com/product/combier-pamplemousse-rose-750ml-bottle) instead of the traditional orange flavor. 
5. **Cucumber Margarita:** For a refreshing and crisp option, try a cucumber margarita. We love this one so much that we’ve released our [El Pepino Margarita Kit](https://www.cocktailcourier.com/product/el-pepino-margarita), a refreshing margarita with cucumber, agave, lime, and a Tajin rim.
6. **Pineapple Margarita:** Just add a splash of pineapple juice and a pineapple wedge garnish for an easy tropical twist! 
7. **Peach Margarita:** Looking for a taste of summer? Our [Summer Starter Pack](https://www.cocktailcourier.com/product/summer-starter-pack) syrups include a Peach syrup perfect for leveling up your margarita (we highly recommend the raspberry in this pack, too). Just add an ounce of your preferred syrup.
8. **Mango Margarita:** Another classic favorite is the mango margarita. Top your margarita with fresh mango nectar, like [Jumex](https://www.walmart.com/ip/Jumex-Mango-Nectar-from-Concentrate-11-3-Fl-oz/10309073), to taste!  
9. **Coconut Margarita:** If you're looking for a creamy, tropical option, a coconut margarita is the perfect choice. Just add 2 oz coconut cream to the classic 3-2-1 recipe. If you want to get extra fancy, try a toasted coconut rim. 
10. **Blood Orange Margarita:** This classic margarita variation is easy to achieve with the Blood Orange syrup in our [World Traveler Syrup Pack](https://www.cocktailcourier.com/product/world-traveler-pack). Like the peach recipe, add 1 oz of syrup to your base margarita recipe.  

Once you’ve chosen your marg, it’s time to choose a rim! While you can’t go wrong with a classic sea salt rim, some of our other favorites include sugar, Tajin, cinnamon sugar, or chili powder. 

Grab your tequila and shaker and let's get started!

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Bitters are having a real resurgence. They’re a common ingredient on any bar’s cocktail menu these days, and come in a wide variety of flavors. But what exactly *are* bitters, and why are there so many different kinds? 

Bitters are made up of a neutral spirit combined with one or more aromatic ingredients (such as spices or fruits). Typically, bitters are between 35 - 45% ABV (alcohol by volume), which means they have a fairly high alcohol content. 

Because cocktails often feature sweet and sour primary flavors, bitters are added in order to bring out an additional flavor profile, making them the perfect enhancement to many cocktails. 


#### *A Brief History of Bitters*

While today we associate bitters with upscale cocktails, they actually originated centuries ago as a form of medicine. In fact, bitters can be traced all the way back to ancient Egypt, when medicinal herbs were infused in wines. Aromatic bitters, for example, were used to treat stomach aches and other common ailments. 

By the 1800s, bitters became a common cocktail ingredient in America. At this time, cocktails were defined as including bitters, spirits, sugar, and water. After a long decline in popularity due in part to Prohibition, recent decades have seen a re-popularizing of bitters as a popular way to create unique twists on classic cocktails. 


#### *Common Types of Bitters & Their Uses*

- **Angostura:** Famously used in the Old Fashioned cocktail, this is the most common type of aromatic bitters. It’s bitter and spicy with a flavor profile featuring  cinnamon and cloves. 
- **Orange/Citrus:** Orange bitters are typically made with Seville oranges and a range of spices. They’re most commonly found in tropical martinis, daiquiris, and spirit-forward whiskey cocktails. 
- **Peychaud’s:** Originally developed in a pharmacy in New Orleans, this kind of bitters features hints of grapefruit and anise and is most commonly associated with the Sazerac cocktail. 

While many cocktails feature these classic options, bitters can be found in a wide range of interesting flavors like lavender, cardamom, and licorice. 


#### *In Conclusion*

Bitters are a great way to get creative while elevating your cocktail game! You can visit our full [cocktail menu](https://www.cocktailcourier.com/category/cocktails) to see some examples of how bitters are included in fresh, innovative cocktail recipes. 

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Market trends show that home drinking occasions are on the rise - so we’re here to help set you up for the biggest viewing party day of the year with some of our favorite cocktail & foods pairings, including a cocktail that you will see advertised during the Big Game!

Whether you’re rooting for your favorite team or tuning in for Rihanna’s performance, enjoy one of Cocktail Courier’s [three cocktail kits](https://www.cocktailcourier.com/category/collections/super-bowl) designed for game day. 

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### **[Rémy Martin V.S.O.P. Game Day](https://www.cocktailcourier.com/product/remy-martin-game-day-cocktail-classic)**

Our Rémy V.S.O.P. kit features all the ingredients you need to make the **Rémy French Mule** and the **Rémy Sour.** The kit includes a variety of fresh citrus along with ginger beer and aromatic bitters. 

**Try pairing with:** a [charcuterie board](https://natashaskitchen.com/charcuterie-board/)! Rémy Martin V.S.O.P. is a light and fresh cognac with subtle vanilla and toasted notes that pairs well with fatty cheeses and dried apricot. Building a charcuterie board featuring cheeses high in fat like goat cheese, cheddar, brie, and camembert is the perfect way to set off these cocktails. Add dried apricots or apricot jam to complete the flavor palate! 

![RemyMartin_1738_Superbowl_2023_Hero_Vertical_CROPPED_LoRes__02224.jpg](https://cocktail-strapi-prod-assets.s3.amazonaws.com/Remy_Martin_1738_Superbowl_2023_Hero_Vertical_CROPPED_Lo_Res_02224_58069bea79.jpg)

### **[Rémy Martin 1738 Game Day](https://www.cocktailcourier.com/product/remy-martin-1738-game-day-cocktail-classic)**

This kit contains everything you need for two different cocktails: the Royal Tom Collins and the Rémy Sidecar. It comes with Cointreau orange liqueur, lemon, and [Filthy Foods](https://filthyfood.com/?gclid=Cj0KCQiA_bieBhDSARIsADU4zLfbeH380RmsHusuayIRY3pILdzs4YNXHnNo8NpYmyYkciQ-ScQko-UaAvaCEALw_wcB) black cherries. 

**Try pairing with:** any rich and creamy dish! Rémy Martin 1738 is a rich and aromatic cognac, making it a great base for a variety of food pairings. Rich foods like [pork sliders](https://www.tastesoflizzyt.com/hawaiian-pulled-pork-sliders/), [risotto balls](https://anaffairfromtheheart.com/arancini-three-cheese-fried-risotto-balls/), [wings](https://www.foodandwine.com/meat-poultry/chicken/chicken-wings/chicken-wings), [spinach artichoke dip](https://www.cookingclassy.com/spinach-artichoke-dip/), and of course anything chocolate are the perfect companion to Rémy 1738. 

![1800_CristalinoAnejo_GameDayontheRocks_2023_Hero_CROPPED_LoRes__73155-1.jpg](https://cocktail-strapi-prod-assets.s3.amazonaws.com/1800_Cristalino_Anejo_Game_Dayonthe_Rocks_2023_Hero_CROPPED_Lo_Res_73155_1_df77589073.jpg)

### **[1800 Tequila Game Day on the Rocks](https://www.cocktailcourier.com/product/1800-tequila-game-day-on-the-rocks-kit-classic)**

Cristalino Añejo Tequila has aromas of vanilla, caramel and toasted wood, followed by flavors of honey, agave, and oak. In this cocktail, we’ve married it with prickly pear purée, fresh lime, and agave syrup, all of which come together to create a vibrant, stand-out cocktail. 

**Try pairing with:** a spicier lime dish. This will balance the sweetness of the margarita. [Chili lime chicken](https://rasamalaysia.com/chili-lime-chicken/) or [shrimp](https://feelgoodfoodie.net/recipe/chili-lime-shrimp/), [elote dip](https://www.cookingcarnival.com/elote-dip/), or of course [nachos](https://www.foodnetwork.com/recipes/rachael-ray/super-nachos-recipe-1914057) are a perfect complement to the prickly pear margarita. 

Get ready for hosting in style and order a cocktail kit by **Monday, February 6** to get it in time for the big game! 


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The 2022 holiday results are in from the world’s largest digital cocktail bar! Our data and insights team at Cocktail Courier spent the past month delving into the data and are taking a moment to share the takeaways, surprises and insights from the most wonderful time of year.


### Spirit & Kit Popularity 

Consistent with past years, cocktail orders really picked up beginning the week of Thanksgiving, accelerated through Cyber Monday, and peaked in mid-December. Vodka, whiskey and tequila cocktails led the way, making up nearly 3 of every 4 cocktails delivered. Here’s a look at the total seasonal cocktail kit orders by spirit in 2021 vs. 2022:

![↓ 26%.png](https://cocktail-strapi-prod-assets.s3.amazonaws.com/26_b207517667.png)

As you can see above, vodka remained constant as the most popular spirit overall during the holiday season. Whiskey, tequila, and rum increased in popularity while non-alcoholic drinks, cocktails with sparkling wine, and gin saw declines in share. 

Our mixology team is famous for dreaming up delicious seasonal cocktails to help you stir and shake like a pro at home. This holiday, our recipes aimed to elevate classic holiday flavors and in the end, three seasonal classics were our top-selling entries: 

![Untitled design (1).png](https://cocktail-strapi-prod-assets.s3.amazonaws.com/Untitled_design_1_1693cf708c.png)


### Group Orders

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Cocktails were extremely popular choices for both group gifting and virtual events. The average group order was purchased for 15 different cocktail enthusiasts. Our clients shared the joy of cocktails to show appreciation for their clients, employees, and friends (in that order). 

The “post-pandemic” winter of 2022 brought with it a change in the type of virtual event that was spiced up by our cocktails. Taking the place of the large-scale virtual events that characterized the first two years of the pandemic, 2022 saw more intimate virtual gatherings among employees and friends.


### Closing Thoughts

The holidays are a great time to reflect on the year, get together with friends and family, and to say thanks. But gifting experts are quick to point out that gifts sent “off season” can make a bigger impact. So, if there’s someone in your world that deserves a toast… why wait until December?! 




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Unfortunately, Halloween is on a weekday this year - but we’re here to help you make the best of it! Here are some things to consider as you put together a party for your employees and clients.

## Food & Drink

Let’s start with the most important thing: drinks. This is your chance to really embrace the Halloween theme, so don’t settle for a six-pack of beers. Each drink from our [**fall cocktail line**](https://www.cocktailcourier.com/category/cocktails/seasonal/fall-cocktails) is infused with seasonal ingredients to help you set the fall mood. If your office is hybrid or remote, no problem! Our group orders are ready to ship cocktails to multiple addresses across the country. 

There’s plenty of fun [**Halloween snacks**](https://www.delish.com/holiday-recipes/halloween/g3493/halloween-snack-recipes/) to serve, and you can even have a themed cooking competition among employees! For virtual employees, consider services like Grubhub or DoorDash to ensure they aren’t left out. 


## Entertainment

Once you’ve settled on food and drinks, don’t forget the entertainment! We’ve gone ahead and divided potential party games into two categories: in-person and virtual. 

*In-Person*

- Costume contest
- Pumpkin decorating or carving contest
- Decorate the office 
- Work together on a [**murder mystery**](https://www.mymysteryparty.com/adult-mystery-parties-1/)

*Virtual*

- [**JackBox Games**](https://www.jackboxgames.com/) (try their Murder Trivia Party for a good Halloween game!) 
- Online [**Code Names**](https://www.horsepaste.com/)
- Spooky trivia competition 
- Virtual background design contest


Ready to start the planning process? [**Reach out to us**](https://www.cocktailcourier.com/group-orders) to get your group order started! 

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Looking for a new spirit to serve at your holiday soiree? Look no further than Apéritifs! Apéritif (French) and Aperitivo (Italian) both refer to a category of "before-dinner" drinks and spirits that been popular since the mid-1880s, (and their counterpart, the Digestif, simply refers to post-dinner, dessert or digestive cocktails). These aperitif cocktails help to stimulate the appetite and cleanse the palate for the delicious meal to come. Want some ideas for how to use these unique spirits at your next gathering? Read on! We've rounded up Cocktail Courier's list of our favorite aperitifs (and bonus recipes!) to serve at your next dinner party.

> APERITIF IDEAS

#### LILLET

An aromatized wine, [Lillet](https://www.cocktailcourier.com/product/lillet-blanc/) has a pleasantly fruity, not overly sweet flavor. Its light character makes it a perfect cocktail ingredient as it doesn't overpower the flavors of the other spirits. James Bond loved it, and so will your guests! We love how _Redbook_ used Lillet in this cocktail. It sounds so sparkly and delicious! [Best winter cocktails of 2014](https://hips.hearstapps.com/rbk.h-cdn.co/assets/14/51/nrm_1418832305-aq0a2951-edit.jpg?crop=1.0xw:1xh;center,top&resize=480:*) _Redbook's_ [Midnight in Paris](https://www.redbookmag.com/food-recipes/recipes/g2500/best-winter-cocktails/?slide=1) Cider works as a great ingredient in sparkling cocktails because it does not overpower the other ingredients, but rather contributes a floral, citrus-forward zest to the drink.

#### APEROL

[Aperol](https://www.cocktailcourier.com/product/aperol-750ml-bottle/) is famously known for being the main ingredient in the classic Italian cocktail, Aperol Spritz, and has semi-sweet, slightly bitter taste. Add a splash of color to the party with its vibrant orange color, and strong mandarin flavor. This might be the secret ingredient in your next colorful cocktail! Check out the spritz _How Sweet Eats_ created: [Winter Aperol Spritz](https://www.howsweeteats.com/2018/11/winter-aperol-spritz/)

If Christmas lights were a cocktail, it would definitely be this spritz! Festive cranberry, slightly citrusy Aperol, orange, and prosecco glow together for a perfectly light and refreshing winter drink.

#### COCCHI ROSA

[Cocchi Rosa](https://www.cocktailcourier.com/product/cocchi-rosa-750ml-bottle/) is bright, lively, and carries a fruity red wine flavor; since it is a low ABV aromatized wine, this is a great aperitif to sip casually without much thought. The botanical recipe of dried roses, ginger, and vanilla give it a light, sophisticated taste perfect for Aperol lovers looking to branch out. _Specialty Brands_ created a cocktail with tonic and basil that is absolutely to die for. In [Rosa & Tonic](https://specialitybrands.com/cocktails/cocchi-rosa-tonic/), black pepper and basil garnishes add savory notes to the light, elegant flavor of Cocchi Rosa in this take on the sweet classic spritz. 

> DIGESTIF IDEAS

#### MONTENEGRO

[Montenegro](https://www.cocktailcourier.com/product/amaro-montenegro/) is a perfect winter Amaro, with its spiced vanilla forward build. It is herbaceous in nature with hints of tropical, warm, fruity, and roasted notes, making it a great liqueur to go along with an equally flavorful dessert to help settle the belly! We even love the idea of it mixed into cocoa for a stand-alone drink as dessert! _Stir and Strain_ concocted one with coffee for a midday, it's-five-o'clock-somewhere pick me up: _Stir and Strain_ [Sparkling Coffee and Amaro Cocktail](http://stirandstrain.com/2016/08/09/sparkling-coffee-amaro-cocktail/) Pairing a full-bodied coffee with the flavorful, bittersweetness of the Montenegro and tonic water. The grapefruit expression garnish tops it off with a light floral aroma.

#### FERNET BRANCA

A mélange of spices, [Fernet Branca](https://www.cocktailcourier.com/product/fernet-branca/) is just as sweet, bitter, and herbaceous as it smells. Fernet is an enticingly complex northern Italian liqueur that helps warm you on chilly evenings. We love its mint-forward profile for composing a delicate Winter Spritz. You can even pair it with ginger beer for a refreshing spiced mule! Check out _Imbibe Magazine's_ very festive looking creamy cocktail: [Pépé Le Moko Grasshopper](https://imbibemagazine.com/pepe-le-moko-grasshopper/) Notes of chocolate, vanilla, and mint blend together so smoothly in this boozy milkshake. The fernet adds weight and plumpness, while the sea salt counteracts the bitterness of the fernet to let the strong aromas of the liqueurs come forward.

> DESSERT COCKTAILS

#### BAILEY'S

Oh, [Bailey's](https://www.cocktailcourier.com/product/baileys-original-irish-cream-750ml-bottle/)\-- we love it in our coffee on a Saturday morning (or Sunday, or Monday...), or sipped on the rocks. The chocolate aroma and creamy vanilla flavor will make you feel like you're drinking Christmas in a glass! Everyone loves hot chocolate, and we especially love it with _Yummly's_ whipped Irish cream in the [Hot Chocolate with Whipped Irish Cream](https://www.yummly.com/recipe/Hot-Chocolate-with-Whipped-Irish-Cream-1401690). This whipped cream is unlike anything we've ever seen! Two of our all-time favorite things together in one mug. A delicious variation to a classic hot drink, the Irish cream adds a fabulously rich depth you just can't get enough of.

#### LIMONCELLO

Limoncello is a very sweet citrus liqueur that lacks the tartness of the lemon but fully embraced the color! Because of its high alcohol content, we recommend putting the liqueur in a shot glass for your party guests to sip. Serve it chilled to exalt the full essence of the lemon. Got extra time? Limoncello is an excellent ingredient for pound cake. _Culinary Ginger_ has a melt-in-your mouth lemony poundcake we just had to share with the world. [Limoncello Pound Cake](https://culinaryginger.com/limoncello-pound-cake/) is an irresistible dessert for your sweet-toothed party guests to enjoy the delicious dessert liqueur. Serve it after dinner, or as a delightful midday snack!


*This article was originally published on December 13, 2019 and was updated on October 4, 2022.*

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### Ice pops are a great summery treat, made even better with the addition of your favorite spirit. Whether you take them to the beach or enjoy them from the comfort of your air-conditioned living room, keep in mind these tips while preparing your ice pops:

*   Keep the ratio of your ice pop mixture to about 4:1, mixer to booze. Liquor doesn't freeze well, so this helps speed up the freezing process. If you need some inspiration for mixers, try your favorite fruit juice, lemonade, or even soda!
*   The alcohol's freezing point also makes spiked pops softer than normal, so keep them in the freezer until ready to eat.
*   You can easily find disposable ice pop tubes online, or freezer pop molds for a more reusable option.
*   If you're using a popsicle mold, let your popsicles sit in the freezer for one hour before placing the wooden stick handles, that way they stay upright.
*   The amount of time it takes the pops to freeze depends on the recipe and spirit used, so it's best to prepare your pops a day before you plan on eating them!

### Follow these recipe steps to create a delicious vodka-infused treat of your own!



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  When you’re cooking out this summer, go beyond hotdogs and hamburgers. Take your summer sips to the next level by adding some smoke. Grilled garnishes are a fun way to deepen the flavor of your drinks—and impress your party guests. When you muddle grilled fruits or vegetables into the base of a drink, you weave in a warm, bold flavor that is quintessentially summer. Keep reading for tips on how to grill your cocktails to perfection!  

*   #### Experiment with everything that isn’t booze. Our favorites are citrus halves, slices of jalapeño peppers, grapefruit wedges, pineapple rounds, and watermelon slices.
    

*   #### Choose fruit that is ripe but not too ripe, so that it still holds up on the grill.
    

*   #### The acidity of citrus makes them extra complimentary to smoke, so they are great as a garnish. For an extra caramelized flavor add them as a juice or infused syrup.
    

*   #### To achieve the perfect grill marks without burning your ingredients, keep the grill hot but make sure the coals aren’t flaming. If you’re using a gas grill, keep the burners on low. Check on your ingredients every 30 seconds to make sure they aren’t ashy.
    

*   #### Have a pair of long tongs on hand for easy fruit transference.
    

*   #### Use a mini-smoke box to smoke more delicate ingredients like berries and herbs.
    

*   #### Let your glassware rest upside down over a burning wood-chip on a glass plate for more smoldering flavor.
    


If you've got a sweet tooth, sprinkle some cinnamon sugar on your grapefruit halves, then grill until caramelized. Grilled peppers are a great addition to margaritas. [Find the your perfect grilling companion cocktail](https://www.cocktailcourier.com/category/cocktails) with Cocktail Courier!

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Starting a cocktail garden is a great way to reduce your carbon footprint and enjoy cocktails at the same time. Ditch going to the grocery store, wasting gas and packaging, and opt to grow your own organic garnishes instead.

Planting The Seeds
==================

Don't have plant containers or peat pots at ready for your seed starts? Egg cartons can be re-purposed as an effective container, just poke holes at the bottom of each egg cell for drainage. Bonus - egg cartons will decompose! Fill each cell one-half to three-quarters full with potting soil. Create a hole in the center and place a seed inside, then cover with soil. Spray your soil with water daily, keeping it moist. Your seedlings should be kept in a warm light filled location until they begin to sprout - a window sill or balcony will work! When your seeds have finished sprouting (or you've bought ready to plant herbs) it's time to transfer them to a more permanent pot - or into the ground, if you've got the space. Avoid putting mint with other herbs, as it tends to overtake gardens. Sage, thyme, rosemary, and lavender love sun and arid soil, so grow those together. Moisture-loving cilantro and basil can go in the same pot! When it comes to containers, size matters. If the pots too small, your herbs may become root bound. Too big and they could grow lopsided. Try a two-tiered potted garden to maximize space. To ensure that your herbs grow into beautiful garnishes, make sure they get 6 hours of sunlight a day. Supplement with a grow light in winter months.  
Infusing Your Herbs
===================

Your basic herbs (thyme, basil, sage, lemongrass, cilantro) can be used as a garnish or for muddling, but if you want to experiment even more you can do infusions. To infuse a spirit, you'll need supplies: herbs, spices, or berries of your choice, your preferred distilled spirit, mason jar, and a fine mesh strainer. The final infusion will only be as good as the liquor you start with, so pick something smooth and clean. Your ingredients will need to be prepared for infusion. Herbs should be rinsed and used whole (stems and all) because it makes straining them out much easier. Dried herbs can be used as well. Wash and leave berries whole. You can cut other fruit in chunks or use the zests of citrus. Grab your airtight jar and add the ingredients first, then fill it with alcohol. Seal the jar tightly and give it a couple of shakes. Store in a cool, dark place for about 3-5 days, shaking the jar a couple of times each day. More intense flavors will need less time infusing. It's best to taste test often! Use a fine mesh strainer lined with cheesecloth or a paper coffee filter to strain the liquor into another clean container. Since you're not adding any sugar or other ingredients, you can store the finished infusion as you would any other liquor and it will have the same shelf life.

Making Simple Syrups
====================

The name 'simple' couldn't be more accurate, as simple syrups can be made using just two ingredients - sugar and water. While the original is great, infusing it with fresh herbs will add a whole other level of flavor to your cocktails, teas, or whatever else you choose to sweeten. You'll need one cup of water, one cup of sugar, and about five sprigs of your preferred herb. Bring your water to a boil, slowly whisking in the sugar until it's dissolved. Add your herb to the pot and let it boil for 60 seconds. Remove it from heat and let it steep for about half an hour. After cooling, remove your herbs and pour the mixture through a fine mesh strainer/cheesecloth, bottle and refrigerate! See? So simple!

Picking Your Plants
===================

Not sure where to start? We've put together a few classic cocktails and what you can grow to create them below!  

Raspberry-Thyme Smash
=====================

### Thyme

Your container should have at least one large drainage hole. Thyme can tolerate indirect light, which makes it perfect for the kitchen herb garden, but it should receive at least 6 hours of daylight. Cut back overly woody stems on the thyme plant to force fresh new growth. Trim off flowers and dry them for a sachet or use them in tea. You can start using your thyme as soon as the plant has enough foliage. Cut off the stems and rinse them. Thyme is good in a number of cocktails, but the chopped leaves taste great in soups and sauces too.

### Raspberries

Raspberries like fertile, well-drained soil, and though they will tolerate shade, you'll get better results by planting them in a sunny spot. Summer-fruiting plants will need support, but autumn-fruiting plants can do without. Apply a balanced fertilizer and mulch with compost to help keep the roots moist in dry weather. Your raspberries are ready to harvest when they come off the plant with a gentle tug. Once harvested, they don't keep for long, so use them right away or freeze for later.  

Mojito
======

### Mini Lime Tree

When picking potted citrus, you should go for a variety that won't outgrow its container. Some companies will ship directly to your door, or you can find a greenhouse that specializes in semi-mature plants. Keep your tree in a very bright room and away from doors that open frequently. Citrus like consistent moisture but allow the plant to completely drain when watering. You might have to play pollinator if your plant is placed indoors so consider an electric pollination tool. Relocate your tree outside during the summer months but don't let it dry out. Fertilize during the growing season only (from late March thru early August), every two to three weeks.

### Mint

Minimal care is needed for mint. For indoor plants, be sure to water them regularly to keep the soil evenly moist. Mint benefits from pruning every once in a while. Frequent harvesting is the key to keeping mint plants at their best. Young leaves have more flavor than old ones, and mint can be harvested as soon as it comes up in spring. 
Bloody Mary
===========

### Hot Peppers

Peppers grow well in raised beds, containers, and in-ground gardens. They require at least 6-8 hours of sunlight per day. Water immediately after planting, then regularly throughout the season. Aim for a total of 1-2 inches per week (more when it’s hotter). Support each pepper plant with a stake or small tomato cage, to help bear the weight of the fruit once it begins to produce. Harvest your peppers with shears and store in the fridge till you're ready to make your Bloody Mary.

### Cilantro

Cilantro is a short-lived plant so sow seeds every few weeks to keep a fresh steady supply. Cilantro likes bright indirect light but dislikes intense, direct sunlight. The best option for container gardens is morning sun in an east-facing window or a very bright sill that doesn't get too much direct sun. Cilantro does best in airy, light, fast-draining soil, so use a premium potting mix rather than a garden soil. From the time of sowing seed, cilantro leaves can begin to be harvested in about three to four weeks. When harvesting cut the leaves at the bottom of the plant, and don't remove too much or it'll weaken the plant.

### Chives

Pickled chive blossoms can also be used in Martinis or with bagels and lox! Chives prefer full sun. Soil should be moist, rich, and well-draining. Before planting, incorporate well-composted organic matter. Minimal care is needed for fully grown plants but after the flowers bloom, be sure to remove them so that the seeds aren’t spread throughout your garden.

### Tomatoes

If you're growing in a container, use a large pot or container with drainage holes in the bottom. Use a well-draining soil with added organic matter. Plant one tomato plant per pot. Try a bush or dwarf variety when working with a small space. Most cherry tomatoes grow well in pots. Place the pot in a sunny spot with 6 to 8 hours of full sun a day. Keep soil moist. When it's time to harvest, the perfect tomato for picking will be firm and very red. Never refrigerate fresh tomatoes, it spoils the flavor and texture.

Need some cocktails or spirits to go with those fresh herbs & veggies? [We've got you covered. ](https://www.cocktailcourier.com/)

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 Leftover spirits? Not a bad problem to have! If you know how to use up your extra, of course. We’re here to help with that. Welcome to our new illustrated series of bonus recipes.

### What You Have

Extra: Vodka

### What You Need

- Grapefruit Juice 
- Rosemary Syrup*
- Lime juice
- Peychaud's Bitters

### What You’ll Make

INDIAN PAINTBRUSH
=================

Named after the iconic Texas wildflower, the Indian Paintbrush is a vodka cocktail that's "beautiful in its simplicity and balance," says Garage bar general manager Paul Finn. Enjoy the fresh summery vibes of this simple cocktail with easy to source ingredients! The Indian Paintbrush is a delightful drink that you'll have in your back pocket whenever the mood for vodka strikes. We think it would also work wonderfully with gin (a.k.a. the original flavored vodka—ha!).


----------------------------------------------------------------------------------------------------

RECIPE
------

- 1.5 oz Vodka
- 1 oz Grapefruit Juice
- 0.50 oz Fresh Lime Juice
- 0.50 oz Rosemary Syrup
- 2 dashes Peychaud's Bitters
- Rosemary Sprig Garnish

INSTRUCTIONS
------------

In a shaker, combine all ingredients with ice (excluding garnish). Shake well. Strain into a chilled coupe and garnish with a sprig of rosemary. 

\*ROSEMARY SYRUP
================

Prep your rosemary by cutting 7-8 stems to 4" in length. Pour 1 cup water into a pot and bring to a boil. Remove from burner and add rosemary to the water. Steep for 2 minutes. Add 1 cup granulated sugar and stir to dissolve. Once cool, strain, jar and refrigerate.

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Nobody can improve upon the daiquiri.
-------------------------------------

That was the sentiment given by Jonathan Downey, the proprietor of London's Milk & Honey, who spoke at an event I attended last month, celebrating the 10th anniversary of [the World's 50 Best Bars list](https://www.urbandaddy.com/articles/42998/how-the-worlds-50-best-bars-list-gets-made) ([Downey's topped it twice, in 2009 and 2010](https://www.worlds50bestbars.com/fifty-best-bars-list-2010/)). It came off as provocative, at first, because this event was partly conceived to honor innovation in the bar industry. But the more I thought about it, the more I realized that, of course, Downey was right. Nobody would ever make a more perfect cocktail than the daiquiri, because the daiquiri is already perfect—a strong and simple three-ingredient libation that follows the disappearing line between sour and sweet, refreshing and rich, right into your mouth. 

As easy as it is to make daiquiris, however, it's just as easy to ruin them. One need only take a few sips of the machine-dispensed lump of [frozen red stuff](https://www.urbandaddy.com/articles/42465/fuck-frozen-cocktails) puddling at the bottom of a cartoonish coupe glass to understand the extent to which people will go to mess up this seemingly un-mess-up-able drink. But you will not be one of those people. That's because **we've sought the advice of Kevin Beary**, the knowledgeable barkeep who just opened [the Bamboo Room](http://threedotschicago.com/thebambooroom/)—a 22-seat daiquiri den ensconced inside the Chicago tiki mecca, [Three Dots and a Dash](http://threedotschicago.com/). 

In addition to mixing coconut fat-washed whiskey drinks and force-carbonated Rum and Tings, they also make four different daiquiris. Each of them have their own house rum blend, and are served two ways: up or over a fluffy bed of Japanese shaved ice, itself composed of cold-pressed pineapple juice, Martinique cane syrup and filtered water. Below, we've rounded up some of Beary's daiquiri-related wisdom, for you to consider next time you make them at home.

There are 3 rules to daiquiris:  **They should have at least three different rums, you should be able to drink it in three sips, and you should be able to have three of them.** That may as well be Beary's Golden Rule of daiquiri making. Assuming you have properly prepared lime juice (1 oz) and a good sugar syrup (1/2 oz), the determining factor of the daiquiri is going to be the rum blend (2 oz). You want yours to showcase your ability to utilize different rums to make a well-balanced cocktail. **The biggest mistake people at home can make is thinking they can go to the store, buy one bottle of rum off the shelf and go home and make a daiquiri with it.** Of course, you _can_ do that. It's just not recommended. Beary estimates that only about 2% of blended rums available at the average American liquor store are adequate for daiquiri-making (Plantation Rum being one). If you must buy only one bottle, make it a non-blended, relatively dry column-still aged rum, in the 8-to-12-year range. But if you're really serious about your daiquiris—and why shouldn't you be?—you'll want to pick up a few different bottles and craft your own house blend. That way, you can tell people you have a "house blend." **Beary's ideal daiquiri rum blend is...** -3/4 oz of a nice, funky Jamaican rum -3/4 oz of a lightly aged rhum agricole (rhum is a kind of rum from Martinique, made from fermented sugar cane juice, as opposed to molasses) -1/2 oz of a really dry, aged Cuban-style rum With this combination, you wind up getting some [good "funk"](https://daily.sevenfifty.com/the-return-of-funky-rums/) from the Jamaican rum, a grassiness from the rhum agricole and a traditional, even-keeled rum flavor from the Cuban-style rum. (You can find the exact rums Beary uses for his "Ideal Blend" listed on [Bamboo Room's menu](http://bucket2.threedotschicago.com/wp-content/uploads/Bamboo-Room-Menu.pdf).) 

**Avoid stupid mistakes.** Don't pour your daiquiri (or your ingredients) over ice and let it dilute. Buy yourself a bottle of Martinique cane syrup or make yourself [a rich, 2-to-1 simple syrup](http://imbibemagazine.com/rich-simple-syrup-recipe/). And then just follow the proper technique—give the mixture a good, aggressive shake and double-strain it into a coupe glass. (For bonus points, chill the coupe glass beforehand.) **But don't be afraid to give it a twist.** For a complex, but lower ABV daiquiri, Beary recommends making a 50/50 blend of rum and a nice, bright sherry. It only sounds weird until you taste it. Promise. **And if you absolutely must have one of those frozen daiquiris...** Just don't call it a daiquiri. After all, Beary says, it's really a different cocktail, featuring a different proportion of ingredients and different flavor profile than that of a _true_ daiquiri.


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 At Cocktail Courier, we're always cranking out new drinks or looking to the nation's best bartenders for their recipes. When it comes to finding inspiration, these are the books our resident mixologists always return to and recommend for anyone looking to fill up the library in their home bar.

Liquid Intelligence
-------------------

This tome is a deep dive into the physics of drinks. Dave Arnold, author and founder of The Museum of Food and Drink, knows all the science and techniques behind carbonation, sugar, acidity, and explains them in an approachable way. Arnold focuses less on conventional recipes and more on the methods for crafting the perfect cocktail, including clarifying fruit juice and muddling herbs with liquid nitrogen, so you might want want to pull out a lab coat when reading this!

###### [SHOP](https://www.indiebound.org/book/9780393089035)



The Flavor Bible
----------------

_The Flavor Bible_, winner of The James Beard Award, has been referred to as the Pantone swatch book for cooks. Some of the world's best chefs list their suggestions of what foods, spices, herbs complement each other. The thousands of ingredient entries and flavor combinations are sure to help you experiment in both your culinary and mixological endeavors.

###### [SHOP](https://www.indiebound.org/book/9780316118408)


--------------------------------------------------------------------------------------

The Drunken Botanist
--------------------

_The Drunken Botanist_ is all about the botanical origins of our favorite drinks: beer, wine, spirits, and even mixers. Amy Steward discusses the history of each crop, growing conditions, and its history as an ingredient. This book will get you enthusiastic about plants and all the ways you can drink them!

###### [SHOP](https://www.indiebound.org/book/9781616200466)



The Bar Book
------------

If you need help choosing bar tools or just want to brush up on some classic bartending skills, _The Bar Book_ is your go-to. There are more than 60 recipes that help reinforce all the skills demonstrated throughout the book, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. Read this book and you'll be impressing your friends with your bar tool artistry in no time!

###### [SHOP](https://www.indiebound.org/book/9781452113845)


--------------------------------------------------------------------------

Spritz
------

Not only is this book full of beautiful imagery, but it also has loads of imaginative low ABV cocktails, and even snacks to pair with them! If you're looking for recipes to batch out at your summer soirees - this is a must-read.

###### [SHOP](https://www.indiebound.org/book/9781607748854)

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Amaro 101
---------

Amaro, “bitter” in Italian, is an herbal liqueur with a bitter-sweet taste, often drunk as an after-dinner aperitif. You might also know it as the Campari in a Negroni. It’s sometimes syrupy, with an alcohol content between 16% and 40%.

Viva Italia
-----------

While similar liqueurs have been produced throughout Europe, the term ‘amaro’ applies specifically to Italian-made products. 

A Slight Edge
-------------

Amaro is made by macerating herbs, bark, roots, citrus peel, spices, and florals in alcohol, either a neutral spirit or wine. The filtrate is then mixed with sugar syrup, then the mixture is left to age in bottles or casks. Terroir—where the ingredients are grown—can also have an impact on the flavor.

The Perfect Meal Companion
--------------------------

Bitter liqueurs have been referred to as “digestivos” for ages, and that’s because many of their ingredients were thought to aid digestion. Whether there’s any scientific proof that has yet to stop people from drinking amari on their own either before (“apertivo”), or after a meal.

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Ever noticed those tiny, mysterious bottles labeled 'bitters' while perusing your local liquor store or out at the bar and wondered, "What even is that?" You could say they are to alcohol what salt and pepper are to food, but there's a bit more to them than that.

What's in a name?
-----------------

Though the name might suggest otherwise, bitters are usually anything but bitter. These liquor-based flavoring agents may come in small bottles but they pack a bold, aromatic punch. These tasty potions are made from infusing a neutral spirit with herbs, spices, and botanicals.

History of Bitters
------------------

During the 19th century, these booze enhancers were marketed for medicinal purposes. It was claimed they could cure everything from indigestion to malaria. These dubious medical claims eventually saw bitters transition from the medicine cabinet to the liquor cabinet.

Dashes of Flavor
----------------

Because they are so potent and savory, bitters are served in dashes - a measurement difficult to define. The exact amount varies depending on the bottle and bartender but is typically somewhere around 1/5 teaspoon.

The Bitter End
--------------

Angostura's signature aromatic bitters are often used in classic drinks like Old Fashioneds and Manhattans. Craft bitters companies have introduced more adventurous flavor profiles like grapefruit, turmeric, and chocolate. But bitters can do more than just add flavor, they can also be used as garnish.

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It’s easy to scoff at a list that dares to call itself “The World’s 50 Best Bars.”
----------------------------------------------------------------------------------

In the era of Yelp and TripAdvisor and Buzzfeed, hyperbole has emerged as a lingua franca for quasi-definitive rankings of every imaginable thing. The word “best,” a barbed term, has been dulled by repetition. Indeed, to create a “best-of” list today is in some ways a futile exercise: you want it to mean everything, of course, but often it means almost nothing at all. And yet, [the World’s 50 Best Bars](https://www.worlds50bestbars.com/) list still means _something._ Here, it might be instructive not to think of it as a best-of list at all, but, as its Group Editor, William Drew, told me, “a reflection of the global bar scene each year, a snapshot of opinion,” formed from the votes of approximately 510 anonymous “experts”—premier bartenders, cocktail aficionados, drink writers and the like. Published by William Reed Business Media, the institution is heading into its 10th year. Though the 2019 list won’t be announced until October, [an anniversary celebration](https://www.worlds50bestbars.com/anniversary.php) of sorts is taking place in New York Tuesday, during which six world-renowned bar owners and bartenders—including local favorites, like Jillian Vose of [The Dead Rabbit](https://www.deadrabbitnyc.com/) (pictured above) and Jim Meehan of [Please Don’t Tell](https://www.urbandaddy.com/articles/624/new-york/pdt-fyi-pdt-crif-dogs-new-underground-speakeasy)—will gather to discuss the future of the industry. (A cocktail party—a very enviable one, at that—will follow.) Before traveling from London to New York for the event, I caught up with Drew, a longtime journalist and editor who’s worked on the list for the last two and a half years, to find out how they put it together, what it tells us about the industry and why it’s more relevant now than ever.

**First off: what exactly do you do as the Group Editor of the World’s 50 Best Bars? Is it a year-round job?** Yeah, it is. I’m responsible for how we create the list. The list is created from the votes of over 500 experts around the world, and we use our network of trusted sources from all over the world to put together an ever-evolving list \[of experts\]. It evolves every year in terms of the balance of people in different parts of the world. Of course, people change jobs, and we’re constantly looking at who we think are well-qualified experts, and we want to rotate that list so that there’s a significant change each year in the make up of \[the voters\]. Then we ask them to vote on the seven best bars they’ve been to in the past 18 months. We also create content across our digital channels, in the way a magazine does, but it’s focused around the best bars in the world what they’re doing, who’s doing what and why. We obviously have a close relationship with premier bars around the world, in order to get that content and in order to bring them together for events, the main event being the World’s 50 Best Bar Awards each year, which takes place in October. It happens in London. _\[Ed. Note: William Reed also publishes the list of bars ranking from 51-100.\]_ 

**How do you go about recruiting these experts, and what are you looking for from them? Also, how conscious are you guys of trying to curate a diverse list of voters?** There are broadly three categories of voters we recruit. The first is bartenders themselves. The premium bartenders from around the world who often travel as part of their work, we ask them to be judges, and we try to get a balance geographically, so we’ll have a certain number in North America, South America, etc. We have an informal network of key people in different territories who put forward names, because they’re closer to the industry in \[those places\]. The second category is media, so drink writers, especially, if you get the opportunity to travel as a food/drink writer, then you might be asked to be a voter. And the third category is what we refer to as “cocktail aficionados.” It may be a consumer, it may be someone who just loves cocktails and who has the opportunity to travel around the world a lot and has become an expert through experience and knowledge. They may be connected to the industry through other means­—they may be a chef, for example, or they may be a brand ambassador. 

**What exactly are the voters sending you? Is it just the names of those seven bars?** We ask them to send an explanation of why they’ve chosen those bars as well, we ask them to give the date that they’ve been to that bar so we can verify necessary drinks in that bar, and guarantee that they don’t have a financial interest in that bar. We have to ensure that there are bars outside of their own territory as well, so they have to vote for some that are not in their home city or country. _\[Ed. Note: [a minimum of three](https://www.worlds50bestbars.com/voting.php), to be exact.\]_ But other than that there are no criteria, in the sense that we don’t ask them to mark any specific categories when they go to judge it. We ask them to simply choose the seven best bar experiences they’ve had in the previous 18 months. We feel that gives them the freedom to create a very diverse list. Of course it’s up to each person, but with the collation of 500 experts we think that creates a list that’s a reflection of the global bar scene each year, a snapshot of opinion if you like. And it creates a sense of excitement, you know, a sense of something for people to aim for, so there’s an aspirational element. Crucially, we bring those people together over several days, usually at these events themselves, to create a sense of community, shared knowledge, shared experiences...it’s kind of a thought leadership platform, for people to talk about how we can move things forward, how the industry can improve, how the experience as consumers can improve, what we need to change, how we can make it more inclusive, more diverse, so on and so forth... 

**This year being the 10th anniversary, can you speak to any significant industry trends you’ve noticed based on the makeup of the lists?** I think the diversity on the list is one of it’s greatest strengths. No one type of bar dominates the list. There’s every type of bar from all over the world. We’ve undoubtedly seen a major focus on sustainability and low-waste or no-waste ingredients. We’ve seen a greater focus from a lot of bars on locality...a sense of place both in terms of the drink creation and the bar itself, rather than being a facsimile of a great international bar that could be in any city. Many of the bars on our list are rooted in their location, and increasingly using their location as a base for their sourcing, whether it be in terms of brands or the additional elements that go in their drinks—herbs, spices and so forth. I think people are trying to put a lot more fun into these bars as well. There might‘ve been a period where people were taking their drinks extremely seriously, which they still do of course, but at the expense of having a good time at the bar. 

**Over the past few years, were there any bars in particular that you were surprised to see make the list?** I wouldn’t want to pick out anyone, in particular, but I would say geographically it’s fascinating when you get bars that are outside of the big cities, or outside of the established centers of the cocktail drink world. So there’s still a huge number of bars in New York and London on this list, and they remain the epicenters of the bar industry in many ways, but then you see the rise of great bars in [Singapore](https://www.worlds50bestbars.com/fifty-best-bars-list/28-hong-kong-street.php), [Hong Kong](https://www.worlds50bestbars.com/fifty-best-bars-list/the-old-man.php), [Bali](http://www.worlds50bestbars.com/asia/fifty-best-bars-list/potato-head.php), Thailand, and recently in South America, we’re seeing more bars from [Argentina](https://www.worlds50bestbars.com/fifty-best-bars-list/la_factoria.php?listID=474&pid=best-50-2018), [Brazil](https://www.worlds50bestbars.com/worlds-50-best-bar-2018_51-100/), Central America...these bars are rising in terms of their profile globally and they’re bringing a different spirit—no pun intended—to the bar scene. There’ve been some great Asian bars, which increasingly have their own identity, versus taking on what might be called a “Western identity” and transferring that to a bar in Hong Kong or Singapore or [Tokyo](https://www.worlds50bestbars.com/fifty-best-bars-list/high-five.php?listID=89&pid=best-50-2014). It’s much more about owning their own identity for those bars now. _\[Ed. Note: William Reed has been publishing an [Asia's 50 Best Bars](https://www.worlds50bestbars.com/asia/) list since 2016.\]_ 

**To** **the extent that there’s criticism of the list, what kind do you tend to receive?** I think with any ranking there’s always going to be controversy. But what we would focus on is that no one person’s list of bars is going to be the same as another’s. Yours and mine would be completely different. Neither of us are wrong. But \[the list\] is a device for celebration, it’s a device for promoting the bar industry as a whole. It’s also a device to guide and help consumers who are traveling around the world. 

**There are so many lists out there now—way more, even, than back in 2009. Do you think more people are looking for an “authoritative” list now versus back when you guys started?** I think people are traveling driven by food and drink more than ever, so of course they want those guides. And one of the unique aspects of this list is that it is global. Of course you can go to any city and get a local guide to that city and that might be comprehensive. But our list is different in that it covers the whole world in one go and it’s really the best of the best. The bars who get on it have to be pretty special. We hope you’re guaranteed a memorable experience at any of these bars, whether it be number one or number 50. 

**I’m curious whether you think the rise of Instagram, which is way more ubiquitous now than it was 10 years ago, has changed the makeup of the list. From personal experience as a food/drink writer, it seems like so many bars or restaurants are creating dishes or drinks that are obviously meant to be consumed, but are also expressly designed for Instagram.** I would say the means of marketing your bar or restaurant has changed, and that social media is undoubtedly a key source in terms of launching yourself up as a bar. If you’re creating a great dish or a great drink that’s Instagram-friendly, then that’s going to help you get attention. However, people are still going to have to come to your bar and enjoy the experience in order to get the votes. They can’t vote based on a picture they see on their phone. They might go to a bar based on the pictures they see on their phone, but then it’s got to deliver. And that drink not only has to look beautiful, but it’s got to taste good, and the bar has to have a grand atmosphere, and the service has to be great...all those things still stand. So for me the social media element is more of a marketing aspect. Ultimately, you still have to deliver, whether it be a great meal or a great bar experience. Our experts are discerning enough to understand that. They know they’re voting on the real thing, not just the image. 

**What do you think is going to be the next big thing for bars?** As I mentioned earlier, an element of fun and hospitality and customer focus is really coming back as a major element. And tied in with that, the idea of prepping cocktails, and pre-batching not being a negative element now, because it means you can get the drinks out faster. I think in the past that might not have been the case. Now a lot of the top bars are working on how they can maintain the quality of those drinks with their extensive preparation and techniques and so on, so they can get those drinks out relatively fast, which makes the customer experience that much better. That’s a bit of a technical one, but it’s significant in that it’s combining back of bar innovation with a great experience as a consumer.

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Leftover spirits? Not a bad problem to have! If you know how to use up your extras, of course.

We’re here to help with that - welcome to our bonus recipes.

### What You Have

Extra: Dark Rum

### What You Need

- Limes Demerara Syrup\* 
- Orange-Carrot Juice
- Hot Sauce
- Fresh Mint (optional)

### What You'll Make

Voodoo Death Spell
==================


Recipe
------

- 2 oz Dark Rum 
- 0.5 oz Demerara Syrup\*
- 0.75 oz Fresh Lime Juice
- 2 oz Orange-Carrot Juice
- 2 bar spoons Hot Sauce (or to taste)

Instructions
------------

In a shaker, combine all ingredients with ice (excluding garnish). Shake well. Fine strain into a rocks glass with fresh ice. Garnish with a mint sprig (optional).    


------------------------------------------------------------------------------

\*Demerara Syrup
----------------

Combine 1 cup water and 1 cup demerara sugar in a saucepan and bring to a boil. Reduce to a simmer and stir until sugar dissolves. Let it cool, then pour into a container and store in the fridge for up to a month.

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 When it comes to home entertaining, it's not enough just having the mixology skills. To truly be a host with the most, you need a sophisticated set-up. Follow our guidelines for assembling a home bar-cart that doubles as the ultimate power move.

A Storied Past
--------------

The original bar-carts, popularized in the Victorian Era, were actually used as tea trolleys. After Prohibition, people started using them to carry booze around. They reached the height of their popularity in the 1950's 'Mad Men' era, but we think now's the perfect time for a bar-cart renaissance.  

Build A Foundation
------------------

Bar-carts allow you to be creative with your home bar set-up. You can easily swap out different bottles or decor as the seasons, or your tastes, change. Look at Ikea or antique stores to find or refurbish the bar-cart of your dreams.  

--------------------------------------------------------------------------------------

Basic Booze
-----------

Bar-carts should be minimal, so only keep whatever the ingredients your favorite go-to drinks require on hand. We recommend having vodka, gin, whiskey, tonic water, and bitters on the ready. Any extra spirits from your Cocktail Courier kit can also be added to your liquor collection.  

Tools of the Trade
------------------

Must have tools include a jigger, shaker, strainer, bar spoons, and tongs. Choose functional yet beautiful ice buckets and cocktail picks to adorn the cart. Serve your cocktails up in vintage highball and old-fashioned glasses to add an extra touch of class.  

Final Touches
-------------

The secret to a well-rounded cart is adding decor that helps highlight your booze collection. Keeping interesting glassware, plants, and stacked books can add visual interest. Consider placing a framed piece of art or quirky statute in the background.

Opt for Table Top
-----------------

Tight on space? Go for a bar tray instead. It's all the fun of a bar-cart, just downsized to fit into any nook and cranny of your apartment. Need help shopping for tools? We've got you covered!

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A little suspicious of using eggs as a cocktail ingredient? Before you pass on the creamy concoction completely, let us tell you what's so great about this slightly odd, but oh so satisfying cocktail component.

Frothy Beginnings
-----------------

Booze has been mingling with egg whites for centuries. English sailors would mix local ale, molasses, rum, and eggs in a pitcher, then pour the mixture back and forth until it was well blended.

More Than Just Eggnog
---------------------

These days, cocktail connoisseurs are more likely to order a Pisco Sour or Gin Fizz. But what's the appeal, you ask? The silky smooth texture an egg white produces is difficult to recreate with any other ingredient.

Doing The Flip
--------------

To create the velvety foam, separate the whites from the yolk and do a dry shake. The dry shake is fairly simple: put all the ingredients except for ice into your shaker, cover tightly, and shake to incorporate the egg white and whip it into a froth. For the second round of shaking, add ice to properly chill the drink.

Let's Get Cracking?
-------------------

Need a visual? [Watch this how-to video](https://www.cocktailcourier.com/howto/how-to-dry-shake) to master the dry shake and start sipping your way to creamy cocktail heaven.

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Leftover spirits? Not a bad problem to have! If you know how to use up your extras, of course.

We’re here to help with that.

### What You Have

Extra: Rye Whiskey

### What You Need

- Lemons
- Peach Bitters
- Agave Nectar or simple syrup
- Mezcal Peach Syrup\*  

### What You'll Make

Deep South Cocktail
===================

Recipe
------

- 1.75 oz Rye Whiskey
- 3 dashes Peach Bitters
- 1 oz Fresh Lemon Juice
- 1 oz Mezcal Peach Syrup\*

Instructions
------------

In a shaker, combine all ingredients with ice (excluding garnish). Shake well. Fine strain into a rocks glass with over a large cube. Garnish with lemon & peach slice. 

\*Mezcal Peach Syrup
====================

Remove pits from 2 ripe peaches and cut into half-inch cubes. Pour 2 oz mezcal into a saucepan and place on medium-high heat. Add cubed peaches and 3 oz of agave or simple syrup to the pan. Bring to boil for 5 minutes and then reduce to a simmer for another 15 minutes. Remove from heat and let cool. Add mixture to a blender with 4 oz of peach nectar and purée until smooth.

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If you’re like me, you may have wondered what exactly lurks inside the unmarked bottles and beakers your local bartender is using. You may have also wondered: where can I buy that stuff for myself? In the current age of cocktailing chemistry, it’s not uncommon for bars to craft and batch their own syrups, bitters, liqueurs and the like. It is, however, quite rare that you’d be able to purchase those creations and use them in your own drinks. Which is just really, really unfair. That all changes, or kind of changes, with [Apologue Liqueurs](https://www.apologueliqueurs.com/recipes/aronia-fashioned/), a new line of Midwestern liqueurs made from locally sourced, all-natural ingredients with no artificial anything. Right now, their wares are only available on-premise at various Chicago bars and restaurants, like the James Beard Award-winning Violet Hour, at local Chicago liquor stores, including Binny’s and Foxtrot, and in New York and Los Angeles via [LibDib](https://libdib.com/). 

The project is the brainchild of Chicagoans Jordan Tepper, Robby Haynes and Ziyad Asrar; the latter two worked together at the excellent, if relatively short-lived Logan Square cocktail bar, [Analogue](https://www.urbandaddy.com/articles/28849/chicago/analogue-analogue-man-a-new-bar-from-two-violet-hour-vets), which Haynes co-founded. “I'm a big believer in thoughtful consumption when it comes to food, wine and spirits,” Haynes told me. “You are what you eat and what you drink. We wanted to extend that same progressive mindset to liqueurs and elevate the category.” Currently, three different liqueurs are available: the Persimmon, their spin on an aperitivo; the Aronia, based around those tart Midwestern chokeberries; and the Celery Root, a more savory flavor with everything from tarragon, to fennel, to dill, that Haynes said was a “gift from the universe.” 

“I was deep in the creative process when someone asked me to cover a bartending shift,” he recalled. “I opened the bar and the first person that walked in sat down and asked for something refreshing, savory and intriguing. I had a ‘moment.’ I’m not sure what I made them but by the time they were finished drinking it, I had sketched out the basic build for our Celery Root liqueur. That night I found a 24-hour grocery store, bought a pound of celery root and started the first batch in my kitchen.” As for how best to drink this stuff, Haynes suggests trying each over ice first, in order to tease out all the flavors. But they’re also great for riffing on classic cocktails, several recipes of which—like the [Persimmon Negroni](https://www.apologueliqueurs.com/recipes/persimmon-negroni/), the [Celery Root Bloody Mary](https://www.apologueliqueurs.com/recipes/celery-root-bloody/) and the [Aronia Fashioned](https://www.apologueliqueurs.com/recipes/aronia-fashioned/)—are listed on their website. If you’re looking for something especially summer-forward, Haynes recommends a simple Aronia Sangria—one part Aronia to three parts sparkling rosé, ideally garnished with fresh strawberries and a lemon wheels. 

Though they’re a few years away from being available nationwide, they’ve got a couple of new liqueurs in the works, the first of which is a collaboration that will feature another unique regional ingredient. As far as Haynes knows, theirs are the only liqueurs of their kind currently on the market. But there are, of course, other products like it—whether from [Fernet Francisco](http://fernetfrancisco.com/) or [Tuthilltown Spirits](http://www.tuthilltown.com/tuthilltown-spirits/tuthilltown-triple-sec-liqueur/), in New York—and there are bound to be more in the future. “There are certainly a handful of producers out there fighting the good fight, making great products and doing it in a thoughtful way. Hopefully more to come,” Haynes said. “There's a movement happening and we are stoked to be a part of it.”

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