Category Cocktail Recipes, Spirits, and Local Bars

Lots of cocktails get dubbed “dessert in a glass.” But the Brandy Alexander is one of the few that deserves the accolade. A variation on the largely forgotten gin-based Alexander, the Brandy Alexander originated around the turn of the 20th century at Hotel Rector in New York City. During Prohibition, drinkers began swapping gin for other spirits, and cognac was the one that stuck.

You& 39;ve never had a strawberry cocktail like this before.1 1/2 ounces Fords gin1 ounce strawberry-infused Aperol*Stiegl-Radler grapefruit beer, to topGarnish: strawberry slicesAdd all ingredients into an Old Fashioned glass over ice.Top with the beer.Garnish with 2 speared fresh strawberry slices.

The Bacardí Cocktail became one of the most popular drinks of the period immediately following the repeal of Prohibition. It is a variation of the Daiquiri that involves rum, lime and grenadine. It is rare on menus today but was a stalwart of the 1930s bar repertoire.2 oz Bacardí Ocho rum3/4 oz Fresh lime juice3/4 oz Homemade grenadine*Chill a coupe glass with ice and set aside.

Brandy: Where would the drinking world be without it? (Nowhere anyone would want to be, that’s for sure.)While the always popular cognac is a type of grape brandy that must be made in Cognac, France, brandy itself is a versatile category of spirits distilled from fermented fruit mash. Common fruits include apples, pears and apricots, to name a few, and brandy can be produced anywhere.

Summer’s hottest days deserve some of the most refreshing cocktails, and we’ve rounded up 11 of our fruity, cooling favorites. From long-beloved Tiki drinks like the Mai Tai and Painkiller to thirst-quencher classics such as the Tom Collins, a gussied-up G&T or a spicy Michelada, or new takes that’ll teach you how to use that bottle of Midori or turn scotch into a summery sip, these 11 cocktails will suit all your August drinking needs.

Dragos Axinte, the founder and CEO of cachaça brand Novo Fogo, describes the pride that his country takes in its indigenous spirit. “Brazil has embraced cachaça so much that the rest of the world is taking notice,” he says. “Cachaça, though not yet as popular in the U.S. as it has the potential to be, is one of the most consumed spirits in the world.

There’s a comfortable old-pair-of-slippers link between certain drinks and their requisite occasions—coffee and morning; beer and a ball game; the Hot Toddy and sickness.The latter has indeed taken on the role of the chicken soup of the cocktail world—so much so that there’s even a Chicken Soup Toddy made with chicken stock, along with gin, celery bitters and lemon juice at New York City’s Jimmy at The James hotel by co-owner Johnny Swet).

For many of us, “spiced rum” conjures images of poolside Rum & Cokes or hazy college bar nights. But these days, the category goes far beyond the Captain and the Sailor. What may have begun as a way to make harsh spirits more palatable has morphed into a legitimate craft cocktail element, where distillers and blenders can indulge in a little creativity.

Ah, Trader Joe’s, how we love you. A favorite among the budget-conscious and healthy eaters among us, TJ’s is where you can grab quality produce, earth-friendly skin care products and toiletries without killing your bank account. But did you know you can stock up your liquor cabinet, too? And no, we’re just talking about Two-Buck Chuck.

Apple brandy is as American as, well, apple pie and just about as old. Early settlers drank hard apple cider made with fruits harvested from the New England countryside. In winter, they let the barrels freeze, allowing the water to turn to ice and separate from the alcohol, leaving behind a concentrated, distilled spirit.

With more than 150 bottlings to choose from, including a variety of vintage spirits dating back to the early 20th century, the Brandy Library is the best place to enjoy cognac in New York and possibly the whole country. And Flavien Desoblin, who opened the venerable institution in 2004, not only has 14 years of experience serving drinks but also is an enthusiastic cognac evangelist.

Ah, Trader Joe’s, how we love you. A favorite among the budget-conscious and healthy eaters among us, TJ’s is where you can grab quality produce, earth-friendly skin care products and toiletries without killing your bank account. But did you know you can stock up your liquor cabinet, too? And no, we’re not just talking about Two-Buck Chuck.

Fix this summery cocktail from Please Don& 39;t Tell (aka PDT) in New York City and then find a nearby porch to sip it on.2 lemon wedges4 mint leaves1 ounce George Dickel No. 12 Tennessee whiskey1 ounce unsweetened iced tea1 tsp Strega1 tsp cane syrupGarnish: mint sprigIn a shaker, muddle the lemon wedges and mint leaves.

This extra-citrusy cousin of the Daiquiri gets a kick from Cointreau.2 ounces white rum (such as Flor de Caña 4-Year-Old Extra Dry)1 tsp Cointreau1/2 ounce fresh lime juice1 tsp sugarGarnish: lime half-wheelAdd all the ingredients to a shaker and fill with ice.Shake, and strain into a rocks glass filled with crushed ice.

She may look delicate, but this is one strong woman.2 ounces gin1/2 ounce orange liqueur or triple sec1/2 ounce lemon juice, freshly squeezed1 egg whiteAdd all ingredients into a shaker with ice and shake.Strain into a chilled cocktail glass.Rate This RecipeI don& 39;t like this at all.It& 39;s not the worst.

Savor the dog days of summer with this fruity cooler.4 large mint leavesjuice from a small lime1 Tbsp agave nectar4 ounces seedless watermelon1 1/2 ounce light rumGarnish: lemon twistIn a shaker, muddle the mint, lime juice, agave nectar and watermelon.Add the rum and fill with ice.Shake, and strain into a rocks glass filled with fresh ice.

You& 39;ll be king of the road when mix up this creamy classic.1 ounce Galliano L& 39;Autentico liqueur1 ounce Bols cacao white liqueur1 ounce heavy creamGarnish: chocolate shavingsAdd all ingredients into a shaker with ice and shake.Strain into a cocktail glass.Garnish with chocolate shavings.Rate This RecipeI don& 39;t like this at all.

Try this modern San Francisco classic.1/2 tsp ground cinnamon1/2 cup sugar1 lemon wedge1 1/2 ounces spiced rum3/4 ounce Marie Brizard orange curaçao1/2 ounce simple syrup1 ounce lemon juiceGarnish: orange spiralStir together the cinnamon and sugar in a wide-mouthed bowl or on a saucer.Rub the rim of a chilled cocktail glass with the lemon wedge and dip in the cinnamon-sugar mixture to coat.

When people think rum, people usually think about the Caribbean—palm trees, coconut shells and sugar cane fields as far as the eye can see. While its spiritual center most certainly resides in the islands, rum, which can technically be produced anywhere in the world, has an important connection to North America.

This layered shot originated around the early ’90s in the U.S. and is meant to be imbibed hands-free.Watch Now: How to Make a Blow Job1/2 oz Amaretto liqueur1/5 oz Irish cream liqueurWhipped creamIn a shot glass, slowly pour the amaretto, then the Irish cream, and top it with the whipped cream without mixing.