The Periodista is very easy to love. Starting with the basic rum-lime-sugar building blocks of a daiquiri, the Periodista is gussied up with the addition of two liqueurs: Cointreau, the dry orange liqueur that lends crispness and elegance to most drinks it encounters, and the aforementioned apricot liqueur, which makes the drink richer more alluring. More

If there's been one simple message that's come out of the Four Loko hullaballoo, it's that mixing caffeine and alcohol is a bad idea. Now that this preliminary is out of the way, let's get down to doing that very thing. There are plenty of versions of the Hot Coffee Grog floating around in the booze world. Some contain cream or butter (or, in one tiki-fied version, coconut cream), and some are laced with a range of liqueurs. More

Making spiced rum is deliriously easy. Simply take your desired mix of spices and other ingredients, pop them in a bottle of rum for, oh, two days, then taste. Need the spice mix a bit stronger? Let it sit a day or two more, or, edit the taste profile as you go, adding more of an ingredient if you wish to push it forward. More

Credited to Philadelphia bartender Colin Shearn of Franklin Mortgage & Investment Co., the Restraining Order is based on the mellow, vegetal character of reposado tequila. Shearn complements the tequila with a dose of Aperol, a bright, low-alcohol aperitif liqueur with a potent, complex flavor dominated by bitter oranges and rhubarb. Accented with several dashes of celery bitters and a big squeeze of orange peel atop the finished cocktail, the drink has a powerful pop of herbaceous flavor and a delicate, nuanced balance. More

Based on gin and flavored with the richness of orange marmalade and the crispness of Cointreau, the Breakfast Martini is particularly well suited as a brunch cocktail. More

Let's start the weekend right—with a cocktail recipe from Paul Clarke. The Cap Haitien Rum & Honey is about as easy to prepare as it sounds: Barbancourt rum, honey, and one or two dashes Angostura bitters. More

A Buck's Fizz is a special cocktail. It can take the familiar Mimosa to an entirely new level. More

The Journalist Cocktail goes back to at least 1930, when it appeared in the Savoy Cocktail Book. Essentially a perfect martini—"perfect" in the cocktail sense meaning it's made with equal parts dry and sweet vermouth—with a dash of this and that for flavorful accents, the Journalist is dry and crisp, yet has a complexity and hint of richness that make it especially endearing. More

Powered by a base of bourbon or rye whiskey, the Old Pal has a firm foundation of flavor sufficient to support the other powerfully flavored ingredient, Campari, which gives the drink a brisk bitterness that's still rich and complex. More

Anejo Highball. [Flickr: teamperks] During the dark, dry years of Prohibition, thousands of thirsty Americans made it a point of vacationing in Cuba. Not only did the island nation offer an alluring Caribbean climate, but Havana was home to... More