This bottled cocktail was inspired by the flavor of ballpark peanuts. The touch of salt works as a great balance to the sweet and savory roasted nuts, which are quickly infused in rye whiskey.
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Rabarbaro Zucca Amaro, or 'Zucca' for short, leans toward the sweeter end of the bitter amaro spectrum, with a slightly smoky, earthy flavor that is the perfect companion for a little Scotch in this refreshing cocktail.
This Scotch and amaretto drink is a cousin of the Rusty Nail.
High-proof bourbon meets its match with bitter Punt e Mes.
Bartender Josh Relkin developed this recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner.
Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia created this delicious bourbon-spiked coffee to give the staff some zing during a long shift.
An Irish spin on a vintage cocktail recipe that originally called for bourbon.
Bourbon adds subtle toasty-sweet notes to a simple drink made with pink grapefruit juice. Shake this one up, and pat yourself on the back for taking a fresh-squeezed dose of Vitamin C.
This twist on the classic Old Pal cocktail uses lighter-flavored Aperol instead of Campari, and brings in bitter Cocchi Americano in the place of dry vermouth. It's an easy-drinking combination.
Pineapple and Fernet Branca in an Old Fashioned? Thought that might get your attention.
Ditch the box of chocolates this year and drink this spiced, cacao nib- and toasted almond- infused cocktail instead.
This smooth twist on the classic Up to Date drops the rye and sherry in favor of Irish whisky and Dolin Blanc vermouth.
Like Manhattans, Grand Marnier, and sherry? Better give this classic cocktail a shot.
This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware!
This cocktail from Kyle Davidson of Blackbird in Chicago adds herbal Benedictine and orange bitters to a flavorful base of Scotch whisky and honey.
This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.
This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
The origins of the Fanciulli cocktail are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone.
Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors.