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For over two decades, Jason Calvanese has served as a bartender in Portland. Presently, he holds the position of beverage director and bar lead at Sousòl, a speakeasy-style bar situated just around the corner from Kann, a restaurant that has won a James Beard award. Read online: https://www.koin.com/northwest-grown/haitian-cocktails-in-speakeasy-vibe-sousol-is-the-place/

Dear new (and veteran) dining spots in Denver,

It seems there might be some confusion about who you think you’re catering to. Was it intentional to set the price at $36 for a dish of chicken that barely passed as palatable? And that cocktail which vanished in three sips, was it genuinely meant to be $20?

Should I have felt thankful after spending $72 on that barely edible meal and minuscule cocktail, only to find myself stopping by Good Times to satisfy my hunger? Actually, it turned out to be closer to $80 once the kitchen fee, worker health insurance fee, and farmers’ fee were tacked on. (I understand the reasons but still, it stings!)

I recognize that the minimum wage has surged, that the cost of downtown real estate might be inflating more than my $18 mini personal-sized pizza, and that the prices for meat, eggs, and almost all other consumables (unlike that chicken) have climbed as sharply as my home insurance premiums.

I also recognize the importance of a satisfying meal and am willing to invest in such experiences. I once traveled to San Francisco just to try a specific loaf of bread, and I’ve shared stories here about a dinner that cost $450 per person, which completely shifted my perspective on dining. Over the years, I’ve chosen to explore new culinary hot spots rather than saving for retirement. (Oops!)

Many restaurants in Denver justify their prices well. However, you, the new restaurant in RiNo, do not yet possess the reputation of Frasca to demand $215 for your tasting menu. I doubt you’re introducing groundbreaking innovations on sweet potatoes similar to what I’ve seen at Alma Fonda Fina. Nor do you offer the best version of any dish in town, or even make the top ten, so it might be wise to reconsider your pricing of $7 per dumpling.

Unlike some places that manage to captivate my family for hours like Casa Bonita, your restaurant, branding itself as a casual neighborhood spot, disappoints with a $17 starter-sized salad and cramped seating arrangements. Charging $30 just to make a reservation and then informing customers they’ll lose their seat without a purse hook after 90 minutes is less than welcoming.

Spending a few hundred dollars on a meal at upscale restaurants is becoming the norm, even without including the cost of drinks. Indeed, that’s a significant amount for many, including myself. Such expenses might account for a person’s major celebratory meal of the year. If the charge reaches more than $16 for a cocktail and $35 for eggplant, those items truly need to be exceptional.

And the thing is, new LoHi restaurant, yours are not. You’re not doing anything better or more unique than the last disappointing restaurant that opened a block down that’s still clinging to QR code menus and wants me to bus my own table.

Yes, I know I’m a privileged food writer who often gets these sorts of meals for free. I and my colleagues and the outlets that give us a $40 dining budget to find the 12 best sushi restaurants in town need to do better at telling our readers what’s worth it and what isn’t. I’m also a huge Denver restaurant fan who, when I’m off the clock, can’t afford to keep paying $300 for ho-hum meals. It’s my job to hype the greats, but what to do with the not-so-greats?

I know that it’s challenging to make the restaurant economics work. But it’s not just you whose math just ain’t mathing. Our budgets are tight, too, and I can’t take my kids out for breakfast when your basic egg and cheese sandwich is $20. There’s certainly a place for fine dining done well, but increasingly, decidedly un-fine dining is being priced at that level.

Someday, newish restaurant, you might nail that chicken and build a staff where the hospitality alone is worth the price of admission. But come on, we both know you’re not there yet, so stop pretending you’re Alinea and put away the tweezers and mini squeeze bottles for fussy food prep and focus on best serving your current customers so they want to come back.

There’s got to be a way to make eating out work for everyone. Maybe instead of jacking up your intro pricing to match the James Beard Award winners across town, you prioritize serving a good meal, at a fair price? I really want to support you — I think we all do — but I also want health insurance, and I can’t seem to afford both.

Gastronomically yours,

Denver diners

Allyson Reedy is a food writer and restaurant critic in Broomfield. She’s the author of 50 Things to Bake Before You Die and 30 Breads to Bake Before You Die.

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Rachel Day, 29, was urgently taken to a hospital in Wales after exhibiting symptoms of sepsis – her situation was critical enough for doctors to induce a coma.

A mother has shared the painful experience of losing her daughter to a devastating condition just 10 days after celebrating with cocktails on a Bank Holiday weekend.

At 29, Rachel was in her best years, known for her vibrant humor and personality that brightened every room. Her parents remembered her as a “truly unique character.”

The former teenage judo champion from Wales, who also worked as a lifeguard and swimming instructor at Llanishen Leisure Centre in Cardiff, had aspirations to change careers and start a dog daycare business. However, her plans were cut short when she contracted sepsis, a critical condition caused by an excessive response to an infection, which rapidly deteriorated her health.

Just 10 days after being diagnosed, Rachel tragically passed away, according to WalesOnline.

“Rachel had such a cheeky sense of humour – everyone was drawn to her,” her grieving mother, Bernie Day, stated. “She was fit, healthy, and had firm ambitions for her future, but tragically, she never got to realize them.”

Her parents, still reeling from Rachel’s unexpected death six years later, are now raising awareness about the early signs of sepsis to educate others. In May of 2017, Bernie reflected on how Rachel had enjoyed the Bank Holiday weekend, watching the sunset and enjoying cocktails in Cardiff Bay.

However, the following Monday, Rachel began to feel breathless, suffered from vomiting, and expressed that she felt like she was dying. She was urgently taken to the emergency department at the University Hospital of Wales around 4 am.

Despite Rachel’s return home a few hours earlier, her health deteriorated rapidly. “I was supposed to meet her for coffee but when she didn’t reply to my texts, which was unusual, I became worried,” Bernie explained. “I eventually called her, and she barely managed to answer the call.”

“She was in so much pain, she was screaming through the phone. I will never forget those screams. I left the coffee shop immediately, kept her on speaker, and rushed to her apartment.”

“She was visibly distressed, her skin blotchy and her lips a stark blue. She pleaded, ‘Mum, you’ve got to help me’. It was later revealed that her lactic acid levels were eightfold the normal range, resulting in severe leg pain,” Bernie recounted.

Bernie promptly called emergency services and Rachel was taken to the resuscitation unit at UHW. Given the severity of her situation, she was placed in an induced coma to allow her body to recuperate.

Rachel’s dad Steve said: “We were able to speak to Rachel before she was sedated and tell her that we’d be by her bedside the whole time. We were then taken into a side room by a consultant who told us that she probably wouldn’t survive the night. I couldn’t take it in because I was in such shock.”

But while in intensive care, Rachel deteriorated over the course of the following days. In intensive care, Rachel deteriorated over the course of the next few days. “She began not to look like Rachel,” Steve said.

“Her nose had turned black and she had drips everywhere. She even had blood trickling from her eyes, nose and ears. Sepsis was affecting almost every part of her body.”

On June 5, consultants shared the devastating news that Rachel would need to have her right arm and two legs amputated, which would critically impact her chances of a good recovery. But it was later found her left arm nor her vital organs could be saved.

Rachel passed away on June 7, at the young age of 29.

Bernie stated, “At that moment, she understood that it was time for her to leave us. She bravely made the decision to switch off her life support, which was devastating for us all. We managed to bid her farewell, and promised to ensure that her memory lives on by spreading awareness about ‘sepsis’.”world

The NHS describes sepsis as the condition where the body abnormally reacts to an infection, leading to potential damage to its own tissues and organs. It cannot be transmitted from one person to another. The UK Sepsis Trust reports that sepsis causes approximately 48,000 deaths annually.

After Rachel’s demise, her family supported the integration of the Sepsis Six Pathway throughout the NHS, focusing on early recognition and proper antibiotic management for those affected. Bernie remarked, “I was screened when I was diagnosed with breast cancer. But there was no screening for sepsis when Rachel was taken to A&E that night. I’m certain that it might have saved her life. We made a commitment to foster change not only in A&E but across all departments.”

Furthermore, the charity initiative “Rachel’s Day” has successfully raised around £60,000 to promote sepsis awareness through numerous events. Bernie has personally participated in six half marathons since the loss of Rachel, also sharing her story publicly.

Dr Paul Morgan, leading sepsis authority at Cardiff and Vale University Health Board, has collaborated with the Day family to enhance sepsis awareness. He stated, “Sepsis accounts for more annual deaths in the UK than breast, bowel, and prostate cancers combined.

“While a significant number of these deaths affect those nearing the end of their life, others, like Rachel Day, are young individuals suddenly impacted at their life’s peak. Survivors often endure severe, lasting physical and mental challenges, such as those experienced by ex-Member of Parliament, Craig McKinley.”

“Cardiff and Vale UHB is currently revising its sepsis screening and treatment protocols to align with the latest updates in national guidelines provided by the National Institute for Health and Care Excellence (NICE) and the Academy of Medical Royal Colleges (AoMRC). Educational programs on sepsis are being modified to include these new recommendations.”

“It is also anticipated that advances in healthcare technology being rolled out in the coming months and years will greatly assist with this. Cardiff and Vale UHB is committed to ensuring that we deliver the highest quality of care possible, investigating when this has not happened and taking steps to avoid making any such errors in the future.

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As the warmer months recede, our palates shift towards delightful cocktails infused with the essence of autumn and winter—becoming even more delectable when enhanced by a creamy, velvety texture. This appealing consistency can be effortlessly introduced with coffee creamer. Not only can you create concoctions centered around the creamer, but a simple dash can also transform any cocktail with a smooth richness, or even substitute heavy cream in certain recipes, provided the creamer is dairy to maintain the desired thickness.

The allure of using coffee creamers in mixed drinks lies in the variety of flavors available. We recently tested Coffee Mate’s seasonal flavors, discovering how Kit Kat creamer could innovate a chocolate martini, or how Caramel Apple Crisp could morph a cinnamon whiskey coffee into a rendition of apple pie, and Zero-Sugar White Chocolate Peppermint could add a festive spin to a grasshopper. Essentially, any preferred creamer flavor can inspire your mixology creativity once you master the basics of incorporating creamers into your concoctions.

Begin by selecting the best coffee creamer brand for your taste, noting that while non-dairy versions are an option, they may slightly differ in texture compared to traditional heavy cream. It’s important to consider proportions as well—most cocktails benefit from about 1 to 2 ounces of creamer to achieve optimal creaminess without overpowering other elements. Lastly, shaking these beverages is recommended to thoroughly mix and aerate them.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

An easy place to start is the classics. Take that retro grasshopper cocktail, made with white crème de cacao, crème de menthe, and heavy cream. Instead of 1 ounce of heavy cream, use Zero-Sugar White Chocolate Peppermint creamer, or a peppermint mocha creamer. Finish it off by garnishing with a candy cane or a rim of crushed peppermints. Or, there’s the white Russian, a blank canvas for assorted creamer flavors. To complement its Kahlua coffee kick, swap out the ounce of heavy cream for mocha or hazelnut creamers, or go seasonal with pumpkin spice and top the drink with whipped cream and pumpkin pie spice. While there’s no cream in an espresso martini recipe, ½ of an ounce of creamer in your shaker would make the frothy head even creamier, and you can add any flavor from International Delight’s Cinnabon offering to Coffee Mate’s Himalayan Salted Caramel.

On the martini note, you can build any desserty martini around a creamer flavor. Make a chocolatini with International Delight’s Hershey’s Chocolate Caramel creamer, vodka, and chocolate liqueur; a pecan pie martini with French vanilla creamer, bourbon, amaretto, Frangelico, and brown sugar; or a sugar cookie martini with sugar cookie creamer, vodka, and amaretto. Rum fans will love a boozy root beer float, with root beer, spiced rum, and vanilla creamer. You can even take a non-creamy cocktail and transform it: Make a creamy coconut mojito by adding coconut crème coffee creamer to lime, mint, soda water, and white rum.

Read the original article on Tasting Table.

The 2024 Emmy Awards, the 76th broadcast of this annual ceremony presented by the Television Academy, will air on Sunday, September 15.

While most viewing parties will spend a lot of time debating which of their favorite stars or programs should win, there’ll be a lot less arguing over delicious signature cocktails to enjoy in honor of the festivities.

The Palm Royale at Proper Grit Whiskey Library & Supper Club at The Ben West Palm, Autograph Collection.

At Proper Grit Whiskey Library & Supper Club at The Ben West Palm, Autograph Collection, The Palm Royale honors the show of the same name.

This is a vodka-based martini featuring flavors of Florida orange and papaya, topped off with a hint of saltiness. Mixologist Randy Castillo explains: “The Palm Royale was designed to reflect the ambience of the nominated show set in our locality, which has been a candidate for 11 Emmy Awards. This drink captures the sophisticated atmosphere of 20th-century West Palm Beach elegance and will be featured at our Emmy viewing celebration. The base of vodka provides a clean and neutral backdrop for the martini. The inclusion of Munyon’s Paw Paw, an orange liqueur made locally in South Florida, brings a sweet citrus flavor. Additionally, the mix of orange and saline bitters introduces subtle hints that remind us of the fresh, salty sea breeze we enjoy at our beaches.”

Moonlight Drive at Lemon Grove rooftop restaurant at The Aster Hotel & Members Club in Hollywood.

At Lemon Grove rooftop restaurant at The Aster Hotel & Members Club in Hollywood, this delightful beverage is crafted with Flor De Cana 12 year rum, Licor 43, espresso, and chai whip.

“Blending the timeless espresso martini with the unique touch of a Carajillo using Flor De Cana 12 year Rum and Licor 43 which offers a balanced sweetness, all perfected by a house-made chai foam crafted by Chef Marcel Vigneron,” stated lead mixologist Ash Ramos.

The Pollinator at Bramàre Inspired Italian in Las Vegas.

At Bramàre Inspired Italian in Las Vegas, this cocktail features Smoke Wagon Small Batch Bourbon produced by local Nevada H&C Distilling Co., Heirloom Crème de Flora, a “Millefiori” style Aperitivo liqueur, and Luxardo Maraschino Liqueur. “Originally dubbed the Flower Cask due to its ingredients of blending floral and woodsy notes, the addition of pollen on a honey stick brought all the bright flavors together while creating a unique mouthfeel while still keeping a refreshing and bright flavor in the finish. The golden hue from the bee’s pollen makes it a perfect cocktail to sip and savor during the Emmys,” said Constantin Alexander, co-owner.

Mirror Image at Subject in New York City.

At Subject in New York City, a sophisticated blend of gin, Juliette, Aperitivo, sweet vermouth, and Caribbean and grapefruit bitters. “The Mirror Image is a tropical take on the classic, using a brighter vermouth and a less bitter aperitivo while Juliette lends juicy stone fruit notes and depth to this late-summer sipper,” said Korissa Matta, Spécialiste de Juliette.

Parkside Spritz at Nami Nori in Williamsburg.

At Nami Nori in Williamsburg, the Parkside Spritz is crafted using Suntory roku gin, Campari, grapefruit juice, a hint of sesame oil, crémant de loire, and miso honey. “We love nothing more than practicing our Emmy’s acceptance speeches with the Parkside Spritz, our bright citrusy take on the classic cocktail,” mentions Dylan Capello, Director of Brand Experience and Culture.

Blood & Sand at ATRIO Wine Bar & Restaurant at Conrad New York Downtown.

At ATRIO Wine Bar & Restaurant at Conrad New York Downtown, the Blood & Sand cocktail features Johnny Walker Gold, orange juice, cherry liqueur, sweet vermouth, and lemon.

John’s Secret Dragon Lady at Mister Mao in New Orleans.

At Mister Mao in New Orleans, this cocktail is made with Malort, Benedictine, Combier, Velvet Falernum, and saline. “The Chicago distilled Malort comes out of the gate with a kick and is balanced out perfectly by the team of sweet liqueurs; just like Carmy and his Chefs,” says bar manager Andrea Leibrandt.

Summer in Kyoto at One K Miami.

At One K Miami, the Summer in Kyoto combines Una Vodka with JF Hayden’s lychee liqueur, agave nectar, and clarified lemon juice. Beverage Manager Alexander Sanchez says: “The Summer in Kyoto cocktail is a perfect blend of Una Vodka and JF Hayden’s lychee liqueur, offering a taste of elegance and sophistication, while the agave nectar and clarified lemon juice add a refreshing twist. Each sip mirrors the excitement and glamour of the Emmys, making it the ideal choice to toast the stars and celebrate the night in style.”

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In the midst of the first official day of New York Fashion Week, Moda Operandi offered a moment of relaxation in the form of a cocktail party and live jazz show at The Jazz Café at Casa Cipriani.

Guests included Ava Phillippe, Sarah Hoover, Athena Calderone, Charlotte Groeneveld, Talita von Furstenberg, Joseph Altuzarra, Trish Westcoat Pound of TWP, The Frankie Shops’ Gaëlle Drevet and of course, Moda Operandi cofounder and chief brand officer Lauren Santo Domingo and chief executive officer Jim Gold.

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Trays of Aperol spritzes and glasses of rosé swirled about as influencers chatted and swapped fashion week schedules. Attendees were dressed in everything from striped boxer shorts — one of summer’s hottest trends — to flowing red gowns, as was the case with a trio of young women who looked like they were ready for a black-tie affair.

Fresh off her performance at the LuisaViaRoma store opening party, Charlotte Lawrence serenaded the crowd with her musical talents as the night neared close.

Launch Gallery: Inside the Moda Operandi Kick-Off Cocktail Party

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As Friday evening approaches, signaling the end of the workweek, the thought of a refreshing cocktail is especially enticing. However, after a tiresome day, the last thing anyone wants is a complicated drink requiring a myriad of ingredients or expert mixology skills.

Whether your taste leans towards the citrus delight of a Hugo spritz, the rich spices of a Manhattan, or a sophisticated whisky and clementine sour, we have compiled 10 cocktail recipes that are delicious, simple, and quick—requiring only three ingredients apart from ice and an optional garnish, which you might already have at home.

No special equipment is needed either; a standard shaker or even a jug with a long spoon will suffice. So, dust off that neglected bottle of gin or the leftover wine and mix, shake, or stir your way into a memorable Friday evening.

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September is that peculiar time of year when one might need a light jacket to ward off the cool air or shorts for the surprisingly warm days. This change from summer to autumn often influences our beverage choices as well. If summer was all about enjoying spritzes at your preferred rooftop venue, the beginning of fall introduces equally thrilling and enjoyable cocktails.

“The drinks for September are certainly getting richer, featuring warmer tones and more spicy components,” notes Wesley Dyer, the bar manager at the Stone Bar at Antigua’s The Inn at English Harbour.

From robust red wines to cocktails that blend sweetness with spiciness, to options for enjoying Beyoncé’s new whisky brand, there is a variety of drinks to suit different tastes and personalities. Many of these cocktails are easy to make at home with just a few ingredients, or you can opt to order one when you’re out socializing with friends.

“I’m an Aquarius, and we are known for our uniqueness and intense passion for our beliefs. The pisco sour parallels that—it’s a drink with a distinct taste and texture unlike any other,” states Djibril Webb, the executive chef at Chicago’s Mordecai, discussing this brandy-based cocktail.

“It’s tasty, but boozy, and is easy on the eyes,” Rodrigo Pulido, the bar manager at elNico, describes the Cosmopolitan. “Not that Pisces necessarily share the same qualities, but it’s the perfect drink to order when you want to ease into a night of talking.”

Aries, known for their energy and impulsiveness, would appreciate a Bee Sting, according to Dyer. This cocktail blends honey simple syrup, lemon, jalapeno, and gin or tequila into a concoction that’s sweet with a spicy kick.

For the grounded Taurus, Webb recommends a classic gin and tonic. “Its simplicity leaves no room for surprise and the botanicals are a subtle nod to its earth family.”

While martinis are a common choice, consider trying one garnished with tomolives, the pickled green tomatoes that resemble olives. They add a perfect salty finish to your gin or vodka martini.

It’s always summer for the water-loving Cancer. Hold on to those last few days of the warmer months with a Tinto de Verano. The Spanish drink, which translates to summer red wine, is equal parts wine and a lemon-lime soda. Simple and refreshing.

Leos love a bit of flair, so opt for a Lambrusco Aperol spritz. The fun, fizzy red wine makes for the perfect fall upgrade to the go-to summer drink.

The ultimate Virgo debuts her spirit line this month, so it’s only right to try a cocktail using Beyoncé’s SirDavis whisky. The Honey Bee (whisky, lemon juice, and honey syrup) is sure to be your new post-work cocktail.

“For a Libra, white negronis are a bit more balanced than their red counterparts,” says Pulido. The spin on the classic cocktail has a lighter flavor and is a bit more floral thanks to the substitution of gin and Lillet Blanc, a fortified French wine.

The espresso martini continues to be a divisive cocktail, yet Dyer mentions that the passionate Scorpio who leans towards sophistication might enjoy this robust and boozy caffeinated mix.

For his fellow energetic and adventurous Sagittarians, Dyer suggests the Compass; a blend of two ounces of rum, Sorrel simple syrup, bitters, and a dash of ginger zest.

Just like the detail-oriented Virgo, Capricorns are eager to try Queen Bey’s whisky. However, practical Capricorn, you typically prefer simplicity. Opt to sip the whisky neat, allowing yourself to savor its pure and unaltered flavors.

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Cheers to Beyoncé! SirDavis American Rye Whisky became available online and in select stores on Wednesday (Sept. 4), coinciding with Queen Bey’s 43rd birthday.

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The release marks a new chapter for the multi-platinum selling singer who in the last two years, gave us Renaissance and Cowboy Carter, embarked on a world tour with merch to match, debuted the Renaissance tour film and introduced the world to Cécred— all before revealing her latest venture.

In classic Beyoncé form, the announcement of SirDavis Whisky surprised most fans, but the Houston native may have dropped an Easter egg on the Cowboy Carter track “II Hands to Heaven” where she sings: “Bottle in my hand, the whiskey up high.”

To commemorate Beyoncé’s birthday, I had the opportunity to partake in an early sampling of SirDavis Whisky and prepared four of their signature cocktails (which are both simple to make and visually appealing).

Read on for more about SirDavis and how to host a cocktail hour inspired by Beyoncé.

The origins of SirDavis Whisky trace back to Beyoncé’s paternal great-grandfather, Davis Hogue. According to online records, Hogue was born in Alabama around 1871 and was recorded as having around six children, one of whom was Beyoncé’s paternal grandmother, Lou Helen Knowles. U.S. Census records reveal that Hodge was not only a farmer but also dabbled in moonshining, a fact Beyoncé shared recently.

“Discovering my great-grandfather’s moonshine background made my personal affinity for whisky seem predestined,” she stated. “SirDavis is my tribute to him, creating a new legacy we both share.”

Though whisky has its American roots in Tennessee, it has a long and complicated history with Alabama. The state outlawed alcohol in the early 1900s, nearly a decade before federal prohibition laws went into place. For a century, whisky was illegal in Alabama making it even harder for Black distillers like Beyoncé’s grandfather to make it without risking arrest.

It took 100 years, but Alabama’s first legally distilled whisky was finally released in 2015. SirDavis Whisky, however, is headquartered in Beyoncé’s hometown of Houston, highlighting both her family’s Alabama and Texas ancestry in one bottle.

$89.99

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Housed in a beautiful, ribbed glass bottle, SirDavis offers a nod to Texas in the form of a golden horse centered on the front. The recipe blends a “distinctive grain selection of 51 percent rye and a 49 percent malted barley” matured in sherry casks similar to the way Japanese and Scotch whiskies are made.

Although I’m far from a connoisseur, I’ve attended my share of tastings and can appreciate a nice, smooth rye whisky. Per the product description, SirDavis offers a “rich and buttery toffee flavor” which I can attest to, along with hints of honey, cinnamon and clove, a subtle but lingering taste of cherries with a dash of spice that dances on the palette.

See below for directions on how to make SirDavis cocktails.

Based on the packaging alone, SirDavis was made to stand out. The 88-proof whisky from Beyoncé and Moët Hennessy, mingles well with fruity cocktails, pairs perfectly with lemon and it’s smooth enough to enjoy by itself (I would recommend sipping slowly though, SirDavis packs a punch).

Following along with the recipes on the brand’s website, I made four cocktails including the Honey Bee, Hot Toddy, Mint Julep and The Houston.

To complete the vintage vibe of the bottle, I used these ribbed cocktail glasses and glass coffee mugs from Amazon and a couple of cocktail glasses from my own collection. The cocktail ingredients are available at just about any grocery store, but I purchased everything on Amazon Fresh including vermouth, blackberries, honey, lemon juice, cocktail sticks and garnish. The Hot Toddy needs just a handful of ingredients: SirDavis Whisky, hot water, lemon juice, honey and Angostura aromatic bitters.

The Houston is crafted from two ounces of whisky, one ounce of sweet vermouth, a quarter ounce of honey syrup, and two dashes of Angostura bitters. The Mint Julep is a blend of pressed blackberries, fresh mint leaves, and honey syrup, served over a generous amount of crushed ice.

Out of the four, the Honey Bee wins my top spot, not just for its simplicity and minimal ingredients. The sharpness of the lemon flawlessly offsets the whisky, enhancing rather than dominating the drink.

Ingredients:

2 oz. SirDavis American Whisky

.75 oz. Lemon Juice

.5 oz. Honey Syrup

Garnish: Honeycomb

Honey syrup, a crucial component in various SirDavis cocktails, is simple to prepare. Combine two parts honey with one part water in a saucepan over medium heat. Mix until the honey dissolves, allow it to cool, then store it in a sealed container.

To create your Honey Bee cocktail, first pour the liquid elements into a cocktail shaker, then add ice. Shake well and strain into a glass, finishing with a honeycomb or lemon wedge garnish as desired.

For more information on where to purchase SirDavis Whisky, continue reading.

SirDavis Whisky can now be found at shops including ReserveBar, Total Wine & More, and Caskers, along with GoPuff, BevMo!, Spec’s, and ABC Fine Wine & Spirits. Available regions include California, Colorado, Florida, Georgia, Illinois, Louisiana, Maryland, New York, Tennessee, Texas, Washington D.C., as well as select locations in London, Paris, and Tokyo. More markets are expected to be introduced soon.

Are you ready to jet off soon? Look for SirDavis at DFS duty-free shops in various airports like John F. Kennedy International Airport, Los Angeles International Airport, and San Francisco International Airport. While at JFK and LAX, travelers can partake in exclusive SirDavis tastings available within the DFS stores.

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Once you have your chips and salsa ready, you might typically glance at the margarita menu. While the classic margarita is a favorite, there are more unique beverage choices at Mexican restaurants that could enhance your experience. Consider the paloma, a traditional yet underappreciated cocktail, blending tequila with lime and grapefruit-flavored soda or grapefruit juice and club soda. Served chilled, this drink offers a sour yet slightly sweet flavor profile without the overwhelming sweetness of some pre-mixed margaritas. Moreover, the paloma is adaptable, much like its popular counterpart.

Enhancing a paloma with watermelon juice elevates this already delightful concoction, creating a perfect balance between the mellow sweetness of watermelon and the zesty bite of lime, rounded off by the smoothness of tequila. If you have watermelon available, you can simply juice it to add a fresh and fruity layer to your cocktail, complementing the existing flavors beautifully.

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Preparing a paloma is straightforward—mix the ingredients together. Adding watermelon juice is effortless and enriches the drink with a delightful sweetness and an attractive pink color, perfect for a poolside photo. Start with your preferred version of a paloma, whether it’s with grapefruit soda or a blend of grapefruit juice and soda water. Incorporate a healthy pour of fresh watermelon juice for an enhanced taste. Utilize the juice collected at the bottom of the container when chopping watermelon as an additional flavor enhancer. If you’re out of grapefruit juice, substituting it with watermelon juice can transform your paloma beautifully.

If you own a juicer, you might find it tempting to juice an entire watermelon for your guests. This can be made into a delightful, large-scale tequila mixer. Just combine ample amounts of watermelon juice with tequila, lime juice, and soda for a tantalizing beverage that’s bound to please your guests. Adding a touch of salt either directly into the drink or around the glass rim enhances the flavor, as salt tends to amplify the taste of watermelon. Consider rimming your glass with Tajin and garnish with slices of watermelon or lime. For an extra creative touch, present your paloma in a carved out watermelon, ensuring a spectacular display.

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