Recipes 75

ANN ARBOR, MI — Knight’s Steakhouse in Ann Arbor is all about making sure diners who may walk in as strangers leave as friends after enjoying quality food and boozy cocktails.

The longstanding Ann Arbor restaurant recently celebrated 40 years at 2324 Dexter Ave. after husband-and-wife Ray and Mary Knight began the eatery in April 1984, after the opening of Knight’s Market in 1952.

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Rubber duckies bobbing on ice. A smoke show. Colorful floral arrangements and fruit floats. Punch bowls always deliver on the “ooh-ahh” factor, according to beverage industry veteran Tasmen Braam, general manager of The Family Jones Spirit House.

So, when Braam decided to add a few shareable sippers to the menu to showcase the distillery’s key spirits and the bar’s housemade syrups and juices, she started by sourcing an array of beautiful glass punch bowls from the Brass Armadillo Antique Mall and local thrift stores.

Everyone raise a glass: Large-format convivial cocktails are officially back, with a handful of Front Range bars inviting groups to gather around a punch bowl.

Large-format cocktails run the gamut, from the kitschy “fish bowls” at Wally’s Wisconsin Tavern that are jazzed up with Swedish Fish candies and blinking LED ice cubes, to the classic tiki cocktails like Mai Tais and Zombies at Jungle that can be ordered in a medium format with five drinks to a large size with 13 drinks.

The Family Jones Spirit House has introduced new large-format cocktails, including The Bikini Bottom, featuring Family Jones vodka, pineapple, mint demerara, and angostura bitters, providing an island escape in every sip. Another addition is The Porch Swing, combining Ella Jones Bourbon, peach tea, syrup, and lemon, reminiscent of sipping sweet tea on a Georgian porch swing according to Braam.

The gin-based Captain Planet at Family Jones includes a health-conscious mix of cucumber, celery juice, tangerine, and lime. Each cocktail is served with a ladle for self-service from a communal bowl, with a small taste tester included for those celebrating special occasions.

Over at Forget Me Not in Cherry Creek at 227 Clayton St., the establishment offers four large-format cocktails. Options include the firebird with tequila, ancho reyes, guava, sparkling wine, and citrus, and the bourbon-centric Prospector’s Payoff featuring honey, pineapple, ginger, lemon, and bubbles.

The beverage director at Forget Me Not, Nicole Lebedevitch, focuses on creating approachable, visually appealing cocktails featuring elements like fire and elaborate garnishes for an Instagram-perfect presentation. The aim is to promote a fun, shared experience among guests.

To avoid using communal straws, Forget Me Not utilizes a large glass decanter with a spigot for its bulk drinks, along with separate glasses for individual use.

Meanwhile, at Adrift Tiki Bar located at 218 S. Broadway, the establishment offers punch bowls suitable for groups of two to four. They also feature a notable $150 Hono Nui Bowl, available only for groups of six or more. This exceptional bowl is a nod to the traditional Tortuga tiki drink, crafted with a blend of rums, cacao, dry curaçao, homemade grenadine, lemon, orange, and an entire bottle of champagne.

It raises a question: Is it safe to return to buffet lines, birthday parties with blown out candles, and shared punch bowls?

This question was directed to Jason Tetro, a microbiologist known for his books “The Germ Code” and “The Germ Files” and as the host of the podcast “Super Awesome Science Show”.

In theory, if everyone uses their own straw and avoids any backwashing, it should be generally safe, according to Tetro. Typically, beverages at bars are served individually, but even communal punch bowls that use separate straws are relatively low risk.

“However, to accomplish this, one must draw the liquid up with the straw, remove the straw from the communal container, and allow it to drain into their mouth,” Tetro noted. “This isn’t the easiest action to perform, although it might make an entertaining game.”

Despite all precautions, sharing a drink with others increases the likelihood of transmission by close interaction with an ill person, Tetro added.

“Therefore, while the shared drink itself might be a concern, the greater risk could be the close proximity to an individual who is laughing, yelling, coughing, or sneezing,” he said.

With that disclaimer out of the way: Go big! Then go home (in an Uber!)

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No matter where you are in the country right now—no matter what town you’re in, on what time of what day—the answer to that question is almost certainly, yes. Imagine someone places an icy Mojito into your hand, condensation already beading on the glass, the bright mentholated aroma reaching up to invite you to take a sip. What are you going to say? No?

Rum is the ultimate summer spirit. There are some spirits, like gin, that can easily wear summer clothes, and others, like whiskey, that require a bit more mixological magic to get them to vibe with the sunshine, but rum doesn’t need so much as a raised eyebrow. Rum was born in the sun. Molded by it. There’s some fair disagreement about where specifically rum was invented—some say Barbados in the mid 1600s, while others point to earlier versions in both Indonesia and Brazil—but no matter where it’s from, one thing those places all have in common is that even the winters are hot.

Rum drinks have also gained a reputation for being big buckets of juice. This is understandable, but unjust. Their inextricability from tropical vacations is a double-edged sword because the bars at these places tend to use sugar as a substitute for freshness, precision or training. Fortunately for everyone, properly made rum drinks are never too sweet and are a late-summer revelation—whether it’s the bracing tartness of the traditional Mai Tai or the sultry texture of an Old Cuban, here are nine rum cocktails to get you through the dog days of summer.

The Queen’s Park Swizzle is like the alter ego of the Mojito, its dark twin. “If the Mojito is like a lovely evening with your spouse,” we write, “the Queen’s Park Swizzle is like a beautiful stranger leading you by the hand down a dark hallway towards the sounds of a party you can’t yet see.” They share a build—rum, lime, simple syrup, and mint—but the Queen’s Park trades the Mojito’s easy brightness of light rum for the indulgent vanilla notes of an aged rum, and adds a spicy shock of Angostura Bitters on top, all supercharged by the chilling power of crushed ice. Make the recipe below and find out why it has been called “the most delightful form of anesthesia given out today.”

2 oz. aged rum

0.75 oz. lime juice

0.75 oz. demerara syrup

8-10 mint leaves

Add mint leaves to a tall glass. Add simple syrup and gently muddle mint into the syrup. Add crushed ice two-thirds or so full and agitate (either swizzle back and forth with a swizzle stick or a bar spoon, or else just stir) until the glass begins to frost. Add crushed ice to fill and decorate the top with two to three dashes of Angostura Bitters. Garnish with a mint sprig and serve with a straw.

There are two Daiquiris, and for our purposes, we can divide them into the right kind and the wrong kind—and if you believe Daiquiris to be blended concoctions of sour mix spiked with rum so cheap they don’t sell it in liquor stores, I regret to inform you that you’ve only had the wrong kind. “One is the neon slushy you’d get in Cancun that’s so sweet you involuntarily lick the air after you taste it,” we’ve warned you of previously, “and the other is one of the greatest simple cocktails of all time.” A proper Daiquiri is simply rum, lime, and sugar—find out why it’s a great litmus test of a bartender’s skill, or just make one, below.

2 oz

1 oz. fresh lime juice

0.75 oz. simple syrup

Add ingredients to shaker tin, add ice and shake hard for 10 to 12 seconds. Strain off ice into a stemmed coupe glass. Garnish with a thin lime wheel or honestly nothing at all and enjoy while reflecting that the best things are often the simplest.

The Piña Colada is a vacation in itself, “the cocktail equivalent,” we say, “of the guy at the bar wearing a Hawaiian shirt who keeps trying to strike up conversations with everyone, and whom you end up liking despite yourself.” It is as much as anything responsible for the sugary reputation of rum drinks, but with a lighter hand on the coconut and a little added lime juice, it can be transcendent. Honestly, even bad ones are pretty good, and good ones are phenomenal.

2 oz. rum

0.25 oz. lime juice

1.5 oz. pineapple juice

1.5 oz. cream of coconut

If using pebble ice: Add all ingredients to a cocktail shaker with a handful of pebble ice and “whip” to mix everything together. Dump contents into a festive glass and pack in as much more ice as will fit.

If using a blender: Add liquid ingredients and about 6 to 8 oz. ice to a blender and blend on high for about 10 seconds. Empty into a festive glass.

In both cases, garnish with pineapple leaves, an orange slice and a little colorful umbrella, if you’ve got it.

“Across the entire classic cocktail universe,” we claim, “no drink has suffered more indignity—had more liquid crimes done in its name—than the Mai Tai.” Like the Daiquiri, you might think you know what the Mai Tai is about, but if you’re picturing a deathly sweet, over-juiced concoction, you’re picturing the wrong one. The original 1944 Mai Tai is just rum, lime, orange liqueur and almond—tart and bracing, and among the strongest of the classic cocktails. Find out what Mai Tai means (and how it became the sugar-embalmed zombie version of itself) here or make one for yourself with the recipe below.

2 oz. aged rum (Appleton Estates Signature Blend or Hamilton 86 Demerara Rum)

0.5 oz. orange curaçao (Grand Marnier)

0.5 oz. orgeat (Small Hands Foods Orgeat)

1 oz. lime juice

Add all ingredients together in a tin with crushed ice. Shake briefly, about five seconds and empty contents into a tropical-looking glass. Pack with more crushed ice and garnish with a juiced lime husk and a sprig of mint, so it looks like a palm tree on a small green island.

The Old Cuban—aged rum, lime, simple syrup, and mint, with Angostura Bitters and Champagne—is very often described as a combination of a French 75 and a Mojito, but we think that’s not quite right. Both of those latter cocktails are pure brightness, while the vanilla from the aged rum and the spice from the bitters in the Old Cuban “moves it from poolside to inside,” we write, “as if under a slowly twisting ceiling fan in a smoky room, long narrow beams of light through the wooden shutters.” It is the darker side of refreshing, the more alluring and seductive side, and has our vote for one of the best cocktails invented in the last 20 years.

1.5 oz. aged rum

0.75 oz. lime juice

0.75 oz. simple syrup

6-8 mint leaves

2 dashes Angostura Bitters

2 oz. sparkling wine

Add all ingredients except wine to a cocktail shaker with ice, shake well for 10 to 12 seconds and strain into a flute or stemmed cocktail glass. Top with wine and garnish with a mint leaf or sprig.

The Painkiller is one of only a handful of drinks that has been patented by a liquor company, so legally speaking, there’s only one recipe we’re allowed to say is a Painkiller, and unfortunately, it isn’t all that good. But Painkiller-adjacent recipes can be phenomenal—some incorporate lime and/or passionfruit to shock the whole thing to life, and some just use a different rum to add richness. Either way, it’s a template too good to be ignored—and it’s all the more fun when you know the sordid history of the drink, involving corporate espionage and a run in with the Royal Navy here.

2 oz. Pusser’s Rum

4 oz. pineapple juice

1 oz. orange juice

1 oz. coconut cream

Shake on crushed or cracked ice for four to six seconds and dump contents into a tall glass or tiki mug. Top with more crushed ice. Garnish with a grind of nutmeg if you have it, or a slice or orange, or pineapple leaves, or all three.

And, of course, the Mojito, the drink that’s like a beachy Cuban summer in a glass. It’s light, bright, effervescent and fresh. There was a time when the Mojito was the bane of bartenders back in the early aughts when the drink was popular but the craft cocktail movement hadn’t really found its sea legs yet. So that usually meant this drink felt like a chore to make during an era of Jack and cokes and vodka-sodas. But once we introduced fresh ingredients and proper technique across the world of cocktails, it was time to reclaim the Mojito’s honor.

2 oz.

0.75 oz. fresh lime juice

0.75 oz. simple syrup

10-12 mint leaves

Add all ingredients to a cocktail shaker and shake. In a tall glass, gently muddle an additional three to five mint leaves. Shake the cocktail and strain it into the glass over fresh ice. Top with 1 to 2 oz. soda water. Garnish with two mint crowns (the top of the plant) twisted together to form a bushy mint explosion on top.

When the heat of the day subsides and you want that rum cocktail nightcap, there’s the Bitter Tears, the tropical take on the Manhattan that you never knew you needed. I’m proud of (nearly) every drink I’ve put on a cocktail menu over the last dozen years, but the Bitter Tears is perhaps my favorite of all of them. It is made from equal parts Japanese whisky, pineapple-infused white rum and Cynar, with a touch of salt. As such it is simple (just three ingredients), easy to make (same amount of each), easy to reproduce (infusing pineapple is dead simple), and not only unusual (see above), but if I may say, very very good. You could use , but that is the distilled essence of pineapple and so is not precisely the same. Chop up a pineapple and let it sit in rum for three days, and you have an infused pineapple rum, juicy with a non-trivial amount of acidity, and that acidity in a stirred, Manhattan-like cocktail is fascinating and delicious.

1 oz

1 oz

1 oz. pineapple-infused white rum

Small pinch of salt, or 5-7 drops of a 1:4 salt to water tincture

Add all ingredients to a mixing glass with ice and stir for 10 to 15 seconds (for small ice) or 15 to 25 seconds (for bigger ice). Strain off the ice into a coupe or cocktail glass, express the oils of a grapefruit peel over the drink, and garnish with the peel.

It was at the bar La Floridita, in Havana, where Ernest Hemingway commissioned this unusual little Daiquiri variation in 1939. Lead barman Constantino Ribalaigua had created the excellent Daiquiri #3, with grapefruit and maraschino liqueur. Hemingway—both a diabetic and a savage alcoholic—didn’t like sugar in his drinks, so he threw out most of the sweetness and, just for fun, doubled the rum. This puts us in a bind, we write: “Hemingway’s version is, simply put, unacceptable,” both too tart and too strong, and “no one even considers making it his way.” Check out the three ways modern bartenders adapt this Hemingway Daiquiri, or just make our favorite, below.

1.5 oz

0.5 oz.-0.75 oz. lime juice

1 oz. grapefruit juice

0.75 oz

Combine ingredients in a cocktail shaker with ice, shake well for 10 seconds, and strain into a stemmed glass. Garnish with a Maraschino cherry.

The inventor of the tiki classic Three Dots and a Dash, Ernest Raymond Gantt, was famously secretive about his recipes, so this drink was nearly lost to time. It was tiki archaeologist Jeff ‘Beachbum” Berry, who discovered the formula in the notebook of an old bartender of Gantt’s and published it in his 2007 book Sippin’ Safari. There’s always some ambiguity in tiki recipes, but in the subsequent 17 years we’ve collectively settled into agreement about the ingredients, if not precisely the ratios. The Three Dots and a Dash features juicy orange contrasted against textured spice, grassy rum deepened with rich honey, with the lime and falernum reminding you that this is all a tropical experience. It is at turns seductive and spicy, and eminently delicious.

1 oz. aged agricole rhum

1 oz. aged demerara rum

0.5 oz. orange juice

0.75 oz. lime juice

0.25 oz. falernum

0.25 oz. allspice or “pimento” dram

0.5 oz. honey syrup

1 dash Angostura Bitters

Shake everything on crushed ice, and empty into a tall glass. Add more crushed ice to fill, and garnish with three cherries on a pick, and something to represent a “dash,” like a pineapple stick or pineapple leaf.

The Daisy de Santiago is made of rum, lime juice, a touch of sugar, and Yellow Chartreuse, served on crushed ice with a mint sprig and a sparkle of soda and it is a lovely thing indeed. It’s got the bright exuberance you’d expect but lifted by the carbonation and charmed by Chartreuse’s spice. It tastes splendiferous—not showy like a firework, but showy like a mink coat. While a Daiquiri is snappy, the Daisy de Santiago is garish. While a Daiquiri is radiant, the Daisy de Santiago is seductive. Is it better than the Daiquiri? Of course not. But we love it all the same.

1.5 oz. aged rum

1 oz. lime juice

0.5 oz. simple syrup

0.5 oz. Yellow Chartreuse

1 oz. soda water

To a tall glass, add all ingredients. Add crushed ice about halfway up and give a brief stir or swizzle, five to eight seconds, to begin the chilling process. Fill the rest of the glass with crushed ice and garnish with a mint sprig or two.

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Belle_Rose is a spritz style drink from Belle de Brillet

August is in full swing, bringing sweltering temperatures across much of the Northeast and other parts of the U.S. According to NOAA’s latest climate outlook, above-average temperatures are expected to continue, making it the perfect time to cool down with some refreshing spritz cocktails​.

Originating in Italy, the spritz cocktail is traditionally made with Prosecco, a bitter liqueur, and soda water, offering a light and bubbly respite from the heat. From the Veneto region’s classic Aperol Spritz and Seville Orange Spritz to an innovative drink inspired by pizza, each drink brings a unique taste of its locale. As the heat drives people to seek cooler, more hydrating options, these spritz cocktails offer the perfect blend of refreshment and sophistication.

The Simona Spritz combines the crisp flavors of MARTINI Bianco with Prosecco and a dash of chili tincture for a spicy, refreshing twist.

Martini Bianca Spritz

Ingredients:

Instructions: Build in a spritz glass over lots of ice, stir gently, garnish, and enjoy.

The quintessential Milanese aperitivo, the Campari Spritz stands out with its sophisticated bitter taste and distinct red hue.

Campari Spritz

Ingredients:

Instructions: Fill a glass with ice. Add Prosecco, Campari, and soda water. Garnish with an orange slice.

Belle de Brillet’s Belle Pamplemousse is a refreshing spritz style drink that combines their signature pear liqueur with lemon juice and grapefruit soda.

Belle Pamplemousse is a refreshing spritz-style drink from Belle de Brillet.

Ingredients:

Instructions: Pour all ingredients into a glass of ice and stir gently. Garnish with a slice of grapefruit.

This vibrant spritz combines bubbly rosé from Archer Roose with gin and grapefruit for a refreshing summer drink.

This tasty spritz combines bubbly rosé from Archer Roose with gin and grapefruit for a refreshing summer drink.

Ingredients:

Instructions: Combine gin, grapefruit juice, and Campari in a glass with ice. Stir, top with Bubbly Rosé, and garnish with thyme and a grapefruit slice.

Created by Daintree Rooftop & Lounge, this sophisticated cocktail combines Juliette Peach Liqueur with various flavors for a unique twist.

Created by Daintree Rooftop & Lounge, this sophisticated cocktail combines peach liqueur with various flavors for a unique summer spritz.

Ingredients:

Instructions: Fill a glass with ice. Add all ingredients except champagne, stir gently, and top with champagne. Garnish with a cucumber ribbon.

The Gin Spritz by bartender and beverage director Brendan Bartley, combines the botanical flavors of Revivalist Garden Gin with elderflower cordial, soda, and Prosecco, creating a refreshing and floral summer cocktail.

This refreshing Gin Spritz is garden ready—garnished with thyme and a grapefruit slice, perfect for summer sipping.

Ingredients:

Instructions: Add all ingredients to a large wine glass. Top with ice.

The iconic Aperol Spritz from the Veneto region of Italy boasts a bright orange hue and bittersweet taste.

Aperol Spritz

Ingredients:

Instructions: Combine Prosecco and Aperol in a glass filled with ice. Add soda water and garnish with an orange slice.

This spritz combines gin or vodka with cucumber, mint, and Nixie Zero Sugar Ginger Ale for a refreshing garden-inspired drink.

This spritz combines gin or vodka with cucumber, mint, and ginger ale for a refreshing garden-inspired drink.

Ingredients:

Instructions: Muddle cucumber and mint in a shaker. Add gin, vodka, and lime juice, shake, then pour into a glass. Top with Nixie’s Ginger Ale.

This spritz features the smooth flavors of PATRÓN EL CIELO tequila combined with chilled Pinot Grigio or Provençale Rosé wine and ginger ale.

PATRÓN EL CIELO Spritz

Ingredients:

Instructions: Combine all ingredients in a white wine glass with cubed ice, stirring to combine. Garnish with a fresh orange wedge.

Luxardo Bitter Bianco‘s Pink Spritz blends dry white wine with pink grapefruit soda for a vibrant, refreshing drink.

Pink Spritz blends dry white wine with pink grapefruit soda for a vibrant, refreshing summer beverage.

Ingredients:

Instructions: Build over ice, stir to mix, and garnish with a grapefruit wedge.

Created by influencer Julianna ‘Jules’ McIntosh, this pitcher is perfect for sharing with friends and features Cutwater Long Island Iced Tea.

Created by influencer Julianna ‘Jules’ McIntosh, this pitcher is perfect for sharing with friends.

Ingredients:

Instructions: Fill a pitcher with infused ice cubes and pour in the Long Island Iced Tea. Top with sparkling water and garnish with blackberries, orange slices, mint, and thyme.

This spritz features the women-owned, California-based Seville Orange MOMMENPOP aperitif, made with Seville oranges and sparkling white wine.

Seville Orange Spritz from Mommenpop

Ingredients:

Instructions: Fill a wine glass with ice. Pour in sparkling white wine and MOMMENPOP Seville Orange Aperitif. Stir gently and garnish with an orange slice.

Created in Italy in 1952, Cynar’s unique flavor comes from ‘cynarine,’ a natural substance in artichokes, giving this spritz a bold flavor profile.

Cynar Spritz

Ingredients:

Instructions: Combine Prosecco and Cynar in a glass filled with ice. Add soda water and garnish with a grapefruit slice.

Belle de Brillet’s Belle Bulle combines their pear liqueur with lemon juice and sparkling water for a refreshing, elegant spritz.

Belle de Brillet’s Belle Bulle combines their pear liqueur with lemon juice and sparkling water for a refreshing, elegant spritz.

Ingredients:

Instructions: Pour the ingredients into a large wine glass filled with ice cubes and mix. Garnish with two green olives and a pinch of salt to release the flavors.

818 Tequila‘s Italian Orange Spritz combines their Reposado tequila with Aperol and Prosecco for a unique twist on the classic spritz.

818 Italian Orange Spritz

Ingredients:

Instructions: Fill a spritz glass with ice. Pour in tequila and Aperol and stir to combine. Top with Prosecco and club soda. Garnish with an orange slice.

Amante 1530′s The Amante Spritz blends their premium liqueur with Prosecco and high-quality soda water for a sophisticated cocktail.

The Amande Spritz from Amante 1530

Ingredients:

Instructions: Gently combine over ice in a large wine glass.

This savory-inspired cocktail by Nora Furst of Corzetti in San Francisco, “Pizza Spritz” combines bitter liqueur with oregano syrup and Lambrusco for a savory and unique spritz.

La Sirene Bitter Artigianale’s “Pizza Spritz” combines bitter liqueur with oregano syrup and Lambrusco for a savory and unique spritz.

Ingredients:

Yield: Approx 780ml Shelf Life – 2 weeks

Instructions: Combine all ingredients in a white wine glass and serve over ice.

with sparkling wine and a splash of soda. This simple yet elegant spritz features

Lo-Fi Spritz from Lo-Fi’s Gentian Amaro

Ingredients:

Instructions: Build in a white wine glass over ice and garnish with a grapefruit slice.

Belle Rose is a spritz style drink from Belle de Brillet

Belle de Brillet’s Belle Rose is a spritz style drink that blends their pear liqueur with rosé wine and sparkling water or lemonade.

Ingredients:

Instructions: Pour all ingredients into a glass full of ice and stir gently. Garnish with a lime wedge.

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Drop Needle Drinks is a new entry into the ready-to-drink cocktail market, with three sparkling wine and fruit-juice-based products now available at many local restaurants and liquor stores.

During the pandemic Nallely Suarez Gass, an Oak Park resident, and three colleagues at a national beer company started thinking about shifting trends in alcohol consumption and began to dream about making their own products.

“People are shifting to wanting to have a cocktail in their hand and we saw beer sales going down. We saw even some of the seltzers going down, which is why we saw an opportunity to make something that was wine based,” Gass said.

Ready-to-drink cocktails currently make up 12% of the U.S. alcoholic beverage market, according to several groups that study the industry. That percentage is expected to grow in the coming years. While this sector of the market has historically appealed to women, according to Gass men are starting to pick up pre-made cocktails as well.

Drop Needle Drinks come in three flavors, all made with real fruit juice: The Modern Mimosa is a blend of orange, tangerine, and clementine juices. The Berry Rosé Sparkler features blackberry and raspberry juices. The California 75 is a riff on a French 75, this time with lemon juice and notes of juniper and elderflower. All are made with sparkling wine from a family vineyard in Paso Robles, California. Each one is less than 9 grams of carbs and is gluten-free.

The first step for the company was to secure distribution in the Chicago area.

“Right now, we are door-to-door selling, knocking on every bar door, every restaurant door, every liquor store, every convenience store. Trying to build the brand so that then we can pursue the bigger stores,” Gass said.

Local distributor Burke Beverage was the first to deliver the drinks to market. Robert’s Westside was its first retail account. Now cans can be found at Sugar Beet, where a four-pack sells for $16.99, Carnival Grocery, La Tequileria, Taco Mucho, The Beer Shop, plus almost 100 other locations and counting.

“I felt really loved, because the local places have been really, really supportive,” Gass said. “Our goal is to cover the Chicagoland area, then we’ll branch out to other markets.”

Gass grew up in the city of Chicago and later moved to Texas to work for PepsiCo. When she moved back to the area, she knew that she wanted to settle in Oak Park.

“I just love how it feels. We rented for a little bit while we found our dream home. And it’s been 13 years now.”

Feeling the groove of a place, time or event is exactly what the name Drop Needle means.

“It’s about that moment when the party reaches a different level. When you’re having a good time and then, something happens. You’re with the right people. You have the right drink. And all of a sudden, you hear a song, or someone takes out a guitar and it’s like you feel this shift in what you’re experiencing.”

That’s a Drop Needle moment to Gass.

***

More Info

dropneedledrinkscompany.com

The combination of eggs and alcohol has a long history, going back at least to the Middle Ages in Europe. By the Golden Age of cocktails, which ran from the 1860s to the 1920s (ending with Prohibition in the United States), bartenders were incorporating raw egg whites into a variety of fizzes and sours that are still imbibed today. But it wasn’t until the mid-2000s that a French chef, Joël Roessel, and a group of other foodies developed an amazing vegan replacement for egg whites. It’s called aquafaba, and it’s the liquid that canned chickpeas (AKA garbanzo beans) are packed in.

Roessel originally used aquafaba to make meringue, but it happens to double as a way to make delicious, super foamy cocktails. So whether you’re vegan or just weirded out by raw eggs in your cocktail, use aquafaba in place of egg whites when making your next gin fizz or whiskey sour. It’s a very easy ingredient to try (so long as you follow the right ratios), with a fascinating science behind it.

Read more: 13 Types Of Beer Glasses And When To Use Them

Egg whites are added to certain cocktails (especially shaken drinks) to give them both body and a beautiful foamy head that sticks around as you sip the beverage. Aquafaba works so well as an egg white replacement because its proteins and carbohydrates are similar, allowing it to trap air and gain a lofty structure, producing a comparable foam that can maintain its integrity. That’s why aquafaba also makes a great vegan meringue and can replace egg whites in other baking recipes — from macarons to doughnuts — making it an easy egg substitution every baker should know.

Concerned that your drink will taste like chickpeas? Aquafaba actually has very little flavor that could alter the taste profile of your cocktail, and any sort of bean-y notes tend to disappear completely when shaken. This makes it the perfect ingredient swap in for drinks with subtle flavors. The beauty of using aquafaba is that you don’t really have to do anything special. It can be swapped in directly with drinks like the New York Sour, that striking, layered cousin of the whiskey sour, as well as pisco sours, vodka fizzes, and even eggnog.

Typically, one fluid ounce of aquafaba (2 tablespoons) can replace a single egg white in a cocktail recipe. From there, simply follow the rest of the recipe’s instructions. For example, if you’re making a whiskey sour with aquafaba, toss the ingredients into a shaker without ice (this is called dry shaking) and give it a vigorous shake to properly aerate and mix the ingredients (try toasted sugar to make it even tastier), before adding ice and giving it a second shake. Pour into the glass, garnish, and serve.

There’s about 12 tablespoons of aquafaba in a can of chickpeas, so you may have some liquid left over, as well as the beans themselves. You could use the chickpeas for something to snack on while you imbibe your frothy cocktail, like spicy roasted garbanzo beans or even hummus. Both the liquid and the beans will last for about five days in the refrigerator or six months in the freezer. With all that aquafaba at your disposal, feel free to experiment with it in both your cocktails and in the kitchen.

Read the original article on Chowhound.

The scorching August heat means finding central air wherever you can and enjoying the last days of summer with a cocktail in hand. Refreshing, cool drinks and even some frozen options should be at the top of the list as you take those last trips or hit those rooftop hangouts with your girls. If you’re really looking to enjoy those summer days, and mix things up on your palate, whether you’re on the beach or just daydreaming of a vacay, a rum-based option is sure to get the party started. But there are plenty of refreshing spirits out there to help you try something new.

As we dive into Leo season, here are the drinks you should sip based on your zodiac.

For a bit of childhood nostalgia, but with an adult twist, try a Dirty Shirley. It’s just a Shirley Temple but spiked with a shot (or two!) of vodka.

Dearest Pisces, you’re probably overthinking everything, including your drink order. Unwind with a lemon drop and let those worries slip away. But go easy on these, otherwise you might end up sending an emo text to an ex.

All things pickles continue to trend, so the bold and ever so slightly chaotic Aries might want to give a pickletini a shot. Similar to the classic martini, this just ups the brine factor and is a fun, trendy drink, sure to be a pleaser for anyone who typically loves dirty martinis.

A good, strong drink can absolutely help a Taurus take a second to unwind and stop being so stubborn. Whether on a rooftop, day drinking at brunch, or entertaining at home, a rosé sangria is a fun drink for the last full month of summer.

A spritz is probably on the list of every chatty Gemini. But for this sweltering summer month, give a frozen Hugo spritz a go. Refreshing and fun, just like you.

“I’m a Cancer, and we’re known for being reliable and traditional,” says Brian Jupiter, owner and executive chef of Frontier Chicago. An equally reliable drink is the old fashioned, which Jupiter describes as having comforting flavors and a rich history.

Leos never need to be told to lighten up and live a little, so a rum-heavy cocktail like a hurricane is a winner. “It’s a drink that’s perfect for a Leo who loves to make a statement and enjoy life to the fullest,” Jupiter says.

We get it, Virgo. You don’t exactly like change and want to keep all things in life fairly practical and fuss-free. You might already be a fan of a Negroni, but this month, embrace cherries before they’re out of season. You’re still keeping it classic, but with a slightly sweet kick.

Alicia Perry, beverage director of CH Projects, recommends a Livorno punch for her fellow balance-seeking Libras. “It’s balanced and warm,” she says. The Italian drink includes rum, sugar, espresso, and a hint of lemon.

“Scorpios are intense, mysterious, and passionate,” Jupiter says. A classic dark and stormy (dark rum and ginger beer) reflects that powerful, enigmatic personality.

Sags are always down for an adventure and keep it light and unbothered. “The frozen strawberry daiquiri captures their love for excitement and new experiences. It’s a fun and refreshing drink that fits their adventurous spirit,” Jupiter says.

Perry is excited to see some low-ABV cocktails emerging and a tea-infused vermouth should certainly be on an ambitious, level-headed Capricorn’s sipping list.

The weather this summer has been brutal. It has been hot, and we have had our expected thunderstorms that may have altered our summer plans just a bit.

In the dog days of summer, I always found respite in a good refreshing cocktail. It is an experience where the coolness of the drink pauses, refreshes, and makes you able to cope with the brutality of summer weather and rushing around.

You would be surprised how much running around you do in the summer because you want to get it all in before another school year or enjoy your week off work.

A nice refreshing cocktail will allow you to decompress. I put together a list of my top 5 summer cocktails that I think will give you cause to refreshen, decompress, sit back, and enjoy the summer.

Remember ice management is key throughout the summer, always have plenty of ice ready to go. You will be happy you made that decision, trust me.

I try to make these cocktails simple enough so that you can enjoy it.

I am not a spritz guy! That is until I started drinking these absolutely refreshing cocktails that are easy to make and taste exceptionally good. The way I make them is so that they are not too sweet, and the bitterness and sweetness of the Aperol is balanced with the Prosecco and club soda.

This is a cocktail that is a fan favorite in Italy. If you take a walk through the piazza in Rome, Italy all you see at the cafés is the pink colored glass filled with an Italian spritzer. Forced to try one I have never looked back.

I use a large wine goblet for this as it suits the drink best (if you don’t have a goblet, a pint glass works too).

I enjoy a good sangria because it complements most summer dinners and is a crowd-pleaser before dinner, at the beach, for lunch, and at summer parties. Once it’s prepared, the only thing you need for your next glass of sangria is ice, leaving you more time to relax or enjoy your summer event.

You might wonder why not stick to the standard sangria recipe with either white or red wine. The answer is that this peach sangria is more refreshing and enjoyable. I’ve had red sangria on occasions during the fall and with a good Mexican meal, but red sangria is more suited to the fall and winter than summer.

White sangria is decent, and it certainly qualifies as a summer drink, but adding peach or white nectarine takes it to another level.

I like to make the peach puree in a blender, but you could also buy fresh peach juice or puree in the store. To make it at home simply peel the skin, remove the pit and blend until smooth. Add the peach puree to a large pitcher.

Slice the other two peaches into slices and add to the pitcher. Now add everything else, the brandy, Grand Marnier, tequila, liqueur, and wine. Stir gently with a wooden or plastic spoon, do not use a metal spoon.

Chill for at least an hour; add a splash of ginger ale to each glass before serving. Enjoy.

This is a new addition to my summer regiment because I always thought that it was tougher to make than it is. The wonderful thing about this cocktail is that the espresso coffee comes in cold brew and is readily available so that you do not have to make the espresso.

One other ingredient that I found to be a good addition to this cocktail is a little chocolate syrup drizzled on top of the cocktail.

Pour all ingredients in a shaker filled halfway with ice. Shake very well. Once chilled completely, strain into a chilled martini glass (I always keep my martini glasses in the freezer) garnish with three coffee beans (odd number) and drizzle chocolate syrup if desired.

This is a great easy refreshing cocktail to make that allows you to feel a little elegant and the cocktail will take you to its origin of Florence, Italy.

For the summer you need to have a bottle of gin. If you do not have a favorite brand I recommend Gordon’s gin. It is very cost efficient, and it is not as perfumy as Bombay, Hendrick’s, or other higher end gins. Gordon’s is a dry gin and will go very well in this cocktail.

Three simple ingredients make it easy to “refresh” your drink when the time is right.

Pour in:

Pour all ingredients into a shaker filled with ice. Shake vigorously. Pour into a rocks glass with ice and garnish with a slice or just the peel of an orange. Enjoy!

The summer screams a good cool margarita. A drink that you can enjoy by itself or pair with a great summer meal. It is the cocktail that keeps on giving. The trick to a good Red Ruby Margarita is the fresh-squeezed red grapefruit.

I know it is a pain, but you can do it ahead of time and leave it in the fridge till your company comes over or when you are ready to enjoy this very refreshing margarita. I like a red ruby margarita with chips and salsa and good guacamole.

Throw in small appetizers and you will be in paradise. Be careful though, these margaritas go down awfully smooth and quickly. They are so good.

Blend ingredients for about 30 – 45 seconds.

Fill pitcher halfway with ice, cubes, not crushed, add blended ingredients to ice-filled pitcher, stir well. You can salt the rims of your glasses or if you don’t like salt, you can lightly sugar the rims instead. Using a strainer, pour into chilled glasses and garnish with a slice of lime or grapefruit.

Serve immediately and often. Enjoy!

Gallery Credit: Jordan Jansson

The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

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Savory cocktails are having a moment. Last year saw an uptick with them in the hipster communities of New York City, Los Angeles and even DC. The super sweet staples like Cosmopolitans are still popular, so don’t worry…but drinkers are expanding their palate past sugary flavored beverages. The Bloody Mary has been the poster child for savory drinks with its tomato goodness. The dirty martini is another popular order at bars. And summer brings the bitter Aperol Spritz. But these recipes add another whole taste profile, are you open to try one of the savory cocktails?

RELATED: The Best Hydrating Cocktails For A Hot Weekend

Some could call the Bullshot a cousin of the Bloody Mary. This cocktail’s origin story starts in Detroit, the Motor City. The drink emerged around 1952 with the help of John Hurley, a regular at the newly opened steakhouse, the Caucus Club (still a city favorite). John Hurley, a regular at the steakhouse, was an advertising executive and had a new client Campbell’s Soup. They were launching canned bouillon and Hurley needed to sell a lot of cans, and the Bullshot is one of the marketing ideas which became a bar staple.

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The everything bagel has spawned an entire mini-industry. Some cooking influencers have said they only use the “everything bagel” spice and Pringles has come out with an everything bagel chip. The super savory cocktail almost acts like an appetizer.

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This drink makes the most of trips to the Farmer’s Market. First made at Dukes, the produce forward eatery in Healdsburg, California. It is almost like a club version of a smoothie!

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Why not cut the sweetness of an old friend? The classic mint julep can be refreshing – but what about giving it a deeper, richer flavor by muddling a jalapeño into it and cutting some of the sugar?

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After exploring these recipes, are you interested in trying one of the savory cocktails?

The barman pours alcohol into a glass. Close-up.

Scotch whisky, tracing its roots back to 1494, remains a symbol of Scottish heritage and craftsmanship. In recent years, Scotch has gained renewed popularity, especially in the U.S. market, driven by evolving consumer trends.

According to the IWSR, a leading authority on data and intelligence for the global beverage alcohol market, Scotch whisky is experiencing notable growth in the U.S. Millennials are increasingly gravitating towards premium whiskies, fueled by rising financial confidence. This shift is driving higher sales of premium spirits in bars and restaurants. The IWSR report also highlights a growing interest in no-alcohol alternatives, reflecting a broader trend towards mindful drinking. Despite overall moderation in alcohol consumption, the demand for quality Scotch remains strong, driven by changing consumer preferences and a focus on health and wellness.

While Scotch can be thoroughly enjoyed on its own, it also pairs wonderfully with other spirits and flavors to create easy, sipping cocktails. Here are 10 cocktail options that showcase Scotch’s versatility:

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Experience the vibrant and zesty flavors of The Macallan Harmony Collection Amber Meadow with this refreshing cocktail.

Ingredients:

Instructions: Combine all ingredients in a shaker and shake well. Serve over a block of ice in a rocks glass. Garnish with dehydrated lime and nutmeg.

Bold flavors of Lagavulin 16 Year Old Scotch.

A fiery twist on the classic margarita, featuring the bold flavors of Lagavulin 16 Year Old Single Malt Scotch Whisky.

Ingredients:

Instructions: Muddle jalapeno slices in a shaker, then add remaining ingredients. Shake well and double strain over ice into a rocks glass with a Tajin rim. Garnish with a lime slice.

Rock and roll glamour with Wolfie’s Whisky by Sir Rod Stewart.

A glamorous cocktail that brings a touch of rock and roll to your glass with Wolfie’s Whisky, a brand by Sir Rod Stewart.

Ingredients:

Instructions: Shake whisky, passion fruit liqueur, vanilla syrup, and lime juice with ice. Strain into a cocktail glass and top with a splash of champagne.

Smooth elegance with The Glenlivet 12 Year Old.

A timeless classic, the Whisky Sour is elevated with The Glenlivet’s smooth profile.

Ingredients:

Instructions: Dry shake all ingredients, then add ice and shake again until chilled. Strain into a rocks glass over ice and garnish with bitters.

Double Cask 18 Years Old, vermouth, and Campari.

An elegant and bitter cocktail that balances the richness of Double Cask 18 Years Old with sweet vermouth and Campari.

Ingredients:

Instructions: Stir all ingredients over ice and strain into a chilled martini or rocks glass. Garnish with an orange twist.

Rich espresso meets The Macallan Harmony Collection Amber Meadow.

Perfect for coffee lovers, this sophisticated martini combines the richness of The Macallan Harmony Collection Amber Meadow with espresso.

Ingredients:

Instructions: Shake all ingredients and strain into a coupe or martini glass. Garnish with toasted coconut and coffee bean dust.

Modern sophistication with Bruichladdich The Classic Laddie.

A modern cocktail with a nod to tradition, featuring Bruichladdich The Classic Laddie Scotch.

Ingredients:

Instructions: Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled glass. Garnish with an orange twist.

Celebratory blend with The Glenlivet 14 Year Old and champagne.

A luxurious blend of The Glenlivet 14 Year Old and champagne for a celebratory touch.

Ingredients:

Instructions: Pour whisky, lemon juice, and honey water into a chilled flute. Top with champagne, stir, and garnish with a lemon twist.

Talisker 10 Year Old and aromatic Earl Grey tea.

A refined cocktail that marries the depth of Talisker 10 Year Old with the aromatic qualities of Earl Grey tea.

Ingredients:

Instructions: Prepare the syrup by steeping tea bags in boiling water, then adding sugar. Combine all ingredients in a shaker with ice. Strain into a rocks glass over fresh ice and garnish with a lemon twist.

Tropical twist featuring Aberfeldy Scotch by D’Arel Miller, Director of Food + Beverage at Broken Shaker.

A tropical twist on a classic cocktail with the added depth of Aberfeldy Scotch by D’Arel Miller, Director of Food + Beverage at Broken Shaker at Freehand New York.

Ingredients:

Instructions: Freeze an ice tray with Vita Coco Coconut water. At home, blend the ingredients together, then place in the freezer for five minutes to replicate a slushy consistency.

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