The ladies of the Drink Me staff are big Man Repeller fans, so it’s only natural that we’re going to feature a cocktail inspired by the woman herself. Just like the sartorial meaning of ‘man repellant,’ this one’s a big, pink, fruity, stylish doozy. Please note: you must wear an arm party and/or a mullet dress in order to do it right. 1.5 oz Kanon Organic Vodka 1/2 oz Triple Sec 1/2 oz of freshly squeezed lemon juice 1 oz fresh pear juice 1 oz fresh cranberry juice Combine ingredients in a shaker filled with ice. Shake and strain into a chilled martini glass. Garnish with a lemon twist and cherry.  

I’m a huge fan of all forms of Brandy.  One of my all time favorites is the Brandy Crusta.  It’s another one of the great New Orleans creations, and the Sidecar’s father.  It’s extremely easy to make, tastes delicious, and looks beautiful. 1.5 oz Brandy .75 oz Combier .75 oz lemon juice .25 oz Maraschino Liqueur (not the sweet red stuff!) Dash or two of Peychaud’s Bitters Moisten the outside of an egg coupe, crusta glass or any other receptacle that you wish, and rim with superfine sugar, making sure not to get any inside the glass. Add the ingredients and cracked ice to your shaker. Shake and double strain into your sugar rimmed glass. Garnish with the peel of a lemon lining the inner rim of your glass. Admire and enjoy!  

Seeming how Pisco has been getting so much attention lately, I figured we might as well post a little something for you to sip on.  The Pisco Sour is an extremely easy cocktail to make and is just as delicious to drink.  Yes it’s got an egg white in it, yes you’ll need to dry shake it……but trust me, it’s going to be worth it. 1.5 oz Pisco (I like using Torontel or Acholado) .75 oz Simple Syrup .5 oz lime juice .5 oz lemon juice 1/2 of an egg white Angostura bitters as a garnish Combine all of the ingredients except bitters in your shaker.  Dry shake (without ice) for about 8-10 seconds to work up the egg white.  Add ice and shake for another 8-10 seconds. Double strain your efforts into a glass of your choosing and garnish with a few small drops of Angostura and enjoy!  

Classic tea with honey is given a festive twist by Josh Pearson, head bartender at Chicago’s Sepia restaurant. Here, he spikes rooibos, an herbal “red tea,” with whiskey and spiced honey. 1ounce Irish Whiskey (Pearson suggests Bushmills Black Bush) ½ ounce Grand Marnier ¾ ounce Spiced Honey** 4oz Freshly Brewed Rooibos Tea Stir together all ingredients in snifter. Garnish with orange wheel and cinnamon stick. **To make spiced honey combine: 1 cup clover honey ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ancho chile powder ¼ teaspoon ground nutmeg seeds of one small vanilla pod Stores covered in fridge for up to 1 month. Recipe courtesy of Kara Newman, author of Spice and Ice: 60 Tongue-Tingling Cocktails

Since it’s still winter, people usually think of cinnamon, allspice, cloves, and nutmeg in warm cocktails that they can drink by the fire.  The Lion’s Tail has the all spice and cinnamon flavors you’re looking for, but in a cold dram. 2 oz Bourbon 1/2 oz All Spice Dram (Pimento Dram if you can find it) 1/2 oz Fresh Lime Juice 1/4 oz Simple Syrup Dash Angostura Bitters Combine ingredients in a mixing glass and add ice. Shake and double strain into your desired chalice. Add a twist of lemon (so it actually looks like a yellow tail) and enjoy!  

Well, I figured it was time for a cocktail with some bubbles in it, seeing how it’s New Years Eve this weekend and all.  The French 75 is perfect for toasting with a little extra kick!  It’s another creation from Harry’s New York Bar located over in Paris.  It got its name from people drinking it saying it had the kick of a French 75mm Field Gun. 1.5 oz London Dry Gin .5 oz lemon juice .25 oz simple syrup 4 oz Champagne Lemon Twist for garnish  

The Jack Rose is another one of those cocktails that’s been around since the mid 1920′s.  Its history and birth are a bit cloudy since no one knows for sure who or where it was originally created.  All I know is that whoever created it did a damn fine job, and I say my hat is off to you! 1.5 oz Applejack 1 oz Lime juice 1/2 oz Grenadine Combine all ingredients into a cocktail shaker and add ice.  Shake and strain into a fancy cocktail glass.  Garnish with a lime wedge. Once again use real grenadine from Small Hands if you can’t find any nearby.  You can experiment with Applejacks Bonded as well which is another great spirit with more apple flavor than the original Applejack.  

Personally, I think prohibition was one of the worst and best times in U.S. drinking history.  Yes, you weren’t legally allowed to drink, which totally sucked, but at the sametime, some of the best cocktails creations came out of the drought.  The Scofflaw Cocktail is one of them.  It was created over at Harry’s New York Bar in Paris in the mid 1920′s and the name was intended to coin someone who enjoyed ducking into a Speakeasy or two to get away from the law. 1.5 oz Rye 1 oz Dry Vermouth 3/4 oz lemon juice 3/4 oz Grenadine Combine all ingredients into a cocktail shaker and add ice.  Shake and strain into a fancy martini glass and garnish with a lemon twist. Note:  Make sure you don’t use the syrupy grenadine.  Pomegranite-based grenadine is what is meant for this cocktail.  There’s plenty of recipes online, but Small Hands sells [...]