We’d be doing you a disservice if we didn’t give you one passionate, hot, sweet, tart, super-tasty cocktail recipe today. Go big or go home with Yael Amyra’s toast to this most passionate of holidays. Pasion 1.5 oz    Campo de Encanto Pisco .5 oz    Leopold Bros Tart Cherry Liqueur .25    Averna Amaro .75    Fresh Lemon Juice .5    Tempus Fugit Spirits Creme de Cacao .25    Vanilla bean infused agave syrup 3-4 drops spicy chili tincture Shake, and double strain into a coupe that’s been lemon-rimmed with spicy chili sugar. Express thick lemon peel over cocktail and discard. Sip, tease, charm, kiss, etc. to taste.

A delicious libation consisting of dark rum, lime and some ginger beer.  It’s got rich molasses, tropical fruits, white pepper and spicy ginger notes.  All you need is a collins glass, some booze, and ginger beer, really…. Dark & Stormy: 2 oz Goslings Rum 1 oz Lime Juice 2 Dashes Angostura Bitters Ginger Beer to fill (Bundaberg or Fever Tree work well) Add ice to a tall collins glass.  Add rum, lime, bitters, and ginger Beer and stir.  Garnish with a lime wheel if you like. Sometimes I’ll build the cocktail in the glass without the Rum and save some room at the top.  I like to float the Rum on top and have it slowly trickle into the cocktail so it looks “Dark & Stormy” before it hits the guest who’s about to enjoy it!  

I love everything New Orleans.  The city, the people, and especially the food and drinks.  The Vieux Carre is another one of those classy and elegant cocktails, not to mention a New Orleans original inspired by the French Quarter.  You get spicy rye flavors, mellowed with Cognac, a little vanilla and spice from Carpano, and some honeyed sweetness from the Benedictine.  Try one out for yourself! 1 oz. Rye Whiskey 1 oz. Cognac 1 oz. Carpano Sweet Vermouth .5 oz. Benedictine (for less sweetness, use only a barspoon) Dash Angostura Bitters Dash Peychaud’s Bitters Combine all ingredients to a mixing glass and stir. Strain into a nice coupe glass and garnish with a lemon twist.  

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!