#cocktail-recipe

#cocktail-recipe

A whiskey sour is one of Jack's favorite cocktails to order when we go out to dinner. Made with bourbon, lemon juice, simple syrup, and optional egg white, it's brighter than most whiskey drinks, which Jack thinks makes it the perfect start to a good meal. It also means that though I'm not usually a whiskey drinker, I do enjoy a whiskey sour. I love its sweet/tart flavor, rich texture, and foamy top.

The Baltimore Bang cocktail combines bourbon, apricot brandy, fresh lemon juice, and simple syrup. To assemble, the ingredients all get a wet shake and strained into an ice-filled old fashioned glass (bonus points if you make your own simple syrup). Garnish with a skewered Luxardo cherry and orange wheel. You could also serve this sophisticated bad boy in a chilled martini glass.

You can revamp your Italian Aperol spritz with a nod to the Mexican paloma cocktail - just add the simple yet tangy ingredients you need for a paloma itself: a touch of grapefruit juice, a bottle of your preferred brand of tequila, some lemon or lime, and a can of club soda. In this scenario, the Aperol - a bittersweet orange aperitif - balances the rest of the ingredients, adding a hint of Italy to the Mexican classic.

Tiki drinks are all about layering and balance, criteria upon which the potent Fog Cutter delivers in spades - a feat no less impressive because of its signature potency. The Fog Cutter is built on the eyelash-searing foundation of a tri-spirit base (light rum, cognac, and London dry gin). Orgeat syrup enters for some sweet rounding balance, taming the boozy flame.

If you are a fan of white Russians, grasshopper cocktails, or any other sweet, creamy drinks, you will find a new favorite in the golden Cadillac. The story of this drink dates back to 1950s California, where it is said to have been concocted for a newly-engaged couple who had also just gotten a new car. The lovebirds requested the bartender at Poor Red's BBQ