Amaretto Sours were very popular in the ‘70’s. Justifiably so, except that they were usually made with a mix. With its combination of almond, cherry and chocolate balanced with lemon, fortified with Bourbon and capped with snow-white foam; this is the perfect libation to serve at your Christmas gathering. We rim the glass with crushed amaretti. Here is how to make one from scratch.

A Gibson is essentially the same recipe as a martini. The garnish is an earthy pickled onion with a hint of acidity, instead of a briny olive. In our version we play up the flavor of the pickled onion by adding a bit of shallot infused red wine vinegar from France. The vinegar gives the cocktail a slight blush.

This is a nice choice for New Year’s Day or brunch. In Italy a caffè corretto is a shot of espresso “corrected” with a splash of alcohol say grappa or sambuca. This drink takes the opposite approach by adding espresso to the liquor. Revive yourself with this smooth and bracing blend of espresso, balsamico and vodka.

This herbal tisane is especially restorative and relaxing when taken in the evening as the days get cooler and the nights get longer. Wrap yourself in your Afghan and settle into fall.

A shrub is a Colonial Era beverage made with a sweetened vinegar base diluted with water, seltzer, wine, or spirits that is enjoying a renaissance. Make it with sparkling water for the church social, with a still or sparkling wine for a summer afternoon refresher that is a bit racier. We are infusing the fruit and vinegar with basil for added complexity. Tarragon or lemon verbena would be good variations. This recipe is readily adaptable to many summer fruits and berries.