DIY Swedish Punsch

The traditional way to serve Swedish Punsch is to warm it and pair it with a bowl of pea soup. Though that didn't exactly catch on in the States, Swedish Punsch is a key ingredient in many pre-Prohibition cocktails because of its funky, spiced flavor.

L'Aventura Punch (Vodka, Mint Tea, and Amaro Cocktail)

In this minty, floral, and herbal cocktail, vodka adds a neutral kick of booze, allowing the more intriguing flavors of amaro, vermouth, and a mint tea syrup to shine through.

Intro to Aperol

Audrey Saunders of Pegu Club in New York created this fruity and bittersweet drink to introduce customers to the flavor of Aperol. The cocktail is citrusy and mildly herbal, with a subtle undercurrent of bitterness.

Aperol Gin Punch

Serve this tart, tangy, and boozy Negroni-inspired punch at your next holiday party.

Pilsner (For Intermediate Homebrewers)

This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. Since this beer is a lager style, it's highly recommended that you have a temperature controlled refrigerator you can use for cold fermentation and lagering.

Italian Buck (Amaro and Ginger Beer Highball)

This fizzy, spicy, sweet-tart, and bitter drink was created by Jamie Boudreau of Canon in Seattle, and appears in Amaro by Brad Thomas Parsons. It's a little like a bitter, gutsy take on a Dark 'n Stormy, but instead of rum, the drink is made with two bittersweet Italian liqueurs: orangey Montenegro and vegetal Cynar.

DIY Amaro

Amaro is just a general name for a bitter, herbal liqueur traditionally served after a meal.

Basin Street Blues

This cocktail, adapted from Domenica in New Orleans, is pretty low in alcohol, but not at all low in flavor. It reminds us of caramel and lemon drops, with an essential smoky addition from a few drops of Scotch.

Persephone

Smooth Dolin vermouth and sloe gin (Plymouth's is made with a high-proof infusion of real sloeberries) are offset by fresh lemon juice in this rich and fruity (but not over sweet) cocktail from David Slape, featured in The PDT Cocktail Book.

Cotogna's Aperol Fizz

This recipe from Jason "Buffalo" LoGrasso of Cotogna in San Francisco is a frothier, creamier version of the classic Aperol Spritz.