When your Paloma isnt hitting hard enough, infuse jalapeño! The best part of infusing the jalapeño and tequila is that you are in control of the level of spice. Tasting the infusion every 4 to 5 minutes will help prevent you from going overboard (or under) with the spice. Not to mention that heat levels vary between jalapeño peppers and sometimes the steeping time can be longer or shorter to achieve the same level of infusion.

This fizz is an excellent use of Green Chartreuse and one of the few times I have got to use orange blossom water. This cocktail is vibrant, bright, and the chartreuse gives the drink a deeper layer of spice than a more classic fizz. The orange blossom water also adds a very fresh aroma that makes this a fun and uplifting drink.

The New York sour is an old classic that seems to never be the same, as the choice of wine float (to float on top) can completely change the drink. Commonly a dry red wine is used to balance the sweetness of the drink. such as a Cab Sav or Cab Franc. The wine float is an easy way to impress your guests.

Whenever the group is drinking white wine (contact works great too), I usually take the opportunity steal some to make this cocktail. Much like a martini, this is a boozy, gin base with wine/blanc vermouth. Then the extra St. Germain adds a nice touch of botanicals to deepen the drinks flavor.

This sour is a special one for all tea lovers. Infusing gin with earl grey tea is the base of this cocktail. This extra step only takes a few minutes, followed by waiting for a few hours, but then is ready for your cocktail! The structure is the same as a whiskey sour, so if you are looking to divert from your classic sour, this is a fun one to try!!!

If you have been resisting the urge to try an espresso martini, I understand. However, once I decided to really go for it and use my local coffee shops espresso with my favorite coffee liqueur, I feel silly for waiting so long. The blend of espresso, foamy top, warm spices from the liqueur makes this drink a true original and fall/winter favorite.

Similar to the original Fitzgerald recipe, this drink is named after its famous author who was fabled to prefer this gin sour. The twist on this classic recipe is the addition of fresh mint. A nice addition to this fresh citrus forward cocktail.

The White Lady is a classic gin drink developed in London circa 1920s. This flip includes London dry gin, cointreau, lemon, simple syrup and an egg white to give the top of the drink its signature foam.

The whiskey sour is a classic that most have tried, and fairly easy to attempt at home. Try this cocktail featuring bourbon, lemon, simple syrup and egg whites to impress your guests.