Infused bitters and a cucumber lime foam make this gin and tonic anything but typical. Chef and mixologist Kathy Casey shares her recipe that takes this classic cocktail to a new level!

How to make the Luxury Gin and Tonic cocktail

This classic martini with orange bitters makes for the perfect sipping partner to bitter orange and fennel-roasted walnuts. Chef and mixologist Kathy Casey shows you how to make this sip and app combination for your next cocktail party!

Classic martini with bitter orange and fennel roasted walnuts

Everything you need to know about Bitter End sword from Dragon's Dogma.

What is Bitter End?

This light and refreshing cocktail is perfect for any season! A honey lemon foam adds eye and mouth appeal. Chef and mixologist Kathy Casey shares her recipe.

How to make the VSOP Lemon Derby cocktail

Once you have your seasonal fruit purees ready, chef and mixologist Kathy Casey recommends using them in a delicious seasonal lemon drop cocktail! Each fruit provides a whole new experience for your palate.

How to make a seasonal lemon drop cocktail

The gin and tonic is an extremely simple drink to make, but is that any reason to avoid it? Cocktail expert Robert Hess shows you how to create this easy and delicious classic cocktail.

How to make a gin and tonic cocktail

What is the most important ingredient in any cocktail? Hints: it used to be a liquid, it can be made into any shape, and it's very cold! Mixologist Jamie Boudreau shows us which types of ice to use with different cocktails.

How to use ice in cocktails

This twist on an Old Fashioned cocktail combines gin and rye whiskey. Chef and mixologist Kathy Casey shows you how to make this delicious, updated classic.

How to make the Evander Old Fashioned cocktail

Mint. To muddle or not to muddle? That's the question. Whatever your answer, mixologist Jamie Boudreau teaches us that mint and its herbal brethren should never be abused. Your cocktails, and those who drink them, will benefit from your gentle touch

How to use mint in a cocktail

Some of the best cocktails are made with vermouth - the Manhattan and the Martini to name a couple. Using the Golden Ratio, mixologist Jamie Boudreau proves that using vermouth in your next cocktail creation can be simple and fun!

How to use vermouth in cocktails - the golden ratio

This delicious cocktail is like fire and ice in a glass. Chef and mixologist Kathy Casey shares this sweet and spicy recipe that will leave you... smitten!

How to make the Smitten cocktail

Making simple syrup is, well, simple. Mixologist Jamie Boudreau likes to use rich simple syrup behind the bar because it provides a cocktail with sweetness, mouth feel and texture without diluting the cocktail.

How to make rich simple syrup

The Rye Invention Cocktail is rooted in the classic style of cocktail making. Chef and mixologist Kathy Casey shows us how to make this great showcase of a spicy rye whiskey.

How to make a Rye Invention cocktail

Simple syrup doesn't always need to be simple. Mixologist Jamie Boudreau shows us how adding robust flavors to your simple syrup creates new opportunities for inspiring cocktails! Perfect for the Cubed Old Fashioned Cocktail!

How to make old fashioned simple syrup

Shrubs, made by combining fruit-based syrup and vinegar, impart sweet fruit flavors and delicious acidity to a cocktail. In this case, mixologist Jamie Boudreau shares his recipe for a rhubarb shrub that combines beautifully with a citrus-forward gin.

How to make the Rhubarb Shrub cocktail

Wonderfully fresh and full of life, the Zen Garden Cocktail celebrates what the garden provides. Chef and mixologist Kathy Casey shows us how to couple the far east flavors of sake and yuzu to make this refreshing libation.

How to make the Zen Garden cocktail

Fresh herbs add a wonderful aroma and flavor to cocktails. The Clover Club cocktail, originally created for the gentlemen at the Philadelphia club of the same name, is a pre-prohibition cocktail dating back to at least 1911. Chef and mixologist Kathy Casey gives it a bit of a twist with her homemade raspberry syrup and the addition of fresh thyme from her garden.

How to make the Clover Thyme Club cocktail

Cool off with this delightful, gin-based drink! Mixologist Charlotte Voisey shows us how to make a more refreshing, lighter version of the classic Alaska cocktail.

How to make the Alaskan Sour cocktail

Scotch plays well with Barolo Chinato Cocchi, a digestif infused with cinchona, ginger & rhubarb. Chef and mixologist Kathy Casey adds fresh grapefruit juice to create the refreshing Fair Isle cocktail.

How to make the Fair Isle cocktail

The Old Fashioned cocktail is simple yet multidimensional. Its few ingredients combine to create what some consider the perfect cocktail. But why not try adding multiple spirits and bitters? Mixologist Jamie Boudreau shows us the Cubed Old Fashioned just might take you to the fourth dimension!

How to make a cubed old fashioned cocktail

Tiki cocktails conjure up visions of rum, tropical fruits and exotic ingredients. There is no doubt that rum plays a leading role in the tiki cocktails of yesterday and today. That being said, many great tiki cocktails use gin as a base. Mixologist Charlotte Voisey adds her Tiki Time cocktail to that list.

How to make the Tiki Time cocktail

Martinis are always cool, whether shaken or stirred.  Mixologist Allen Katz shows you how to mix a mean martini with gin instead of vodka.

How to make a classic gin martini

Vodka cocktails are all about getting creative! Here, mixologist Charlotte Voisey shows us how to make this refreshing twist on the Lemondrop Cocktail.

How to make the Lemongrass Drop cocktail

Mixologist Charlotte Voisey shows us how to make her modern twist on the classic Treacle cocktail. This dessert in a glass tastes like baked apples - no oven necessary!

How to make a Treacle cocktail

Up Next

Up the quality of your cocktails by using house-made syrups. Chef and mixologist Kathy Casey shares her recipe for this bitter lemon syrup that is perfect with or without the use of a base spirit! For a savory twist, shake in a sprig of fresh tarragon.

Jun 13, 2014

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