Bitters

A dash of Angostura bitters gives complexity to this classic orange juice and vodka cocktail.

An almond syrup imparts rich body to this otherwise bright, citrusy gin sour.

The Martinez is a classic cocktail made with sweet vermouth stirred with gin, maraschino, and bitters.

A blend of two icons, the Sazeraquiri is greater than the sum of its parts.

A spicy fizz that will make Angostura bitters your new favorite spirit.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It’s made with rye whiskey, cognac, sweet vermouth, and Bénédictine, an herbal liqueur that's sweetened with a touch of honey.

This signature Kansas City cocktail is the Moscow mule’s spicier, boozier Midwestern cousin. 

A compelling combination of mezcal, tequila, fresh lime, ginger beer, and raspberry syrup.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

The Trident cocktail is a riff on a negroni that uses Spain’s sherry, Italy’s Cynar, and Scandinavia’s aquavit.

Manhattanesque in both composition and deliciousness, this whiskey and sherry welcomes swapping in bourbon if you prefer your drink a little sweeter.

This pineapple and tequila cocktail is a beach party in a glass.

Inspired by a Sazerac, here's a super boozy, herbal-Scotchy drink that'll relax your shoulders, loosen your tongue, and clear your mind—basically, everything you need a stiff drink to do.