There are all of those wonderful spirits on the shelves, what are some fun and delicious ways to use them, you ask?
Our good friend, and Spiritual Advisor, Pam came up with this lovely concoction for a recent instore tasting. It's dangerously good. Mirto is a Sardinian liqueur made from myrtle berries, which is juicy and savory and just a little wild. Adding a delicate vermouth, a touch of lemon and some soda makes this wonderfully fresh and zesty punch-like creation

The Pearl of Perpignan is a riff on a cocktail created by Jacques Bezuidenhout called “La Perla.” Perpignan is a small town in the French Pyrénées, where one of key ingredients for this cocktail, Rancio Sec, is produced. The lively, nutty character of the Rancio Sec, with the silky, elegance of the pear liqueur and the zesty backbone of Tequila make this an unmistakeable, un-putdownable gem! 

The Martinez: is it the precursor to the martini? Was it originally made with Old Tom Gin or Dutch genever? Sweet vermouth or dry vermouth?  For that matter, was it intended as a sweet or dry cocktail? Who was the creator... most likely one of two men - Owas it H. Byron (who’s 1884 The Modern Bartender contained a recipe)? Or perhaps Jerry Thomas (who included it in his 1887 Bar-tenders Guide)? What the history folks do seem to agree on though, is the Martinez is a descendant of the Manhattan and it was most likely created somewhere in California. The current state of the Martinez is much less controversial - and is our "Cocktail of the Month," consisting of Old Tom Gin, Maraschino liqueur, sweet vermouth, and a dash of bitters - absolutely delicious.