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National Liqueur Day is October 16th. It’s never too early to begin thinking about the holidays, and Thanksgiving is—deep breath—just over a little over a month away. Many liqueurs/cordials are perfect to be sipped in the winter months so why not make some of your own and gift to others for the holidays or even make some for a holiday party.

The classic citrusy Italian liqueur limoncello, almond-flavored amaretto, and cocoa cream-flavored Irish cream are always crowd-pleasers and are great anytime.

One of my favorite things to do is Do-It-Yourself (DIY) infusions and batched cocktail projects. I've been experimenting in the laboratory for quite a while now and I still learn something new every time. The fun thing about infusing spirits, liqueurs, syrups, and waters is that there aren't a lot of rules and complicated techniques to employ. Plus, it allows for using fresh ingredients and healthier, low sugar content, less expensive, and adds a personal touch. Most of the time it's just mixing things together, taste testing and experimenting, and seeing what happens.

In celebrating "National Vodka Day", I offer up some cocktails that are classic and will look very familiar to most while others are originals with my own personal twists. The suggested vodka brand used for each cocktail is intentional based on it's character and tasting notes in relation to other ingredients. Of course, as always, you are welcome to use your own favorite vodka, but it's important to have a well-balanced cocktail even with vodka's subtle taste qualities.

Depending on where you are in the world, what you’re ordering, and type of establishment, tipping can be tricky. What is considered a bad tip? When is the tip included and when isn’t it? Is there ever a time where you shouldn’t tip well? Tipping is not a city in China!

These are all common questions that have been on people’s minds forever.  Nevertheless, there’s one kind of tipping that stays pretty consistent across the board and should be: tipping a bartender.

(Cover photo courtesy of my friends at Liquor.com)

National Whiskey Sour Day was August 25^th, but the reality is that the Whiskey Sour is a great drink that can be enjoyed all year long if made properly. With all the quality of bourbons, small-batch bourbons, and other whiskies on the market today, it is no wonder that it has stood the test of time and endures as one of the country’s most popular sour cocktail.

After a short time away, I am back to offer more delectable cocktails to enjoy on "National Rum Day" on the 16th. As usual, the brands listed for the ingredients can be easily substituted with other brands, but reflect what I recommend for those cocktails. Whether you like to sip or mix white rum, dark rum, spiced rum, black rum, or special reserve rum, there is something for all of you here.

So you're having a party or event and you're interested in hiring a Professional Bartender/Mixologist to take care of you and your guests? Great idea! But how do you evaluate professional bartenders and which service is the best for you? After all, it is a profession that many people are truly unfamiliar with. There is a lot that the common man or woman does not know. Here are the questions you should ask before you consider hiring a Professional Bartender/Mixologist. Make sure they meet all or most of these requirements.

(Minty Blue pictured above)

Summer Rye

The Summer Rye cocktail is adapted from a traditional rye-based drink popular in fall/winter with the addition of St. Germain Elderflower Liqueur in place of Ginger Liqueur. Try both versions. The summer version has been a big hit this summer for weddings coordinated by RYS.

(Cover photo courtesy of Liquor.com)

National Mojito Day is celebrated on July 11th, but in reality, Mojitos can be and should be enjoyed all summer-long. Below you will find many different variations on this classic Cuban-born elixir along with it's history.

My Top 10 Specialty Cocktails Of All-Time

By: Michael Nagy

(Images with cocktails posted at http://www.thefoodiehub.com.au)