This is a twist on a classic cocktail, the Sidecar. Cognac is replaced with a more rustic Armagnac, and Cointreau is replaced with Solerno blood orange liqueur. The resulting combination is tart and citrusy, yet balanced and rich, set off with a cinnamon-sugar rim.

This is an easy-to-make sangria that combines late summer flavors for a very drinkable concoction that's perfect to share with friends. We've tried it with both pear juice and pear nectar, we prefer nectar for the more fresh flavor and less sugar.

This champagne cocktail is a fresh take on a mimosa. Serve it at brunch or a holiday party. Adding the juice last enables the alcohol to rise and the drink to miz itself as you pour.

Not every cocktail has to pack a high-alcohol punch to be delicious. This particular spring sipper features fresh cucumber, dill, and spring pea pods, along with low ABV Junmai sake. It’s light, refreshing, and sessionable. Cheers!