call_a_cocktail

Well Drink or Call Drink. What Are Your Ordering?

Saving Money or Drinking the Good Stuff, The Choice is Yours

There are two types of drinks at the bar that you should know during happy hour. The special of the day may be "$5 Call Drinks" or "$2 Wells" and, beyond knowing that both are great deals, there's a quality difference between the two.

What is a Call Drink?

Call drinks are ordered with a specific brand of liquor: you are calling out the brand.

For instance, you may order a :

• 'Belvedere Martini with a twist' and the bartender knows to make a Vodka Martini with a lemon twist.

• 'Tanqueray and Tonic with two wedges' request should result in a Gin & Tonic with an extra lime wedge.
• 'Maker's Manhattan' will result in a Manhattan cocktail made with Maker's Mark bourbon.

There are also common call drinks. Two of the most popular are the Seven & Seven and Jack and Coke.

In most cases, you will pay more for a call drink than you would if you took whatever the house liquor is. This is particularly true if you like top-shelf liquor but happy hour specials can often offset the extra cost.

For example, the house scotch may be Lauder's but you want a Rob Roy with Johnnie Walker Black. You will pay more for this upgrade and in fancier drinks like this, it's often worth the price.

What is a Well Drink?

Typically right in front of the bartender and sort of hidden from patrons, is a bottle rack filled with liquor and this is the 'well.'

The well is stocked with the bottles that the bartender uses most often.

Think of the brands in the well as 'house liquors.' Just like house wine, these are regularly stocked at the bar and are often the brands that are the best deal for both the bar and the customer.

These cheaper spirits are not always bad, there are some good tasting and inexpensive liquors out there and you may not notice the difference in some mixed drinks.

• If you order a Tequila Sunrise, you might get one made with Sauza or Jose Cuervo and it could be either a blanco or gold tequila.
• A 'whiskey on the rocks' can get you a pour of the well bourbon, Canadian, or blended whiskey if you're not specific.
• The Rum & Coke is another popular option and almost every bar will stock a different brand of rum in the well.

It is a good idea to glance at the well before you order a drink. Maybe they have your favorite tequila or you don't like the vodka that's in the well. In the first case, you can order a Juan Collins or a Paloma. In the latter, well, maybe it's a whiskey night or you should call your vodka.

Which Drink Should You Order?

There is no right or wrong answer to which style of drink you should order. If the bar has a deal on call drinks, go for it. In theory, you'll get a better drink for about the same price as a well drink on an average night.

Then again, if the happy hour special is well drinks, take advantage of the deal. You can always order a call drink later in the night. Who knows, you might even enjoy the bar's well liquor and find a new budget-friendly favorite.

Cocktail Recipes

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Last Call

Contributed by Allen Katz Posted on Apr 13, 2010

While I have no formal medical training, I can certainly attest to the sedative affect of an occasional nip of alcohol. Drinking may induce excitement, even arousal, but by the end of an evening it’s that last drink, a so-called nightcap, that lingers in my dreams until morning.

The practice of drinking a cocktail before bed likely started in the 18th century as a useful (and pleasant) means to warm the body and soul before turning in on a chilly night. It was surely predated by the equally practical and stylish sleeping attire of the same name.

Charles H. Baker’s The Gentleman’s Companion is a great place to find historic nightcap recipes. An American culinary and cocktail writer, Baker’s quixotic adventures would often end appropriately with a “capper” like the Porto Flip or a Rum Flip, opulent drinks of layered flavors and aromas meant to impress as well as to soothe.

Before you retire to your boudoir, invite your significant other to have a simple nightcap. An urbane and debonair means to capping the evening, it needn’t go further—but it will surely end with a smile on your face.

Cruzan Flip

Contributed by: Allen Katz

• 1.5 oz Cruzan Single Barrel Estate Rum
• .5 oz Heavy cream
• 1 tsp Sugar
• 1 Fresh egg
• Garnish: Grated nutmeg
• Glass: Cocktail or juice

Shake all the ingredients vigorously with ice and strain into a cocktail or 5-ounce juice glass. Garnish with a light dusting of freshly grated nutmeg.

Porto Flip

Contributed by: Allen Katz

• 1.75 oz Ruby port
• 1 oz Heavy cream
• 1 oz Cognac
• 1.5 tsp Fine sugar
• 1 Fresh egg
• 1 tsp Yellow Chartreuse
• Garnish: Grated nutmeg
• Glass: Cocktail or small wine

Shake all the ingredients, except the Yellow Chartreuse, vigorously with ice and strain into a chilled cocktail glass or small wine glass. Add 1 teaspoon of Yellow Chartreuse and top with a light dusting of freshly grated nutmeg.

CALL FOR COCKTAILS MIXOLOGY COMPETITION

Lucas Bols

Mixologist: Troy Clarke, Director of Mixology

1¼ oz Galliano L’Aperitivo

¾ oz Aurora Manzanilla

1 oz Grapefruit Juice

Director of Mixology

Troy Clarke is the Director of Mixology and Education, Martignetti Companies and Co-Owner of Twelve24 Cocktails. He also served as President of the United States Bartenders Guild, Boston Chapter (2011-2014). He brings over 20 years of experience in the Restaurant and Hospitality Industry; ranging from time behind the bar, to years of Executive, Food & Beverage Management, and countless hours of continued education in the field.

has a long and rich heritage that forms the basis for all of its brands: Bols Genever, Damrak Gin, Bols and Galliano liqueurs. As one of the world’s leading cocktail liqueur and spirit producers, Lucas Bols prides itself on its commitment to innovation and excellence. It can be proved with 442 years of experience, mastering the art of mixing, blending and creating quality spirits.

New York, NY 10001

Main Contact: Tanya Cohn, Marketing Manager Phone: 212-213-1701

HEERING (Royal Wine Corporation)

Mixologist: Lulu Martinez*, Mixologist Director of Events

*This cocktail has been created by Troy Clarke and was made on his behalf by Lulu Martinez.

1 oz Cherry Heering

½ oz Sandeman 20yr Tawny Port

½ oz Mango Nectar

¾ oz Fresh Lime Juice

1 barspoon of Strega liqueur

Dash of Angostura bitters

Mixologist Director of Events

Lulu Martinez is a Mixologist and Director of Events for Liquid Productions in NYC. She has worked almost every side of the industry in her nearly 20 years in hospitality. Beginning as a 15-year-old dishwasher at an Italian joint three doors from her home in Tucson, AZ, Lulu spent her years traveling and working the food and bar scene in different areas of the world. From gun friendly karaoke bars, to famed high volume nightclubs, to Michelin three starred restaurants; Lulu honed her skills and grew to love the world of hospitality, food and beverage. In 2009, after 8 years in Las Vegas, Lulu moved to New York City to immerse herself in the cocktail culture and hone her skills in the trade.

Mast-Jägermeister US

Mixologist: Willy Shine, Brand Meister

Cocktail: Jägermeister Thai Tea

1½ oz Jägermeister

1½ oz Lemon grass simple syrup*

3 oz Panthai ice tea**

1 oz Coconut milk

Kafir leaf garnish

* Lemongrass Simple Syrup: One stalk lemongrass per quart of 1-1 simple

**Panthai Iced Tea recipe (Yield: Serves 4-6): 1 cup Pantai Thai Tea Mix, 4 cups water.

Bring water to boil and add the thai tea mix. Gently boil tea for about 3 minutes. Remove from heat. Steep tea for 30 minutes. The more concentrated the tea flavor, the better the Thai tea tastes. Strain the tea leaves. Set finished Thai tea aside to cool. Make this ahead of time and have the Thai tea chilling in the fridge.

Willy is a well-traveled, hardworking individual dedicated to hospitality, the craft of bartending & the industry as a whole. Willy has worn many hats over his 20 plus years in the game and continues to do so as becoming complacent or stagnant is not in this man’s DNA. Being challenged and taking on challenges is what makes him tick in this industry.

LiDestri Spirits

Mixologist: Marco Baroli, Mixologist

Bar Manager, CIBO Wine Bar

Cocktail: Sister Smokin' Ginger

1 ½ oz. Cask & Crew Ginger Spice Whiskey

½ oz. Cask & Crew Whiskey Straight Rye blend

1 oz fresh ginger simple syrup reduction*

¾ oz fresh squeezed lemon juice

Sprig of fresh mint

Burnt cinnamon stick

Oak plank for smoking

*Fresh Ginger Simple Syrup Reduction: Fresh ginger reduction, cornstarch, sugar, water, cinnamon.

Hailing from Milan, Italy, Marco Baroli is Cibo Wine Bar's head bartender and mixologist. Marco's passion for bartending began in 2010 when he started as a server at Studio 54 in Riccione. There, he learned the fundamentals of hospitality, training on the job to step in to a position as bartender.

After a season in Riccione, he headed to Miami Beach, seeking the sun, sand, and adventure Miami has to offer. He joined the team of Miami Beach's iconic Osteria Romana, a staple of the Miami Beach restaurant scene. While honing his skills, Marco practiced mixology, eventually joining the opening bar team at Cibo Wine Bar, South Beach. The flagship of the Cibo Venues, Cibo SoBe opened in December of 2014, and boasted an impressive lounge area as well as a breathtaking rooftop bar. As lead bartender, Marco assisted with the creation of Cibo's specialty cocktail list, and trained the staff on Cibo's award-winning wine program. The cocktails Marco creates highlight fresh ingredients in unique combinations that stimulate the palate and awaken the senses.

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Happy #NationalWineDay! Check out who took home Best in Show and Double Gold at this year's Wine Tasting Competition at #WSWA74. .

The Wine Tasting Competition, sponsored by THE TASTING PANEL magazine and The SOMM Journal is one of the highlights of the WSWA Convention & Exposition.

Call Me A Cab Vodka Lemonade Wine Cocktail

Wine Cocktails are refreshing and oh so delicious if mixed right. This Call Me A Cab Vodka Lemonade Wine Cocktail is the perfect blend of sweet, dry, and summer!

Call Me A Cab Vodka Lemonade Wine Cocktail

Summer calls for cool drinks, sweet treats, and fun with friends. All the fun stuff doesn’t have to be for the kids, us adults can enjoy cool drinks and fun with friends too! That’s why I did some mixin’ in the kitchen and came up with some refreshing summer cocktails.

It’s no secret that I love a good glass of wine, and it wasn’t until I created my Aloha Sunset Wine Cocktail that I ever even thought of mixing wine with other liquors or even juices (unless I was making sangria). I mean, wine is amazing all on it’s own. And when I think of mixing wine with juice, I automatically think of grabbing for a bottle of Sauvignon Blanc or Pinot Grigio, both are lighter and a bit sweet at times and would blend nicely with a variety of concoctions I’m sure.

But, I had a bottle of Cabernet Sauvignon in my hand and it’s about 95 degrees here in Florida, and I wanted to sit outside and watch the kids swim for a few. The Cab seemed a bit too dry (don’t get me wrong, I LOVE a good glass of Cabernet Sauvignon) for summer heat and pool watching, so I opened the refrigerator and grabbed for the kids’ lemonade.

Before you know it, I had a beautiful, refreshing wine cocktail in my glass, that I loved so much I made one for a friend and delivered to her house and decided that I had to share it with you all.

To make my Call Me A Cab Vodka Lemonade Wine Cocktail, you just need ice, your vodka of choice, a good bottle of Cabernet Sauvignon (I used CK Mondavi and Family) and lemonade. Ahhhhhh…..

Now, put your feet up and enjoy the sweet taste of summer.

Here is my Call Me A Cab Vodka Lemonade Wine Cocktail Recipe, be sure to Print It and Pin It so that you can make it again and again…You’ll want to 😉

• Ice
• 6 oz lemonade
• 1 oz vodka
• 2-3 oz Cabernet Sauvignon - I used CK Mondavi and Family

1. Place the ice in your desired cup
2. Pour in the vodka
3. Pour in the lemonade
4. Stir gently
5. Slowly pour on the Cabernet Sauvignon
6. Enjoy!

I hope you enjoy this Call Me A Cab Vodka Lemonade Wine Cocktail as much as my friends and I do!

What is one of our favorite Summer Cocktail Recipes?

Need new glasses for those cocktails?

Looking for more Cocktail Recipes?

LOVE the name of this cocktail! I’m with you. Summer is too hot to drink a cab. But a quick cocktail makes every cab a perfect summer drink!

Exactly! Cabs can be refreshing too 🙂

Sounds delicious! Great idea 🙂

Yes! Looks refreshing and so pretty in the glass too! Perfect to cool down with.

Linda Manns Linneman says

These sound like great summer cocktails. So refresher. So relaxing to sit and sip on one of these. Thank you so much for sharing

You’re welcome – I hope you enjoy them this summer and beyond!

Hi! It tastes good but how did you get the drink to layer so nicely? When i slowly poured the wine in, it mixed instantly ☹

It did take a few tries, make sure the ice is and pour unto the ice. I hope that helps! If not, let me know and I will happily try it again here 😉

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What's the origin of "cocktail"?

Dear Straight Dope:

Could you tell me where the word "cocktail" derived from in the form of a mixed drink?

SDStaff Gaudere replies:

Well, first I need to take a stab at clearing up the dismaying confusion between plebeian "mixed drinks" and true cocktails. While it's not uncommon nowadays for people to call any drink with alcohol in it a "cocktail," much the way just about any drink served in a martini glass is often dubbed a "martini" (even if it never got within three feet of gin, vodka or vermouth), professional bartenders tend to be chary about what they honor with the "cocktail" label. A cocktail is generally considered to be a short (3-4oz.) drink consisting of alcohol and juice or mixers. This definition excludes long drinks like Greyhounds and Screwdrivers, all "shots" and alcoholic milkshakes like the Mudslide from the esteem properly belonging to the "cocktail" label.

Anyway, back to your question. There are as many proposed origins for the word as there are girlie-drinks in a fern bar. The first recorded use of "cocktail" was in 1806, and it seems fairly accepted that it is of American origin. Here's a rundown of some of the more likely etymologies.

Supposedly, bartenders used to drain the dregs off all the barrels and mix them together, serving the resultant muddle at a reduced price. "Cock" was another name for spigot, and "tailings" is the last bit of alcohol, so this drink was called "cock-tailings," quickly shortened to "cocktail." A similar theory claims that leftover liquors from drinks served were dumped into a ceramic container shaped like a rooster, and you could get cheap drinks from a tap set in the tail of the rooster; hence these drinks were called "cock's tail."

A popular story with mixologists is that in New Orleans, an apothecary named Peychaud (of bitters fame) occasionally served his guests a mix of brandy, sugar, water and bitters in an egg-cup. The drink eventually acquired the name of the egg-cup — "cocquetier" in French — which his guests shortened to "cocktay" and then "cocktail." The French word "Coquetel" may also have had something to do with "cocktail"; it was the name of a mixed drink from Bordeaux served to French officers during the American Revolution.

Some claim that doctors once would treat throat problems with a pleasant-tasting medicine applied to the tip of a feather from a cock's tail; then when people started to drink or gargle the medicine outright, the name "cock's tail" was still used.

One story alleges that a doctor in ancient Rome made a wine-based mixed drink that he called "cockwine" that was our modern cocktail's predecessor. Supposedly, Emperor Lucius Aurelius (180-192 A.D.) was quite fond of it.

The simplest theory I found (though no more likely to be true for all that) is that it referred to the fact that a potent drink will "cock your tail," i.e., get your spirits up.

Another possibility incorporates the fact that "cock-tail" was once a term for a non-thoroughbred horse.В Their tails were bobbed, or "cocked" to distinguish them from their purebred brethren. It also meant a man who wished to appear to be a gentleman but lacked the breeding to do so. Therefore, some assumed that either these faux-gentlemen's drinks of choice over time acquired the same name, or a clever chap noted that a non-thoroughbred horse is a mix of breeds and "cocktail" is a mix of spirits and was inspired to give the drinks that moniker.

My favorite theory is that "cocktail" was derived from the 16th century drink "cock-ale," which had as an ingredient — I kid you not — a dead rooster. A recipe from the 1500s:

Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun-stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel. In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale.

Lest you think that was just an example of The Funny Stuff People Did A Long Time Ago, people actually still make this stuff. Boston Beer Co. recently whipped up some cock-ale from a recipe from Compleat Housewife (a British cookbook from 1736), out of 12 gallons of beer, "one large and elderly cockerel," raisins, mace and cloves. According to Koch, the founder of Boston Beer Co., the beer was a great success. "People loved the idea (after they got over a little shock) and were surprised at how tasty it was," he claimed. I'm sure. Given the coffee-, maple-, and hazelnut-flavored beers that crowd our shelves, can poultry-flavored beer be far behind?

In keeping with the chicken motif, our next possibility mentions a "cock-ale" that was a combination of bread and alcohol fed to fighting cocks. The owners would partake of the mixture themselves as a victory celebration. Another cockfighting-related story claimed it came from a ritualistic toast of the victor in a cockfight, in which into the drink would be inserted a number of feathers corresponding to the number of feathers left in the victorious cock's tail. Perhaps it was an au natural predecessor to our modern-day pink plastic flamingo swizzle sticks.

There are also quite a few "legendary" type stories, but I am inclined to give these less weight than other explanations. One of these is that the name was of Mexican origin, and was introduced to the United States by soldiers returning from the Mexican War. Supposedly, an Aztec noble sent his emperor his daughter, Xochitl, bearing a drink. The emperor liked the drink and the daughter, and gave the drink her name. Unfortunately for this story, the word "cocktail" had been in use for approximately 40 years before the Mexican War, although a similar theory claiming Mexican origin at least gets the date right, attributing "cocktail" to a diplomatic young Aztec woman named Coctel who in the early 1800s avoided a social faux pas by chugging a drink. (In my experience I've found drinking makes one far more likely to commit a faux pas, but anyhow.)

Many of the other legendary stories seem to be a little too quick to name a local bar, family or legendary hero as the originator to have much credence for me. From the number that are claimed to have happened around the time of the Revolutionary War (often spotlighting American heroes) you'd think nobody could walk past a bar during that time period without sticking a feather in a drink and calling it, not macaroni, but "cock's tail."

In the end, the choice of which etymology to accept as correct one seems to be a matter of taste, much like one's choice of cocktail. As for me, all this typing has made me thirsty, so I think I'll toast this fine word and finer concoction with a well-shaken Sidecar.

— SDStaff Gaudere, Straight Dope Science Advisory Board

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The Ultimate Wedding Cocktail Hour Guide

It's early in the evening and all your loved ones are together in a stylish and romantic atmosphere, complete with your favorite drinks, food and music. There's really nothing better. Here's what you need to pull off a fabulous cocktail hour at your wedding.

Knockout Signature Cocktails

Whether it's a classic or totally new, you can match your signature cocktail to your color scheme, let it reflect your personalities (as a couple or individual) or honor your favorite hometown or cultural flavors. Maybe your go-to sip is whiskey lemonade, while your fiancé's is gin and tonic. Feature both cocktails on the menu and give them creative names to reflect your personalities. And why stop at just one? Name drinks after your bridal party or serve favorite cocktails from both sets of parents.

Comfortable Seating

You'll want to give people room to mingle easily, so don't crowd the room with chairs. Instead, provide enough seating so your older guests have a comfy place to rest and anyone who's wearing high heals can take a break. A combination of low chairs, coffee tables and higher tables with bar stools will give your cocktail hour a different feel than your sit-down reception dinner. Want a cozier vibe? Build a virtual outdoor living room with armchairs, rugs and vintage end tables.

Mood Music

Since you're not at the dance party yet, keep the volume turned down and the vibe mellow so people can chat with ease. This doesn't mean you have to play cheesy elevator music, but matching your music to the mood is a good idea. Maybe you've planned a lively DJ to keep you dancing throughout the reception, but for the cocktail hour, slow it down. Hire a jazz trio, quartet or acoustic guitarist to set a distinct mood.

Stylish Setting

Sure, you've spent ages choosing your reception décor, but don't let the cocktail hour go by the wayside, especially if it's in a separate space. Small centerpieces and extra votive candles can be a great way to finish off the room. For example, if your cocktail hour's outside, but your reception will be inside a ballroom, don't be afraid to vary the décor. Take advantage of the natural foliage and string wide ribbons and colorful banners with lights from the tree branches, or set up floral installations near the entrance.

Décor Theme

Your centerpieces and table settings will set the theme for the reception, but if the cocktail hour is held in a separate room or outside, maybe try something different. You don't need to make your guests wear leis and Hawaiian-themed shirts, but you could serve tropical cocktails out of coconuts, and chips with fresh papaya and mango salsa. Take your theme to the next level by expanding it to your music and décor. Hire a mariachi band and set up handmade guacamole and churro stations. Or have a jazz pianist and singer perform and decorate with art deco–style chandeliers and a bold black-and-white color palette.

We've said it before and we'll say it again: Having a cash bar at your wedding is not a good move. If you're on a tight budget, skip pricey liquor and serve only beer and wine, or simply offer one signature drink. Looking to liven things up? Set up a specialty bar, like a cognac, microbrew, bubbly (with sparkling wines) or tequila bar. Ask your caterer about keeping an expert on hand during cocktail hour to give suggestions and tasting tips.

Scrumptious Bites

We know it's your menu, but make sure it's diverse enough so all of your guests can enjoy at least one appetizer. If you're at a loss for where to begin, touch on the major tastes: Serve something slightly salty, sweet, bitter and savory, and provide several dishes to complement to your signature cocktails. Don't forget to ask about any special diets or allergies ahead of time to ensure everyone has something to enjoy (and so anyone with allergies knows what to steer clear of). Something you might not have considered is to go ahead and give your guests something sweet before they even sit down to dinner. You don't want to spoil their appetite for what's to come (so save the chocolate ganache for later), but offering a seasonally sweet treat, like a fruit tart or lemon sorbet, could be the perfect palate cleanser before dinner. You can also forgo typical utensils entirely by offering all bites on edible spoons or in mini crispy cones.

Personal Touches

Little extras, like monogrammed napkins or barware, can go a long way in making your wedding feel totally personalized. Plus, stemless wine glasses with your wedding date or initials make an instant keepsake for guests. Fun tip: Don't wait until the end of the night to give out your favors. Instead, have a special wine or beer brewed ahead of time in honor of your wedding that you can serve during cocktail hour. Let guests sample it and then offer them each a bottle to take home at the end of the night, complete with a customized label.

Nonalcoholic Options

Make sure you've got a few drink selections for non-drinkers, especially if it's an outdoor summer wedding. For hotter months, try water infused with cucumber, melon and mint—with lots of ice. During cooler months, serve something cozy and seasonal, like hot apple cider with cinnamon sticks. Give guests more than just water and soda by having at least one mocktail on the menu. Work with your caterer or mixologist to come up with something inventive like a mix of grapefruit and orange juices, or a little coconut milk and a small scoop of orange sherbet on top.

Games and Activities

Give your guests something extra to do during the cocktail hour, even if it's just breaking out the guest book a little early to give them plenty of time to sign it. If your wedding is outdoors, set up lawn games like bocce ball, lawn croquet or a beanbag toss. These types of games are also a great idea if you'll be having lots of kids at the reception. You could also rent a photo booth and provide fun props for guests to pose with.

Want more cocktail hour inspiration? Of course you do!

Port o' Call Cocktail

Ingredients

Recipe Preparation

Add all of the ingredients to a mixing glass with ice. Stir and then strain into a chilled coupe. Garnish with orange zest.

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The Piece Of Statement Jewelry That Says, "Let's Drink!"

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A Complete Guide To What Every Single Dress Code Really Means

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Ugh, dress codes. They’re the worst, am I right? Nothing sucks the fun out of getting ready to attend a wedding quicker than some obscure dress code printed on the invitation. No matter how many events we attend, it seems like we’re always second guessing what the terms “semi-formal,” “business casual” and “cocktail attire” really mean. And while we usually subscribe to the rule that it’s always better to be overdressed than to be underdressed, it’s also super uncomfortable showing up somewhere in a gown when everyone else is wearing jeans and a T. So we did a little hard research.

While whoever came up with the term “dressy casual” should totally be fired — hello, aren’t those two opposing terms? — there are actually specific expectations behind some of the most confusing dress code suggestions.

MORE: Here’s What You Probably Shouldn’t Wear After Labor Day

Because it’s already hard enough to shop for the perfect ensemble as it is when you do understand the attire suggestions, we went ahead and decoded some of the most common dress codes for you. Whether your new job suggests that employees dress in business casual attire, or you receive a wedding invitation that says “black tie optional,” we’ve got you covered.

Picking out an outfit should be fun, not stressful.

MORE: 50 Fashion Rules to Break Right Now

Dress code: Black tie

This is crystal clear for men—wear a tuxedo. It’s a little more complicated for women, who can technically wear anything from a long dress to dressy separates to a formal cocktail dress. The best way to figure out what to wear is to dress according to what you expect the host to wear. Attending a high-end wedding? Then wear a gown. If, on the other hand, you’re going to a work function that calls for black tie, it’s more appropriate to wear a little black dress with a statement jewelry.

Foolproof Outfit: A long gown for women and a black tuxedo for men.

Dress code: Black tie optional

One of the murkier dress codes, men are given the option of either wearing a tuxedo or a dark suit and a tie. Because men are given the option of dressing in a more casual manner, the dress code is more open for women too, who can wear anything from a long dress to a cocktail number. Think of it like this: You aren’t expected to look as if you’re en route the Oscars, but you should still make an effort with formal attire.

Foolproof Outfit: An ankle-grazing dress and statement jewelry for women and a black suit with a bow tie for men.

Dress code: Creative black tie

“Creative black tie” is the dress code that allows you to have fun. Men, for instance, should feel free to wear a black shirt or a red bow tie—something other than the cookie-cutter penguin suit. Women are similarly encouraged to take their look less seriously. Still confused? Think of creative black tie as trendy black tie. Oftentimes, creative black tie is the expectation at theme parties with a dress code like “1920s Black Tie” or “Texas Black Tie”, and in those cases, choose a dressy look that works with the theme. For instance, with a dress code that calls for Texas Black Tie, a man would be dressed appropriately in a tuxedo, bolo tie, and cowboy boots, and a woman could wear a gown and a cowboy hat.

Foolproof Outfit: A formal-but-trendy gown for women and a tuxedo with a black shirt for men.

Dress code: Cocktail

For guys, this dress code calls for a dark suit with a tie. For women, short dresses that are party-ready. When in doubt, wear a little black dress and dress it up with fun jewelry—or, if you’d rather wear color, opt for something bright and feminine.

Foolproof Outfit: A LBD for women and a suit and tie for men.

Dress code: Festive

A dress code that tends to pop up on invitations around the holidays, festive attire is similar to cocktail attire, but with a holiday bent—say a sparkly sequin dress or a red satin skirt.

Foolproof Outfit: A sequin party dress for women and a suit and holiday-themed tie for men.

Dress code: Business formal

The dress code suggestion at many daytime semi-formal events (particularly work lunches and conferences), this dress code calls for a suit and tie for the guys and a tailored dress or a pantsuit for women. The idea is to wear something business appropriate that also feels dressed-up.

Foolproof Outfit: A pantsuit for women and a suit and tie for men.

Dress code: Business casual

Most corporate offices have a dress code that calls for business casual. For women, pants and a blazer, or a pencil skirt and a fun blouse is the way to go. Guys can wears slacks or chinos and a collared shirt. Absolutely no jeans or sneakers.

Foolproof Outfit: Black trousers and a tweed blazer for women and khaki pants and a collared shirt (tucked in) for men.

Dress code: Casual dressy

This dress code calls for a just slightly dressier version of your most casual look. For women, dress up your go-to pair of pants with a fun pair of ankle boots, add heels to elevate flared jeans, or pair a jumpsuit with a collared shirt. For guys, dress up your favorite pair of jeans with a blazer and you’ll be good to go.

Foolproof Outfit: Black pants, a blouse, and ankle boots for women, and jeans and a sport coat for men.

Dress code: Casual

Anything goes in this case, including jeans and sneakers, and this dress code usually means you’ll be uncomfortable in anything too dressy.

Foolproof Outfit: Jeans and sneakers for men and women.

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