Solerno Blood Orange Liqueur Cocktails

Although the winter citrus season was off to a late start in 2012, markets are beginning to be flooded with a wealth of gorgeous citrus fruits, beckoning bartenders and cocktail enthusiasts to serve up drinks highlighting the fresh juices. One such blink-and-you’ll-miss-it fruit is the vaunted blood orange, with its namesake sanguine hue and intoxicating aroma and taste.

Solerno Blood Orange Liqueur is a premium liqueur made with native Sicilian Sanguinello blood oranges picked at the peak of ripeness, bottling the magic for year-round enjoyment. The peak of this fleeting season, however, marks the occasion for pert, luscious cocktails made with both fresh blood oranges and Solerno Blood Orange Liqueur—a bracing remedy for the winter doldrums!

Accomplished San Francisco bartender and Solerno Brand Ambassador Jackie Patterson has concocted an array of cocktail recipes to herald the peak of the season.

1 oz Solerno
1 oz fresh blood orange juice
1 oz Lillet Rouge
1 oz Hendrick’s Gin

Shake ingredients with ice and fine strain into a chilled coupe glass. Garnish with an orange twist.

Blood Orange Fizz

1 oz Solerno
1 oz Hendrick’s Gin
½ oz fresh blood orange juice
¾ oz fresh lemon juice
½ oz simple syrup
½ oz egg white
1 oz soda water
2 drops orange flower water

Dry shake all ingredients except soda. Hard shake with ice and fine strain into a chilled fizz glass that already has the 1 oz of soda water in the bottom of the glass. Garnish with 2 drops of orange flower water.

Blood Orange Zinger

1 oz Stoli O
1 oz Solerno Blood Orange Liqueur
1 oz fresh blood orange juice
½ oz simple syrup
½ oz fresh lemon juice
4 oz ginger beer

Shake ingredients except ginger beer with ice. Strain into a tall glass over fresh ice, fill with Ginger Beer and stir to incorporate. Garnish with a blood orange slice and a chunk of candied ginger.

1 ½ oz Solerno Blood Orange Liqueur
½ oz Aperol
1 oz fresh orange juice (or blood orange juice!)
1 ¾ oz Prosecco

Build ingredients over ice and stir to incorporate and chill. Garnish with a blood orange slice.

Solerno & Sparkling

1 oz Solerno Blood Orange Liqueur
5 oz dry sparkling wine

Pour over ice in a tall glass and garnish with several thinly sliced blood orange wheels.

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Solero cocktail - Picture of Bitter & Twisted Cocktail Parlour, Phoenix

Photo: “Solero cocktail”

Tucked into a corner space inside the city's first-ever high-rise, the. read more

Tucked into a corner space inside the city's first-ever high-rise, the new Bitter & Twisted Cocktail Parlour (1 W. Jefferson St.) is set to help make downtown Phoenix once again the epicenter of the Valley's dining and drinking scene when it opens in spring 2014. Housed in a soaring, window-lined space inside the historic Luhrs Building - an elegant 10-story brick and stone early 20th century engineering feat that was completed in 1924 - Bitter & Twisted combines a world-class cocktail lounge with a neighborhood bar's sensibilities.

Led by the Scottish-born Principal Barmen & Proprietor, Ross Simon, Bitter & Twisted's expert bar staff will be performing cocktail theatre nightly while whipping up a selection of globally inspired concoctions. Here, guests can flip through a prolific Book o' Cocktails featuring a globe-straddling collection of new and classic drinks, all expertly-crafted using many house made infused spirits, tonics, syrups and other ingredients.

While Bitter & Twisted will firmly plant itself in the lexicon of the modern cocktail establishment, the space itself carries a rich history in the city of Phoenix, serving as the former nerve center of Arizona's prohibition headquarters back when the residents of this desert metropolis (all 30,000 of them) dressed in top hats and risque ankle-baring dresses and commuted to downtown via electric streetcars and Ford Model Ts. In a natural, progressive nod to today, guests can sip and dine while savoring the sights and sounds of Phoenix's downtown rebound, even arriving just outside the door on the Valley Metro Light Rail.

Step inside the stylishly redesigned space and guests can slip into a mix of cozy banquettes and high-top table seating overlooking the exhibition-style central bar, as well as nosh on a worldly collection of bar bites and other great tasting dishes led by executive chef Bob Tam, including a late-night menu served until 1:30 am. On the weekends, the good vibes will be turned up a notch with live DJs spinning the night into the perfect twist, bringing yet another late night layer to Downtown Phoenix's diverse entertainment offerings.

Bitter & Twisted Cocktail Parlour will be open Tuesday - Saturday from 4 pm - 2 am, closed Sunday & Monday.

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West Loop
$30 and under

Monday Friday 11:30am - 2:00pm

Sunday - Thursday: 5:00pm - 10:00pm,

Friday - Saturday: 5:00pm - 11:00pm

Sunday - Friday 5:00pm - 2:00am,

Saturday 5:00pm - 3:00am

Make a reservation

About Salero

From the creative culinary minds that brought WOOD to Lakeview, Chicago welcomes Salero to Restaurant Row. Chef Ashlee Aubin and team introduce Modern Spanish Cuisine to the West Loop and Randolph Street will never be the same. We invite you to unwind at our Pintxos Bar, where you can enjoy a vast selection of wine and sherry while sampling seasonal Basque-inspired bite-sized dishes. With every course, we strive to incorporate only the freshest local ingredients and authentic Spanish traditions. Remember, Salero is not your typical Spanish fare; you will find no tapas here!

Chicago, IL 60661

Hours of Operation:

Monday Friday 11:30am - 2:00pm

Sunday - Thursday: 5:00pm - 10:00pm,

Friday - Saturday: 5:00pm - 11:00pm

Sunday - Friday 5:00pm - 2:00am,

Saturday 5:00pm - 3:00am

Between Jefferson & DesPlaines

AMEX, Discover, MasterCard, Visa

Bar Dining, Bar/Lounge, Farm to Table, Full Bar, Non-Smoking, Outdoor dining, Private Room, Wine

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Tapas Frias

pickled persimmon, avocado yogurt, coriander dressing, crunchy grains

lemon-caper dressing, radishes, cured egg yolk, roasted red pepper chicharrones, coquillo olives

fromage blanc, roasted fennel, demi-sec oranges, ramp cracker, cider vinaigrette

grilled garlic-tomato bread, petit greens, olive oil

grilled flatbread, artichokes, tarragon, pickled chili peppers, smoked tomato vinaigrette

Tapas Calientes

crispy potato, asparagus, charred artichokes, saffron emulsion, buttermilk-dill powder

salt crusted baby potatoes, mojo verde, grilled kale, radish

lamb pancetta, fromage, pea tendrils, roasted peppers, fried garlic, pickled shallots

Catalan style spinach, piquillo peppers, almonds, golden raisins

pork & lamb meatballs, grilled bread, piquillo pepper-tomato sauce

Menu Del Dia

for the whole table

English & sugar snap peas, carrots, cauliflower, beech mushrooms, pea tendrils, shellfish broth

wild morel mushrooms, fava beans, fried egg, Manchego cheese, vegetable demi-glace

baby carrots, confit potato, sautéed spinach, crispy shallot, ramp puree

morcilla, Belgian endive, piparras, fava beans, harissa rojo, roasted garlic

Platos Grande

roasted mushrooms, grilled onions, red wine sauce

(serves 2, please allow 30 min) bomba rice, chorizo, shrimp, mussels, calamari, chicken, saffron, roasted peppers, lemon aioli

fried in olive oil, with sea salt

marinated in garlic, citrus & Espelette

olive oil poached Spanish tuna, pickled shallot, Nora chili aioli

miso mayonnaise, lime, Espelette

triple cooked potatoes w/ spicy tomato aioli

pickled shallots & Fresno peppers, avocado puree

Private Dining

Salero Ratings and Reviews

Overall Rating

ambience

Noise

The food was fantastic. I would say more of an upscale kind of tapas than you're use to. The drinks were very good and on the strong side 😉My only complain is that the bar was kind of empty and the bartender was in front of us the entire time just listening to the conversation. It made us super uncomfortable. Since that was the only negative part, I'd say it's a great place for sure!

Though ambient and elegant, Salero misses with forgettable drinks that do not pair well with the fare. It would be nice to see some season-appropriate beverage options. We were underwhelmed by the beers served in cans. It was also disappointing that the bar was out of cocktail ingredients at 8 PM on a Saturday night. As for the dishes, there were hits and misses: the tiny octopus portion was tough. Grilled octopus is usually one of my favorite snacks and this dish was sadly most disappointing. Salads were nice but predictable. Sunchoke Dip and King Crab Tagiatelle, on the other hand, were quite tasty morsels. Our group had a pleasant evening overall however with all the many outstanding restaurant options nearby, I will not be returning to Salero.

An extraordinary restaurant - never had a dish that was not exquisite here. The sausage stuffed quail is a unique specialty. Also tried the tasting menu for $50 per person. The only problem was the huge amount of food served, too good to leave on the plate or even to take home.

Had the duck and it was tough & tasteless. Service was good.

We have dined here several times before including hosting groups and we are fans. Excellent food. Nice room. Very nice staff. The prices of wine by the glass were a bit high. Suggest a bit less margin there. Crab with squid ink pasta was fantastic, as was the burratta. Duck was a bit sinewy. Foam cheesecake is terrific.

One of the best meals I’ve had in years. Only reason I didn’t give 5 stars across the board is that the leather bar stools by the window are uncomfortable. Food however was incredible.

Went to dinner here with a group of colleagues and shared the family style meal. It was nice to not have to decide what we were ordering. The octopus and paella were fantastic! Service was very good and he was quite attentive without being overbearing or annoying- much appreciated.

What a great spot for our pre-opera dinner! Our party of three opted for the tasting menu and shared a wonderful array of really special tapas. The kitchen was able to accommodate our mixed dietary preference easily. The wines we had were lovely and the paella especially was excellent. We really enjoyed the atmosphere as well as the food - it was quiet enough for easy conversation although noise level was ramping up around 7 p.m. by the time we left. I highly recommend this place and will look forward to dining here again. Very reasonable pricing for the quality!

While the food was quite good -- especially the paella -- the server did not seem to be very knowledgeable about the wine or food menus. She was very kind and pleasant, but uninformed. We were a table of five and none of us had dined at Salero before.

We went to Salero on a Friday night and ordered croquetas and the paella. Both were fantastic. We had enough paella to take home, but definitely appreciated ordering the croquetas so we had something to nibble on while we were waiting. The atmosphere is fantastic. Definitely energetic, but not overly loud. I was surprised that it was not more crowded as I think the food and space is great. Will definitely return and try something new next time--one of which will be the Octopus!

We loved Sslero! It lived up to everything we had heard about it from friends. I highly recommend the Paella. Our server was exceptional. She catered to our dietary needs and checked with the chef about our dishes.

Never disappoints. Thank you for the best tapas/Spanish food in Chicago!

Really authentic tapas. Copious servings so sadly we had little room for the their signature paella.

Food was very good. We loved the duck sish and tomato salad. Nice room

Food really good with nice chunks of crab in the pasta, paella cooked correctly. Oysters had full flavor and their natural liquor was not washed out. Pork croquettes fried to perfection and arrived quickly. Octopus a little salty this time. Bartender a bit frazzled or overwhelmed but kind. Server friendly, attentive on point. We will be back for sure.

Great meal! Our waitress (Jolene) had great explanations, recommendations and was the perfect amount of attentive to our table. Burrata, Octopus, Hamachi and Paella were outstanding.

Beautiful room and attentive bar service--although we felt rushed in dining room. Excellent craft cocktail, beer & wine options. Menu has many Spanish staples with a few twists (some good, some not) however the paella was burnt with overcooked rice and rather meager amounts of seafood and meat. Churros was the hit dessert. Wondering how ingredients for the smallish cocktail menu could be "out" early on a Saturday night? On the expensive side if you order full meals.

The food was excellent and service was friendly and also good. The decor has a pleasant softer industrial look -- painted brick, Edison bulbs -- mixed with hints of Spanish colonial -- leather bar stool. Great night!

Had a very nice time. Moderately priced white wine was delicious - forget the name but it was almost but not quite effervescent. Then the Jamon plate, grilled octopus and paella. All excellent. Waiter was attentive. Liked it very much.

The wait staff was incredibly knowledgeable and helpful. My out of town guest enjoyed the food and the experience!

I think I'm addicted to the paella. Third time and it's still as good as the first time.

Salerno never disappoints. Scott is an outstanding server.

Good food, good service, not cheap! Portions are generous. If you order the paella, don't order any tapas unless you are hungry or a big eater, you can always add more later. The pan con tomato is like a salad on a piece of bread - it's good, but a lot of food. Beers at $7 and wines start at $11.

Both the hostess and the waitress made mistakes and did not take responsibility for them, "blaming" the customer instead. Dining room smelled very smoky. Food was excellent.

The paella is outstanding and crave-worthy. After I tasted it the first time a while back, I told myself I'd be back. This second time did not disappoint. I will be back soon!

Fabulous paella -- unlike any I've ever had! Complemented by a couple of unique tapas sides, it's a perfect meal for 2 with wine, less than $100!

Don't miss the chorizo, much better than any I've had before. Chocolate cherry dessert was not overly sweet and was complex in a way that makes you want more! Paella was a little too salty for my taste. Service pacing was very good but it was a slow night. Hope to go again.

Andrew was an amazing server, friendly with great recommendations. He made the night very special, in addition to the great wine and food. My friends really loved the paella. My favorite was steak and octopus.

They served us raw meatballs, other dishes took a very long time to come out, and our server disappeared for long stretches of time.

Our meal was fine. The sirloin was good but very rare and did not care for the side elements. At $20, the potato dish seemed pretty pricey but nice variety of veggies. Overall ok but not what we were hoping for.

Just a wonderful experience and our server Scott was great!

A very good dining experience. The wait staff was most helpful and knowledgeable. Presentation was excellent. Definitely a place to return to on another special occasion.

Delicious and interesting small plates, a lot of vegetarian and pescatarian options.

Delicious food, interesting wine selection, enthusiastic and attentive waitress, stands up well to neighbors . I recommend sitting inside as the street is somewhat busy.

Solid but not spectacular dinner; opted for the $50 per/person family style tapas tasting menu. The savory dishes overall were quite good, but just not quite as strong as during my prior visit to Salero (a couple of executional errors - most notably the octopus in the paella, in otherwise stellar dish, was markedly overcooked and chewy). Wasn't crazy about the desserts. Reasonable value, though would prefer if the price was slightly higher and there was one more savory course (the tasting menu including three snacks served in close succession, an octopus dish, the aforementioned paella and two desserts). Service was attentive and competent with proper spacing between courses, but would prefer a bit more warmth/personality from the front-of-the-house staff. Also would prefer a little more information regarding dishes as they were delivered (courses were dropped off and introduced by name only, i.e. "here's the paella" with no or minimal description of the dish or ingredients). Wouldn't hesitate to return, but at just over $100 per/person (after two glasses of wine, tax and gratuity) would hope the next visit is a bit more of an elevated overall experience.

As always, outstanding Spanish (not Mexican) food with a friendly, knowledgeable server. The menu changes, but I've never been disappointed by a new menu.

Highly recommend the paella. Order it as soon as you arrive. 30 mins to cook.

I came here with a friend because I saw Salero on the list of top 50 recommended restaurants for Chicago the restaurant city of the year. We came in and we're greeted by a waitress who sat us down. I asked about the restaurant. "It's been running for 3 years. Basque region inspired dishes." Our waiter came, and when I asked about the origin of dishes and drinks (as in the region) he said not to worry about it. He asked what kind of wine I liked, and then said he knew what he will being out (without my consent but turned out ok). I'm a vegetarian, and my friend is vegetable forward so we ordered all veg dishes. First, patatas bravas came out which was a larger portion then the what we were expecting. They were a bit over cooked, but we enjoyed the salsa. Next were shishito peppers which were ok, although on the oily side. Then, square olives came out but they were not square, although an interesting dish, not something I'd order again. The last was confit potatoes, which was a very mediocre dish. The potato tasted like a hash brown. At the end, I called the waiter to ask if the chef was in house to give some feedback, but he said he was not. I told him about the ratings of the dishes, however, I did compliment the drinks, which were delicious (red cab & sangria). I gave some feedback to the waiter, particularly the interest for knowing more about the restaurant (perhaps on the menu or on the walls) but he was being very defensive. Overall a very mediocre experience, and not something I'd gladly come back to.

Was visiting Chicago and Salero was recommended to me by a foodie friend. Loved it! Gorgeous decor. Had drinks inside at the bar. One friend had the sangria and loved it. My two other friends had some lovely Spanish wines. I had a specialty cocktail that was fabulous. We ate outside. The service was excellent and attentive. The tapas were very original and delicious. Loved the churros, too!

At the risk of losing street credibility, I am a Top Chef fan. I have not eaten Katsuji Tanaka's food. However, he is consistently criticized for adding too many ingredients. The chef at Salero wasted decent jamon with fried green tomatoes and other stuff. I see a parallel. The other dishes had the same conceptual flaw.

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Solero cocktail

Liqueur - Solerno Blood Orange Liqueur

William Grant and Sons

Click for larger image

Solerno Blood Orange Liqueur

TYPE: Liqueur, Fruit, Grain Base

Note: In a stunning turnaround from some of the dross we have had to work through lately, we are happy to review a liqueur that we do, genuinely, like.

Solerno is made and bottled in Sicily from local produce in three separate small batch distillations using copper alembic (read cognac pot type) stills.

First Impression: Intensely and yet pleasantly strong aromatic citrus component -a playful blend of the blood orange and lemon with the alcohol component in background rather than foreground providing both structure and transmission through volatility of the citrus oils. This is in stark contrast to some other liqueurs who at the opposite end of achievement have somehow managed to combine muddied, disparate and cloying in their attempts at synthesis of bouquet and fragrance.

A much less bitter analog of Campari or Aperol, much more acidic analog of Limoncello without the stickiness and the addition of Blood Orange (more subtle orange than standard), much more distinctive and citrus forward analog of Grand Marnier or Cointreau -much more lively, not as sweet as St. Germain and more citrus than flowers.

Bottle: Inspired by Murano glass, so they say. Beautifully proportioned cylindrical shape with rounded shoulders and a small lipped neck corked with a natural cork which is topped by a bakelite looking foot.The bottom pommel is shaped like a old fashioned glass citrus juicer. Color shifted from almost clear to ruby from top to bottom. Script is silk screened on in white for main characters and back panel, and a bronze gold for subscript on the front- Très elegant! Or should I say bellissimo (molto bello) ?

Final Thoughts: Aromatically and gustatorially intoxicating , a wonderful achievement in terms of taste, balance and usefulness as a cocktail ingredient.

Solero Exotic Ice Cream Lolly 3 x 90ml

52 out of 55 customers would recommend this product to a friend.

Product Description

1For more information: www.icecreamjoy.com

Product Information

Categories

Ice Cream

Ice Lollies

Lighter Options

Brand Shops

Ice Cream Shop

Brand

Return To Address

Careline 0800 731 1507

National Digital Park,

Citywest Business Campus,

Careline: 1850 444 424

Manufacturer

National Digital Park,

Citywest Business Campus,

Package Type

Other Information

Full Product Name:

Vanilla ice cream with a swirl (12%) and a coating (38%) of exotic fruit sorbet.

Best before end: see above

Allergen Information

Allergens can be found in the ingredients list

Free From Gluten, Contains Milk

Ingredients

Allergy Advice: For allergens see highlighted ingredients

Reconstituted Skimmed Milk, Sugar, Water, Peach Puree1 (7%), Passion Fruit Juice1 (6.5%), Mango Puree1 (6.5%), Glucose Fructose Syrup, Pineapple Juice from Concentrate1 (6%), Coconut Oil, Whey Solids (Milk), Stabilisers (Locust Bean Gum, Guar Gum, Carrageenan), Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Colour (Carotenes), Acidity Regulator (Citric Acid), Flavouring (with Milk), 1Sustainably Farmed Fruits

Nutritional Data

Customer Reviews

52 out of 55 customers would recommend this product to a friend.

Rating: 5 star out of 5

13 October 2017

tasty treat

really refreshing tropical tasting sorbet with creamy vanilla icecream inside delicious treat

Rating: 5 star out of 5

06 October 2017

I was sent this product as a reviewer. I have only ever tried the berry silver's before as I wasn't sure if I would like the exotic flavour. However I was wrong, the outside tastes like passion fruit (but not overpowering) combined with the creamy vanilla flavoured ice-cream in the middle - these are delicious and would definitely buy again

Rating: 5 star out of 5

04 October 2017

Nice flavour

A nice orange flavour followed by soft ice cream centre - very nice and good to keep in the freezer.

Rating: 5 star out of 5

04 October 2017

Delicious exotic frozen treat

These fruit ice lollies are absolutely delicious. The fruity outer layer compliments the softer creamy exotic centre. Wonderful!

Rating: 5 star out of 5

04 October 2017

Great product

I absolutely love these, just what you need to remind you of the hot days of summer

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We Started in a Garage

Solera Holdings, Inc. was founded by Tony Aquila in 2005 to bring about a digital evolution of the insurance industry, starting with the processing of insurance claims.

Today, our offerings bring together insurers, OEMs, dealers, SMR industry participants, and our customer’s customers, creating a digital marketplace that empowers the customer to manage the entire life of their vehicle in a single platform.

7 Solera transactions.

Solera processes over 230 million transactions annually. With 180,000 customers across over 75 countries, we are positioned to enrich the vehicle experience for both the 90% of drivers that won’t have a claim on an annual basis and the 10% that do.

Do it right. Do it better.

We’re the best at what we do – and we’re always striving to be better and do more. We process more digitized automotive insurance claims than the rest of the claims-processing industry combined.

Now, we have assembled a digital platform that reaches way beyond the claim, spanning the vehicle lifecycle and increasingly moving from the garage to the entire house.

We started out with an aggressive mission. We’re not stopping there.

Recipes

Making a great drink is easier than you think with delicious premium spirits.

Purple Cocktails

Classic cocktails

Easy Cocktails

Punch Cocktails

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All Cocktails

If you’re looking to mix up great cocktails that you’ll want to serve again and again, you’ve come to the right place. It’s easy to find the drink you want here – whether you’re looking for your favourite brand, mixer or other ingredient of choice. There are 'Classic Cocktails' like the minty, zesty Mojito, 'Easy Cocktails' such as a Vodka Tonic, or 'Amazing Cocktails' as in the honey and bergamot-flavoured Golden Flip. You can create a delicious vodka cocktail, opt for Edible Cocktails or branch out with non-alcoholic 'Mocktails'. Choose one that fits your tastes, or pick anything that appeals – either way you can’t go wrong.

About this recipe

You can tell the Old Fashioned is a turbo-charged classic because it has a glass named after it. It’s one of the few cocktails, like the Martini and the Collins, to be so celebrated.

The Manhattan is another with the dark spirit look that fits the season, but it’s even more suited to parties than the Old Fashioned because essentially the Manhattan is a dark Martini. Like this classic drink, the Manhattan is a late 19th century combination of spirit and vermouth, and, like the Martini it’s served in an elegant v-shaped glass. The aromatics from the fortified wine escape into the nostrils as you drink, stem in hand. Most likely invented in the 1870s by a bartender on Broadway, it’s the number one New York cocktail – apart from, that is, the Cosmopolitan.

Solero Exotic drink

Dela gärna med dig av receptet till dina vänner!

1 del Absolut Mango

1 del Peach tree

Fyll upp med passionsjuice.

Bygges i highballglas med is, skaka om du har tid…

Dela gärna med dig av receptet till dina vänner!

Omdömen om Solero Exotic

LÄMNA OMDÖME!

Lämna gärna ett betyg och en kommentar om Solero Exotic

Soleró

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10 Easy Cocktails Everyone Should Know How to Make at Home

While today's tweezer-wielding chefs often steer clear of old-timey dishes like Beef Wellington and Baked Alaska, mixologists still revel in the past. In fact, even the most avant-garde, smoked and foamed, molecular gastro-cocktail bars are still expected to tip their caps to the classics. Why? Because these drinks have been honed so perfectly over the years, they never go out of style. Don’t know how to whip up a flawless Manhattan or Martini? Then maybe you shouldn’t be selling your ten-ingredient car-crash of a cocktail for $15 a coupe.

Moses Laboy is one such bartender who has mastered the past, while continuing to play in the present. As the cocktail and beverage director at Bottle & Bine in midtown Manhattan, he presents a cocktail menu heavy on culinary ingredients and experimental flourishes, like an entire subset of “butter-washed” cocktails. Still, his favorite drink to whip up at home remains the humble Negroni.

As Laboy will tell you, it’s not too hard to celebrate many time-tested classics in your very own home. Sometimes all it takes is the ability to squeeze a few limes or pour a mixer until you're happy with the ratios. With less than a dozen different bottles, some decent ice, and glassware—and quick insights from Laboy on why these drinks remain classics that we still sip today—you too can become a competent at-home mixologist .

Here are 10 cocktails you should be making at home.

Ingredients: Campari, sweet vermouth, gin

Backstory: Cocktail historians have tried to track down the Negroni Zero for decades, but the still most-repeated story (possibly apocryphal) is that Count Camillo Negroni once asked a Café Casoni bartender to improve his Americano (Campari, sweet vermouth, and club soda) by using gin instead of soda water. A bit of a “bartender’s handshake” back in the day, the drink is rife for creating inventive variants, thanks to its equal parts sweet, bitter, and boozy, and played a crucial role in our modern cocktail revival.

Why it’s a classic: “Thank you Count Camillo Negroni for acquiring a taste for strong liquor while working as a rodeo clown in America. The need to satisfy your craving led the way to transforming the low ABV Americano into the paradigmatic Negroni. Hands down my favorite classic drink. Balancing sweet, bitter and strong to create the perfect cocktail."—Laboy

1 oz London dry gin

1 oz sweet vermouth

Stir with ice for 20-30 seconds. Strain into coupe glass. Garnish with orange peel.

Gin & Tonic

Ingredients: London Dry gin, tonic water, lime wedge

Backstory: It might seem hard to write the history of a drink in which every ingredient is in the name. Seems self-evident, no? Still, some genius was the first to combine the two—in this case, the clever gents in the army of the British East India Company. It wasn’t just a tasty way to get their jollies off while bored. With malaria present in 1800s India, the soldiers had taken to mixing the bitter cure-all quinine with water, sugar, lime, and, yes, gin.

Why it’s a classic: “It's the perfect, go-to warm weather drink. The lovely botanicals of a well-made gin combined with a good quinine and a healthy squeeze of a lime wedge is just what the doctor prescribed.”—Laboy

Gin (amount to preference)

Tonic water (amount to preference)

Pour over ice, garnish with lime wedge

Ingredients: Gin or vodka, dry vermouth, orange bitters (optional for gin, not necessary for vodka)

Backstory: Mr. Bond may have made it a household name, but the most famous of all cocktails had been around a century earlier. The Italian vermouth brand Martini appears in 1863, which may lend the drink its name. At the same time, though, in San Francisco, something called the Martinez had become a popular local libation. The Martinez not only had gin and vermouth, but also bitters and Maraschino. Once those latter two ingredients were stripped away, the classic Martini had emerged. It’s a drink so simple that every Martini lover eventually settles on their own preferred recipe, whether it's one that's super-dry, way-dirty, on the rocks or off.

Why it’s a classic: "Elegant botanicals from the gin are rounded out by the dry vermouth, then tied together either by a brine-y olive or the citrus essence of a lemon twist. This classic is as elegant as it gets for the mature imbiber."—Laboy

1 oz dry vermouth

Add contents to ice-filled mixing glass or metal shaker. Stir, don’t shake, for about 10 seconds. Strain into a coupe or cocktail glass and garnish with a lemon peel.

Ingredients: Bourbon or rye whiskey, sweet vermouth, bitters

Backstory: We presume the cocktail was first poured in Manhattan, but whether that was at the snooty Manhattan Club in the 1870s or in other locales on the isle in the years beforehand has yet to be determined. The drink has always had sweet vermouth, bitters, and whiskey, but over the years that latter ingredient has jumped around between bourbon, rye, and even Canadian Club. As rye made its triumphant return in the last decade, it has come to rule the roost. And new variants of the easily-made, 2:1 cocktail have also emerged, many with Brooklyn neighborhood names like the Red Hook and Bensonhurst.

Why it’s a classic: “A Manhattan brings the spiciness of rye whiskey balanced by the sweetness of fortified wine vermouth. This is a great entry level cocktail for the person just discovering American whiskey, yet still a joy for the more developed cocktail consumer.”—Laboy

2 oz rye whiskey

1 oz sweet vermouth

2 dashes Angostura bitters

Stir the ingredients with cracked ice, then strain into in a chilled coupe. Garnish with an orange twist or brandied cherry (none of that cheap maraschino bullshit).

Ingredients: White rum, fresh squeezed lime juice, sugar

Backstory: By now one of the most oft-bastardized drinks, the original daiquiri didn't come in some Slurpee-like contraption on the back bar. It was said to be invented in the town of Santiago de Cuba by an American during the Spanish-American War. By the early-1900s, it had made its way to America where it became the favorite drink of everyone from JFK to Hemingway (though, the “Hemingway Daiquiri” is now a slightly different variant). It was likewise the favored drink of the late Sasha Petraske, one of the most influential personas in the modern cocktail revival, who helped his patrons learn how this drink should actually be made.

Why it’s a classic: “The Daiquiri is a delicious combination of sweet, sour, and strong. Very easy to make, but just as easy to mess up. This is the ‘Hey chef, make me the perfect omelet’ of the bartender world.”—Laboy

1 oz fresh-squeezed lime juice

¾ oz simple syrup

Combine ingredient in a mixing glass with ice and shake well. Strain into a coupe.

Dark 'n' Stormy

Ingredients: Dark rum (preferably Gosling’s Black Seal), ginger beer, lime

Backstory: A drink backed by a brand and even trademarked, the Dark ‘n’ Stormy still manages to feel hardly corporate while evoking relaxation and island life. The story goes there was an Englishman living in Bermuda who created a dark rum he named after himself—Gosling’s. Also on the tiny island were Royal Navy officers who liked mixing Mr. Gosling’s rum with the ginger beer they had been brewing to help combat their own seasickness. The drink was delicious, and the intriguing color and look of the cocktail led to its fanciful name.

Why it’s a classic: “This is a year-round, tasty, highball cocktail. Combining delicious dark rum, with spicy, sweet ginger beer and the acidity of a well squeezed lime wedge, it’s perfect for most all occasions.”—Laboy

1 part Gosling’s Black Seal rum

2 parts ginger beer

Fill glass with ice, add, rum, then top with ginger beer. Squeeze in, then garnish with a lime wedge.

Ingredients: Cognac or brandy, orange liqueur (such as Cointreau), lemon juice

Backstory: The sidecar is named after the oddball motorcycle attachment first appeared around the end of the first World War. It’s locational start is a bigger debate, whether that was in a fancy hotel in Paris or a fancy gentleman’s club in London. Either way it was a massive hit, with its use of uniquely French ingredients such as Cognac and Cointreau.

Why it’s a classic: "It's boozy and acidic with a dry finish. I like to take a page from the brandy crusta and finish it with a half-sugar rim, making it into a sort of deconstructed cocktail. Great aperitif or, if truly in the mood, a perfect nightcap.”—Laboy

3/4 oz Cointreau

3/4 oz fresh-squeezed lemon juice

Twist the rim of a coupe into a plate of sugar so it attaches to the glass’s rim. Add all ingredients to a cocktail shaker with ice and shake until chilled. Strain into sugar-rimmed coupe and garnish with an orange peel.

Ingredients: Gin or vodka, Rose’s lime juice (or fresh-squeezed lime juice)

Backstory: While not quite as popular today as the others on this list, the Gimlet still remains an enduring classic, mainly, because it’s a piece of cake to make at home. It is said the name comes from a Sir Thomas Gimelette, Surgeon General of the Royal Navy, who was adding lime juice to gin to help his sailors combat scurvy (it seems most British-created drinks were simply made to battle ailments). Unlike other classics that would be ruined with anything but fresh-squeezed juice, the Gimlet specifically calls for bottled lime juice, namely Rose’s, which was available to sailors on long voyages when a sack of fresh-picked limes weren’t.

Why it’s a classic: “The gimlet is a combination of gin and lime cordial—though, these days with fresher ingredients being used behind bars, fresh lime juice with a touch of sugar appears too. It is a perfect, easy drinking cocktail to enjoy on a summer’s day by the pool.”—Laboy

2 oz gin (or vodka)

⅔ oz Rose’s lime juice

Shake well with cracked ice, then strain into a chilled cocktail glass.

Ingredients: Blanco tequila, fresh squeezed lime juice, orange liqueur or triple sec

Backstory: Like most cocktails, the Margarita’s origins are also murky, though the tales that have followed it to the present are about as good as it gets. Most place the drink’s creation in Tijuana, its name being a salute to an eponymous woman of one man’s unrequited affections. The best story I’ve heard? That a Tijuana nightclub owner crafted the tantalizing drink to impress a performer named Margarita Cansino—who would eventually become famous under her stage name Rita Hayworth. Nowadays, the Marg is often seem as a chain restaurant booze-bomb in a giant blue glass, but like the Daiquiri, when made simply at home it is a balanced, elegant drink.

Why it’s a classic: "It's a gift from the agave gods. It has stood the test of time by bringing sweetness and acidity into perfect harmony. Whether you prefer it on the rocks or straight up with a salted rim, or even a frozen version on the beach, this is the O.G. party starter."—Laboy

2 oz silver tequila

1 oz fresh-squeezed lime juice

Rub a lime wedge over the rim of a rocks glass (or Margarita glass) then twist on a plate of coarse salt so it attaches. Shake the ingredients with cracked ice, then strain into a glass over ice.

Champagne Cocktail

Ingredients: Champagne or sparkling wine, sugar cube, bitters

Backstory: The Champagne Cocktail dates all the way back to legendary barman Jerry Thomas. In his 1862 book How to Mix Drinks: Bon Vivant’s Companion, the “Professor” sets forth the standard recipe for a sparkling wine cocktail which still lives on to this day. Back in Thomas’s day it was known as “Chorus Girl's Milk,” and it remains one of the few “famous” Champagne cocktails.

Why it’s a classic: “It's first truly sophisticated classic cocktail, giving you the strength of brandy with the effervescent, classiness of champagne. Still the go-to cocktail at any dinner party.”—Laboy

2 dashes Angostura bitters

Add 2 dashes of Angostura bitter and sugar cube into a Champagne flute. Add cognac followed by gently pouring chilled champagne. Express a lemon twist over top.