Gin Rickey ~ Gin, lime, sugar, soda. This was supposedly Fitzgerald’s favorite drink, and it’s one of the few specifically mentioned in the book. Gatsby, Daisy, and Tom drank theirs “in long, greedy swallows.”

Mint Julep ~ At one point, Daisy just wants to find “a place to have a mint julep.” The gang gets their mint juleps, along with a high dose of tension. I suggest opting for the drink and skipping the tense argument.

Seelbach Cocktail ~ Tom and Daisy’s wedding was at the Seelbach Hotel in Kentucky. And while the book doesn’t mention it, they most certainly had a Seelbach Cocktail or three, since that was the hotel’s pride-and-joy cocktail during that era.

Champagne Cocktail ~ “In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars.” It wouldn’t be a Gatsby party without Champagne. The classic Champagne Cocktail is just a bitters-soaked sugar cube in a glass of bubbly. But, in honor of the green light, why not sub Green Chartreuse or absinthe for the bitters.

Tuxedo No. 2 ~ This fancy Prohibition-era cocktail adds maraschino liqueur and orange bitters to a Martini. Tuxedo the drink and tuxedo the apparel are just the thing for a proper Gatsby bash.

Rhubarb-Fennel Cocktail

1 1/2 ounces fennel-infused vodka*
1 1/2 ounces rhubarb syrup**
1/3 ounce rhubarb juice
3/4 ounce lime juice

Pour all ingredients into a cocktail shaker with ice and shake for about 15 seconds. Strain into a chilled cocktail glass. Note: If you don’t have a juicer, you juice rhubarb (stalks only!) in a blender and then press through a fine-mesh strainer.

*Fennel-Infused Vodka

1 cup vodka
1 sprig fresh fennel (the greenery, not the bulb)

Let fennel steep in vodka for 24 hours. Taste to see if you’re satisfied with the flavor. If you’d like it more intense, steep for longer.

**Rhubarb Syrup

1 1/2 cups water
5 stalks rhubarb, chopped into half-inch pieces
3/4 cup cane sugar

Bring all ingredients to a boil, then reduce heat and simmer for 10 minutes. The rhubarb will separate and turn into mush. Remove from heat and let the mixture steep for 10 more minutes. Strain out the solids through a fine-mesh sieve or cheese cloth. You can use the mush in baking. Keep the syrup in a glass jar in the refrigerator.

Photo by Jackson Stakeman

Raspberry Rose Fizz from Honestly Yum

Brunch and cocktails are delightful … and so’s your mom! So I’ve decided that this year, you’re celebrating Mother’s Day by bringing these three elements together. The brunch food is up to you, but here are some suggestions for Mother’s Day brunch cocktails. (Just in case you want me to boss you more, why don’t you serve Eggs Benedict with asparagus? That sounds good.)

Ramos Gin Fizz ~ This cocktail is a light, airy, rich, and creamy all at once. Use a floral gin, such as Hendrick’s or Nolet’s, and you’ll have a drink that is just right for day drinking.

Raspberry Rose Fizz ~ Speaking of gin fizzes, you can add a lovely fruit and floral touch by adding some rosewater and raspberry. Bonus if you’re mom loves pink, although you don’t have to like the color to love the taste.

Improved Mendota ~ Maybe your mama is more of a no-fuss type. (Let’s face it, as delicious as fizzes are, they truly are a fuss.) This simple twist on a Mimosa combines beer and grapefruit juice for a unique kicky flavor that doesn’t have as much alcohol.

Stormy Morning ~ It wouldn’t be a brunch cocktail list without a champagne cocktail! Creme de violette, elderflower liqueur, lime, and sparkling wine make for a beautiful and delicate cocktail that would go great with crepes and fruit or another sweet menu.

Milk Punch ~ Like the Ramos Gin Fizz, Milk Punch is a New Orleans brunch cocktail that won’t disappoint. This recipe uses bourbon—along with milk, sugar, vanilla, and nutmeg—which is my favorite spirit for this cocktail. However, you could also make it with brandy or Cognac.

Michelada from T Magazine

Margaritas are the usual go-to cocktail for Cinco de Mayo. But if you’re looking for a different kind of Cinco de Mayo drink, here are a few fun ways to celebrate.

Michelada ~ Perfect for sipping all afternoon, this is a spiced beer cocktail that goes well with Mexican food.

Beer and a Smoke ~ Here’s another beer cocktail, only this one’s made with smoky mezcal for more oomph.

Rhubarb Rita ~ Rhubarb is in season, and it’s a great buddy for tequila. Slightly tart with a hint of sweetness, this is a refreshing Spring twist on a Margarita.

El Guapo ~ You can use tequila or mezcal in this spicy cousin to the classic Margarita. Bring on the heat!

Cilantro Tequila Lime Spritzer ~ If you want something light, this herbed spritzer will do the trick. Add jalapeño slices for a little kick.

Pink Collins

1 1/2 ounces vodka
1 ounce fresh squeezed grapefruit juice
1 ounce St. Germain (elderflower liqueur)
1/2 ounce simple syrup
3 strawberries, cut up
Club soda (about 4 ounces)

Muddle the juice, liqueur, simple syrup, and strawberries in a mixing glass or cocktail shaker and then stir in the vodka. Pour into a glass and add ice, then top off with club soda.

(More on the flask itself after the jump, because … there’s 22 year old Macallan to talk about!)

The Macallan | The Flask
Facts: Single malt, aged 22 years in American oak seasoned with Sherry (a first for Macallan)

When it comes down to it, this was one of the best drams of scotch I’ve had.

The nose is nutty and malty with a lemon undertone. Once it actually hits the tongue, oak and a very mild smokiness come in with a hint of orange and honey. I’m trying not to wax poetic about it, but it’s hard. The Macallan 22 is smooth and harmonious–with an interplay between sweet and smoky that ends on just the right dry note. Not a long finish, but long enough to leave you wanting more. (Besides, I am getting annoyed by the peat attacks that take four toothbrushings to leave my mouth.)

Yeah, it’s expensive … and it tastes like it is. (Perhaps this would be Jeff Winger‘s scotch of choice.) The quality of the oak flavor is exactly what makes this stand out from other scotch I’ve had, including other Macallan expressions. I was a Macallan fan going into this, and this raised my esteem for them. I hope this flask combo isn’t the last we’ve seen of this maturation method.

What about that flask? The inner flask is laser-welded, food grade steel wrapped in carbon fiber composite and treated to a bunch of crazy perfectionist procedures I don’t even understand. That’s all wrapped in black anondized aerospace-grade aluminum, with a rubberized nonstick bottom and a small air vent and a funnel. It’s hardcore, like post-apocalyptic zombie survival flask.

Raspberry-Thyme Smash ~ Get a head start on summer with a refreshing mix of gin, raspberries, and thyme—along with a little simple syrup and lime. I’ve been seeing good berries around, but if you can’t find any, go with frozen.

Pink Rosemary Greyhound ~ Try this slight tweaking of the classic grapefruit-and-vodka Greyhound cocktail, made with Ruby Red grapefruit and rosemary simple syrup. A good one for brunch!

Strawberry Basil Mojito ~ It’s been a hot spring so far in my neck of the woods, which gets me thinking about Mojitos. Adding some strawberries to the mix  and using basil instead of mint is my favorite variation on this cooling cocktail.

Gin Lime Rickeys With Cilantro ~ OK, so I know that some people’s tastebuds can’t stand cilantro. But for the rest of us, it has a savory and fresh flavor that brightens up other ingredients. Paired with lime, it really tastes fantastic.

Tequila and Sage Smash ~ As you can see, I am all for smashing things! Honey, sage, and añejo tequila make for a flavorful drink with a lot of complexity.

Photo by Jackson Stakeman

Aperol Spritz from Mission Delectable

Ah, brunch. You can be sweet and bready or savory and eggy. Or you can be all those things at once, possibly with a little bit of cakey, fruity, or spicy thrown in for good measure. Best of all, you are a great opportunity for a little light day drinking. You don’t have to wait until Mother’s Day for a brunch cocktail or two. Here are a few drinks that would make any type of brunch a lot more fun.

The Corsican ~ This lower-alcohol combination of Lillet Blanc, limoncello, elderflower syrup, lemon, and soda is just right for a light and fizzy brunch drink. I’d pair it with fruit-topped pancakes, but it could just as easily pair with a heavier egg dish.

Aperol Spritz ~ Aperol is a slightly bitter apertivo, which means it’s great for stimulating appetites. Its orangey flavor goes well with Prosecco, so why not make it a part of an Italian-inspired brunch.

Beretta’s Pamlemousse ~ Grapefruit juice is an excellent building block for a brunch drink. Throw in a wee bit of gin along with elderflower liqueur and lemon, and you have a well-balanced and refreshing drink with just the right hint of fruit.

Maple Bacon Bloody Mary ~ The Bloody Mary is a good old brunch standby. It’s also one of the most tweak-able drinks around. This one adds a little maple syrup and a bacon garnish for that true morning meal flavor.

Jealous Mary ~ Tomato can be a bold flavor for the morning, so how about a little cucumber and celery instead, for a lighter touch? They’re not just garnishes!

The Roquette from Matt Biancaniello

Make your mama proud and add more vegetables to your diet! Veggies aren’t just for dinner. They can add a fresh and flavorful touch to cocktails, too. It may sound weird, but it tastes good … and that’s all that matters.

The Sweet Pea ~ Peas are sweet, so why not use them in a cocktail? Just muddle the peas with sugar and lemon then add vodka and shake over ice.

Sweet Corn Cocktail ~ Just like the Sweet Pea cocktail, this one muddles in some sweet veggies—except with dark rum and mole bitters for a spicy depth.

Barefoot in the Garden ~ Celery-infused tequila pairs well with elderflower liqueur and Lillet Blanc for a light and refreshing cocktail that’s perfect the thing to sip as you enjoy the budding blooms.

What’s Up, Doc? ~ This carrot and gin cocktail with a hint of ginger is a good brunch drink. Add a little cinnamon on top, and it’s almost like drinking an alcoholic carrot cake.

The Roquette ~ The unique bite of arugula is tasty in this veggie-inspired take on the classic Gimlet, created by Matthew Biancaniello (whose site is filled with colorful photos, like the one above, of his creations).

If you’re not a gin person, just leave the gin out of this recipe for a Champagne Lemon Float. You can make the sorbet or use your favorite store-bought variety.

French 75 Float
Lemon sorbet
Champagne
1 1/2 ounces gin

Scoop desired amount of sorbet into a glass. Add gin. Top off with Champagne.