For this Black Pepper Manhattan, we stuck to a classic recipe, and to make it our own, we added the warm, spicy, familiar flavor of Black Pepper. As a ubiquitous flavor in our daily meals, it’s so fun to play with black pepper in liquid form!

There are too many variations of margaritas to say that any one recipe is definitive, but this spiced up classic version is our go-to. It gets a spicy bite from Habanero and a dusty, herbal complexity with the inclusion of Sage. Give it a try!

One of our very favorite cocktail categories is also one of the simplest. Just three main ingredients - sugar, lime and spirits - create some of the tastiest cocktails around! We used Aquavit for this twist on a classic Gimlet, and added Thyme Cocktail Spice for even more complexity.

The blend of herbs and spices in our Filthy Dirty Cocktail Spice is pungent, rich, and full of savory flavors like garlic and horseradish with a hint of heat to round it out. Dirty Martinis are good, but a Filthy Dirty Martini takes it to a whole new level.

Prickly, floral Szechuan Pepper and the familiar fresh-herb characteristics of Rosemary go great together and perfectly complement a wide range of botanicals in gin. They up the ante on the classic G&T and elevate it to something complex and delicious.

Developed by bad-ass mixologist and cocktail consultant Ben Newby for the re-imagined Bin 36 in Chicago, the Tarratan pairs the savory, green flavors of Tarragon and celery bitters with the vegetal, agave goodness of triple-distilled tequila. This one is smooth, but it has complexity and depth that sneak up on you!

This is an easy to make, complex, and visually appealing cocktail. The sweet, oaky flavors of aged rum and the bitter fruit flavors of Aperol are complemented and enhanced by rich, savory fenugreek.

If you enjoy Manhattans and you like spicy, you have to give the Bakerman a try. Deep, velvety soft and rich with a hint of smoke and a spicy finish, there is an awful lot to like in this cocktail.