I claim to know very little about cocktails except this: I like to drink them.

I’ve found that a cocktail sits a little better with me than a glass of wine (who wants a headache after half a drink? Not me). Plus, they’re usually pretty as well as tasty. Definitely hitting two of my “criteria for things I consume” boxes there. Shallow, I am. 

The humble Gin & Tonic is my usual go-to. One and a half ounces New Amsterdam gin, half a bottle of Fever Tree tonic, lots of ice. Simple, refreshing. Apparently also indicates that I'm a psychopath, but you can overlook that, right?

But sometimes an occasion calls for something with a bit more panache.  As we wrap up 2017, I’d like to offer you recipes for some of the fancier adult beverages most enjoyed in my house. I hope you partake of them in a most celebratory and responsible manner. 

Watch out. This one is deceptively strong. It tastes light and summery in the midst of the darkness of winter. Take me away, Fizzy Hound. I adapted this from the Gin Hound cocktail featured on Food 52 using grapefruit soda rather than grapefruit juice. I don't normally like fizzy drinks, but I make an exception for the Fizzy Hound.

Fizzy Hound

Adapted from The Gin Hound

Combine 3 ounces gin, 1 ounce sweet vermouth, and 1 tablespoon freshly squeezed lemon juice in a cocktail shaker. Shake well. Pour into 2 glasses. Top each with 6 ounces grapefruit soda (about half a bottle per cocktail). Add a few cubes of ice. Yield: 2 cocktails.

My brother-in-law, David, made a huge batch of these margaritas for our family a few years ago to accompany a meal of enchiladas, and they were absolutely delightful. I've made them countless times since—with and without the accompanying enchiladas—because I love them so. Like the Fizzy Hound, this one's also deceptively strong. Maybe that’s what I like in a cocktail?

David’s Margaritas

Combine 2 ounces tequila, 1 ounce freshly squeezed lime juice, and 3/4 ounce light agave syrup in a cocktail shaker. Shake well. Pour into a small glass and top with lots of ice. Yield: 1 potent cocktail.

I confess that this drink is a bit too wallop-you-over-the-head-with-its strength for me. It is my husband’s absolute favorite, however. This particular iteration of the Old-Fashioned recipe was developed by my brother, Sam, as a part of his Christmas gift to my husband, along with the supplies to make it. He researched and tested and researched and tested more until he reached Old-Fashioned perfection. The things we endure for those we care about! It is most decidedly the fussiest cocktail recipe I'm featuring today and requires speciality ingredients and equipment. For those who enjoy an Old-Fashioned, however, it's worth the trouble.

The Proper Old-Fashioned (According to Sam)

Adapted from the numerous recipes described in Renewing An Old Fashion

Place 1 lump sugar (or 2 dots or 1 teaspoon) in a rocks glass. Add 2 dashes orange bitters, 2 dashes angostura bitters, and a splash of water. Crush sugar with a muddler until dissolved. Add 1 piece lemon peel, 1 piece orange peel, and 1 maraschino cherry. Add 2 ounces quality rye or bourbon (Sam recommends Bulleit Rye for a quality yet affordable pick). Stir gently. Add one large ice cube. Yield: 1 very adult beverage.