If you love a classic Manhattan cocktail, we may have a new challenger for you. This easy twist on the classic adds a bit more complexity...

An autumn walk, minus the hiking boots. Easy Rider pairs Borrowed Rye with Nocino Walnut Liqueur, a touch of Evergreen Alpine Liqueur, and orange bitters for a nutty, herbal cocktail with a bright citrus finish. Created for Evergreen Month 2023, this one brings plenty of complexity without complicated prep—just right for a chilly evening at home. Ingredients 1 1/2 oz Borrowed Rye 1/4 oz Evergreen Alpine Liqueur 3/4 oz Nocino Walnut Liqueur 2 dashes orange bitters Garnish: Fla

Gin and whiskey in the same glass? Give it a chance. The Night Cap pairs Southland American Gin and Heirloom American Whiskey with sweet chocolate notes from Longleaf Crème de Cacao and a tart kick of lime. Equal parts of all four ingredients make this unexpected combination easy to remember—and a fun one to shake up for friends. Ingredients 3/4 oz Southland American Gin 3/4 oz Heirloom American Whiskey 3/4 oz Longleaf Crème de Cacao 3/4 oz lime juice Garnish: Mint leaf Glass

Whiskey sour fans, here’s your next recipe to try. Our take on the Champs-Élysées pairs Heirloom American Whiskey with Evergreen Alpine Liqueur, bright lemon, and a touch of sweetness. The herbal notes give this whiskey cocktail something extra without making it complicated—just shake, strain, and finish with a lemon twist. Ingredients 1 1/2 oz Heirloom American Whiskey 1/2 oz Evergreen Alpine Liqueur 3/4 oz lemon juice 1/2 oz simple syrup 1 dash Angostura aromatic bitters Ga

Borrowed Rye, Evergreen Alpine Liqueur Give your usual Old Fashioned the night off. Our twist on the Sazerac pairs Borrowed Rye with the herbal sweetness of Evergreen Alpine Liqueur, rounded out with simple syrup and Peychaud’s bitters. A lemon twist gives this rich, whiskey-forward cocktail a bright finish—and you only need a mixing glass and spoon to make it at home. Ingredients 2 oz Borrowed Rye 1/2 oz Evergreen Alpine Liqueur 1 oz simple syrup 3 dashes Peychaud’s bitters