Three Moroccan-Inspired Cocktails for Any Occasion

Dried figs add just a bit of tannin and even more caramel notes to bourbon. Orange bitters and peel take the drink in a decidedly holiday direction. Fig bourbon can be made by steeping eight figs cut in half in a half-liter of bourbon overnight.

This variation on the crisp and effervescent French 75 champagne cocktail gets its blush from the simple addition of pomegranate molasses. To make molasses reduce 12 oz of Pom Juice over medium heat by half. Then add 6 oz of dry sugar and stir until dissolved. Add a few dashes of orange flower water. When it cools it will thicken.

Date syrup adds intrigue to a vodka and citrus base.

You might’ve noticed the better bartenders out there are all working “tin on tin” (barspeak for using two metal shakers). There’s no risk of breakage, separating shakers is a snap, plus they stack and store tidily. At 19 bucks for a set how can you not upgrade?

Sure you could use a measuring pitcher or shot glass, but make a show of it with this copper Japanese jigger. 

Once a rarity, now standard issue for modern bartenders, this Japanese-inspired mixing glass is ideal for stirring up aromatic cocktails like Manhattans and Martinis.

At 5.5 ounces the coupe is just the right size for having two cocktails without going overboard.

Water glass by day, Boulevardier vessel by night, a set of lowballs will set you right.

When it comes to highball glasses, the slimmer the better to show off your well poured collinses, palomas, and G and Ts.

Odor-resistant food grade rubber trays in various sizes let you make your own perfect ice in just the right shape for the drink.