New: Best Damn Cherry Cola

I know, I know. It’s National Beer Day, but sometimes I’m not feeling a beer—mostly because I drank beer last night and sometimes you have to mix it up. Anyway. Best Damn, which does one of the best hard root beers I’ve had (read: it doesn’t make me feel like I’m getting diabetes when I drink it), has just put out a hard Cherry Cola.

Now, if you’re like me, and that Savage Garden song was your jam circa 1997, this is the beer alternative for you. I’ve included a recipe below, but drinking it on its own is great, too. Dangerous, though, because it goes down smooth. I was surprised with how much I enjoyed it, to be honest, but I’m a fan now.

Best Damn Smoke Cherry Swizzle Recipe.jpg


Cocktail of the Day: Holland Swizzle


  • 2 oz. Nolet’s Silver Dry Gin
  • .5 oz Simple Syrup
  • .75 oz Lime Juice
  • Mint

Method: Build in a Collins glass, muddle gently, fill with crushed ice, top with soda and garnish with mint.

Cocktail of the Day: Möet Afternoon Ice

This one is just in time to celebrate while watching the Miami Open.


  • 4 oz Moët & Chandon Ice Impérial
  • 2 oz Grapefruit Juice
  • 1 oz St. Germain
  • Pinch of salt
  • 6 mint leaves
  • 4 quarter wedges grapefruit

Method: In a large rocks or wine glass, pour grapefruit juice and St. Germain over ice. Stir in the salt, mint and grapefruit wedges. Top with Moët Ice.

Cocktail of the Day: The Slam Dunk

(I may not be making a bracket, but I could get into March Madness if it was made entirely of cocktails like this.)

Created by Dana Richardson, TAG Restaurant, Denver


  • 13 oz. The Famous Grouse
  • 6.5 oz. The Famous Mint Tea
  • 1 bottle Bordeaux Red Wine
  • 3.25 oz. St. Elizabeth Allspice Dram
  • 3 Naval or Blood Oranges
  • 13 Whole Star Anise Pods

Method:  Using a microplane grater remove the zest from 2 of the oranges over a pot or slow cooker.  Add the remaining ingredients and bring to a simmer.  As soon as it begins to simmer, lower the heat to the low setting.  After 5 minutes, serve into punch or tea cups. 

Use a channel knife to cut the orange into twists and add 1 to each drink with a star anise pod.

(Makes 13 servings)