Cocktails

Valentine’s Day is upon us.

Passion in a glass. The bright reds and oranges delight the eyes as the fresh fruit juice refreshes the palate.

You’re hand-crafting a creative cocktail, but searching for some inspiration. Did I have you at apple-cinnamon?

Fruit and ice cream are your jam. Whiskey is also your jam. It’s time they had a baby: your after-dinner aperitif to stimulate the date night appetite.

You’re here because you love mint and bourbon whiskey. Or the state of Kentucky. Or the Derby. Or pretty much anything considered a “cocktail” that can suddenly appear in your hand in the next 5 minutes.

You use cinnamon for [figuratively] everything.

‘Tis the season for all the warm, cozy, winter spiced, everything nice’d, doughy snickerdoodle, dessert kit and caboodle. The heavy creams, root veggie pies, endless coffee-flavored streams and Mexican hot cocoa supplies.

Suddenly, you’re the mixologist for the cozy get together. Or perhaps it’s date night and you’re upping your cocktail game. Maybe you’re just a hipster or an old soul who appreciates a craft beverage on the regular.

Love you some bougie cocktails? Lemme guess: Old-fashioned. Manhattan. Sawyer. Sazerac. Pink Gin Pink. Champagne cocktail. Perfect storm. Death in the Gulf Stream. Angostura sour. OG martini.

All of your delectable delicacies use the same glorious, imported bean. Your cakes, custards, cookies, homemade ice cream, frosting, brownies, quick breads, puddings, french toast, waffles and many of your cocktails wouldn’t taste as delicious and balanced without it. But why must vanilla extract be …