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The beauty of delicious, refreshing, summery libations is that with a few ingredient swaps, you can bring them right with you into fall. While scrolling, I came across a mesmerizing video of an autumn Aperol spritz. I unabashedly replayed the video over a dozen times. The drink weaves together all of the components of the classic cocktail, but leans on cider, apples, and a few warm spices to make it appropriate for this season. I decided to try it to see if it’s worth the hype.
First, make the ice cubes. Add diced apples, cinnamon sticks, and star anise to a large ice tray. Then pour water into them to cover, and put the tray in the freezer.
Garnish the rim of a cocktail glass with simple syrup, sugar, cinnamon, and edible glitter. To assemble the drink, add the spiced ice cube, then pour in Aperol and apple cider, and top it with Prosecco.
If you love a delicious and refreshingly crisp Aperol spritz, you should definitely try this recipe this fall. Because it uses such big cubes of ice, you don’t have to worry about them melting super quickly and watering down this drink. Instead, they slowly thaw, releasing hints of the star anise and cinnamon sticks (and the flavors of those spices aren’t overwhelming, either).
The most prep you have to do for this recipe is to make the spiced ice cubes, which took me less than five minutes. I can’t wait to host a fall-themed party this year and serve these drinks. They’re ideal because you can make it in advance and even keep a pitcher of the spritz for easy-to-access refills. If you’re searching for a new trendy drink, it’s definitely worth a try.
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Ashia Aubourg
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Summer may be over, but that doesn’t mean that London’s best rooftop bars and outdoor spaces shut up shop. On the contrary, catching an autumnal sunset over the city’s skyline while sipping on spicy margs can rival even the sunniest of rosé-drenched summer days.
So, whether you’re heading to the rooftops for a boozy brunch, a romantic dinner with a view or some too-pretty-to-drink cocktails (but you definitely will), it’s time to rally the troops and get booking. A word of advice: keep this page bookmarked because you just know you’re going to keep coming back and working your way through the list. It would be rude not to.
Enjoy!
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Ali Pantony, Chelsea Hughes
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Summer is finally around the corner. After what feels like about two years of dreary grey weather, a heatwave is officially coming. Next week, London will see temperatures passing 20 degrees. There’s only one thing for it: head to one of the best rooftop restaurants or outdoor bars London has to offer to soak up the immaculate vibes. Whether you’re heading to the rooftops for a boozy brunch, a romantic dinner with a view or some too-pretty-to-drink cocktails (but you definitely will), it’s time to rally the troops and get booking.
We’ve dealt with grey skies long enough and we certainly don’t need any more excuses to slap on the sunscreen, throw on that floaty summer dress, and run (not walk) to grab an al fresco table at one of our favourite beer gardens, rooftop bars or outdoor restaurants.
A word of advice: keep this page bookmarked because you just know you’re going to keep coming back and working your way through the list. It would be rude not to.
Enjoy!
In a rush? See the best rooftops at a glance in the below map:
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Ali Pantony, Chelsea Hughes
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When it comes to cocktails, younger drinkers are embracing bold, adventurous flavors. Sweet and fruity concoctions may always have their place, but a growing trend among millennials is leaning into spicy and savory cocktails—drinks with heat, depth, and a touch of umami. These cocktails are not only exciting to drink, they’re also surprisingly easy to make at home with simple ingredients.
Here are the best and easy savory and spicy cocktails to bring the fire and flavor to your next happy hour.
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This cocktail takes the classic G&T and gives it a spicy, refreshing upgrade. Jalapeño slices add heat while cucumber balances with crisp coolness.
Ingredients
Lime wedge for garnish
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Bourbon’s natural sweetness pairs beautifully with the smokiness of chipotle, creating a complex cocktail with a little kick.
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The Paloma is Mexico’s beloved grapefruit-and-tequila cocktail, but adding chili salt and jalapeño takes it to the next level.
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Borrowing from the beer-based Michelada, this twist swaps in light rum for a unique savory cocktail with tropical depth.
Ingredients
2 oz light rum
4 oz tomato juice
½ oz lime juice
2 dashes hot sauce
1 dash soy sauce
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RELATED: Immersive Events Redefine Millennial Nights
This vodka cocktail blends sweet mango with fiery chili, creating a drink that’s tropical, savory, and refreshing all at once. It’s a modern, Instagram-worthy favorite.
Ingredients
2 oz vodka
1 oz fresh lime juice
¾ oz simple syrup (or agave)
3 chunks fresh mango (or 2 oz mango puree)
2 slices fresh red chili or jalapeño
Create
Muddle mango and chili
Shake with vodka, lime, and syrup
Strain into a rocks glass over ice
Garnish with chili slice
Spicy and savory cocktails are having their moment, fueled by millennial tastes for adventure and flavor diversity. Whether you’re into gin, vodka, bourbon, tequila, or rum, these easy recipes are proof you don’t need a speakeasy to enjoy mixology magic at home.
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Anthony Washington
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By Rebekah Peppler, The New York Times
The tomato’s limited yet lush seasonal run never lacks in possibility. But once you’ve had a respectable number of ripe, peak season tomatoes layered on toast, with noodles or in salads, grab the cocktail shaker and head to the bar.
“When tomatoes really shine, that’s when you want to add them to a cocktail,” said Shannon Ponche, a bartender at I Sodi in New York City. “If you want to eat it, then that’s when it should go into your drink.”
A fine way to start incorporating the tomato’s vegetal flavor into your next drink is by making sweet-savory, lightly acidic tomato water. Set a cheesecloth-lined strainer over a bowl, add blended tomatoes and salt, and use the liquid that falls through in your next cocktail. The process takes little effort but, like a good cold brew or iced tea, it requires a slow, unhurried drip for the best results. (For the impatient, you should have enough for at least one cocktail after 20 to 30 minutes.)
Then, add it to a martini. By making a batch of tomato water with green heirlooms, the green tomato martini takes on a pale green hue. Combined with gin, dry and blanc vermouth, the drink pairs the distinct booziness of a traditional martini with a romp through the garden.
Prefer your martinis on the dirtier side? Add a bit more tomato water. Think of it almost as you would an olive brine, Ponche said. “Some people like a really dirty martini, and some people like just a splash,” she added. “Play around and see how much you like for yourself.”
If you’re looking for a nonalcoholic option that feels especially summery, combine your tomato water with fresh lemon juice and a touch of simple syrup for a take on lemonade. Or add a few ounces to a nonalcoholic beer, cider or ginger beer.
For more instant gratification, grab a muddler (or the back of a wooden spoon or the end of a rolling pin). Smash a handful of yellow cherry tomatoes with sugar and salt, then add tequila, vermouth and lime juice, and top with sparkling wine to get a bright, bubbly yellow cherry tomato spritz.
Or, to make a rose-hued sherry-tomato cobbler, crush slices of red heirloom tomato with citrus and a simple tomato simple syrup, add amontillado sherry and strain over crushed ice. The tomato simple syrup adds candied complexity that plays off the nuttiness of the sherry. Leftovers can be used in most other cocktails that call for simple syrup.
Tomatoes play especially well with other summer fruits, Ponche said. Add a few strawberries or watermelon cubes to the shaker, spear cherry tomatoes onto a skewer, or add a sprig of mint, basil or dill.
(Good) tomatoes are abundant yet fleeting. Before the inevitable return to any-season bloody marys, grab a few ripe, heavy handfuls and get shaking.
This pale green, gin-forward martini variation gets both its color and lightly earthy, vegetal flavor from tomato water made exclusively with green tomatoes. If you’re looking to tint your drink another color, feel free to swap in yellow or red tomatoes when making the tomato water, which takes very little effort but does take time. Save leftover tomato water in the refrigerator for 2 to 3 days and use in other rounds of martinis, combine with a light beer and a little hot sauce over ice, or use in place of water in lemonade.
By Rebekah Peppler
Yield: 1 drink
Ingredients
Preparation
1. Freeze a martini or Nick and Nora glass for at least 15 minutes and up to an hour. (You can also opt to fill the glass with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
2. In a cocktail shaker or mixing glass filled with ice, combine the gin, green tomato water, blanc vermouth and dry vermouth. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. If serving with a pickled green tomato, thread a skewer through it, add to the glass and serve.
Tip
To make the green tomato water, combine 1 pound coarsely chopped, very ripe heirloom green tomatoes and 1/2 teaspoon fine salt in a medium bowl. Set aside for 20 to 30 minutes, then transfer the tomatoes and any released juices to a blender or food processor and pulse until a purée forms. In a fine-mesh strainer lined with cheesecloth, strain mixture into a bowl overnight in the refrigerator. Do not stir or press on the solids. The next day, discard the solids. Tomato water will keep in the refrigerator for 2 to 3 days.
Muddled fresh tomatoes and sweet-savory tomato simple syrup create layers of flavor in this summery take on a classic sherry cobbler, and a dry, nutty amontillado sherry adds even more complexity. To make the crushed ice at home, simply add standard ice cubes to a bag, wrap in a towel and crush with a rolling pin.
By Rebekah Peppler
Yield: 1 drink
Ingredients
Preparation
1. In a cocktail shaker, muddle together the tomato slices, lemon and tomato simple syrup. Add the sherry and ice cubes. Cover and shake vigorously.
2. Strain through a fine-mesh sieve into a chilled highball or Collins glass and top with enough crushed ice so that it mounds above the rim. Garnish with the cherry tomatoes and serve with a straw.
Tip: To make tomato simple syrup, roughly chop 1/2 large heirloom tomato, and add to a saucepan along with 1/2 cup sugar and 1/2 teaspoon flaky salt. Muddle until the tomatoes are fully smashed and the sugar and salt start to dissolve. Add 1/4 cup water, stir to combine, then bring to a simmer over medium-high heat. Lower the heat and continue to just barely simmer for 10 minutes, stirring occasionally. Cool completely, then strain through a fine-mesh sieve, pressing on the solids to release all the liquid. Discard the solids. Refrigerate syrup in a tightly covered container for up to 1 week.
This article originally appeared in The New York Times.
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The New York Times News Service Syndicate
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There is at least another month of summer, making it the perfect time to raise a glass to warm nights, beach weekends, and golden hour happy hours. Whether you’re hosting a backyard gathering, a rooftop soirée, or simply enjoying a solo sunset, the right cocktail can capture that fleeting summer magic. Here are the best late summer cocktails —each with its own spirit base and a splash of history—to close out the season in style.
RELATED: The History Of The Cocktail Party
Popularized in the 1980s, the Sea Breeze originated from earlier Prohibition-era recipes but found its fame as a light, tart-meets-sweet summer sip. Quick, taste and a hint of healthy.
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The Tom Collins
Believed to date back to the 1870s, the Tom Collins is essentially a sparkling gin lemonade, perfect for late-summer afternoons.
Ingrediants
2 oz gin
1 oz fresh lemon juice
0.5 oz simple syrup
Club soda to top
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The Daiquiri
Originating in Cuba in the late 1800s, the daiquiri was a favorite of writer Ernest Hemingway, who enjoyed a less sweet variation at Havana’s famed El Floridita bar. His preferred version, sometimes called the “Hemingway Daiquiri,” swapped sugar for grapefruit juice and added a touch of maraschino liqueur. The classic recipe, however, remains a crisp, tart, and refreshing icon. This light drink looks totally different than the New Orleans drive through drinks.
Ingrediants
2 oz white rum
1 oz fresh lime juice
0.75 oz simple syrup
Create
RELATED: Forget Ozempic Cannabis Can Help You Get a Summer Body
The Watermelon Basil Margarita
A fresh twist on Mexico’s beloved margarita, this version blends juicy summer watermelon with fragrant basil for a vibrant, end-of-summer cooler.
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The St-Germain Spritz
Born in the early 2000s when elderflower liqueur hit the cocktail scene, the St-Germain Spritz became a go-to for those seeking a floral, bubbly alternative to the classic mimosa.
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These cocktails not only taste like summer—they carry pieces of history and creativity in every glass. Before the leaves turn, mix up one (or all) and savor the season’s last sunsets.
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Anthony Washington
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Alcohol has long consistent hold on society. Having been part of India, the Middle East and more, it has played a part in medicine, religion, intimacy and recreation for thousands of year. Yet alcohol has become the modern accepted intoxicant. But is an old fashioned or a gummy healthier in today’s world? Moderation is the key for both, but science comes down clearly on one side.
Cannabis and alcohol are two of the most widely used recreational substances, but their health impacts differ significantly. While neither is without risks, research suggests that cannabis may be the healthier option overall when used responsibly.
Cannabis, on the other hand, has a lower risk profile. There have been no reported deaths from marijuana overdose, according to the Drug Enforcement Administration. While smoking cannabis can have negative effects on lung health, alternative consumption methods like gummies, tinctures and oils avoid this risk. Cannabis is also less addictive than alcohol, with about 9% of users becoming dependent compared to 23% for alcohol.
Both substances impair cognitive function and motor skills in the short term. However, alcohol tends to have more severe immediate effects, including the risk of alcohol poisoning. Cannabis typically does not cause the intense hangover effects associated with alcohol use.
Moderate alcohol consumption may have some cardiovascular benefits, according to some studies. However, cannabis has shown promise in pain management and as a potential alternative to more dangerous opioid medications. It also has anti-inflammatory properties that researchers continue to explore.
While both substances carry risks, the available evidence suggests that cannabis is likely the healthier choice when compared to alcohol. It has a lower risk of overdose, less severe long-term health consequences, and potentially more medical applications. However, it’s crucial to note that the healthiest option is always moderation or abstinence from both substances.
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Terry Hacienda
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The nation is in the final throes of the election and it has been brutal. You can’t turn around without donation requests, outrage or just news news news. According to a study, it is the most stressful election to date. It could be a good idea to tune out and breathe for a bit. Here are the best cocktails to forget politics and have some fun.
RELATED: Beer Sales Flatten Thanks To Marijuana
The Gin Rickey originated in Washington, D.C. in the 1880s. Bartender George A. Williamson created the drink at Shoomaker’s Bar after witnessing Democratic lobbyist Colonel Joseph Kyle Rickey add a lime to his bourbon highball. The drink was named after the Colonel Rickey, who was known for drinking bourbon with soda and lime. The Gin Rickey became more popular than the original bourbon version, and was especially popular during Prohibition.
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This sexy drink has a story. Ian Fleming, the creator of James Bond, was inspired by his visits to Dukes Hotel in London, where he was served stiff drinks by head bartender Gilberto Preti. He worked it into Casino Royale and named the concoction after Vesper Lynd, a double agent and love interest of Bond.
Create
RELATED: Rainy Weather Cocktails
The shandy originated in England in the 1850s as a mixture of beer and ginger ale or ginger beer, and was originally called a shandygaff (what a name!). By the late 19th century, the ginger ale was replaced by lemonade or lemon soda, and the “gaff” was dropped to shorten the word to “shandy”. By adding a brown liquor, this ups the alcohol and richness of flavor. Perfect to take you mind off politics.
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Anthony Washington
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Black Magic Sangria is a dark, moody and bold alcoholic beverage. Sliced black plums, blackberries and grapes soak in dark red wine that’s combined with vanilla brandy and sweetened with a brown sugar simple syrup.
You guessed it, sangria. This jammy wine cocktail has hints of black plum and blackberry, is spiked with vanilla brandy and sweetened with a brown sugar simple syrup. An incredible combination of flavors.
Pick up a bottle of dark red wine. Apothic Dark if at all possible. This is not a sponsored post, but one day the gothic label caught my attention and so naturally I read the back label. It reads that it has notes of plum, blueberry and blackberry with hints of coffee and chocolate. So you can totally understand why I was inspired to create a sangria from this wine.
In a small saucepan add; 1 cup dark brown sugar and 1 cup water. Heat over medium-low, whisking until the sugar has completely dissolved. Once dissolved, remove the syrup off of the heat, let cool and refrigerated for up to 2 months.
A day in advance, start by adding 4 sliced plums, 4 rambutans – outer skin removed and flesh cut away from the pit (this fruit is optional), 1 cup halved black berries, 1/2 cup each halved black, concord grapes and blueberries into a large pitcher.
Pour in the entire bottle of wine.
Then measure and pour in 3/4 pomegranate blackberry juice, 1/2 cup vanilla brandy and 1/4 cup of the brown sugar simple syrup.
Stir to combine. Cover with cling wrap and refrigerate overnight.
Gah! That color!
Pour into glasses, with out without adding the wine soaked fruit, and serve.
Goes best with good chocolate and great friends.
Enjoy! And if you give this Black Magic Sangria recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 (5 ounce) glasses
Black Magic Sangria is a dark, moody and bold alcoholic beverage. Sliced black plums, blackberries and grapes soak in dark red wine that’s combined with vanilla brandy and sweetened with a brown sugar simple syrup.
In a large pitcher add sliced plums and rambutan with halved blackberries, grapes and blueberries.
Pour in dark red wine, juice, simple syrup and vanilla brandy.
Stir, cover and refrigerate over night.
Pour into glasese (with or without adding fruit) and serve.
Serving: 5ounces, Calories: 226kcal, Carbohydrates: 20g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 5mg, Potassium: 195mg, Fiber: 3g, Sugar: 10g, Vitamin A: 236IU, Vitamin C: 11mg, Calcium: 20mg, Iron: 1mg
This recipe was first posted on October 22, 2021.
This post may contain affiliate links.
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Laurie McNamara
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If you’re a cocktail drinker in Denver, you’ve likely tried a libation with a dash of creativity from Alex Jump and Stuart Jensen.
Jump spent four years as the bar manager for Death & Co. in Denver before starting a consulting business and emerging as a leader in the low- and non-alcoholic beverage movement. Jensen is co-owner of local drinkeries Curio and Roger’s Liquid Oasis, and was part of the ownership group at the now-defunct Brass Tacks in LoDo.
Together Jump and Jensen, who got married earlier this year, are a cocktail power couple shaking up the local scene, and in 2025, they’ll debut their first concept together.
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The Cannabist Network
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We’ve all seen the infographics on social media—your zodiac sign as a snack, a sandwich, a cocktail. But while no one (yet) has designed a full restaurant around celestial matches, zodiac-themed cocktails are increasingly popular. From cameos on regular cocktail menus to being at the center concept of a bar, everyone’s suddenly interested in creating and sipping drinks fashioned around the sensibilities of Aries, Libra and Virgo.
Unless you’ve been living under a rock, you know astrology has been a massive pop culture trend in recent years, encompassing everything from podcasts to dating. Sharing your Co-Star astrology profile is as common as exchanging phone numbers.
It was only a matter of time until cocktails got in the mix. “This trend is trending, in my opinion, as a response to global upheaval and uncertainty,” says astrologer Danielle Mainas, the co-creator of the food-driven tarot deck Cacio e Pepe Tarot. “People turn to astrology for personalized guidance and self-understanding in confusing times. Similarly, in times of dysregulation, many people turn to alcohol and food as coping mechanisms for comfort and relief. Why not give the people a blended option?”
Little Dipper, a self-described “immersive, astrology-themed bar,” opened in New York City in April 2024. Inside, under a digital display of a starry sky, patrons can order drinks categorized within the four elements:
“Our team loves astrology and have a good understanding of it,” Little Dipper co-owner Bobby Papachryssanthou tells Observer. The staff asks guests for their signs, and also share theirs, recommending drinks accordingly. For the first round, patrons are encouraged to try their “own” cocktail—that is, the drink associated with their sun sign, and for a second drink, a tipple that refers to their moon sign; the position of the moon in the zodiac at the time of a person’s birth.
The cocktails were created with the help of Alyssa Sartor, a hospitality expert with a passion for astrology. Sartor helped connect the dots, consulting on the drinks’ ingredients and profiles based on her knowledge of mixology and astrology. The team also sought advice from astrologer friends and astrology books.
“We felt that a concept like this would be a great way to give our guests something personal that they can relate to,” says Papachryssanthou. “The time and effort that went into finding the right ingredients to each specific zodiac sign makes it an engaging experience, adding that level of personalization and immersive aspect.” Imagine, for example, a Pisces customer being offered the sturdy tequila and habanero-infused Magic cocktail not because they like tequila, but because they’re supposedly “strong and devoted,” Papachryssanthou points out. Needless to say, only the flattering, positive traits of each sign are amplified and played up in the ingredients list.
Other bars across the U.S. have also been flirting with the zodiac concept. Service Bar in Washington, D.C.—one of the best bars in the country according to the World’s 50 Best—recently ran a limited-edition zodiac-themed offering. Even resorts want a piece of the trend—Under Canvas, dedicated to higher-end camping and glamping, recently launched a program pairing celestially-themed cocktails with stargazing
The Alchemists’ Garden, a bar in Paso Robles, CA, recently added a monthly zodiac-themed drink to its already other-worldly menu, based on the astrological sign corresponding to each month, for which the team dug deep into the essence of astrology: our craving for meaning and a sense of direction. “One of the oldest methods of navigation was based upon the stars and their astrological positioning,” Tony Bennett, Alchemists’ Garden’s bar manager and owner, tells Observer.
To plan the monthly cocktail, Bennett refers to a chart he made featuring each sign’s characteristics, likes and dislikes. For Libra, a cocktail that ran from during the tail end of September and most of October, Bennet tapped into the fact that Libra coincides with the fall equinox, which meant paying homage to the last harvests of the summer as we move into the cooler months. The result contains vodka infused with dill seeds, herbal liquor and agave nectar.
The garnish, molecular air made of fresh rose petals and Italicus Bergamot, is a nod to Libra being an air sign. “The drink, like Libra’s symbol—the scale—is surprisingly balanced despite the complex nature of flavors contained within,” he says.
Tiger and Peacock, located at The Memphian hotel in Memphis, TN, has had a detailed Signs of the Zodiac cocktail menu since opening in 2021. Food and beverage director Evan Potts also pulls inspiration from the signs’ key features. Sagittarius, for example, is known to be adventurous and curious; the bar’s way to embody these traits was to base a cocktail on Angostura bitters. “Most cocktails see a few drops of Angostura to accent a cocktail, while we choose to unleash the full flavor and incorporate an ounce into our drink. After rounding out with the Chinola and orgeat you have a bold and interesting cocktail, with flavors that develop and change as you explore,” Potts says.
“Astrology and good energy from the stars is something we are all in need of, with the stresses of life and relationships,” says Papachryssanthou. “Tying great drinks to something that we believe is important to everyday life adds another level to the experience.”
But are these drinks just a gimmick? Like astrology itself, it’s all a matter of perspective. “I absolutely see the potential for zodiac-inspired cocktails to offer more than just a gimmick-y drinking experience,” says Mainas. “Astrology reflects the human experience, and when bars incorporate zodiac themes, they invite guests into a moment of ceremony and presence.” Cocktails that go beyond the visual do best, with ingredients that reflect the signs’ characteristics and general vibe—painting the dependable bartender inquiry, “What are you in the mood for?” in a completely new light.
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Flora Tsapovsky
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Fall is footballing season, and with football – comes tailgating. For those not in the know, it is a is a social event and cultural tradition involveing gathering around vehicle in or near the game. The timing can be before, during or after the game (or festival or concert). Food, drinks, music and taking a little sports smack is part of the tradition. Here are the best easy tailgate cocktails to make the event a little extra exciting.
RELATED: Yacht Rock Pairs Perfectly With Cocktails
Beer in the mornings can be seen as a bit rough? So why not up the game blending a little fruit (breakfast food) and a margarita (crazy fun). This make ahead will be a hit with you and your guests.
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If yo are going to start tailgating in the morning with brunch – why not make a classic breakfast mashup? The breakfast sangria brings the fresh, fruity taste to the event and provides fresh fruit for the morning.
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The weather doesn’t always cooperate with tailgating. So why not pour a little tropical sunshine into a glass and warm everyone up?
Victor J. Bergeron, also known as Trader Vic, claims to have invented the Mai Tai in 1944 at his restaurant in Oakland, California. The story goes that he created the drink for his rum-loving friends who didn’t like the taste of raw rum. Bergeron presented the cocktail to two friends from Tahiti, Ham and Carrie Guild, and after the first sip, Carrie is said to have exclaimed, “mai tai-roa aé”, which means “out of this world – the best!”
RELATED: Rainy Weather Cocktails
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RELATED: Starbucks Plays Scrooge Again
Bring a little exotic, warm fun to with this drink! This drink, named after the former name of Tamil Nadu in India (where the clothing print was developed) created in the 70s was a popular drink among the jet set and party crowd. When not add it to your tailgating fun?
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Anthony Washington
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With all the misinformation circulating on social media, sometimes a good takedown is needed. From so-called hormone balancing and cortisol face to TikTok’s viral sugar pregnancy test, we love to see health and wellness myths debunked. But we have to draw the line when it comes to espresso martinis.
Recently, the internet’s favorite it-girl drink has been called into question due to concerns about its nutrition. In an anti-ode to the espresso martini, a 2022 article from the NY Post went so far as to say the drink is “ruining your sleep and heart health.” As much as it hurts to hear, is there any merit to these claims?
Espresso martinis are a lot of things. Highly caffeinated, annoying to make . . . but bad for your health? In our experience, this is the drink that wakes you up and gets you tipsy at the same time – kind of like a grown-up vodka redbull (if they tasted like dessert). Our take? Espresso martinis aren’t claiming to be a superfood. It’s no secret that they contain alcohol, caffeine, and sugar – all of which can eventually take a toll on your body. But in the short-term, are espresso martinis actually bad for you? Let’s investigate.
Maddie Pasquariello, MS, RDN, is a registered dietitian nutritionist and founder of Nutrition With Maddie.
Amy Shapiro, MS, RD, CDN, is a registered dietitian as well as the founder and director of Real Nutrition.
Paula Doebrich, RDN, MPH, is a registered dietitian, public health nutritionist, and the founder of Happea Nutrition.
Katie Tomaschko, MS, RDN, CDN, is a mindful eating registered dietitian nutritionist at Hint of Tabasco, LLC.
Holly Klamer, MS, RDN, is a registered dietitian nutritionist with her master’s degrees in nutrition and exercise science.
Eric Ridenour is a former bartender and men’s health expert.
A traditional espresso martini contains the following, according to Liquor.com:
The traditional recipe for an espresso martini uses just one shot (equal to one fluid ounce) of espresso, which contains about 63 mg of caffeine, according to the USDA. (Kahlúa contains just a few milligrams of caffeine per serving, so that’s pretty inconsequential.) For comparison, an eight-ounce cup of brewed coffee contains about 90 mg of caffeine, per the USDA – more than you’ll usually get in an espresso martini.
As for alcohol, espresso martinis generally contain about two ounces of vodka (with 40 percent alcohol) as well as a half-ounce of Kahlúa (with 20 percent alcohol). That’s a little bit more than what the National Institute on Alcohol Abuse and Alcoholism considers a single drink (1.5 ounces of a 40-percent-alcohol spirit). However, practically speaking, its alcohol content is about comparable with a heavy pour of wine (eight to nine ounces) and less than most other martinis, which tend to have at least 2.5 ounces of its main spirit alone.
The answer is multi-faceted. Here are some of the biggest takeaways, according to experts.
“Naturally, consuming alcohol, even in moderation, isn’t the most health-promoting thing you can do,” explains Maddie Pasquariello, MS, RDN. Even in moderation, drinking can be very damaging to your health, she says, with links to cardiovascular and digestive health issues, increased risk of certain cancers, and dehydration (to name a few). Although we’ve collectively clung to occasional evidence supporting the benefits of drinking alcohol in moderation, the reality is that it’s just not good for us in any capacity (ugh). “Drinking any amount of alcohol poses a health risk,” Amy Shapiro, MS, RD, CDN, confirms. Indeed, a 2022 study found that any amount of drinking increases your risk of cardiovascular disease.
Caffeine is less of an issue in terms of long-term health implications. In fact, “consuming a few cups of black coffee a day can actually be beneficial to your health,” Pasquariello says, noting that it can fight inflammation, boost metabolism, speed up reaction times, and even improve short-term memory. While some people are more sensitive to caffeine than others (and you should absolutely listen if your doctor has suggested you avoid it entirely), most people can consume up to 400 milligrams per day (roughly four cups of brewed coffee) without any negative effects, says Paula Doebrich, RDN, MPH. That said, if you go over 400mg, you may experience symptoms like increased heart rate, high blood pressure, heartburn, and heart palpitations, according to the Cleveland Clinic.
If you drink an espresso martini (or anything caffeinated, for that matter) later in the day, there’s also a chance it will mess with your sleep. For most people, the level of caffeine in your blood peaks about an hour after you consume it and stays at that level for several hours, according to the Cleveland Clinic. That said, plenty of people consume caffeine in the afternoons or evenings without a problem. “How much coffee affects you will depend on your personal tolerance, which often is genetic. Some people metabolize coffee faster than others,” Doebrich says.
An estimated 10 percent of people are genetically less sensitive to caffeine, meaning they can have caffeine in large amounts or late in the day without it keeping them awake. Plus, research shows that when you consume caffeine regularly, it’s less effective as a stimulant. So for those who drink a few cups of coffee every morning, the espresso in your martini may not do much because of the tolerance you’ve already built up.
The bad news is, even if you can handle the caffeine, alcohol also negatively impacts sleep. “Although alcohol is a depressant and can make you drowsy, it can cause sleep disruptions throughout the night,” says Katie Tomaschko, MS, RDN, CDN. Still, the alcohol in an espresso martini isn’t any more malicious than the alcohol in other cocktails, beer, or wine that you might drink in its place.
That magical mix of caffeine and alcohol can pose a risk when it comes to your perceived level of intoxication. “One of the biggest problems when mixing alcohol with caffeine is that it makes you feel less intoxicated than you actually are, so you may end up overindulging,” Doebrich says. “This is deceiving because caffeine only counteracts the drowsy effect of alcohol.” In other words, while you may feel less drunk, you’re just as drunk as you would be if you didn’t add the caffeine. Of course, espresso martinis aren’t the only cocktails that pose this risk. “Combining caffeine and alcohol is not a new thing,” Smith says – it’s just something to be mindful of.
If you like to know the sugar in your drinks (totally fine if you don’t), you should know that espresso martinis have about 11 grams of sugar per cocktail, which can add up quickly, says Holly Klamer, MS, RDN. If you’re just having one espresso martini, don’t sweat it, but drinking lots of sugary drinks can eventually take a toll on your blood sugar and put you at a higher risk of heart disease, Tomaschko says.
As a final note: drinking water is more important than ever when you’re having espresso martinis. “Caffeine is a diuretic and so is alcohol so you run the risk of dehydration, which in itself is unhealthy and can lead to a hangover,” Shapiro says.
That might sound like a lot of bad news, but we promise we aren’t saying espresso martinis are the worst. Instead, think of these delicious cocktails as the perfect indulgence. As long as you’re not downing them every night, you’ll probably be just fine. “Is it unhealthy? Of course it is,” says Eric Ridenour – a former bartender himself. But that doesn’t mean you shouldn’t order one if you want it. “I see no reason why espresso martinis have to be blamed for the downfall of society,” Ridenour says, summing it up beautifully. “Like most everything else, overdoing it is the main concern.”
In the long term, an espresso martini poses similar risks to any other alcoholic drink. In the short-term, it might mess with your sleep (if you’re planning to go to bed, that is) or keep you from realizing exactly how tipsy or drunk you are. With that in mind, for most people, drinking espresso martinis occasionally and in moderation – like you should already be doing with both caffeine and alcohol – is certainly not going to “[ruin] your sleep and heart health” all on its own. “If consumed occasionally, these cocktails can be part of a balanced lifestyle,” Doebrich says.
– Additional reporting by Chandler Plante
Lauren Mazzo was the senior fitness editor at PS. She is a certified personal trainer and fitness nutrition specialist through the American Council on Exercise. Prior to joining PS, she worked for six years as a writer and editor for Shape Magazine covering health, fitness, nutrition, mental health, sex and relationships, beauty, and astrology.
Chandler Plante is an assistant editor for PS Health and Fitness. She has over four years of professional journalism experience, previously working as an editorial assistant for People magazine and contributing to Ladygunn, Millie, and Bustle Digital Group. In her free time, she enjoys finding new ways to rock her 18(!) different eye patches, and making videos about chronic illness, beauty, and disability.
Related: What Is Exercise Addiction? An Expert Explains the Warning Signs
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Lauren mazzo
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Local and national politics seem to be sucking up all the energy in the room. Unity seems to be a bit short and everyone is on edge. What the people need is a little break and maybe a drink and these strong cocktails will help forget politics and perhaps aid in making a few friends, or at least common ground with the bartender!
RELATED: Gen Z’rs upending things including weed and voting
This drink has been the introduction of hangovers to many a college student. Slow and go is perfect for the Long Island Iced Tea. There are competing thoughts on the invention of the drink, but what is clear – it was invented in Long Island. Flavor rich, this drink is best served with a snack.
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A classic drink with a nod to the days of back room political deals, the Manhattan is a classic – the brown water version of the martini. The legend of this drink is it was born in an election. Said to be developed at the Manhattan Club by Ian Marshall for a dinner hosted for presidential candidate Samuel J. Tilden. The host, Winston Churchhill’s mother, Lady Randolph Churchill, the former American Jennie Jerome.
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Another gift from New Orleans, the best drinking city in the US. It was a house cocktail of the late restaurant La Louisiane. The eatery was famous for their bouillabaisse, strong drinks and sad demise. But this cocktail is a toast to good times.
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RELATED: 7 Grilling Hacks That Will Change Your Cook-Out Game
The history of this cocktail is unknown with early versions showing up in London, Chicago and the South of France. What is clear, Chicago has a long history with politics, so what not imbibe in a drink to make you leave it behind.
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May you muddle through through the rest of the election season with the cocktails.
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Anthony Washington
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Summer fun is dwindling, but there is a three day weekend to celebrate and enjoy the last bits. Whether at a bbq, camping or just hanging at the house, these are the best cocktails for a fun Labor Day weekend. The holiday was an organized to celebrate the working man. As labor and union movements grew, their leaders proposed that day celebrate labor. Oregon was the first state ti make it an official public holiday. And when it became a federal holiday in 1894, 30 states had recognized it and made it a thing. Now you can kick back and enjoy a cool drink and a relaxing three day weekend!
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While it is a huge travel weekend, not everyone can slip away. But this cocktail will let you mentally escape to the tropics. It is said it was concocted in 1944, according to Victor Jules Bergeron, aka Trader Vic, the owner of a tiki restaurant of the same name and one of the founders of tiki culture. Apparently he took a flavorful Jamaican rum and needed to mix it with something, so he took a fresh lime, some orange curaçao, a dash of rock candy sugar, and a bit of French orgeat syrup. He shook the mixture with shaved ice, placed half the lime shell on top of the drink and added a branch of mint to it to represent an island. The guest tasted it and declared, “Mai Tai-Roa Aé,” which means “Out of this world-the best” in Tahitian. There is where he decided to call the drink Mai Tai. Here is an easy version to enjoy.
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Soju is Korea’s most iconic and consumed alcohol. While the average Korean downs 53 bottles a year, it is just becoming popular in the US and Canada. Made from distilled grains, it has 12 to 25 percent ABV (although there are stronger ones). It’s the best-selling liquor in the world, with 100 million nine-liter cases sold in 2022, which out-sold Smirnoff vodka. This is a popular drink in cities across North America and named after the company whose employees made it so.
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RELATED: 5 asy Steps To Creating The Best Grilled Vegetables In The Universe
Known as the working man drink, what better thing to drink this weekend? It’s believed the drink was named after the 1860s folk song “La Paloma,” Spanish for “the dove.” And who doesn’t need a little peace after a long day’s at work?
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RELATED: 7 Grilling Hacks That Will Change Your Cook-Out Game
“I’m going to make him an offer he can’t refuse, a delicious, strong drink which will make you forget about the fall. The Godfather can deliver the goods with its namesake cocktail. It peaked in the 70s and 80s, but still delivers the goods.
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Sip into the weekend with these drinks and have a great time.
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Anthony Washington
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After the first fizzing of fermentation happens, you have the cordial, a concentrate that you strain and bottle and refrigerate to drink diluted. Or you return that fragrant, sweet liquid to the loosely covered jar to invite the acetobacter to do their work, with time. This stage of the ferment turns into a deeply fruity and complex vinegar, in anywhere from four to 12 weeks. It is deliciously versatile, from a restorative summer beverage sipped with ice and chilled water, to a comfort-food braise of duck legs or root vegetables in the middle of winter.
Makes 6 – 8 cups.
A large jar is best for this type of ferment. I use 64 oz Ball Jars, organic granulated sugar, and Brooklyn tap water.
4 packed cups fragrant snowbell flowers, stripped from their stalks (about 20 racemes, but it depends on their length)
2 cups sugar
6 cups water, or enough to reach the 6-cup mark on the jar
Do not wash the flowers or you will lose their scent.
Place the flowers in the clean jar. Add the sugar and the water. Either stir very well with a long-handled wooden spoon or screw a lid on and shake the jar to dissolve the sugar. Loosen the lid, if using, or cover the jar’s mouth with cheesecloth or a piece of paper towel secured with a rubber band or string. The ferment needs air, and the cloth or loose lid allows it in. Never keep a lid firmly screwed on, as fermentation will release gas that needs to escape. If it can’t escape, a sealed jar can explode.
Leave the jar at room temperature in a place away from direct light, and stir the contents once a day.
From around Day 2 to 6 (this varies a lot), you will notice small bubbles forming, and more when you stir. Your ferment is on its way. At this stage it will taste sweet and very appealing. When a lot of bubbles rise after stirring (usually another couple of days), allow another two days before straining this cordial into a large bowl through a fine-mesh sieve. Strain again (if you like, but it’s not essential) through doubled cheesecloth or linen. For a sweet cordial, you can now bottle it and keep it in the fridge for drinks or desserts (it makes wonderful ice cream).
If you want to continue and make vinegar, return the strained liquid to the rinsed jar, cover loosely again, and keep at room temperature in a spot without bright light. Stir or swoosh daily, making sure that your hands and any implement that touches the vinegar is clean. After a couple of weeks I taste the cordial every few days, noticing how its flavor transforms. Sometimes a vinegar mother forms on the surface, although not always. When it tastes like vinegar, it is vinegar. I test it with pH strips, and bottle when it hovers around the 4-mark.
Bottle, and keep at room temperature. Once a bottle is open, keep it cold in the fridge.
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If there’s one drink that’s my go-to for summer, it’s an Aperol spritz. I usually order one whenever I dine at an outdoor cafe or restaurant because it immediately transports me back to the piazzas of my favorite vacation destination, Italy, and I can almost ignore the fact that there’s an NYC garbage truck crushing awful-smelling waste just 10 feet away from my table. What I can’t ignore, however, is the fact that I’m paying double what I’d be charged in Italy — and I’m not even getting a free side of olives and potato chips.
This brings me to my next point: I could buy all the fixings to make spritzes at home — Aperol, Prosecco, club soda, and an orange for garnish — but that can get costly and even wasteful. I live alone, and unless I’m having friends over and fixing drinks for them, chances are good that the unused portions of Prosecco and club soda will sit in my fridge for days and lose their fizz. Thankfully, I found the ultimate solution when I was offered the chance to try the Aperol Spritz Ready to Serve.
Aperol Spritz Ready to Serve is a pre-made Aperol spritz that comes in single-serve glass bottles that are sold in packs of four for $20. Basically, the only work you have to do is pop open the top, pour the cocktail into a glass of ice, and add an optional orange slice. You’ve created a foolproof spritz in seconds, and you don’t have to worry about getting the measurements right or having large bottles cluttering up your countertop and your fridge.
Opening a bottle of Aperol Spritz Ready to Serve makes me feel like a master mixologist. Each glass I pour is absolutely perfect, every single time: Crisp, refreshing, infused with orange, and slightly bitter (aren’t we all?). But what I really love is that Aperol Spritz Ready to Serve is ideal for those who live solo and in small spaces. Rather than having to find a spot for full-sized bottles of Prosecco, Aperol, and club soda, I can keep a stash of four mini cocktails chilling in my fridge, with plenty of room to spare. I also appreciate that I can enjoy a single glass and not have to deal with leftover opened bottles of sparkling ingredients going flat.
While Aperol Spritz Ready to Serve may seem best suited to summer, I’m keeping it stocked in my apartment all year round. It saves me both time and money, and the cocktails make any occasion feel more special, whether I’m having a holiday get-together with friends or relaxing on my rooftop, dreaming of a holiday in Italy.
Buy: Aperol Spritz Ready to Serve, $19.99
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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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