DakotaWine

These distinctively northern English style ales have a strong, malty center and can be nutty, sweet and very lightly hopped. They are medium bodied and the name matches the color of the ale.

Yuengling, Killian’s, Brooklyn Lager) – More malt and darker than their lighter lager relatives, usually amber to copper colored. Flavor profiles vary considerably between breweries. Nine times out of ten when a beer label says no more than “Lager” it is an amber.

Pale ale with intense hop flavor and aroma and slightly higher alcohol content.

Very similar to stout but made from, or largely from, unroasted barley. Sweet and dark brown in color with hints of chocolate and a sometimes-sharp bitterness.

Whether American or English, the “pale” was clipped on long ago to distinguish it from the dark color of Porters. American and English styles differ, but generally they are gold or copper colored and dry with crisp hop flavor.

We’ve tried many recipes for the delicious and classic Irish Coffee, but this one, from top mixologist Jack McGarry of famed New York bar The Dead Rabbit, is our favorite. The secret is a bit of Demerara sugar syrup and hand-whipped cream. You’re bound to love this recipe as much as we do!

Having a party? Whip up this spirited fall drink that features apple cider, pomegranate, cognac and a bit of rum. The best part? It can be served hot or cold.

Rye whisky, sweet vermouth, and Angostura bitters Shaken and served up, with a cherry and an orange twist Created in the 1870’s at New York’s Manhattan Club.

Gin and dry vermouth, and perhaps a dash of orange bitters Stirred and served up, with an olive or a twist A classic — with differing storied accounts as to its origin.

This drink is arguably the most famous hot cocktail of all time—not to mention our favorite remedy for a cold—and it’s super simple to make. The original Hot Toddy (also called the Whisky Skin) doesn’t call for any fancy ingredients, just a mix of boiling water, sugar, lemon and whiskey. Our recipe also calls for a few cloves and uses complex turbinado sugar, but it's just as easy. And, best of all, it works with Scotch, Irish whiskey, bourbon and rye.