Cocktails Near Me

The legal drinking age across the United States is 21. You must be at least 21 years old to buy or drink alcohol, and bars will ask for a valid photo ID if you look close to that age or if the venue checks everyone. Rules about where and when you may drink can differ by state, county and city, so check local laws. Never provide alcohol to anyone under 21, even as a favor, because doing so can carry serious legal consequences for the person who supplies it.

A cocktail is a mixed drink that combines a base spirit with other ingredients such as citrus juice, sweetener, bitters, liqueurs, vermouth or a mixer. Many classics follow a simple structure: something strong, something sweet and something sour or bitter, with a little dilution from ice. Some drinks are shaken, some are stirred and some are built directly in the glass. The result can be as simple as two ingredients or as layered as a drink with several house-made parts.

Shake drinks that contain citrus juice, egg white, cream or other cloudy ingredients, and stir drinks made entirely of spirits and other clear ingredients. Shaking mixes cloudy ingredients thoroughly and adds a little air, while stirring keeps a martini or a manhattan clear and silky. Follow the recipe, and remember that exact timing matters less than getting the drink cold and balanced. A shaker is typically used for about ten to fifteen seconds, a mixing glass for about twenty-five to thirty.

Neat means a spirit poured by itself, at room temperature, with no ice and no mixer. Up means a drink that has been chilled by shaking or stirring and then strained into a stemmed glass without ice. On the rocks means the drink is served over ice in a short glass. These three terms describe temperature and ice, not strength. If you are not sure which you prefer, tell the bartender what you like and ask for their suggestion. They are used to the question.

Bitters are highly concentrated flavorings made by infusing botanicals such as herbs, spices, roots and peels. They are used in tiny amounts, often a few dashes, to add depth and balance to a drink, much like salt does in cooking. Aromatic bitters are common in old fashioneds and manhattans, while orange bitters suit martinis and several other classics. A small bottle lasts a long time, which makes bitters one of the best first purchases for a home bar.

Bartenders insist on fresh citrus juice because it tastes bright and lively, while juice that has sat for hours or been bottled often tastes flat or slightly bitter. Many classic cocktails depend on a balance between sweet and sour, so the quality of the citrus has a large effect on the result. Squeeze juice on the day you plan to use it and keep it cold. If a recipe tastes too sharp or too sweet, adjust the syrup a little.

For a lighter drink, ask for something tall and fizzy, a spritz, a low-proof aperitif drink or a smaller pour; for a stronger, more spirit-focused one, ask for a stirred drink such as an old fashioned or a manhattan. Tell the bartender in plain language what you want. Remember that strong flavor and strong alcohol are not always the same thing, and many drinks hide their strength well, so pace yourself either way.

Yes, you can get a good drink without alcohol. Many bars now make thoughtful non-alcoholic drinks using fresh juices, herbs, teas, shrubs and sodas, and some are as complex as cocktails with spirits. You can also ask the bartender to make a version of a favorite drink without alcohol. These choices are ideal for a designated driver, for anyone pacing themselves, for people who do not drink and for guests who simply prefer to skip alcohol that evening.