BigGovernment

If you like egg nog and want to try something kind of similar, try Coquito. It's spiced coconut cream and rum. It's got a similar texture without any eggs and a lot of those holiday spices. Here's a recipe. It can be batched up and stored for a week or two in the fridge.

The other one I like is Amaro Caldo. It's just hot water and your favorite amaro. I prefer to use tea instead of plain water. A black tea plus an ounce or two of Montenegro is really tasty.

Do you want to taste it or just use it up?

If you just want to use it, I'd turn it into modified Paloma's. Mix up grapefruit juice, grapefruit vodka, rosemary infused vodka, and some Angostura bitters in a pitcher and refrigerate. Then to serve, pour the mix into a highball with ice and top with a little grapefruit soda (I strongly prefer San Pellegrino), garnish with a small sprig of rosemary. You might add some sweetener or something to tone it down. You can also make it a little showy by smashing the rosemary sprig with a big flourish and handclap.

I left off portions since I really don't know what the vodka tastes like. I'd sample it first with mostly vodka and then up the other measures as needed to get something palatable.

Clark chukkas are one of my go to nice, and casual shoes (boots). The Clark's are great value for the money too. I like their Wallabees too, but those tend to be pricier and are a less universal style.

A clean pair of Adidas Stan Smiths can look good too. Really any of the simple sneakers will look good with most outfits, like these, the Nike Cortez, or whatever. I don't like sneakers that look too technical or chunky, but that's just me.

Johnston and Murphy has a mixed reputation and are expensive, but I've liked the two pairs I've had from them. They've been worth their price too, the last pair I had from them lasted about 8 years.

At a bar I don't know, I'll usually order off their menu or go for beer. I'll try whatever they are saying is their specialty, or I'll just pass on the whole mixed drinks affair. If I'm at some new bar I'm probably not trying it out as my new favorite spot, I'm probably visiting someplace and will never be back. I just want something tasty and easy.

Over the course of this summer I went against my better judgement and I tried to order boulvardiers at two different bars. Both times it was at a nice bar that appeared to have a modern cocktail program and both times led to lengthy discussions about what I was asking for.

I'm not much help on the specific question, but I hate to have it die on the vine. So, I'll offer what advice I have.

I know a couple of people who shop at DXL and I've heard them recommend it to others, so I'd check with what they're offering. The guys that I know that shop there dress well.

The other place I'd look is Bonobos. They've got a wider selection of sizes than most retailers and I've been happy with everything I've bought from them.

That looks pretty good. I've always seen it made with some variety or combination of aged rum, usually demerara. My personal favorite for this (and most tiki drinks) is Hamilton Jamaican Black Rum. Using white rum might be the right call for serving it with dinner.

I think you could turn just about any Jungle Bird recipe into a decent batch cocktail. Most of the ingredients are pretty stable. The juices would go off first, but not likely over the course of a few days. If you need them to sit for more than a week, then you probably want to look at something with spirits only.

The Jungle Bird could fit that bill pretty well. It's one of my absolute favorite drinks, and the only tiki drink my wife likes. It's fruity, sweet, and sour and most of all it's a lot. My fear would be that it might be too much to pair with dinner.

I had a clarified jungle bird once, and that was a kind of muted version. That may have been a function of their recipe or the process. It wasn't a bar I go to regularly, so I can't really say why it was mellowed out.

Dead Man' Handle

1.5 oz White Tequila

.5 oz Aperol

.5 oz Lime Juice

.5 oz Orgeat

Shake vigoursly over ice and serve in a tall glass over crushed ice. Sprinkle some Tajin on top.

I tried coming up with my own take on this and none of the changes I tried made it better. There's a bar near me that makes their own sesame orgeat and I bet that would be good.

My first thought is to look for something kind of mild to not overpower the food, but still has some earthy/roasted flavors. Maybe a Montenegro spritz?

What time of year will the event be? If it's fall/winter I'd not do a spritz and maybe try something coffee flavored.

I made a couple Ford's for myself over the weekend.

1.5 Ounces Gin 1 Ounce Dry Vermouth 0.5 Ounce Benedictine Few dashes orange bitters Measurements are loose estimates. Garnish with a bit of lemon peel.

I really like these. They're a little more herbaceous and slightly sweeter compared to a classic martini.

I totally agree. This sounds really good, but it barely resembles a Paloma.

I was unaware of this community until this post, I joined shortly after.

I feel like it's always kind of a niche topic. Too many people see one style or another as something to be derided for being exclusive and/or unnecessary. Whether its calling suits classist or streetwear drops wasteful. Not too many people are interested in fashion in general, especially men's fashion.