Throughout the summer, Stuart Weaver — the general manager at Lady Jane, a cocktail bar in Denver’s LoHi neighborhood — leans into one of the season’s most golden ingredients: honey.

Discover Highland Underground, a retro cocktail lounge with vintage decor, fondue, and a nostalgic nod to the 1970s department store era.

Frankie Solarik’s sources of inspiration range from molecular gastronomist Ferran Adrià to Marco Moreira, the chef of Tocqueville, a fine-dining restaurant in New York City, where he was deemed too scruffy to work in the front of the house and was shunted into the kitchen.

That’s what inspired Houston bartender Alba Huerta and her crack bartending team at Julep to create a new crop of summer cocktails – the bar’s first new menu since the beginning of the pandemic – that recognizes “migrant” cocktail ingredients that were disrupted during the pandemic.

Whether you’re in the mood for a Nashville Hot Bloody Mary, a tropical Espresso Martini or a bitter Negroni, a new mobile bartending service is shaking up cocktail menus at events across the region. Since launching last year,

The Gin-Gin Mule was created by Audrey Saunders, a protégé of “King Cocktail” Dale DeGroff and a significant figure during the early-2000s cocktail revival. Merging two popular drinks at the time — the Moscow Mule and the Mojito — the Gin Gin Mule is considered one of the early gin cocktails to be embraced by vodka drinkers.