The best daily drinking guide with recipes

Sometimes drinking during the day just feels right. Football games, brunch with friends, a sunny day, après-ski. Here is the best daily drinking guide with recipes to enjoy the day. The most important rule is to drink enough water. It's important to eat throughout the day as an empty stomach can cause problems. Apart from these two: moderate and have fun. While beer and Bloody Marys are the norm, try a few of these to spice up your daytime drinking adventure!

Erik Häkkinen, Head Bartender, Zig Zag, Seattle

“My two favorite low octane drinks are Campari and grapefruit juice (2 ounces Campari, 4 ounces fresh grapefruit juice) and then Bonal and Tonic (2 ounces Bonal, 2-4 ounces good tonic, like Fever Tree, East India Imperial, Lime Squeeze) . So easy, so delicious! I like both as a long drink.”

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Ramon Garcia, Legal Director, Alchemist, San Francisco

KISS N’ TELL

• 1 ounce chamomile sherry
• 1 ounce Dolin Blanc vermouth
• 0.5 oz rosemary syrup
• 0.25 ounces lemon juice
• 1 bar spoon of Laphroaig 10 year whiskey
• 1 small pinch of salt
• 4 ounces La Croix Peach Pear Sparkling Water

Shake all ingredients except La Croix Peach Pear with ice and double strain into an ice-filled Collins glass. Top with La Croix Peach Pear Sparkling Water. Garnish with 3 pear slices and a sprig of rosemary.

Rosemary syrup:

• 1 cup sugar
• 1 cup of water
• 3 sprigs of rosemary

Bring water to a boil and add sugar, then simmer until sugar dissolves, add rosemary sprigs and let steep for 30 minutes. Strain the rosemary and store it in a non-reactive container.

Morgan Weber, co-owner, Eight Row Flint, Houston

ALL DAY

• 3 ounces Lillet Rosé
• 2 ounces Topo Chico
• ½ ounce fresh lemon
• ¼ ounce Rich Simple
• 2 dashes grapefruit bitters

Built-in Collins glass full of ice. Garnish with fat grapefruit peel and oil squeezed into a glass.

Krissy Harris, Creative Director, The Wren, NYC

RUBY ROSE POINT

“This cocktail is currently on our brunch cocktail menu (it’s also my daughter’s name).”

• 1 ounce Martin Miller's Gin
• ¾ Aperol
• ¼ Giffard Black Rose Liquor

Shake and strain into a highball glass. Top up with Schofferhofer grapefruit beer.

Look, MA! NO HANDS

“We serve this on the Wren Off menu, but we call it Dirty 'Delo.”

• Special model can
• Valentina Hot Sauce (or equivalent brand)
• Salt
• lime

Moisten the edge of the new opening of the can with lime. Dip can in salt. Open can. Pour a good portion of Valentina into and around the opening. Garnish with a lime wedge.

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COUNTRY ROAD

“I like to pre-season the tequila by slicing up 1-2 jalapeños and adding them to the full bottle of tequila. I try every hour or so until I reach the desired heat level. This way you get a consistent drink every time. This was on our brunch cocktail menu and we’ll be back!”

• 1 ounce El Jimador Blanco or Herradura Silver
• ½ oz Del Maguey Vida Mezcal
• 1 ounce of pineapple juice
• ¼ ounce agave
• ½ ounce lime juice
• 3 slices of jalapeno

Place all ingredients in a shaker, add ice and shake. Pour into a rocks glass rimmed with salt.

COCCHI CUP

• 2 ounces Cocchi Americano Bianco
• 1 ounce lime
• Cucumber and mint

Pour all ingredients into a shaker, add ice. Pour the contents into a pint glass and fill the glass with ice. Top up with ginger beer.