Memphis is turning 200, Memphis in May is throwing a big picnic, and we're inviting you to join us as we attempt to set a Guinness world record by setting the longest picnic table in the world.

House of Sage is the signature cocktail at Sage on South Main and it contains whiskey named after the first African-American master distiller.

The John Collins is the official 150th anniversary drink at The Peabody, available in the Lobby Bar or any bar at the historic hotel.

This drink has a number of ingredients but comes together quickly. There's just a small amount of Spanish vermouth, but you'll miss a rich note if you leave it out.

Strong rye, honey gastrique and a boatload of bitters make Nick Lumpkin's Rye Time cocktail a fun riff on a whiskey sour.

At Alchemy, bartenders riff on a traditional Pimm’s Cup, but before they mix it, they make their own Pimm’s No. 1 Cup liqueur.

Irish whiskey is an easy drink to make, a classic with a nice history and a loyal following in San Francisco.

You can try a version of Edge Alley's Turmeric Tonic at home, using an adaptation of the Golden Tea recipe widely ballyhooed as a health miracle.

Rum and Grand Marnier change the flavor of a classic cocktail; see how a Sidecar holds up to the update at River Oaks Restaurant.

Rosemary simple syrup and grapefruit juice make for an easy drinking cocktail or a pitcher perfect for the fridge on vacation. 

A Boulevardier is the drink of the day with Bar Talk and Drew Wooten, bartender at Southern Social in Germantown.

The cocktails at P.O. Press in Collierville are as creative as the food. Coma Pony debuted this week and counts olive oil among its ingredients.

There are many reasons to go to a bar, and a stiff drink is only one of them. At Mortimer’s, regulars lean to a cold beer, a simple vodka and tonic – or a handful of M&Ms. Above all, they go to visit with each other in the East Memphis bar and restaurant that’s about as where-everybody-knows-your-name as it gets.

First of all, there’s nothing wrong with leaving a bottle of wine on the counter or in the fridge for a few days.

At Strano by Chef Josh, The Promised Land flows with milk and honey – and more: Dried honeycomb from chef Josh Steiner's beehives makes for an unusual garnish.

Ronnie Grisanti’s bar at Regalia is hopping old school, thanks in large part to the drinks that bartender Chris Backey pours behind the long bar.

A bottle of bubbly is all but required for New Year’s Eve, but you don’t have to drink it straight if you prefer it extra. A Champagne cocktail is always appreciated, and we have a few for you to try.

Milk punch is a Christmas Day tradition in my house, and it’s true to its name as I make up a batch of it, freeze some in an ice ring or two and serve a punch bowl full of it. Day drinking at its finest.

I love a good mixology hack, and Taylor Hannah at Acre shows us how to mimic a shrub with none of the work in Beast O’ Burden, a favorite at the bar in the beautiful East Memphis restaurant.

Most every family has a traditional Christmas sweet. Maybe it’s cookies at your house, maybe a red velvet cake at your mother’s, quite possibly a fruit cake somewhere.

Can’t decide between bourbon and rye? You don’t have to if you pick up a bottle of Doc.52; it’s half each.

Daniel Masters took over Pontotoc Cafe, revamped it and opened it as Pontotoc Lounge in August (despite the fact that you'll hear it called by its old name in the video).

Celtic Crossing owner D.J. Naylor likes his whiskey, and he wants you to share his opinion. Last year, he held a series of drinking classes on Irish whiskey to expand the palates of us bourbon-lovin' Memphians. Now he's hosting a series on Scotch whisky (the Scots don't use the 'e') to further educate us.

'Tis the season for a festive drink, but that doesn't mean you have to whip up pumpkin in a latte. At Babalu, where seasonal cocktails rotate through the menu, they're riffing on a holiday cake this year.

Belle Tavern owner/bartender Chris Ferri has a nice list of cocktails at the ready, but when I walked in last week and saw cherries marinating, bottles of syrups on one counter, a nice collection of bitters on another and a wall full of spirits, I was moved to request an on-the-spot cocktail.