If you've been in a cocktail rut, we're about to bust you out of it. In what just happened to be perfectly timed with The Kitchn's Cocktail Week, yesterday New York Magazine unveiled 50 cocktail recipes, one from every state (plus D.C) — all recipes gathered from a country in the throes of a cocktail renaissance They're calling this a "cocktail terroir," or as close as one can get to such a thing: original, innovative recipes often made with local spirits and homemade infusions, syrups, and ingredients. If you get tired of one drink, there are 49 others to try.
How about a Smoked Salmon Bloody Mary (Alaska) or a sassafras-smoked Into the Wild (Delaware)? The Spring Whiskey Sling (Idaho) made with homemade herb tea or the elderflower-infused North Shore Flower (Indiana) both sound delicious. If you like your bourbon stiff and top-of-the-line, then Kentucky's Divine Lorraine is the way to go. There is so much to try and love!
New York Magazine notes that to really experience these drinks in their full glory, juices should always be fresh, not bottled, and bar ingredients like cherries and grenadine should be the highest-quality you can find and afford. (Avoid the corn-syrup-sweetened stuff.) You'll also need to know how to make a simple syrup.
If you try a few and have feedback, come back here and let us know!
Related: The Top 10 Cocktails of All Time
(Images: New York Magazine)