In regards to the current state of US political affairs or just from the wear of a normal day in the life, most of us could use a drink (or maybe three). Going out to the bars isn't always feasible though. Whether it's a matter of time constraints, fluctuating funds or energy depletion, sometimes it's just nice to have a drink at home. To help facilitate that, here's a collaboration of bartending tips that I’ve picked up over the past couple years that you may find enticing. If anything, you can get an inside look at what you’re getting when you go out. Narrowing it down to five need to know categories, they are:

Liquor and Liqueur

Making Sour Mix

Sangria Secrets

Drink Formulas

The Bombest Hot Cocoa Ever

Liquor... I hardly even know her!

Liquor is an alcoholic beverage most commonly distilled from grains or plants. Liqueur is an alcoholic beverage made from the fermentation of fruits, flowers, herbs, nuts or spices, usually in addition to sugar mixed with a spirit like grain alcohol. Liquors generally range from 35 to 60 percent alcohol by volume, or ABV. Liqueurs on the other hand are sweeter and not as potent, they range from 15 to 30 percent alcohol by volume.

First It's Sour, Then It's Sweet...

Sour mix is definitely a staple in any home bar to mix with. It is an easy way to make a drink more tangy. Sour mix is also pretty easy to make while being very versatile for concocting drinks. To preface, fresh squeezed citrus juice has a way tangier bite than concentrated juices.

Fresh Sour Mix

One Cup Lime Juice

One Cup Lemon Juice

One Cup of Your Finest H2O

One Cup Sweetener of Your Choice

To finish the mix you just have to choose your sweetener. Simple syrup is a pretty conventional choice, although agave nectar is rising in popularity because of its ‘sweeter than honey’ taste and less viscous consistency. In addition, Blue Agave is commonly used in tequila production and therefore it is becoming more frequently used in sour mixes to make high quality tasting margaritas.

Sangria Is For Me-Yah

Sangria is one of those drinks that is completely different depending on where you go. However, the two things that are consistently found in sangria are fruit and wine. To some degree, that’s all sangria is, but that is not all it has to be. Using my past couple years of making sangria and gauging the reactions of different palate types, I’ve come up with three simple recipes to appeal to sangria drinkers. The yield of these recipes are all going to be by the glass.

Strong Sangria

2 Slices of Orange

A Couple of Pomegrante Seeds

.5oz Simple Syrup

Muddle (or squish excessively with a fork)

Add Ice

.5oz Fireball

.5oz Cointreu (or Triple Sec)

Top With a Cabernet (or any wine)

-Garnish With Cinnamon Sticks If You’re Feeling Super Fancy

Sweet Sangria

One Slice Lemon

One Slice Lime

.5oz Simple Syrup

Muddle (the fork squishing thing really works)

Add Ice

.75oz Peachtree

Splash Pineapple Juice

Top With a Red Blend (or any wine)

-Garnish With A Pineapple Wedge For Ultra Fanciness

Savory Sangria

One Slice Lemon

A Couple Blueberries

Two to Three Mint Leaves

.5oz Simple Syrup

Muddle (You can buy a muddler on Amazon)

Add Ice

.5oz St. Germain (elderflower liqueur)

Top With Pinot Grigio (or any wine)

-Garnish With A Couple More Blueberries And A Mint Sprig

Drink Formulating

Making up new drinks is my favorite part of bar tending. I enjoy trying new things and experimenting with unconventional flavor combinations. The meticulous nature of mixology makes personalization easy if you understand the drink's formula. If you break it down into respective types, there are mainly five types of drinks.

Shots are two to three ounce drinks consisting of only liquor(s) and/or liqueur(s).

Shooters are one to four ounce drinks consisting of liquor(s) and/or liqueur(s) plus some type of juice or mix.

‘Tinis or Martinis, are two to four ounce drinks consisting of predominantly liquor plus a splash of liqueur, juice, bitters or some type of concentrate or syrup. In addition, bruising is a necessary step in most martinis.

High Balls are four to six ounce drinks consisting of liquor(s) and/or liqueur(s) plus two to three ounces of soda, tonic, mix or juice(s).

Specialties are more than five ounce drinks consisting of liquor(s) and/or liqueur(s) plus three to five ounces of soda, tonic, mix or juice(s).

High balls and Specialties can both be made into doubles by adding additional liquor. If a standard shot is 1.5 fluid ounces, than a double shot would be 2.5 - 3 fluid ounces.

I'm In Love With The Cocoa

Hot Cocoa is in the eye of the beholder. If you like milk, milk is the way to go. If you don't care, you'll take water all day. I, being the picky person I am, like almond milk in my cocoa. However you make it, this recipe will help make it just little bit better. By a little bit, I mean, the best spiked hot cocoa I've ever had...

One Cup Hot Cocoa

.5oz Frangelico

.5oz Bailey's Irish Creme

.5oz Absolut Vanilia

-Ganish With Whipped Cream And As Many Marshmallows As Possible

When You Do Go Out

I have one request, please just be polite. Not just to the bartender, but the people standing around you, other people working there or just everyone. A simple act of kindness can start a chain reaction. And as awesome as having a drink is, making new friends to share it with is even better.