This cleverly designed cocktail shaker from Elevated Craft includes upgraded features that solve common problems for a home bartender—while keeping you from making a mess. Founder Adam Craft spent two years developing a tool that prevents leakage, sticking and freezing your hands. With double-walled stainless steel and vacuum insulation, this shaker will make the drink ice cold while protecting your hands and keeping condensation at a minimum. Its high-capacity measuring top, with both ounces and milliliters, brings an element of precision to craft cocktails, and the screw-on lid is secured with gaskets to prevent leaks while shaking. A strainer built into the pour spout keeps seeds, ice and other large items out of the glass. And the generous size holds up to 750 milliliters (that’s an entire standard bottle of liquor) even as the slim design makes it easy to grip and shake.

The first ingredient in this Rhubarb Syrup by Blossoms Syrups is real rhubarb juice concentrate, so the syrup actually tastes like rhubarb, not a laboratory formulation of what rhubarb should taste like. With a balanced ratio of tart to sweet, this syrup’s flavor is evocative of strawberry rhubarb pie. Light in taste and color with just enough acidity, it hits all the marks and doesn’t contain any colorings or flavorings. Use it in smoothies, fruit desserts, drizzled over crêpes or added to a gin and tonic.

Use this Lavender Simple Syrup from Los Poblanos instead of plain sugar or regular simple syrup anywhere you want to add a hint of floral flavor and sweetness. This just-sweet-enough syrup has a clean, almost perfume-like aroma; it tastes of real lavender, without becoming overpowering, cloying, or soapy. New Mexico-based Los Poblanos, a historic inn, and organic farm, has been growing hybrid Grosso lavender since 1999, which is an ideal match for the local climate and soil. Their team steam distills the lavender buds on its property, using the super-pure essential oil for a line of artisanal products. This syrup includes zero artificial flavors or aromas in its formulation, just three real ingredients: cane sugar, water, and organic lavender. Try a splash of syrup in lemonade or cocktails, drizzle over pancakes or use to glaze cakes.

The first ingredient in this Blackcurrant Syrup by Blossoms Syrups is real blackcurrant juice concentrate, so the syrup actually tastes like blackcurrant, not a laboratory formulation of what blackcurrant should taste like. Winner of a Great Taste winner in 2013, the flavor of blackcurrant—a staple ingredient in a Kir Royale cocktail—in this dark colored syrup is intensely tart and sweet. A slight earthiness and hit of acid make it stand out from anything else we’ve tried on the market. It hits all the marks and doesn’t contain any colorings or flavorings. Use it in cocktails like a Kir Royale, in the classic dessert Delice au Cassis or drizzle over ice cream. We also love it swirled into yogurt and granola.

Infusing alcohol is a fun and easy way to experiment with different spirits and flavor profiles, a task made effortless with this gorgeous mezcal and tequila infusion and tasting set. Each handblown set, crafted by glassblower Javier Gutierrez Esponsa and his team of artisans, features a wide top decanter and four wide mouth cups—shaped specially to promote full flavor absorption. It’s the perfect way to explore the smoky notes of the craft Mexican spirit by trying different infusion combinations. We’re especially partial to ginger and lime.

We found these cocktail muddlers from an artisan in Wisconsin, who individually sculpts each by hand to ensure a high-quality and unique product. The detailed contours of the handle make the muddler not only comfortable and easy to use but also beautiful for displaying on a bar cart. Crookedwood uses dense, lustrous hardwoods that are both attractive and durable.

The first ingredient in this Grenadine syrup by Blossoms Syrup is real fruit juice concentrate, unlike many other versions we’ve tried that end up tasting artificial. Popularized by the classic American drink, the Shirley Temple, grenadine is traditionally made from pomegranate, but most modern grenadines are actually nothing but sugar water, flavorings and dyes. Blossoms’ rendition is a deeply hued, sweet and tart syrup, purposely NOT made with pomegranate, because it normally gets lost and muddled by all of the other fruit flavors that make up grenadine. Instead, this syrup focuses on a mixture of blackberry, raspberry, blackcurrant and elderberry to get its tangy, balanced grenadine flavor. It hits all the marks, and doesn’t contain any colorings or flavorings. Use it in cocktails or mix with soda water for a refreshing drink, or drizzle on desserts.

Raise your cocktails to a professional level with these dehydrated lemon and orange slices, a favorite garnish of cocktail experts and Yes Cocktail Co. owners Lauren Butler and Brandon Alpert. Dropping these citrus wheels into any cocktail will add dramatic visual flair, but they’re also a surprise secret ingredient. Try grinding them in a spice mill with sugar—in powdered form, they release powerful citrus flavor and a bit of bitterness from the rind. Either mixed in or used to rim the glass, the spiced sugar will make a welcome addition to one-note mixed drinks. Every garnish comes from California-grown fruit and free of preservatives, so all your drinks get is pure citrus flavor.

We can't get enough of the warm, vibrant flavor of these orange slices in syrup, which our food editor, Matt Card, liken to deconstructed marmalade. To make them, organic blood oranges are hand-picked from the producer's own orchards, sliced finely with the rind still on, then briefly blanched to remove some of their bitterness and carefully layered in jars. The orange slices are covered with a reduction of orange juice, sugar and a touch of brandy—no pectin or artificial sweeteners—which contributes a vanilla-like roundness as well as sugary depth and richness. In addition to their rich flavor, we love the amazing texture of these orange slices, with a wonderful contrast between the silky pulp and surprisingly tender rind, which can be cut through with a fork.

These sets of glass coupes may include an eclectic mix of etched and cut glass designs. The shallow, broad-bowled design causes champagne bubbles to disappear quickly in comparison to a more traditional champagne flute to release more aroma while sipping. Marks of time and use are consistent with a product that is of this age. Please note each product is one of a kind–items received may vary from those pictured.

French company Griottines uses a proprietary blend of brandy and kirsch—a clear liqueur distilled from whole cherries—to make these intensely flavored yet balanced cocktail cherries. They have a wonderful warm flavor and almond-like aroma that complements and rounds out the tartness of the fruit; cherries and almonds actually come from the same botanical family, and the cherry pits used to make kirsch impart a complex almond flavor that adds depth to Griottines. Unlike other cocktail cherries that taste only of sugar, these cherries retain a vibrant fruitiness—no doubt in part because the company macerates its cherries within six hours of when they are hand-picked off the branch. And because the cherries are sorted and selected by hand, you can be sure of a high-quality product, with whole, intact fruits that are perfect for garnishing your favorite cocktail or dessert.

Peppery, acidic and slightly smoky, this Sip Award-winning bloody mary mix from Toma is more complex than your typical mix. It’s less sweet than standard fare, with a moderate kick: Toma makes their own sriracha and chipotle-tomatillo sauce, which they sub in for the typical vinegary hot sauce found in a bloody mary. Toma doesn’t use any artificial flavors, corn syrups or MSG, and unlike many bloody mixes, this one is vegan. The mix is nicely viscous and not too smooth; in addition to a balanced, delicious cocktail, it’ll make a great addition to a sauce or soup. Don’t just take our word for it: Toma’s bloody mary mixers have won six Sip Awards.

A small-batch product perfect for the holidays, these sustainably farmed edible hibiscus flowers bring berry-like sweetness to everything from drinks to desserts. Each jar contains 11 blooms packed in flavorful syrup that can be incorporated into drinks, dressings and dishes even once the flowers are finished. A bright, lively red, the hibiscus blossoms look almost like candy and taste of red berries and pomegranate.

The first ingredient in this Sour Cherry Syrup by Blossoms Syrup is real cherry juice concentrate, so the syrup actually tastes like cherry, not a laboratory formulation of what cherry should taste like. Winner of a Great Taste winner in 2015, our kitchen called it “lip-smacking good”–rich and dark in taste and color with just enough acidity, reminiscent of cherry pie. It hits all the marks and doesn’t contain any colorings or flavorings. Use it in cocktails like a Manhattan, in drinks like a cherry lime rickey or drizzle over ice cream. We love it swirled into yogurt and granola.

Named for the dimpled indent at the bottom of your wine bottle, Colorado-based company Wine Punts makes these beautiful lowball glasses out of recycled wine bottles. And they’re sold exclusively at Milk Street! The company partners with local restaurants and hotels to save tens of thousands of glass bottles per year from crowding landfills. Artisans saw off the neck of the bottles then fire-polish and inspect every Wine Punts piece to ensure a seamless, smooth rim. Each Wine Punts product has its own personality, from slight variations in diameter and hue to the patterned ridges on the bottom. They’re the perfect size and shape for whiskey cocktails.

In Jalisco, Mexico, cantaritos de barro cups are small clay cups used at street fairs to drink a citrusy tequila cocktail called “Cantaritos,” aptly named after the red clay cups they are served in throughout the night. The Cantaritos kit delivers this experience right to your kitchen, packed with every tool you’ll need. Included in the kit you will find two red clay cups, one aluminum citrus hand juicer (handcrafted in Mexico), paper straws and chili salt, so you’ll have no choice but to whip up a quick cocktail. The cups are handmade by Mexican ceramicist, Rodolfo Pila as well as hand-molded, glazed, and burned, which makes them stronger than the usual “one-night-use” cantaritos in Mexico.