No, your eyes aren’t deceiving you, that isn’t a perfume bottle. It’s a bottle of barrel-aged gin developed by famed fashion photographer Mert Alas. The list of botanicals it’s distilled with is as long as the number of celebrities it’s been spotted in hands of: juniper from Serbia, coriander from Russia, Damask roses and sundried lemon and grapefruit peels from Turkey, myrtle leaves from Albania, cinnamon from Ecuador, ginger from Nigeria—you get the picture. Aged for exactly 71 nights in oak casks (hence the name), the result is a soft, subtly smoky, golden-hued gin that’s as alluring as its elegant packaging.

Orion Bar in Brooklyn’s Bushwick neighborhood is one of my go-to places to drink soju (or drink, full stop) in New York City, and like the local-favorite watering hole, this new cookbook from co-owner Irene Yoo is fun, welcoming, and full of cocktails and dishes that surprise and delight. It’s the best kind of drinking buddy, especially if you’re new to Korean spirits—one that will walk you through the proper etiquette and teach you new tricks (who knew there were so many ways to mix a somaek, the Korean portmanteau for soju and beer?). Like any good bar companion, it also introduces you to inventive cocktails (must-try recipes include the jujube ginseng Negroni and banana milk Makgeolli) and makes sure you’re not drinking on an empty stomach (don’t sleep on the corn cheese queso or bossam with garlic chive sauce). I can’t think of a better host gift this holiday season, especially if you throw in a nice bottle of soju.

Ginger is synonymous with the holidays at my house—I love the flavor in everything from seasonal breads and cookies to soothing teas and festive cocktails. When I’m not mulling wine with fresh ginger, I’m mixing up drinks with a bottle of Domaine de Canton. Pairing a base spirit of cognac with baby ginger, Tahitian vanilla beans, and Provençal honey, the French liqueur captures the spicy, earthy essence of the rhizome without being too overpowering or sweet. I’m partial to pairing it with prosecco for a simple spritz or bourbon for a twist on a whiskey sour, but the liqueur will play nicely with any spirit on your bar cart, making it an especially versatile hostess gift.

East Fork, the beloved Asheville, North Carolina, pottery company, teamed up with Brooklyn designer Craighill to create this swanky cocktail set consisting of a stainless steel shaker, jigger, and stirring spoon. Home bartenders will appreciate thoughtfully crafted touches like the precise, elegant pour spout for easy transfer from shaker to glass, and the no-drip cap that fits into the shaker rather than over it, ensuring a tight seal.

If you’re asked to bring ice to a party this holiday season, show up with the cubes in this gorgeous bucket from London-based housewares designer Matilda Goad. Talk about a major flex! Handmade in Italy by piecing together stained wood and painstakingly lacquering each layer, it’s available in two colorways: cheery rainbow and Wicked-meets-brat green.

As lovers of both wine and independent journalism, we’re big fans of JancisRobinson.com at SAVEUR. Celebrated wine critic and Master of Wine Jancis Robinson and her team of international experts have been reporting on the best wines, winegrowers, and wine regions for the past 25 years, and the award-winning site is an excellent resource for bottle reviews, wine travel tips, and insider info on great-value wines and up-and-coming producers. If you (or someone on your gift list) wants to dig deeper into the wine world, now’s the time: annual and gift memberships are 25 percent off with the code HOLIDAY25 until January 1.

While I’m not opposed to serving a martini in a Nick and Nora glass or a coupe, there’s something about the old-school conical glass that hits different. The visual of the iconic flared bowl somehow makes the drink even more inviting. This recently released version from hand-blown stemware company Glasvin is thinner and lighter than other V-shaped martini glasses, but it isn’t too delicate for the dishwasher.

Inspired by Umbria and the central Italian region’s plentiful olive groves, this newly released gin is distilled from olive leaf, olives, and olive oil, as well as the classic juniper and a few other botanicals (artichoke, lemon peel). “The olive oil gives the spirit a surprisingly luxe and velvety texture, with just a hint of the subtle green bitterness you might expect,” says senior editor Alex Testere. “It makes a tremendous savory, olive-y martini without bogging down your cocktail with brine.” He recommends pairing it with a bottle of Bordiga Extra Dry Vermouth for a perfect Italian martini kit, or even batching out martinis and gifting them in small bottles, ready to toss in the freezer and serve neat.

Nothing says luxury like having a designated martini table in your home! While that’s the function it was created for at Stissing House, the much-lauded tavern in Upstate New York, it would also make a stunning side table or nightstand. Forged by Black Dog Ironworks, an independent blacksmith shop in Central Maine, the steel is hand-hammered and treated with a black oxide bath and linseed oil. You can also choose to add a handsome, crimson-hued leather top that fits perfectly in the center of the table.

I never thought I’d find a pairing recommendation for Spam kimbap in a wine book, but I was thrilled to be proven wrong by sommelier Cha McCoy and writer Layla Schlack’s Wine Pairing for the People. McCoy suggests a pale, delicate Provence rosé: “The wine’s strawberry notes give the Spam a high-­class appeal, while the rosé’s minerality complements the rice and seaweed.” This is just one of the thoughtful pairings McCoy provides as she dives into cuisines that are typically ignored in wine guides and explores what to drink with them. The book is organized by continent and then by region or country, from Africa to the Caribbean, Latin America to the U.S., and Asia, as McCoy travels around the world, sharing recipes for iconic dishes, delving into their history and culture, and dispensing invaluable wine advice along the way. Whether you approach the book as a practical guide or a transportive travelogue, you can’t go wrong.

Want to know how to open champagne like a swashbuckling sommelier? Start with the right tool for the job. This beautifully crafted champagne saber has an eye-catching wood and brass handle and an elegant curved stainless steel blade that can be engraved with a monogram. Choose a name or date for your recipient, and it’ll be laser etched on the blade, then carefully packed into a wooden box perfect for gifting.

There’s no better way to cap off a decadent holiday meal than with a digestivo like nocino, the Italian walnut liqueur. Brooklyn-based distillery Faccia Brutto makes their version by macerating young walnuts from Foraged & Found Edibles in the Pacific Northwest in neutral grain spirit, along with citrus, allspice, vanilla, and roasted dandelion root, then barrel aging it for a year. The result is a rich, complex tipple that’s light in body and just sweet enough (many nocinos err on the side of cloying). I love it neat, in a Manhattan or old-fashioned, or over vanilla ice cream, affogato-style.

Gone are the days when a cherry in your drink meant braving a neon-red, chemically altered sphere (or simply leaving it at the bottom of the glass). These cocktail cherries from Tempus Fugit Spirits, which specializes in recreating 19th century liquors, are the real deal. Italian wild amarena cherries are candied in a bath of cherry juice, sugar syrup, and warm spices, then finished with kirsch. The result is a deeply flavorful cherry that adds body and depth to any cocktail it touches (try it in our Pink Squirrel!). 

We named Unified Ferments’ kombucha as one of our best nonalcoholic drinks earlier this year, and I’m a longtime subscriber to Kettl’s hand-selected tea-of-the-month club, so I couldn’t be more excited about this collaboration between the two Brooklyn-based producers. The tasting set includes a trio of kombuchas made with three of Kettl’s most popular single-origin teas: houjicha (roasted green tea), kukicha (steamed green tea), and soba cha (buckwheat tea). Each bottle is layered and complex in its own way and pairs beautifully with food. It’ll be the sleeper hit at any party this holiday season.

Known for their commitment to sustainability, the family-run Maison Telmont not only uses recyclable wine bottles and renewable electricity, but is also striving to convert 100 percent of their vineyards to organic agriculture by 2031. They’re making excellent cuvées along the way, too, including this delicate, blush-hued rosé Champagne. “It pairs well with summer fruits, fish, oysters, and most cheeses and charcuterie,” says assistant editor Ryan McCarthy. “I also love the labels on Telmont’s bottles—they’re dense with information about the grapes, vintages, and methods.” 

“It feels good to arrive at a dinner party with a bottle of wine in something that isn’t a paper or plastic bag and actually looks nice,” says assistant editor Ryan McCarthy. He recommends this stylish sling handcrafted by Moore & Giles, a heritage leather company in Central Virginia, as a splurge-worthy gift for someone special on your list.

Invite your cat or dog to happy hour with this adorable martini glass-shaped pet bowl, complete with olive garnish. Fill it with water or food, then fill your own glass with gin or vodka—it doesn’t get happier than that!

This delicate coupe is named for New York City designer Sophie Lou Jacobsen’s favorite flower—and cocktail! The wide brim and pleated pattern of the glass take their cues from the fanned shape of a cosmo in bloom, and the stem is adorned with tiny dots. A set of four would make a lovely addition to any bar cart, especially if its owner is a cosmopolitan, Manhattan, or champagne drinker.

Take any boozy gift to the next level with this elegant bag crafted from durable, naturally insulated merino wool. Sporting sturdy leather handles and available in five colors, it’s a no-brainer you’ll want to have on hand this holiday season.