Nothing jump starts our creative muscle quite like a whiskey drink that thinks outside the box. Nellie Kuh brings together a concoction of unlikely flavors to create a fresh perspective; Woodford Reserve Rye whiskey contributes rich notes of clove, molasses and honey without overwhelming the more subtle flavors from crystallized ginger sugar, orange flower water and lime. Fresh but strong, it's a slow sipper that will help you crank out those new creative projects you've been putting on hold.

Resilience is all about confidence, optimism and risk-taking. All of which can be brought to you by La Rosette. This blend of St. Germain Elderflower Liqueur and Michigan-made MAWBY's dry rosé is delicate, yet strong enough to get those creative ideas rolling. The rosé brings fruit aromas and a blend of pinot noir, chardonnay and muscat grapes into the mix, while St. Germain brings notes of lemon and jasmine. Add some soda if you want to give this cocktail an even fresher flavor.

It's true for both wine and work: just because something's different than what we're used to doesn't mean it can't be delightful. We've come to accept that wine from a screw cap bottle can be just as legit as that from a fancy cork. And drinking Forty Ounce Wine's rosé, you'd never know it came out of a 40 oz. bottle. The wine itself is made by hand in France, using sustainable farming methods, and the oversized, screw cap bottle is ideal for sharing on the go (or stashing in a big purse).

The holiday season is upon us. Chai Bourbon Sour, another craft cocktail from the experts over at American Fifth Spirits, tastes like a cozy evening by the fireplace feels. The recipe combines their Chai Bourbon with house-made simple syrup, lemon, lime, and egg whites for a balanced, slow sipping experience. It's the quintessential festive drink that can still pack a punch.

The best creative ideas take risks. The Coffee Tree, and American Fifth signature cocktail, is delicious proof of that. Made with American Fifth Gin, American Fifth Curaçao, tonic and cold brew coffee, this cocktail is a high-risk combination that pays off ten-fold. Smooth and easy to drink, it's a blend of chocolate, coffee and a hint of citrus that pairs perfectly with both Saturday night and Sunday morning.

Sometimes, the simplicity of a good, barrel-aged bourbon whiskey is all you need when your calendar gets hectic. Calumet Farms's 10-year barrel-aged Kentucky bourbon whiskey has become our go-to. Its warm hints of caramel, baking spices and oak will help you buckle down and get to it.

Jen isn't a huge fan of amaretto sours. So, we went on a quest to find a recipe she'd love. The winner was this grown-up version by Jeffrey Morgenthaler, bar manager of Pépé Le Moko and Clyde Common in Portland, Oregon. The recipe was featured in the New York Times as one of the best cocktail revamps, and they weren't wrong. Aged bourbon whiskey and frothy egg whites provide a modern twist on a classic drink.

Sometimes it's hard to believe that we are, in fact, in charge. Surely, you jest. But your qualifications are no joke. Our first mocktail recipe, Shirley You Jest, pays homage to overcoming the imposter syndrome. The balanced blend of clementine, cranberry, lime, and Fresca creates a fresh, citrusy drink that's perfect for sipping out of a martini glass. And you can always add some vodka, if it's one of those days.

We usually think of a Bloody Mary as a morning cocktail. But it can also be just the drink you need when everything gets a little messy. Our recipe includes a couple of our favorite Michigan-made boozes and an array of go-to garnishes, including (but not limited to) dilly beans, pearl onions, green olives and sausages.

Cucumbers are wonderful in anything. So why would a cocktail be any different? Cool Hand Cuke is an aromatic blend of muddled cucumber, gin and Pimm's, and citrus flavors. Hendrick's and cucumber are a natural pair, and the notes of citrus make this the ideal end-of-summer drink.