They say there are four great American exports: blues, jazz, capitalism and cocktails. And if there is one category the Weekly Volcano has a love for it is the most liquid one. It's hard work to be experts in this field, but somebody's got to do it. And in Tacoma, 1022 South is where we maintain our education.

1022 South, the craft cocktail lounge in Tacoma's Hilltop neighborhood, Chris Langston, Corey Lund and crew create craft cocktails from quality ingredients with a conscientious observance of the history and evolution of the mixed drink. "Better Living Through Alchemy" is their motto.

The hip, intimate cocktail lounge serves cocktails made with a variety of housemade bitters and botanical infusions including herbs such as kava kava, valerian, chamomile, damiana, yohimbe, tulsi, and ginger among others.

The sound of a blender makes them cringe.

1022 South will celebrate its one-year anniversary on Monday, March 29 with a party debuting its spring/summer menu featuring more than 40 innovative, tasty, and, in some cases, curative handcrafted cocktails. The new menu showcases 1022 South's respect for classic cocktails, an enthusiasm for apothecary, and a few of the favorite cocktails from the original menu. In addition to craft cocktails and apothecary infusions, the menu will feature a variety of small plate items. To celebrate, all menu cocktails will be specially priced at $6 the night of the party.

With less than a week away from the big party, I tossed a few questions at Langston, the lead apothecary at 1022 South.

WEEKLY VOLCANO: What new cocktail on your menu excites you the most?

CHRIS LANGSTON: I'm really excited for people to enjoy a Papa Dobles (Hemingway Daiquiri) on the a porch during a hot day. The drink consists of rum, lime, grapefruit, and maraschino liqueur. I'm also really excited to bring back a guest favorite, The Garden of Forking Paths, which is tequila, lime, mint, cilantro, and a serrano pepper. I still get people asking for that one.

VOLCANO: What was the highlight of your first year?

LANGSTON: My highlight has been how well received craft and classic cocktails has been by Tacoma. I was nervous about how people would react to cola or tonic water made from scratch, as well as and a long list of strange cocktails made from unfamiliar ingredients, but people love it. Another highlight has been how many kids came in to celebrate their 21^st birthdays. I wish someone had put a nice drink in front of me when I turned 21 instead of the garbage I was drinking.

VOLCANO: What was the one thing you'd like to forget from your first year?

LANGSTON: July. It was really hot, slow, and we didn't have a patio for a large portion of the heat wave. That wasn't fun.

VOLCANO: What cocktail do you recommend for spring?

LANGSTON: Depends on what you like to drink. I'm really excited for people to try our variation on a Mint Julep.

VOLCANO: Flavored vodkas: Is there one worth buying?

LANGSTON: Yes. Hangar One vodkas are quality. I don't care for the bulk of flavored vodkas on the market, but St. George Spirits makes quality product. We feature their Buddha's Hand infusion in two different cocktails.

VOLCANO: Like you said, you make your own tonic. What's your beef with Schweppes?

LANGSTON: We make our own mixers so we can handcraft the flavors and have more control over quality of ingredients. Plus, making dandelion/burdock root beer, tonic water, and cola from scratch is fun and makes for a unique drinking experience.

VOLCANO: What's the most underrated cocktail?

LANGSTON: That's a tough question. I think it's an Old Fashioned. Not the fruit salad Old Fashioneds that have those disgusting, red "cherries" and an orange wheel. I prefer the Old Fashioned to be pretty minimal: whiskey, sugar, bitters, a little bit of orange or lemon oil, and a big hunk of ice. The trick is using all quality ingredients. We use Woodford Reserve bourbon, gomme syrup, house made saffron/cardamom bitters, orange oil, and hand-crafted ice cubes.

VOLCANO: And finally, if you were exiled to a desert island and could have one last cocktail, what would it be?

LANGSTON: I don't know what it's called, but it's essentially a rum-based Sazerac created with Ron Zacapa 23yr, gomme syrup, Xocolatl bitters and Peychaud's bitters. I think a bartender at Death and Co. in New York came up with it. If I was being shipped off to that island on Lost, I could deal with that being my last cocktail.

[1022 South, 4-11 p.m. Sunday-Monday, 4 p.m. to midnight Tuesday-Wednesday, 4 p.m. to 2 am Thursday-Saturday, happy hour is 4-8 p.m. daily, 1022 S. J St., Tacoma, 253.627.8588]