Elderflower Spritz
Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) dry Prosecco
1 oz (30 ml) soda water
thinly sliced cucumber, mint sprigs or edible flowers, for garnish
Instructions
- Pour St-Germain into a wine glass filled with ice cubes. Slowly add Prosecco, then top with soda. Stir gently and serve garnished with any combination of cucumber, mint sprigs or edible flowers.
Featuring
In the Sun
Ingredients
Serves 1
1½ oz (45 ml) Cabo Wabo Reposado Tequila
½ oz (15 ml) Lillet Blanc
¼ oz (7 ml) Giffard Crème de Violette
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flowers, for garnish
Instructions
- To make Simple Syrup, dissolve a 1:1 ratio of sugar into boiling water. Allow to cool before using.
- Combine all ingredients in a cocktail shaker filled with ice and shake. Strain into a rocks glass over ice. Garnish with edible flowers.
Featuring
See Fernando
Ingredients
Serves 1
½ oz (15 ml) Cachaça 51
¼ oz (7 ml) Grand Marnier
Villa Teresa Rosé Frizzante, to top
orange twist, for garnish
Instructions
- In a mixing glass with ice, stir first 3 ingredients. Strain into a coupe glass and top with sparkling rosé. Garnish with an orange twist.
Featuring
Cherry Spritz
Ingredients
Serves 1
2 oz (60 ml) Averna Amaro Siciliano
3 oz (90 ml) Concerto Lambrusco
1 oz (30 ml) cherry soda, such as Boylan’s Black Cherry
cherries (fresh or maraschino), for garnish
Instructions
- Pour Amaro into a wine glass filled with ice cubes. Slowly add Lambrusco, then top with cherry soda. Stir gently and garnish with cherries.
Featuring
Rhubarb Spritz
Ingredients
Serves 8
8 oz (250 ml) Rhubarb Syrup, or to taste
8 oz (250 ml) Lillet Blanc (Can substitute with St-Germain Elderflower Liqueur, or half each.)
1 bottle (750 ml) dry Prosecco
1 cup (250 ml) soda water
rhubarb shavings, mint leaves or rosemary sprigs, for garnish
Instructions
- To make the Rhubarb syrup, chop 4 to 6 rhubarb stalks into ½-in (1.25 cm) chunks. In a medium saucepan, combine rhubarb pieces with 1 cup (250 ml) each sugar and water and 2 tbsp (30 ml) freshly squeezed lemon juice; cook over medium heat until sugar dissolves. Reduce heat and simmer, crushing rhubarb with a wooden spoon until it breaks down and mixture thickens. Strain through a fine mesh sieve into a bowl, pressing down solids to extract as much liquid as possible. Discard solids. If necessary, stir in more water to yield 8 oz (250 ml) syrup. Allow to cool. Can be stored in refrigerator for up to a week in a sealed container.
- Combine syrup and Lillet in a large pitcher half-full of ice. Gently stir in Prosecco and top with soda. Divide into wine glasses and serve garnished with rhubarb or fresh herbs.
Featuring
Frozen Aperol Spritz
Ingredients
Serves 8
4 orange ice pops, sticks removed
8 oz (250 ml) Aperol Aperitivo
2 cups (500 ml) ice cubes
1 bottle (750 ml) dry Prosecco
orange wheels, for garnish
Instructions
- To a large blender, add ice pops, Aperol and ice. Blend on highest setting just until a slushy consistency is reached. Pour into a serving pitcher; gently stir in Prosecco. Divide into flutes and garnish each with an orange wheel.
Featuring
The Andrews Sisters
Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 12-Year-Old Rum
½ oz (15 ml) Averna Amaro
½ oz (15 ml) sweet vermouth
¼ oz (7 ml) Fernet Branca
¼ oz (7 ml) brown sugar syrup (2:1 ratio with water)
¾ oz (22 ml) lime juice
2 dashes of Bittered Sling Plum & Rootbeer Bitters
mint sprig, for garnish
dehydrated lime wheel, for garnish (optional)
Instructions
- In a Collins glass over crushed ice, slowly build ingredients. Stir to combine. Fill with more crushed ice and garnish with a mint sprig.
Featuring
Double Entendre
Ingredients
Serves 1
1½ oz (45 ml) Dewar’s 12-Year-Old Blended Scotch Whisky
½ oz (15 ml) Montenegro Amaro
1 oz (30 ml) lemon juice
¾ oz (22 ml) Earl Grey Syrup *
2 dashes of Bittered Sling Clingstone Peach Bitters
1 whole egg
edible gold flakes, for garnish (optional)
Instructions
- In a cocktail shaker with one ice cube, combine all ingredients. (The ice cube will help aerate the egg white and yolk in the shaker, and keep the cocktail from getting warm, making it even fluffier!) Dry shake for 10 seconds. Fill shaker with ice, hard shake and double strain into a large chilled coupe. Garnish with edible gold flakes.
- * In a heatsafe container, combine 3 heaping tablespoons of Earl Grey tea with 2 cups (500 ml) each white sugar and hot water and let sit for 30 minutes to an hour. Fine strain and squeeze out any extra liquid from the tea bags. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
PUMPKIN PIE PERFECTION
Ingredients
Serves 1
2 oz (60 ml) Baileys Pumpkin Spice
1 oz (30 ml) Bacardi 8-Year-Old Rum
2 oz (60 ml) whole milk
2 scoops vanilla ice cream
whipped cream, for garnish
grated nutmeg, for garnish
Instructions
- Combine all ingredients, except for garnishes, in a blender with a few ice cubes. Blend until smooth and pour into a Collins glass. Top with whipped cream and garnish with a sprinkle of nutmeg.
Featuring
THE NIGHT KING
Ingredients
Serves 1
1½ oz (45 ml) Highland Park Magnus
½ oz (15 ml) Guinness Syrup *
1 oz (30 ml) espresso
½ oz (15 ml) Fernet-Branca
½ oz (15 ml) Baileys Irish Cream
1 pinch of salt
lemon twist, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients, except garnish, and shake to combine. Double strain into a coupe glass and garnish with a lemon twist.
- *For Guinness Syrup: In a saucepan, combine 1 cup (250 ml) each Guinness and white sugar and bring to a simmer, do not let boil. Reduce by one third. Allow to cool to room temperature before using.