If I could only eat one food for the rest of my life, I’d pick ice cream—no hesitation, not a doubt in my mind. I like to consider myself an expert in the field: I’m confident that the best supermarket ice cream is Alden’s Organic, and I’ve tried quite literally every ice cream in New York City (Emack & Bolio's and Anita Gelato, you have my heart). I taste test like it’s an Olympic sport, know what flavor combinations will be a win, and have very firm beliefs on the appropriateness of sprinkles. As a result, it was only natural that I had to educate myself on the latest TikTok sensation: The Ninja CREAMi Breeze 7-in-1 Ice Cream Maker. 

This kitchen gadget was taking over my For You Page. I was seeing people make every flavor under the sun (mint chocolate chip, cookies & cream, chocolate chunk); there were high protein renditions that used Fairlife protein shakes (40 grams of protein per pint, people); and there were one-ingredient sorbets. It was all-consuming, and as a self-proclaimed ice cream connoisseur, I had to have it. After all, how could I call myself an ice cream expert without my own ice cream machine? 

Fast forward through eight highly anticipated days of ground shipping, and the device I now consider my most prized possession landed on my doorstep. The instruction booklet, while probably very useful, was the least of my concerns. I had approximately 50 recipes saved, just did a huge $100 haul at the supermarket for ice cream supplies, and was anxious to get started. The caveat: My concoctions had to freeze for 24 hours before I could taste ‘em. In one jar, I dumped a can of peaches—easy, peasy. In the other? I got creative. I used a protein smoothie, peanut butter, jelly, vanilla, pudding mix—it was an “everything-but-the-kitchen-sink” type of deal. 

Cut to the next evening, and I locked and loaded my soon-to-be-ice-cream into the Ninja CREAMi. The machine is genuinely dummy proof—I locked in the jar and pressed the “sorbet” button for my peaches and the “ice cream” button for my peanut butter situation. The Ninja is jarringly loud—I genuinely thought it was going to explode on my countertop. But with two spins, it completely transformed what was once a rock hard brick of ingredients spanning simple to chaotic into the creamiest, most delicious texture I’ve ever tasted. 

As a professional ice cream taster, I rate the machine the following: 

• Taste: 10/10. I know the machine doesn’t add any ingredients that I do not add in myself (homemade!), however, I swear by the ice cream gods that the CREAMi made a seemingly mismatched concoction (which did not abide by measuring spoons) taste gourmet, perfectly sweet, and complex.
• Texture: 8/10. I knocked two points off because the texture is a learning curve. It can get a little powdery, which is unnerving, but after adding some extra liquid and learning to massage the ice cream with a spoon, everything congeals into a dreamy, creamy situation. 
• Temperature: 10/10. My biggest ice cream pet peeve is when it’s not cold enough. I want to enjoy every bite without fear that if I don’t consume the entirety of my portion in five seconds it will transform into a pool of liquid. The CREAMi has somehow managed to identify the ideal temperature required for the perfect gelato, ice cream, and sorbet. 

Technicalities aside, the customizability is enough to make any ice cream lover's dream come true. Coffee Oreo is my favorite flavor in existence, but I can only find it at one niche store in my small hometown. Now? I can make a coffee base and mix in the perfect number of Oreo crumbles. I have the ability to make vanilla animal cracker ice cream. Heck, I can even add a peanut butter swirl if I’m feeling it. The ice cream world is my oyster. 

This machine has become my hobby, my party trick, and my built-in homemade dessert (which is great considering I can’t bake to save my life). It truly sparks joy and has made me the director of my ice cream journey. Some nights, I’ll whip up a healthy fruit option, and others I’ll make a full-on indulgent double dark chocolate scoop. Regardless, it’s now an integral part of my daily routine and one I cannot imagine my dessert landscape without. 

There are countless advantages to living alone: Privacy, the ability to decorate however you want, free reign over the kitchen, and more quiet time to recharge and prepare for social outings. But there's one aspect of living alone that I, for one, run into on a weekly basis: There's no one around to split a bottle of wine with me. 

Wine fans everywhere know precisely the predicament I'm talking about. After wine is opened and exposed to oxygen, the resulting oxidation causes wine to spoil, giving it a bitter flavor and even turning it into vinegar after an extended period of time. I cringe just thinking about the number of wine bottles I've wasted (or stubbornly proceeded to drink in spite of their degradation in flavor) since moving into a studio apartment. 

Enter Wander + Ivy. This woman-founded wine brand makes high-quality, single-serve bottles of wine made from certified organic grapes so that people like me can indulge in a bottle of red (or white or rosé) without wasting product or feeling the need to finish the bottle. Thus, your love for wine is instantly made more sustainable, budget-friendly, and conducive to a healthier, well-paced relationship with alcohol. 

And gone are the days of settling for sugary boxes of cheap wine when you want a single serving. In my opinion, wine should look, taste, and feel luxe—particularly when you're indulging by yourself in your apartment or pairing it with a meal. As a result, I'm eternally grateful that there's finally a product on the market that's formulated and packaged in a high-end way. After all, it's difficult to feel chic or like you're treating yourself when you're pouring your drink from a cardboard box.

As someone who used to work in the alcohol industry, I also appreciate Wander + Ivy for how its single-serving bottles lend themselves meal pairings. If I'm having steak on a Monday, I don't want to feel committed to eating red meat for an entire week just because I already opened my bottle of red wine. It's nice to feel the freedom to enjoy steak with a glass of red one day, chicken curry with a glass of white the next day, and salmon with a bit of rosé the day after. 

Finally, if you think Wander + Ivy is suited solely for solo drinking, think again. Countless times, I've been stuck in a quandary with friends when one of us wants to drink one type of wine while the other wants to drink a different one. Most often, my friends are not into my predilection for extra-dry reds, and I find myself quietly fuming while sipping on chardonnay in the spirit of friendship and compromise.

Wander + Ivy removes any need for compromise or for those awkward conversations between two friends with different tastes. Now, grabbing my friends the wine of their choice is just as easy and individual preference-driven as asking them which beer they want, and I can feel like a gracious hostess without harboring any (temporary! minor!) resentment over drinking something I don't like. It's also handy for when one person drinks while the other doesn't, or for when one wants wine while the other prefers beer or hard alcohol. Indeed, founder Dana Spaulding conceived of Wander + Ivy in part because she loves wine while her husband prefers whiskey.

In addition to a handy subscription box offer, you can also shop by the bottle or set at Wander + Ivy's online wine shop. My personal go-to is their Mixed Varietals box, but the site caters to every taste and combination, from singles to pairs to bundles, at an affordable rate (as low as $6.80 per bottle!). I recommend their reds, of course, but their whites and rosé are also light, drinkable, and tasty—even to a die-hard red fan like me.

Ingredients:

3 oz. Jameson Orange

½ oz. Lime juice

1 oz. Triple sec

1 oz. Cranberry juice

Orange twist for garnish

Directions:

Mix all ingredients in a cocktail shaker, shake with ice, strain into a coupe glass, and garnish with an orange twist.

Ingredients:

1 ½ oz.  Skrewball Whiskey

¾ oz. Green Chartreuse   

¾ oz. Green creme de menthe   

½ oz. Heavy cream   

Shaved chocolate for garnish

Directions:

Combine all ingredients in a cocktail shaker filled with ice. Shake until chilled and strain into your glass of choice. Garnish with shaved chocolate.

Ingredients:

1 oz. Off Hours Bourbon Whiskey

1 oz. Disaronno

2 oz. La Colombe Triple Latte

¼ oz. Maraschino liqueur

¼ oz. Maple syrup

Nutmeg to garnish

Directions:

Add Off Hours Bourbon, Disaronno, La Colombe Triple Latte, Maraschino liqueur and Maple syrup to a shaker filled with ice and shake until well-chilled. Strain into a coupe glass and garnish with grated nutmeg.

Ingredients:

1½ oz. Sláinte Irish Whiskey Smooth Blend

1½ oz. Espresso

¼ oz. Sugar syrup

½ oz. Coffee liqueur

Nutmeg and coffee beans for garnish

Directions:

Add all ingredients to a cocktail shaker with ice. Strain into a chilled coupe glass. Garnish with a sprinkle of freshly grated nutmeg and a few coffee beans.

Ingredients:

1½ oz. Keeper’s Heart Irish + American Whiskey

⅓ oz Fresh lime juice

Ginger beer

Directions:

In the order given, build ingredients in a copper mug, finishing with ginger beer. Top with crushed ice, stir briefly to mix, then add more ice in a dome over the top. Garnish with your favorite festive straw. 

Ingredients:

2 oz. Cutwater Bourbon Whiskey

¾ oz. Fresh lemon juice

¾ oz. Fresh honey syrup

Directions:

Combine all ingredients into a cocktail shaker. Add ice, shake until cold, and strain over fresh ice.

Ingredients:

1 ½ oz. Proper No. Twelve Irish Whiskey 

½ oz. Lemon juice 

½ oz. Honey syrup

Hot green tea

Cinnamon stick for garnish

Directions:

Build in hot toddy glass or mug. Top with hot green tea. Garnish with cinnamon stick. 

Ingredients:

2 oz. Glendalough Double Barrel 

1 oz. Fresh lime juice 

3 Dashes Bitters 

Splash Ginger Beer 

Lime wedge for garnish 

Directions:

Combine the Double Barrel, lime juice, and bitters in a shaker and shake. Pour over ice in a highball glass and top with ginger beer then garnish with lime wedge.

Ingredients:

1¼ oz. Blade and Bow Kentucky Straight Bourbon Whiskey

½ oz. Lemon juice

¾ oz. Orange blossom honey syrup

Candied ginger for garnish

Directions:

In a shaker, combine whiskey, lemon juice, and honey syrup and shake with ice. Strain and pour over ice in a rocks glass. Garnish with candied ginger.

Ingredients:

2 oz.  Breaking & Entering American Whiskey

½ oz. Light brown sugar simple syrup

Mint leaves

Directions:

In a Julep tin, add crushed ice to about ¾ full and let sit to chill. In a mixing glass, add 3 to 4 mint leaves and simple syrup and lightly muddle. Add B&E American Whiskey and ice to the mixing glass and stir. Strain the cocktail from the mixing glass into the Julep tin and add more crushed ice to form a mound on top. Garnish with fresh mint leaves.

Ingredients:

1 1/2 oz Macallan Double Cask 12 Years Old
1 oz pink grapefruit juice
1/3 oz sugar syrup
Pinch of sea salt
Soda water or tonic water
Pink grapefruit wedge

Directions:

Combine all ingredients in a tall glass and add ice. Top up with soda and garnish with a pink grapefruit wedge.

Ingredients:

1 ½ oz. Frey Ranch Straight Bourbon

½ oz. Demerara syrup

4 oz. Cold brew coffee

Hand whipped cream

Ranch Dust to garnish (equal parts monk fruit sugar and black salt)

Directions:

Hand whip cream by shaking for 30 seconds in a skaler tin with a shaker ball. In a Collins glass, add bourbon, Demerara syrup, and cold brew. Leave two fingers of room on the top to float cream. Dust with Ranch dust.

Ingredients:

1 ½ oz. McConnell's Irish Whisky

½ oz. Simple syrup

2 oz. Espresso

2 oz. Whole milk

Cinnamon

Directions:

Add all the ingredients into a shaker with ice, and shake vigorously for 15 seconds. Strain into a large snifter and dust a pinch of cinnamon over the drink.

Ingredients:

1 oz. Clonakilty Single Batch Double Oak

½ oz. Campari

2 Drops chocolate bitters

¼ oz. Vanilla extract

2 Drops cherry bitters

Directions:

Add all ingredients into a cocktail mixer and stir gently. Serve in a tuath glass with a square of dark chocolate and a cherry.

Ingredients:

1 oz. The Busker Triple Cask Triple Smooth

2 oz. Pink grapefruit soda

Fresh mint sprig for garnish

Directions:

Fill a highball glass with ice, pour whiskey and top with pink grapefruit soda. Stir and garnish with fresh mint sprig.

Ingredients:

2 oz. Lost Irish Irish Whiskey

¾ oz. Honey syrup

¾ oz. Lemon juice

Lemon peel for garnish

Directions:

Combine all ingredients in an ice filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled rocks glass and garnish with a lemon peel.

Ingredients:

2 oz. Redbreast 12

2 Dashes Angostura bitters

Soda Water

Directions:

Add your Redbreast 12 and bitters into a tall Collins glass. Fill to the brim with ice and top with soda water.

Ingredients:

1 oz. Talisker 10 Year Old

½ oz. Green chartreuse 

¾ oz. Fresh lemon juice

½ oz Agave nectar

Cherry for garnish

Directions:

Combine Talisker 10 Year Old, green chartreuse, fresh lemon juice, and agave nectar in a cocktail shaker with ice. Shake well. Strain into a coupe glass and garnish with a cherry. 

Ingredients:

1 ½ oz. Johnnie Walker Black Label

½ Simple syrup

2 Dashs aromatic bitters

Orange peel and toasted rosemary twig for garnish

Directions:

Mix ingredients in an ice-filled glass and stir well. Pour into a tumbler over ice. Garnish with orange peel and toasted rosemary.

Ingredients:

1 ½ oz. The Singleton 12 Year Old

½ oz.  Honey syrup

½ oz. Fresh lemon juice

Mint stems (split lengthways)

Thyme sprig for garnish

Directions:

Add The Singleton 12 Year Old, honey syrup, and lemon juice directly into a chilled rocks glass and stir. Add mint stems and crushed ice, stir again. Top with more fresh crushed ice and garnish with a fresh thyme sprig. 

Ingredients:

1 ½ oz Noble Oak Double Oak Bourbon

¾ oz Fresh lemon juice

¼ oz Simple syrup

6 Basil leaves

Directions:

Add simple syrup into the bottom of a mixing tin with five basil leaves. Muddle basil and syrup together then add lemon juice, Noble Oak, and ice. Shake well to chill and strain over fresh ice. Garnish with remaining basil leaf.

Ingredients: 

2 oz. Freeland Bourbon 

1 oz. Lemon juice 

1 oz. Ginger syrup

Sprig of rosemary

Directions: 

Add rosemary sprig into a shaker tin and muddle until fragrant. Add other ingredients and ice into shaker tin and shake for 10-15 seconds/ Double strain into a coupe glass and garnish with a rosemary sprig.

Ingredients:

1 part Original Bushmills
¾ part rich Demerara syrup
3¼ parts Sumatra coffee
Fresh whipped cream

Directions:

Pour all ingredients into a Georgian Irish Coffee glass and top with freshly whipped heavy cream.

Ingredients:

2 oz. The Glenlivet Founder’s Reserve

¼ oz. Matcha

2 oz. Crème of coconut

½ oz. Lime juice

Directions:

Shake and strain into a coupe glass. Garnish with matcha dusting and edible flowers, if available.

The coordination is, in fact, a big part of the pleasure. Scattered notes on loose leaf paper, post-its stuck to cookbook pages, and the perfect mise en place. These blueprints tell a story of careful calculations and mouth-watering anticipation, and flipping back through past meal preps is like looking at old photos, delighting in the memories behind the scribbles. Lately, these memories of mine tell another story― one of increased ease marked by a particular turning point in my home cook journey: The introduction of Vitamix’s super-powered A3500 blender to my lineup.

I’ll start with this: I’ve always been a bit device-averse in the kitchen. This is a habit I picked up from my mother, who is quicker and more precise than almost any gadget could be. She’s also a staunch traditionalist with many more years of trial and error under her belt than I have―a realization that eventually led me to indulge in some devices that only a novice would appreciate.

For instance, I’ve always had a blender of some variety on my counter. Most recently, it was an unlabeled, half-broken, single-smoothie blender I took from my dad when he replaced his. At the time, I never really considered that not all blenders are created equal. 

A friend of mine had me over for dinner one night, and presented a gorgeous, creamy, smooth-as-can-be soup, which he described at first not by its contents but by the device behind its creation: a Vitamix blender. In the era of sheet pan dinners and slow cookers and viral TikTok pastas, it shouldn’t have come as such a surprise that an entire meal could be churned out by one device. But here I was, thinking of my scribbles on loose leaf and elaborate mise en place wondering why I hadn’t considered this option sooner.

It’s not news that the Vitamix is great. There’s a cult following behind it, from home cooks to professional chefs. The reviews read more like love letters than product assessments. One reviewer referred to the blender as a “work horse and show pony,” which I found particularly poetic. 

Vitamix offers a variety of blenders, which range from $250 for their classic model to $730 for their top A3500 blender, complete with all the bells and whistles. They’re surely an investment, but one I can definitely say is worth every penny. And, with Vitamix’s 10-year warranty and endless resources for making the most of your machine, the company is top-of-the-line for a reason. 

The latest update to the A3500 blender, a 48-ounce stainless steel container, was a particularly joyous occasion for the Vitamix hive, as it promises even more durability, odor-and-stain resistance, and better insulation for hot and cold blends. It’s also pretty to look at and fully dishwasher-safe. 

The true appeal of the A3500 blender, which is part of their top tier Ascent series, lies in the world of possibilities it provides. With this blender, you can churn out smoothies, hot soups, dips, frozen desserts, nut milks, dough, baby food, and more. There’s minimal guesswork involved in creating any of these items, thanks to the blender’s five program settings, which involve some sort of high-level technology I won’t even attempt to understand—but that’s the point. It’s designed with wireless connectivity, which means that as the technology behind the blender evolves, your device will automatically update. Want even more presets? There’s literally an app for that. We also have the touchscreen controls, which are not only totally cool (listen, that’s a perk!) but also easy to toggle with and simple to navigate. You’ll have all the childlike joy of playing with a new toy, while still feeling like you’re “adulting."

There’s a difference between good soup and great soup. There’s a reason why your $15 smoothie from the store beneath the Equinox tastes so much better than the one you make at home. But you mustn’t resign yourself to the idea that you’ll never achieve this level of greatness, because you will—I promise! Once you’re scooping out the smoothest ice cream or sipping on the velvetiest soup, you’ll be reminded of “texture” and “consistency,” two terms that are often lost on the home cooks of the world, in the high-pressure pursuit of good flavor. I hope you, like me, have this epiphany. In fact, with the Vitamix A3500 blender, I know you will. 

Decanter, Europe’s wine authority, is raising the bar and launching a wine club here in the US, providing unrivalled expertise and unique bottles you won’t easily find elsewhere. Partnering with Wine Access, they’re offering two subscriptions of six distinctive bottles every quarter, each a curation of Decanter’s top-scoring wines. 

“Each shipment has been designed to offer a diverse and fascinating range of both old and new world wines in varying styles,” says Editor-in-Chief of Decanter, Chris Maillard. “Every bottle has come through our rigorously independent tasting process and earned a top score from our panel of highly respected judges.” 

Excellent quality is guaranteed with this wine subscription, knowing they’ve wowed Decanter’s experts and earned some impressive scores in the process. Inside each box is a booklet with a comprehensive background on the wines, tasting notes and Decanter scores to boot. 

In this month’s premium subscription, Rare Luxuries, there are some impressive collectibles including a 97 point 2011 La Rioja Alta and a 98 point 2008 Billecart-Salmon rosé brut champagne. In the Everyday Excellence offering there’s a 94 point non-vintage Jansz Cuvée Brut as well as a 94 point 2019 Babylonstoren Shiraz.

It’s safe to say we’ll be armed with a newfound confidence to tackle the wine list at restaurants and boast a broader range of wine knowledge we didn’t have before thanks to this subscription. 

Take a look at the Decanter Wine Club and sign up here. 

This article has been sponsored by Decanter 

In early 2020, Amelie Kang’s small but burgeoning restaurant business was growing quickly. Kang, who was born and raised in Beijing and who attended the Culinary Institute of America in upstate New York, had opened MáLà Project in 2015. The Bib Gourmand restaurant in the East Village that specializes in Chinese cuisine and the traditional Sichuan dish Mala Dry Pot was such a success, she and her three friends-turned-business partners opened the doors to her second outpost, MáLà Project Bryant Park, in 2018. 

It seemed like things were just getting started. Then the pandemic hit, devastating the entire restaurant industry. 

“Everything was happening so fast,” Kang says, “from the moment the pandemic hit to the time we were ordered to shut down our operations.”

After weathering lockdowns and uncertainty with the first two MáLà Project locations, her third location in Midtown East opened this past November. But the last two years have been a challenge. For the month of March, Kang partnered alongside American Express and Resy’s “Every Resy Counts”— a month-long reservation drive that encourages millions of diners to make reservations in support of independent restaurants nationwide. 

Here, we spoke with the restaurant entrepreneur on how she stands her ground in one of the world's most competitive food cities.

On Bouncing Back

"The initial couple of months [post-March 2020] were really tough, because you didn’t know what to expect. We were definitely responding rather than being proactive. It was such a shock to everyone at the restaurant. 

We could have stayed open for takeout, but we couldn’t risk that. A lot of our cooks live in Flushing, Queens, so commuting was just a little too scary at the time. We closed for two months and then opened for takeout in June of 2020. We did outdoor dining when that became possible, we slowly worked our way up to indoor dining at half capacity, and then eventually, full dining service. We were blessed to be able to open up again and eventually we were able to hire back our staff who are so loyal to the restaurant."

On Growth

"I was just looking at photos from our first meeting. It was five people including one manager and our servers. I was doing the training for all of them. Three years later we have over 60 employees. We promote everyone from within, so everybody started as either a host or a server. My Director of Operations started as a host.

I want to expand the restaurant so that we can have a bigger platform for our employees to grow. I don’t want anyone to be a waiter for three years if they don’t want to. I want them to grow into new creative roles— for example, our Communications Specialist is helping us launch a YouTube channel."

On Learning

"My team has made me a better leader— we are very open when it comes to communication and feedback. My chef and the older individuals in our kitchen have really helped guide me— especially in the beginning when it came to negotiating with landlords and contractors.

When I first started, I was only 22 years old. I was a newbie in the industry. I behaved like a kid, even though I was trying so hard to be a leader within the business.

Last summer, I hired a business coach. During that time I’ve felt myself grow as a leader, friend, and business partner. During the pandemic, I had to lead from afar. Now that the business is coming back, I have to deal with a lot of politics and social pressure. Each year has presented a different challenge to overcome. As the business evolves, I evolve, too. "

On Gender Diversity

"When I was in culinary school there was a lot of masculine energy in the kitchen environment. Now, it's when I mingle and network with other restaurateurs, that I’m reminded of the fact that this is a very male-dominated industry. 

I don’t feel that same way when I'm at MáLà Project, though. It’s a pretty well-balanced dynamic between men and women. Actually, the majority of the managers are women—it wasn't intentional, it just happened to be that way. 

Women in the restaurant industry are super supportive of each other, more so than men are, and sometimes that’s overlooked. The women here have formed a very strong support system and I'm thankful for that."

Classic Espresso Martini

A fresh shot of espresso is key to a delicious espresso martini, shaken hard with vodka, coffee liquor, and lots of ice. Garnish with three espresso beans to represent three blessings: health, wealth, and happiness.

• 2 oz. Belvedere Vodka
• .75 oz. Coffee Liqueur
• 1 shot Espresso

• Combine all ingredients with ice and shake vigorously. Strain into a martini glass. Garnish with three espresso beans. 

Clouds in My Coffee

If you don’t have access to fresh espresso at home, try a recipe that leans on cold brew coffee instead. Adding in notes of coconut and vanilla will help the cocktail hint at tropical vacations. 

• 1.5 oz. BACARDÍ Coconut Rum
• 1 oz. Cold Brew Coffee
• .75 oz. Monin Vanilla Syrup

• Shake all ingredients together with ice and strain into a martini glass.

Irish Whiskey Espresso Martini

Another fun twist on an espresso martini is to swap in Irish Whiskey for vodka, providing the flavors of an Irish Coffee in your cocktail.

• 1.5 oz. Slane Irish Whiskey
• .5 oz. Cooled Espresso 
• .5 oz. Amaro
• .5 oz. Coffee Liqueur
• 3 Coffee Beans as Garnish

• Add the whiskey, espresso, amaro and coffee liqueur into a cocktail shaker with ice and shake. Strain into a coupe glass and garnish with three coffee beans.

Icelandic Espresso Martini

For a sweeter espresso martini, add a little simple syrup (which is basically liquid sugar) to your recipe. Using Reyka, a vodka from Iceland, gives an Icelandic twist to your cocktail. 

• 2 oz. Reyka Vodka
• 1 shot Espresso
• .5 oz. Simple Syrup

• Combine all ingredients with ice and shake vigorously. Strain into a martini glass. Garnish with three espresso beans. 

Gingerbread Express

If you’re looking to up your espresso martini game, making your own gingerbread syrup will take the cocktail to the next level!

• 1.5 oz Crystal Head Onyx Vodka
• .75 oz. Espresso
• .75 oz. Gingerbread Coco Lopez*
• Garnish: Star Anise

• Add all ingredients into a cocktail shaker with ice and shake vigorously. Double strain into a chilled martini glass. Garnish with star anise.
• Gingerbread Coco Lopez directions: Add 1 can of Coco Lopez to a saucepan with 2 oz. of fresh grated ginger, 2 oz. cinnamon and 1 oz. vanilla paste. Bring everything to a boil while stirring often. Allow to simmer for 15 minutes. Let cool and store in a mason jar.

Black Espresso Martini 

Mr. Black is the coffee liquor that mixologists rave about for espresso martinis. The cold extraction provides a bittersweet blend and with 25% ABV, it’ll pack an additional punch when combined with vodka in your cocktail. 

• 1 oz Humboldt Organic Vodka 
• 1.5 oz Mr. Black Coffee Liquor 
• 1 oz Espresso 

• Combine all ingredients in a cocktail shaker with ice and strain into a coupe glass. 

Espresso Martini Cocktail Kit

Looking for a fool-proof way to start making espresso martinis at home? The Absolut Espresso Martini Cocktail Kit includes everything you need to get started, including Absolut and Kahlua, espresso, seasonal garnishes, and a cocktail stencil, as well as a cocktail shaker and jigger.

• 1 oz. Absolut
• 1 oz. Kahlúa
• 1 oz. Espresso
• Garnish of your choice

• Fill a shaker with 1 part Absolut Vodka, 1 part Kahlúa and 1 part espresso. Add ice and shake for 15-20 seconds for a frothy foam. Top with your favorite seasonal garnish!

Espresso Rumtini

While vodka quietly blends into the coffee flavors of an espresso martini, an aged rum will bring more forward-facing flavors of vanilla and spices. 

• 1 oz. Gosling Black Seal Rum
• 1 oz. Coffee Liqueur
• 1 oz. Espresso
• .5 oz. Simple Syrup

• Pour all ingredients into cocktail shaker. Shake with ice. Strain into a chilled coupe glass. Garnish with coffee beans.

The Walton Goggins Espresso Martini

Walton Goggins, the American actor best known for his standout roles in Quentin Tarantino films, co-owns Mulholland Distilling and has created a twist on the espresso martini with additional aromatic spirits that complement the bitterness of the coffee.

• 1.5 oz. Mulholland Distilling Vodka
•  .5 oz. Aquavit
• .75 oz. Espresso 
• 1 bar spoon Fernet
• 1 mint sprig and mint leaf for garnish

• Combine all ingredients except the mint leaf into a cocktail shaker and shake with ice. Strain into a chilled coupe glass. Garnish with mint leaf.

Nonalcoholic Espresso Martini

Enjoy the buzz of espresso without the addition of alcohol with a boozeless faux-tini recipe. Three Spirit Social Elixir is a great-tasting alcohol alternative and the addition of maple syrup as a sweetener will provide an extra layer of flavor! 

• 2 oz. Three Spirit Social Elixir
• 1 oz. espresso 
• 1 1/2 bar spoons of maple syrup

• Add all ingredients to an ice-filled cocktail shaker or a mason jar. Shake hard until ice-cold and strain through a tea strainer into a chilled cocktail glass. Garnish with grated raw cocoa beans.

If you're stuck on ideas, there are plenty of options for your hungry host-with-the-most. This year has birthed dozens of incredible cookbooks with cuisines from all over the world. Kitchen tools have gotten increasingly more advanced—and a hell of a lot cuter. There are countless kitchen towels, spice racks, and measuring cups to spruce up the dull corners of someone's kitchen. Hey, there's even designer aprons. Ahead, the best food gifts to help your friend cook, eat, and enjoy this holiday season.

Few things are as deliciously indulgent as sipping a glass of bubbly. But what sometimes gets lost in the drinking is the story of how the wine got to our doorstep. Haynes shines a light on this process, revealing the care, attention, and thought that goes into every bottle of G&M Crémant de Loire.

If the word “Crémant” isn’t familiar yet, some background: Crémant is a group of sparkling wines from France, made in the same traditional method as Champagne. Crémants come from eight wine regions, including the Loire Valley. Gratien & Meyer has kept cellars in the Loire’s gorgeous Valley of Kings since 1864, where each bottle of its Crémant Brut and Crémant Rosé, is made with care and precision, using techniques traditional to the style.

So how do you improve on that? Well, first, you pick the right person. Florence Haynes grew up in Paris and initially got her degree in engineering with a focus on physics and chemical analysis, which led her to spend years traveling the world as a product manager in the energy industry. But Champagne-born Haynes remained a wine-enthusiast throughout, and when she went back to school to receive a degree in oenology—the study of wines— that engineering knowhow translated amazingly well to her next step. After a few years working in viticulture and consulting for vineyards, she joined the team at Gratien & Meyer.

By bringing a scientific precision and passion to her winemaking, Haynes revamped G&M’s beloved Crémants de Loire adding a new level of elegance to these classic wines. Under her guidance, the traditional techniques of the Crémant de Loire are kept intact, but Haynes also brought in thoughtful contemporary touches, like making each wine vegan and gluten-free, and refining the blends for more balance. also incorporated Chardonnay and Pinot Noir grapes from the region to bring out more of the aromatics and elegant flavors of the wine.

Haynes’ additions have brought a classic wine to the next level of excellence, showing just how much women can bring to the winemaking space. Santé to that.

Shop the G&M Crémant Brut and Rosé sparkling offerings here, and be sure to visit the brand on Instagram @gmcremant.

They say the world is your oyster, but in this case, the world is your coffee pot, your choice of milk alternative, some pumpkin spice seasoning (despite the fact it's not in season), and your handful of perfectly cubed ice. Ahead, I've listed nine of my favorite Starbucks copycat recipes, green straw not included. Get ready to sip back and enjoy, my little barista!

Iced Starbucks Caramel Macchiato

Ingredients:

14 oz. of your choice of milk or milk alternative

2 tbsp vanilla syrup

2 oz. espresso

Ice

Caramel sauce to drizzle as you please

Directions:

While your espresso is being made, start to warm up the milk. Froth the milk using milk frother. If you don’t have milk frother, you can use a regular whisk by whisking the milk until foam forms.

When it's ready, pour the espresso into a measuring cup. Add vanilla and your milk/milk alternative to the cup. Then, pour the espresso on top of the frothy milk.Make two caramel drizzle circles around the edges of the cup and a grate pattern in the middle. Pour the ingredients from your measuring cup into your cup.

Recipe from Cooktoria

Double Chocolate Chip Frappuccino

Ingredients:

1 cup milk or your choice of milk alternative

2 tablespoons of sugar

1/3 cup of chocolate chips

3 tablespoons of chocolate syrup

2 cups of ice

1/8 teaspoon of vanilla

Directions:

Blend all of the ingredients.

Recipe from Key Ingredient

Pumpkin Spice Latte

Ingredients:

1 1/2 tablespoons of sugar

2 tablespoons of pumpkin puree

1/2 teaspoon of pumpkin pie spice

1/2 cup of brewed coffee

1/2 cups of milk or your choice of milk alternative

Directions:

Add all of your ingredients in a saucepan and stir. Bring the ingredients to a simmer. Take the saucepan off the heat to pour the mixture into a mug of your choice and add whipped cream and a sprinkles of pumpkin pie spice or cinnamon on top.

Recipe from Bigger Bolder Baking

Pink Drink

Ingredients:

3 acai berry tea bags

1 cup of boiling water

3/4 cups of white grape juice

1/4 cups of sweetened coconut milk

1 teaspoon of simple syrup

1/2 cup Freeze-dried strawberries

Ice

Directions:

Steep the tea in the boiling water, make sure to remove the bags after 5 minutes, and allow to cool.

Once cooled, combine all ingredients in a cocktail shaker and shake. Crush the strawberries when you add them to the shaker because the powder helps add more strawberry flavor! Pour the drink into a large glass to enjoy.

Recipe from Sugar & Soul

Green Tea Frappuccino

Ingredients:

10 ice cubes

1 cup full fat milk or milk alternative of your choice

1 teaspoons vanilla extract

3 tablespoons of powdered sugar

1 ½ tablespoon premium Japanese matcha-green tea powder

Directions:

Blend all ingredients in a blender and until smooth, creamy and that gorgeous green color.

Recipe from Bigger Bolder Baking

Passion Fruit Tea Lemonade

Ingredients:

2 Tazo passion tea bags

4 cups of water

4 cups of lemonade

Directions:

Bring 4 cups of water to a boil to pour the hot water over the tea bags in a large pitcher. Steep the tea for around 5-10 minutes and then remove the tea bags. Fill the remainder of the pitcher with lemonade. Store in fridge till cool.Recipe from Copykat Recipes.

Iced Chai Tea Latte 

Ingredients:

2 chai tea bags

1/2 cup water

1 1/2 cups of milk or milk alternative of your choice

2 tablespoons of honey

Cinnamon and nutmeg to garnish

Directions:

In a small saucepan, bring your water to a boil and add in the tea bags to seep for 7-10 minutes. Then add in the milk and honey, reducing the heat to medium and warming the milk. Using a frother, blend until frothy. Transfer your mixture to the cups of your choice and serve topped with a sprinkle of cinnamon and nutmeg on top.

Recipe from Snacks and Sips.

Purple Drink

Ingredients:

5 oz. Iced Passion Tea

2 oz. Vanilla Soy Milk

1 oz. Simple Syrup

Blackberries

Ice

Directions:

To make the passion tea:

Bring 32 oz. of water to a boil. Put the Iced Passion Tea bag in a 64 oz. pitcher and fill with boiling water. Let steep for about 5-7 minutes and remove the tea bag. Fill remaining 32 oz. with cold water to sit in the refrigerator overnight.

To make the simple syrup:

Bring 1/2 cup of water to a boil and add in 1/2 cup of sugar to stir until dissolved. Remove from heat to let it cool.

To make the drink:

Add ice to a cup and top with blackberries. Then pour in the passion tea, vanilla soy milk and simple syrup.

Recipe from The Culinary Compass.

Iced Vanilla Latte

Ingredients:

2 cups of cold strongly brewed coffee

1/2 cup of milk or milk alternative

2 tablespoons of vanilla syrup

1 cup ice

Directions:

Fill two glasses with ice. Mix together your coffee, milk, and vanilla syrup before pouring over the ice.

Recipe from Snacks and Sips.

1. Virgin Piña Colada 

Ingredients:

1 oz. Coconut cream like Coco Lopez

1 oz. Heavy cream

6 oz. Pineapple juice

½ cup Crushed ice

Pineapple garnish

Cherry for garnish

Directions:

Mix coconut cream, heavy cream, and pineapple juice in a blender. Add ice and blend for 15 seconds. Serve in a 12 oz glass and garnish with fresh pineapple and a cherry.

Courtesy of Caribe Hilton

2. Non-Alcoholic Whiskey Sour 

Ingredients:

3 oz. Lyre’s American Malt Non-Alcoholic Spirit

1 oz. Freshly squeezed lemon juice

¾ oz. Simple syrup

1 Egg white

Lemon zest

Directions:

Fill a cocktail shaker with Lyre’s American Malt Non-Alcoholic Spirit, lemon juice, simple syrup, and egg white. Seal and shake vigorously for 10 seconds. Add in scoop of ice and shake for 10 more seconds. Strain into coup glass. Garnish with lemon zest and serve.

Courtesy of YOURS Non-Alcoholic Drinks

3. Blueberry Ginger Cooler Mocktail

Ingredients:

1 tsp. Simply Organic Ginger Root Ground 1.64 oz.

8 oz. Water¾ cup Sugar1 cup Blueberries

4 oz. Freshly squeezed lime juice

8 oz. Seltzer

Simple Syrup Directions:

In a small sauce pot over medium-high heat, make a ginger simple syrup by combining water, ¾ cup sugar and ginger. Bring to a boil, stirring until sugar is dissolved. Remove from heat and let cool.

Mocktail Directions:

In a food processor add blueberries and lime juice. Puree until smooth, then press mixture through a fine mesh sieve to discard solids. In a bowl with a pour spout, add blueberry mixture and cooled simple syrup to taste and stir to combine. Fill two glasses with ice. Divide mixture evenly into glasses. Top off with seltzer.

Courtesy of Simply Organic

4. ZYN Pomegranate Cranberry Mocktail

Ingredients:

8 oz. Pomegranate Cranberry ZYN

4 oz. Sparkling water

4 oz. Cranberry juice

Lime for garnish

Directions:

Pour the ZYN into a cup with ice and add the cranberry juice and sparkling water. Stir to get a good mixture and garnish with lime.

Courtesy of Jill Merkel, Registered Dietitian for ZYN Curcumin Beverage

5. GT’s Synergy’s Sharing is Caring

Ingredients:

2 oz. GT’s SYNERGY Living in Gratitude Kombucha

2 oz. Organic cider

2 dashes Angostura Bitters

1 Cinnamon stick

1 Orange peel

Directions:

Add rock ice to an Old-Fashioned Rocks Glass. Stir in GT’s SYNERGY Living In Gratitude Kombucha and Organic Cider. Add two dashes of Angostura Bitters. Decorate with a Cinnamon Stick and Orange Peel.

Courtesy of GT’s SYNERGY

6. DRY’s Spiced Chai Apple Mocktail

Ingredients:

Cinnamon sugar

1 dash Aromatic bitters

1 oz. Bright Chai Syrup by Portland Syrups

6 oz. DRY Fuji Apple Botanical Bubbly

Directions:

Rim a lowball glass with cinnamon and sugar. Add ice, a dash of bitters, Bright Chai Syrup, and top with very cold DRY Fuji Apple Botanical Bubbly. Garnish with an apple slice.

Courtesy of DRY Botanical Bubbly

7. Love Pink Drink

Ingredients:

4 oz. Big Easy Prickly Pear Tepache

2 drops El Guapo Love Potion No. 9 Bitters

Squeeze of lemon

Fresh mint sprig, for garnish

Directions:

In a rocks glass filled with ice, gently stir together Big Easy Prickly Pear Tepache and floral bitters, like El Guapo Love Potion No. 9. Squeeze a lemon into mocktail. Garnish with mint.

8. Herb & Tonic

Ingredients:

7-10 Juniper berries

1-2 Star anise

1 Cucumber

1 Grapefruit

6 oz. Tonic Water

5mg of ALT

1 Rosemary sprig

Directions:

In a wine glass, combine 7-10 juniper berries with 1-2 star anise. Using a paring knife or a peeler, peel one large section of the cucumber and line the wine glass with the peel. Peel a large section of the grapefruit and twist the rind into the glass, then rub the peel on the outside and inside of the glass before lining the glass with the peel. Fill the glass with ice and add 200mL of quality tonic water, such as FeverTree, and pour in a 5mg vial of ALT. To finish, garnish with one large rosemary sprig and stir the drink well using the sprig to maximize the aromatics.

Courtesy of ALT and Employees Only LA

9. Lemon and Ginger Cola Elixir

Ingredients:

1/4 tsp. Freshly grated ginger

1/2 tsp. Freshly squeezed lemon juice

1-2 Chopped mint leaves

4 oz. Zevia Cola

Handful of iceLemon slices, for garnish

Directions:

In a shaker, muddle the ginger, lemon juice, and mint leaves and then pour in Zevia Cola and shake. Fill a fresh glass with ice and strain mixture then garnish with a slice of lemon.

Courtesy of Modest Marce for Zevia

10. Mulled Apple Cider

Ingredients:

1 bottle Thistle Balanced Beet Juice

8 oz. Water

2 Cinnamon sticks

6 Cloves

1 Orange, sliced

1 Bottle Apple Cider

Directions:

Add juice and water to a large saucepan and bring to a boil. Reduce heat and add cinnamon sticks, cloves, and orange slices. Let simmer on low heat for 15-20 minutes, stirring occasionally. 5 minutes before serving, add in the bottle of cider, and serve.

Courtesy of Thistle

11. Cranberry-Mint Mojito Mocktail 

Ingredients:

2 oz. Cranberries

1 LimeFresh mint leaves

1 tbsp. Simple syrup

2 oz. Cranberry juice

4 oz. Soda water

Ice

Directions:

Muddle fresh mint leaves, juice of 1 lime wedge, and fresh cranberries together in a tall glass. Add in simple syrup, cranberry juice, and ice. Pour in soda water to fill the remainder of the glass and stir. Garnish with leftover mint leaves and cranberries.

Courtesy of Farmer’s Bottega

 12. Pink Champagne Cocktail

Ingredients:

4 oz. Sparkling cider

1 oz. Little Spoon's Beet Banana Mango Babyblend

4 Pomegranate seeds

2 Fresh mint leaves

Directions:

Add the seeds and mint leaves to the bottom of a champagne flute. Add Beet Banana Mango followed by the sparkling cider, stir, and serve.

Courtesy of Little Spoon

13. Little Giuseppe

Ingredients:

2 oz. Seedlip Garden

1 oz. Prickly pear puree

1 oz. Myrtle-infused simple syrup

¼ oz. Fresh lime

Soda water

Directions:

To make the syrup, simmer 8 oz myrtle leaf, ¾ cup sugar, and 8 oz. water for 20 minutes. Let cool and strain through a fine-mesh sieve.

Add Seedlip Garden, prickly pear puree, myrtle simple syrup, and fresh lime into a cocktail shaker filled with ice and shake hard for 15 seconds. Strain into a rocks glass full of ice and top with soda water.

Courtesy of Garibaldi and Jeff Josenhans

14. Cacao Fruit Bahia Virgin Mojito

Ingredients:

6-7 Mint leaves

½ Lime1 Sugar cube

Splash of lime juice

1 oz. Simple syrup

1 oz. 100% Cacao fruit

1 cup Ice

Splash of soda

Directions:

In a cocktail shaker combine the mint, half lime, sugar cube, a splash of lime juice, and simple syrup. Mash together. Add the 100% Cacao fruit and shake well with the ice. Pour into a glass 3/4 of the way, leaving some space for the soda. Add soda and enjoy.

Courtesy of Blue Stripes Cacao

15. Llama Palama

Ingredients:

2 oz. Water1 oz. Simple syrup

1 oz. Fresh lime juice

3 oz. Green tea

5 Mint leaves

Tonic water

Directions:

Combine simple syrup with all other ingredients except the tonic in a shaker and shake for 30 seconds to mix. Pour into ice filled glass and top with tonic water. Garnish with a lime wheel or a sprig of mint.

Courtesy of Revae Schneider, Founder Simplicité Co.

16. Sip & Spark

Ingredients:

2 oz. Coconut water

1 oz. Fresh blood orange juice

½ oz. Fresh lime juice

¾ oz. Pineapple syrup

2 oz. Perrier®

Slice of blood orange

Pineapple fronds

Fresh ground nutmeg

Directions:

Combine coconut water, blood orange juice, lime juice, and pineapple syrup in a cocktail shaker. Add ice and shake. Strain over crushed ice into a highball glass and fill with Perrier. Garnish with blood orange, pineapple, and ground nutmeg.

Courtesy of Perrier and @Apartment_Bartender

17. Melrose Spritz 

Ingredients:

3.4 oz. Artet

3.4 oz. Grapefruit Kombucha

5-7 Sprigs of mint

Directions:

Muddle five mint leaves in the bottom of a highball glass before adding crushed ice. Pour in the Artet, top with kombucha, and garnish with the remaining mint sprigs.

Courtesy of Artet

18. Lyre’s Maple Coffee Cocktail

Ingredients:

2 ½ oz. Lyre’s American Malt

4 oz. Hot brewed coffee

¼ oz. Premium maple syrup

3 oz. Whipped cream

Directions:

Combine maple syrup, Lyre’s American Malt, and a splash of hot coffee in a mug. Stir to dissolve maple, add remaining ingredients and top with whipped cream. Serve in an Irish coffee mug with a grated orange zest garnish.

Courtesy of Lyre’s

19. Relaxin’ Raspberry Lemonade Pitcher

Ingredients:

4 oz KeVita Raspberry Lemon Master Brew Kombucha2

16 oz. fresh raspberries

4 oz.White granulated sugar

8 oz. Water (for the simple syrup)

8 oz. Fresh squeezed lemon juice

24 oz. Cold water (to dilute)

Directions:

Puree the raspberries using a blender or food processor. Add a touch of water to help get a smooth texture. Squeeze the raspberry puree through a mesh strainer into a large pitcher to remove the seeds.

Make your simple syrup by placing sugar and 1 cup of water into a pot and bringing to a simmer. Stir until the sugar completely dissolves. Remove from heat and let cool. Juice 5-7 lemons to make a cup of juice.

Combine lemon juice, simple syrup, 3 cups of cold water, and KeVita Raspberry Lemon Master Brew Kombucha into the pitcher with the raspberry puree. Stir then refrigerate your pitcher of lemonade for 30 minutes. Garnish with lemon wheel and fresh raspberries.

Courtesy of KeVita

20 Ghiacciolo 

Ingredients:

¼ oz. Ginger syrup

¼ oz. Cherry amarena syrup

¼ oz. Lemon juice

¾ oz. Cranberry juice

½ oz. Apple spice syrup

1 oz. Pellegrino

1 Cinnamon dusted cherry

1 Lemon wheel

Directions:

Mix lemon juice, cranberry juice, cherry amarena syrup, ginger syrup, and apple spice syrup in a cocktail shaker with ice. Top it off with Pellegrino and mix. Pour into a tall glass and add the cinnamon dusted cherry and lemon wheel for garnish.

Courtesy of Civico 1845 for the Little Italy Association of San Diego’s JOY! Virtual Cocktails and Mocktails

21. Berry Mint Cranberry Mimosa Mocktail

Ingredients:

2 ½ oz. Berry syrup

2 Sprigs of mint

1 oz. Lime juice

½ oz. Simple syrup

Cranberries to garnish

Directions:

To make the Berry Syrup, bring 3 cups of mixed berries of your choice and 1 cup sugar to a boil. Turn down heat and let simmer for 10 minutes. Let cool, smash berries with a fork and strain.To make the Berry Mint Cranberry Mimosa Mocktail, muddle the berry syrup with mint. Shake with lime juice, simple syrup and ice. Strain into flute and top with Topo Chico.

Courtesy of Pendry San Diego

22. Drop the Beet

Ingredients:

½ oz. Lime juice

1 oz. Pineapple juice

¾ oz. Beet syrup

2 Dashes of serrano bitters

Soda water to top

Lemon twist garnish

Directions:

Combine lime and pineapple juices, beet syrup, and serrano bitters in a shaker. Shake and strain into Collins glass over fresh ice. Top with soda water. Garnish with a lemon twist.

Courtesy of Breakfast Company

Whether you’re looking to glam it up, focus on better luck in the year ahead, or stay cozy, here are three ideas for an at-home New Year’s Eve celebration that will ring in 2021 the right way.

The Fancy Schmancy Party

Swap your joggers for a cocktail dress, get dolled up, and have a mini bash with all the glamour of the fanciest New Year’s Eve soirees. A metallic fringe backdrop is an easy and impactful way to transform your space and can serve as a photo backdrop for your Insta-worthy night. Since you won’t have extra people there to take photos, set up a tripod for your selfies. Want to go the extra mile? Create your own balloon drop for a memorable countdown to midnight. Champagne-scented candles complete the mood.

If there's ever a time to go all-out on the food and beverage, it's this New Year's Eve. Less people at your party means you can splurge on that expensive bottle of Champagne to toast with. For appetizers, treat yourself to upscale Gatsby-esque hors d'oeuvres like Roe caviar on a potato chip with crème fraîche or strawberries coated in edible gold glitter. If you’re celebrating remotely, tell all your virtual guests to order the same Champagne tasting, like the Deluxe Box from The Sip and use your favorite video chat app to judge them together.

Get Lucky on New Year's Eve

We could use some good fortune in 2021, so get inspired on New Years Eve by lucky traditions from around the world—hopefully preventing another global pandemic, surge of murder hornets, or sequel to Tiger King. In parts of the United States, we eat black-eyed peas on New Year’s Eve for good luck. Long noodles, which in China, symbolize a long and prosperous life, are auspicious...just don’t cut or break any of the noodles. In Spain, eating twelve grapes (one for each stroke of the clock at midnight) brings you luck in the New Year. The Italian tradition of eating lentils on NYE is said to bring wealth and prosperity, perhaps because lentils resemble Roman coins. And in Georgia (the country, not the state), they snack on sacred gozinaki—walnuts fried in honey—on this holiday.

To carry the theme beyond the edible NYE ritual, pick a country and virtually travel there for your micro-party. It can be as easy as replacing Champagne with Cinzano Prosecco for an Italian night. With decor, music, movies, food, and drinks from your inspiration country, you can satiate your wanderlust without leaving your home.

Cozy at Home

Remember spending prior New Year’s Eves navigating through crowded bars to find your friends? This year, they will know exactly where to find you—being comfy at home. For low effort but a high payoff, rather than assembling your own cheese and charcuterie platter, opt for a kit like one from Board at Home, which offers next-day delivery of small-batch cheeses, charcuterie, crackers, jam, nuts, and accompaniments. Hit the easy button on cocktails with a Drinkworks Home Bar and make classic cocktails like a Moscow Mule or Old Fashioned without having to shake or stir.

Instead of limping in new high heels, you can rock out to the top hits of 2020 in slippers. For a virtual celebration, create a playlist with your friends on Spotify, using their multiple user editing feature. Or, put on your coziest robe and build a pillow fort to cuddle up in. Just drape sheets over living room chairs and fill it up with your softest blankets.

Cheers to 2021!

We may have put the big parties on pause this year (sigh), but that doesn’t have to mean tamping down the holiday spirit. In fact, in the absence of all those big bashes, making your own home festive and cozy feels more important than ever—even if it’s only one other person, or a few, that you’re having over.

That’s not to say that you should be giving hosting a lot of time or effort. There’s no need for that, say interior designers and couple Nate Berkus and Jeremiah Brent, who are all about easy entertaining. Take their go-to cocktail, a Holiday Thyme Martini made with Tanqueray London Dry Gin, for example. Instead of mixing each drink on the spot, they prep a pitcher-full ahead of time so that guests can pour their own. “That’s one thing off your plate,” says Berkus. “It takes some of the pressure off.”

Want to see how they make their Tanqueray martinis? Press play in the video above to get the recipe and their top hosting tricks, then read on for more!

Dial down the temperature of your drinks

Martinis taste best when they’re suuuuper cold, so Berkus and Brent keep their Tanqueray London Dry gin in the freezer and dry vermouth in the fridge. “People don’t realize that instead of just adding ice at the end, you can start with chilled ingredients, which will get your cocktails even colder,” says Brent, who serves theirs in frosted martini glasses for an extra-wintry look.

Have a menu strategy

In reality, you’ll get pretty much the same wows whether you make everything from scratch or just pick one impressive “headliner” to pull off (for Brent, that's usually a pomegranate-jalapeño ham) and phone in the rest (literally—we’re talking ordering them in from your favorite local restaurant). It’s simply so much easier, and rewarding, to focus on making that one dish amazing. For the takeout, Berkus and Brent love shareable apps (bruschetta, arancini, fried olives) and rustic sides like pasta and roasted vegetables. And, of course, the key is to serve them all up in beautiful bowls and platters.

Try a minimalist take on merry

You could go all out on over-the-top holiday decor, but it can feel just as festive (and chic) to do a light nod to the season, says Berkus. “A holiday look can be as simple as hanging a garland of white lights on a staircase and setting metallic ornaments in silver bowls on top of a table.”

Rethink the regular florals

The two have nothing against flower arrangements but prefer using other, more unexpected objects from around the house to zhuzh up their get-togethers. “We’ll fill old pottery bowls with potpourri, set out votives in sculptural vases, and turn elephant figurines from a trip to Laos into a centerpiece,” says Berkus. “You can pull any interesting objects from your desk, bookshelves or cabinets to use as table decor, and they become a conversation starter.”

PLEASE ENJOY RESPONSIBLY. TANQUERAY London Dry Gin 100% Grain Neutral Spirits. 47.3% Alc/Vol. Imported by Charles Tanqueray & Co., New York, NY.

"Today is #StirupSunday: traditionally the day when home cooks ‘stir up’ their Christmas pudding mixture," the Royal Family tweet explained. "This year, chefs in the Royal kitchens have shared their recipe for a traditional Christmas pudding. We hope that some of you enjoy making it in your own homes."

If you want to make this delectable and royal-worthy Christmas pudding at home, stock up on the following ingredients (which are enough to make two 1kg puddings):

Now, to turn that list of ingredients into two delicious puddings, check out the video the Royal Family Twitter account shared that walks you through making this traditional holiday dessert at home:

Merry Christmas to us.

Arm yourself in the fight against cold, stagnant coffee by investing in an electric mug warmer. To make your shopping journey easier, we've rounded up these top-rated mug warmers to keep your coffee or tea toasty all season long.

Turns out, the internet has a lot of opinions about what exactly makes a good coffee carafe a great one. So, I turned to Kat McCarthy—a Specialty Coffee Association Authorized Specialty Coffee Trainer and Professional Level Barista who serves as the New York Training Manager for Lavazza—for all of my questions. Below, McCarthy breaks down exactly what you (and I) should be looking for when shopping for coffee carafes. Happy brewing!

What Is a Coffee Carafe?

Starting off simple here. “A coffee carafe is simply a container or pitcher used to store brewed coffee; generally every automatic drip coffee maker comes with a carafe to brew your coffee into,” McCarthy explains. “Carafes can also be used separately to serve coffee to a group, keep your coffee warm after brewing, or used with a different style of coffee brewer—such as an Aeropress or [a] pour over. Some carafes, such as Chemex drippers, are both a carafe and a hand brew method in one.”

Types of Carafes

Turns out, there are two main types of coffee carafes: glass carafes and thermal carafes, which McCarthy explains are made from double-walled or vacuum-sealed stainless steel.” Like most things, choosing one or the other comes with a slew of advantages and disadvantages. It really depends on what you’re looking for and your specific needs.

Glass Carafes

What Are Glass Carafes?

Think of glass carafes as the slightly less fussy carafe option. They’re easier to keep clean, for one, and McCarthy notes that they “often pour more neatly,” too. Pus, she notes that they “may be cheaper” than thermal options. However, glass coffee carafes don’t stay warm on their own or retain heat, so you’ll need to pick up either a hot plate or a separate burner to keep your coffee hot, which McCarthy says “can lead to a burnt taste.” Plus, they’re easy to break. However, McCarthy does say that there are double-walled glass carafes available that do “provide a small amount of extra heat retention,” despite it not being the same as a thermal option. 

Best Glass Carafes

Thermal Carafes

What Are Thermal Carafes?

Unlike glass coffee carafes, thermal alternatives can “retain heat without an external source,” says McCarthy. This in turn keeps flavors tasting better for longer. Along with being more durable than glass ones, thermal carafes also keep your cold coffee drinks colder on their own, too. 

However, they’re sometimes not as cute as the glass options are. Plus, they may be harder to keep clean because you can’t see inside, and sometimes are pricier. McCarthy also prefers thermal carafes because “the constant heat from a burner under a glass carafe usually leads to a perfectly brewed coffee developing a burnt taste.” To keep your coffee tasting its very best, McCarthy says that she “still hope to use any brewed coffee in a thermal carafe within one to two hours for the best quality and flavors.” 

Best Thermal Carafes

Meet The Expert

But as anyone who has tried to assemble a thoughtful flower arrangement will know, not every decision is as easy as it looks. So we’ve picked the brains (and even taste buds) of the pros at Good Housekeeping for a set of cross-disciplinary tips to help you tap into your inner florist. Read on for the easiest ways to make your next bouquet an arrangement that will inspire you in every way.

Set the tone with color

The star of every bouquet is color and it should be one of the most important considerations of the arrangement you choose. “Most pros suggest sticking to flowers that are in close proximity to each other on the color wheel,” says senior home editor, Monique Valeris. So when in doubt, reach for a mix of tonal options such as classic white assortments or a bright assembly of warmer hues that’ll ensure your arrangement feels cohesive.

That said, pops of unexpected color or contrast can be a wonderful opportunity to add personality to your bouquet. Taking cues from seasonal inspiration or drawing from your individual style is the perfect way to make a bouquet feel personal. “Be sure to have fun with your arrangements,” adds Valeris, “as it’s all about putting your aesthetic on display.”

Focus on the balance

Like many other living things, flowers have the power to radiate energy throughout a space. Balancing your arrangement with its environment is key to ensuring your bouquet lives harmoniously with either you or the recipient. Valeris has been using flowers to spark a bit of joy in her at-home workspace and she notes that, “like paint or lighting, flowers can alter the ambiance of a room. For instance, a tall, multicolored arrangement can add drama to a space, while a compact monochrome bouquet, or even a single stem in a sleek vessel, can lend an air of sophisticated elegance.” For a soft visual statement that can complement any space, go for tightly arranged bouquets that are cut closer to the vase. If you’re aiming for a more spirited mood, select a tall arrangement that, when cut, will take on a freer spirit when it unfolds.

“Your vase choice is just as important as the flowers you choose to put in it,” adds Valeris. So don’t forget to consider what's beneath your blooms, as well. Our experts recommend allowing the season to dictate the vase. So, for summer, consider mason jars or an oversized jug. In winter, try experimenting with more substantial materials such as marble or wood that will naturally showcase your arrangement.

Consider all the senses

Beyond their aesthetics, a flower’s fragrance can actually influence our sense of taste as well. “If you plan to dress your table with flowers, make sure you take a whiff before just placing them at the center,” says chief food director, Kate Merker. “Flowers are beautiful and many have incredible scents—some are very gentle and others more assertive—which means they could complement or interfere with the aroma and taste of whatever you might be serving.” For decorating a table, Ms. Merker favors the fragrant blossoms of lavender, daisies, carnations, and dahlias, which tend to work well with her dishes and can sometimes add additional dimension to the eating experience.

Complementing food with flowers can be tricky, but when successfully paired (even as a decoration or ingredient), the result is guaranteed to deliver a wow factor every time. For an effortlessly beautiful and expertly composed way to weave together the senses, turn to the new FruitFlowers pairings by Edible arrangements. Not only are all the combinations of florals and delicious chocolate-covered fruit made to play off each other perfectly, but your selection can be completely customized. Whatever the occasion, it’s the ideal arrangement for all the senses.

When determining how to say thank you beyond the note, one of the first things to decide is whether you want to send the gift or give it in person. Etiquette pros suggest the taking cues from the occasion. A key rule of thumb is to avoid gifts that could end up being a burden to you or the recipient—which is why sending thank you after is never a bad idea.

Stressing over what you pick should be avoided at all costs, so do yourself a solid and arrange a gift ahead of time that’s easy to pick up (or have delivered). Read on below for our suggestions on how to hit the mark with your thank you every time.

Make it timely

Whether you bring them yourself or have them delivered after, flowers are a classic thank-you gift for a reason. They’re cheerful, work in anyone’s space, at any time, and are appropriate for new or old friends. Showing up with blooms is a nice way to give the recipient something to put out immediately (pro tip: offer to pop them in a vase yourself if the host is busy with other guests); on the other hand, sending them afterward as a thank you is a quick way to brighten up a random day.

Edible Arrangements’ new FruitFlowers does chic, ready to go pairings such as handpicked roses and lavender or sunflowers and chrysanthemums that create a thoughtful bounty that anyone will love. They don’t come alone, either, which addresses our second suggestion...

Go above and beyond

If you want to bring something, an edible spread is a great option that a recipient (such as a dinner host) can put out for other guests right away. The chocolate-dipped fruit included in the FruitFlowers makes for a perfect dessert that can be shared after a meal and will mix in easily with whatever was already on the menu (a thank you immediately becomes less thoughtful if it throws a wrench in the plans). If you opt to send an arrangement after as a thank you instead, it’ll be a decadent treat to be enjoyed by the recipient with absolutely no pressure to share.

When picking out a thank-you gift for a family or a couple, look for something that’ll please a crowd. The combo of flowers and sweet treats in Edible Arrangements’ FruitFlowers offers something for everyone (plus, who can say no to chocolate-covered strawberries?).

Send something personalized

A simple thank-you note is standard whenever it’s important to leave a good impression (Think: professional moments like a job recommendation or a generous stay at the home of a new acquaintance). To make your note stand out from the crowd, be sure to get specific about what are you are grateful for and why it meant so much. Don’t rush: Taking your time and really thinking through what you want to convey is key for crafting a note that captures your sincerity. The handwritten note costs nothing, and best practice is to send one even if you brought a hostess gift as a preemptive thank you. Aim to get it out within the week following the occasion.

In short, the art of the thank you is about being thankful—and making sure the other party knows it. Bookmark a crowd-pleasing flowers-and-chocolate gift and invest in a set of cards so you always leave a lasting impression.

Natural or "low-intervention" wine is having a major moment, and while there's no legal term to define the process, it's pretty straightforward. For a wine to be considered "natural," winemakers must forgo adding anything to the wine in the cellar that's not naturally occurring: think preservative, additives, or chemicals. They also must not remove anything. These wines are even more hands-off than most organic options, which require a USDA certification that they've been grown on an organic farm that forgoes the use of certain fertilizers and pesticides. (Basically, all natural wines are organic, but all organic wines aren't natural. Following?)

This homegrown form of winemaking means that there's a lot more room for variation from bottle to bottle, which makes picking up something new to drink with dinner much more unpredictable—and fun, too. Each wine, even from the same vintage, presents a new opportunity to be surprised by the variation in notes, cloudiness, and color. And while I'm not about to drop money on some vino just because it looks pretty, many of these smaller winemakers just happen to have some amazing art on their labels. So whether you want to show up to Friendsgiving with something funky to satisfy your group's 'wine guy' or impress someone new with a stellar drink pairing, we've rounded up some tasty natural options for every mood.

Learn how to enjoy your favorite wines with the perfect dish with Decanter’s new online wine pairing course.

Consider this curated list of over 60 vintage cocktails, a.k.a. recipes from the Prohibition era, the coffee table book you didn't know you needed. 

Whether you're an amateur or a pro, the Cocktail Codex is guaranteed to teach you something you don't know—whether it's what to omit in a recipe, or why only certain ingredients work with specific drinks.

For the people who are brand new to the home bartending scene, Cocktails Made Simple will eliminate the fear of not knowing how to make a traditional cocktail, like an old fashioned. You'll totally know what you're doing by the end of the book. 

Listen, not all of us have enough room in our cabinets to keep a stocked bar—especially during a pandemic. The 12 Bottle Bar teaches us how to make more than 200 recipes with 12 bottles of alcohol. Warning: Tequila and bourbon don't make the cut, so you'll have to make do with martinis and mint juleps. 

The Joy of Mixology has been praised as the model classic cocktail guide for mixologists and bartenders alike who want to learn the cocktail basics while also exploring their own concoctions.

Bethenny Frankel, former cast member of Bravo's Housewives of New York, combines 100 easy recipes to mix with her low-calorie Skinnygirl cocktail brand in this fun guide. 

Okay, so maybe the great outdoors constitutes as our patio these days, but that doesn't mean these outdoor cocktail recipes found in Camp Cocktails won't make for a refreshing happy hour drink (or three). 

Cocktail recipes, but make 'em into notebooks. This set of eight mini journals features whisky, rum, gin, vodka, tequila, champagne, sherry, and amaro recipes, each labeled by their base ingredient. 

The New York Times Book of Cocktails, curated by Steve Reddicliffe, the “Quiet Drink” columnist for The Times, is organized by cocktail type and features notable essays throughout. It's truly a book of cocktails. 

Who better than Ariana Madix and Tom Sandoval of Vanderpump Rules to give us tips on how to create cocktails for fancy gatherings or for those days when you just want to kick back on the couch and get a good buzz going? If you aren't taking your bartending skills too seriously, Fancy AF Cocktails is ideal to have in your collection. 

This book cover screams, "Take me to Italy!" with a focus inside on the history of spritz cocktails and how they made their way around the world. There is, of course, plenty of recipes to learn as well. 

The Mixology of Astrology is the perfect gift for your astrology-loving best friend who's clueless about how to make herself a martini. Aliza Kelly Faragher matches the drink to the occasion for every sign. 

Each cocktail recipe in Free the Tipple is based on the style and personality of iconic women throughout history from Frida Kahlo to Rihanna. Yes, I'll have what Beyoncé is having. 

Downton Abbey fans will appreciate The Official Downton Abbey Cocktail Book, which features a collection of cocktail recipes that represents the characters and customs from the film. 

Jim Meehan's Meehan's Bartender Manual is widely known as the book for cocktail nerds who truly want to perfect their craft. Expect a mixture of history, spirits production, drink technique, and recipes in this ultimate cocktail manual. 

Yes, you read that title correctly. Amy Stewart's The Drunken Botanist shows us how our favorite alcohol originated from plants (tequila from agave! rum from sugarcane!) and became the beloved cocktails they are today.

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Ingredients:

¾ parts BACARDÍ Limon

¾ parts BACARDÍ Raspberry

¾ parts BACARDÍ Superior

½ parts Grenadine

2 parts Sweet & Sour

1 parts Cranberry Juice

Garnish with Lemon Wedge or Mint

Directions:

Pour all ingredients into a punch bowl filled with ice blocks. Stir. Garnish the bowl with lemon wheels and raspberries.

Courtesy of BACARDÍ Rum

Ingredients:

1.5 oz.Broken Shed Vodka

Splash of cranberry juice

Fresh seasonal berries

Club soda

Directions:

Top up with club soda. Serve over ice and garnish with berries.

Courtesy of Broken Shed Vodka

Ingredients:

2 cups Diplomático Reserva Exclusiva

3 cups lemonade

1 cup cold water

4-6 dashes of Angostura bitters

Lemons

Blueberries

Ice

Directions:

In a pitcher with ice, combine your Diplomatico Rum, lemonade and water. Add in your lemon and bitters. Finally, garnish with lemon slices and blueberries.

Courtesy of Diplomático Reserva Exclusiva

Ingredients:

6 oz. Chandon Brut

3 frozen blueberries

3 frozen raspberries

Directions:

Put your frozen fruit into a wine glass or flute. Pour the Chandon Brut in slowly.

Courtesy of Chandon 

Ingredients:

1 ½ oz. Recuerdo Joven Mezcal

1 oz. Blue Curaçao

1/2 oz. lime juice

1 oz. mint syrup (1 cup water, 1 cup sugar, 2-3 bunches fresh mint if you're making it.)

5 fresh raspberries

Tonic water

Directions:

Heat the water, sugar, and mint to a gentle boil. Reduce to a simmer for one to two minutes while stirring. Pull off the heat and allow to sit for 30 to 60 minutes so the mint infuses. Cool and strain the mint.)

Then muddle a couple of raspberries with the Mezcal, lime juice and syrup. Serve with ice, adding the curaçao, and then filling with tonic water. Top with three fresh raspberries to garnish.

Courtesy of Recuerdo Mezcal

Ingredients:

½ oz of Grenadine

½ oz. St. Germain elderflower liqueur

¾ oz. fresh lemon juice

1 ½ oz. Bourbon

5 to 6 mint leaves

Directions:

Combine all cocktail ingredients except for the mint in a shaker. Add 4 to 5 ice cubes and shake. Using a Hawthorne strainer and a fine-mesh strainer, pour the contents into a glass and garnish with mint.

Courtesy of Lynnette Marrero, Co-Beverage Director of Wonderbar

Ingredients:

4 blackberries

5 mint leaves

Juice from 1/2 lemon

6 oz. Smirnoff Ice Zero Sugar Original

Directions:

Add blackberries, mint, and lemon juice in a glass. Using a muddler, crush all of the ingredients together to release their juices and flavors. Stir in the Smirnoff Ice Zero Sugar Original. Pour the cocktail over ice and garnish with blackberries and fresh mint.

Courtesy of Smirnoff

Ingredients:

1 oz. Gin

1 oz. Triple sec

½ lemon, freshly squeezed

Top with SpikedSeltzer Ventura Lemon

Serve over ice

Directions:

Build ingredients in a Collins glass over ice, top off with SpikedSeltzer Ventura Lemon, and stir.

Courtesy of SpikedSeltzer

Ingredients:

4 Blackberries, plus more for garnish if desired

3⁄4 oz Raspberry or blackberry liqueur

1⁄2 oz Agave nectar

1 1⁄2 oz Cazadores blanco tequila

3⁄4 oz Fresh lime juice

Directions:

Combine the blackberries, berry liqueur, and agave nectar in a shaker and muddle. Add the tequila, the lime juice and ice, and shake well. Strain into a stemless wine glass, and garnish with 3 skewered blackberries and an orange peel.

Courtesy of Manny Hinojosa, global brand ambassador for Tequila CAZADORES

Ingredients:

¾ cup tequila

½ cup Sparkling Ice Strawberry Watermelon

¼ cup lime juice

1lb watermelon

Directions:

Stir together tequila, Strawberry Watermelon Sparkling Ice, and lime juice in a large bowl. Cut watermelon into wedges and soak in Sparkling Ice mixture for 15 minutes. Insert popsicle sticks into wedges then freeze on a rack-lined baking sheet for 1 hour.

Courtesy of Sparkling Ice

Ingredients:

6 blackberries

4 oz pomegranate juice

1 oz lemon juice

1 oz vodka

Sipp Mojo Berry

Directions:

Muddle blackberries and place in shaker with ice, juice, and vodka. Shake for 20 seconds, strain into glass, and top with Mojo Berry. Garnish with blackberries.

Courtesy of Sipp

Ingredients:

2 oz berry Vodka (blueberry or raspberry)

6 oz Extra Spicy Brooklyn Crafted Ginger Beer Mini

Blueberries

Blackberries

Directions:

Muddle blueberries and blackberries in shaker. Add vodka and shake. Fill Moscow mule mug with ice. Pour in muddled berries and vodka and fill with Brooklyn Crafted (roughly 6oz). Garnish with blueberries and blackberries.

Courtesy of Brooklyn Crafted

Ingredients:

2oz The Botanist Gin

1oz Cointreau

1oz Fresh Squeezed Lemon Juice

6 strips Julienned Red Bell Pepper

3 drops Homemade Orange Bitters

Directions:

In a shaker, muddle the red bell pepper, then add all remaining ingredients. Shake without ice vigorously, then add ice and shake briskly. Double-strain into a coupe glass and garnish with a strip of julienned red bell pepper.

Courtesy of The Botanist Gin

Ingredients:

3 oz. light rum

1 cup frozen strawberries

1 bottle Lemon Flower Sipp, chilled

Juice of 1 lemon

Directions:

Add rum, frozen strawberries, lemon and Lemon Flower Sipp in a blender and blend until smooth. Pour into two glasses and garnish with lemon and strawberries.

Courtesy of Sipp and Mia Syn, MS, RDN

Ingredients:

1.5 oz. Handcrafted Peach Vodka

3.5 oz. Brooklyn Crafted Ginger Beer Mini in Mango

Peach slices

Mint for garnish

Directions:

Mix peach vodka and Brooklyn Crafted Ginger Beer Mini in Mango. Garnish with sliced peaches and mint over ice.

Courtesy of Brooklyn Crafted

Ingredients:

1.5 cups Smirnoff Red, White & Berry

8 cups Lemonade

1 cup Basil Syrup

4 Berry Lemonade Ice

Directions:

In a pitcher combine lemonade, vodka, and basil syrup. Stir to combine. To serve, place 4 ice cubes into a high ball glass and top with lemonade cocktail.

Created by Megan Marlowe of Strawberry Blondie Kitchen

Ingredients:

10-15 Blueberries

1/2 Lemon

1-1/2 oz. Purus Organic Vodka

1/4 - 1/2 oz. Agave Nectar or Simple Syrup

2-3 Sprigs of Fresh Thyme

Directions:

Muddle berries and lemon in mixing cup. Add Purus vodka, agave nectar, and ice. Shake for 20-30 seconds. Bruise 2 sprigs of thyme and place in the bottom of a highball glass with ice. Strain the cocktail into glass and add thyme and blueberries to your liking.

Courtesy of Purus Organic Vodka

Ingredients:

1 ½ oz. Prairie Organic Vodka

½ oz. Elderflower Liqueur

½ oz. Simple Syrup

Muddled Blueberries

Directions:

Mix all ingredients.

Courtesy of Prairie Organic Vodka

Ingredients:

Two 1-inch cubes of Watermelon (muddled)

2 oz. London Dry Gin

3/4 oz. Lemon Juice

1/2 oz. Simple Syrup

Pinch of Salt

Directions:

Mix together in a mason jar and add a slice of watermelon and a blueberry for garnish.

Courtesy of Bankers Hill Bar and Restaurant

Ingredients:

2 oz. Blue Ice Vodka

1 oz. Blue Curacao Liqueur

1 Tblsp. Grenadine

0.5 oz. Grapefruit Juice

0.5 oz. Simple Syrup

Directions:

Combine Blue Ice Vodka, Blue Curacao, grapefruit juice, and simple syrup in a mixing glass. Stir to combine and to prevent cloudiness. Strain into chilled martini glass. Add tablespoon of grenadine.

Courtesy of Blue Ice Vodka

Ingredients:

Angry Orchard Crisp Apple Hard Cider

1 oz. Blue Curaçao

1 oz. Raspberry Schnapps

Directions:

In a pint glass, combine the Blue Curaçao and the Raspberry Schnapps over ice. Fill with Angry Orchard Crisp Apple. Garnish with a lime wedge.

Courtesy of Angry Orchard

Ingredients:

3 oz. Tropicana Strawberry Peach Drink

1 ½ oz. Bourbon

½ oz. Lime Juice

Ginger Beer

Fresh Raspberries or Blueberries, for garnish

Directions:

Combine all ingredients except ginger beer in a mixing glass. Add 2-3 ice cubes and stir well to combine. Pour into an ice-filled Collins glass. Top with ginger beer. Garnish with fresh raspberries and blueberries.

Courtesy of Tropicana

Ingredients:

Blue Slush Layer:

2 cups Ice

2 oz. Blue Curacao

1 cup Homemade Lemonade

White Slush Layer:

2 cups Ice

2 oz. SMIRNOFF Red, White & Berry vodka

1 cup Homemade Lemonade

Red Slush Layer:

1 ¼ cups Strawberries, quartered

2 oz. SMIRNOFF Red, White & Berry vodka

¼ cup of Homemade Lemonade

Directions:

Blend each layer separately until smooth. Store in freezer until ready to build your cocktail. Pour each layer into a highball glass and serve immediately.

Created by Taylor Bradford of Pink Heels Pink Truck

Ingredients:

2 oz. IZZE Sparkling Cherry Lime

1 scoop of Cherry Ice Cream

½ oz. Rum Cream

1 oz. Rye Whisky

Directions:

In a milkshake glass add rye whiskey, cream rum, and ice cream. Top with IZZE Sparkling Cherry Lime. Garnish with whipped cream and a cherry.

Courtesy of IZZE

Ingredients:

1.5 oz. Smirnoff Vodka

1 Lime

4 oz. Ginger Beer

Ice

Scoop of Strawberry Sorbet

Directions:

Into the bottom of a copper mug, add vodka, lime juice, and ice. Top with ginger beer and a scoop of sorbet.

Created by Megan Marlowe of Strawberry Blondie Kitchen

Ingredients:

1.5 oz. Belvedere Wild Berry

Half Lemon, cut into quarters

1 oz. Simple Syrup

1/4 cup Fresh Berries (could be blueberries, blackberries, strawberries, raspberries, or a combination of any and all.)

Directions:

In a mixing glass, muddle the lemon quarters and berries with the simple syrup. Add the Belvedere Wild Berry. Top with ice and shake vigorously. Strain contents over ice. Garnish with fresh berries and serve.

Courtesy of Belvedere Vodka

Ingredients:

1.5 oz. Absolut

.5 oz. Chipotle-Agave Nectar*

1 oz. Pineapple Juice

.5 oz. Lime

Directions:

Shake all ingredients, strain into a bottle, funnel smoke into bottle, and garnish with a faux bottle rocket stick.

*Combine 1 cup of agave nectar with 1 oz. of liquid from canned chipotle peppers (adobo) and strain. If canned chipotles are unavailable, use one teaspoon powder, blend vigorously, and strain.

Courtesy of Absolut

Ingredients:

2 1/4 Flor de Cana Extra Dry

3/4 Mint Simple Syrup

1/4 Blue Curaçao

1 Lime Juice

Directions:

Add blue curaçao to empty glass. Shake remaining ingredients in tin and pour slowly over crushed ice. Dash angostura and peychauds bitters liberally over the top. Optional: garnish with American paraphernalia and mint leaves.

Ingredients:

3 cups Martini & Rossi Prosecco

1/4 cup Fresh Squeezed Lemon Juice or Lemonade

6 large Mint Leaves

1/2 cups Sparkling Water

3 Lemon Slices

5 Fresh Strawberries (sliced)

3 Cucumber Slices

Directions:

Combine lemon juice, mint leaves, sparkling water, lemons, strawberries, and cucumbers in a pitcher. Gently stir in chilled Martini & Rossi Prosecco just before serving. Garnish each glass with a sprig of mint.

Courtesy of Martini & Rossi Prosecco

Ingredients:

1 oz. Plymouth Gin

1 oz. Campari

1 oz. Cocchi di Torino Vermouth

Directions:

Add all ingredients into mixing glass. Add ice and stir for 20 seconds. Now strain into a glass, over fresh ice, and garnish with an orange peel.

Courtesy of Salute Trattoria Italiana

Ingredients:

1 1/2 oz. El Jimador Blanco Yequila

3/4 oz. Cointreau

3/4 oz. Lime Juice

1/2 oz. Red Chili Agave Syrup

Directions:

Shake all ingredients and double strain in a rocks glass over ice.

*Red thai chili agave syrup: make one quart of agave syrup (1:1) and add one red chilli in blender, blend, fine strain and refrigerate. Will last for 1 month.

Courtesy of McCarren Hotel & Pool, NYC

Ingredients:

2 oz. Grand Marnier Raspberry Peach

1 oz. Cranberry Juice

1/2 oz. Fresh Lime Juice

Directions:

In a shaker, combine all ingredients. Fill with ice, shake well, and strain into a cocktail glass. Garnish with a lime twist and a raspberry.

Courtesy of Grand Marnier

Ingredients:

1.5 oz. Grand Marnier Raspberry Peach

1 oz. Cranberry Juice

2.5 oz. Club Soda

Lime wedge

Directions:

Combine Grand Marnier Raspberry Peach and cranberry juice over ice. Stir and top with club soda. Squeeze lime wedge over glass. Garnish with fresh raspberries and spear of blueberries.

Courtesy of Grand Marnier

Ingredients:

2 bottles Bai5 Brasilia Blueberry (or similar blueberry drink or juice)

1 can Wakiki Coconut Bai Bubbles (or coconut water)

1 750ml bottle White Wine

2 cups of Strawberries (de-stemmed)

1 cup of Raspberries

2 cups of Blueberries

Directions:

Place fruit in a large pitcher. Pour in white wine, Brasilia Blueberry Bai5, and Wakiki Coconut Bai Bubbles. Stir together and let sit in the fridge for at least two hours before serving to allow flavors to mix.

Courtesy of Bai

Ingredients:

1.5 cups Smirnoff® Peach

3 cups White Cranberry Juice

1/4 cup Lemon Juice

Fresh Peaches

Directions:

Mix in a pitcher. Enjoy.

Courtesy of Smirnoff Vodka

Ingredients:

A couple of Grilled and Peeled Peaches

1.5 oz. Brugal Extra Dry

.5 oz. Freshly Squeezed Lime Juice

.25 oz. Honey Syrup (equal parts honey and water)

2 oz. Club Soda

Directions:

In a cocktail shaker muddle several slices of a grilled peach. Combine remaining ingredients in the cocktail shaker and shake vigorously. Strain into Collins glass over fresh ice. Add club soda to top and garnish with a grilled peach slice.

Created by John McCarthy of Cedar Local

Ingredients:

1 Tblsp. Agave Syrup

2 cups Orange Juice

1 (750ml) bottle of Chandon Rosé

1 Lime, sliced thin

Ice

Directions:

Pour the syrup into the bottom of a decorative pitcher. Add the orange juice and then slowly add the Chandon Rosé, a little at a time to avoid it bubbling over. Add ice and sliced limes. Serve.

Courtesy of Chandon Rosé

The internet is full of ways to support black-owned businesses, but when visiting your favorite major retailer, it can get a lot tougher to find their products. A new campaign is calling on stores to make space for more of these businesses in something called the 15 Percent Pledge.

The campaign was created by Aurora James, a fashion designer and founder of the label Brother Vellies, and she is calling on major retailers like Target, Whole Foods, and Sephora to take the pledge. The campaign gets its name, as The Takeout pointed out, because 15 percent of Americans are black, according to the U.S. Census Bureau. Retailers who take the pledge would be promising 15 percent of their shelf space to black-owned businesses, which would make their stores' space at least proportional to the U.S. population. This would not only help to create more equity in the products consumers purchase, but it would also help put $14.5 billion back into black communities, according to the site.

This campaign is obviously always important, but as the site notes, is particularly so now because black-owned businesses are suffering amid the COVID-19 pandemic. According to a graphic on the site, created by @monachalabi, 21 percent of black-owned businesses say they don't think they'll survive the pandemic and 40 percent of black-owned businesses have been forced to close during the outbreak. In addition, black-owned businesses have seemingly been shut out of coronavirus relief efforts.

In an Instagram post, Aurora explained her mission and why this is a chance for companies to make a real and positive change toward diversifying the brands they have in stores and combatting systemic racism that keeps them from landing these placements.

"Don't get me wrong, I understand the complexities of this request. I am a business Woman," she wrote: "I have sold millions of dollars of product over the years at a business I started with $3500 at a flea market. So I am telling you we can get this figured out. This is an opportunity. It is your opportunity to get in the right side of this."

You can sign the petition here.

Black Lives Matter

That's why I'm happy to share the news that non-profit Power of 10 has partnered with Capital One to help give back to restaurants and fuel their relief efforts. Over 30 local restaurants across the nation will benefit from this collaboration as they feed frontline healthcare workers and other members in their community.

"Until we can gather in our favorite neighborhood restaurants again, we will continue coming together to support them by providing jobs for their employees and meals for their neighbors," says Washington, DC-based chef and restaurateur Erik Bruner-Yang, who created The Power of 10.

How Power of 10 works is a restaurant receives $10,000 a week to employ 10 full-time staff members who make 1,000 meals for those in need. So far, to date, over 20,000 meals have been given out. In times like, we all know a warm meal made with love makes a big difference.

"Restaurants play a vital role in unifying the communities we serve, and we were eager to do our part to help in this urgent and unprecedented time of need," said Andy Navarrete, Head of External Affairs, Capital One Financial. "We are grateful for the opportunity to work with Erik and The Power of 10 to support restaurants, bring restaurant workers back to work, and provide food access to those on the frontlines of our country's fight against the COVID-19 pandemic."

For more stories like this, including celebrity news, beauty and fashion advice, savvy political commentary, and fascinating features, sign up for the Marie Claire newsletter.

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Flash forward to a slightly more formal dinner on a press trip to Seoul, South Korea in 2018. Myself and my fellow editors have just sat down for some bibimbap, and our host whips out a bottle of cloudy, clear liquid and pours us shots. "Soju!" she chides us, and I freeze. I imagine myself fading into blackness like the last time I indulged in the spirit. But we cheers and throw our glasses back, and I'm met with a different flavor entirely. It's floral and dry, and tastes like booze in the best way. It's transcendent. I sip it for the remainder of the meal, appreciating its complexity. When it's time to go, we end up boosting the unfinished (and paid for!) bottle—we couldn't bear to let it go to waste.

Like many Americans, I didn't know what to expect from soju, a Korean spirit that's been around for centuries.

"It was first distilled in Korea during the 1300s," says Victoria James, Beverage Director at New York City Korean steakhouse Cote. "Historians believe that the Mongols brought the Persian technique of distilling arak to Korea. The word soju means "burned liquor," referring to how the alcohol is distilled at a high temperature." Mild in flavor and typically distilled from rice—though James warns against buying from "green bottle" low-quality producers, who fake the process with chemicals—it's different varieties sit around 16 to 45 percent ABV. For context, that's stronger than beer or wine, but less alcoholic than most vodkas. Flavors can vary and aren't strictly traditional, though historically, natural flavors like plum were often added to temper the taste of alcohol.

While James suggests soju is more for a "karaoke and dancing" kind of night, denoting the alcohol's effect on the palette, the soju-philes at late-night Koreatown jaunt Pocha32 pairs soju in fun, fruity flavors with their belly-busting fare.

"Soju goes especially well with barbecue, strews, and spicy meals. Think iconic dishes like Korean fried chicken or tteokbokki, or rice cakes in gochujang sauce," says Jay, one of the team members at Pocha32. The restaurant combines their supply with honey, Sprite, and fresh fruit for a more whimsical presentation and taste—definitely akin to my first experience with the spirit—and it's easy to accomplish at home. "Typically, it's equal parts of fresh watermelon juice and soju. It may be topped with lemon-lime soda, and is most often served inside a hollow, seedless-watermelon," Jay says says.

New soju drinkers can stick to another traditional Korean bar beverage: Somaek, maekju in Korean, combines soju and beer for a two-ingredient cocktail. The ratio preferred in Korean bars is three parts soju to seven parts lager, and is sometimes served in special glasses that mark the exact pours. The bottom of the glass is tapped with a spoon to trigger the beer's carbonation, which mixes the drink. But whether you'll be mixing drinks or drinking your soju straight, finding high-quality bottles are vital.

"The best bottlings in the US market right now are Yobo, Tokki, and Hwayo, so stick to those," James suggests. And if you're short on another neutral spirit like vodka, you're in luck: one of these bottles can be a great substitute for your old standby in cocktails. I, for one, plan on whipping up a Soju Collins in the near future... and I'll try and remember dessert this time.

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Ingredients:

1.5 oz Cazadores Añejo Cristalino

3/4 oz Patrón Citrónge Orange

2 Lime Wedges

2 Lemon Wedges

1 Orange Wedge

Directions:

In a cocktail shaker, muddle citrus and combine all other ingredients with ice, shake and serve up in a coupe glass. Garnish with orange wedge and salt.

Courtesy of Cazadores Tequila

Ingredients:

2 oz (60ml) Tromba Reposado

2 oz (60ml) Fresh watermelon juice

1 oz (30ml) Fresh lime juice

1 oz (30ml) Agave nectar

4 Basil leaves

Directions:

Add all ingredients into a shaker with ice and shake. Strain into a rocks glass over fresh ice and garnish with a watermelon wedge or a crack of black pepper. Salt rim optional.

Courtesy of Tequila Tromba

Ingredients:

2 oz. Casamigos Blanco Tequila
1 oz. fresh lime juice
.5 oz. simple syrup
2 cucumber slices
1 jalapeño slice

Directions:

Combine all ingredients into tin shaker. Muddle fruit/herbs, add ice, shake vigorously, then fine strain into rocks glass. Add fresh ice and garnish with cucumber and jalapeño slice.

Courtesy of Casamigos

Ingredients:

Grenadine:

2 cups pomegranate juice (or cranberry)

1 1/4 cups granulated sugar

Cocktail:

4 oz Tequila blanco

3 oz orange juice

2 oz lime juice

2 oz orange liqueur

Directions:

For Grenadine:

In a medium pan heat the pomegranate juice (or cranberry juice) over medium high heat until reduced by half. Add the sugar and continue simmering until it is fully combined. Remove from heat and cool completely. Refrigerate for at least an hour.

For Cocktail:

Combine the tequila, lime juice, orange juice, and orange liqueur in a cocktail shaker filled with ice and shake until cold. Pour the mixture into glass. Using a spoon, drizzle the grenadine at the inside edge of the glass.

Courtesy of Creative Culinary

Ingredients:

1oz DANO’S Blanco Tequila

¼ cup fresh blueberries

¼ oz fresh lemon juice

1 tsp agave simple syrup

Prosecco

Directions:

Muddle blueberries, lemon juice and agave in shaker. Add tequila and ice. Shake and double strain into flute. Top with Prosecco. Garnish with fresh blueberries and lemon. Enjoy.

Courtesy of Dano's Tequila

Ingredients:

2.5 oz Taffer's Skinny Margarita Mix
5 oz Tequila
1 oz Prosecco or Champagne

Directions:

Add Taffer's mix and tequila to a cocktail shaker filled with ice. Shake vigorously, rim your glass with lime juice then dip and rim with salt. Place a large ice cube in your margarita glass, then strain your cocktail mixture over ice. Top with Prosecco or Champagne garnish with herbs or dried rose petals.

Courtesy of Taffer's Mixologist

Ingredients:

1 ½ parts Hornitos® Reposado Tequila

¾ part fresh lemon juice

½ part fresh cranberry juice

½ part honey

Maraschino cherry

Lemon twist

Directions:

Combine all ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass and garnish with a maraschino cherry and a lemon twist.

Courtesy of Hornitos Tequila

Ingredients:

2.5 oz Taffer's Margarita Mix

1. 5oz Tequila

1 Bottle of Beer (Corona)

Directions:

Add Taffer's mix and tequila into a cocktail shaker filled with ice, shake vigorously, strain into a large glass filled with ice, making sure the glass is only 3/4 full. open your beer. Tilt your glass and quickly put your beer upside down into the glass. Serve with a Straw and garnish with strawberry or lime!

Courtesy of Taffer's Mixologist

Ingredients:

2 oz. Casamigos Reposado Tequila

1.5 oz. Fresh Grapefruit Juice

.5 oz. Fresh Lime Juice

.5 oz. Agave Nectar

3 Cucumber Slices

8–10 Mint Leaves

Top with Soda Water

Directions:

Combine all ingredients into tin shaker, except soda water. Muddle fruit/herbs, add ice, shake vigorously, and fine strain into Collins glass. Add fresh ice, top off with soda water, and garnish with mint sprig through cucumber slice and place on top of glass.

Courtesy of Casamigos

Ingredients:

1 ½ parts Hornitos® Black Barrel® Tequila

¾ part chocolate liqueur

2 dashes Angostura® bitters

Mint leaves

Strawberry

Directions:

Lightly muddle 3-5 mint leaves in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a martini glass and garnish with a strawberry.

Courtesy of Hornitos Tequila

Ingredients

1.5 oz Volcan de mi Tierra Cristalino

1 oz Mr. Blac

.5 Ancho Reyes

.25 Vanilla bean syrup

1 oz Cold brew

Directions:

Shake ingredients together. Pour into a coupe glass and garnish with a toasted marshmallow.

Courtesy of Volcán De Mi Tierra

Ingredients:

2.5 oz Taffer's Margarita Mix
5 oz Tequila
1 oz Pineapple Juice
½ tsp Cinnamon

Directions:

Add all ingredients to a cocktail shaker with ice, shake vigorously, pour in glass filled with ice, garnish with a fresh pineapple slice.

Courtesy of Taffer's Mixologist

Ingredients:

2 oz. Silver Tequila

1 oz. Tamarind Puree

1 oz. Pineapple Puree

3/4 oz. Lime Juice

3/4 oz. Agave

3 Slices of Fresh Jalapeño

Chile de Árbol 

Directions:

Fill a cocktail shaker with ice. Add silver tequila, tamarind and pineapple puree, lime juice, and agave. Add sliced jalapeño to cocktail ingredients and shake. Pour strained cocktail into coupe glass rimmed with Chile de arbol.

Courtesy of Cantina Rooftop in New York City

Ingredients:

2 oz. Volcan de mi Tierra Blanco

.75 oz. Lime Juice

.75 oz. Grapefruit Szechuan Oleo Saccharum

Soda

Glass: Collins

Garnish: Dehydrated lime wheel/Tajin

Directions:

Add ingredients to tin, shake/strain, top with soda, garnish with a lime wheel and a pinch of Tajin.

Courtesy of Chinese Tuxedo

Ingredients:

2 parts Herradura Silver

1 part fresh squeezed lime juice

½ - ¾ part agave

1-2 fresh jalapeno slices (red or green)

Directions:

Muddle jalapeno slices in bottom of a cocktail shaker. Add the rest of the ingredients with ice. Shake hard, then strain over fresh ice. Garnish with jalapeno and lime wedge.

Courtesy of Herradura

Ingredients:

2 Parts Milagro Reposado

1½ Parts Jicama Juice

1 Rib of Celery

1 Part Tomatillo Juice

½ Part Fresh Lime Juice

6 drops Chipotle Sauce (or to taste)

A Pinch of Black Salt

Directions:

Build in high ball glass with ice. Garnish with celery, cherry tomatoes and lime wedge.

Courtesy of Jaime Salas, National Milagro Ambassador

Ingredients:

1 oz. Tequila

1 oz. Tattersall Grapefruit Crema

.5 oz. Lime Juice

6 oz. Light beer (i.e. Kolsh)

Directions:

Combine all ingredients in a glass over ice. Garnish with a lime wedge. Salt rim optional.

Courtesy of Tattersall Distilling in Minneapolis

Ingredients:

1.5 oz. Don Julio Reposado

1.5 oz. Blood Orange Juice

.5 oz. Lime Juice

.5 oz. Agave

Club Soda

Salt & Paprika

Directions:

In a tin with ice, combine all ingredients excluding the club soda and shake. Strain over fresh ice in a paprika salt rimmed glass. Top with club soda and garnish with a blood orange wheel.

Courtesy of Inigo Salazar, Beverage Director at Bodega Negra

Ingredients:

1.5 oz. 21 Seeds Valencia Orange Tequila

2 oz. pineapple juice

1 oz. pomegranate juice

2 oz. club soda

Directions:

Place pomegranate juice at bottom of wine glass. Fill glass with ice. Slowly pour in club soda, followed by tequila, and finally pineapple juice. Garnish with wedge of fresh pineapple or round slice of orange.

Courtesy of 21 Seeds

Ingredients:

1 oz. Cooper & Thief Sauvignon Blanc aged in Tequila barrels

1 ½ oz. Gin

½ oz. Blueberry Syrup

½ oz. Fresh Lime Juice

1 oz. Fresh Pineapple Juice

Directions:

Combine all ingredients into a cocktail shaker and fill with ice. Shake to chill the cocktail, and double strain into a rocks glass over ice. Garnish with a pineapple wedge.

Courtesy of Elliott Clark, @apartment_bartender for Cooper & Thief Cellarmasters

Ingredients:

2 Parts Milagro Silver

1 Part Fresh Lime Juice

2 Parts Pink Agua de Tuna**

3/4 Part Agave Nectar

Directions:

Pour all ingredients into a Boston shaker, shake and strain over fresh ice in a rocks glass. Garnish with lime wheel. **To make Agua de Tuna: Peel and roughly chop 5 prickly pear fruits (green and red), add to blender, and puree until smooth. Pour through a fine mesh strainer to remove the seeds and pulp, discard.

Courtesy of Jaime Salas, National Milagro Ambassador

Ingredients:

1¼ part Montelobos Espadín

¾ part Ancho Reyes Verde

½ peeled Kiwi

¾ part fresh Lime Juice

½ part Simple Syrup

2 dashes Celery Bitters

Pinch of salt

Directions:

Muddle kiwi in a shaker, then combine all ingredients and shake well. Serve over fresh ice in a Rocks or divide for a share size portion in 2 Veladora glasses. Garnish with mint bouquet and kiwi wheels.

Courtesy of Camille Austin, National Montelobos Ambassador

Ingredients:

½ part Montelobos Mezcal

½ part Ancho Reyes Chile Liqueur

3 parts grapefruit soda

Squeeze of lime

Directions:

Using a lime wedge, wet the rim of the glass and salt half of the rim. Add in Montelobos, Ancho Reyes, and grapefruit soda. Squeeze wedge of lime and discard. Garnish with a thin grapefruit wheel.

Courtesy of Camille Austin, National Montelobos Ambassador

Ingredients:

2 oz. Cooper & Thief Sauvignon Blanc aged in Tequila barrels

1 oz. Blanco Tequila

1 oz. Fresh Grapefruit Juice

½ oz. Fresh Lime Juice

¼ oz. agave nectar

Soda Water

Directions:

In a cocktail shaker, combine all ingredients except for the soda water. Shake with ice to chill, and strain into a Collins Glass over ice. Top with soda water and garnish with a slice of grapefruit and sprig of mint.

Courtesy of Elliott Clark, @apartment_bartender for Cooper & Thief Cellarmasters

Ingredients:

1.5 ounces HI-CHEW Mango Infused Reposado Tequila

1 ounce fresh orange juice

.75 ounce fresh lime juice

.5 ounce simple syrup

1 dash Bittermens Hellfire Habanero Shrub (optional)

Kosher salt and cayenne pepper for garnish

Directions:

Run a lime wedge along the lip of one half of a rocks
glass, then roll that side of the glass in an equal-parts mix of kosher salt and cayenne pepper. Measure all the ingredients into a cocktail shaker. Fill with ice, shake vigorously, then strain over fresh ice in the prepared rocks glass.

Courtesy of HI-CHEW mixologist partner Allison Kave, owner of Brooklyn bar and bakery Butter & Scotch

Ingredients:

0.75 lemon

0.75 raspberry syrup

0.25 pineau de Charentes

1.0 fino sherry

1 tsp St George raspberry brandy

Directions:

Shaken with 2 cubes and strained. Served in a wine glass and topped with sparkling wine Lime wheel garnish.

Courtesy of Jim Kearns, Beverage Director for Lemon’s, NYC

Ingredients:

4 oz. Angry Orchard Crisp Apple

1 oz. Blanco Tequila

0.5 oz. Mezcal

0.5 oz. Pineapple Juice

0.5 oz. Simple Syrup

0.5 oz. Lime Juice

Directions:

Shake and strain into a pint glass with ice and a
salt rim, top with Crisp Apple and garnish with a red apple slice and a pineapple wedge.

Courtesy of Angry Orchard mixologist partner Jeremy Oertel

Ingredients:

1.25 oz. Club soda


1.5 oz. Lemon juice

1.5 oz. Matcha honey

2 oz. Vodka

Glass: Collins


Ice: 4 kd cubes


Garnish: Matcha glass


Straw: 2 hay (7.5 inch)


Directions:

Grab glass, add ice, base with club soda, combine remaining ingredients in shaking tin, whip shake, fine strain, garnish, add straw, and serve
.

Courtesy of Adam Miller for Silver Lining Diner

Ingredients:

2 oz. Platinum Patrón Tequila

1 oz. Dolin

2 dash Rose Water

.25 oz. Agave Syrup

.5 oz. Lime Juice

Directions:

Stir all ingredients with ice for 30 seconds then pour in a mixing glass. Optional: in a mixing glass add 1 bar spoon of edible platinum color and 1 pinch of xanthum gum. Stir for 10 seconds then pour in your coupe glass. Garnish with an edible orchid.

Courtesy of Patrón

Ingredients:

1 1/4 oz. Tequila Don Julio Reposado

1/2 oz. Orange Liqueur

1/4 oz. Honey Syrup

1/2 oz. Fresh Lemon Juice

2 dashes Angostura Bitters

Lime Wheel, for garnish

Directions:

Combine Tequila Don Julio Reposado, orange liqueur, honey syrup, fresh lemon juice, and Angostura bitters into a cocktail shaker with ice. Shake well. Strain contents into a double old fashioned glass with fresh ice. Garnish with lime wheel.

Courtesy of Mixologist Erin Ashford

Ingredients:

2 oz. Tequila

2 oz. Pomegranate Juice

1 oz. Lime Juice

1oz. Simple Syrup

Sparkling Ice Essence of Lemon Lime

Vanilla Flake Salt Rim, for garnish

Lime Wedge, for garnish

Directions:

Rim glass with a lime and dip into salt, then fill glass with ice and set to the side. In an ice-filled cocktail shaker, combine tequila, pomegranate juice, lime juice, simple syrup, and shake. Strain into glasses and top with Lemon Lime Sparkling Ice, then stir lightly to combine. Garnish with a lime wedge.

Courtesy of Sparkling Ice

Ingredients:

2 oz. 1800® Añejo

3 dashes of Chocolate Bitters

2 dashes of Angostura Bitters

Cane Sugar Cube

3 Raspberries

Directions:

Add sugar cube, bitters, and raspberries to mixing glass. Muddle ingredients together. Add 1800® Añejo and ice and stir for 10 seconds. Strain over ice in rocks glass. Garnish with orange peel and raspberries. Serve dirty.

Courtesy of 1800 Añejo

Ingredients:

1 ½ parts Hornitos® Black Barrel® Tequila

¾ part Fresh Lemon Juice

½ part Simple Syrup

Kiwi

Dill

Black Sea Salt

Crushed Black Pepper

Directions:

Lightly muddle ½ kiwi and 2 sprigs dill in a shaker. Combine remainder of ingredients in a shaker with ice and shake vigorously. Double strain into a rocks glass over fresh ice. Garnish with kiwi slices and a black sea salt and crushed black pepper rim.

Courtesy of Hornitos Black Barrel Tequila

Ingredients:

1 1/4 oz. Tequila Don Julio Añejo

1 tsp. Sweet Vermouth

1 tsp. Turbinado Sugar

1 dash Bittermen's Mole Bitters

2 dashes Orange Bitters

Orange Peel, for garnish

Directions:

Combine Tequila Don Julio Añejo, sweet vermouth, turbinado sugar, Bittermen's mole bitters, and orange bitters into a cocktail shaker with ice. Shake well. Strain contents into a double old fashioned glass over fresh ice. Garnish with orange peel.

Courtesy of Mixologist Erin Ashford

Ingredients:

1 1/2 oz. Tequila Don Julio Blanco

4 oz. Fresh Watermelon Juice

3/4 oz. Fresh Lime Juice

1 tsp. Jalapeño Simple Syrup* (or add to taste)

1 Thinly Sliced Jalapeño

Chili Lime Salt and Lime Wheel for Garnish

Directions:

Combine Tequila Don Julio Blanco, fresh watermelon juice, fresh lime juice, jalapeño simple syrup, and a jalapeño slice into a cocktail shaker with ice. Shake well. Strain contents into a rocks glass with fresh ice and chili lime salt rim. Garnish with lime wheel.

*Combine 1 cup sugar and 1 cup water in a saucepan over medium-high heat. Stir until sugar dissolves. Add jalapeño slices and reduce heat to low. Simmer for 10-12 minutes. Remove saucepan from heat. Cover and allow jalapeños to steep for 10 minutes. Strain contents and let cool.

Courtesy of Lilliana Vasquez

Ingredients:

2 oz. Espelon Blanco Tequila

.5 oz. Jalapeno Syrup

.75 oz. Lime Juice

.5 oz. Pineapple Juice

.25 oz. Simple Syrup

Directions:

Shake with cubes and strain over fresh ice. Top with 1.5 oz club soda. Garnish with a pineapple slice and a leaf.

Courtesy of Andaz Maui at Wailea Resort

Ingredients:

2 Dashes Scrappy's Chocolate Bitters

1 Small Rosemary Sprig

1 oz. Casamigos Repasado Tequila

1 oz. Lazzaroni Amaretto

1/2 oz. Fresh Lemon Juice

1/2 oz. Fresh Lime Juice

3/4 oz. Egg Whites

1/4 oz. Agave Syrup

Directions:

Add all ingredients into mixing tin, dry shake without ice.,Then add ice and shake vigorously. Then double strain with tea strainer, into martini coupe. Garnish with a rosemary sprig skewered lemon peel and/or edible flowers.

Courtesy of Bottiglia Cucina & Enoteca

Ingredients:

2 oz. Patrón Citrónge Mango

3 oz. Fresh Lemonade

3 oz. Unsweetened Iced Tea

6-8 Mint Leaves

Directions:

Tear mint leaves and add to a tall glass over ice. Pour remaining ingredients, stir, and serve. Garnish with lemon wheel and mint.

Courtesy of Patrón

Ingredients:

1 1/2 oz. Centinela Reposado Tequila

3/4 oz. Fresh Lime Juice

2 oz. Fresh Orange Juice

6 oz. Fresh Grapefruit Juice

4 oz. Grapefruit Soda

Agave Nectar, to taste

Orange and Cherries wedge, for garnish

Directions:

Mix all the ingredients and ice cubes in a tall glass. Garnish with orange wedge and a cherry.

Courtesy of Phillips Distilling

Ingredients:

2 parts Tres Agaves Blanco

3-4 pieces Watermelon

½ part Hibiscus Syrup (Boil hibiscus tea; once hot, add in equal parts white sugar to the tea and let dissolve)

¾ part Lime Juice

½ part Coconut Water

Directions:

Muddle watermelon and combine all ingredients. Shake and strain into a highball. Garnish with a thin watermelon slice.

Created by Pamela Wiznitzer, USBG NY Chapter President and Creative Director Seamstress, NY

Ingredients:

1.5 oz. Cabrito Blanco

.5 oz. Suze Liqueur

1 whole Cara Cara Orange Squeezed

4 Chunks Pineapple (Muddled)

Ginger/Sage (Muddled)

.75 oz. Lime Juice

.25 oz. Agave Nectar

Directions:

Hard shake, double strain into Leopold coupe. Garnish with black pepper and sage.

Courtesy of Tequila Cabrito

Ingredients:

1 ¼ parts Tres Agaves Reposado

¾ part Lemon

½ part Cointreau

½ part Simple Syrup

Hefeweisen

Directions:

Combine all ingredients minus the beer; shake and strain into a highball. Top with beer and garnish with lemon.

Created by Pamela Wiznitzer, USBG NY Chapter President and Creative Director Seamstress, NY

Ingredients:

1 ¾ parts CRUZ Reposado Tequila

¾ part Lime

¾ part Honey Water

2-3 pieces Green Pepper

Dash of Cayenne

Directions:

Shake and strain into a lowball glass rimmed with a cayenne, sea salt and white pepper rim.

Created by Pamela Wiznitzer, USBG NY Chapter President and Creative Director Seamstress, NY

Ingredients:

2 oz. Orange Juice

2 oz. Tequila

½ oz. Grenadine

2 oz. Tangerine Sparkling Water

Directions:

Fill a tall glass with ice cubes, then the orange juice, and tequila. Top with Tangerine Sparkling water and grenadine, then garnish with a maraschino cherry and orange slice and serve.

Courtesy of Sparkling Ice

Ingredients:

2 oz. Casa Noble Reposado

½ oz. Alessio Chinato Vermouth

1 oz. Fresh Fruitations Grapefruit Mixer

½ oz. Fresh Lime Juice

½ oz. Wilks & Wilson Orgeat Syrup

2 oz. San Pellegrino Limonata

Directions:

Combine all ingredients except for soda and shake with ice. Add soda to mixture and strain over fresh ice. Garnish: Paper Straw, Fresh Grapefruit Peel, Rimmer of Aleppo Pepper and Lime (Junior Merino Brand).

Courtesy of Azure at The Palazzo

Ingredients:

1 GoodPop Coconut Lime

1.5 oz. Tequila

2 oz. Soda

1-2 Lime Wedges

Directions:

Place GoodPop in glass and pour over tequila. Add soda to taste and garnish with lime wedges.

Courtesy of GoodPop

Ingredients:

2 oz. Silver Tequila (100% blue agave)

1 oz. Pineapple Juice

4 slices Cucumber

1 ½ slices Cucumber, for decoration

7 leaves Fresh Cilantro

½ oz. Freshly Squeezed Lime

½ oz. Agave Honey or Simple Syrup

Ice

1 tsp. Powder Pepper ("Tajin", seasoning chili pepper, lime & salt powder) (optional)

Directions:

Put the 4 slices of cucumber, the leaves of cilantro, and the tequila in a shaker, mashed with a pestle and strain it. Add the rest of ingredients in the shaker (except the "Tajin" powder), fill the shaker with ice, and shake it for 10 seconds; serve it in a margarita or whiskey glass rimmed with "Tajin". If you prefer to have your Cabo Green Margarita frozen, add all the ingredients (except the "Tajin" powder) into a blender.

Courtesy of Esperanza, an Auberge Resort

Ingredients:

2-3 oz. Watermelon DRY Sparkling

1 1/2 oz. Tequila

1/2 oz. Simple Syrup

1/4 oz. Fresh Lime Juice

3 Leaves of Sage

2 Lime Wheels

Directions:

Add 2 sage leaves to a cocktail shaker and bruise with a muddler. Add tequila, simple syrup, lime juice, and ice, then shake together. Strain into a collins glass with ice, then top with Watermelon DRY Sparkling. Garnish with watermelon and a sage leaf.

Courtesy of DRY Sparkling

Ingredients:

750 ml Tito’s Handmade Vodka

1 Granny Smith apple

1 Red Delicious apple

2 cinnamon sticks

Directions:

Slice apples, then add to a resealable jar. Add cinnamon sticks and fill with Tito’s Handmade Vodka. Store in a cool dark place
for 5 days, taste testing daily. Strain the infusion once desired
flavor is reached. Enjoy!

Courtesy of Tito's Vodka

Ingredients:

2 oz Basil-infused King St. Vodka

1 oz Simple syrup

¾ oz Fresh lime juice

Fresh basil leaves, for garnish

Directions:

This Gimlet is an Italian twist on the original gimlet, typically made with 2 parts gin, 1 part lime juice. Fill a cocktail shaker with ice and pour in ingredients, shaking. Strain into a chilled glass.

Courtesy of King St. Vodka, Kate Hudson's gluten-free, non-GMO, crafted with alkaline water and 7x distilled spirits company.

Ingredients:

2 oz. Tattersall Vodka

1.5 oz. Tattersall Creme De Fleur

.5 oz. Fresh Lemon Juice

.5 oz. Simple Syrup

1 slice cucumber

Directions:

Combine all ingredients in a cocktail shaker, fill with ice and shake vigorously. Strain into a coupe glass. Garnish with a cucumber slice.

Courtesy of Tattersall Distilling

Ingredients:

12/31 oz. Tito's Vodka

12/31 oz. Sweet Vermouth

12/31 oz. Lemon juice

12/31 oz. Cocktail Artist Mule syrup

2 whole strawberries

5 oz. Schweppes Club Soda

1 strawberry slice

Directions:

Combine all ingredients sans soda water. Muddle strawberries. Shake with ice. Strain. Top off with Schweppes Club Soda. Garnish with strawberry slice.

Courtesy of Juyoung Kang of The Dorsey

Ingredients:

3 oz of King St. Vodka

1 oz Olive brine

Dash of dry vermouth

Garnish with fresh olives

Directions:

Reportedly, this is Kate Hudson's favorite drink. Mix ingredients in a mixing glass, stir, and pour into serving glasses. Garnish with olives.

Courtesy of King St Vodka.

Ingredients:

1 1/2 part Absolut Juice Apple

2 parts red wine

4 dashes Angostura Bitters

1/2 part Triple Sec or Orange Liqueur

Directions:

Mix all ingredients in a glass with ice, and garnish with orange slices, apple slices, and grapes.

Courtesy of Absolut

Ingredients:

1.5 oz. of vodka

3/4 oz. fresh lime juice

1/2 oz. simple syrup

2 oz. ginger beer

Directions:

Add first three ingredients to a cocktail shaker and shake for 15-20 seconds. Strain in to your favorite copper mug and fill with fresh ice. Top with ginger beer and stir to incorporate.

Courtesy of Tom Dufek of Plain Spoke Cocktail Co.

Ingredients:

1.5 oz. Tito’s Handmade Vodka

4 oz. of water

Directions:

Just add Tito’s Handmade Vodka and water to a rocks glass with ice. Garnish with a lemon slice. Enjoy!

Courtesy of Tito's Vodka

Ingredients:

1 oz King St Vodka

.5 oz rose water (pure, unsweetened)

1.5 oz fresh squeezed lemon juice

8-12 oz sparkling lemon-flavored water

A dash of honey to taste

Dried roses to garnish

*You can also add a splash of hibiscus extract or cranberry juice for color

Directions:

Mix all ingredients together (not the soda). Once mixed, top with soda, and garnish with dried roses.

Courtesy of King St Vodka.

Ingredients:

1.5 oz. of King St. Vodka

.25 oz. Cointreau

2 oz. Fresh pomegranate

.5 oz. Lemon juice

.5 oz. Pineapple juice

.5 oz. Brown sugar syrup

Directions:

Shake ingredients in mixing tin with orange slices. Pour into tumbler over fresh ice. Garnish with dehydrated oranges and pomegranate seeds.

Courtesy of King St. Cocktails.

Ingredients:

3 oz. Picasso Blend

.75 oz. Lavender Honey

.75 Honeydew Puree

1.5 oz. Absolut Vodka

.75 oz. Lemon Juice

For garnish, Edible Flower

Directions:

Add all ingredients into a small mixing tin. Add ice, shake vigorously, and double strain into the glass. Garnish with an edible flower.

Courtesy of Gary Wallach, Food & Beverage Director at Arlo
SoHo.

Ingredients:

1 1/2 parts Svedka Cucumber Lime

3/4 part Fresh Lemon Juice

1/2 part Orange Curaçao

Bitters

Directions:

Combine all ingredients, except bitters, in a cocktail shaker filled with ice. Shake and strain over fresh ice into a sugar-rimmed tall glass. Garnish with cucumber slices and a float of bitters.

Courtesy of SVEDKA

Ingredients:

3 parts Absolut Elyx

1 part Oloroso sherry

1 part Lemon Juice

1 part Maple Syrup

1 part Egg White

Sprig Redcurrants

Garnish with oranges and redcurrants

Directions:

Muddle the red redcurrants in the bottom of a cocktail shaker, add all other ingredients and shake hard without ice, then add ice and shake again. Fine strain over cracked ice in a highball glass and garnish.

Courtesy of Absolut Elyx.

Ingredients:

1 ½ oz. Moskovskaya Vodka

¼ oz. Maplejack Liqueur

¼ oz. Verjus

¾ oz. Pear Syrup

¼ oz. Ginger Syrup

½ oz. Lemon Juice Soda

2 dashes of salt

Directions:

Add all ingredients (except soda) to a small tin. Add ice, and shake – fold soda into tin – then, strain. Pour into glass and garnish with a lemon twist.

Courtesy of Marshall Minaya, Beverage Director, for Valerie, NYCHigh.

Ingredients:

1.5 oz. Belvedere Vodka

5 oz. Carrot Juice

.75 oz. Lemon Juice

Half bar spoon of grated ginger or ginger syrup

.5 bar spoon of miso or dashi powder

.25 oz. honey syrup

For garnish, Dash of chili flakes and carrot leaves

Directions:

Place all ingredients in a shaker and shake with two ice cubes. Strain over fresh ice in a highball glass. Garnish with chili flakes and carrot leaves.

Courtesy of Chef Candice Kumai for Belvedere Vodka

Ingredients:

2 Parts Svedka Rosé

1 Part Fresh Lemon Juice

1 Whole Berry Strawberry

0.5 Parts Simple Syrup

3 Sprigs Cilantro

Splash Club Soda

Directions: 

Muddle all ingredients except soda water in a shaker tin. Add ice. Strain into a Collins glass over ice. Top with soda. Garnish with another strawberry and cilantro sprigs.

Courtesy of SVEDKA

Ingredients:

1 1/2 oz. Titos Vodka

1 oz. Blood Orange Pure

1/2 oz. Triple Sec

1/2 oz. Lime juice

Directions:

Add ingredients to a shaker, shake, and strain into glass. Garnish with a toasted orange peel.

Courtesy of Ocean Restaurant at Cape Arundel Inn & Resort.

Ingredients:

4 parts Absolut Elyx

2 parts Lillet Blanc

1 slice Orange

1 slice Lemon

2 Cherries

1 part Bay Leaf Syrup

Tonic (to top it off, to taste)

Directions:

In a shaker, muddle the orange, lemon, and cherry to release juices, then add the other ingredients and shake with cubed ice. Strain over fresh ice in a Copper Balloon Cup, then top it off with tonic. Garnish with a bay leaf, orange slice and a cherry.

Courtesy of Gareth Evans for Absolut Elyx.

Ingredients:

1 1/2 oz. Grey Goose vodka

1 oz. single origin finest quality espresso

3/4 oz. premium coffee liqueur

1 pinch of salt

Garnish: salted dark chocolate powder

Directions:

Shake all ingredients and strain into a martini glass.

Courtesy of Grey Goose

Ingredients:

3 parts Absolut Elyx

3 parts Coconut Water

1 part Lemon

1 part Honey

3 parts Prosecco

Directions:

In a Copper Balloon Cup, build the ingredients over cubed ice, top with Prosecco, and stir gently to combine. Garnish with cinnamon and orange slices.

Courtesy of Absolut Elyx.

Ingredients:

1.5 oz. Belvedere Vodka

.75 oz. Lemon Juice

.75 oz. Honey Syrup

1 oz. Matcha Tea

Ginger Beer

Dried Roses

Directions:

Shake all ingredients but the ginger beer together. Strain into highball glass and top with ginger beer. Garnish with dried roses.

Courtesy of Chef Candice Kumai for Belvedere Vodka

Ingredients:

1.5 parts Grey Goose vodka

3 parts fresh lemonade

½ part Premium Raspberry Liqueur

3 honeydew melon balls for garnish

Directions:

Chill a Collins glass by placing in the refrigerator or freezer. When sufficiently chilled, fill with ice. Measure and add vodka to Collins glass. Top with measured amount of fresh lemonade. Measure and add raspberry liqueur. Garnish with a skewer of 1 or multiple frozen honeydew melon balls.

Courtesy of Grey Goose

Ingredients:

1.5 oz. handcrafted Vodka

1.5 oz. sour apple liqueur

Splash of Angostura Bitters

4 oz. chilled Brooklyn Crafted Ginger Beer Mini Lemon/Lime

1 maraschino cherry

Ice

Directions:

Fill a cocktail shaker with ice. Add the vodka, liqueur and bitters; shake well. Strain into an ice-filled highball glass. Top with Brooklyn Crafted and the cherry.

Courtesy of Brooklyn Crafted

Ingredients:

5 oz. Natalie’s Orange Juice

2 oz. vodka

1 oz. Triple Sec

Splash of lemon/lime soda

1 slice of lime for garnish

Directions:

Fill a glass with ice. Add ingredients. Shake. Add slice of orange for garnish.

Courtesy of Natalie’s Orchid Island Juice Company

Ingredients:

1 oz. Absolut Elyx

.75 oz. Aperol

.15 oz. Campari1oz Tangerine juice

.75 oz. Lillet Rouge

3 oz. Champagne

Garnishes, like dried oranges and fresh olives

Directions:

Build over ice and top with champagne. Garnish with dried oranges and fresh olives.

Courtesy of Gareth Evans for Absolut Elyx.

Ingredients:

1.5 oz. Tito’s Handmade Vodka

3-4 oz. your favorite Bloody Mary mix

Garnish such as celery, olives, dill pickles, bacon and/or smoked sausage

Ice

Directions:

Combine Tito’s Handmade Vodka, Bloody Mary mix, and ice in a cocktail shaker. Shake well and pour everything into a glass. Add your favorite garnishes. Enjoy!

Courtesy of Tito's Vodka

Ingredients:

8 Strawberries

Half a Lime

Basil Sprig

3.5 oz. Brooklyn Crafted Lemon Lime Ginger Beer

Directions:

Muddle fresh strawberries (roughly 6), 2 lime wedges and basil in a copper mule mug. Top with ice, vodka and Brooklyn Crafted. Garnish with strawberry and lime wedge and basil leaves.

Courtesy of Brooklyn Crafted

Ingredients:

2 parts Svedka SVEDKA

2 Lime Wedges

4 parts Ginger Beer

Directions:

Squeeze lime wedges into a Collins glass and fill with ice. Pour in SVEDKA Vodka and top with cold ginger beer. Garnish with lime wedges.

Courtesy of SVEDKA

Ingredients:

2 oz. Tattersall Vodka

.5 oz. Tattersall Orange Crema

.75 oz. Lime Juice

.15 oz. Simple Syrup

.5 oz. Tattersall Cranberry Liqueur

Directions:

Combine all ingredients in a cocktail shaker. Shake until well chilled. Strain into a Nick and Nora glass. Garnish with a lemon pigtail.

Courtesy of Tattersall Distilling in Minneapolis

Ingredients:

5 oz. Ketel One Family-Made Vodka

5 Leaves Apple Mint

.5 oz. Snap Pea Reduction*

.5 oz. Lemon juice

Splash of Soda Water

Small Handful Micro Mizuna

Directions:

Tear apple mint leaves and throw in a mason jar. Add all ingredients except the soda water and ice and cap the jar. Shakevigorously. Open and top with a splash of soda water. Garnish with micro mizuna and serve directly from Masonjar.

*Either juice the peas or blend with water and then fine strain.

Courtesy of Ketel One

Ingredients:

3 oz. Chandon Rosé

1 oz. Belvedere Vodka

¾ oz. lemon juice

½ oz. simple syrup

¾ oz. pomegranate juice (freshly squeezed)

Garnish: Pomegranate pearls and rosemary sprig

Glassware: Wine glass

Directions:

Shake all ingredients except Chandon in a shaker tin. Strain into glassware with ice and top with Chandon. Stir the glass. Garnish with pomegranate pearls and rosemary sprig.

Courtesy of Chandon

Ingredients:

1.5 parts Absolut Lime

1.5 parts Fresh Pressed Green Apple Juice

.5 parts Lime Juice

.25 parts Simple

½ part barspoon Matcha Powder

Directions:

Shake all ingredients and strain into a cocktail glass.

Courtesy of Absolut Vodka

Ingredients:

1.5 parts EFFEN Cucumber Vodka

3 parts Soda

Cucumber or Lemon Wedge, for garnish

Directions:

Pour vodka over fresh ice in a rocks glass. Top with soda and garnish with cucumber or a lemon wedge.

Courtesy of EFFEN Vodka

Ingredients:

1.5 parts Absolut Original

.5 parts Crème de Cacao

1 part Raspberry Puree

1 part Room-temperature Espresso

Shaved Chocolate and Raspberries, for garnish

Directions:

Shake all ingredients and strain into a cocktail glass. Garnish with a chocolate-raspberry tuille.

Courtesy of Absolut Vodka

Ingredients:

2 oz. Made Real Vodka

4-5 inch Celery Stalk

1 oz. Grapefruit Juice

1 oz. Lemon Juice

1 oz. Simple Syrup

2 Dashes Green Tabasco

Directions:

In a mixing shaker add celery and simple syrup; muddle. Then add Made Real Vodka, grapefruit juice, lemon juice, and Tabasco. Add ice and shake. Strain into a rocks glass filled with ice. Serve with a 4-5 inch piece of celery stalk for garnish.

Courtesy of Made Real, a vodka brand created by women (which also supports female-owned businesses and hosts networking events for entrepreneurial females).

Ingredients:

1.5 parts EFFEN Black Cherry Vodka

2 parts White Cranberry Juice

0.5 parts Vanilla Simple Syrup

0.5 parts Fresh Lemon Juice

Brandied Cherries, for garnish

Directions:

Shake and strain all ingredients over fresh ice in a rocks glass. Garnish with brandied cherries.

Courtesy of EFFEN Vodka

Ingredients:

2 oz. Made Real Vodka

1 oz. Honey Syrup

.5 oz. Lime Juice

Float Ginger Beer

1 Mint Leaf

Directions:

In a mixing shaker add Made Real Vodka, lime, and honey syrup. Add ice and shake. Strain into a chilled cocktail glass. Top with a splash of ginger beer add a mint leaf for garnish.

Courtesy of Made Real

Ingredients:

1 part EFFEN Original Vodka

1 part Grapefruit Juice

1 part Orange Juice

Orange Wheel, for garnish

Directions:

Build over fresh ice in a rocks glass. Garnish with an orange wheel.

Courtesy of EFFEN Vodka

Ingredients:

2 oz. Made Real Vodka

4 oz. Ginger Ale

.5 oz. Simple Syrup

3-5 Fresh Raspberries

Directions:

In a shaker add simple syrup and raspberries; muddle. Add Made Real Vodka and Ice; shake. Strain into an ice filled collins glass. Finish with ginger ale and garnish with a fresh raspberry.

Courtesy of Made Real

Ingredients:

1 part Pinnacle Original Vodka

2 parts Cranberry Juice

Splash of Club Soda

Cranberries, for garnish

Directions:

Mix ingredients and serve over ice. Garnish with cranberries.

Courtesy of Pinnacle Original Vodka

Ingredients:

1 oz. Made Real Vodka

.5 oz. Dolin Blanc or Lillet

.5 oz. Lemon Juice

.5 oz. Simple Syrup

Float of Dry Sparkling Wine

Directions:

In a shaker add Made Real Vodka, lemon, Dolin Blanc, and simple syrup. Add ice and shake. Strain into a chilled champagne coupe. Top with a float of dry sparkling wine and a lemon twist for garnish.

Courtesy of Made Real

Ingredients:

1 part Pinnacle Raspberry Vodka

2 parts Club Soda

Raspberries and Lemon Wheel, for garnish

Ingredients:

Mix ingredients and serve over ice. Garnish with raspberries and a lemon wheel.

Courtesy of Pinnacle Original Vodka

Ingredients:

Made Real Vodka

Organic/Natural Lemonade

Muddled Fresh Lavender

Top With Soda

Directions:

Served in a collins glass over ice, with a splash of soda, garnished with fresh herb and lemon wedge.

Courtesy of Made Real

Ingredients:

1 1/2 parts EFFEN® Raspberry Vodka

2 parts Fresh Lemon Sour

1 part Peach Puree

1/2 part Campari

Lemon Wheel for Garnish

Ingredients:

Shake all ingredients with ice and strain over fresh ice in a tall highball or Collins glass. Garnish with a lemon wheel on the rim.

Courtesy of EFFEN Vodka

Ingredients:

1 part Pinnacle Original Vodka

2 parts Ginger Beer

1 splash Lime Juice

Mint, for garnish

Directions:

Mix in a glass with ice and top it off with fresh mint. Serve in mason jars.

Courtesy of Pinnacle Original Vodka

Ingredients:

4-6 cups Prepared Lemonade

1/3 cup Citrus Vodka (you can substitute regular flavor)

1 pint Blueberries (or your favorite berry), frozen

3 sprigs Fresh Mint

1 750ml bottle Astoria Prosecco D.O.C., chilled

Directions:

Stir lemonade and vodka to a gallon size pitcher. Add berries and mint. Add the prosecco. Serve over ice. The longer it sits the more the berries and mint infuse in the flavor, like sangria. Store leftovers tightly covered in refrigerator for up to 2 days.

Courtesy of Astoria Wines

Ingredients:

2 oz. Prairie Cucumber-Flavored Organic Vodka

2 watermelon chunks, 1 inch each

1 English Cucumber Slice, 1 inch (peeled and seeds removed)

Juice of 1 Lime

2 tsp. Sugar

Handful of Mint Leaves

Crushed Ice

Ginger Ale

Directions:

Muddle the watermelon and cucumber chunks, with the juice of 1 lime and the sugar in a glass. Stir in mint leaves, then add crushed ice and 2 oz. Prairie Cucumber-Flavored Organic Vodka to a lowball glass. Top with ginger ale; garnish with more mint.

Courtesy of Prairie Organic Spirits

Ingredients:

4-6 Raspberries

10-12 Mint Leaves

1 ½ oz. Grey Goose Vodka

¾ oz. Fresh Lime Juice

¾ oz. Wilks & Wilson Raspberry Gomme Syprup

1 ½ oz. Prosecco (Add after shake)

Garnish: Raspberry, Mint Sprig

Directions:

Add raspberries, six mint leaves, and raspberry syrup into mixing tin, then lightly muddle. Add the rest of the ingredients, except for the prosecco. Add ice and shake vigorously. Now add 1 ½ oz. prosecco into mixing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glass. Garnish with raspberry and mint.

Courtesy of Bottiglia Cucina & Enoteca

Ingredients:

1.5 oz. Vodka of Your Choice

1 oz. Fresh Sage Simple Syrup

1 oz. POM Wonderful 100 Percent Pomegranate Juice

.25 oz. Cointreau (or similar orange-flavored liqueur)

1 oz. Fresh Squeezed Lemon Juice

2 dashes Angostura Bitters

.5 oz. Pasteurized Egg Whites (optional)

Fresh Sage Leaf, for garnish

Directions:

Pack a pint glass or a martini shaker with ice. Combine all ingredients in a shaker tin and shake until icy cold. Strain into a frozen martini glass. Garnish with a fresh sage leaf.

Courtesy of Bonefish Grill

Ingredients:

6-8 Mint Leaves

6 Fresh Raspberries

2 oz. 50 Bleu Vodka

1 oz. Fresh Lemon Juice

1 oz. Pomegranate Juice

½ oz. Simple Syrup

Garnish: Lemon Wheel, Raspberry, Mint Sprig

Directions:

Add mint and raspberries into mixing tin. Lightly muddle, to press berries and to release the oils from mint. Now add the rest of the ingredients. Add ice and shake vigorously. Now strain over crushed ice and garnish with lemon, raspberry, and mint.

Courtesy of Hearthstone

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Matcha and Espresso Fusion

1. Mix matcha powder mixed with a little bit of water and ice
2. Add your choice of milk
3. Ask to add one to two affogato shots

Mermaid Frappuccino

1. Order a grande vanilla bean frappuccino with three scoops of blackberry inclusions
2. As for the drizzle, you'll need eight pumps of white mocha and three scoops of matcha

Raspberry Milk Tea

1. Ask for an iced black tea made with half and half instead of water
2. Add an extra pump of classic syrup
3. Add one to two pumps of toffee nut syrup
4. Add one to two pumps of raspberry syrup

Butterbeer Frappuccino

1. Order a caramel frappuccino
2. Ask for two pumps of Toffee nut syrup if you are ordering a tall, three for grande, four for venti
3. Ask to line the cup with a caramel drizzle
4. Top it with a caramel drizzle

Medicine Ball

1. Order a venti cup of half hot water and half steamed lemonade
2. Ask for one bag of Teavana jade citrus mint tea
3. Ask for one bag of Teavana peach tranquility tea
4. Add a packet of honey
5. And if you're really sick, add a pump of peppermint

Captain Crunch Berry Frappuccino

1. Order a Strawberries and Crème frappuccino
2. Add one pump of caramel syrup
3. One pump of hazelnut syrup
4. One pump of toffee syrup
5. Add java chips

The Purple Drink

1. Order a passion iced tea as your base
2. Ask for it to be made with soymilk (ask for coconut milk if you want a lighter purple)
3. Add a pump of vanilla syrup
4. Add a scoop of blackberries

Baby Yoda Frappuccino

1. Order a matcha green tea frappuccino with caramel drizzle
2. Ask for whipped cream and caramel drizzle on top
3. If they are available, top the drink with caramel ribbon crunch crunchies

Red Velvet Frappuccino

1. Ask for a half white chocolate mocha and half regular mocha frappuccino
2. Add two pumps of raspberry syrup
3. Top with whipped cream

Snickerdoodle Macchiato

1. Order an iced almond milk or soy caramel macchiato, upside down
2. Add one pump of vanilla syrup if you order a tall or grande size, or two pumps if you ask for a venti
3. Ask for one pump of cinnamon dolce syrup if you ordered a tall, two pumps if you ordered a grande or venti

Cookies and Cream Frappuccino

1. Order a double chocolate chip frappuccino blended with white mocha sauce instead of regular mocha
2. Top with your choice of chocolate or regular whipped cream

Tropical Lemonade

1. Ask for half of the cup to be filled with lemonade
2. Ask for one part of your cup to be filled with mango juice and one part strawberry acai

Top it with a splash of passion fruit tea on top, and then you're set!

Cocoa Puffs Frappuccino

1. Order a vanilla bean frappuccino
2. Add hazelnut syrup: one pump if you ordered a tall, two pumps if you ordered a grande, three pumps if you ordered a venti
3. Ask for whipped creme to be blended in, and then ask for even more whipped creme on top

Cha Cha Latte

1. Order a matcha green tea latte
2. Ask to add chai syrup, and just make sure there is no simple syrup.
3. When adding the chai syrup ask for one pump if you order a tall, 1 1/2 pumps if you order a grande, and two pumps if you order a venti.

Dragon Fruit Frappuccino

1. Order a vanilla bean frappuccino
2. Add dragon fruit and blackberry inclusions

Nutella Frappuccino

1. Order a coffee frappuccino
2. Ask for two pumps of mocha syrup
3. Ask for one pump of hazelnut syrup
4. Blend in whipped cream
5. Top it with whipped cream and caramel syrup

Cake Batter Frappuccino

1. Order a vanilla bean creme frappuccino
2. Add one pump of hazelnut syrup
3. Ask your barista to add one Starbucks birthday cake pop into the blender when it's time to make your frappuccino

Snickerdoodle Latte

1. Order a tall blonde latte
2. Ask for one pump of white mocha
3. Ask for one pump of cinnamon dolce
4. Ask to steam cinnamon powder into the milk
5. Optional: top your drink with whipped cream and cinnamon dolce toppings

White Chocolate Macadamia Nut Frappuccino

1. Order a white mocha frappuccino, it can be either coffee or creme based
2. Ask for Toffee Nut Syrup to be added to your drink. You'll need two pumps for a tall, three pumps for a grande, or four pumps for a venti
3. Ask to add java chips
4. Add a caramel drizzle on top if you want to satisfy your sweet tooth even more

Bonus: Puppaccino

1. If you ask for a Puppaccino, you'll get a mini cup of whipped cream, which is generally considered safe for your pup (as long as they don't have allergies or lactose intolerance) as a treat.

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1. Americano

Ingredients:

2 oz. sweet vermouth

2 oz. Campari

1 splash club soda

Orange wedge for garnish

Directions:

Mix equal parts sweet vermouth and Campari over ice, top with a splash of club soda, and garnish with an orange wedge.

Courtesy of Delish

2. Negroni 1651

Ingredients:

1.5 oz Tod & Vixen’s Dry Gin 1651

1oz Cocchi Storico Vermouth di Torino

1 oz Campari

Directions:

Stir with ice in an ice-filled rocks glass, garnish with orange wedge, then serve. (Finger-stirring optional.)

Courtesy of Tod & Vixens

3. Manhattan

Instructions:

2 oz rye whiskey

1 oz sweet vermouth

2 dashes Angostura bitters

Directions:

Stir ingredients in a mixing glass with ice. Strain into chilled martini glass or cocktail coupe.

Courtesy of Town and Country

4. Carpano and Soda

Ingredients:

ice

1 1/2 oz. Carpano Antica or other sweet vermouth

3 oz. club soda or seltzer

2 Angostura Bitters

1 sprig mint

Directions:

Fill a rocks glass with ice. Pour the Carpano Antica over the ice and top with the club soda or seltzer. Stir, then garnish with the bitters and mint sprig.

Courtesy of Delish

5. Town & Country Cocktail

Ingredients:

2 oz Bulliet Bourbon

.5 oz Carpano Antica Formula vermouth

1 tsp Crown Maple Syrup

3 dashes Bar Keep apple bitters

Directions:

Add all ingredients to mixing glass and stir with ice. Strain over large ice cubes in a rocks glass and garnish with orange peel and a brandied cherry.

Courtesy of Town & Country and Eddie Eakin of Boulevardier in Dallas, TX

6. Breakfast in Bed

Ingredients:

2 oz Carpano Antica

¾ oz Lemon Juice

½ oz simple syrup

1 tsp. Brancamenta

1 barspoon Orange Marmalade

Directions:

Shake, strain into double rocks glass with crushed ice. Garnish with a lavish mint bouquet.

Courtesy of KLG

7. Tuxedo #2

Ingredients:

2.25 oz Plymouth gin

.5 oz Dolin Blanc vermouth

.25 oz maraschino liqueur

2 dashes orange bitters

Rinse absinthe

Orange twist expressed and rolled on skewer with a brandied cherry for garnish

Directions:

Stir with ice and strain into an absinthe rinsed Nick and Nora glass. Garnish as described above.

Courtesy of Flora Bar in New York City

8. Fernet Egg Cream Soda

Ingredients:

1oz Fernet-Branca

1oz ginger syrup

.5 oz Carpano Antica Formula Vermouth

4 drops salt tincture

Whole egg

Instructions:

Build/shake like a ramos. Pour into fizz appropriate glass, and top with soda, creating frothy “head." Rest straw, mint sprig, and grated nutmeg on top.

Courtesy of Jessica Braasch at Bible Club, Portland OR

9. Italian Swizzle

Ingredients:

1 part Fernet-Branca

1 part Carpano Dry Vermouth

1 part mint syrup

1 part ginger beer

½ lemon juice

¼ yellow chartreuse

Directions:

Combine all ingredients in a cocktail shaker with ice. Shake and strain into a highball glass with crushed ice. Garnish with lemon wheel.

Courtesy of KLG

10. Honey, Don't Dew Me Like That

Ingredients:

1 oz Carpano Bianco

.5 oz Carpano Dry

1 oz Honeydew Genmaicha Mint Sherbet*

.75 oz Lemon

1/4 tsp Matcha Powder

1 Egg White

Directions:

Add everything but matcha powder into a shaker filled with ice. Reverse dry shake. Fine strain into a chilled cappuccino mug. Garnish with matcha powder dust on top.

* Honeydew Genmaicha Mint Sherbet

t10 oz (wt) Chopped Honeydew

2 oz (wt) Mint Leaves

10 oz (wt) Sugar

10 oz (wt) Matcha Iri Genmaicha Tea

Place honeydew, mint and sugar in a non-reactive container, shake to coat and let sit refrigerated overnight.Blend honeydew, mint and sugar mixture with matcha iri genmaicha tea until well incorporated.Strain through nut bag.Bottle and refrigerate for up to 2 weeks.

Courtesy of Merandia Adkins of L.B.M Bar in Cleveland, Ohio

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1. Pomegranate Prosecco Punch

Ingredients:

8 oz. Smirnoff No. 21 Vodka

4 oz. Pomegranate Arils

33 oz. Pomegranate Juice

25 oz. Champagne

Orange slices, mint for garnish

Directions:

Stir together pomegranate juice and Smirnoff No. 21 Vodka in a large punch bowl. Stir in champagne. Add orange slices and Arils. Serve garnished with mint and fruit. Serves 11.

Courtesy of Smirnoff

2. McCabe's Brew

Ingredients:

45 ml Tullamore D.E.W. Original

5 ml Apple Liqueur

1 Dash Angostura Bitters

2 Dash Angostura Orange Bitters

2 Barspoons White Granulated Sugar

30 ml Green Tea (Strongly Brewed)

Champagne

Directions:

In a shaker, add sugar, bitters, and green tea. Stir to dissolve sugar.
Add apple liqueur, Tullamore D.E.W., and ice. Hard shake and strain into a coupe glass. Top with chilled champagne and garnish with a fan of apples.

Courtesy of Tullamore D.E.W.

3. Pom Cran Fizz Punch

Ingredients:

1 ¼ Cups chilled pomegranate juice

1 ½ oz. Cointreau Liqueur

1 Bottle Mezza di Mezzacorona

1 Fresh pomegranate, seeded

1 Bag cranberries

Directions:

Combine 1 ¼ cups of chilled pomegranate juice, 1 ½ oz of Cointreau Liqueur, 1 bottle of Mezza di Mezzacorona, ice, fresh pomegranate seeds and cranberries in a punch bowl. Serve in wine glasses.

Courtesy of Mezzacorona

4. Chandon Smoke & Bubbles

Ingredients:

3 oz. Chandon Brut

1/2 oz. Rosemary Honey Syrup

1/2 oz. Lemon Juice

1.25 oz. Ardbeg 10-Year-Old Scotch Whisky

2 Dash Celery Bitters

Directions:

Combine Ardbeg, lemon, and rosemary honey syrup in a shaker and add ice. Shake and strain into a coupe. Top with 3 oz. Chandon Brut. Garnish with rosemary & lemon peel.

*Rosemary Honey Syrup Recipe:

1/2 cup Fresh Rosemary Leaves, roughly chopped

2 cups Honey, clover or other mildly flavored

1 cup Water

Directions:

Pour honey and water into a saucepan and place over very low heat. Add rosemary leaves and simmer, stirring occasionally for about 10 minutes, until mixture is fragrant. Remove pan from heat and let cool for 5 minutes. Using a fine mesh strainer, carefully pour the honey through a sieve. Discard the rosemary leaves. Let mixture cool to room temperature, about 30 minutes. Transfer rosemary honey to an airtight container. Add a sprig of fresh rosemary to the honey. Store at room temperature for 24 hours, then place in the refrigerator.

Courtesy of Chandon

5. The Airmail

Ingredients:

2 oz. Mount Gay Rum Black Barrel

3/4 oz. Fresh Lime Juice

3/4 oz. Honey Water (1:1 Honey to Water)

7 Mint Sprigs

2 oz. Champagne

Directions:

Add Mount Gay Rum Black Barrel, Fresh Lime Juice, Honey Water and Mint Sprigs to cocktail shaker. Add ice and shake. Fine strain into chilled coupe. Finish with float of Champagne and garnish with Mint Leaf.

Courtesy of Mount Gay Rum

6. The Luxe Margarita

Ingredients:

1 oz. Cointreau

1 oz. Blanco Tequila

1/2 oz. Fresh Lime Juice

Champagne Float

3 dashes Peychaud's Bitters

Directions:

Shake Cointreau, tequila, and lime juice with ice, and strain into a chilled flute. Top with Champagne and bitters. Garnish with a red rose petal.

Courtesy of Cointreau

7. Ma Pêche

Ingredients:

1 1/2 oz. Oban 14 Year Old Single Malt Scotch Whisky

1/2 oz. Peach Puree

1/2 oz. Fresh Lemon Juice

1/2 oz. Simple Syrup

Champagne to top

Fresh Mint Sprig for garnish

Directions:

Combine Oban 14 Year Old, peach puree, fresh lemon juice and simple syrup into a cocktail shaker with ice. Shake well. Strain contents into a Coupe glass. Fill to top with champagne and garnish with fresh mint sprig.

8. The Dissection Kit 

Ingredients:

1 oz. The Botanist Gin – approx. 2 tablespoons

¼ oz. Fresh Lemon Juice – approx. 1.5 teaspoons

½ oz. Lavender Syrup* - approx. 3 teaspoons

3 ¼ oz. Champagne – approx. 6.5 tablespoons or 100ml

Directions:

Combine all ingredients in a champagne fluteTop up with Champagne Garnish with sun-dried meyer lemon and edible flowers as garnish such as lavender blossom, violas or elderflower

*Lavender Syrup Recipe:

1 cup water

2 cups sugar

3 tablespoons fresh lavender flowers

Combine water and sugar in a pot and stir well so the sugar doesn’t stick to the bottom. Bring to a low to medium simmer for 10 minutes ensuring all of the sugar crystals are dissolved. Remove from heat and stir in lavender flowers. Let flowers steep for 1 hourStrain syrup and discard flowers. After use store in the fridge to maintain freshness

Courtesy of The Botanist Greenhouse Pop-Up at Rosewood Sand Hill

9. Life in Venice 

Ingredients: 

Moët Ice Impérial

1/2 oz. Aperol

3 dashes of grapefruit bitters

Directions:

Chill 15 mL Aperol and three dashes of bitters and pour over ice in a large white wine or cabernet-style glass. Top with Ice Impérial and garnish with a grapefruit twist.

Courtesy of Clos19.

10. Raspberry Wonder Fresh 

Ingredients:

2 oz. Aviation American Gin

1/2 oz. Freshly pressed lemon juice

7 Raspberries

12 Mint leaves

3/4 oz Simple syrup

1 oz. Brut Champagne

Directions:

In a pint glass, muddle raspberries and mint. Next, add the spirits & mixers (through simple syrup). Then, fill with ice & shake vigorously. Finally, ffinely strain into an ice filled glass. Top with Brut Champagne. Garnish with a large mint sprig stuffed lemon wheel

Courtesy of Aviation Gin

11. Talisker 57 

Ingredients:

1 1/2 oz. Talisker 10 Year Old Single Malt Scotch Whisky

3/4 oz. Fresh Lemon Juice

3/4 oz. Simple Syrup

Champagne to top

Lemon Twist for garnish

Directions:

Combine Talisker 10 Year Old, fresh lemon juice, and simple syrup into a cocktail shaker with ice. Shake well. Strain contents into a Flute glass. Fill to top with champagne and garnish with a twist.

Courtesy of Talisker

12. Pear Champagne 

Ingredients:

1 tsp. St. George Pear Brandy

6 oz, chilled demi-sec Champagne

Directions:

Coat the inside of a Champagne flute with pear brandy, then fill with bubbly. Garnish with thin slices of fresh pear. Festive, elegant, easy!

Courtesy of St. George’s Spirits

13. Grapefruit Spritz 

Ingredients:
1 oz. Nolet’s Gin

1 oz. Giffard Pamplemousse

1/2 oz. Lillet Rosé

1/2 oz. Aperol

Directions:

Combine the Nolet’s Gin, Giffard Pamplemousse, Lillet Rosé, and Aperol, and pour into an AP wine glass. Next, add the Chandon sparkling wine. Top with regular ice and gently stir. Garnish with a grapefruit peel.

Courtesy of CATCH Hospitality Group

14.  Brunchy Bubbly Berry Pineapple Mimosa 

Ingredients:

2 oz. of Seagram’s Pineapple

½ oz. of strawberry syrup

½ oz. in lemon juice

top with champagne

Garnish with strawberry and citrus peel

Directions:

Add everything to a shaker except the champagneShake then strain into champagne glassTop with champagne and garnish with strawberry and citrus peel.

Courtesy of Beautiful Booze

15. St. Germain Spritz

Ingredients:

2 parts Brut Champagne

1 ½ parts St-Germain Elderflower Liqueur

2 parts Sparkling Water

Directions:

Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda. Stir completely and then garnish with a lemon twist.

Courtesy of St-Germain

16. Health-Ade’s Pomegranate St. Germaine Kombucha Spritzer

Ingredients:

1 bottle Health-Ade Pomegranate Kombucha, chilled

12 oz. champagne, chilled

2 oz. Pomegranate Juice, chilled

2 oz. St. Germaine LiqueurPomegranate seeds/pariels, optional for garnish

Ice

Directions:

In a pitcher, combine the Health-Ade Pomegranate Kombucha, champagne, St. Germaine, and pomegranate juice.Gently stir the drink and adjust the flavors as necessary to suit your taste.Add in pomegranate seeds to the mixture and allow to float on top.Fill four glasses with ice, and pour the cocktail over the top.Garnish with additional pomegranate seeds and edible flowers for fun.

Courtesy of Health-Ade Kombucha

17. The Lola 

Ingredients:

1 1/4 oz. freshly squeezed pomegranate juice or POM Wonderful 100% Pomegranate Juice

1 oz. vodka

1 tsp. Elderflower Liqueur

2 oz. champagne

Directions:

Prepare fresh pomegranate juice, if necessary.* Stir all the ingredients over ice to chilled, and strain into a pre-chilled cocktail glass. Garnish with a food-grade rose petal or other edible flower if roses are not available. Serve and enjoy!

Courtesy of POM Wonderful

18. Hendrick’s Gin Cucumber 75

Ingredients:

2 parts Hendrick’s Gin

1 part fresh lemon juice

1 part simple syrup

3 wheels English cucumber

Dry Champagne

Directions:

In a mixing glass, muddle Hendrick's Gin, lemon, simple syrup and cucumbers. Ice, shake well and fine strain into a flute. Top with Champagne.

Courtesy of Hendrick’s Gin

19. Cherry Champagne Cocktail

Ingredients:

4 oz. Champagne

1 oz. Tart Cherry Juice

1/2 oz Luxardo Maraschino Liqueur

4 dashes Mole Bitters

1 tbsp. Luxardo Amaro Abano

Directions

Stir the cherry juice, Maraschino, bitters and Amaro in a mixing glass with ice. Strain into a cocktail coupe and top with Champagne. Garnish with a sprig of thyme.

Courtesy of Gastonomisa

20. Chambord Royale 

Ingredients:

10 ml
Chambord

liqueur

Champagne Raspberry

Directions:

Pour Chambord into a flute glass. Top with champagne. Finish with the raspberry.

Courtesy of Chambord

21. Ültra Violet Rain 

Ingredients:

2 oz. Jägermeister

2 0z. Red Brussel Sprout Extract

1 oz. Champagne

½ oz. Vodka

½ oz. Fresh Lemon Juice

½ oz. Ginger Syrup

Directions:

Build lemon juice, ginger syrup and vodka into shaker. Shake and strain into coupe glass. Top with champagne. Float Jägermeister and red Brussel sprout extract on the top of the drink. When combined with the citrus, the extract changes from blue to ultra violet.

Courtesy of Jägermeister.

22. La Casona 

Ingredients:

1 oz. Patrón Extra Añejo

1/2 oz. Patrón Citrónge Orange

4 dashes Peychaud's Bitters

3 dashes Angostura Bitters

3 oz. Champagne+ Orange peel for garnish

Directions:

Stir together tequila, Citrónge, and bitters in a chilled champagne glass. Top with cold champagne or sparkling wine. Garnish with a long twist of orange peel.

Courtesy of Patron Extra Anejo

23. Raspberry Rosé Spritz 

Ingredients:

1 part EFFEN Rosé Vodka

3 parts Champagne

1/2 parts lemon juice

1/2 parts simple syrup

Directions:

Muddle 6 raspberries or .5oz Raspberry LiquorShake and strain over ice and top with sparkling wine. Garnish with lemon peel and raspberries.

Courtesy of Effen Vodka

24. Paloma Twist 

Ingredients:

1 ½ oz. of Tres Agaves Organic Blanco Tequila

2 oz. of champagne

2 oz. freshly squeezed grapefruit juice

½ oz. fresh lime juice

½ oz. of Grenadine

Directions:

Combine grapefruit juice, lime juice, and tequila in a glass. Stir and add ice. Pour in champagne and gently stir again. Add fresh Grapefruit and orange slices and rosemary spring for garnish.

Courtesy of Tres Agaves Organic Blanco Tequila

25. Fancy Bourbon Punch

Ingredients:

1 liter Maker's Mark® Bourbon

1 cup granulated sugar

Peels of 3 lemons and 1 orange

Juice of the peeled lemons and orange

1 liter of strong, unsweetened tea (preferably green tea)

250 ml. champagne

Freshly grated nutmeg.

Directions:

Muddle sugar and citrus peels in the bottom of a large punch bowl.Let sit for about 2 hours (Optional but will add flavor.) Stir in the juice of the peeled fruit, tea and Maker's Mark Bourbon leaving the citrus peels in the bowl. Top the punch bowl with champagne just before serving. Stir gently. Ladle into serving glasses over ice and garnish with freshly grated nutmeg.

Courtesy of Maker's Mark Bourbon.

26. NOLET’S Silver French 75 

Ingredients:

1 oz. NOLET’S Silver Gin

1/2 oz. Fresh Lemon Juice

1/2 oz. Grand Marnier

1/2 oz Moet & Chandon Champagne

Lemon Twist for garnish

Directions:

Pour NOLET’S Silver, lemon juice, and Grand Marnier into a mixing glass with ice. Shake well. Strain into a Champagne flute. Top with Champagne. Garnish with a lemon twist.

Courtesy of NOLET's Silver Gin

27. The Scandal Symbol

Ingredients:

35 ml Avion Tequila

20 ml Hysterie Liqueur-Passion Fruit, Curry Leaf, Turmeric Powder

15 ml White Peony Tea

30 ml Perrier-Jouet Grand Brut

Directions:

Combine all ingredients together-Let rest overnight, coffee filter strain-Serve over ice block into a martini glass-Top up with Perrier-Jouet Champagne

Courtesy of Scarfes Bar at Rosewood London

28. The Hummingbird 

Ingredients:

1 oz. Finlandia Grapefruit vodka

1/2 oz. St Germain Elderflower liqueur

2 oz chilled Q Grapefruit Mixer (Tony uses Q specifically for its VERY high carbonation levels and its drier, less sweet flavor profile – it’s sweetened with organic agave nectar rather than sugar or high fructose corn syrup)

2 oz chilled champagne

Directions:

In an ice-filled large wine glass add Finlandia Grapefruit and St Germain, stir to chill. Spritz with chilled Q Grapefruit and champagne, stir once. Garnish with white edible flowers and slices of Ruby Red grapefruit.

Courtesy of Tony Abou Ganim, Libertine Social House in Las Vegas, NV.

29. Spritzing Sie Deutsche

Ingredients: 

3 parts Jägermeister spritz batch

1½ parts soda

1½ parts Champagne/sparkling wine

Directions:

Build in wine glass, add 5 or 6 ice cubes. Garnish with thyme, star anise, and orange zest.

Created by Brian Prugalidad at Campfire Restaurant in Carlsbad, CA.

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Created by Charlie Schott (Chicago, IL)

Ingredients:

1 ½ part Basil Hayden’s ® Dark Rye

¾ part Honey Simple Syrup*

¼ part Lemon Juice

7 parts Hot Water

Cinnamon Stick

Star Anise

3 Allspice Berries

Candied Ginger (for garnish)

Directions:

1. Heat 7 parts water over stove in a large pot.

2. Once water is hot, add remaining ingredients into a pot and stir until flavors are absorbed.

3. Strain mixture into ten individual 12oz hot drink mugs and garnish with candied ginger.

*To create Honey Simple Syrup, combine equal parts honey and equal parts water over heat until dissolved.

Courtesy of Basil Hayden's Dark Rye

Created by Ian Wickman of @IdealistFoods

Ingredients:

1 1/2 oz. Gray Whale Gin

1 1/2 oz. Smoky Blackberry Pinot Sauce*

3/4 oz. Fresh lemon juice

1/2 oz. Smoked simple syrup

1 large, ripe blackberry

1 Dash cinnamon

1 1/2oz Club soda

Directions:

Add all ingredients - except club soda - to a shaking tin and muddle.Add ice and shake short, about 5 seconds. Strain into a rocks glass with ice and top with club soda. Quick stir, garnish with a blackberry and a twist of dehydrated lemon. Sip, savor and enjoy!

Courtesy of Gray Whale Gin

Created by Amy Traynor

Ingredients:

2 oz. Vsop Cognac

1 oz. Espresso

.5 oz. BouveryCV

.5 oz. Amaro Nonino

2 dashes orange bitters

1 egg white

Directions:

Add all ingredients to shaker with ice and shake hard until chilled. Strain into a chilled cocktail glass. Serve with homemade cookies (honey spice cookies with chocolate buttercream and bluet flowers)

Courtesy of BouveryCV

As seen at Fine & Rare in New York City

Ingredients:

2 oz. Brenne Estate Cask

1.5 oz. ginger liqueur

1.5 oz. fresh squeezed lemon juice

Directions:

Shake with ice and serve up in a coupe or martini glass. Garnish with candied ginger and a lemon twist.

Courtesy of Brenne Whiskey

Ingredients:

1.5 parts Grey Goose La Poire vodka

0.5 parts Disaronno liqueur

1.5 parts Sparkling Apple Cider

1 pinch of Pumpkin Pie Spice

Directions:

Add all ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into a martini cocktail glass.

Courtesy of Grey Goose Vodka

Created by Zachary Pease at My Friend Duke, NYC

Ingredients:

.5 oz. lime

.5 oz. Benedictine

1 oz. Lofi Gentian Amaro

Directions:

Mix lime, Benedictine, and Lofi Genetian Amaro. Top with champagne and serve in a champagne flute.

Courtesy of My Friend Duke

Ingredients:

6 eggs separated

1/2 cup sugar

1/4 cup sugar

1 pint of heavy cream

1 pint of whole milk

6 oz. whiskey

4 oz. Goslings Black Seal Rum

2 oz. AmarettoFreshly ground nutmeg

Directions:

Beat the yolks with 1/2 cup sugar until thickened. Beat the whites with 1/4 cup of sugar until standing in soft peaks.

Beat the cream until thickened, but not whipped hard. Fold together the yolks and the whites, and then fold in the cream. Add the whiskey, Goslings Black Seal Rum and Amaretto.

Grate on lots of nutmeg. Chill thoroughly. Stir once before serving with more freshly grated nutmeg on top.

Courtesy of Goslings Black Seal Rum

Created by by Kai Kai Parrotte-Wolfe in Brooklyn, New York

Ingredients:

2 parts Knob Creek® Rye

1/2 part ginger beer

1/2 part honey syrup*

1/2 part lemon juice

1 lemon wheel (for garnish) 

Directions:

1.Combine all ingredients in a cocktail shaker.

2. Shake with ice and strain into rocks glass with ice.

3. Garnish with a lemon wheel.

*Honey Syrup: Combine equal parts of warm water and honey. Mix until uniform. Chill

Courtesy of Knob Creek® Rye

Ingredients:

3/4 oz. Santa Teresa 1796

3/4 oz. El Dorado 12yr

3/4 oz. Punt e Mes

1/2 oz. Spicy Chocolate Averna

Directions:

Combine all ingredients into mixing glass and add ice. Stir for 12-15 seconds. Strain into chilled rocks glass with fresh cubes. Garnish with Belgian Chocolate Fan and Lemon Oils.

Courtesy of Santa Teresa 1796

Ingredients:

1 part Grey Goose Cherry Noir vodka0

.5 parts Peppermint Schnapps

1 part Heavy Cream

1 part Chocolate Syrup

Directions:

Fill a cocktail shaker with ice. Add all ingredients and shake vigorously. Strain into a rocks glass filled with cubed ice, and present with mini candy canes

Courtesy of Grey Goose Vodka

Ingredients:

4 oz. sauvignon blanc

1 oz. brandy

1 oz. spiced simple syrup (2 cups apple juice, 2 cups sugar, 1 teaspoon nutmeg, 1/2 teaspoon ginger, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 teaspoon ground cinnamon)

Splash of orange juice

Granny smith apple and cinnamon stick, for garnish

Directions:

First, prepare the simple syrup. Combine all the listed simple syrup ingredients and bring to a simmer. Strain and cool.

Next, pour the simple syrup, brandy, and wine in an iced wine glass. Top with a splash of orange juice and garnishes. (You can also top with bubbly.)

Courtesy Tapa Toro, in Orlando, Florida

Ingredients:

2 oz. Aperol

2 oz. Cranberry Juice

4 oz. Sparkling Ice Essence Of Tangerine

Orange Peels, for garnish 

Directions:

Fill glass with ice. Combine aperol and cranberry juice and pour into glass, then top with Sparkling Ice Essence Of Tangerine, stirring gently. Garnish with an orange peel.

Courtesy of Sparkling Ice

Ingredients:

Thyme Syrup

Ice, for serving

12 oz. Pomegranate Juice

12 oz. Truly Spiked & Sparkling Sicilian Blood Orange

Directions:

In a small saucepan—set over medium heat—combine the can sugar, water, and thyme. Stir until the sugar has dissolved; bring to a simmer and then immediately turn off the heat. Cover and allow to cool and steep, about 15 minutes.

Fill up four glasses with ice. Add an ounce (2 tablespoons) of syrup to each glass. Top with about 3 oz. of pomegranate juice and then top with Truly Spiked & sparkling Sicilian Blood Orange. Give it a light mix and then garnish with thyme sprigs.

Courtesy of Truly Spiked & Sparkling

Ingredients:

2 oz. Baileys Pumpkin Spice

1/2 oz. Cinnamon Syrup

Hot Apple Cider, to top

Orange Wedge and Cloves, for garnish

Directions:

Combine Baileys Pumpkin Spice and cinnamon syrup into a cocktail shaker. Shake well. Strain contents into a coffee mug and top with hot apple cider. Garnish with orange wedge and cloves.

Created by NYC mixologist Sarah Morrissey

Ingredients:

2 parts Absolut Elyx

1 part Freshly Squeezed Orange Juice

1 part Freshly Squeezed Lemon Juice

2 tsp. Fig Jam

Directions:

Combine ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a rocks glass over fresh ice. Garnish with an orange wedge.

Courtesy of Absolut Elyx

Ingredients:

2 parts Absolut Elyx

1 part Triple Sec

1.5 parts Mulled Spiced Cranberry Juice*

0.5 part Freshly Squeezed Lemon Juice

Directions:

Combine ingredients together in a cocktail shaker over ice.Shake hard until ice cold. Strain into a chilled cocktail glass. Garnish with a string of red currants dusted with powdered sugar.

*mulled spiced cranberry juice- There are many recipes for creating a 'mulled' juice or wine. Based on using a 1-liter carton of cranberry juice we suggest a combination of 1 sliced lemon and 1 sliced orange plus the zest from 2 additional fruits combined with fresh grated ginger, cloves, nutmeg, allspice, and cinnamon—all to your taste.

Combine all ingredients in a large saucepan and simmer for around 45 minutes. Be careful not to boil. Strain and chill well before use. Store in the refrigerator and the juice will last for around 1 week. For best results prepare mulled spiced cranberry juice at least 24 hrs. in advance.

Courtesy of Absolut Elyx

Ingredients:

1 Muddled Cucumber Slice

1 tsp. Argala Pastis

.75 oz. Fino Sherry

.25 oz. Doug Fir Eau de Vie

.5 oz. Zirbenz Pine Liqueur

1 oz. Eucalyptus-Infused Terroir

Rosemary Sprig, for garnish

Directions:

Stir and strain into a glass, then garnish with rosemary.

Created by Jim Kearns for Slowly Shirley NYC 

Ingredients:

1 oz. Bourbon

1 oz. Creme de Cocoa

1 oz. Half and Half

One Egg White

Dash of Simple Syrup

Dash of Salt

Garnish: Nutmeg, Cranberries, and a Sprig of Rosemary

Directions:

Combine ingredients in shaker, add ice, shake vigorously, strain into a coupe glass. Garnish with nutmeg, cranberries, and rosemary.

Created by Kentucky Derby's Bourbon Ambassador, Monica Wolf

Ingredients:

1/3 part Jim Beam® Honey

1/4 part Lemon Juice

1/4 part Honey

1/4 part Orange Juice

2 parts Hot Water

Cloves

1 Cinnamon Stick

1 Orange Peel

Directions:

Boil water. Combine all other ingredients into a mug. Top with boiling water and stir. Garnish with cloves, cinnamon stick, and an orange peel.

Courtesy of Sauza 901 Tequila

Ingredients:

1 1/2 oz. Johnnie Walker Black Label

1 Tbl. Butter

1/2 oz. Brown Rice Syrup

1/2 oz. Fresh Pineapple Juice

4 oz. Boiling Water

1 pinch Chinese 5-Spice Powder (Cinnamon, Clove, Fennel, Anise, Szechuan Pepper)

Slice Dried Pineapple for Garnish

Directions:

First, heat hot toddy glass. Add butter, spices and some boiling hot water, reserve half, and stir until melted. Add remaining ingredients and continue stirring until dissolved. Garnish with dried pineapple slice.

Created by mixologist Chantal Tseng, D.C

Ingredients:

1 oz. Johnnie Walker Black Label

1/4 oz. Dolin Dry Vermouth

1/4 oz. Hoodoo Chicory Liqueur

1 1/2 oz. Cold Brew Coffee

1/2 oz. Cinnamon Syrup*

Zest of 2 Lemons

Directions:

Combine ingredients into a mixing glass with ice and stir. Strain contents into a chilled coupe glass.

*Cinnamon Syrup: Steep 4 short cinnamon sticks in 1 cup boiling water for 4 minutes. Allow mixture to cool to room temperature. Add 1 cup white sugar and stir until dissolved.

Created by mixologist Ricardo Venegas, Houston

Ingredients:

1 oz. Tequila Don Julio 70 Crystal Añejo

1/4 oz. Tequila Don Julio Añejo

1/4 oz. Crème de Cacao

1 tsp. Almond Syrup

1 dash Mole Bitters

Caramelized Orange Peel, for garnish

Directions:

Combine Tequila Don Julio 70 Crystal Añejo, Tequila Don Julio Añejo, Crème de Cacao, almond syrup, and mole bitters in a mixing glass with ice and stir. Strain contents into a rocks glass over ice. Garnish with a caramelized orange peel.

Created by mixologist Ben Scorah

Ingredients:

2 parts Absolut Elyx

0.5 part Blackberry Liqueur

1 part Lemon Juice

6 Crushed Blackberries

6 Crushed Raspberries

Champagne, to top off with

Directions:

Combine first 5 ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a copper cup over crushed ice and top with champagne. Garnish with a blackberry and orange twist.

Courtesy of Absolut Elyx

Ingredients:

1 1/3 oz. Tequila Don Julio 70 Crystal Añejo

2/3 oz. Italian Aperitif

1 1/3 oz. Fresh Grapefruit Juice

Grapefruit Peel, for garnish

Directions:

Combine Tequila Don Julio 70 Crystal Añejo, Italian Aperitif, and fresh grapefruit juice into a cocktail shaker with ice. Shake well. Strain into a rocks glass over ice. Garnish with a grapefruit peel.

Created by mixologist Ben Scorah

Ingredients:

1 oz. Tanqueray No. TEN

1/2 oz. Martini Bianco

1/2 oz. Fresh Pink Grapefruit Juice

1/2 barspoon Crème de Cassis

Orange Peel, for garnish

Directions:

Combine Tanqueray No. TEN, Martini Bianco, and pink grapefruit juice into a cocktail shaker with ice. Shake well. Double strain contents into chilled coupe glass. Add barspoon of Crème de Cassis. Garnish with orange spray and twist garnish.

Created by mixologist Albert Pero III, NYC

Ingredients:

2 parts Sauza® 901® Tequila

1 part Apple Cider

1 part Maple Syrup

1/4 tsp. Apple Cider Vinegar, to cut sweetness

Dash Orange Bitters

Directions:

Combine all ingredients over ice except apple cider in mixing glass and shake vigorously. Strain over ice into prepared mug. Top with apple cider and serve with swizzle stick.

Courtesy of Sauza 901 Tequila

Ingredients:

2 Strawberries

10-12 Mint Leaves

1.5 oz. Talero Silver Tequila

1 oz. Fresh Lime Juice

.75 oz. Monin Hibiscus Syrup

1.5 oz. Club Soda (add after shake)

Ice, crushed

Garnish: Skewed Strawberry Fan, 2 Lime Wheels, Mint Sprig

Directions:

Add strawberries, 6 mint leaves, and hibiscus syrup into mixing tin. Lighting muddle to press the juice out of the berries and release fragrance from the mint. Add ice and shake vigorously. Now add 1.5 oz. club soda into mixing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glass.

Courtesy of Borracha

Ingredients:

1 oz. IZZE Sparkling Pomegranate

1 oz. Cranberry Juice

½ oz. Port

1 oz. Vodka

Directions:

Rim martini glass in with sugar. Add all ingredients to shaker, except IZZE Sparkling Pomegranate. Shake and strain into martini glass. Top with IZZE Sparkling Pomegranate. Garnish with cranberries and orange twist.

Courtesy of IZZE Sparkling Juice

Ingredients:

Cream Cheese Foam

4 Egg Yolks

40 ml. Sugar Syrup

100 ml. Single Cream

4 heaped spoons Cream Cheese

Foam Canister

2 Cream Bulbs

Directions:

Add all ingredients to a food processor and whizz until all ingredients are incorporated. Add the liquid to a creamer syphon and shake vigorously, then charge with cream bulbs. Refrigerate for 30 mins. before use.

Or, add all ingredients (except cream) to a two-part shaker with cubed ice and hard shake until chilled and diluted. Double strain into a chilled speakeasy coupette, cap with cream cheese foam. Garnish with crushed freeze dried raspberries. Serve.

Courtesy of the Gilt Lounge

Ingredients:

2 oz. Redemption Rye Whiskey

1/3 oz. Giffard Peach

1/3 oz. Averna

2 drops Tiki Bitters (allspice, cinnamon, and island spices)

Directions:

Mix all ingredients and serve in a rocks glass on one large ice rock. Garnish with a lemon twist or cinnamon stick.

Created by Laura Belucci at SoBou, New Orleans

Ingredients:

2 oz.1800® Coconut Tequila

2 oz. Fresh Lime Juice

1 oz. Ginger Beer

1 oz. Grapefruit Juice

Rosemary, for garnish

Directions:

Combine all ingredients in cocktail shaker, shake, and strain. Serve in rocks glass and garnish with sprig of rosemary.

Courtesy of 1800 Tequila

Ingredients:

1.5 oz. Averna Sambuca

1.5 oz. Partida Tequila Reposado

2 tbsp. Coffee Ice Cream/Sorbet

Directions:

Mix ingredients in a shaker with ice, then garnish with ground cinnamon.

Ingredients:

1 ½ parts Frangelico

¾ parts SKYY Vodka

¾ parts Amontillado Sherry

1 part Cold Earl Gray Tea

½ parts Lemon Juice

1 part Cold Filtered Water

1 bag of Raspberries

Directions:

Pour all ingredients into a punch bowl. Stir vigorously. Add raspberries. Garnish glasses with mint.

Created by Otis Florence, notable NYC bartender

Ingredients:

4 oz. Apple Cider

4 oz. Apple Pie Vodka or Caramel Vodka

1 bottle Ginger Beer or Hard Apple Cider Beer

Directions:

Fill 2 copper mugs with ice. In a cocktail shaker combine all but the beer. Shake it up. Fill the mugs half way. Finish with the beer until full. Garnish with cinnamon sticks and apple slices. 

Created by celebrity caterer Andrea Correale, the founder and president of Elegant Affairs

Ingredients:

1 Bottle Be Mixed Cucumber Mint

4 oz. Sauvignon Blanc

6 Grapes

7 Blackberries

Splash of Soda Water

Directions:

Muddle blackberries and grapes. Combine all ingredients into a glass over ice. Stir.

Courtesy of Be Mixed Cocktail Mixers

Ingredients:

1/2 oz. Campari

1/2 oz. Wild Turkey 101 Bourbon

1 oz. Sweet Vermouth

3/4 oz. Cinnamon Syrup

Directions:

Build ingredients into warm 8 ½ oz. mug and top with boiling water. Garnish with an orange slice. To make cinnamon simple syrup, bring 4 cinnamon sticks, one cup sugar, and one cup water to a boil. Remove from heat and let cool.

Created by Erick Castro, Soda & Swine

Ingredients:

1.7 oz Russian Standard Vodka

.85 oz. Banana Liqueur

.85 oz. Peach Liqueur

2.7 oz. Orange Juice

.33 oz. Grenadine

Directions:

Fill 1/3 shaker with ice before adding ingredients. Shake for 3-5 seconds, add 3 ice cubes to a highball glass, and strain the mixture over ice. Add grenadine and garnish with an orange slice.

Ingredients:

2 oz. Tamarind Infused Espolon Blanco Tequila

3/4 oz. Cherau Aloe Vera Liqueur

3/4 oz. Yellow Chartreuse

1 oz. Lemon Juice

3/4 oz. Pineapple Juice

Directions:

Shake/strain/serve over crushed ice. Garnish with lime wheels, cassia sticks, and rosemary. Burn rosemary and cassia with a butane torch.

Courtesy of CliQue Bar & Lounge

Ingredients:

2 oz. Elit Vodka

1 oz. Hibiscus Cranberry Shrub

1 oz. Lemon Juice

1 tsp. Honey

Directions:

Add all ingredients to a shaker and shake, then strain, into a cocktail glass. Garnish with gold flake.

...

Ingredients for the Shrub:

2 cups Water

2 cups Sugar

2 cups Apple Cider Vinegar

3 cups Sugar

1 lb. Cranberries

10 grams Dried Hibiscus Flowers

Directions:

Add sugar, water, hibiscus, and cranberries to a pot and bring to a boil. Reduce heat and simmer for 10 minutes. Allow to cool and then strain through cheesecloth or fine strainer. Add apple cider vinegar to the mixture and stir to combine. Store in the refrigerator.

Created by Jeremy Oertel, Donna BK

Ingredients:

6 oz. Patrón Añejo

2 oz. Patrón XO Café Incendio

3 cups Milk

.75 circle of Chocolate Abuelita

Directions:

Heat milk and Chocolate Abuelita in a medium saucepan over medium-high heat. Mix continuously with wire whisk until mixture is frothy and starts to simmer. Remove from heat and add Patrón Añejo Tequila and Patrón XO Café Incendio to taste. Pour into a warmed mug; float thickened cream on top and dust with fresh grated cinnamon.

Created by Damian Windsor, Power House (LA)

Ingredients:

1 ½ parts Ménage à Trois Vodka

¼ part Fresh Lemon Juice

¼ part Cherry Herring

¼ part Simple Syrup

Egg White

Plum Bitters

Directions:

In a cocktail shaker add vodka and cheering herring. Shake and strain over ice. In a separate shaker, prepare the egg white sour mixture. Pour over top and dash with plum bitters. Garnish with three Luxardo cherries.

Created by Nicole Trzaska, The Liberty, NYC

Ingredients:

8 Large Eggs

4 Egg Yolks

1 cup Granulated Sugar

5 cups Whole Milk

1 1/2 cups Mount Gay ECLIPSE Rum

1 cup 80-proof Bourbon

1 tbsp. Pure Vanilla Extract

1/2 tsp. Freshly Grated Nutmeg

2 cups Whipping Cream

2 tbsp. Superfine Sugar

Directions:

In a mixing bowl, whisk eggs, yolks, and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily until the mixture reaches 160-170° F on an instant-read thermometer. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.

Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla the Mount Gay ECLIPSE rum, bourbon, and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least 3 hours and or up to 1 day.

Just before serving, whip cream to very soft peaks, beating in superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.

Ingredients:

1 ½ parts Ménage à Trois Citrus Vodka

¾ part Lemon Juice

¾ part Tart Cranberry Jam

Directions:

In a cocktail shaker add all ingredients, shake, and strain into a coupe glass. Garnish with a rosemary sprig and cranberries.

Created by Nicole Trzaska at The Liberty, NYC

Ingredients:

1/4 Whole Fresh Pear, cored and chopped

6 Fresh Mint Leaves

3 Lime Wedges

1/2 oz. Monin Pineapple Chipotle Syrup

1/2 oz. Simple Syrup

1 1/2 oz. Grey Goose La Poire Vodka

1 oz. Perrier

Directions:

Muddle pear, lime, and mint in shaker. Add ice, pineapple chipotle syrup, simple syrup, and Grey Goose La Poire. Shake vigorously. Strain loosely into a glass with ice. Top with Perrier. Garnish with a squeeze of lime, mint sprig, and a pear corkscrew.

Created by Commer Beverage

Ingredients:

1 oz. Bombay Gin

1 oz. Pimm's No. 1

1/2 oz. Lemon Juice

1 oz. Minted Vinegar Syrup

Small Pinch of Fresh Mint

Splash of Soda Water

Directions:

Muddle mint, lemon, and syrup lightly in mixing glass. Add spirits and fill with ice. Shake and strain into ice-filled collins glass. Garnish with cucumber and mint.

Created by Reza Esmaili, bar manager at Zare at Fly Trap

Ingredients:

5 parts Russian Standard Vodka

2 parts Coffee Liqueur

3 parts Fresh Cream

Directions:

Pour coffee, liqueur, and Russian Standard vodka over ice and stir gently. Float fresh cream on top.

Ingredients:

2 Orange Wheels

1 tsp. Sugar (or 1/2 oz. agave nectar or simple syrup)

6 oz. Champagne or Sparkling Wine

Fresh Seasonal Small Fruit, such as blueberries, raspberries, blackberries, or grapes

Lemon Rind Garnish

Crushed Ice

Directions:

Place 1 orange wheel in the bottom of each of two double rocks glasses. Add 1/4 oz. sweetener to each glass and fill 2/3 of the way with crushed ice. Add 3 oz. wine to each portion and lightly stir. Pack glasses with fruit. Top drinks with lemon rind. Enjoy bites of wine-soaked fruit as you sip this sexy Spanish old-style drink.

Created by Reza Esmaili, bar manger at Zare at Fly Trap

Ingredients:

1/2 oz. NAVAN Natural Vanilla Liqueur

1 oz. Belvedere Vodka

1/2 oz. Simple Syrup

3/4 oz. Fresh Lemon Juice

Moët & Chandon White Star

Directions:

Shake with ice. Strain into a martini glass and top with champagne.

Ingredients:

1/2 oz. Tamarind Syrup

1/2 oz. NAVAN Natural Vanilla Liqueur

1 1/2 oz. Bourbon

1 oz. Club Soda

Directions:

In a mixing glass add all ingredients except the soda, add ice, shake, and strain over fresh ice into a rocks glass. Add soda and garnish with 3 brandied cherries on a pick.

Ingredients:

1/2 oz. Grand Marnier

1/2 oz. Fresh Pomegranate Juice

Chandon Blanc de Noirs

Pomegranate Seeds

Directions:

Combine Grand Marnier with fresh pomegranate juice. Pour into a champagne flute. Top with Chandon Blanc de Noirs. Toss in a few pomegranate seeds for garnish.

Ingredients:

Wild Turkey American Honey

Brown Sugar, or cinnamon and sugar

Apple Slice

Directions:

Wet the rim of a rocks glass, dip in brown sugar or cinnamon and sugar. Pour American Honey into glass and garnish with an apple slice.

Ingredients:

2 oz. PAMA Pomegranate Liqueur

3 oz. Hot Mulled Apple Cider

Cinnamon

Superfine Sugar

Orange Spiral

Directions:

Heat glass; rim with cinnamon and superfine sugar. Add PAMA and hot mulled apple cider. Garnish with orange spiral.

Ingredients:

1 1/2 oz Martini & Rossi Rosso Vermouth

2 oz. Orange Juice

1 oz. Cranberry Juice

1/4 oz. Grenadine

Directions:

Fill glass halfway with ice. Pour in Martini & Rossi Rosso Vermouth, orange juice, and cranberry juice. Pour grenadine down the inside of the glass and let settle to the bottom. Garnish with an orange slice.

Ingredients:

2 oz. Agua Luca

1 oz. PAMA Pomegranate Liqueur

1/2 oz. Grenadine

Juice of 1 Lime

Directions:

Shake over ice, strain into a champagne flute, and top with champagne or rosé cava (garnish with a few pomegranate seeds). It can also be served as a punch.

Created by Courtney Bissonnette of Toro in Boston

Ingredients:

1 oz. Agavero

2 oz. Vodka

Splash of Cranberry Juice

Splash of Lime Juice

Directions:

Combine ingredients in a shaker with ice. Pour into a martini glass and garnish with an orange slice.

Ingredients:

1 oz. Agavero

Coffee

Spoonful of Fresh Cream

Directions:

Add Agavero to cup of coffee and top with a fresh cream.

Ingredients:

1/8 oz. Laphroaig 10-Year-Old

1/2 oz. Marie Brizard Anisette

2 oz. Sobieski Vodka

Star Anise, for garnish

Directions:

In a mixing glass, combine all ingredients and fill with ice. Stir well for 15 seconds and julep-strain up into a chilled cocktail glass. Garnish with a floating star anise.

Created by H. Joseph Ehrmann, Elixir San Francisco

Ingredients:

4-6 oz. Bulldog Gin

3 Mint Sprigs

2-3 Vanilla Beans

3/4 oz. Crème de Cassis

1 oz. Simple Syrup

Directions:

In cocktail glass, muddle mint and sliced vanilla beans. Add simple syrup and Bulldog Gin to glass. Let sit for 15 seconds. Transfer into ice-filled shaker, shake generously, and strain into flute glass using tea strainer. Gently pour in crème de cassis and garnish with mint sprigs. Optional: Add 7-Up or Sprite.

Ingredients:

3 parts Martini & Rossi Bianco Vermouth

1 part Lemon Juice

1/2 part Simple Syrup

2 Raspberries

2 Mint Leaves

Directions:

Gently muddle 1 raspberry and 1 mint leaf with simple syrup in the base of a martini shaker. Add remaining ingredients and ice. Shake well and strain over ice. Garnish with lemon slice, raspberry, and mint leaf.

Ingredients:

4 oz. Van Gogh Pineapple Vodka

4 oz. PAMA Pomegranate Liqueur

Splash of Lime Juice

Directions:

Combine, shake, and serve.

Ingredients:

1 oz. Russian Standard Vodka

1 dash Sesame Seeds

2 Cloves

1.8 oz. Fresh Watermelon

.7 oz. Cointreau

1 dash Campari

Directions:

Muddle sesame seeds, cloves, and watermelon in a mixing glass. Add remaining liquids and shake over crushed ice. Strain into a chilled cocktail glass. Garnish with a kumquat.

Ingredients:

10 parts Kahlúa Mocha

5 parts Absolut Vanilla

20 parts Eggnog

Directions:

Combine ingredients and serve in a punch bowl with a floating ice block.

Hint: Freeze ice with coffee beans for decoration.

Ingredients:

1.4 oz. Russian Standard Vodka

1.7 oz. Seedless Grapes

1.7 oz. Cubed Pineapple

.33 oz. Vanilla Liqueur

.33 oz. Frangelico Hazelnut Liqueur

Dash of Lime Juice

Dash of Simple Syrup

Directions:

Muddle fruits in a mixing glass. Add liquids and shake vigorously over crushed ice. Double-strain into a chilled cocktail glass and garnish with a sprig of grapes.

Ingredients:

12 Fresh Rosemary Sprigs

6 Fresh Raspberries

3/4 oz. Simple Syrup

1 1/2 oz. Martini & Rossi Rosso Vermouth

2 oz. Cranberry Juice

Directions:

Muddle rosemary, raspberries, and simple syrup in a mixing glass. Fill halfway with ice and add vermouth and cranberry juice. Shake 8-10 times. Double-strain into a chilled martini glass. Garnish with raspberries speared by a rosemary sprig.

Ingredients:

2 oz. Perrier-Jouët Grand Brut

1 1Ž4 oz. Absolut Vodka

3Ž4 oz. Fresh Squeezed Lemon Juice

1Ž4 oz. Simple Syrup

1 Whole Strawberry

Directions:

In a bottom of a mixing glass muddle the strawberry into a purée. Add all ingredients except Perrier-Jouët Grand Brut. Add ice, cover, and shake vigorously for 7-8 seconds. Pour Perrier Jouët Grand Brut into a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.

Ingredients:

1.5 oz. (BELVEDERE)RED Vodka

½ oz. St. Germain Elderflower Liqueur

3 spoons Pomegranate Seeds

4 chunks Pink Grapefruit

Directions:

Muddle pomegranate seeds and grapefruit with the elderflower liqueur. Add Belvedere and top with crushed ice. Churn.

Ingredients:

1 part Oxley Gin

1 part Tawny Port

2 dashes Orange Bitters or Angostura Bitters

Directions:

Stir and strain over ice in a rocks glass. Freshly grate cinnamon on top and garnish with an orange peel.

Ingredients:

2 oz. Domaine de Canton

1 oz. Vanilla Vodka

2.5 oz. Apple Cider

Few drops Lemon Juice

Orange Zest

Agave Syrup

Directions:

Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.

Created by Pichet Ong

Ingredients:

2 oz. Hennessy VS cognac

1 oz. Crème de Cassis de Dijon (preferably Mathilde)

1/2 oz. Fresh Lemon Juice.

Directions:

Shake ingredients together and strain into chilled martini glass; serve with lemon twist.

Created by Megan Flinn, Allegretti Food & Beverage Manager

Ingredients:

1 1/2 oz. Mount Gay Eclipse Rum

Batter:

1 lb. Light Brown Sugar

1/2 lb. Unsalted Butter (softened)

2 tsp. Ground Cinnamon

2 tsp. Ground Nutmeg

1/2 tsp. Ground Allspice

2 tsp. Vanilla Extract

Directions:

For Drink: In a preheated coffee mug combine 2 heaping tbsp. batter with 1 1/2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon. It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

For Batter: In a mixing bowl beat together softened butter, brown sugar, vanilla extract, and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

Ingredients:

1 1/2 oz. Cointreau

3/4 oz. Apple Juice

1/2 oz. Monin Violet Syrup

1/2 oz. Fresh Lemon Juice

Directions:

Combine ingredients and frost ginger around the rim of the glass.

Ingredients:

2 oz. SKYY Infusions Citrus

1 oz. Triple Sec

1 oz. White Cranberry Juice

Lemon-Lime Soda

Lime Juice

Directions:

Combine SKYY Infusions Citrus, Triple Sec, and cranberry juice in a cocktail shaker with ice. Shake vigorously and strain into tall rocks glass with fresh ice. Top with soda and lots of fresh lime juice. Garnish with blue ribbon around the glass.

Ingredients:

1 1/2 oz. Leblon Cachaça

3/4 oz. Banana Schnapps

1/2 Banana

1 oz. Coconut Water

Splash of Simple Syrup

3/4 oz. Lime Juice

3/4 oz. Pineapple Juice

Directions:

Mix ingredients together in a shaker with ice. Strain and serve.

Ingredients:

5 Fresh Basil Leaves

2 oz. Plymouth Gin

1/2 oz. Agave Nectar

3/4 oz. Fresh Lime Juice

Directions:

In a pint glass, muddle fresh basil, agave nectar, and lime juice. Add ice and gin. Shake vigorously and strain into stemmed glass. Garnish with fresh basil leaf.

Created by Rye on the Road, San Francisco

Ingredients:

1.5 oz. Belvedere Cytrus

Dash Simple Syrup

Dash Lemon Juice

Dash Tabasco

6 Cherry Tomatoes

Directions:

In a shaker glass, muddle tomatoes with the lemon juice and simple syrup. Add rest of ingredients and shake with cubed ice. Fine strain into a chilled martini glass and garnish with a cherry tomato speared with a basil leaf.

Ingredients:

1 1/2 oz. Elijah Craig 12-year Bourbon

1/2 oz. Old Senor Curaçao

1/4 oz. Luxardo Maraschino

Juice of 1 Lemon Wedge

Dash Angostura Bitters

Ice

Directions:

Shake ingredients together with ice and strain into glass. Wet the rim of a coupe cocktail glass. Roll 1/2 outside of the rim in sugar. Garnish with lemon twist (made with a potato peeler).

Created by Reza Esmaili, bar manger at Zare at Fly Trap

Ingredients:

1 1/2 oz. Milagro Silver Tequila

1/2 oz. Lillet Blanc

1/2 oz. Lillet Rouge

1 1/2 oz. Apple Juice

1/4 oz. Agave Nectar

1/4 oz. Fresh Lime Juice

Directions:

Combine ingredients and shake well. Serve up in a cocktail glass. Garnish with a blood orange wheel.

Created by Charlotte Voisey

Ingredients:

8-10 Mint Leaves

6-8 Cranberries

1/4 oz. Fresh Lime Juice

1 1/2 oz. Depaz Cane Syrup

1 3/4 oz. Depaz Blue Cane Amber Rhum

Directions:

Mix ingredients in a cocktails shaker with ice and shake vigorously. The cranberries will deliver the reddish color as they break open during the shaking. Strain the contents into a tall highball glass that contains fresh ice. Add a few whole cranberries. Garnish with a mint sprig and coat the top of the mint sprig with powered sugar.

Ingredients:

1 oz. Belvedere Vodka

2 oz. Cranberry Juice with Ice

1 oz. Moët & Chandon Champagne

Directions:

Shake vodka and cranberry juice with ice. Strain into chilled martini glass and top with Champagne. Garnish with raspberries.

Ingredients:

1 oz. Cointreau

2 oz. Remy Martin XO

1 oz. Fresh-Squeezed Lemon Juice

Directions:

Rim the glass with 24 carat gold flakes.

Courtesy of Whiskey Blue LA

Ingredients:

4-6 oz. Bulldog Gin

1 oz. Elderflower Syrup

3/4 oz. Simple Syrup

1/2 oz. Crème de Cassis

2-3 Sage Leaves

Directions:

Pour gin, elderflower syrup, and simple syrup into ice-filled cocktail shaker. Shake generously; pour into martini glass over ice and then gently add crème de cassis. Garnish with sage leaves.

Ingredients:

2 parts EFFEN Raspberry Vodka

1/2 part Chocolate Liqueur

1/2 part Irish Cream

Directions:

Serve in a cocoa-rimmed martini glass with a raspberry garnish.

Created by and served at Les Deux restaurant in Hollywood, CA

Ingredients:

1.5 oz. Square One Organic Rye Vodka

6-8 Fresh Cranberries

1/2 oz. Fresh Lime

1/2 oz. St. Elizabeth Allspice Dram

Dash of Organic Simple Syrup

Directions:

Combine ingredients in an ice-filled glass. Garnish with lime wheels. 

Created by Rye on the Road, San Francisco, CA

Ingredients:

1 oz. Grand Marnier

1/2 oz. Don Julio Anejo Tequila

3 oz. Hot Chocolate

Layer of Fresh Cream

Directions:

Combine Grand Marnier, tequila, and hot chocolate in an Irish coffee (or small wine) glass. Layer 1/2 inch of hand-whipped cream over the top.

Ingredients:

1/2 oz. Marie Brizard Banane

3 oz. Maker's Mark Bourbon

1/2 oz. Simple Syrup

4 Crushed Nilla Wafers

1 Whole Egg

Nilla Wafers and Banana Slices, for garnish

Directions:

Finely crush 4 Nilla wafers. Add all ingredients to mixing tin. Dry-shake without ice to emulsify egg. Shake with ice and strain into a short, narrow glass. Garnish with Nilla wafer and banana slice.

Created by Don Lee, PDT New York (Please Don't Tell)

Ingredients:

1.5 oz. Belvedere Vodka

1/4 oz. Grand Marnier

1.5 oz. Fresh Lime Juice

1 tsp. Cinnamon Water (boiled water with cinnamon and sugar)

1 oz. Blood Orange Juice

Fig Slices

Directions:

Shake all ingredients. Serve straight up. Garnish with a fig slice.

Ingredients:

1 1/2 oz. Johnnie Walker Black Label

1/2 oz. Apricot Brandy

1/4 oz. Pomegranate Sour Syrup

Ginger Ale Floater

Directions:

Serve in a highball glass over ice and garnish with a cherry.

Created by and served at The Kobe Club Miami & New York

Ingredients:

28 oz. Coconut Milk

2 cups Rum

14 oz. Condensed Milk

4 Egg Yolks

Directions:

Place ingredients in blender. Blend until well mixed. Pour into a bottle and refrigerate until cold. Serve in small glasses and sprinkle top lightly with nutmeg. Or, use Mi Abuelita Coquito and just add ice.

Ingredients:

1 part American Honey

1/2 part Busnel Calvados Brandy

Whipped Cream

Directions:

Shake in a mixing glass and strain into a tall shot glass. Add whipped cream on top and garnish with nutmeg.

Ingredients:

2 parts Calvados

1/2 part Pernod Absinthe

1/2 part Dark Italian Vermouth

2 Dashes of Bitters

Orange Twist, for garnish

Directions:

Combine ingredients in a mixing glass. Add ice and stir until well chilled. Strain into a chilled cocktail glass and garnish with the orange twist.

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Starbucks' new store is its latest addition to its Reserve Roastery line of stores; its others are based in Seattle, Milan, Shanghai, Tokyo, and New York. The five-story building that houses its newest location is located in a former Crate Barrel that closed last year and is the first Starbucks Roastery to be 100 percent wind-powered. (Helping the Earth while getting a latte? Sign me up.)

If you're looking to visit the new location, be ready to be blown away (insert Windy City joke here), because every floor is different. On the first floor, you'll have the classic set-up where you can get your favorite coffee drink and decide last-minute to splurge on a cornetti (look, you're only human).

If you're really looking to ball out, head up the curved escalator to Princi Bakery and Café and grab a freshly-made focaccia or a sandwich. On the way up, you'll get a 360-degree view of the 56-foot steel cask centerpiece that is busy transporting freshly roasted coffee beans around the store. Fun fact: Roastery's only serves special coffees that are roasted on-site, and this location is predicted to roast 200,000 pounds of beans per year.

Floor three has an experiential coffee bar where you'll be able to try rare blends and other fun treats they recommend pairing with them. Floor four is where you could say the real fun starts, thanks to the Arriviamo Cocktail Bar. You can also order a non-alcoholic coffee drink with aged beans from Knob Creek Kentucky Straight Bourbon Whiskey barrels. (The Roastery brands their ice cubes with an "R," cute!) And if you're feeling something a little stronger, they'll also be serving drinks specials curated by local mixologists in the area. As for the fifth floor, it has a roof terrace—open seasonally.

"This roastery is a representation of the relationship that Starbucks has had with the city of Chicago," Starbucks CEO Kevin Johnson said in a statement. "Chicago has been a market where we innovate and try new things."

For more stories like this, including celebrity news, beauty and fashion advice, savvy political commentary, and fascinating features, sign up for the Marie Claire newsletter.

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Whether you’re mixing your champagnes into mimosas on for brunch on a Sunday morning with your girlfriends, or enjoying a flute at your office holiday party, there’s no denying that champagne is one of the most versatile sparkling wines out there. Plus, with prices as low as just under $7—and capping out at $25—you are going to to find one within your budget that is perfect for your next occasion, guaranteed. If you’re in need of something to celebrate, get happy over the fact that you can now enjoy champagne whenever you want—even if it's just a weeknight.

For more stories like this, including celebrity news, beauty and fashion advice, savvy political commentary, and fascinating features, sign up for the Marie Claire newsletter (subscribe here).

Luckily, there is help out there. Sites like Barnivore have an encyclopedic knowledge of which spirits, beers, and wines are suitable for vegan eaters—and drinkers. All you have to do is search the name of your preferred drink and it will let you know, clear as day, whether or not you can drink it, no hassle required. From reds to whites to even a few roses, there are plenty to choose from, and so many are readily available at your local grocery store. It lets you know the year that the site certified it vegan, who they spoke with at the company, and when those conversations occurred. In most cases, it even supplies information about how to contact the vineyard or brand if you want further clarification. Below, we’ve rounded up our favorite vegan wines for you to sip on right now. Grab a corkscrew and say goodbye to scanning endless ingredient lists — we’ve got you covered.

Learn how to enjoy your favorite wines with the perfect dish with Decanter’s new online wine pairing course.

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1. Rhubarb Mimosa Mocktail

Ingredients:

Serves: 8

8 ounces water
2 ounces honey
2 cups rhubarb, sliced into ½” pieces
16 ounces all-natural orange juice
24 ounces Health-Ade The Original (1-1/3 bottles)
Orange wheels, for garnish
Rhubarb curls, for garnish

Directions:

To make rhubarb-infused water: add water, honey and rhubarb to a small saucepan set over medium heat. Lower to a gentle simmer and stir well. Simmer 5 minutes. Remove from the heat and let the rhubarb flavor infuse water, about 30 minutes. Strain into a mason jar and chill until cold. Pour chilled rhubarb water into a 50 oz pitcher. Add orange juice and Health-Ade. Stir with a long bar spoon. Garnish with orange wheels, if desired. Pour into chilled champagne flutes. Use a vegetable peeler to slice ribbons of rhubarb. Garnish each glass with a ribbon and serve.

Courtesy of Health-Ade

2. Green Chinotto Mocktail

Ingredients:

1 oz/3 cl sage and mint syrup
¾ oz/2.5 cl lime juice
Top up with Sanpellegrino Chinotto

Directions:

Fill a large, sturdy glass (40 cl capacity) with all the syrup and juice. Stir gently with a bar spoon to combine well. Fill glass with ice and top up with Sanpellegrino Chinotto. Garnish with a lime segment and fresh mint.

Courtesy of Sanpellegrino Fruit Beverages.

3. Sparkling Apple Cider