Former royal chef Darren McGrady experienced his fair share of hilarious moments while working in the kitchens at Buckingham Palace and Kensington Palace, but one juicing incident might just take the cake. McGrady, who spent 11 years cooking for Queen Elizabeth before moving over to work for Princess Diana, says that Diana had a penchant for healthy eating, but one idea ended in disaster when she didn’t take his advice.

Speaking on behalf of Smooth Spins Casino, McGrady says that Princess Diana loved to eat “fresh and clean” meals like “a peach and feta salad with walnuts.” She also was a huge fan of fresh juice, and the former royal chef says Diana “was juicing before juicing was even invented.”

After Diana asked McGrady to buy a juicer, he started making “fresh orange juice every morning” for the princess, he recalls. “Then, after that, she would have a green drink mid-morning. That would be spinach, celery, cucumber and apple juice. She would have that religiously every morning.” However, one type of juice didn’t quite agree with the princess.

“One day, she came in and said, ‘Darren, I want some beet juice. I’ve heard that beetroot juice is healthy,’” McGrady shares. However, he even though he warned her that it needed to be diluted with another type of juice, Princess Diana insisted on straight beetroot juice only.

“A few hours later, she came into the kitchen and said, ‘Darren, you’ve poisoned me! Look at my face, it’s all blotchy,’” McGrady shares. “I told her it could have been the overdose of beetroot juice.”

Unfortunately this happened right before Trooping the Colour, but McGrady says that Diana solved her splotchy face situation with a fresh tan and some heavy-handed foundation.

“She went onto the sunbed, which we had at Kensington Palace back in the day, got a little bit of a tan and put on loads of makeup,” he recalls. “Thankfully, no one noticed when she went out on the balcony for Trooping, and no one picked up on it.”

“That worked fine, but after that she listened to me when I told her about juicing, what we could use and what we couldn’t,” McGrady shares.

Darren McGrady served as a chef to Queen Elizabeth before moving over to work for Princess Diana, and the former palace employee has shared the stark differences between the two households. Speaking to Heart Bingo Online, McGrady used the example of Prince William’s favorite ice cream to show how “relaxed” it was at Kensington Palace versus Buckingham Palace.

When William had a craving for ice cream, it was available to him at the press of a button at Buckingham Palace, McGrady shared, but it entailed a rather long wait.

“When I worked for The Queen, Prince William loved dark chocolate and asked for chocolate ice cream,” McGrady said. “The Queen would press a button, the page would come, she’d ask for the ice cream, and it triggered a long chain: head chef, pastry chef, silver pantry, glass pantry, linen room. Finally, 20 minutes later, William got his homemade ice cream presented to him.”

However, Diana ran a more casual kitchen environment. “At Kensington, it was much more relaxed,” McGrady said. “William would walk into the kitchen and say, ‘Darren, can I have some chocolate ice cream, please?’ I’d say, ‘Help yourself.’”

McGrady continued that William would “grab Haagen-Dazs chocolate chip, that was his favorite, open it, and sit in the windowsill eating it.” Princess Diana was also known to have a kitchen catch-up with Darren and the rest of the staff, often hanging out for snacks and gossip.

As for Queen Elizabeth, the former chef said that the late royal “had a sweet tooth and loved dark chocolate, especially anything over 60 percent cocoa,” adding, “Any dessert with chocolate on the menu was sure to be chosen.”

King Charles, on the other hand, isn't so much a cocoa fan. “Charles doesn’t like chocolate, and goes more for the fruit options,” McGrady revealed. “He would much rather have an orange olive oil tea cake or banana bread.”

Once the calendar turns to summer, events like Royal Ascot, Trooping the Colour and the Wimbledon championships once again fill the Royal Family’s diaries. But when King Charles wants to be in top form for a long day of public events, he switches up his usual start to the morning.

“The King never eats lots on Trooping the Colour,” former royal gardener Jack Stooks said. “He would try and have something healthy like cereals with nuts and fruit and some honey. He's never been known to have huge meals.”

However, King Charles typically goes for a more protein-rich breakfast on other days. Former royal chef Darren McGrady shared the recipe for The King’s favorite cheesy baked eggs on his YouTube channel, stating that Charles “could live on cheese.”

Like most of his diet, The King's breakfast focuses on fresh, organic and locally-grown products, and he once encouraged the British public to buy local when making their own cheesy eggs.

During the COVID-19 pandemic in 2020, The King (then the Prince of Wales) shared a photo of his favorite recipe on the Clarence House Instagram account, writing, “British cheesemakers need our support during this time of great uncertainty, and we can all help in the simplest way. By sourcing British cheese from local shops and cheesemongers, and directly from producers online, you can make a vital contribution to keeping these small businesses afloat during the prevailing crisis.”

McGrady said that The King was “into organic food before organic was even invented,” advising that it's “best if it's all organic” when attempting to recreate King Charles's baked eggs.

The Royal Family has access to just about any food product they could ever desire. However, many royals have been known to enjoy "down-to-earth" meals and bizarre snacks, alongside healthy dishes. And according to a former royal employee, Princess Diana was partial to eating a baked potato with a rather unusual topping.

In his book A Royal Duty, former royal butler Paul Burrell discussed some of the meals he'd serve to Princess Diana when he worked for her.

"If she had been out...I would make her a cup of her favorite ginger root tea," Burrell shared.

The royal butler continued, "Dinner would be grilled trout or a pasta dish; or a plain [baked] potato with a scoop of caviar, served with a vinaigrette dressing."

As for how Diana would receive her dinner, Burrell explained, "It was often a solitary meal, served on a wheeled wooden trolley that I pushed into the sitting room before the striped sofa where the princess sat in her white toweling robe."

Burrell continued, "I had already pulled the television out of its cabinet at the bottom of the bookcase and into position. Evenings were the loneliest, quietest times for the princess. The chef had gone. Her dresser had gone."

With everyone else having left for the day, Burrell allegedly spent time becoming friends with Diana.

"At the day's end, as the princess wound down from an energetic, engagements-filled morning and afternoon, I got to know her better on a personal level," the former butler said.

He continued, "She was relaxed, not fraught, and talkative. It became clear, as I wheeled in her two-course evening meal, that with William and Harry at boarding school she preferred not to be left alone. 'Stay a while,' she said, more times than I can remember."

The public knows Princess Kate as perfectly polished in her signature suits and coat dresses, but behind the scenes, she likes to let her hair down like anyone else. The Prince and Princess of Wales are both known for being famously competitive, and in an interview with Woman & Home, Mike Tindall revealed that Kate’s passion for winning extends to drinking games.

Mike, who is married to Princess Anne’s daughter, Zara Tindall, shared that he’s played a college fraternity favorite with the Princess of Wales…but with a royal twist. “I knew that the Princess of Wales was uber competitive because I'd seen her play a drinking game called beer pong, but normally we play Prosecco pong!” he said, adding, “She still plays it with us.”

Her prosecco pong outings might be fewer and further between these days, though. In March, the Princess of Wales revealed that she’s been cutting back on drinking after being diagnosed with cancer in 2024.

During an event at a brewery, she said “since my diagnosis I haven’t had much alcohol,” adding, “it’s something I have to be a lot more conscious of now.”

As for the Royal Family’s competitive spirit, Mike said they all get involved. “Sport is rife throughout the family—everyone is competitive,” he said, with the “Good, The Bad and The Rugby” podcaster adding, “We did a podcast on how much they love sport.”

Indeed, former England rugby player Mike and his fellow co-hosts invited Princess Anne, Prince William and Princess Kate to record a 2023 episode of their podcast—and Mike even slipped in a mention of Kate’s beer pong playing.

“I’m not going to say you’re uber competitive, but…” Mike said, with Kate smiling and replying that she was “not competitive at all.”

“I’ve seen her play beer pong!” Tindall exclaimed. Touché, Mike.

Queen Elizabeth had a simple approach to food, and in her nineties, still enjoyed the same “jam penny” sandwiches she ate as a school girl. While she had a love for British classics, former royal chef Darren McGrady revealed that King Charles enjoys one particular cuisine more than his late mother.

In a video on his YouTube channel, the former Kensington Palace and Buckingham Palace chef shared a recipe for a mushroom risotto that he served to The King—and revealed His Majesty’s fondness for Italian food.

“Now King Charles has a different palate to his mother,” McGrady said. “The Queen was very much into traditional French cuisine and British comfort food. But King Charles really, really likes Italian cuisine and especially this dish, risotto.”

The King and Queen Camilla are both avid mushroom hunters and are famously competitive over the hobby, and McGrady recalled a time when Charles invited him into the woods with a famous chef.

While preparing his risotto in the video, McGrady said that “King Charles preferred this classic dish with wild mushrooms” and would go out foraging for them himself, especially at Balmoral Castle.

“He would love to go foraging up there for the wild mushrooms on the estate,” the chef shared. “I remember one time he invited Antonio Carluccio, one of the most amazing Italian chefs who really knew his mushrooms, and I got to go out with them.”

As for the late Queen, she wasn't known to be a connoisseur of Italian food, and in a 2020 interview with Us Weekly, McGrady said that Queen Elizabeth “never had pizza.” “I didn't start cooking pizza until I moved across to Kensington Palace,” he added.

The Queen Mother was known for her love of a good drink—especially a gin and Dubonnet—and although her daughter, Queen Elizabeth, wasn’t quite as enthusiastic of a drinker, she did enjoy when dinner parties became a bit spirited. Former royal butler Julius Smith says that the late Queen enjoyed “gossip” and she had a sure-fire way of getting people to open up.

Speaking to the Daily Mail, Smith said that Queen Elizabeth had a “mischevious way” to loosen lips. “She used to love to gossip,” he revealed, adding that the monarch would make sure that all of her guests’ wine glasses were full at all times. The outlet reported that the late Queen wouldn’t accept an un-topped glass, “even if they attempted to stop the pouring with their hands.”

“She would say to pour it in through their fingers!” Smith said.

However, the former butler added that Queen Elizabeth’s lifestyle wasn’t as “boozy” as the Queen Mum, who reportedly drank up to 70 alcoholic drinks per week. “She certainly wouldn’t be drinking and things like that as part of the routine,” Smith said of the late Queen, stating that was “more the Queen Mother.”

As for King Charles, Smith said that the monarch prefers “Earl Grey or chamomile tea with honey already stirred in before it even reaches him.” He added, “You don’t need to waste his time offering things and asking questions because you already know what he likes.”

Like his late mother, The King is “not a big eater at all” and goes for modest meals, Smith shared. “She was very keen on white bread with jam and butter,” he said of the late Queen, referring to her favorite “jam penny” sandwiches.

As former royal chef Darren McGrady previously revealed, the sandwiches are “cut into circles the size of an old English penny,” and the late Queen enjoyed eating them her entire life—reportedly with a side of gossip.

Are you a big fan of Bordeaux? A connoisseur of Champagne? Perhaps you simply order your wine by color (“bubby and pink sounds good today”) but wish you had the knowledge to get a little more specific? Regardless of where you sit on the scale of novice to sommelier, this summer’s upcoming Decanter’s Fine Wine Encounter is the perfect opportunity to expand your grapevine-wrapped horizons.

The event returns to NYC for a fifth year on Saturday, June 6, 2026. In a list of luxurious things to do in New York City, spending the day gazing out at the Manhattan skyline while sampling 200 wines from around the globe might be hard to top.

Founded in 1975, Decanter is the UK’s oldest consumer wine publication and Europe’s best-selling wine magazine. The team covers industry news, provides in-depth vineyard tours and reviews of wine-centric vacations, and offers detailed vintage and regional guides as well as individual bottle recommendations. Once a year, they bring together hundreds of the world’s top wine experts to evaluate wines from across the globe, resulting in the highly influential Decanter World Wine Awards. All that’s to say, if you can only make it to a single wine event this year, make it the one that Decanter is hosting.

The Fine Wine Encounter is six hours of vinous activities, and the main event is the Grand Tasting. From 11 a.m. to 5 p.m., attendees will have the opportunity to sample over 200 wines from 55 leading producers from across the globe. Notable vineyards on the lineup include Bollinger from Champagne, Ridge Vineyards from Santa Cruz, Frescobaldi from Tuscany, and Pahlmeyer from Napa Valley. Well-known regions like Rioja, Bordeaux, Champagne, and Mendoza are represented alongside emerging spots like Tasmania and Walla Walla.

Nestled among the 200+ options are a selection of Special Wines, exceptional bottles that have been awarded 95 or more points by Decanter. This includes sold-out vintages, rare cuvées, and large format pours. Plus, of course, winners of last year’s Decanter World Wine Award will be there: The 2025 Gold, Platinum, and Best in Show—”bottles seldom poured side-by-side, and rarely available to taste in one place,” according to the event page—will all be available to taste.

This isn’t your grandfather’s wine tasting (though he’s certainly invited too). The event “is a vibe, it’s some real grown and sexy stuff,” wine expert Jermaine Stone, aka @realwolfofwine, said at the 2025 Fine Wine Encounter New York. “The wines are amazing. The people are very cool. It feels like a luxurious experience, but still down to earth.”

Whether you’re a long-time wine enthusiast or just starting to dip your nose in, the down-to-earth atmosphere makes it the perfect opportunity to learn more at your own pace (without having to buy a plane ticket to Europe or South America). The self-guided tasting provides the opportunity to speak directly with the people behind the wines, so you can explore vintages from regions you might not otherwise be able to travel to.

On top of the all-day tasting, there will be curated masterclasses hosted by industry experts for an even deeper dive into a specific topic. The Champagne session has already sold out, but tickets for the classes on Italy’s Super Tuscans and Cabernet Sauvignons from Heitz Cellar in Napa are still available. And don’t worry, there’s food too: You can make an on-site lunch reservation for up to six people ahead of time.

To get the most out of the event, Tiffany Singleton, a publicist at @poise_pr, advised to “come open-minded.” If you fall in love with a bottle or two or 10, you can order them online; event attendees get 10% off at millesima.com. (With a few exceptions: Some of the special wines are so limited, they won’t be available for purchase.)

“Decanter Fine Wine Encounter is about bringing together exceptional wines, the people behind them, and an audience that values both,” Decanter Magazine Editor Amy Wislocki said in a press release. “New York is one of the world’s most dynamic wine cities, and this event offers a rare opportunity to taste broadly, learn directly from leading experts and discover wines at the highest level.”

The Decanter Fine Wine Encounter New York is on Saturday, June 6 from 11 a.m. - 5 p.m. in the Bay Room at Manhatta, located 60 floors above Liberty St in NYC. Tickets for the Grand Tasting are $225, the Masterclasses range from $145 - $195, and lunch is $85 per person (when booking ahead). Click here to learn more and secure your spot at the event.

Use MARIECLAIRE20 at checkout for 20 percent off Grand Tasting and Masterclass tickets.

Welcome to Power Picks, a monthly series on the things that help us navigate our lives, step into our personal power, or simply get us through our day-to-day. Our hope is that by sharing what makes us feel great, we can help you feel great, too.

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. 

This article was created in partnership with Wander + Ivy. Editors hand-pick every product that we feature; when you purchase through links on our site, we earn an affiliate commission.

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.

St. Patrick's Day shenanigans are synonymous with Guinness and green beer, but for a more inspiring way to celebrate, look to whiskey cocktails. Trying out a new recipe with the signature spirit is a festive way to commemorate the patron saint of the Emerald Isle. From classic cocktails to innovative shamrock-inspired sips, here are whiskey recipes to try this St. Patrick’s Day and beyond.

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.

For those of us who find joy in cooking, we know that the beauty of churning out a great meal is the product of some level of complication―ingredient lists and devices; timing and plating and pairing. 

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. 

The brilliance of wine clubs are something that came into their own in lockdown, and the trend isn’t slowing down any time soon. Providing us all with exciting libations direct to our doors, these clubs have changed how we drink wine, encouraging us to try new styles and grape varieties while learning more about them. 

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 

Women running their own companies? We love to see it. In our series Small Business Spotlight, we chat with independent fashion entrepreneurs about their journey to be-your-own-boss status. Here, tips for raising funds, developing a marketing strategy, navigating social media, and more—straight from women who have done it themselves.

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."

It’s impossible to miss the resurgence of the espresso martini at bars nationwide, but what if you want to make them at home? Whether you’re looking for late '90s nostalgia or an energizing digestif for your next soirée, this cocktail has got you covered with its creamy texture and decadent coffee flavor. In celebration of the classic caffeinated cocktail, here are espresso martini recipes sure to get you buzzing. 

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.

We all have that friend—the one who collects dutch ovens, kitchen tools, and glassware no matter how much they already have in their cabinets and on their bar carts; they love hosting their friends no matter how small their apartment is; and they spend much of their hard-earned cash hitting up new restaurants. Oh, and the condiments! They never stop buying condiments. In my group, I just happen to be that friend. But if you, reader, are not, you might need to buy a sweet and suitable gift for that friend. We're here with some suggestions to make sure your presents satisfy all of their foodie needs.

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.

If you don't consider yourself a wine expert, but you have a wine lover in your life you really want the perfect gift for, we've got you covered. We've got the goods to help your vino-loving friends, loved ones, and/or co-workers "wine down" with an array of wine-themed gifts. From female-owned wine labels to practical tools like coolers to on-the-go accessories, we've rounded up a handful of the best cheers-worthy products that will keep the good times rolling, A bonus: Wine can get pricey, but you don't have to break the bank to make happy hour extra special. Almost everything on this wine lover gift guide comes in at under $100.

When Florence Haynes was hired as the production manager and oenologist at the renowned winery Gratien & Meyer in 2015, one of her goals was to redefine each wine with a personal touch that embodies the best of the region. As the first female winemaker in the winery’s history, it was her vision to bring a touch of romance and finesse that now defines these beautiful sparkling wines from the Loire Valley.

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.

Not to be dramatic or anything, but in order for me to survive the day, I'll need my daily cup of coffee. (And by "cup," I mean approximately five cups or more.) You can call me your basic, coffee sippin' gal, but the power of a good cold brew just can't be beat. And now that we're all spending more time at home, being able to walk to my kitchen for my daily caffeine intake is a luxury that I must bestow upon the masses. Cold brew coffee makers. I'm talking about sharing with you the best cold brew coffee makers on the market.

When you want Starbucks, you want Starbucks. Day after day, we find ourselves wandering into that comforting, good-smelling foyer, leaving with a drink in our hand and a smile on our face. Sure, we may have spent $7 on a latte, but that's a problem to tackle for another day. But other days, you can't get to that beloved mermaid logo: Maybe you overslept, maybe you don't want to play drive-thru roulette and risk sitting in a long line, or maybe you just can't afford it. So, if you're like me and currently facing one of those three options, nothing sounds better than being able to create one of the world's most exquisite creations from the comfort of your kitchen.

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.

Don't be fooled by the myth that mocktails are merely a substitution for a "real" drink. These non-alcoholic cocktails can shine on their own—especially if you follow these colorful, exciting, delicious recipes, which come straight from bartenders, drink experts, and brands like Mocktail Club. From the refreshing to the sophisticated, there exists a mocktail for every occasion and every palate. Maybe you're abstaining from alcohol for a month; maybe you're taking a night off; maybe you just want to mix it up with a non-alcoholic favorite drink—whatever your mocktail needs, these recipes have you covered. We might not know what to expect, but at least these 23 tasty mocktails can guarantee it’ll be hangover-free.

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

After the headache of 2020, we could all use a strong drink when the clock strikes midnight. From the ongoing pandemic to the 2020 presidential election to the resurgence of murder hornets, we'd be lying if we didn't say we're looking forward to the new year. Whether you're planning to live it up at a virtual Zoom party or take it easy on the couch watching Netflix, we rounded up 21 tasty cocktail recipes—think: a gin cocktail, a champagne spritz, and an edible glitter cocktail (yes, really)—that will help you enter 2021 in style. Get dressed to the nines (or don't) and toast to better days ahead.

Ingredients:

1 ½ oz. Gin

¾ oz. Pineapple syrup (see below)

½ oz. Lemon juice, freshly squeezed and strained through a fine-mesh sieve

2 Large fresh sage leaves

Chilled Mezza di Mezzacorona Brut, to top (about 2 oz. per cocktail)

Directions:

To make the syrup, combine equal parts pineapple juice and sugar in a blender, then blend on high until the sugar dissolves. Strain through a fine-mesh sieve and store, covered, in the refrigerator.

For each cocktail, add the gin, pineapple syrup, lemon juice, and sage leaves to a cocktail shaker filled with ice. Shake hard for 15 seconds, then strain into a chilled cocktail glass. Top carefully with chilled Mezza di Mezzacorona Brut. Garnish with additional sage.

Courtesy of Mezza di Mezzacorona and Colleen Jeffers

Ingredients:

1 oz. Smirnoff Vanilla

1 oz. Eggnog

1 oz. Irish Cream

Directions:

Mix together the eggnog, Smirnoff Vanilla, and Irish Cream in a cocktail shaker. Pour into a martini glass. Garnish with a cinnamon stick and vanilla bean.

Courtesy of Kenda Darr from Simply Darrling for Smirnoff

Ingredients:

.5 oz. Art in the Age Black Trumpet Blueberry Cordial

.5 oz. Lemon juice

.5 oz. Chilled ginger lemon syrup

Cava

Directions:

Put a few blueberries in the bottom of a Collins class. Fill the glass the rest of the way with pebble ice. Add all ingredients except Cava together with ice, and strain the liquid into the glass. Top with Cava, then garnish with thyme and blueberries.

Courtesy of Lee Noble, Art in the Age Cocktail Specialist

Ingredients:

1.5 oz. Recuerdo Mezcal Joven

1.5 oz. Calahua (cream of coconut)

1 Small slice of fresh ginger

1 oz. Evaporated milk

.25 oz. Grenadine

Pomegranate seeds

Mint

Ice to taste

Directions:

Add the ice, Recuerdo Mezcal, calahua (cream of coconut), ginger, evaporated milk, and grenadine to a blender and mix until the consistency of ice cream. Serve in an old fashioned glass, garnish with the pomegranate seeds and a sprig of mint.

Courtesy of Gibran Gonzalez for Recuerdo Mezcal

Ingredients:

2 oz. Dano's Pineapple & Jalapeno Tequila

1.5 oz. Ginger beer

Splash lime juice

1/2 oz. Simple syrup

Directions:

Stir all ingredients with ice in a rocks glass. Garnish with candied ginger & jalapeno.

Courtesy of Dano's Tequila

Ingredients:

1 ½ oz. of E11EVEN Vodka

6 oz .of Apple Cider (preferably fresh-pressed)

2 oz. of Water

½ to 1 teaspoon packed, finely of grated Ginger Root (to your taste)

Dash Cinnamon and freshly grated Nutmeg

1 Teaspoon of strained fresh lemon juice (or more to your taste)

½ Teaspoon of Honey (or less if your apple cider is on the sweet side)

Cinnamon stick, apple slice, or lemon wheel to garnish

Directions:

Combine the apple cider, water, ginger, cinnamon, and nutmeg in a small saucepan and bring to a bare simmer. Meanwhile, combine the vodka and lemon juice in a mug. Strain the hot spiced cider into the mug, discarding the solids. Stir in the honey until melted—taste, adding more lemon or honey to balance the drink if need be. Garnish with a cinnamon stick, apple round, and/or lemon wheel. Enjoy!

Courtesy of E11EVEN Vodka

Ingredients:

1 oz. Svedka Vodka

3 oz. Passionfruit Juice

Prosecco to fill

Directions:

Add all ingredients into a champagne coupe. Garnish with gold edible glitter.

Courtesy of mixologist Cody Goldstein

Ingredients:

2 Chivas 13 year

.75 oz. Carpano Antica Sweet Vermouth

.50 Blood Orange juice

2 Dashes Fee Brothers Aztec Chocolate Bitters

Directions:

Build-in glass over a large rock. Ice. Stir. Garnish with large orange peel, studded with six to eight cloves.

Courtesy of Chivas

Ingredients:

8 oz. Virtue Cider

4 oz. Rye Whiskey

2 oz. Campari

2 oz. Sweet vermouth

Directions:

Add ice to the mixing glass. Add Virtue Cider, rye, Campari, and vermouth. Stir. Strain into a coupe. Garnish with an orange twist and serve immediately.

Courtesy of Virtue Cider

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

Ingredients:

3 oz. GT's Kombucha Guava Goddess

3 oz. Champagne or Prosecco

Directions:

Pour champagne or prosecco into a champagne flute. Top with Guava Goddess Kombucha. Garnish with either thyme, ginger, or an edible flower.

Courtesy of GT'S Kombucha

Ingredients:

1 1/2 Beefeater Gin

1 Dropper Butterfly Pea Tincture

3/4 Lemon juice

3/4 Jasmine syrup

2 oz. Sparkling wine

Directions:

Build-in shaking tin. Strain. Top with sparkling wine.

Courtesy of Pernod Ricard mixologist Jane Danger

Ingredients:

2 oz. Bourbon

1 oz. Apple Cider

1/2 oz. Cinnamon Syrup

1/2 oz. Lemon Juice

1/2 oz. Egg Whites

Directions:

Shake vigorously with ice, garnish with Orange Peel, and a Maraschino Cherry.

Courtesy of Savida in New York City

Ingredients:

1 1/2 oz. Tito's Handmade Vodka

1 1/2 oz. Cranberry juice

2 tsp Lime juice

2 Thyme sprigs

3 oz. Sparkling Mineral Water

Directions:

Shake Tito’s, juices, and thyme in a shaker with ice. Pour into a rocks glass. Top with soda water and garnish with a thyme sprig.

Courtesy of Tito's

Ingredients:

1/2 Part orange juice

1/2 Part pink grapefruit juice

1/4 Part pomegranate juice

1 Part Ruffino Prosecco, well chilled

Slices of assorted citrus and pomegranate seeds to garnish

Directions:

In a large pitcher or punch bowl with plenty of ice, combine the fruit juices. Pour the Ruffino Prosecco over the top. Garnish generously with sliced citrus and pomegranate seeds.

Courtesy of Ruffino

Ingredients:

Strawberries, sliced

Blueberries

Stella Rosa Imperiale Black Lux

Lime juice

Honey

Mint for garnish

Directions:

Fill glass with strawberries and blueberries. Pour in Stella Rosa Imperiale Black Lux. Add a squeeze of lime juice and a drizzle of honey. Garnish with a sprig of mint.

Courtesy of Stella Rosa

Ingredients:

1 oz. Gin

3/4 oz. Lemon

1 oz. Pink peppercorn-pear syrup*

Champagne or sparkling wine

*Pink Peppercorn Pear Syrup Directions: Combine 1 cup of syrup, 1 1/2 c. of water, 1 c. of diced pears, and 3 T. of pink peppercorns and heat. When pears soften, mash some into syrup and continue to heat. When the desired flavor is achieved, turn the heat off and cool.

Directions:

Place all ingredients in a shaker, shake, and strain into a champagne flute. Top with champagne or sparkling wine and add a lemon twist garnish.

Courtesy of Wolfgang Puck Catering

Ingredients:

¼ oz. Lemon juice

¼ oz. Simple syrup

¼ oz. Byrrh Quinquina

2 oz. Cocchi Rosa

2 oz. Giuliana Prosecco

Fresh Berries

Directions:

Combine all the ingredients in a burgundy wine glass with ice and garnish with fresh berries.

Courtesy of RPM Italian in Chicago

Ingredients:

1 oz. Calvados

¾ oz. Garam syrup

½ oz. Hibiscus/rhubarb syrup

¾ oz. Lemon

¼ oz. Orange juice

1 oz. Prosecco

2 Dashes Chamomile Tincture

Directions:

Combine all ingredients in a rocks glass with an ice cube. Garnish with dried flowers.

Courtesy of Punjab Grill, Washington D.C.

Ingredients:

1/2 oz. Raspberry gum syrup

1/2 oz. Lemon juice

6 oz. Fuji Apple Dry Sparkling

Fuji Apple Slices

1 Raspberry

Directions:

Combine ingredients with ice in a glass. Garnish with fuji apple slices and a raspberry.

Courtesy of Erik Hakkinen of Roquette in Seattle

Ingredients:

Vodka

2 Fresh limes

Red berries

Fresh basil

BOS Berry

Directions:

Pour a double shot of vodka over ice. Squeeze in two wedges of fresh limes. Crush in some fresh red betties. Toss in some fresh basil leaves. Serve up with BOS Berry.

Courtesy of BOS

If you’re relieved that this year is almost over, you’re not alone. But, instead of ending 2020 with a huge New Year’s Eve bash, stay safe and healthy by having a micro-NYE celebration at home with your quaranteam. Think of it as an opportunity to avoid a crowded, over-priced party without any of the FOMO. Even if you’re one of the people who aren’t inevitably disappointed by their hyped up New Year’s Eve plans, there are plenty of ways to make this year’s event just as extra as ever.

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.

If you want to make your Christmas a little more royal, you're in the right place. Today, in honor of "Stir Up Sunday" (the day when people "stir up" their Christmas pudding mixes), the Royal Family Twitter account shared a special treat for fans: The royal chef's exact recipe for the Queen's traditional (and boozy) Christmas pudding.

"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.

Nothing beats your first cup of piping-hot coffee in the morning. From the first few sips of that caffeine-rich elixir, your body warms up and you're ready to face the day. Unfortunately, coffee doesn't stay hot. At some point, you're going to reach for that freshly made java and it'll be lukewarm. But things don't have to be like that! There's a much better way, we promise.

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.

I’m going to let you in on a little secret: I never knew how important a coffee carafe was until now. I’m prone to using whatever my mom used, which was just your basic coffee pot we drank from. But, because I’m officially an adult with my own apartment, I’ve decided to invest in the finer things in life—and that means finding the best coffee carafes on the market. 

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

The floral arts have been around for ages, but for anyone who has exhausted their to-do list of tie-dye DIYs and sourdough starters, the prospect of a putting together a tidy bouquet might actually feel like a fresh idea. Whether it’s a star centerpiece or a small touch of everyday style, a charming set of stems can be a beautiful and easy way to channel your creativity and uplift your spirit.

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.

More than any other type of present, the art of the thank-you gift is all about showing the recipient that time and consideration went into its selection (which is why a re-gift is never a good option). Personalization is essential for handwritten notes, as well. If you take the time to write and express your gratitude—whether it be to a teacher, mentor, or a weekend host—they’ll know the sentiments are really about them, and not just a copy-and-paste job.

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.

One of the things I missed most in the throes of social distancing was chatting with the experts at my local wine shop while they helped me pick out the perfect bottle for whatever occasion I was shopping for. After I described my ideal funky, chilled red or the cloudy orange creamsicle of my dreams, they'd usually hand me something from their "natural" section. I became obsessed with tracking down obscure bottles and ordering in bulk from far-off places, and the more I find out about the process of making these whimsical wines that are more popular than ever, the more I want to drink. (If you're interested in vegan wine, check out our picks for those here.)

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.

Once you've had a great cup of coffee, it's hard to go back. Many factors contribute to taste, including how it's made and the temperature it's served at, but the freshness of the beans is among the most important. Most coffee is sold in a UV-blocking, vacuum-sealed container, but once you open it, the flavor starts to fade, especially if it's already ground. Grinding your own beans before each batch ensures the freshest flavor, and we've got a list of favorites to make sure it's always perfect.

Four months and counting of quarantine has inevitably led us to become the household bartender at one point or another to kick back after a long week of work, or simply take an hour to forget about the global pandemic we're living in. To help take you from bartender to startender (sorry!) start by using any of these cocktail books, ahead, to upgrade your at-home happy hours. Some of them will even double as a great piece of coffee table decor next to that spicy marg you just made. Cheers to that!

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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When you're not thinking about America's current state, the Fourth of July is an excellent excuse for BBQs, a socially-distanced party on the beach, endless rounds of cocktails, and an unapologetic round (or five) of Miley's "Party in the U.S.A." After all, July 4 is the only holiday where you can wear red, white, and blue in one outfit without the fear of clashing. So, sure, your celebration might look a little different this year, but that doesn't mean you can't celebrate in style. Whether you're registering to vote for the upcoming election, shopping one of the many great sales of the long weekend, or even just chilling on the couch with your good ole' friend Netflix, we got just the cocktail drink for you. Make sure your at-home (or six-feet-apart) celebration is a banger with these drinks that you'll actually make because 1) they're delicious and 2) they require so little effort. Ahead, here are deliciously cool cocktails sure to make you kick off the patriotic holiday in style.

•••

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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

Update, 6/10: Sephora has pledged to dedicate 15 percent of its shelf space to Black-owned businesses. In a new Instagram post, it wrote: "We’re joining @15percentpledge and @aurorajames. We recognize how important it is to represent Black businesses and communities, and we must do better. So, we’re starting now."

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

During this weird time, any sort of good news makes a world of difference. Hearing celebrity couples from Ryan Reynolds and Blake Lively to Ciara and Russell Williams giving back makes my heart 10 times bigger.

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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The first time I tried soju was at New York City Korean barbecue spot Takahachi a few years ago. My date and I were greeted with a mysterious peach-infused glass upon entering because our table was still being prepared. I took a sip, and discovered it tasted like an elevated Capri Sun: juicy, fruity, delightfully sweet, and devoid of the boozy sting I was anticipating. I then took about ten more sips in quick succession before we reached our table. Multiple rounds were ordered throughout our meal, and I do not remember dessert. The end!

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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Unlike your college days, you won't have to hold your nose while throwing down these tequila cocktails. These delicious and easy-on-the-eyes recipes are made with refreshing ingredients and unique mixes (hi, beergarita) made to impress at gatherings or solo parties at home. Whether you're looking for a new favorite, an old classic, or a seasonal cocktail for spring or fall, you'll find your next favorite on this list. Servings: As many as it takes. (If you're looking to expand your cocktail repertoire, try our recipes for vodka cocktails, vermouth cocktails, champagne cocktails, and mocktails.)

•••

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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

Ah, vodka—so often relegated to the boring old "I'm watching my calories" vodka soda category or the sloppy vodka shots of college days past. Now that we're adults, let's give the perfect mixing spirit the treatment it deserves. Behold: 50 exemplary (and easy-to-pull-off) vodka cocktail recipes to try at home. You'll never think of the clear stuff the same way again.

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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Always find yourself ordering the same thing at Starbucks because nothing seems better than what you're already sipping on? Us, too. Thankfully, we've come to our senses and discovered the glory that is Starbucks' secret menu. Keep in mind: Since the secret menu isn't actually promoted or formally acknowledged by Starbucks—it is secret, after all—you'll have to ask the barista nicely to make your frappuccino, tea, macciato, or other kind of secret drink with the recipes listed below. To avoid being overwhelmed, have your phone ready to check back.

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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If vermouth isn't in your current alcohol arsenal, we're here to convert you. The fortified wine is super versatile—you've probably already tried it in a cocktail or two—and although you can drink it on the rocks, both its dry and sweet varieties really shine when paired with something harder. We went to the experts for some delicious vermouth cocktail recipes for when you don't feel like leaving your couch but are in the mood for a professional-tasting aperitif. Cheers!Americano

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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Though champagne is great to celebrate with, it's also so much more than that. The New Year's staple is a great base for spritz, or a margarita, or an adult punch, or any number of cocktails—not to mention, the classic mimosa (a personal favorite). It's time to see champagne in a whole new light, from two-ingredient recipes to more complex options. Allow me to present 29 champagne cocktail recipes from some of the world's best bartenders and champagne brands. Whip these out the next time you want to impress guests—or just treat yourself. (Hot tip: Sub in prosecco instead of champagne if you're on a tight budget.)

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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It's beginning to look a lot like Christmas, and that means presents, sweets, parties, and most importantly, holiday booze. If you're already feeling eggnog'd out just thinking about the holidays, try one of these 91 cocktails we've gathered—from hot buttery rum drinks to sparkling pomegranate spritzers. They're just festive enough to get you into the swing of the season without being garnished with an actual candy cane.

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