Thankfulness (batch version)
Ingredients
Serves 7
14 sage leaves, plus extra for garnish
7 oz (210 ml) Tanqueray No. 10 Gin
7 oz (210 ml) honey syrup
5¼ oz (160 ml) lemon juice
5¼ oz (160 ml) water
1 x 750 ml bottle Chateau St. Jean Chardonnay, to serve
pear slices, for garnish
Instructions
- In a pitcher or bowl, muddle sage leaves then add gin, honey syrup, lemon juice and water. Stir thoroughly, then strain into a clean 750 ml bottle and chill before serving. To serve, measure 3½ oz (105 ml) into a large wine glass over cubed ice and top with 3 oz (90 ml) Chardonnay. Stir gently and garnish with pear and sage.
Featuring
Gratitude (batch version)
Ingredients
Serves 10
40 to 50 mint leaves
10 oz (300 ml) Bacardí Superior White Rum
7½ oz (225 ml) organic, unsweetened cranberry juice
2½ oz (75 ml) simple syrup
5 oz (150 ml) water
2 x 750 ml bottles Villa Teresa Prosecco Rosé, to serve
fresh or frozen cranberries, for garnish
Instructions
- In a pitcher or bowl, muddle mint leaves, then add rum, cranberry juice, simple syrup and water. Stir thoroughly, then strain into a clean 750 ml bottle and chill before serving. To serve, measure 2½ oz (75 ml) into a flute glass, top with 3 oz (90 ml) Prosecco Rosé and garnish with cranberries.
Featuring
Margarita
Ingredients
Serves 1
coarse kosher salt, for garnish
1 lime wedge
1½ oz (45 ml) Patrón Silver Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Sprinkle a handful of coarse salt on a plate. Moisten the outer rim of a Margarita glass with a lime wedge and dip into salt. In a cocktail shaker with cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour entire contents into prepared glass, then garnish with a lime wheel.
Featuring
Aperol Spritz
Ingredients
Serves 1
3 oz (90 ml) Riondo Prosecco
2 oz (60 ml) Aperol Aperitivo
1 oz (30 ml) soda water
orange slice, for garnish
Instructions
- In a large wine glass half filled with cubed ice, combine Prosecco, Aperol and soda water. Gently stir to combine and garnish with an orange slice.
Featuring
Roasted Peach & Campari Cocktail
Ingredients
Serves 4
2 medium ripe peaches, peeled, halved and pitted
1½ cups (375 ml) Campari
¼ cup (60 ml) sweet white vermouth
¼ cup (60 ml) freshly squeezed lime juice
2 tbsp (30 ml) freshly squeezed orange juice
1 tbsp (15 ml) syrup from Amarena cherries*
soda water and ice, to serve
4 Amarena cherries, for garnish*
Instructions
- Preheat oven to 375 F (190 C). Slice each peach half into 4 pieces, place on a parchment-lined baking sheet, pitted-sides up. Roast until lightly caramelized, about 25 minutes. Remove from oven and let cool.
- In a large glass container, combine Campari and roasted peaches. Cover and let peaches infuse into Campari for 4 to 6 hours at room temperature, or overnight in refrigerator. Strain through a fine mesh sieve into a jug, reserving peaches.
- To infused Campari, add vermouth, lime juice, orange juice and cherry syrup. Stir well to combine. Divide between 4 ice-filled cocktail glasses. Add a peach slice to each glass, top with soda water and garnish with an Amarena cherry. Serve immediately.
- *Available at specialty stores or online.
Featuring
Que Padre
Ingredients
Serves 1
1 oz (30 ml) cranberry-infused Don Julio Blanco Tequila*
¾ oz (22 ml) Aperol Aperitivo
¾ oz (22 ml) Martini Bianco Vermouth
2 dashes orange blossom water
grapefruit zest, for garnish
Instructions
- Combine all ingredients in a mixing glass, add ice, and stir until chilled and diluted. Strain into a rocks glass over fresh ice. Garnish with an expressed grapefruit zest.
- *Combine 1 cup (250 ml) Don Julio Blanco Tequila and a heaping 1/3 cup (about 75 ml) cranberries in a non-reactive container. Break up cranberries using a muddler or spoon. Cover and let sit at room temperature for 24 hours, then strain out cranberries. Store in refrigerator in a sealed container for up to 1 year.
Featuring
Meadowland Tonic
Ingredients
Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) St-Germain Elderflower Liqueur
¼ oz (7 ml) cherry blossom tea syrup*
2½ oz (75 ml) craft tonic water, such as Fever Tree
rose water and lemon wheel, for garnish
thyme sprigs, for garnish
Instructions
- Combine vermouth, St-Germain and tea syrup in a wine glass, add ice and stir to combine. Add tonic and garnish with a spray or drop of rose water, a lemon wheel and thyme sprigs.
- *In a saucepan, heat 1 cup (250 ml) water almost to a boil and add 1 cherry blossom green tea bag. Keep over heat for 20 minutes, being sure not to let it come to a boil. Add 2 cups (500 ml) sugar and stir well to fully dissolve. Remove tea bag and transfer syrup to a sealed container. Syrup will keep, refrigerated, for up to 6 weeks.
Featuring
Rosita
Ingredients
Serves 1
1½ oz (45 ml) Camarena Reposado Tequila
½ oz (15 ml) Campari
½ oz (15 ml) Martini Rosso Vermouth
½ oz (15 ml) Noilly Prat Extra Dry Vermouth
1 dash Angostura bitters
grapefruit twist, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir to chill and dilute, then strain into a rocks glass over new cubed ice. Express oils from grapefruit twist over surface, then use twist for garnish.
Featuring
El Diablo
Ingredients
Serves 1
1½ oz (45 ml) Gran Centenario Plata Tequila
½ oz (15 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ oz (15 ml) lime juice
3 oz (90 ml) non-alcoholic ginger beer
blackberry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, crème de cassis and lime juice. Shake vigorously and strain into a Collins glass, then add ginger beer. Add cubed ice to fill glass and garnish with a blackberry.
Featuring
Matador
Ingredients
Serves 1
3 oz (90 ml) pineapple juice (freshly pressed, if available)
1½ oz (45 ml) Cazadores Blanco Tequila
¾ oz (22 ml) lime juice
pineapple wedge, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and strain into a cocktail glass over new cubed ice. Garnish with a pineapple wedge.