Lighter Mojito
Ingredients
Serves 1
1 oz (30 ml) Bacardi Gran Reserva Maestro de Ron White Rum
¾ oz (22 ml) lime juice
5 drops liquid stevia
3 sprigs mint (save 1 for garnish)
3 oz (90 ml) soda water
Instructions
- In a cocktail shaker with ice cubes, combine rum, lime juice, stevia and 2 mint sprigs. Shake vigorously and fine strain into a rocks glass over ice. Top with soda and garnish with a mint sprig.
Featuring
Strawberry Basil Gimlet
Ingredients
Serves 1
4 small strawberries (save 1 slice for garnish)
1 oz (30 ml) Grey Goose Vodka
½ oz (15 ml) lime juice
3 drops liquid stevia
1 sprig basil (save 1 leaf for garnish)
Instructions
- In a cocktail shaker, muddle strawberries. Add ice cubes, vodka, lime juice, stevia and 3 basil leaves. Shake vigorously and fine strain into a chilled coupe glass. Garnish with a strawberry slice and/or basil leaf.
Featuring
Blackberries and Bubbles
Ingredients
Serves 1
1 oz (30 ml) Tanqueray Gin
½ oz (15 ml) lemon juice
3 drops liquid stevia
10 ripe blackberries (save 1 for garnish)
3 oz (90 ml) soda water
Instructions
- In a cocktail shaker with ice cubes, combine gin, lemon juice, stevia and 9 blackberries. Shake vigorously and fine strain into a Collins glass over ice. Top with soda and garnish with a blackberry.
Featuring
Convertible
Ingredients
Serves 3 to 4
2 to 3 slices fresh jalapeño, or to taste
13½ oz (400 ml) freshly squeezed orange juice
7½ oz (225 ml) tomato juice
4 oz (120 ml) freshly squeezed lime juice
¾ oz (22 ml) grenadine
¼ tsp (1 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
1½ oz (45 ml) Espolòn Reposado Tequila*
basil leaf or jalapeño slice, for garnish
Instructions
- To make a sangrita mix, in a bowl, muddle jalapeño slices. Stir in juices, grenadine, salt and pepper. Strain out jalapeño and transfer to a sealed container. Can be stored in refrigerator for up to 1 week.
- In a rocks glass with ice, combine tequila and/or mezcal with 3 oz (90 ml) sangrita mix and stir. Garnish with a basil leaf or jalapeño slice.
- * For a smoky version, substitute tequila with 1 oz (30 ml) Sombra Mezcal. For a lighter smoke accent, use ¾ oz (22 ml) tequila and ¾ oz (22 ml) mezcal.
Featuring
Pynk
Ingredients
Serves 1
1 oz (30 ml) Aperol Aperitivo
¼ oz (7 ml) Odd Society Bittersweet Vermouth (Can substitute Amaro Montenegro for a slightly different take)
¾ oz (22 ml) Honey Syrup
2 dashes orange blossom water (Available at specialty grocery stores)
1 pinch salt
soda water, to top
grapefruit twist, for garnish
Instructions
- To make Honey Syrup, dissolve a 1:1 ratio of liquid honey into boiling water. Allow to cool before using.
- In a Collins glass, add first 5 ingredients and stir to combine. Fill glass with ice and top with soda. Garnish with a grapefruit twist.
Featuring
Elderflower Spritz
Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) dry Prosecco
1 oz (30 ml) soda water
thinly sliced cucumber, mint sprigs or edible flowers, for garnish
Instructions
- Pour St-Germain into a wine glass filled with ice cubes. Slowly add Prosecco, then top with soda. Stir gently and serve garnished with any combination of cucumber, mint sprigs or edible flowers.
Featuring
In the Sun
Ingredients
Serves 1
1½ oz (45 ml) Cabo Wabo Reposado Tequila
½ oz (15 ml) Lillet Blanc
¼ oz (7 ml) Giffard Crème de Violette
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flowers, for garnish
Instructions
- To make Simple Syrup, dissolve a 1:1 ratio of sugar into boiling water. Allow to cool before using.
- Combine all ingredients in a cocktail shaker filled with ice and shake. Strain into a rocks glass over ice. Garnish with edible flowers.
Featuring
See Fernando
Ingredients
Serves 1
½ oz (15 ml) Cachaça 51
¼ oz (7 ml) Grand Marnier
Villa Teresa Rosé Frizzante, to top
orange twist, for garnish
Instructions
- In a mixing glass with ice, stir first 3 ingredients. Strain into a coupe glass and top with sparkling rosé. Garnish with an orange twist.
Featuring
Cherry Spritz
Ingredients
Serves 1
2 oz (60 ml) Averna Amaro Siciliano
3 oz (90 ml) Concerto Lambrusco
1 oz (30 ml) cherry soda, such as Boylan’s Black Cherry
cherries (fresh or maraschino), for garnish
Instructions
- Pour Amaro into a wine glass filled with ice cubes. Slowly add Lambrusco, then top with cherry soda. Stir gently and garnish with cherries.
Featuring
Rhubarb Spritz
Ingredients
Serves 8
8 oz (250 ml) Rhubarb Syrup, or to taste
8 oz (250 ml) Lillet Blanc (Can substitute with St-Germain Elderflower Liqueur, or half each.)
1 bottle (750 ml) dry Prosecco
1 cup (250 ml) soda water
rhubarb shavings, mint leaves or rosemary sprigs, for garnish
Instructions
- To make the Rhubarb syrup, chop 4 to 6 rhubarb stalks into ½-in (1.25 cm) chunks. In a medium saucepan, combine rhubarb pieces with 1 cup (250 ml) each sugar and water and 2 tbsp (30 ml) freshly squeezed lemon juice; cook over medium heat until sugar dissolves. Reduce heat and simmer, crushing rhubarb with a wooden spoon until it breaks down and mixture thickens. Strain through a fine mesh sieve into a bowl, pressing down solids to extract as much liquid as possible. Discard solids. If necessary, stir in more water to yield 8 oz (250 ml) syrup. Allow to cool. Can be stored in refrigerator for up to a week in a sealed container.
- Combine syrup and Lillet in a large pitcher half-full of ice. Gently stir in Prosecco and top with soda. Divide into wine glasses and serve garnished with rhubarb or fresh herbs.