Drinks

Pomegranate and Orange Prosecco CocktailServes 6
Prep time: 5 minutes

1 (750ml) bottle Prosecco or Champagne or sparkling white wine
½ cup freshly squeezed orange juice
¾ cup pomegranate juice
6 champagne flutes

Chill your Prosecco (or Champagne or sparkling wine) and the orange and pomegranate juices. 

Pour the Prosecco into six champagne flutes first, filling each one about two-thirds full. Mix the orange and pomegranate juices together in a pitcher and use to top off each glass.

French 75Makes 1 drink

1 ounce gin (I recommend Beefeater)
½ ounce lemon juice
½ ounce simple syrup (see below)
2 ½ ounces Champagne (I recommend Moët & Chandon)
Lemon twist, for garnish

Shake the gin, lemon juice, and simple syrup with ice until chilled. Strain into a flute and top with the Champagne. Garnish by inserting the twist into the glass.

Simple SyrupThis bar staple is a must for making balanced cocktails. Very plainly, we use simple syrup to introduce sugar to a cocktail in a form that is already dissolved. The basic (simple) ratio is equal parts granulated sugar and water. I make simple syrup in a batch of one cup sugar to one cup water at home. It keeps in the refrigerator for up to a month, but you’ll likely go through a batch in way less time. 

Her Kissing CousinsThe French 75 has a formula that works with many spirits, sweeteners, and juices, making it a great party drink. Pick from the below variations, or make a version of your own.

Pisco: Muddle 1 hulled strawberry in ½ ounce simple syrup in the bottom of a shaker. Add 1 ounce pisco and ½ ounce lemon juice. Shake with ice, double-strain through a fine‑mesh sieve into a flute, and top with Champagne. 

Tequila: Combine 1 ounce blanco tequila, ½ ounce lime juice, and ½ ounce agave syrup in a shaker. Shake with ice, strain into a flute, and top with Champagne.

Rum: Combine 1 ounce aged rum, ½ ounce lime juice, and ½ ounce simple syrup in a shaker. Shake with ice, strain into a flute, and top with Champagne.

Brandy: Combine 1 ounce brandy, ½ ounce lemon juice, and ½ ounce simple syrup in a shaker. Shake with ice, strain into a flute, and top with Champagne.

Bitter French (Created by Phil Ward of Mayahuel in New York City): Make the classic recipe with the addition of ¼ ounce Campari to the shaker. Garnish with a grapefruit twist.

The Stonewall
Yield 1
Prep time: 5 minutes

Apple cider is great, but it can sometimes be a little sweet. Also, it’s non-alcoholic. So to solve those two problems, we added rum and ginger beer to create The Stonewall. The name is taken from a classic cocktail dating back to the American Revolution made with dark rum and hard cider. Our ingredients lighten up the cider and make it sparkly, too! Cheers, my dears!

Harry Ellis Commemorative Punch

Ingredients

8 cinnamon sticks, toasted
1 750ml bottle of bourbon
8 oz. granulated sugar
4 oz. ginger juice
4 oz. lemon juice
4 oz. unsweetened cranberry juice
6 oz. Malmsey Madeira
24 oz. sparkling or soda water
Fresh nutmeg

Garnishes

2 bunches fresh mint
2 12-oz. bags fresh cranberries

Preparation

Let cinnamon sticks sit overnight in bourbon. Strain. Stir sugar into the juices until completely dissolved. Pour juice/sugar blend, Madeira, and cinnamon-infused bourbon into a punch bowl and stir. Top with sparkling water and stir again. Grate a healthy amount of nutmeg—about a quarter of the whole—on top.

To serve, pour 3 oz. over ice in a punch cup. Garnish with a cranberry and a sprig of mint.