DIRECTIONS
Combine the orange juice and sparkling wine in a large pitcher. Add the orange liqueur and stir thoroughly until well mixed.
Pour the Mathilde liqueur into a champagne flute and top with Toso Brut. Garnish with fresh fruit or herbs.
Yields 6 Servings. Make ahead and thoroughly chill.
Blend together tomato juice, lemon juice, lime juice, horseradish, Lea & Perrins, garlic powder, olive juice and hot sauce and process until smooth. Pour into glass pitcher. Add celery salt and black pepper; adjust to taste. Fill glasses with ice and add vodka – add about an ounce. Top off with your Bloody Mary mixture. Stir. Garnish.*
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*Get creative. Don’t just add a celery stick. Add pickled green beans and okra, a crispy slice of bacon, a boiled shrimp or crawfish tail, and a lemon or lime wedge.
Yield: 6 drinks
For each drink, fill a 14- to 16-ounce tumbler three-quarters full with ice. Fill each glass two-thirds full with Prosecco, add 2 ounces of the Aperol, a splash of sparkling water, and an orange slice, and stir. Serve ice cold.
Yield: about 6 drinks
Wash and drain the strawberries. Puree strawberries carefully in a blender just until smooth. Don’t overdo the blending. Squeeze juice from the lime and add to the puree. Place strawberry puree in tall glasses (Champagne flute preferred), about an inch high. Pour Champagne over strawberry puree, then give the drinks a stir. Decorate with fresh strawberries and serve.
Muddle cherries and bourbon in a cocktail shaker. Add lemon juice and shake. Pour into two champagne glasses; top with champagne and dash of bitters.
Dissolve honey in lemon juice in bottom of shaker. Then add tea, gin and ice to the mixture and then shake vigorously. Strain cocktail over a few cubes of ice in a low-ball glass and garnish with lavender sprigs.
In cocktail shaker filled with ice, combine tea, lemon, ginger liqueur, whisky & bitters. Shake for 12 seconds. Strain into Collins glass filled with ice. Garnish with a lemon twist & serve immediately.
Mix all ingredients and pour over ice into a cocktail glass. Garnish with cucumber spear, blackberries, and a rosemary sprig.
Place the basil leaves and blackberries in a cocktail shaker and using a muddler or the back of a wooden spoon, smash the blackberries gently. Fill the shaker with ice and top with the lime juice, simple syrup and gin. Shake to chill and double strain into a coup. Garnish with berry and basil leaf.
