Looking for a few special sips to whip up over the holiday weekend?
Rhubarb Frosé: (Created by Ute Londrigan, Heimat New York Handcrafted Fruit Liqueurs)
Directions: Pour rosé into a shallow pan and freeze for at least 6 hours. In a blender, blend the strawberries with the Heimat New York liqueur. Next, add frozen rose and blend until smooth. Place your Rhubarb Frose back in the freezer until you are ready to serve.
Directions: Add all ingredients to shaker. Shake well and strain over ice in a tumbler with half-salted rim. Add Watermelon slice to garnish.
Beach Berry Red Wine Spritzer: (Created by Cassandra Rosen, Tussock Jumper Wines)
Directions: In a pitcher, muddle the mint and agave, then add the berries. Muddle again. Add the red wine, and then strain into a thermos. Top with soda, chill at least one hour to let flavors meld. Serve over ice.
Cucumber Basil Margarita: (Created by Liquor Lab NY)
Directions: Shake JAJA Blanco with Lime Juice, Cucumber Juice (or muddled cucumber) with ice to chill. Pour over ice or serve neat.
Directions: Pour Disaronno over ice, add a squeeze of fresh lemon juice and top up with club soda. Stir and garnish with lemon zest.
The Jalapeño Avocado Margarita:
Directions: Fill two rocks glasses with ice. Set aside. Place ripe avocado, and jalapeno slices in a cocktail shaker. Muddle ingredients until they’re thoroughly mashed. Add remaining ingredients to the cocktail shaker and shake vigorously. Strain into the two rocks glasses. Garnish with the remaining lime wheels
Directions: Shake and strain ingredients over ice into martini glass. Garnish with 1-3 green Italian olives.
Boost It Up:
Directions: Infuse Salut’s Golden Girl with liquor (best with vodka, gin, or rum). Once infused, pour a single measure of Golden Girl into a shaker with ice & add a splash of fresh orange juice. Shake, Shake, Shake. Serve chilled over frozen mangos & garnish with a dash of black pepper.