Sip, Sip, Hooray
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Strawberry-Vodka Limeade
1 oz. Stoli strawberry vodka
1 oz. homemade limeade
1 oz. sparkling water
Fill a glass with ice to chill. Add vodka, limeade, and sparkling water. Stir. Garnish with mint, a strawberry, and a lime wheel.
From the Catered Affair
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Peachy Keen
1 oz. Drambuie
1 oz. honey syrup
¼ oz. lemon juice
4 oz. prosecco
Drambuie-soaked peaches
Pour Drambuie, honey syrup, and lemon juice into a champagne flute. Stir lightly. Spoon in two or three Drambuie- soaked peaches. Top with prosecco, and garnish with mint.
From Booze Époque
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Molly Ringwald
1½ oz. Berkshire Mountain Distillers Ice Glen vodka
½ oz. St. Elder liqueur
½ oz. lime juice
4 oz. watermelon juice
1 ounce club soda
Basil leaves
Shake vodka, St. Elder, and juices over ice. Strain into a glass and add basil leaves. Top with club soda and garnish with a flower.
From Booze Époque
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Watermelon-Tequila-Lime Cooler
2 oz. silver tequila
2 oz. simple syrup
1 oz. lime juice
½ one lime
Spearmint leaves
Watermelon (puréed, strained, and frozen into ice-cube trays)
Muddle spearmint and lime half with ice in a shaker. Add syrup, lime juice, and tequila, and shake. Strain into a glass filled with watermelon ice cubes and whole mint leaves. Garnish with a lime wheel.
From Forklift Catering
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Porch Sling
1 oz. Berkshire Mountain Distllers Ethereal gin
1 oz. Cherry Heering
1 oz. Bénédictine
1 oz. pineapple juice
1 oz. Darjeeling tea
½ oz. lime juice
1 oz. sweet Lambrusco
Dash of Angostura bitters
Lime zest
Shake first six ingredients over ice and strain into a brandy snifter. Add Lambrusco float, Angostura bitters, and zest. Garnish with pineapple leaves and cherries.
From Booze Époque
Photograph by Bruce Peterson. Styling by Catrine Kelty.
H. K. Rose
3 oz. dry rosé wine
1 oz. Dolin vermouth
1 tbsp. Royal Rose lavender-lemon simple syrup
Dash of rose water
Fill a glass with ice. Add rosé, vermouth, simple syrup, and rose water. Stir and garnish with a lemon curl.
From Season to Taste Catering, adapted from Damon Gravina, of New York’s Ardesia
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Dutch Garden
1 oz. Bols lychee liqueur
1 oz. Bols genever gin
1 oz. homemade sour mix
1 oz. club soda
Combine liqueur, gin, and sour mix over ice. Stir and top with club soda. Garnish with an English-cucumber ribbon and mint sprig.
From the Catered Affair
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Angelica Grapefruit Fizz
1 oz. Grand Ten gin
½ oz. Angelica liqueur
2 oz. Spindrift sparkling grapefruit soda
Splash of tonic
Combine gin, liqueur, and ice and shake. Strain and top with grapefruit soda. Garnish with grapefruit peel.
From Season to Taste Catering
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Blueberry Mojito
3 oz. homemade blueberry-and-mint-infused light rum
1 oz. lime juice
1 oz. simple syrup
½ oz. club soda
Combine the first three ingredients with ice and top with club soda. Garnish with mint leaves and blueberries.
From Capers Catering
Photograph by Bruce Peterson. Styling by Catrine Kelty.
Blood Orange–Basil Cosmo
1½ oz. Grey Goose vodka
½ oz. St. Germain liqueur
½ oz. Cointreau
1 oz. blood orange juice
½ teaspoon grated ginger
4 basil leaves
Muddle blood orange juice and basil in a shaker. Add the remaining ingredients with ice and shake. Strain into a glass and garnish with an orange slice.
From Tables of Content Catering
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