Salud to your next 'chicas night in' with these sweet and savory cocktails

Yields: one serving

Ingredients:

1 1⁄2 oz Tito's Vodka

1⁄2 oz Falernum (Note: Caribbean liqueur; almond, ginger, lemon, cloves and allspice)

1.0 oz Blackberry jalapeño syrup (Muddled jalapño and blackberry, infused syrup made in-house)

1.0 oz Lemon Juice

Preparations: Shake all ingredients together and strain over ice. Add blackberry and lemon wheel for garnish.

Yields: one serving

Ingredients:

2 ounces mandarin purée

1 1/2 ounces vodka, preferably Yacht Club

2 1/2 ounces Prosecco, preferably Cipriani

1/2 ounce lemon juice

Preparations: Stir mandarin purée, vodka and lemon juice together in a glass. Top with Prosecco.

Yields: one serving

Ingredients:

1 ½ oz. Milagro Tequila

½ oz. Agave Nectar

½ oz. Grapefruit Juice

½ oz. Campari

½ oz. Lime Juice

Preparations: Build in a shaker filled with ice, shake until chilled. Strain into a coupe glass with a half black salt lava rim.

Yields: one serving

Ingredients:

1½ parts Ruffino Prosecco

1 part Ruby Porto 1 part white tea

¾ parts lemon juice

½ part 100% cranberry juice

½ part simple syrup Lemon twist

Fresh cranberries

Preparations:

Combine the ingredients except for the Ruffino Prosecco into a punch bowl.

Stir and then add the prosecco.

Lightly stir and garnish with a lemon twist and fresh cranberries.

Yields: one serving

Ingredients:

1 oz Belvedere Vodka

1 oz Aperol

0.75 oz Fresh Lemon Juice

0.75 oz Simple Syrup

1 Egg White

Preparations:

Add all ingredients to a shaker without ice and dry shake to froth egg white.

Add ice and shake for a second time.

Strain into a coupe glass and garnish with a brandied cherry.

Yields: one serving

Ingredients:

1.5oz Bacardi

8 Yr 0.5oz Candela Mamajuana

0.5oz Aromatic Syrup

4 dashes of Corazon Bitters

0.5oz waters

1 orange peel

3 drops saline solution

Preparations:

To batch cocktail: Pour all ingredients into a cambro: express the orange oils before dropping into batch. stir and allow to sit for 24 hours.

Fine strain and funnel into a labeled glass swing top bottle. Store in refrigerator.

Place dry ice in base of cafetera and pour ½ oz of water over dry ice to activate and begin billowing smoke. Pour 3 oz of batch into rocks glass filled with large format ice cube and garnish with orange peel

Yields: one serving

Ingredients:

2 oz. Of Pisco Cuatro Gallos,

1 1/2 oz. pineapple papaya syrup

3/4 oz. lime juice.

A splash of Inca Kola

2 dashes of plum bitters

Ginger Beer

Cayenne pepper to sprinkle on the top

Orange wheels and mint sprigs for garnish

Preparations:

Fill a goblet with ice and add the two dashes of plumb bitters.

Add the Pisco Cuatro Gallos, pineapple papaya syrup, and lime juice.

Add a splash of Inca Kola and stir.

Top with a sprinkle of cayenne pepper and a splash of Fever Tree Ginger Beer.

Garnish with an orange wheel and a mint sprig.

Yields: one serving

Ingredients:

½ part sugar

½ part water

1 ripe strawberries

½ part basil leaves, torn

1/8 part lime juice

1 part Ruffino Sparkling Rosé, chilled

Basil leaves and strawberries, to garnish

Preparations:

In a small saucepan bring the sugar and water to a boil, cook 2 minutes.

Crush the strawberries well with the bottom of a jar or your hands.

Add the basil and strawberries to the hot sugar syrup, cover and let cool at least 30 mins.

Strain the syrup and add the lime juice.

Add 1 ounce of strawberry syrup to a coupe or wine glass.

Top with Ruffino Sparkling Rosé.

Garnish with basil leaves and some sliced fresh strawberries if desired.

TIPS: Strain and refrigerate the covered syrup up to 1 week. Try this breezy cocktail with raspberries or other seasonal soft fruit in place of the strawberries.