Ingredients

• 1 1/2 ounces Suze
• 1 ounce club soda
• 1 ounce fresh orange juice
• 3 ounces champagne or dry sparkling wine
• Orange wheel and sage sprig (for serving)

Preparation

Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with champagne; garnish with an orange wheel and a sage sprig.

Epicurious

Ingredients

• 4 ounces dry Prosecco or other sparkling white wine
• 1 ounce sweet vermouth
• ½ ounce Campari
• Club soda
• Lime wheel (for serving)

Preparation

Pour Prosecco into an ice-filled large wine or rocks glass. Add vermouth and Campari and top off with club soda. Gently stir together; garnish with lime wheel.

BA

Ingredients

• 1 oz. pomegranate juice
• 1.5 oz. Bourbon
• 2 oz. lemonade
• lemon slice

Preparation

Shake with ice, strain, and serve in a highball glass over more ice.

• Thin Mints + Black IPA
• Lemonades + American IPA
• Peanut Butter Sandwich + Imperial Hefeweiszen
• Shortbread + Amber
• Thanks-A-Lot + Blonde
• S’Mores + Barrel-Aged Imperial Porter
• Caramel Delites + Hefeweiszen
• Peanut Butter Patties + Imperial Porter

After Circle Brewing, via Austin American-Statesman

Ingredients

• 1.5L red wine (two bottles; not too full-bodied)
• 1/2 orange, or some zests
• 150g sugar
• 2 cinnamon sticks
• 2 stars anise
• 2 whole cloves

Preparation

Bring very slowly to a boil. Simmer very gently for five minutes. Filter and serve very hot.

La Libre, translated

Ingredients

• 1-2 oz. cold brew concentrate, or 4 oz. nice cold brew coffee
• 1 slice lime
• handful ice
• top quality ginger ale/beer (Trader Joe’s is nice for those in the US)

Preparation

Place the slice of lime in a highball glass and muddle it. Add a handful of ice and the coffee. Fill the rest of the glass with the ginger ale.

Idea due to Black & Bloom, Groningen, NL

Ingredients

• 1/2 cup hot strong coffee
• 2 teaspoons sugar
• 1 ounce gold rum
• 1 ounce dark rum
• 1 small cinnamon stick
• 1 long strip of orange zest, plus finely grated zest, for garnish
• Sweetened whipped cream and grated Mexican chocolate, for garnish

Preparation

In a heatproof glass, stir the coffee and sugar until the sugar dissolves. Stir in both rums. Add the cinnamon and the strip of orange zest. Garnish with whipped cream, grated Mexican chocolate and grated orange zest.

Food & Wine

Ingredients

• 2 oz. gin
• ¼ oz. dry vermouth
• ¼ oz. créme de violette
• ¼ oz. absinthe or absinthe substitute
• 2 dashes orange bitters
• Lemon twist

Preparation

Combine ingredients in a mixing glass, fill with cracked ice, stir briskly for 30 seconds, strain into a chilled glass and garnish.

Ingredients

• 1 1⁄2 oz Gin
• 1⁄2 oz Triple sec, Cointreau
• 1⁄2 oz Crème de Violette
• 1⁄2 oz Lime juice

Preparation

Shake ingredients over ice, strain into a cocktail glass.

Ingredients

• 2 ounces gin
• 1/4 ounce maraschino liqueur (preferably Luxardo)
• 1/2 ounce lemon juice
• 1/4 ounce crème de violette (or 1/4 ounce simple syrup)
• Garnish: brandied cherry (preferably Luxardo)

Preparation

Combine all ingredients in cocktail shaker, shake with ice. Strain into cocktail or coupe glass, garnish with cherry.