RECIPES

Try them all

Hot Toddy

4 cloves

1 lemon peel or wheel

2 teaspoons demerara sugar or brown sugar

1/4 ounce lemon juice, freshly squeezed

2 ounces whiskey (bourbon, rye, Irish or scotch)

Fill a mug with boiling water and let stand for a minute or two to warm.

Meanwhile, stick the cloves into the lemon peel or wheel and set aside.

Empty the mug and fill about halfway with fresh boiling water.

Add the sugar and stir to dissolve.

Add the prepared lemon peel or wheel and stir.

Add the lemon juice and whiskey, and stir again.

4 cranberries

1 1/2 ounces vodka

3 ounces tonic water

1 ounce sparkling cider

Garnish: 1 rosemary sprig

Muddle the cranberries in a shaker.

Add the vodka and fill with ice, and shake until well-chilled.

Pour (unstrained) into a highball or Collins glass filled with ice and top with the tonic water and sparkling cider.

Garnish with a rosemary sprig

1 bottle Aperol (750 mL)*

12 ounces bourbon

6 ounces grapefruit juice, freshly squeezed

1 bottle dry sparkling wine (750 mL), to top

1 bottle soda water (750 mL), to top

Garnish: 16 grapefruit wheels

Garnish: 16 rosemary sprigs

Combine the rosemary-infused Aperol, bourbon, honey syrup and grapefruit juice in a punch bowl and add large ice cubes.

For each serving, ladle 3 ounces of punch into a punch glass filled with ice cubes.

Top with a splash of sparkling wine and a splash of soda water.

Garnish with a grapefruit wheel and a rosemary sprig