Mixers

Makes approximately 12 servings.

• 6 cups ice
• 1/2 gallon apple cider
• 1, 750ml bottle chilled Prosecco
• 1 cup vodka
• 2, 12oz cans of ginger beer
• 3-4 apples, sliced
• 2-3 oranges, sliced into triangles
• 8 cinnamon sticks
• Optional cinnamon/sugar blend for rimming glass edges
• Handful of star anise

Instructions

• In a large punch bowl combine ice, apple cider, Prosecco, vodka and ginger beer.
• Add apples, oranges and cinnamon sticks, then stir until combined.
• If you want a little more sweetness, use an orange slice to wet rim of glass, then dip into cinnamon sugar mix, turning to coat.

Recipe & All photography by Jonathan Stiers ©2020 | Original recipe from Delish

• 1 3/4 ounces mezcal
• 1 ounce Cointreau
• 1 ounce lime juice, freshly squeezed
• 1/2 ounce black-cocoa-and-orange syrup*
• 3 dashes mole bitters (such as Bittermens)
• Soda water, to top
• Garnish: lime wheel (dehydrated or fresh)

Instructions

• Add all ingredients except soda water into a shaker with ice and shake until well-chilled.
• Strain into a rocks glass over fresh ice.
• Top with soda water and stir gently to combine.
• Garnish with a lime wheel.

*Black-cocoa-and-orange syrup: Add 1 cup demerara sugar and 1/2 cup water into a small saucepan. Bring to a boil, then simmer until sugar is dissolved. Remove from heat and add 2 Tbsp unsweetened cocoa powder and the peel from 1 large orange. Stir until cocoa powder is dissolved, and allow to steep until cool. Strain out solids. Will keep refrigerated in an airtight container for up to one week.

• 1 1/2 ounces Nolet’s silver dry gin
• 3/4 ounce lemon juice, freshly squeezed
• 3/4 ounce simple syrup
• Le Brun organic cidre (or other dry sparkling cider), chilled, to top
• Garnish: lemon twist

Instructions:

1. Add the gin, lemon juice and simple syrup into a shaker with ice and shake until well-chilled.
2. Strain into a Champagne flute.
3. Top with the cider.
4. Garnish with a lemon twist.