1.5 oz. Cognac
.25 oz. lillet rose
.25 oz. cointreau
.5 oz. fresh lemon juice
.75 oz. simple syrup
.75 oz. cranberry puree
4 dashes absinthe

Served up in a cocktail glass/coupe with a lemon wheel

Daniel Barnes
Ghibellina
Arlington, Washington DC

2 oz. Plum infused Journeyman's Roads End Rum
.75 oz. fresh lemon juice
.75 oz. Allspice/Coriander simple syrup
.5 oz. Allspice dram
.5 oz. Luxardo Aperitivo
.5 oz Amarretto
top with Cremant Du Jura Sparkling champagne
server chilled in a martini glass.

Matthew Brown
North Pond
Chicago, IL

2 bottles Hoegaarden white ale
1 bottle raspberry wine
6 oz. Lillet Blanc
6 oz. raspberries (about 1 cup)
1/2 medium orange, thinly sliced
Combine ingredients in a pitcher with ice. Stir and pour into chilled glasses.

3 parts Pendleton Whisky
1 part   triple sec
1 part   fresh squeezed oj
1 part   fresh squeezed limejuice
Top off with ginger ale

Muddle sage leaf with orange slice in glass; add liquids; pour into old-fashioned glass; garnish with an orange slice and a sage leaf.

 

Caitlin Vargas

1-1/2 oz. Crop cucumber infused organic vodka
3/4 oz. Cointreau
1 oz. champagne
3/4 oz. sour mix
3/4 oz. white cranberry juice
Splash of simple syrup
2 or 3 slices cucumber

Combine vodka, Cointreau, sour mix, cranberry and simple syrup into mixer. Shake vigorously. In separate mixing tin muddle cucumber slices into the champagne. Pour the muddled mixture into the bottom of a chilled martini glass. Plunge shaken mixture into martini glass and garnish with cucumber slice.

 

Eman Domboski
The Greenview Inn
Vineland, NJ

3.35 oz.  Cremant Rose
1.35 oz. Roses Syrup
2 dash Angostura
1 sliced Cucumber

Yukon Isik
North Station Two Buddhas
Berlin, Germany

2.5 oz. Bourbon
2 oz. Drambuie
1/2 oz. Succo lime
1 oz. Miele

 

Nicola Lorenzo
Disapore
Pescara, Italy

2 oz. Lillet Rose
½ oz. Green Chartreuse

Rub 2-3 mint leaves inside of julep cup, then discard leaves. Add Chartreuse & Lillet Rose, fill midway with crushed ice. Swizzle or stir to agitate and incorporate, then add more crushed ice. Top with spanked mint sprigs. Garnish with mint.

Joaquin Simo
Pouring Ribbons

1 (750-ml) bottle dry rosé wine
1 pint fresh blackberries
5 oz. simple syrup
9 oz. vodka
6 oz. lime juice

Place the pint of blackberries and simple syrup in a large pitcher and muddle until the fruit is crushed. Add the wine, vodka, and lime juice and stir to combine. Place a fine-mesh strainer over a punch bowl and strain the mixture into the bowl, discarding the solids. Serve in wine glasses filled with ice. Garnish each drink with a blackberry and a lime wheel.

Disaronno 1 oz
Citrus Vodka Absolut 1/2 oz
Sweet and Sour 1/2 oz
Cabernet Sauvignon 3/4 oz