GREEN LIGHT

MARTINI

PHOTO CREDIT ERIC MEDSKER

LAVENDER AND LEMON FIZZ

ROUGE ROYALE

Cocktails don’ t need to be complicated, though a little effort can go a long way. These recipes pack a big punch for surprisingly little effort, especially if you use store-bought syrups. As chef Ina Garten says,“ store-bought is fine!”

GREEN LIGHT MARTINI

1 ½ oz. Ketel One vodka ¾ oz. Fresh lime juice ¼ oz. Green Chartreuse ½ oz. Mint simple syrup 1oz, Top with chilled sparkling wine

Combine ingredients and shake. Strain into coupe glass. No garnish.

ROCKET POWER

2 oz. State Line American Gin ¾ oz. Fresh lime juice ¾ oz. Cane sugar syrup Fresh arugula( handful) 3 drops balsamic vinegar

Combine ingredients and shake. Double strain into shilled rocks glass. Garnish with lime wheel.

Luis Hernandez created this recipe for Hello Hello in New York.

The mixologists at State Line Distillery created this recipe.

ROCKET POWER

LAVENDER AND LEMON FIZZ

2 oz. El Tequileño reposado tequila 1 oz. Freshly squeezed lemon juice ½ oz. Lavender syrup ½ oz. Agave syrup Top with sparkling water

Build in a highball glass over cubed ice. Top with sparkling water and garnish with lemon slice.

WAR OF THE ROSES

1 ½ oz. Uncle Val’ s Botanical Gin ¾ oz. Cocchi Rosa aperitivo 1 oz. Orgeat syrup 1 oz. Lemon juice

Shake with ice and strain into a cocktail glass. Garnish with a dried rose bud or a rose petal. Garnish with a cucumber slice sprinkled with Tajin spice.

The mixologists at El Tequileño created this recipe.

The mixologists at Paper Plane in San Jose, CA, created this recipe.

RUBI SPRITZ

WAR OF THE ROSES

PHOTO CREDIT: THE LOUIS COLLECTION

ROUGE ROYALE

1 ½ oz. Grey Goose Berry Rouge vodka 2 oz. Simply Lemonade ¾ oz. Brut rosé ¾ oz. Soda water 3 Fresh raspberries 3 Fresh blueberries

Build over cubed ice in a wine glass and stir gently. Garnish with raspberries, blueberries, lemon wheel and mint sprig.

The mixologists at Grey Goose created this recipe.

RUBI SPRITZ

1 ½ oz. Aperol ½ oz. Yuzu juice ½ oz. Grenadine 2 oz. Club soda 3 oz. Prosecco

Add Aperol, yuzu, and grenadine into a wine glass filled with ice. Stir gently to combine. Top with club soda and prosecco. Garnish with an orange slice or fresh citrus twist.

The mixologists at Yamashiro Miami created this recipe.