DRINKS
RASPBERRY BOURBON LEMONADE
2 oz. Penelope Bourbon 1 oz. Raspberry syrup 3 oz. Fresh lemonade
Shake all ingredients with ice until well chilled, then strain into a highball glass over ice. Garnish with fresh raspberries and a lemon wedge.
Pro tip: For a festive twist, using a bar spoon, layer the syrup, lemonade, and bourbon for a visually striking serve, then stir just before sipping.
The mixologists at Penelope Bourbon created this recipe.
SPICY CAVARITA
1 ½ oz. Tequila ¾ oz. Cointreau( or triple sec) 1 oz. Fresh lime juice ½ oz. Agave syrup 2-3 Thin slices of jalapeno Freixenet Cordon Negro Brut cava
Rim a rocks glass with Tajin spice. Muddle jalapeno slices gently in a shaker. Add tequila, Cointreau, lime juice and agave syrup with ice. Shake well. Strain into a rocks glass filled with fresh ice. Top with cava. Garnish with lime wheel and jalapeno slice.
The mixologists at Freixenet created this recipe.
THE KNICKERBOCKER JUBILEE
1 ¾ oz. Reyka vodka infused with Chinese keemun black tea * 1 ¼ oz. Combier liqueur d’ Abricot ½ oz. Lime juice ½ oz. Simple syrup Egg white( or Fee Foam for vegan alternative)
Combine ingredients and dry shake. Rhen shake again with ice to create a proper foam. Pour into a chilled coupe glass and garnish with Angostura bitters.
* Infuse Reyka vodka with Chinese Keemun black tea for 12 hours and refrigerate.
Samuel Barragan, director of food & beverage at The Knickerbocker hotel in New York, created this recipe.
ERNESTO
2 oz. White rum ¼ oz. Luxardo maraschino liqueur ¾ oz. Lime juice ½ oz. Grapefruit juice ½ oz. Coconut simple syrup
Jordan Moton, Indigo Road Hospitality Group’ s assistant beverage director, created this recipe for Corner Chophouse in Winter Park, FL.
IT’ S ABOUT THYME
1 ½ oz. St. George Terroir Gin ½ oz. Aalborg Akvavit 1 oz. Lemon juice ½ oz. The Perfect Purée yuzu juniper thyme syrup
Combine all ingredients in a shaker with ice and shake until cold. Strain into a coupe glass. Garnish with thyme sprig.
Carly Hiebert, bar supervisor at Solage in Calistoga, CA, created this recipe.
ROSEMARY BLUE
1 ½ oz. Bombay Sapphire gin ½ oz. Blue Curaçao 3 ½ oz. Fever-Tree light tonic water 1 Rosemary sprig 1 Lemon wedge
Add the gin, Blue Curaçao and rosemary to a balloon glass. Add the gently squeezed lemon wedge. Swirl well to combine. Fill with cubed ice and top with the tonic water. Gently fold with a bar spoon to mix.
The mixologists at Bombay Sapphire created this recipe.
RASPBERRY BOURBON LEMONADE
SPICY CAVARITA
THE KNICKERBOCKER JUBILEE
ERNESTO
ROSMARY BLUE
IT’ S ABOUT THYME
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