Incorporating the classic flavors of cranberry sauce--tart cranberries, the warm spice of orange zest, and a kick of ginger--this drink re-imagines the timeless flavors of the season.
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Suze is a French aperitif with a delicately bitter gentian root flavor. Its mild sweetness and hints of citrus and wildflowers make it a wonderful partner for sparkling wine, especially with the addition of a little elderflower liqueur.
This low-alcohol cocktail allows you to capture the essence of raspberries without all those little seeds.
This sparkling sangria makes use of the French aperitif Lillet Rosé, which comes already flavored with sweet and bitter orange peel and fruit liqueurs to boost the flavor of the pitcher drink.
The Jungle Bird, a classic tiki drink, gets a sparkling makeover with Prosecco and tropical fruit-infused rum. Roasting the pineapple first adds rich, concentrated flavor to the infusion.
This new twist on a French 75 evokes the scent of an Oregon forest.
Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper.
A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate.
Tart rhubarb and sweet, red strawberries are the perfect foil for fresh basil in this pretty spring cocktail.
Bright tropical mango and fresh squeezed orange juice are puréed together to make a quick base for this exotic brunch drink.
In this chic twist on the classic brunch drink, Aperol adds a beautiful blush color and a hint of bitterness to the mix.
There's serious potential for the mimosa outside of girly-drink territory. With a base of grapefruit juice and sparkling wine, this drink becomes much more complex and savory with a dose of Cynar.
You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten.
At first glance, it appears to be a simple combination of gin and grapefruit juice with a splash of sparkling wine. When one tastes more attentively, hibiscus tea's tart and floral nature come through.
When Josh Pearson of Sepia in Chicago first created this tequila-based drink, it was intended to be served with Australian sparkling wine (south by southwest, get it?). But when supplies of the stuff became unreliable, Sepia switched to Moscato d'Asti as the topper for this ongoing crowd favorite.
From its brown-sugar color to its pear and apple flavors, this drink from Pops for Champagne in Chicago would be a fine choice to serve at an upcoming holiday gathering.
Don't worry, you won't regret whipping up the batch of rosemary simple syrup this drink calls for. In this cocktail from Chicago's Pops for Champagne, it lends an herbaceous element to the flavors of apple and ginger already in play.
Peychaud's bitters gives this cocktail from Chicago's Pops for Champagne its bright red color, elderflower liqueur gives it sweetness and floral flavors, and brut Champagne gives it a crisp, tickling finish.
A fruit-filled punch that dates back to 1862.
Brugal Extra Dry Rum meets Cocchi Americano and Gran Classico in this punch from Kenny McCoy of Ward III and The Rum House. If you're used to thinking of rum punches as sugary, tropical concoctions, this will change your mind.