Ingredients: 
Serves approx. 15 

2 bottles of Pinot Grigio, 750 ml each 
8 oz. Calvados 
8 oz. Cointreau 
8 oz. simple syrup 
12 oz. freshly-squeezed orange juice 
12 oz. fresh lemon juice 
12 oz. fresh-pressed apple juice, Granny Smith 
3-4 lemons cut into thin quarters 
12 strawberries, sliced 
2 apples, sliced 
2 bartlet pears, sliced 
3-4 small oranges cut into thin quarters 
7-UP as needed 

Directions: 
Place above ingredients (excluding 7-UP) into a large glass container, cover and refrigerate overnight. 
When ready to serve, pour into an ice-filled pitcher until 2/3 full. 
Add freshly-sliced fruits and top with 7-UP, stir gently to mix. 
Serve in fruit filled-wine glasses. 
Have fun and experiment with different fresh seasonal fruits and juices. 

Sangria always tastes better after it sits for 24-36 hours.
Recipe courtesy of Tony Abou-Ganim, www.themodernmixologist.com 

Watermelon Punch

Ingredients: 
1 750 Bacardi Limon Rum 
10 oz. Cointreau 
64 oz. fresh-pressed watermelon juice 
32 oz. fresh lemon sour 

Directions: 
Combine above ingredients and refrigerate for at least 6 hours. 
When ready to serve, place in a punch bowl with an ice mold. 
Add fresh melon balls, sliced lemons and frozen blueberries. 
Serve in ice-filled goblets.
For a festive presentation, use the hollowed watermelon as a serving bowl. 
Use a juice extractor or a fine sieve to press the watermelon juice. 
To make fresh sour simply mix 2 parts fresh, filtered lemon juice with 1 part simple syrup. 

To make simple syrup, dissolve an equal amount of granulated sugar in boiling water (i.e., 2 cups sugar 
dissolved in 2 cups boiling water) and then allow to cool. Store in a clean bottle in a cool place. 
Recipe courtesy of Tony Abou-Ganim, www.themodernmixologist.com 

Pineapple Fabtini 

Ingredients: 
1 bottle vodka 
1 bottle sparkling water 
fresh pineapple, cubed 
lemon juice 
fresh mint for garnish 
martini glasses 

Directions:
Fill each martini glass halfway with pineapple. 
Add 1 part chilled vodka, 3 parts chilled sparkling water and a squeeze of lemon juice. 
Garnish with mint and serve.

Lemonade Bellini 

Ingredients: 
1 bottle Champagne 
1 bottle fresh lemonade 
sliced fresh ginger 
fresh mint for garnish 

Directions: 
Pour equal amounts of champagne and lemonade in each glass. 
Stir and top with fresh mint. 
Place a slice of ginger on each glass rim. 
Take a bite of ginger before you take a sip of the drink.

Hibiscus Swizzle

Bar Chef Julie Reiner, Flatiron Lounge 
1 1/2 oz. Tanqueray gin 
1/2 oz. hibiscus syrup (see note) 
1 1/2 oz. Ceres Youngberry Juice 
1/2 oz. fresh-squeezed lemon juice 

Shake and strain over fresh ice in a tall glass. Garnish with an orchid. 

Note: To make hibiscus syrup, brew hibiscus tea in a couple tablespoons water and add an equal amount of 
sugar. Refrigerate and use when cooled. 

Pina Martini


Bar Chefs Adriano Cannatello and Santiago Rodriguez, Nobu bar 
2 oz. pineapple vodka 
fresh pineapple puree 
dash fresh lime 

Shake with ice and strain into a chilled cocktail glass. Garnish with a slice of star fruit. 

Very Sexy Cocktail


Ingredients: 
1-1/2 oz. Belvedere Cytrus Vodka 
3/4-oz. Marie Brizard Cassis de Bordeaux 
1-1/2 oz. fresh lemon sour 
Moet White Star Champagne 
marinated wild berries 

Directions: 
Marinate raspberries and blackberries for 6 hours in superfine sugar and Grand Marnier. 

Make simple syrup by dissolving an equal amount of granulated sugar in boiling water (i.e., 2 cups sugar 
dissolved in 2 cups boiling water) and then allow to cool. Store in a clean bottle in a cool place. 
To make fresh lemon sour simply mix 2 parts fresh, filtered lemon juice with 1 part simple syrup. Add a 
teaspoon of egg white to each drink for a creamy head. 

Place cocktail glasses in the freezer to chill (this can also be accomplished by filling them with ice and water). 

In a 16 oz. mixing glass add fresh lemon sour, Cassis and Belvedere Cytrus. Add ice and shake until well 
blended. 

Strain into a chilled cocktail glass with marinated berries, top with 1/2-oz. chilled Champagne.
Recipe courtesy of Tony Abou-Ganim, www.themodernmixologist.com. 

Raspberry Champagne Cocktail


Ingredients:
Serves: 4-8 
2 cups raspberry juice or 1-1/2 cup fresh raspberries 
1 cup water 
2 Tbs. superfine sugar 
lemon peel twists 
2 bottles Champagne 

Directions: 
If you cannot purchase fresh raspberry juice, make your own by blending fresh raspberries with water and 
sugar and straining to remove seeds. 
Fill ice cube trays with raspberry juice, garnishing each with a lemon twist and freeze until solid. 
To serve, place one raspberry cube in a champagne flute and fill with champagne.

Pink Drink

Per drink (will be making enough to fill container)] 

3 ounces ruby grapefruit juice 
1 tsp grenadine 
1/2 tsp lemon juice 
3 ounces ginger ale 

Combine ingredients and serve over ice. 

Wild Berry Mojito


Ingredients:
1-1/2 oz. Bacardi Light Rum 
3-4 each of fresh blackberries, blueberries and red raspberries 
8-12 fresh mint leaves 
juice of one lime 
1 oz. simple syrup 
soda water 
mint sprig for garnish 

Directions:
In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice. 
Fill glass with crushed ice — it is very important to use crushed ice, not cubed — then add rum. 
Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to 
frost on the outside. 
Spritz with soda water and stir one last time to incorporate. 

Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid 
tickling your nose with the garnish.
Tips: To muddle the mint against the bottom of the glass, use just enough pressure with your muddler to 
release the oils from the mint without tearing it. The back surface of a wooden spoon will serve as a muddler 
stand-in if needed. Use a lime squeezer to fully extract the lime's juice. To make simple syrup, dissolve an 
equal amount of granulated sugar in boiling water and then allow syrup to cool. Store in a clean bottle in a 
cool place. 

Recipe courtesy of Tony Abou-Ganim, www.themodernmixologist.com 

Passion Cocktail


Bar Chef Jacques Bezuidenhout, Starlight Room 

2 oz. Plymouth Gin 
1/4 oz. Campari 
1/4 oz. Mandarin Napolean cognac 
1 3/4 oz. passion fruit nectar 

Shake ingredients and strain into highball glass over fresh ice. Garnish with full lime peel spiral.