This sweet (but not too sweet) drink should be made one at a time in a cocktail shaker. Energetic shaking and a proper drink-to-ice ratio―possible only in a shaker―are key: The ice dilutes and softens the cocktail, encouraging the otherwise sharp flavors to meld together.
Recipe: Pear Sidecar
This take on a classic whiskey sour uses marmalade in lieu of simple syrup to sweeten the mix. The extra citrus flavor and chewy bits of orange peel will convert any neophyte to the magic of this versatile drink.
Recipe: Marmalade Sours
Once a widely popular and sophisticated drink, the Champagne Cocktail fell out of favor for decades, deemed sweet and silly. We find it to be neither. The sugar and bitters balance the natural acidity of sparkling wine, and the cocktail pairs very well with both creamy cheese and earthy mushrooms.
Recipe: Champagne Cocktails
Mulled wine is traditionally made with red, but this lightened up version using a lean white wine that hasn't been aged in oak and a multi-citrus base gives the holiday classic a refreshing twist.
Recipe: Mulled White Wine
Mojitos are traditionally served cold. In this winter party-ready version, we've turned the temperature up but still keep the mood tropical with mint sprig and lime slice garnishes.
Recipe: Hot Mojito Tea
Ring in the New Year with this layered boozy treat, topped with Pop Rocks® for an extra touch of celebration