• Mix all ingredients in a shaker.
• Shake and strain into a salt-rimmed (optional) chilled cocktail glass.
• Garnish with a slice of blood orange

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• Mix all ingredients in a shaker.
• Shake and strain into a salt-rimmed (optional) chilled cocktail glass.
• Garnish with a slice of lime.

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4 large fresh blackberries, divided
3 to 4 2-inch long cuttings lemongrass
1 oz. freshly squeezed lemon juice
1/2 oz. simple syrup
2 oz. Hendrick’s Gin
2 dashes Fernet Branca
Small portion absinthe
Fresh mint sprig
Fresh lemon peel

• Add 3 blackberries, lemongrass, lemon juice and simple syrup to a mixing glass. Muddle until blackberries are fully macerated.
• Add gin and Fernet Branca to the glass.
• In a pre-chilled cocktail glass, add a wash of Absinthe to coat the glass; remove excess.
• Shake ingredients in a Boston shaker.
• Double-strain through a fine strainer into a cocktail glass.
• Garnish with a blackberry on the side of the glass and a sprig of mint.
• Float a small lemon peel on the top of the drink.

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1 Serving

1 oz. Fernet-Branca
1 oz. Aperol
1 oz. Dolin blanc vermouth
½ oz. Marie Brizard white crème de cacao
Lemon twist

• Combine the first four ingredients in a mixing glass and stir to combine.
• Strain into a highball or coupe glass.
• Garnish with a lemon twist.

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½ oz. pomegranate molasses
2 oz. cranberry juice
2 lime wedges, squeezed
3 oz. ginger beer

• In a cocktail shaker, combine the molasses, cranberry juice, lime wedges and ice. 
• Shake and pour into a tall Collins glass. 
• Top with ginger beer.

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2 oz. strong brewed ruby chai tea*
1 oz. simple syrup
¾ oz. lemon juice

• Combine all of the ingredients in a cocktail shaker.
• Add cubed ice and shake the drink hard for at least 20 seconds to ensure the proper combination of ingredients and dilution.
• Strain into a chilled cocktail glass.
• Garnish with a lemon twist.

* Selsor recommended Numi organic teas. For something with a bit more spice, he also recommended substituting the simple syrup with a mix of half an ounce of simple syrup and half an ounce of ginger beer syrup. To brighten the Sour with bubbles, top it with club soda or sparkling water.

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2 oz. Wild Turkey Bourbon
½ oz. cherry liqueur
4 dashes cherry bitters
4 oz. lemon sour (Click here to find the recipe.)

• Combine all ingredients in a cocktail shaker. Stir.
• Fill a double old-fashioned glass with ice and pour the mix into the glass.
• Garnish with an orange wedge.

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• In a punch bowl, combine the Batavia Arrack, rum and sugar.
• Peel the zest from the oranges and add it to the bowl.
• Juice the oranges and add the juice to the bowl. Stir to combine the liquids and to dissolve the sugar.
• Add the filtered water to a nonreactive saucepot. Add the cloves, allspice, star anise and cinnamon sticks and bring to a boil.
• When the water comes to a boil, turn off the heat and add the tea. Let steep for 6 minutes.
• To serve warm, pour the warm tea into the punch bowl and add freshly ground nutmeg. To serve cold, chill tea base before adding it to the punch bowl and then add freshly ground nutmeg.
• For more punch recipes, visit the recipes section of saucemagazine.com.

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1 oz. Bombay Sapphire Gin
½ oz. Cointreau
¼ oz. fresh-squeezed cucumber juice
¼ oz. fresh-squeezed lime juice
Dash simple syrup
Cucumber slice for garnish

• Combine all the ingredients except the cucumber slice in a chilled shaker with ice.
• Shake well and strain into a martini glass or over ice in a rocks glass. Garnish with the cucumber slice.

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• Put all the ingredients into a mixing glass with lots of ice.
• Shake it hard for at least 20 seconds, then pour over fresh ice into a highball glass.
• For garnish, take 2 big sage leaves, slap them against each other and lay on top of the drink in an “X” formation.

*Simmer 1 part water and 1 part sugar until dissolved. Remove from heat and allow to cool.

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