1 1/2 oz. Xante Pear Liqueur
3/4 oz. fresh lime juice
1/2 oz. demerara syrup**
Directions: Shake all ingredients except for club soda in a cocktail shaker with ice and shake very well. Strain over ice into a highball glass. Top w/ club soda.
Garnish: fresh pear slices
**demerara syrup is equal parts water and demerara sugar dissolved over heat.
Acai Sparkler (non-alcoholic)
1 1/2 oz. Acai juice
5 oz. Martinelli’s sparkling wine
Directions: Combine ingredients over ice in a cocktail shaker, stir briefly, and strain into champagne flute.
1 oz. Veev Acai Spirit
1/2 oz. fresh lemon juice
1 tsp. agave nectar
3 oz. Champagne
Directions: Combine ingredients in a cocktail shaker with ice and stir briefly. Strain into champagne flute.
Garnish: mint sprig
Holiday Rum Punch
**can be made in large batch-form**
2 parts Flor de Cana Rum
1 part apple cider
1/2 part maple syrup
1/2 part fresh lemon juice
Directions: Combine ingredients in a punch bowl. Add ice when ready to serve, and stir well. Ladle into punch glasses.
Garnish: candy canes and freshly grated nutmeg
Sparkling Rose Wine: Freixenet ($15 a bottle)
Champagne: Laurent Perrier ($20 1/2 bottle, $40 full bottle)