Cocktails featured on PIX 11


The Mionetto Merry Berry Cocktail


4 parts Mionetto Prosecco Brut DOC

1 part Pama Pomegranate Liqueur

Slice of lime

Serve over ice

Cranberry-Spiced Sparkler (served at Bookmarks Lounge, NYC)

8 cranberries

1 tsp. pumpkin pie spice agave nectar*

splash of fresh lemon juice

3 oz. Mionetto Prosecco Brut

Directions: In a mixing glass, muddle the cranberries in the pie spice agave nectar and lemon juice.  Then add the prosecco and gently fold.  Strain into a champagne flute and top with additional prosecco.

Garnish: 3 floating cranberries

*Pumpkin pie spice agave nectar – for every 1 cup of agave nectar, add 1 tsp. of store-bought pumpkin pie spice and stir to incorporate.

Apple-Cinnamon Sparkler (pitcher version – great for groups) (served at Bookmarks Lounge, NYC)

In a pitcher, add the following:

1/2 cup cinnamon syrup*

1/2 cup fresh lemon juice

1 cup apple cider

2 cups Mionetto Prosecco Brut

Stir briefly with ice and serve immediately.

Garnish with sliced apples and lemons

*cinnamon syrup – combine 1 cup of sugar in the raw and 1 cup of water and dissolve sugar over heat – then add 2 cinnamon sticks and simmer for 15 mins.  Chill and serve.


Fox & Friends Boxing Day & New Year’s Cocktails

Happy Holidays to all!

Here are the recipes I mixed up on “Fox & Friends” on Sun, Dec. 26th – bright and early at 7:30am!

FOX & FRIENDS Segment 12/26/10

Boxing Day Leftover Martini

2 oz. Bombay Sapphire gin

3/4 oz. carrot juice

1/2 oz. honey syrup

1/2 oz. pineapple juice

2 sage leaves

Shake and strain into chilled cocktail glass.  Garnish with a sage leaf.


2011 Heaven

1 1/2 oz. Dewars 12

1/2 oz. orange liqueur

1/2 oz. clove syrup

1/2 oz. coffee liqueur

Shake and strain into an ice-filled rocks glass.  Garnish with a long orange peel.


Martini Poinsettia Punch

2 1/2 cups Martini Asti Sparkling Wine

2 cups Martini Rosato

1 1/2 cup POM Pomegranate juice

3/4 cup Fever Tree Ginger Beer

3/4 cup Fresh lemon juice

Maple Syrup to taste

Directions: Combine all ingredients into a punch bowl with block ice and stir to chill and dilute.   Add several lemon wheels and star anise to the punch bowl.  Ladle out into punch glasses.


A New Post!

Yes, we know, it’s been a while. Life has gotten in the way, my friends.

But it’s the holidays! And we here at The Cocktail Guru wish you a very happy holiday and a happy and healthy New Year. Please don’t forget to drink responsibly!

For some holiday cocktails, check out the ones below that I made on this past Sunday’s Weekend Today in NY on NBC-4. The ladies at WNBC are all about libations at 7am – and who can blame ’em, really…

You can check it out live by clicking this link here:

Winter Wonderland
2 oz. Russian Standard Vodka
3/4 oz. fresh grapefruit juice
1/2 oz. Trader Tiki’s Falernum syrup
Directions: Shake all ingredients very well with ice and strain into a chilled cocktail glass.
Garnish: shaved orange peel and a dusting of confectioners sugar

Dickensian New York
1 1/2 oz. Dried fig-infused Flor de Cana Rum
1/2 oz. Fresh lemon juice
1 tsp. agave nectar
3 dashes Maple Bitters
Directions: Shake ingredients very well with ice and strain over ice into a rocks glass.
Garnish: slice of dried fig

**to make dried fig-infused Flor de Cana: Place 10 dried figs (sliced down the center) in an air-tight jar, along with 1 bottle of Flor de Cana 7 yr old rum. Allow to infuse for 5 days. Remove figs and enjoy.

Pitcher Drinks:

Naughty Clementine
1 cup fresh cranberries
1/4 cup maple syrup
3/4 cup freshly squeezed clementine juice
1/2 cup Lucid Absinthe
1/2 cup Combier orange liqueur
1 cup Maker’s Mark 46 Bourbon
Directions: Blend first 3 ingredients in a blender. Then add to pitcher, along with other ingredients. Stir well and add ice approx. 15 minutes before serving to chill and dilute.
Serve in tumblers with ice.
Garnish: floating clementine slice

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