Let’s Break Out The Booze and Have a Ball…

By Phillip D. Johnson


As we enter the last days of 2013, we all have something to celebrate. If you have had a very good year (especially on the financial front), more power to you. If your year has been less than perfect, then you really need a good party and high hopes for 2014. If, like Queen Elizabeth II in 1992, you have had an annus horribilis, a terrible year; then you really need to have a party to celebrate the hopefully brighter future. The cocktail drink and winter season recipes below came courtesy from many sources but they all have one thing in common: You are likely to fall in love with them and add them your party drink arsenal. Whether it’s a party of one, a family gathering, cocktails with friends or a year-end celebration in a professional setting, there’s something here for everyone. Salud.

The book, Aphrodisiacs, with a Twist! by Mark Sexauer, is designed for both home and professional bartenders, foodies, cocktail enthusiasts, couples, entertainers and theme parties. Fruits, vegetables, spices and herbs that are historical aphrodisiacs are used in making nearly 100 original “craft” style cocktail recipes that are creatively approachable to home bartenders while keeping the attention of the professionals. Recipes by Mark Sexauer

Rompope (i.e. Mexican Eggnog)

There are hundreds, if not thousands of recipes and variations for Rompope in books and on the internet.  In Mexico you will see flavored versions usually with almonds, cinnamon or strawberries.  I’m not a big fan of most variations of Rompope because I love the basic recipe at its foundation so much.  The recipe is simple (if you don’t count the hard shaking involved) and offers a familiar flavor profile to eggnog that people will instantly be thinking of as they close their eyes and savor the taste.” – Mark Sexauer

  • 1 1/2 ounces brandy
  • 3/4 ounces agave syrup
  • 1/4 ounces smoky mezcal (optional, but super worth it)
  • 1 whole egg
  • 3 ounces whole milk
  • dash pure vanilla extract
  • dash almond extract
  • pinch of powdered cinnamon
  • top angostura bitters swirl, as garnish

PREP: Combine all ingredients into a mixing glass, add ice and shake very VERY hard to emulsify the egg.  Strain into a glass of your choice (double old fashioned and small wine glasses work well) and top with angostura bitters using a straw to swirl a design.

Preparation Notes: If you are making this drink as a single recipe, which is how it reads (although easily multiplied) there is a bit of showmanship here with the use of the whole egg.  There are still a large number of people who are not familiar (grossed out) with the use of whole eggs in drinks yet are eager to eat raw cookie dough?  Trust me, not only are you 100% safe but it will open you up to many more amazing whole egg and egg white cocktails.

Mulled Wine (i.e. Spiced Wine)

“Few things get people in a positive mood for the long cold winter months like mulled wine.  Most commonly called spiced wine here in the United States or sometimes glühwein in German speaking countries it is a great addition to any winter menu or holiday party.”

Mulled wine in its many forms through time was created, like vermouth, because wine went bad much faster before refrigeration and vacuum sealed wine corks.  Adding spices and herbs to wine was common even well into the 20th century.  There are countless recipes available and even pre-packaged “mulling spices” you can buy at most grocery stores.  Of course there is no way around it but the best spiced wines are made from scratch.”

I have used the recipe below for many years with people begging for the recipe after parties.  I like to use brown sugar in place of cane sugar; I feel a hint of molasses makes this recipe even more iconic for the holidays.  I also use a Syrah (Shiraz) for my base wine because even though it is a dry wine, as most reds are, Syrah’s are medium in tannins, medium in acidity, have rich full aromas of dark plums and ripe fruit all of which are perfect for mulled wine.

The use of whole milk instead of cream lightens the drink without comprising the idea or general flavor.  In fact, I am happy to drink a number of these in one sitting as they are much lighter then they read on paper. The mezcal is optional but gives this drink more depth. – Mark Sexaeur

Mulled Wine

  • 1 bottle syrah (I used a big syrah with notes of plums)
  • 1 cup brown sugar (how come you taste so good….)
  • 1/4 cup brandy
  • Zest and juice of one orange
  • Zest and juice of one lemon
  • 4 whole cloves
  • 8 whole peppercorns
  • 8 whole allspice
  • 3 small cinnamon sticks
  • 1 Tablespoons pure vanilla extract
  • 1 Tablespoon honey

PREP: Pour the entire bottle of wine in a large pot with a lid over medium-low heat.  Put cinnamon, cloves, peppercorns, and allspice into a pan over medium-high heat and roast until a strong aroma is apparent.  Some popping is normal but do not burn.  After roasting the spices put them into the pot with the wine.  Combine the remaining ingredients and turn heat to low and simmer covered for one hour.  Remove from heat and let cool for 10-20 minutes to finish infusing spices into wine.  Strain and pour wine into a sealable container.  It is much better if you refrigerate overnight if you have the time to let the flavors infuse completely but either way make sure to serve warm, it’s not so good cold?

Preparation Notes: Do not boil the wine, it will tasted oxidized!  Taste often, especially if you are deviating from the recipe.  The longer the spices sit, the stronger they will infuse into your wine which can be good or bad depending on the spice and be especially careful with cloves as they are very potent.

When serving, I find that using a soup warmer, crock pot or even a cleaned out coffee pot works well to keep the wine warm throughout the night.

Variation: Mexican Spiced Wine: You can spin the base recipe above, like any recipe, a number of ways.  One fun way is make a Mexican Spiced Wine substituting some of the ingredients with others for a different flavor profile.  For example I used tequila instead of brandy as the fortifier.  Agave instead of brown sugar, mostly, and adding spices like cumin.  The flavor profile is not extremely different then the above recipe but it shows that if you get creative you can come up with your own unique spiced wine to fit any purpose, theme or meal.

Mexican Spiced Wine

  • 1 bottle malbec (a big one with spiciness)
  • ½ cup amber agave syrup
  • ¼ cup brown sugar
  • 1/4 cup reposado tequila
  • Zest and juice of one orange
  • Zest and juice of one lemon
  • Zest and juice of two medium limes
  • 4 whole cloves
  • 8 whole peppercorns
  • 8 whole allspice
  • ¼ teaspoon whole cumin
  • 2 small cinnamon sticks
  • 1 Tablespoons pure vanilla extract
  • 1/8 teaspoon almond extract

Follow the same preparation as the mulled wine recipe.

If you haven’t heard the buzz, premium spirits and wine company Pernod Ricard recently launched a new,

experimental brand of vodka called, ODDKA by WyborowaODDKA Vodka has six distinct flavors (Apple Pie, Electricity, Fresh Cut Grass, Salty Caramel Popcorn, Wasabi and Original) that will be sure to excite, delight, and spark an ODD conversation. ODDKA Vodka has created these recipes with the unique and “odd” individual in mind. With flavors like  these, your cocktail bar is sure to spark a fun festive conversation.

Last & First

Last & First

Last & First

  • 50 ml / 2 Oz ODDKA Apple Pie
  • 30 ml /1 Oz Fresh lemon juice
  • 20 ml / 3/4 Oz Simple Syrup
  • 40 ml / 1 1/2 Oz Fresh pineapple juice
  • 3 Raspberries
  • 3 Blackberries

PREP: Pour all ingredients and ice into a shaker. Shake and strain into a cocktail glass. Garnish with a fresh berry.

ODDKA “Friendsgiving Flip” Cocktail

ODDKA “Friendsgiving Flip” Cocktail

ODDKA “Friendsgiving Flip” Cocktail (A Festive Thanksgiving Drink That Will Have All of Your Friends Flipping for More)


  • 2oz ODDKA Salty Caramel Popcorn
  • 3/4oz Double Cream
  • 1 whole egg
  • 1/2oz Simple syrup
  • Nutmeg (for garnish)


  • Pour all ingredients and ice into a shaker.
  • Shake well for about 30 seconds.
  • Strain into a coupette.
  • Garnish with grated nutmeg.
ODDKA “Mo-Bro-Shake” Cocktail

ODDKA “Mo-Bro-Shake” Cocktail

ODDKA “Mo-Bro-Shake” Cocktail (In celebration of No-Shave November and beyond)


  • 2 oz ODDKA Salty Caramel Popcorn
  • 1/5 Banana
  • One scoop of vanilla bean ice cream
  • 3/4 oz sugar cane syrup (corn syrup is another option)


  • Mix all ingredients in a blender with a small scoop of cubed ice until smooth.
  • Pour into a lowball glass.
  • Garnish with grated nutmeg and a slice of banana.

ODDKA is available in 750 ml bottles for the suggested retail price of $15.99 in original, clear vodka (40% alc./vol., 80 proof) and five ODD, unconventional flavors (30% alc./vol., 60 proof). For more details about the brand, visit www.oddkavodka.com.

NECTRESSE® Natural No Calorie Sweetener is made from the perfect blend of 100% natural sweeteners and deliciously sweet monk fruit extract to bring you the rich, sweet taste of sugar without all the calories. Monk fruit extract is about 150 times sweeter than sugar, and contributes zero calories per serving to NECTRESSE® Natural No Calorie Sweetener. NECTRESSE® allows you to naturally sweeten your favorite foods and beverages without all the calories of sugar. Entertaining expert, Jennifer Sbranti, founder of The Hostess with the Mostess and spokesperson for Nectresse Natural No Calorie Sweetener, has fomulated the following cocktail recipe, among others, to make your holiday festivity shine while still  limiting your sugar count. (Naturally, we are not counting all the cookies and pies you have consumed so far.)

Sparkling Harvest Punch

Yield: 8 Servings

Serving Size: 9 fl. oz.


  • 2 cups water
  • 2 spiced black tea bags
  • 2 cinnamon sticks
  • 2 Tbsp. (12 packets) NECTRESSE™ Natural No Calorie Sweetener
  • 3 cups pomegranate juice
  • 1 cup orange juice
  • 2 small oranges, sliced into wheels
  • 1 lemon, sliced into wheels
  • 1 red apple, cored and cut into 1/2-inch cubes
  • 3 cups club soda

Directions: Boil water. Add tea bags and cinnamon sticks and steep for five minutes. Remove tea bags and cinnamon sticks and stir in NECTRESSE™ No Calorie Sweetener until dissolved.

In a large jar or pitcher, combine tea, pomegranate juice and orange juice. Next, stir in orange wheels, lemon rounds, and apple cubes. Refrigerate for a minimum of two hours, or preferably overnight. Just before serving, add club soda. Serve over ice.

The Stadium Sports Bar & Grill,  one of Boston’s hottest bars, with locations in Faneuil Hall, South Boston & Quincy has created a menu of winter cocktails formulated to get you into the holiday spirit.

Gingerbread Cookie

  • 1.5 0Z Wiser’s Spiced Vanilla Whisksey
  • 5 0Z Ginger Beer
  • Cherry on top!

PREP: Fill 12 oz Gilbraltor glass with ice. Mix in Wiser’s Vanilla Whiskey and Ginger Beer, garnish and enjoy.


  • 1 0Z Jameson Black Irish Whiskey
  • 0.5 0Z Kraken Spiced Black Rum
  • 5 0Z Ginger Beer
  • Lime

PREP: Fill 12 0z Gibrator class with ice, add Jameson Black Whiskey. Fill glass almost to the top with ginger beer. Float Kraken rum on top and garnish with a lime!


  • 2 0z Orchata Cinnimon Cream Rum
  • 1 0z Fireball Cinnamon Whiskey
  • 1 0z Absolute Vanilla Vodka
  • Graham Cracker
  • Cinnamon Stick

PREP: First, rim martini glass with crushed graham crackers. Then in shaker add Orchata, Fireball & Absolute Vanilla. Add ice, SHAKE vigorously. Strain into rimmed martini glass and top it off with a cinnamon stick

Vixen Vodka (http://vixenvodka.com/) has been on the shelves for less than a year and is already making a splash. “Made by women for women” (all the way down to the legs in the logo), Vixen Vodka is made in Colorado, with pure spring water, distilled 5x through a rare glass still from GMO-free corn. The brand has already won a medal at San Francisco and won a taste test against major brands through the National Restaurant Association. This is the vodka for Girls Nights Out AND Girls Nights In.

Who Needs Pie for Thanksgiving Dessert Apple Shine Martini (Photo credit: Sara Hanna Photography)


  • 2 oz. Vixen Vodka
  • 1 oz. apple cinnamon moonshine
  • 2 oz. apple juice

PREP: Combine and Garnish with a cinnamon stick and a graham cracker rim.

Naughty and Ice: freeze coffee into ice cubs, pour equal parts vixen vodka and Bailey’s Vanilla cinnamon over the coffee ice cubes.

Happy New Vixen:  Equal parts Prosecco and Vixen Vodka, top with splash of St. Germain Elderflower Liqueur, drop raspberry into cocktail to garnish.

Vixen Hotty:

  • Lemon wedge,
  • shot of vixen,
  • 1 Cup hot water,
  • 1 herbal teabag,
  • 1 Teaspoon honey,
  • cinnamon stick to stir.

PREPARATION: Place lemon wedge in bottom of cup. Pour in shot. Pour hot water over. Add teabag to steep.  Add honey.  Stir w/cinnamon stick.

Everyone wants to celebrate the holidays but no one wants the holiday weight gain! Sweet’N Low (www.sweetnlow.com) has worked with a mixologist to debut a line of cocktails which are all low-cal! Holiday favorites like the Calorie Trimmed Eggnog (at only 50 cal), Slimmed Down Irish Coffee (at only 95 cal), and a Zesty Rise’N’Shine (coming in at 100 cal) will allow you to celebrate the holidays without worrying about your waist-line.

Calorie-Trimmed Eggnog (Serves 1)


  • 1/4 cup rum or 1/2 teaspoon rum extract
  • 2 cups low fat milk
  • 3 packets Sweet’N Low® zero calorie sweetener
  • 1 tablespoon granulated sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • Ground nutmeg

Directions: In a small bowl with mixer at high speed, beat egg whites until soft peaks form. In another large bowl with same beaters and with mixers at high speed, beat egg yolks, Sweet’N Low® and sugar until lemon-colored and slightly thick. Stir in milk, rum or extract, vanilla, and teaspoon ground nutmeg. With rubber spatula or wire whisk, fold beaten eggs whites into milk mixture. To serve, sprinkle with additional ground nutmeg. Serve immediately.

Nutrition Facts: Servings Per Recipe: 1; Amount per serving: Calories 50, Cholesterol 84 mg, Sodium 46 mg, Total Carbs 4 g, Protein 3 g

Slimmed Down Irish Coffee (Serves 4)


  • Ground nutmeg
  • 1 tablespoon granulated sugar
  • 3 packets Sweet’N Low® zero calorie sweetener
  • 2 cups low fat milk
  • 1/4 cup rum or 1/2 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 3 eggs, separated

Directions: In separate small bowls with mixer on high speed, beat egg white and heavy cream until stiff peaks form; fold egg white mixture into cream. Fold in Sweet’N Low® and vanilla. Refrigerate.

Warm 4 stemmed glasses. In coffee pot, dissolve instant coffee in boiling water. Fill each glass two-thirds full with coffee and discard remaining coffee. Add 1/2 ounce Irish whiskey to each glass. Spoon 2 tablespoons cream topping onto each glass. Serve immediately.

** Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.

Nutrition Facts: Servings Per Recipe: 4; Amount per serving: Calories 95, Cholesterol 20 mg, Sodium 20 mg, Total Carbs 1 g, Protein 1 g, Alcohol 5g



Rise’N’Shine (Serves 1)


  • 1/4-inch slice fresh ginger
  • 2 packets Sweet’N Low® zero calorie sweetener
  • 1.5 ounces fresh orange juice
  • 1 ounce fresh lemon juice
  • 1 ounce blended rye whiskey
  • 6-inch twist lemon or orange zest, for garnish

Directions: In a chilled cocktail shaker, muddle the ginger. Add the Sweet’N Low® zero calorie sweetener, orange juice, lemon juice, and rye. Fill the shaker half-full with ice cubes. Shake until the shaker is too cold to hold. Strain the cocktail into a chilled Double Old Fashioned glass filled with 1 cup cracked ice. Garnish with the zest, twisted into a spiral.

Nutrition Facts: Servings Per Recipe: 1; Amount per serving: Calories 100, Sodium 9 mg, Total Carbs 10g, Sugars 8g

Purity Butternut Squash

Purity Butternut Squash

  • 3 oz Purity Vodka
  • 1 oz Butternut squash puree*
  • .5 oz Butternut squash seed/cinnamon brown sugar syrup**
  • 1 barspoon lemon juice

PREP: Add all ingredients to a cocktail shaker with ice and shake until ice cold.  Double strain into a chilled cocktail glass with a half rim of the squash seed/cinnamon brown sugar.

Ellinge Autumn Sky

Ellinge Autumn Sky

Ellinge Autumn Sky

  • 3 ounces Purity Vodka
  • .5 ounce runny honey
  • Barspoon roasted pumpkin
  • Handful fresh cranberries

PREP: Add pumpkin, cranberry, and runny honey to a short tin. Add Purity Vodka and ice, shake hard. Garnish with whole cranberries

Mirbeau's Apple Cider Martini

Mirbeau’s Apple Cider Martini

Mirbeau’s Apple Cider Martini

  • 1 oz vodka
  • 2 oz apple cider
  • 0.5 oz calvados or any apple brandy
  • Brown sugar simple syrup
  • Raw brown sugar mixed with cinnamon and nutmeg

*Depending on desired taste, you can make equal parts vodka and cider. Makes one cocktail to be served up or on the rocks.

Method:To make brown sugar simple syrup: in squeeze bottle or container that can withstand hot water, mix equal parts brown sugar and simmering to boiling water. Stir until sugar is dissolved, let cool.

Mix liquor and cider in martini shaker with ice. Add simple syrup to taste, average 2 table spoons.

3.       Prepare glass by taking a wedge of desired citrus (we recommend orange) and rub around rim. Pour raw brown sugar mixture evenly on a plate or saucer.

Caribbean Snowflake Cocktail

Caribbean Snowflake Cocktail

Caribbean Snowflake (holiday-themed cocktail from jade bar at Sanctuary on Camelback Mountain Scottsdale, Arizona):

  • 2 oz. Cruzan Single Barrel Rum
  • ¼ oz. St. Elizabeth All Spice Dram
  • ½ oz. Freshly pressed lime juice
  • 1 oz. Freshly pressed grapefruit juice
  • ½ oz. Simple syrup
  • 1 Small egg white
  • Dry Shake/Shake/Up/Light dusting of silver flake

PREP: Shake drink mixture until martini shaker becomes cold and almost frosty on the outside. Using strainer pour into glass. If enjoying on the rocks, add ice cubes after you pour to control ice to cocktail ratio. Garnish with apple slice or cinnamon stick

Celestial Seasonings 2013 Holiday Collection is chuck full of herbal teas you will want to drink all year; but who knew they could also serve as festive cocktail and winter drinks as well? Now you know.


  • 1 cup of water
  • 1 bag Celestial Seasonings® Sleepytime® Herbal Tea
  • 1 shot of scotch or bourbon

PREP: Boil the water, pour into a mug and steep the tea for 5 minutes. Remove and discard the tea bag. Add the scotch or bourbon and serve immediately.


  • 1 cup of water
  • 1 bag Celestial Seasonings® Chamomile Herbal Tea
  • 1 shot bourbon or scotch
  • 2 tsp honey
  • 1 lemon wedge

PREP: Boil the water, pour into a mug and steep the tea for 4 minutes. Remove and discard the tea bag. Add the bourbon or scotch and honey. Squeeze in the lemon, stir, and serve immediately.

* Alternate: Try making with Celestial Seasonings® Jammin Lemon Ginger Tea

CHAI NOG Serves 1-2

  • 2 bags Celestial Seasonings® India Spice Chai Tea or Celestial Seasonings® Decaf India Spice Chai Tea
  • 2 ounces boiling water
  • 1 ice cube
  • 6 ounces Eggnog

PREP: Pour boiling water over teabags and steep for 5 minutes (massage teabags while steeping). Remove and squeeze teabags. Add one ice cube, stir until liquid is cold. Add chilled eggnog and stir. Sprinkle with nutmeg. Serve cold.

Nutcracker Sweet® “Latte”

  • •2 or 3 bags Celestial Seasonings® Nutcracker Sweet Holiday Tea
  • •1 cup milk
  • •1⁄8   tsp vanilla syrup
  • •Pinch cinnamon

If you have an espresso machine: Clean coffee basket thoroughly. Cut open 3 tea bags and pour tea into basket. Compress tea, make a single “shot” and pour into coffee mug. Steam milk using espresso machine and pour over brewed tea. Add vanilla syrup and sprinkle with cinnamon.

Without espresso machine: In a medium saucepan, gently heat milk over low heat until very warm but not boiling. Add 2 tea bags and simmer 5 minutes. Remove from heat, remove tea bags and add vanilla syrup. Using a whisk, beat milk until foam forms. Pour into coffee mug and sprinkle with cinnamon.

Alternate: Try making with Celestial Seasonings® Sweet Harvest Pumpkin Holiday Tea


  • 1 750-ml bottle Champagne or sparkling apple cider
  • 4 bags Celestial Seasonings® Pomegranate Green Tea
    Mint leaves or sliced apples or pears (garnish, optional)

PREP: Pour 2 cups boiling water over tea bags in a heat-resistant container. Steep 2 minutes and remove tea bags. Chill for at least one hour.

Fill 4 festive glasses halfway with green tea, then fill to the top with Champagne or sparkling cider. Garnish with mint leaves or sliced fruit (if desired) and serve.


Pour Vodka into 1 litre glass jar or bottle with lid.

Add 3 Celestial Seasonings® Sugar Cookie Sleigh Ride Holiday Tea bags

Steep for 15 minutes, remove bags.

Sip over ice or use to make a Sugar Cookie Sleigh Ride Martini


  • 6 ounces Sugar Cookie Sleigh Ride Infused Vodka
  • 3 ounces of milk
  • Ice
  • Sprinkles for decorating rim

PREP: In cocktail shaker, add all ingredients except sprinkles. Shake until cold. Dip rim of martini glasses into water then into sprinkles. Pour martini into glass, top with more sprinkles.


  • 1 cup of water
  • 1 Tablespoon cocoa powder
  • 1/4 ounce dark chocolate
  • 1   Tablespoon of honey
  • 1  bag Celestial Seasonings® Candy Cane Lane Holiday Tea

PREP: Optional: 1 Tablespoon peppermint schnapps. Combine water, cocoa powder, tea bag, honey and dark chocolate in saucepan. Bring to boil and simmer 5 minutes. Stir in peppermint schnapps (if using). Strain into mug. Top with whip cream and add a candy cane stir stick if desired.


  • 2 ounces Baileys Original Irish Cream
  • 1 bag Celestial Seasoning® Sweet Harvest Pumpkin Holiday Tea
  • 2 teaspoons raw brown sugar
  • Cinnamon Stick

PREP: Brew cup of Celestial Seasoning® Sweet Harvest Pumpkin Holiday Tea. Add brown sugar to tea and stir until dissolved. Fill mug with tea and Baileys Original irish Cream. Stir with cinnamon stick



  • 1 cup of water
  • 3 Tablespoons honey
  • 8 bags of Celestial Seasonings® Red Zinger® Herbal Tea

PREP: In small pot bring water to boil. Once boiling, remove from heat and stir in honey. Add the tea bags and let it steep for 15 minutes. Remove tea bags. Taste and add more honey if needed. let cool, refrigerate covered for up to 3 days.

To make Hibiscus Soda: Stir 2 tablespoons Hibiscus Syrup, or more to 10 ounces (1 1/4 cups) of seltzer


  • 1 cup of boiling water
  • 2 Tablespoons honey
  • 5 bags of Celestial Seasonings® Green Tea

PREP: In heat proof container, stir together the boiling water and honey to combine. Add tea bags, steep for 10 minutes. Remove tea bags. Let cool. Refrigerate in covered container for up to 5 days.

To make Green Tea Soda: Stir 2 tablespoons Green Tea Syrup, or more to 10 ounces (1 1/4 cups) of seltzer.

FAIR logo

FAIR logo

FAIR.™ delivers award-winning taste with its ethically sourced FAIR. Quinoa Vodka, a one-of-a-kind spirit made with unique ingredients. This quinoa-based vodka is different from other vodkas because of its distinct taste, which complements many ingredients in cocktails. Through direct, equitable trade, the farmers and their families who produce the quinoa are able to eat better, keep their children in school, improve health and housing, and invest in their futures. FAIR. is available in the following states: California, District of Columbia, Illinois, Massachusetts, Maryland, New Jersey, New York, Nevada, Oregon, Pennsylvania, and Wyoming. Photo Credit: Dina Avila Photography





Espionage (Cocktail recipe credit to Kevin Martin, Eastern Standard, Boston MA)

  • 1.5 oz. FAIR. Quinoa Vodka
  • ¾ oz. chartreuse
  • 0.5 oz. Amaro Montenegro
  • 0.5 oz. Cynar
  • Orange peel for garnish

PREP: Stir with ice and strain into a rocks glass. Twist an orange peel over the top.

Apple Harvest Cocktail

Apple Harvest Cocktail

Apple Harvest Cocktail

  • 2 oz. FAIR. Quinoa Vodka
  • 1.5 oz. apple juice
  • 0.5 oz. maple syrup gastrique (recipe below)
  • Dash of orange bitters
  • Orange peel for garnish

PREP: Mix ingredients in shaker with ice cubes. Serve neat with an orange garnish. Serve in a

martini glass or coupette.

Maple Syrup Gastrique

  • 2:1 ratio of maple syrup to apple cider vinegar
  • 1 cinnamon stick
  • 6 cloves
  • 8 peppercorns

PREP: Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat. Take out spices and allow to cool. Store in fridge.


FAIR. Martini

FAIR. Martini


FAIR. Martini

  • 3 oz. FAIR. Quinoa Vodka
  • 1 oz. dry vermouth
  • Lemon twist

PREP: Stir with ice until cold and strain into a chilled martini glass. Garnish with a twist of lemon.

Fairly Modest Mule

Fairly Modest Mule

Fairly Modest Mule (Cocktail recipe credit to Ginger M. Castrios, Cambridge Common, Boston MA)

  • 1 ¾ oz. FAIR. Quinoa Vodka
  • 0.5 oz. lime juice
  • Barritt’s Bermuda Ginger Beer
  • Lime wedge for garnish

PREP: Pour the vodka and lime juice into a copper mug filled with ice cubes. Top off with the ginger beer. Garnish with a lime wedge.

Quinoa Sour

Quinoa Sour

Quinoa Sour (Cocktail recipe credit to Panca Bar, New York City)

  • 3 oz. FAIR. Quinoa Vodka
  • 1.5 oz. lime juice
  • 3 oz. orange juice
  • 1.5 oz. simple syrup
  • Dash of egg white
  • Orange slice for garnish

PREP: Mix ingredients in shaker with 8 ice cubes. Serve neat in a martini glass with the orange garnish.

Lillet Short

Lillet Short

Lillet Vodka Cocktail

  • 16 oz. Lillet Blanc
  • 16 oz. FAIR. Quinoa Vodka
  • 16 oz. fresh orange juice
  • Small ice cubes

PREP: Stir together lillet, vodka, juice, and ice. Pour into glasses filled halfway with ice. Enjoy!

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