FAIRFIELD COUNTY, Conn. -- Having a party and need a few easy recipes for holiday cocktails? We went to the experts -- area mixologists -- for their take on how to add more spirit and cheer to the season. Of course, if you don't want to be in the kitchen, you can always go out to one of the following restaurants where Fairfield County's finest will be happy to pour you a tall one.
'Tis the Season, Vespa, Westport
- 1.5 oz Gin
- .75 oz Cranberry syrup
- .5 oz Carpano antica
- .5 oz Ramazotti
- .5 oz Fresh lemon juice
- .25 Zucca
- 5 Cranberries
- 1 oz Simple syrup
- 1 oz Fresh squeezed and strained grapefruit juice
- 1/2 oz Fresh squeezed lemon juice
- 1/2 oz Aperol
- 2 oz Bourbon (bartender uses Ewing)
Muddle cranberries, then add all ingredients and ice. Shake and double strain into a cocktail glass.
Lotus Flower, Mecha Noodle Bar, South Norwalk
- 2 oz Boxed red wine
- .5 oz Mizu Shochu
- 5 oz Lemon juice
- .25 Orange juice
- 1 oz Spice-infused simple syrup
Build all in a shaker tin and shake hard for 10 minutes. Double strain over fresh ice in a double rocks glass. Garnis with lime wheel and orchid flower.
The J House Fizz, J House, Greenwich
- 3 parts Prosecco
- 1 part St Germain
- Sprinkle of hibiscus powder
Pour Prosecco into a champagne flute and tope with St. Germain. Sprinkle with hibiscus powder and serve.
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