Cran Rosemary Mocktail Food

MI AMIGA MOCKTAIL

Steps:

• Combine equal parts paprika, cayenne and salt with a dash of sugar on a plate. Moisten the rim and part of the side of a tall glass with lime juice and coat with the spice mix. Combine 2 ounces grapefruit juice, 1/2 ounce each agave syrup and lime juice and a few jalapeño slices in a shaker with ice. Shake, then strain into the prepared glass over fresh ice. Top with a splash of sparkling water and a strip of grapefruit peel.

ROSEMARY PALOMAS

Steps:

• Combine the sugar, 1/2 cup water, 3 rosemary sprigs and the grapefruit zest in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and set the syrup aside to cool, at least 1 hour.
• Strain the syrup into a 64-ounce jar. Add the grapefruit juice, tequila, lime juice and remaining 5 rosemary sprigs and stir to combine. Cover and refrigerate until cold, at least 2 hours.
• To serve, pour the seltzer into the jar and stir (do not shake). Pour into glasses filled with ice and garnish with rosemary sprigs.

CRANBERRY COCKTAILS

Steps:

• Cran-Rosemary Sparkler
• For each drink, muddle 4 cranberries, 1 sprig rosemary and 3/4 ounce maple syrup in a cocktail shaker. Add 2 ounces gin and 3/4 ounce each cranberry juice and sweet vermouth. Add ice and shake vigorously, then strain into a chilled coupe glass. Top with champagne; garnish with rosemary.
• Cranberry Kir Royale
• For each drink, combine 1 ounce cranberry juice and 1/2 ounce creme de cassis in a flute. Add a cranberry and top with champagne.
• NYC Cosmopolitan
• For each drink, combine 1 1/4 ounces each vodka and simple syrup, 3/4 ounce fresh lime juice and 1/4 ounce each citrus vodka, orange liqueur and cranberry juice in a cocktail shaker. Add ice and shake vigorously, then strain into a chilled coupe glass. Garnish with an orange twist.