Drinkware comes in all shapes, sizes, and price points. Check out the slideshow above for a few of our favorites that suit any budget, and then scroll down for drink recipes from local mixologists.
Created by Joe Shirghio, general manager at Bowen House
- 2 parts gin
- 1 part lemon
- 1 part Cointreau
To make it unique with added color, add 1/2 part Pama and top with Champagne.
Serve in a punch bowl with a large block of ice.
Created by Chad Solomon and Christy Pope of Midnight Rambler
- 1/4 ounce House Maraschino (equal blend of Luxardo Maraschino and Maraska Maraschino)
- 1/4 ounce China China Amer
- 2 ounces Russell’s Reserve 10-year bourbon
- 1 dash Angostura bitters
- 1 dash orange bitters
Combine ingredients. Stir and strain.
La Femme Nikita
Created by Ravinder Singh, bar manager at Beverley’s Bistro and Bar
- 1 ounce vodka
- 1 ounce Giffard strawberry liqueur
- 1/4 ounce simple syrup*
- 3/4 ounce lemon juice
- 2 ounces prosecco
Add vodka, liqueur, syrup, and lemon juice to a shaker. Add ice. Cap and shake hard for 6-8 seconds.
Add prosecco to the shaker tin. Strain into a champagne flute.
Garnish with a lemon wheel.
*Simple syrup: 3 parts sugar to 2 parts hot water (by weight). Combine and stir until dissolved. Keep refrigerated.