Imbibe: Cin Cin

CIN CIN!

It’s 5 O’Clock somewhere

STUYVESANT MIMOSA BLOSSOM PUNCH By Marvina Robinson, B. Stuyvesant Champagne

B. Stuyvesant Grand Reserve Champagne 1 oz Lorina Sparkling Blood Orange Soda ��� oz Grey Goose Vodka 1 oz Fresh squeezed orange juice, pulp free 1 Sliced strawberry 1 Slice of navel orange 1 Fresh mint leaf plus extra for garnish Crushed Ice

Add crushed ice to a wine glass. Combine vodka, blood orange soda, orange juice, orange slice and strawberry to glass and stir. Add fresh mint leaves and top with B. Stuyvesant Grand Reserve Champagne. Garnish with a mint leaf sprig. OUT OF THE ASHES

2 Parts Hudson Whiskey Back Room Deal 1 Egg White ��� Part fresh lemon juice, divided ��� Parts honey and ginger syrup

1. Add all the ingredients into a shaker with ice and shake for 30 seconds. 2. Strain into a chilled coupe. 3. Garnish with a lemon peel.

DREAMING OF SPRING By Sommelier Jamie McFadden, Sandy Ridge Vineyards and Mercantile

2 oz Tussock Jumper Sake 1 oz Coconut liqueur 1 oz Mango nectar 2 oz Lychee juice 4-6 Ice cubes 2-3 Lychee for garnish Fresh mint for garnish

In a cocktail shaker combine Sake, coconut liqueur, mango nectar, lychee juice and ice. Shake ingredients for 10-15 seconds. Pour into a cocktail glass to 3/4 full. Gently place in lychees, and top with fresh mint to garnish. Serve immediately.

TIKI TODDY By Alexander Hauck and Stephan Berg of The Bitter Truth

1 oz Tiki Lovers White or Dark Rum 1 oz The Bitter Truth - Golden Falernum 3 dashes The Bitter Truth Aromatic Bitters ��� oz Lime Juice 2 oz Orange Juice

Heat all ingredients in a pot (don‘t boil) and pour into a warmed glass or mug. Garnish with cinnamon and orange. PINK TIGER

1��� Parts Ojo de Tigre ��� Part fresh lime juice 4 Parts pink grapefruit soda

Add all ingredients over ice in a highball glass and stir to mix. Garnish with a slice of lime.