COCKTAILS & MOCKTAILS

Mandarin Greyhound

Build cocktail in a shaker filled with ice and shake. Serve over ice in a rocks glass. Garnish with a twist of organic grapefruit. — The Hanson Family

Makes 1 serving 1½ ounces Hanson Organic

Mandarin Vodka 2 ounces fresh-squeezed organic grapefruit juice ½ ounce fresh-squeezed organic lemon juice ½ ounce organic agave nectar — Fresh organic grapefruit twist, for garnish

CHRISTOPHER CHUNG

Basil, Cucumber and Mint Spritzer

In a shaker, add simple syrup, lemon juice, mint, basil and lemon zest.

Shake for 15 seconds; strain over ice. Add sparkling water and garnish with a slice of lemon and the basil-cucumber skewer.

To turn this mocktail into a cocktail or a popsicle, add 2 to 4 ounces of bourbon.

— Sheana Davis

Makes 1 spritzer or 2 popsicles 1 teaspoon simple syrup 1 teaspoon fresh lemon juice 2 fresh mint leaves, washed and torn in pieces 4 fresh basil leaves, washed and torn in pieces 4 strips fresh lemon zest 4 ounces sparkling water — Slice of lemon — Slice of cucumber, wrapped in basil leaves and skewered — Ice

CHRISTOPHER CHUNG

Smoking Rosemary Watermelon Cooler

Place ice in a highball glass and add watermelon juice, cranberry juice, simple syrup and lime juice. Stir together. Garnish with a rosemary sprig, set on fire with a crème brûlée torch, and watermelon chunks on skewers.

To turn this mocktail into a cocktail or popsicle, add 2 to 4 ounces of bourbon.

— Sheana Davis

Makes 1 cooler or 2 popsicles — Ice 4 ounces watermelon juice 2 ounces cranberry juice 1 tablespoon simple syrup 1 teaspoon lime juice — Flaming Rosemary Sprig and watermelon chunks

Strawberry Balsamic Smash Cocktail

For simple syrup: Combine 1/2 cup granulated sugar and 1/2 cup cold water in a jar with a lid. Shake the jar vigorously until the sugar is dissolved, about 1 minute.

For the cocktail: In a 16-ounce cocktail shaker, mash together all cocktail ingredients except the alcohol using a muddler or the back of a wooden spoon. Shake four to five times to release the oils and juices. Add 1/2 cup of gin. With a fine-mesh sieve, strain the gin mixture into a large measuring cup.

Fill cocktail glasses three-quarters full with crushed ice and pour gin mixture over top. Garnish edge of glass with a cucumber wheel. — Julie Steinfeld

Makes 2 servings

For simple syrup

1/2 cup granulated sugar 1/2 cup cold water

For cocktail

4 1/2-inch lime wedges, from 1 lime 4 1/2-inch cucumber rounds, plus more for garnish, from 1 English cucumber 2 fresh hulled strawberries 2 tablespoons simple syrup 1 teaspoon balsamic vinegar 1/2 cup gin (or vodka)

ALVIN A.H. JORNADA

Spicy Margarita Punch

In a large punch bowl or glass bowl, muddle the cucumber, jalapeño, cilantro and mint using a muddler or the back of a wooden spoon.

Add the remaining ingredients except for the salt and stir well. Refrigerate until well chilled, about 1 hour.

Using a fine-mesh strainer, strain the solids from the punch. Fill the cocktail glasses (rimmed with salt, if desired) three-quarters full with crushed ice, and pour over punch.

— Julie Steinfeld

Makes 10 servings 1 English cucumber, sliced thin 1 small jalapeño, sliced thin 1/4 cup cilantro, lightly packed 1/4 cup mint, lightly packed 1 750-ml bottle silver tequila 2 cups fresh lime juice 1/2 cup fresh orange juice 1 cup light agave nectar — Kosher salt for rimming the edge of glass, optional

Diavola Spritz

Squeeze the Meyer lemon wedge into a tulip glass and drop it in.

Add the Cappeletti, grapefruit bitters and ice, then prosecco and soda water. Garnish with blood orange slice.

— Dino Bugica and Kasey Drady

ALVIN A.H. JORNADA

Makes 1 serving 1 wedge Meyer lemon 3 ounces Cappeletti

Vino Aperitivo (or Aperol) 2 dashes grapefruit bitters 2 ounces prosecco 1 ounce soda water 1 slice blood orange, for garnish

JOHN BURGESS

Harvest Moon Cocktail

Combine all cocktail ingredients in a Collins glass, and add ice threequarters of the way to the top. Finish with 3 ounces of Fever Tree Tonic and you have a playful twist on a gin and tonic.

Garnish with pomegranate seeds, a lemon wheel and some rosemary or pineapple sage.

— Sam Levy and Matt Kazin

Makes 1 serving 1½ ounces Spirit Works Gin 1½ ounces pomegranate juice 1 ounce Nigori Sake, unfiltered 1 ounce simple syrup 1 ounce lemon juice 3 ounces Fever Tree Tonic

For garnish

— Pomegranate seeds — Lemon wheel — Rosemary or pineapple sage

ERIK CASTRO

Hanson Dirty Martini

Chill martini glass. Add ingredients in a mixing glass over ice. Stir and strain. Garnish with two organic Castelvetrano olives and a lemon peel.

— The Hanson Family

Makes 1 serving 2½ ounces Hanson Organic

Original Vodka ½ ounce Trincheri Dry

Vermouth ½ ounce organic olive juice 2 organic Castelvetrano olives, for garnish 1 lemon peel