Photo by Stuart Mullenberg

Imbibe's Five-Spice Fizz


1 oz. cranberry juice

1/2 oz. Chinese five-spice syrup (see below)

2 kumquats, cut in half

3–4 oz. kumquat Dry Soda

Ice cubes

Tools: muddler, shaker, strainer

Glass: flute

Garnish: fresh kumquat


Muddle kumquats in a shaker. Add ice, cranberry juice and syrup and

shake vigorously. Double-strain into a chilled glass, top with Dry Soda

and garnish.


Chinese Five-Spice Syrup
from Scott Beattie's Artisanal Cocktails (Ten Speed, 2008)


5 whole star anise pods

1 Tbsp. fennel seeds

1 3-inch cinnamon stick, broken into pieces

1 tsp. whole cloves

1 Tbsp. Szechuan peppercorns (available in most Asian markets or online)

2 2/3  cups simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups  hot water and let cool)

2 tsp. honey


Process the spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices by shaking in the pan until they begin to smoke (this will only take a few seconds). Remove pan from the heat, shaking and tossing the spices repeatedly. Return the pan to the heat until spices begin to smoke again, remove from the heat and shake and toss the spices again. Repeat this step three more times, or until the spices are very aromatic. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for five minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Makes 2 2/3 cups and will keep for up to one month in the refrigerator.






Sage Presse

This mocktail makes use of seasonal winter flavors like fresh sage and Meyer lemons.

1/2 a Meyer lemon

1 Tbsp. organic evaporated cane sugar, ground fine in a coffee grinder (see below)  
4 fresh sage leaves

1 scant pinch salt

5 oz. seltzer water
Ice cubes
Tools: muddler, barspoon
Glass: double rocks or Old Fashioned

Cut lemon into quadrants and muddle in the bottom of a glass with salt and sugar. Add sage and gently muddle to release the herb’s aroma. Add ice, top with seltzer and stir.

Note: Grinding your cane sugar finely will help it become absorbed more quickly and evenly. Baird uses a clean coffee grinder for the task.


Scott Baird, 15 Romolo and Bon Vivants, San Francisco







Photo by John Valls

The Anthony Hopkins

This mocktail’s balance of sweet floral syrup and bright citrus is as smooth and refined as its famous namesake.


1 oz. Tazah rose syrup*
1 oz. mango puree
1 1/4 oz. fresh lime juice
1 1/4 oz. orange juice
1 oz. soda water
Tools: shaker, strainer
Glass: white wine or oversized cocktail
Garnish: orange wheel with an Amarena cherry on pick

Shake rose syrup, mango puree, lime juice and orange juice with ice. Strain into glass, top with soda and garnish.

*Available at Middle Eastern food markets and other specialty grocery stores


Katria Hand, Gracie’s, Portland, Oregon







Photos by Stuart Mullenberg

Homemade Apple Cider

Known in the U.S. and Canada as “sweet cider” because it’s not fermented like its “hard” cousin, this quintessential cool-weather sipper differs from standard grocery-store apple juice; the fresh crushed pulp and skins give it a unique tartness and an added texture. Relatively easy to make at home, this unfermented cider is the perfect way to squeeze out all the advantages of fresh fruit from markets and local orchards this season. Here's our step-by-step guide to homemade apple cider.


You'll need: 4 pounds of apples (makes one liter)



Apple corer
Sharp knife
Blender or food processor
1-liter glass jar with lid



apple cider step 1

Step 1
Thoroughly wash apples. Core and cut into wedges, discarding any rotten or damaged parts.

apple cider step 2

Step 2

Puree apples in batches until they resemble a fine pulp. Let crushed fruit rest together for 30 minutes.



Step 3

Place pulp in a triple layer of cheesecloth and twist, squeezing the juice into a saucepan. Continue to squeeze and twist until all the juice is extracted.


apple cider step 4

Step 4

Pasteurize by briefly heating to 160 degrees. Be sure not to over-cook—you don’t want to melt away any of that fresh-pressed flavor.


apple cider step 5

Step 5

Return cider to a clean glass jar and cover. Can be stored in the refrigerator for up to one week. Serve hot or cold. Makes about one liter of cider.











Photo by Claire Barrett

Apricot Gingerini

Natalie Bovis-Nelsen ups the alcohol-free ante with this apricot mocktail that’s spiked with both aromatic ginger and clove.


2 1/2 oz. white grape juice
3 oz. apricot nectar
1 oz. ginger-infused simple syrup
1/4 tsp. ground clove
Tools: shaker, strainer
Glass: cocktail
Garnish: ground clove


Combine all ingredients in a shaker, shake vigoursly, strain into a glass and garnish.


Ginger-infused Simple Syrup
Combine 2 cups of sugar, 1 cup of water and a 1-inch piece of peeled ginger in a small saucepan over high heat, stirring constantly. Allow mixture to boil and reduce heat to low and let simmer for 5 minutes, stirring occasionally. Let cool and strain out ginger. Will keep refrigerated for up to 4 weeks.


From Preggatinis: Mixology for the Mom-to-Be by Natalie Bovis-Nelsen (Globe Pequot 2009)





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