Wendy Franzen of Fletcher & Fork

PUNCHED TICKET

The Punched Ticket is a play on the classic three-ingredient Negroni. Here the Negroni becomes a modern punch with the addition of prosecco, freshly squeezed orange juice, and macerated cherries. Made before guests arrive, this this self-serve batched cocktail relieves hosts of bartending duty, allowing them to join in the fun. Now, the only thing

THE GRASSHOPPER

Shake up this festive drink for dessert at your next holiday gathering. SERVES 1 INGREDIENTS INSTRUCTIONS

FRENCH GREYHOUND AND GROVE GREYHOUND

When February’s bitter cold is on miserable repeat, bright, citrus-forward cocktails feel like liquid sunshine. The French Greyhound is my playful, elevated twist on a classic Greyhound. It combines grapefruit’s bittersweet juice with the just-sweet-enough elderflower liqueur, St-Germain. Meyer lemon—with its complex herbal and citrusy floral notes—ties the ingredients together in an elegant bow. The

CRANBERRY APPLE SHRUB WITH GINGER

SHRUBS—DRINKABLE, fruit-infused vinegars— can be traced to 15th century England where they were first prescribed to combat scurvy. During the 17th and 18th centuries, shrubs were combined with rum, brandy, or sparkling wine and served as cordials. English settlers also brought shrubs to colonial America, often mixing them with spirits or still water. Consumption waned

THE GRASSHOPPER

CREAMY, mint-chocolatey, and unabashedly jubilant, the grasshopper was invented by Philibert Guichet for a 1918 cocktail competition in New York City. The grasshopper gained fame at the Guichet family’s historic New Orleans bar and restaurant Tujague’s—home to the oldest stand-up bar in America—where it remains on the menu today. Delight guests at your next celebration

HOLIDAY SPICED MULLED WINE

Serves 10 INGREDIENTS 2 750-ml bottles Beaujolais or Côtes-du-Rhône ½ cup sugar 3 strips fresh lemon peel 3 strips fresh orange peel 10 whole allspice berries 10 whole cloves (plus 40 more, for garnish) 2 cinnamon sticks (plus 10 more, for garnish) 2 star anise pods (plus an optional 10-20 more, for garnish) 1 whole

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Wendy Franzen of Fletcher & Fork

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