Wendy Franzen of Fletcher & Fork

Italicus Spritz

TRANSPORT MOM to the Amalfi Coast this Mother’s Day with an Italicus Spritz. It stars Italicus Rosolio di Bergamotto—a fresh, lightly floral, and delicately bitter Italian liqueur made from Bergamot, a citrus fruit native to southern Italy. This sparkling cocktail is irresistibly bright, with a touch of gin echoing the Bergamot fruit’s herbal qualities, and

The Last Word

ONE OF MY favorite cocktails is The Last Word, a classic pre-prohibition cocktail first served at the Detroit Athletic Club in the early 1900s. Complex and perfectly balanced with sour, sweet, bitter, and herbal notes, The Last Word is made with equal parts gin, green Chartreuse, maraschino liqueur, and freshly squeezed lime juice. Green Chartreuse

Love Is In The Air

AVIATION Luxardo maraschino liqueur, a main ingredient in the Aviation, is a clear Italian cherry liqueur found in many classic cocktails. Crème de violette, Luxardo maraschino liqueur, and Luxardo cocktail cherries are available at Binny’s. Serves one Ingredients • 2 ounces gin • 1/4 ounce crème de violette • 1/2 ounce Luxardo maraschino liqueur •

French 75

This classic champagne cocktail is refreshing and light on the palate—a welcome shift for the month of January. Though it is a bit stronger than a mimosa, the citrus-forward French 75 works beautifully for brunch. FRENCH 75 serves one Ingredients • 1 ounce gin • ó ounce freshly squeezed lemon juice • ó ounce simple

Boozy (or not) Cinnamon-Orange Hot Chocolate

Creamy, sweet, spiced, and citrusy, this gussied-up-for-the-holidays hot chocolate is equally delicious with or without the spike of Grand Marnier. Boozy (or not) Cinnamon-Orange Hot Chocolate serves two 1 organic orange 2 cups whole milk 3 cinnamon sticks, divided 3 ounces good quality semi-sweet chocolate, finely chopped 2 teaspoons sugar (or to taste) 2 ounces

Sazerac – The Perfect Thanksgiving Cocktail

A Thanksgiving cocktail needs to be three things: soothing, easy to prepare, and based on an American spirit—in this case, rye whiskey. This no-shaking-required classic (considered by some to be America’s first cocktail) gets its spiced kick from the rye and its trademark complexity from the absinthe rinse and Peychaud’s bitters. Sazerac Peychaud’s bitters are

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Wendy Franzen of Fletcher & Fork

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