Chi Chi Pache

Created by Martin Cate of Smuggler’s Cove in San Francisco, this drink is reminiscent of a creamy piña colada with a hint of spice.
Visit our Drinks & Entertaining page for dozens more fun summer drink recipes.

• 2 fl. oz. (4 Tbs.) vodka
• 1-1/2 fl. oz. (3 Tbs.) 100% pineapple juice, not from concentrate
• 1 fl. oz. (2 Tbs.) coconut cream, preferably Coco Lopez
• 1 tsp. pimento dram, preferably St. Elizabeth Allspice Dram
• 1 dash Angostura bitters
• Cracked ice
• 1 cinnamon stick

Pour the vodka, pineapple juice, coconut cream, pimento dram, and bitters into an 18- to 20-oz. cocktail shaker filled with cracked ice. Shake lightly and strain into an 8- to 11-oz. Collins glass filled with more cracked ice. With a nutmeg grater, grate a little of the cinnamon stick over the drink. Garnish with the cinnamon stick.

Heirloom Bloody Mary

To create this seasonal cocktail, the bartenders at Union Square Café pilfer the kitchen’s heirloom tomatoes, sourced from the nearby farmers’ market.  At its best in late summer, this brunch mainstay is made truly special by passing the tomatoes through a potato ricer rather than juicing them.Browse our Drinks & Entertaining Guide page for more spicy cocktails.

For the tomato juice:

• 4 large, very ripe heirloom tomatoes

For the bloody mary:

• 2 oz. vodka, preferably Ketel One
• 1 oz.  fresh lime juice
• 1/2 tsp. freshly grated horseradish, or to taste
• 1 tsp. green hot-pepper sauce such as Tabasco, or to taste
• Sea salt and coarsely ground black pepper to taste
• Ice
• Grape, cherry, or heirloom toy box tomatoes, halved, for garnish

To make the tomato juice:

Pass the heirloom tomatoes through a potato ricer into a glass measuring pitcher, pressing on the solids with a spoon to extract as much juice as possible. Discard the solids. You need about 4 oz juice (reserve the remainder for another use).  Cover and refrigerate the juice for at least 30 minutes before serving. 

To make the bloody mary:

Add the vodka, lime juice, horseradish, hot-pepper sauce, salt, and black pepper to the chilled juice and stir to mix well.  Taste and adjust the seasoning.  Fill a highball glass halfway with ice. Thread the grape tomatoes onto a wooden skewer.  Pour the tomato mixture over the ice, garnish the glass with the skewer, and serve. 

Sgroppino al Limone

Though it's not technically a shake, this cool, lemony cocktail from the Veneto region of Italy, also the home of Prosecco, does include lemon sorbet, which puts it in the ballpark at least. As the sugar cube dissolves, it provides a bit of sweetness to balance the tart lemon and the strong vodka. Serve in champagne flutes before dinner, as a palate cleanser between courses, or after the meal to accompany, follow, or even be dessert.Find more icy sweet cocktails on our Drinks & Entertaining page.

• 1 fl. oz. vodka
• 1-1/2 scoops lemon sorbet (about 1/3 pint)
• Chilled Prosecco or other sparkling white wine
• 2 sugar cubes
• 2 lemon twists 

Whisk the vodka and 1 scoop (1/2 cup) sorbet together in a small bowl until the texture is uniform. Add enough sparkling wine to fill each of two flutes about three-quarters full and whisk gently to combine.

Place one sugar cube in each flute, divide the sorbet mixture between the two flutes, and top each with half of the remaining 1/2 scoop (1/4 cup) sorbet. Run a lemon peel around the rim of each flute, twist it over the top, then drop it into the flute and serve at once.

Dirty Mary

A match made in heaven.

• 4 fl. oz. Stirrings Bloody Mary Cocktail Mixer
• 1-1/2 fl. oz. Smirnoff No. 21 Vodka
• 1 Tbs. Stirrings Dirty Martini

In a cocktail shaker, combine Stirrings Bloody Mary Mixer, Smirnoff No. 21 Vodka, Stirrings Dirty Martini, and plenty of ice.

Shake, strain, and pour into a cocktail glass.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Cranberry-Lime Shrub Sparkler

Popular in colonial times, a shrub is a sweetened fruit and vinegar syrup. It’s mainly used as a drink mixer, as in this recipe, but you can also use it to brighten a pan sauce for chicken or pork, to boost the flavor of a viniagrette, or to add some zing to whipped cream for a unique dessert topping.

For the shrub

• 12 oz. (3 cups) cranberries,rinsed and picked over    
• 1 cup granulated sugar
• 3/4 cup Champagne or white wine vinegar
• 1 strip lime zest (1/2 x 2 inches)

For the sparklers

• 1 cup seltzer, tonic water, or sparkling cider
• 1 fl. oz. vodka (optional)

Make the shrub

In a 4-quart saucepan, combine the cranberries, sugar, vinegar, and lime zest with 3 cups of water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cranberries are completely broken down, about 20 minutes. Let cool.

Purée with an immersion blender. Strain through a fine sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible.

Make the sparklers

Per drink, combine 3 to 4 Tbs. of the chilled shrub with cold seltzer (and vodka, if you like).

Cosmopolitan

A sophisticated mix of cranberry juice, triple sec and Smirnoff No. 21.

• 1-1/4 fl. oz. Smirnoff No. 21 Vodka
• 1 fl. oz. cranberry juice
• 1/4 fl. oz. triple sec
• 1 lemon twist

In a shaker with ice, add Smirnoff No. 21 Vodka, cranberry juice, and triple sec. Shake and strain into a martini glass. Garnish with a lemon twist.

Meyer Lemon Drop Cocktails

This recipe can be easily doubled to make two cocktails at a time. If you can’t find Meyer lemons, use regular lemons, but you may need to add more simple syrup. For the perfect balance between simplicity and visual appeal, add a lemon twist.  Visit our Drinks page to see more lemony cocktails, as well as dozens of other drink recipes.

• 1 Tbs. superfine sugar
• 1/2 small Meyer Lemon; plus 1 lemon twist for garnish
• 4 crushed fresh mint leaves, preferably spearmint
• 2 fl. oz. (1/4 cup) Absolut Citron, chilled
• 2 fl. oz. (1/4 cup) fresh Meyer lemon juice
• 1 fl. oz. (2 Tbs.) simple syrup (to make your own, see below)

Pour the sugar into a small, wide dish. Wet the rim of a chilled martini glass with the lemon half. Dip the rim into the sugar, margarita-style. With a muddler or the bottom of a wooden spoon, crush the mint leaves in a chilled cocktail shaker. Add the Citron, lemon juice and syrup. Fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake for 7 to 10 seconds and then strain into the prepared glass. Garnish with the lemon twist.

Simple syrup: In a small saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Let cool completely before using. Makes 1-1/2 cups.

Dirty Martini

A dirty blend of Smirnoff No. 21 Vodka and olive juice.

• 1-1/2 fl. oz. Smirnoff No. 21 Vodka
• 1/2 fl. oz. olive juice
• 2 cold cocktail olives, for garnish

In a mixing glass, combine Smirnoff No. 21 Vodka and olive juice. Stir and strain into a pre-chilled martini glass. Garnish with cold olives.

Chi Chi Pache

Created by Martin Cate of Smuggler’s Cove in San Francisco, this drink is reminiscent of a creamy piña colada with a hint of spice.
Visit our Drinks & Entertaining page for dozens more fun summer drink recipes.

• 2 fl. oz. (4 Tbs.) vodka
• 1-1/2 fl. oz. (3 Tbs.) 100% pineapple juice, not from concentrate
• 1 fl. oz. (2 Tbs.) coconut cream, preferably Coco Lopez
• 1 tsp. pimento dram, preferably St. Elizabeth Allspice Dram
• 1 dash Angostura bitters
• Cracked ice
• 1 cinnamon stick

Pour the vodka, pineapple juice, coconut cream, pimento dram, and bitters into an 18- to 20-oz. cocktail shaker filled with cracked ice. Shake lightly and strain into an 8- to 11-oz. Collins glass filled with more cracked ice. With a nutmeg grater, grate a little of the cinnamon stick over the drink. Garnish with the cinnamon stick.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 1/4 cup granulated sugar
• 3 cups apple cider
• 4 cinnamon sticks, about 3-inch long each
• 1 tsp. fresh lemon juice
• 1/4 cup heavy cream
• 3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
• 1/2 Tbs. confectioners’ sugar
• 3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
• 1/4 tsp. freshly grated nutmeg

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Chi Chi Pache

Created by Martin Cate of Smuggler’s Cove in San Francisco, this drink is reminiscent of a creamy piña colada with a hint of spice.
Visit our Drinks & Entertaining page for dozens more fun summer drink recipes.

• 2 fl. oz. (4 Tbs.) vodka
• 1-1/2 fl. oz. (3 Tbs.) 100% pineapple juice, not from concentrate
• 1 fl. oz. (2 Tbs.) coconut cream, preferably Coco Lopez
• 1 tsp. pimento dram, preferably St. Elizabeth Allspice Dram
• 1 dash Angostura bitters
• Cracked ice
• 1 cinnamon stick

Pour the vodka, pineapple juice, coconut cream, pimento dram, and bitters into an 18- to 20-oz. cocktail shaker filled with cracked ice. Shake lightly and strain into an 8- to 11-oz. Collins glass filled with more cracked ice. With a nutmeg grater, grate a little of the cinnamon stick over the drink. Garnish with the cinnamon stick.

Citrus Tea Punch

Sweet iced tea is a southern staple. Adding fresh lemon and orange juice transforms it into a punch that can be made even more festive with a splash of vodka.Visit our Drinks & Entertaining page for dozens of recipes for punch and other sweet cocktails.

• 3 oz. fresh spearmint (2 bunches)
• 2 large “pitcher-size” tea bags (for iced tea), such as Tetley or Lipton
• 1-1/2 cups granulated sugar
• 1 cup fresh lemon juice (from 4 to 6 medium lemons)
• 1 cup fresh orange juice (from about 4 medium oranges)
• 1 cup vodka (optional)
• 1 lemon, thinly sliced or cut into wedges, for garnish

Put the mint in a large heatproof pitcher and pour in 6 cups boiling water. Add the tea bags and let steep for 30 minutes. Remove the tea bags, strain out the mint, and stir in the sugar and juices. Let cool to room temperature and add the vodka (if using). Refrigerate until cold. Stir before serving. Serve over ice, garnished with the sliced lemon.

West Side

This cocktail is an Employees Only variation of the famous South Side cocktail, first served in the 1920s at the New York speakeasy Jack & Charlie's--now known as the 21 Club. We replaced the gin with Meyer lemon-infused vodka to achieve a more balanced, subtler concoction. It is by far the most popular cocktail served at Employees Only and lends itself naturally to being enjoyed in the sun.

• 2 fl. oz. Charbay Meyer lemon vodka
• 1 fl. oz. freshly squeezed lemon juice
• 1/2 fl. oz. simple syrup
• 3-finger pinch fresh mint leaves
• 1 splash club soda

Put the vodka, juice, syrup, and mint in a mixing glass. Add large cold ice cubes and shake vigorously. Open the shaker and add the club soda. Use a julep strainer to strain into a chilled cocktail glass.