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Impress Your Guests This Holiday Season Sometimes readers are looking for new ways to serve wine, so for this issue I turned to local cocktail experts Lesley Jacobs Solmonson and David Solmonson whose book, “12-Bottle Bar,” was highlighted in the February/March edition of élite Magazine earlier this year.
Sake-Tea-Ni

Whether or not a person likes sake, we’ve heard sake-based drinks can be pretty tasty! Sake-based cocktails offer a unique flavor, sometimes-milky consistency, and less alcohol. With such decadent, colorful drinks, you may not even need to reach into your kids’ Halloween haul this year!

2 1/2 oz. Nigori sake
1 1/2 oz. cold green tea (do not over brew, or it will get bitter)
3 good size pieces of your favorite fruit (watermelon, pineapple, etc.) or a handful of berries
1/4 oz. simple syrup

Muddle the fruit in a mixing glass, and add the other three ingredients. Shake with ice until well chilled, approximately 20 seconds, then strain the mix into a martini glass. Garnish with the chosen fruit, if desired.
Sherry Cobbler Cocktail

What about a cocktail that is sherry-based? Is there such a thing? Definitely! And if you are at your mom’s house for the holidays, she probably has some to share in her cabinet! Perfect for Thanksgiving, sherry-based cocktails call for a bit of added sugar, satisfying your sweet tooth, and – just maybe! – helping you stay away from that pumpkin pie.

3-4 oz. sherry, preferably Amontillado or Oloroso
1 tablespoon sugar
2-3 orange slices

Muddle sugar and orange slices in a mixing glass. Add sherry and shake with ice until well chilled. Strain into a Collins glass filled with crushed ice. Garnish with orange slice and mint.

White Port & Tonic

What about Port-based cocktails? I like to serve a Port-based cocktail before or after a holiday meal to refresh the palate. People who normally drink Port after a meal are somewhat surprised at how different it tastes when served as a cocktail.

2 oz. White Port
4 oz. Tonic water, such as Fever Tree
Lime or lemon slice

Add Port into a Collins glass; follow with tonic water and a squeeze of citrus. Top with ice.

All recipes are courtesy of the Solmonsons.
Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email[email protected] to ask a question about wine or spirits that may be answered in a future column.  You can also seek her marketing advice via This email address is being protected from spambots. You need JavaScript enabled to view it..”>[email protected].

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