Cocktails
Jonathan Gayman

These cocktails are great for daytime sipping and sparkling wine adds a pop.

Rise & Shine

+4 
Rise & Shine

Serves | 1 |

  • ¾ oz J. Rieger Kansas City Whiskey
  • ¾ oz Plantation 5 Year Barbados rum
  • ¾ oz raspberry syrup
  • ¾ oz passion fruit juice
  • ice
  • 2 oz Prosecco or other dry sparkling wine
  • 2 slices cucumber (for garnish)

| Preparation | Combine first 4 ingredients in a shaker. Add ice and shake vigorously. Strain into an ice-filled Collins glass. Top with sparkling wine and give a quick stir to incorporate. Garnish with cucumber slices rubbed around the rim and placed in drink.

White Sangria

+4 
White Sangria

Serves | 6 |

  • 6 mandarin orange wheels
  • 6 lime wheels
  • 6 lemon wheels
  • 7 sprigs fresh lavender
  • ice
  • 6 oz VS cognac or American brandy
  • 6 oz fresh mandarin orange juice
  • 6 oz simple syrup
  • 3 oz fresh lemon juice
  • 1 750mL bottle dry white wine

| Preparation | In a pitcher, add fruit wheels and lavender. Gently press with a spoon or a muddler. Fill the pitcher ¼ of the way with ice. Add remaining ingredients and stir briefly. Fill with more ice and stir to incorporate fruit pieces and lavender throughout. Serve over ice.

Spritz & Spratz

+4 
Spritz & Spratz

Serves | 1 |

  • 2 sprigs fresh tarragon
  • 4 sprigs fresh thyme
  • ¾ oz Aperol
  • 5 oz New Zealand sauvignon blanc or Alsatian pinot noir
  • ice
  • 3 to 5 oz club soda

| Preparation | In a wine glass, gently muddle herbs. Add Aperol and wine; stir for a few seconds. Add ice, top with club soda and stir once more. Serve.

Death at Dusk

+4 
Death at Dusk

Serves | 1 |

  • 1 oz crème de violette
  • ½ oz absinthe or pastis
  • 5 oz well-chilled Champagne or other dry sparkling wine
  • 1 lemon peel (for garnish)

| Preparation | In a Champagne flute, combine violette and absinthe. Top with sparkling wine and stir briefly. Twist a lemon peel over top.

Matt is a bartender, author and industry historian.