The Corwith | Topping Rose House, Bridgehampton
Yield: 10 drinks
Ingredients:
16 oz. Crop Meyer Lemon Vodka
8 oz. fresh-squeezed lemon juice
6 oz. simple syrup
1 bottle Poema cava
Lemon sugar for dusting glasses (zest of 1 lemon mixed with ½ c. sugar and dash kosher salt)
10 thin lemon slices
Method:
Combine first three ingredients in a pitcher. When the party starts, add ice cubes and cava and then pour into cocktail glasses rimmed with lemon sugar. Garnish with lemon slice and serve.
Mai Tai | Nick & Toni’s, East Hampton
Yield: 12 drinks
Ingredients:
12 oz. Diplomatico Blanco
12 oz. Rhum Clement VSOP
6 oz. Pierre Ferrand Dry Curaçao
15 oz. Orgeat syrup (or almond-flavored syrup)
15 oz. fresh-squeezed lime juice, strained 12 thin lime slices
Method:
Mix first five ingredients in a large pitcher and whisk for 2 minutes. Add ice and stir for 2 additional minutes until well combined. Serve in double highball glasses over fresh ice and garnish with a lime slice.
Summer White Sangria | Bell & Anchor, Noyac
Yield: 12 drinks
Ingredients:
1 c. brandy
¼ c. superfine sugar
2 large white peaches, diced
2 navel oranges, cut into 8 segments each
2 apples, cored and diced
1 lemon, quartered and sliced thin
1 lime, quartered and sliced thin
1 bottle Sauvignon Blanc or other fruity white wine
1 bottle Prosecco or other sparkling wine
Method:
Combine brandy and sugar in a bowl and add fruit; macerate the mixture at least an hour in the refrigerator. In a large pitcher, combine Sauvignon Blanc with macerated fruit. Just before party starts, add ice cubes, pour in sparkling wine, and serve.
French Upstairs | Pierre’s, Bridgehampton
Yield: 10 drinks
Ingredients:
15 oz. Brooklyn gin
10 oz. fresh-squeezed grapefruit juice
5 oz. St. Germain 1 bottle Champagne
Method:
Combine first three ingredients with ice in a tall pitcher and stir. Slowly add champagne until combined, then serve.