Cocktail Friday

Boat House Punch: Ingredients 4 lemons, peeled 1/2 cup superfine sugar 1 liter dry gin 750 mL Aperol 12 ounces St-Germain 12 ounces grapefruit juice, freshly squeezed 12 ounces lemon juice, freshly squeezed 12 ounces orange juice, freshly squeezed 750 mL sparkling rosé Garnish: orange wheels Steps Muddle the lemon peels (save lemons for juicing) with the sugar in a bowl until the sugar looks slightly moistened. Cover and let sit for at least one hour, or overnight, so the sugar can absorb the lemon oils. Add the gin, Aperol, St-Germain, grapefruit juice, lemon juice and orange juice to a large pitcher or punch bowl. Add the lemon-sugar mixture, and let sit for 15 minutes. Remove the lemon peels, drop in a large ice block, and add the sparkling rosé. Garnish the pitcher and individual punch cups with orange wheels.

Garnish: Garnish with a lime wedge or a shamrock-shaped garnish

Raspberry White Chocolate Martini: 1oz raspberry liqueur 1oz white chocolate liqueur 1oz vodka 1oz heave cream (half-and-half) Ice Optional Garnishes: Raspberries, white chocolate shavings, chocolate syrup -Chill a martini glass. You can also drizzle white chocolate syrup inside the glass. -Combine the liqueurs, vodka, and cream in a cocktail shaker. -Add ice to the shaker and shake until thoroughly chilled. -Strain the mixture into the prepared glass. -Garnish with raspberries and white chocolate shavings.

Instructions: Add all ingredients to a blender and blend until smooth. Drizzle chocolate syrup inside the glass before pouring, top with whipped cream and more chocolate.

Tiki Twist: Lyre's White Cane Spirit, Orgeat, Fresh Juices, Coke Float, Lilikoi Foam.

**Basil syrup: In a second vacuum-sealable bag, add 2 cups white granulated sugar and 2 cups very hot water. Shake to dissolve the sugar, then add 25 basil leaves. Seal the bag and place it into the same sous vide bath as the vodka, for 2 hours at 130 degrees Fahrenheit. Let cool, then strain the solids. Add an additional 15 basil leaves, chill for about 2 hours in the refrigerator, then strain the solids.