Photo by Wendy Heilmann
Wendy Heilmann, Pebble Beach Resort, Monterey

2 ounces Deep Eddy Sweet Tea Vodka

1/2 ounce blueberry simple syrup

1/2 ounce lemon juice

1 ounce club soda

4 fresh mint leaves

Lemon slices for garnish

Muddle the mint with the blueberry simple syrup in a cocktail shaker. Add ice and the rest of the ingredients and shake vigorously. Pour into a Collins glass and garnish with a lemon wheel.

Photo by Rosy Figueroa


Jack Araque, The Metropolitan by Como, Miami

4 fresh raspberries

4 mint leaves

2 ounces coconut mix (milk and cream)

1 ounces peach schnapps

1 1/2 ounces Dry Fly gin

Splash of lime juice

Splash of Cointreau

Muddle 3 raspberries, mint leaves with the lime juice in a cocktail shaker. Add the coconut mix, peach schnapps, Dry Fly Gin, Cointreau and Peach bitters with 1 or 2 ice cubes and shake hard. Strain cocktail into a brandy glass and add crushed Ice. Garnish with 1 raspberry and 2 mint leaves.


Jennifer Bryant Chong, The Club at Kukui’ula, Kauai

2 ounces Kauai Koloa coconut rum infused with Kukui’ula cinnamon

1/2 ounce Kauai honey syrup

3 ounces fresh grapefruit juice

1/2 ounce hibiscus syrup

Place all ingredients in a shaker, shake with ice and pour into a wine glass. Garnish with a rosemary sprig and hibiscus bloom.


Photo by Kim Maroon
Ryan McGrale, Tavern Road, Boston

Inspired by the Blue Moon of the early 1900s (later known as the Aviation) – our very special Ocean Home is McGrale’s modern spin on an old classic. “The cocktail is refreshing, floral, sweet, sour, elegant and, most importantly, balanced,” he says. “Perfect for drinks on an ocean home deck during the holiday season.”

2 ounces gin

1/4 ounce simple syrup

3/4 ounce fresh lemon juice

1/2 teaspoon of thyme ??

1/2 ounce Creme de Violette (leaves removed from stem)

Shake all ingredients with ice. Double-strain (using a Hawthorne through a tea strainer) into a pre-chilled cocktail glass. Garnish with three sprigs of thyme tied with a lemon string.