Sit back and relax with these 13 celebratory cocktails and mocktails to mark the weekend

Ingredients:

- 2 muddled blackberries

- ½ oz lemon juice

- ¼ oz simple syrup

- Top with Black Cherry Waterloo

- Garnish with Lemon wedge or mint

Preparations:

1 - Muddle two blackberries into a glass, mix in lemon juice and simple syrup. Stir well.

2 - Top with Black Cherry Waterloo and granish with mint or lemon wedge.

Ingredients:

- 1 oz cranberry juice

- 3 oz Lime Waterloo

- Garnish with spring of rossmary, candy cane or cranberries

Preparations:

1 - Pour cranberry juice and Lime Waterloo into a desired glass and stir.

2 - Enjoy!

Ingredients:

- 2 oz. of beet juice

- ¾ oz. of lemon juice

- Red Bull Sugarfree

Preparations:

1 - Pour beet juice and lemon juice in a glass and stir.

2 - Top with Red Bull Sugarfree and garnish with a rosemary sprig and cinnamon dust.

Crafted by Beverage Director Melina Meza at Olivetta

Ingredients:

- Carrot

- Jasmine Honey

- Lime

- Sicilian Lemonade

Preparations:

1 - Pour 2 ounces of carrot juice, jasmine honey and lime (combined) into a glass and stir.

2 - Top with 2 oz of Sicilian lemonade

Ingredients:

- Glass of sparkling water or tonic water

- 2-3 dashes of The Bitter Truth Orange Flower Water Lemon

Preparations:

1 - Pour sparkling water or tonic water into glass of choice.

2 - Add 2-3 dashes of The Bitter Truth Orange Flower Water Lemon.

3 - Stir and enjoy!

C.W.S. Bar & Kitchen’s fruit-forward cocktail by Mixologist/Co-Owner Brian Freed

Ingredients:

- 2oz Corazon Blanco Tequila

- 1 oz Citrus

- 1 oz Agave

- 1 Teaspoon of Fig Jam

- 1 Bar Spoon of White Balsamic (One Squeeze)

- ½ oz Strawberry Puree

- Garnish with Strawberry Fan on a stick (Or Half Strawberry)

Preparations:

1 - Stir ingredients together in a glass.

2 - Top with garnish.

3 - Enjoy!

Ingredients:

- 6 drops TABASCO® Original Red Sauce

- 2 oz vodka

- 8oz tomato juice

- ¼ lemon, juiced

- 1 teaspoon Worcestershire Sauce

- ¼ teaspoon prepared horseradish

- Black pepper to taste

Celery salt to taste

Preparations:

1 - Add ice to a tall glass. Combine all ingredients and stir well.

2 - Season with black pepper and celery salt to taste. Serve immediately.

Ingredients:

- 1 ½ parts D’USSE VSOP Cognac

- ⅓ part MARTINI & ROSSI Bitter Liqueur

- ¾ part lemon juice

- 2 bar spoons orange marmalade

- ⅓ part egg white Garnish with orange twist

Preparations:

1 - Add all ingredients into a shaker with ice and shake.

2 - Strain back into an empty shaker and shake vigorously with no ice to develop the egg white foam.

3 - Double-strain into an ice-filled stemmed rocks glass.

Ingredients:

- 1 ½ parts D’USSE VSOP Cognac

- ½ part Heering Cherry Liqueur

- 1 part almond milk

- ¾ part lemon juice

- ½ part simple syrup

- Garnish with brandied cherries on a gold metal skewer, grated nutmeg

Preparations:

1 - Add D’USSE, cherry liqueur, lemon juice, almond milk and simple syrup into a shaker with ice.

2 - Shake and double-strain into a Nick & Nora glass.

Ingredients:

- 1.5 parts Longbranch

- .25 part Averna

- .5 part Agave Nectar

- .75 part Tamarind Agua Fresca

Preparations:

1 - Shake and strain into glass.

Ingredients:

- 1.5 parts Longbranch

- .75 part Aperol

- .75 part Cinzano

- 2 Cucumber slices

- 1 dash salt

Preparations:

1 - Shake and strain into glass.

Custom created by Josh Cameron

Ingredients:

- 1.5 Long Branch

- .5 Cynar

- .5 lime

- .5 ginger syrup

- 2 dashes Angostura Bitters

- Soda Topper

Preparations:

1 - Shake and strain into glass.

Ingredients:

- 1 oz Schisandra Supreme Goldthread

- 3 oz your favorite Prosecco or Champagne

Pomegranate Seeds for garnish

Preparations:

1 - In a champagne flute, pour the Prosecco or Champagne and top with Schisandra Supreme Goldthread.

2 - Add fresh pomegranate seeds for garnish. Sip & enjoy!