ONE LUCKY WINNER FROSÉ

• 1 bottle rosé wine
• 8 large strawberries (about 1 ½ cups ripe strawberries, halved), plus more for garnish
• 1 tablespoon honey

Set aside 2/3 cup rosé in a glass measuring cup. Blend strawberries, honey, and the rest of the rosé in a blender, until smooth, then pour through a strainer into a covered baking dish. Place baking dish in freezer for at least 6 hours, or overnight. (The alcohol in the mixture will keep it a slushy texture instead of treezing solid.) Blend the mixture again until it comes to a fluffy texture. Divide into glasses, then pour a splash of rosé into each glass (this gives the final texture and brings in the character of the rose). Garnish with strawberries and serve

ELDERBERRY MARTINI

• elderberry syrup
• lime juice
• 3 basil leaves
• vodka optional

Add elderberry syrup, lime juice, and 3 basil leaves in a cocktail shaker. Shake until combined. Strain into an 8-oz. martini glass. Top with sparkling water; with an additional basil leaf, if desired. Elderberry is an herb often used by Cherokee (and others) for healthy antioxidants and all natural cough syrup.

FRENCH 75

• gin
• lemon juice
• prosecco

Sarah suggests mixing to taste; play around with the proportions until you like what you're sipping. If you prefer your cocktails on the sweet side, add a bit of simple syrup (equal parts sugar dissolved in simmering water).

VEUVE CLICQUOT

• 1 bottle Veuve

Pop open the bottle and voila! Enjoy

THE HUNTER

• 1.5 oz Blue Curacao
• 1.5 oz Vodka
• 1 oz Grenadine
• 3 oz Cold Pressed Pineapple Juice
• 0.5 oz Fresh Lime Juice
• Lime Wedge / Cherry for garnish

Place all ingredients in a shape over ice and shake for 30 seconds. Serve over ice. Garnish with lime wedge and cherry.

WRITER'S FUEL

• 1 banana, sliced
• 1 jar of your favorite peanut butter

Lloyd's favorite snack. Enjoy!

BLOOD RED SANGRIA

• 1/2 medium apple, chopped
• 1/2 medium orange (sliced into small pieces, rind on)
• 3-4 Tbsp brown sugar
• 3/4 cup brandy
• 750 ml bottle dry Spanish red wine
• ~1 cup ice to chill

Add apples, oranges, and sugar to large pitcher and muddle for 45 seconds. Add orange juice and brandy, then muddle again To combine for 30 seconds. Pour in red wine, stir to incorporate, then adjust flavor as needed. Add ice and stir again to chill. Serve as is, or add some more ice. (optional) Garnish each serving with orange segments. Leflovers can be covered and stored in the fridge for up to 48 hours.

FROZEN GIN & TONIC

• 2 cups gin (the team uses London Dry Gin, but anything works)
• 2 cups Lillet Blanc
• 1 cup tonic syrup (the team uses Jack Rudy)
• ½ cup lime juice
• 2 cups ice

Combine ingredients in a blender, blend, and serve.

OLD FASHIONED

• 2 ounces bourbon or rye whiskey
• 1/4 ounce simple syrup
• 2 dashes Angostura bitters
• Orange peel for garnish (optional)

OR you could order a pre-batched craft cocktail bottle from woman-owned Boston Harbor Distillery at www.bostonharbordistillery.com/collections/ready-to-drink-cocktails/products/craft-cocktails-ready-to-drink-old-fashioned

PINK GIN & TONIC

• gin -- Shari's favourite is Gordon’s Premium Pink
• tonic water -- Shari recommends Fever-Tree Elderflower

Put ice in a glass, add 1 part Gordon’s Premium Pink Gin and 3 parts Fever-Tree Elderflower tonic, garnish with a slice of lime and enjoy.!/p>

UP-ALL-NIGHT ESPRESSO MARTINI

• 2 ounces of espresso
• 1 ounce of vodka
• 1 ounce Godiva Chocolate liqueur
• 1 ounce of cream
• Chocolate shavings for garnish

Pour all ingredients into a cocktail shaker with ice and shake for at least a minute, then strain into a martini glass and garnish. For the mocktail version, substitute simple syrup for the Godiva liqueur and another ounce of cream for the vodka.

ESPRESSO MARTINI

• 40ml / 1 1/3oz Vodka
• 20ml / 2/3 oz Kahlua
• 20ml / 2/3 oz espresso coffee that's allowed to become ice cold (best to use good coffee from a coffee machine)
• 3 coffee beans as garnish

Pour the vodka, kahlua and ice cold espresso in a cocktail shaker with ice. Shake vigorously about a dozen times, then pour into a cocktail glass. Scrape out foam and put on top (you'll need it to support the garnish) Garnish with 3 coffee beans and serve immediately

THE LOCKED MANSION

• Mix equal parts Amaro, bourbon, Aperol, lemon juice, and maple syrup over ice.
• For a non-alcoholic version, skip the Amaro and Aperol and use non-alc bourbon (such as Kentucky 74)
• Strain into a coup glass and enjoy!

ELDERFLOWER OLD FASHIONED

• 2 ounces whiskey
• 1/4 ounce St. Germain liqueur
• 3 dashes orange bitters
• A splash of cold water

Pour over ice. Garnish with a cocktail cherry and /or an orange slice. Enjoy!

AVIATION

• 100 ml gin
• 50 ml lemon juice
• 50 ml maraschino
• 25 ml crème de violette
• Ice
• Blueberries & lemon zest. to garnish

Pour the gin, lemon juice, maraschino liquer and crème de violette into a cocktail shaker with a handful of ice and shake well. Taste, then add a splash of chilled water to dillute, if you'd like. Strain into 4 chilled cocktail glasses and garnish with blueberries and lemon zest.

OREO WHITE RUSSIAN

• Honey
• 1T crushed Oreos plus more for the rim
• 1.5 oz. vodka
• 1.5 oz. coffee liqueur
• 3 oz. milk

Rim the glass with honey and dip in crushed Oreos. Add vodka, oreos, liqueur, milk and ice in a shaker, shake vigorously. Strain and serve. Enjoy!

DARK & STORMY

• Fill a tumbler with ice
• Fill 1/3 with Goslings Dark Rum
• Fill 2/3 with ginger beer
• Squeeze in 1/4 of a lime then drop it in the glass
• Shake or stir as desired

Enjoy!

CANCEL CULTURE COSMOPOLITAN

• 2 ounces vodka

• 1 ounce cranberry juice cocktail

• ¾ ounce fresh lime juice

• ¾ ounce triple sec
  Combine vodka, cranberry juice, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously. Strain into a martini glass. Garnish with orange twist.

THE RICKEY

• Use a sour glass. Squeeze the juice of one lime into it. One small lump of ice. One wine glass of Plymouth gin. Fill the glass with syphon seltzer, and serve with a small bar spoon.

* The Rickey is a highball made from gin or bourbon, lime juice, and carbonated water. Little or no sugar is added to the rickey. It was created with bourbon in Washington, D.C., at Shoomaker's bar by bartender George A. Williamson in the 1880s, purportedly in collaboration with Democratic lobbyist Colonel Joe Rickey. Its popularity increased when made with gin a decade later.

THE LAST WORD

• 3/4 oz. gin
• 3/4 oz. green Chartreuse (and note: because green Chartreuse can be pricey and hard to find, a good substitute is Strega liqueur – just make sure to use 1 part Strega for every 2 parts green Chartreuse)
• 3/4 ounce maraschino liqueur
• 3/4 ounce lime juice

• Add all ingredients to a shaker with ice and shake 30 seconds. Strain into a glass, and garnish with a brandied cherry. Then enjoy – preferably overlooking a rainy beach, with a golden retriever named Laika.

THE GARDEN PARTY

• 2 oz. gin or vodka
• 1/2 oz. St. Germain
• 1 oz. lemon juice from an absolutely massive lemon. Feeling iffy about lemon? Christina recommends using grapefruit juice.
• 1 oz. Prosecco or other bubbly wine

• Toss the lemon juice into a shaker filled with ice. Add the gin/vodka and + St. Germain, pop the top on the shaker, and "work out" off your to do list. Drain the mixed drink into a fancy coupe glass and top with about one oz. of Prosecco and garnish with the lemon zest or lemon thyme. Don't drink too much or you will FORGET WHAT YOU KNOW.

THE DENOUEMENT

• Mix equal parts gin, luxardo, green chartreuse, and fresh lime juice
• Joshilyn makes hers with Tanqueray Number 10
• You can also try replacing the chartreuse with Cloosterbitter and adding some grapefruit juice for an added tang
• Shake over ice and serve in a coupe

• ENJOY!

MOJITO MOCKTAIL

• 1 tbsp sugar
• small bunch mint
• 3 limes, juiced
• soda water

Muddle the sugar with leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin).

Put a handful of crushed ice into 2 tall glasses. Divide the lime juice between the glasses with the mint mix. Add a straw and top up with soda water.

ENJOY!

“LEGAL” SANGRIA

• Add equal parts pomegranate juice, cranberry juice, and sparkling water to a large pitcher along with cut up apples and oranges and blueberries.
• Place the Sangria mocktail in the fridge and let it chill for a minimum of 1 hour.
• Remove from fridge, top with ice and garnish your drink with a mint sprig and cinnamon stick and more fruit, if desired!

ENJOY!

VACAY VIBES

• made from whatever you have in the fridge but we suggest...
• 1 shot gin/vodka/rum/whatever you have on hand
• 1 cup fruit juice...even if it comes from draining your kids' snack fruit pots
• 1 cup wine/sparkling/anything fizzy
• Literally any sad squashed fruit you can find, throw it in there
• Plenty of ice
• Serve in a (hopefully) clean glass

Delicious!

CONGRESSIONAL KIR ROYALE

• 3 to 4 tablespoons Creme de cassis

• Creme de Framboise or Chambord

• 1 bottle dry sparkling wine or Champagne, chilled

• 1/4 cup fresh raspberries. optional

• Add 2 to 3 teaspoons Crème de Cassis to each flute. Drop in 3 to 4 raspberries. Fill each flute with sparkling wine. Serve immediately.

MOM JUICE

• 1/2 cup of cranberry juice
• 1/2 cup of apple juice
• 3 splashes of orange juice
• vodka as necessary depending on if it's Friday or Monday
• lots of crushed ice

Combine and enjoy!

THE AGATHA

• 2 ounces vodka
• ½ ounce fresh lime juice
• ½ ounce simple syrup
• 6-7 mint leaves

Combine everything with ice cubes in a cocktail shaker, even the mint! Shake shake shake until the shaker is too cold to hold. Carefully pour into 2 martini glasses. (You might want to strain it in, so the ice cubes don't plop into the glasses.) You'll see that the ice cubes have pulverized the mint into tiny flakes, and the drink is pale green and gorgeous. And fresh and frothy and delicious. Perfect for summer. Garnish with a mint sprig if you are fancy.

FIND ME A KILLER MOCKTAIL

• orange juice
• cranberry juice
• soda

Mix together and enjoy!

JUST THE NICEST WHITE WINE SPRITZER

• 3/4 cup white wine, chilled
• 1/4 cup club soda, chilled
• 1 lemon rind

Add wine to a tall glass, top with club soda and lemon rind for garnish. Enjoy!

CRANBERRY WINE PUNCH

• 1 cup frozen cranberries (or fresh)

• 1 bottle cranberry juice cocktail (48 oz., 6 cups)

• 1/2 cup raisins

• 1/2 an orange, sliced thin

• 6 cinnamon sticks (about 3 in.)

• 2 cups applee juice

• 2 bottles dry red wine

• 1/2 cup sugar

• 1 teaspoon almond extract

• 1/2 cup Cointreau
  Rinse cranberries and put in a 5- to 6-quart pan. Add cranberry juice cocktail, apple juice, raisins, and cinnamon sticks. Bring to a boil over high heat; cover and simmer on low heat to blend flavors, about 20 minutes. Add wine, orange slices, and 1/4 to 1/2 cup sugar, to taste. Heat until steaming, 5 to 8 minutes; do not boil. Add almond extract and Cointreau. Stir well. Keep punch warm over lowest heat and ladle into cups or stemmed glasses.

THE LAST FRENCH 75

• 1 ounce gin

• 1/2 ounce lemon juice, freshly squeezed

• 1/2 ounce simple syrup

• 3 ounces Champagne (or other sparkling wine)
  Garnish with a lemon twist

THE SECLUDED CABIN

• 2 oz. Blantons bourbon

• 1 oz. Fever Tree ginger beer

• 3 drops Angostura orange bitters

• 1 orange peel

LAST BOTTLE TO VANISH

• Grab your favorite bottle and pour :)

GAZPACHO

• 2 Tbs ripe red tomatoes, cored and roughly cut into chunks
• Italian frying (cubanelle or Anaheim) pepper
• 1 cucumber, peeled and roughly cut into chunks
• 1 clove garlic
• Salt
• 2 tsp sherry vinegar, more to taste
• 1/2 C extra-virgin olive oil, more to taste, plus more for drizzling

1) Combine tomatoes, pepper, cucumber, onion, and garlic in a blender. Blend at high speed until very smooth, at least 2 min., pausing to scrape down the sides with a spatula. 2) Add the vinegar and 2 tsp. salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink. If it still seems watery, drizzle in more olive oil until texture is creamy. 3) Strain the mixture through a strainer pushing all the liquid through with a spatula. Discard the solids. Transfer to a large pitcher and chill until very cold, at least 6 hours or overnight. 4) Before serving, adjust the seasonings with salt and vinegar. If very thick, stir in a few Tbs ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

BLOOD ORANGE MEXICO & MURDER MARGARITA

• 1 oz mezcal
• 1 oz tequila
• 1 oz cointreau
• juice of 1 lime
• juice of 1/2 blood orange
• sliced fresh jalapeno (to taste)

Add all to shaker with ice, shake to bruise, and ViGoUs pour over ice. Garnish with fresh jalapeño. Tajin rim optional! (The drink can be made with only mezcal or tequila, and a regular orange can be substituted for a blood orange) It's strong and legitimately delicious!

PANTHERA LEO APEROL SPRITZ

• Ice
• 3 ounces (1 part) Aperol
• 3 ounces (1 part) dry Prosecco
• 1 ounce (a splash) club soda or unflavored sparkling water
• Orange slice, for garnish

Please drink up!

THE WOMAN ON FIRE

• 1 oz Grey Goose Vodka
• .75 oz St. Germain
• .5 oz strawberry pomegranate grenadine*
• 1/2 ounce of dry vermouth
• 5 oz fresh lemon juice
• Top with champagne and a lemon peel garnish

Combine 1 qt of Pom Wonderful pomegranate juice and equal parts white sugar. Heat low on the stove and add one pint of sliced strawberries. Heat on low for 20 minutes. Remove from at and let sit for another 15-20 minutes. Strain and bottle. Enjoy!

WIFEY'S DIRTY VODKA MARTINI

• 1 21/2 ounces of high-quality vodka (think Grey Goose, Ketel One, whatever your preference for top-shelf). Should be ice-cold, the colder the better (like a thriller writer's heart)
• 1/2 ounce of dry vermouth
• 2 briny olives

Freeze your martini glass 10-15 minutes before. Fill a cocktail shaker with ice. Add the vodka and vermouth and shake until it's all well chilled (your fingers will be icy). Strain into a martini glass. Drop in olives. Voila!

GOOD TO THE FINAL DROP OLD-FASHIONED

• 1 sugar cube (or 1 bar spoon simple syrup)
• 2 dashes Angostura bitters
• 2 oz rye or Bourbon
• Orange twist
• Ice

Step 1: Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (lf using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir. Step 2: Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube. Step 3: Enjoy!

LIES I TELL WHILE DRINKING WINE

• 1 can (or 6) of Maker Wine
• wine glass or your Killer Author Club mug, which you can purchase on our shop page

Pop the top of your favorite varietal of Maker Wine. Pour. Enjoy.

THINGS WE DRINK IN THE DARK AMARETTO SOUR

• 200ml amaretto
• 3-4 lemons, juiced (120ml lemon juice)
• 1 egg white
• small jar or can of cherries in syrup
• ice

Put the amaretto, lemon juice, egg white and 4 tsp of the cherry syrup into a blender (you can also do this in a large cocktail shaker, you will just need to shake it very hard without adding any ice). Whizz up the mixture a few times at a high speed until it is pale and starting to increase in volume. If your blender is suitable for use with ice, add a few handfuls and pulse just twice more to chill the mixture. Alternatively, just stir in the ice until the outside of the jug feels cold. Pour into glasses. Garnish with cherries to serve.

THEN COMES MURDER CRANBERRY GINGER SANGRIA

• 1 cup frozen cranberries
• 1 cup sliced lemon/limes
• 1 bottle red wine
• 3 cups ginger ale
• 2 cups orange juice
• 2 cups cranberry cocktail
• 2 cups ice cubes

Combine frozen cranberries, citrus and wine in 4-l (16 cup) pitcher. Cover and refrigerate 1 hour or up to 24 hours. Add ginger ale, orange juice, and cranberry cocktail. Stir gently to combine. Tip wth ice. Try not to drink it all at once.

BEAUTY QUEEN MINT JULEP

• 1.25 oz Bourbon
• 1.5 tsp sugar
• Fresh mint leaves
• Water
• 2 oz strawberry infused water

In a rocks glass, muddle mint, sugar, and a splash of water. Pour in Bourbon and strawberry infused water. Fill with ice, garnish with mint and enjoy.

MOTHER'S LITTLE HELPER

• Bon Maman jam jar rinsed clean
• ice cubes
• Kettle One Vodka (kept in freezer)
• La Croix tangerine flavoried sparkling water
• Blood Orange Italian Soda (Whole Foods)

Put five-seven ice cubes in the jam jar and fill the glass halfway with vodka. Fill the glass nearly halfway with sparkling water and top it off with Blood Orange Italian Soda. Stir vigorously with a spoon.

SUGAR COOKIE MURDERTINI

• 1.5 oz vanilla vodka
• 1.5 oz irish cream
• 2 oz whole milk
• 1 oz amaretto
• ice

In a cocktail shaker, combine vanilla vodka, Irish cream, milk, amaretto, and ice. Shake for at least 15 seconds and serve in a martini glass. If you want to kick it up from a martini to a murdertini, add some drops of red food coloring before shaking.

GILLY'S LONG WEEKEND SOUR

• 3/4 oz lemon juice
• 1 egg white
• 2 barspoons powdered sugar
• dashes sugar syrup
• 1.5 oz bourbon

Dry shake the ingredients in a shaker then shake again over ice cubes and strain into the old-fashioned glass over ice cubes. Garnish with a twist of orange peel or, even better, seeing as this is a killer cocktail, blood-orange peel.

MAY'S TEXAS MARGARITA

• 2 oz of good tequila
• 1 oz of freshly squeezed orange juice
• 1 oz of freshly squeezed lime juice

Rim a glass with lime juice and sea salt. In a martini shaker add ice and the above ingredients. Shake and strain and serve over ice!

LIKE A SISTER LEMON DROP

1. Granulated sugar, for rimming
2. Lemon wedge, for rimming
3. 2 oz Vodka
4. 1 oz freshly squeezed lemon juice
5. 1/2 to 3/4 oz simple syrup, to taste
6. Lemon twist, for garnish

Note from Chantelle: My version, however, does not do the sugar on the rim (I prefer it to be sour to sweet) and I also make my own simple syrup which is easy - equal parts water to sugar, and bring to a simmer, stirring until sugar is completely dissolved, then store in a cool place (lasts up to 4 weeks). You can use any sugar, but I prefer brown sugar.

THE FLICKERING GIMLET

• Basil leaves
• Simple syrup
• Lime
• Gin

1. Place 6 basil leaves in the palm of your hand and clap, releasing aromas and oils. Place 5 of the leaves in the bottom of a cocktail shaker and add 1/2 oz of simple syrup and the juice of one lime.
2. Muddle the basil leaves with the simple syrup and lime juice to further release the oils; then add 1.5 oz of your favorite gin to the shaker alogn, with some ice.
3. Shake!
4. Strain the mixture into a cocktail glass and top with the 6th Basil leaf as a garnish.
5. Enjoy!