Lazy Sunday


This is the kind of cocktail you want when you are awake, but still cozy. It’s perfect for a lazy Sunday brunch. I used Aviation Gin because of its  luscious lavender, robust cardamom and inviting orange notes that compliment the smooth, champagne like juice of Seckel pears.

  • 1.5 oz Pear Infused Aviation Gin
  • .5 oz Lillet Blanc
  • 1 barspoon Rosemarry-Ginger simple syrup
  • La Marca Prosecco

Combine all ingredients, except La Marca Prosecco in a beaker with ice. Stir well. Fine strain into a chilled coupe glass. Top with Prosecco float and spring of fresh rosemary.

Pear Infused Aviation Gin

Place eight Seckel pears cut in half into an airtight container. Add 750 ml Aviation Gin. Store in a cool place for two weeks. Shaking and taste testing once a day, everyday. Take out pears one by one with tongs. Fine strain gin though a coffee filer into another airtight container.

Rosemary-Ginger Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1/4 cup peeled and sliced fresh ginger root
  • two stems of fresh rosemary

Combine all ingredients in a small sauce pan. Bring up to a boil for a minute. Reduce heat to a simmer for ten minutes. Stir consistently until sugar is completely dissolved. Fine strain syrup into an airtight container, let cool completely, refrigerate.

A Red Cup Holiday Punch


  • 1 Bottle (750 ml) Dickel No. 12
  • 3 cups pomegranate juice
  • 8 oz cup Stirrings Ginger Liquor
  • 8 oz ginger beer
  • ½ cup Prosecco
  • 1 blood orange

Combine all ingredients in a punch bowl. Stir well. Cut blood orange into thin slices. Carefully place slices to the top of punch. Chill for half an hour before serving.

Ladle half a cup of punch into a red solo cup filled with ice. Garnish with a swizzle stick.

Mint Spring Skewers

I like to garnish this punch by putting a sprig of mint on a knotted bamboo skewer with a cranberry. It gives the cocktail at little holiday color.