Here’s a New Year’s resolution that’s easy to keep: serve cocktails that will wow your guests at gatherings and events. Toward that end, we’re going to keep on file some suggestions we received from SVEDKA Vokda, Kim Crawford Wines and RUFFINO Wine who collaborated on some inventive recipes. They’re a good starting point for a conversation with your catering team.

Kim Crawford’s Matcha Tea-Sear  

Ingredients:

  • 1 tbsp. matcha green tea powder
  • 1/2 cup hot water
  • 1/4 cup Kim Crawford Sauvignon Blanc
  • 1 tbsp. sugar
  • Gold leaf for garnish

Directions: Whisk matcha powder with water using bamboo whisk until smooth. Mix Kim Crawford Sauvignon Blanc with sugar. Combine tea and wine mixture. Garnish with gold leaf.
 
Kim Crawford’s Sauvignon Shimmer Cocktail

Ingredients: 

  • 2.5 oz Kim Crawford Sauvignon Blanc
  • 1 oz SVEDKA Vanilla
  • 1 tsp honey syrup 
  • 1 dash Angostura bitters
  • 2 tsp edible gold flake

Directions: Combine liquid ingredients and 1 teaspoon gold leaf with ice in a mixing glass. Stir with ice and strain over fresh ice in a rocks glass. Sprinkle remaining teaspoon of gold leaf decoratively over cocktail. 

SVEDKA’s Ultra Violet Martini

Ingredients:

  • 2 parts SVEDKA Citron
  • 1/2 part Creme Yvette
  • 1 1/2 parts club soda
  • 1/2-part simple syrup
  • 1 part cream
  • 1/2-part fresh lime juice
  • 1/2-part fresh lemon juice
  • 1 small egg white
  • 2 dashes Peychaud's bitters 

Directions: Combine all ingredients, except Peychaud's bitters and club soda, in a. cocktail shaker and shake well. Add ice and shake again. Strain into a martini glass. Set aside one half of the cocktail shaker, without ice, to save the film left from the cream and egg. In the shaker, add 2 dashes of Peychaud's Bitters, combining it with the leftover film and add enough soda to create a foam. Top the drink with this foam until a head appears. Garnish with lemon zest.

SVEDKA’a Jelly Bites

Ingredients:

  • 1 cup RUFFINO Moscato
  • 1 pkg SVEDKA Unflavored Gelatin Mix
  • 1.2 cup SVEDKA Raspberry Vodka
  • 2 tbsp. multi colored sprinkles 

Directions: Bring RUFFINO Moscato just to boil. Add to unflavored gelatin mix in medium bowl. Stir for two minutes until completely dissolved. Stir in SVEDKA Raspberry Vodka. Pour into 18 mini muffin pan cups sprayed with cooking spray. Refrigerate two hours or until firm. Run knife around edges of gelatin cups to loosen from pan. Unmold gelatin cups. Top with sprinkles just before serving. 

To the annals of great bakery hybrids like the cronut, duffin and cretzel, add the churro croissant from Los Angeles bakery Pitchoun! A flaky pastry dusted with cinnamon sugar and filled with vanilla custard cream it combines French sophistication with the childlike joys of theme park eats. Originally put on the menu for the month of November, the churro croissant has been extended through January and, perhaps, beyond.

 

Just when you think there's nothing new in the world of breakfast cereal comes this innovation from chef Joey Maggiore, owner of the three Hash Kitchen breakfast spots in Scottsdale, Arizona: cereal shooters. Maggiore creates a boozy take on the milk that has been soaking in a bowl of Captain Crunch, Cocoa Puffs, Fruity Pebbles or Cinnamon Toast Crunch. Added to the frothy milk are, respectively, hazelnut liqueur, coffee liqueur, fruity vodka and spiced rum.