Dazzling New Cocktails for a New Year

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  


  • 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


  • 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


  • 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


  • 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. 

Come for the view and the fine dining fare at this Redondo Beach restaurant. Stay in the hotel for luxe guest rooms and exceptional events.


I’m not used to encountering my fellow writers in the kitchen, but there we all were peeling onions, chopping leeks, zesting limes and pitting dates. The occasion was a Cozymeal cooking class, held in a Hollywood loft, to get the word out about Greater Palm Springs Restaurant Week. The 10-day culinary event kicks off on Friday, May 31, and runs through Sunday, June 9.