And now, for something very different, to whet your appetite this week!

With the holidays coming, cocktail parties, and social get-togethers are on everyone’s minds (and lips!). Here, a few favorite libations from our Gallery MAR staff.

Maren Mullin: French 75

You really can’t go wrong with champagne. Ever. So a champagne-based cocktail, especially one as refreshing as this, is perfect for the start of a meal. Serve with French cheeses for an appetizer course, or enjoy one on a sunny deck (Montage Deer Valley, anyone?) after a day of skiing.

WHAT YOU’LL NEED
1 lemon
1 1/2 oz gin
1/2 oz simple syrup
Ice
Dry champagne

HOW TO MAKE IT…

Make a lemon zest curl with a pairing knife. Cut and juice the rest of the lemon. Combine the lemon juice, gin, simple syrup and ice in a cocktail shaker. Shake vigorously, then strain into a glass. Top with champagne and garnish with the lemon curl.

Jennifer Daines: High West Lemonade

When you want something a little sweet and a little spicy, this local Park City favorite is just the ticket. A modern classic, born in the Wasatch Range of the Rocky Mountains, High West’s executive Chef James Dumas created this drink as the perfect expression of Rendezvous Rye whiskey. The Spiced Lemonade is made with a sugar syrup mulled with vanilla, cinnamon, nutmeg and cloves – spices that marry well with Rendezvous’ taste profile.

WHAT YOU’LL NEED
1.5 oz Rendezvous Rye Whiskey (can also use vodka)
High West Simple Syrup
Mint sprig

High West Simple Syrup
Sugar – 5 cups
Water – 4 cups
Lemon – 2 ea
Whole Cloves – 4oz
Cinnamon Sticks – 4 ea
Vanilla bean – 1 ea
Whole nutmeg – 1 ea

HOW TO MAKE IT…

Cut the lemon into half. Put all of the Simple Syrup ingredients together in a pot and make sure to mix it well, so they won’t burn at the bottom. When the mixture starts to boil, lower the heat and simmer it for 30 mins. Strain and cool. In a rocks glass add 1.5 oz of High West Rendezvous Rye then fill with the Simple Syrup and add ice. Garnish with a fresh mint sprig. Is also delicious with hot lemonade on a cool night!

Kirsten Gill: Blood and Sand

WHAT YOU’LL NEED

3/4 oz Scotch whisky

3/4 oz cherry brandy

3/4 oz sweet vermouth

3/4 oz orange juice

Orange slice for garnish
HOW TO MAKE IT…

Pour the ingredients into a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass and garnish with an orange slice.

And from Tabitha Helms:  Sacsayhuamán

My favorite restaurant in Portland, Andina, is well known for this yummy treat…think of spicy/sweet!

1 ½ oz pepper vodka*
Passion fruit purée (Perfect Purée of Napa)
Simple syrup*
Cilantro

(1) Combine six parts passion fruit purée with four parts simple syrup.
(2) Pour 2 oz of passion fruit–simple syrup mix into a mixing glass.
(3) Add pepper vodka.
(4) Shake with ice, strain into a martini glass, and garnish with a cilantro leaf.

*Pepper vodka: Place 6 habanero peppers in a jar, fill with Monopolowa vodka, and store in a cool, dry place for about a week.

*Simple syrup: Gently heat 2 cups of sugar with one cup of water until sugar is completely dissolved.