Happy Hour with these New York Fashion Week Cocktail Recipes

Flirty Fashionista

3 oz. Peach Nectarine Sparkling ICE

2 oz. VOGA Prosecco

Sliced white peaches for garnish 

Directions: Pour VOGA Prosecco, then Peach Nectarine Sparkling ICE over ice. Garnish with sliced peaches, raspberry & basil.

Pretty in Pink

3 oz.  Grapefruit Sparkling ICE

1 ½ oz.  vodka 

1 oz. lime juice

Lime wedge 

Sliced fresh jalapeño 

Chili salt for rim of glass (Kosher salt mixed with chili powder)

Directions: Use a lime wedge to rub the entire rim of a chilled martini glass, and dip into chili salt mixture. Combine vodka and jalapeño slices with ice in a shaker. Strain and pour into the chilled martini glass. Top with Grapefruit Sparkling ICE. Garnish with a few Jalapeno slices. 

Little Black Dress

       4 oz VOGA Merlot

       3 oz. Coca-Cola

        Lemon/lime (for garnish)

Directions: Pour VOGA Merlot, then Coca-Cola over ice. Garnish with lemon or lime slices around the rim of the glass.

Haute Couture

         1 oz Vodka

         3 oz VOGA Pinot Grigio

         1 oz. Cranberry or pomegranate juice 

          Fresh berries (for garnish)

Directions: Pour VOGA Pinot Grigio and vodka into chilled martini glass.Top with cranberry or pomegranate juice. Garnish with fresh berries.

Everyone loves a good celebration, so with that said, cocktails have become a big part of New York Fashion Week. There are so so so many parties. After parties, VIP parties, you name it. SO... whether you’re behind the stage, sitting front row, or reading updates online, sip in style during the trendiest week of the year with these Fashion Week inspired cocktail recipes from VOGA Italia and SPARKLING ICE.

Ingredients & Recipes for the "Flirty Fashionista" "Pretty In Pink" "Little Black Dress" and "Haute Couture" are in the slideshow above.

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Cocktail Recipes Give Whiskey An Added Twist

Eastside Civil War

1 ½ oz. Burnside Bourbon
           ½ oz. Cocchi Torino Sweet Vermouth
           ½ oz. Cynar
           2 dashes Fee Brothers Old Fashion Bitters
           Amarena cherry

Add all the ingredients, except the cherry, to a 16 oz. mixing glass (pint glass). Fill to within 1 inch of the top with ice. Stir until chilled and strain into a martini glass. Garnish with an Amarena cherry.

The Sideburn

1 ½ oz. Burnside Whiskey
            ¾ oz. Aperol
            ½ oz. Solerno Blood Orange Liqueur
           1 oz. Fresh lemon juice
            ½ oz. lavender simple syrup
 

Fill a 14 oz. rocks glass with ice, add all the other ingredients and stir.

Earl’s Demise

 25 oz. Cherry Bomb Whiskey (one 750ML bottle)
           12.5 oz. Burnside Bourbon
           75 oz. Smith Teamaker Earl Grey Tea (chilled)
           25 oz. Orange juice
           25 oz. Simple syrup
           12.5 oz. Sweet vermouth
            5 tablespoons Peychaud’s Bitters

Mix all the ingredients in a large punch bowl, then add ice or ice ring. Serve in small punch glasses. The mixture serves 10-12 people.

Marionberry Beret

1.5 oz. Marionberry Whiskey
           .5 oz. Dry Curacao
           2 oz. Fresh Grapefruit juice
           Served on the rocks

Fill glass with ice, add Burnside Bourbon and recipe ingredients.

With whiskey sales on the rise, more people are discovering there are plenty of ways to drink the distilled spirit than just straight on the rocks. Drink mixologists enjoy finding more and more ways to complement the whiskey flavor with a plethora of other ingredients, whether its syrups, fruit juices, vermouth or even tea.

A growing willingness to experiment with whiskey and bourbon as the primary ingredient in a variety of cocktails is just one of several ways consumer habits have been changing, says Steven Earles, CEO of Portland-based Eastside Distilling (www.EastsideDistilling.com). “People are drinking less wine and more whiskey, and women have become more inclined to give whiskey a try,” says Earles, whose company already experiments with a variety of flavors in its drinks, such as Cherry Bomb Whiskey and Oregon Marionberry Whiskey.

The trend of finding more ways to include whiskey in cocktails also may be just one of several factors helping to add to the bump in whiskey sales. As of November 2014, Whiskey sales were near $4 billion, in contrast to $3.5 billion in 2013, according to Nielsen research. For distilleries, those numbers may mean a toast is in order. For consumers, that toast may involve a mix of flavors made just to their liking – but definitely is still on the rocks. 

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