Chill out

Tom Bima of The Winehouse suggests using Valdivieso Grand Brut Chilean sparkling wine for this recipe, as this dry wine has good acidity to balance the sweetness in the Chambord and will produce lots of those coveted tiny bubbles. Place a few berries in a Champagne flute. Add a splash of Chambord and fill with Champagne.

Makes one glass.

For a fresh twist on the classic gin and tonic, fill a highball halfway with ice. Add rosemary, cucumber and lemon. Pour gin and tonic over. Stir and serve.

Makes one glass.

This refreshing drink was developed for a bartender’s contest held by Siku Glacier Ice Vodka. To make simple syrup: combine equal parts water and sugar in a small saucepan and heat until the sugar is dissolved. Fill a highball glass with ice. Pour vodka and cooled syrup over ice. Fill with green tea. Garnish with a candied lemon wedge and mint.

Makes one glass.

Black Pearl Coffee shared their methods for making perfect iced coffee. Make a milk base by mixing four parts milk to one part sweetened condensed milk. Chill. Start each method with a 6-8 oz glass of ice. Method 1: Brew double strength coffee using Black Pearl espresso beans (use ground coffee for a full pot, but half the water). Chill. Add three parts milk base and one part coffee to ice. Method 2: Add three parts milk base to ice. Pour in a freshly pulled espresso shot.