hot cocktails

LULU’S ROYALE

* 1 glass Tattinger La Francais Brut Champagne

* generous splash chambord

LIFE OF REILEY HOUSE GIMLET

* 3 oz. vodka

* 1 oz. fresh lime juice

* 2 shredded mint leaves

Combine in a tumbler filled with ice. Garnish with a
sprig of fresh mint.

SARAH LEAH CHASE’S LILLET MARTINI

* 4 oz. vodka

* 1 oz Lillet

* 2 lg. strips orange zest

Mix ingredients in a freezer container and store in
the freezer for at least 12 hours. To serve, remove
the orange zest and divide the mix between two chilled
martini glasses.

* Recipe adapted from Sarah Leah Chase’s Open House
Cookbook

TONY ABOU-GANIM’S CLASSIC NOG

* 1.5 oz. spiced rum

* .5 oz. brandy

* 6 oz. eggnog

Shake and strain into a chilled wine glass. Garnish
with ground nutmeg.

* Recipe adapted from Tony Abou-Ganim’s Holiday cocktail
menu at the Bellagio Hotel, Las Vegas.