1½  oz Hendrick’s gin (or a London Dry gin if necessary)
1 oz sage-infused simple syrup
3 to 5 oz Prosecco
Garnish: cucumber slices and a sage sprig

1. Mix gin and simple syrup in a cocktail shaker with ice.
   
2. Strain into a highball glass over ice.
   
3. Top with Prosecco and stir gently.
   
4. Garnish with cucumber slices and a sage sprig.

Cocktail created by Craig Cooper, Wine Director for Pops for Champagne, 601 N. State St., Chicago, IL 60610

1 oz blended pineapple (blend a can of pineapple tidbits using an immersion blender or food processor)
1½ oz rum
½ oz lime cordial
1/8 tsp coconut extract

1. Combine in a cocktail shaker with ice.
2. Shake until well shaken and chilled.
3. Strain into a cocktail glass.
4. Get really drunk.
5. Repeat.

1 oz scotch
2 oz cranberry cocktail

1. Combine in a cocktail shaker with ice.
2. Shake until well shaken and chilled.
3. Strain into a cocktail glass.

1 L orange juice (not from concentrate)
1 L grapefruit juice
5 oz pineapple juice
750 ml gin (variation: vodka, “LCBO alcool”)
4 oz sweet vermouth
1 L gingerale (variation: 7-up, Sprite)
orange, lemon and lime wheels for garnish

1. Combine juice and alcohol in a large punch bowl.
2. Add gingerale, ice and garnish just before serving.  (OPTIONAL: Arrange citrus wheels in a pie plate, cover with water and freeze; remove the ice round from the pie plate and gently float in the punch bowl when ready to serve.)

2½ oz London Dry Gin or Vodka
½ oz Dry Vermouth
1 to 3 Mammoth Olives

1. Place olive(s) in cocktail glass.
2. Combine vermouth and gin/vodka over ice in a cocktail shaker.
3. Shake and strain into a cocktail glass over olives.
4. Enjoy.