The Best Potluck Recipes

I love potlucks! I love being able to try a little taste of new foods and old favorites. I love being able to share some of my favorite dishes with others. But not every dish is appropriate for a potluck. You need to be able to make it ahead of time (sometimes hours, sometimes even the day before), transport it safely, keep it hot or cold, and it needs to be able to sit out for some time without ruining its taste or texture. 

Over my many years of participating in potlucks, I have developed a collection of recipes that work well for potlucks, including not only main dishes but also appetizers, sides, and desserts. Here are my recommendations for the best potluck dishes!

Appetizers

Although you can do appetizers that require a plate and utensils, my preference is for easy finger foods. Also, these are all vegetarian recipes and (except for the Cranberry Brie Bites) dairy-free, which accommodates some dietary restrictions as well as being more forgiving of sitting at room temperature for a few hours.  

Rainbow Pinwheels

4 large tortillas
1 cup hummus
1 red bell pepper, sliced thin
2 carrots, cut into matchsticks
1 yellow bell pepper, sliced thin
1/2 cup baby spinach leaves
1/2 cup purple cabbage, sliced thin or shredded

*Feel free to substitute, omit, or add any other vegetables: zucchini, summer squash, eggplant, cucumber, radish, etc. 

Spread about ¼ cup hummus over each tortilla, leaving room on the edge. Arrange the veggies on the hummus covered tortillas in rainbow order. Roll up each tortilla tightly. Wrap in plastic wrap and chill for several hours. When ready to serve, unwrap and cut crosswise into pinwheels. 

Cranberry Brie Bites

1 (8-oz.) tube crescent roll dough
Flour, for dusting
8 oz. Brie
1/2 c. whole berry or jellied cranberry sauce (seedless raspberry jam is also good)
1/4 c. chopped pecans (plain or candied)
6 sprigs fresh rosemary

Preheat oven to 375 degrees. Line a mini (24-cup) muffin tin with mini muffin cup liners. On a lightly floured surface, roll out crescent dough and pinch together seams. Cut into 24 squares. Press squares into prepared cups. Cut Brie into small pieces and place inside dough. Top with a spoonful of cranberry sauce, a few pecans, and one small sprig of rosemary. Bake bites until pastry is golden brown, about 15 minutes.

These bites are fine to be left at room temperature for hours, and I think the flavor is better at room temperature than chilled, so I recommend refrigerating them until you head off for the party, then don't worry about the temperature after that. 

Southwestern Black Bean Dip

1 (15-oz) can black beans, drained and rinsed
1-3/4 cups frozen corn, thawed
3 tomatoes, chopped
1 sweet bell pepper, chopped
1/2 red onion, chopped
1 jalapeno pepper, ribs and seeds removed, finely chopped (optional)
1 clove garlic, minced
1/4 chopped cilantro (adjust amount to taste, or substitute fresh parsley)
1 teaspoon cumin
salt and pepper
3/4 cup Zesty Italian salad dressing

Toss together all ingredients in a large bowl. Serve with tortilla chips. May be made up to one day ahead and kept in a covered container in the refrigerator. This is another non-dairy dressing that tolerates sitting out longer than other options.  

Honey-Mustard Chex Mix

3 cups Chex cereal (Rice, Corn, Wheat, Multigrain, or a combination)
2 cups pretzels (any shape)
2 cups pita chips or bagel chips (break into bite-size pieces if necessary)
2 cups peanuts*
6 tablespoons butter
3 tablespoons honey
1 tablespoon prepared mustard
3 tablespoons ground mustard
1 teaspoon onion powder
1 teaspoon garlic powder

*You can omit the peanuts and add in 2 cups of any other ingredient. Feel free to mix and match ingredients and include other options: Melba toast, Cheez-Its, cheese puffs, Goldfish crackers, mixed nuts, etc. As long as the final volume is about 9 cups it's fine. 

In a large mixing bowl, toss together cereal, pretzels, chips, and nuts. In a small saucepan, melt the butter over low heat. Stir in remaining ingredients until dissolved. Pour over the cereal mixture and toss well to coat. Line two large cookie sheets with foil and spread the mixture in an even layer. Bake at 250 degrees for 20 minutes, stirring halfway through. Allow to cool, breaking up clumps as needed. Store in an airtight container.

Main Dishes

I love slow cooker recipes for potlucks, because they're designed for being kept warm for hours at a time without overcooking or drying out, and they're easy to throw together the night before and cook overnight. You can also make a stovetop or oven recipe and keep it warm in the slow cooker. 

Sausage Lentil Stew (can be made vegetarian/vegan)

3 tbsp butter*
½ onion, sliced thin
1 Tbsp minced garlic
1 tsp thyme
1 tsp cumin
½ tsp salt
½ tsp black pepper
6 cups chicken broth*
1-1/2 cups carrots, sliced
1-1/2 cups celery, sliced
½ package dried lentils (~1 cup)
1 lb. sweet Italian sausage*
Grated Parmesan-Romano cheese (add to individual servings as desired)

* This recipe can easily be made vegetarian or vegan by substituting olive oil for butter and vegetable broth for chicken broth, and either omitting the Italian sausage and grated cheese or serving it on the side.

Melt the butter in the bottom of a dutch oven or large saucepan. Saute the onions and garlic for a few minutes. Stir in the thyme, cumin, salt, and pepper. Slowly add the broth. Stir in the carrots, celery, and lentils. If using, remove the casing of the sausage and crumble into the pot. Bring to a boil then reduce heat and simmer for 50 minutes (covered). The stew can be made ahead of time and refrigerated, then reheated on the stove or in the slow cooker. In either case, transfer to a slow cooker on "keep warm" to transport and serve. 

Pulled Pork

3-4 lb. boneless pork shoulder or butt roast
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp black pepper
½ tsp ground red pepper
1 yellow onion medium, thinly sliced
1 green bell pepper medium, cut into thin strips (optional)
18 oz. barbecue sauce
½ cup brown sugar

*Note: I can often find a good deal on a 5-6 lb pork shoulder at Costco, so I double the remaining ingredients. There is no change in cooking time. 

Trim excess fat and silver skin from pork. Combine salt, cumin, paprika, black pepper, and red pepper in small bowl; rub over roast. Place onion and bell pepper (if using) in slow cooker; add pork. Combine barbecue sauce and brown sugar; pour over meat. Cover; cook on low 8-10 hours. I like to stir a few times during the cooking process. Transfer roast to cutting board. Trim and discard any remaining fat . Use 2 forks to pull pork apart and return shredded meat to cooker. Keep on keep warm. 

You can provide bulky rolls to serve as sandwiches, but I find that at potlucks, people usually prefer just the meat so they have room for other dishes! 

Sausage, Red Beans, and Rice

12 ounces sausage (sweet Italian, bratwurst, kielbasa, etc.), sliced
1 teaspoon olive or vegetable oil
1/2 onion, chopped (or 1/2 cup frozen diced onion)
1 (14-oz) can diced tomatoes (do not drain)
1 (15-oz) can red kidney beans, light or dark, drained but not rinsed
1 cup cooked rice OR 1/2 cup uncooked rice
1/2 cup chicken or beef broth, optional
Salt and pepper, to taste

Heat oil in a large pot over medium heat. Add sausage and onion and cook, stirring occasionally, until meat is browned. Drain fat, then add tomatoes and kidney beans. If using uncooked rice, add rice and amount of water in cooking directions and simmer according to directions. If using cooked rice, stir in and simmer. If you prefer a "saucier" dish, you can add the broth before simmering. Add salt and pepper to taste. (The original recipe did not call for seasoning but I felt it needed a little. Feel free to experiment with spices like cumin, smoked paprika, and chili powder for a more flavorful dish!) Simmer until sauce thickens, then transfer to a slow cooker set to "keep warm" until ready to serve. 

Orange Chicken

3 lbs chicken breasts
3/4 cup orange marmalade
3/4 cup barbecue sauce
2 tbsp soy sauce

Trim any excess fat from chicken and place in slow cooker. Cook on high for 3 hours or low for 6 hours. Remove chicken from pot and cut into bite-sized cubes. Drain juices and return chicken to pot. Stir together marmalade, barbecue sauce, and soy sauce and pour over chicken. Cook onto high for 30 additional minutes. Leave on keep warm until ready to serve. 

Bonus Vegetarian Main Dish: Chickpeas and Wild Rice

½ cup uncooked wild rice 
1 tablespoon olive oil
1 medium shallot (or 1/2 yellow onion), finely chopped
1 tablespoon minced garlic
8 oz cremini mushrooms, finely chopped
1/2 teaspoon kosher salt
½ teaspoon ground black pepper
1 (15-oz) can chickpeas, rinsed and drained
⅓ cup craisins
¼ cup toasted pepitas, chopped pecans, or sunflower seeds
1 tablespoon fresh thyme leaves, chopped

*Note: This recipe is actually the filling for a stuffed acorn squash recipe, but it stands fine on its own. My (non-vegetarian) kids don't like squash, but they love the filling. You could throw in some cubed roasted squash, though. 

Cook the rice according to the package directions and set aside. Heat the olive oil in a large skillet over medium low. Add the shallot and cook until softened, about 4 minutes. Add the garlic and cook 30 seconds until fragrant, then add the mushrooms, kosher salt, and black pepper. Increase heat to medium and cook until the mushrooms are softened and browned, about 5 to 7 additional minutes. Add the chickpeas, cranberries, pepitas/pecans/sunflower seeds, thyme, and cooked rice and stir to heat through, about 2 additional minutes. Taste and adjust seasonings as desired.

Side Dishes

Light salads are great for when people are sampling lots of dishes, and they tend to keep better than cooked vegetables. 

Chickpea Apple Broccoli Salad

1 head broccoli, very finely chopped
1 (15 ounce) can of chickpeas, rinsed and drained
2 cups diced or julienned sweet apples
1 cup shredded or julienned carrots
⅓ cup diced green onion
⅓ cup craisins
⅓ cup chopped pecans
½ cup chopped flat leaf parsley
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar
1 tablespoon dijon mustard
½ tablespoon honey
1 clove of garlic, minced
Freshly ground salt and pepper, to taste
Extra craisins and pecans (optional), for garnish

In a large bowl, combine broccoli, chickpeas, apples, carrots, green onion, craisins, pecans, and parsley. Set aside. In a small bowl, whisk together olive oil, vinegar, mustard, honey, garlic, salt and pepper. If making ahead, refrigerate both salad and dressing. When ready to serve (or transport), drizzle dressing over salad and toss to combine. Season with salt and pepper to taste. Serve with additional craisins and pecans to garnish individual servings, if desired. (Pecans can be omitted from the salad or served only on the side if allergies are a concern.)

Hearty Pasta Salad

16 oz uncooked pasta (fusilli, farfalle, elbows, etc.)
3 cups cherry tomatoes, cut in half
1/2 pound provolone cheese, cubed
1/4 pound sliced pepperoni, cut in half
1/2 pound salami, cubed
1 sweet bell pepper, seeded and diced
1 (10-ounce) can of sliced black olives, drained
1 (8-ounce) bottle of Italian dressing

Cook pasta as directed on package for "al dente" results. Drain. In a large bowl, combine pasta with all remaining ingredients except dressing and toss. Pour dressing over top and toss until well-coated. 

Feel free to swap out any ingredients to suit your own taste - add broccoli florets and/or shredded carrots, skip the olives or the meats, use a different kind of cheese. 

I like to make this salad the night before, put it in a bowl with a tight-fitting lid, and give it a shake now and then so the ingredients absorb the dressing. Bring an ice pack to set the bowl on to keep it cold, but the vinegar- and oil-based dressing doesn't need to be kept as cold as a mayo-based dressing. 

Harvard Beets

1 pound fresh beets
2 tablespoons lemon juice or vinegar (optional, to prevent bleeding)
1 tablespoon cornstarch
⅓ cup sugar
¼ teaspoon salt
¼ cup vinegar
½ cup water
1 tablespoon butter

Trim any leaves to about 2 inches from each beet. Wash any loose dirt from the beets under running water. Place in a large saucepan and cover with cold water. Add lemon juice or vinegar, if desired. Bring to a boil, then reduce heat and simmer until fork tender, about 45 minutes to an hour. Drain and let cool, then slip off skins, trimming any bits that don't come off easily. Slice or cube.

Mix cornstarch, sugar and salt together in a medium sized saucepan. Add the 1/4 cup vinegar and water and stir until dissolved. Bring to a boil over medium high heat, stirring constantly until mixture thickens. Boil for additional 1 minute. Stir in the butter. Add the sliced beets and heat through. To serve warm, transfer to a slow cooker set to "keep warm." To serve cold (my preference), simply refrigerate in a sealed container until ready to serve. 

Macaroni and Cheese

1 lb. elbow macaroni (or rotini or cavatappi, if you want to be fancy) 
8 oz. sharp cheddar cheese, grated
4 oz. American deli cheese, cut into 1-inch cubes
4 tablespoons cold butter, cut into slices
3 cups half and half
1 tablespoon dijon mustard
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika

Add all ingredients to the slow cooker, still well, and cook on LOW, stirring every 30 minutes. At 90 minutes, check for doneness and continue cooking if needed. If sauce is too thick, stir in a few tablespoons of milk. Set to "keep warm" until ready to serve. This recipe may also be made up to a few days in advance and refrigerated. Transfer to slow cooker set to "keep warm" for at least 30 minutes before serving. 

Desserts

Bars and cakes that can be cut into small servings, or cookies made in smaller than usual sizes, are ideal for potluck sampling. I avoid pastries that are overly crumbly or sticky, and aim for mainly finger foods.

Raspberry Thumbprint Cookies

For the cookies:
1 cup butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups plus 2 Tbsp flour
1/2 cup seedless raspberry jam

For the glaze:
1 cup powdered sugar
3-4 tsp water
1 tsp almond extract

In a medium bowl, beat butter for about 30 seconds, then scrape down sides of bowl. Add the sugar and the almond extract, beating for about 30 seconds or just until combined. On low speed, beat in the flour a little at a time, scraping the sides as necessary until dough is formed. Using a spatula or a wooden spoon, stir in any remaining flour in the bottom of the bowl. Do not overwork dough or allow to get too warm. Roll dough into 1-inch balls and place on a cookie sheet lined with parchment. Using your fingertip or knuckle, press an indentation into the center of each ball. Chill in refrigerator for at least one hour. (If chilling for longer than 1 hour, cover with plastic wrap.) 

Preheat the oven to 350 degrees. Place cookies 2 inches apart on a cookie sheet lined with parchment. (Return remaining cookies to refrigerator until ready to bake the next batch.) Spoon about ¼ teaspoon jam into each indentation. Bake for 11-13 minutes or until the edges are very light brown. Allow to cool on the cookie sheet for 5 minutes. Transfer to a wire rack to finish cooling. Continue baking batches until all cookies are baked. 

For glaze, in a medium bowl, combine powdered sugar, 1 teaspoon water and almond extract. Add enough of the remaining water to make a drizzling consistency. When cookies are completely cooled, drizzle with icing using a fork. Allow glaze to set completely before storing. 

Chocolate Truffles

2/3 cup heavy cream
12 ounces bittersweet chocolate, finely chopped (or semisweet chocolate chips)
1 teaspoon vanilla extract
1/3 cup cocoa powder (dark or regular)

Heat the heavy cream in a small saucepan over medium heat until almost boiling. Remove from heat. Add chocolate and vanilla extract and stir until completely smooth. Place the whole pan into the refrigerator and chill until firm enough to roll into balls. Rinse your hands with cold water and dry them. Working quickly, roll the ganache into a ball. If it gets too warm, put it back in the fridge for a few minutes to firm up. Rinse and dry your hands if needed to keep them cool. Chill the balls, a few at a time, as you go. Roll the chilled balls in a shallow dish of cocoa powder to coat, then return to the fridge. When ready to serve, use a chilled plate with an ice pack underneath to keep the truffles cold and firm. 

Brookie Bars

For the Brownie Layer:

3/4 cup butter, melted
1-1/2 cups sugar
3 eggs
2 tsp vanilla
2/3 cup unsweetened cocoa powder
1 cup flour
1/2 tsp salt
1/2 tsp baking powder

For the Cookie Layer:

3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
1-1/4 cup flour
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.

For the Brownie Layer: Stir sugar, eggs, and vanilla in the melted butter. Stir in the cocoa, flour, salt, and baking powder by hand. Pour the batter evenly onto the bottom of the prepared pan, spreading with a spatula if needed.

For the Cookie Layer: Beat the sugars, butter, and vanilla together until creamy with a mixer.  Add in the egg. Stir in the baking powder, salt and flour. Do not over mix. Gently fold in the chocolate chips. Drop spoonfuls of the dough on top of the brownie batter. Spread with a spatula (will not completely cover brownie layer). 

Bake for 25-28 minutes until a toothpick inserted into the center comes out clean and the cookie dough on top is golden brown. Cool completely before cutting into small squares. 

Classic Toll House Cookies

2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans, optional (I usually omit due to possible allergies)

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Whisk together baking soda and salt into the flour (I do this right in the measuring cup). In a large mixing bowl, beat the butter, sugar, and brown sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Gradually beat in the flour mixture. Fold in in the chocolate chips and nuts (if using). Drop heaping tablespoons of dough onto the baking sheet, leaving 2 inches between each cookie. (You can make them smaller, but reduce the baking time.) Bake for 9 to 11 minutes or until golden brown. Allow to cool on the sheet for 2 minutes, then transfer to cooling racks.

Happy eating!

Fashion Review: The Swift-Kelce Wedding

Taylor Swift and Travis Kelce got married last weekend, and naturally the guest list was filled with A-list celebrities (musicians, movie stars, and athletes) who knew how to dress for the black-tie dress code. Let's see who looked good and who missed the mark!

Karlie Kloss wore a shimmery gold strapless Grecian-inspired Tove sheath with a rear slit and matching gold strappy sandals. Elegant, memorable, but not spotlight-stealing, as it should be. 

Erin Andrews wore a black Gucci halter gown with a hint of shimmer, while husband Jarrett Stoll opted for a navy tuxedo. The bare shoulders and slightly open sides are sexy but not inappropriately so. 

Dakota Johnson wore a similar black halter gown; hers was a Valentino design with a crushed collar band, trailing scarf at the back of the neck, and an angled, thigh-high slit. 

Singer Camila Cabello looked more appropriate for the red carpet than a wedding in a voluminous off-the-shoulder red lace Zimmerman design with a bloused top featuring a deep keyhole opening, a built-in cape, and a full, sheer skirt. It was pretty, but a bit much for the occasion. 

Selena Gomez absolutely understood the assignment in an understated but glamorous heavily-beaded, champagne-colored Oscar de la Renta sheath. 

Gigi Hadid went Barbiecore in a form-fitting bubblegum pink beaded Wiederhoeft gown with tiny straps and a draped bodice. Simple design plus eye-catching fabric = excellent choice. 

Jennifer Lopez opted for a high-low hemline in this Bach Mai gown, which featured a black velvet sleeveless bodice with a deep scoop neckline that was fitted to mid-hip, and a metallic black full skirt. It had a bit of an '80s feel, but it fit the occasion. 

Dita Von Teese veered into "is it a wedding gown?" territory in a champagne and ivory lace vintage gown with a sheer yoke and a bunch of giant rosettes on one shoulder. Pretty, but not very appropriate for a wedding. 

Jessica Alba, on the arm of boyfriend Danny Ramirez, wore a two-toned Prada gown with a metallic, paillette-covered column skirt and a plunging-to-the-waist black halter bodice. Definitely black tie, but again, a bit much for a wedding. 

Lena Dunham's sartorial choices can be questionable, but I wholeheartedly approve of her Christian Cowan flared skirt and hot pink satin blouse with super-flared bell sleeves and plunging surplice neckline. The giant lavender flower was a bit over the top, but I'll give it a pass. 

Joey King wore a lovely design by Leo Lin for Myteresa: a black halter gown wrapped with lavender morning glories and green vines that combined black-tie formal with a light, summery floral motif. I would wear this look. Husband Steven Piet dressed up his black tux with a gold brooch. 

Kimberly Williams-Paisley wore a black Theia gown with a similar lavender morning glory on black motif. Her off-the shoulder gown featured 3-D flowers on the shoulders and a slightly flared skirt. (I'd wear this one, too.) Husband Brad Paisley wore a three-piece black tux with a dress shirt and long black necktie. 

Brittany Mahomes wore a shimmery ice-blue Marmar Halim column with a subtle sweetheart neckline that darkened just a tiny bit toward the hem and featured a back slit, accessorized with a stunning diamond necklace. The dress was simple, but those subtle details brought it up a notch. Husband Patrick Mahomes wore a navy Tom Ford tuxedo with an elegantly hand-tied bow tie.  

Sydney Silverman wore a sleeveless, round-necked semi-sheer Rachel Gilbert gold sheath encrusted with metallic gold leaves and sparkly gems. It was a great combination of glamour and restraint. Escort Drew Kirsch accessorized his black tuxedo with a hand-tied black bow tie and a white pocket square. 

Kristin Juszczyk paired a tightly-fitted slate blue satin BALYKINA strapless hip-length corset bodice with a black taffeta high-low skirt by Aknvas. I found the hip detail to be less than flattering, but on the whole it wasn't a bad look. Husband Kyle Juszczyk wore a black tuxedo with an unbuttoned collar and no tie. (Not a fan of that for a black tie wedding.)

Claire Kittle wore an ice blue silk sheath with a super-scooped neckline of illusion fabric, filled in with multiple strands of crystal and blue gemstone necklaces. It was a lovely look except for her ribs showing through the fabric. Husband George Kittle wore a dark navy tuxedo that featured textured stripes and multiple flap pockets, both of which added a lot of style to his look.

Charissa Thompson wore a heavily-beaded art deco style champagne gown with an extremely sheer skirt (although it appeared less sheer without the bright backlighting in this photo). A lovely gown but a reminder to check your look under multiple lighting conditions before leaving the house! Partner Steven Cundari wore a slim-fit double-breasted black tuxedo with a black shirt for a sleek, chic look.

Kelly Stafford wore a sleeveless sage green satin ruched gown with a thigh-high slit. Another elegant and sexy but not overdone look Husband Matthew Stafford wore a coordinating dark green tuxedo with a black bow tie. 

Abigail Wolfe wore a sleeveless, one-shouldered burgundy halter with a large triangular cutout at the waist, accessorized with matching opera gloves and a large marabou boa. Another look best left for the red carpet, not a wedding. Husband Derek Wolfe wore a black tuxedo with burgundy piping to match her dress and, somewhat inexplicably, a blue dress shirt. 
 

Elizabeth Banks wore a cobalt blue vintage Versace halter gown with black and silver floral detailing, with what seems to be a thigh-length skirt but floor-length front and back panels. It's different and intriguing without being weird. I approve. 

Gracie Hunt wore a sleeveless sparkly seafoam green Roberto Cavalli gown that was gathered into a silver starburst at the hip. It had fabulous lines and a great silhouette. 

Simone Biles wore a burgundy Do Long halter gown made of rings and leather patches, with a small diagonal slit at one hip that exploded into a frothy and voluminous tulle side train. Either the leather or the tulle would have worked, but the combination was too haute couture for a wedding. But bonus points to husband Jonathan Owens for his gorgeous coordinating burgundy velvet tuxedo jacket. 

Fancy Cocktails without Fancy Ingredients

I love discovering interesting new cocktail recipes, so I'm continually browsing Pinterest and other sites for combinations I haven't tried before. One of my frustrations is seeing a delicious-looking cocktail and then discovering that it calls for three or four exotic, unusual, and/or expensive ingredients that I'd never use for anything else. But every now and then I stumble across something a bit different that's made mainly from ingredients that I have on hand plus one thing that's a little unusual. Here are some of my favorite "fancy" cocktails that don't require a major investment in unusual ingredients! There are four recipes for each ingredient so you have more options to use it. 

Cheers!

The "Fancy" Ingredients: Egg, orgeat, St. Germain, blue curacao, pear juice/puree, rosemary simple syrup, champagne, Tuaca

Standard Ingredients:
Gin
Vodka
Bourbon
Cognac/brandy
Rum
Whiskey
Tequila
Red wine
Triple sec (or other orange liqueur)
Chambord (or other raspberry liqueur)
Dry vermouth
Club soda
Plain or lemon seltzer
Apple juice
Cranberry juice
Half and half
Lemonade
Simple syrup
Maple syrup 
Lemon juice
Lime juice
Angostura bitters
Orange bitters

Optional Garnishes:
Lemon 
Lime
Orange
Nutmeg
Cinnamon
Whole almonds
Fresh thyme
Fresh mint
Fresh rosemary
Fresh raspberries
Fresh cranberries
Maraschino cherries
Coarse salt
Sanding sugar

The Ingredient: Egg (whole, white, or yolk)

Royal Clover Club

Ingredients: Gin, lemon juice, Chambord, egg yolk

Place the egg yolk in a cocktail shaker without ice. Shake vigorously for 10-15 seconds. Open the shaker and add 1-1/2 oz gin, 1-1/2 Tbsp lemon juice, and 1 Tbsp Chambord. Fill the shaker with ice and shake vigorously for 15-20 more seconds. Strain into a chilled coupe or martini glass and garnish with a twist of lemon and/or a fresh raspberry or two. 

Brandy Flip

Ingredients: Brandy, concentrated simple syrup (2 parts sugar to 1 part water), and an egg

In a cocktail shaker of ice, combine 2 oz cognac, 1/2 oz concentrated simple syrup, and and egg, and shake long and hard to emulsify egg. Strain into a chilled coupe glass and garnish with a shake of nutmeg.  

 

New York Sour

Ingredients: Bourbon, lemon juice, egg white, maple or simple syrup, red wine

In a cocktail shaker without ice, add 2 oz bourbon, 1 oz lemon juice, an egg white, and 3/4 oz syrup and shake for 20 seconds. Add ice and shake for an additional 30 seconds. Strain into a rocks glass filled with ice. Gently pour the red wine over the back of a spoon to float it on the top of the bourbon. 

Sidecar Fizz

Ingredients: Cognac, triple sec, lemon juice, simple syrup, egg white, club soda

In a cocktail shaker without ice, combine egg white and 3/4 oz lemon juice and shake vigorously 20-30 times. Add 1-1/2 oz cognac, 3/4 oz triple sec, and 1/2 oz simple syrup; fill with ice and shake another 20 times. Strain into a coupe or martini glass, top with a splash of club soda, and garnish with a lemon twist. 

The Ingredient: Orgeat (almond syrup with a hint of orange blossom)

Harmony

Ingredients: Cognac, apple juice, lime juice, orgeat

In a cocktail shaker with ice, combine 50 ml cognac, 70 ml apple juice, 10 ml lime juice, and 5 ml orgeat. Shake until chilled then strain into a highball or martini glass. Leave ungarnished or add a twist of lime or lemon or an apple slice. 

Army & Navy

Ingredients: Gin, lemon juice, orgeat, Angostura bitters

In a cocktail shaker with ice, combine 2 oz gin, 3/4 oz lemon juice, 1/2 oz orgeat, and a dash of bitters. Shake until chilled, then strain into a coupe or martini glass. Garnish with a lemon twist. 

Natural

Ingredients: Light rum, cognac, lemon juice, orgeat

In a cocktail shaker of ice, combine 1-1/2 parts rum, 1/2 part cognac, 2 dashes lemon juice, and 2 dashes orgeat. Shake and strain into a wine glass of ice cubes. 

Almondtini

Ingredients: Vodka, apple juice, lemon juice, and orgeat

In a cocktail shaker of ice, combine 1-1/2 parts vodka, 3/4 part apple juice, 1/2 part lemon juice, and 1/2 part orgeat. Shake and strain into a chilled martini glass and garnish with a whole almond, if desired. 

The Ingredient: St. Germain (elderflower liqueur)

Elderflower Gimlet

Ingredients: Gin, St. Germain, lime juice, simple syrup

In a cocktail shaker of ice, combine 2 oz gin, 3/4 oz St. Germain, 1/2 oz lime juice, and 1/2 oz simple syrup and shake well. Strain into a chilled coupe or martini glass. 


Bowery Orchard

Ingredients: Whiskey, apple juice, lemon juice, simple syrup, St. Germain, bitters

In a cocktail shaker of ice, combine 1-1/2 oz whiskey, 1 oz apple juice, 1/2 oz lemon juice, 1/2 oz simple syrup, 1/4 oz St. Germain, and a dash of bitters. Shake until well chilled and strain into a rocks glass with a large ice cube or sphere. Garnish with an apple slice or a twist of lemon. 


Elderflower Margarita

Ingredients: Tequila, St. Germain, lime juice

Rub a slice of lime around the rim of a rocks glass and dip in coarse salt. Chill. In a cocktail shaker of ice, combine 2 oz tequila, 2 oz St. Germain, and 1-1/2 oz lime juice. Shake until well chilled and strain into prepared glass. Garnish with a lime wedge. 

St. Germain and Cranberry

Ingredients: Vodka, cranberry juice, St. Germain, lemon juice, simple (or maple) syrup

In a cocktail shaker of ice, combine 1 oz vodka, 1 oz cranberry juice, 1/2 oz St. Germain, 1/2 oz. lemon juice, and 1 tsp syrup. Shake until chilled, then strain into a rocks glass and garnish with a lemon wheel. 

The Ingredient: Blue Curacao (orange liqueur)

Blue Russian

Ingredients: Vodka, blue curacao, half and half

Add a small amount of crushed ice to a chilled martini glass. Pour 2 oz blue curacao over the ice, then gently pour 2 oz vodka over that. Top with 1 oz half and half. 

Patriotic Passion

Ingredients: Vodka, blue curacao, apple juice, lime juice

In a cocktail shaker of ice, combine 1-1/2 oz vodka, 1/2 oz blue curacao, 1-3/4 oz apple juice, 3/4 oz lime juice and shake until chilled. Strain into a tall glass of fresh ice and garnish with a skewer of fresh raspberries. (This photo includes a garnish of stars cut out of jicama, but that's way too much work for me.)

Yale

Ingredients: Gin, dry vermouth, blue curacao, orange bitters

In a cocktail shaker of ice, combine 2-1/2 oz gin, 1-1/2 tsp dry vermouth, 1-1/2 tsp blue curacao, and a dash of orange bitters and shake until well chilled. Strain into a chilled cocktail glass or a lowball glass with a large ice cube or sphere. 

Blue Lagoon

Ingredients: Vodka, blue curacao, lemonade

To a cocktail shaker of ice, add 1-1/2 oz vodka, 1-/2 oz blue curacao, and 6 oz lemonade. Shake until well chilled, then strain into a hurricane or other tall glass of fresh ice. Garnish with an orange wedge and a maraschino cherry. 

The Ingredient: Pear Juice/Pear Puree (buy bottled or make your owned by mashing or blending a peeled and cored ripe pear)

Blissful Pear

Ingredients: Vodka (plain or pear), pear juice, lemon juice, plain or lemon seltzer

Moisten the edge of a martini glass with lemon juice and dip in sugar, then chill. In a cocktail shaker with ice, combine 2 oz vodka, 4 oz pear juice, and a splash of lemon juice. Shake well and strain into prepared glass. Top with seltzer and garnish with pear zest or a slice of pear. 

Pear Collins

Ingredients: Gin, pear puree, club soda

In a cocktail shaker with ice, combine 2 oz gin and 2 oz pear puree. Shake until chilled then strain into a highball glass of fresh ice. Top with club soda and garnish with a pear slice and a few sprigs of fresh thyme. 

Pear Cosmo

Ingredients: Vodka, triple sec, pear juice

In a cocktail shaker of ice, combine 2 oz vodka, 1/2 oz triple sec, and 1 oz pear juice. Shake until very cold, then strain into a chilled coupe or martini glass. Garnish with a floating slice of pear. 

Pear Bourbon Smash

Ingredients: Bourbon, pear juice, maple syrup, lemon juice, lemon seltzer

In a cocktail shaker with ice, combine 2 oz bourbon, 2 oz pear juice, 1 teaspoon maple syrup, and a splash of lemon juice. Shake vigorously and strain into a cocktail glass. Top with seltzer and garnish with a slice of pear and/or a twist of lemon. 


The Ingredient: Rosemary Simple Syrup (make your own)

To make the syrup: In a small saucepan, stir together 1 cup water and 1 cup sugar, Bring to a boil and add 4 large sprigs of rosemary. Simmer over low heat for 3 minutes without stirring. Remove from heat and allow to steep for 10 minutes, then discard the rosemary and strain the syrup. Keep refrigerated.

Rosemary Gin Fizz

Ingredients: Gin, lemon juice, rosemary simple syrup, club soda

In a cocktail shaker with ice, combine 2 oz gin, 1 oz lemon juice, and 1/2 oz rosemary simple syrup. Shake until well chilled, then strain into a cocktail glass with ice. Top with club soda and garnish with a lemon slice and a sprig of rosemary. 

Bourbon Lemon Rosemary

Ingredients: Bourbon, lemon juice, rosemary simple syrup

In a shaker of ice, combine 2 oz bourbon, 1 oz lemon juice, and 1 oz rosemary syrup. Shake until well chilled, then strain into a rocks glass with ice. Garnish with a sprig of rosemary. 

Rosemary Lemon Drop

Ingredients: Vodka, lemon juice, rosemary simple syrup

Moisten the rim of a martini glass with lemon juice and dip in sugar (optional: mix finely chopped rosemary with the sugar). In a cocktail shaker with ice, combine 2 oz vodka, 1 oz lemon juice, and 1 oz rosemary syrup and shake until cold. Strain into the prepared glass and garnish with a floating sprig of rosemary. 


Rosemary Gimlet

Ingredients: Gin (or vodka), rosemary simple syrup, lime juice

In a cocktail shaker of ice, combine 1-1/2 oz gin, 1-1/2 oz rosemary syrup, and 2 oz lime juice. Shake until well chilled and strain into a martini glass. Garnish with a lime wedge and/or a sprig of rosemary. 


The Ingredient: Champagne (or Prosecco, cava, or other sparkling wine)

Champagne Margarita

Ingredients: Tequila, triple sec, lime juice*, simple syrup*, champagne  

Moisten the rim of a champagne flute with lime juice and dip in sugar. In a cocktail shaker with ice, combine 1 oz tequila, 1 oz triple sec, 2-1/2 Tbsp lime juice, and 1 tsp simple syrup (*you can also use Rose's Sweetened lime juice and omit the simple syrup). Shake well and strain into the prepared glass, then top with 3 oz champagne and garnish with a lime wedge. 

French 75

Ingredients: Gin, lemon juice, simple syrup, champagne

In a cocktail shake with ice, combine 1-1/2 oz gin, 3/4 oz lemon juice, and 1/2 oz simple syrup. Shake until well chilled, then strain into a champagne flute and top with champagne. Garnish with a lemon twist. 

Classic Champagne Cocktail

Ingredients: Cognac, champagne, Angostura bitters, sugar

Place 1/2 tsp sugar (or a sugar cube) in the bottom of a champagne flute or coupe glass and add 2 dashes of bitters, then 1 Tbsp cognac. Fill with chilled champagne. 

Kir Imperial

Ingredients: Chambord, champagne

Pour 3/4 oz Chambord into a champagne flute, then top with chilled champagne. Garnish with a fresh raspberry. 


The Ingredient: Tuaca (spiced brandy-based vanilla liqueur)

Ruth's Chris Sidecar

Ingredients: Cognac, lemon juice, triple sec, Tuaca

Moisten the rim of a coupe or martini glass with lemon juice and dip in sugar. In a cocktail shaker with ice, combine 1 oz cognac, 3/4 oz lemon juice, 3/4 oz triple sec, and 1/2 oz Tuaca. Shake and strain into prepared glass. Garnish with a lemon twist. 


Apple Crumble

Ingredients: Tuaca, lemon juice, apple juice

In a cocktail shaker with ice, combine 2 oz Tuaca, 1/2 oz lemon juice, and 1-1/2 oz apple juice. Shake well and strain into a chilled martini or coupe glass. Garnish with a shake of cinnamon. 

Detroit Irish

Ingredients: Bourbon, Tuaca, triple sec

In a cocktail shaker with ice, combine 1-1/2 oz bourbon, 2 oz Tuaca, and 1/2 oz triple sec and swirl (do not shake), then strain into a martini glass. Garnish with a sprig of mint. 

Tuaca Daquiri

Ingredients: Rum, Tuaca, lime juice, simple syrup

In a cocktail shaker with ice, combine 1 oz rum, 3/4 oz Tuaca, 3/4 oz lime juice, and 1/2 oz simple syrup. Shake vigorously and strain into a chilled coupe glass. Garnish with orange peel. 

Cheers!