Kimberly Fisher is a Pursuitist contributor. As a freelance writer…
With 3/4 U.S. residents sheltered in quarantine, now is the time to bring your favorite cocktail home. These easy-to-make cocktail recipes and wine recommendations from around the world were curated by a selection of chefs, sommeliers, and mixologists.

- Ingredients:
- 2 oz. Rum
- 1 oz. Grapefruit Juice
- 1 oz. Lime Juice
- 0.5 oz. Cane Syrup
- 0.5 oz Maraschino Liqueur
- Recipe:
- Strain over crushed ice in a double old fashioned glass, and garnish with a grapefruit slice.

- Ingredients:
- 1.5 oz. bourbon
- 3 oz. lemonade
- 3 oz. peach cider
- Garnish: peach or lemon wedge
- Recipe:
- Combine all ingredients into a shaker and mix vigorously. Pour ingredients into a Collins glass filled with ice, and garnish with a slice of peach or lemon wedge.

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Ingredients:
- 2 oz. Vodka
- 1 oz. St-Germain Elderflower Liqueur
- ¾ oz. White Cranberry Juice
- ½ oz. Lime Juice
- 1 Orchid Ice Ball*
- Recipe:
- In a shaker, combine liquid ingredients with ice. Shake vigorously and strain into a carafe. Place orchid ice ball in a martini glass. When ready to serve, pour contents of carafe over ice ball.
- *Orchid Ice Ball – Place 1 pesticide-free orchid in 2” diameter ice ball mold, fill with filtered water, and freeze.

- Ingredients:
- 1.25 oz. Gin
- 1 oz. Honey Sage Simple Syrup
- 1 oz. Fresh Lime Juice
- 1 oz. Fresh Lemon Juice
- .25 oz. Elderflower
- Top with a splash of champagne
- Recipe:
- In a mixing glass, mix together Elderflower, Gin, and citrus juices with ice. Add Honey Sage Simple Syrup. Shake vigorously, then strain into a highball glass with ice and top with a splash of champagne and sage lead for garnish. Sit back, relax and take a moment.

- Ingredients:
- Coco Tiki Tai
- 1.5 oz. Coconut Rum
- 1 oz. Amaretto
- 4 oz. Orange Juice
- 2 oz. Pineapple Juice
- Largo Lemonade
- 1.5 oz. Vodka
- 4 oz. Lemonade
- 1.25 oz. of Blueberry Simple Syrup
- Coco Tiki Tai

- Ingredients:
- Hibiscus Margarita
- 1.5 oz Tequila Silver
- 1 oz. Pineapple Juice
- ½ oz. lime juice
- ½ oz. Syrup
- 2 oz. Hibiscus Juice (Jamaica)
- Chili rim, shake all ingredients add ice and serve immediately
- Hibiscus Margarita

-
Ingredients:
-
1.5 oz Silver Tequila
-
0.75 oz Lemon Juice
-
0.75 oz Cane Syrup
-
3 slice Kiwi
-
-
Recipe:
-
Muddle the kiwi, lemon juice, cane syrup and add tequila. Shake and strain over ice in a double old fashioned glass with a sugar rim. Garnish with kiwi slice.
-

-
Ingredients:
-
1 part pineapple juice
-
1 part cranberry juice
-
1 part orange juice
-
1 part Spiced Rum
-
1 part Rum
-
Fresh coconut
-
-
Recipe:
-
Mix ingredients and serve chilled. Garnish with fresh coconut. For an extra kick, marinate the coconut garnish in 151 Rum.
-
The Aviara Blossom
From: Park Hyatt Aviara Resort & Spa
Ingredients:
1 ½ oz. Peach and Orange Blossom Ketel One Botanical
½ oz. Aperol
¼ oz. lavender syrup
1 oz. Ginger Ale
Dash of Rhubarb Bitters
Muddled orange and lemon
Directions: Muddle orange and lemon in a cocktail shaker; fill the cocktail shaker with vodka, Aperol, syrup, rhubarb bitters, and ginger ale; add ice and shake; strain into a coupe glass; garnish with edible flowers.
Berry Basil Sangria
From: LondonHouse Chicago
Bringing notes of fresh herbs and berries to this perfect summer concoction, the Berry Basil Sangria combines a tart rosé wine with blueberries and the bright aroma of basil leaf that showcases summertime in a cup.
Ingredients:
1 ½ oz. Vodka
¾ oz. blueberry syrup
¾ oz. lemon juice
1 oz. Rosé wine
Fresh basil and lemon wheels
Directions: Combine all ingredients in a wine glass over ice and top with seltzer water; garnish with a fresh basil leaf and lemon wheels.
Passion Cocktail
From The Cape, A Thompson Hotel
A tropical paradise, The Cape brings a touch of modern elegance to the cliffs of Cabo San Lucas. Imagine sipping this specialty cocktail made with refreshing passion fruit juice, orange juice, mezcal, and sake.
Ingredients:
1 oz. passion fruit juice
1 oz. orange juice
½ oz. simple syrup
¾ oz. mezcal espadín
¾ oz. sake
3 drops habanero bitter
Kimberly Fisher is a Pursuitist contributor. As a freelance writer and on-camera host, Kimberly has traveled the world and has published over 400 articles in over 44 publications including Sherman's Travel, Huffington Post, JustLuxe, Luxury Lifestyles UK, eHow, Examiner, Food Wine Travel Magazine, Luxe Beat, NiteGuide, Ocean View, and USA Today. Disclosure: Kimberly is under contract with Casa Del Sol.