Sip & Celebrate: Festive Cocktails

By Sarah Parks, Bar Manager at Corks and Cattle

When it comes to crafting cocktails that balance flavor, flair, and fun, Sarah Parks knows her way around a shaker. With more than 20 years behind the bar, Sarah has perfected the art of creating drinks that are as beautiful as they are delicious. As the Bar Manager at Corks, she’s known for designing inventive cocktail menus that highlight seasonal ingredients and unexpected twists — always with a dash of personality.

For the holiday season, she’s sharing two of her latest creations: one light and bubbly, the other smooth and sultry — both guaranteed to make your celebrations sparkle.

Hugo Blitz

Hugo Blitz (Pictured Above)

Light, crisp, and beautifully effervescent — the perfect sip to offset heavy holiday meals.

Ingredients

• 8 fresh mint leaves

• Ice

• 1 oz St-Germain elderflower liqueur

• 1 oz white cranberry juice

• Lemon wheels (for garnish)

• Prosecco

• Splash of soda water

• Fresh cranberries (for garnish)

Instructions
In a wine glass, gently “smack” about eight fresh mint leaves to release their aroma, then place them in the bottom of the glass.
Add ice, St-Germain, and white cranberry juice.
Tuck lemon wheels along the sides of the glass for a festive look.
Add a little more ice, then fill the glass with prosecco.
Top with a splash of soda water and a few fresh cranberries.

“It’s very light and refreshing, so it will offset all of the heavy holiday family meals!” — Sarah

Figgy Smalls

Figgy Smalls

Smooth, sophisticated, and full of cozy fall flavor — with a playful twist and a nod to one of rap’s greats.

Ingredients

• 1.25 oz gin

• 1 oz homemade sour (mix of lime juice, lemon juice, sugar, and water)

• ½ oz fresh thyme simple syrup

• ½ oz fig purée

• 1 egg white

• Dried rosebud (for garnish)

Instructions
Add gin, homemade sour, thyme simple syrup, fig purée, and egg white to a cocktail shaker without ice.
Shake vigorously (this “dry shake” helps the egg white froth up).
Add ice and shake again until well chilled.
Double-strain into a coupe glass.
Garnish with a dried rosebud.

“I wanted a delicious cocktail with fall flavors — fig and thyme go together like peanut butter and jelly! And I’m a connoisseur of rap and R&B, so anytime I can give a little shout-out to one of the greats, I take the opportunity. Plus, I love a good pun.” — Sarah