Here is a crowd-pleasing fruit “punch” that is popular in Spanish tapas bars. There are so many variations, including the wine, fruits, and spirits used. I love this recipe because it is light and goes really well so many foods. You can change it up to create your own recipe if you prefer.

When I was in Cusco, Peru I had the opportunity to participate in a “pisco tasting” of thirteen different piscos. Pisco is a clear or light colored brandy made from Peruvian grapes, and depending on the way it’s made, the flavor differs just like other fine brandies. Perhaps the most famous cocktail in Peru is the pisco sour.

The Gimlet cocktail was reputedly first created in Great Britain on a ship for sailors to get their daily source of citrus to prevent scurvy. I’ve added some simple syrup and club soda to make a more festive version for the holidays. You could even add a splash of cranberry juice to give it a hint of pink. Cheers!

When I was in Cuba every bartender claimed to make the best mojito. Some were sweeter than others, some had a bit more mint, and others had tropical fruit juices added in. I soon became quite particular about my mojitos and I did my best to perfect it when I returned home.

One of my favorite cocktails is a negroni, originating in Florence, Italy at the Caffè Casoni. I was introduced to the negroni by my friend, Gil in Tel Aviv, Israel. It’s his favorite drink and he shared it with me on numerous occasions.

I’ve become quite particular about margaritas, requiring they be made with fresh lime juice and quality spirits. While in Mexico, I tasted a lot of different tequilas and mezcals, and sampled my share of margaritas made with both.