<p>SIMPLE SYRUP To make simple syrup, combine equal parts water and sugar in a saucepan and cook on medium heat until sugar is dissolved. Store in the refrigerator for up to one week.
PEAR THYME SPARKLE
Serves 1.
If serving at a party, multiply the ingredients by the number of drinks you think you will serve and store in decoratively colored glass bottles, shaking each cocktail to order.
From Kathy Casey.
• 1 fresh thyme sprig
• 3/4 oz. pear vodka
• 3/4 oz. vodka
• 3/4 oz. fresh lemon juice
• 3/4 oz. simple syrup (see recipe)
• 1 oz. white cranberry juice
• Splash of champagne or sparkling wine Garnishes:
• Small fresh thyme sprig • Slice or wedge of fresh pear Directions Break the thyme sprig over a cocktail shaker, then drop it in and fill the shaker with ice. Measure in the vodka, lemon juice, simple syrup and white cranberry juice. Cap the shaker and shake vigorously, at least 10 times, until very cold. Strain into a cocktail glass and top with champagne. Garnish with the thyme and pear.
SOME LIKE IT HOT
Serves 1.
A warm drink from Alberta Straub, host of "Cocktails on the Fly."
• 11/2 oz. brandy, spiced rum or whiskey
•1/2 oz. Punt e Mes (Italian vermouth) or other sweet vermouth
• 2 oz. Pomegranate Mixture (recipe follows) Directions Heat a brandy snifter with warm water and pour it out. Add brandy, spiced rum or whiskey, then add vermouth and Pomegranate Mixture, making sure to spoon in apple slices and herb for aroma and texture. Pomegranate mixture Serves 5 to 6.
• 2 c. pomegranate juice
• 4 to 5 thin slices of apple
• 4 to 5 thin slices of orange
•1/2 tsp. cardamom pods
• 1 cinnamon stick
• 1 star anise
•1/ 2 tsp. allspice berries
• Juice of 1 lemon
• 2 slices fresh ginger root
• 4 oz. (1/2 c.) agave nectar
Directions Combine pomegranate juice, apple, orange, cardamom, cinnamon, star anise, allspice berries, lemon juice, ginger root and agave nectar, and cook on low heat for 20 minutes, turning the heat up at the end until mixture is almost simmering. Keep the mix warm (try a coffee urn or thermos) before mixing with liquor. This recipe makes 5 to 6 drinks; expand for larger parties.
Hot Chili Raspberry Martini (From Bank, in Minneapolis)
Serves 1.
• 1 serrano pepper
• 1.5 oz. raspberry vodka
• 1 oz. Cointreau
• Dash of lime juice
• Dash of simple syrup (see recipe)
• Slice of serrano and frozen cranberry, for garnish Directions Muddle (mash or crush) serrano pepper. Shake with vodka, Cointreau, lime juice and simple syrup. Strain into martini glass; garnish with slice of serrano and cranberry.
Mai Tai
Serves 1.
Note: Orgeat is an almond-flavored syrup. This recipe is the original from Trader Vic's.

• 2 oz. spiced dark rum
• Dash of orgeat (see Note)
• Dash of orange curacao (such as Cointreau or Triple Sec)
• 1 oz. lime juice
• Dash of simple syrup (see recipe)
• Lime wedge and 1 large mint leaf, for garnish Directions Shake rum, orgeat, curacao, lime juice and simple syrup with ice. Strain into chilled glass over ice cubes. Garnish with lime wedge and mint leaf.
ALMOSJITO
Serves 1.
From Canyon Ranch Spas.
• 1/2 fresh lime
• 1/2 fresh orange
• 4 sprigs fresh mint
• 1/4 c. white grape juice
• 1/4 c. sparkling water • 1 tbsp. pure maple syrup
• 1/3 c. crushed ice
Directions Squeeze lime and orange into cocktail shaker. Add mint, white grape juice, water, maple syrup and ice. Shake and strain into glass.
BLOODY MARY
Serves 6.
From Canyon Ranch Spas.
• 1 tbsp. horseradish
• 1 1/2 tsp. Old Bay seasoning
• 2 tsp. celery seed
• 2 tsp. distilled white vinegar
• 4 tbsp. fresh lemon juice
• Pinch black pepper
• 3 tbsp. Worcestershire sauce
• 4 c. low-sodium tomato juice
Directions Combine horseradish, seasoning, celery seed, vinegar, lemon juice, black pepper and Worchestershire in a blender container. Purée briefly. Add tomato juice and blend well. Serve over ice.
MARGARITA
Serves 4.
From Canyon Ranch Spas.
• 1/3 c. sugar
• 1 1/2 c. water
• 2/3 c. lime juice
• 2/3 c. orange juice
• 1 tbsp. lemon juice
Directions Combine sugar and water and allow to dissolve. Add lime juice, orange juice and lemon juice; mix well. Serve cold or over ice.
POMATINI
Serves 6.
From Canyon Ranch Spas.
• 3 c. white grape juice
• 3/4 c. pomegranate juice
• 6 tbsp. fresh lime juice
• Pinch sea salt
• 12 fresh mint leaves
Directions Combine grape juice, pomegranate juice, lime juice and salt in a large pitcher. For each beverage, add 3/4 cup juice mixture to a shaker with 2 mint leaves and 3 ounces of ice. Shake and pour into a glass.