How to serve

Muddle the 4 large basil leaves with ice cubes in the bottom of a cocktail mixer. Add the honey and Orleans. Shake well and strain into 2 champagne flutes. Fill with sparkling white wine: Try one of Massachusetts's Westport Rivers sparkling whites (or your favorite Prosecco). Garnish with a sprig of fresh basil. Lime twist optional.

'Boule de Neige' - from Maitre Liqouriste Deirdre Heekin

2 oz. Orleans

1/2 oz. fresh squeezed lemon juice

1/2 oz. fresh squeezed lime juice

1/2 oz. simple syrup

1 oz. cream

1 egg white

sparkling water

fresh mint

Pour all in a shaker. Shake for 1 minute without ice. Add ice. Share for 2 minutes, strain into glass. Top with a splash of sparkling water. Rub rim of glass with mint lear, then garnish with fresh mint.

Vermont Vesper - from Corin Hirsch, Seven Days

The Vesper is the glamourous drink James Bond invented in 1953’s Casino Royale. Here's a version that is 100% Vermont (except for the lime!)

2 parts Caledonia Spirits Gin

2 parts Orleans aperitif cider

1 part Caledonia Spirits Vodka

Combine the first three ingredients in a cocktail shaker with ice. Shake until chilled; strain into a martini glass with a twist of lime. As Corin says "It might knock you out, but with panache!"