HOLIDAY COCKTAIL HOUR WITH HANDCRAFTED ITALIAN GLASSWARE

The holiday season is a time of warmth, joy, and togetherness—a season when we gather with friends and family, celebrate long-standing traditions, and create new memories. It’s a season for festive gatherings, delicious food, and of course, elegant cocktails that set the tone for unforgettable moments. And what better way to serve these holiday creations than in beautiful, mouthblown Italian glassware by our artisan partners, R+D Lab.

INTRODUCING THE ROSETTA COLLECTION

From martinis to sours, the glasses in the new Rosetta collection were designed with festive cocktails in mind. We’re sharing a few of our favorite cocktail recipes to perfectly accompany this new collection of glassware—ideal gifts for the holiday season or to elevate your own holiday gatherings!

“Each curve extends a warm invitation. Every contour was crafted to convey a desire to feel and embrace a gentleness that cradles” - Chef Elena Reygadas

COCKTAIL NO. 1 JASMINE MARGARITA

Jasmine Tequila:
35 gr jasmine tea leaves
375 ml tequila blanco

Combine ingredients. Cook sous-vide for 1 hour at 60ºC. Cool down and fine strain.

Habanero Syrup:
2 gr dried habanero peppers
200 ml water
200 gr sugar

Slightly toast the habanero peppers in a pan over low heat. Infuse the habaneros in water overnight. The next day, strain and incorporate the sugar.

Jasmine Margarita
80 ml jasmine tequila
40 ml triple sec
40 ml lime juice
15 ml habanero syrup

Mix ingredients in the shaker, shake, and serve in the Rosetta sour glass.

COCKTAIL NO. 2 HOJA SANTA MARTINI

Hoja Santa Gin:
15 gr dried hoja santa
355 ml gin

Combine ingredients and cook sous-vide for 30 minutes at 50ºC.

Hoja Santa Martini
100 ml hoja santa gin
30 ml dry vermouth

Stir and serve in the Rosetta martini glass.

COCKTAIL NO. 3 MANGO HORCHATA

Cinnamon Tea:
150 ml water
1 pc cinnamon stick

Bring to boil over medium heat, and simmer until the liquid reduces by half.

Mango Horchata
500 gr rice
1 lt water
75 ml cinnamon tea
250 ml fresh mango juice

Let the rice soak in the water overnight. Blend and strain. Mix with the cinnamon tea and the mango juice. Serve in the Rosetta acqua glass.