Originating in Italy, the classic Bellini is made with white peach puree and Prosecco. Many people now substitute other dry sparkling wines in the bellini recipe. Initially this drink was served only during summertime when peaches were in season. Now it's a brunch favorite throughout the year. If you're making your own peach puree opt for white peaches whenever possible for the best flavor.

A prohibition-era cocktail invented in Tijuana, Mexico, this fruity cocktail is just as delicious at sunset, we promise.

The bitter flavor or grapefruit mixed with the bold flavor of tequila equal a surprisingly easy-drinking cocktail. In Mexico, the Paloma is actually preferred over margaritas! A traditional Paloma is made with grapefruit soda but we like this version that calls for fresh grapefruit juice. You won't be let down.

The Rojo Whiskey Sour is an enhanced whiskey sour. Sours emerged as staple cocktails during prohibition when whiskey became the (defacto?) alcohol of choice to be smuggled into major cities. The red wine helps to balance the sour and cut the flavor of alcohol and quickly became a staple metropolitan cocktail