Serves 4

• 5 Persian cucumbers 
• 1 cup Triple Eight Blueberry vodka
• 1/2 cup fresh lime juice
• 1/2 cup limeade
• 1/4 cup blueberries

Peel and cut up 4 of the Persian cucumbers.  Slice the other cucumber for garnish anyway you want.

Put the peeled cucumbers in a blender along with the Blueberry vodka, lime juice and limeade. Blend till smooth.

Fill a cocktail shaker or ball jar with ice, pour the sneeky mixture over and shake, shake shake.  I like my Sneeky’s cold. 

Pour over a glass filled with ice and garnish.

Enjoy!!

Just an idea: Make the Sneeky ahead and put in a pitcher or recycled wine bottle. Put the remaining blueberries on a toothpick and put in freezer.  They are always great to garnish your drink with andthey help keep it cold.

Note: No blueberry vodka. Use 1 cup of vodkato 1 cup of blueberries.

Serves 2

• 4 ounces gin, vodka or tequila
• 1 ounces fresh lemon juice
• 2 ounces fresh cucumber juice
• 1 ounces herb simple syrup, plus more to taste (recipe below)
• ¼ cup fresh arugula leaves

Fill a shaker halfway with ice. Add all ingredients and shake-shake-shake, then strain into two glasses over ice. Garnish with slices of cucumber and rosemary sprigs.

Herb Simple Syrup

• ½ cup each of fresh rosemary, mint and basil leaves
• ¾ cup agave syrup
• ¾ cup boiling water

Combine all ingredients in a bowl, stir, cover and let stand for an hour. Strain syrup into a glass container and store in the refrigerator. It's also great drizzled on top of fruit, or for sweetening iced tea or lemonade.

This story originally appeared in the May 2017 issue of House Beautiful.

Serves 2

• 4 ounces gin
• 2 basil leaves
• 1 splash St. Germain
• 1 ounce fresh lemon juice (from about ¼ lemon) Tonic, to finish

Fill a shaker halfway with ice. Add gin, basil leaves, St. Germain, and lemon juice. Shake-shake-shake, then strain into two glasses over large ice cubes. Top each with a splash of tonic and serve.

Serves 2

3 ounces Campari
3 ounces sweet vermouth
3 ounces gin
1 ounce fresh lime juice
1 ounce fresh clementine juice
2 sprigs rosemary (1 fresh, 1 burned for smoke if desired)

Fill a shaker halfway with ice. Add Campari, sweet vermouth, gin, lime juice, clementine juice, and one fresh rosemary sprig. For a smoky flavor, add a burned rosemary sprig to the shaker as well. Shake-shake-shake, then strain into two glasses over ice. Garnish with a fresh rosemary sprig.

This cocktail is especially good served on the Nantucket Negroni tray from the Bloomingdale’s x LP capsule collection.

Serves 2

4 ounces Ketel One Citron vodka
2 ounces sour apple liqueur (apple pucker)
Juice of 1 lemon
½ Granny Smith apple, shaved or thinly sliced
Ice

Holiday Rim
1 tablespoon coarse sparkling sugar (white or gold)
1 teaspoon finely crushed dried cranberries
Optional: tiny pinch of edible glitter
Lemon juice, for rimming

To prepare the rim, mix the sugar and crushed cranberries on a small plate and add glitter if desired. Rub the rim of each glass with a lemon wedge, then dip into the mixture and shake off any excess. Fill a shaker halfway with ice. Add the shaved apple, lemon juice, vodka, and sour apple liqueur. Shake-shake-shake, then strain into two glasses filled with ice. Garnish with thin apple slices.

Serves 2

4 ounces Ketel One Citron vodka
2 ounces sour apple liqueur (apple pucker)
Juice of 1 lemon
½ Granny Smith apple, shaved or thinly sliced
Ice

Holiday Rim
1 tablespoon coarse sparkling sugar (white or gold)
1 teaspoon finely crushed dried cranberries
Optional: tiny pinch of edible glitter
Lemon juice, for rimming

To prepare the rim, mix the sugar and crushed cranberries on a small plate and add glitter if desired. Rub the rim of each glass with a lemon wedge, then dip into the mixture and shake off any excess. Fill a shaker halfway with ice. Add the shaved apple, lemon juice, vodka, and sour apple liqueur. Shake-shake-shake, then strain into two glasses filled with ice. Garnish with thin apple slices.

Serves 2

Cranberry Chutney
4 cups fresh cranberries
2 pears, chopped
2 peeled oranges, chopped
2 apples, chopped
2 teaspoons grated fresh ginger
1 cup crystallized ginger, thinly sliced
One 12-ounce can limeade
Juice and zest of 1 fresh lime
½ cup orange liqueur
2 cinnamon sticks

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer until thickened, about 10 to 12 minutes. Remove the cinnamon sticks and let the chutney cool.

Basil–Lime Rim
1 cup sugar
1 cup fresh basil
¼ cup fresh cranberries
1 tablespoon lime zest
Pinch of kosher salt

Pulse sugar, basil, and cranberries in a food processor. Stir in the lime zest and salt.

To make the cocktail, fill a shaker halfway with ice. Add 3 ounces cranberry chutney, 2 ounces tequila, 1 ounce lime juice, and 1 ounce orange liqueur. Shake-shake-shake, then strain into two glasses rimmed with basil–lime sugar. Add a few frozen cranberries for garnish.