Carolyne Roehm:
If I'm giving a thematic party, I might have margaritas or something like that, but normally I just serve whatever people want to drink. And I'd say 80 percent of them drink wine.

Gia Russo:
Occasionally I'll do a punch bowl, but I try to update it. Maybe by adding some fresh mint to the punch or floating flowers in it, or not serving it in a traditional punch bowl but finding a big container like a giant glass cookie jar that can sit on the table and be really pretty.

Preston Bailey:
I don't drink alcohol, but I'm a big mixer. I have a very good blender, and I'll experiment with different fresh fruits and juices, maybe a bit of wheatgrass for energy, some ginger. You can come up with unexpected frosted drinks, and people love them. Here's one: Take 8 ounces of chopped fresh pineapple,  8ounces of cranberry juice, and a shot of wheatgrass. Mix them in a blender, add five ice cubes, then mix some more.

Colin Cowie:
All sorts of cocktails. I recently made the most delicious, delicious, delicious one: a cocoa-flavored margarita with fresh coconut. And I did one with 2 ounces of passion fruit juice, 1 ounce of mango juice, 2 ounces of ginger ale, and 2 ounces of vodka, with a big wedge of fresh ginger.

Patricia Field:
I like to make a mimosa but with guava. Then I also do a chocolate martini, with vodka and Godiva's white chocolate liqueur and a few pieces of chocolate floating in it. And there's a certain wine I love that a lot of people don't know about called Retsina. It's Greek, and the wine is treated with pine-tree resin, so it has a distinctively pine taste to it. It's unlike any other wine you've ever had.


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