Here’s How! Cocktails 

I relish going into each season with a goal, and this winter I’m aiming for some truly harmonious home entertaining. Nothing beats hosting a casual party under your own roof, and for this season I’ve enlisted the help of friends to share their favorite ideas for seasonal libations when entertaining your nearest and dearest.

Some of my favorite advice this winter hails from just over the border in Connecticut at Mystic’s award-winning Oyster Club and its sister restaurant, The Port of Call. A dynamic duo I deeply admire, James Beard Award–nominated Executive Chef Renee Touponce and award-winning and nationally recognized Bar Manager Jade Ayala have a collaborative approach where the kitchen and bar utilize the same seasonal, local ingredients—resulting in less waste from both restaurant arenas.

“Part of being sustainable, for us, is working closely with our farmers and connecting to the ingredients at hand,” says Touponce. “It can be as simple as being mindful of your purchasing, especially with perishables,” says Ayala. “A lot of our cross-utilization comes from preservation techniques, whether it’s using up scraps, making vinegars, or juicing any non-perfect fruits or veggies for the bar.”

When it comes to home entertaining, Ayala loves “to utilize a Sour formula with spirit, citrus and a sweetener” to keep things simple and balanced. Her winter version calls for roasted sweet potatoes, where the skins are saved and used up by making a house vinegar.

My pal Linsey Wallace, the co-director of Chroma Council, an innovative artistic production company based in Providence, likes to get the party started by making a bottle of dedicatedly spiced Solstice Limonata, a delicious sparkling lemonade made by using whole lemon along with fresh turmeric, a pop of crushed black peppercorn and local honey. She suggests to “batch an extra pitcher for the kiddos, if you’ve got any in the house, and the adults will catch on, once the nectarous sips start flying.”

For Michael Silva, the owner-operator of BĀS Providence, a niche-event-based cocktail catering company, and manager of Dean Bar at The Dean Hotel, “Spending a little extra time considering smart and simple recipes means more time with your loved ones at the party, so organizing ahead should be a priority. There’s also less waste.”

That’s why he likes batching cocktails in bottles, making recipe note cards and letting the guests have bit of the fun mixing in their own spirits. “I choose simple two- or three-part recipes so we can focus on relaxing together and cooking.”

Michael opts for an easy whiskey highball with bourbon, a splash of amaro and topping with ginger beer or soda water. “Clever and pleasing!

That’s how drinks at home should be with family and friends.”

• Glassware from Jon Watanabe and Alessia Arregui of @Soda.Glass.House.