• 1½ oz Cohasset Punch

• Champagne, Prosecco, or other Sparkling White Wine

Add Cohasset Punch to a chilled champagne coupe or flute glass and top with chilled sparkling wine.

• 1½ oz Reposado Tequila

• 1 oz Cohasset Punch

• ½ oz Fresh Lime Juice

• ½ oz Orange Liqueur

Shake all ingredients in a cocktail shaker with ice, strain over ice in a double rocks glass.

• 2 oz Cohasset Punch

• 1 oz Pineapple Juice

• ½ oz Lime Juice

• ¼ oz Orange Curaçao

• ¼ oz Malört (Bitter Wormwood Liqueur)

• ¼ oz Orgeat (Almond) Syrup

Shake all ingredients with ice, and strain into a tall Collins or zombie glass filled with crushed or pebble ice. Add a straw and garnish with a sprig of fresh mint.

• 2 oz Cohasset Punch

• 1½ oz Rye Whiskey

• ½ tsp Absinthe or Anise Liqueur

• 2 dashes Peychaud’s Bitters

• 1 dash Angostura Bitters

Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with a twist of lemon peel.

• 2 oz Cohasset Punch

• 1 oz Heavy Whipping Cream

• 1 oz Egg White

• ½ oz Fresh Lemon Juice

• ½ oz Simple Syrup

• 3 oz Seltzer or Club Soda

Shake Cohasset Punch, lemon, cream, egg white, and simple syrup vigorously with ice for at least 30 seconds. Strain into a collins glass, without ice, and top with seltzer so that the foam head begins to rise out of the glass.