The revival of the cocktail is still going strong and while wine is a safe and classic option, the addition of a signature cocktail or punch bowl to your holiday gathering will add a layer of color and creativity to upcoming soiree. Tim Chin, known as the Boy with the Blue Beard, is a food photographer, craft bartender, and food and wine personality joins us in Studio A and shares some cocktail and punch bowl recipes! Tim's Holiday 752 oz. Jack Daniels Rye Whiskey1 oz Le MONADE Cranberry Sage Shrubshake and strain over ice; top with brut champagneGarnish w/ fresh cranberry, sage leaf and lemon peel. Pear Pressure Punch Bowl (courtesy Amie Ward, Beverage Director of R. Bar)1 liter Courvoisier VSOP (VS will work well too)11 oz Cardamaro11 oz Shrub District Ginger Shrub 1 litre St. George's Spiced Pear Liqueur18 oz WaterBuild in Punch bowl. Use a big block of ice for dilution and chill. Serve in punch cups.