Campus & Beyond Raise a Glass to the Newest Alumni with these Statler-Crafted Libations Stories You May Like Named ‘World’s Best Bar,’ Kumiko Brings Japanese Élan to Chicago MBA Alums’ Wine Brand Lets You Raise a (Zero-Proof) Glass Concoct a Cocktail in Honor of Our Newest Alumni Each spring, the Regent Lounge honors its seniors with cocktail and mocktail tributes—and we have the recipes! By Cornellians staff For the past few years, the Statler’s Regent Lounge has had a charming tradition: each spring, it crafts cocktail and mocktail recipes in honor of some of the graduating seniors who’ve worked there during their Cornell careers—and puts them on the summer drinks menu. Some of the ’26 honorees with their tribute libations. “Each recipe reflects a moment, a personality, and a story woven into the fabric of the Statler,” observes a recently published booklet of the recipes, which it describes as “a ‘spirited’ tribute to the students who have left their mark on our hotel and community.” Each recipe reflects a moment, a personality, and a story woven into the fabric of the Statler. The booklet (which can be downloaded here) aggregates recipes from 2023 onward. The following are those devoted to the most recent crop of graduates—the Class of ’26—who are now Cornell’s newest alumni. Editor’s note: Instructions for syrups and purées can be found at the bottom. Also, while these recipes specify particular brands of spirits, home mixologists are welcome to substitute their favorites. Cocktails Nicaraguan Goodbye Camila Urteaga ’26, hotel administration 1 oz. Flor De Caña 18-year rum .75 oz. Giffard Passionfruit .75 oz. Crimson Amaro .75 oz. lime juice Shake all ingredients with ice. Pour into a rocks glass. Garnish with a dehydrated pineapple. Hot Honey Bee’s Knees Mateo Valdillez ’26, environment and sustainability 1.5 oz. Hendrick’s Oasium gin .75 oz. lemon juice .75 oz. hot honey syrup Shake all ingredients with ice and strain into a chilled coupe glass. Garnish glass with habanero crystal half-rim. High Time Sour Nicole Beamon ’26, hotel administration 2 oz. Toki Japanese whiskey 1.5 oz. IPA syrup 1 oz. yuzu Shake all ingredients with ice. Pour into a rocks glass. Garnish with a dehydrated lemon. La Aventurina Diana Mena ’26, CALS & Dyson 1.5 oz. Haku vodka 1 oz. cucumber syrup .75 oz. lime juice .25 oz. Giffard blue curaçao Shake all ingredients with ice and strain into a chilled coupe glass. Garnish with an orange twist. Sunset Ferry Ride Carlos Apreza ’26, political science & government 1 oz. Espolòn Blanco tequila .75 oz. Aperol .75 oz. coconut milk .5 oz. lime juice .25 oz. vanilla syrup Shake all ingredients with ice and strain into a chilled coupe glass. Derby Days Marcos Hernandez ’26, hotel administration 1.5 oz. Brother’s Bond cask strength bourbon 1 oz. blackberry puree 1 oz. mint syrup .5 oz. lime juice Soda water Shake first four ingredients with ice and strain into a Collins glass. Fill with ice and top with soda water. Garnish with a mint sprig. Gran Reserva Old Fashioned Aaron Cotler ’26, hotel administration 2 oz. Woodford Reserve bourbon 1 oz. Grand Marnier 2 dashes orange bitters Combine ingredients in a rocks glass. Add ice and stir until chilled. Garnish with a flamed orange twist. Stories You May Like Named ‘World’s Best Bar,’ Kumiko Brings Japanese Élan to Chicago MBA Alums’ Wine Brand Lets You Raise a (Zero-Proof) Glass Hibiscus Spritz William Aepelbacher ’26, hotel administration 1.5 oz. Espolòn Blanco tequila 1.5 oz. hibiscus verbena syrup 1 oz. lime juice Prosecco Soda water Combine first three ingredients in a wine glass with ice. Top with Prosecco and soda. Garnish with a candied hibiscus. Sunday Best Charlie Hart ’26, mechanical engineering 1.5 oz. Michter’s rye .25 oz. Giffard Violette .25 oz. Amaro Sfumato rhubarb bitters Stir all ingredients with ice and strain into a chilled coupe glass. Garnish with a dried violet. Mocktails Herbalist Matthew Amorocho ’26, electrical & computer engineering 1 oz. mint syrup 1 oz. basil syrup 1 oz. lime juice Soda water Combine first three ingredients in a water glass. Fill with ice and top with soda water. Garnish with a basil or mint leaf. Hibiscus Lemon Verbena Cooler Gabriella Valeri ’26, hotel administration 1.5 oz. hibiscus verbena syrup 1 oz. lemon juice Soda water Combine first two ingredients in a water glass. Fill with ice and top with soda water. Garnish with a lemon or candied hibiscus. Spicy Cucumber Mule Alicia Scott ’26, hotel administration 1.5 oz. cucumber syrup 1 oz. lime juice Ithaca Ginger Beer Combine first two ingredients in a water glass. Fill with ice and top with ginger beer. Garnish glass with habanero crystal half-rim. Homemade Ingredients Syrups Combine equal parts sugar and water (or IPA, for IPA syrup) in a saucepan, adjusting ratio as desired for richness. Heat gently, stirring until the sugar is fully dissolved; do not boil. Add flavoring ingredients and allow to steep while warm or over low heat, depending on the ingredient. For herbs, spices, or teas: steep off heat for 10–20 minutes. For fruits or vegetables: simmer lightly to extract flavor, then strain. For zests or aromatics: briefly heat or steep to avoid bitterness. Strain out solids and let cool completely. Store refrigerated in a sealed container. Purées Prepare the main ingredient by washing, peeling, and removing any seeds, pits, or tough skins as needed. Cut into small, even pieces. Blend the ingredient until smooth, adding a small amount of liquid (such as water, juice, or simple syrup) to achieve the desired consistency. For firmer ingredients, lightly cook or macerate beforehand to soften and enhance flavor. Strain through a fine mesh sieve if a smoother texture is desired. Adjust sweetness or acidity to taste. Cool completely and store refrigerated in a sealed container. Top: Class of ’26 libations (from left) Sunday Best, Nicaraguan Goodbye, Hibiscus Spritz, and La Aventurina, seen in the Regent Lounge. (Photo by Ryan Young / Cornell University, who also took the individual images of those cocktails. All other images courtesy of the Regent Lounge.) Published June 12, 2026 Leave a Comment Cancel replyOnce your comment is approved, your email address will not be published. Required fields are marked *Comment * Name * Class Year Email * Save my name, email, and class year in this browser for the next time I comment. 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