{"id":72817,"date":"2026-06-12T15:11:00","date_gmt":"2026-06-12T19:11:00","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=72817"},"modified":"2026-06-12T16:30:05","modified_gmt":"2026-06-12T20:30:05","slug":"regent-cocktails-2026","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/regent-cocktails-2026\/","title":{"rendered":"Raise a Glass to the Newest Alumni with these Statler-Crafted Libations"},"content":{"rendered":"\n

Each spring, the Regent Lounge honors its seniors with cocktail and mocktail tributes\u2014and we have the recipes!<\/p>\n\n\n\n

By Cornellians<\/em><\/strong> staff<\/strong><\/p>\n\n\n\n

For the past few years, the Statler\u2019s Regent Lounge has had a charming tradition: each spring, it crafts cocktail and mocktail recipes in honor of some of the graduating seniors who\u2019ve worked there during their Cornell careers\u2014and puts them on the summer drinks menu.<\/p>\n\n\n\n

\"Five
Some of the \u201926 honorees with their tribute libations.<\/figcaption><\/figure>\n\n\n\n

\u201cEach recipe reflects a moment, a personality, and a story woven into the fabric of the Statler,\u201d observes a recently published booklet of the recipes, which it describes as \u201ca \u2018spirited\u2019 tribute to the students who have left their mark on our hotel and community.\u201d<\/p>\n\n\n\n

\n

Each recipe reflects a moment, a personality, and a story woven into the fabric of the Statler.<\/p>\n<\/blockquote>\n\n\n\n

The booklet (which can be downloaded here<\/a>) aggregates recipes from 2023 onward. The following are those devoted to the most recent crop of graduates\u2014the Class of \u201926\u2014who are now Cornell\u2019s newest alumni.<\/p>\n\n\n\n

Editor\u2019s note: Instructions for syrups and pur\u00e9es can be found at the bottom. Also, while these recipes specify particular brands of spirits, home mixologists are welcome to substitute their favorites.<\/em><\/p>\n\n\n\n

Cocktails<\/p><\/blockquote><\/figure>\n\n\n\n

\"Nicaraguan<\/figure>
\n

Nicaraguan Goodbye<\/strong><\/h2>\n\n\n\n

Camila Urteaga \u201926, hotel administration<\/em><\/p>\n\n\n\n

1 oz. Flor De Ca\u00f1a 18-year rum<\/p>\n\n\n\n

.75 oz. Giffard Passionfruit<\/p>\n\n\n\n

.75 oz. Crimson Amaro<\/p>\n\n\n\n

.75 oz. lime juice<\/p>\n\n\n\n

Shake all ingredients with ice. Pour into a rocks glass. Garnish with a dehydrated pineapple.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n\n\n\n
\n

Hot Honey Bee\u2019s Knees<\/strong><\/h2>\n\n\n\n

Mateo Valdillez \u201926, environment and sustainability<\/em><\/p>\n\n\n\n

1.5 oz. Hendrick\u2019s Oasium gin<\/p>\n\n\n\n

.75 oz. lemon juice<\/p>\n\n\n\n

.75 oz. hot honey syrup<\/p>\n\n\n\n

Shake all ingredients with ice and strain into a chilled coupe glass. Garnish glass with habanero crystal half-rim.<\/em><\/p>\n<\/div>

\"hot-honey-bees-knees\"<\/figure><\/div>\n\n\n\n
\n\n\n\n
\"high-time-sour\"<\/figure>
\n

High Time Sour<\/strong><\/h2>\n\n\n\n

Nicole Beamon \u201926, hotel administration<\/em><\/p>\n\n\n\n

2 oz. Toki Japanese whiskey<\/p>\n\n\n\n

1.5 oz. IPA syrup<\/p>\n\n\n\n

1 oz. yuzu<\/p>\n\n\n\n

Shake all ingredients with ice. Pour into a rocks glass. Garnish with a dehydrated lemon.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n\n\n\n
\n

La Aventurina<\/strong><\/h2>\n\n\n\n

Diana Mena \u201926, CALS & Dyson<\/em><\/p>\n\n\n\n

1.5 oz. Haku vodka<\/p>\n\n\n\n

1 oz. cucumber syrup<\/p>\n\n\n\n

.75 oz. lime juice<\/p>\n\n\n\n

.25 oz. Giffard blue cura\u00e7ao<\/p>\n\n\n\n

Shake all ingredients with ice and strain into a chilled coupe glass. Garnish with an orange twist.<\/em><\/p>\n<\/div>

\"La<\/figure><\/div>\n\n\n\n
\n\n\n\n
\"sunset-ferry-ride\"<\/figure>
\n

Sunset Ferry Ride<\/strong><\/h2>\n\n\n\n

Carlos Apreza \u201926, political science & government<\/em><\/p>\n\n\n\n

1 oz. Espol\u00f2n Blanco tequila<\/p>\n\n\n\n

.75 oz. Aperol<\/p>\n\n\n\n

.75 oz. coconut milk<\/p>\n\n\n\n

.5 oz. lime juice<\/p>\n\n\n\n

.25 oz. vanilla syrup<\/p>\n\n\n\n

Shake all ingredients with ice and strain into a chilled coupe glass.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n\n\n\n
\n

Derby Days<\/strong><\/h2>\n\n\n\n

Marcos Hernandez \u201926, hotel administration<\/em><\/p>\n\n\n\n

1.5 oz. Brother\u2019s Bond cask strength bourbon<\/p>\n\n\n\n

1 oz. blackberry puree<\/p>\n\n\n\n

1 oz. mint syrup<\/p>\n\n\n\n

.5 oz. lime juice<\/p>\n\n\n\n

Soda water<\/p>\n\n\n\n

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.<\/em><\/p>\n<\/div>

\"derby-days\"<\/figure><\/div>\n\n\n\n
\n\n\n\n
\"gran-reserva-old-fashioned\"<\/figure>
\n

Gran Reserva Old Fashioned<\/strong><\/h2>\n\n\n\n

Aaron Cotler \u201926, hotel administration<\/em><\/p>\n\n\n\n

2 oz. Woodford Reserve bourbon<\/p>\n\n\n\n

1 oz. Grand Marnier<\/p>\n\n\n\n

2 dashes orange bitters<\/p>\n\n\n\n

Combine ingredients in a rocks glass. Add ice and stir until chilled. Garnish with a flamed orange twist.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n\n\n\n
\n

Hibiscus Spritz<\/strong><\/h2>\n\n\n\n

William Aepelbacher \u201926, hotel administration<\/em><\/p>\n\n\n\n

1.5 oz. Espol\u00f2n Blanco tequila<\/p>\n\n\n\n

1.5 oz. hibiscus verbena syrup<\/p>\n\n\n\n

1 oz. lime juice<\/p>\n\n\n\n

Prosecco<\/p>\n\n\n\n

Soda water<\/p>\n\n\n\n

Combine first three ingredients in a wine glass with ice. Top with Prosecco and soda. Garnish with a candied hibiscus.<\/em><\/p>\n<\/div>

\"Hibiscus<\/figure><\/div>\n\n\n\n
\n\n\n\n
\"Sunday<\/figure>
\n

Sunday Best<\/strong><\/h2>\n\n\n\n

Charlie Hart \u201926, mechanical engineering<\/em><\/p>\n\n\n\n

1.5 oz. Michter\u2019s rye<\/p>\n\n\n\n

.25 oz. Giffard Violette<\/p>\n\n\n\n

.25 oz. Amaro Sfumato rhubarb bitters<\/p>\n\n\n\n

Stir all ingredients with ice and strain into a chilled coupe glass. Garnish with a dried violet.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n

Mocktails<\/p><\/blockquote><\/figure>\n\n\n\n

\n

Herbalist<\/strong><\/h2>\n\n\n\n

Matthew Amorocho \u201926, electrical & computer engineering<\/em><\/p>\n\n\n\n

1 oz. mint syrup<\/p>\n\n\n\n

1 oz. basil syrup<\/p>\n\n\n\n

1 oz. lime juice<\/p>\n\n\n\n

Soda water<\/p>\n\n\n\n

Combine first three ingredients in a water glass. Fill with ice and top with soda water. Garnish with a basil or mint leaf.<\/em><\/p>\n<\/div>

\"herbalist\"<\/figure><\/div>\n\n\n\n
\n\n\n\n
\"hibiscus-lemon-verbena-cooler\"<\/figure>
\n

Hibiscus Lemon Verbena Cooler<\/strong><\/h2>\n\n\n\n

Gabriella Valeri \u201926, hotel administration<\/em><\/p>\n\n\n\n

1.5 oz. hibiscus verbena syrup<\/p>\n\n\n\n

1 oz. lemon juice<\/p>\n\n\n\n

Soda water<\/p>\n\n\n\n

Combine first two ingredients in a water glass. Fill with ice and top with soda water. Garnish with a lemon or candied hibiscus.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n\n\n\n
\n

Spicy Cucumber Mule<\/strong><\/h2>\n\n\n\n

Alicia Scott \u201926, hotel administration<\/em><\/p>\n\n\n\n

1.5 oz. cucumber syrup<\/p>\n\n\n\n

1 oz. lime juice<\/p>\n\n\n\n

Ithaca Ginger Beer<\/p>\n\n\n\n

Combine first two ingredients in a water glass. Fill with ice and top with ginger beer. Garnish glass with habanero crystal half-rim.<\/em><\/p>\n<\/div>

\"spicy-cucumber-mule\"<\/figure><\/div>\n\n\n\n
<\/div>\n\n\n\n

Homemade Ingredients<\/p><\/blockquote><\/figure>\n\n\n\n

Syrups<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

For herbs, spices, or teas: steep off heat for 10\u201320 minutes. For fruits or vegetables: simmer lightly to extract flavor, then strain. For zests or aromatics: briefly heat or steep to avoid bitterness.<\/p>\n\n\n\n

Strain out solids and let cool completely. Store refrigerated in a sealed container.<\/p>\n\n\n\n

Pur\u00e9es<\/strong><\/h2>\n\n\n\n

Prepare the main ingredient by washing, peeling, and removing any seeds, pits, or tough skins as needed. Cut into small, even pieces.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Top: Class of \u201926 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.)<\/em><\/p>\n\n\n\n

Published June 12, 2026<\/p>\n\n\n\n

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