Two cocktails
Some will undoubtably argue that you should use Grand Marnier or Cointreau, but the slight sweetness of Triple Sec pairs perfectly with the tart lime and cranberry juice, so I use that. (For those who want to delve deeper into it, technically Cointreau is a triple sec, but the company doesn’t refer to their orange liqueur as that.) If you do choose to use Cointreau or Grand Marnier, you might want to add a sprinkle of sugar to offset the tartness of the lime juice and the slightly more bitter orange liqueur.
4 ounces vodka
2 ounces Triple Sec
2 teaspoons fresh lime juice
2 tablespoons cranberry juice, or to taste
2 wide strips orange zest
1. Chill two cocktail or martini glasses in the freezer.
2. Halfway fill a cocktail shaker with ice, add the above ingredients and shake vigorously.
3. Strain into the icy cold cocktail glasses and garnish each with a strip of orange zest.

When serving cocktails, it’s obligatory to serve something to nibble on. These Roasted Nuts with Rosemary, from The Union Square Cafe in New York City, are quick to make and fit the bill nicely.

Roast 3 cups (about 400g) of mixed raw, unsalted nuts (almonds, pecans, cashews, hazelnuts, brazil nuts all work well) in a preheated 350ºF (180ºC) oven for 10 to 12 minutes, stirring once or twice during baking, until golden brown. Transfer the hot nuts to a bowl, and toss in 3 tablespoons very coarsely chopped fresh rosemary leaves, 1 teaspoon cayenne pepper, 1 tablespoon melted butter, and 1 tablespoon kosher or sea salt.