Blood Beetroot Cocktail: Stir together 1 cup raw grated beetroot, the juice of 8 lemons, and 1 cup caster sugar. Place in the fridge and steep for at least 1 hour. Pour mixture through a sieve to remove pulp. Pour beetroot lemonade into glasses with Aperol, using a 2:1 lemonade to Aperol ratio, then top off each glass with Prosecco. Classic Martini: Combine 2 oz. gin and 1 oz. vermouth in a cocktail shaker filled with ice. Shake, then strain liquid into a chilled martini glass. Garnish with 2-3 olives on a toothpick. Sidecar: Combine 2 oz. Cognac, 1 oz. triple sec, and 1 oz. lemon juice in a cocktail shaker filled with ice. Shake and strain into a chilled cocktail glass that’s rimmed with sugar and filled with cracked ice. Red Death Cocktail: Combine 1 oz. vodka, ¾ oz. amaretto, ¾ oz. triple sec, ¾ oz. Southern Comfort, ¾ oz. sloe gin, a splash of orange juice, and a squeeze of lime juice in a cocktail shaker filled with ice. Shake, then strain into a highball glass.