During the holiday hosting season it never hurts to have a few festive cocktails up your sleeve. Looking for clever ways to shake up the classics? We turned to a pro: Jenny Megill, who’s the bar manager at Cedar Lakes Estate in Port Jervis, NY, where we’ll be hosting Jenna & Sheinelle’s Girls Getaway Oct. 21 and 22. From a fall twist on a French 75 to a sangria mocktail, these seasonal sips will have guests begging for another pour — and the recipes.
Keep scrolling to get a taste of Cedar Lakes Estate’s beverage program and, if you’re interested in visiting, we have an exclusive deal for TODAY viewers. From now until Oct. 23, use code TODAY for 20% off room rates when you book a stay between Nov. 6, 2026 and March 29, 2027. Check availability here. (See additional terms below.)
Jenny Megill’s seasonal cocktails
A classic margarita is always a good idea, and this version brings a little Cedar Lakes color to the glass. Blood orange and pomegranate make it festive, slightly sweet, and just tart enough. At Cedar Lakes, we often serve these as tiny welcome cocktails we call “Amuse Booze,” our playful spin on an amuse-bouche, as a first sip for guests arriving at check-in or heading to a ceremony.
This is a cozy fall riff on a French 75, with juicy pear, warm baking spices and plenty of bubbles. The lemon keeps it bright, while cinnamon, clove and vanilla make it feel festive without being too sweet. Any leftover syrup is lovely in mocktails, warm apple cider or drizzled over ice cream.
Our hotel signature cocktails are named after little inside jokes from around the property, and this one was inspired by the tiny toy ducks that kept popping up in unexpected places at Cedar Lakes. One of them was found perched on a jar of fig jam, which somehow became the beginning of this cocktail. The drink is warm, rich and layered, with fig, Irish whiskey, Amaro Nonino, Hudson Valley honey and fresh thyme.
This can be made as a single drink or in a big batch or pitcher to serve. The tart pomegranate is balanced by the orange, cinnamon and clove syrup and the ginger adds a refreshing kick. We once had a gentleman drink 14 of these during his two-night stay, so if that doesn’t tell you how good it is, I don’t know what will!
Meet the expert
- Jenny Megill is the bar manager at Cedar Lakes Estate in Port Jervis, NY. With 20 years in the hospitality industry, she has built her career around creating memorable guest experiences. She spent many years behind the bar, from neighborhood favorites to music venues, including stops in Northern Virginia, Washington, D.C. and now New York — where she heads up the beverage program to make it feel as special as the celebrations it’s part of. From large-scale weddings to intimate retreats, she loves creating drinks with spirits local to the Hudson Valley, experimenting with fresh garnishes from the on-site garden and finding those little details that make a sip worth remembering.
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