SANTA PAULA, CA - The holiday season is coming to an end this New Years Eve, and I say there's no better way to send off 2016 than with a strong drink.

That’s why Limoneira has put together a global team of all-star Mixologists to bring some of the best produce inspired cocktail recipes to help the produce industry celebrate with a bang. These talented leaders are world-class at creating the best in food and drinks for the holidays, and had these recipes to share:

LIMONEIRA ORANGE TWIST

Ingredients:

• 2 oz gin
• .75 oz sweet vermouth
• 1 spoon of maraschino
• 1 dash of orange bitters

Mix together all ingredients with ice and strain into a coupe glass and garnish with orange twist

Ingredients for Orange Bitters:

• 1 (750-milliliter) bottle grain alcohol, such as Everclear 151
• 1/2 lb orange peel pieces
• 1 tsp fennel seed
• 1/2 tsp coriander
• 4 cardamom pods
• 20 drops gentian extract

Prep: Orange Bitters

Combine all ingredients in a 2-quart jar with a tightfitting lid. Close and store at room temperature. Let steep 14 days, shaking the jar every other day.

Strain alcohol from spices and store in a jar with a tightfitting lid in a dark place.

LIMONEIRA MEYER LEMON BOURBON SMASH

Ingredients:

• ¼ inch thick slice-Limoneira Meyer Lemon
• Ice
• 2 oz bourbon
• 4 dashes of orange bitters
• Club soda

Vanilla Flavor Syrup:

• 1 vanilla bean, split in half and scraped
• 1 c sugar
• 1 c water

Prep:

Make the simple syrup: In small saucepan, combine vanilla bean, sugar, and water. Simmer over medium heat for 5 minutes, or until sugar is completely dissolved, stirring occasionally. Remove from heat; let stand at room temperature until completely cool. Remove vanilla bean and discard. Transfer syrup to airtight container and refrigerate up to 1 month. To make the Meyer lemon-vanilla bean bourbon smash: In rocks glass, muddle the lemon slice. Add ice, bourbon, and bitters; add 2 tablespoons of the simple syrup, stir, taste for sweetness, and add more simple syrup as needed. Top the drink off with club soda.

Ingredients for Orange Bitters:

• 1 (750-milliliter) bottle grain alcohol, such as Everclear 151
• 1/2 lb orange peel pieces
• 1 tsp fennel seed
• 1/2 tsp coriander
• 4 cardamom pods
• 20 drops gentian extract

Prep: Orange Bitters

Combine all ingredients in a 2-quart jar with a tightfitting lid. Close and store at room temperature. Let steep 14 days, shaking the jar every other day.

Strain alcohol from spices and store in a jar with a tightfitting lid in a dark place.

CITRUS COLLINS A LA LIMONEIRA

Ingredients:

• 1.5 oz vodka
• 1 oz Cointreau
• 1 oz lemon juice
• 1 oz cranberry juice
• 1 bar spoon of allspice dram

Shake ingredients with ice. Strain into a Collins glass over ice and top with soda. Garnish with lemon wheel studded with cloves.

With such a tantalizing spread of drinks, it's no surprise the crew comprises of a cast of culinary all stars. Limoneira's global crew of consultants for these recipes include:

• Walter Pintus, Cocktail Specialist at The Connaught in London.
• Jun Wu, Collaborator on Brut Cake Cafe in Shanghai.
• Luis Santos, Owner and Executive Shef of INcomum in Sintra Portugal.
• Vitalli Maleshv, Principal bartender at Demetra Art Hotel in St. Petersburg.
• Antonio Lai, co-owner of Quinary, Origin, and The Envoy in Hong Kong.
• Catalina Ispas, bartender at The ROOF at The Wit in Chicago.
• Brian Leon, General Manager at Nobu Malibu in Malibu.
• Chef Greg Murphy, Chef at Bouchon Santa Barbara in Santa Barbara.
• Chef Lorenzo Hwang, Chef at JW Seoul, in Seoul
• Chef Megan McCarthy, Lifestyle Consultant, Spokesperson, and Chef at Atlanta Botanical Garden’s Edible Garden in Atlanta.
• Regina Schauerte, Bar Manager at Cala in San Francisco.
• Sebastian Sundqvist, Mixologist at Grodan (The Frog) in  Stockholm.

You're all more than welcome to join me in this citrusy holiday cheers as we ring in the new year. Here's to another year of more cocktails and more fresh produce!

Limoneira