The quarantini.

It’s the cocktail you make when you can’t go to a bar during a COVID-19 pandemic, when you’re stuck at home, worrying about the world and looking for something to do.

Recently, I told you how to get alcohol delivered to your door in the Fresno-Clovis area. Now, let’s do something with it.

Several Fresno bartenders have agreed to share cocktail recipes they’ve created (it seems some of them have had some time on their hands with the bar closures).

A few other foodies around town (and one former Fresno Bee food writer longtime readers will recognize) have shared some of their recipes too.

For good measure, we threw in a recipe for the Stockholm Royale. It’s a Fresno classic, invented by a bartender at the now-defunct The Daily Planet and available at lots of bars around town.

Peach Quarantini, Lucy’s Lounge

2 ounces Ketel One Botanicals Peach and Orange Blossom Vodka

1 ounce fresh lemon juice

1/2 ounce pineapple simple syrup or pineapple juice

1/2 ounce peach liqueur

Flavored sparkling water, such as pineapple, peach or berry

Mix the first four ingredients and pour over ice. Top with preferred flavor of sparkling water.

— Sarah Primavera, Lucy’s Lounge

Stockholm Royale, Veni Vidi Vici, The Daily Planet

If Fresno had a signature cocktail, this would be it. You can find it at almost any Tower District bar. It was invented by the late bartender/musician Brad Hufft at The Daily Planet. After the Planet closed, many of its workers moved to Veni Vidi Vici, which shared its recipe for the Stockholm Royale.

If making it seems like too much work, the bar and restaurant is selling a kit with its Stockholm Royale mix and a bottle of Champagne for $40. It makes eight drinks. Call them at 559-266-5510 or contact them through Facebook.

2 ounces Absolut Citron vodka

3 ounces of lemonade simple syrup (1/4 cup sugar, 1/4 water, 1/4 lemon juice, heated until sugar dissolves and then chilled) or use 3 ounces of sweet and sour mix

Pink Champagne

Chambord or other raspberry liqueur

lime

sugar

Coat the rim of a martini glass with lime and dip it in sugar.

Combine vodka and the simple syrup or sweet and sour and shake. Pour into glass. Fill to top with Champagne and then add a Chambord “float,” a healthy splash that actually sinks to the bottom and gives the drink a rosy shade.

— Veni Vidi Vici

The Anything Works Spritz, Mochuelo restaurant

1.5 ounces gin (or vodka)

1.5 ounces grapefruit juice (or orange or apple juice)

3 ounces (or more) white wine

Sprite, 7Up, Sierra Mist or other clear soda

prosecco (or any other sparkling wine you have laying around. Sparkling at the end of it’s rope? Give it a shake!)

Fruit, any fruit will do

Put ice in a red wine glass and add first three ingredients. Fill glass most of the way with Sprite or other soda and top with prosecco. Add fruit as garnish.

- Saúl Aguilar, bar manager, Mochuelo restaurant

Social Distancing Butterfly

Fresno resident Suzanne Crosina-Sahm created the Quarantine Cocktail Challenge. It’s a Facebook group where she posts a theme or a few ingredients each week and participants come up with a cocktail, often with a quarantine-themed name.

2 ounces fresh grapefruit juice

2 ounces gin

lavender simple syrup

1 ounce St. Germain elderflower liqueur

grapefruit wedge

Lavender Simple Syrup

2 cups water

2 cups sugar

2 tablespoons dried lavender

For the simple syrup: Heat all the ingredients in a saucepan, stirring until sugar is dissolved. Allow to cool.

For the cocktail: Shake the juice, gin, simple syrup and St. Germain in a cocktail shaker with ice. Strain into glass. Garnish with grapefruit wedge.

—Suzanne Crosina-Sahm, Quarantine Cocktail Challenge

Farmer’s Daughter Strawberry and Basil Cocktail, G-Free Foodie

2 ounces strawberry basil simple syrup (recipe below)

1 ounce vodka

1-2 tablespoons diced strawberries & fresh basil, combined

Club soda to fill

strawberry slice and basil leaf for garnish

Strawberry Basil Syrup

2 cups water

4-6 strawberries, sliced

5-7 basil leaves

1 1/2 cups sugar

Make the syrup: In a small sauce pot add water and sugar and bring to boil. Add strawberries and basil, simmer for 10 minutes. Cool and strain.

For the cocktail: Fill a pint glass or mason jar with ice, add syrup, vodka, fruit and club soda, and give it a quick stir or two. Garnish the glass, pop in a straw, sip and savor. Enjoy the extra syrup on ice cream, fruit, pancakes or in more cocktails.

- K.C. Cornwell, G-Free Foodie

Clove Maple Syrup Old Fashioned, Sabine Morrow

Longtime readers will remember the byline of The Fresno Bee’s restaurant reviewer, Sabine Morrow, who worked here in the 1990s. She’s in San Diego County now, but clearly still in the foodie world.

Two dashes orange bitters

Two ounces bourbon or rye, such as Maker’s Mark or Templeton rye

Two teaspoons maple syrup

Handful of ice

1 orange slice

A splash of soda (optional)

Clove maraschino cherries (optional)

Heaping tablespoon of whole cloves

Small jar of maraschino cherries

Make the cherries: Add whole cloves to a small jar of maraschino cherries with juice and stash them in the fridge for a week or so to infuse flavors.

For the cocktail: In a cocktail shaker, add the first four ingredients and shake. Strain over ice in a glass and garnish with orange slice and a clove-infused maraschino cherry. Optional: Add a teaspoon of the clove cherry juice to the Old Fashioned to kick up the flavor.

Bethany Clough

The Fresno Bee

(559) 441-6431

Bethany Clough covers restaurants and retail for The Fresno Bee. A reporter for more than 20 years, she now works to answer readers’ questions about business openings, closings and other business news. She has a degree in journalism from Syracuse University and her last name is pronounced Cluff.