Recipe report: Cocktails and cookies, paired perfectly for a cozy fall event

With sweets, spirits and the changing fall colors, this menu brings on the coziest, classiest vibes yet. 

Served at Glendalough Distillery's summer immersive event in Chicago, this cocktail makes the most of the floral beverage trend. Get the recipe.

Pastry chef Toni Roberts of the Ritz-Carlton Chicago combines red sangria puree with white chocolate, butter, sugar and flour to create these melt-in-your mouth cookies. The sparkly rose-colored treats would look festive on a holiday platter. Get the recipe. 

Another of the cocktails served at the Glendalough Immersive Dining Experience in Chicago, A Smashing Choice begins with muddled basil and carries those herby-sweet notes into sour/salty sips, with lemon juice and a dash of saline solution as a cool new ingredient. Get the recipe.

Star-shaped meringues make a dazzling addition to the cookie plate. Chef Kathleen Douglas, owner of Fresh Chef Experience in Louisville, brightens the flavor with citrusy yuzu for a refreshing take on meringue cookies. Get the recipe. 

Noche Buena holiday cookies reflect the Latin heritage of Chef Paola Velez of Maydan, Compass Rose DC and La Boedga Bakery DC. Velez puts a modern savory spin on the recipe by stuffing the dough with creamy shallot and chive cheese, then finishing the cookies with hibiscus maldon salt for a pop of color. Get the recipe.