Tess Vella-Collette's blog can be found at CiaoVella.wordpress.com

One of Dayton’s favorite bartenders shows you how to wow your guests for the holidays

Looking for easy way to wow your guests this holiday season, with easy-to-find ingredients in Dayton? 

Then boy, does Tess Vella-Collette, a bartender and assistant general manager at Corner Kitchen in the Oregon District, have some recipes for you. 

 >> MORE: Unusual ‘usual’ meat in upscale Oregon District diner's unbelievable sandwich

The champagne-loving, great grub connoisseur writes the fresh and lively blog Ciao Vella.

The downtown Dayton resident shared her recipes for a Rosemary Gimlet and a simple champagne cocktail on a recent Dayton.com Facebook LiveThe step-by-step recipes are below. 

Tess’ Holiday Champagne Cocktail

- 1 tsp of sugar or a few sugar cubes

- 6-8 dashes angostura bitters

- champagne, cava, prosecco or sparkling wine

- lemon or orange peel 

Tess Vella-Collette's Holiday Champagne cocktail:
Photo: Robinson, Amelia (CMG-Dayton)

Place sugar in bottom of flute, dredge with bitters, top with champagne and use peel as a twist to garnish 

Vella-Collette likes to use sparkling rose to add a more festive punch with the beautiful pink color.

Rosemary Gimlet

Tess Vella-Collette's Rosemary Gimlet
Photo: Robinson, Amelia (CMG-Dayton)

- 2 oz. gin or vodka

- 1 oz. fresh squeezed lime juice

- 1 oz. rosemary simple syrup*

In cocktail tin, combine all ingredients, add ice, and shake it like a Polaroid picture. Pour everything into a rocks glass, garnish with lime wedge or rosemary sprig. 

*To make simple syrup: combine equal parts sugar and hot water, stir to combine. Add herb of choice and let cool for at least 1 hour.

>> MORE: Best places to get cocktails in Dayton

Tess Vella-Collette's blog can be found at CiaoVella.wordpress.com