Bridgehampton - A new entrée in the Hamptons restaurant menu this past July was the Copa Wine and Tapas Bar in the former location of 95 School Street in Bridgehampton. Boldly opening in a disastrous economy, Copa proved that quality and value can beat the odds in the worst of times and it has garnered a devoted local following that has lingered long after the high season ended.

Bartender Erin Byrne of the Copa Wine and Tapas Bar.

This winter Copa is running a Monday through Friday, 4 p.m. to 7 p.m. Happy Hour at the bar with a two-for-one select tapas menu, $5 red or white homemade sangrias, $3 draught beers and $5 single pour well cocktails. Tuesday night is Customer Appreciation Night with 15 percent off all checks and Thursday the entire wine list is 50 percent off along with live music. There is also a Sunday Brunch from 11:30 a.m. to 3 p.m.

Of course "Mixology," as Alex Trebek would note on "Jeopardy," is about "potent potables" not cuisine, but I must acknowledge that the tapas and full entrée choices at this comfortable and beautiful restaurant are quite extraordinary. The wine selection, as well, is beyond impressive. All that said let's get to the heart of the matter, the Copa Winter Mojita!

Copa bartender Erin Byrne took me smoothly through this house special mojita variation as if she had made hundreds, which of course she has, "Today we are going to be making a Winter Mojita, which is a spin-off of the traditional mojito. "This is our own signature cocktail to which we add 'drunken cranberries' and spiced rum to give it a nice warm winter flavor. We are going to start with a traditional rocks glass and cut a fresh lime into quarters and crush the pieces in the bottom of the glass so you get a lot of juice and nice citrus kick. After that we are going to take some fresh mint. Use as many sprigs as you like, you can use the stems but it is best to just use the leaves. You can tear the leaves up as you put them in the glass. Add some simple syrup and muddle it all up, make a nice puree at the bottom of the glass. What makes it our Winter Mojito is that we add drunken cranberries which are cooked with rum and sugar; it takes out the tartness and leaves a much sweeter taste to the cranberries. Add two teaspoons of the drunken cranberries. Then we add three ounces of Bacardi Spiced Rum and after that add a little club soda. Fill a shaker with ice and pour the ingredients from the rocks glass into the shaker, seal it and shake vigorously. Add a little ice to the rocks glass and strain the mixture into the glass so that you don't get a lot of pulp. Finally, garnish it with a wedge of lime."

The Copa Wine and Tapas Bar Winter Mojito.

Ingredients
3 oz. Bacardi Spiced Rum
1 Fresh Lime
1-2 sprigs of fresh mint leaves
1 oz. simple syrup
2 teaspoons of drunken cranberries
1 splash of club soda

Copa Wine and Tapas Bar, 95 School Street, Bridgehampton NY, 631-613-6469.