3 oz Banana and red finger chillies infused with Original Dark Plantation Rum Trinidad
1½ oz Red tai bird & dry chipotle passion fruit coulis
1 oz Lime juice
1 oz Lemon juice
3 oz Coconut water
Shake all and serve on ice.
Pro Tip: If you don't have the time to infuse the chillies and passion fruit, muddle a couple fresh pieces of both into a cocktail shaker and strain them out.
2 oz. Cointreau
1 oz. fresh lime juice
Lime wedge to garnish
Combine Cointreau and lime juice in a highball glass and top with club soda. Stir briefly.
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1¼ oz. Avión Añejo
Slice of Fresh Papaya
¼ oz Agave Nectar
½ oz Aperol
½ oz Orange Juice
¾ oz Fresh Lime Juice
Fresh Papaya for garnish
Add a slice of fresh papaya and agave nectar to a mixing glass. Muddle to release the papaya flavor. Add Avión Añejo, Aperol and orange juice. Then, top off with fresh lime juice. Add ice and give it a good shake. Strain over ice, and garnish with a fresh slice of papaya.
1 Part Lillet Rosé
¼ part simple syrup
Add simple syrup with fruit at bottom of pitcher and lightly muddle to express juices. Add Lillet Rosé and stir with ice to chill. Serve in tumblers or wine glasses over fresh ice or on its own.
1½ oz Lime juice
1½ oz Simple syrup
1½ oz Cucumber juice
10 - 11 Mint leaves
Cucumber and mint for garnish
Combine all ingredients and shake. Pour into rocks glass. Garnish with cucumber and mint.
Pro Tip: We love this refreshing mocktail for guests and kids to enjoy. To make it adult-friendly, add in a clear spirit of choice like Dorothy Parker gin, Flor de Caña 4 Year Rum, or Pueblo Viejo Blanco Tequila.
2 parts CRUZ Reposado Tequila
½ part almond liqueur
½ part simple syrup
4 drops of vanilla extract
1 egg white
Shaved chocolate for garnish
Combine tequila, almond liqueur, vanilla, egg whites and simple syrup into shaking tin. Dry shake without ice for 15 second; then fill half way with ice and shake for additional 5 seconds. Double strain using a mesh fine strainer into a coupe glass. Shave chocolate over half the drink.
2 Parts Maker's 46
½ part Fraises Des Bois liqueur
¼ part cane syrup
2 dashes orange bitters
2 dashes aromatic bitters
4 mint leaves, plus more for garnish
1 strawberry, plus more for garnish
In a Julep glass, muddle strawberry and 4 mint leaves in syrup. Add crushed ice. In a mixing glass, stir the rest of ingredients and pour over muddled mixture and ice. Stir again gently and garnish with mint and strawberry.
Pour the Chardonnay into glasses. Add triple sec and stir. Top off the glasses with both the cranberry juice and lemon-lime soda. Stir again and add orange slice (giving a gentle squeeze first) for decoration.
In a glass filled with ice stir together orange juice and tequila. Pour the dash of grenadine down the side so that it settles to the bottom of the glass. Garnish with a lemon wedge.
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2 parts of Milagro Añejo
¾ part agave nectar
1 part fresh lime juice
2 sage leaves
Muddle fruit and herbs in a Boston shaker glass. Add other ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish cocktail with a blackberry and sage sprig.
3 bottles of Clos du Bois North Coast Chardonnay
2/3 cup orange liqueur
½ cup freshly squeezed orange juice
¼ cup freshly squeeze lime juice
¼ cup freshly squeezed lemon juice
2/3 cup simple syrup
2 limes, thinly sliced
A few raspberries for a pop of color
Combine all liquid ingredients into a punch bowl of your choice. Garnish the punch with the sliced fruit and serve over ice.
1 oz. tequila
3 oz. carrot juice, freshly squeezed if possible
1 oz. apple juice
2 thin slices of fresh ginger
Bacon for garnish
Muddle the ginger slices in the bottom of a shaker glass. Add the remaining ingredients. Pour into a blender over ice and blend until smooth. Garnish with thin slices of fresh ginger and bacon.
The bacon compliments the sweetness of the carrot and the biting spiciness of the ginger, plus, everything is better with bacon!