Courtesy of The Roof at Viceroy New York
Ingredients:
¾ oz Thai Chile Aperol
1 oz grapefruit juice
½ oz lime juice
½ oz simple syrup
Directions:
Shake. Add to collins glass. Add soda to float. Garnish with grapefruit slice in glass.
Created at the Irvington in New York City
Ingredients:
¾ oz. Stoli Vanil Vodka
1 oz. Marie Brizard White Creme de Coco
¾ oz. Marie Brizard Green Mint
¾ oz. Light cream
Directions:
Swizzle ingredients. Add crushed ice in a pilsner glass. Garnish with a mint sprig and striped straw.
Courtesy of Athena Calderone of Eye Swoon
Ingredients:
1½ oz. Cointreau
¾ oz. Tequila
¾ oz. Fresh Lime Juice
Directions:
Shake and strain into a chilled cocktail glass rimmed with salt. Garnish with a lime wheel.
Created by Loosie Rouge in Brooklyn
Ingredients:
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
Directions:
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.
Created at the Irvington in New York City
Ingredients:
1 oz. Bombay Sapphire gin
1 oz. Campari
1 oz. Dolin Rouge vermouth
2 oz. Water
Directions:
Combine ingredients, chill, and carbonate. Bottle in 187ml glass bottles. Cap and refrigerate.
Courtesy of Athena Calderone
Ingredients:
2 oz. Cointreau
1 oz. fresh lime juice
Club Soda
Lime wedge to garnish
Directions:
Combine Cointreau and lime juice in a highball glass and top with club soda. Stir briefly.
Ingredients:
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
Directions:
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.
Created by mixologist Claire Needham
Ingredients:
Fresh Raspberries
Grapefruit Slices
Lemon Slices
1 Part Lillet Rosé
¼ part simple syrup
Directions:
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.
Created by Jim Kearns of The Happiest Hour in New York City
Ingredients:
1½ oz Lime juice
1½ oz Simple syrup
1½ oz Cucumber juice
10 - 11 Mint leaves
Cucumber and mint for garnish
Directions:
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.
Created by mixologist and author Cody Goldstein from Upholstery Store in New York City
Ingredients:
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
Directions:
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.
Created by Kimberly Patton-Bragg from Three Muses in New Orleans
Ingredients:
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
Directions:
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.
• 2 oz. sweet vermouth
• 2 oz. Campari
• 2 oz. Altaneve Prosecco
Directions:
Combine all ingredients. Sprinkle in pomegranate seeds. Garnish with mint leaves and seasonal citrus fruit like orange, lemon or lime slice. Ice chips are optional.
Created by Danny Neff who serves at Brooklyn’s Extra Fancy
Ingredients:
2 oz. Brugal Extra Dry Rum
½ oz. Aperol
½ oz. maraschino
½ oz. lemon juice
¼ oz. simple syrup
Directions:
Shake all ingredients together, strain over ice in a Collins glass. Top with club soda, garnish with a lemon twist.
Ingredients:
• 1 oz. Campari
• 1 oz. sweet vermouth
• 1½ oz. fresh orange juice
• 1 oz. fresh grapefruit juice
• 1 slice jalapeño, muddled
• Cava sparkling wine to top
Directions:
Muddle jalapeño and shake together with all ingredients except Cava. Strain into a crushed ice-filled highball glass and top with Cava. Garnish with a lemon wheel and a sprig of mint.
• 4 oz. of Clos du Bois North Coast Chardonnay
• 2 oz. cranberry juice
• 1 oz. triple sec
• 4 oz. lemon-lime soda
• 1 orange
Directions:
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.
• 1 part Sauza Blue Reposado 100 Percent Agave Tequila
• 1 part orange juice
• 1 dash grenadine
• Lemon wedge for garnish
Directions:
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.
• 2 parts of Milagro Añejo
• ¾ part agave nectar
• 1 part fresh lime juice
• 5 blackberries
• 2 sage leaves
Directions:
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.
Ingredients:
• 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
• 1 peach
• 1 orange
• 2 limes, thinly sliced
• A few raspberries for a pop of color
Directions:
Combine all liquid ingredients into a punch bowl of your choice. Garnish the punch with the sliced fruit and serve over ice.
Recipe by John McCarthy of Bathtub Gin.
Ingredients:
1 oz. Nolet’S Silver Dry Gin
1 oz. Campari
1 oz. Carpano Sweet Vermouth
1 dash grapefruit bitters
Directions:
Build ingredients over ice in a rocks glass. Garnish with an orange slice.
Ingredients:
• 1 oz. tequila
• 3 oz. carrot juice, freshly squeezed if possible
• 1 oz. apple juice
• 2 thin slices of fresh ginger
• Bacon for garnish
Directions:
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!
• 3 parts CinZano Prosecco
• 2 parts Aperol
• 1 dash soda
• Ice and a slice of orange
Directions:
Add ice and a slice of orange, pour in the Prosecco, the Aperol, and add a dash of soda. This avoids the Aperol settling at the bottom.
Spicy Paloma
Courtesy of The Roof at Viceroy New York
Ingredients:
¾ oz Thai Chile Aperol
1 oz grapefruit juice
½ oz lime juice
½ oz simple syrup
Directions:
Shake. Add to collins glass. Add soda to float. Garnish with grapefruit slice in glass.
Grasshopper
Created at the Irvington in New York City
Ingredients:
¾ oz. Stoli Vanil Vodka
1 oz. Marie Brizard White Creme de Coco
¾ oz. Marie Brizard Green Mint
¾ oz. Light cream
Directions:
Swizzle ingredients. Add crushed ice in a pilsner glass. Garnish with a mint sprig and striped straw.
Inverted Margarita
Courtesy of Athena Calderone of Eye Swoon
Ingredients:
1½ oz. Cointreau
¾ oz. Tequila
¾ oz. Fresh Lime Juice
Directions:
Shake and strain into a chilled cocktail glass rimmed with salt. Garnish with a lime wheel.
Hurricane Willi
Created by Loosie Rouge in Brooklyn
Ingredients:
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
Directions:
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.
Bottled Sparkling Negroni
Created at the Irvington in New York City
Ingredients:
1 oz. Bombay Sapphire gin
1 oz. Campari
1 oz. Dolin Rouge vermouth
2 oz. Water
Directions:
Combine ingredients, chill, and carbonate. Bottle in 187ml glass bottles. Cap and refrigerate.
Cointreau Rickey
Courtesy of Athena Calderone
Ingredients:
2 oz. Cointreau
1 oz. fresh lime juice
Club Soda
Lime wedge to garnish
Directions:
Combine Cointreau and lime juice in a highball glass and top with club soda. Stir briefly.
Papaya Smash
Ingredients:
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
Directions:
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.
Lillet Rosé Sangria
Created by mixologist Claire Needham
Ingredients:
Fresh Raspberries
Grapefruit Slices
Lemon Slices
1 Part Lillet Rosé
¼ part simple syrup
Directions:
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.
Maid to Order
Created by Jim Kearns of The Happiest Hour in New York City
Ingredients:
1½ oz Lime juice
1½ oz Simple syrup
1½ oz Cucumber juice
10 - 11 Mint leaves
Cucumber and mint for garnish
Directions:
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.
C is for Cookie
Created by mixologist and author Cody Goldstein from Upholstery Store in New York City
Ingredients:
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
Directions:
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.
Pontchatoula Julep
Created by Kimberly Patton-Bragg from Three Muses in New Orleans
Ingredients:
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
Directions:
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.
Pomegranate Mint Spritz
• 2 oz. sweet vermouth
• 2 oz. Campari
• 2 oz. Altaneve Prosecco
Directions:
Combine all ingredients. Sprinkle in pomegranate seeds. Garnish with mint leaves and seasonal citrus fruit like orange, lemon or lime slice. Ice chips are optional.
Dominican Buck
Created by Danny Neff who serves at Brooklyn’s Extra Fancy
Ingredients:
2 oz. Brugal Extra Dry Rum
½ oz. Aperol
½ oz. maraschino
½ oz. lemon juice
¼ oz. simple syrup
Directions:
Shake all ingredients together, strain over ice in a Collins glass. Top with club soda, garnish with a lemon twist.
A Celebration of Citrus
Ingredients:
• 1 oz. Campari
• 1 oz. sweet vermouth
• 1½ oz. fresh orange juice
• 1 oz. fresh grapefruit juice
• 1 slice jalapeño, muddled
• Cava sparkling wine to top
Directions:
Muddle jalapeño and shake together with all ingredients except Cava. Strain into a crushed ice-filled highball glass and top with Cava. Garnish with a lemon wheel and a sprig of mint.
Clos Summer Sunrise
• 4 oz. of Clos du Bois North Coast Chardonnay
• 2 oz. cranberry juice
• 1 oz. triple sec
• 4 oz. lemon-lime soda
• 1 orange
Directions:
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.
Salsa at Sunset
• 1 part Sauza Blue Reposado 100 Percent Agave Tequila
• 1 part orange juice
• 1 dash grenadine
• Lemon wedge for garnish
Directions:
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.
Carpe Dia
• 2 parts of Milagro Añejo
• ¾ part agave nectar
• 1 part fresh lime juice
• 5 blackberries
• 2 sage leaves
Directions:
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.
Clos du Bois Chardonnay Punch
Ingredients:
• 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
• 1 peach
• 1 orange
• 2 limes, thinly sliced
• A few raspberries for a pop of color
Directions:
Combine all liquid ingredients into a punch bowl of your choice. Garnish the punch with the sliced fruit and serve over ice.
Nolet’s Negroni
Recipe by John McCarthy of Bathtub Gin.
Ingredients:
1 oz. Nolet’S Silver Dry Gin
1 oz. Campari
1 oz. Carpano Sweet Vermouth
1 dash grapefruit bitters
Directions:
Build ingredients over ice in a rocks glass. Garnish with an orange slice.
Carrot Ginger Bacon Margarita
Ingredients:
• 1 oz. tequila
• 3 oz. carrot juice, freshly squeezed if possible
• 1 oz. apple juice
• 2 thin slices of fresh ginger
• Bacon for garnish
Directions:
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!
Aperol Spritz
• 3 parts CinZano Prosecco
• 2 parts Aperol
• 1 dash soda
• Ice and a slice of orange
Directions:
Add ice and a slice of orange, pour in the Prosecco, the Aperol, and add a dash of soda. This avoids the Aperol settling at the bottom.
