3 parts Ruffino Lumina Pinot Grigio
1½ parts peach juice/nectar
¾ parts honey syrup (honey thinned out with some water)
Squeeze of 1 lemon wedge
Combine ingredients and stir. Rest for a few hours beforehand so that the flavors blend together. Add ice and garnish with a peach slice and pecans (best made as a pitcher drink).
2 parts Paul Masson Apple Brandy
4 parts Kim Crawford Sauvignon Blanc
3/4 part Apple Juice
3/4 part Lemonade
Combine Paul Masson Apple, Apple Juice, And Lemonade In A Rock Glass. Add Ice To Top Of Glass Top With Wine To Just Below Rim. Garnish With Grapefruit, Orange Wheels, And Mint.
1.3 oz Bulleit Bourbon
4 oz. Lemonade
1 Lemon Slice
Build cocktail on the rocks in a Collins glass. Garnish with a lemon slice.
1.5 oz Cruzan Rum (Other Rum recs listed below)
.75 oz Orange Curaçao
.75 oz Fresh lime juice
.5 oz Myers's Rum
Shake white rum, curacao, lime and orgeat and serve in an old fashioned glass over crushed ice. Float Myers and garnish with a mint sprig and lime.
For a refined and complex cocktail...Try Dictador 12 Year. This delicious Colombian Rum is aged in a solera system, with an average age of 12 years. It has notes of honey, allspice, toasted oak and vanilla.
For a Mai Tai with a little more flavor Go with The Real McCoy 5 Year. This 5 year rum is smooth and well balanced with luxurious texture. A nose of oak, dried fruit, brown sugar, and vanilla gives way to a spicy palate of buttery cinnamon and finishes with toasted coconut and a hint of tobacco.
Looking for a Rum that gives a nod to Wisconsin?
Use Door County Golden Rum This is a mellow and sweet rum made from sugar cane and aged in used Single-Malt Whisky barrels. It has notes of Coconut, toasted marshmallow, toffee.
1½ ounces Chopin Vodka
¾ ounce Dorda Coconut Liqueur
¾ ounce Fresh orange juice
¾ ounce Pineapple juice
¼ ounce Coco Real Coconut Cream
Fresh grated nutmeg
In a large shaker, combine vodka, Dorda Coconut Liqueur, coconut cream, pineapple and orange juices. Add a scoop of ice, cap and shake vigorously for 8 seconds. Strain over ice into a Collins-style Tiki glass. Grate fresh nutmeg over the top. Garnish with orange wheel and pineapple leaves.
2 oz. Watermelon Juice
1/2 oz. Lemon Juice
1 1/2 oz Sparkling Water
Pour watermelon juice, lemon juice and vodka into a high ball glass.
Fill with ice and pour in the Sauvignon Blanc. Stir and top with sparkling water and lemon twist.
1 part Pinnacle Citrus Vodka
2 parts Lemon Soda, try Fever Tree Sparkling Lemon
1 part Grenadine
Lightly mix the vodka and lemon soda in a cockatil shaker with ice. Set aside.
In a tall glass, add the grenadine slowly to the bottom. Fill the glass with crushed ice. Strain the vodka soda mixture over the back of a bar spoon, follow with blue curacao. Garnish with lemon and berries.
1.5 cups Smirnoff Red White and Berry
3 cups Pink Lemonade
Berries and Lemon for Garnish
In a punch bowl or pitcher, stir Smirnoff Red, White & Berry with lemonade
Stir in strawberries, blueberries and lemon wedges or wheels
Pour into glasses and garnish with berries and lemon
Recipe serves 6
1 bottle of Raspberry Vodka, try Pinnacle Raspberry Vodka
12.oz. Cranberry Juice
12.oz. Orange Juice
12 oz. Pineapple Juice
12 oz. Master of Mixes Sweet & Sour
Lemon Lime Soda
Combine all ingredients except grenadine in large punch bowl with ice and stir well. Top with grenadine and garnish with cherries.
2 oz Avion Reposado
4 oz fresh pineapple puree
1.5 oz Ginger Beer, try Fever-Tree Refreshingly Light Ginger Beer
Blend up the pineapple in a blender to make the puree. Pour pineapple puree into a cocktail shaker. Add ginger beer, tequila, and rosemary spring to the shaker and top it off with club soda until the shaker is close to full. Shake well and pour into a glass.
1 750mL bottle Peach Vodka
10 oz. Simple Syrup
8 oz. Lime Juice
1 750mL: bottle of Sparkling Rose Wine
1 liter Chilled Sparkling Water
Chill all ingredients for at least 4 hours before serving. Combine peach vodka, simple syrup and lime juice in a punch bowl with 4 cups of ice cubes or a few large blocks of ice. Top with the sparkling rose wine and sparkling water. Garnish with peaches and edible flowers.
16 oz. Pomegranate juice
8 oz. Fresh Orange juice
4 oz. Fresh Lime juice
3/4 oz. El Yucateco Habanero hot sauce
3 oz. Simple Syrup
Shots of Teremana Reposado
Combine all ingredients in a 1/2 gallon container. Let stand for 2 hours in the refrigerator to marinate.
Serve in a shot glass chilled. 1 batch of this recipe will give you 32 ounces of Pomegranate Sangrita.
1.5 oz. Teremana Blanco
Top with Lemonade
Squeeze of Lime
Pinch of Salt
Build over ice in a tall rocks glass. Garnish with a lemon or lime wheel.
May is the month of Tequila. If you want to go beyond a margarita, this cocktail will hit the spot!
.75oz Tequila (see recommendations below)
.75 oz Johnnie Walker Red
.75 oz Tres Agave Nectar
.50 oz Lemon Juice
3-4 dashes Australian Orange Bitters
Shake and stir in a highball. Garnish with a Filthy Black Cherry, mint sprig or orange peel.
Badger Pro Tips:
For a bright and lively cocktail:
Go with Casamigos Reposado. This tequila has a nice depth of spice with a touch of tobacco and leather that finishes with the sweet, rich taste of agave.
For a refined and complex cocktail:
Try Codigo 1530 George Strait Anejo. This tequila is aged at least 18 months in the finest Napa Cabernet French White Oak which gives it a hint of fruit, mingled with touches of oak and vanilla.
For a smoky, full-bodied cocktail:
Go with Del Maguey Crema de Mezcal. This mezcal has a combination of smoke, citrus and roasted agave. It also features subtle hints of herbs and finishes with a velvety texture.
1 ½ parts Sauza Silver Tequila
1 part pineapple juice
¾ part fresh lime juice
½ part DeKuyper Triple Sec Liqueur
¼ part simple syrup
1 slice of jalapeno
Combine ingredients in a shaker with ice.
Shake and strain over ice.
Garnish with de-seeded jalapeno.
2 parts Hornitos Plata Tequila
6 mint leaves
3 lime wedges
3/4 part simple syrup
Add Hornitos Plata Tequila, simple syrup and the juice of half of a limeto an ice-filled shaker.
Shake and strain over ice into a highball glass.
Garnish with mint leaves.
Salt rim optional.
½ part fresh lime juice
½ part passionfruit puree
A pinch of salt
Grapefruit peel for garnish
For the spice rim:
Pinch of ground sea salt
Pinch of dried, crushed ancho chilies
Pinch of crushed demerara sugar
Mix salt, ancho chili and sugar to create a spice mix.
Use a lime wedge to lightly moisten half of your glass rim.
Gently roll one side of your glass in the mixture.
Fill the highball glass with ice, add fresh lime juice, a pinch of salt, El Tesoro™ Blanco or Reposado tequila and passionfruit puree.
Stir until chilled.
Top with grapefruit soda and garnish with a grapefruit peel.
1.5oz Jameson IPA
1oz Honey Chamomile Syrup
.5oz Lemon Juice
1-2 Dashes Australian Bitters Orange
Add Jameson, Syrup, Lemon Juice and Bitters to a shaker full of ice.
Shake hard for 10 seconds.
Pour over a tub glass full of ice.
Top with a splash of club soda.
Garnish with an orange peel.
To Make Honey Chamomile Syrup:
Fill a medium sauce pan with ½ cup of honey and a ½ cup of water
Put on low-medium heat and stir until honey and water are blended together.
Turn off stove and remove from heat.
Steep 2-3 bags of Chamomile tea in your new honey syrup for 30 mins- 1 hour or to your desired liking.
Store and refrigerate
"So follow the rules, stay safe, wash your hands, share your toilet paper and enjoy a delicious Quarantini while you are at it."
3 oz vodka or gin. Badger Liquor recommends Aviation Gin
2 oz fresh squeezed lemon juice
1 tablespoon honey
1 packet powdered vitamin c
Add 2 cups ice to a cocktail shaker.
Add vodka or gin, lemon juice and honey to shaker.
Shake, and then strain into a chilled martini glass.
Garnish with a lemon twist if desired.
ADDING VITAMIN C: If you want to add vitamin c, you can add it directly to the shaker when you add the rest of the ingredients or you can rim the chilled martini glass with vitamin c.
The Hot Toddy is a cold remedy as old as time, or at least as old as our great-grandparents. This warm drink does indeed have some feel-good components*:
Honey is said to be rich in antioxidants while coating the throat with a soothing and sweet texture, helping to suppress cough
Cloves have have antimicrobial properties, meaning they can help stop the growth of microorganisms like bacteria
Whiskey….well…..It’s whiskey. It kills germs, right?
Enjoy this warm glass of comfort crafted by Badger Mixologist, Nick Macaluso
1.5oz Jameson Irish Whiskey
1oz Honey: Manuka or Local is the least processed.
1 Clove Studded Lemon
Fill mug with boiling water. Let stand for a few minutes Stick 5-8 whole cloves in a slice of lemon, set aside. Empty about a 1/3 of the water from the mug. Add the whiskey and honey. Stir until dissolved. Garnish with Clove Studded lemon.
*This drink and/or its components isn't intended or proven to treat or cure any disease, illness, virus or bacteria.
1 oz Scotch (see below for mixologist, Aubrey's recommendations)
1 oz Lillet Blanc
.75 oz Lemon Juice
.75 oz Simple Syrup or Chai Spiced Pineapple Syrup (recipe below)
.5 oz Coconut Water
Mix all ingredients except Brut Rosé in a shaker with ice.
Shake and strain into coupe glass and top with sparkling wine. Garnish with fresh lemon peel or edible flowers for aromatics.
For a chuggable, polished cocktail...
Enjoy this with Oban 14 Year, full of honey flavor, orange peel, floral nuances, and just a hint of salty smoke.
For a nutty, rich cocktail...
Try Johnnie Walker Black Label, the perfect pairing for chai spice and coconut. It's spicy and herbaceous on the palate with nutty toffee notes and plenty of vanilla and smoke.
For a savory, full-bodied cocktail...
Enjoy with Talisker 10 Year, a briny, peppery scotch with plenty of sweetness to balance it all out and slightly higher proof to enhance the flavors of this complex cocktail.
Spiced Pineapple Simple Syrup:
Combine 1 L granulated white sugar, 1 L water, and 2 cups chopped pineapple in saucepan over medium heat. Cook until sugar is fully dissolved stirring often. Remove from heat and immediately add 3 Tbsp. loose leaf Rishi Masala Chai Tea. Let steep for approximately 10 minutes, then strain out tea and pineapple. Label and date. Keep refrigerated for up to 4 weeks.
2 Cups Hanson Organic Original Vodka or Meyer Lemon Vodka
1 Cup Fresh Squeezed Meyer Lemon Juice
1 Cup Simple Syrup
Top with Club Soda, may we suggest Fever Tree Club Soda
Garnish with Rosemary and a Sugar Rim
Combine Hanson Vodka, Lemon Juice, Simple Syrup, Rosemary and chill. Just before serving add Club Soda and fresh Ice. Garnish glass with sugar rim and fresh Rosemary Sprig.
1 1/2 parts Courvoisier VSOP Cognac
1 lime peel
4 thin slices of fresh ginger
2 parts lemon-lime soda
1 long peice of cucumber peel
Place the lime zest and ginger slices in the glass.
Pour in 3/4 parts of Courvoisier VSOP
Lightly press the lime and ginger 2 to 3 times using a pestle.
Half fill the glass with ice.
Stir well for 5 seconds using a bar spoon.
Pour in 3/4 parts of Courvoisier VSOP.
Add lemon-lime soda and the cucumber peel.
Stir well for 5 seconds using bar spoon.
2 parts Cruzan Aged Light Rum
1 part DeKuyper Triple Sec Liqueur
2 parts pineapple juice
1 splash grenadine
Orange wedges and Maraschino cherries for garnish
Add a splash of grenadine to the bottom of a hurricane glass.
Layer the other ingredients and stir gently.
Garnish with a cherry and orange wedge.
1/2 oz. Godiva White Chocolate Liqueur
1/2 oz. Smirnoff Peppermint Twist
1 Godiva milk chocolate truffle
Shake Godiva Milk Chocolate liqueur, Godiva White Chocolate liqueur and Smirnoff with ice. Strain into a chilled martini glass and garnish with chocolate truffle.
1/2 oz. St. Elder Blood Orange Liqueur
1 oz. Club Soda
Muddle two Luxardo cherries, four dashes of bitters and a splash of water.
Add Blood Orange Liqueir and Kohler Dark Chocolate Brandy to the glass. Add ice and top with club soda. Garnish with a cherry and an orange.
1 part Sipsmith London Dry Gin
1 part Sipsmith Sloe Gin
1/2 part lemon juice
1 egg white
1 barspoon raspberry syrup
Fresh raspberry for garnish
Combine all ingredients in a cocktail shaker and dry shake.
Add ice and shake again.
Double strain into a chilled glass and garnish with a raspberry.
1 part passion fruit juice
Lemon peel for garnish
Shake all but sparkling wine with ice and strain into a chilled glass.
Top with sparkling wine.
Ganrish with a lemon peel.
2 Basil Leaves1 part Jim Beam Black® Bourbon Whiskey 3 dashes Tabasco® Sauce
4 parts V8® Light Mix
4 dashes Worcestershire Sauce
In a mixing glass muddle the sauces, spices and basil.
Add all remaining ingredients and roll back and forth with ice in a mixing tin.
Pour over ice in glass rimmed with Tajin spice.
Shake all ingredients, except wine and strain
into a wine glass over ice.
Top with wine.
Garnish with half orange wheel and/or cinnamon stick.
1 part Butterscotch Schnapps
1 part Fireball Whiskey
1 part Irish Cream
Rim edge of shot glasses with cinnamon and sugar mix. Fill a cocktail shaker with ice and combine butterscotch schnapps, Fireball whiskey and Irish Cream. Shake Well. Strain into glasses and garnish with banana slice.
Recipe Courtesy: Tipsy Bartender
1 ½ parts Knob Creek Rye Whiskey
½ part smoked prickly pear puree
½ part freshly squeeze lime juice
½ part pomegranate juice
½ part simple syrup
1 ½ parts seltzer water
2 dashes smoked chili bitters
Add all ingredients, except seltzer, to shaker tin and shake with ice.
Strain over ice and top with seltzer water.
Garnish with fresh lime wheel.
1 liter Maker’s Mark Bourbon Whisky
1 quart 2% milk
1 quart heavy cream
2 dozen eggs-separate yolks and whites
1 ½ cups sugar
Nutmeg for garnish
In a large bowl, beat the egg yolks until they lighten in color.
Slowly add 1 cup sugar and continue to whip until dissolved.
Add cream, milk and bourbon and stir to combine.
In a separate bowl, beat whites until they stand in soft peaks.
Gradually add in ½ cup of sugar until stiff peaks form.
Whisk egg whites and yolk mixture together in a large punch or serving bowl.
Chill, garnish with nutmeg and serve.
½ part fresh squeezed Lime Juice
2 heaping tsps. Cherry Preserves
Splash of Ginger Beer
Rosemary Leaves to garnish
Add tequila, lime juice and cherry preserves to an ice-filled shaker.
Shake and strain over ice.
Top with Ginger Beer.
Garnish with Rosemary.
1 heaping tbsp Butter
0.25 Oz Maple Syrup
6 Oz Hot Water
1 Orange Peel
1 stick Cinnamon
Add butter, maple syrup, and Captain Morgan in a tea cup or mug
Add hot water and stir
Garnish with an orange peel and cinnamon stick
2 parts Courvoisier VSOP Cognac
1/2 part Lemon Juice
1/5 part Simple Syrup
Place all ingredients in a cocktail shaker and shake hard for a short time.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.
1 1/2 parts Basil Hayden's Bourbon Whiskey
3/4 part fresh lemon juice
1/2 part blackberry liqueur
5 fresh basil leaves (one for garnish)
Combine all ingredients into a cocktail shaker with ice.
Hard shake and strain into a coupe glass.
Garnish with basil leaf.
1 1/2 parts Hornitos Black Barrel Tequila
1 part simple syrup
1/2 part Amaro Liqueur
2 dashes bitters
2 dashes orange bitters
Combine Hornitos Black Barrel Tequila, simple syrup, amaro and bitters.
Add ice and stir.
Strain over fresh ice and garnish with an orange peel.
½ part peach puree
½ part blackberry puree
1 part simple syrup
½ part lemon
Add ingredients to an ice-filled shaker.
Shake and strain over ice into a coupe glass.
Garnish by skewering a fresh blackberry and a slice of peach with a knot stick.
2 parts Basil Hayden's® Bourbon Whiskey
1/4 part Banana Liqueur
1 tsp of Brown Sugar
1 dash of Aromatic Bitters
8-10 Mint Leaves
Banana Chip for garnish
Muddle 8-10 mint leaves, dash of bitters and brown sugar in a double rocks glass.
Add Basil Hayden's® and banana liqueur and stir gently.
Fill the cup to the rim with crushed ice.
Garnish with a mint sprig and banana chip.
1 1/2 parts Knob Creek® Kentucky Straight Bourbon Whiskey
3 dashes Angostura® Bitters
Pinch of raw sugar
Cherry to garnish
In a rocks glass, muddle the sugar and bitters.
Add ice, then pour the bourbon on top.
Stir gently to mix.
Garnish with a cherry.