Seasonal Cocktail Recipes For Our Customers

Or Anyone Who Likes Delicious Drinks

Adding seasonal cocktails to your menu can seem like a tedious task, but, it doesn't have to be and is a worthwhile effort.  Adding a seasonal cocktail or two to your menu is a game changer.  Let us help!

Our hope is that these cocktal recipes inspire you on a seasonal basis.

Please feel free to use any of these recipes on your cocktail menus! Cheers!

For an easy printable PDF of all these recipes:

Bourbon Berry Ale

September - National Bourbon Heritage Month

Ingredients:

1.5 oz Yellowstone Bourbon

.5 oz strawberry puree

Squeeze of lime juice

4 oz. Fever-Tree Ginger Ale

Strawberry slice and lime wheel for garnish

Preparation:

Add bourbon, strawberry puree, and lime juice to a cocktail tin filled with ice. Shake and strain into a Collins glass filled with ice.  Top with ginger ale and garnish with a strawberry slice and lime wheel.

Liquid Therapy

September - National Bourbon Heritage Month

Ingredients:

1 oz Jim Beam Black

.5 oz Del Maguey Mezcal

.75 oz Agave Nectar

2-3 dashes Australian Orange Bitters

2-3 dashes Australian Chocolate Bitters

Orange Peel for garnish

Preparation:

Shake and strain over ice. Serve tub glass. Garnish with an orange peel.

For a sweeter bourbon go with Maker’s Mark. This is a Bourbon with predominantly corn in its mash bill, which gives it a sweet, corn bread taste on the palate and light medium finish.

Want something spicy? Try using Basil Haydens. Basil Hayden is considered one of America’s first licensed whiskey distilleries and has been around since George Washington was President. This Bourbon combines a spicy, peppery flavor with a dry, clean finish due to the high percentage of rye in the mash.

For the Wine-O’s. Use Central Standard Cabernet Finished Bourbon. Central Standard’s Cabernet Finished Bourbon is a blend of bourbon that is rested just long enough in California Cabernet Barrels to create a remarkably smooth and superior tasting product. And it's distilled in Milwaukee!

Evan Old Fashioned

September - National Bourbon Heritage Month

Ingredients:

1 1/2 oz. Evan Williams 1783 Small Batch

3 Dashes Of Angostura® Bitters

.25 oz. Of Simple Syrup

Cherry & Orange Swath

Preparation:

In a rocks glass add Evan Williams 1783 Small Batch, bitters and simple syrup over ice and stir. Garnish with a cherry and orange swath.

Highball

September - National Bourbon Heritage Month

Ingredients:

1 part Jim Beam Black Kentucky Straight Bourbon Whiskey

4 parts High-Quality Soda Water, try Fever-Tree Club Soda

Orange Peel for Garnish

Preparation:

Build over ice in a highball glass. 

Apricot Sidecar

September - National Bourbon Heritage Month

Ingredients:

1 1/2 parts Basil Hayden's Kentucky Straight Bourbon Whiskey

1 part Orange Liqueur

1/2 part lemon juice

1 bar spoon apricot jam

Lemon twist for garnish

Preparation:

Combine all ingredients in a cocktail shaker with ice. 

Shake hard until apricot jam is fully blended. 

Strain into a coupe glass and garnish with a lemon twist. 

My Kinda Rickey

September - National Bourbon Heritage Month

Ingredients:

1 ½ ounces Wolf Moon Bourbon

1-ounce lemon-lime seltzer

1 lime slice

Preparation:

In a cocktail shaker filled with ice, pour the Wolf Moon Bourbon and lemon-lime seltzer. Shake well.

Strain the chilled drink into a mason jar.

Garnish with lime slice.

Bourbon Cider

September - National Bourbon Heritage Month

Ingredients:

1 part Maker's Mark® Bourbon

1 tsp. to 1 tbsp. sugar to taste

2 dashes Angostura® Bitters

3 parts dry hard cider

Cherry and orange peel for garnish

Preparation:

In a champagne glass, stir together the sugar and the bitters until the sugar dissolves.

Add Maker's Mark®.

Top with cold cider.

Garnish with a cherry and an orange peel.

Kentucky Mule

September - National Bourbon Heritage Month

Ingredients:

1.25 oz. Bulleit Bourbon

5 oz. fresh lime juice

1 top(s) ginger ale, try Fever-Tree Refreshingly Light Ginger Ale

1 wedge(s) lime(s)

Preparation:

Build drink in a copper cup.

Stir.

Garnish with a lime wedge.

Rio Julep

September, National Bourbon Heritage Month

Ingredients:

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

Preparation:

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.

Bobbing For Apples

Fall Flavors Cocktails

Ingredients:

1 ½ ounces Dorda Sea Salt Caramel Liqueur

6 ounces warm apple cider

Garnish with a cinnamon stick

Preparation:

Stir ingredients together. Garnish with cinnamon stick.

Appleade Sangria

Fall Flavors Cocktails

Ingredients:

2 parts Paul Masson Apple Brandy

4 parts Kim Crawford Sauvignon Blanc

3/4 part Apple Juice

3/4 part Lemonade

Preparation:

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.

Espresso Noir

Fall Flavors Cocktails: September 29th National Coffee Day

Ingredients:

1 ½ ounces Chopin Vodka

½ ounce coffee liqueur

1 ½ ounces espresso

1 ounce cream

Cocoa powder for garnish

Preparation:

Combine Chopin Vodka, espresso and coffee liqueur in an ice-filled shaker. Shake vigorously and strain into a chilled martini glass. Top with a layer of cream and dust with cocoa powder.

Ole Smoky Pumpkin Pie Shake

Fall Flavors Cocktails

Ingredients:

2 oz. Ole Smoky® Pumpkin Spice Cream Whiskey

2 oz. Milk

1 Scoop Vanilla Ice Cream

Preparation:

Blend ingredients in a blender and enjoy.

Apple Pie Chai

Fall Flavors Cocktails

Ingredients:

1.5 oz Bailey's Apple Pie

.5 oz Bulleit Bourbon

5 to 6 oz Chai Tea

Preparation:

Combine ingredients in a glass or ceramic coffee mug.  Stir gently to combine and garnish with whipped cream or add a scoop of vanilla ice cream to melt into the cocktail.

Don Julio Lemonada

Refreshing Summer Cocktails

Ingredients:

1½ oz Don Julio Blanco Tequila

3 oz Cold Water

¾ oz Fresh Lemon Juice

8-10 Fresh Mint Leaves

1-2 tsp Sugar

10-15 Ice Cubes

Preparation:

Add lemon juice, mint leaves, and sugar to blender. Pulse a few times until mint leaves are chopped.
Add tequila and cold water and pulse again to mix.
Add ice cubes and blend into slushie. Pour and garnish with mint leaves.  

Bulleit Bourbon Lemonade

Refreshing Summer Cocktails

Ingredients:

1.3 oz Bulleit Bourbon

4 oz. Lemonade

1 Lemon Slice

Preparation:

Build cocktail on the rocks in a Collins glass.  Garnish with a lemon slice.

Classic Mai Tai

Refreshing Summer Cocktails

Ingredients:

1.5 oz Cruzan Rum (Other Rum recs listed below)

.75 oz Orange Curaçao

.75 oz Fresh lime juice

.5 oz Master of Mixes Cocktail Essentials Orgeat

.5 oz Myers's Rum

Preparation:

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.

Sangrita Tradicional Pomegranate & Shot of Reposado

Refreshing Summer Cocktails

Ingredients:

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

Preparation:

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.

Malibu Mango Sunrise

Refreshing Summer Cocktails

Ingredients:

1½ parts Malibu Mango

1 part Orange juice

1 part Cranberry juice

1 part Coconut water

Preparation:

Layer ingredients in a glass filled with ice cubes. Enjoy!

Passion Paloma

Refreshing Summer Cocktails

Ingredients:

2 parts El Tesoro Blanco or El Tesoro Reposado tequila

½ part fresh lime juice

½ part passionfruit puree

A pinch of salt

Grapefruit soda

Grapefruit peel for garnish

For the spice rim:

Pinch of ground sea salt

Pinch of dried, crushed ancho chilies

Pinch of crushed demerara sugar

Preparation:

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.

Life's a Peach

Refreshing Summer Cocktails

Ingredients:

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

Pecans

Peach slice

Preparation:

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).

Cococabana

Refreshing Summer Cocktails

Ingredients:

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

Pineapple leaves

Orange slice

Preparation:

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.

Italicus Spritz

Refreshing Summer Cocktails

Ingredients:

2 oz. Italicus Rosolio di Bergamotto

2 oz. Prosecco, try Cupcake Prosecco

1 oz. Club Soda, try Fever-Tree Club Soda

Preparation:

Build over ice cubes in a large wine glass.

Garnish with 3 green olives.

Kim Crawford Watermelon Cocktail

Refreshing Summer Cocktails

Ingredients:

2 oz. Watermelon Juice

1/2 oz. Lemon Juice

1 oz. Vodka, try Chopin Vodka or Cooranbong Vodka

1 oz. Kim Crawford Sauvignon Blanc

1 1/2 oz Sparkling Water

Preparation:

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.

Citrus Spangled Spritzer

Fourth of July

Ingredients:

1 part Pinnacle Citrus Vodka

1 part DeKuyper Blue Curacao Liqueur

2 parts Lemon Soda, try Fever Tree Sparkling Lemon

1 part Grenadine

Lemon

Blueberries

Preparation:

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.

Smirnoff Red, White & Berry Patriotic Punch

Fourth of July

Ingredients:

1.5 cups Smirnoff Red White and Berry

3 cups Pink Lemonade

Berries and Lemon for Garnish

Preparation:

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

Let's Party Pride Punch

Pride Month

Ingredients:

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

4 oz. Finest Call Grenadine Syrup

Lemon Lime Soda

Preparation:

Combine all ingredients except grenadine in large punch bowl with ice and stir well. Top with grenadine and garnish with cherries.

Pineapple Ginger Pride Punch

Pride Month

Ingredients:

2 oz Avion Reposado

4 oz fresh pineapple puree

1.5 oz Ginger Beer, try Fever-Tree Refreshingly Light Ginger Beer

Club Soda

Rosemary 

Preparation:

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.

Peachy Pride Punch

Pride Month

Ingredients:

1 750mL bottle Peach Vodka

Try Absolut Apeach or Plume & Petal Peach Wave

10 oz. Simple Syrup

8 oz. Lime Juice

1 750mL: bottle of Sparkling Rose Wine

Try Cupcake Sparkling Rose or Ruffino Sparkling Rose

1 liter Chilled Sparkling Water

Ice

Preparation:

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.

Teremana Lemonade

Cinco de Mayo

Ingredients:

1.5 oz. Teremana Blanco

Top with Lemonade 

Squeeze of Lime

Pinch of Salt

Preparation:

Build over ice in a tall rocks glass. Garnish with a lemon or lime wheel. 

Pancho Villa

Cinco de Mayo

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.  

Pineapple Jalapeno Margarita

Cinco De Mayo

Ingredients:

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

Preparation:

Combine ingredients in a shaker with ice.

Shake and strain over ice.

Garnish with de-seeded jalapeno.

Tequila Smash

Cinco De Mayo

Ingredients:

2 parts Hornitos Plata Tequila

6 mint leaves

3 lime wedges

3/4 part simple syrup

Preparation:

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. 

The Quarantini

Courtesy of the Novice Chef

"So follow the rules, stay safe, wash your hands, share your toilet paper and enjoy a delicious Quarantini while you are at it."

Ingredients:

3 oz vodka or gin. Badger Liquor recommends Aviation Gin

2 oz fresh squeezed lemon juice

1 tablespoon honey

OPTIONAL:

1 packet powdered vitamin c

Preparation:

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 Honey Bunny

Chill Out with Calming Chamomile and Soothing Honey

Ingredients:

1.5oz Jameson IPA

1oz Honey Chamomile Syrup

.5oz Lemon Juice

1-2 Dashes Australian Bitters Orange

Fever Tree Club Soda

Preparation:

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

Irish Flu Shot: The Hot Toddy

Warm Up & Feel Better with this Delicious Old Wives' Tale Favorite

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

Ingredients:

1.5oz Jameson Irish Whiskey

1oz Honey: Manuka or Local is the least processed.

Hot Water

1 Clove Studded Lemon

Preparation:

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.  

#LikeAGirl

In celebration of Women's History Month: she's complex, spicy, sweet & beautiful

Ingredients:

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

1 oz Campo Viejo Brut Rose

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.  

Aubrey's Tips:

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.

Hansons Rosemary Meyer Lemon Punch

Spring Cocktails

Ingredients:

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

Preparation:

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.

Courvoisier Cognac Summit

Mardi Gras

Ingredients:

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

Preparation:

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.

Cruzan Hurricane

Mardi Gras

Ingredients:

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

Preparation:

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. 

Smirnoff Peppermint Truffletini

Valentine's Day

Ingredients:

1 oz. Godiva Milk Chocolate Liqueur

1/2 oz. Godiva White Chocolate Liqueur

1/2 oz. Smirnoff Peppermint Twist

1 Godiva milk chocolate truffle

Preparation:

Shake Godiva Milk Chocolate liqueur, Godiva White Chocolate liqueur and Smirnoff with ice. Strain into a chilled martini glass and garnish with chocolate truffle.

Kohler Dark Chocolate Brandy Old Fashioned

Valentine's Day

Ingredients:

Luxardo cherries

Angostura Bitters

1/2 oz. St. Elder Blood Orange Liqueur

2 oz. Kohler Dark Chocolate Brandy

1 oz. Club Soda

Preparation:

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.

Sipsmith Lady in Red

Valentine's Day

 Ingredients:

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

Preparation:

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. 

Jim Beam Black Kiss Me Cocktail

Valentine's Day

Ingredients:

1 part Jim Beam Black Bourbon Whiskey

1/2 part DeKuyper Strawberry Patch Schnapps Liqueur 

1 part passion fruit juice

Sparkling wine

Lemon peel for garnish

Preparation:

Shake all but sparkling wine with ice and strain into a chilled glass. 

Top with sparkling wine.

Ganrish with a lemon peel.

Jim Beam Black Bloody Mary

Best of Brunch

Ingredients:

2 Basil Leaves1 part Jim Beam Black® Bourbon Whiskey 3 dashes Tabasco® Sauce

Black Pepper

4 parts V8® Light Mix

4 dashes Worcestershire Sauce

Lemon Wedge

Preparation:

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. 

Pinnacle Cinnamon Peach Bellini

Best of Brunch

Ingredients:

1 part Pinnacle Original Vodka
1 part DeKuyper Peachtree Schnapps
2 parts orange juice
3 parts sparkling wine
Pinch of cinnamon

Preparation:

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.

Fireball French Toast Shots

Best of Brunch

Ingredients:

1 part Butterscotch Schnapps

1 part Fireball Whiskey​

1 part Irish Cream

Sugar

Cinnamon

Banana

Preparation:

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

Knob Creek Rose on the Rye

Best of Brunch

Ingredients:

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

Preparation:

Add all ingredients, except seltzer, to shaker tin and shake with ice.

Strain over ice and top with seltzer water.

Stir.

Garnish with fresh lime wheel.

Maker's Mark Eggnog

Holidays

Ingredients:

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

Preparation:

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.

Sauza Very Merry Crush

Holiday

Ingredients:

2 parts Sauza Signature Blue Reposado Tequila

½ part fresh squeezed Lime Juice

2 heaping tsps. Cherry Preserves

Splash of Ginger Beer

Rosemary Leaves to garnish

Preparation:

Add tequila, lime juice and cherry preserves to an ice-filled shaker.

Shake and strain over ice.

Top with Ginger Beer.

Garnish with Rosemary.

Pinnacle Peppermint Hot Cocoa

Holidays

Ingredients:

1 part Pinnacle Original Vodka

½ part DeKuyper Peppermint Schnapps

Hot chocolate

Whipped cream

Cherries

Preparation:

Rim mug with crushed candy canes. (optional)

Pour ingredients into mug.

Garnish with whipped cream, a cherry and candy cane.

Jim Beam Black Holiday Wreath

Holidays

Ingredients:

2 parts Jim Beam Black Bourbon Whiskey

½ part DeKuyper Razzmatazz Schnapps Liqueur

3 parts apple cider

Lemon wheel

Preparation:

Build over ice in a tall glass pouring the Razzmatazz last.

Garnish with a lemon wheel on the rim.

Captain Morgan Maple Butter Spiced Rum

Thanksgiving/Friendsgiving

Ingredients:

1  Oz  Captain Morgan Original Spiced Rum

1  heaping tbsp Butter

0.25  Oz  Maple Syrup

6  Oz  Hot Water

1  Orange  Peel

1  stick  Cinnamon

Preparation:

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

Classic Sidecar

Thanksgiving/Friendsgiving

Ingredients:

2 parts Courvoisier VSOP Cognac

1/2 part Lemon Juice

1/5 part Simple Syrup

Lemon Twist

Preparation:

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.

Basil Hayden's Bramble

Thanksgiving/Friendsgiving

Ingredients:

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)

Preparation:

Combine all ingredients into a cocktail shaker with ice. 

Hard shake and strain into a coupe glass. 

Garnish with basil leaf. 

Hornitos Black Barrel Old Fashioned

Thanksgiving/Friendsgiving

Ingredients:

1 1/2 parts Hornitos Black Barrel Tequila

1 part simple syrup 

1/2 part Amaro Liqueur

2 dashes bitters

2 dashes orange bitters

Preparation:

Combine Hornitos Black Barrel Tequila, simple syrup, amaro and bitters.

Add ice and stir.

Strain over fresh ice and garnish with an orange peel.

Pinnacle Gravedigger

Halloween

Ingredients:

2 parts Pinnacle Original Vodka

1 part DeKuyper Peachtree Liqueur

1 part orange juice

1 part cranberry juice

Preparation:

Shake and serve on the rocks.

Float black food coloring.

Sauza Bewitching Berry

Halloween

Ingredients:

2 parts Sauza Signature Blue Silver or Silver Tequila

½ part peach puree

½ part blackberry puree

1 part simple syrup

½ part lemon

Preparation:

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.

Pinnacle Spider's Kiss

Halloween

Ingredients:

1 part Pinnacle Original Vodka

1 part Midori Melon Liqueur

Fresh lemon juice

Preparation:

Combine Pinnacle Original Vodka, Midori Melon Liqueur and lemon juice in a shaker and strain into glass. 

Garnish with an orange slice.