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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:

New Year's Day Bloody Mary
#nationalbloodymaryday: January 1st


1.5oz Absolut Vodka

.25oz Lemon Juice

2oz Tomato juice

2oz Clamato juice

2 dashes Worstershire sauce

Pinch of Wasabi Powder.

Dash of Lemon pepper

Dash of celery salt


Roll in a pint glass. Garnish with a beef stick, cheese stick, Pickle, lemon and lime  

Salted Caramel Truffle
#nationalhotchocolateday: January 31st


2 oz. Dorda Sea Salt Caramel Liqueur

2 oz. hot chocolate (milk based)

Marshmallows for garnish


Stir together in a mug and garnish with marshmallows.


Gentleman's Scofflow
Refreshing Trends for 2021


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

3/4 part fresh lemon juice

1/2 part peach liqueur

3, thick, frozen peach slices

8 peppercorns

Pear wedge for garnish 


Muddle peppercorns in a glass. 

Combine remaining ingredients into a cocktail shaker. 

Shake with ice.

Add ice to glass and strain into glass

Garnish with pear wedge. 


Le Grand Aromatic Fizz
Refreshing Trends for 2021


1 part Fever-Tree Aromatic Tonic Water

2 parts Grey Goose Vodka 

1 part St. Germain Elderflower Liqueur

A twist of orange or lemon peel 


Fill a Spanish-style copa glass (or a large wine glass) with plenty of fresh, clear ice. Add in a measure of a Vodka, St Germain then top with the tonic and a twist of orange peel or lemon twist  


Crawford on the Green
Refreshing Trends for 2021


1 bottle of Kim Crawford Sauvignon Blanc, chilled

2 oz St. Germaine Elderflower Liqueur

1 green apple, sliced thinly

1 bunch fresh rosemary sprigs


Half-fill 6 chilled coupe glasses with ice cubes.
Add a splash of St. Germaine Elderflower Liqueur to each glass.
Fill each glass with Kim Crawford Sauvignon Blanc
Garnish with 3 apple slices and a rosemary sprig on a cocktail pick and enjoy.

Roasted Bell Margarita
Refreshing Trends for 2021


2 oz. Casamigos Reposado Tequila

1 oz. Fresh Lemon Juice

.5 oz. Simple Syrup

2 Slices Roasted Red Bell Pepper

2 Serrano Slices

8-10 Cilantro Leaves

1/2 Thick Equal Parts Rim Salt/Sugar/Tajin

Garnish with 2 Roasted Red Bell Pepper Slices, Lemon Peel and Cilantro Sprig


Combine all ingredients into tin shaker. Muddle roasted red bell pepper/serrano/cilantro. Add ice, shake vigorously and fine strain into rimmed rocks glass. Add fresh ice and garnish.

French Grove Martini
Mocktail Series

Ingredients:1.5oz Seedlip Grove 42 ​

.5oz Honey Syrup 

.5oz Reál Raspberry Pureé 

1oz Pineapple juice 


Shake and serve up. Garnish with a lemon peel.

Spice Ginger Highball
Mocktail Series


2 oz. Seedlip 94

Ginger Ale, try Fever-Tree Refreshingly Light Ginger Ale


Add Seedlip 94 to highball glass and top with ginger ale.

Mocktail Series


2 oz. Seedlip Garden 108
¾ oz Simple Syrup
½ oz Fresh Lime Juice
3 Cucumber Slices


Muddle cucumber slices & mint leaves in a cocktail shaker.
Add Garden 108, simple syrup & lime juice to the shaker with ice.
Shake & double strain into a coupe. Garnish with a cucumber ribbon.

Hot Toddy


1.3 oz. Bulleit Bourbon or Rye

4-5 cloves

1  lemon twist

.25oz. lemon juice

1 Tsp Demerara or fine brown sugar

Hot water


To begin, fill up glass or mug with fresh boiling water and let stand. While mug is warming up, cut a lemon twist and stud it with cloves. Next, throw out the water in the mug and add fresh boiling water. Add 1 teaspoon of demerara or fine brown sugar and stir to dissolve. Then add lemon juice and Bulleit Bourbon Whisky and stir. Garnish with clove studded lemon twist.

Crimson Cranberry Punch

1.5 parts Jameson Black Barrel

1 Dash per serving Angostura Bitters

1 part cranberry juice

.5 part Cinnamon syrup

.5 part lemon juice

.5 part Club Soda


Combine everything in a large punch bowl and garnish with cranberries and lemon/orange slices.

Miracle of Lights

2 ounces Chopin Vodka

1 ½ tablespoons blueberry jam

1 ounce grapefruit juice

½ ounce Limoncello

½ ounce lime juice

 Blueberry garnish


Combine the Chopin vodka, blueberry jam, grapefruit juice, lime juice, and Limoncello in a martini shaker and add about two cups of ice. Shake until the blueberry jam has dissolved into the drink mixture, about 10 seconds. Strain into a glass and garnish with blueberries and serve.

Captain Morgan Cranberry Mule


1.5 oz Captain Morgan Original Spiced Rum

.5 oz Fresh lime juice

2 oz. Cranberry juice

6 oz. Ginger ale, try Fever-Tree

1 Sprig Rosemary

4-5 Fresh cranberries


In an ice-filled glass, combine rum, lime juice and cranberry juice.

Top with ginger ale and garnish with rosemary and cranberries.

French 75

1 Liter Paul Masson Brandy

2 Cups Simple Syrup

1.5 Cups Fresh Squeezed Lemon Juice

2.5 Cups Cold Water

2 or 3 Bottles of Campo Viejo Cava

To Build Cocktail:
Combine Brandy, Simple Syrup (take 2 cups sugar and 2 cups water in a saucepan, stir, bring to a boil and cool), Lemon Juice, & Water in a large container and mix thoroughly.  Transfer into a serving vessel and keep chilled.

To Serve:  Pour cocktail batch into champagne flute or coupe glass, filling approximately half way (4oz.).  Top with Campo Viejo.  Garnish with a lemon peel if desired or a sprig of fresh thyme.

Makes 23 cocktails


Sauza Very Merry Crush


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


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


1 part Pinnacle Original Vodka

½ part DeKuyper Peppermint Schnapps

Hot chocolate

Whipped cream



Rim mug with crushed candy canes. (optional)

Pour ingredients into mug.

Garnish with whipped cream, a cherry and candy cane.

Tanqueray Cranberry Twist


1.5 oz Tanqueray London Dry Gin

5 oz. Tonic Water

2 oz. Cranberry juice

Cranberries for garnish


Fill copa glass with ice.  Pour gin, tonic water and cranberry juice into the glass and garnish with cranberries.

Top with ginger ale and garnish with rosemary and cranberries.

Maker's Mark Eggnog


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.

Jim Beam Black Holiday Wreath


2 parts Jim Beam Black Bourbon Whiskey

½ part DeKuyper Razzmatazz Schnapps Liqueur

3 parts apple cider

Lemon wheel


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

Garnish with a lemon wheel on the rim.

The Cake Old Fashioned


50 ml Glenmorangie A Tale of Cake

7.5 ml coconut water

7.5 ml pineapple syrup

1 dash Peychaud’s bitters

1 pinch black pepper


Stir all ingredients with ice and strain into a rocks glass over block/cubed ice.

Garnish with a twist of orange zest and a walnut, or with a pineapple crisp.


Purple Rain


2 oz Menage à Trois Red

.5 oz Jim Beam 

.25 oz Cinnamon Syrup


To make the cinnamon syrup, bring one cup of sugar and 1 cup of water to boil and stir until sugar dissolves.  Then steep 5-8 cinnamon sticks for 10-20 minutes.  Strain out cinnamon and store in an airtight container.

Combine all ingredients, shake and serve over ice.  Garnish with Filthy Black Cherries.


For a drier red, try using 14 Hands Cabernet Sauvignon.  This cab is full in flavors of dark stone fruit and chocolate.

Infatuated with a sweeter red?  Use Zinfatuation.  This wine displays bright raspberries and blackberries with spice and mocha notes.

Looking for a good in-between?  Meiomi Pinot Noir is your wine.  This popular pinot is full of bright and jammy notes that strikes the perfect balance of dry and sweet.

Basil Hayden's Bramble


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. 

"Don't Get Spicy with Me" Thanksgiving Day Punch


2 bottles Red Wine, try Campo Viejo Gran Reserva Rioja

4 c. Fever Tree Ginger Ale

3 c. Sweetened Cranberry Juice

2/3 c. Fireball Cinnamon Whiskey

2/3 c. Your Favorite Whiskey

2 c. Frozen Cranberries

1 Orange, sliced into rounds

1 Apple, cut into thin slices


Combine all ingredients in a punch bowl, stir together and serve.

Hornitos Black Barrel Old Fashioned


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.

Captain Morgan Maple Butter Spiced Rum


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


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


2 parts Courvoisier VSOP Cognac

1/2 part Lemon Juice

1/5 part Simple Syrup

Lemon Twist


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.

Howling Margarita


1 1/2 part Hornitos Plata Tequila 

1/2 part O3 Premium Orange Liqueur

1 part Lime Juice

1/2 inch Jalapeno Slice

Splash of Orange Bitters

Splash of Agave Nectar

Jalapeno Peppers for Garnish


Muddle jalapeno pepper slice in a cocktail shaker.

Add remaining ingredients and shake over ice.

Strain and serve in margarita glass. 

Garnish with jalapeno peppers. 

Sparkling Blood Orange


1.5oz Aviation American Gin

1oz Lime Juice

1oz Blood Orange Juice

.5oz Simple Syrump

Sparkling Wine, may we suggest Campo Viejo Cava Brut

Garnish: Blood Orange Wheel & Mint


Combine all ingredients except Sparkling Wine into cocktail shaker with Ice. Shake, then strain into Wine glass. Top with Sparkling Wine and garnish with Blood Orange Wheel & Mint Leaves.


Bewitching Berry


2 parts Sauza Signature Blue Silver or Silver Tequila

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.

Bloody Maria


50ml Don Julio Reposado

120ml Tomato Juice

10ml Lemon Juice

1-3 Dashes Hot Sauce

2-3 Dashes Worcestershire Sauce

Pinches of Salt & Pepper


Add all ingredients into a cocktail shaker Add ice and gently rock the cocktail shaker until chilled. Pour into highball glass and garnish with all the garnishes!

Dragon's Toe


2 parts Maker's Mark Bourbon Whisky

1 part Simple Syrup

1/2 part Fresh Ginger Juice

4 slices Cucumber

1 dash Ginger Ale

Garnish Cucumber


Mix 4 cucumber slices with Maker's Mark Bourbon, simple syrup and ginger juice.

Shake over ice.

Strain into a rocks glass.

Top with ginger ale, and garnish with scalloped cucumber slice.

Spider's Kiss


1 part Pinnacle Original Vodka

1 part Midori Melon Liqueur

Fresh lemon juice


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

Garnish with an orange slice. 

Bobbing For Apples
Fall Flavors Cocktails


1 ½ ounces Dorda Sea Salt Caramel Liqueur

6 ounces warm apple cider

Garnish with a cinnamon stick


Stir ingredients together. Garnish with cinnamon stick.

Apple Sgroppino
Fall Flavors Cocktails


2oz Wheatley Vodka

8oz Ruffino Prosecco

12oz Apple Sorbet


Scoop the Sorbet into a large bowl. Add half of the prosecco and whisk it around until the sorbet is melted into the wine. Whisk in the vodka and remaining prosecco.

Pour into a gallon freezer bag and freeze until slushy. When ready to serve cut off one corner of the bag and pipe into the glass. Garnish with an Apple slice.  Serves 4

For a more intense Apple flavor use Absolut Juice Apple Vodka. This is a smooth vodka balanced with sweetness followed by soft floral notes and vanilla and apple.

If you're looking for luxury, try Belvedere. This 600 year old Polish vodka is completely free of additives, including sugar and glycerin.

Wanting to give this cockatil a unique edge? Use Broken Shed Vodka. This is premium whey vodka based in Wanaka, a small lake town in the mountains of New Zealand’s Southern Alps.

Appleade Sangria
Fall Flavors Cocktails


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.

Ole Smoky Pumpkin Pie Shake
Fall Flavors Cocktails


2 oz. Ole Smoky® Pumpkin Spice Cream Whiskey

2 oz. Milk

1 Scoop Vanilla Ice Cream


Blend ingredients in a blender and enjoy.

Apple Pie Chai
Fall Flavors Cocktails


1.5 oz Bailey's Apple Pie

.5 oz Bulleit Bourbon

5 to 6 oz Chai Tea


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.

Bourbon Berry Ale
September - National Bourbon Heritage Month


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


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


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


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


1 1/2 oz. Evan Williams 1783 Small Batch

3 Dashes Of Angostura® Bitters

.25 oz. Of Simple Syrup

Cherry & Orange Swath


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.

September - National Bourbon Heritage Month


1 part Jim Beam Black Kentucky Straight Bourbon Whiskey

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

Orange Peel for Garnish


Build over ice in a highball glass. 

Apricot Sidecar
September - National Bourbon Heritage Month


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


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


1 ½ ounces Wolf Moon Bourbon

1-ounce lemon-lime seltzer

1 lime slice


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


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


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


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)


Build drink in a copper cup.


Garnish with a lime wedge.

Rio Julep
September, National Bourbon Heritage Month


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.

Bulleit Bourbon Lemonade
Refreshing Summer Cocktails


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.


Don Julio Lemonada
Refreshing Summer Cocktails


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


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.  


Sangrita Tradicional Pomegranate & Shot of Reposado
Refreshing Summer Cocktails


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.

Classic Mai Tai
Refreshing Summer Cocktails


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


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.

Passion Paloma
Refreshing Summer Cocktails


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


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.

Refreshing Summer Cocktails


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


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.

Life's a Peach
Refreshing Summer Cocktails


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


Peach slice


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).

Kim Crawford Watermelon Cocktail
Refreshing Summer Cocktails


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


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.



Italicus Spritz
Refreshing Summer Cocktails


2 oz. Italicus Rosolio di Bergamotto

2 oz. Prosecco, try Cupcake Prosecco

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


Build over ice cubes in a large wine glass.

Garnish with 3 green olives.

Smirnoff Red, White & Berry Patriotic Punch
Fourth of July


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


Citrus Spangled Spritzer
Fourth of July


1 part Pinnacle Citrus Vodka

1 part DeKuyper Blue Curacao Liqueur

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.



Let's Party Pride Punch
Pride Month


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


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


2 oz Avion Reposado

4 oz fresh pineapple puree

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

Club Soda



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


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



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


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. 

Pineapple Jalapeno Margarita
Cinco De Mayo


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.

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.  

Tequila Smash
Cinco De Mayo


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. 

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


1.5oz Jameson Irish Whiskey

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

Hot Water

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.  

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


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


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.

Courvoisier Cognac Summit
Mardi Gras


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.

Cruzan Hurricane
Mardi Gras


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. 

Smirnoff Peppermint Truffletini
Valentine's Day


1 oz. Godiva Milk Chocolate Liqueur

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.

Kohler Dark Chocolate Brandy Old Fashioned
Valentine's Day


Luxardo cherries

Angostura Bitters

1/2 oz. St. Elder Blood Orange Liqueur

2 oz. Kohler Dark Chocolate Brandy

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.


Sipsmith Lady in Red
Valentine's Day


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. 

Jim Beam Black Kiss Me Cocktail
Valentine's Day


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


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


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


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


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


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


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


Knob Creek Rose on the Rye
Best of Brunch


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.