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:
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
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.
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
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.
2 parts Grey Goose Vodka
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
1 bottle of Kim Crawford Sauvignon Blanc, chilled
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.
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.
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.
1.3 oz. Bulleit Bourbon or Rye
1 lemon twist
.25oz. lemon juice
1 Tsp Demerara or fine brown sugar
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.
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.
2 ounces Chopin Vodka
1 ½ tablespoons blueberry jam
1 ounce grapefruit juice
½ ounce Limoncello
½ ounce lime juice
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.
.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.
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
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.
1.5 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.
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.
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.
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.
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.
2 bottles Red Wine, try Campo Viejo Gran Reserva Rioja
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.
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.
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 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.
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.
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.
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!
2 parts Maker's Mark Bourbon Whisky
1 part Simple Syrup
1/2 part Fresh Ginger Juice
4 slices Cucumber
1 dash Ginger Ale
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.
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.
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.
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.
2 oz. Milk
1 Scoop Vanilla Ice Cream
Blend ingredients in a blender and enjoy.
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.
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.
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!
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.
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.
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.
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.
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.
1.3 oz Bulleit Bourbon
4 oz. Lemonade
1 Lemon Slice
Build cocktail on the rocks in a Collins glass. Garnish with a lemon slice.
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.
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 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.
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.
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.
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 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.
1.5 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 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 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.
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.
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.
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.
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.
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.