Delicious Cocktail & Food Recipes, Tasting Events & More

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1 c coconut water

2 Tbsp coconut sugar

2 c orange juice

1 c bourbon (try Breckenridge)

1 c coconut water

1 1/2 c frozen blueberries

1 c frozen peaches diced

1/2 c oranges- peeled & diced

1 750mL chilled sauv blanc (try SeaGlass)

In small saucepan over med-low heat, combine 1 cup coconut water with 2 Tbsp coconut sugar. Heat 5 minutes, stirring. When syrupy, remove from heat & let cool. Combine all the other ingredients in a large pitcher. When simple syrup has cooled, stir into sangria & serve cold.

3 oz gin (try Casa Mexico Blanco)

1 oz lemon juice

1 1/2 Tbsp agave nectar

6 oz ruby red grapefruit juice

Edible flowers for garnish, optional

Fill a cocktail shaker with ice & add all ingredients (except flowers.) Shake vigorously for 10 seconds. Pour into a martini glass & garnish with edible flowers. 

CLICK PHOTO TO VIEW DEMO

2 oz St. George California Citrus Vodka

.75 oz St. George Raspberry Liqueur

.5 oz fresh limes juice

Combine ingredients in a shaker, add ice and shake for 20 seconds, strain into a coupe glass and enjoy!

3 parts Bartenura Moscato D'Asti

1 part coconut rum (try RonDiaz)

Splash of blue curacao

Pour contents over a glass of ice and enjoy!

CLICK PHOTO TO VIEW DEMO

2 oz. Widow Jane 10 Year Bourbon

.75 oz. St. George Spiced Pear Liqueur

Combine ingredients in a mixing glass, add ice and stir for 20 seconds, strain into a rocks glass over fresh ice and enjoy!

1 oz. gin (try Hendrick's)

1 oz. Campari

1 oz. sweet vermouth (try Carpano Antica)

Garnish: orange peel

Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass filled with large ice cubes. 

Garnish with an orange peel and enjoy!

Cin cin!

2 oz dark rum (try The Kraken)

4 oz pineapple juice

1 oz orange juice

1 oz cream of coconut

Garnish- grated nutmeg; pineapple wedge

Mix all ingredients in a shaker with ice & shake vigorously. Strain into a hurricane glass with crushed ice & garnish.

1/2 c gold rum (try Bacardi)

Ice

Juice 1 lemon

Seltzer-splash

Apple cider

Mint, for garnish

Cinnamon sticks, for garnish

Fill 2 glasses with ice. Add juice of 1/2 lemon to each glass. Divide rum between the 2 glasses, then fill 3/4 way full with apple cider. Top each with splash of seltzer & stir to combine. Garnish with mint, cinnamon sticks & a slice of apple. 

1 c rose wine (try Marchese di Borgosole Rose Puglia IGT)

1/3 c watermelon juice

1 mint sprig for garnish

Combine ingredients in a mason jar. Place in freezer, and then shake every half hour for about 1 1/2 hours. 

Summer just got chill. 

2/3 c packed dark brown sugar

1/2 c unsalted butter, room temp

1/4 c honey

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

Pinch salt

3/4 c spiced rum (try Kraken Black Spiced Rum)

2 c boiling water

4 sticks cinnamon, for garnish

Beat brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in medium bowl until blended smooth. Transfer to a 4-cup measuring cup. Add rum and then 2 cups of boiling water. Stir until butter mixture dissolves. Divide among 4 mugs. Garnish & serve.

1/2 c honey

1 c water

10-12 leaves fresh sage

3 oz (try Widow Jane 10 Year)

2 orange wedges approx. 1 in. wide

Combine honey, water & sage leaves in a small saucepan. Bring to boil stirring until honey is dissolved into water.

Boil 1-2 minutes, remove from heat, let cool.

Combine bourbon, 2 oz of syrup & juice from orange wedges in a cocktail shaker with ice. Shake. Pour over fresh ice cubes in a 8-11 oz glass. Garnish with orange curl and sage leaf.

1 oz raspberry vodka (try Ciroc)

1⁄2 oz Cointreau liqueur

1⁄2 oz pineapple juice

1⁄2 oz cranberry juice

1 dash fresh lime juice

1 -2 raspberries

champagne

Muddle the raspberries in the bottom of a martini glass. Combine the raspberry vodka, cointreau, pineapple juice, cranberry juice and lime juice in a shaker.

Shake and strain into glass. Top with champagne. Garnish with a sprig of mint.

6 oz Irish Cream (try Carolans)

2 oz vanilla vodka (try Stoli)

4 oz cold coffee

2 oz milk

Ice if desired

Honey or corn syrup for rimming glasses

Shortbread Cookies (dipping & garnish)

Crush one shortbread on a shallow plate. Place honey or corn syrup on another plate. Dip each glass upside down in the honey & then cookie crumbs to rim.

Place Irish Cream, vodka, coffee, & milk in a cocktail shaker with ice. Shake, strain into glasses. Serve over ice. Serve with more shortbread cookies for dipping.

2 Tbsp kosher salt 

3/4 tsp chili powder

1 lime, cut into wedges

ice cubes

2/3 c Clamato or V8 tomato juice 

1/4 c lime juice

4 drops worcestershire sauce

4 drops soy sauce

4 drops Frank's Hot Sauce

1 12-oz bottle Mexican lager beer (try Negro Modelo)

Mix salt and chili powder on shallow plate. Moisten rim of 2 pint glasses with lime wedge. Dip glasses into mixture to coat rim. Fill glasses 2/3 full with ice.

Mix juices & sauces. Divide evenly into glasses. Top evenly with beer. Garnish with lime wedges.

1 can of your favorite flavor hard seltzer

1 shot vodka (OR rum, OR tequila)

1 cup frozen fruit (strawberries, mango, anything goes!)

2 cups ice

Blend all ingredients until smooth.

Pour into 2 glasses with straws, and enjoy!

Try different combinations, and create new flavors every time!

6 oz frozen strawberries

2 Tbsp white rum

2 c crushed ice

1/2 c coconut cream

1/2 c blue curaçao

Heat frozen strawberries in a saucepan. Cook, stirring, until defrosted & mushy. Add 2 Tbsp white rum & puree in blender. Divide between 2 glasses.

To cleaned blender add crushed ice, coconut cream, blue curaçao, pineapple and remaining rum. Blend until combined. Slowly pour into the glasses. 

Top with whipped cream or coconut cream, if desired.

1/2 oz vodka

1/2 oz rum

1/2 oz tequila (try Casa Mexico)

1/2 oz gin (try Hendrick's)

1/2 ounce blue curaçao

2 ounces sweet-and-sour mix*

Sprite or 7up, to top

Garnish: lemon wedge 

Garnish: preserved cherry 

Add the vodka, rum, tequila, gin, blue curaçao and sweet-and-sour mix to a highball glass with ice and stir. Top with Sprite or 7Up. Garnish with a lemon wedge and preserved cherry, if desired.

*Sweet-and-sour mix: Mix 1 part sugar with 1 part water. Add fresh lime and/or lemon juice to taste.

80ml gin

50ml amaretto

50ml double cream

1 tsp lemon curd

¼ tsp vanilla paste

Handful of ice

Edible flowers, to serve

Put the gin, amaretto, double cream, lemon curd and vanilla paste into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two small cocktail or coupe glasses and garnish with edible flowers before serving.

1 oz Stoli Vanilla Vodka

1 oz Five Farms Irish Cream

1 oz Borghetti Italian Espresso Liqueur

Combine ingredients in a shaker, add ice and shake for 20 seconds, strain into a martini glass and enjoy!

2 oz RumChata cream liqueur

1 oz vanilla vodka

1 oz pumpkin liqueur (try Hiram Walker)

Grated cinnamon, for garnish

Combine liquid ingredients in a shaker, add ice and shake for 20 seconds, strain into a chilled cocktail glass, garnish with cinnamon and enjoy!

1.5 oz spiced rum

1.5 oz coffee flavored liqueur

¾ c eggnog

1 pinch ground nutmeg

Pour the spiced rum and coffee liqueur into a glass over ice. Top with eggnog. Stir and sprinkle some nutmeg on the top. Enjoy!

1.5 oz Broker's Gin

.75 oz lemon juice

.5 oz Simple Syrup

Top with Cupcake Prosecco

Few sprigs of cilantro

Muddle cilantro in a shaker. Combine other ingredients (except prosecco,) add ice and shake for 20 seconds, strain into a champagne glass, top with Cupcake Prosecco, and enjoy!

2 parts Monkey Shoulder Blended Malt Scotch Whiskey

1/4 part Simple Syrup

2 dashes Angostura Bitters

Garnish with Orange Twist

Add Monkey Shoulder, sugar syrup and angostura bitters to a mixing glass. Add cold, dry ice and stir until dilution is reached. Strain into glass and add a garnish of orange zest and twist. Enjoy!

1.5 oz St. George All Purpose Vodka

.5 oz St. George Raspberry Liqueur

1.5 oz pineapple juice

A few raspberries

Combine ingredients in a shaker, add ice cubes and shake for 20 seconds, strain into a martini glass, garnish with raspberries, and enjoy!

1 ounce blanco tequila, (Try Corralejo or Hornitos)

1 ounce Campari

1 ounce sweet vermouth

Lime peel, lime wedge, or dehydrated lime wheel, to garnish

Place a small handful of ice into a cocktail glass or 2-cup mason jar. Add the tequila, Campari, and sweet vermouth and stir for about 30 seconds. Strain into a low ball glass with a large ice cube or 2-3 small ice cubes then garnish with lime. Salud!

3 oz prosecco (Pizzolato brand)

2 oz bittersweet Italian liqueur (Try Aperol, Campari or Caffo)

1 oz club soda

Garnish: orange slice

Add the prosecco, the Aperol (or Campari or Caffo,) and the club soda to a wine glass filled with ice and stir. Garnish with an orange slice. Saluti!

1 c orange juice

1 c carrot or vegetable juice

1 bottle sparkling prosecco (Pizzolato brand)

4 carrot tops for decoration (optional)

Divide the juices and sparkling wine evenly between 4 champagne flutes. Gently stir to combine. Place a carrot top into each glass for decoration (optional) and enjoy!

5 ounces freshly squeezed grapefruit juice strained

1 ½ ounces gin or vodka (Try Grainger's!)

Ice

Squeeze the juice out of grapefruit halves into a large bowl and then pour through a strainer to remove pulp and seeds. Fill a highball glass with ice and set aside. Pour 5 ounces of grapefruit juice in a shaker filled with ice. Add gin or Grainger's vodka and shake to combine. Strain into glass and serve immediately.

1 oz white rum (Don Q)

1 oz spiced rum (Sailor Jerry)

1 oz dark rum (Don Q)

1 oz fresh lime juice

1 oz fresh lemon juice

1 oz pineapple juice

1 oz passion fruit syrup

3 dashes Angostura orange bitters

½ oz grenadine

½ oz 151 rum (Goslings 151)

Ice, for serving

For the garnish: Fresh mint

Add all but the grenadine and 151 rum in a shaker. Add ice and shake. Strain into an ice filled highball glass. Pour the grenadine, and then the 151 rum, into the drink over the back of a spoon. Serve with fresh mint. Enjoy

3 c whole milk

3 Tbsp crushed cinnamon sticks

8 ounces semisweet chocolate, finely chopped

3 Tbsp granulated sugar

Pinch of kosher salt

2 ounces bourbon (Try Evan Williams Bourbon!)

Toasted marshmallows (for serving)

Simmer milk and cinnamon, about 10 minutes. Whisk in chocolate, sugar, and salt and cook until smooth and creamy about 5 minutes. 

Add bourbon to hot chocolate mixture and stir to combine. Divide among 4 mugs, then top with toasted marshmallows. Enjoy!

• 80ml gin
• 50ml amaretto
• 50ml double cream
• 1 tsp lemon curd
• ¼ tsp vanilla paste
• Handful of ice
• Edible flowers, to serve

Put the gin, amaretto, double cream, lemon curd and vanilla paste into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two small cocktail or coupe glasses and garnish with edible flowers before serving.

1 ounce smoky mezcal

1 1/2 teaspoons honey

1 1/2 ounces sweet Italian aperitif wine

1 ounce fresh grapefruit juice

1/2 ounce fresh lime juice

Pinch of salt

Ice

1 1/2 ounces seltzer

1/2 grapefruit wheel

In a cocktail shaker, stir the mezcal with the honey until dissolved. Add the Carpano Antica, grapefruit juice, lime juice and salt. Fill the shaker with ice and shake until well chilled. Fill a large glass with ice and add the seltzer and grapefruit wheel. Strain the cocktail into the glass and serve.

1 ½ ounces white rum (Try Don Q!)

½ ounce lime juice fresh squeezed

½ ounce orange curacao or Grand Marnier or triple sec or orange liqueur

½ ounce orgeat syrup

ice

¾ ounce dark rum (Try Kraken!)

Garnish: maraschino cherry, lime, pineapple, mint

Pour the white rum, fresh lime juice, orange curacao and the orgeat syrup into a cocktail shaker filled with ice. Shake vigorously. Pour rum mixture over ice in a glass. Slowly pour the dark rum so it floats on top.  Add garnishes and enjoy!