CINCO DE DERBY!

This weekend we see Cinco de Mayo and The Kentucky Derby hit together, a powerful one-two punch. Here's some Derby drinks and Cinco cocktails to serve up. First up, some delicious Derby options:

Chicken Cock Root Beer Mint Julep 

3 sprigs fresh mint
1 tsp water
1 tsp superfine sugar
Coat rim with sugar and serve. 2 oz Chicken Cock Root Beer Whiskey
Muddle 2 mint springs, water, and sugar in the bottom of a silver julep cup. Fill with crushed ice and add Chicken Cock. Garnish with mint sprig and enjoy!

Cruzan® Last Out Of The Gate Swizzle 

Recipe by Jesse Card, Cruzan® Master Mixologist
2 parts Cruzan® Aged Dark Rum
10 Mint Leaves
¾ part Lime Juice
½ part Demerara Syrup
1 tsp Demerara Sugar
Bitters

Method: In a Collins glass, place sugar at the bottom and cover with mint leaves. Lightly muddle for a few seconds. Add rum, lime and syrup to the glass. Using your muddler push the mint to the bottom of the glass. Add crushed ice to the top and use a spoon to give a quick swirl. Top with a cone of crushed ice and add 6 dashes of bitters, then garnish lavishly with a bouquet of mint leaves.

Basil Hayden's® Triple Crown Julep (Created by Joy Perrine - Louisville, KY) 

4 parts Basil Hayden's® Bourbon
4 chopped Strawberries
10 kentucky Colonel or Spearmint Leaves
4 Lemon Wedges
1 part Water
2 tbsp. Brown Sugar

Preparation: 1. Muddle brown sugar and water in pint glass until sugar dissolves. 2. Add chopped strawberries, lemon wedges and mint leaves and muddle well. 3. Add Basil Hayden's and shake. 4. Add ice and shake once again. 5. Strain cocktail over crushed ice and garnish with a mint sprig and strawberry.

Blueberry Julep (Created by Rob Floyd, LA) 

2 parts Basil Hayden's® Bourbon
8-10 Mint Leaves
7-8 Blueberries
1 part Fresh Lime Juice
3/4 parts Simple Syrup
Method: 1. Muddle mint leaves and blueberries in mixing glass. 2. Add Basil Hayden's® bourbon, lime juice and simple syrup and shake. 3. Fine strain into a rocks glass with crest ice. 4. Garnish with blueberries and mint sprig.

And now, some Cinco de Mayo margaritas and other cocktails for Sunday:

Basil Hayden's® Bourbon Margarita 

5 parts Basil Hayden's ® Bourbon
3 3/4 parts Grand Marnier
3 3/4 parts Rose's Lime Juice or Fresh Lime Juice
5 parts Sour Mix
Method: Mix or shake until combined. Chill and serve. Serves 3-4

Spring Cocoa-Mint Mojito 

1 part JDK&Sons™ Crave Chocolate Mint Liqueur
2 parts Cruzan® Aged Light Rum
6-10 Fresh Mint Leaves
1 part Fresh Lime Juice
Club Soda
Instructions: 1. In a highball glass, muddle mint leaves and lime juice. 2. Fill glass with crushed ice. 3. Add rum and stir to distribute leaves throughout. 4. Top with club soda and Crave Chocolate Mint. 5. Garnish with a mint sprig and a lime wheel.

Sweet & Spicy Margarita 

1 part JDK & Sons™ Crave Chocolate Chili Liqueur
2 parts Sauza® Blue Reposado Tequila
2 parts Fresh Lemon Sour
1 part Fresh Lime Juice
Directions: 1. Combine all ingredients in a mixing glass over ice and shake 2. Strain into a margarita glass with ice

Chili'rita 

1 part JDK & Sons™ Crave Chocolate Chili Liqueur
2 parts Sauza® Blue Silver Tequila
3 parts Sweet and Sour Mix
Directions: 1. Combine all ingredients in a mixing glass over ice and shake 2. Strain into a margarita glass with ice 3. Garnish with a lime wedge

Lemon Limearita  

2 oz. ACTIVATE Charged Lemon Lime
2 oz. Tequila of choice
1/5 oz. Floater of orange liquor (Grand Marnier) on the rocks

Hotel California Tequila’s Anejo Sour  

2 ounces of ultra premium Hotel California Tequila
1 ounce of fresh lemon juice
Stir ingredients over ice and garish with a wedge of lime.
Coat rim with sugar and serve.
www.hotelcaliforniatequilausa.com

The Ultimat B&V (as in Bacon & Vodka) 

Inspired by a Polish tradition of mixing beets & bacon. The result is a surprising brunch-style cocktail with a sweet & herbal nose. The pallet is rich and a little earthy with a slightly spicy finish.

1.5 oz Ultimat Vodka
2 oz Beets & Bascon essence*
3/4 oz full-bodies red wine such as Malbec
2 bar spoons Worcestershire sauce
1 bar spoon balsamic vinegar
5 black peppercorns
Whole Allspice
5 fresh basil leaves (+5 for garnish)
In a mixing cup muddle peppercorns & Allspice. Add remaining ingredients and shake with ice. Double strain into highball glass filled with ice & basil leaves.
*Beets & Bacon Essence: Slowly boil 1 lb. of peeled & sliced red beets and ½ lb. of sliced naturally smoked bacon in 4 pt. of water until water evaporates to 1½ – 2 pt. and the beets are soft. Remove & muddle beets. Mix with the essence again. Strain through a fine strainer. Makes 12 – 16 cocktails.

Witches Brew

2.25 oz Caliche Rum
2.25 oz Dark Rum
1.25 oz Bacardi 151
2.5 oz Pineapple Juice
0.75 oz Lime Juice
0.75 oz Simple Syrup
1.25 oz Grenadine
Fill glass completely with ice and add all ingredients. Use your bar spoon to stir the drink until all of the ingredients are combined, creating a pinkish red color. Throw in a handful of gummy worms and the appropriate amount of silly straws needed.

Peaches and Scream

1.5 oz Old Forester Bourbon
0.5 oz Cream
0.5 oz Peach Purée
0.5 oz Apple Butter Syrup
Pinch of Cinnamon Spice
Muddle and strain over ice into a martini glass with a brown sugar rim. Garnish with a peach or apple slice.

Candy Corn Martini

1 oz Grenadine
1 oz Orange Juice
1 oz Voli Orange Vodka
2 oz Coconut Vodka
Splash of Crème
Mix Voli Orange Vodka and orange juice together and strain into a martini glass. Then mix coconut vodka and cream and mix and layer into the martini glass. Sink the grenadine into the glass.

Jack-O-Lantern

Muddle 1 orange wheel
Muddle 7 mint leaves
2 oz Jack Daniels
1.5 oz Simple Syrup
1.5 oz Lemon Juice
0.5 oz Chambord
Orange wheel garnish
Muddle orange wheel and mint leaves into a shaking tin. Add ice and all ingredients. Strain into a martini glass. Sink Chambord and garnish with an orange wheel.

Blueberry Thyme

1 oz vodka
5 blueberries
2 sprigs fresh thyme
Dash of lemon juice
2 oz Cascal Berry Cassis Natural Soft Drink
Method: In the bottom of a mixing glass muddle the blueberries and lemon juice with 1 small sprig of thyme. Fill with ice, pour in vodka and shake hard. Strain out into Rocks glass filled with ice and top off with Cascal Berry Cassis Soft Drink. Stir gently. Garnish with sprig of thyme.

Blood Orange Mochaccino

1 Can of illy issimo Mochaccino
1 oz blood orange infused vodka
1/6 oz Simple Syrup
Granish with an orange slice

Method: Fill cocktail shaker with ice. Add 1oz Blood Orange Infused Vodka. Add 1/6oz Simple Syrup. Add Issimo Mochaccino. Shake vigorously several times in a back and forth motion. Pour into glass straining the ice. Garnish with slice of orange.

Ginger Crush

2 oz Camarena Silver Tequila
1/2 oz Lemon Juice
1/2 oz Simple Syrup
2 coins of Ginger
6 Mint Leaves
2 oz Ginger Beer
Muddle mint, ginger and simple syrup in a mixing glass. Add tequila, lemon juice and ice. Shake and strain into a tall glass with ice. Top with ginger beer and stir. Garnish with mint leaves.

Jalisco Sweet Heat

1 1/2 oz Camarena Silver Tequila
4 Large Pieces Watermelon (1” x 1 1/2”)
1 tablespoon Hot Pepper Jelly
1/2 oz Lemon Juice
Watermelon Slice for Garnish
Muddle watermelon, jelly and lemon juice in mixing glass. Add tequila and ice. Shake vigorously to completely blend mixture. Double strain into large rocks glass over fresh ice. Garnish with a watermelon slice.

Deep Blue Sea Martini

2 oz Blue Ice Vodka
3/4 oz Sweet & Sour
1/2 oz Blue Curacao
1/2 oz Pineapple Juice
Pineapple for Garnish
Cherry for Garnish
Add all ingredients to cocktail shaker with ice. Shake and strain into a chilled cocktail glass and garnish with a pineapple slice and cherry.

Labor Day Lounger

4 oz Jalapeño-infused Camarena Silver Tequila*
3 oz Fresh-Squeezed Blood Orange Juice
1 oz Fresh Lime Juice
2 oz Orange Liqueur
Orange Peel for Garnish

In a cocktail shaker, combine jalapeño-infused Camarena Silver Tequila, blood orange juice, lime juice and Cointreau. Fill with ice, shake and strain into a rocks glass over ice. Garnish with an orange peel.

*To make jalapeño infusion, slice up a fresh jalapeño pepper and allow it to steep in 1 cup of Camarena Silver Tequila for 2 hours. Taste to check the heat level, and continue to steep if a stronger infusion is desired. Once infusing process is complete, remove the slices by pouring the mixture through a mess strainer.

EFFEN® Couture

1 1/2 parts EFFEN® Vodka
1/2 part Leroux® Triple Sec
3/4 part Lime Juice
1/2 part Simple Syrup
3/4 part Pomegranate Purée
3/4 part Passion Fruit Purée

Method: In a mixing glass, combine all ingredients over ice. Shake, and strain into a low tumbler over ice. Garnish with lime wheel.

EFFEN® Black Cherry Glamour

1 part EFFEN® Black Cherry Vodka
1 part Aperol® Liqueur
3/4 part Grapefruit Juice
1/2 part Lemon Juice
1/4 part Agave Syrup
2 parts Sparkling Wine

Method: In a mixing glass, combine all ingredients over ice except sparkling wine. Shake, and strain into a wine glass over a small scoop of ice. Top with sparkling wine. Garnish with grapefruit peel.

EFFEN® Cucumber Sartorialist

1 1/2 parts EFFEN® Cucumber Vodka
1 part VeeV® Açaí Liqueur

Method: In a mixing glass, combine ingredients over ice. Stir, and strain into a cocktail glass. Garnish with lemon and cucumber peel.

In preparation for the Olympics Opening Ceremonies in London coming up tomorrow, round up a viewing party with friends and get in the spirit with these festive cocktails! The Olympics run through August 12, plenty of opportunity for a round or two. GO USA!

Bronze Medal

Served at Haven at The Sanctuary Hotel in NYC

-Pimm's
-VeeV Acai Spirit
-Muddled Fresh Cucumber and Lime
-Sprite

Served in a tall glass
Garnished with orange

Silver Medal

Served at Haven at The Sanctuary Hotel in NYC

-Don Julio Silver
-VeeV Acai Spirit
-White Cranberry Juice

Served in a martini glass

Gold Medal

Served at Haven at The Sanctuary Hotel in NYC

-Grey Goose Vodka
-Malibu Rum
-Muddled fresh Mango
-Orange Juice
-Pineapple Juice

Served in a rocks glass
Garnished with mango

Jalapeño Margarita- from Mexico

Served at GILT at the New York Palace Hotel

-Sauza Tequila infused with Jalapeño

-Cointreau
-Smoked Lime Salt

Stars and Stripes

Stars:

-1.5 parts Hornitos® Anejo Tequila

-part Agave Nectar

-part Lime Juice
-6-8 Blueberries

Directions:
Muddle blueberries and lime juice in a glass. Add tequila and agave nectar. Add ice and shake vigorously. Strain into shot glass.

Stripes:

-2 parts Hornitos® Reposado Tequila

-1.5 parts Bloody Mary Mix
-part lime juice

Directions:
Shake and serve in shot glass half rimmed with a salt, pepper and cayenne mixture.

Camarena Olympic Torch

Ingredients:
1 oz Camarena Reposado Tequila
2 dashes Classic Bitters
1/2 oz Spiced Orange Syrup*
2 oz Brut Champagne
1/2 oz Lime Juice
Orange Twist Garnish

Directions:

Combine tequila, syrup, lime juice and bitters in cocktail shaker with ice. Shake to blend and chill. Strain into chilled champagne flute. Garnish with orange twist.

* Spiced Orange Syrup
Zest of 1 Orange
10 to 12 Whole Cloves
1 heaping tablespoon Whole Allspice
3/4 cup water
1 1/2 cup Cane Sugar
Place all ingredients in saucepan over medium heat. Heat until sugar is completely dissolved (approximately 5 minutes). Strain. Discard zest and spices.


Star Spangled Sparkler

Ingredients:
1 1/2 oz Blue Ice American Vodka
1/2 oz Gabriel Boudier Crème de Cassis
Champagne or sparkling wine
Strawberry for garnish

Directions:
Pour vodka and cassis into a cocktail shaker with ice and shake until chilled. Pour into a Champagne flute and top with Champagne or sparkling wine. Garnish with a slice of strawberry.

World Record Splash

Ingredients:
1 1/2 oz Camarena Silver Tequila
1 1/2 oz Pinot Noir
1/2 Lime Juice
1/2 oz Agave Nectar
2 oz Grapefruit Soda

Directions:
In a stemless wine glass, mix all ingredients, except the grapefruit soda. Add ice and top off with grapefruit soda and stir. Garnish with lime wedge.

All Around Champion

Ingredients:
10 oz Rosemary-infused Camarena Silver Tequila*
1 pint of Lemon Sherbet
4 oz Lime Juice
Rosemary Sprig for Garnish

Directions:
In a blender with ice, blend all ingredients. Pour into a margarita glass and garnish with a sprig of rosemary. Serves 5.

*Rosemary-infused Camarena Silver Tequila
Place 3-4 sprigs of fresh rosemary into a 750 ml bottle of Camarena Silver Tequila, and allow to sit for 24-48 hours. Remove rosemary sprigs when desired flavor has been achieved.

With temperatures heating up and summer entertaining on readers’ minds, consider this festive and seasonal recipes for sipping and toasting this Fourth of July!

German Chocolate Shake

1 cup Chocolate Ice cream
1 oz. Flor de Cana 7 year
1 oz. SKYY Infusions Coconut
1/2 oz. Frangelico
1/2 oz Chocolate Syrup

Combine ingredients in blender and blend together until desired consistency. Pour into tall glass, top with toasted coconut flakes and drizzle with chocolate syrup.

Camarena Blackberry Sparkler

1 1/2 oz Camarena Silver Tequila
2 oz Brut Champagne
7 Large Blackberries
1/2 oz Agave Nectar
1/4 oz Lemon Juice
Blackberries Garnish

Place blackberries, syrup and lemon juice in mixing glass. Muddle. Add tequila with ice. Shake to blend and chill. Double strain into large rocks glass over fresh ice. Top with brut champagne. Garnish with skewered blackberries.

Camarena Americana

2 oz Camarena Reposado Tequila
1/2 cup Strawberry Simple Syrup*
2 oz Fresh Lime Juice
Splash of Orange Liqueur
2 tablespoons of Fresh Basil, Chopped Roughly
6 Sliced Strawberries

Place the basil in the bottom of a cocktail shaker, pour in the tequila. Use the back of a spoon (or muddler) to mash the basil leaves into the tequila. Fill the shaker with ice and add strawberry simple syrup, lime juice, Cointreau. Fill with ice, shake and strain into a high ball glass over ice. Garnish with sliced strawberries on the rim and ribbons of basil mixed in the drink.

*Strawberry Simple Syrup Recipe:
1 cup sugar
1 cup water
4-5 strawberries, sliced
Combine all ingredients in a saucepan. Bring to a boil, then let simmer for 10-15 minutes. Cool the syrup, then strain the liquid through a sieve, pressing the strawberries to extract all liquid.

America’s Sweetheart

1 1/2 oz Blue Ice American Vodka
1/2 oz Cointreau
3/4 oz Pomegranate Juice
1/4 oz Lime Juice

Combine all ingredients in a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Garnish with a mini-American flag.

Camarena Firecracker

2 oz Camarena Reposado Tequila
6 large Watermelon Chunks
1/4 Red Chili Pepper – seeded
1/4 oz Lemon Juice
Watermelon Slice Garnish

Place watermelon chunks and red chili pepper in mixing glass. Muddle to release juice and chili pepper spice flavor. Add remaining liquids with ice. Shake to blend and chill. Strain into large rocks glass over fresh ice. Garnish with watermelon slice.

Summer is officially here and we've got the perfect cocktails for your backyard BBQ or rooftop rendezvous, courtesy of Campari America:

Marigold Ofrenda (Created by Christopher Bostick at The Varnish Bar, Los Angeles)

2 oz. Espolón Tequila Reposado
1 oz. Fresh Lime Juice
.75 oz. Orange Curaçao or Triple Sec
.5 oz. Light Agave Nectar
.5 cup peeled and chopped cantaloupe
1/8 teaspoon Chile de Arbol powder
1 small edible marigold for garnish

Muddle cantaloupe, Agave Nectar, and Orange Curaçao in the bottom of a mixing glass. Add remaining ingredients, excluding garnish. Add ice and shake very well for at least 10 seconds. Double strain into chilled cocktail glass. Garnish with edible marigold.

Ginger Rogers (Available at The Kress in Los Angeles, created by mixologist/bartender Jason Lara)

2 ounces Campari
1 whole strawberry
5 pieces of clementine
3 ounces of orange juice
Ginger powder
Splash of 7UP

Muddle the fresh clementine and sliced strawberry. Add ice and pour Campari, orange juice, and a splash of 7UP into a cocktail shaker. Sprinkle a pinch of ginger powder on top of the ingredients. Shake well and strain onto the rocks in a highball glass. Garnish with a pansy and serve.

Flor de Cana Firecracker

3 oz. Flor de Cana 7 Year Grand Reserve Rum
1 oz. Triple Sec
1 oz fresh lime juice
1 oz simple syrup
3-4 watermelon chunks
1 tsp Cayenne Pepper

Muddle watermelon chunks in a shaker. Add ice and other ingredients and shake. Strain into a rocks or highball glass and garnish with a small watermelon wedge, lime or sprig of mint.

The LiberTea (makes one large pitcher)

4 cups water
4 cups lemonade
4 black tea bags
1 cup fresh basil leaves
1 cup Wild Turkey Bourbon
1 1/2 cups American Honey

In a large saucepan, boil 2 cups water. Remove from heat; add 4 teabags of black tea. Steep 8 minutes; discard teabags. Add 2 cups cold water and lemonade; transfer to pitcher and chill. Add fresh basil leaves. Using a wooden spoon, crush basil until fragrant. Stir in Wild Turkey Bourbon and American Honey. Serve over ice.

Coconut Mule

2 oz SKYY Infusions® Coconut
2 oz Ginger ale
1 oz Lime juice
1 oz Simple syrup
5-8 Mint leaves

Muddle the mint leaves with the lime juice and shake all ingredients except ginger ale. Pour into a highball glass filled with crushed ice and top with ginger ale. Garnish with a sprig of mint.

Spring has sprung, and its cocktails sure are trendy! Try these fashion-inspired drinks from our friends at EFFEN Vodka:

Cucumber Basil Temptress (Inspired by Zac Posen's 2012 Spring Collection)

1 1/2 parts EFFEN Cucumber Vodka
3/4 parts simple syrup
3 basil leaves
1 1/2 parts club soda

In a cocktail shaker filled with ice, combine all ingredients except club soda. Shake vigorously, and strain into a highball glass with ice. Add club soda and garnish with a cucumber and a basil leaf.

Cucumber 3.1 (Inspired by Phillip Lim's 2012 Spring Collection)

1 1/2 parts EFFEN Cucumber Vodka
1/2 part Dekuyper Vanilla Liqueur
1/2 part Fresh lemon juice
1/2 part simple syrup
1 part pineapple juice

In a cocktail shaker filled with ice, combine all ingredients. Shake vigorously and strain into a chilled cocktail glass. Garnish with a pineapple wedge.

Cucumber Bloody Mary (Inspired by Bespoken's 2012 Spring Collection)

2 parts EFFEN Cucumber Vodka
2 basil leaves (torn)
4 parts Tomato juice
3/4 parts Bloody Mary Seasoning

In a cocktail shaker filled with ice, combine ingredients. Shake vigorously and pour into a serving glass with ice. Garnish with a lime wheel and a fresh basil leaf.

Show your Earth Day love with these envrionmentally-friendly cocktails:

Camarena Rosemary Lemonade

1 1/2 oz Camarena Reposado Tequila
4 oz Organic Lemonade
3 to 4 Organic Rosemary Infused Ice Cubes**

Place rosemary ice in a highball glass. Add tequila, top with lemonade. Stir and garnish with a sprig of rosemary and a lemon wheel.

**Rosemary Infused Ice
3 cups water
6 organic Rosemary sprigs

Pinch 12 to 15 tips from the rosemary. Set aside. Bring water to a simmer and add the remaining rosemary to the water. Simmer for two to three minutes. Remove from heat and strain into a heatproof container. Cool, then pour the rosemary water into an ice tray. Add rosemary tips to each individual ice cube. Freeze.

Silver Breeze

1 1/2 oz Camarena Silver Tequila
1/2 oz Barefoot Sauvignon Blanc
4 Kumquats
3 Basil Leaves
3 oz Fever-Tree Soda Water

In a bucket glass, muddle the basil and kumquats. Add ice, tequila and Sauvignon Blanc. Top with soda water and stir. Garnish with basil leaves and a kumquat.

Skinny Local

2 oz Camarena Silver Tequila
1/2 of an Organic lemon, quartered
8 Organic mint leaves
1 Tbsp Sugar free sweetener
3 oz Fever-Tree Soda Water

In a mixing glass, muddle the lemon, mint and sweetener. Add tequila and ice. Shake vigorously, and pour all contents into a tall glass. Top with soda water and stir gently. Garnish with a lemon wedge.

Green Bee

2 oz Blue Ice Organic Wheat Vodka
1 oz Agave Nectar
Juice of Half an Organic Lemon
5 mint leaves

In a mixing glass, muddle or tear mint leaves. Add ice, vodka, agave nectar and organic lemon juice and shake vigorously. Strain into a chilled cocktail glass and garnish with lemon zest or an edible flower.

Enjoy your favorite childhood sandwich in cocktail form with Van Gogh PB&J Vodka:

Adult PB&J Milkshake (Created by Nadia G, star of Bitchin' Kitchen)

1-2 oz Van Gogh PB&J Vodka
1 cup milk
1/2 cup vanilla ice cream
1/2 banana
1 Tbsp smooth peanut butter
1 Tbsp raspberry jam/or fresh raspberries

Combine all ingredients in a blender. Blend until smooth. Serve in a tall glass with a banana slice or a raspberry.

Nuts & Berries (Created by Jonathan Pogash, The Cocktail Guru)

1 1/2 oz Van Gogh PB&J Vodka
3/4 oz Berry Liqueur
3/4 oz Milk or Cream

Combine all ingredients in a shaker filled with ice. Shake vigorously and strain into a chilled martini glass.

Salted Chocolate Peanut Shooter (Created by Jonathan Pogash, The Cocktail Guru)

3/4 oz Van Gogh PB&J Vodka
1/2 oz Van Gogh Rich Dark Chocolate Vodka
1/2 oz Chocolate Milk

Combine all ingredients in a cocktail shaker filled with ice. Shake well and strain into a shot glass. Garnish with whipped cream and salt. **To drink, moisten a surface of your skin, add salt, lick the salt and shoot the shot.**

PB&J & Coke (Created by Jonathan Pogash, The Cocktail Guru)

2 parts Van Gogh PB&J Vodka
4 parts Coca-Cola

Combine ingredients in a tall glass filled with ice. Stir and serve.

Just in time for the Season Premiere of Mad Men on March 25th, here are some Don Draper cocktails to prepare you for the big night:

Basil Hayden's Draper Manhattan (Created by Damien Windsor)

2 parts Basil Hayden's Bourbon
3/4 parts Dolin Blanc Vermouth de Chambery
1 bar spoon Luxardo Maraschino Cherries
1 dash Orange Bitters

Combine all ingredients in a mixing glass filled with ice. Stir to combine and strain into a rocks glass with ice. Garnish with an orange twist.

Old Fashioned (Created by Rick Rodgers)

1 sugar cube
2 or 3 dashes of aromatic bitters, such as Angostura
2 1/2 oz Four Roses Bourbon Single Barrel
Soda water
Orange slice, for garnish
Maraschino cherry, for garnish
Lemon zest twist, for garnish

In an old-fashioned glass, combine the sugar with the bitters with a muddler. Add the whiskey, and fill the glass with ice. Stir well, and add soda water if desired. Garnish with the orange, cherry, and lemon twist. Serve.

Spring is FINALLY here! Get out of the winter doldrums with some spring cocktails:

Mango Smash

1.5 parts Canadian Club
3-1 inch chunks of fresh mango
1 half moon slice of orange
2 sugar cubes
2-3 dashes of Orange Bitters
Soda water
Maraschino cherry for garnish

Muddle the sugar cube with the bitters in an old-fashioned or double rocks glass. Add the fruit and muddle again to ensure the release of oils from the peel. Fill the glass with ice, add whisky and stir. Add a splash of soda water, stir again. Garnish with a cherry.

Honey Do This

1.5 parts Canadian Club
.5 parts DeKuyper Triple Sec
.5 parts Simple Syrup
3-1 inch chunks of Honeydew Melon
3-1/2 inch pieces of Cucumber
4-6 mint leaves
Muddle the melon, cucumber, mint and simple syrup in a mixing glass. Add the remaining ingredients and shake wtih ice. Pour all into a double old fashioned glass. Garnish with a cucumber slice and mint sprig.

Mango Smash

1.5 parts Canadian Club
3-1 inch chunks of fresh mango
1 half moon slice of orange
2 sugar cubes
2-3 dashes of Orange Bitters
Soda water
Maraschino cherry for garnish

Muddle the sugar cube with the bitters in an old-fashioned or double rocks glass. Add the fruit and muddle again to ensure the release of oils from the peel. Fill the glass with ice, add whisky and stir. Add a splash of soda water, stir again. Garnish with a cherry.

The Thunderbird

1.5 parts Canadian Club
.75 parts Amaretto
2 parts Pineapple Juice
1 part Orange Juice
2 dashes of Grenadine
Orange wedge and Maraschino cherry for garnish

In a highball glass, build the cocktail over ice. Allow the grenadine to slowly sink through the cocktail. Garnish with an orange wedge and cherry.

Are you ready for The Hunger Games movie? Try some of these cocktails, Katniss and her crew will approve:

Nightlock's Nemesis

2 oz Camarena Silver Tequila
1 oz Lemon Juice
1/2 oz Agave Nectar
2 Cucumber Wheels
2 Blackberries
2 oz Ginger Beer

In a mixing glass, muddle the cucumber and blackberries. Add in the tequila, lemon juice, agave nectar and ice. Shake vigorously to combine, and strain into a tall glass with ice. Top with the ginger beer and stir. Garnish with a cucumber wheel.

Remembering Rue

3 oz Fever-Tree Ginger Beer
1 oz Vodka
1/2 oz Fresh Lime Juice
Edible Flower for garnish

In a highball glass, combine the vodka and lime juice over ice. Top off with Fever-Tree Ginger Beer. Garnish with the lime wedges and an edible flower.

Haymitch's Hooch

2 oz Camarena Silver Tequila
1/2 oz Blanc Vermouth
1/2 oz Sweet Vermouth
1/2 oz Fresh Lemon Juice
1/2 oz Italian Amaro
3 oz Ginger Ale
Mint for garnish

In a highball glass, combine the tequila, blanc vermouth, sweet vermouth, lemon juice and Italian Amaro. Mix well and fill the glass with ice. Top with ginger ale and stir gently with a bar spoon. Garnish with mint.

Rooted in Survival

2 oz Camarena Silver Tequila
1 oz Carrot Juice
1/2 oz Lemon Juice
1/2 oz Agave Nectar
Heavy dash Peychaud's Bitters
Splash of Blood Orange Soda

In a tall Collins glass, combine all ingredients. Stir with a bar spoon and fill with ice. Garnish with a lemon twist.

Girl on Fire

1 oz Camarena Reposado Tequila
1/2 oz Spiced Orange Syrup
1/2 oz Lime Juice
2 dashes Classic Bitters
2 oz Brut Champagne

In a cocktail shaker filled with ice, combine tequila, syrup, lime juice and bitters. Shake vigorously to chill and strain into a chilled champagne flute. Garnish with an orange twist.

Katniss Everdeen's Ever After

4 oz Jalapeno-infused Camarena Silver Tequila**
3 oz Fresh-squeezed Blood Orange Juice
1 oz Fresh Lime Juice
2 oz Orange Liqueur

In a cocktail shaker filled with ice, combine the tequila, blood orange juice, lime juice and orange liqueur. Shake vigorously, and strain into a rocks glass over ice. Garnish with a blood orange peel.

**Jalapeno-infused Camarena Silver Tequila
Slice up a fresh jalapeno pepper and steep in 1 cup of Camarena Silver Tequila for two hours. Taste to check the heat level, and continue to steep if a stronger infusion is desired. Once the infusing is complete, remove the slices by pouring the mixture through a mesh strainer.

It's almost St. Patrick's Day, so try some of these cocktails to get you into the holiday spirit:

Baileys Irish Ice

1 oz Baileys Irish Cream with a hint of Milk Chocolate
1 oz Iced Coffee
1 cup of Chipped Ice
1 tbsp Espresso
2 scoops Guinness Gelato (can also substitute Coffee Ice Cream)

In a blender, combine Baileys, iced coffee and Guinness Gelato. Blend on high with the ice until smooth. Top with espresso, whipped cream and a mint sprig.

The Shamrock-Tini

2 oz Baileys with a hint of Mint Chocolate
1/2 oz Vanilla Flavored Vodka

Combine Baileys and vodka in a cocktail shaker filled with ice. Shake and strain into a martini glass. Garnish with a sprig of mint.

The Pot of Gold

1 1/2 oz Baileys with a hint of Caramel
1 oz Ketel One Vodka
1 oz Espresso
Caramel

On the inside of a martini glass, swirl the caramel. Set the glass to the side. Pour the Baileys, Ketel One, ice and Espresso into a shaker and shake vigorously until frothy. Strain into the martini glass, making sure the foam is on top so it looks like a cappuccino.

Irish Apple Sour

1 part Jameson Irish Whiskey
1 1/2 parts Hiram Walker Sour Apple Schnapps
5 parts Ginger Ale

Combine all ingredients over ice in a tall glass. Garnish with a lemon wedge.

Jameson Irish Apple

1 part Jameson Irish Whiskey
1 part Hiram Walker Sour Apple Schnapps
3 parts Cranberry Juice

Combine all ingredients in a glass over ice. Garnish with an apple slice.

Irish Applesauce

1 1/2 parts Jameson Irish Whiskey
1/2 part Hiram Walker Caramel Apple Liqueur
1/2 part Ginger Liqueur
Squeeze of fresh Lemon juice

Combine all ingredients over ice in a rocks glass. Squeeze the lemon juice on top and drop the fruit into the drink.

Peach Toast

1 part Jameson Irish Whiskey
1 1/2 parts Hiram Walker Peach Schnapps
5 parts Cranberry Juice

Combine all ingredients in a shaker. Shake and strain into shot glasses. Serve each with a lime wedge.

Get ready for Spring with some of these refreshing cocktails from our friends at Camarena Tequila, Canadian Club Whiskey and Sobieski Vodka:

Sobieski Rebound

2 oz Sobieski Vanilia Vodka
2 oz Lemonade
Squeeze of Lemon

Combine all ingredients in a tall glass over ice. Garnish with lemon twists.

Sobieski Conversion

2 oz Sobieski Cytron
1/2 oz Lemonade
1/2 oz Cranberry Juice

Combine all ingredients in a tall glass over ice. Garnish with a sprig of mint.

Sobieski Turnover

2 oz Sobieski Vanilia
1/2 oz Sobieski Orange
1/2 oz Banana Liqueur

Combine all ingredients in a cocktail shaker filled with ice. Pour into a glass over ice or serve in a shot glass.

Backboard

2 oz Sobieski Vodka
1/2 oz Apple Schnapps
Club Soda

Combine Sobieski and Apple Schnapps in a cocktail shaker filled with ice. Pour into a tall glass. Top with club soda. Garnish with an apple slice.

Old Fashioned No More

2 oz Camarena Reposado Tequila
1/4 oz Spiced Orange Syrup**
2 dashes Classic Bitters
Orange twist garnish

Combine all ingredients in a rocks glass over ice. Garnish with orange twist.

**Spiced Orange Syrup
Zest of 1 orange
10 to 12 Whole Cloves
1 tablespoon whole Allspice
3/4 cup water
1 1/2 cup Cane Sugar

Combine all ingredients in a saucepan over medium heat. Heat until the sugar is completely dissolved. Strain and discard the zest and the spices. Refrigerate.

Lover's Leap

2 oz Camarena Reposado Tequila
1/4 oz Grenadine
1/4 oz Lime Juice
1/2 oz Tawny Port

Pour grenadine in the bottom of a rocks glass. Combine all remaining ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into the rocks glass with ice. Garnish with a lime wheel.

Mexican Mojito

1 oz Camarena Reposado Tequila
2 oz Muddled lime pulp
6 mint leaves
1 tsp Extra Fine Sugar
2 oz Club Soda
1 oz Lemon-lime Soda

Combine tequila, lime pulp, mint leaves, sugar and ice in a cocktail shaker filled with ice. Shake vigorously and pour into an old fashioned glass. Top with club soda and lemon-lime soda.

Leaptini

2 oz Blue Ice Vodka
1/2 oz Agave Nectar
1/2 oz Lime Juice
Fresh Basil

In a cocktail shaker filled with ice, combine and muddle all ingredients. Shake vigorously to chill. Strain into a martini glass. Garnish with a basil leaf.

Midnight in Paris

1.5 parts Canadian Club Classic 12
.75 part DeKuyper Triple Sec
2.5 parts Fresh Lemon Sour
5 fresh Blackberries
3 Sage leaves
.5 parts Egg White

In a mixing glass, muddle the sage and blackberries. Add in remaining ingredients and shake with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.

The Manhattan

1 part Harvey's Bristol Cream
2 parts Canadian Club Classic 12
2 dashes Orange Bitters
Maraschino cherry for garnish

Add all ingredients into a lowball glass with ice. Stir and garnish with a maraschino cherry.

National Margarita Day is February 22, so drink up with some great Margarita recipes:

Spiced Orange Margarita

2 oz Camarena Reposado Tequila
3/4 oz Lime Juice
3/4 oz Lemon Juice
1 oz Spiced Orange Syrup**
Orange Twist and Allspice Garnish

In a cocktail shaker filled with ice, combine all liquids. Shake vigorously to chill. Strain into a chilled martini glass. Garnish with orange twist dipped in allspice.

**Spiced Orange Syrup
Zest of 1 orange
10 to 12 Whole Cloves
1 tablespoon whole Allspice
3/4 cup water
1 1/2 cup Cane Sugar

Combine all ingredients in a saucepan over medium heat. Heat until the sugar is completely dissolved. Strain and discard the zest and the spices. Refrigerate.

Camarena Raspberry Margarita

1 1/2 oz of Camarena Silver Tequila
1-2 oz Fresh Raspberries
1/2 oz of Agave Nectar
1 oz of Fresh lime juice
Sprig of mint for garnish

Muddle the raspberries in the bottom of a rocks glass. Add the agave nectar, lime juice and tequila. Fill the glass with ice cubes and stir vigorously. Garnish with a sprig of mint and a few raspberries.

Rosemary Lemon Frozen Margarita

10 oz Rosemary-infused Camarena Silver Tequila**
1 pint of Lemon Sherbet
4 oz Lime juice
Rosemary sprig for Garnish

Blend all ingredients in a blender with ice. Pour into a margarita glass and garnish with a sprig of rosemary.

**Rosemary-infused Camarena Silver Tequila
Place 3-4 sprigs of fresh rosemary into a 750 mL bottle of Camarena Silver Tequila, and let sit for 24-48 hours. Remove the rosemary sprigs when the desired flavor has been achieved.

Frozen Sangria Margarita

2 oz Camarena Silver Tequila
1 oz Premium Orange Liqueur
3/4 oz Lime Juice
3/4 oz Lemon Juice
3/4 oz Agave Nectar
1 1/2 cup crushed ice
2 oz Chilled bottled Sangria
Orange wheel garnish

In a blender, combine all ingredients except Sangria. Blend until completely smooth. Place in the freezer overnight to firm. Shake the container occasionally so it does not separate. When ready to serve: In a wine goblet, alternately layer the frozen mixture with 1/4 to 1/2 measures of chilled Sangria. Garnish with an orange wheel.

Have your green gear (and beer) at the ready, it's time for some St. Patrick's Day cocktails!

Kiwi Smash

1.5 oz Vodka
Half a kiwi
3 white grapes
Dash of Cointreau
2 oz Cascal Crisp White

In the bottom of a mixing glass, muddle the kiwi and grape. Add ice. Pour in vodka and Cointreau and shake vigorously. Strain into a highball glass over ice and top off with Cascal Crisp White. Garnish with three white grapes.

illy Pot o'Gold

1 can illy issimo Latte Macchiato
10 fresh raspberries
White chocolate sauce

Put 2 cups of ice in a blender. Add one can of illy issimo Latte Macchiato and the 10 raspberries. Add 35 cc of White Chocolate Sauce. Blend for 45 seconds until smooth.

The Blarney Stone

2 oz Sobieski Bizon Grass Vodka
Apple Juice

Pour Sobieski Bizon Grass vodka into a highball glass with ice. Add apple juice. Stir and serve.

Sin-Presso

1 part Sobieski Cynamon Vodka
2 parts Espresso

Serve hot or cold in a shot glass. Top with whipped cream.

The Pot of Gold

2 oz Sobieski Bizon Grass Vodka
4 oz Tonic Water

Combine in a tall glass with ice. Garnish with a lemon spiral.

Tis the season for love, so try some of these Valentine's Day cocktails!

Canadian Melon

1.5 parts Canadian Club Classic 12
.75 Watermelon Pucker
3 parts sour mix
Juice of 1/2 lime

Combine all ingredients in a cocktail shaker. Shake and strain over ice in a tall glass. Garnish with a lemon and a lime wheel.

The Burgundy

1.5 parts Canadian Club Classic 12
4 parts ginger ale
Splash of cranberry juice

Build all ingredients in a cocktail glass filled with ice. Stir and serve.

Rose Kiss (Created by Moses Laboy, Red Rooster NYC)

Muddled pineapple and mint
2 parts Courvoisier Rose
1/4 part French Dry Vermouth
1/2 part Fresh lime juice
1/4 part simple syrup
3 splashes of Peychaud Bitters

In a cocktail shaker, muddle the pineapple and mint. Add the remaining ingredients. Shake vigorously and pour into a rocks glass. Garnish with a chunk of fresh pineapple.

C2 (Cupid's Cocktail)

1 part Courvoisier Rose
1.5 parts Courvoisier VSOP
.25 parts Agave Nectar
.5 parts Fresh lime juice
Splash of Aromatic bitters
Flamed orange peel garnish

Love Potion No.9

3 parts Sauza Silver Tequila
1 part DeKuyper Razzmatazz Schnapps Liqueur
4 parts Chocolate ice cream
Raspberries for garnish

Combine tequila, raspberry liqueur and chocolate ice cream in a blender. Pour into glasses and garnish with raspberries.

Heartache (Created by Tad Carducci)

2 oz Sobieski Vodka
3 oz Tomato Juice
1/2 oz fresh lemon juice
4 dime sizes slices of fresh ginger
8-10 fresh cilantro leaves
1/2 oz soy sauce
Dash of Sriracha sauce
Dash of salt and pepper

In a mixing glass, muddle the cilantro and the ginger. Add in the remaining ingredients. Shake and strain over ice into a martini glass rimmed with salt, black pepper, and chili powder. Garnish with an Asian pickled cucumber.

A Toast To Love (Created by Francesco LaFranconi)

1.5 oz Sobieski Vodka
0.5 oz Marie Brizard Creme de Cassis
1 oz Cranberry Juice
Top with Brut-style Champagne

In a shaker tin filled half way with ice, combine vodka, creme de cassis and cranberry juice. Stir gently and strain into a flute or cocktail glass. Top with chilled champagne.

Don't Talk. Just Kiss (Created by Francesco LaFranconi)

1.5 oz Sobieski Vodka
0.5 oz Grand Marnier
1 oz Pomegranate Juice
Top with Brut-style Champagne

In a shaker tin filled halfway with ice, combine vodka, Grand Marnier and pomegranate juice. Stir gently and strain into a flute or cocktail glass. Top with chilled champagne.

Love Machine

1 1/4 oz Vodka
3 fresh strawberries or 1 oz of strawberry liqueur
2 oz CASCAL Ripe Rouge
Strawberry for garnish

In a mixing glass, muddle the strawberries with a dash of strawberry liqueur. Add vodka and ice, and shake vigorously. Pour in CASCAL, stir gently and strain into a cocktail glass. Garnish with a strawberry.

illy issimo with Love

Red dyed sugar
1 can illy issimo Caffe
1 1/2 oz vodka
1 oz Kahlua
Whipped cream/cherries for garnish
1 Tbsp Cocoa powder

Dip the edges of a martini glass into water, coating evenly on each side. Dip the rim of the glass into a plate of the red sugar and coat. Let the glass dry. In a cocktail shaker, mix all liquid ingredients with ice. Strain into the martini glass. Top with sifted cocoa powder, whipped cream, and a cherry.

Spicy Romance

1 1/2 parts EFFEN Black Cherry Vodka
3/4 parts DeKuyper 03 Orange Liqueur
3/4 parts Fresh Pomegranate juice
1/2 part Lime juice
1/2 part Simple Syrup
Dash of Angostura Bitters or Fee Brothers Whiskey Bitters

Combine all ingredients in a shaker filled with ice. Shake and strain into a cocktail glass. For some added romance, add a splash of Champagne. Garnish with a thin slice of lime.

First Glance

1 1/2 parts EFFEN Vodka
3/4 parts Aperol
3/4 parts Grapefruit Juice
1/2 part Fresh Pomegranate Juice
1/2 part Lemon Juice
1/2 part Simple Syrup
2 parts Prosecco

Combine all ingredients except Prosecco in a shaker filled with ice. Shake and strain into a wine glass filled with ice cubes and Prosecco. Garnish with a lemon twist or wheel.

Valen-tini

1 1/4 oz Frangelico
1 1/4 oz Carolans
3/4 oz Cherry Brandy

In a shaker, combine all ingredients with ice. Shake and strain into a chilled martini glass. Garnish with fresh strawberry.

Sweet Tooth

1 oz Frangelico
1 oz SKYY Infusions Citrus

Combine all ingredients in a short rocks glass. Garnish with a lemon wedge.

Prim Rose

Muddled raspberries and blueberries
2 oz Russian Standard Vodka
Rose tea jam
3/4 oz Lemon juice

In a shaker, combine all ingredients with ice. Shake and strain over ice. Top with ginger beer.

Whether you're a Giants fan or a Patriots fan, these cocktails will make you feel like the Superbowl winner!

Patriots' Punch (Created by Tad Carducci)

1 bottle of Sobieski Vodka
12.75 oz Marie Brizard Creme de Cassis
16 oz cold water
17 oz Orange juice
8.5 oz fresh lime juice
25.4 oz ginger ale

Funnel all ingredients except ginger ale into a large sealable plastic container. Shake to combine. Allow to chill for 30 minutes, or up to one day. Pour mixture into a decorative punch bowl over Garden Ice.** Top with ginger ale and stir gently. Garnish with sliced lemons, limes, oranges and strawberries.

For Garden Ice: Fill a one-quart, clean plastic container halfway with water. Drop in a handful of mint leaves. Cover and freeze overnight. When ready to use, run the container under warm water. Place the block flat side down in the punch bowl.

Big Apple Giants Martini (Created by Sobieski Vodka mixing team)

2 oz Sobieski Vodka
1/2 oz Apple Schnapps
Club Soda

Shake Sobieski Vodka and Apple Schnapps in a cocktail shaker filled with ice. Strain into a tall glass with club soda. Garnish with an apple slice.

The Timeout Mai Tai

Appleton Estate Reserve
Orgeat Syrup
Orange Curacao
Simple Syrup
Fresh squeezed lime juice
Garnish with a sprig of mint

Hail Mary

One orange wedge
1/2 oz Organic fesh lemon juice
3/4 oz pomegranate grenadine
2 oz Appleton Estate Reserve
Nutmeg

Combine all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled coupe. Dust with nutmeg.

QB1

6-8 mint leaves
1/4 oz Lemon juice (or three muddle lemon quarters)
1/4 oz Grand Marnier
1/4 oz Simple syrup
1/4 oz Pomegranate grenadine
2 oz Appleton Estate Reserve

Combine all ingredients into a cocktail shaker with ice, by order of the recipe. Shake and strain ingredients into an old fashioned glass and top with crushed ice. Garnish with mint sprigs.

The Kicker

3 oz Russian Standard Vodka
1/2 oz Olive juice
1 Tsp fresh grated horseradish

In a shaker, combine all ingredients with ice. Shake and double strain into a martini glass. Garnish with an olive and a cherry tomato.

The Nutty Fanatic

1 oz Russian Standard Vodka
1 oz Frangelico
1 oz Half & Half
Splash of Coke

In a highball glass over ice, combine all ingredients in order. Stir and serve.

Roughing The Passer

2 oz Camus
1 oz Grapefruit Juice
1/2 oz Honey
6 fresh basil leaves

In a shaker, muddle the basil leaves. Add in all ingredients with ice. Shake and strain into a snifter.

The Hotel Monteleone is all geared up for college football season with these BCS-themed cocktails!

Crimson Tide

1 1/2 oz Bar Sol Pisco
1/2 Disaronno
1 oz Fresh lemon juice
1/4 oz Agave Nectar
6-8 drops Peychaud Bitters
2-3 drops Fee Brothers Cranberry Bitters
4 oz Club Soda

In a Boston shaker, mix all ingredients. Pour into a 12 oz ice filled cocktail glass. Garnish with a cherry.

Death Valley

1 1/2 oz Ketel One Citroen
1/2 oz Bols Black Raspberry Liquor
1/2 oz Creme de Violet
1 oz Fresh Lemon juice
1/2 oz Simple syrup
2-3 oz Club Soda

In a Boston shaker, mix all ingredients. Pour into a 12 oz cocktail glass filled with ice. Garnish with a fresh lemon wedge.

Keep warm during this winter with this warm-weather cocktail:

Rum and Jerry (Courtesy of @AppletonRumUK)

50 mL Appleton Estate V/X
25 mL milk
2 tsp granulated sugar
1 whole medium egg
Pinch of allspice
4 cloves
cinnamon stick and nutmeg for garnish

Mix all ingredients in a saucepan on low heat. Heat gently until frothy. Whisk the mixture until it is warm, then top with grated nutmeg and garnish with a cinnamon stick.

Ring in New Years Eve 2012 with these swanky cocktails:

Midnight Berry

1.5 parts Canadian Club Classic 12
.75 parts DeKuyper Triple Sec
2.5 parts Fresh Lemon Sour
5 fresh Blackberries
3 Sage leaves
.5 parts Egg whites

In a mixing glass, muddle the sage and blackberries. Add all remaining ingredients, ice, and shake. Strain into a chilled cocktail glass. Garnish with a lemon twist.

Don Q Enlightened (Created by Esteban Ordonez, Master Mixologist)

1 1/2 oz Don Q Gran Anejo Rum
3/4 oz Orange Curacao Liqueur
2 oz Sour Mix
1 orange wedge
Sugar and cinnamon mixture
Orange peel twist

In a cocktail shaker filled with ice, combine rum, orange liqueur and sour mix. Shake and strain into a martini glass rimmed with the orange wedge and dipped in the sugar and cinnamon mixture. Garnish with an orange peel twist.

Don Q Apocalypse Punch (Created by Esteban Ordonez, Master Mixologist)

1 750mL bottle Don Q Cristal Rum
1/2 bottle red wine
6 oz fresh lime juice
6 oz triple sec liqueur
6 oz simple syrup
2 limes sliced in thin wheels
2 red oranges sliced in thin wheels

In a large punch bowl, combine all ingredients. Place in the refrigerator for at least two hours before serving. Serve over ice in a punch glass.

Blackbeard's Rapture (Created by Esteban Ordonez, Master Mixologist)

2 oz BlackBeard Spiced Rum
3/4 oz lime juice
1/2 oz ginger juice
1/2 oz simple syrup
Ginger Beer

In a cocktail shaker filled with ice, combine the first four ingredients. Shake until well chilled, and strain into an ice-filled highball glass. Top with ginger beer. Garnish with a lime wedge and a piece of candied ginger.

Stay warm with some more delicious winter cocktails:

Holiday Cider

1.5 oz of Appleton Estate Reserve
Hot Cider
barspoon of spiced butter

Fill a tempered glass mug with the hot cider and Appleton Estate Reserve. Steam until the butter dissolves. Garnish with a cinnamon stick.

Java Reserve

1:1 Demerara syrup
Coffee liquor
Heavy cream
Jamaican Blue Mountain Coffee grounds
nutmeg

Shake all ingredients except heavy cream in a shaker with ice. Strain into a chilled coupe or martini glass. Layer the whipped cream on top. Sprinkle with coffee grounds and a touch of nutmeg.

Jamaican Cocoa

1.5 oz of Appleton Estate Reserve
2.5 oz Homemade Hot Chocolate
fresh whipped cream
chocolate shavings

Heat all ingredients until the chocolate is melted. Whisk slightly to make sure it is completely melted. Top with fresh whipped cream. Garnish with chocolate shavings and a cinnamon stick. To keep warm, keep in a thermos or slow cooker.

Try this tantalizing winter sangria from Zignum Mezcal:

Zignum White Sangria (Created by Christian Quarato)

10 white grapes cut in half
1 full granny apple cut in wedges
1 full peach cut in wedges
10 oz of Zignum Mezcal Silver
2 Tbsp sugar
20 oz fresh lemonade

Put all the fruits into a pitcher. Add ice, sugar, and Zignum Mezcal Silver. Stir and finish with fresh lemonade.

Van Gogh Vodka's newest bitchin' brand ambassador Nadia G of the show Bitchin' Kitchin' has some great winter cocktails:

Pomagrenade Punch

1 cup Van Gogh Pomegranate Vodka
1 fresh red hot chili, seeded and sliced paper thin
2 large pomegranates, seeded
1/2 cup pomegranate juice
1 bottle chilled champagne or sparkling wine
4 mandarins, finely sliced
1/4 cup maple syrup (optional-depending on desired sweetness)
Ice

In a large bowl, mix pomegranate vodka, chili and pomegranate seeds. Cover and marinate in the refrigerator for 30 minutes. When ready to serve, combine the rest of the ingredients.

Holiday Mojito

1 1/2 oz Van Gogh Blue Triple Wheat Vodka
1/4 cup fresh squeezed pink grapefruit juice
1 heaping tablespoon minced fresh coriander
1 teaspoon maple syrup

In a shaker, combine all ingredients. Shake with ice and strain into a martini glass rimmed with maple flakes. Drop in two coriander leaves, and garnish with a pink grapefruit rind twist.

Can't make it to Finland for the Finlandia Vodka Cup? Check out some of the cocktails that will be there:

Col. Pepper's Lonely Mango (Created by Jay Hudson, Denver, CO)

1.5 oz Finlandia Mango
3/4 oz Southern Comfort Fiery Pepper
3 dash Tabasco Sauce
2 oz Mango Puree
2 oz Club Soda

Pour 1 1/4 oz of Finlandia Mango, 3/4 oz of Southern Comfort Fiery Pepper into a mixing glass filled with ice. Add Tabasco Sauce and Mango Puree. Shake and strain into a glass with ice. Garnish with a jalapeno.

Harvest Moon (Created by Jake Bliven, Eugene, OR)

1.5 oz Finlandia Vodka
1/2 oz Dry Vermouth
3/4 oz Lemon Juice
1/2 oz Spiced mead reduction (2:1 mead/sugar simmered with 2 cloves, pinch of fresh ginger, cinnamon stick, 2 allspice berries and a star anise)
1 dash Angostura Bitters
1 dash Bar Code baked apple bitters
1.5 oz dry Granny Smith fermented apple cider
3 figs baked on a low setting with crushed pecans

Prepare figs and allow them to cool. Once they are cool, muddle with Finlandia Vodka. Add vermouth, lemon juice, spiced mead reduction and bitters. Add ice and shake. Strain into a high ball glass filled with ice. Top with apple cider and stir. Garnish with a half sliced fig, lemon slice and fanned granny smith apple slice.

Flor de Jamaica Cup (Created by Gary Gruber, Prospect, KY)

1.75 oz Finlandia Grapefruit Vodka
0.5 oz Pama Liqueur
0.5 oz Monin Hibiscus Syrup
0.5 oz Pom Juice
1 Ruby red Grapefruit slice (no rind)
6 basil leaves

In a shaker, muddle slice of ruby red grapefruit with five basil leaves. Add ice and remaining ingredients. Shake and double strain over a glass with ice. Garnish with a freshly smacked basil leaf and the zest of the red grapefruit.

The Screaming Greenie (Created by Tad Carducci, Hackettstown, NJ)

2 oz Finlandia Vodka
1/2 oz French Absinthe
1/2 oz Fresh Lemon Juice
1.75 oz Simple Syrup
8 fresh Italian basil leaves
8 oz ice

Add all ingredients into a blender. Add one cup of ice and blend on high for 20 seconds. Pour into a highball glass. Lightly smack basil leaf to release aroma and garnish with a basil leaf and a lemon wheel.

Elderflower Creamsicle (Created by Bridget Cheslock, San Diego, CA)

1.5 oz Finlandia Tangerine Vodka
3 drops St. Germain Elderflower Liqueur
2 oz Freshly squeezed Clementine Juice
3 oz Polar Vanilla Sparkling Water
1 dash Angostura bitters

Fill a shaker with ice. Pour Finlandia Vodka, St. Germain and Clementine Juice into the shaker. Cover and shake. Pour into a highball glass with ice. Pour Polar Vanilla Sparkling Water over top, and add a dash of Angostura bitters. Garnish with a clementine twist.

The Spice Trade (Created by Raul Faria, Las Vegas, NV)

1.25 oz Finlandia Vodka
.75 oz Barenjager Honey Liqueur
4 oz Fresh squeezed nectarine juice
.25 oz Fresh lime juice
.75 oz Fresh vanilla bean simple syrup
1 dash saffron (6-8 strands)
6 mint leaves

In a mixing glass, muddle mint, saffron, fresh lime juice and vanilla syrup. Add fresh nectarine juice, Finlandia Vodka and honey liqueur to the glass. Shake and pour over a highball glass filled with crushed ice. Garnish with a mint sprig and a nectarine twist.

Beet Down #2 (Created by Mike Henderson, Denver, CO)

1.5 oz Finlandia Tangerine
1 oz Aperol
.75 oz Yuzu Juice
.5 oz Ginger Syrup**
.25 oz Grapefruit Juice
1 oz Marinated Beet Cubes
1 large sprig of mint

In a mixing glass, muddle beet cubes, yuzu juice, grapefruit juice and ginger syrup. Add Finlandia Tangerine, Aperol and mint. Add ice and shake. Double strain into a collins glass filled with ice. Garnish with a sprig of mint and 3 beet cubes on a cocktail skewer.

**For Ginger Syrup combine 2 cups of chopped ginger, 2 cups sugar, and 1.5 cups water. Simmer over heat for one hour, bottle and let cool.

Look Better Naked (Created by Scott Fitzgerald, Odenton, MD)

1.5 oz Finlandia Cranberry
1 packet of Low Cal Sweetener
1/2 squeeze Fresh Lemon
soda water

Fill a glass 1/3 of the way with ice, top with a lemon wheel. Repeat two more times for a "layered" look. In a glass, combine Finlandia, sweetener and fresh lemon juice. Shake and pour ingredients over the ice and lemon wheels. Top with soda water.

Sinlandia (Created by Michael Bulmash, Baltimore, MD)

1.5 oz Finlandia Raspberry
1 oz Malbec
1 oz Blackberry Brandy
1 dash Triple Sec
.50 oz Passion Fruit Syrup
.50 oz Soda Water
Mixture of fresh fruits

Combine Finlandia Raspberry Vodka with Malbec, Triple Sec, Blackberry Brandy and Passion Fruit Syrup. Muddle with the variety of fruits. Shake over ice and pour into a glass. Top with soda water.

Mixed Berry Fizz (Created by Christine Misiura, Orlando, FL)

1 oz Finlandia Raspberry Vodka
1 oz Finlandia Black Currant Vodka
1 oz Creme de Mure
4 other fresh blackberries
3 other fresh raspberries
4 other lemon wedges
.75 oz Monin Pure Cane Syrup
5 oz Sprite

Muddle blackberries, raspberries and lemon wedges. Add ice to mixing glass. Add Finlandia Vodkas, simple syrup and creme de mure. Shake and strain over ice into a highball glass. Top with Sprite and gently stir. Garnish with a lemon/berry pinwheel.

Peach Treaty (Created by Jason Beatty, Indianapolis, IN)

4.5 cl Finlandia Classic
9 cl Rooibos Tea with Berries
9 cl Peach Juice
2 cl Orange Blossom Honey with Water
1.5 cl Lemon Juice
3 ice spheres with violets frozen inside

Add ice spheres into a glass. Add ingredients into a mixing glass with separate ice and shake vigorously. Strain ingredients over the ice spheres into glass. Garnish wtih a lemon wheel.

Hosting a holiday cocktail party? Here are some great cocktails for before and after dinner:

Spiced Silver Bell

1 1/2 oz Camarena Silver Tequila
1/2 oz Lime Juice
1/2 oz Cranberry Spice Syrup**
2 oz Ginger Beer
Lime Wheel Garnish

In a large rocks glass, combine ingredients. Add ice and stir. Garnish with lime wheel.

**Cranberry Spice Syrup

1 1/2 cup Brown Sugar
3/4 cup water
4 cinnamon sticks
1 tsp Whole Allspice
1 tsp Whole Clove
1 Tbsp Orange Zest
1 cup Fresh Cranberries
Place ingredients in a saucepan over medium low heat. Stir until the skins of the cranberries pop and easily mash with a spoon. Lightly mash the cranberries. Remove from heat and strain into a heat proof container. Allow to cool, then refrigerate.

Mistletoe Margarita

1 1/2 oz Camarena Silver Tequila
1/4 oz New Amsterdam Gin
1 oz Lime Juice
1/2 oz Agave Nectar
8 Cranberries

In a mixing glass, muddle the cranberries. Add tequila, lime juice, agave nectar, gin and ice. Shake and strain into a glass filled with ice. Garnish with a skewer of cranberries.

Holiday Rouge

1 1/2 oz Blue Ice Vodka
1/2 oz Orange Liqueur
1 oz Pomegranate Juice
1/2 oz Grapefruit Juice
1/4 oz Fresh Lime Juice

In a cocktail mixer, add all ingredients. Shake well and strain into a martini glass. Garnish with a lime wheel and a red cherry.

Camarena Frost

1 oz Camarena Reposado Tequila
1/2 oz White Creme de Cacao
1/2 oz Hazelnut Liqueur
1 oz Heavy Whipping Cream
Sprinkled Cinnamon for Garnish

In a cocktail shaker, combine all ingredients with ice. Shake to blend and chill, and strain into a chilled martini glass. Garnish with a sprinkle of cinnamon.

La Posada

1 oz Camarena Reposado Tequila
1/2 oz Dark Creme de Cacao
1/2 oz Coffee Liqueur
1/2 oz Hazelnut Liqueur
1 1/2 oz Heavy Cream
Cinnamon dust for garnish

In a cocktail shaker, combine liquids with ice. Shake until frothy and strain into a chilled martini glass. Garnish with cinnamon powder.

Blue Ice Raspberry Truffle

1 oz Blue Ice Vodka
3/4 oz Coffee Liqueur
3/4 oz Raspberry Liqueur
Fresh Whipped Cream
Semi-sweet Chocolate Shavings for garnish

In a cocktail shaker, shake all ingredients with ice and strain into a champagne flute. Float whipped cream on top. Garnish with semi-sweet chocolate shavings.

Stock your bar with cocktail suggestions from Simon Ford:

Plymouth Martini

1 part Plymouth Gin
Splash of dry vermouth

Shake and strain into a chilled cocktail glass. Garnish with a twist of lemon or an olive.

Kahlua Hot Chocolate

3 oz Hot Chocolate
1 oz Kahlua Limited edition Peppermint Mocha
1 oz Absolut Mandarin

Garnish: Coffee beans and whipped cream

Cozy up next to the fire with these cold weather cocktails:

Maple Manhattan (Courtesy of @Soapbox_HQ, State and Lake Chicago Tavern)

Templeton Rye
Vanilla
maple-espresso syrup
Meleti Amaro
orange bitters

Garnish with an orange peel.

Fun & Fabulous(Created by Beate Kiser, Mixologist, NYC)

3/4 oz Godiva Chocolate Vodka
1/4 oz ginger liqueur
1/4 oz sparkling wine
2 fresh mint sprigs
ice

Combine Godiva Chocolate Vodka, ginger liqueur and a sprig of fresh mint to a cocktail shaker filled with ice. Shake and strain over ice into a champagne flute. Top with sparkling wine. Garnish with a mint sprig.

Lover's Lane(Created by Lynn House, Mixologist, Chicago)

2 oz Godiva Chocolate Raspberry Vodka
1/4 oz orange liqueur
1/2 oz fresh lime juice
raspberries
ice

Combine Godiva Chocolate Raspberry Vodka, orange liqueur and fresh lime juice into a martini glass. Stir, garnish with raspberries.

The Lovebirds(Created by Jonathan Pogash, Cocktail Guru)

1 1/2 oz Godiva Chocolate Vodka
1/2 oz orange-flavored liqueur
Champagne or sparkling wine for top
3/4 oz freshly squeezed orange juice
handful of mint leaves
lemon peel for garnish
orange peel for garnish

In a cocktail shaker filled with ice, combine Godiva Chocolate Vodka, orange-flavored liqueur, freshly squeezed orange juice, and mint leaves into a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Top with champagne or sparkling wine and garnish with and orange and lemon peel.

Pecan Pie Martini (Courtesy of @BourbonNY)

1 1/2 oz Praline Pecan Liquor
1/2 oz Banana Liquor
1/2 Dark Creme de Cacao
1 oz Whole milk or cream

Shake and strain into a Martini glass rimmed with crushed pecans.

Glogg (Courtesy of Marcus Jernmark, Executive Chef at Aquavit)

2 bottles dry red wine
1/2 bottle of Port wine
1 cup vodka
1/2 lb dried figs, sliced
1/2 lb raisins
2 oranges, peel into ribbons and juice
8 oz light brown sugar
2 star anise
4 long peppers
5 cloves
7 cardamom pods
3 cinnamon sticks

Place all ingredients in a large pot and bring to a simmer, stirring occasionally. Remove from the heat and allow the glogg to macerate for two hours. Strain, reheat and serve with blanched almonds, raisins and ginger snaps on the side.

The Sobieski Eggnog

3 cups Sobieski Vanilla Vodka
8 eggs
1 1/2 cups sugar
1/4 cup of honey
1 1/2 pints heavy cream
1 pint 2% milk

Separate the eggs and the yolks. Add 1 cup of sugar to the yolks while mixing, and the other half to the whites after they have been mixed and are at a stiff peak. Add honey. Mix egg whites and yolks together. Stir in the heavy cream and the 2% milk. Mix all together in a large bowl and chill. Top with cinnamon and nutmeg.

Sobieski Sleigh

2 oz Sobieski Vanilla Vodka
1/2 oz Irish Cream

Serve over ice. Garnish with a cinnamon stick.

Red Velvet

1 1/2 oz Sobieski Vanilla
1/2 oz Blackberry puree
1/2 oz Dark Chocolate Liqueur
1 scoop vanilla bean ice cream
3 slices of muddled ginger

Garnish with crushed biscotti.

Caramel Apple Martini

1 1/2 oz Sobieski Vanilla
3/4 oz Apple Schnapps
1/2 oz Sweet and Sour
Splash of lemon/lime soda

Garnish with caramel.

The Snuggie

Cinnamon
Raw sugar
1/2 oz orange juice
Marie Brizard Creme de Cacao
Sobieski Vanilla

Muddle cinnamon and sugar. Add in the rest of the ingredients. Strain into a martini glass. Garnish with a cinnamon stick.

Yuletide (Created by Francesco LaFranconi)

1.5 oz Sobieski Polish Vodka
2 oz iced Chai Tea (brewed from tea bag)
2 oz Clear apple juice
juice of 1 lemon wedge
1 dash of Orange Bitters-optional

Fill up a 12 oz highball glass with ice. Pour in the tea and apple juice first, then add in Sobieski and lemon juice. Stir and serve over ice in a collins glass. Garnish with a slice of orange and a slice of red apple. Note: This drink can be served cold or hot. If served hot, heat up the apple juice and the Chai tea to about 180F, then add vodka and juice, stir and serve.

Flirty Mistletoe

1 oz Cascal Berry Cassis
1 oz Vodka
Champagne

Pour Cascal Berry Cassis and Vodka into a champagne flute. Top with champagne.

Spiced Cider

1 oz Spiced Rum
1 oz Cascal Crisp White
1 oz Apple Juice

Mixed spiced rum, apple juice, and Cascal crisp white in a mug. Serve warm.

Frostbite

1 oz Whiskey
1 oz Cascal Ripe Rouge
1/4 oz Grenadine
1/4 oz Cherry Juice

Mix whiskey, Cascal Ripe Rouge, Grenadine and Cherry Juice. Serve over ice in a highball glass.

Spiced Ginger Apple Tequini

1 1/2 oz Camarena Reposado Tequila
2 oz apple cider
1/2 oz cointreau
1/2 oz fresh lime juice
3 dashes of fresh ginger juice
thinly-sliced apple slices for garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake and double strain into a martini glass. Garnish with a fan of thinly-sliced apple slices.

Camarena Cranberry Margarita

2 cups Camarena Silver Tequila
1 cup cranberry juice
1 cup Cointreau
1 cup fresh squeezed lime juice
1/2 cup fresh squeezed orange juice

Add all ingredients into a large pitcher filled with ice and stir well. Serve in sugar-rimmed low ball glasses.

Gingered Pear

1 1/2 oz Blue Ice Vodka
1/2 oz pear liqueur
1/4 oz fresh lime juice
4 oz Ginger Beer
Fresh pear, sliced

Add vodka, pear liqueur and lime juice to a highball glass filled with ice. Fill with ginger beer and stir. Garnish with a fresh pear slice.

Cinnamon Apple Martini

4 oz Blue Ice American Vodka
1 oz apple liqueur
splash cinnamon schnapps
Apple slice
Red cherry
Cinnamon stick

Add all ingredients to a cocktail shaker filled with ice. Shake and strain into a martini glass. Garnish with an apple slice, red cherry and a cinnamon stick.

Pumpkin Pie Martini

4 oz Blue Ice American Vodka
1 oz DaVinci Pumpkin Pie Syrup
Cinnamon Sugar
Orange slice

In a cocktail shaker, add vodka and pumpkin pie syrup. Shake and strain into a martini glass rimmed with cinnamon sugar. Garnish with an orange slice.

Jalisco Nights

1 oz Camarena Reposado Tequila
5 oz hot coffee
1/2 oz Creme de Cacao
1/2 oz Green Chartreuse
Whipped cream

Build ingredients in a wine glass or coffee mug. Top with whipped cream.

Antioxidant Brew

1 oz VeeV Acai Spirit
1 oz blanco tequila
1 oz fresh lime juice
1 oz Agave Nectar or simple syrup
1-2 drops black food coloring (POM juice can substitute)
Blood orange wheel, for garnish

Combine all ingredients in a shaker filled with ice. Shake well and strain into a rocks glass with ice. Garnish with blood orange wheel.

Threesome (Courtesy of iX MiXer)

3 parts hard cider
1 part peach vodka
1 part Citrus iX MiXer

German Hoe (Courtesy of iX MiXer)

3 parts Hoegaarten Original White Ale
1 part St. Germain
2 parts Citrus iX MiXer

Black Out Candy Corn (Courtesy of iX MiXer)

2 parts Sailor Jerry Spiced Rum
1 part Tuaca
2 parts Citrus iX Mixer

Apres Ski

2 oz SKYY Infusions Blood Orange
6 oz hot apple cider
Nutmeg
Cinnamon stick garnish

In a snifter glass, combine all ingredients. Sprinkle with nutmeg. Garnish with the cinnamon stick.

Hard Rocker Cider

1 cup Cabo Wabo Reposado Tequila
4 cups Apple Cider
1 cup Cranberry Juice cocktail
1/4 cup Orange-Flavored Liqueur
1 tsp Nutmeg
Cinnamon sticks, for garnish

Heat and stir the cider, cranberry juice, and nutmeg in a pot for 2 hours, or until hot. Do not boil. When ready to serve, add in tequila and liqueur and turn up the heat. Garnish with a cinnamon stick.

Frangelico Hazelnut Coffee

Stir 1 1/2 oz Frangelico into your favorite hot coffee. Top with whipped cream for a real treat.

Irish Mist Coffee

Stir 1 1/2 oz Irish Mist into your favorite coffee. Add two sugar cubes if desired. Top with whipped cream.

Cuppa Good Cheer

1.5 oz SKYY Infusions Cherry
0.5 oz White Creme de Cacao
4 oz Extra Hot Chocolate
1 oz Half and Half
Whipped Cream
Red Sprinkles
Maraschino Cherry

Combine all ingredients into a mug and top with whipped cream, red sprinkles, and a Maraschino cherry.

Red Hot Chocolate

1 oz Campari
2 oz Brandy
3 oz Whole Milk
.5 oz heavy cream (optional)
2 Tbs dark chocolate chips

Put milk, cream and chocolate in a milk frothing cup used for espresso. Froth the milk. When the milk is hot, remove the frothing wand and stir vigorously until the chocolate is melted. Add Campari and Brandy. Pour into a heat-resistant cup. Garnish with a marshmallow or a red peppermint stick.

MexiCabo Hot Chocolate

1 1/2 oz Cabo Wabo Blanco Tequila
4 oz Hot Chocolate
1/2 oz Coffee Liqueur
Whipped Cream

Combine all ingredients in a coffee mug. Stir well and finish with a dollup of whipped cream.

Hound's Tooth Toddy

2 oz SKYY Infusions Ginger
.75 oz Honey
Juice of half a lemon
2 sage leaves
4 oz. of Earl Grey Tea (hot)

Combine all ingredients in a wine glass. Garnish with a sage leaf.

SKYY Citrus Winter Warmer Toddy

1.5 oz SKYY Infusions Citrus
.5 oz Agave Nectar
4 oz Hot water
3 cloves
1 Cinnamon stick
1 pat Unsalted Butter (just under a tablespoon)
Grated Nutmeg

In a large mug, combine all ingredients. Top with hot water. Stir, grate the nutmeg over the top and steep for a few minutes before serving.

Spiced Rum Toddy

1 1/2 oz Home-spiced Flor de Cana (spice recommendation, vanilla bean, nutmeg, cinnamon)
3 oz Hot water
1/2 tsp of butter on top
1 Cinnamon stick

In an Irish coffee mug, add boiling water and rum. Top with a small slice of butter. Stir with the cinnamon stick and garnish the top with fresh nutmeg.

TY Tootsie Roll

TY KU Soju
Coffee Liqueur
Splash of Orange Juice
Raspberry Liqueur

Pumpkin Martini

TY KU Sake
Vanilla Rum
Sugar Free Pumpkin Syrup
Whipped Cream

Caramel Appletini

TY KU Liqueur
Butterscotch Schnapps
Caramel Candy Garnish
Garnish Green Apple Slice

Green Goblin

TY KU Liqueur
Coconut Rum
Splash of Diet Sierra Mist

Paloma Brava (Courtesy of Dushan Zaric, Mixologist)

1 1/2 oz Tequila Don Julio Reposado
Juice of 1 Lime
Juice of 1 small Orange
Juice of 1 small Grapefruit
4 oz Grapefruit Soda
pinch of salt
Agave nectar to taste

Add salt, Tequila Don Julio Reposado, fresh lime, orange and grapefruit juices into a glass mug. Fill mug with ice and add grapefruit soda. Add agave nectar to taste.

VuQo Vampire Bite

1 1/2 oz VuQo
3/4 oz Amaretto
3/4 oz Malibu
2 oz Pina Colada
1 cup crushed ice

VuQo Monster Mash

1 1/2 oz VuQo
3/4 oz Banana Liqueur
3/4 oz Creme De Cacao
1/2 ripe banana
4 pcs. Choc Nut
2 scoops Vanilla Ice Cream
1/2 cup crushed ice

VuQo Black Cat

1 1/2 oz VuQo
1 oz Schnapps, black cherry
2 oz Cola
2 oz Cranberry Juice

Venetian Contemplation (Courtesy of Igor Zukowiec, Alchemiq Mixology Services)

2 oz I Spirit Vodka
1/2 oz Aperol
3/4 oz Simple Syrup
3/4 oz fresh lemon juice
4-7 drops of Orange Blossom Water
1 medium strawberry

Muddle the strawberry with the simple syrup in a mixing glass. Add in remaining ingredients. Shake vigorously with ice and strain into a large rocks glass with ice.

Candy Apple Sparkling Tequini

2 oz Familia Camarena Silver Tequila
1 oz sparkling apple juice
1 tsp agave nectar
1/2 green apple, cored and chopped

In a cocktail shaker, muddle the apple with the agave nectar. Add the sparkling apple juice and Camarena Tequila. Shake and strain into a chilled cocktail glass, garnish with a thin slice of green apple.

Camarena Candy Corn Cordial

1 oz Familia Camarena Reposado Tequila
1/2 butterscotch schnapps
1/2 oz Creme de Cacao
2 oz fresh orange juice
1 tsp dark cocoa
4 pieces candy corn

Rim a cocktail glass with orange juice, then cocoa powder. Add tequila, buttersctoch schnapps, creme de cacao and orange juice into a shaker with ice. Shake well, strain into a the cocktail glass. Garnish with an orange wheel and a toothpick of candy corn.

Liquid Jolly Rancher

1 oz Watermelon Jolly Rancher Infused Vodka (recommend Blue Ice Vodka)
1 oz lemon lime soda
3 oz cranberry juice

For Watermelon Jolly Rancher Vodka-Infusion:
Add 12 Watermelon Jolly Ranchers into an 8 oz sealable glass container. Add in Blue Ice Vodka to the top and seal. Infuse for 8-12 hours.

Add Watermelon Jolly Rancher Infused Vodka, lemon lime soda and cranberry juice into a highball glass with ice. Stir with a swivel spoon.

Milk Chocolatini

3 oz Blue Ice Vodka
1 1/2 oz Godiva Chocolate Liqueur
1/2 oz White Creme de Cacao
Several chunks of milk chocolate

In a cocktail shaker filled with ice, add vodka, Godiva Chocolate Liqueur and White Creme de Cacao. Shake and strain into a cocktail glass. Garnish with a toothpick of milk chocolate chunks.

Ghoul-Aid

1 part Canadian Club Classic 12
3-4 parts Cranberry Juice
Splash of Grenadine

Add ingredients to a glass with ice. Stir and serve.

Corpse Reviver

1.5 parts Canadian Club Classic 12
2 parts Fresh Lemon Sour
2 heaping bar spoons Cinnamon apple sauce

Shake all ingredients with ice and strain into a cocktail glass. Garnish with ground cinnamon and/or an apple slice.

Witch's Brew

1.25 parts Canadian Club Classic 12
.5 parts Tuaca Vanilla Citrus Liquor
4 parts Hot Apple Cider

Add first two ingredients into a coffee mug. Top off with hot apple cider. Top with whipped cream and a dusting of cinnamon, if desired.

Discover the miracle of Hannukah with this cocktail from Purity Vodka:

Hannukah Miracle

2 oz Purity Vodka
1 oz fresh lemon juice
.5 oz simple syrup
barspoon overproof rum (151, etc.)
3-4 kumquats

In a mixing glass,muddle the kumquats in lemon juice and simple syrup. Add Purity and ice and vigorously shake. Strain over ice and garnish with a hollowed-out kumquat filled with overproof rum and ignite.

Halloween is just around the corner! Get in the spooky spirit with some creepy cocktails:

Sobi Spider

2 oz Sobieski Vodka
1/2 oz Marie Brizard Cocoa Liqueur or Coffee Liqueur

Shake and serve on the rocks or in a shot glass.

Sobi Skeleton

2 oz Sobieski Vanilla
1/2 oz Marie Brizard White Cocoa Liqueur
3 oz Club Soda

Shake first two ingredients. Top with club soda.

Cytron Shadow

2 oz Sobieski Cytron Vodka
1/2 oz Marie Brizard Cocoa Liqueur
1/2 oz Marie Brizard White Cocoa Liqueur

Scary Cytron

2 oz Sobieski Cytron Vodka
2 oz Cranberry Juice

Serve over ice in a tall glass, garnish with a lime wedge.

Kandy Corn

2 1/2 oz Sobieski Vanilla Vodka
Honey

Garnish with an orange wheel.

Crisp-Tini

1 oz Midori Melon
1 oz Vodka
1 oz Bacardi Rum
1 can of CASCAL Crisp White
1 oz fresh lemon juice

Mix ingredients in a shaker filled with ice. Serve in a martini glass.

Spooky Sangria

1 bottle of red wine
4 cans of CASCAL Ripe Rouge
crushed or cubed ice
seasonal sliced fruit

Mix one part red wine and one part Cascal Ripe Rouge in a pitcher with ice. Garnish with seasonal fruit.

Blood Orange Mochaccino Cocktail

1/2 can of illy issimo Mochaccino
1 oz blood orange infused vodka
1/6 oz simple syrup

Add ingredients into a shaker filled with ice. Shake and pour into a martini glass. Garnish with an orange wheel.

Get sweet and spicy with these cocktails from Firefly Sweet Tea Bourbon:

The Sweet Shot (Courtesy of Firefly Sweet Tea Bourbon)

1 part Firefly Sweet Tea Flavored Bourbon
1/2 part Firefly Raspberry Sweet Tea Flavored Vodka

Add ingredients over ice in a shaker. Strain into a shot glass.

Igniter Martini (Courtesy of Firefly Sweet Tea Bourbon)

2 parts Firefly Sweet Tea Flavored Bourbon
1/2 part cinnamon schnapps
Splash of cherry juice

In a shaker with ice, mix all the ingredients. Pour into a chilled martini glass and sprinkle with cinnamon. Garnish with a cherry.

Firefly Sunrise (Courtesy of Firefly Sweet Tea Bourbon)

1 part Firefly Sweet Tea Flavored Bourbon
1/2 part triple sec
Splash of orange juice
Splash of cranberry juice

Pour ingredients over ice in a tall rocks glass. Garnish with an orange wedge and a cherry.

If you love whiskey and prohibition-era mobsters, you'll love these Boardwalk Empire cocktails from Canadian Club:

The Real McCoy

1.5 parts Canadian Club 6 year old
4 parts Club Soda

Add ingredients over ice in a rocks glass. Stir.

Belle Femme

1.5 parts Canadian Club 6 year old
1.5 parts Dubonnet Rouge
Orange peel for garnish

Stir with ice and strain into a chilled cocktail glass. Garnish with a small wheel of orange peel.

The Boss

1 part Harvey's Bristol Cream
2 parts Canadian Club 6 year old
2 dashes Orange Bitters
Maraschino cherry for garnish

Shake Harvey's Bristol Cream, Canadian Club and bitters with ice. Strain over fresh ice into a lowball glass. Garnish with maraschino cherry.

Cool down with some of the best summer cocktails of the season:

Demitri's Chiles and Peppers Seasoning

2 tsp Demitri's Chiles and Peppers Seasoning
1.5 to 2 oz tequila

Fill glass with tomato juice leaving room for ice. Stir well, add ice. Garnish with spicy green beans and a lime squeeze.

Demitri's Classic Recipe Seasoning

2 tsp Demitri's Classic Recipe Seasoning
1.5 to 2 oz vodka

Fill glass with Clamato juice leaving room for ice. Stir well, add ice. Garnish with a celery stick.

Demitri's Extra Horseradish Seasoning

2 tsp Demitri's Extra Horseradish Seasoning
6-8 oz tomato juice
1-2 oz quality gin
ice

Run a lime wedge along the rim of a 12-16 oz glass. Press glass into a saucer of Demitri's Rim Shot Rim Salt. Pour the tomato mixture into the rimmed glass and garnish with celery.

Rose-Cucumber Collins (Courtesy of Anthony Caporale, Art of the Drink TV)

2 packets Truvia natural sweetener
2 oz. Bombay Sapphire Gin
2 oz diced cucumber
Juice of 1 lemon (and rind)

Muddle all ingredients in a mixing glass. Fill half with ice, shake until tin is frosted, and strain into a tall glass over fresh ice. Add 2 oz of Seltzer and three drops of Rosewater. Garnish with a cucumber spear.

Rum Pepper Snapper (Courtesy of Nicole DiMattei, Mixologist, NYC)

1 packet Truvia natural sweetener
1 1/4 oz Bacardi Superior Rum
4 oz Zico Coconut Water
2 strips Jalapeno (1/4 inch)
2 strips Red Bell Pepper (1/4 inch)
2 stalks Lemongrass

Fill a mixing tin halfway with ice. Add in all ingredients, shake until the tin is frosted, and strain into a tall glass filled with fresh ice. Garnish with a stalk of lemongrass.

Truvia Blackberry-Teani (Courtesy of Nicole DiMattei, Mixologist, NYC)

2 packets of Truvia natural sweetener
1 1/2 oz Skyy Vodka
3 blackberries

In a mixing glass, muddle the ingredients. Half-fill with ice, then add 3 oz Black Tea, and the juice of 1 lemon wedge with the rind. Shake until the tin is frosted, double strain into a martini glass. Garnish with 1 floating blackberry.

Steve Collins (Courtesy of Martha Stewart)

1-1/4 oz Bombay Sapphire Gin
Juice of 1/2 lemon
Juice of 1/2 Lime
1 3/4 tsp Truvia natural sweetener
2 slices fresh ginger

Shake until tin is frosted, strain into a tall glass filled with ice. Garnish with a sprig of fresh mint pinned to the rim with a lemon wedge, serve with a straw.

Strawberry Rouge (Courtesy of Martha Stewart)

1/2 cup cachaca or good quality rum
1 tsp aged balsamic vinegar
6 medium sized strawberries
10 medium sized basil leaves, roughly chopped
2/3 cup pineapple juice, no added sugar
2 Tbs lime juice
1 3/4 tsp Truvia natural sweetener

In a tumbler, combine the basil, strawberries and lime juicce. Muddle the mixture by pounding to break up the berries and release the basil flavor. Add the cachaca or rum, balsamic vinegar, pineapple juice, Truvia natural sweetener, and ice into the tumbler. Shake for several minutes, until the drink is chilled and well blended. Strain only half of the mixture, so that you still get a few pieces of basil and strawberry in each glass. Serve the drink in a well chilled martini glass.

Raspberry Lojito (Courtesy of Martha Stewart)

4 large mint leaves
2 lime wedges
4 raspberries
1 3/4 tsp Truvia natural sweetener
1-1/4 oz Oronoco Rum
soda water to top

Roll into mixing tin and back into glass. Garnish with a lime wedge and mint leaf on rim. Serve with a cocktail stirrer.

Elderflower Spritzer (Courtesy of Martha Stewart)

1 bottle white wine, preferably Sauvignon Blanc, approximately 3 cups
2/3 cup Elderflower liqueur
2 cups sparkling water
1 Tbsp + 2 1/4 tsp Truvia natural sweetener
1/2 large lemon, sliced into 1/4 inch circles
1 small orange, sliced into 1/4 inch circles
2/3 cup red flame or green grapes, sliced in half

In a drink pitcher, stir together the white wine, elderflower liqueur, and Truvia natural sweetener. Add in the fruit. Refrigerate for 1 hour, or up to overnight, so the fruit absorbs some of the flavor. Right before serving, stir the drink and add in the sparkling water.

Cherry Gin Smash (Courtesy of Martha Stewart)

2 1/2 tsp Truvia natural sweetener
6 fresh cherries, plus one extra for garnish, cut in half and pitted
1/2 cup gin
2 Tbs creme de kirsch (cherry liqueur)

Wet the edge of a martini glass with your finger. Spread one packet of Truvia natural sweetener on a small plate. Gently press the wet glass edge into the Truvia natural sweetener crystals to garnish the glass and set aside. Smash Truvia natural sweetener and cherries in the bottom of a cocktail shaker with a reamer or spoon. Add gin and ice. Shake vigorously to combine. Strain into a cocktail glass and garnish with cherry.

Currant and Prosecco (Courtesy of Martha Stewart)

1 3/4 tsp Truvia natural sweetener
2 Tbs unsweetened black currant juice
1/2 tsp freshly squeezed lime juice
3/4 cup cold Prosecco
red currants, for garnish

Sprinkle Truvia natural sweetener int he bottom of a chilled champagne flute and swirl to combine. Add currant and lime juices. Top with Prosecco. Garnish with red currants sprinkled with Truvia natural sweetener.

Frozen Lime Mint Slush (Courtesy of Martha Stewart)

1 Tbs + 1/2 tsp Truvia natural sweetener
1/4 cup freshly squeezed lime juice
5 fresh mint leaves, plus one sprig for garnish
1 cup ice cubes

Place all ingredients in a blender. Pulse to combine and crush ice. Spoon into a martini glass and top with a sprig of mint.

Spicy Pear Dark & Stormy (Courtesy of Martha STewart)

3/4 tsp Truvia natural sweetener, plus more for garnish
3/4 tsp freshly grated ginger
3 Tbs bourbon
2 Tbs pear liqueur
4 Tbs pear juice
5 Tbs water
1 slice of pear, for garnish
ice

Fill a cocktail shaker with ice and add all ingredients except pear. Shake to combine and chill. Fill a highball glas with ice. Strain cocktail into glass. Sprinkle the edge of the pear with Truvia natural sweetener and use as garnish.

Peach Tea

2 parts Hiram Walker Peach Schnapps
1 part Fresh Lemon juice
4 parts brewed iced tea

Add all ingredients to a Collins glass over ice. Garnish with a lemon wedge.

Peach Lemon Drop

1/2 part Hiram Walker Peach Schnapps
1/2 part Absolut Mandrin Vodka
1 squeeze Fresh Lemon juice

Combine ingredients in shaker with ice. Shake vigorously. Strain into chilled shot glass.

Peaches and Cranberry

1 1/2 parts Hiram Walker Peach Schnapps
2 parts Cranberry juice

Build over ice in a tall glass.

MangoRita

1 1/2 parts Premium Tequila
1 part Hiram Walker Mango Schnapps
1/4 part Hiram Walker Triple Sec
1/2 part Lime Juice

Shake or blend with ice into salt-rimmed margarita glass.

Pometini

1 part Absolut Vodka
1 part Hiram Walker Pomegranate Schnapps

Shake and strain into martini glass. Garnish with a lemon wedge.

Island Breeze

1 1/2 parts Malibu Coconut
1 part Pineapple juice
1/2 part Cranberry juice
1 part Hiram Walker Peach Schnapps

Shake and serve over ice.

Citron Long Board

2 parts Absolut Citron Vodka
1 part Hiram Walker Triple Sec
1 part Cranberry juice

Fill a chilled highball glass with ice cubes. Add vodka and triple sec. Top up with cranberry juice. Garnish with lime.

Sex on the Beach Shot

1 part Hiram Walker Peach Schnapps
1 part Absolut Vodka
1 part Cranberry juice
1 part Orange juice

Serve chilled as a shot.

Basil Hayden's Game-Set-Match

2 parts Basil Hayden's Bourbon
1/2 part Anitca Carpano Sweet Vermouth
1/2 part Cynar Artichoke Liqueur
4 dashes Fee Brother's Old Fashioned Bitters
2 dashes Reagan's Orange Bitters No.6

Combine all ingredients in a mixing lgass, add ice and stir 25 to 30 times. Strain into a chilled cocktail glass. Garnish with a lemon wedge and cherry.

Skinny Acai Mojito (100 Calories)

1.25 oz VeeV Acai Spirit
2 lime wedges (squeezed)
.5 oz agave nectar or simple syrup
club soda
Sprig of mint or fresh blueberries, for garnish

Tear and slap mint leaves to release oils and drop into the shaker. Shake all ingredients well with ice and strain into an ice-filled rocks glass. Top with club soda. Garnish with a sprig of mint or fresh blueberries.

Skinny Acai Lemonade (100 calories)

1.25 oz VeeV Acai Spirit
2 lemon wedges
.5 oz agave nectar
club soda
Sprig of mint or basil (optional)
lemon wedge, for garnish

Squeeze the lemon wedges and shake all ingredients well with ice. Strain into an ice-filled rocks glass and top with club soda. Garnish with a lemon wedge, sprig of mint or basil.

Superfruit Margarita (130 Calories)

1 oz VeeV Acai Spirit
1 oz blanco tequila
1 oz fresh lime juice
1 oz MONIN Sugar Free Sweetner
.5 oz Lite POM juice (optional)
Lime wheel, for garnish

Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the lime wheel.

Superfruit Sangria (110 Calories)

1 oz VeeV Acai Spirit
1.5 oz red wine
.5 oz strawberry puree
1 oz light cranberry juice
Fresh seasonal fruit, for garnish

Shake all ingredients well with ice and transfer to a rocks glass. Add additional ice if necessary and garnish with fresh fruit.

Acai Cosmo

1.25 oz VeeV Acai Spirit
.5 oz Triple Sec
2 oz cranberry juice
squeeze of fresh lime juice
Fresh strawberry or lemon twist, for garnish

Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with the strawberry or lemon twist.

Absolut Confusion

1 oz Absolut Vodka
1 oz Malibu Rum
1 oz Southern Comfort
Dash of Green Apple Pucker

Combine ingredients in a cocktail shaker with ice and strain into a cocktail glass.

Kiss On The Lips

2 oz Bourbon

Fill with peach nectar.

Nuclear Kamikaze

1-1/2 oz Absolut Vodka
1 oz Midori Melon Liqueur
1/2 oz Triple Sec Liqueur
1/2 oz Lime juice

Artillery Martini

2 oz Gin
1/2 oz Sweet Vermouth
Dash of Bitters

Combine ingredients in a cocktail shaker with ice and strain into a chilled cocktail glass.

Nutty Irishman Coffee Cocktail

1 part Bailey's Irish Cream
1 part Frangelico Liqueur

Fill with Coffee, top with whipped cream.

Tattoo Ink Shot

1.5 oz Captain Morgan Tattoo
4 oz energy drink

Drop the shot of Captain Morgan Tattoo Rum into a glass that is half full of energy drink.

The Kings Downfall

1/4 oz Absolut Vodka
1/4 oz Bacardi 151 Rum
1/4 oz Crown Royal Whiskey
1/4 oz Jack Daniel's Whiskey
1/4 oz Jim Beam Bourbon Whiskey
1/4 oz Jose Cuervo Tequila
1/4 oz Yukon Jack
1/4 oz Southern Comfort liqueur

Jim Jones

1 oz vodka
2 oz port wine
1/2 oz Blue Curacao
Dash of bitters

Butterfly Martini

1 1/2 parts Grey Goose Le Citron
2 parts white grape juice
3 basil leaves
3 mint leaves
1 tsp Elderflower Cordial
1 tsp fresh lemon juice
1 lemon rind

Fill a cocktail shaker with shredded basil and mint leaves, and combine with all other ingredients. Shake hard with plenty of ice. Strain through a fine sieve, and top with a squeeze of lemon rind to release essential oils. Discard rind. Serve in a cocktail glass and garnish with an edible flower.

Ward Eight

1 part Bourbon
2 parts Sweet and Sour Mix
1 part soda
Splash of grenadine

Strain into rocks glass. Do not shake.

Cool Hand Collins (Winner of the Ketel One Cocktail Classic by Social Restaurant + Bar)

1/2 oz Ketel One Citroen
3 oz Housemade Jalapeno-infused sweet and sour
2 oz cucumber puree
fresh squeezed lemon

Build on the rocks with a shift shake and serve with an orange slice and cherry garnish.

Barrel Aged Ginger-Rum Cocktail (Courtesy of Library Bar & Private Park at Hudson Hotel in New York City)

2 parts Pyrat XO Rum
1 part Domaine de Canton Ginger Liqueur
1 part sweet vermouth
dash of Angostura bitters

Garnish with a lemon rind.

EFFEN Cucumber Basil Temptress

1 1/2 parts EFFEN Cucumber Vodka
3/4 parts simple syrup
3 leaves of basil
1 1/2 parts club soda

Combine all ingredients except club soda to a cocktail shaker with ice. Strain into a tall glass with ice. Add club soda and garnish with cucumber and basil leaf.

EFFEN Cucumber Coconut Palm

1 1/2 parts EFFEN Cucumber Vodka
1 1/2 parts Coconut water
1 small kiwi or half of a large kiwi, peeled
3/4 parts lemon juice
3/4 parts simple syrup

Combine ingredients, squeezing or muddling the kiwi, into a cocktail shaker. Add ice and shake. Strain and pour into a tall glass with ice.

The American Spirit

1 1/2 oz VeeV Acai Spirit
1 oz strawberry puree or sliced fresh strawberries
2-3 oz club soda or lemonade
Fresh blueberries, for garnish

In the bottom of a high ball, layer the strawberry puree, ice, VeeV, club soda/lemonade. Finish with the blueberries on top. Stir before drinking.

America's Sweetheart

1 1/2 oz Blue Ice American Vodka
1/2 oz Cointreau
1 oz POM Pomegranate Juice
1/4 oz fresh lime juice

Combine all ingredients in a shaker, add ice and shake well. Strain into a martini glass and garnish with a mini-American flag.

Rocket's Red Glare

TY KU Soju
TY KU Liqueur
Splash of Cranberry

The 1776 Sipper

TY KU Soju
Iced Tea or Green Tea

Stars & Stripes

TY KU Soju
Blue Curacao
Diet Ginger Ale

Summer in the City

2 oz Spring44 Vodka
4 cardamom pods
2 1 inch squares of fresh pineapple
1/2 oz fresh lemon juice
1/4 oz agave nectar
2 dashes angostura bitters
2 oz soda

Crush cardamom pods in a mixing glass. Add pineapple and muddle. Add Spring 44 vodka, lemon juice and angostura bitters. Double strain over fresh ice into a Collins glass. Top with soda. Garnish with pineapple slice.

The Buckhorn Mule

1 1/2 oz Spring44 Vodka
1 medium strawberry
1 slice cucumber
3 oz ginger beer
1/2 oz fresh lime juice

In a Collins glass, muddle cucumber and strawberry. Add Spring44 Vodka, lemon juice and top with ginger beer. Gently stir to mix. Garnish with a cucumber slice.

Divine 44

2 1/2 oz Spring44 Honey Vodka
1/2 oz Grand Marnier
2 dashes Angostura bitters

Stir all ingredients with ice. Strain into a chilled cocktail glass. Express orange zest over the cocktail. Garnish.

Rocky Mountain Spritz

1 1/2 oz Spring44 Honey Vodka
1/2 oz Creme Yvette
2 oz sparkling wine
1 oz soda

Build in a large balloon glass.

Blackberry Sage Gin Smash

2 oz Spring44 Gin
3 blackberries
4 sage leaves
1/2 oz fresh lemon juice
1/2 oz raw sugar simple syrup

Muddle blackberries in the bottom of a mixing glass with lemon juice and simple syrup. Add torn sage and Spring44 gin. Shake and strain over fresh ice into an old fashioned glass. Garnish with a blackberry and sage leaf.

The South Park Cocktail

1 1/2 oz Spring44 Gin
1/2 oz Yellow Chartreuse
3/4 oz fresh lemon juice
1/4 oz agave nectar
2 dashes Angostura bitters
8 mint leaves

Shake all ingredients with ice, double strain into a chilled coupe. Garnish with a mint sprig.

NOLET'S Silver Cucumber Mint Lemonade

1.25 oz NOLET'S Silver
1 oz. simple syrup
1 oz lemon juice
2 cucumber slices
8 mint leaves

Muddle 1 slice of cucumber (peeled), 8 mint leaves, simple syrup and lemon juice in a highball glass. Fill glass with ice and build with NOLET'S Silver. Stir well and garnish with a slice of cucumber.

NOLET'S Silver Raspberry Collins

1.25 oz NOLET'S Silver
.5 oz. simple syrup
.5 oz lemon juice
3 raspberries
Soda water

Stir all ingredients with ice in a martini shaker and pour into a collins glass. Top with soda water and garnish with a raspberry.

Blush Apple Martini

50 mL Caorunn Gin
50 mL pressed apple juice (cloudy)
5 mL Gomme
3 raspberries

Shake all ingredients with ice and fine strain into a chilled martini glass. Garnish with raspberries.

Poppy Blush

37 1/2 mL Caorunn Gin
12 1/2 mL Dubonett
12 1/2 mL Briotette Poppy liqueur
25 mL lemon juice
25 mL rhubarb gomme
25 mL pressed apple juice
egg white

Add all ingredients to a boston shaker, dry shake then wet shake. Strain into a martini glass, and garnish with a basil leaf.

Dandelion Martini

35 mL Caorunn Gin
15 mL fresh lemon juice
12.5 mL Triple sec
12.5 mL Limoncello

Shake all ingredients with ice and fine strain into a chilled martini glass. Garnish with a piece of fresh curled lemon zest.

Don't Thistle my Pink

50 mL Caorunn
20 mL Glenlivet
20 mL raspberry gomme
1 rosemary sprig

Stir all liquid ingredients in a boston shaker and strain into a chilled martini glass. Rim the glass with the rosemary sprig and discard. Garnish with thistle.

Jumping Jack Smash

50 mL Caorunn Gin
25 mL lemon juicce
12 1/2 mL rosemary gomme
5 mL Absinthe
8 basil leaves

Shake and single strain into a brandy balloon. Garnish with a basil leaf and a lemon twist.

Rabbits Foot

50 mL Caorunn Gin
25 mL peach puree
25 mL lemon juice
15 mL home made grenadine
2 dashes Fee Brothers grapefruit bitters
1 dash angostura bitters
Top with 20 mL Prosecco

Shake and strain into a coupette glass. Spray with lemon oils and garnish with a sprig of thyme.

Rosemary Martinez

37 1/2 mL Caorunn Gin
12 1/2 mL Grand Marnier
20 mL Antiga Formulae
3 dashes Bokers Bitters

Add all ingredients into a mixing glass and serve into a chilled martini glass. Garnish with a sprig rosemary.

Midsummer Night Dream

40 mL Caorunn Gin
10 mL Tempranillo
20 mL Calvados
12.5 mL Cointreau
12.5 mL Grenadine
3 drops Bitter Truth orange bitters
2 drops Angostura bitters

Shake and double strain.

Apple Dream

37.5 mL Caorunn Gin
25 mL St. Germain
12.5 mL lemon juice
1/3 pink lady apple
1.5 sprigs of thyme
Charged with soda water and crowned with Creme de Mure

Muddle apple well, add sprigs of thyme and gently press. Add all other ingredients (except soda and mure) and shake well over cracked ice. Fine strain into a brandy balloon, pack with crushed ice and finally top with soda and mure.Garnish with a lemon or orange twist with a sprig of thyme threaded through it, or a lemon corckscrew and a blackberry.

Wee Pink Rose

35 mL Caorunn
15 mL lemon juice
10 mL sugar syrup
2 strawberries
25 mL Sauvignon Blanc
15 mL Rose Liqueur or Rose syrup
1/2 egg white

Muddle strawberries well, add the rest of the ingredients and shake well over cracked ice. Fine strain into a champagne flute. Garnish with a strawberry segment on the rim of the glass.

Ginger Love

35 mL Caorunn
15 mL Kings Ginger Liqueur
2 mm Root ginger
15 mL Agave nectar
35 mL ruby grapefruit juice
bar spoon Campari

Muddle root ginger, add the rest of the ingredients and shake well with cubed ice. Fine strain into a cocktail glass. Garnish with a 2 mm thick slice of fresh root ginger on the rim of the glass.

Cool down with this summertime cocktail from iX MiXer:

Belgian Ale Sunrise

Belgian white wheat beer
Citron vodka
Citrus iX
Lemon wedge

Fill glass with ice. Add citron vodka, wheat beer and Citrus iX. Garnish with a lemon wedge.

Be a part of the Basil Hayden's Cocktail Club with this cocktail:

Basil Hayden's Sweet Meat

2 parts Basil Hayden's Bourbon
1 1/2 parts Pecan Peach Water (recipe below)
1 liberal dash of Peach bitters

In a mixing glass, combine all ingredients with ice and stir for thirty seconds. Strain into a coupe glass and garnish with a large lemon twist.

Pecan Peach Water
1 quart of pecans
2 peaches, roughly chopped
2 quarts water
1/2 quart of Honey

On a baking sheet, spread pecans out evenly and put into a 300 degree oven. Bake for 15 minutes or until the oil starts to come out of the pecans. While you are baking the pecans, add water to a pot and bring to a boil. Reduce to a simmer and add honey and peaches. Transfer pecans to the honey mixture and reduce heat for 30 minutes. Remove from heat and let cool, then strain through a fine chinois and then a coffee filter.

If you're a fan of HBO's True Blood, then you'll definitely be a fan of this bloody cocktail:

Bloody Geisha

3 oz Tomato juice
1.5 oz TY KU Sake
Pinch of Wasabi
Dash of soy sauce
Squeeze of Lime

Are you ready for NYC Cocktail Week? Get ready with these cocktails:

Pimm's Cup

2 oz Pimm's No.1
3/4 oz Cointreau
3/4 oz freshly squeezed lime juice
3 thin cucumber wheels
6-7 fresh mint leaves
1 oz ginger ale

Pour Pimm's, Cointreau and lime juice into a Collins glass. Add cucumbers and mint. Fill with large cold ice and cover glass with a small shaker top. Shake briefly and top off with ginger ale.

No Mames

1 1/2 oz Don Julio Reposado Tequila
1 oz Bärenjäger Honey Liqueur
3/4 oz Fresh Lime Juice
1/2 oz Pink Grapefruit juice
3 sprays of St. Elizabeth Allspice Dram

Take chilled cocktail glass and apply chipotle salt on half of the rim and spray the allspice dram inside. Put the rest of the ingredients into a mixing glass. Add large, cold ice and shake vigorously for six seconds. Strain into the prepared cocktail glass.

Do you follow us on Twitter? Send us your recipes and see them here!

Jalapeno Margarita (courtesty of @GerberGirls)

1 1/2 oz Tanteo Jalapeno Tequila
1/2 oz Cointreau
2 oz fresh lime juice

Add ice and shake. Rim glass with spicy salt (tabasco and lemon juice) and use lemon juice to adhere to glass. (Available at all Gerber bar locations worldwide)

Prickly Pear Bellini (courtesty of @GerberGirls)

1/2 oz Perfect Puree prickly pear
small dash simple syrup
Fill M&R Prosecco

Garnish with a lemon twist. (Available at all Gerber bar locations worldwide)

Berry Sparkle (courtesty of @iX MiXer)

4 blackberries
4 raspberries
Vodka
Berrie iX

In a cocktail shaker, muddle blackberries, raspberries and vodka. Add ice and Berrie iX, and stir. Garnish with a berry skewer.

Mile High Iced Tea (courtesty of @iX MiXer)

3 oz. Citrus iX
1.5 oz. Firefly Sweet Tea Vodka
1.5 oz Peach Vodka
Lemon wedge

Fill a glass with ice. Add Firefly Sweet Tea Vodka, peach vodka, and Citrus iX. Garnish with a lemon wedge.

Mile High Mojito(courtesty of @iX MiXer)

2 oz. Light rum
1.5 oz Citrus iX
1 oz. Club soda
Fresh mint
simple syrup
lime juice

Place mint leaves in the bottom of a glass. Add rum, simple syrup, and lime juice and muddle. Add ice, soda water, and Citrus iX. Garnish with a lime and mint leaves.

The weather is finally warm, so enjoy some delicious warm weather cocktails:

Cinn and Pom Tea

1 part Hiram Walker Original Cinn
1 part Pomegranate Juice
3 parts hot tea

Brew tea as instructed, then chill. Once tea has chilled, use all ingredients and build in a Collins glass.

Key Lime Pie Martini

1 part Hiram Walker Melon Liqueur
2 parts ABSOLUT Vanilla Vodka
Splash Hiram Walker Amaretto
1 part Lime Juice
2 parts Cream

Shake and strain into a cocktail glass. Garnish with a lime.

Mango Nut Punch

1 part Malibu Coconut Rum
1/2 part Dark Rum
1 part Hiram Walker Mango Schnapps
1 part Cranberry juice
1 part Pineapple juice

Serve over ice in a tall glass, float dark rum on top, garnish with a pineapple chunk. Increase recipe in equal proportions for multiple servings in a punch bowl.

Basil Hayden's Old Fashioned

1 1/2 parts Basil Hayden's Bourbon
2 dashes of Bitters
2 tsp Demerara Sugar
1/8 Blood Orange (or clementine orange)
1 Griottine Cherry
splash of soda water

In a rocks glass, muddle the cherry and blood orange with the skin removed in the sugar. Add bitters and Basil Hayden's and stir until the sugar is dissolved. Top with a splash of soda water and garnish with a slice of blood orange.

Absolut Ginger Smash

2 parts Absolut Orient Apple
1/2 part simple syrup
1 part soda water
2-3 lemon wedges
4-5 mint sprigs

Muddle simple syrup, lemon wedges and mint in a rocks glass. Add Absolut Orient Apple and ice. Top with soda water and stir.

Appleton Reserve Fix

6-8 mint leaves
1/4 oz lemon juice (or 3 muddled lemon quarters)
1/4 oz Grand Marnier
1/4 oz simple syrup
1/4 oz pomegranate grenadine
2 oz Appleton Estate Reserve
Garnish: Mint sprig
Glass: Double old fashioned
Ice: crushed ice

Add all ingredients into your shaker by order of the recipe. Add one to two Kold Draft cubes and shake. Strain ingredients into your glass and top with crushed ice until it's overflowing. Garnish with mint sprigs.

Shake Down Highball

Muddled fresh berries
.5 oz lemon juice
.75 oz Ginger agave nectar
2 oz Appleton Estate Reserve
Top with soda
Garnish: 2 raspberries and 1 blackberry on a pick
Glass: Highball
Ice: Kold Draft or cubed ice

Add 2 raspberries and 2 blackberries into your shaker and muddle. Add the rest of the ingredients by order of the recipe. Add four Kold Draft cubes and shake. Strain ingredients over fresh ice into your highball glass and top soda and stir. Garnish with 2 raspberries and 1 blackberry on a pick.

The Jamaicanite

1/2 oz lemon juice
Pink grapefruit 1/2 wheel
3/4 oz Honey syrup (2-1 honey to water)
2 dashes of Angostura Bitters
2 oz Appleton Estate Reserve
Garnish: no garnish
Glass: Coupe or Martini
Ice: no ice

Add the ingredients by order of the recipe to your shaker. Add four Kold Draft cubes and shake. Strain ingredients into a frozen coupe or martini glass.

Santo Libre

1.5 oz Brugal Anejo Rum
A squeeze of fresh lime juice
Lemon-lime soda

Pour Brugal Anejo Rum over ice in a tall glass. Add a squeeze of fresh lime juice. Fill with lemon lime soda. Stir and enjoy.

Do you follow us on Twitter? Send us your cocktail recipes and see them here!:

Blue Hawaiian (courtesy of @stephaniejerzy)

2 parts Malibu Coconut
2 parts pineapple juice
1 part Hiram Walker Blue Curacao

Shake with ice and strain into a martini glass. Garnish with a pineapple slice.

White Peach Sangria (courtesy of @stephaniejerzy)

1 bottle Pinot Grigio
1 1/4 cups Malibu Mango
1 1/4 cups Hiram Walker White Peach Schnaaps
12 lemon squeezes
12 lime squeezes
12 orange squeezes
2 1/2 cups lemon-lime soda

Combine ingredients in a punch bowl 3/4 full of ice. Multiple servings.

Melon Mojito (courtesy of @stephaniejerzy)

3/4 part Hiram Walker Melon Liqueur
1 1/2 parts Dark Rum
12 mint leaves
1/2 lime
2 tbsp Simple syrup (or 4 tsp sugar)
top off with club soda

Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fill glass with ice. Add rum and club soda; stir. Garnish with lime and mint.

If you missed the Kentucky Derby on May 7, get in the spirit with these cocktails from Bacardi:

Original Bacardi Mojito Cocktail

1 part Bacardi Superior Rum
3 parts club soda
12 mint leaves
1/2 lime
1/2 part sugar

Place 12 mint leaves, 1/2 part sugar and 1/2 lime in glass. Muddle well. Add Bacardi Superior Rum, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel.

Bacardi 8 Rum Julep

2 parts Bacardi 8 Year Old Rum
6 parts mint leaves
2/5 part sugar syrup
2 dashes peach bitters
cubed ice
sprig of mint to garnish

Muddle mint with sugar syrup and bitters in the base of a mixing glass, then pour rum and add ice. Stir well. Fill a high ball with crushed ice, then pour the liquid from the mixing glass using a julep strainer, stir and add more ice. Garnish with a mint sprig.

Bacardi Country Club Punch

1 3/5 parts Bacardi Gold Rum
4/5 part Bacardi Superior Rum
1 part Freshly squeezed lemon juice
3 heaped tsp Fine white sugar (Caster sugar)
2 to 4 parts water

Put all ingredients into a mixing glass, add ice and mix well. Double strain into a glass full of shaved or crushed ice. Garnish with an orange wedge.

Get ready for summer with a cocktail from Brinley's Shipwreck Spiced Rum:

Dark and Stormy

Ice
1/4 lime
2 oz dark Brinley's Spice Shipwreck Rum
10 oz Ginger beer
Lime wedge, for garnish, optional

Fill a 12-ounce glass with ice. Squeeze the lime wedge over the ice in the glass. Drop the wedge into the glass. Pour the Brinley's Spiced rum into the glass. Add the ginger beer. Stir lightly and garnish with another lime wedge, if desired.

Try the cocktail that made Marc Bonneton the winner of the Bacardi Global Legacy Cocktail Competition:

BACARDI Fizz

50 mL Bacardi Superior Rum
40 mL cream
15 mL Green Chartreuse
15 mL lemon juice
15 mL lime juice
15 mL sugar syrup
1 egg white
top with soda water

Dry-shake the egg white in a shaker with no ice, then add all the other ingredients and shake for a long time to emulsify the egg white and the cream. Fine-strain into a tall glass and top with soda water. Garnish with a sprig of mint.

Check out our delicious Cinco de Mayo cocktail lineup with TY KU, Cointreau, and Camarena Tequila!:

Camarena Margarita

1 oz Familia Camarena Reposado Tequila
2 oz fresh lime juice
1 tbs agave nectar

In a cocktail shaker combine all of the ingredients and add ice. Shake vigorously and strain into a glass over ice. Garnish with a lime wedge.

Silver Paloma

2 oz Familia Camarena Silver Tequila
3 oz fresh grapefruit juice
1/2 oz fresh lime juice
1 tbs agave nectar
splash of soda water

In a cocktail shaker combine all of the ingredients, except for the soda water, and add ice. Shake vigorously and strain into a high ball glass over ice. Top with soda water and garnish with a lime wheel.

Corazon de Camarena

2 oz Familia Camarena Reposado Tequila
1/2 cup strawberry simple syrup**
2 oz fresh lime juice
1 tsp agave nectar
t tbsp fresh basil, chopped roughly
sliced strawberries

Place the basil in the bottom of a cocktail shaker, pour in the tequila. Use the back of a spoon (or muddler) to mash the basil leaves into the tequila. Fill the shaker with ice and add strawberry simple syrup, lime juice and agave nectar. Fill with ice, shake and strain into a highball glass over ice. Garnish with sliced strawberries on the rim and ribbons of basil mixed in the drink.

**Strawberry simple syrup: combine 1 cup sugar, 1 cup water and 5 sliced strawberries in a saucepan. Bring to a boil, then let simmer for 10-15 minutes. Cool the syrup, then strain the liquid through a sieve, pressing the strawberries to extract all the liquid.

Camarena Santa Maria

1 1/2 oz Familia Camarena Reposado Tequila
1 oz white port
1/2 oz Velvet Falernum
1/2 oz simple syrup
1 oz fresh lemon juice
1/2 oz ginger beer

In a cocktail shaker, combine all ingredients except ginger beer. Fill with ice, shake and strain into a high ball glass over ice, adding ginger beer as you pour. Garnish with a lemon wheel.

Cointreau MargaDita

1.5 oz Cointreau
1.5 oz Silver Tequila
1 0z Fresh lime juice
1/2 oz Monin Rose Syrup
1 pinch Chipotle spice

Mix all ingredients into a cocktail shaker filled with ice. Shake vigorously and pour into a chilled coup glass. Garnish with floating organic yellow rose petals. For an added kick, add a chipotle and salt rim.

Skinny-Rita

1.5 oz TY KU Liqueur
.25 oz Silver Tequila
.25 oz Agave nectar
Squeeze of lemon

Mexican Summer

2 oz TY KU Liqueur
1 oz Silver Tequila
Squeeze of lemon

Cabana Boy

2 oz TY KU Liqueur
2 slices of Jalapeno (no seeds)
2 slices of ginger

Serve over ice

Skinny-Rita

1.5 oz TY KU Liqueur
.25 oz Silver Tequila
.25 oz Agave nectar
Squeeze of lemon

Spanish TY-Tini

2 oz TY KU Soju
1 oz Orange Juice
.25 oz Tequila

Skinny Mojito

2 oz TY KU Liqueur
Mint
Splash of Diet Citrus Soda
Squeeze of lemon/lime/orange

Island Breeze

1.5 oz TY KU Sake
2 oz Vita Coco-Coconut water
Slice of fresh cucumber

Shake over ice

Siesta Bomb

TY KU Silver Sake
Corona Light
.25 oz Agave nectar
Squeeze of lemon

Sake Sangria

2 oz TY KU Sake
Fresh seasonal fruits
Splash of Agave Nectar

Will you be at the Tribeca Film Festival in New York City? Look for these signature Stoli cocktails at four of the after parties:

Stoli O Cameo

1 1/2 parts Stoli Ohranj
3-4 strawberries
1/2 part lime juice
1/2 part simple syrup
Ginger beer

Muddle the strawberries and add the remaining ingredients except ginger beer. Shake all ingredients and strain into a highball. Top with ginger beer. Garnish with strawberry.

Stoli Blue York

2 parts Stoli Blueberi
3/4 part mango puree
1/4 part lemon
1/2 part simple syrup

Shake all ingredients and strain into a rocks glass. Garnish with apple slice.

Stoli Lights, Camera, Applik!

2 parts Stoli Gala Applik
1 part black peppercorn simple syrup*
1/2 part fresh lemon juice
Tonic

Shake all ingredients except tonic and strain into a highball. Top with tonic. Garnish with a lemon twist and strawberry.

*Heat 20 black peppercorns with 1 to 1 cups of water and sugar. Strain peppercorns for simple syrup.

Stoli Papa-raz-i

2 parts Razberi
8 blueberries
6 mint leaves
1 part simple syrup
3/4 part lime juice

Muddle the blueberries with the mint. Add remaining ingredients, shake and strain into a martini glass. Garnish with a lemon twist.

Stoli Silver Screen

2 parts Stoli
4 chunks of honeydew melon
1 part simple syrup
3/4 part fresh lime juice

Muddle the honeydew. Add remaining ingredients and shake and strain into a martini glass. Garnish with a lime twist.

Try this cocktail from Basil Hayden to get in Derby spirit!:

Louisville Cocktail

2 parts Basil Hayden's Bourbon
1/2 part Lillet Rouge
1/2 part Lillet Blanc

Combine ingredients and shake over ice. Strain into a chilled cocktail glass. Garnish with a large orange twist.

Celebrate the Kentucky Derby with TY KU without adding to your waistline:

TY KU Mint Julep

3 parts TY KU Liqueur
1 part Bourbon
Splash of seltzer water
Splash of agave
Crush mint leaves

Under 200 calories!

Try this delicious cocktail from Basil Hayden made by Top Chef's own Mike Isabella:

Staring At The Sun

1 1/2 parts Basil Hayden's Bourbon
3 1/2 parts Apricot juice
6 basil leaves
1 Tbsp fresh, chopped ginger
2 pieces candied ginger
1 tsp chopped fresh apricot

Place chopped ginger, 5 basil leaves, Basil Hayden's Bourbon, and apricot juice in a mixing glass. Add ice and shake thoroughly. Using a fine mesh strainer, pour the liquid into a rocks glass over ice. To make the garnish, chop candied ginger and fresh apricot into equally sized small pieces. Place the garnish on top of 1 basil leaf and float in the drink.

Sip through spring and summer in style with these Strawberry Season cocktails from SKYY Spirits:

The Seersucker

2 oz Flor de Cana 4 year white
1 oz lemon juice
1/2 oz cinnamon bark syrup
1 1/2 strawberries

Muddle, shake with 3 ice cubes and strain into a pilsner glass with crushed ice. Garnish with 1/2 a fresh strawberry.

Pink Passion

1 1/2 oz SKYY Infusions Passion Fruit
1 1/2 oz X-Rated Fusion Liqueur
1 1/2 oz Sprite
3 strawberries

Gently muddle strawberries in a tall mixing glass. Add SKYY Infusions Passion Fruit, X-Rated Fusion Liqueur and ice and shake vigorously. Strain over fresh ice into a Collins glass. Top with Sprite and garnish with a slice of strawberry.

Melon & Prosciutto

1 oz Flor de Cana
3 oz cantaloupe and strawberry pureed
1 oz fresh lemon juice
1 oz sour mix
pinch of black pepper
1 piece of cantaloupe
strip of fresh prosciutto
.5 tsp balsamic vinegar (older the better)

Combine ice, Flor de Cana Rum, black pepper, cantaloupe and strawberry puree, lemon juice, and sour mix in a shaker. Shake with ice and strain into a chilled martini glass.

Garnish: Make a half moon out of cantaloupe piece and wrap the strip of prosciutto around. Place the melon in the glass and drizzle the balsamic vinegar on to it, letting it go into the cocktail.

Pink Wink

1.5 oz SKYY Infusions Citrus
1 oz. X-Rated Fusion Liqueur
3/4 oz Pineapple
1 strawberry

Combine ingredients in a shaker. Pour over ice, garnish with strawberry.

Ginger Rogers

2 oz Campari
1 whole strawberry
5 pieces of clementine
3 oz orange juice
ginger powder
splash of 7UP

Muddle the fresh clementine and sliced strawberry. Add ice and pour Campari, orange juice, and a splash of 7UP into a cocktail shaker. Sprinkle a pinch of ginger powder on top of the ingredients. Shake well and strain onto the rocks in a highball glass. Garnish wtih a pansy and serve.

Blood Orange Sparkler

3 basil leaves, muddled
2 strawberries, muddled
1 1/4 oz SKYY Infusions Blood Orange
1/2 oz Triple Sec
1 tsp Orange marmalade
2 oz Fresh sour mix
top with 1 oz Prosecco (or sprite)

Muddle basil and strawberries in a shaker. Add the remaining ingredients (except Prosecco) in a shaker with ice. Shake vigorously. Strain into glass with ice. Top with Prosecco. Garnish with blood orange corkscrew and basil leaf.

Do you follow us on Twitter? Send us your favorite spring cocktails and see them here!:

Raspberry Caipirinha (courtesy of @Troylinehan)

60 mL Cachaca
5 mL lemon juice
10 raspberries
1/4 chopped orange
Dash of Regan's Orange Bitters

Show your mother some love with these Mother's Day cocktails from MARTINI:

MARTINI Rise & Shine

MARTINI Asti
1 part GREY GOOSE L'Orange Vodka
1/2 part Orange Juice
1/2 part Lemon Juice
1 1/2 parts Pomegranate Juice

Combine vodka, orange juice, lemon juice, pomegranate juice and ice into a cocktail shaker. Shake well and strain into a flute. Top with MARTINI Asti.

MARTINI Apple of my Eye

3 parts MARTINI Prosecco
2 parts MARTINI Extra Dry Vermouth
1 part Apple juice

Pour MARTINI vermouth and apple juice into a flute glass. Top with MARTINI Prosecco.

MARTINI Blushing Rose

1 part MARTINI Rose
1 part Pink Lemonade
Grenadine

Pour MARTINI Rose and pink lemonade in flute. Top with grenadine and garnish with a lemon wheel.

MARTINI Mom-osa

2 parts chilled MARTINI Asti
1 part Orange juice

Pour orange juice into a flute glass. Top with MARTINI Asti and garnish with a strawberry.

Get ready for Derby Day with some Julep-centric cocktails:

The 56 Julep

2 1/2 oz Wild Turkey 101
3 sprigs of mint (six to eight mature-sized leaves)
1 1/2 tsp brown sugar
1/2 cup crushed ice

In a traditional silver julep cup or double-old fashioned glass, muddle two sprigs of mint with the brown sugar and one ounce of Wild Turkey 101 for a few minutes, crushing the mint leaves with a spoon. Add the crushed ice, the remaining bourbon, and garnish with a sprig of mint. Enjoy!

Yuzu Julep

2 oz Yamazaki 12 year old
6 fresh mint leaves
1 tsp gum syrup
1/2 oz Yuzu Juice

Muddle mint leaves with gum syrup in a mixing glass. Pour into a short glass with crushed ice. Add whisky and yuzu juice, garnish wtih a mint sprig, and serve.

Wild Turkey Whiskey Sour 101

1 1/2 oz Wild Turkey 101 Bourbon
1/2 oz fresh squeezed grapefruit juice
1/2 oz fresh squeezed lime juice
1/2 oz honey
1 fresh cherry
1 oz Wild Turkey American Honey
Dollop of egg white

Slice cherry from top to bottom five times around pit, and soak in a cup of Wild Turkey American Honey. Combine Wild Turkey Bourbon, grapefruit juice, lime juice and honey in a cocktail shaker Froth egg white and add a dollop to the mixture. Shake and serve over ice. Garnish with Wild Turkey American Honey-soaked cherry.

Kentucky Tea

4 cups water
4 cups lemonade
4 black tea bags
1 cup fresh basil leaves
1 cup Wild Turkey Bourbon
1 1/2 cups American Honey

In a large saucepan, boil 2 cups water. Remove from heat; add 4 teabags of black tea. Steep 8 minutes; discard teabags. Add 2 cups cold water and lemonade; transfer to pitcher and chill. Add fresh basil leaves. Using a wooden spoon, crush basil until fragrant. Stir in Wild Turkey Bourbon and American Honey. Serve over ice.

Get ready for summer with some warm weather cocktails from Tree Top's Fruit Creations:

Ginger Peach Bellini

1 sliced ginger, muddled
1 oz Peach Fruit Creations
1 oz Sour Mix
Top with 4 oz Prosecco and 1 oz soda

Muddle ginger in shaker. Combine Peach Fruit Creations and sour mix in a shaker with ice. Shake vigorously and strain into a glass with ice. Top with Prosecco and soda. Garnish with lemon corkscrew and candied ginger slice.

Berry Berry Cocotini

1 1/2 oz Malibu Coconut Rum
1 oz pineapple juice
1 oz Mixed Berry Fruit Creations
2 lime squeezes, leave in mix

Combine ingredients in a shaker with ice. Shake, pour and top with additional ice.

Raspberry Caipirissima

1 1/4 oz Bacardi Rum
3 lime squeezes, leave in mix
1 1/2 oz Raspberry Fruit Creations
1/4 oz Simple Syrup

Combine ingredients in a shaker with ice. Shake vigorously and pour into glass. Fill with ice. Garnish with lime corkscrew and serve.

Nothing better to get you in the mood for the Kentucky Derby than some Derby cocktails!

Wild Mountain Thyme Julep

2 oz Irish Whiskey
1 oz maple syrup
1 oz Bitter Truth E**X**R
1/2 oz fresh lemon juice
large bunch of fresh thyme

Muddle thyme with whiskey in a Mint Julep glass. Add E**X**R, lemon juice, maple syrup and crushed ice. Garnish with a sprig of thyme.

Brown Derby

1 1/2 oz Knob Creek Single Barrel Bourbon
1 1/2 oz Perfect Puree Tamarind puree, thawed
1 oz Ginger Mix (see recipe below)
1/2 oz fresh lemon juice

Add all ingredients into a mixing glass. Add ice, shake, and strain into a glass.

Ginger Mix
2 oz Perfect Puree Ginger puree, thawed
2 oz sugar
4 oz water

Add all ingredients to a saucepan, heat until sugar dissolves. Cool and set aside.

Bourbon Sour

2 oz Perfect Puree Yuzu Luxe Sour, thawed
2 oz Kentucky Bourbon

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and pour into a chilled glass.

Try out some of these delicious spring cocktails from our friends at Vision Vodka:

Long Weekend

2 oz VISION Vodka
1 oz Fresh Lemon Juice
1/4 oz Simple syrup
1/4 oz Peach liqueur
1 dash Angostura bitters

Shake ingredients vigorously over ice and strain into an old-fashioned glass filled with fresh ice. Garnish with lemon wheel and a cherry on a cocktail pick.

Young & Lovely

1 oz VISION Vodka
2 oz Sparkling Pear Juice
Chilled Champagne

Shake the first two ingredients over ice and strain into a fluted glass. Top with chilled champagne and garnish with a cherry.

Casual and Neat

1 3/4 oz VISION Vodka
1/2 oz Triple sec
1 oz Fresh Grapefruit juice
1/4 oz Simple syrup
1/4 oz Dry Vermouth

Shake ingredients over ice and strain into a chilled cocktail glass. Garnish with sliced grapefruit.

St. Vision

2 oz VISION Vodka
1 oz Elderflower Liqueur
Soda water

Pour over ice and garnish with a lemon wedge.

Rhapsody in Red

1 1/2 oz VISION Vodka
2 inches Diced cucumber
4 fresh raspberries
1/2 oz Raspberry liqueur
1/4 oz Simple syrup

Muddle cucumber and raspberries with simple syrup in a mixing glass. Add remaining ingredients and shake well over ice. Fine strain into a chilled cocktail glass and garnish with three fresh raspberries on a cocktail pick.

Cherry Passion Martini

2 oz VISION Vodka
2 oz Cherry juice
1 oz Mango puree
1 oz Fresh sour mix
3 lemons
1 mango slice

Combine first four ingredients in a shaker. Strain into a martini glass. Squeeze three lemons. Garnish with a cherry.

Be Seen

1 oz VISION Vodka
1 dash Grand Marnier
1.5 oz cranberry juice
.5 oz fresh lime juice
1 oz Champagne

Combine vodka, Grand Marnier, cranberry juice, and lime in a shaker over ice, and shake to combine. Strain into a chilled champagne flute, and top off with champagne. Serve garnished with an orange twist.

Vision Aperitif

1 oz St. Germain
1/2 oz Campari
1 oz fresh squeezed lime juice

Shake well with ice Strain into a chilled glass. Garnish with red berries and a peach slice.

Vision Fizz

2 parts VISION Vodka
2 tablespoons chopped fresh pineapple and thai basil
Finish with Soda

Do you follow us on Twitter? Send us your cocktail recipes and see them here!:

Azalea (Courtesy of @MartiniMaidens)

1 part pink lemonade
1 part canned pineapple juice
3 parts SKYY Pineapple Vodka
Enough Grenadine to color pink
2 parts heavy whipping cream (optional, for a creamier drink)

Shake all ingredients with approximately 5-6 ice cubes per drink. Garnish with a pineapple slice and two maraschino cherries on an extra-long golf tee.

Whipped OJ (courtesy of @TheBoozeGuy)

Pinnacle Whipped Vodka
Soda Water
Top with Orange Juice

"All the flavor of a whipped oj without the heartburn!"

Tart Cherry Fizz (courtesy of @SippinSmart)

4 oz Lime Perrier or other brand
1 oz Tito's Vodka
1 oz Tart Cherry Juice
Muddled mint

Put mint in cocktail glass, top with ice and pour in juice, vodka, and Perrier. Mix, sip, and enjoy! (Approximately 90 calories).

Can't make it to the Royal Wedding? Try some of these delicious cocktails to celebrate on this side of the pond:

The Ginger Royal

1 1/2 oz The King's Ginger Liqueur
4 oz Champagne

Pour a generous measure of The King's Ginger into a flute. Add chilled Champagne to taste.

Citrus Sensation Bellini

1 1/4 oz Perfect Puree Citrus Sensation Concentrate, thawed
4 oz sparkling wine
1 hibiscus flower for garnish, optional

Add Citrus Sensation into champagne flute. Pour sparkling wine into champagne flute, give a little stir and serve.

Your Royal Highness Berry Kir Royal

1/4 oz Perfect Puree Red Mixed Berry, thawed
1/4 oz Grand Marnier
1/4 oz cinnamon simple syrup
1 oz pomegranate juice
1 oz cranberry juice
4 oz Brut Champagne

In a glass combine all ingredients (except Champagne) into a glass filled with ice. Shake ingredients vigorously in a Boston shaker for 10 seconds. Strain into champagne flute and slowly add champagne. Garnish with fresh berries and serve.

Celebrate Earth Day this year with this eco-friendly cocktail from VeeV Acai Spirit:

The Herbal Advice

2 oz VeeV Acai Spirit
1 oz Fresh lime juice
1 oz herb infused simple syrup
6 cucumber slices

Add all ingredients to a 12 oz VeeV mason jar, pack with ice, seal top and shake very well. Serve.

For Simple Syrup:
Simple syrup is 1 part water, 1 part sugar. Boil seasonal herbs like basil, mint and rosemary from your garden with the 1 part water for a refreshing and personalized touch.

Do you follow us on Twitter? Send us your cocktail recipes and see them here!:

Black Tea 'Tini (courtesy of @LazyEightVodkas)

2 1/2 oz Lazy Eight Black Tea Vodka
4 fresh mint leaves
3 Lemon wedges

Muddle lemons and mint in a pint glass. Add crushed ice and Lazy Eight Black Tea Vodka. Shake, strain into chilled martini glass and enjoy.

Tea Collins (courtesy of @LazyEightVodkas)

2 oz Lazy Eight Black Tea Vodka
3 oz Fresh sour mix
Splash soda water

Combine Lazy Eight Black Tea Vodka, sour mix and ice to a Collins glass. Shake, splash with soda water, garnish with a lemon and lime, enjoy!

Tea & A Shot (courtesy of @LazyEightVodkas)

2 oz Lazy Eight Black Tea Vodka
Sugar
Lemon wedge

Rim shot glass with sugar. Add chilled Lazy Eight Black Tea Vodka, garnish with lemon wedge. Lick, shoot, sucky!

The Lazy River (courtesy of @LazyEightVodkas)

2 oz Lazy Eight Black Tea Vodka
3 oz cold spring water

Pour Lazy Eight Black Tea Vodka over ice; add spring water and a lemon. Stir and enjoy!

The Jay-T (courtesy of @LazyEightVodkas)

1 oz Lazy Eight Black Tea Vodka
1 oz Top Shelf Gin
1 orange slice
1 sprig of cilantro
Fresh cracked pepper

Muddle orange and cilantro, then add one twist of a pepper-mill. Fill with crushed ice, Lazy Eight Black Tea Vodka, and gin. Shake and serve with an orange twist, a few cilantro leaves and a splash of soda water.

The Moj-8-O (courtesy of @LazyEightVodkas)

2 1/2 oz Lazy Eight Green Tea Vodka
6 fresh mint leaves
2 Lemon wedges
Soda water

Muddle mint and lime wedges in a pint glass, add crushed ice and Lazy Eight Green Tea Vodka. Shake and top with soda water and a lime wheel.

Green Tea 'Tini (courtesy of @LazyEightVodkas)

2 1/2 oz Lazy Eight Green Tea Vodka
1 fresh, medium strawberry (stem removed)
2 Lemon wedges

Muddle fruit; add crushed ice and Lazy Eight Green Tea Vodka. Shake, strain into a martini glass, and enjoy!

Green Tea and Ginger (courtesy of @LazyEightVodkas)

2 oz Lazy Eight Green Tea Vodka
3 oz Ginger ale

Fill a large rocks glass with ice; add Lazy Eight Green Tea Vodka and ginger ale. Garnish with a lemon wedge and serve.

The Slow and Go Shot (courtesy of @LazyEightVodkas)

2 oz Lazy Eight Green Tea Vodka
6 oz energy drink

Pour energy drink into a pint glass. Drop in a shot glass full of Lazy Eight. Drink it down!

Mudslide (courtesy of @CottageHotel)

Patron Espresso
Baileys Vodka
Splash of Pinnacle Whipped Cream Vodka

Blend with ice.

Mix up some sexy summer cocktails with Gran Sierpe Pisco:

Gran Sierpe Punch

1 1/2 oz Gran Sierpe Pisco
1 oz Pineapple juice
1 oz Lime juice
1/2 oz Simple syrup

Fill a cocktail shaker with ice. Add all of the ingredients, and shake well for 10 seconds. Strain into an ice-filled rocks glass.

Gran Melon Crush

1 1/2 oz Gran Sierpe Pisco
3/4 oz Lemon juice
1/2 oz Simple syrup
3 Watermelon chunks

Muddle the watermelon chunks, add rest of ingredients into a shaker, add ice, shake vigorously. Strain and sieve into a martini glass.

Will you be in Austin for SXSW? Well so will Perez Hilton with these Stoli cocktails:

Stoli Mobile Mashup

Stoli Vodka
Power-C Vitaminwater
Cointreau
Fresh lime juice

Served up.

Stoli PEREZ-a-LICIOUS-tini

Stoli Blueberi Vodka
xxx Vitaminwater

Served up.

Stoli Dramatini

Stoli Vodka
Revive Vitaminwater

Served up.

Stoli Juicy Gossip

Stoli Ohranj Vodka
Essential Vitaminwater
splash of grenadine

Served up with an orange twist.

Stoli Texas Queen

Stoli Applik Vodka
Revive Vitaminwater
Pineapple juice

Served up.

Just in time for St.Patrick's Day, a tasty cocktail from Basil Hayden:

Shamrock Sour

2 parts Basil Hayden's Bourbon
1/2 part Green Chartreuse
1/2 part Lemon Juice
1/2 part Grapefruit juice
1/2 part Agave Syrup (To make, combine equal parts water with Agave syrup)
1/4 part Egg white

Combine all ingredients in a mixing tin and shake without ice to blend. Add ice and shake. Strain over fresh ice in a double rocks glass and garnish with a mint spring and a lemon wheel.

Celebrate the luck of the Irish with these delicious St. Patrick's Day Cocktails From TY KU!:

Naughty Leprechaun

1.5 oz TY KU Liqueur
.25 oz TY KU Soju
Squeeze of Lemon

88 calories

The Irish Happy Ending

2 oz TY KU Liqueur
1 oz Irish Whiskey
On the rocks

141 calories

Pot O Gold

1.5 oz TY KU Liqueur
.5 oz Tequila
Splash Agave Nectar
Squeeze of lime

123 calories

TY-Klover

2 oz TY KU Liqueur
Splash of Club Soda
Squeeze of Lemon
On the rocks

73 calories

Kiss Me Mojito

2 oz TY KU Liqueur
Fresh mint
Squeeze of Lemon/Lime/Orange Diet Citrus Soda

74 calories

Green Emerald

1.5 oz TY KU Liqueur
.5 Citrus Liqueur
Serve chilled

122 calories

Feel like WINNING? TY KU has a cocktail that will have you feeling like an F-18, just like Charlie Sheen:

TY-ger Blood

3 oz Tomato juice
1.5 oz TY KU Sake
Pinch of wasabi
dash of soy sauce
squeeze of lime

Shake ingredients hard over ice. Garnish with celery stalk, and enjoy as you're recovering from those nights you were "WINNING!"

Jim Meehan of PDT in New York City is mixing up some delicious drinks using Noval BLACK port:

BLACK Cup

2 oz Noval BLACK
1/2 oz Lemon juice
1/2 oz Simple syrup
1 strawberry

Muddle the strawberry with the simple syrup, then add the rest of the ingredients. Shake with ice and strain into a Collins glass filled with ice. Top with 2 oz Club Soda and garnish with a cucumber wheel and a strawberry.

BLACK 'n' Stormy

1 oz Noval BLACK
1 oz Goslings Black Seal Rum
1 oz House Ginger Beer
1/2 oz Lime juice
1/2 oz Simple syrup

Shake with ice and garnish with a lime wheel skewered to a piece of candied ginger and a blackberry. Serve in a Collins or Old Fashioned glass.

Betsy BLACK

1 1/2 oz Noval BLACK
3/4 oz Cognac
1/2 oz Grand Marnier
2 dashes of Orange Bitters

Stir with ice and strain into a chilled coupe. Top with 1 1/2 oz Bruno Paillard Champagne. Garnish with an orange twist.

Try SKYY Infusions Dragon Fruit in these delicious cocktails:

Dragon Fruit Fizz

2 1/2 oz SKYY Infusions Dragon Fruit
1 oz passion fruit puree
1/2 oz raspberry liqueur
1/2 oz lime juice
4 oz lemon lime soda

Combine all ingredients except soda in cocktail shaker with ice. Shake vigorously and strain into a highball glass. Top with lemon lime soda and garnish with a lime wheel and raspberries.

Dragon's Cup

2 1/4 oz SKYY Infusions Dragon Fruit
1 oz Fresh lemon juice
1 1/4 oz Simple syrup
1 1/2 oz diced long english cucumber
1 large, ripe strawberry (washed and hulled)

Muddle cucumber and strawberry in cocktail shaker until the strawberry is pulverized. Add remaining ingredients and shake vigorously with ice. Strain over fresh ice into an old fashioned glass. Garnish with strawberry and cucumber.

Spiced Mule

3/4 oz SKYY Infusions Dragon Fruit
1 oz cinnamon agave syrup
1 oz fresh lime juice
2 dashes orange bitters
ginger beer

Combine all ingredients except ginger beer and shake vigorously for ten seconds. Strain into a double old fashion glass with fresh ice. Top with ginger beer and garnish with lime wedge.

For Cinnamon Agave Syrup: Mix 16 oz of water and 16 oz agave syrup with five broken cinnamon sticks in a sauce pan. Bring to a boil, then remove from heat and cover pan with lid for 30 minutes. Strain and allow liquid to cool to room temperature.

Red Dragon

1 1/2 oz SKYY Infusions Dragon Fruit
1 oz pomegranate juice
1/2 oz Lychee syrup
2 lychees
Lime

Combine all ingredients except lychees and lime in cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass, garnish with lychees and a twist of lime.

Magic Dragon

1 1/2 oz SKYY Infusions Dragon Fruit
1 oz lime juice
1/4 oz orange curacao
1/2 oz Rooibos tea simple syrup
5 Kaffir lime leaves
1 vanilla bean

Combine lime juice, orange curacao, simple syrup, four kaffir lime leves and a half inch, split portion of the vanilla bean in cocktail shaker and muddle. Add SKYY Infusions Dragon Fruit and ice and shake vigorously for four seconds. Strain into a double old fashioned glass filled with fresh ice, and garnish with remaining kaffir lime leaf and vanilla bean.

For Rooibos Tea Simple Syrup: Heat 1/2 oz of water in a sauce pan without boiling. Add one pouch of your favorite rooibos tea to hot water and brew according to instructions. Remove tea pouch, and add 1 1/2 teaspoons of granulated sugar. Increase heat and stir until sugar is completely dissolved. Allow syrup to cool to room temperature. As a simple alternative to the simple syrup, combine 1/2 oz of brewed tea and 1 1/2 teaspoons of granulated sugar and stir well. Allow tea to cool to room temperature.

Dragon Fruit Sparkling Seduction

3/4 SKYY Infusions Dragon Fruit
1/3 oz Darbo elderflower syrup (or St. Germain Elderflower liqueur)
1/2 oz Guava puree (or guava juice)
4 oz Prosecco
1 Maraschino Cherry

Combine SKYY Infusions Dargon Fruit, elderflower syrup and puree in champagne flute, and stir gently to combine. Slowly pour Prosecco into flute and stir. Garnish with maraschino cherry.

Are you ready for the Oscars? Here are some cocktails to get you ready to see your favorite flicks win big:

Bombay Sapphire Royal Tea (Inspired by The King's Speech)

2 oz Bombay Sapphire Gin
1 oz Earl Grey Tea Infused simple syrup
1 oz fresh lemon
1 oz egg white
3/4 oz fresh lemon juice
1/2 rock candy
2 dashes orange bitters
Topped with a Bitter Orange Espuma

Combine gin, tea infused simple syrup and lemon juice in a shaker over ice, shake vigorously. Double strain into a tea cup. Beat espuma mix until thick and foamy, spoon into tea cup, on top of Sapphire mixture. Put a pinch of tea leaves in center, garnish with a stick of orange bitters rock candy on the side of the tea saucer.

The All-Nighter (Inspired by The Social Network)

2 1/2 oz Rye Whiskey
1/2 oz Benedictine Liqueur

Build in a cocktail shaker. Add ice and stir. Double strain into a chilled cocktail glass. Garnish with a lemon twist.

Blood & Sand (Inspired by The Fighter)

2 oz Dewar's 12 Blended Scotch Whiskey
1 oz cherry liqueur
1 oz red (sweet) vermouth
1 oz fresh squeezed orange juice

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously and strain into a chilled glass. Garnish with a lemon twist.

The White Lady (Inspired by Black Swan)

1 oz Cointreau
2 oz Gin

Shake and strain into a chilled martini glass.

Black Ice (Inspired by Black Swan)

3 oz Cointreau Noir
Ice cubes

Pour over ice and enjoy!

Have yourself the classiest of Valentines Days with The King's Ginger:

The Ginger Royale

1.5 oz The King's Ginger Liqueur
4 oz Champagne

Pour a generous measure of The King's Ginger into a flute. Add chilled Champagne to taste.

The King's Ginger Truffles

7 oz good quality dark chocolate
6 oz heavy cream
5 tbsp The King's Ginger
1 tsp of finely chopped drained stem ginger in syrup

Line a baking tray with cling film. Break the chocolate into small pieces and drop into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Stir until all the chocolate is melted. Add The King's Ginger and the chopped stem ginger. Mix well. Leave in bowl and allow to cool to room temperature (about 2 hours. Using a melon baller or teaspoon, scoop out bite-sized pieces and roll into even shaped balls. Roll in cocoa powder and place on baking sheet. Chill in the fridge. Serve with after dinner coffee and a chilled shot of The King's Ginger.

If you weren't at the premiere of Vidal Sassoon The Movie don't worry! Here are the classy cocktails the stars sipped on all night:

Sassoon Sidecar

Remy Martin V.S.O.P
Cointreau
Fresh lemon juice

Vidal 75

Remy Martin V.S.O.P
Simple Syrup
Fresh lemon juice
Piper Sonoma Sparkling Wine

Cointreau Cut

Cointreau
Fresh lime juice
Pink grapefruit juice

Spring is just around the corner! Here are some cocktails to pull you out of the winter doldrums:

The Yellow Bird

.5 oz Galliano L'Autentico
1 oz light rum
.25 oz triple sec
1 oz freshly squeezed lime juice

Pour all the ingredients into a shaker filled with ice, shake and strain into a coupe. Garnish with a lime spider.

La Parola Ultima

1 oz dry gin
1 oz Galliano L'Autentico
1 oz Maraschino liqueur
1 oz fresh lime juice
fresh basil

Combine ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a flamed lime disc.

The Italian Sour

.5 oz Galliano L'Autentico
1.25 oz Italian brandy
.75 oz fresh lemon juice
dash of simple syrup
1 egg white
lemon wheels
fresh cherry
dash of Angostura bitters

Pour all the ingredients into a shaker filled with rock ice, shake it hard to get the froth on top, strain over ice into an old fashioned glass. Garnish with lemon wheels and a fresh cherry. Finish with a spray of Angostura bitters.

The Franche-Comte Cooler

1 oz Bols Genever
.5 oz St-Germain
.5 oz fresh lemon
.25 oz simple syrup

Build over ice in a highball glass. Top with soda water.

Hey all you love birds (and anti-love birds) it's that time of year again! Here are some Valentine's Day cocktails to get you in the spirit of love!

Koopstotje

Fill the original tulip glass so full with Bols you couldn't pick it up without spilling. Clasp hands behind your back and lean forward to sip until the meniscus is gone. Pick up the glass and shoot. Follow with a beer back.

Dutch Courage

Fill anything you like with Bols Genever. Knock it back like you mean it.

White Manhattan

2 oz. Bols Genever
1 oz. Dry Vermouth
1 Demerara sugar cube
2 Dash wormwood citrus bitters

Stir and serve down in a rocks glass. Garnish with a lemon twist.

Dutch Negroni

1.5 oz. Bols Genever
1 oz. Campari
1 oz. sweet vermouth

Stir all ingredients with ice, strain into a pre-chilled rocks glass. Garnish with a large orange zest.

Hot Shot

1 part Galliano L'Autentico
1 part espresso coffee
1 part double cream

Layer ingredients in order given above into a shot glass.

Apple Of My Eye

1.5 oz Dooley's Toffee Liqueur
.75 oz. Hasse's Apple Pie Liqueur
.75 oz. Godiva Chocolate Liqueur

Combine ingredients in a shaker with ice. Shake and strain into a martini glass.

Heart of Gold

2 oz. Vermont Gold Vodka
Splash of Chambord
Dry Champagne

Shake Vermont Gold and Chambord over ice. Strain into a champagne glass and top with champagne.

Blue Ice Heart Throb

1 1/2 oz Blue Ice Vodka
1/2 oz. Cointreau or Triple Sec
1 oz. POM Pomegranate Juice
1/4 oz Fresh lime juice

Add ingredients to a cocktail shaker with ice, shake well and strain. Garnish with a lime wheel and red cherry.

Mi Amor

2 oz. Camarena Reposado Tequila
1/2 oz. Gabriel Boudier Creme de Cassis
1/2 oz. Fresh lime juice
2 oz. ginger beer

Build in bucket glass of ice, stir gently and garnish with a lime wedge.

Kir Royal

1 oz. Gabriel Boudier Creme de Cassis
5 oz. Sparkling wine

Pour Creme de Cassis in Champagne flute. Gently pour sparkling wine over top.

Cointreau Teese

1 1/2 oz Cointreau
1/2 oz. Apple juice
1 oz. Monin violet syrup
3/4 oz Fresh lemon juice

Pour all ingredients into an ice filled shaker and shake vigorously. Strain into a chilled martini glass and garnish with a violet.

Cointreau Vixen

2 oz. Cointreau
2 1/2 oz. Red grape juice
Sparkling water or tonic

Pour all ingredients into an iced filled long drink glass and gently stir. Top with sparkling or tonic water.

MARTINI Rosato Royale

2 oz. MARTINI Sparkling Rose
2 oz. MARTINI Rosato

Pour MARTINI Sparkling Rose wine and MARTINI Rosato into a wine glass filled with ice. Stir and garnish with a floating raspberry.

MARTINI Asti Red Blush

4 oz. MARTINI Asti (chilled)
1/2 oz strawberry puree
1/2 oz rose syrup

Pour puree and rose syrup into a flute glass and stir well. Top with MARTINI Asti and garnish with a lemon wheel.

Try this cocktail from Basil Hayden and celebrate the Chinese New Year!

Ginger Rabbit

2 parts Basil Hayden's Bourbon
1/2 part Creme Yvetter Liqueur
1/2 part Star Anise and Black Tea Infused Simple Syrup (see recipe below)
Lemon peel
1 slice of fresh ginger
1 dash of Angostura bitters

Add the star anise and black tea infused simple syrup and ginger to a mixing glass. Express oils from the lemon peel and add to the mixing glass. Muddle the ingredients by pressing them in the mixing glass to release the juice from the ginger. Add Basil Hayden, Creme Yvette, Angostura Bitters and ice to the glass and stir until all ingredients are diluted. Strain over fresh ice and serve in a rocks glass.

Star Anise and Black Tea Infused Simple Syrup:

1 china Black Tea bag
6 star anise pods
Simple syrup

Add 1 China Blak tea bag to 12 oz of warm simple syrup and infuse for 12 minutes. Discard tea bag. Add 6 loosely crushed pods of star anise to the syrup and rest for 24 hours. Strain and bottle for use.

Purity Vodka has some delicious cocktails for you to indulge in!

Black Pepper Cucumber H20 Cocktail

Water infused with cucumber and black pepper
Purity Vodka

Malmo Mule

2 oz Purity Vodka
.5 oz fresh-squeezed lime juice
3 oz Ginger beer

Mix all ingredients into an ice-filled highball, garnish with lime and/or candied ginger if available.

Ellinge Pheasant

2 oz Purity Vodka
.25 oz fresh-squeezed lime
.5 oz Grand Marnier
1 dash Angostura bitters

Shake all ingredients with ice, strain into a chilled cocktail glass. Garnish with a twist of orange.

Sjuttiofem (Swedish 75)

2 oz Purity Vodka
.5 oz fresh-squeezed lemon juice
.5 oz simple syrup

Add all ingredients to a champagne flute, top with Brut Champagne.

Sweditalianish

.75 oz Purity Vodka
.75 oz Gran Classico Italian bitters
.75 oz Hidalgo Pedro Jiminez Sherry

Add all ingredients to a mixing glass with ice, stir until chilled, and strain into a chilled cocktail glass. Garnish with a twist of lemon.

Purity Martini

Purity Vodka
Water

Stir Purity Vodka and water in a mixing glass with ice. Pour into a chilled cocktail glass and decorate with a lime spiral.

Have you tried the new ABSOLUT Wild Tea? Mix up these cocktails and enjoy!

ABSOLUT Wild Gimlet

2 parts ABSOLUT WILD TEA
3/4 part Fresh lime juice
1/2 part simple syrup

Build over ice in a rocks glass and stir. Garnish with a lime wheel.

ABSOLUT Wild Cosmo

2 parts ABSOLUT WILD TEA
1-1/2 parts Cranberry juice
1/2 part Orange liqueur

Shake over ice and strain into a martini glass.

ABSOLUT Wild Tea Mojito

1-1/2 parts ABSOLUT WILD TEA
3/4 parts Fresh lime juice
1/2 part simple syrup
4 mint leaves
Soda water

Muddle mint leaves with simple syrup and lime juice in a shaker. Add ABSOLUT WILD TEA. Shake and pour into a highball glass. Top with soda.

These cocktails from the Skyy Vodka Arizona Bartender Signature Drink Contest are sure to wet your whistle:

Diamonds In the Skyy (Courtesy of CulinaryDropout)

1 1/2 oz Skyy Vodka
1/2 oz Yellow Chartreuse
3/4 oz fresh lime juice
2 dashes cherry bitters
1 barspoon cherry gastrique
Ginger beer

Add all ingredients except ginger beer into a shaker full of ice and shake. Strain into a glass full of ice and add ginger beer. Serve in a carbonated sugar rimmed glass and garnish with a lime wheel.

Skyy Pine Mind Martini (Courtesy of Smashboxx)

2 oz Skyy pineapple vodka
2 oz vanilla vodka
2 oz pineapple juice
2 oz redbull

Add ingredients into a shaker with ice and shake once. Strain into a martini glass and garnish with an orange peel.

Skyy Vodka Liquid Truffel (Courtesy of ModernSteak)

1 1/2 oz Skyy pineapple vodka
1 1/2 oz white chocolate liqueur
1 oz fresh raspberry juice
1/4 oz pineapple juice
1/4 oz agave nectar

Add white chocolate liqueur into a shaker with ice. In a separate shaker add remaining ingredients and shake separately. Strain the Skyy pineapple vodka, raspberry juice, pneapple juice and agave nectar in a martini glass first. Then slowly strain the white chocolate liqueur to layer the drink. Garnish with white chocolate infused raspberries.

Skyy Vodka Ginger Bliss (Courtesy of BlueMartini)

1 1/2 oz Skyy ginger vodka
1/2 oz peach schnapps
2 oz ginger beer
1/2 oz soda water
juice of 1 fresh lime

Mix all ingredients into a shaker full of ice and shake carefully. Strain into a martini glass and shred a small amount of lime rind on top of the drink and garnish with a lime wheel.

Skyy Vodka Asian Fusion Martini (Courtesy of PussycatLounge)

1 oz Skyy ginger vodka
1 oz rice milk
1 oz sake
3 drops of vanilla extract
dash of cinnamon
garnish with fresh ginger

Chill a martini glass by filling it with ice and club soda. Add ingredients into a shaker fullof ice and shake. Strain into your chilled martini glass and garnish with fresh ginger.

Skyy Raspberry Bomb Pop (Courtesy of SaddleRanchGlendale)

1 oz Skyy raspberry vodka
1 oz triple sec
juice from 1 fresh lemon wedge
splash of sweet & sour and sprite
1/2 oz blue curacao
1/2 oz grenadine

Add Skyy raspberry vodka, triple sec and lemon juice into a shaker full of ice and shake. Strain into a martini glass and layer with blue curacao and grenadine.

Skyy Raspberry Sake-tini (Courtesy of BlueWasabiScottsdale)

1 oz Skyy raspberry vodka
1/2 oz plumb sake
1/2 oz draft sake
1/4 oz raspberry liqueur
garnish with cucumber

Add all ingredients into a shaker full of ice and shake. Strain into a martini glass and garnish with cucumber.

Skyy Vodka Passion Sweet Tea Martini (Courtesy of BlueWasabiGilbert)

2 oz Skyy passion fruit vodka
1 oz sweet tea vodka
1 1/2 oz desert blossom iced tea
fresh juice from 2 lemon wedges

Add all ingredients into a glass full of ice and shake. Strain into a martini glass and garnish with a lemon wedge on a sugar rimmed glass.

Skyy Gingerella (Courtesy of AmericanJunkie)

1 1/2 oz Skyy ginger vodka
6 mint leaves
juice of 1 lemon wedge
1/2 oz simple syrup
1/2 barspoon vanilla extract
club soda

Add all ingredients except club soda into a shaker full of ice and shake. Strain into a glass with ice, top with club soda and garnish with a mint leaf.

Skyy Ginger and Juice (Courtesy of 25Degrees)

1 1/2 oz Skyy ginger vodka
1 1/2 oz Skyy raspberry vodka
3 fresh raspberries
3 mint sprigs
fresh lemonade

Add fresh raspberries and mint leaves into a glass and muddle. Add Skyy ginger and raspberry vodkas. Fill glass with ice and shake. Pour into a glass and garnish with a lemon wedge and raspberry.

Skyy Ginger Lagoon (Courtesy of ParlorPizzeria)

2 oz Skyy ginger vodka
1/2 oz ginger liqueur
2 oz pineapple
juice of 2 fresh lemon wedges
1/8 oz agave nectar
4 slices of English cucumber
1/8 oz organic hibiscus liqueur

Add english cucumber into a glass and muddle, add lemon and muddle. Add agav nectar, Skyy ginger vodka, ginger liqueur, pineapple juice and fill the glass with ice. Give it a good 5 second shake. Double strain into a martini glass and add 1/8 oz hibiscus liqueur layered in the bottom of the martini glass. Garnish with a lemon twist.

Holly Gave Ginger The Finger (Courtesy of CowboyCiao)

1 1/2 oz Skyy ginger Vodka
1/8 oz canton ginger liqueur
5 drops blood orange bitters
10 whole cranberries
5 mint leaves
Martinelli's sparkling cider

Add cranberries, mint leaves, cherry bitters and ginger liqueur into a glass and muddle. Fill the glass with ice and add Skyy ginger vodka, additional cranberries, and shake. Pour all ingredients into a glass, top with Martinelli's sparkling cider and garnish with a gingerbread lady finger.

Skyy Lime-Aid (Courtesy of SkyeRestaurant)

2 oz Skyy cherry vodka
1/2 oz simple syrup
1/2 oz Rose's sweetened lime juice
juice of 6 fresh lime wedges
splash of cherry juice
splash of sprite
dry ice

Fill a shaker full of ice and add all ingredients. Carefully add dry ice to a martini glass and strain. Garnish with a lime wedge.

Diamonds In the Skyy (Courtesy of CulinaryDropout)

1 1/2 oz Skyy Vodka
1/2 oz Yellow Chartreuse
3/4 oz fresh lime juice
2 dashes cherry bitters
1 barspoon cherry gastrique
Ginger beer

Add all ingredients except ginger beer into a shaker full of ice and shake. Strain into a glass full of ice and add ginger beer. Serve in a carbonated sugar rimmed glass and garnish with a lime wheel.

Skyy Vodka Gingerbread Man (Courtesy of ZumaGrill)

1 oz Skyy ginger vodka
1/2 oz butterscotch liqueur
1/2 oz hazelnut liqueur
1/2 oz simple syrup
splash of half & half
splash of Irish cream
3 gingerbread cookies

Add Skyy ginger vodka, butterscotch liqueur, hazelnut liqueur,simple syrup, half & half, and Irish cream into a shaker full of ice. Crumble two gingerbread cookies into the shaker and shake for 20 seconds. Strain into a martini glass and garnish with a gingerbread cookie.

Skyy Fennel Aviation (Courtesy of AmaroPizzeria)

1 1/2 oz Skyy vodka
1/4 oz fennel syrup
1/5 oz fresh lime juice
dash of maraschino cherry liqueur
dash of honey
braised fennel

Add all ingredients into a shaker full of ice and shake. Strain into a martini glass and garnish with braised fennel.

Try some of these cold weather cocktails from our friends at ZU Vodka:

ZU & Tonic

1.5 oz ZU
5 oz tonic water
2 lime wedges

Stir on ice.
Garnish: lime wedges and bison grass
Glass: old fashioned

ZU Orleans Punch

2 oz ZU
.5 oz fresh lemon juice
.5 oz elderflower liqueur
5 oz ginger ale
5 thin slices of apple
7-8 fresh mint leaves
1 dash bitters

Break mint leaves in half, stir and serve over ice.
Garnish: Bison Grass
Glass: highball

Szarlotka

1.5 oz ZU
.5 oz Unfiltered apple juice
10 blades of Bison Grass (optional)

Serve on ice.
Garnish: 10 blades of Bison Grass
Glass: highball

Polish Martini

2 oz ZU
1.5 oz apple juice
2 bar spoons of honey
dash of fresh lemon juice

Shake and strain into martini glass.
Garnish: apple slices and bison grass
Glass: Martini

Ginger Bison

1.5 oz ZU
5 oz ginger ale
2 dashes bitters
1 lime wedge

Stir and serve over ice.
Garnish: bison grass
Glass: highball

Afternoon ZU

1.5 oz ZU
.5 oz ginger liqueur
.5 oz elderflower liqueur
2 oz iced green tea
1 lime wedge

Stir on ice.
Garnish: lemon zest and bison grass
Glass: highball

Bison Rocks

A generous measure of ZU

Pour over ice.
Garnish: lime or apple and bison grass
Glass: old fashioned

Saveur Magazine has a great cocktail for those still recovering from the New Year!

The Retox Cocktail (Courtesy of Saveur Magazine)

6 oz Bourbon, such as Knob Creek Single-Barrel Reserve
2 tbsp medium maple syrup
2 tbsp extra light maple syrup
2 droppersful of maple bitters
1 tbsp fresh lemon juice
1 tbsp cayenne pepper
2 tbsp maple sugar
seltzer to fill

Fill a cocktail shaker halfway with ice. Mix the first five ingredients with the ice in the shaker. Mix the cayenne and maple sugar in a bowl, and pour the contents onto a dessert plate, spreading them out in a wide circle. Wet the rim of the highball glass; roll the rim in the cayenne mixture to coat. Fill the glass halfway with ice. Strain 1/3 of the bourbon mixture into the glass, and top it off with soda water. Stir. Repeat for two more drinks.

Do you have Golden Globes fever? Here are some delicious cocktails to get you in the mood to see your favorite movies and shows take home the big win!

Lucid Dream Stealer (Inspired by Inception)

Traditional Absinthe drip. Pour cold water over 1.5 oz Lucid absinthe. Stir and enjoy.

New Directions Champion (Inspired by Glee)

1 oz white cranberry juice
.5 oz apple juice

Top with ginger ale and garnish with a cinnamon stick and fresh cranberries. If you're an adult fan of Glee, add 1 oz of flor de Cana rum to give this drink a festive pop!

The Seductive Swan (Inspired by Black Swan)

1.5 oz Russian Standard Vodka
5 blackberries
3 oz Lemonade

Muddle four blackberries in bottom of a tumbler. Add ice, Russian Standard Vodka and lemonade. Garnish with remaining blackberry.

The Standard Martini (Inspired by Mad Men)

2 oz Russian Standard Vodka
Splash of Dry Vermouth
Splash of olive brine

Shake ingredients gently over ice. Strain and serve in a chilled martini glass. Garnish with olives.

Zuckerberg Zinger (Inspired by The Social Network)

1 oz Flor de Cana 7 year-aged rum
1 seedless Watermelon
One good pinch of Cayenne pepper
4 sugar cubes
1 oz Lime juice
1 oz Club soda

Dissolve the sugar cubes in 1 oz of club soda. Add and muddle several 1-inch pieces of watermelon. Finally, add the rest of the ingredients one at a time and stir as needed. Chill. Recipe can be multiplied to fill a traditional punch bowl.

National Hot Toddy day is January 11, so warm up with some variations of the classic:

Spiced Pear Toddy

2 oz Square One Organic Vodka
1 oz Perfect Puree Green Apple Puree, thawed
1 oz Perfect Puree Pear Puree, thawed
1 oz Baking Spice Syrup
4 oz hot water
1 cinnamon stick
1 pear wedge, for garnish

Build all ingredients into a mug and stir. Garnish with cinnamon stick and pear wedge. Serve.

Baking Spice Syrup:
1 cup water
1 barspoon or 1 tsp ground cinnamon
1 barspoon or 1 tsp unsweetened cocoa powder
1/2 barspoon or 1/2 tsp ground cloves
1/2 barspoon or 1/2 tsp ground all spice
1 whole star anise

In a pot, bring water to a boil. Add all spices. Lower temperature and simmer for 3-5 minutes. Remove from stove and pour mixture through a strainer and into a measuring cup. Add water to return volume of mixture to one cup and return to pot. Add sugar and stir to dissolve. Pour mixture into storage container. Seal and refrigerate; will keep refrigerated for 3-4 weeks.

Hot Holland Toddy

1.5 oz Bols Genever
.75 oz Demerara Syrup
1/8 tsp Spice Mix

Build everything in a Toddy glass together and top up with hot water. Garnish with two lemon wheels.

Demerara Syrup:
1 part demerara sugar
1 part hot water

Combine both ingredients, stir thoroughly, and bottle.

Spice Mix:
2 parts ground nutmeg
1 part ground allspice
1 part ground cloves

Combine all ingredients, stir thoroughly.

Ring in the New Year with these delicious under 100 calorie cocktails from our friends at TY KU!:

Burning Love

1.5 oz TY KU Sake
Cinnamon Hearts

93 Calories

Ginger Crush

1.5 oz TY KU Sake
2 oz Diet Ginger Ale
Ginger Snap Cookie

85 calories

Will You Be My TY-tini?

1.5 oz TY KU Liqueur
1.5 oz TY KU Soju
Squeeze of Lime
Splash of Diet Sprite

94 calories

Melt My Heart Mojito

1.5 oz TY KU Liqueur
1 oz Diet Sprite
Squeeze of Lemon
Squeeze of Orange

81 calories

TY Me Up

1.5 oz TY KU Soju
2 oz Pineapple Juice
Splash of Vermouth
Splash of Agave Nectar

100 calories

TY KU Rendezvouz

1.5 oz TY KU Liqueur
2 oz Club Soda
Squeeze of Agave Nectar
Squeeze of Lemon
Squeeze of Lime
A Few Blackberries

92 calories

The San Diego Spirits Festival congratulates the winners of the first Bartender Battle at the Hard Rock Cafe this year, and here are the cocktails that made the top three!:

Fiery Passion In Paradise-FIRST PLACE! (Created by Krystal Brookhart)

2 oz Krome Vodka
1 oz passion fruit
1/2 lemon squeeze
.5 oz basil cayenne infused simple syrup


Shake vigorously, strain into sugar rimmed bucket glass, garnish with basil leaf, serve and enjoy!

Hot Miggy-SECOND PLACE! (Created by Michael Lamantia)

1 1/4 oz Alma Tequila Anejo
1 tbsp raw nature's agave nectar
1 splash of orange, cherry, and lemon bitters
1 splash lemon juice
1 1/4 oz pink grapefruit juice

Garnished with a split pineapple leaf and one hibiscus flower. Serve warm.

Big Nose Kate-THIRD PLACE! (Created by Andrea Silvers)

1 1/2 oz Bulleit Bourbon
1/4 oz Wild hibiscus syrup
2 dashes bitters
2 slices of Orange (both squeezed in drink one dropped in and the other tossed)
splash of vanilla extract

Serve in an 8 oz Highball glass with ice. Sprinkle with cinnamon, top with ginger beer, and garnish with hibiscus flower.

Old New Orleans Rum has the perfect cocktail to spice up your holiday!:

Spiced Cajun Toddy

1 stick of butter
2 cups brown sugar
1 tsp cinnamon (ground)
1/2 tsp nutmeg (ground)
Pinch cloves (ground)
Pinch salt
A few drops of vanilla extract

Mix ingredients in a bowl until it becomes a paste. Refrigerate. Spoon 2 tablespoons into a cup, add a shot of Old New Orleans Cajun Spice Rum, and add boiling water and or milk.

>Looking for festive champagne cocktails? Saveur Magazine has some great ideas:

The Volstead (Recipe courtesy of Derek Koch)

1/4 oz simple syrup
2 oz mixed fresh berries
3/4 oz vodka
3/4 oz St. Germain elderflower liqueur
1/4 oz lemon juice
Champagne to top

Muddle the fresh berries and simple syrup in a cocktail shaker. Add vodka, St. Germain, lemon juice, and ice, shaking. Strain into a Champagne flute and top gently with Champagne, letting the foam subside and topping again until the glass is filled.

Stormy Morning (Recipe courtesy of Shannon Fristoe)

1.5 oz Rathman creme de violette
1.5 oz St. Germain elderflower liqueur
1 oz fresh lime juice
4 oz Champagne
Lime wedges to garnish


Pour the creme de violette over ice in a highball glass. Add St. Germain and lime juice, and top with Champagne. Garnish with a wedge of lime.

The Cheshire Regiment (Recipe courtesy of Ehren Ashkenazi)

1 oz gin
1 oz Pasquest Raspberry Pineau des Charentes cognac
1/2 oz lemon juice
1/4 oz simple syrup
Dash Punt E Mes
3 oz Rose Champagne (or another light sparkling rose)
Large lemon twist, for garnish


Shake the gin, Pineau, lemon juice, simple syrup and Punt e Mes and strain into a Champagne flute. Top with the Champagne and garnish with the lemon twist.

The Daisy Buchanan (Recipe courtesy of Andrew Hotis)

1 oz Calvados
1/2 oz pear liqueur
Champagne
Wide strip of lemon peel, for garnish


In a champagne flute, layer the Calvados and pear liqueur. Fill with champagne and garnish with lemon peel.

The Bitter End (Recipe courtesy of Frank Bonanno)

Mix equal parts Leopold Whiskey and Domaine De Canton ginger liqueur. Top with fresh lime juice and Prosecco, finished with a quarter-ounce of Fernet Branca. (Pour it over a spoon to float the bitter liqueur on top of the other ingredients.)

Sloe Motion (Recipe courtesy of Brendon Green)

1 oz Plymouth Sloe Gin
4 1/2 oz Champagne
Strawberry licorice wheel, for garnish


Chill gin over ice in a cocktail shaker. Strain into a champagne flute or martini glass and top with champagne. Serve garnished with the licorice wheel.

The Oz (Recipe courtesy of Lynn House)

For the Cocktail:
1.5 oz Pierre Ferrand Ambre
1.5 oz plum wine
1.5 oz Gruet Blancde Noir
0.5 oz Lemon juice
0.5 oz Apple cider vinegar gastrique

For the Gastrique:
3 cups apple cider vinegar
7 cups sugar


For the cocktail: Combine all ingredients except Gruet in a mixing glass, add ice and shake until well chilled. Serve in a coup and float Gruet on top. Garnish with a lemon twist. For the Gastrique: Combine all ingredients in a saucepan; simmer until reduced by half. Cool before using.

In the mood for something sweet? Mix up this passion fruit martini:

Passion Fruit Martini

1 shot citrus vodka
1 shot white cranberry juice
1 shot passion fruit juice
1/2 shot Cointreau
Orange slice


Combine all ingredients in a martini shaker filled with ice. Shake and strain into a martini glass. Garnish with star fruit or orange slice.

The leading ladies at Women & Whiskies are loving these whiskey cocktails:

Hibiki Falling Leaves

1 1/2 oz Hibiki 12 year
2 oz Apple cider
1/4 oz Cinnamon-infused Agave syrup
1/4 oz fresh lemon juice



Shake on serve on the rocks in a rocks glass. Dust with nutmeg and garnish with a lemon wedge. To make cinnamon-infused agave syrup, boil water with two cinnamon sticks, then combine with agave syrup in a one-to-one ratio.

Glen Grant Zinger

1 oz Glen Grant 10 year old
4 oz sparkling apple cider juice
squeeze of fresh lime juice



Serve over ice in a rocks glass and garnish with an apple slice.

The Glenrothes Rob Roy

2 1/2 oz Glenrothes Select Reserve
1 tsp sweet vermouth
1 tsp dry vermouth



Serve in a Collins glass with ice. Garnish with a brandied cherry.

Try this south of the border-style eggnog from Cabo Wabo Tequila:

Blitzen's Mexican Egg Nog

1 egg, separated
5 tsp sugar
1/2 cup whole milk
1/4 cup heavy cream
1 oz Cabo Wabo Blanco
1/4 tsp freshly grated nutmeg



In a bowl, beat the egg yolk until it lightens in color. Gradually add 4 teaspoons of sugar and continue to beat until it is completely dissolved. Add the milk, cream, tequila and nutmeg and stir to combine. Place the egg white in a separate bowl and beat to soft peaks. with the mixer still running, gradually add the additional teaspoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. Top egg nog with grated cinnamon and nutmeg.

Cheers to Christmas with these cocktails from Philadelphia Distilling!:

French Toast

1.5 oz Woodford Bourbon
2 bar spoons Vieux Carre Absinthe
1 oz egg white
1 bar spoon vanilla simple syrup
1 oz maple simple syrup
pinch of powdered sugar
pinch cinnamon



Combine Woodford, Vieux Carre, vanilla, egg white, maple simple syrup, and cinnamon in a shaker tin, dry shake first. Add ice and shake vigorously. Strain into a Marie Antoinette glass, and dust with powdered sugar. Garnish with a few specks of cinnamon in one spot.

Corpse Reviver

1 oz gin
1 oz Lillet
1 oz fresh lemon juice
1 oz Combier L'Original
1 drop Vieux Carre absinthe



Add all ingredients to a cocktail shaker; fill with ice and shake well. Strain into a chilled cocktail glass. Garnish with a cherry.

Royal Jubilee

2 oz Royal Combier
4 chunks fresh lemon (1/2 lemon)
6-8 mint leaves



Muddle mint leaves and lemon wedges in mixing glass. Add Royal Combier and ice and shake hard. Strain over ice in a rocks glass and garnish with a fresh mint sprig.

Rouge Noir Cocktail

1.5 oz Combier Rouge
.5 oz Combier Orange Liqueur
4 oz Brut
1 orange zest


Pour Combier's Rouge and Orange Liqueur in champagne flute. Top with champagne. Garnish with 1 orange zest.

Do you love eggnog but don't love the calories? Try some of these recipes that have all the flavor but none of the guilt:

EggNot (Recipe Courtesy of The New York Times)

1 1/2 oz. Appleton VX rum
1/2 oz. Cruzan Black Strap rum
1/2 oz. falernum
1/4 oz. Demerara syrup
1 oz. toasted coconut milk
2 dashes Fee Brothers aromatic bitters
3/4 oz. egg whites



For the syrup: dissolve two parts Demerara sugar in one part water in a saucepan on low simmer. Stir constantly and skim off any film that forms.


For the milk: toast one cup of shredded coconut in a 350-degree oven for about 25 minutes. Add shredded coconut to a can of coconut milk and simmer on low, stirring constantly until milk has absorbed the toasted flavor. strain with a fine-mesh strainer immediately, until all liquid has been expressed.


Combine all ingredients in a cocktail shaker. Shake, add ice, then shake thoroughly again. strain into a cocktail glass and top with freshly grated nutmeg.

To Holland With Love (Recipe Courtesy of The New York Times)

2 oz. batter (recipe below)
1 oz. Bols Genever
1/2 oz. bonded applejack
3 oz. slowly added hot mulled cider (recipe below)


For the batter: separate six egg whites and yolks. Whip the yolks to a silky texture and add three-quarters of a teaspoon of toasted and ground ras el hanout; a quarter teaspoon of toasted and ground blade mace; a pinch of salt; and an ounce of aged rum. Gradually whisk in half a cup of superfine sugar. In another bowl, whip the egg whites until stiff peaks form, then gradually add a quarter cup of superfine sugar. With a spatula, gradually fold the egg white mixture into the yolk mixture. The batter has a lifespan of about one evening, and is enough for 20-25 drinks.

For the cider:in a large stock pot combine a cup of squash juice (squash that has been peeled and cored and put through a juice extractor); half-gallon of fresh apple cider; 5 pieces of star anise; 5 allspice berries; 10 cinnamon sticks; 5 cloves; 5 cardamom pods; 10 black peppercorns; a quarter teaspoon of fresh grated nutmeg; the zest of a small orange; half a cup of light brown sugar. Sit on a low heat for two or three hours, then strain out the spices through a sieve or cheesecloth.

In a glass or mug, combine two ounces of batter, an ounce of Bols Genever and a half-ounce of bonded applejack. Slowly add three ounces of the hot mulled cider and finish with grated nutmeg.

Bah Humbug (Recipe Courtesy of The New York Times)

1 1/2 oz. 7-year-old Flor de Cana rum
1/2 oz. Tuaca liqueur
1 bar spoon each of Grand Marnier, Velvet Falernum and Zirbenz Stone Pine Liqueur
4 dashes orange bitters

In a glass shaker, combine all ingredients. Stir with ice and strain into a glass.

A tropical treat from our friends at RedRum:

  "Make-out" Martini

2 oz. RedRum
1/2 oz. triple sec
Splash of pineapple and cranberry juice
Splash of cream

Shake and serve "up" in a martini glass. Garnish with Sweetheart Candy.

Mix up some of these cocktail treats from Bols Genever:

  Bargoen Buck

1.5 oz. Bols Genever
.75 oz. Lemon Juice
.5 oz. Gran Classico
3 Dashes of Angostura bitters

Shake with ice and strain into a Collins glass filled with ice. Top with 1 oz. Fever Tree Ginger Ale. Garnish with half an orange wheel.

  Wandering Star Punch

2 cups Bols Genever
2 cups Rouge
2 cups fresh squeezed orange juice
2 750-mL bottles of dry sparkling wine

Combine ingredients with ice in a punch bowl. Serve liberally. Serves 20.

  Dr. Solomon's Punch

750 mL of Bols Genever
3/4 cup of superfine sugar
1 1/2 qt. cold water
Juice of eight limes

Pour the the lime juice into a three-quart bowl. Slowly incorporate the superfine sugar, stirring until sugar has dissolved. Add Bols Genever and cold water, stir again and grate a quarter of a nutmeg over the top. Serve with a ladle.

  Old Sydney-Town Punch

1.5 oz Bols Genever
.5 oz St. Elizabeth's Allspice Dram
.75 oz Lemon juice
.5 oz Orange juice
.5 oz pineapple gum syrup

Combine all ingredients in a mixing glass, fill with ice and shake well for 10 seconds. Strain into a punch glass and serve up with a slight grate of nutmeg.

Entertain in style this holiday season with these recipes from MARTINI:

  MARTINI Poinsettia Punch

2 1/2 cups MARTINI Asti
2 cups MARTINI Rosato
1 1/2 cup pomegranate juice
3/4 cup club soda
3/4 cup fresh lemon juice
1/2 cup simple syrup

In a large, festive punch bowl, stir together chilled MARTINI Rosato, pomegranate juice, club soda, lemon juice and simple syrup. Serve in tumblers filled with ice, top with MARTINI Asti and gently mix in MARTINI Asti to punch bowl. Garnish each glass with a lemon wheel and a star anise.

  Angel's Dessert

2 oz. MARTINI Rosato
1 oz. Cream
1/2 oz. simple syrup
3 strawberries

In a mixing glass muddle 3 sliced strawberries. Add MARTINI Rosato, cream and simple syrup and shake vigorously. Strain into a cordial glass and garnish with halved strawberry.

  Rosato Toast

2 oz. MARTINI Rosato
1 oz. clove infused simple syrup
1 oz. lemon juice
MARTINI Asti

Pour MARTINI Rosato, simple syrup and lemon juice into a champagne flute. Stir and top with MARTINI Asti. Garnish with shaved cinnamon.

Our friends at Beefeater Gin have some tasty seasonal cocktails with their newest gin, Beefeater Winter Edition Gin:

  Hot Apple Gin

1 part Beefeater Winter Gin
3 parts warm apple juice


Pour gin into the cup. Heat apple juice and add to the cup. Serve in a Toddy cup or mug and garnish with a Cinnamon stick and grating of nutmeg.

  New Year in Lambeth

2 parts Beefeater Winter Gin
1 part Plymouth Sloe Gin
2 parts apple juice
1/2 part lemon juice
1/2 part sugar syrup
2 parts Champagne


Add the first five ingredients into a highball glass and stir. Fill the glass with ice and top with Champagne. Garnish with an orange wheel.

  Fashionably Ginger

2 parts Beefeater Winter Gin
1/2 pat Creme de Cacao (Brown)
1 barspoon Monin gingerbread syrup
1 dash Regan's Bitters


Stir all ingredients slowly, over ice, in an Old Fashioned/rocks glass. Garnish with a cinnamon stick and a large orange twist.

Do you have a taste for fine Whiskey? Try these recipes from Wemyss Malts:

  Peat Smash

50 mL Wemyss Malts Peat Chimney
14 mint leaves
2 bar spoons Demerara sugar
spritz Fernet Branca
Glass: Julep Cup
Garnish: 3 or 4 mint sprigs. Sprinkle with flamed cinnamon.

First spray the inside of the cup with Fernet Branca. Separately, with all ingredients and cubed ice in a mixing glass, stir until ice cold and the flavors and aromas of the mint have infused into the liquid. Single strain over cracked ice in cup.

  Smooth Gent

37.5 mL Wemyss Malts Smooth Gentleman
12.5 mL Dubonnet
12.5 mL Calvados
Glass: Old Fashioned
Garnish: Orange twist (discarded)

In a mixing glass filled with cubed ice pour in all the ingredients. Stir quickly and gently for rapid chilling and minimal dilution. Double strain over ice sphere in glass.

  Spice On Ice

50 mL Wemyss Malts Spice
King
50 mL Longueville Normandy Cider
50 mL Fevertree Ginger ale
Glass: Half-pint Beer Tankard
Garnish: Caramelized apple crisp and straw

In the glass build over broken block ice and stir with a swizzle.

Celebrate the Holidays with this recipe from Vermont Spirits!

  Jingle Bell Rocks
1 1/2 oz. Vermont Gold Vodka
3 oz. tonic water
1 oz. sparkling cider
4-5 muddled cranberries
1 sprig rosemary

In a shaker, muddle cranberries. Add ice and Vermont Gold Vodka and shake vigorously. Pour into a rocks glass and top with tonic water and sparkling cider. Garnish with a rosemary sprig.

A drink recipe from Aspen Social Club to keep you warm and toasty after hitting the slopes!

Apres Ski

Mint-infused Centenario tequila
Mexican hot chocolate

Top with whipped cream.

Try these seasonal treats from the masterful minds at Bluecoat Gin!

Harvest Punch
1 750mL bottle Bluecoat Gin
8 oz. Vieux Carre
8 oz. fresh lemon juice
16 oz. fresh juiced cranberries
32 oz. fresh apple cider
6 toasted cardamom pods
2 toasted star anise
1/4 lb of powdered 10x sugar
32 oz. Sparkling water
10 dashes Fee Brothers Cranberry bitters
10 dashes Angostura bitters
Garnish mint sprig

In a bowl, pour 10x sugar, whisk with lemon juice, Bluecoat gin, and Vieux Carre until sugar is dissolved. Then add fresh cranberry juice, apple cider, cardamom, star anise, cranberry and angostura bitters, and stir together. Just before service add sparkling water and mint sprigs.

Bountiful Cup
1 /2 oz. Bluecoat gin
1 oz. honey
3 oz. hot Marigold tea
1 lemon slice

In a mug, combine Bluecoat, honey, Marigold tea (steeped) and garnish with lemon slice.

Thanks be to Bluecoat
1 1/2 oz. Bluecoat gin
1 oz. of sweet potato mix (recipe listed below)
1 barspoon of sweet cream
soda water
Garnish with marshmallow

In a shaker 3/4 filled with ice, combine Bluecoat gin, sweet potato mix, sweet cream, and shake until frothy. Then double strain into a collins glass over ice, and top with soda water. Garnish with marshmallow.

Sweet Potato Mix
In a juice extractor, juice 6 sweet potatoes, then take the juice, strain through a fine mesh strainer, and add double the amount of water. In a pot combine sweet potato water, add 1/2 cup of honey and 1/2 cup of sugar, add 1 split vanilla bean, 3 cardamom pods and bring to a boil. Reduce to a simmer for about 10 minutes, remove from heat, and strain through a fine mesh strainer.

If you're in the Philadelphia area this holiday season, be sure to stop by McGillin's Olde Ale House for some seasonal cocktail treats!:

Pumpkin Martini
1 shot vanilla vodka
1 shot Pumpkin smash
1 shot cream

Mix together and serve in a cinnamon sugar-rimmed martini glass.

Irish Coffee
1 cup hot coffee
1 shot Irish Whiskey

Mix together and serve in a wine glass topped with whipped cream.

Snowshoes
1 cup hot chocolate
1 shot Butterscotch Liquor

Mix together and serve in a mug topped with whipped cream.

McGillin's Poinsettia Punch
1 Magnum Champagne
64 oz. cranberry juice
16 oz. orange juice
10 oz. Triple Sec
Orange slices, for garnish.

Mix ingredients together. Enjoy!

Get into the holiday spirit with these cocktails from Travis Hasse's Original Pie Liqueurs!

Apple Pie Nog
1 quart Egg Nog
16 oz. Hasse's Apple Pie Liqueur
2-4 scoops vanilla ice cream

Combine all ingredients in a blender for a quick blend. Pour into glass. Sprinkle with cinnamon. Makes 12 four-oz servings.

Cherry Pie Punch
1 bottle Pink Champagne (750 mL)
6 oz. Hasse's Cherry Pie Liqueur
6 oz. Mandarin Orange Syrup (from a can of mandarin oranges)

Rim cocktail glasses with red sugar. Add all ingredients to a punch bowl and serve.