Pisco Passion
2 oz Gran Sierpe Pisco
1 oz Lime Juice
1 oz Passion Fruit Nectar
¾ oz Honey
Shake with ice and strain into a cocktail glass.

2 oz Malibu Rum
1 oz 99 Bananas Schnapps
1 oz Amaretto
½ oz Lime Juice
½ oz Sweet and Sour Mix
Shake with ice and strain into a cocktail glass.

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The Orange Collins
½ shot Bols Dry Orange Curacao
½ shot sugar syrup
1½ shot Bols Genever
1 shot freshly squeezed lemon juice
2 dashes of Angostura Bitter
Fill a shaker with ice and ingredients. Shake for ten seconds and double strain the drink into a Collins glass. Squeeze an orange wedge and drop it into the glass. Top off with sparkling water, garnish with an orange wedge and long straw.

Dawa
3 oz 42 Below vodka
½ lime cut into quarters
2 teaspoons sugar
1 honey stick
Splash of ginger ale
Build all ingredients over ice & shake (but do not muddle). Tell guests that they should use the honey stick to mush the limes (the traditional African way of serving the drink).
*Dawa is really from Kenya but they drink it in South Africa.

Amarula Sunset
2 bottles Amarula liqueur
1 bottle Starr African rum
1 container strawberry puree
Fill blue bucket with water

Camps Bay Creme
1 oz Amarula liqueur 1 oz Bacardi 8yo rum
½ oz Amaretto
½ oz Kahlua Whole milk
Build ingredients over ice and shake.
*Amarula is a classic S. African liqueur made from the fruit of the marula tree. It is a creamy liqueur almost similar to a slightly fruity Bailey’s in taste.

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Rear Admiral's Swizzle
Created by Reza Esmaili of Smuggler's Cove
1 oz Clement Creole Shrubb orange liqueur
½ oz Firelit coffee liqueur
½ oz Stroh 160 proof or other high-proof rum
½ oz fresh orange juice
¾ oz fresh lime juice
¼ oz honey syrup (equal parts honey and water)
2 dashes Regan's No. 5 orange bitters
2 orange twists and mint sprig, for garnish
Fill a Collins glass two-thirds full with crushed ice. Add all the ingredients, except the garnish and stir with a swizzle stick or "lele." Top the glass with fresh crushed ice. Spiral an orange twist around an additional swizzle stick, and add, with the mint sprig, for garnish. Zest a second orange twist over the glass for additional aromatics.

Elixir Alpestre
by Bobby McCoy, Eastern Standard, Boston
2 oz Bols Genever
¾ oz St-Germain
¼ oz Becherovka
1 Dash Angostura Orange Bitters
6 Drops Pernod Absinthe
Combine all ingredients in a shaker tin over ice and shake. Strain into a large coupe glass. Garnish with a lemon twist.

Maintenant ou Jamais
by Misty Kalkofen, Drink, Boston
1 oz St-Germain
¾ oz 10 yr old Cask Strength Laphroaig
2 oz Jasmine tea infused simple syrup
½ oz Lemon juice
2 healthy dashes of Bitter Truth Jerry Thomas Decanter Bitters
1 egg white
Combine all ingredients in a shaker tin. Dry shake. Add ice and shake vigorously. Double strain into a large coupe glass. Garnish with star anise.

GinGerMain Shandy
by JP Caceres, Againn Gastropub, Washington, D.C.
1¼ oz St-Germain
¾ oz Fresh Lemon Juice
¾ oz Homemade Ginger Syrup
½ pint Allagash White Ale Beer
Mix all ingredients together completely in a pint glass with a bar spoon over crushed ice. Garnish with a Bruleé Ginger Candy square.

Penalty Kick
1½ oz Amarula Cream-shaken
1½ oz Espresso
Layer ingredients into a shot glass: espresso first and then the Amarula Cream. Garnish with a sprinkle of chocolate or ground coffee.

Vanilla Cream Shooter
½ oz Amarula Cream
½ oz Disaronno Amaretto
½ oz Vanilla Vodka
Layer all ingredients into a shot glass, Disaronno first, then the Amarula Cream and then the vodka

Amarula B52
½ oz Amarula Cream
½ oz Grand Marnier
½ oz Kahlua
Layer all ingredients into a shot glass, Kahlua first, then the Amarula Cream and then the Grand Marnier.

Re-VeeV-er
2 oz VeeV Açaí Spirit
1 oz blueberry nectar
¾ oz fresh lime juice
½ oz simple syrup Blueberry skewer, for garnish
Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with the blueberry skewer.

Açaí Freeze
1¼ oz VeeV Açaí Spirit
3 bar spoons of crushed pineapple (Dole)
5 blueberries
1 oz fresh lemon juice
1½ oz simple syrup
Small cup of ice
Blend all ingredients until smooth and transfer to a highball glass. Garnish with fresh blueberries.

Superfruit Sangria
¾ full with ice
½ bottle of VeeV
3 oz pomegranate liqueur
6 oz cranberry juice
Fill with red wine
Fresh fruit, for garnish
Fill the pitcher ¾ way with ice, add all ingredients and stir well.

Sparkling Açaí Sangria
¾ full with ice
½ bottle of VeeV
4 oz St. Germain
4 oz orange juice
Top with sparkling wine
Fresh fruit, for garnish
Fill the pitcher ¾ way with ice, add all ingredients and stir well.

GREY GOOSE® Surf Spritzer
1¼ oz GREY GOOSE® L’Orange Flavored Vodka
¾ oz APEROL®
¾ oz LILLET® Blanc
1 oz orange juice
1 oz seltzer
In a cocktail shaker filled with ice, add first four ingredients, shake vigorously and strain into tall glass filled with ice. Top with seltzer and garnish with a slice of orange.

GREY GOOSE® Tarragon Twist
1½ oz GREY GOOSE® L’Orange Flavored Vodka
¾ oz BENEDICTINE® liqueur
½ oz simple syrup
1 oz lemon juice
½ oz hot tap water
1 tsp tarragon
In a cocktail shaker add tarragon and hot water, muddle gently. Add ice and remaining ingredients. Shake vigorously, strain into martini glass and garnish with tarragon leaves or citrus twist.

ABSOLUT® Brooklyn Stoop Party
1 oz ABSOLUT® BROOKLYN
1 oz Cranberry Juice
1 oz Ginger Ale
Build over ice in highball glass. Garnish with a lime wedge.

ABSOLUT® Brooklyn Sunset Twist
1½ oz ABSOLUT® BROOKLYN
½ oz Malibu® Tropical Banana
Orange Juice
Build over ice in a rocks glass. Top with orange juice and garnish with an orange twist.

ABSOLUT® Brooklyn Ginger
1½ oz ABSOLUT® BROOKLYN
½ oz Ginger Ale
Squeeze of Lime
Pour over ice in a highball glass. Garnish with a lime wedge.

The Classic T&T
1¼ oz TANQUERAY® London Dry Gin
4 oz tonic water
Fresh lime wedges
Squeeze the juice of a lime wedge into the bottom of a tapered, modern high-ball glass. Fill the glass two-thirds with ice, then add TANQUERAY London Dry Gin and tonic water. Stir well. Run a wedge of lime around the rim of the glass, then drop in a fresh piece of lime.

The T&T Refreshed
1¼ oz TANQUERAY® London Dry Gin
1 Egg White
¾ oz Fresh Lemon Juice
1 oz Simple Syrup
Tonic Water
Shake all ingredients without ice to aerate. Add ice and shake again. Strain over fresh ice into a Collins glass. Top with tonic water. Garnish with lemon twist.

Spicy T&T Ingredients
1 oz TANQUERAY® London Dry Gin
Ginger Beer
½ oz Fresh Lime Juice
Tonic Water
Muddle 3 sprigs of mint at the bottom of a High Ball glass. Pull the essential oils up around the side of the glass. Add TANQUERAY London Dry Gin and fresh lime juice. Top with ginger beer, and a splash of tonic water. Garnish with a mint sprig.

Flo Woodard's Crescent City Cooler
10 Mint Leaves
Dash Simple Syrup
2 Dashes of Angostura Bitters
2 Dashes of Peychaud's Bitters
Juice of 2 Lime Wedges
2 oz Bacardi Light Rum
2 oz Ginger Ale
¾ oz Cranberry Juice
Lime Wheel
Mint Sprig
Muddle mint leave, simple syrup and bitters in a frosted cocktail glass for 10 seconds. Add the lime juice, Bacardi Light and ginger ale. Fill a Collins glass with ice and stir with a bar spoon. Top with cranberry juice. Garnish with a lime wheel and mint sprig. Serve with a straw and stir.

Springtime
1½ oz Sorbetta Strawberry
1 oz Hendricks Gin
½ oz fresh lemon juice
¼ oz agave nectar
½ oz egg white
Shake all the ingredients well and strain into a short Highball glass over ice. Garnish with strawberries and mint sprig.

Lanai Cocktail
¼ oz Pimms #1
1½ oz Sorbetta Orange
1½ oz Lillet Blonde
Half orange wheel
Season and old-fashioned glass by coating the inside with Pimms #1, toss out the excess. Fill the glass ¾ full of ice and pour in the Lillet and the Sorbetta Orange and stir. Garnish with half an orange wheel and serve with short straws.

Menage a Trois
1½ oz VSOP Cognac
1 oz Lemon Sorbetta
½ oz Cointreau
Prepare a cocktail glass with a sugar frosted rim. Assemble the three spirits in a cocktail shaker with ice and shake well and strain into the prepared glass. Flame an orange peel over the top of the drink and drop the peel into to drink.

Harry Johnson's Turf Cocktail
3 dashes of orange bitters
3 dashes of Maraschino liqueur
2 dashes of Pernod Absinthe
2 oz Dry Vermouth
2 oz of Plymouth gin
Stir up well with a spoon, strain into a chilled cocktail glass. Garnish with a medium size olive and serve.