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TOAST TO Kate Gerwin 2025 WITH
PUMPKIN PATCH
2 oz. PHILTERS RUHM
1/2
3/4
➜ Add ingredients in a shaker with ice. Shake & Double Strain into a coupe glass.
Garnish: Luxardo Cherry
MEZKAHL CHILLER
2 oz. PHILTERS MEZKAHL
3/4 oz. Lime
1 oz. Maya Tea Co. Relaxing Mint Herbal Iced Tea
3/4 oz. Simple Syrup
1 Slice Cucumber
➜ Muddle Cucumber in a shaker tin. Add remaining ingredients plus ice. Shake and double strain over fresh ice in a Collins Glass. Garnish: Lime Wedge & Mint Sprig
RUHM DAIQUIRI
2 oz. PHILTERS RUHM
1 oz. Strawberry Shrub
3/4 oz. Grapefruit Juice
1/4 oz. Lemon Juice
➜ Add ingredients to a shaker tin with ice. Shake & Double Strain into a Coupe Glass. Garnish: Lime Wheel
1/2 oz. Pumpkin Spice Syrup
1/2 oz. Cream of Coconut
1/4 oz. Lime Juice
1 oz. Orange Juice
1 oz. Pineapple Juice
➜ Add ingredients to a shaker. Shake and strain into a large wine glass over fresh ice.
Garnish: with a Lime Wheel & Orange Half Wheel
RUBY SLIPPERS
2 oz. PHILTERS JYNN
4 oz. Pomegranate Juice
1/4 oz. Orange Juice
2 dashes Fee Brothers Orange Bitters
➜ Add ingredients in a shaker with ice.
Shake and double strain into a Coupe Glass.
Garnish: Orange Peel Express
VIOLETTE LADY
2 oz. PHILTERS JYNN
3/4 oz. Lemon Juice
3/4 oz. Lavender Syrup
Egg White
1/4 oz. Simple Syrup
➜ Add ingredients to the shaker tin WITHOUT ice. “Dry Shake” vigorously to emulsify. Then add ice and shake again. Double strain into a Coupe glass. Garnish: Dried Rose Petals
FAUX-LOMA
2 oz. PHILTERS MEZKAHL
3/4 oz. Grapefruit juice 1 oz. Agave Syrup
3/4 oz. Lime 1-2 Slices Jalapeño (optional)
➜ Muddle jalapeño in a shaker tin (optional). Add other ingredients plus ice. Shake, double strain over fresh ice in a salt and/or tajin-rimmed Collins Glass. Top with soda water. Garnish: Lime Wheel & optional Jalapeño Slice
NO-JITO
2 oz. PHILTERS RUHM
3/4 oz. Lemon Juice
3/4 oz. Honey Syrup
2 Lime Wedges 6-8 Mint Leaves
1 dash Cardamom Bitters
➜ Muddle limes and mint in a shaker. Add ingredients and ice. Shake hard and “dirty pour” without straining into a Collins Glass.
Top with soda water. Serve with a straw.
Garnish: Lime Wedge + Mint Sprig
NEW LOOK
2 oz. PHILTERS WISKI
1/2 oz. Turbinado Sugar Syrup
2 dashes Angostura Bitters
1 dash Orange Bitters
➜ Add all ingredients to a mixing glass and stir. Strain into a rocks glass over large format ice cube
Garnish: Orange Peel
SWEATER WEATHER
2 oz. PHILTERS WISKI
3 oz. Apple Cider
1/2 oz Orange Juice
➜ Served cold or hot. For Cold: pour ingredients over ice in a rocks glass. For Hot: heat Cider and Orange Juice over low heat. Add Wiski to a mug. Top with Cider/OJ.
Garnish: Cinnamon Stick and Orange Half Wheel
OAXACAN OLD FASHIONED
2 oz. PHILTERS MEZKAHL
1/2 oz. Agave Syrup
2 dashes Angostura Bitters
2 dashes Aztec Chocolate Bitters
➜ Add ingredients to a mixing glass. Add ice and stir. Strain into a rocks glass over a large format ice cube. Garnish: Flamed Orange Twist
SEE NO EVIL
11/2 oz. PHILTERS MEZKAHL
3/4 oz. Orgeat 3 dashes Tabasco
3/4 oz. Lime Juice 4-5 dashes Angostura Bitters
➜ Add all ingredients except for Angostura to a shaker tin, plus crushed ice. Shake and “dirty pour” without straining right into a chilled rocks glass. Add more crushed ice on top. Add 4-5 dashes of Angostura Bitters.
Garnish: Grated Nutmeg & Mint Bushel
PLANTER’S PLAYFUL PUNCH
11/2 oz. PHILTERS RUHM
2 oz. Pineapple Juice
1/2 oz. Lime juice
1/4 oz. Grenadine
➜ Add ingredients to a shaker. Shake and strain into a Collins Glass over fresh ice.
Top with soda water. Garnish: Cherry and Pineapple Leaf
➜ Fill a copper mug or cocktail glass with ice. Pour in the Wiski and lime juice. Top it off with Ginger Beer. Garnish: Lime Wedge & Mint Sprig
WISKI DERBY
2 oz. PHILTERS WISKI
1 oz. Fresh Squeezed Grapefruit Juice
1 oz. Honey
➜ Add ingredients to a shaker tin with ice.
Shake and double strain into a rocks glass
Garnish: Cherry Pick
MEZKAHL MULE
2 oz. PHILTERS MEZKAHL
3/4 oz. Lime Juice
3/4 oz. Re’al Passion Fruit Puree
1/2 oz. Agave Syrup
3 slices Cucumber
➜ Add ingredients to a shaker with ice.
Shake and double strain into a coupe glass. Garnish: Dried Lime Wheel
CLOVER CLUB
2 oz. PHILTERS JYNN
1/2 oz. Re’al Raspberry Puree
1/2 oz. Lemon Juice
Egg White
➜ Add ingredients to the shaker tin WITHOUT ice. “Dry Shake” vigorously to emulsify. Then add ice and shake again. Double strain into a Coupe glass. Garnish: Raspberry pick
TOMMY BOY
2 oz. PHILTERS MEZKAHL
1 oz. Lime Juice
1 oz. Agave Syrup
➜ Add ingredients to a shaker. Shake and strain over a Rocks Glass with fresh ice.
Garnish: Lime Wedge RUHM WITH A VIEW
2 oz. PHILTERS RUHM
3 oz. Coconut Water
1/2 oz. Lime Juice
1/2 oz. Simple Syrup
➜ Add ingredients to a shaker with ice.
Shake and strain over fresh ice in a Collins
Glass. Garnish: Grated Cinnamon & Mint Sprig
DARK ‘N’ STORMY #2
2 oz. PHILTERS RUHM
6 oz. Ginger Beer
➜ Fill a Collins Glass with ice, then pour the ginger beer and float the rum on top.
Garnish: Lime Wedge
GARDEN JYNN
2 oz. PHILTERS JYNN
1/2 oz. Vanilla Syrup
1/2 oz. Lemon Juice
1 Sprig Fresh Thyme
3 oz. Carrot Juice
➜ Scrape Thyme leaves off into a shaker. Add other ingredients into the shaker and add ice. Shake hard and double strain into a Collins Glass. Garnish: Lemon Wheel & Thyme Sprig
J&T
2 oz. PHILTERS JYNN
4 oz. Tonic Water
➜ Pour ingredients over ice in a rocks glass. Garnish: Lime Wedge
MAPLE OLD FASHIONED
21/2 oz. PHILTERS WISKI
1/2 oz. Maple Syrup
2 dashes Orange Bitters
1 dash Smoked Bitters (Optional)
➜ Add all ingredients to a mixing glass and stir. Strain into a rocks glass over large format ice cube. Garnish: Orange Peel + Cherry
LAVENDER NON-COLLINS
2 oz. PHILTERS JYNN
1 oz. Lemon Juice
1 oz. Lavender Syrup
➜ Add all ingredients into a shaker with ice. Shake and strain into a Collins glass.
Top with soda water. Garnish: Lemon Wheel & Lavender Sprig
MEZKAHL GILDA
2 oz. PHILTERS MEZKAHL
1/2 oz. Pineapple Juice
1/2 oz. Lime Juice
1/2 oz. Cinnamon Syrup
➜ Add ingredients to a shaker with ice.
Shake and double strain into a coupe glass.
Garnish: Dried Lime Wheel
CAFE CON RUHM
2 oz. PHILTERS RUHM 4
3/4 oz. Half & Half
1/2 oz. Spiced or Vanilla Syrup
➜ Brew fresh coffee then warm Half & Half. Combine all ingredients in a mug.
Garnish: Grated Cinnamon & Nutmeg
SPICY CUCUMBER JALAPEÑO MARGARITA
2 oz. PHILTERS MEZKAHL
1 oz. Lime Juice
1 oz. Agave Syrup
2 Cucumber Slices
1-2 Jalapeño Slices
➜ Add Cucumber Slices and Jalapeño Slices to shaker tin and muddle. Shake & strain into a tajin-rimmed rocks glass w/fresh ice. Garnish: Cucumber Slice & Jalapeño Slice
CUCUMBER BASIL SMASH
2 oz. PHILTERS JYNN
3/4 oz. Simple Syrup
4 Cucumber Slices
6 Basil Leaves
➜ Muddle Cucumber & Basil Leaves in a shaker tin. Add all other ingredients and ice. Shake & strain into a Collins glass with ice. Top with soda water. Garnish: Cucumber Slice & Basil Sprig
FEBRUARY
DRY MARTINI
2 oz. FOUR PILLARS OLIVE LEAF GIN
¹⁄³ oz. Dry vermouth
➜ Combine all ingredients in a tin. Stir with ice. Strain into a coupe glass. Garnish with a lemon twist or olives.
BLOODY BRAMBLE SPRITZ
1¹⁄³ oz. FOUR PILLARS BLOODY SHIRAZ GIN
¹⁄³ oz. Mure (blackberry liqueur)
¹⁄³ oz. Bianco vermouth
¹⁄³ oz. Lemon juice
¹⁄6 oz. Sugar syrup
21/2 oz. Soda
➜ Build into a wine glass over ice. Top with 75ml soda. Garnish with a lemon wedge.
FRESH GIMLET
11/2 oz. FOUR PILLARS NAVY STRENGTH GIN
3/4 oz. Lime juice
²⁄³ oz. Lime cordial or Sugar syrup
➜ Combine all ingredients in a tin and shake with ice. Strain into a coupe glass and garnish with a lime wheel.
YUZU SPRITZ
11/2 oz. FOUR PILLARS FRESH YUZU GIN
²⁄³ oz. Lemon juice
1/2 oz. Sugar syrup
3 oz. Prosecco
➜ Build in a wine glass. Top with ice and garnish with a lemon wheel.
ARMY & NAVY
11/2 oz. FOUR PILLARS NAVY STRENGTH GIN
3/4 oz. Lemon juice
²⁄³ oz. Orgeat (almond syrup) (Note: if you are making your own, try Macadamia)
1 dash Angostura (Aromatic) bitters
➜ Combine all ingredients in a tin and shake with ice. Strain into a coupe glass and garnish with a lime wheel.
GIN & SODA
11/2 oz. FOUR PILLARS FRESH YUZU GIN
3 oz. Soda
➜ Build in a highball glass. Top with ice and garnish with a lemon wheel.
MARTINEZ
11/2 oz. FOUR PILLARS RARE DRY GIN
1/2 oz. Sweet/Rosso vermouth
¹⁄6 oz. Luxardo marischino
1 dash Orange bitters
1 dash Angostura aromatic bitters
➜ Combine all ingredients in a tin. Stir with ice. Strain into a coupe glass and garnish with an orange twist.
DIRTY GIN & TONIC
11/2 oz. FOUR PILLARS OLIVE LEAF GIN
1/2 oz. Fino
¹⁄³ oz. Olive brine
21/2 oz. Good quality tonic
➜ Combine all ingredients in a rocks glass.
Top with ice and garnish with skewered olives.
BLOODY NORA (AKA
2 oz. FOUR PILLARS BLOODY SHIRAZ GIN
¹⁄³ oz. Grenadine syrup or Raspberry syrup
¹⁄³ oz. Lime juice
3 oz. Ginger beer
FANCY FIZZ (FRENCH 75)
1/2 oz. FOUR PILLARS RARE DRY GIN
1/2 oz. Lemon juice
¹⁄³ oz. Sugar syrup
21/2 oz. Sparkling wine
➜ Combine gin, lemon & sugar. Shake with ice. Strain into a flute. Top with sparkling wine.
SPLIT BASE MARTINI
1 oz. FOUR PILLARS FRESH YUZU GIN
1/2 oz. FOUR PILLARS OLIVE LEAF GIN
1/2 oz. Bianco Vermouth/Kina
¹⁄³ oz. Orange liqueur
➜ Combine all ingredients in a tin. Stir with ice. Strain into a coupe glass and garnish with a lemon twist.
RECOVERY ASSISTANT
11/2 oz. FOUR PILLARS RARE DRY GIN
¹⁄³ oz. Fino (if you have it)
3¹⁄³ oz. Tomato juice
²⁄³ oz. Lemon juice
¹⁄³ oz. Worcestershire 2 dash Tabasco sauce
Pinch of salt, Fresh ground black pepper
➜ Combine all ingredients in a tall glass.
Stir to combine. Top with ice. Stir and garnish with a lemon wedge and celery stick.
GIN TONICA
11/2 oz. FOUR PILLARS OLIVE LEAF GIN
3 oz. Good quality tonic
➜ Combine all ingredients in a rocks glass.
Top with ice and garnish with a lemon wedge and rosemary sprig.
SOUTHSIDE
11/2 oz. FOUR PILLARS NAVY STRENGTH GIN
3/4 oz. Lime juice
²⁄³ oz. Sugar syrup
8 Mint leaves
➜ Combine all ingredients in a tin and shake with ice. Strain into a coupe glass and garnish with a mint leaf.
YUZU COLLINS
2 oz. FOUR PILLARS FRESH YUZU GIN
3/4 oz. Lemon juice
1/2 oz. Sugar syrup
3 oz. Soda
➜ Combine gin, lemon and sugar in a tin. Shake with ice. Strain into a Highball glass. Add soda, then top with ice and garnish with a lemon wheel.
COSMOPOLI-GIN
13/4 oz. FOUR PILLARS FRESH YUZU GIN
1 oz. Cranberry juice
1/2 oz. Lime juice
¹⁄³ oz. Triple sec
¹⁄10 oz. Sugar syrup
➜ Combine ingredients in a tin and shake over ice. Fine strain into a chilled coupe glass and garnish with an orange peel.
NEGRONI
1 oz. FOUR PILLARS RARE DRY GIN
1 oz. Sweet vermouth
1 oz. Campari
➜ Build ingredients in a rocks glass over ice. Mix with a tall spoon and garnish with a wedge of orange.
BLOODY SOUR
11/2 oz. FOUR PILLARS BLOODY SHIRAZ GIN
1 oz. Lemon juice
1/2 oz. Sugar syrup
dash of Egg white or Aquafaba
➜ Add all ingredients to a tin. Shake without ice. Add ice then shake again. Strain into a rocks glass over ice.
GINGER MULE
11/2 oz. FOUR PILLARS NAVY STRENGTH GIN
3 oz. Ginger beer
2 dashes Angostura (Aromatic) bitters
Lime
➜ Combine all ingredients in a Highball glass. Top with ice and garnish with a lime wedge and sprig of mint.
BLOODY G&T
11/2 oz. FOUR PILLARS BLOODY SHIRAZ GIN
3 oz. Good quality tonic
➜ Combine all ingredients in a rocks glass. Top with ice and garnish with a lemon wedge.
LEMON MYRTLE HIGHBALL
1¹⁄³ oz. FOUR PILLARS OLIVE LEAF GIN
1/2 oz. Bianco or Dry vermouth
¹⁄6 oz. Suze
¹⁄³ oz. Lemon Myrtle Syrup*
50:50 MARTINI
11/2 oz. FOUR PILLARS OLIVE LEAF GIN
11/2 oz. Dry vermouth
Lemon
WHITE NEGRONI
1 oz. FOUR PILLARS RARE DRY GIN
1 oz. Suze
1 oz. Lillet blanc
ANOTHER BLOODY MOJITO
2 oz. FOUR PILLARS BLOODY SHIRAZ GIN
3/4 oz. Lemon or Lime juice
²⁄³ oz. Sugar syrup
BASIL SMASH
13/4 oz. FOUR PILLARS NAVY STRENGTH GIN
3/4 oz. Lime juice
1/2 oz. Sugar syrup
➜ Combine all ingredients in a tall glass.
Top with ice and garnish with a lime wedge.
GIBSON
2 oz. FOUR PILLARS OLIVE LEAF GIN
¹⁄³ oz. Dry vermouth
¹⁄³ oz. Fino sherry Cocktail onions
➜ Stir gin, vermouth and sherry in a tin over ice. Add a little onion brine if you like. Strain into a coupe glass and garnish with skewered cocktail onions.
BREAKFAST MARTINI
11/2 oz. FOUR PILLARS RARE DRY GIN
1/2 oz. Orange liqueur
3/4 oz. Lemon juice
1 barspoon Orange marmalade Egg white (optional)
➜ Combine all ingredients in a tin. Shake with ice. Strain into a coupe glass and garnish with an orange twist.
*Lemon Myrtle Syrup: 13/4 oz. Dried Lemon Myrtle, 1 Lemon, 23²⁄³ oz. Water, 21 oz. Caster Sugar, ¹⁄³ oz. Citric Acid, Pinch of salt.
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28
21/2 oz. Soda water
➜ Build in a highball glass. Top with ice. Garnish with a lemon leaf or bay leaf.
➜ Combine all ingredients in a tin. Stir with ice. Strain into a coupe glass. Garnish with a lemon twist.
➜ Build ingredients over ice in a rocks glass. Mix with a tall spoon and garnish with a slice of grapefruit.
8 Mint leaves
2 oz. Soda
➜ Combine all ingredients (except soda) in a tin and shake with ice. Strain into a highball glass. Add soda. Top with ice. Garnish with a mint sprig.
8 Basil leaves (extra basil for garnish)
➜ Combine all ingredients in a tin and shake with ice. Strain into a rocks glass and garnish with a basil leaf.
➜ Peel and juice the lemon. Combine all ingredients in a saucepan over heat. Bring to the boil, then simmer for 15 minutes. Strain through a fine strainer. Bottle and refrigerate. This will last for 2 weeks refrigerated.
FLORA DORA)
MARCH
HIBISCUS
11/2 parts STRANAHAN’S BLUE PEAK 1 part Grapefruit juice
2 parts Pre-made hibiscus tea
1/4 part Maple agave syrup
➜ Add all ingredients into Irish coffee mug and stir. Garnish with a cinnamon stick. Serve hot.
SMOKY MOUNTAIN
11/2 oz. STRANAHAN'S ORIGINAL
1/2 oz. Mezcal 3/4 oz. Orgeat syrup
1/2 oz. Amaretto
3/4 oz. Fresh lemon juice
1 dash Angostura bitters
➜ Pour Stranahan’s Original, Mezcal, orgeat syrup, amaretto, and add bitters into a shaker and stir gently. Strain into a rocks glassware. Serve over ice and garnish with freshly grated nutmeg.
BOULEVARD PEAK
1 part STRANAHAN'S BLUE PEAK
1 part Campari
1 part Sweet vermouth
➜ Add all three ingredients to mixing glass. Stir to 20% dilution. Strain in coupe with an orange peel garnish.
CHERRY CHAI
2 oz. STRANAHAN'S BLUE PEAK
1 oz. Chai-infused sweet vermouth
1/4 oz. Maraschino liqueur
1 dash Angostura bitters
➜ Pour Stranahan’s Blue Peak, chaiinfused vermouth, maraschino liqueur and add bitters into a shaker and stir gently. Strain into a coupe and garnish with a grapefruit twist.
BLUE DERBY
2 oz. STRANAHAN'S BLUE PEAK
1 oz. Honey simple syrup
1 oz. Grapefruit juice
2 dashes Plum bitters
➜ Add all ingredients to a shaker and add ice. Shake well and strain into martini glass, garnish with grapefruit peel.
TEEDY PEAT
11/2 oz. STRANAHAN'S BLUE PEAK
3/4 oz. Lime Juice
1/2 oz. Spiced Pomegranate Syrup
Garnish: Peat Whiskey Rinse, Lemon Curl
➜ Pour all ingredients into shaker, strain into coupe or strain over fresh ice.
COZY UP COCOA
11/2 oz. STRANAHAN'S BLUE PEAK
4 oz. Dark chocolate cocoa mix
1 oz. Créme de menthe
2 dashes Black walnut bitters
Garnish: Mint or Whipped cream
➜ Place 4-6 dashes Black walnut bitters and whiskey into mason jar, add hot cocoa mix. Garnish with whipped cream or mint.
SPIKED COFFEE
2 oz. STRANAHAN'S BLUE PEAK
3/4 oz. Coffee liqueur
1 dash Mole bitters
➜ Pour Stranahan’s Blue Peak and coffee liqueur and add mole bitters into a glass and stir to combine. Serve over ice and garnish with an orange twist.
IRISH PEAK
2 oz. STRANAHAN'S BLUE PEAK
1 Sugar cube
Hot coffee
Homemade whipped cream
➜ Add sugar cube and blue peak to a Sundae, muddle sugar cube. Add hot coffee. Leave a finger gap at the top and add homemade whipped cream, no garnish.
CINDERTINI
1 oz. STRANAHAN'S BLUE PEAK
1 oz. Amontillado sherry
1 oz. Fuji apple juice
1/2 oz. Cinnamon bark syrup
1/2 oz. Fresh lemon juice
➜ Pour Stranahan’s Blue Peak, amontillado sherry, Fuji apple juice, and Cinnamon bark syrup into a shaker and shake vigorously.
Strain into coupe glass and garnish with an apple slice.
RED RUBY HOT TODDY
2 oz. STRANAHAN'S BLUE PEAK
6 oz. Hot brewed chamomile tea
➜ Brew a 6 oz. cup of chamomile tea and add honey to taste. Pour in 2 oz. of Stranahan’s Blue Peak and splash of Angostura bitters. Stir to combine. Top with a squeeze of fresh lemon juice. Garnish with a clove-studded lemon wheel.
ALPINE WILDFLOWER OLD FASHIONED
2 oz. STRANAHAN'S BLUE PEAK
1 Brown sugar cube
2 dashes Angostura bitters
➜ In a rocks glass, muddle 2 oz. Stranahan’s Original, 1 brown sugar cube, and pinch grated cinnamon. Add in 2 dashes Angostura bitters. Stir to combine. Add ice. Garnish with a sprinkle of Edible Wildflowers.
SMOKED ROSEMARY WHISKEY SOUR
11/2 oz. STRANAHAN'S BLUE PEAK
1 oz. Smoked rosemary simple syrup
1 oz. House made sour mix
➜ Pour ingredients into Boston shaker.
Shake vigorously until visible foam appears.
Strain into coup glass and garnish.
COUNT THE TIES
2 oz. STRANAHAN'S BLUE PEAK
3/4 oz. Fresh grapefruit juice
1/4 oz. Fresh lemon juice
3 oz. Ginger ale
➜ Over ice, combine 2 oz. Stranahan’s Blue Peak, 3/4 oz. fresh grapefruit juice, 1/4 oz. fresh lemon juice, and 3 oz. ginger ale. Stir to combine ingredients. Garnish with fresh apple slices and serve.
MOUNTAIN JAM JULEP
3 oz. STRANAHAN'S BLUE PEAK
2 oz. Peach nectar
1 oz. Honey mint simple syrup
4 dashes Barrel aged Blue Peak bitters
➜ Add all ingredients to shaker and shake for 10 seconds. Strain in Julep cup and fill with ice and top with crushed ice. Peach slice and mint garnish.
CAVIAR DREAMS
2 oz. STRANAHAN'S ORIGINAL
1/4 oz. Dry vermouth
1/4 oz. Sweet vermouth
2 dashes Aromatic bitters
➜ Add all ingredients to shaker and add ice. Shake hard and strain into cocktail glass. Garnish with olives, spoon of caviar, and a potato chip on the side.
SMOKED OLD FASHIONED
11/2 oz .STRANAHAN'S BLUE PEAK
1/4 oz. Simple syrup 3 dashes Angostura bitters
1 Orange peel 1 Luxardo Cherry
➜ Add all ingredients to mixing glass except
1 orange peel & cherry. Fill mixing glass with ice & stir to 20% dilution. Using a hawthorn strainer, strain cocktail over large ice cube in rocks glass. Use smoke topper with flavored wood chips over cocktail & smoke. Garnish with orange peel accent & Luxardo cherry on top.
AMEN CORNER
11/2 oz. STRANAHAN'S ORIGINAL
3/4 oz. Sweet Vermouth
3/4 oz. Italian Bitter (Campari)
2 dashes Chocolate bitters
➜ In a coupe glass, add 11/2 oz. Stranahan’s Original, 3/4 oz. Sweet Vermouth, 3/4 oz. Italian Bitter (Campari) and 2 dashes chocolate bitters. Stir to combine. Garnish with a brandied cherry.
SPRING COOLER
2 oz. STRANAHAN'S ORIGINAL
5 oz. Pink Grapefruit soda
1/2 oz. Elderflower liqueur
3/4 oz. Fresh lime juice
➜ Over ice, pour Stranahan’s Original and build cocktail by combining pink grapefruit soda, elderflower liqueur, and fresh lime juice into a highball glass. Garnish with a thyme sprig and brûlée lime wheel.
PEAK TO PEAK
11/2 oz. STRANAHAN'S BLUE PEAK
3/4 oz. Lemon juice
3/4 oz. Simple syrup
1/4 oz. Orange juice
5 Mint sprigs
➜ Add all ingredients to shaker and add ice. Shake hard and strain into collins glass and top with soda and a rosemary sprig.
THE HIGHLANDS
11/2 oz. STRANAHAN'S BLUE PEAK
1/4 oz. Simple syrup
2 dashes Black walnut bitters
1 Grapefruit zest
➜ Add all ingredients to yarai, add ice and stir to 20% dilution. Strain over big cube with grapefruit zest.
COFFEE
2 oz. STRANAHAN'S BLUE PEAK
1/2 oz. Chocolate liqueur
1 oz. Espresso
1/2 oz. Vanilla simple syrup
➜ Combine all ingredients into shaker and strain into coupe glass. Garnish with toasted marshmallow.
NICE AXE
11/2 oz. STRANAHAN'S BLUE PEAK
3 oz. Chai lemonade
1/2 oz. Lemon agave nectar
5 dashes Peychaud's bitters
➜ Add all ingredients to shaker and add ice. Shake hard and strain into Collins glass and garnish with a mint sprig and a lemon wheel.
BLUE FASHION
11/2 oz. STRANAHAN'S BLUE PEAK
1/4 oz. Simple syrup
3 dashes of Angostura (or aromatic) bitters
2 Orange peels 1 Luxardo Cherry
➜ Add all ingredients to mixing glass except 1 orange peel & cherry. Fill mixing glass with ice & stir to 20% dilution. Using a hawthorn strainer, strain cocktail over large ice cube in rocks glass. Garnish with orange peel accent & Luxardo (or premium) cherry on top.
ASPEN GOLD
2 parts STRANAHAN’S BLUE PEAK
1/2 part Honey
1/2 part Warm chamomile tea
1/2 part Fresh lemon juice
Lemon peel
➜ In glass, combine honey & warm chamomile. Stir to incorporate. Add honey/tea mixture to shaker with whiskey & lemon. Add ice & shake. Strain cocktail into chilled coupe. Garnish with expressed lime peel & cherry on pick.
ROCKY MOUNTAIN SWIRL
11/2 oz. STRANAHAN'S BLUE PEAK
1/2 oz. Banana Cognac
1/4 oz. Black cinnamon sugar simple syrup
1/4 oz. Ginger liqueur
2 dashes Peychaud's bitters
➜ Add all ingredients to mixing glass and stir to 20% dilution. Strain over big cube with a candied ginger and candied banana.
STRANAHAN’S SAZERAC 11/2 oz. STRANAHAN'S ORIGINAL 1/2 oz. Honey syrup
3/4 oz. Lemon juice
2 dashes Absinthe
➜ Pour Stranahan’s Original, lemon juice and add honey syrup and absinthe into a Collins glassware and swizzle to combine. Serve over ice and garnish with mint.
THE BASIL-ISK
11/2 parts STRANAHAN’S BLUE PEAK
2 cubes Watermelon
1/2 part Honey simple syrup
1/4 part Lemon juice
1 Basil leaf
➜ Add all ingredients to shaker and muddle together. Add ice and shake. Strain into coupe glass. Garnish with a basil leaf and a watermelon slice.
CAMPFIRE
MATCHA MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
3/4 oz. Fresh lime juice
1/2 bsp Matcha green tea powder
➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice. Garnish with lime wheel.
COINTREAU NOIR & GINGER
2 oz. COINTREAU NOIR
4 oz. Ginger Ale
➜ Add Noir to glass over ice.
Top with ginger ale.
THE COSBRO
3/4 oz. COINTREAU
11/2 oz. Whiskey
3/4 oz. Fresh lime juice
1/2 oz. Cranberry juice
2 oz. IPA beer to finish
➜ Add all ingredients except beer to shaker, add ice and shake. Strain into rocks glass and top with ipa. Garnish with orange peel.
THE COSMOPOLI-GIN
1 oz. COINTREAU
2 oz. The Botanist Islay Dry Gin
1 oz. Cranberry juice
1 oz. Fresh lime juice
➜ Combine all ingredients into shaker and shake until well-chilled. Strain into chilled coupe or martini glass. Garnish with orange twist.
BUNNY MOTHER
1/4 oz. COINTREAU
11/2 oz. Vodka
1 oz. Orange Juice
1 oz. Lemon juice
1/4 oz. Grenadine syrup
1 bsp Powdered sugar
➜ Add all ingredients to a shaker. Add ice and shake until well-chilled. Strain into rocks glass over ice.
PINK MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
1 oz. Fresh lime juice
1 top Grapefruit soda
➜ Combine all ingredients except soda in a shaker. Add ice and shake until well-chilled. Strain into cocktail glass, top with soda. Garnish with grapefruit twist.
THE PRICKLY PEAR MARGARITA
1 oz. COINTREAU
2 oz. Tequila
1 oz. Fresh lime juice
1/2 oz. Fresh grapefruit juice
1/2 oz. Prickly pear syrup
➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice.
RASPBERRY THYME MARGARITA
1 oz. COINTREAU
11/2 oz. Blanco tequila
3/4 oz. Fresh lemon juice
3 Raspberries
2 Thyme sprigs
➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice. Garnish with raspberry & thyme sprig.
THE CLASSIC COSMOPOLITAN
1 oz. COINTREAU
2 oz. Vodka
1 oz. Cranberry juice
1 oz. Fresh lime juice
➜ Combine all ingredients into shaker and shake until well-chilled. Strain into chilled coupe or martini glass. Garnish with orange twist.
juice
1 oz. Fresh pineapple juice
➜ Add all ingredients into shaker, add ice and shake. Strain into cocktail glass. Garnish with pineapple slice.
1 oz. COINTREAU
2 oz. Mezcal
1 oz. Fresh lime juice
2 slices Jalapeño
➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into rocks glass over ice.
ESPRESSO MARGARITA
1 oz. COINTREAU
13/4 oz. Blanco tequila
1/2 oz. Fresh lime juice
3/4 oz. Fresh espresso
1 bsp Coffee syrup
1 bsp Orange blossom
1 dash Angostura bitters
➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into martini glass, rimmed with brown sugar.
SMOKED BLUEBERRY MARGARITA
1 oz. COINTREAU
2 oz. Mezcal
1 oz. Fresh lime juice
7 smoked Blueberries
➜ Grill blueberries for 15 minutes. Muddle in shaker with Cointreau. Add remaining ingredients with ice and shake until wellchilled. Strain into rocks glass over ice.
THE PINK LADY
3/4 oz. COINTREAU
2 oz. Vodka
3/4 oz. Fresh lime juice
2 oz. Sparkling wine
3 Whole strawberries
➜ Add all ingredients except sparkling wine to a shaker and muddle. Add ice and shake until well-chilled. Strain over ice into coupe. Top with sparkling wine.
SPICY PASSION FRUIT MARGARITA
3/4 oz. COINTREAU
2 oz. Blanco Tequila 3/4 oz. Lime juice
2-3 Jalapeño slices 1 Passion fruit
1/2 oz. Passion fruit syrup
➜ Add lime juice, passion fruit, passion fruit syrup, and jalapeño slices in a cocktail shaker. Muddle together. Add in Cointreau, tequila, and ice and shake. Strain into cocktail glass over ice.
GRILLED WATERMELON MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
1 oz. Fresh lime juice
1/2 oz. Fresh grapefruit juice
1/2 oz. Grilled watermelon syrup
➜ Grill watermelon & cool. blend with simple syrup (1:1) and strain. Add ingredients to shaker with ice and shake until well-chilled. Strain into tajin-salted rocks glass.
COINTREAU SPRITZ
3/4 oz. COINTREAU
11/2 oz. White wine
3/4 oz. Bitter apéritif
3 oz. Sparkling water
➜ Add all ingredients to glass, stir briefly.
GRAPEFRUIT FIZZ
11/2 oz. COINTREAU
3 oz. Fresh grapefruit juice
1/2 oz. Fresh lime juice
1 oz. Club soda
➜ Combine all ingredients apart from soda water in a shaker, add ice and shake until well-chilled. Strain into highball over ice. Top with soda water.
THE SIDECAR
3/4 oz. COINTREAU
2 oz. Rémy Martin 1738
3/4 oz. Fresh lemon juice
➜ Combine all ingredients into shaker and shake until well-chilled. Strain into chilled coupe.
THE WHITE LADY
1 oz. COINTREAU
1 oz. Botanist Islay Dry Gin
1 oz. Fresh lemon juice
1 Egg white
➜ Combine all ingredients in a shaker, add ice and shake until well-chilled. Strain into coupe, garnish with lemon twist.
THE SPARKLING COSMOPOLITAN
3/4 oz. COINTREAU
2 oz. Telmont Champagne
11/2 oz. Vodka
1/2 oz. Cranberry juice
1/2 oz. Fresh lime juice
➜ Combine all ingredients apart from champagne into a cocktail shaker. Add ice and shake until well-chilled. Strain into champagne flute and top with champagne.
COINTREAU TROPICAL
1 oz. COINTREAU
2 oz. Tequila
1 oz. Fresh lime juice
1 oz. Pineapple juice
1 knob Ginger
➜ Add all ingredients to a shaker and muddle. Add ice & shake until well-chilled. Strain into rocks glass over ice.
MAI TAI
1/2 oz. COINTREAU
11/2 oz. Mount Gay Black Barrel Rum
3/4 oz. Fresh lime juice
1/2 oz. Orgeat syrup
➜ Add all ingredients into shaker with ice. Shake until chilled, strain into rocks glass over ice.
JALAPEÑO CARROT MARGARITA
1/2 oz. COINTREAU
2 oz. Jalapeño infused tequila
11/2 oz. Lime juice
1 oz. Carrot juice
1/2 oz. Agave syrup
➜ Add all ingredients into shaker, add ice and shake. Strain into rocks glass over ice. Garnish with carrot twist & jalapeño.
THE GRILLED TOMATO MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
1 oz. Grilled tomato juice
1/2 oz. Lime juice
1 slice of Grilled tomato
➜ Slice one tomato into 1/2 inch pieces, char tomato slices & cool. Juice grilled tomatoes, leaving one for garnish. Combine all ingredients into shaker, add ice & shake until well-chilled. Garnish with grilled tomato slice.
WHISKEY PUNCH BATCH
cup COINTREAU
cup Whiskey
cup Fresh lemon juice
cup Apple juice 12 oz. IPA ➜ Add all ingredients to pitcher, stir. Serve over ice. (Serves 8)
KENTUCKY TEA
1 oz. COINTREAU
2 oz. Bourbon whiskey 1 oz. Fresh lime juice
3 oz. Ginger ale
➜ Add all ingredients into shaker except ginger ale, add ice and shake. Strain into highball over ice, top with ginger ale and garnish with a lime wedge.
SPICY MEZCAL MARGARITA
SPICY MINT MARGARITA
2
TANTEO JALAPEÑO TEQUILA
1 oz. Fresh Lime Juice
3/4 oz. Agave Nectar
5-6 Fresh Mint Leaves ➜ Muddle mint with lime juice, add tequila and agave, shake with ice, strain over fresh ice, garnish with a mint sprig and lime wheel.
SPICY SANDIA MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Watermelon Juice
1/2 oz. Fresh Lime Juice
1/2 oz. Light Agave Nectar
➜ Shake with ice, strain into a glass with fresh ice, and garnish with a watermelon slice.
JALAPEÑO MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Lime Juice
3/4 oz. Agave Nectar
➜ Shake over ice, strain, and garnish with a lime wedge.
SMOKEY HIBISCUS MARGARITA
11/2 oz. TANTEO CHIPOTLE TEQUILA
1 oz. Hibiscus Syrup
1/2 oz. Pomegranate Juice
3/4 oz. Fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain, garnish with hibiscus leaves and a lime wheel.
PRICKLY PEAR MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Prickly Pear Purée
1 oz. Fresh Lime Juice
3/4 oz. Agave Nectar
➜ Shake all ingredients with ice, strain into a glass over fresh ice, and garnish with a lime wheel.
CUCUMBER MELON MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Cantaloupe Purée
1/2 oz. Cucumber Juice
1 oz. Fresh Lime Juice
➜ Shake all ingredients with ice, strain into a glass over fresh ice, and garnish with cucumber and cantaloupe slices.
CHIPOTLE PINEAPPLE MARGARITA
2 oz. TANTEO CHIPOTLE TEQUILA
1 oz. Pineapple Juice
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain over fresh ice, garnish with a pineapple wedge.
TROPICAL KIWI MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Kiwi Purée
3/4 oz. Fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain over fresh ice, garnish with a kiwi slice and lime wedge.
CHIPOTLE NEGRONI
1 oz. TANTEO CHIPOTLE TEQUILA
1 oz. Sweet Vermouth
1 oz. Campari
➜ Stir with ice, strain into a glass, garnish with an orange twist.
SPICY ROSEMARY PALOMA
11/2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Grapefruit Juice
1/2 oz. Lime Juice
Top with Sparkling Water
➜ Shake with ice, strain over fresh ice, top with sparkling water, garnish with rosemary sprig.
SPICY CHERRY LIMEADE
2 oz. TANTEO JALAPEÑO TEQUILA
3/4 oz. cherry syrup
1 oz. lime juice
3 oz. club soda
Garnish: cherry, lime wheel
➜ Add cherry syrup, lime juice, and tequila to a cocktail shaker with ice. Strain over fresh ice in a tall glass. Garnish with a cherry and a lime wheel.
CLASSIC PALOMA
11/2 oz. TANTEO BLANCO TEQUILA
1/2 oz. Fresh Lime Juice
Top with Grapefruit Soda
➜ Build in a glass over ice, stir gently, and garnish with a lime wedge and a pinch of salt on the rim.
GRILLED PEACH & BASIL JALAPEÑO
MARGARITA
1 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Tanteo Blanco Tequila
1 oz. Orange Liqueur
1/2 oz. Basil Simple Syrup
3/4 oz. Fresh Lime Juice
4 slices grilled peaches
➜ Shake with ice, strain over fresh ice, garnish with grilled peach slice and basil leaf.
HONEY LAVENDER MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Lavender Honey Syrup
1 oz. Fresh Lime Juice
➜ Shake with ice, strain into a glass, garnish with a lavender sprig.
HABANERO COCONUT DRAGON FRUIT
MARGARITA
11/2 oz. TANTEO HABANERO TEQUILA
2 oz. Dragon Fruit Purée
1 oz. Pineapple Juice
1 oz. Coconut Milk
1/2 oz. Fresh Lime Juice
3/4 oz. Orange Liqueur
➜ Shake with ice, strain, garnish with a pineapple wedge.
APEROL MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Aperol
1 oz. Orange Juice
1 oz. Fresh Lime Juice
➜ Shake with ice, strain into a glass, garnish with an orange twist.
TANTEO CANTARITO
11/2 oz. TANTEO BLANCO TEQUILA
11/4 oz. Cara Cara Orange Juice
3/4 oz. Grapefruit Juice
3/4 oz. Fresh Lime Juice
Top with Sparkling Grapefruit Soda
➜ Build in a glass over ice, stir, and garnish with a lime wheel.
➜ Build in a tall glass over ice, stir, and garnish with a lime wedge.
SMOKY PIÑA COLADA
11/2 oz. TANTEO CHIPOTLE TEQUILA
1/2 oz. Fresh Lime Juice
1/2 oz. Pineapple Juice
11/2 oz. Cream of Coconut
➜ Shake with ice, strain over crushed ice, garnish with a pineapple slice.
STRAWBERRY BASIL SPICY MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
2 Basil Leaves
3/4 oz. Strawberry Syrup
3/4 oz. Lime Juice
➜ Muddle basil with lime juice, add remaining ingredients, shake with ice, strain, garnish with basil leaf and strawberry.
PINEAPPLE BASIL MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Pineapple Juice
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar
3-4 Fresh Basil Leaves
➜ Muddle basil leaves, shake with ice, strain, garnish with basil leaf and pineapple slice.
PASSION FRUIT MARGARITA
2 oz. TANTEO HABANERO TEQUILA
1/2 oz. Chinola Passion Fruit Liqueur
1 oz. Fresh Lime Juice
1/4 oz. Agave Nectar
➜ Shake with ice, strain, garnish with a lime wheel.
TAMARIND MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Tamarind Syrup
1 oz. Fresh Lime Juice
➜ Shake with ice, strain, garnish with a tamarind pod.
CILANTRO PINEAPPLE MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Pineapple Juice
3/4 oz. Fresh Lime Juice
➜ Shake with ice, strain, garnish with fresh cilantro.
SPICY GUAVA MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Guava Nectar
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain, garnish with a lime wheel.
COCONUT LIME MARGARITA
11/2 oz. TANTEO HABANERO TEQUILA
1 oz. Coconut Cream
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain into a glass over crushed ice, garnish with toasted coconut flakes and a lime wheel.
BLOOD ORANGE MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Blood Orange Juice
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain, garnish with a blood orange slice.
HABANERO SPICED TROPICAL COOLER
11/2 oz. TANTEO HABANERO TEQUILA
1 oz. Coconut Water
3/4 oz. Pineapple Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain into a glass over fresh ice, garnish with a pineapple leaf.
Good! It's
Cream of Coconut
Coconut Water
Coconut Milk
Piña Colada Mix
COCONUT GINGER MARGARITA
1 oz. COCO LOPEZ® COCONUT WATER
1 oz. Cointreau
1 oz. Blanco tequila
1 oz. Fresh lime juice
5-7 sliced Ginger coins
➜ Add ingredients in cocktail shaker. Shake & strain in iced rocks glass. Garnish lime peel or candied ginger.
COCO LOCO (CRAZY COCONUT)
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT
11/2 oz. Tequila
3 oz. Pineapple juice
➜ Serve in highball over ice, garnish with pineapple spear and cherry.
WATERMELON PINA COLADA
13²⁄³ oz. COCO LOPEZ® COCONUT MILK
4 cups diced watermelon
(about a 1/4 of a large watermelon)
12 oz. Frozen pineapple
1 cup Rum
➜ Combine all the ingredients in a blender. Serves 4.
GREEN DRAGON
3 oz. COCO LOPEZ® REAL CREAM OF COCONUT
11/2 oz. Melon liqueur
1/2 cup Fresh cubed honeydew melon
1 cup Ice
➜ Blend. Pour in glass. Garnish with honeydew melon.
COCO ORANGE COLADA
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT
11/4 oz. Cruzan® Orange Rum
1 oz. Orange juice
3 chunks canned pineapple
1 glass cubed ice
➜ Blend. Pour in glass. Garnish pineapple wedge.
juice
Splash Cranberry juice
➜ Blend with crushed ice. Garnish with pineapple spear.
BLANC MARTINI
¹⁄³ part COCO LOPEZ® REAL CREAM OF COCONUT
11/2 parts Vodka
1 part Cream
1/2 part White Cacao Liqueur
➜ Fill a shaker with ice cubes. Add ingredients. Shake & strain in martini glass.
COCO-COLA
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Coconut rum
1 oz. Lime juice
Cola
➜ In a shaker combine ingredients except for cola, shake and pour over ice in a highball glass. Top with cola. Garnish with lime wedge.
COCONUT MOJITO
3 Tbls. COCO LOPEZ® REAL CREAM OF COCONUT
1/2 oz. Freshly squeezed lime juice
6-8 Fresh mint leaves
1 tsp. Granulated sugar
2 oz. Light rum
2 oz. Club soda
➜ Garnish with lime wheel.
CHERRY CHI–CHI
3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT
13/4 oz. Cherry vodka
1/2 oz. Pineapple juice
1/4 oz. Milk
➜ Blend with ice, serve in hurricane glass, garnish with cherry.
COCO’S PAIN KILLER
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
4 oz. Dark rum
4 oz. Pineapple juice
1 oz. Orange juice
➜ Shake & strain into cocktail glass. Garnish with pineapple slice.
PRADO COLADA
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1/2 oz. Moscatel
1 oz. Amontillado Sherry
1/2 oz. Smith & Cross Rum
1/4 oz. Crème de banane
➜ Add ingredients to ice-filled shaker & shake. Strain in ice-filled rocks glass. Garnish nutmeg & mint sprig.
COCO MARGARITA
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
2 oz. Tequila Blanco
1/2 oz. Triple Sec
1/2 oz. Fresh lime juice shredded coconut
➜ Place the tequila, triple sec, lime juice, & Coco Lopez® cream of coconut in a cocktail shaker. Add ice. Shake and strain into glass with toasted coconut rim. Fill glass with ice & serve.
COCOLICIOUS
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Irish cream
1 oz. Banana liqueur
➜ In a blender, combine ingredients. Serve in martini glass. Drizzle with chocolate syrup.
THE 3 HOUR TOUR
2 oz. COCO LOPEZ® COCONUT WATER
1 oz. Don Q Oak Barrel Spiced Rum
1/4 oz. Beach Bonfire Cinnamon
1 oz. Bols Creme de Banana
1 oz. RIPE lemon juice
1 oz. RIPE pineapple juice
splash Finest Call Simple Syrup
➜ Shake over ice and serve.
VOLCANO
2²⁄³ parts COCO LOPEZ® REAL CREAM OF COCONUT
1¹⁄³ parts Vodka
1¹⁄³ parts Vanilla ice cream
²⁄³ parts Almond liqueur
➜ Fill a blender with ice cubes. Add all ingredients. Blend and pour into a cocktail glass. Garnish with a cherry.
NIGHT’S WATCH CAMPFIRE
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
11/2 oz. Jameson
1/2 oz. Baileys
1 oz. Demerara
➜ Add ingredients in shaker. Shake. Garnish roasted marshmallows & rosemary sprig.
COCONUT LEMON SOUR
21/2 oz. COCO LOPEZ® COCONUT WATER
11/2 oz. Coconut Vodka
1 oz. fresh lemon juice
1 oz. simple syrup
➜ Shake and serve in tall glass over ice, lemon garnish.
ISLAND LOVE
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Banana rum
1 oz. Cream
1 oz. Coconut rum
3 oz. Pineapple juice
1 oz. Raspberry juice
➜ Combine ingredients in blender. Dip hurricane glass in coconut shavings, pour and serve.
COCO BERRY
1/4 cup COCO LOPEZ® REAL CREAM OF COCONUT
3/4 cups Blackberries (fresh or frozen)
1 Tbls. Sugar
1 Tbls. Elderflower Cordial
1/2 cup Cranberry Juice
1 Lime (juiced)
1/2 cup Ice (crushed) add Ice Cubes (to serve)
COCONUT CURE
11/2 oz. COCO LOPEZ® COCONUT WATER
2 oz. Beach Whiskey Island Coconut
1 oz. American Harvest Organic Vodka
1/2 oz. Lemon juice
1/4 oz. Simple syrup
➜ Shake & strain over ice in a rocks glass. Garnish with a lemon twist.
BLUE LAGOON
3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Pineapple juice
11/2 oz. Vodka
3/4 oz. Blue curacao
➜ Blend first three ingredients with ice. Serve in hurricane glass. Float blue curacao on top.
SUMMER REFRESHER
1 cup COCO LOPEZ ® COCONUT WATER
2 cups Watermelon (diced)
1 Lime (juiced)
➜ Blend. Pour in glass. Garnish with watermelon slice.
COCO “43”
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT
3 oz. Cranberry juice cocktail
1 oz. Licor® “43”
1 cup Ice
➜ Mix in blender until smooth.
Quality Starts
11/2 oz TITO'S HANDMADE VODKA
11/2 oz sparkling water
3/4 oz fresh lime juice 2 tsp sugar
6-10 mint leaves 1 lime slice, garnish
1 mint sprig, garnish
➜ Muddle mint leaves in a shaker. Add Tito’s Handmade Vodka, sugar, fresh lime juice, and ice. Shake well and pour into a glass. Top with sparkling water. Garnish with a mint sprig and lime slice.
TITO'S TOAST
11/2 oz TITO'S HANDMADE VODKA
3 oz sparkling white wine
¹⁄³ oz Texas wildflower honey
1/4 oz fresh lemon juice
1 strawberry, garnish
1 lemon slice or twist, garnish
➜ Add Tito's Handmade Vodka, honey, & lemon juice to shaker with ice. Shake & strain into flute. Top with sparkling white wine. Garnish with strawberry, & lemon slice/twist.
SUMMERTINI
11/2 oz TITO’S HANDMADE VODKA
4 oz iced tea
1/2 oz lemon juice
1 lemon slice, garnish
➜ Add all ingredients to a shaker with ice.
Shake and strain into a chilled martini glass.
Garnish with a lemon slice.
TITO'S BLOODY MARY
11/2 oz TITO'S HANDMADE VODKA
4 oz your favorite bloody mary mix
➜ Just add Tito’s Handmade Vodka and bloody mary mix to a glass with ice. Stir and add your choice of garnishes.
Pro-Tip: Go wild with your garnishes. Try celery stalks, olives, dill pickles, pickled green beans, lemon, parsley, bacon, cheese cubes, boiled shrimp, etc.
TITO'S STRAWBERRY MULE
11/2 oz TITO'S HANDMADE VODKA
2 oz ginger beer 1/2 oz fresh lime juice
1/4 oz simple syrup, optional
1-2 mint sprigs 1 strawberry, garnish
2-3 strawberries, muddled
1 lime slice, garnish
➜ Muddle strawberries in a Tito's Copper Mug. Add all ingredients and ice. Stir and garnish with a lime slice and strawberry.
TITO'S NEGRONI
11/2 oz TITO’S HANDMADE VODKA
1/2 oz campari
1/2 oz elderflower Liqueur
1 orange peel, garnish
➜ Add all ingredients to a mixing glass with ice. Stir and strain into a glass with one large ice cube. Garnish with an orange peel.
TITO'S AMERICAN MULE
11/2 oz TITO'S HANDMADE VODKA
3 oz ginger beer
1/2 oz fresh lime juice
1 lime slice, garnish
➜ Add all ingredients to a Tito's Copper
Mug with ice. Stir and garnish with a lime slice.
1 lime slice, garnish
➜ Add Tito’s Handmade Vodka, coconut water, and guava juice to glass with ice. Stir and top with sparkling water. Garnish with a lime slice.
TITO'S GARDEN PARTY
11/2 oz TITO'S HANDMADE VODKA
2 oz sparkling water 1 oz lemon juice
3/4 oz simple syrup 2 lemon slices, garnish
1 rosemary sprig, garnish
1 thyme sprig, garnish
➜ Add Tito's Handmade Vodka, lemon juice, and simple syrup to a glass with ice.
Top with sparkling water and stir. Garnish with two lemon slices and rosemary and thyme sprigs.
TITO'S BLUEBERRY BLOOM
11/2 oz TITO’S HANDMADE VODKA
2 oz sparkling water 3/4 oz lavender syrup
3/4 oz lemon juice 10-15 blueberries
1 lemon slice, garnish 1 mint sprig, garnish
➜ Muddle fresh blueberries in a shaker.
Add Tito’s Handmade Vodka, lavender syrup, lemon juice, and ice. Shake and strain into a glass with fresh ice. Top with sparkling water and garnish with a lemon slice and mint sprig.
TITO'S CLASSIC GIMLET
11/2 oz TITO'S HANDMADE VODKA
1 oz fresh lime juice
1 oz simple syrup
1 lime slice, garnish
➜ Add all ingredients to a shaker with ice.
Shake and strain into a chilled martini glass. Garnish with a lime slice.
TITO IMBIBES
11/2 oz TITO’S HANDMADE VODKA
1/2 oz coffee liqueur
1/2 oz hazelnut liqueur
2 oz cold brew coffee splash of unsweetened almond milk
➜ Add Tito’s Handmade Vodka, coffee liqueur, hazelnut liqueur, and cold brew to a shaker with ice. Shake and strain into a glass with fresh ice. Top with almond milk and stir.
TITO'S CLASSIC MARTINI
3 oz TITO’S HANDMADE VODKA
1/2 oz (or less) dry vermouth, optional
3 olives, garnish (optional)
1 lemon twist, garnish (optional)
➜ Add Tito’s Handmade Vodka and dry vermouth, if desired, to a shaker with ice.
Shake and strain into a chilled martini glass. Garnish with 3 olives or a lemon twist.
TITO'S SUMMER SPRITZ 11/2 oz TITO’S HANDMADE VODKA
3 oz grapefruit juice 2 oz sparkling water
1 oz lime juice 1 oz agave nectar
2 cucumber slices 1 mint sprig, garnish
1 cucumber ribbon & grapefruit slice, garnish
➜ Muddle cucumber slices in shaker. Add Tito's Handmade Vodka, grapefruit juice, lime juice, agave nectar, & ice. Shake & strain into glass with fresh ice. Top with sparkling water, garnish cucumber ribbon, grapefruit slice, & mint sprig.
TITO'S CLASSIC COSMO
11/2 oz TITO'S HANDMADE VODKA
1 oz orange liqueur
3/4 oz cranberry juice
1/2 oz fresh lime juice
1 lime slice, garnish
➜ Add all ingredients to a shaker with ice.
Shake and strain into a martini glass.
Garnish with a lime slice.
TITO'S TEXAS SIPPER
11/2 oz TITO'S HANDMADE VODKA
1/2 oz elderflower liqueur
2 oz sparkling water
11/2 oz fresh grapefruit juice
1 mint sprig, garnish
➜ Add Tito's Handmade Vodka, elderflower liqueur, and grapefruit juice to a shaker with ice. Shake and strain into a glass with fresh ice. Top with sparkling water and garnish with a mint sprig.
1/2 oz orange liqueur
2 oz lime juice
1/4 oz agave nectar
1 lime slice, garnish
➜ Add all ingredients to a shaker with ice.
Shake and strain into a glass with or without fresh ice. Garnish with a lime slice.
Pro-Tip: If you like it salty, use a glass with a salted rim.
TITO'S ALL-TIME FAVORITE
11/2 oz TITO'S HANDMADE VODKA
4 oz sparkling water
1 orange slice, garnish
1 lime slice, garnish
➜ Just add Tito's Handmade Vodka and sparkling water to a glass with ice.
Stir and garnish with an orange and lime slice.
TITO'S SCREWDRIVER
11/2 oz TITO'S HANDMADE VODKA
4 oz orange juice
1 orange slice, garnish
➜ Just add Tito's Handmade Vodka and orange juice to a glass with ice. Stir and garnish with an orange slice.
11/2 oz
3 oz iced tea
3 oz lemonade
1 lemon slice, garnish
➜ Just add raspberry-infused Tito's Handmade Vodka, lemonade, and tea to a glass with ice. Stir and garnish with a lemon slice.
TITO'S ALL-AMERICAN LEMONADE 11/2 oz TITO'S HANDMADE VODKA
4 oz lemonade
1 lemon slice, garnish
1 mint sprig, garnish (optional)
➜ Just add Tito's Handmade Vodka and lemonade to a glass with ice. Stir and garnish with a lemon slice or mint sprig.
TITO'S SODA LIME
11/2 oz TITO’S HANDMADE VODKA
4 oz sparkling water
1 lime slice
➜ Just add Tito’s Handmade Vodka and sparkling water to a glass with ice and top with a squeeze of lime.
TITO'S SMASH
2 oz TITO’S HANDMADE VODKA
5 grapes
2 slices serrano pepper, leave one for garnish
2 lime slices, leave one for garnish
1 sugar cube dash of orange bitters
➜ Muddle all ingredients in a shaker. Add ice, shake, and pour everything into a glass. Garnish with a slice of serrano pepper and a lime slice.
TITO'S SUMMER HEAT
11/2 oz TITO’S HANDMADE VODKA
2 oz sparkling water 1/2 oz lime juice
1/2 oz agave
4 slices cucumber, leave one for garnish
3 slices jalapeño, leave one for garnish
➜ Muddle cucumber and jalapeño slices in a shaker. Add Tito’s Handmade Vodka, lime juice, agave, and ice. Shake and strain into a glass with fresh ice. Top with sparkling water and garnish with a cucumber and jalapeño slice.
TITO'S PASSION
11/2 oz TITO’S HANDMADE VODKA
3 oz lemonade
1 oz mango puree
1-2 jalapeño slices
1 lemon spiral, garnish
➜ Add all ingredients to a shaker with ice. Shake and pour into a glass. Garnish with a lemon spiral.
TITO'S & TEA
11/2 oz TITO'S HANDMADE VODKA
4 oz freshly brewed tea, cooled
1 lemon slice, garnish
➜ Add Tito’s Handmade Vodka and tea to a glass with ice. Garnish with a lemon slice.
TITO'S STRAWBERRY DAQUIRI
11/2 oz TITO’S HANDMADE VODKA
1 oz simple syrup
1 oz lime juice
1 cup frozen strawberries
1 cup ice
1 strawberry, garnish
➜ Add all ingredients to a blender. Blend until smooth. Pour into a glass and garnish with a strawberry.
TITO'S GREYHOUND
11/2 oz TITO'S HANDMADE VODKA
4 oz fresh grapefruit juice
1 rosemary sprig, garnish
➜ Just add Tito's Handmade Vodka and grapefruit juice to a glass with ice. Stir and garnish with a rosemary sprig. Pro-Tip: Turn your Tito's Greyhound into a Salty Dog and use a glass with a salted rim.
TITO'S WATERMELON AGUA FRESCA 11/2 oz TITO’S HANDMADE VODKA
3 oz sparkling water
1 oz watermelon juice
1 watermelon slice, garnish
➜ Add Tito’s Handmade Vodka and watermelon juice to a shaker with ice. Shake and strain into a glass with fresh ice. Top with sparkling water and stir. Garnish with a
TITO'S RASPBERRY LEMONADE & TEA
RASPBERRY-INFUSED TITO’S HANDMADE VODKA
MOTITO
| LEMONADES
DIRTY SHIRLEY
1/2
Top with Lemon Lime Soda
“Shine Responsibly®”
3 oz. Ginger Beer
Splash of Lime Juice
“Shine Responsibly®”
2 oz. OLE SMOKY MOONSHINE CHERRIES JUICE
3 oz. Lemon-Lime Soda Garnish with 3 Moonshine Cherries
“Shine Responsibly®”
BUTTER PECAN WAKE UP CALL
2 oz. OLE SMOKY BUTTER PECAN MOONSHINE
4 oz. Coffee
Top with Whipped Cream and Caramel Sauce
“Shine Responsibly®”
HOUNDOG
1 oz. OLE SMOKY BANANA PUDDLING CREAM MOONSHINE
1 oz. OLE SMOKY PEANUT BUTTER WHISKEY
“Shine Responsibly®”
SALTY CARAMEL SOUR
2 oz. OLE SMOKY SALTY CARAMEL WHISKEY
3 oz. Sour Mix
Top with Splash of Cola
“Drink Responsibly”
BLACKBERRY SANGRIA
2 oz. OLE SMOKY BLACKBERRY MOONSHINE
3 oz. Red Wine of choice
Splash of Orange Juice
Fill with fruit pieces
“Shine Responsibly®”
CHERRY LIMEADE 11/2 oz. OLE SMOKY HUNCH PUNCH MOONSHINE
3/4 oz. Lime Juice
3/4 oz. Grenadine
Top with Lemon-Lime Soda
“Shine Responsibly®”
MOONSHINE MARY 2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE 4 oz. Bloody Mary Mix OLE SMOKY MOONSHINE PICKLE SPEAR
“Shine Responsibly®”
MANGO HABANERO MARGARITA
11/2 oz. OLE SMOKY MANGO HABANERO WHISKEY
3 oz. Margarita Mix
1/2 oz. Orange Juice
PB&J SHOT
3/4 oz. OLE SMOKY PEANUT BUTTER WHISKEY
3/4 oz. OLE
“Drink Responsibly”
MARTINI
Responsibly”
MOONSHINE
PICKLE SPEAR
“Shine Responsibly®”
CARAMEL
“Shine Responsibly®”
3
“Shine Responsibly®”
“Drink Responsibly”
“Drink Responsibly”
11/2 oz. GOSLINGS BLACK SEAL RUM
4
GOSLINGS TROPICAL TONIC WATER
1 oz. Passion Fruit Juice, such as Ceres ➜ Combine Tonic Water and Passionfruit juice over ice and gently stir. Float the rum on top and garnish with a Pineapple wedge.
CITRUS GROVE
4 oz. GOSLINGS CITRUS TONIC WATER
1.5 oz. Grapefruit Gin, such as Malfy
1 oz. Fresh Blood Orange juice, such as Natalie’s
➜ Combine all ingredients over ice and gently stir. Garnish with a Blood Orange slice.
COSMOTONICAN
5 oz. GOSLINGS CITRUS TONIC WATER
11/2 oz. Absolut Vodka
1/2 oz. Cranberry juice Lime slice
➜ In a tall glass filled with ice, combine all ingredients. Garnish with a lime slice.
STORMY TROPICS
1 oz. GOSLINGS BLACK SEAL RUM
1 oz. Malibu Coconut Rum
1 oz. Pineapple Juice
1 oz. Fresh Lime Sour
2 oz. GOSLINGS PEACH GINGER BEER
➜ Shake first four ingredients with ice then strain over fresh ice in a Collins glass. Top with ginger beer and garnish with a lime wedge and pineapple leaves.
TROPICAL SPRITZ MOCKTAIL
4 oz. GOSLINGS PEACH GINGER BEER
1 oz. Lime Juice
1/2 oz. Strawberry Puree
1/2 oz. Passion Fruit Puree
➜ Shake all ingredients (minus Ginger Beer) with ice. Strain ingredients over fresh ice. Top with Ginger Beer and garnish with a skewer of gummy peach ring candies.
PEACH DARK ‘N STORMY®
2 oz. GOSLINGS BLACK SEAL RUM
6 oz. GOSLINGS PEACH STORMY GINGER BEER
Lemon wheel
Peach slice
Mint
➜ Into a tall glass filled with ice, pour the ginger beer and float the rum on top.
Stir (until it looks like a storm cloud).
Garnish with lemon and peach slices and a sprig of mint.
UBE BAE
3 oz. GOSLINGS TROPICAL TONIC WATER
1 oz. Monin Ube Syrup
1/2 oz. Coco Reàl Cream of Coconut
1/2 oz. Fresh lemon juice
Edible flower Toasted coconut flakes
➜ Combine all ingredients (except tonic) in a cocktail shaker with ice. Shake and strain over fresh ice. Top with tonic and garnish with an edible flower and toasted coconut flakes.
ON DECK DAIQUIRI
2 oz. GOSLINGS BLACK SEAL RUM
1 oz. Monin Coconut Syrup
1 oz. Pineapple Juice
1 oz. Fresh Lime Juice
Garnish with a Lime Wedge
➜ Shake all ingredients with ice til frothy.
Pour over fresh ice in a tall glass.
JUNGLE BIRD
2 oz. GOSLINGS BLACK SEAL RUM
1 oz. Aperol
1 oz. Pineapple juice
1 oz. Fresh Lime juice
1 oz. Simple Syrup
➜ Combine in a shaker with ice. Shake and fine strain into a tall glass filled with ice. Garnish with a pineapple leaf.
THE BELLA DONNA
11/2 oz. GOSLINGS BLACK SEAL RUM
11/2 oz. Amaretto
11/2 oz. Fresh Sour mix (combine equal parts of simple syrup, lemon & lime juice)
Cinnamon sugar
➜ Shake all ingredients over ice and strain into a martini glass rimmed with cinnamon sugar.
COLD BREW COLADA
2 oz. GOSLINGS BLACK SEAL RUM
3 oz. Cold Brew Coffee
1/2 oz. Coconut Syrup
1/2 oz. Coconut Milk floated on top (optional)
➜ Into a tall glass filled with ice, thoroughly combine the first three ingredients. Carefully float the coconut milk on top.
PORT-SIDE PUMPKIN PUNCH
2 oz. GOSLINGS SPIRITED SEAS RUM
1/2 oz. Pumpkin spice syrup
1/2 oz. Cream of coconut
1/4 oz. Lime juice
1 oz. Orange juice
1 oz. Pineapple juice
➜ Shake all ingredients, strain over fresh ice and garnish with the pineapple leaf and dehydrated lime wheel.
BERMUDA
2 oz. GOSLINGS
grenadine dash Angostura
Orange slice Fresh pineapple stick Maraschino cherry
➜ Churn together all ingredients with a “swizzle” stick until foamy; pour into a double old fashioned glass filled with ice. Garnish with a half slice of orange, stick of pineapple and maraschino cherry.
SEA BIRD
11/2 oz. GOSLINGS SPIRITED SEAS RUM
3/4 oz. Campari
11/2 oz. Pineapple juice
1/2 oz. Lime juice
1/2 oz. Coconut syrup
1 pinch Salt
➜ Add all ingredients to a shaker. Shake then strain over an ice sphere. Garnish with cherries and pineapple fronds. LOST PLANE
3/4 oz. GOSLINGS
BLOOD ORANGE DAIQUIRI
11/2 oz. GOSLINGS BLACK SEAL RUM
1 oz. Fresh Lime Juice
2 oz. Monin Blood Orange Syrup
1/2 oz. Dry Curacao
3 dashes Angostura Aromatic Bitters
➜ Shake and Strain over fresh ice in an old-fashioned glass or up in a martini glass. Garnish with a dehydrated lime wheel.
ENDLESS SUMMER PINA COLADA
2 oz. GOSLINGS BLACK SEAL RUM
1 oz. Coconut water
1 oz. Pineapple juice
1 oz. Lemongrass syrup
1 oz. Fresh lemon juice
1/4 oz. Cream of coconut
➜ Shake ingredients with ice. Strain over fresh ice in a Highball glass. Garnish with dehydrated lemon wheel.
RUMGRONI
1 oz. GOSLINGS BLACK SEAL RUM
1 oz. Sweet vermouth
1 oz. Aperol
➜ Stir over ice and strain into a rocks glass over fresh ice. Garnish with an orange slice.
CIDER MARTINI
3 oz. GOSLINGS BLACK SEAL RUM
3 oz. Mulled cider, chilled Splash Orange liqueur Splash Orange juice Orange wedge Orange twist Cinnamon sugar
➜ Take orange wedge and rim martini glass with cinnamon sugar. In a cocktail shaker, combine all remaining ingredients over ice and shake well. Strain into the rimmed martini glass and garnish with an orange twist.
1 oz. Antica Vermouth
2 dashes Angostura Aromatic bitters
➜ Shake all ingredients with ice and served up in a coupe. Garnish Luxardo Maraschino Cherry.
➜ Put all ingredients into a cocktail shaker and shake vigorously until frothy and cold. Double strain into a large coupe or rocks glass with 1 large cube. Garnish with Pineapple Fronds and dried Rose Buds. Adaptation of the original recipe by Reece Sims @whiskeymuse
1/2 oz. Cointreau
1/4 oz. Taylor’s Velvet Falernum
➜ Shake ingredients with ice, strain, and serve up in a coupe. Garnish with a dehydrated lime wheel.
OCTOBER
3/4 oz. LICOR 43 ORIGINAL
11/2 oz. Mezcal San Cosme
2 oz. Tonic ➜ In a shaker, combine all ingredients, except tonic. Add ice and stir. Strain over fresh ice and top with tonic. Garnish with expressed orange peel.
CHOCOLATE BLISS
11/2 oz. LICOR 43 CHOCOLATE
1 oz. Don Papa Rum
2 Scoops vanilla ice cream
2 Oreos Cookies
1/2 Banana
➜ Blend. Pour the drink into the glass. Garnish with whipped cream and shaved chocolate.
BY LEONARD MADISON; @FORTPOURS
CANDY APPLE HORCHATA
11/2 oz. LICOR 43 HORCHATA
2 oz. Apple Cider
11/2 oz. Teremana Reposado
1/2 oz. Lemon juice
➜ Shake and strain into a Collins Glass. Garnish with Caramel rim and peanut shavings and a dehydrated apple.
Caramel syrup (for rim of glass)
Caramelized sugar (optional garnish)
➜ Combine ingredients in shaker with ice. Rim glass with caramel syrup. Shake well and strain mixture into prepared glass. Garnish with caramelized sugar.
BREAK THE HEATWAVE
11/2 oz. LICOR 43 ORIGINAL
3/4 oz. Lemon juice
1/2 oz. Mandarin orange juice
1/4 oz. Ginger Liqueur
11/2 oz. Club Soda
2 oz. Cold Brew Coffee
➜ Combine ingredients except Soda and Coffee, shake and strain into iced glass. Add Soda, stir. Float Coffee. Garnish with Lemon Peel. BY LAUREN PELLECHIA; @ELVISSIPS
LEMON CHEESECAKE
3/4 oz. LICOR 43 ORIGINAL
11/4 oz. Villa Massa Limoncello
1 oz. Lemon juice
3/4 oz. Sugar syrup
1 oz. Cream Lemon zest
➜ Pour all ingredients into a shaker.
Shake well and filter the mixture. Pour into a glass and garnish with lemon zest. Serve in a classic champagne glass.
1 oz. Lemon juice
➜ Shake and strain into a coupe.
ESPRESSO 433 “ESPRESSO MARTINI” 1 oz. LICOR 43 ORIGINAL
13/4 oz. Espresso
1 oz. Vodka
➜ Shake and strain into a martini glass.
JAVA THE HOT
3/4 oz. LICOR 43 ORIGINAL
3/4 oz. Zucca amaro
3/4 oz. Mezcal San Cosme
2 oz. Espresso 1 bar spoon Honey
1 vile Chipotle tincture 1 Orange peel
➜ Put honey with hot espresso and whisk till melted. Put rest of ingredients into tin with lots of ice and shake till chilled. Double strain into glass and enjoy.
BY TAYLOR LAX; @THE.COCKTAIL.BANDIT
THE NUTS
1 oz. LICOR 43 ORIGINAL
2 oz. Coffee
Nuts to crush (Pistachio, walnuts, cashews and almonds)
➜ Tablespoon of nut mix. Shake and double strain into a collins with a nut mix rim over ice and garnish with Manchego Cheese, Fresh Apricots.
BY GERARDO DE ANDA; @GERADANDA
OLD 43
1/2 oz. LICOR 43 ORIGINAL
2 oz. Yellow Rose Premium American Whiskey
2 dashes Orange Bitters
2 dashes Angostura Bitters
➜ Stir and Garnish with an Orange twist.
BIRTHDAY CAKE
11/2 oz. LICOR 43 HORCHATA
1 oz. LICOR 43 ORIGINAL
11/2 oz. Pineapple juice
4-5 Ice cubes for the shaker
Additional Ice for glass Garnish Frosting and Sprinkles
ISLAND EXPRESS
1/2 oz. LICOR 43 ORIGINAL 11/2 oz. Espresso
1 oz. Fernet Branca
1/2 oz. Coconut Cream
5 drops Tiki Bitters
➜ Add all ingredients into tin and shake with ice. Strain over a 2x2 ice cube into a rocks glass. Garnish with orange slice and cinnamon.
BY ELISSA DUNN; @THE.BADASS.BARTENDER
MINIBEER 43 1 shot of LICOR 43 ORIGINAL topped with chilled heavy cream (LICOR 43 HORCHATA is an excellent substitute for Heavy Cream)
BERRY SMASHED
3/4 oz. LICOR 43 ORIGINAL 11/2 oz. Reposado Tequila
3/4 oz. Lemon juice
1/2 oz. Simple syrup
3 muddled Blackberries
➜ Shake and double strain into a rocks glass. Garnish with a blackberry skewered on a lemon wheel.
43 SANGRIA
1 oz. LICOR 43 ORIGINAL 2 oz. Cabernet
2 oz. Sauvignon Blanc 2 oz. Pineapple juice
➜ Hard shake and pour into a wine glass. Garnish with Mint Sprig and cut up Orange, Lemon, and Lime.
PORN STAR
13/4 oz. LICOR 43 ORIGINAL
3/4 oz. Passion Fruit liqueur
3/4 oz. Lemon juice Handful of ice cubes
1 oz. Vodka 1 egg white (optional)
➜ Shake ingredients for at least 10 sec. and pour (without ice cubes) into a martini glass. Garnish with half a passion fruit.
Optional: For a creamy topping use one egg white during shaking.
SHAKEN CARAJILLO
13/4 oz. LICOR 43 ORIGINAL
1 Hot espresso or cold brew
Ice cubes
➜ Pour Licor 43 in a cocktail shaker. Add a hot espresso and some ice cubes. Shake it and strain into a glass full of ice.
MEDITERRANEAN BREEZE
3/4 oz. LICOR 43 HORCHATA
3/4 oz. Villa Massa Limoncello Frappe Ice Lemon peel
➜ Fill a small glass with crushed ice. Stir Ingredients. Decorate with lemon peel.
CLOUDY APPLE
PINK PANTHER
oz. LICOR 43 ORIGINAL
oz. Grenadine
11/2 oz. Yellow Rose American Whiskey 1/2 oz. Lemon juice
➜ Garnish with a cinnamon stick, lemon wheel, and star of anise.
2²⁄³ oz. Cold milk
Ice cubes
➜ Fill your glass with ice cubes. Shake all the ingredients in a shaker with ice. Strain the liquid from the shaker into a highball glass and enjoy.
HOT APPLE PIE
3/4 oz. LICOR 43 ORIGINAL
5 oz. Apple juice
1 Cinnamon stick
➜ Heat the apple juice with the cinnamon stick and stir the Licor 43 Original into the warmed mixture. Remove the cinnamon stick and pour into your coffee glass. Garnish with whipped cream and a sprinkle of cinnamon to finish.
REESE’S CUP SHOT
1 oz. LICOR 43 CHOCOLATE 1 oz. Screwball
➜ Shake 4-6 times. Strain into a shot glass.
BY LEONARD MADISON; @FORTPOURS COOKIES & SCREAMS
11/2 oz. LICOR 43 HORCHATA
11/2 oz. Vodka
2 oz. Coconut Milk
1/2 oz. Creme de Cacao
➜ Shake and serve over fresh ice. Garnish with Oreo Crust and extra gummy worms.
NEGRONI FIZZ
CREME BRULEE MARTINI
OAXACAN LADY
NOVEMBER
11/2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
Top with Soda Water
➜ METHOD: Build in glass, over ice.
GLASSWARE: Rocks
GARNISH: Half Lemon Wheel
PIEMONTE EXPRESS 11/2 oz. VERMOUTH GIARDINO TRADIZIONALE
11/2 oz. Reposado Tequila
1/4 oz. Coffee Liqueur
2 dashes of Chocolate Bitters
➜ METHOD: Combine all ingredients in glass, top with ice, then stir.
GLASSWARE: Rocks
GARNISH: Orange Peel
BLUE EYES
1 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
1 oz. Martin Miller’s Gin
5 drops Blue Curacao
➜ Stir in mixing glass. Pour into martini glass, garnish with lemon twist.
HOT ITALIAN MARTINI
1/2 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
11/2 oz. Lemon Rum Jalapeno pepper
➜ Mix with ice and strain into a chilled martini glass. Add jalapeno and twist of lemon.
GIARDINO COSMOPOLITAN
1/2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
11/2 oz. Lemon Vodka
1 oz. Triple Sec
Splash cranberry
➜ Shake with ice. Strain into chilled martini glass. Garnish with twist orange.
MANHATTAN
1 oz. VERMOUTH GIARDINO TRADIZIONALE
2 oz. Yellow Rose Rye Whiskey
2 dashes Angostura Bitters
➜ METHOD: Combine all ingredients in a mixing glass, add ice and stir, then strain into a Cocktail glass.
GLASSWARE: Nick & Nora or Cocktail Glass
GARNISH: Maraschino Cherry
NEGRONI DI SORRENTO by Stacey Swenson
1 oz. GIARDINO SECCO
1 oz. Martin Miller’s Gin
1/2 oz. Bitter Gentian Aperitif (such as Suze or Salers)
1/2 oz. Villa Massa Lemoncello
➜ Combine all ingredients into mixing glass, stir well, strain into Nick & Nora glass. Garnish with 5 drops Agrumato Oil (olive oil made with pressed lemon peels)
ITALIAN KISS
11/2 oz. VERMOUTH GIARDINO TRADIZIONALE
11/2 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
➜ Serve over ice in rocks glass.
GIARDINO COBBLER
2 oz. VERMOUTH GIARDINO TRADIZIONALE
1/4 oz. Lemon Juice
1 tsp. Orange Marmalade
➜ METHOD: Combine all ingredients into a cocktail shaker. Shake well. Pour contents into a Snifter over crushed ice.
GLASSWARE: Snifter
GARNISH: Orange Slice, Mint Sprig, Grated Cinnamon
NEGRONI
1 oz. VERMOUTH GIARDINO TRADIZIONALE
1 oz. Martin Miller’s Gin
1 oz. Campari
➜ METHOD: Combine all ingredients in a rocks glass, add ice, then stir.
GLASSWARE: Rocks
GARNISH: Orange Peel
VillaMassa.com/vermouth-giardino
ITALIAN APPLE
1/2 oz. VERMOUTH GIARDINO TRADIZIONALE
1/2 oz. Apple Jack Liqueur
1 oz. Brandy
➜ Shake, serve over crushed ice.
SWING COCKTAIL
1 oz. VERMOUTH GIARDINO TRADIZIONALE
1 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
3 oz. Orange Juice
1 tsp. Powdered sugar
➜ Shake well with ice. Serve on the rocks.
SORRENTO SPRITZ
2 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
1/2 oz. Villa Massa Limoncello
2 oz. Prosecco, Pinch of Sea Salt
➜ METHOD: Fill glass with ice, add pinch of salt and roughly 2 oz. of Prosecco, then add vermouth, limoncello, and top with a splash of club soda. GLASSWARE: Large Wine Glass GARNISH: Lemon Wheel, Olive
DRY MARTINI
1 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
2 oz. Martin Miller’s Gin
➜ METHOD: Combine all ingredients in a mixing glass, add ice and stir, then strain into a Cocktail glass.
GLASSWARE: Nick & Nora or Cocktail Glass
GARNISH: Olive or Twist
TEQUINI
1 part VERMOUTH GIARDINO
MEDITERRANEAN DRY
4 parts Tequila
➜ Stir on ice. Add olives or lemon twist.
SORRENTO TONICA
2 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
3 Slices of Cucumber, 1 Lemon Wedge
➜ METHOD: Add cucumber and lemon wedge to a shaker tin, muddle gently. Add vermouth, ice, and shake. Strain into a Collins glass and top with tonic water.
GLASSWARE: Highball/Collins
GARNISH: Cucumber Ribbon
ITALIAN PRINCESS
11/2 oz. VERMOUTH GIARDINO
TRADIZIONALE
11/2 oz. Rum
➜ Stir over ice in rocks glass.
CARUSO
1 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
1 oz. Martin Miller’s Gin
1/2 oz. Green Creme de Menthe
➜ Stir. Serve on the rocks.
ITALIAN & IRISH
1 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
1 oz. Irish Whiskey
1 dash Green Chartreuse
1 dash Green Creme de Menthe
➜ Stir well, serve on the rocks.
GIARDINO COOLER
2 oz. VERMOUTH GIARDINO MEDITERRANEAN DRY
1 dash Grenadine
Club Soda
➜ Serve in tall glass with ice. Fill with club soda.
WESTERN ROSE
1/2 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
11/2 oz. Martin Miller’s Gin
1/2 oz. Brandy
➜ Shake, serve on the rocks.
ITALIAN ICED TEA
1 part VERMOUTH GIARDINO
MEDITERRANEAN DRY
2 parts Ginger Ale
➜ Serve on the rocks with slice of lemon.
ROB ROY
3/4 oz. VERMOUTH GIARDINO TRADIZIONALE
11/2 oz. Scotch
1-2 dashes Bitters
➜ Stir with cracked ice and strain into cocktail glass. Garnish with lemon twist.
AMERICANO
11/2 oz. VERMOUTH GIARDINO TRADIZIONALE
11/2 oz. Italian Red Bitter Liqueur
Top with Soda Water
➜ METHOD: Build in glass over ice.
GLASSWARE: Rocks
GARNISH: Half Orange Wheel
PERFECT MANHATTAN
1/4 oz. VERMOUTH GIARDINO TRADIZIONALE
1/4 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
11/2 oz. Bourbon
1-2 dashes Bitters
➜ Stir. Serve straight up or on the rocks.
SWEET MARTINI
1 oz. VERMOUTH GIARDINO TRADIZIONALE
2 oz. Martin Miller’s Gin
➜ Stir on the rocks or strain into cocktail glass. Cherry garnish.
MELON MARTINI
1 part VERMOUTH GIARDINO TRADIZIONALE
1 part Scotch
1 part Melon Liqueur
1 dash Blue Curacao
➜ Stir with ice, pour into rocks glass with ice.
GIARDINO CASSIS
11/2 oz. VERMOUTH GIARDINO
MEDITERRANEAN DRY
1/2 oz. Creme de Cassis
Club Soda
➜ Pour into wine glass with ice. Top with club soda.
DECEMBER
3/4
1/2 oz. Lemon Juice
1/2
Prosecco to top
➜ Combine the gin, absinthe, lemon juice & simple syrup to a cocktail shaker with ice. Shake & fine strain into a chilled coupe, top with Prosecco. Garnish with a lemon twist.
MIDNIGHT MARTINI
1 oz. ABSINTHE LUMINESCENT 26
1 shot Espresso coffee
1 oz. Mr. Black Cold Brew Coffee Liqueur
1/2 oz. simple syrup
➜ Add the espresso, Mr. Black, absinthe, and simple syrup to a shaker with ice and shake. Double strain into a chilled coupe glass. Garnish with coffee beans and shaved semisweet chocolate (optional).
GRANDE ABSENTE CURACAO FRAPPE
1 oz. GRANDE ABSENTE | ABSINTHE ORIGINALE
1/2 oz. Curacao
2 tsp. orange juice
1 tsp. lemon juice
➜ Stir ingredients and pour over crushed
ice in a deep-saucer champagne glass.
Garnish with a lime slice.
FAIRY CRUSH
1/4 oz. ABSINTHE ABSENTE
1 oz. Harridan Vodka 1/2 oz. Lillet Blanc
1/4 oz. Strawberry fennel syrup
1 barspoon Strawberry jam
1/2 oz. Lemon Top with Aromatic tonic
➜ Combine all ingredients except tonic water in shaking tin over ice & shake vigorously. Double strain into highball filled w/crushed ice & top w/aromatic bitters & sprinkle w/ fairy orchid edible flower mix. By: Laura Pica
LA COLADA DE VAN GOGH
1 oz. ABSENTE ABSINTHE REFINED
1/2 oz. Coconut rum
11/2 oz. Pineapple juice
1/4 oz. Freshly squeezed lemon juice
1/2 oz. Coconut cream
➜ Shake all the ingredients in a shaker with ice and strain into an iced-filled glass. Garnish with a dehydrated pineapple. By: @spirited_marilita
CASTAWAY COCKTAIL
1/2 oz. ABSENTE REFINED
1/2 oz. Orgeat
2 dashes Aromatic bitters
3/4 oz. Lime
1 oz. Pineapple juice
11/2 oz. Rum
➜ Whip shake with crushed Ice. “Dirty dump” into highball. Top with more crushed ice and 3 dashes of peychauds bitters.
Garnish with lime and pineapple.
THE GREEN FAIRY
1/2 oz. Absente Refined 110
1 oz. Elderflower Liqueur
3/4 oz. Lillet Blanc
1/4 oz. Gin
1/4 oz. Lemon Juice
➜ Stir over ice, strain into a coupe glass. Garnish with lemon peel.
PINEAPPLE EXPRESS
1 oz. GRANDE ABSENTE
1 oz. Lime Juice
1 oz. Lemon Juice
1/2 oz. Elderflower Syrup
5 mini chunks of pineapple
➜ Muddle 5 pineapple chunks in shaker. Pour ingredients into the shaker. Shake and Strain into low-ball glass. Add ice and garnish with a pineapple cube and mint.
FIRE IN THE SKY
3/4 oz. ABSINTHE ABSENTE REFINED
11/2 oz. Del Maguey Vida Mezcal
3/4 oz. Fresh lime
3/4 oz. Eucalyptus herbed agave syrup
3 drops Orange blossom water
➜ Shake all ingredients in a tin over ice and double strain into a chilled coupe glass. Garnish with edible flowers
By: Laura Pica
PEACH PARROT
1 oz. ABSENTE ABSINTHE REFINED
1 oz. Yellow Chartreuse
1 oz. Giffard Crème de Pêche
Garnish: Lemon Twist
➜ Add all ingredients to a mixing glass and stir with ice. Strain over a large cube in a glass. Express and garnish with a lemon twist. By: @denverbarkeep
UNCLE CAESAR
2 oz. ABSENTE | ABSINTHE REFINED
1 oz. Chambord Liqueur
4 oz. Cranberry Juice
➜ Shake well with ice and serve cold.
DRACULAS MISTRESS
1/4 cup ABSINTHE ABSENTE REFINED
3 cups Rosemary Infused Mezcal
3 cups Organic Pomegranate Juice
11/2 cups Orange Cranberry Syrup
11/2 cups Fresh Lime Juice 4 dashes Liquid Smoke
➜ Stir all ingredients into punch bowl, place 2" piece of dry ice to create smoke.
Rim glasses w/black lava salt & fill with ice. Garnish w/rosemary sprig & spiders.
By: @Boozy_bartender aka Laura Pica
CORROSIVE KISS
1/2 oz. ABSINTHE ABSENTE REFINED
11/2 oz. Mezcal
3/4 oz. Lime Juice
1/4 oz. Honey Syrup
1/2 oz. Ginger Syrup
➜ Add all ingredients to a shaker. Shake with ice, and strain into an iced-filled glass.
Gently slap a large basil leaf and garnish.
By: @cocktailhomecraft
LA BOTTE SECRÈTE
13/4 oz. ABSENTE
5/6 oz. Raspberry liqueur
1 oz. Lemon juice
¹/3 oz. Cane sugar
➜ Mix all the ingredients in a shaker, serve in a glass with ice.
VAN GOGH’S FLAME
1/2 oz. ABSENTE REFINED 110
11/4 oz. Mezcal
1/4 oz. Passion Fruit liqueur
1/4 oz. Orgeat
➜ Whip shake. Top with pebble ice in Julep glass. Garnish with a lime peel cup holding 1/4 oz. absinthe. Light absinthe and shake ground cinnamon over to flame.
YUM YUM
1/10 oz. ABSENTE ABSINTHE
1/4 oz. Yuzu juice
3/4 oz. Velvet Falernum
3/4 oz. Orgeat 1 oz. Passion fruit syrup
11/2 oz. Lemon juice 3 oz. Deep Eddy Vodka
5 muddled raspberries
➜ Add all ingredients to a cocktail shaker. Top with soda, garnish with an orchid, and enjoy!
1/2 oz. Dolin vermouth 1 oz. Aperol
1/4 oz. Fresh pressed Ginger 1/4 oz. Fresh Lemon
➜ Shake ingredients in shaker over ice.
Double Strain over large cube, garnish with orange peel. *Carrot infused vodka: 1
By: @boozy_bartender
OLD GREEN EYES IS BACK
1 oz. ABSENTE REFINED
4 oz. Prosecco 1 oz. Orange Liqueur
1/2 oz. Old Tom Gin 1/2 oz. Lime Juice
3 Kiwi Berries (or 1/2 regular kiwi)
➜ Combine absinthe, kiwi & lime in mixing glass. Muddle & fine strain into a shaker. Add orange liqueur. Shake w/ice & then strain into glass filled w/fresh crushed or nugget ice. Top w/Prosecco. Garnish w/kiwi berry slices & lime twist. @the.sauceress
GREEN FOG
1 oz. ABSINTHE GRANDE ABSENTE
2 oz. Sweetened Granny Smith Apple Juice
11/2 oz. Gin
1 oz. Lime Juice
4 dashes Apple Blossom Bitters
Egg white
➜ Chill shaker. Combine ingredients except soda. Dry shake. Shake again with one large piece of ice. Strain into glass.
By: @the.sauceress
GREEN BEAST
1 oz. ABSINTHE LUMINESCENT 26
1 oz. Simple syrup
1 oz. Fresh lime juice
4 oz. Chilled water
Cucumber
➜ Muddle cucumber with simple syrup, add Absinthe, lime juice, and ice. Top with chilled water, garnish with cucumber.
By: @boozy_bartender
ABSINTHE FRAPPE
11/2 oz. GRANDE ABSENTE
1/2 oz. Simple syrup 2 dashes Anisette
2 oz. Soda water Mint for garnish
➜ Add all ingredients to a cocktail shaker with ice and shake, except for the soda water. Strain into a large snifter over crushed ice. Top with soda water, stir gently. Add more ice to the glass forming a mound on top. Garnish with mint.
LALA BERCEUSE
1/2 oz. ABSINTHE ABSINTHE REFINED
11/2 oz. Tequila Reposado
1/2 oz. Strawberry Lime Syrup
3 Strawberries muddled
1 oz. Freshly squeezed lime juice
➜ Add all the ingredients into a shaker and top it off with lime flavored sparkling soda. Garnish with @thecocktailgarnish lime wheel and a strawberry.
By: @mixwithmarie
SAZERAC COGNAC
1 oz. ABSENTE | ABSINTHE REFINED
11/2 oz. Cognac Sugar cube
3 dashes peychaud’s bitters
➜ Add crushed ice to an old fashioned glass and set aside. Stir ingredients with ice and set aside. Discard ice from old fashioned glass, then strain the cocktail ingredients into it. Fresh ice can be used or it can be served up. Garnish with a citrus peel.
pour into a double old-fashioned glass and garnish with a mint sprig. By: @avalonhomebar
1/4
Honey Syrup (1:1)
2 Lavender Sprigs Club soda ➜ Add fresh lavender & honey to mixing glass. Muddle gently. Add absinthe & vermouth. Stir without ice. Strain into an icefilled Collins glass and top with Soda Water. Garnish with half of a lemon wheel and a lavender sprig. By: @cocktailhomecraft
WOLVERINES MADNESS
1/4 oz. ABSINTHE ABSENTE REFINED
11/2 oz. Coconut lime tequila
3/4 oz. Lemon juice
1/2 oz. Passion fruit syrup
1/4 Homemade orgeat
➜ A few dashes of Lemon cinnamon bitters, Electric Sky to add color to the bitters. Top it off with casamara club Capo. Garnish with dehydrated lemon wheel and pineapple leaves. By: @mixwithmarie
JACK FROST
1 oz. ABSENTE | ABSINTHE REFINED
1 oz. Crème de menthe
1 oz. Jack Daniels
➜ Shake with crushed ice, pour into a tall glass over more crushed ice.
MEET Kate Gerwin
PHOTO BY SERGIO SALVADOR
On the cover of your 2025 BARTENDER® Magazine Calendar, we’re honored to introduce you to one of our favorite people, Kate Gerwin, the award-winning and influential owner of Happy Accidents bar in Albuquerque.
Kate wears many hats, she’s an entrepreneur, advocate, world traveler, mentor, artist, sneaker head, and for more than 20 years a devoted friend to so many in our industry. But the hat she wears most proudly: bartender. “I love bartending with everything I have,” Kate says.
Her passion for hospitality has propelled her to the forefront of the global cocktail scene. She’s not only renowned for her expertise in nostalgic cocktails, but her innovative approach to bar ownership has also, in many ways, redefined the industry. Her bar, Happy Accidents (“We don’t make mistakes, just happy little accidents,” Bob Ross famously said) is also a distillery where bartenders have the rare opportunity to create cocktails literally from spirit to glass.
During her two decades in this industry, Kate has racked up countless awards and prestigious honors, including the first woman and first American to win the Bols Around the World Bartending Championship in 2014, and several years running has been named to the Drinks International top-100 most influential people in the bar world. In 2015, She was inducted into the Tales of the Cocktail Hall of Fame Catalyst Awards and was awarded Bartender of the Year 2023 at Bar & Restaurant Expo awards in Las Vegas. She has also worked as a certified advanced master sommelier for some of Napa’s top wineries, consulted on the docuseries “Bar Rescue,” was a finalist in the Netflix reality competition series “Drinkmasters,” and has hosted her own show, “Free Spirit,” where in each episode she visits different cities meeting with locals and experiencing the culture, history, and ingredients that make every place special.
“I love bartending with everything I have.”
Happy Accidents has also earned a place in cocktail history too, claiming honors such as “Best New American Cocktail Bar” two times, for both Tales of the Cocktail Spirited Awards, and the liquor.com awards, and was named Best U.S. Bar Team at the TOTC Spirited Awards in 2023.
But beyond her impressive resume, Kate is a passionate advocate for the craft. She mentors the next generation of bartenders, promotes diversity and inclusion, and is enormously dedicated to elevating the industry. Known for blending creativity, technical skill, and an extensive knowledge of spirits, Kate’s approach to bartending consistently elevates the guest experience—earning her a loyal following among patrons, her team, and industry peers alike.
BOOKS YOU NEED TO READ
BEST IRISH DRINKS:
$14.95
The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts. Ray Foley is the ultimate authority on bartending. He is the publisher of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.
THE VODKA 1000: $19.99
The Ultimate Collection of Vodka Cocktails, Recipes, Facts, and Resources
Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan, and Vodka Lemon-Meringue Layer Cake.
GIRLS’ NIGHT: $10.95
Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind.
Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations.
Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best women's drinks served in professional bars.
THE TEQUILA 1000: $16.99
The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources
Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.
Take a walk on the wild side with X-Rated Drinkssure to heat up any party, date or night at home. With more than 250 recipes for the adventurous, young and youngat-heart, you’ll have a blast with these sultry concoctions. Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www. bartender.com, this book contains the best X-rated drinks served anywhere. Drinks you can’t resist!
BARTENDING FOR DUMMIES: $1
6 th Edition
This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 6th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.
BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99
The best bar jokes you can’ve never remembered! From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party. Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on.” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”
RUNNING A BAR FOR DUMMIES: $26.99 3rd Edition
If you want to BYOB (be your own boss) and fulfill your dream of running your own bar, this hands-on, friendly guide has everything you need to get started. You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit, and more!
THE ULTIMATE LITTLE COCKTAIL BOOK: $15.99
Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.
GOD LOVES GOLFERS BEST: $12.99
God Loves Golfers Best is the ultimate collection of golf jokes, quotes, and cartoons sure to tickle the funny bone of any avid du er. A perfect gift or self-purchase for the golf fan in your life!
WE ACCEPT THE FOLLOWING CARDS:
In 1999, Ray Foley, Former bartender and founder of BARTENDER® Magazine, created the Bartenders’ Foundation™ to award scholarships to bartenders and/or their children.
For each BARTENDER® Magazine subscription, $5.00 is donated to The Bartenders’ Foundation™. The Foundation is registered with the IRS as a non-profit, so all contributions are tax deductible.
The goal is to award one scholarship per year. Each student selected will be awarded $5,000. The first scholarship was announced on Bartender Appreciation Day, June 18, 2001.
TO APPLY OR DONATE:
Although Ray Foley made the initial contribution, we need to raise the money to achieve our dream. If you would like to make a contribution, no matter how large or small, please send your tax deductible gift to:
The Bartenders’ Foundation™ P.O. Box 651, Short Hills, NJ 07078
Bartenders, or their sons/daughters who are interested in applying for next year’s scholarship should write to the addresss above or visit bartenderfoundation.com or email info@bartender.com for an application.
