Sparkling Wine

Spicy La Pina

Mezcal Cocktail

INGREDIENTS

• 1 slice jalapeno chili, remove seeds for less heat
• 6 sprigs fresh cilantro
• 2 ounces Mezcal
• 1 ounce pineapple juice
• 1/2 ounce lime juice
• 1 tablespoon agave syrup
• Ice

INSTRUCTIONS

1. Muddle the jalapeno slice and cilantro in a cocktail shaker.
2. Pour in the mezcal, pineapple juice, lime juice and agave syrup. Fill the cocktail shaker with ice. Shake vigorously until chilled.
3. Fill a cocktail glass with one large ice cube or fill with small cubes. Strain the cocktail into the glass.
4. Garnish with a sprig of cilantro and a slice of jalapeno, if desired.

Source: https://savoredsips.com/spicy-la-pina-mezcal-cocktail/

Rum Runner

INGREDIENTS

• 1 oz. dark rum
• 1 oz. light rum
• 1 oz. banana liqueur
• 1 oz. blackberry liqueur
• 1 1/2 oz. pineapple juice
• 1/2 oz. lime juice
• Splash of grenadine
• Pineapple wedge & blackberries, for garnish

INSTRUCTIONS

1. Add 4 to 5 cubes of ice to a shaker then pour in rums, liqueurs, pineapple juice, lime juice, and grenadine.
2. Shake until chilled through then strain into a glass filled with crushed ice. Garnish with pineapple and blackberries and serve.

Source: https://www.delish.com/cooking/recipe-ideas/a39456776/rum-runner-recipe/

Cynar

Spritz

INGREDIENTS

• 2 ounces** Cynar
• 3 ounces Prosecco* or other sparkling wine, chilled
• 1 ounce soda water
• Ice (try clear ice!)
• For the garnish: lemon wedge, a straw if you like

INSTRUCTIONS

1. Add the Cynar to a glass filled with ice and stir. Top with the sparkling wine and soda water. (*Cynar Spritzer variation: Use 2 ounces Cynar and 2 ounces soda water.)
2. Squeeze in the lemon wedge and stir gently, then serve. Serve with a straw to minimize dilution!

Source: https://www.acouplecooks.com/cynar-spritz/

Beer Margarita

INGREDIENTS

• 1 ounce tequila (Blanco or Reposado)
• 2 ounces limeade
• 12 ounces beer (Corona or your choice)
• lime slices, for garnish

INSTRUCTIONS

1. In a margarita glass or pint glass, mix the tequila and limeade.
2. Top with beer.
3. Garnish with lime wheel or wedge.

Source: https://www.offtheeatenpathblog.com/beer-margarita-recipe/

Peach Rose

Sangria

INGREDIENTS

• 1 bottle rosé wine
• 1/4 cup brandy or peach brandy
• 1 cup peach juice or nectar
• 3 peaches, pitted and sliced thin
• 1/2 pint raspberries, washed
• Sparkling water

INSTRUCTIONS

1. Add the sliced peaches and raspberries to a pitcher. Pour the rosé, brandy and peach juice over the fruit. Stir to combine. Refrigerate for at least an hour or longer.
2. Pour the sangria along with some of the fruit into glasses. Top with sparkling water and garnish with a fresh peach slice.

Source: https://reciperunner.com/peach-rose-sangria/

Lavender Lemon

Gin and tonic

INGREDIENTS

• 1/4 cup dried lavender
• 1/2 cup sugar
• 1/2 cup water
• 1 ounce gin
• 1 ounce lemon juice
• 3 ounces tonic water
• lemon slices
• lavender sprigs

INSTRUCTIONS

1. Prepare the lavender simple syrup by combining the dried lavender, sugar, and water in a small saucepan. Bring the mixture to a boil, and stir until sugar dissolves. Continue to simmer for one minute, and then remove from heat. Pour through a mesh strainer to remove the lavender pieces and set aside.
2. In a shaker filled halfway with ice, combine the gin, lemon juice, lavender simple syrup, and tonic water. Shake until chilled, and strain into glass. Garnish with lemon slices and lavender sprigs, if desired.

Source: https://americanlifestylemag.com/food-recipes/ drinks/lavender-lemon-gin-tonic/

Blackberry

Tequila Smash

INGREDIENTS

• 6 fresh blackberries
• 5 small mint leaves
• 2 ounces anejo tequila
• 0.5 ounces agave syrup
• 0.5 ounces fresh lemon juice
• 2-3 ounces club soda

INSTRUCTIONS

1. In a cocktail shaker, add 6 fresh blackberries and 5 small mint leaves. Muddle until the berries are completely macerated.
2. Add 2 oz anejo tequila, .5 oz agave syrup, .5 oz fresh lemon juice, and about 1/2 cup ice. Give it a good shake for about 20-30 seconds.
3. Strain into a glass that is full of crushed ice. Top off with 2 oz soda water. Give it a stir and garnish with blackberries, mint, and/or lemon wedges.

Source: https://momsdinner.net/blackberry-tequila-smash/

Lady

Rose

INGREDIENTS

• 1/3 ounces rose syrup
• 1 1/3 ounces vodka
• pink rose petals
• 1 ounce rose water
• 3 ounces tonicwater
• 1 drop pink food colouring

INSTRUCTIONS

1. Shake on ice and pour
2. Garnish with rose petals

Source: https://jillianharris.com/valentines-drinks-lady-rose/

Moscow

Mule

INGREDIENTS

• 2 vodka
• juice from 1 lime
• 1/2 cup ginger beer

INSTRUCTIONS

1. Pour vodka and lime juice into a mug; add ice cubes and top with ginger beer. Stir to combine.
2. Drop a lime wedge and sprigs of mint into the mug for garnish.

Rosemary

Greyhound Cocktail

INGREDIENTS

• 1-1/2 ounces grapefruit vodka
• 3/4 ounce grapefruit juice
• 1/2 ounce lime juice
• 1/2 ounce rosemary simple syrup

INSTRUCTIONS

1. In a cocktail shaker filled with ice, add all ingredients
2. Shake to completely combine
3. Pour over ice into glass. Garnish with fresh rosemary and a grapefruit slice, if desired.

Source: https://melaniemakes.com/rosemary-greyhound-cocktail/

Homemade

Boozy Eggnog

INGREDIENTS

• 6 eggs (pasteurized)
• 1 cup granulated sugar
• 1 cup dark rum
• 2 cups milk
• 1 cup heavy cream
• 1/2 tsp vanilla
• nutmeg for garnish

INSTRUCTIONS

Whisk the eggs together until they are lighter in color and creamy. Mix in sugar, and stir to blend until all sugar is dissolved. Add in milk, heavy cream and vanilla. Stir to combine. Add in rum. Serve and sprinkle with nutmeg for garnish.

https://copykat.com/boozy-eggnog/

Irish

Coffee

INGREDIENTS

• 1 ½  ounces of Irish Whiskey (that’s 3 Tbsp)
• 1 – 2 tsp maple syrup, to taste
• 6 ounces hot, freshly brewed coffee (that’s ¾ cup of your favourite roast)
• whipping cream for topping

INSTRUCTIONS
Pour the whiskey and 1 teaspoon maple syrup into a heat-safe mug. Pour in a splash of the coffee and stir with a spoon until the maple syrup dissolves into the coffee.

Pour in the rest of the coffee. Taste, and stir in additional maple syrup if you would like a sweeter drink.

Top with whipped cream. If your whipped cream is lightly whipped (soft peaks), you may need to pour it slowly over a spoon so it floats on top. Serve while the drink is still warm!

Source: https://cookieandkate.com/best-irish-coffee-recipe/

Kir

Royale

INGREDIENTS

• 3tsp Crème de Cassis
• 4 ounces dry champagne
• Raspberries for garnish

INSTRUCTIONS

Add 2 to 3 teaspoons Crème de Cassis to each flute. Drop in 3 to 4 raspberries. Fill each flute with sparkling wine. Serve immediately. For the best results, chill the sparkling wine until very cold. Placing the flute glasses into the freezer a few minutes before making them isn’t a bad idea either.

Source: https://www.inspiredtaste.net/8077/kir-royale/

Mulled

Wine

INGREDIENTS

• 1 bottle dry red wine
• 1 orange, sliced into rounds (peeled if you would like a less bitter drink)
• 8 whole cloves
• 2 cinnamon sticks
• 2 star anise
• 2-4 Tbsp sugar, honey, or maple syrup to taste
• 1/4 cup brandy
• optional garnishes: orange slices, extra cinnamon sticks, extra star anise

INSTRUCTIONS

Combine all ingredients into a large saucepan on medium-high heat until it just barely reaches a simmer (avoid letting it bubble – you don’t want to boil off the alcohol). Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours. Use a fine mesh strainer to remove the orange slices, and mulling spices. Add in more sweetener if needed. Serve in heatproof mugs and top with your favourite garnishes.

https://www.gimmesomeoven.com/mulled-wine-recipe/

Hot

Toddie

Hot cocktails are almost criminally underused In bartending today. There’s no better time than now to try something new and keep warm by the fire at the same time. What are you waiting for?

INGREDIENTS

• 1 1/2 ounces dark rum
• 1 tablespoon honey
• 1/2 ounce lemon juice
• 1 cup hot water
• lemon wedge, cinnamon stick and star anise to garnish

INSTRUCTIONS

Add the first 4 ingredients to a warmed Toddy mug and add garnishes of your choosing.