Chichibirra
Ingredients:
4 oz. Terrazas de los Andes Reserva Torrontes
¾ oz. Limoncello
2 oz. ginger ale
Preparation: Combine Reserva Torrontes and Limoncello in cocktail glass with ice. Stir to chill and combine ingredients. Top with ginger ale. Garnish and enjoy!
Bad Apple D.E.W.
Created by Tim Herlihy, Tullamore D.E.W. National Ambassador
Ingredients:
1 ½ Parts Tullamore D.E.W. Original
4-5 Mint Leaves
1 Dash of Angostura bitters
½ Part Simple Syrup
½ Part Fresh Lemon Juice
1 ½ Part Mangers/Hard Apple Cider
Preparation: Fill shaker with all the ingredients except the apple cider. Shake and strain into a highball glass with fresh ice. Top with cider.
Stillhouse Watermelon Mojito
Ingredients:
1.5 oz. Stillhouse Coconut Whiskey or Stillhouse Original Whiskey
.75 oz. Lime
.75 oz. Watermelon
.5 Simple Syrup
5 Mint leaves
Preparation: Muddle mint, add all other ingredients and shake. Pour over ice and garnish with watermelon wedge and mint sprig.
BACARDÍ Treacle
Ingredients:
2.5 parts BACARDÍ Reserva Ocho
0.25 parts Sugar syrup
1 part freshly-pressed apple juice
2 dashes Orange Bitters
Preparation: Build over ice rocks until perfectly diluted. Float apple juice last. Garnish with an apple slices.
Malfy Spritz
Ingredients:
2 oz. Malfy Gin
.50 oz. Lemon juice
2 dashes Angostura bitters
Prosecco
Preparation: Shake gin, juice, and bitters with ice. Strain into a cocktail glass. Top with chilled prosecco.
Malt Julep
Created by Allan Roth, Glenfiddich Ambassador
Ingredients:
2 Parts Glenfiddich 14 Year Old Bourbon Barrel Reserve
Bruised Mint Leaves
Simple Syrup
Preparation: Combine all ingredients but garnish in a shaker over ice. Shake briefly and pour over crushed ice in a stemless wine glass. Top with a splash of Pea Flower Tea and add the cinnamon stick.
Absolut Grapefruit Swedish Paloma
Ingredients:
2 Parts Absolut Grapefruit
2 Parts Grapefruit Juice
½ Part Lime Juice
1 Part Soda Water
Preparation: Shake all ingredients, except soda water. Pour shaker contents into highball glass with salted rim. Top-up with soda water. Garnish with grapefruit wedge.
Classic Daiquiri
Created by Will Benedetto, Park Avenue Tavern
Ingredients:
2 oz. Mount Gay Black Barrel Rum
.75 oz. lime juice
.75 oz. sugar
Preparation: Shake all ingredients in a shaker and strain into a martini glass. Garnish with a floating lime wheel.
Spiked Tulum Sunrise
Ingredients:
3⁄4 oz. Mezcal
6 oz. SpikedSeltzer Valencia Orange
1 oz. Fresh Orange Juice
1 oz. Carrot Juice
1⁄4 tsp Nutmeg
1⁄2 tsp Agave Syrup
2 cloves
Preparation:Shake mezcal, juices, and spices over ice. Pour into a double rocks glass with ice, add SpikedSeltzer, and stir. Garnish with a carrot ribbon.
Cape-All-Day
Ingredients:
3 oz. of Cape Mentelle Rosé
1 oz. St. Germain
.5 oz. lemon juice
.5 oz. of grenadine
3 basil leaves
Blueberries
Preparation: Combine the ingredients in a cocktail shaker with ice. Give it a strong shake & fine strain into a cocktail glass over ice. Multiply for a party & serve in a wine decanter!
Grand Collins
Ingredients:
1.5 part Grand Marnier® Cordon Rouge
.5 part Fresh Lemon Juice
1 part soda water
Preparation: Combine all ingredients and mix. Garnish with orange zest eccentric.
The Deep Daly (aka Arnold Palmer)
Ingredients:
1 part Deep Eddy Sweet Tea Vodka
1 part Fresh Lemonade
Splash of club soda
Preparation: Combine all ingredients and mix.
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