RUM PUNCH

NEW LEMON BASIL SPRITZ

TEQUILA PASSIONFRUIT

STRAWBERRY BASIL MULE

PEAR – ADISE

CRANBERRY SPARKLER

ROCK COLADA

STRAWBERRY – COCO MARGARITA

Delicious guacamole

Homemade Buttered Pretzel & Chips

Stoli Citros, Stoli Blueberry, muddled blueberries, fresh lemon juice, agave & sprite

BLUEBERRY LEMONADE

Stoli Citros, prosecco, agave, lemon juice, lemon, club soda & basil leaves

LEMON BASIL SPRITZ

Bulleit bourbon, maple syrup, orange juice, lemon juice, Angostura bitters & Luxardo cherry

MAPLE BOURBON SMASH

PEAR-ADISE

1800 Coconut Tequila, sour mix, strawberry syrup, coconut syrup & a salt or sugar rim

STRAWBERRY-COCO MARGARITA

Espolón Blanco, Cointreau, homemade sour mix, pineapple juice, lime juice, agave, jalapeño & Tajin rim

SPICY PINEAPPLE MARGARITA

Espolón Blanco, triple sec, Strawberry, mango or straw-mango & a salt or sugar rim

FROZEN GRANDE

Espolón Blanco, triple sec, agave, homemade sour mix & a salt or sugar rim

CLASSIC GRANDE

Chimney Salad

Rock Chop Salad

Caesar Salad

Chipotle Pasta*

Rigatoni Vodka*

Lasagna (Classic)

If using fresh fruit, juice limes and oranges and measure 0.5 cups lime juice and 2 cups orange juice. Strain if desired to remove pulp.

Prepare fresh juices

In a large pitcher or punch bowl (capacity ~3–4 liters), combine 1 cup dark rum and 1 cup light rum.

Add 0.5 cup fresh lime juice, 2 cups fresh orange juice, and 1.5 cups pineapple juice to the rums. Stir gently to combine.

Add 0.5 cup simple syrup (adjust to taste for sweetness) and 0.25 cup grenadine for color and a touch of pomegranate-like sweetness. Stir until well blended.

Add 6 tsp Angostura bitters to the punch and stir. The bitters add aromatic depth and balance the sweetness.

Taste the punch and adjust: add more simple syrup for sweetness, lime juice for brightness, or a splash more rum for strength. Keep balance slightly sweet-tart.

Cover the pitcher or bowl and chill in the refrigerator for at least 1 hour to let flavors marry. For best results, chill 2–4 hours.

When ready to serve, add 8 cups of ice cubes to the punch bowl or fill individual serving glasses with ice.

If using, gently stir in 1 cup club soda or sparkling water to add effervescence. Do this just before serving to maintain fizz.

Float orange slices and lime wheels in the punch and add maraschino cherries as garnish (approximately 1 cherry per serving).

Ladle the punch into glasses, ensuring each glass gets fruit garnish. Serve immediately.

Leftover punch (without ice) can be refrigerated up to 24 hours. Add fresh ice and soda just before serving again.

dark rum

light (white) rum

fresh lime juice

fresh orange juice

pineapple juice

simple syrup (1:1 sugar to water)

grenadine

Angostura bitters

club soda or sparkling water (optional)

orange slices

lime wheels

ice cubes

maraschino cherries

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add the lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves (about 3–4 minutes). Do not boil vigorously — a gentle simmer is enough to dissolve the sugar and extract flavor.

Combine and heat

Remove the pan from heat and add the packed basil leaves to the hot syrup. Stir gently to submerge the leaves. Cover the pan and let the basil steep in the syrup for 20–25 minutes so the aroma and flavor transfer without becoming bitter.

Infuse with basil

After steeping, strain the syrup through a fine-mesh sieve into a heatproof container, pressing on the basil to extract liquid but not forcing bitter components. Discard solids. Stir in 1/2 cup fresh lemon juice while the syrup is still warm. Cool to room temperature, then chill in refrigerator. Makes roughly 1 to 1 1/4 cups syrup.

Finish syrup

Fill a wine glass or large stemmed glass with ice cubes (adjust amount to preference).

Add 1 1/2 tablespoons lemon-basil syrup and 1/2 oz fresh lemon juice into the glass. If making alcoholic version, add 1 1/2 oz gin and, if using, 1/2 oz aperitif or elderflower liqueur. For a zero-proof drink, omit the spirits and increase club soda by 2–3 oz or use non-alcoholic sparkling wine.

Gently stir to combine syrup, citrus and spirits (if used) with the ice — about 5–6 rotations so flavors homogenize but carbonation is preserved for later.

Top with 3 oz chilled prosecco (or dry sparkling wine) and 1 oz club soda (or sparkling water). Pour slowly down the side of the glass to maintain bubbles and create a layered effervescence. Taste and adjust: add another 1/2 tablespoon syrup if you prefer sweeter, or 1/4 oz more lemon if brighter acidity is desired.

Garnish with a fresh basil sprig and a thin lemon wheel on the rim. Gently slap the basil between your palms first to release aromatics before garnishing, if desired.

Serve immediately with a straw or stirrer. If making multiple servings, keep the lemon-basil syrup chilled and assemble each drink to preserve carbonation.

granulated sugar

water

fresh basil leaves, packed

lemon zest (from about 2 lemons)

fresh lemon juice

lemon-basil syrup

gin (optional — for alcoholic version)

aperitif or elderflower liqueur (optional)

chilled prosecco or dry sparkling wine

club soda or sparkling water

fresh basil sprig (garnish)

thin lemon wheel (garnish)

Rub a lime wedge around the rim of a rocks or coupe glass. Dip the rim into a shallow plate of coarse salt or sugar to coat. Set the glass aside.

Prepare the glass

Fill a cocktail shaker with ice. Add 2 oz blanco tequila, 1 oz passion fruit purée, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 0.5 oz orange liqueur. If using fresh passion fruit seeds for texture, add 0.5 oz into the shaker as well.

Combine ingredients

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted. This both chills and dilutes the cocktail to the proper balance.

Shake

If you used seeds and prefer a smoother drink, double-strain into the prepared glass over fresh ice. Otherwise, fine strain or pour directly over fresh ice. If you want a lighter, fizzy finish, top with about 1 oz club soda.

Strain and serve

Garnish with a lime wheel on the rim or a half passion fruit floating on top. Serve immediately.

Garnish

Blanco tequila

Passion fruit purée (or strained pulp)

Fresh lime juice

Agave syrup (1:1 simple alternative)

Orange liqueur (Cointreau or Triple Sec)

Fresh passion fruit seeds (optional for texture)

Club soda (optional, to top)

Coarse salt or sugar (for rim)

Lime wheel or passion fruit half (garnish)

Hull and quarter the strawberries. Lightly bruise the basil leaves with your fingers to release oils.

Prepare fruit

In a small saucepan, combine the strawberries, sugar and water. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Reduce heat to low and simmer for 6–8 minutes, until strawberries are very soft and the liquid is fragrant and slightly thickened.

Simmer

Remove the pan from heat, stir in the bruised basil leaves and lemon juice. Let steep for 10 minutes to infuse basil flavor without becoming bitter.

Add basil and lemon

Strain the mixture through a fine-mesh sieve into a jar or bowl, pressing solids to extract syrup. Discard solids. Cool to room temperature, then refrigerate until cold. Yields about 3/4 to 1 cup syrup.

Strain and cool

Fill a copper mug or highball glass with ice (about 1 cup).

Add vodka, 3/4 oz (about 3/4 of an ounce) of the chilled strawberry-basil syrup, and 1/2 oz fresh lime juice directly over the ice.

Top with chilled ginger beer (about 4 oz). Stir gently once to combine, taking care not to flatten the fizz.

Garnish: slap the remaining 2 basil leaves between your palms to wake the aroma, tuck them into the drink along with 2 strawberry slices and a lime wheel on the rim.

Taste and adjust: if you prefer sweeter, add an additional 1/4 oz syrup; for more tartness, add a few drops of lime juice.

fresh strawberries

fresh basil leaves

vodka

strawberry-basil syrup

ginger beer (chilled)

strawberry slices

lime wheel

Peel, core, and dice the pears into roughly 1/2-inch pieces. You should have about 4 cups of diced pear. Toss the diced pears with the lemon juice to prevent browning.

Prepare pears

In a medium saucepan, melt the butter over medium heat. Add the diced pears and stir to coat. Cook, stirring occasionally, for 5 minutes until the pears begin to soften.

Cook pears

Add the granulated sugar and water to the saucepan. Stir to combine, then bring to a gentle simmer over medium-low heat.

Add sugar and water

Add the star anise, ground cinnamon, and ground ginger to the pears. Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the pears are very tender and the syrup has slightly thickened. If using a vanilla bean, split and scrape seeds into the pan now and add the pod as well. If using extract, add it after the mixture is removed from the heat.

Poach with spices

Remove the pan from heat. If you used a vanilla pod, fish out and discard the pod and star anise. Allow the mixture to cool slightly (5 minutes). For a rustic textured dessert, serve as-is. For a smoother 'pear purée' version, transfer half or all of the mixture to a blender or use an immersion blender and pulse to desired consistency, then return to the pan and warm briefly.

Finish fruit base

Lower heat to very low. Stir the light cream into the warm pear mixture to create a silky finish. Heat gently for 2 minutes — do not boil once cream is added. Taste and, if using vanilla extract instead of a bean, stir it in now.

Add cream

Taste the pear-adise. If you prefer it sweeter, dissolve up to 1–2 tablespoons additional granulated sugar in a tablespoon of warm water and stir in. If the mixture is too thin, simmer gently a few more minutes to reduce; if too thick, stir in up to 2 tablespoons water or cream.

Adjust sweetness and texture

Spoon the pear-adise into serving bowls. Dust lightly with powdered sugar if desired, sprinkle with toasted sliced almonds, and garnish each serving with a fresh mint leaf.

Plate and garnish

ripe Bosc or Bartlett pears

unsalted butter

vanilla bean or extract

ground cinnamon

ground ginger

whole star anise

light cream (or crème fraîche)

powdered sugar (for finishing, optional)

toasted sliced almonds

fresh mint leaves (for garnish)

In a large pitcher, combine 1 cup fresh cranberry juice, 1 cup freshly squeezed orange juice, 1/4 cup simple syrup, and 2 tablespoons fresh lime juice. Stir briskly until the simple syrup is fully incorporated and the mixture is homogeneous.

Mix juices and syrup

Taste the mixture and adjust sweetness with up to 1 tablespoon more simple syrup if desired. Chill the base in the refrigerator for at least 20 minutes if not serving immediately.

Chill base

Keep your Prosecco (or Champagne) chilled until just before serving. If using vodka, measure 4 tablespoons (about 2 ounces) and chill or keep on ice.

Prepare chilled sparkling and alcohol

When ready to serve, fill glasses about halfway with ice (if serving on the rocks). Pour 1/2 cup of the chilled cranberry-orange base into each glass (this recipe makes about 4 servings). Top each glass with 1/2 cup (about 4 ounces) chilled Prosecco. If using vodka, add 1/2 tablespoon (about 3/4 teaspoon) — alternatively stir 1 tablespoon per glass for a noticeable kick — or mix the total vodka into the pitcher before topping with sparkling wine.

Combine for serving

Garnish each glass with a few fresh cranberries, an orange slice or twist, and a mint sprig. For a festive touch, thread cranberries on a small cocktail pick and rest across the rim. Serve immediately so the sparkling remains bubbly.

Garnish and serve

Non-alcoholic variation: Replace the Prosecco with an equal amount of chilled sparkling water or ginger ale and omit the vodka. Proceed with the same assembly and garnish.

fresh cranberry juice (unsweetened)

orange juice (freshly squeezed)

chilled Prosecco or Champagne

vodka (optional, for a stronger cocktail)

fresh cranberries

orange slices or twists

fresh mint sprigs

Fill a cocktail shaker halfway with crushed ice to chill the shaker.

Prepare shaker

Pour 2 oz white rum, 1 oz coconut cream, 3 oz pineapple juice, 0.5 oz fresh lime juice and 0.5 oz rock candy syrup into the chilled shaker over the crushed ice.

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and slightly frosty. This emulsifies the coconut cream and aerates the drink for a silky texture.

Fill a double old-fashioned glass or large rocks glass with fresh crushed ice to the top.

Prepare glass

Double-strain the shaken mixture over the crushed ice in the prepared glass using a cocktail strainer (and a fine mesh strainer if available) to remove small ice shards and any coconut solids.

Strain

Skewer a pineapple wedge and a maraschino cherry on a pick (or place them on the rim). Optionally nest a rock candy stick into the drink for presentation and a slow melting sweetener.

Lightly grate a pinch (~0.1 tsp) of nutmeg over the top if desired. Serve immediately with a short straw so the drink can be sipped from the rocks and stirred slightly as the ice melts.

Finish

white rum

coconut cream (e.g., Coco Lopez)

rock candy syrup (or simple syrup)

crushed ice

pineapple wedge

maraschino cherry

grated nutmeg (optional)

rock candy stick (optional)

Place toasted coconut flakes on a small plate. Rub the rim of a margarita or rocks glass with the lime wedge to moisten. If using salt, mix the coarse sea salt into the coconut flakes lightly. Press the glass rim into the coconut (and salt) mixture to coat evenly. Set the glass aside in the freezer or refrigerator to chill while you make the cocktail.

Prepare the rim

In a blender combine the hulled fresh strawberries and simple syrup. Pulse until mostly smooth but with a little texture, about 10–15 seconds. If you'd like a very smooth texture, blend 20–30 seconds and strain through a fine-mesh sieve back into the blender, discarding seeds and pulp. Transfer purée back to the blender container.

Make strawberry purée

Add the silver tequila, coconut rum (or cream of coconut), triple sec, and fresh lime juice to the blender with the strawberry purée. Add 1 cup of ice for a frozen/slushy texture. Blend on high until smooth and slushy, about 15–30 seconds depending on blender strength. Taste and adjust sweetness: add an additional 1/4–1/2 oz simple syrup if you prefer sweeter.

Build the margarita

Fill the chilled, coconut-rimmed glass with 4–6 ice cubes (if desired for a partially frozen cocktail) or leave empty for a fully frozen pour. Pour the blended strawberry-coconut margarita into the prepared glass. Garnish with two strawberry slices on the rim and a lime wedge. Optionally sprinkle a few toasted coconut flakes on top.

Serve

To use cream of coconut for a creamier, sweeter coconut flavor, reduce simple syrup to 0–0.25 oz to avoid over-sweetening. If fresh strawberries are out of season, use frozen strawberries and reduce the ice in the blender to 1/2 cup.

Rum Punch

New Lemon Basil Spritz

Tequila Passionfruit

Strawberry Basil Mule

Pear – Adise

Cranberry Sparkler

Rock Colada

Strawberry – Coco Margarita

Delicious Guacamole

Homemade Buttered Pretzel & Chips

Blueberry Lemonade

Lemon Basil Spritz

Maple Bourbon Smash

Pear-adise

Strawberry-coco Margarita

Spicy Pineapple Margarita

Frozen Grande

Classic Grande

Chimney Salad

Rock Chop Salad

Caesar Salad

Chipotle Pasta*

Rigatoni Vodka*

Lasagna (classic)