Mi Campo Reposado, Rockey's Botanical Liqueur, Lime & Orange Juices, Agave, Tajin Rim

Rockey's Margarita

Grey Goose Citron, Pamplemousse, Pineapple, Lemon, Rose Sugar Rim

Le Citron Rose

Grey Goose Poire, Velvet Falernum, Lemon, Rose Syrup

Peartini

Coconut Cartel Rum, Tito's Vodka, Blue Curacao, Lime, Pineapple Juice

Mermaid Tales

Rye, Peach, Mint, Ginger Beer, Lemon Juice

Smashin' Boots

Case 1 Rum, Amaretto, Pineapple, Vanilla, Lime Juice

Pineapple Sun Down

Cabernet Sauvignon, Architect

red and black fruit, thyme, black pepper.

Merlot, Lapostolle

soft tannins, intense fruit tones, vanilla aromas

Cabriola, Bodegas Borsao

mature dark fruit, vanilla, smoke, truffle.

Rioja, Carlos Serres Reserva

crisp fruits, ripe raspberry, touch of spice

Pinot Noir, Closerie des Lys

Pinot Noir, Four Graces

peach, quince, subtle florals, balanced acidity.

Rosé, A to Z

sweetness from hints of strawberry, cherry, raspberry.

Sangiovese Rosé, Ferrari Carano

Chardonnay, Cambria "Katherine's"

Sauvignon Blanc, Villa Wolf

stone & orchard fruit, notes of vanilla & butterscotch.

Chardonnay, Napa Cellars

acacia flower, apple, elegant, fruity, full-bodied

Pinot Grigio, Marco Felluga

vibrant, melon, grapefruit, tropical fruits.

Sauvignon Blanc, Rapaura Springs

fresh and lively, white fruits & floral hints

Rose Cava, Vilarnau

apple & citrus, notes of brioche, delicate bubbles

Feuillate Brut

Prosecco Brut, Mionetto

citrus and pear, fresh, aromatic, finishes with good minerality.

Moscato d'Asti, La Doria

Garlicky mash potatoes

Rub the rim of a chilled glass with a lime wedge. Dip the rim into Tajin seasoning to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine the Mi Campo Reposado Tequila, Rockey's Botanical Liqueur, fresh lime juice, fresh orange juice, and agave syrup with ice.

Mix the Cocktail

Secure the lid on the shaker and shake vigorously for about 15-20 seconds to chill and mix the ingredients.

Shake the Mixture

Strain the mixture into the prepared glass filled with ice.

Strain into the Glass

Garnish the drink with a lime wedge and an orange slice on the rim of the glass.

Add the Garnish

Mi Campo Reposado Tequila

Rockey's Botanical Liqueur

Fresh Lime Juice

Fresh Orange Juice

Agave Syrup

Tajin Seasoning

Lime Wedge

Orange Slice

In a small bowl, combine the granulated sugar and dried rose petals. Mix well until the rose petals are evenly distributed throughout the sugar.

Mix Sugar and Rose Petals

Take a chilled cocktail glass and moisten the rim with a slice of lemon. Dip the rim into the rose sugar mixture, ensuring an even coating. Set aside.

In a cocktail shaker filled with ice, add the Grey Goose Citron vodka, pamplemousse liqueur, fresh pineapple juice, and fresh lemon juice.

Combine Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the cocktail mixture into the prepared glass, being careful not to disturb the sugar rim.

Strain into Glass

Garnish with a fresh lemon twist or a few edible rose petals, if desired.

Add Finishing Touch

Serve immediately and enjoy your refreshing Le Citron Rose cocktail!

Serve

Grey Goose Citron Vodka

Pamplemousse Liqueur

Fresh Pineapple Juice

Fresh Lemon Juice

Granulated Sugar

Dried Rose Petals

Collect all the listed ingredients including Grey Goose Poire Vodka, Velvet Falernum, fresh lemon juice, rose syrup, and garnish.

Gather Ingredients

Place a martini glass in the freezer or fill it with ice water to chill while preparing the cocktail.

Chill the Glass

In a cocktail shaker, add 2 oz of Grey Goose Poire Vodka, 0.5 oz of Velvet Falernum, 0.5 oz of fresh lemon juice, and 0.5 oz of rose syrup.

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Remove the martini glass from the freezer or discard the ice water. Strain the mixture from the shaker into the chilled martini glass.

Strain and Serve

Add a lemon twist or a pear slice to the rim of the glass as garnish.

Garnish

Serve immediately and enjoy your refreshing Peartini!

Enjoy

Grey Goose Poire Vodka

Velvet Falernum

Rose Syrup

Lemon Twist or Pear Slice

In a cocktail shaker, combine the Coconut Cartel Rum, Tito's Vodka, Blue Curacao, fresh lime juice, and pineapple juice.

Strain the mixture into a tall glass filled with ice.

Garnish with a lime wedge, a slice of pineapple, and a maraschino cherry on top.

Coconut Cartel Rum

Tito's Vodka

Blue Curacao

Pineapple Juice

Pineapple Slice

Maraschino Cherry

In a cocktail shaker, add the fresh peach (cut into small pieces) and mint leaves. Use a muddler to gently press and twist the ingredients together, releasing the peach juices and mint oils. Make sure not to over-muddle to keep the mint from becoming bitter.

Muddle the Peach and Mint

Pour in the rye whiskey and fresh lemon juice into the shaker with the muddled peach and mint. Fill the shaker with ice and secure the lid.

Add Rye and Lemon Juice

Shake the cocktail shaker vigorously for about 15 seconds to thoroughly mix the ingredients and chill the cocktail.

Shake It Up

Strain the contents of the shaker into a glass filled with ice. You can use a fine mesh strainer if you want to remove any peach pulp.

Pour the ginger beer over the strained mixture in the glass. Stir gently to combine.

Top with Ginger Beer

Garnish the drink with a slice of peach and a sprig of mint for an attractive presentation.

Rye Whiskey

Fresh Peach

Fresh Mint Leaves

Ginger Beer

Peach Slice

Mint Sprig

Cut the fresh pineapple into small chunks or slices, measuring out one cup.

Prepare the Pineapple

Measure out 2 oz of Case 1 Rum, 1 oz of Amaretto, 1 oz of lime juice, and 0.5 tsp of vanilla extract.

In a shaker, combine the Case 1 Rum, Amaretto, pineapple chunks, lime juice, and vanilla extract.

Fill the shaker with ice and shake vigorously for about 15-20 seconds.

Shake

Strain the mixture into a chilled glass filled with ice.

Garnish with a slice of pineapple or a lime wedge for added decoration.

Garnish (Optional)

Case 1 Rum

Amaretto

Fresh Pineapple

Lime Juice

Vanilla Extract

Select high-quality Cabernet Sauvignon grapes, wash them thoroughly, and remove any stems or leaves. Crush the grapes gently to release the juice.

Prepare the Grapes

In a mixing bowl, combine the crushed Cabernet Sauvignon grapes with Cassis liqueur. Stir gently to blend the flavors.

Mix in Cassis

Add the diced ripe plums to the mixture. Stir until the plums are evenly distributed throughout the grape and Cassis mixture.

Incorporate Ripe Plums

Sift the cocoa powder into the mixture to avoid clumps. Stir well to ensure the cocoa is evenly mixed with the other ingredients.

Add Cocoa Powder

Add the vanilla extract to the mixture and give it one final stir to combine all flavors thoroughly.

Finish with Vanilla

Cabernet Sauvignon grapes

Cassis liqueur

Ripe plums, pitted and diced

Cocoa powder

Vanilla extract

Wash and de-stem the red grapes. Cut them in half to release their juices. Rinse the blackberries and set both fruits aside.

Prepare the Fruits

Pick fresh thyme leaves from the stems and measure out 2 tablespoons. Set aside.

Prepare the Thyme

In a large pitcher, combine the halved red grapes, blackberries, fresh thyme, and black pepper.

Pour the bottle of Merlot wine over the fruit mixture in the pitcher. Stir gently to combine all ingredients.

Add the Wine

Place the pitcher in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled in wine glasses.

Chill and Serve

Red Grapes

Blackberries

Fresh Thyme

Black Pepper

Merlot Wine

Harvest the Cabernet Sauvignon, Merlot, and Tempranillo grapes at their peak ripeness, ensuring that each variety is picked separately.

Harvesting the Grapes

Gently crush the grapes to release their juice while preserving the skins for color and tannin extraction.

Crushing the Grapes

Transfer the crushed grapes into fermentation tanks and allow them to ferment for about 7-10 days at controlled temperatures, monitoring sugar levels.

Fermenting the Must

After fermentation, press the grape skins to extract the remaining juice, combining it with the free-run wine.

Pressing the Wine

Transfer the wine into French oak barrels for aging. Add the split vanilla bean to the barrels to infuse the wine with vanilla aromas.

Aging in Oak

Allow the wine to age for a minimum of 12 months, tasting periodically to monitor flavor development.

Aging Duration

Serve the Cabriola alongside soft cheese and dark chocolate to complement the soft tannins and enhance the fruit and vanilla notes.

Pairing

Serve the wine at a temperature of 16-18°C (60-65°F) for the best tasting experience.

Serving Temperature

Merlot grapes

Tempranillo grapes

French oak barrels

Vanilla bean

Soft cheese (e.g., Brie)

Dark chocolate

In a medium saucepan, combine dark cherries and blackberries with a splash of water. Cook over medium heat until the fruits are tender and start to release their juices, about 5-7 minutes.

Prepare the Fruit

Stir in truffle oil, vanilla extract, smoked paprika, salt, and black pepper. Allow the mixture to simmer for an additional 5 minutes to meld the flavors. Remove from heat and set aside.

Add Flavorings

Serve the prepared fruit compote alongside a bottle of Carlos Serres Reserva Red Wine. The rich, mature flavors of the wine will complement the dark fruit and smoky notes of the compote.

Pair with Wine

For enhanced enjoyment, serve with aged cheese, dark chocolate, or a drizzle of high-quality olive oil.