Pinnacle Whipped Vodka. Bailey's Salted Caramel. Hot Damn Cinnamon. Garnished with a Caramel Cold Foam.

CINNAMON ROLL

Hendricks Gin. St Germaine. Aperol. Sicilian Lemonade. Lemon Juice. Lemon Foam.

COLLIN'S CRAVEING

Buffalo Trace. Cinnamon Agave. Apple Cider. Tableside Smoked Apple Slice.

SMOKE NO FIRE

Effen Blood Orange. Ginger Beer. Orange-Ginger Liqueur. Lime.

CRAVE A MULE

Teremana Reposado. Ruby Red Grapefruit. Cantina Tequila. Soda. Tajín Rim. Prickly Pear Purée.

CANTINA PALOMA

Red Berry Vodka. Red Wine. Frozen Fruit Cube.

CRUSHED BY VINO

Bulleit Bourbon. Smashed Bing Cherries. Lemon Honey. Cherry Lemon Cube.

SMASHED ON BOURBON

Herradura. Ginger Liquor. Yuzu Sour Syrup. Fresh Lemon Balm. Garnished with Buzz Button.

CRAVE EXPERIENCE

Lobos Tequila. Gran Gala. Fresh Lime. Spicy Jalapeño Mango Purée. Mango Ice. Tajín Rim.

MAIN ST. MANGO MARGARITA

Luksusowa Vodka. Pama Pomegranate. Limoncello. Fruit Riot Sour Grapes.

POMPOUS PUCKER

Ciroc Limonata. Triple Sec. Lemon Juice. White Cranberry Juice. Frosted Frozen Cranberries.

WHITE FROST

Prosecco. Chambord. Strawberry Puree. Rose Ice.

STRAWBUBBLY

Towpath Spiced Rum. Cinnamon Agave. Lime Juice. Star Anise. Lime Wheel.

SPICED AFFAIR

Towpath Bourbon. Antica Sweet Vermouth. Peychaud's Bitters.

CRAVE A MANHATTAN

Grey Goose L'orange. Tang-Infused Vodka. Orange Liqueur. Splash of Orange Juice.

CRAVE TINI

Empress 1908 Gin. Blonde Lillet. Lemon Juice. Lemon Meringue.

DRESS TO EMPRESS

Absolut Pears. Pineapple Liqueur. Pear Nectar. Pineapple Juice. Amaretto.

PEAR TINI

Tito's. Kalamata Olive Juice. Feta Stuffed Olives.

DIRTY MEDITERRANEAN

Ciroc Peach. Mcgillicuddy Peach Liqueur. White Peach Purée. Les Violets.

WHITE PEACH TINI

Red Chimichurri. Warm Redskin Potato Salad. Feta.

CHARGRILLED FLAT IRON STEAK

Brown Rice. Avocado. Corn. Cherry Tomato. Red Onion. Baja Sauce. Add Vegan Impossible/Vegan Chorizo +4

CRAVE VEGAN BOWL

Blackened Chicken. Roasted Garlic Butter.

SMOKED FONTINA & GOUDA MAC & CHEESE

Bacon Cheddar Grits. Chili Pepper Beer Butter.

POTATO PRETZEL CRUSTED WALLEYE

Cheddar Cheese. Bacon. Black Pepper Aioli.

GRILLED STEAK WRAP

If using a cinnamon-sugar rim, pour cinnamon sugar onto a small plate. Wet the rim of a chilled rocks glass with a little water or a discarded piece of ice and dip the rim into the cinnamon sugar so it adheres. Set glass aside in the freezer for 2–3 minutes to chill.

Prepare glass

Fill a cocktail shaker with 6 ice cubes. Add Pinnacle Whipped Vodka (1.5 oz), Baileys Salted Caramel (1 oz), Hot Damn Cinnamon Schnapps (0.5 oz), and heavy cream (1 oz). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Shake the drink

Remove the chilled glass from the freezer. Double-strain the cocktail into the prepared rocks glass over fresh ice (if desired) or serve neat in a coupe for a more dessert-like presentation.

Strain

In a small jar or milk frother, combine cold whole milk (2 oz), heavy cream (1 oz), caramel sauce (1 tbs), vanilla extract (1 tsp), and a pinch of salt. The salt is optional but enhances the salted-caramel profile.

Combine ingredients

Froth vigorously using an electric milk frother or handheld whisk for 20–30 seconds until the mixture increases in volume and becomes a thick, pourable cold foam. If using a jar, seal and shake vigorously for 45–60 seconds until frothy and slightly thickened.

Froth to cold foam

Gently spoon or pour a generous layer (about 1–1.5 oz) of the caramel cold foam over the top of the strained cocktail. The foam should sit on top as a creamy cap.

Spoon foam onto cocktail

Drizzle the extra caramel sauce (1 tsp) in a small spiral or zigzag over the cold foam. Lightly dust the foam with ground cinnamon (a pinch, about 1/4 tsp). Optionally sprinkle a tiny pinch of cinnamon sugar along one side of the rim for presentation.

Serve immediately with a short straw or cocktail spoon so the drinker can scoop through the cold foam into the boozy base. Enjoy as a drinkable dessert.

Pinnacle Whipped Vodka

Baileys Salted Caramel Irish Cream

Hot Damn Cinnamon Schnapps

Heavy cream (for shaking)

Cold whole milk (or barista milk alternative)

Heavy cream

Caramel sauce (thick)

Vanilla extract

Salt (optional, for salted caramel)

Ground cinnamon

Extra caramel sauce (for drizzle)

Cinnamon sugar (optional rim)

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while building the drink.

Chill glass

Add Hendrick's Gin (2 oz), St-Germain (0.75 oz), Aperol (0.5 oz), Sicilian lemonade (2 oz), and fresh lemon juice (0.5 oz) into a cocktail shaker.

Fill the shaker with ice (about 1 cup) and perform a vigorous shake for 12–15 seconds until the shaker is very cold and slightly frosted.

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using both the shaker strainer and a fine-mesh strainer to remove small ice shards and any pulp.

If using egg white: combine 1 egg white, 0.5 oz simple syrup, 0.25 oz fresh lemon juice, and 0.25 tsp lecithin (if using) in a clean shaker or mixing cup. If using aquafaba: use 1 oz aquafaba in place of the egg white and proceed the same way.

Perform a dry shake (no ice) vigorously for 20–30 seconds to build a thick foam.

Add 2–3 ice cubes to the shaker and shake again for 10–12 seconds to chill and stabilize the foam (this is a wet shake).

Double-strain the foam through a fine mesh into a small ladle or directly onto the surface of the finished cocktail. You want a 3/4–1 inch layer of foam on top.

If the foam is too loose, let it rest 10–20 seconds to settle and thicken slightly before serving.

Float a thin lemon wheel or twist on the foam, or place it on the rim of the glass.

Optionally top with a small edible flower or a sprinkle of fine lemon zest for aroma and visual appeal.

Serve immediately with a small spoon for the foam if desired.

Hendrick's Gin

St-Germain elderflower liqueur

Aperol

Sicilian lemonade (still, chilled)

Fresh lemon juice

Ice (for shaking)

Egg white (or aquafaba for vegan)

Simple syrup (1:1 sugar to water)

Lecithin powder (optional, for foam stability)

Cold water (if using aquafaba, use 0 oz; otherwise optional pinch)

Lemon wheel or twist

Edible flower or fine grated lemon zest (optional)

Add Buffalo Trace bourbon (2 oz), cinnamon agave syrup (0.75 oz), fresh apple cider (1.5 oz), fresh lemon juice (0.5 oz), and 2 dashes of Angostura bitters into a cocktail shaker.

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until the outside of the shaker is nicely chilled and slightly frosted.

Add ice and shake

Place a large ice cube or sphere into a rocks or Old Fashioned glass.

Double strain the shaken cocktail over the large ice cube into the prepared glass to remove small ice shards and apple pulp for a clean presentation.

Double strain

Cut a 1/4" thick apple slice and set it on a clean non-flammable surface or small metal tray. If using, rest the cinnamon stick nearby. Have a small spoon and a lighter or torch ready. Place the toasted wood chips in a heatproof spoon or small smoking vessel; add a few drops (about 0.25 tsp) of neutral oil or a few drops of a high-proof spirit to help ignition.

Prep apple slice and smoking tools

Using a lighter or small torch, carefully ignite the wood chips in the spoon or smoking vessel until they begin to smolder and produce smoke (they should not flare into sustained flame). If they flare, gently blow to encourage smoldering.

Ignite wood chips

Immediately and carefully invert a cloche, small overturned bowl, or glass cover over the smoldering chips and the apple slice to capture the smoke for 15–25 seconds. If serving tableside without a cover, hold the apple slice over the smoldering chips at a safe distance to capture smoke for 10–15 seconds, rotating once to lightly coat both sides.

Smoke the apple slice tableside

Remove the cover and place the smoked apple slice onto the rim or floated atop the cocktail. Add the cinnamon stick alongside or rest it on the glass. Serve immediately so the guest experiences the aroma of the fresh tableside smoke while sipping.

Finish and present

Ensure all smoldering materials are fully extinguished after use. Use heatproof tools and perform the smoking on a stable, non-flammable surface away from flammable decor.

Safety note

Buffalo Trace bourbon

cinnamon agave syrup

fresh apple cider

fresh lemon juice

Angostura bitters

ice (for shaking)

large ice cube or sphere

apple slice (about 1/4" thick, from a firm apple like Gala or Honeycrisp)

cinnamon stick (optional, for aroma)

wood chips (applewood or hickory), lightly toasted

small amount of neutral oil or high-proof spirit (to help ignite chips)

Fill a highball or mule mug with cubed ice to chill the glass while you measure ingredients. If you prefer a frosted mug, briefly stir ice around to cool interior and discard excess melt.

Into a cocktail shaker (no need to shake with ginger beer) or mixing glass, add 2 oz Effen Blood Orange Vodka, 0.5 oz orange-ginger liqueur and 0.5 oz fresh lime juice. Add 1 dash of bitters if using. Add a couple of ice cubes and briefly stir 8–10 seconds to chill and slightly dilute.

Build the cocktail

Dump the ice from the chilled serving glass if you discarded it, then refill with fresh ice. Strain the chilled vodka-liqueur-lime mixture into the glass over the fresh ice. Top with 4 oz chilled ginger beer, pouring gently to preserve carbonation. Give one gentle stir with a bar spoon (2-3 rotations) to combine while keeping effervescence.

Assemble

Garnish the cocktail with a lime wheel or wedge on the rim and place a candied or dehydrated blood orange slice on top if using. For a spicy-sweet accent, skewer a piece of crystallized ginger on a toothpick and rest it across the glass.

Serve immediately with a straw or stirring stick. Suggestion: encourage the drinker to squeeze the lime wedge into the drink before sipping for a brighter finish.

Effen Blood Orange Vodka

Orange-ginger liqueur (e.g., Aperol with ginger-forward liqueur or a commercial orange-ginger liqueur)

Fresh lime juice

Ginger beer (chilled, strong ginger flavor)

Angostura or orange bitters (optional)

Ice (cubed)

Lime wheel or wedge

Candied or dehydrated blood orange slice (optional)

Fresh candied ginger or crystallized ginger (optional)

Run the lime wedge around the rim of a rocks or highball glass to moisten. Dip the rim into Tajín spread on a small plate so the seasoning adheres evenly. Set the glass aside.

Cut a ruby red grapefruit wheel or wedge for garnish and reserve. If you want a prickly-pear accent, reserve a thin slice of fresh prickly pear (optional).

Garnish

In a cocktail shaker, add 2 oz Teremana Reposado, 0.5 oz Cantina tequila, 2 oz fresh ruby red grapefruit juice, 1 oz prickly pear purée, 0.5 oz fresh lime juice, 0.5 oz agave syrup, and a handful of ice. Secure the shaker and shake vigorously for about 10–15 seconds until well chilled and slightly frothy.

Build & shake

Fill the prepared glass with fresh large ice cubes (or crushed ice if preferred). Double-strain the shaken mixture into the glass to remove pulp and seeds so the drink is smooth.

Gently top the cocktail with 2 oz soda water. Stir once or twice lightly with a bar spoon to integrate but preserve effervescence.

Top with soda

Float a thin ribbon of prickly pear purée or drizzle 0.25 oz extra prickly pear down the side for color contrast (optional). Garnish with the grapefruit wheel on the rim and a light dusting of Tajín over the grapefruit if desired. Serve immediately with a straw.

Finish & serve

Rocks glass (old fashioned) or highball glass

Tajín seasoning (or chili-lime salt) for rim

Lime wedge (for wetting rim)

Ruby red grapefruit wedge or wheel (garnish)

Teremana Reposado tequila

Cantina tequila (blanco or reposado — for layered or blended accent)

Ruby red grapefruit juice (freshly squeezed)

Prickly pear purée

Agave syrup (adjust to taste)

Soda water (club soda)

Ice (large cubes or crushed)

Combine mixed red berries (0.75 cups), fresh orange juice (2 tbs), simple syrup (1 tsp) and water (1 tbs) in a blender or food processor. Pulse 6–8 times until coarsely broken but not completely liquefied — you want texture so the cube slowly releases flavor, not a juice block. Taste and adjust sweetness with an additional 1/2 tsp simple syrup if needed. Pour the mixture into a small silicone ice tray or square container to form one large cube (approximately 2–2.5 inches). Freeze for at least 6 hours, preferably overnight.

Make frozen fruit cube (can be prepared ahead)

If making multiple cocktails, scale the fruit mixture and use larger trays or muffin tins to create one cube per serving. For quicker chilling, freeze in a shallow dish and cut into a wedge to fit the glass.

Select a large rocks glass, wine glass, or short stem goblet. Add the large ice cubes or a cup of crushed ice to chill the glass for 30–60 seconds, then discard excess water but keep some ice if desired (optional).

Place the frozen fruit cube into the bottom of the glass. If using a shallow frozen slab, position a fruit wedge so it sits comfortably and will slowly melt into the drink.

Pour 2 oz red berry vodka over the fruit cube. Wait 10–15 seconds to let the vodka start to macerate the fruit, then slowly pour 3 oz red wine down the side of the glass so it gently layers and mingles with the vodka and fruit cube.

Build the drink

Gently stir once with a bar spoon (1–2 rotations) if you want more integration, or leave unstirred for a layered effect. The melting fruit cube will slowly infuse the cocktail with berry and citrus notes, gradually diluting and sweetening the drink.

Garnish with 3 extra berries skewered on a cocktail pick and a sprig of fresh mint. Serve with a short straw or stirrer so the guest can break up the cube as it softens.

Red berry vodka

Dry red wine (Pinot Noir or Merlot)

Mixed red berries (strawberries, raspberries, cherries)

Fresh orange juice

Simple syrup (1:1 sugar to water) or honey syrup

Water (for diluting fruit before freezing)

Fresh mint sprig (optional garnish)

Extra berries (for garnish)

Large ice cubes or crushed ice

Combine 0.5 cup honey and 0.5 cup hot water in a heatproof container. Stir until honey dissolves completely to form a smooth syrup. Add 1 tablespoon fresh lemon zest and 2 tablespoons fresh lemon juice. Stir, let cool to room temperature, then strain through a fine mesh to remove zest. Store refrigerated in a sealed jar for up to 2 weeks.

Prepare syrup

Place 6 halved pitted Bing cherries and 2 thin lemon slices into a large single-cube silicone mold (or standard tray if preferred). Pour filtered water into the mold leaving a small gap at top for expansion. Freeze uncovered for at least 6 hours or overnight until fully solid. For clearer ice, boil and cool water once before freezing.

Assemble ice cube

In a mixing glass or Boston shaker, add the 4 pitted Bing cherries. Using a muddler, press and twist repeatedly until the cherries are thoroughly broken down and release their juice (about 20–30 seconds). Avoid pulverizing seeds—use only pitted fruit.

Smash cherries

Add 2 oz Bulleit Bourbon, 0.75 oz lemon honey syrup, 0.5 oz fresh lemon juice and 2 dashes Angostura bitters to the smashed cherries. Fill the shaker with ice (not the large cube) and shake vigorously for 10–15 seconds to chill and dilute slightly.

Build cocktail

Double-strain the mixture through a fine mesh strainer into a chilled rocks glass over the prepared cherry-lemon ice cube. Double-straining removes most solids from the smashed cherries for a clean texture while keeping bright cherry flavor.

Skewer a fresh Bing cherry and rest it on the glass rim; add an optional lemon twist expressed over the drink. Serve immediately.

Cinnamon Roll

Collin's Craveing

Smoke No Fire

Crave A Mule

Cantina Paloma

Crushed By Vino

Smashed On Bourbon

Crave Experience

Main St. Mango Margarita

Pompous Pucker

White Frost

Strawbubbly

Spiced Affair

Crave A Manhattan

Crave Tini

Dress To Empress

Pear Tini

Dirty Mediterranean

White Peach Tini

Chargrilled Flat Iron Steak

Crave Vegan Bowl

Smoked Fontina & Gouda Mac & Cheese

Potato Pretzel Crusted Walleye

Grilled Steak Wrap