Mezcal Negroni

Tito’s Vodka, coffee liqueur, fresh espresso, peppermint schnapps, simple syrup

Polar Expresso Martini

Empress Rose Gin, lemon, house-made cranberry, spiced honey syrup

Naughty or Spice

Socorro Tequila, Cointreau, lime juice, cranberry juice

Cranberry Margarita

1800 Reposado Tequila, house-made Mexican hot chocolate, Crèma de Cacao, Ancho Reyes Chili, egg, chocolate bitters

Mexican Hot Chocolate Flip

High West Campfire, toasted marshmallow syrup, chocolate bitters

Campfire Old Fashioned

Averna Amaro, Planteray Rum, banana liqueur, coffee liqueur, fresh espresso, cinnamon syrup

B.B. Expresso Martini

Grey Goose Vodka, St-Germain, Aperol, lemon, simple syrup, egg white

Love Flora St.

Empress Indigo, Lemon, Blue Raspberry Syrup, Vanilla Bean Syrup, Egg White

Cowboys & Clovers

Casa Dragones Tequila, lemon, Lavender Syrup, egg white, Lavender Bitters

Lavender Sour

Sauvignon Blanc, Marlborough, New Zealand | 8 Oz

Crowded House

Terlato Friuli

Schloss Vollrads

Ritual Apertivo, house-made strawberry syrup, non-alcoholic sparkling rosé

Strawberry Rosé Spritz

House-made Ritual Coffee Liqueur, Fever-Tree, Sicilian lemonade

Morning Rituals

Maschio

Taittinger

WALT Rosé

Alta Vista

Donna Laura

Decoy

Chateau Pey La

Piattelli

Eighteen Seventy Three Cabernet Sauvignon, Napa Valley, California | 8 Oz

HALL

Take a chilled rocks glass and set it aside for serving.

Prepare the Glass

In a mixing glass, combine 1 oz of Vida Mezcal, 1 oz of Campari, and 1 oz of sweet vermouth.

Mix the Ingredients

Fill the mixing glass with ice cubes, approximately 6, and stir the mixture gently for about 30 seconds until well chilled.

Add Ice

Using a strainer, pour the mixture into the prepared rocks glass filled with fresh ice, if desired.

Strain and Serve

Twist a piece of orange peel over the drink to release its oils, then drop it into the glass as a garnish.

Garnish

Vida Mezcal

Campari

Sweet Vermouth

Orange Peel

Ice Cubes

Brew a shot of fresh espresso using your preferred method (espresso machine, French press, etc.). Allow it to cool slightly while you prepare the other ingredients.

Prepare the Espresso

In a cocktail shaker, add the Tito’s Vodka, coffee liqueur, fresh espresso, peppermint schnapps, and simple syrup. Fill the shaker with crushed ice.

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled and frothy.

Shake the Cocktail

Using a fine mesh strainer, pour the mixture into a chilled martini glass, ensuring a smooth pour without any ice shards.

Crush the peppermint candies into small pieces and sprinkle them on top of the cocktail for a festive touch.

Serve immediately and enjoy your refreshing Polar Expresso Martini!

Enjoy!

Tito’s Vodka

Coffee Liqueur

Fresh Espresso

Peppermint Schnapps

Simple Syrup

Crushed Ice

Peppermint Candy (for garnish)

Chill a cocktail glass by filling it with ice water. Set aside while you prepare the drink.

Step 1: Prepare the Glass

In a cocktail shaker, combine 2 oz of Empress Rose Gin, 1 oz of fresh lemon juice, 1 oz of house-made cranberry syrup, and 0.5 oz of spiced honey syrup.

Step 2: Mix the Ingredients

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

Step 3: Shake the Mixture

Remove the ice water from the chilled glass. Using a fine mesh strainer, pour the cocktail mixture into the glass.

Step 4: Strain the Cocktail

Garnish your cocktail with 5 fresh cranberries, a lemon wheel, and a cinnamon stick for added aroma and flavor.

Step 5: Add Garnishes

Serve immediately and enjoy your Naughty or Spice cocktail!

Step 6: Serve

Empress Rose Gin

Fresh Lemon Juice

House-Made Cranberry Syrup

Spiced Honey Syrup

Fresh Cranberries

Lemon Wheel

Cinnamon Stick

Take a lime wedge and run it around the rim of your margarita glass to moisten it. Dip the rim into salt to coat it evenly. Set the glass aside.

In a cocktail shaker, combine the Socorro Tequila, Cointreau, fresh lime juice, and cranberry juice. Fill the shaker with ice.

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

Shake

Strain the cocktail mixture into the prepared margarita glass filled with ice or serve straight up without ice if preferred.

Garnish with a lime wedge on the rim of the glass.

Socorro Tequila

Cointreau

Fresh Lime Juice

Cranberry Juice

Lime Wedge (for garnish)

Salt (for rimming the glass)

In a small saucepan, combine milk, cocoa powder, sugar, and a pinch of salt over medium heat. Stir until the mixture is smooth and heated through. You can add a pinch of cinnamon and vanilla for extra flavor if desired. Once ready, set aside.

Prepare the Mexican Hot Chocolate

In a cocktail shaker, combine the 1800 Reposado Tequila, house-made Mexican hot chocolate, Crèma de Cacao, Ancho Reyes Chili, and the whole egg.

Combine Ingredients in a Shaker

First, shake the mixture without ice for about 15 seconds to emulsify the egg.

Dry Shake

Add ice to the shaker and shake vigorously for another 15-20 seconds until well chilled.

Shake with Ice

Strain the mixture into a chilled cocktail glass.

Add 2 dashes of chocolate bitters on top. Garnish with a dusting of cocoa powder and a dollop of whipped cream if desired.

Add Bitters and Garnish

1800 Reposado Tequila

House-made Mexican hot chocolate

Crèma de Cacao

Ancho Reyes Chili Liqueur

Egg (whole)

Chocolate bitters

Cocoa powder (for garnish)

Whipped cream (for garnish)

Begin by chilling a rocks glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

In a mixing glass, combine 2 oz of High West Campfire Whiskey, 0.5 oz of toasted marshmallow syrup, and 2 dashes of chocolate bitters.

Fill the mixing glass with ice cubes. Stir the mixture gently for about 20-30 seconds until well chilled and diluted.

Add Ice and Stir

Discard the ice water from the rocks glass and strain the mixture into the chilled glass over fresh ice cubes (about 3 pieces).

Strain into Chilled Glass

Express the oils from a piece of orange peel over the drink by holding it over the glass and giving it a gentle twist. Then, drop the peel into the drink. Optionally, skewer a marshmallow and place it on the rim of the glass as garnish.

Serve immediately and enjoy your Campfire Old Fashioned!

Serve

High West Campfire Whiskey

Toasted Marshmallow Syrup

Chocolate Bitters

Marshmallow (for garnish)

Gather all the ingredients required for the cocktail, including Averna Amaro, Planteray Rum, banana liqueur, coffee liqueur, fresh espresso, and cinnamon syrup.

Prepare the Ingredients

Place your martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, add Averna Amaro, Planteray Rum, banana liqueur, coffee liqueur, fresh espresso, cinnamon syrup, and ice. Fill the shaker with ice to the top.

Combine Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well-chilled and combined.

Remove the ice from your chilled martini glass and strain the mixture from the shaker into the glass.

Strain into Glass

Sprinkle a pinch of ground cinnamon on top of the cocktail and garnish with 3 coffee beans.

Serve immediately and enjoy your B.B. Expresso Martini!

Averna Amaro

Planteray Rum

Banana Liqueur

Cinnamon Syrup

Ground Cinnamon

Coffee Beans (for garnish)

Gather all the ingredients and equipment needed for the cocktail, including a cocktail shaker, jigger, and a fine mesh strainer.

Prepare Ingredients

In the cocktail shaker, add 2 oz of Grey Goose Vodka, 1 oz of St-Germain, 0.5 oz of Aperol, 0.75 oz of fresh lemon juice, 0.5 oz of simple syrup, and 1 whole egg white.

Seal the shaker and shake vigorously without ice for about 15 seconds. This helps to emulsify the egg white and create a frothy texture.

Add ice to the shaker and shake again for another 15-20 seconds until well chilled.

Using a fine mesh strainer, pour the mixture into a chilled coupe glass, ensuring a smooth and frothy top.

Optionally, garnish with a lemon twist or a sprig of edible flower for an elegant presentation.

Grey Goose Vodka

St-Germain (Elderflower Liqueur)

Aperol

Egg White

Gather all ingredients including Empress Indigo gin, fresh lemon juice, blue raspberry syrup, vanilla bean syrup, and an egg.

In a cocktail shaker, add 2 oz of Empress Indigo gin, 1 oz of fresh lemon juice, 0.5 oz of blue raspberry syrup, and 0.5 oz of vanilla bean syrup.

Crack the egg and separate the egg white from the yolk. Add the egg white to the shaker with the other ingredients.

Add Egg White

Shake the mixture vigorously without ice for about 15 seconds to emulsify the egg white and create a frothy texture.

Add ice to the shaker and shake again for an additional 15-20 seconds until well chilled.

Strain the cocktail into a chilled coupe glass. Optionally, garnish with a lemon twist or edible flower for a visual touch.

Empress Indigo Gin

Blue Raspberry Syrup

Vanilla Bean Syrup

Gather all the ingredients and equipment needed for the cocktail. Make sure you have a cocktail shaker and strainer ready.

Squeeze the juice from a fresh lemon until you have 1 oz of lemon juice. Strain out any seeds or pulp.

Juice the Lemon

In the cocktail shaker, add 2 oz of Casa Dragones Tequila, 1 oz of fresh lemon juice, 0.5 oz of lavender syrup, and 1 egg white.

Secure the lid on the shaker and shake vigorously without ice for about 15-20 seconds. This helps to emulsify the egg white and create a frothy texture.

Add 1 cup of ice to the shaker, seal it again, and shake vigorously for another 15-20 seconds to chill the mixture.

Add Ice and Shake Again

Open the shaker and use a strainer to pour the cocktail into a chilled coupe or cocktail glass, leaving the ice behind.

Strain the Cocktail

Add 2 dashes of lavender bitters on top of the cocktail to enhance the aroma and flavor.

Add Bitters

Garnish with a sprig of lavender. Serve immediately and enjoy your Lavender Sour!

Garnish and Serve

Casa Dragones Tequila

Fresh lemon juice

Lavender syrup

Egg white

Lavender bitters

Lavender sprig (for garnish)

Prior to serving, chill the Sauvignon Blanc in the refrigerator for at least 2 hours. This will enhance its crispness and flavor profile.

Chilling the Wine

Open the bottle of Sauvignon Blanc and pour 8 oz into a wine glass. Ensure the glass is angled to minimize splashing.

Pouring the Wine

For an added touch, garnish the wine with a slice of fresh lemon or lime. This can enhance its zesty flavor.

Garnishing (Optional)

Swirl the wine gently in the glass to aerate it. Take a moment to enjoy the aroma before tasting. Sip slowly to appreciate the notes of citrus and green apple.

Tasting the Wine

Sauvignon Blanc

Place the bottle of Pinot Grigio in the refrigerator and chill for at least 2 hours before serving.

Chill the Wine

When ready to serve, take an 8 oz wine glass and fill it with ice cubes to your preference.

Open the chilled bottle of Pinot Grigio and pour 8 oz of wine into the glass over the ice.