House Brewed Espresso, Vodka, Giffard Vanilla De Madagascar, Kahlua | Available Dark, Creamy, Mocha, Caramel, Peppermint, Hazelnut

Espresso Martini

Seasonal Sangria

Vodka, Sogno Di Sorrento Pistachio, Giffard White Chocolate Liqueur

Pistachio Martini

Limoncello, Blueberry Vodka, Prosecco, Soda

Blueberry Limoncello Spritz

Muddled Strawberry, Mint, Lime, Coconut Soda

MOC-IJTO- Non Alcoholic

Rum, Muddled Strawberry, Mint, Lime, Coconut Soda

Coco-Strawberry Mojito

Casamigos, Coconut Puree, Pineapple Juice, Lime

Pinacolada Margarita

Cucumber Infused Espolon Tequila, Lavender, Lime

Cube - Cumber

Rosemary Fizz

Jalapeno Casamigos Tequila, Pear Puree, Lime

Picante Pear Ranch Water

Raspberry Lemon Drop

Coors Brewering 12oz Bottle- 4.5% ABV

Anheuser Busch 12oz Bottle - 4.2% ABV

Grupo Modelo 12oz Bottle - 4.4% ABV

Citizen Cider 12oz Can - 5.2% ABV

Sloop Brewing Co. 12oz Can - 6.5% ABV

Half Iced Tea, Half Lemonade - 4.5% ABV

Pineapple, Watermelon - 4.5% ABV

Cutwater 12oz - 7% ABV

Wachusett Brewing 16oz - 4.3% ABV

Sam Adams 16oz - 5.3% ABV

Peroni Brewing 16oz - 4.5% ABV

Allagash Brewing 16oz – 5.2% ABV

Maine Beer Co. 12oz - 7% ABV

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

Chill glass

Pull a fresh shot of espresso (about 1 oz). If you don't have an espresso machine, use strong hot-brewed coffee concentrated to about espresso strength. Use hot — it helps create a crema when shaken.

Brew espresso

Add 2 oz vodka, 1 oz hot espresso, 1 oz Kahlúa, 0.5 oz Giffard Vanille de Madagascar, and 0.25 oz simple syrup (optional) to a cocktail shaker.

Combine ingredients

If making a flavored variation, add one of the optional components now: 0.5 oz hazelnut liqueur for Hazelnut; 0.5 oz heavy cream for Creamy (substitute for or in addition to simple syrup); 0.25 oz dark chocolate or mocha syrup for Dark/Mocha; 0.25 oz caramel syrup for Caramel; or 0.25 oz peppermint syrup for Peppermint. Adjust amounts to taste but ensure total liquid fits the shaker.

Add optional flavor (if desired)

Close the shaker and shake vigorously without ice for 8–10 seconds. This 'dry shake' helps emulsify the espresso and liqueurs to create a silky crema on top.

Dry shake (for crema)

Open the shaker, add 4–6 large ice cubes, then seal and shake very hard for 12–18 seconds until the outside of the shaker is frosty and well chilled. This properly chills and dilutes the cocktail.

Wet shake (chill & dilute)

Discard the ice/water from your chilled glass. Use a Hawthorne strainer and a fine mesh strainer to pour the cocktail into the chilled glass, catching any fine ice shards and espresso grounds for a smooth texture.

Double strain

Garnish with three coffee beans placed on the crema in a triangle for aroma and presentation. Optionally grate a little dark chocolate over the top for a mocha/dark finish. Serve immediately.

vodka

freshly brewed espresso (hot)

Kahlúa (coffee liqueur)

Giffard Vanille de Madagascar (vanilla liqueur)

simple syrup (optional, 1:1 sugar to water)

dark chocolate syrup (for Dark / Mocha)

heavy cream (for Creamy)

caramel syrup (for Caramel)

peppermint syrup (for Peppermint)

hazelnut liqueur (for Hazelnut)

coffee beans

grated dark chocolate (optional)

cocktail shaker

fine strainer (optional)

large ice cubes (for shaking)

martini/coupe glass (chilled)

If you don't have simple syrup, make quick syrup by combining equal parts sugar and water (e.g., 1/4 cup each) in a small saucepan, heat until sugar dissolves, then cool. Use 1 tablespoon for this recipe.

Prepare simple syrup (if using)

In a pitcher, combine 1 cup chilled Pinot Grigio, 1/4 cup orange liqueur, 1 tablespoon fresh lemon juice and 1 tablespoon simple syrup. Stir gently to combine.

Prepare the fruit: wash all fruit. Slice stone fruit into thin wedges, hull and halve large strawberries, thinly slice apple or pear, and cut citrus into thin rounds or half-moons.

Add the prepared fruit to the pitcher with the wine mixture. Gently stir to combine so the fruit is evenly distributed.

Let the mixture macerate in the refrigerator for at least 30 minutes and up to 4 hours to allow flavors to meld. For immediate service, proceed to the next step but expect less pronounced fruit flavor.

When ready to serve, add 1 cup ice to the pitcher (or fill individual glasses with ice) and pour in 1/2 cup chilled soda water. Stir gently to combine and preserve some effervescence.

Taste and adjust sweetness or acidity: add additional simple syrup (1 tsp at a time) if sweeter sangria is desired, or a squeeze more lemon if it needs brightness.

Pour into glasses, making sure each serving gets a good mix of fruit. Garnish each glass with a sprig of fresh mint if desired.

Pinot Grigio (chilled)

Orange liqueur (e.g., triple sec or Cointreau)

Fresh lemon juice

Simple syrup (see note) or honey syrup

Peaches, nectarines, or apricots (stone fruit), sliced

Berries (strawberries, blueberries, or raspberries), halved if large

Apple or pear, thinly sliced (choose one)

Citrus (orange or clementine), thin rounds or half-moons

Soda water (chilled) or club soda

Fresh mint leaves (optional)

Place a martini or coupe glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

In a cocktail shaker, add ice (about 1 cup), 2 oz chilled vodka, 1 oz Sogno Di Sorrento Pistachio liqueur, 0.5 oz Giffard White Chocolate liqueur, and 0.25 oz dry vermouth if using. The vermouth is optional — it slightly rounds and lengthens the drink.

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and a slight frost forms. This both chills and lightly dilutes the cocktail for balance.

Shake

If you want a pistachio-rimmed glass: wet the rim of the chilled glass lightly with a drop of liqueur or water, then dip the rim into the finely chopped crushed pistachios so they adhere evenly.

Prepare glass rim (optional)

Discard ice or water from the chilled glass. Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled martini/coupe glass to remove small ice chips and any nut fragments from the shaker.

Double strain and serve

Float garnish: Carefully place one whole or halved pistachio on the surface of the cocktail or thread it on a small cocktail pick and rest it across the rim.

Optional chocolate: Lightly grate a small amount (about 1 tsp) of white chocolate over the top for an extra aromatic finish. Serve immediately.

vodka (preferably neutral, chilled)

Sogno Di Sorrento Pistachio liqueur

Giffard White Chocolate liqueur

dry vermouth (optional, for rounding)

ice (for shaking)

crushed shelled pistachios (finely chopped)

pistachio half or whole (for garnish)

microplane grated white chocolate or chocolate shavings (optional)

Place the 50 g fresh blueberries in a cocktail shaker or mixing glass. Add the 15 ml simple syrup and gently muddle until the berries release their juices but still have some texture (about 20–30 seconds).

Muddle

Add 120 ml limoncello, 60 ml blueberry vodka, and 30 ml fresh lemon juice to the muddled blueberries. Fill the shaker with ice, cap it, and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Combine spirits

Double-strain the mixture into a large pitcher or an ice-filled large wine glass using a fine-mesh strainer (to remove seeds and pulp). If making single servings, strain into each glass over fresh ice.

Strain

Top the strained blueberry-limoncello base with 180 ml well-chilled Prosecco and 60 ml chilled club soda. Gently stir once or twice with a bar spoon to combine — avoid vigorous stirring so you keep the bubbles.

Add bubbles

Fill serving glasses with ice (about 3–4 large cubes each). Pour the spritz mixture into two glasses (approx. half base + Prosecco + soda per glass). Garnish each glass with a lemon wheel or twist, 4 fresh blueberries threaded on a pick or dropped in, and an optional mint sprig. Serve immediately with a straw or stirrer.

Garnish and serve

To batch for a small party (6 servings), multiply the base ingredients by 3 and keep Prosecco and soda chilled separately. Mix the base ahead and keep refrigerated; add Prosecco and soda right before serving to maintain effervescence.

Batching note (optional)

limoncello

blueberry vodka

fresh lemon juice

simple syrup (1:1 sugar to water)

fresh blueberries

Prosecco (well chilled)

club soda or sparkling water (chilled)

ice cubes

lemon wheel or twist (for garnish)

blueberries (for garnish)

fresh mint sprig (optional)

Rinse strawberries and mint. Hull the strawberries and roughly quarter them. Pick 10 fresh mint leaves from the stems and set aside 1 small sprig for garnish.

Prepare fruit and mint

In a sturdy mixing glass or cocktail shaker, add the quartered strawberries, 8 of the mint leaves (reserve remaining leaves for final stir), 1 tablespoon granulated sugar, 15 ml simple syrup and 30 ml fresh lime juice. Using a muddler, gently but firmly muddle until the strawberries are broken down and have released their juices and the mint aroma is evident — about 15–20 gentle presses. Avoid over-muddling the mint to prevent bitterness.

If you prefer a smoother drink, double-strain the mashed fruit and mint through a fine mesh strainer into a separate container, pressing with the back of a spoon to extract as much liquid as possible. For a more rustic, textured mocktail, skip this step and leave the pulp in the glass.

Strain (optional)

Fill a highball or Collins glass with crushed ice about three-quarters full. Add 4 ice cubes if you prefer larger ice.

Prepare glass

Pour the muddled strawberry-mint-lime mixture (strained or unstrained) over the ice. Gently add 240 ml chilled coconut soda to the glass. Stir once or twice gently with a bar spoon to combine without losing too much carbonation. If you want a lighter sweetness or less coconut intensity, top with up to 30 ml club soda or replace part of the coconut soda with club soda.

Combine and top

Taste and adjust sweetness or tartness: add up to 15 ml extra simple syrup for more sweetness or 5–10 ml fresh lime juice for more brightness. If using a non-alcoholic rum alternative, add 15 ml now and gently stir to incorporate.

Adjust and finish

Garnish with the reserved mint sprig, a lime wheel on the rim, and a strawberry slice on the glass. Serve immediately with a straw and an accompanying muddler or spoon if you left pulp in the drink.

You can prepare the muddled fruit base up to 2 hours ahead and store it chilled in the refrigerator. Do not add the coconut soda until just before serving to preserve carbonation and freshness.

fresh strawberries (hulled)

fresh mint leaves

fresh lime juice

granulated sugar

coconut soda (chilled)

crushed ice

lime wheel (garnish)

mint sprig (garnish)

strawberry slice (garnish)

club soda (to lighten)

non-alcoholic rum alternative (optional)

Chill a highball or Collins glass while you prepare ingredients. Hull and quarter 3 fresh strawberries. Strip about 8–10 mint leaves from stems and reserve one sprig for garnish. Measure rum, lime juice, and simple syrup.

Chill & Prep

In a sturdy mixing glass or cocktail shaker, add the quartered strawberries, 8–10 mint leaves, 0.5 oz simple syrup, and 0.75 oz fresh lime juice. Using a muddler, gently press and twist until the strawberries are broken down and release their juices but not completely puréed (about 10–15 firm presses). Avoid over-muddling the mint to prevent bitterness—press just enough to bruise the leaves and release oils.

Muddle Strawberries & Mint

Add 2 oz light rum to the muddled strawberry-mint mixture. Add a small handful of ice to the shaker (enough to cool but not fully dilute) and gently shake for about 6–8 seconds to combine and chill.

Add Rum & Light Shake

Remove the chilled glass from the freezer or refrigerator. Fill it about three-quarters full with crushed ice (approximately 1 cup). Double-strain the shaken mixture over the ice into the glass using a fine mesh strainer and the shaker strainer to remove large seeds and pulp for a smoother drink, or single strain if you prefer more texture.

Strain into Glass

Gently top the cocktail with about 3 oz chilled coconut soda (or coconut-flavored sparkling water). Pour slowly over the back of a spoon or down the side of the glass to maintain a light layer of carbonation and not overly agitate the muddled fruit.

Top with Coconut Soda

Give the drink one or two gentle stirs with a bar spoon to incorporate the soda with the muddled base without flattening the fizz. Taste and adjust: add up to 0.25 oz more simple syrup if you prefer sweeter, or a squeeze of lime if you want brighter acidity.

Stir & Taste

Garnish with the reserved mint sprig (slap it between your palms first to release aroma), a strawberry slice on the rim, and a lime wheel. Serve immediately with a straw or stirrer.

Garnish

light rum

fresh strawberries (hulled, quartered)

coconut soda (chilled) or coconut-flavored sparkling water

ice (crushed preferred)

If you want a toasted coconut rim, lightly wet the glass rim with a lime wedge. Dip the rim into a shallow plate of toasted shredded coconut (or coarse salt if preferred). Tap off excess and set the glass aside.

Rim the glass

In a cocktail shaker, add 2 oz Casamigos tequila, 1.5 oz cream of coconut, 2 oz pineapple juice, 1 oz fresh lime juice and 0.5 oz Cointreau. If you prefer a sweeter drink, add 1/2 to 1 tsp simple syrup (optional).

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 12–18 seconds until the shaker is very cold and the mixture is well combined and slightly frothy from the coconut.

Add ice and shake

Fill the prepared glass with fresh ice (if desired). Double-strain the cocktail into the glass to remove small ice shards and any coconut solids. For a frozen version, blend the same ingredients with 1 to 1 1/2 cups of crushed ice until smooth and pour into the rimmed glass.

Garnish the cocktail with a lime wheel or wedge and a pineapple wedge on the rim. Serve immediately.

Casamigos Reposado (or Blanco) tequila

Cream of coconut (coconut puree)

Pineapple juice

Fresh lime juice

Cointreau (or triple sec)

Simple syrup (optional, 1:1 sugar:sugar if extra sweetness needed)

Coarse salt or toasted coconut (for rim)

Lime wheel or wedge

Pineapple wedge or chunk

Make a quick cucumber infusion to add a bright cucumber note layered with the Espolón. In a clean jar combine 4 oz tequila and 1/2 cup thinly sliced seedless cucumber. Seal and refrigerate for 1–2 hours for a light infusion (up to 4 hours for stronger flavor). Strain through a fine mesh and reserve infused tequila. Discard cucumber solids.

Note: The recipe uses 2 oz regular Espolón as the cocktail base. Replace up to 0.5–1 oz with the cucumber-infused tequila if you want a more pronounced cucumber character. This ingredient is listed as optional 0 oz above because you can substitute from the infusion step.

In a small saucepan combine 1/2 cup sugar and 1/2 cup water. Add 1 tsp dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 1–2 minutes to allow lavender to infuse, then remove from heat and let cool to room temperature, steeping for 10–15 minutes for fuller aroma. Strain out lavender and store syrup in the refrigerator for up to 2 weeks.

If you don't have bottled cucumber juice, juice half a small cucumber: pulse sliced cucumber in a blender, then strain through a fine mesh or cheesecloth to yield about 1 oz fresh cucumber juice. Reserve pulp for another use.

Prepare cucumber juice

Add to the shaker: 2 oz Espolón tequila, 0.5 oz lavender simple syrup, 0.75 oz fresh lime juice, and 1 oz fresh cucumber juice. If you made cucumber-infused tequila, substitute up to 1 oz of the Espolón with the infused tequila to taste (see infusion step).

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Double-strain into a chilled rocks glass over one large clear ice cube (or an ice sphere).

Garnish with a cucumber ribbon or wheel and a lavender sprig. For dramatic presentation, place a small piece of food-grade dry ice in the glass just before serving — ensure dry ice never contacts skin or is ingested; warn guests and allow dry ice to fully sublimate before drinking.

Espresso Martini

Seasonal Sangria

Pistachio Martini

Blueberry Limoncello Spritz

Moc-ijto- Non Alcoholic

Coco-strawberry Mojito

Pinacolada Margarita

Cube - Cumber

Rosemary Fizz

Picante Pear Ranch Water

Raspberry Lemon Drop

Coors Brewering 12oz Bottle- 4.5% Abv

Anheuser Busch 12oz Bottle - 4.2% Abv

Grupo Modelo 12oz Bottle - 4.4% Abv

Citizen Cider 12oz Can - 5.2% Abv

Sloop Brewing Co. 12oz Can - 6.5% Abv

Half Iced Tea, Half Lemonade - 4.5% Abv

Pineapple, Watermelon - 4.5% Abv

Cutwater 12oz - 7% Abv

Wachusett Brewing 16oz - 4.3% Abv

Sam Adams 16oz - 5.3% Abv

Peroni Brewing 16oz - 4.5% Abv

Allagash Brewing 16oz – 5.2% Abv

Maine Beer Co. 12oz - 7% Abv