vodka, blood orange, aperol, buddahs hand, cava, soda

somebloody to love

pineapple infused mezcal, suze, lemon, serrano

dr. suze

dill infused tequila, cucumber, aloe, lime, celery bitters

blurred limes

hibiscus infused tequila blanco, green chartreuse, luxardo, lime

it’s tea-quila time

butterscotch washed rum, calvados, lime, banana liquor, pyrolyzed banana

welcome to the jungle

teeling irish whiskey, cinnamon demerara, espresso liqueur

espresso patronum

sobieski vodka, chareau, luxardo, lemon, grapefruit, mint

giggle water

hayman’s sloe gin, cocchi americano, aeperol

sylvester sloe-groni

strawberry infused gin, tarragon, lemon, bubbles, strawberry champagne foam

pardon my french

vino verde, cava, orange, cocchi rosa, apricot, lemon bitters

sangria

templeton 4 year rye, fernet branca, demerara

barrel aged toronto

bourbon, orange, lime, curacao, house maple-pecan falernum

all tai’d up

corralejo blanco tequila, lime, agave, 1-5 habanero

habanero margarita

plantation OFTD rum & pineapple rums, angostura white oak rum, pineapple, lime, coconut, demerara, milk clarified.

clearly, a colada

gordon’s gin, campari, lemon, simple syrup, bubbles

bitter 75

brandy, lemon, ginger juice, simple syrup, soda, angostura

wilbur’s mane

angostura white oak rum, blood orange, lime, demerara

blood orange daiquiri

sloe last words

camarena reposado tequila, averna, lemon, orgeat, hellfire bitters

el matador

high proof bourbon, benedictine, vermouth

preakness

sagamore rye, pierre ferrand cognac, house vermouth, benedictine, peychaud’s & angostura bitters

barrel aged vieux carre

house rye blend, simple, three-way bitters

barrel aged old fashioned ménage à trois

zubrowka bison grass vodka, st. germain, combier, rhubarb bitters

t.b.d. martini

Fill a cocktail glass with ice to chill while you prepare the drink.

Prepare the Glass

In a cocktail shaker, add vodka, blood orange juice, and Aperol. Fill the shaker with ice and shake well until chilled.

Mix the Ingredients

Remove the ice from the cocktail glass and strain the mixture into the glass.

Strain and Pour

Top off the drink with cava and a splash of soda water. Stir gently to combine.

Add Cava and Soda

Garnish with the zest or peel of Buddha's Hand for a unique aromatic touch.

Garnish

Vodka

Blood Orange Juice

Aperol

Buddha's Hand (zest or peel)

Cava

Soda Water

In a shaker, combine the pineapple-infused mezcal, Suze, fresh lemon juice, and sliced serrano pepper. Adjust the amount of serrano according to your spice preference.

Mix the Drink

Add ice to the shaker and shake well for about 15 seconds until well chilled.

Shake It Up

Strain and Serve

Garnish with a lemon wheel on the rim of the glass and serve immediately.

Pineapple-infused Mezcal

Suze (aperitif)

Fresh Lemon Juice

Serrano Pepper (sliced)

Lemon Wheel (for garnish)

Slice the cucumber into thin rounds and set aside a couple of slices for garnish.

Prepare the Ingredients

In a cocktail shaker, combine the dill infused tequila, cucumber slices, aloe vera juice, fresh lime juice, and celery bitters.

Mix the Cocktail

Add ice to the shaker and shake vigorously for about 15 seconds to chill and combine the ingredients.

Shake it Up

Strain the mixture into a chilled glass filled with ice. Garnish with a lime wedge and a cucumber slice.

Serve immediately and enjoy your refreshing blurred limes cocktail.

Enjoy!

Dill infused tequila

Cucumber

Aloe vera juice

Fresh lime juice

Celery bitters

Lime wedge (for garnish)

Cucumber slice (for garnish)

If you haven't made hibiscus infused tequila, steep dried hibiscus flowers in tequila for 24 hours, then strain.

Prepare the Hibiscus Infused Tequila

In a cocktail shaker, add the hibiscus infused tequila, green Chartreuse, Luxardo Maraschino liqueur, and fresh lime juice.

Combine Ingredients

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

Shake

Strain the mixture into a chilled cocktail glass or coupe.

Garnish with a hibiscus flower and a lime wheel on the rim of the glass.

Hibiscus infused tequila blanco

Green Chartreuse

Luxardo Maraschino liqueur

Hibiscus flower (for garnish)

Lime wheel (for garnish)

Using a kitchen torch, carefully char the banana slice until it’s crispy on the outside. Set aside.

Prepare the Pyrolyzed Banana

In a cocktail shaker, combine the butterscotch washed rum, calvados, fresh lime juice, and banana liqueur with ice. Shake well until chilled.

Strain the mixture into a chilled cocktail glass. Garnish with the pyrolyzed banana slice on the rim or float it in the drink.

Butterscotch washed rum

Calvados

Banana liqueur

Pyrolyzed banana

Gather all the ingredients and ensure the espresso is brewed and cooled slightly.

In a cocktail shaker, combine the Teeling Irish Whiskey, Cinnamon Demerara Syrup, Espresso Liqueur, and freshly brewed espresso.

Add ice to the shaker and shake vigorously for about 15-20 seconds until the mixture is chilled.

Strain the mixture into a chilled coupe or cocktail glass.

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

Teeling Irish Whiskey

Cinnamon Demerara Syrup

Espresso Liqueur

Freshly Brewed Espresso

Ground Cinnamon

Coffee Beans (for garnish)

Gather all ingredients and prepare fresh lemon and grapefruit juice.

In a cocktail shaker, add the fresh mint leaves and gently muddle them to release their aroma.

Muddle the Mint

Add the Sobieski vodka, Chareau, Luxardo, lemon juice, and grapefruit juice to the shaker with the muddled mint.

Fill the shaker with ice and shake well until chilled.

Strain the mixture into a chilled cocktail glass.

Garnish with a slice of grapefruit and a sprig of mint.

Sobieski Vodka

Chareau Aloe Liqueur

Luxardo Maraschino Liqueur

Fresh Grapefruit Juice

Fresh Mint Leaves

Grapefruit Slice (for garnish)

Mint Sprig (for garnish)

In a mixing glass, combine Hayman’s Sloe Gin, Cocchi Americano, and Aperol. Fill the glass with ice.

Mixing the Ingredients

Stir the mixture gently for about 30 seconds until well chilled.

Stirring

Strain the cocktail into a chilled glass.

Straining

Garnishing

Hayman’s Sloe Gin

Cocchi Americano

Orange Slice (for garnish)

If you haven't done so already, infuse the gin with fresh strawberries by placing sliced strawberries in a bottle of gin and letting it sit for at least 24 hours.

Infuse the Gin

In a cocktail shaker, muddle the fresh tarragon leaves to release their flavor. Add the strawberry-infused gin, fresh lemon juice, and strawberry syrup. Fill the shaker with ice and shake well until chilled.

Strain the mixture into a chilled glass. Top with champagne or sparkling wine, allowing it to gently mix with the other ingredients.

To create the strawberry champagne foam, you can either use a foamer or whipped cream charger with strawberry syrup. Spoon the foam on top of the cocktail and garnish with fresh strawberries.

Add Foam and Garnish

Strawberry-infused gin

Fresh tarragon leaves

Fresh lemon juice

Champagne or sparkling wine

Strawberry syrup

Fresh strawberries (for garnish)

Slice the orange into thin rounds and chop the dried apricots into smaller pieces.

In a large pitcher, combine the Vino Verde, Cava, and Cocchi Rosa. Stir gently to mix.

Mix the Sangria

Add the sliced oranges, chopped apricots, and lemon bitters to the pitcher. Stir gently to incorporate.

Add Fruit and Bitters

Add ice to the pitcher and let the sangria chill in the refrigerator for at least 30 minutes before serving.

Chill and Serve

Vino Verde

Orange

Cocchi Rosa

Dried Apricot

Lemon Bitters

In a mixing glass filled with ice, combine Templeton 4 Year Rye, Fernet Branca, Demerara Syrup, and Angostura Bitters. Stir well until chilled.

Mixing the Cocktail

Strain the mixture into a chilled coupe or rocks glass.

Express the oils from an orange peel over the drink and drop it in as a garnish.

Templeton 4 Year Rye

Fernet Branca

Demerara Syrup

Angostura Bitters

Orange Peel (for garnish)

In a cocktail shaker, combine the bourbon, orange juice, lime juice, blue curacao, and house maple-pecan falernum.

Add ice cubes to the shaker and shake vigorously for about 15 seconds until well chilled.

Shaking

Garnish with an orange twist and serve immediately.

Bourbon

Orange Juice

Lime Juice

Blue Curacao

House Maple-Pecan Falernum

Ice Cubes

Orange Twist (for garnish)

Slice the habanero peppers in half and remove the seeds for less heat, if desired. Place the halved peppers in a small jar with 2 oz of tequila and let it infuse for at least 30 minutes.

Prepare the Habanero Infusion

In a shaker filled with ice, combine the infused tequila (remove the habaneros), lime juice, agave syrup, and additional tequila if desired. Shake well until chilled.

Mix the Margarita

Rub the rim of a glass with a lime wedge and dip it into salt to coat. Fill the glass with ice.

Strain the margarita mixture into the prepared glass over ice. Garnish with a lime wedge and a slice of habanero, if desired.

Somebloody To Love

Dr. Suze

Blurred Limes

It’s Tea-quila Time

Welcome To The Jungle

Espresso Patronum

Giggle Water

Sylvester Sloe-groni

Pardon My French

Sangria

Barrel Aged Toronto

All Tai’d Up

Habanero Margarita

Clearly, A Colada

Bitter 75

Wilbur’s Mane

Blood Orange Daiquiri

Sloe Last Words

El Matador

Preakness

Barrel Aged Vieux Carre

Barrel Aged Old Fashioned Ménage À Trois

T.b.d. Martini