Cayuse Cherry Bomb
1 peeled orange section
ice
1 1/2 oz gin
1 oz sweetened cherry juice
1 1/2 tsp simple syrup
2 dashes bitters
sparkling wine
orange twist for garnish
Mash the orange section in a cocktail shaker. Fill the shaker with ice. Add the gin, cherry juice, simple syrup, and bitters and shake well. Strain into a martini glass and top with sparkling wine. Garnish with the orange twist.
La Paloma Suprema
1 1/2 oz Don Julio Reposado Tequila
4 oz grapefruit soda
1 wedge lime
Add Don Julio Reposado Tequila and grapefruit in a salt rimmed, ice-filled highball glass. Garnish with a lime wedge.
Cuervo Tradicional El Diablo
1 1/2 oz Jose Cuervo Tradicional
1 oz cranberry juice
1 oz freshly squeezed lime juice
1/2 oz simple syrup
1 splash ginger ale
lime wedge
Mix all ingredients in a highball or rocks glass. Top off with ginger ale. Garnish with a lime wedge.
4 cups water
2 cups dried, sweetened hibiscus flowers
1/3 cup sugar
2 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 cup vodka
1 cup ice
In a medium saucepan, combine water, hibiscus flowers, and sugar over medium-high heat. Bring to a boil, stir occasionally, until sugar has dissolved. Let cool 25 minutes, then add lemon juice, lime juice, and vodka. Place ice in a tall pitcher. Strain tea into pitcher and discard flowers. Refrigerate before serving.
Cranberry Kiss
3/4 oz Captain Morgan Original Spiced Rum
2 oz collins mix
2 oz cranberry juice
1 wedge lemon
Add Captain Morgan Original Spiced Rum, collins mix, and cranberry juice to ice filled highball glass and stir. Garnish with a lemon wedge.
The Fresh Sunrise
3 lemon wedges
1 tsp sugar
4 oz Alize Bleu
sparkling wine
Put lemon wedges in a shaker with sugar and muddle. Pour in Alize Bleu, top with ice, and shake vigorously. Then strain into a champagne flute and top with sparkling wine.
Snow Cosmo
3 oz Smirnoff Citrus Twist vodka
2 oz Cointreau or Patron Citronge
1 oz white cranberry juice
squeeze of lime
cranberries for garnish
Add all the ingredients in a cocktail shaker with ice and shake. Then strain into a stemmed glass and garnish with skewered cranberries.
Orange Sage
1 1/2 oz Tanqueray No. Ten Gin
3 fresh sage leaves
1 1/2 oz lime sour
1/2 oz Alize Gold Passion
fresh sage leaf, for garnish
Shake all ingredients with ice, then strain into a tumbler. Garnish with a fresh sage leaf.
Espresso Martini
shot of espresso
1/2 oz Three Olives Chocolate Vodka
1/2 oz Godiva Dark Chocolate Liqueur
1/4 oz Amaretto
1/4 oz Kahlua
shaved chocolate for garnish
Bailey’s to top off
whipped cream for garnish
cocoa for garnish
Shake ingredients with ice. Rim the glass with shaved chocolate. Strain cocktail and top with Bailey’s, whipped cream, and cocoa.
Apple Crisp
4 oz applejack
4 oz lemon juice
1 oz Cointreau
crab apple for garnish
Fill a cocktail shaker with ice. Add the ingredients and shake vigorously. Pour into a tall glass with ice and garnish with a speared half crab apple.
