- THE VARIANTS -

WHISKEY

Cranberry Whiskey Sour

Instructions

Put everything in a cocktail mixer along with a few ice cubes. Cover and shake well. Either pour into a glass as it is, or serve over ice (suggest in an old fashioned class). I'd suggest a slice of lemon and some frozen cranberries as garnish.

Rosemary Old Fashioned

Instructions

To make the rosemary syrup, combine equal parts water and sugar in a pot. Add several sprigs of fresh rosemary. Heat mixture until just barely simmering and remove from heat. Let the syrup steep for 10 minutes, and then remove the rosemary. In a rocks glass combine the whiskey, rosemary syrup, and orange bitters. Add ice and stil to chill the drink. Garnish with a rosemary sprig and an orange peel.

TEQUILA

Mango Margarita

  • 2 oz Blanco Tequila
  • 1 oz Cointreau or Triple Sec Liqueur
  • 2 oz Mango Juice
  • 2 oz Lime Juice

Instructions

Combine ingredients in an ice filled shaker and shake for 5-10 seconds then Strain into an ice filled rocks glass

Tequila Sunset

  • ice
  • 1 1/2 oz.tequila
  • 4 oz.orange or grapefruit juice
  • 1/2 oz.grenadine
  • Maraschino cherry or mandarin, for garnish

Instructions

Fill serving glass with ice, tequila and juice. Add grenadine, garnish with cherry or mandarin and serve.

GIN

Hendrix Negroni

  • 30 ml HENDRICK'S GIN
  • 30 ml Cochi Sweet Vermouth
  • 15 ml Campari
  • 15 ml Aperol
  • Orange wedge

Instructions

Pour all ingredients into a rocks glass over ice. Stir gently and garnish with an orange wedge.

James Bond Martini

  • Ice
  • 3 ounces gin
  • 1 ounce vodka
  • 1/2 ounce Lillet Blanc
  • 3 blue cheese-stuffed olives
  • skewered on a pick

Instructions

Fill a cocktail shaker with ice. Add the gin, vodka and Lillet Blanc. Shake well and strain into a chilled martini glass. Garnish with the stuffed olives.

VODKA

Chocolate Esspresso Martini

  • 2 1/2 ounces instant espresso or fresh espresso
  • 3 1/2 ounces vanilla vodka
  • 2 1/2 ounces Kahlua
  • 2 1/2 ounces chocolate liqueur
  • espresso beans (optional)

Instructions

Pour expresso shot (30ml)and set aside. Combine the vodka, Kahlua and Godiva liqueur in a cocktail shaker with no ice. Add the espresso last and then fill with a cup of ice. To add the chocolate drizzle to the glass. Place a little chocolate syrup at the top of the glass and let gravity do the rest. Shake vigorously for 10 seconds and serve straight up in a chilled martini glass. Garnish with chocolate covered espresso beans.

Peach Mule

  • 2 oz peach vodka
  • 6 oz ginger beer
  • 1 oz lemon juice fresh squeezed
  • fresh basil

Instructions

Fill glasses with ice. Preferably copper cups, but any cocktail glass will work. Add 2 oz vodka, 6 oz ginger beer & 1 oz lemon juice to the glass. Add a couple leaves of fresh basil to glass. Stir all of the ingredients together, then serve.

RUM

Phoenixcolada

  • 45 ml Coconut-infused rum (Malibu)
  • 15 ml bourbon
  • 45 ml Pineapple juice
  • 15 ml Demerara syrup
  • Dash of bitters
  • Ginger beer

Instructions

Add the rum, bourbon, juice, syrup and bitters into a shaker with ice, and shake until well-chilled.Strain into a Collins glass over fresh ice.Top with the ginger beer.Garnish with 2 pineapple fronds and freshly grated nutmeg.

*Coconut-infused rum: Combine 1 750mL bottle of Bluebird Distilling Sugarcane rum and 4 cups flaked coconut in a nonreactive container like a large Mason jar. Let it set for 4 days, then strain out solids through a fine-mesh strainer.

White Mojito

  • 1 shot (45ml) Bacardi
  • 1 shot (45ml) Malibu
  • 10ml Sugar syrup
  • 1/2 cup coconut milk
  • Juice of 1 lime
  • Coconut water (approximately 1/3 cup)
  • lime slices, to serve

Instructions

Mix Bacardi, Malibu, Sugar syrup, coconut milk and lime juice in a cocktail shaker half-filled with ice. Top with coconut water, seal and shake for 30 seconds. Decorate the glass by dipping rim in water, then inverting onto a plate of raw sugar. Pour drink carefully into a glass filled with ice. Add a slice of lime to serve.