Yield: 6 drinks
DIRECTIONS
For each drink, fill a 14- to 16-ounce tumbler three-quarters full with ice. Fill each glass two-thirds full with Prosecco, add 2 ounces of the Aperol, a splash of sparkling water, and an orange slice, and stir. Serve ice cold.
Pour some kosher salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt.
Combine grapefruit juice, lime juice, and sugar in glass; stir until sugar is dissolved. Stir in tequila, add ice, and top off with club soda. Garnish with grapefruit wedge.
Pour into a Collins glass filled with ice and stir very gently to combine. Be careful not to stir so much that all the fizz is gone. Add a slice or twist of orange.
Add all the ingredients except the club soda to a shaker and fill with ice. Shake and strain into a highball glass filled with fresh ice. Top with club soda and garnish with a lime wheel and a cherry.
In a pitcher, mix orange and pineapple juice together. Pour orange-pineapple mixture into champagne flutes until half full. Fill glasses with white wine. Serve immediately, garnished with strawberries, if desired.
Pour gin, lemon juice and simple syrup in a Collins glass with ice and stir with a long bar spoon until well combined. Top with club soda and garnish with lemon.
Combine Rock Town Grapefruit Vodka, lemonade, and cranberry juice in a Collins glass. Add ice, stir, and finish with ginger ale.
Muddle peppercorns in bottom of shaker. Add lemon juice, tangerine juice, simple syrup, and bourbon to cocktail shaker with ice. Shake vigorously, double strain into a highball cocktail glass filled with ice. Top with a splash of club soda. Garnish with a few peppercorns and tangerine wedge.
Oolong-Infused Whiskey
Pour 375ml bottle of Bulleit Rye whiskey over Oolong tea leaves and infuse overnight in refrigerator.
Strain tea infusion through a fine mesh and pour the infused rye back into your bottle. Label bottle, “Oolong-infused Bulleit Rye.”
2 oz. Citadelle Gin
½ oz. St-Germain Elderflower Liqueur
4 oz. La Gioiosa Prosecco
Garnish: mint leaves, cucumber
Add gin and elderflower liqueur to a shaker with ice. Shake and strain into a stemless wine glass and top with Prosecco. Garnish with mint leaves and/or cucumber slices.
In a shaker, muddle the cucumber. Add the vodka, St. Germain, lemon juice and simple syrup, and fill with ice. Shake vigorously and strain into a highball glass filled with fresh ice. Garnish with mint, cucumber slices and lemon zest and top with lemonade or club soda.
Pour the Campari and vermouth over ice and add a splash of club soda. Garnish with an orange slice and enjoy!
Fill a cocktail shaker with ice. Add Aperol, cranberry syrup, and bitters. Shake until well chilled, about 20 seconds. Strain into an ice filled highball glass and top with 3 ounces of seltzer, or more to taste. Stir gently. Garnish with orange peel if desired.
Combine all the ingredients in a small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer until the cranberries start to fall apart. Fine-strain into a bowl, discarding the solids, and let cool. Cover and store in the refrigerator.
GNT (Gin & tonic):
TNT (Tequila & tonic):
VNT (vodka & tonic):
Garnish: lime twist or wedge
DIRECTIONS (for all 3)
Pour liquer over ice in rocks glass. Top with tonic and garnish with the lime.
TIP: For a less dilute cocktail, pre-make some ice cubes with tonic water.
