DIRECTIONS
Add Grey Goose, vermouth and bitters to a cocktail shaker filled with ice. Stir deliberately and strain into a chilled martini glass.
Combine ingredients into a shaker with ice and shake well. Pour into a glass with fresh ice. Enjoy!
Mix gin, vodka, and Lillet Blanc in shaker of ice. Add a few dashes of orange bitters and give it a long stir, 30-60 seconds. Pour into a chilled Martini glass, garnish with orange twist, and enjoy.
In a cocktail glass stir together vodka, pomegranate juice, lime juice and honey. Once all ingredients are incorporated, pour over crushed ice. Top off with ginger beer and garnish with a sprig of fresh rosemary and pomegranate seeds.
Combine ingredients into a shaker over ice. Shake well. Strain into a cocktail glass. Garnish with lime twist.
Combine ingredients in a shaker with ice. Shake well and pour into a martini glass. Garnish with a raspberry and mint leaves (optional).
In a shaker add syrup, vodka, and thyme liqueur with ice and shake for approximately 60 seconds until ice cold. Muddle 6 fresh blueberries in bottom of lowball glass and fill with crushed ice, rim glass with lemon twist. Strain cocktail into glass and lightly stir. Garnish with fresh sprig of thyme and lemon twist.
Combine 1 cup of the sugar and the water in a medium saucepan and bring to a boil, swirling to help dissolve the sugar. Add the blueberries, zest, and salt and return to a boil. Reduce the heat so that the liquid just simmers and cook until the berries burst and release their liquid, 5 to 7 minutes. Taste and add more sugar to achieve desired sweetness; this will depend on the sweetness of your berries. Remove from the heat and allow the berries to cool in the syrup. Once cooled, strain the syrup through a fine-mesh sieve, allowing the berries to drain without pressing on them (this would make the syrup cloudy). Refrigerate.
Fill a cocktail shaker with ice. Add cranberry juice concentrate, Cointreau, lime juice, and vodka. Shake until well chilled, about 15 seconds. Strain into a cocktail glass. Garnish with lime slice or twist and serve.
*Get creative. Don’t just add a celery stick. Add pickled green beans and okra, a crispy slice of bacon, a boiled shrimp or crawfish tail, and a lemon or lime wedge.
Yields 6 Servings. Make ahead and thoroughly chill.
Blend together tomato juice, lemon juice, lime juice, horseradish, Lea & Perrins, garlic powder, olive juice and hot sauce and process until smooth. Pour into glass pitcher. Add celery salt and black pepper; adjust to taste. Fill glasses with ice and add vodka – add about an ounce. Top off with your Bloody Mary mixture. Stir. Garnish.*
Combine Rock Town Grapefruit Vodka, lemonade, and cranberry juice in a Collins glass. Add ice, stir, and finish with ginger ale.
Muddle 1 fresh strawberry in bottom of shaker and fill with ice. Add lemon twist, Lillet Rosé, vodka, and gin and shake mixture hard until the shaker is cold and frosted. Double strain into a chilled coupe or martini glass. Garnish with fresh strawberry slice, and float a few frozen berries on top of cocktail.
Mix vodka, Amaretto and strawberry juice in a shaker over ice. Strain into a highball glass with ice and top with club soda. Serve.
Note: Finns don’t use a garnish. A big juicy strawberry and pinch of mint is a perfect garnish for this quencher.
Build drink in a highball glass, stir, and add cubed ice.
Garnish with a wedge of lime and fresh herbs.
