Brandy | 2 oz |
Lemon Juice | 3/4 oz |
Limoncello | 1/2 oz |
Simple Syrup | 1/4 oz |
Add all ingredients to a shaker tin. Shake with ice and strain into a chilled cocktail glass.
Limoncello | 1 oz |
London Dry Gin | 1 oz |
Lemon Juice | 1/2 oz |
Rosemary Syrup | 1/2 oz |
Amaretto | 1/2 oz |
Cold-Brew Coffee Concentrate | 1/4 oz |
Add all ingredients to a shaker tin. Shake with ice and strain into a chilled cocktail glass.
Empress 1908 Gin | 1 1/2 oz |
Limoncello | 3/4 oz |
Simple Syrup | 1/2 oz |
Lemon Juice | 1/2 oz |
Add all ingredients to a shaker tin. Shake with ice and strain into a chilled cocktail glass.
Blanco Tequila | 2 oz |
Lime Juice | 1 oz |
Agave Nectar | 1/2 oz |
Triple Sec | 1/2 oz |
Add all ingredients to a shaker tin. Shake with ice and strain into a rocks glass over fresh ice. Garnish with a lime wheel.
Sauvignon Blanc | 750 ml |
Water | 125 ml |
Jalapeño | 3 quarters |
Granulated Sugar | 74 g |
Combine sliced jalapeño and wine and let sit for 15 minutes to steep. Taste for spice level and steep longer if it’s not spicy enough. Add water and sugar and stir to dissolve. Strain and add to a slushy maker set on the appropriate setting.
London Dry Gin | 1 1/2 oz |
Yuzu Curaçao | 1/2 oz |
Dry Vermouth | 1/2 oz |
Simple Syrup | 1/2 oz |
Lime Juice | 3/8 oz |
Lemon Juice | 3/8 oz |
Add all ingredients to a shaker tin. Shake with ice and strain into a chilled cocktail glass. Garnish with a dehydrated lime wheel.
Aged Bajan Rum | 1 oz |
Dark/Black Jamaican Rum | 1 oz |
Lime Juice | 1/2 oz |
Pineapple Juice | 1/2 oz |
Cherry Syrup | 1/2 oz |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a stemmed glass with a prepared ice shell.
Aged Rum | 1 1/2 oz |
Rhum Barbancourt Blanc | 1 1/2 oz |
Passion Fruit Syrup | 1 oz |
Pineapple Juice | 1/2 oz |
Orange Juice | 1/2 oz |
Lime Juice | 1/4 oz |
Absinthe | 1 tsp |
Saline Solution | 5 drops |
Mint | 10 leaves |
Add mint to the bottom of a large glass and muddle. Cover with ice and set aside. Add remaining ingredients to a shaker tin. Whip shake with pebble ice and pour into the glass. Top with more ice. Garnish with a sprig of mint and a pineapple wedge.
Dark/Black Jamaican Rum | 1 oz |
Lime Juice | 1/2 oz |
Orange Juice | 1/2 oz |
Red Fassionola | 1/2 oz |
White/Light Rum | 1/2 oz |
Angostura Bitters | 3 dashes |
Pernod | 3 dashes |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a collins glass. Top with more ice. Garnish with a sprig of mint and a pineapple wedge.
Pineapple Juice | 1 1/2 oz |
White/Light Rum | 1 oz |
151 Rum | 1 oz |
Lemon Juice | 1/2 oz |
Lime Juice | 1/2 oz |
Crème de Mûre | 1/2 oz |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a collins glass. Top with more ice. Garnish with a sprig of mint and a pineapple wedge.
Water | 33 oz |
London Dry Gin | 14 1/4 oz |
Lemon Juice | 6 oz |
Passion Fruit Syrup | 6 oz |
Falernum | 3 oz |
Orgeat | 2 3/4 oz |
Combine all ingredients in a pitcher and mix well. Add to a slushy machine and turn on to desired setting. Makes 64 oz of slushy.
Orange Juice | 288 ml |
White/Light Rum | 111 ml |
Milk | 93 ml |
Dry Curaçao | 37 ml |
Vanilla Extract | 1 tsp |
Xanthan Gum | 1/2 tsp |
Crushed Ice | 225 g |
Granulated Sugar | 58 g |
Egg White | 25 g |
Add all ingredients, except ice, to a blender. Blend until thoroughly combined (you want to make sure the xanthan gum is incorporated). Add ice and blend again until smooth. Makes 32 oz.
Orange Juice | 400 ml |
Milk | 100 ml |
Vanilla Extract | 1 tsp |
Xanthan Gum | 1/4 tsp |
Crushed Ice | 250 g |
Granulated Sugar | 70 g |
Egg White | 25 g |
Add all ingredients, except ice, to a blender. Blend until thoroughly combined (you want to make sure the xanthan gum is incorporated). Add ice and blend again until smooth. Makes 32 oz.
Reposado Tequila | 2 oz |
Pineapple Juice | 1 oz |
Lime Juice | 3/4 oz |
Cinnamon Syrup | 1/2 oz |
Kahlúa | 1/2 oz |
Orange Bitters | 2 dashes |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a collins glass. Top with more ice. Garnish with an orange wheel and a sprig of mint.
Orange Juice | 45 oz |
Grand Marnier | 5 1/3 oz |
White/Light Rum | 5 1/3 oz |
Orange Vodka | 5 1/3 oz |
Water | 3 oz |
Combine all ingredients in a pitcher and mix well. Add to a slushy machine and turn on to desired setting. Makes 64 oz of slushy.