697 Total Drinks
Butterbeer Slushy
  • Slushy
  • Fall
  • Halloween
  • Non-Alcoholic

Butterscotch Syrup

1 1/2 oz

Cream Soda

2 liters

Butterscotch Whipped Cream

to top

Mix the soda and syrup in a large pitcher. Pour into a slushy machine and turn on to the appropriate slush setting. Serve in glass mugs with a dollop of the whipped cream on top.

  • Vanilla
  • Caramel
  • Buttery
  • Creamy
Tokyo Tea
  • Bubbly

Lemon-Lime Soda

1 1/2 oz

Lime Juice

1 oz

White/Light Rum

1/2 oz

Vodka

1/2 oz

Blanco Tequila

1/2 oz

London Dry Gin

1/2 oz

Midori

1/2 oz

Simple Syrup

1/2 oz

Add all ingredients, except soda, to a shaker tin. Shake with ice and strain into a collins glass over fresh ice. Top with soda and stir gently to combine.

  • Citrus
  • Melon
Sly Goes to Havana
  • Tiki

White/Light Rum

1 1/2 oz

Pineapple Juice

1 oz

Lime Juice

1/2 oz

Crème de Cacao (White)

1 tsp

Green Chartreuse

1 tsp

Add all ingredients to a shaker tin. Shake with ice and strain into a rocks glass over crushed or pebble ice. Garnish with a lime wheel and a sprig of mint.

  • Tart
  • Tropical
  • Herbal
Blood Moon
  • Bubbly
  • Halloween

White/Light Rum

2 oz

Ginger Beer

2 oz

Blood Orange Juice

3/4 oz

Ginger Syrup

3/4 oz

Lime Juice

1/2 oz

Add all ingredients, except ginger beer, to a shaker tin. Shake with ice and strain into a collins glass over fresh ice. Top with ginger beer and stir gently to combine. Garnish with a blood orange flag.

  • Tart
  • Ginger
  • Citrus
Caprese Martini
  • Experimental
  • Martini
  • Strong

Caprese Vodka

2 oz

Blanc Vermouth

1 1/2 oz

Balsamic Vinegar

2 dashes

Add all ingredients to a mixing glass. Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry tomato and ciliegine (small mozzarella ball).

  • Herbal
  • Savory
Aloalo Iced Tea
  • Tiki

Lemon Juice

3/4 oz

Blanco Tequila

1/2 oz

London Dry Gin

1/2 oz

Dry Curaçao

1/2 oz

Smuggler's Cove Hibiscus Liqueur

1/2 oz

Simple Syrup

1/2 oz

Bittermens 'Elemakule Tiki Bitters

1 dash

Add all ingredients except soda to a shaker tin. Shake with ice and strain into a collins glass over fresh ice. Top with soda and stir gently to combine.

  • Tropical
  • Tart
  • Baking Spice
Bitter Mai Tai
  • Tiki

Campari

1 1/2 oz

Lime Juice

1 oz

Orgeat

3/4 oz

Aged Jamaican Rum

3/4 oz

Dry Curaçao

1/2 oz

Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a double old fashioned glass. Top with more ice. Garnish with a sprig of mint.

  • Bitter
  • Citrus
Disgruntled Mai Tai
  • Tiki

Lime Juice

1 oz

Aperol

1 oz

Aged Jamaican Rum

1 oz

Orgeat

1/2 oz

Dry Curaçao

1/2 oz

Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a double old fashioned glass. Top with more ice. Garnish with a sprig of mint and a small bottle of Underberg upturned in the drink.

  • Citrus
  • Tart
  • Bitter
Limoncello Sidecar

    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.

    • Tart
    • Citrus
    Roots & Rituals
    • Experimental

    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.

    • Coffee
    • Citrus
    • Nutty
    • Herbal
    • Complex
    Pink Belly

      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.

      • Tart
      • Citrus
      • Herbal
      Margarita (Improved)

        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.

        • Tart
        • Citrus
        • Mineral
        Spicy Sauv Blanc Slush
        • Slushy

        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.

        • Light
        • Juicy
        • Spicy
        Yuzu Thyme Sour

          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.

          • Tart
          • Herbal
          • Citrus
          Shark's Tooth

            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.

            • Tart
            • Juicy
            • Molasses