VODKA

Kiss From a Rose (recipe courtesy of Knife Dallas)
1.5 oz rose tea infused Skyy Vodka
0.75 oz fresh squeezed lemon juice
0.75 oz hibiscus
2 oz Fever Tree club soda

Add first three ingredients to a mixing tin. Shake vigorously for 20-30 seconds. Strain over rose petal ice cube in a collins glass. Top with club soda.

Fiery Mandarin (Recipe from Lead Mixologist Eddie Garcia, jade bar at Sanctuary on Camelback Mountain, Scottsdale, Arizona)
2 oz Absolut vodka
1 slice jalapeño
1/3 of an orange zest
1 oz cranberry juice
½ oz lemon juice
¾ oz simple syrup

Muddle jalapeño, add zest and liquids. Add ice, shake and double strain. Serve up in chilled martini glass with jalapeño slice garnish.

Cruzan® Be Mine, Valentine Sparkler
1 1/2 parts Cruzan® Aged Light Rum
1/2 part Vanilla Simple Syrup
1/2 part Unsweetened Fresh Cranberry Juice
4 parts Sparkling Wine

Combine all ingredients in a champagne flute and stir twice. Garnish with an orange peel cut in the shape of a heart.

Reyka Cranberry Apéritif
2 parts Reyka Vodka
1 part Aperol
1 part Lillet Blanc
10 muddled cranberries
Top with Hard Cider
Peychaud’s bitter

Pour in a Collins glass and garnish with lemon peel.

Knotted Cherry Stem (makes 1 cocktail)
2 oz. peach vodka
1 oz. cherry puree (pureed pitted cherries)
1/2 oz. peach liqueur
1/2 oz. cherry brandy
1/2 oz. lemon juice
Freixenet Cordon Negro Brut (187ml or 750ml bottle)
Several halved fresh cherries for garnish

Shake all ingredients except wine over ice and strain into a flute. Top with cava. Garnish with cherry.

Prone Tiger
2oz Somrus
1.5oz Aged Rum
1oz Espresso
1oz Amaretto
Garnished with cinnamon stick

Add all ingredients to shaker and shake with ice. Strain into a chilled rocks glass and garnish with cinnamon stick stirrer. Serve in a rocks glass.

Lover’s Lagoon (Recipe from McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Florida)
1 oz vodka
1 oz spiced rum
1 oz peach juice
1 oz pear juice
1 oz plum juice
½ oz blue curacao

Stir all ingredients in a glass without ice. Pour mix into a chilled glass. Garnish with a mint sprig.

GIN

Edinburgh Rose
1oz Hendrick’s Gin
4-6 fresh raspberries
1 oz lychee juice
½ oz organic raspberry and rose cordial
Champagne

Shake the first four ingredients with love and double strain into a flute. Top with champagne. Garnish with a raspberry.

Barcelona Rose
8 red grapes
8 Blueberries
1 1/2oz G’Vine Gin
3/4oz Dimmi Liquore
Freixenet Cordon Negro Brut Cava

The Wink (Recipe from Henry’s Hotel Bar, Harbor View Hotel, Martha’s Vineyard)
1 2/3 oz. gin
2 tsp. triple sec
1/2 tsp. sugar syrup
3 dashes of Peychaud’s Bitters
1/2 oz. absinthe, to coat the glass
Orange twist

Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake. Strain into the absinthe-coated rocks glass. Finish with a spritz of orange zest and garnish with the orange peel.

Fennel (Recipe from The Umstead Bar, The Umstead Hotel and Spa, Cary, N.C.)
2 oz Conniption Navy Strength gin
0.75 oz fennel syrup
0.50 oz lime juice
Dash of fennel powder

Mix first three ingredients in a cocktail shaker. Fill with ice and shake. Strain into a martini glass. Garnish with a dash of fennel powder.
Hint for the adventure home mixologist: The Umstead adds candied fennel fronds to its garnish.

RUM

Cruzan® Kiss Kiss
2 parts Cruzan® Single Barrel Rum
1 part DeKuyper® Triple Sec
1 splash Lemon Juice

Combine ingredients and shake with ice in a mixing glass until chilled. Stir in and pour over ice into a sugar-rimmed cocktail glass. 

Sailor Jerry Cherry on the Dashboard
1 ¼ parts Sailor Jerry Spiced Rum
½  parts Ancho Reyes Chile Liqueur
½  parts Black Cherry Shrub
3 dashes of Cherry Bitters
2 large Sage leaves
Dry Champagne

Add all ingredients (except Champagne) into an ice filled shaker. Shake vigorously over ice. Double strain into a Champagne Flute. Top with dry champagne. Garnish with sage and black cherry.

Meehan’s Black Flip (recipe from Jim Meehan and Jeff Bell)
2 parts Brooklyn Black Chocolate Stout
1½ parts Cruzan® Black Strap Rum
½ part Demerara Syrup
1 Whole Egg

Combine ingredients in a mixing glass and swirl to decarbonate beer. Dry shake, shake with ice, and strain into a chilled fizz glass. Garnish with grated nutmeg.

Cruzan® Valentine Sparkler
1 1/2 parts Cruzan® Aged Light Rum
1/2 part Vanilla Simple Syrup
1/2 part Unsweetened Fresh Cranberry Juice
4 parts Sparkling Wine

Combine all ingredients in a champagne flute and stir twice. Garnish with an orange peel cut in the shape of a heart.

WHISKEY

Laphroaig® Perfect Gentleman
1 1⁄2 parts Laphroaig® 10-Year-Old Scotch Whisky
3⁄4 part DeKuyper® Crème de Cacao Dark
1 1⁄2 parts Heavy Cream
2-3 dashes Orange Bitters

Shake vigorously with ice and strain into a chilled stemless cocktail glass. Garnish with fresh shaved chocolate.

Drambuie Cupid’s Bow
2 parts Lillet
1 part Drambuie
10 drops Ardbeg scotch
10 drops rosewater
Lemon twist

Build first four ingredients in a rocks glass and give a quick stir with large ice. Garnish with a lemon twist.

Basil Hayden’s ® Bacon Sour
1 1/3 part Basil Hayden’s Bourbon
1 part St-Germain® Liqueur Infused with Applewood Smoked Bacon (recipe included below)
1 part Freshly Squeezed and Strained Lemon Juice
1/2 part Diluted Maple Syrup (1:1 ration of Vermont Grade A Medium Amber Syrup to water)
1 dash Peychaud’s® Bitters
1/4 part Pasteurized Egg White

1. Combine Basil Hayden’s Bourbon, bacon-infused St-Germain®, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice.
2. Stain over fresh ice into a double old-fashioned glass.
3. Garnish with an orange slice and a piece of St-Germain® infused Applewood smoked bacon.

Knob Creek® Ginger Twist (Recipe by Celebrity Chef Michael Symon)
1 ½ Parts Knob Creek® Rye Whiskey
¾ Part Fresh Lemon Juice
¾ Part JDK & SonsTM Fleur Handcrafted Elderflower Liqueur
Ginger Beer
Angostura® Bitters

1. Add Knob Creek® Rye, fresh lemon juice and elderflower liqueur into a cocktail shaker with ice.
2. Shake ingredients and strain into Collins glass filled with ice.
3. Top with ginger beer and garnish with an Angostura® Bitters Floater.

The Smoked Blossom (Recipe by Dudley Delhagen, 2015 DeKuyper® Cocktail Master)
1 part John DeKuyper & Sons™ Fleur Elderflower Liqueur
2 parts Connemara® Irish Whiskey
1/2 part Fresh Lemon Juice
1/2 part Simple Syrup
2 dashes Orange Bitters

Combine ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist. 

TEQUILA

Sparkling Rose
1 ½ parts Milagro Silver
¼ part simple syrup
½ part fresh lemon juice
¾ part watermelon juice
2 parts Rosé Sparkling Wine

Combine all ingredients, except sparkling wine, in a cocktail shaker and add ice. Shake, strain, and pour into a champagne flute. Top with sparkling wine and garnish with a lemon twist.

LOVESTRUCK BY LEMON
1 ¼ Parts Hornitos® Black Barrel® Tequila
½ Part Lemon Juice
¼ Part Agave
Lemon Wedge

Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lemon wedge. 

CUPID’S CIDER
1½ parts Hornitos® Black Barrel® Tequila
¾ Part Apple Cider
2 Parts Water
¾ Part Cinnamon Syrup
1 Part Lemon Juice
2 Dashes Angostura® Bitters

Combine all ingredients together and serve. Garnish with a cinnamon stick and an apple wedge. Can be served hot or cold.

OTHER SPIRITS

Bacon Infused St-Germain®
9 Thick Slices of Applewood Smoked Bacon
2 750 ml bottles of St-Germain® Liqueur

Cook bacon in the oven until it is crispy on the outsides but still chewy in the center.  Place bacon on paper towel to remove some of the rendering.  Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain® and allow it to infuse for 24 hours at room temperature.  Remove bacon.
Place liqueur in the freezer so renderings congeal and you can remove them.  Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible.  Repeat freezer step if needed and strain again.  Refrigerate until ready for use.

Deep Affection (Recipe from Lead Mixologist, Zachary Blair, The Whiteface Lodge, Lake Placid, NY)
3 whole strawberries (reserve an additional strawberry for garnish)
1 oz raspberry liquor (Merlet)
Splash of lime juice and simple syrup
Dash of orange bitters (Bittermens)
Splash of brut champagne

Muddle first four ingredients. Double strain in high ball. Add ice and top with brut champagne. Garnish with flared strawberry.

Lotus Blossom
1.5oz Somrus
1oz Cognac
1.5oz Almond Milk
3/4oz Cardamom Syrup
½ oz Green Chartreuse

Add all ingredients to shaker and shake with ice. Strain into a chilled cocktail glass and finished with rose smoke (dried rose petals run through a smoking gun or light dried rose petals and cover with drinking glass to trap smoke). Serve in cocktail glass.

Midori® Sparkle
1/2 part Midori® Melon Liqueur
Dry Champagne or Sparkling Wine

Pour Midori® into a champagne glass. Top with dry Champagne or sparkling wine.

Midori® Mebuki (Recipe by Chef Morimoto)
1 part Midori® Melon Liqueur
1 part Junmai Style Sake
1/2 part Fresh Lemon Juice
Splash Simple Syrup

Combine ingredients in a mixing glass with ice and shake. Strain into a chilled martini glass. Garnish with a lemon peel.

Rose Petal Fizz
¾ cup Freixenet Cordon Negro Extra Dry (SRP $12), chilled
¼ cup ruby red grapefruit juice, chilled
1 tablespoon simple syrup

Combine ingredients and stir slowly to combine.  Pour into a chilled flute. (Makes 1 drink.)

Solerno Bella Sorbetto
Bella Sorbetto Small
1 scoop of softened sorbetto (your favorite flavor choice)
1 oz Solerno Blood Orange Liqueur
4 oz Prosecco

Shake Solerno and sorbetto in a cocktail shaker without ice. Pour into a martini glass or champagne coup and top with chilled Prosecco. Garnish with an orange slice.

Rose Colored Glass
0.25 oz. Angostura bitters
0.75 oz. lemon juice
1 oz. simple syrup
Crémant d’Alsace Rosé
Lemon twist or rose petals for garnish

Place one wild hibiscus flower in a glass.  Add two teaspoons of hibiscus syrup.  Pour chilled Freixenet Cordon Negro Extra Dry Cava over the flower.  Fill to the top of the glass.