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The weather is warming up so cool down with a cold drink in hand!

Vodka

Classic Martini

Ingredients:

• ¾ oz Martini & Rossi Extra Dry Vermouth
• 2 ½ oz Grey Goose Vodka
• 5-6 Ice Cubes
• Garnish: Lemon peel

Method: Pour all ingredients into a mixing glass with ice cubes. Stir smoothly and strain into a well-chilled Martini glass. Twist the peel over the cocktail to release the oils and drop into the drink as garnish.

Wet Martini with Vodka  

Ingredients:

• 1 oz Grey Goose Vodka  
• 1 oz Martini & Rossi Extra Dry Vermouth  

Garnish: OIive  

Method: Pour all ingredients into mixing glass over ice. Strain into a chilled martini glass and garnish with an olive.  

Haku Lychee Martini 

Ingredients

• 2 parts Haku Japanese Craft Vodka
• 3/4 part dry vermouth
• 1/2 part Lychee liqueur
• 1 teaspoon elderflower liqueur

Method: Add ingredients to a cocktail shaker.  Shake, then strain into a chilled coupe glass.

Thyme Spritz

Ingredients:

• 1.5 oz. CÎROC Vodka
• 0.5 oz. fresh lime juice
• 1 oz. fresh pressed cucumber juice
• 0.5 oz. thyme syrup
• Sparkling coconut juice

Glassware: Rocks Glass

Garnish: Thyme leaf and Cucumber

Method: Pour all ingredients except sparkling coconut water into a rocks glass over ice. Stir gently. Top with sparkling coconut water, thyme leaf, and cucumber.

Sparkling Honey Cucumber 

Ingredients  

• 1.5 oz Thatcher’s Organic Small Batch Vodka 
• 1 oz Thatcher’s Organic Cucumber Liqueur 
• 1 tsp honey 
• 1 tsp lime juice
• 3 oz Lime Seltzer  
• Lime wheel or cucumber slice, garnish 

Directions: Add vodka, liqueur, lime juice, and honey to a shaker and shake vigorously to mix in honey. Add ice and shake well a second time.  Pour into a Collins or Martini glass over one large cube of fresh ice.  Top off with Lime Seltzer and stir to mix.  Garnish with a lime wheel or cucumber slice 

 

Tequila/Mezcal

Negroni Noir

Ingredients

• 1 oz / 35 ml The Lost Explorer Tobalà or Espadín
• ¾ oz / 25 ml Campari
• ¼ oz / 10 ml Dry Vermouth
• ¼ oz / 10 ml Creme de Cacao Blanc
• ¼ oz / 10 ml Cynar
• Pinch of Salt

Method:  Stir all ingredients together with ice. Strain into an old fashioned glass filled with one large ice cube. Garnish with an orange twist and grated dark chocolate. Sip, look mysterious.

 

Tequila Sunset

Ingredients

• 2 parts of Altos Plata Tequila
• 2 parts of Grapefruit Juice or a Blend of Pineapple and Orange Juice
• 1 part Grenadine Syrup
• A slice of orange, lemon, or lime (to garnish)

Method:  Fill a highball glass with ice, then add 2 oz of Olmeca Altos Plata Tequila. Add 2 oz of grapefruit juice or a blend of pineapple and orange juice to fill the glass halfway. Slowly pour 1 oz of grenadine syrup, allowing it to settle at the bottom. Garnish with an orange slice (or a lemon or lime) and serve without stirring to maintain the sunset effect! That’s all there is to it! Now get ready to sip on one of the most refreshing cocktails out there.

 

Ofrenda

Ingredients:

• 2 parts Milagro Reposado
• 1 part fresh mandarin juice
• ½  part fresh lemon juice
• ¼ part green cardamom (orange blossom) honey syrup
• ½  part egg white
• 1 edible marigold

Method: Pour all ingredients into a Boston shaker with ice. Shake vigorously and double strain into a chilled coupe glass. Garnish with edible marigold.

 

Golden Hour

Ingredients:

• 1.5oz Astral Tequila Añejo
• 0.5oz Fresh Grapefruit Juice
• 0.5oz Hot Honey
• 0.25oz Fresh Lemon Juice

Glassware: Coupe Glass

Garnish: Grapefruit Wedge

Preparation: Shake all ingredients with ice and double strain into a coupe glass. Garnish with a grapefruit wedge and enjoy

 

DELEÓN 75

Ingredients:

• 1oz DELEÓN Reposado Tequila
• 0.5oz Agave Syrup (1:1)
• 0.5oz Fresh Lemon Juice
• 1.5oz Sparkling

Glassware: Coupe Glass

Garnish: Lemon, Mint, and Green Grape Garnish

Preparation: Add DELEÓN Reposado, agave syrup, and lemon juice into a shaker. Shake and pour into the coupe glass using a strainer. Add sparkling and top with garnishes.

 

Ilegal Mezcal Cadillac Margarita

Ingredients:

• 2 oz Ilegal Mezcal Reposado
• 1 oz Lime Juice 
• 0.5 oz Agave Nectar

Instructions: Add to a shaker with ice. Shake. Dump ingredients into a pre-salted rimmed rocks glass. 

• 1.5 ounces Tres Agaves Tequila Blanco
• 3 ounces pineapple juice
• .5 ounce lime juice
• Half-muddled jalapeno
• Lime wheel and jalapeno slice for garnish
• Black salted half rim

• Wet half rim of a martini or coupe glass with a lime and dip rim in black salt
• Muddle half a jalapeno in a shaker
• Add tequila, pineapple juice and lime juice into the shaker
• Fill shaker with ice, then shake vigorously for 30 seconds
• Double strain and pour into glass
• Add lime wheel and jalapeno slice for garnish

Whiskey

Bourbon Renewal

Ingredients:

• 2 parts Maker’s Mark Bourbon
• 1 part fresh lemon juice
• ½ part Creme de Cassis
• ½ part simple syrup
• 1-2 dashes Angostura Bitters
• Lemon wedge or blackberries for garnish

Method: Add all ingredients to a shaker with ice. Shake and strain into rocks glass over ice. Garnish with a lemon wedge or blackberries.

Gold Rush

Ingredients: 

• 2 parts Maker’s Mark Bourbon 
• ¾ part honey syrup*
• ¾ part fresh squeezed lemon juice
• Lemon peel for garnish

Method: Add Maker’s Mark Bourbon lemon juice and honey syrup to an ice-filled shaker. Give it a good shake. Strain over ice into rocks glass. Garnish with a lemon peel.

*Combine 2 parts honey and 1 part hot water to create a syrup.

Circa 1856 Old Fashioned

Ingredients:

• 2 oz Chicken Cock Rye
• ¼ oz Demerara Syrup
• 2 dashes Aromatic Bitters
• 2 dashes Orange Bitters

Directions: Build all ingredients in a mixing glass with ice. Stir until chilled. Pour over large cube in rocks glass. Add raw sugar to 1/2 moon of orange and torch until brûléed and garnish.

 

Black-Eyed Rye

Ingredients:

• 1.5 oz Sagamore Small Batch Rye Whiskey
• .5 oz Lime Juice
• 1 oz Blackberry Simple Syrup*
• 3 oz of Ginger Beer
• Mint Leaves or dehydrated lime for garnish

Directions:  Shake Sagamore Small Batch Rye Whiskey, lime juice, blackberry simple syrup*, with ice and strain into a highball glass. Top with Ginger Beer. Garnish with mint sprigs or a dehydrated lime. 

Blackberry Simple Syrup: Mix equal parts water, sugar, and blackberries in a pot. Bring to a boil and reduce to a simmer for 10 minutes. Chill overnight and strain. Need a quick fix? Muddle blackberries with pre-made simple syrup.

Spring Sipper

Ingredients:

• 2 oz Jeptha Creed Bottled-In-Bond Bourbon
• 3 dashes Ne Oublie Strawberry Ginger Bitters
• ½ oz Campari
• 1 oz grapefruit juice
• 1 oz lime juice
• 1½ oz simple syrup
• Lime wheel
• Coarse sugar

Instructions:  Rim highball (collins) glass with coarse sugar. Add all ingredients to shaker tin. Add ice and shake. Double strain over ice in a highball (collins) glass. Garnish with lime wheel

PERSEPHONE  

Ingredients: 

• 2 oz Redemption Straight Rye 
• ½ oz Lemon Juice 
• 1 oz Pomegranate Juice 
•  ½ oz Ginger Liqueur  
• 3 oz Soda Water  
• Garnish: Rosemary Sprig  

Method:  Combine all ingredients in a cocktail shaker.  Shake with ice.  Strain over ice in a highball glass.  Top with rosemary sprig 

GARDEN OF EDEN 

Ingredients: 

• 2 oz Redemption Bourbon 
• ½ oz lime juice 
• ½ teaspoon allspice dram  
• 3 oz Sparkling Apple Cider  
• Garnish: Apple fan & Rosemary sprig  

Method:  Combine all ingredients in a cocktail shaker.  Shake with ice.  Strain over ice in a highball glass.  Top with Apple Cider/Soda 

PUNCHBOWL 

Group Serving 

Ingredients: 

• 1 bottle Redemption Straight Rye  
• 2 cups Josh Prosecco  
• 3 oz Amaretto liqueur  
• 3 cups Apple cider  
• 1/4 cup Ginger syrup  
• 3/4 cup brown sugar  
• Peels from 3 lemons  
• Peels from 1 orange  
• 1 cup Lemon Juice 
• Garnish: Apple wheels, orange peels with clove, cinnamon sticks, anise stars, and freshly grated nutmeg. 

Method: In a large bowl, add sugar, lemon & orange peels, and muddle together to release the citrus oils into the sugar (this is called oleo-saccharum).  Allow oleo-saccharum to infuse for at least 30 minutes. Add Redemption Rye, lemon juice, ginger syrup, cider, and amaretto liqueur.  Stir to mix, dissolving the any sugar left.  Top with Josh Prosecco.  Add large format ice to avoid watering-down the cocktail.  Ladle into individual glasses and garnish 

Individual Serving 

Ingredients: 

• 2 oz Redemption Straight Rye  
• 1 oz Josh Prosecco 
• .25 oz amaretto liqueur  
• 2 oz Apple cider  
• .25oz Ginger syrup  
• Barspoon brown sugar 
• 1 lemon peel  
• 1 orange peel  
• .25 oz Lemon Juice 
• Garnish: Apple wheel, cinnamon stick, and freshly grated nutmeg. 

Method: In a shaker, add sugar, lemon & orange peels, and muddle together to release the citrus oils into the sugar. (This is called oleo-saccharum.).  Add ginger syrup and muddle again. Add Redemption Rye, lemon juice, ginger syrup, cider, and amaretto liqueur.  Add ice and shake. Strain over big cube. Top with Josh Prosecco.  Garnish. 

 

Proper Irish Apple & Soda

Ingredients: 

• 1 oz Proper No. Twelve Irish Apple 
• 3-4 oz Soda 
• Apple Slices 

Directions: In a glass, pour 1 oz Proper No. Twelve Irish Apple. Top with soda and garnish with Apple slices.          

 

Mint Julep

Ingredients:

• 1.25 oz. Blade and Bow Kentucky Straight Bourbon Whiskey
• 2 sugar cubes (or .25 oz. simple syrup)
• 5-6 mint leaves, muddled Mint sprig

Glassware: Julep Cup 

Garnish: Mint Sprig

Preparation:  Add ingredients to a julep cup.  Gently muddle mint to express the oils.  Add crushed ice and stir.  Garnish with a mint sprig

Guava Highball

Ingredients: 

• 1.5 oz Johnnie Walker Black Label
• 4.5 oz Guava Soda

Glassware: Highball Glass

Garnish: Lime Wheel and Tajín Rim

Preparation: Build ingredients into an ice-filled highball glass and stir. Garnish and enjoy.

Golden Light

Ingredients: 

• 1.5 oz. Old Parr 12 
• 1 oz. fresh grapefruit juice
• .5 oz. maple syrup
• .25 oz. lemon juice
• 3 dashes of angostura bitters 

Glassware: Rocks Glass

Garnish: Grapefruit Slice

Preparation: Fill a cocktail shaker with Old Parr 12, fresh grapefruit juice, maple syrup, lemon juice and ice, Shake well and strain into a rocks glass over ice. Top with 3 dashes of angostura bitters and garnish with a grapefruit slice. Garnish with Grapefruit slice inside glass. 

Rum

The Tipsy Bunny

Ingredients:

• 1.5 oz Kōloa Kaua’i Dark Rum
• 2 oz carrot juice blend
• 1 oz pineapple juice
• 0.5 oz ginger liqueur
• Long, thin carrot for garnish
• Honey and shredded coconut for the glass

Instructions: Paint one side of a tall, narrow glass with honey, then roll it in shredded coconut. In a cocktail shaker, combine the carrot juice, pineapple juice, and ginger liqueur and shake with ice.  Fill the serving glass with ice, then strain the cocktail into the glass.  Gently float the dark rum over the cocktail.  Garnish with a long, thin carrot for stirring the layers together.

Piña Soda

Ingredients: 

• 1.5 oz Buchanan’s Pineapple​
• 4 oz mineral water

Glassware: Highball Glass

Garnish: Tajín Rim and Lime Wedge

Preparation: Rim highball glass with Tajín. Pour Buchanan’s Pineapple into highball glass over ice and top with mineral water. Garnish with a lime or pineapple wedge.

Malibu’s Piña Colada

Ingredients:

• 1 Part Malibu Original
• 1 Part Pineapple Juice
• 0.5 Parts Cream Of Coconut
• 0.25 Parts Lime Juice (Optional)
• Garnish: Pineapple Slice

Method:  Fill a shaker with ice cubes.  Pour in Malibu Original, pineapple juice, cream of coconut and lime juice (optional).  Shake for 8-12 seconds and strain into a hurricane glass with ice. Garnish with a pineapple slice, “Clock Off” and enjoy – like Brian Cox!

Gin

Reverse Martini

Ingredients:

• 3 oz. Martini & Rossi Floreale
• ¾ oz. Bombay Sapphire

Garnish: Lemon Peel

Method: Pour all ingredients into mixing glass over ice. Stir smoothly and strain into a chilled martini glass, and garnish with a lemon peel.

OASIUM SPRITZ

Ingredients: 

• 1 ½ parts Hendrick’s OASIUM
• ½ part Aperol
• ¾ part lime juice
• ¾ part simple syrup
• 1 part sparkling wine
• 1 part club soda
• Cucumber ribbon, orange slice and mint sprig for garnish

Method: Build in a wine glass with ice, garnish with cucumber, orange and mint.

 OASIUM NEGRONI

Ingredients: 

• 1 part Hendrick’s OASIUM
• 1 part Campari
• 1 part sweet vermouth
• Orange peel for garnish

Method: Stir over ice, strain into a rocks glass with ice and garnish with an orange peel. 

OASIUM SMASH

Ingredients: 

• 2 parts Hendrick’s OASIUM
• 2 kumquats
• 2 tablespoons pomegranate seeds
• ¾ part lime juice
• ¾ part simple syrup

Method: Muddle the kumquats and pomegranate in a shaker, add the rest of the ingredients and shake hard with ice. Pour everything into a rocks glass without straining. Garnish with a cut kumquat and more pomegranate seeds. 

 

Tanqueray Negroni

Ingredients: 

• .75 oz Tanqueray London Dry Gin
• .5 oz Italian Aperitif Bitters
• .5 oz Sweet Vermouth

Glassware: Lowball Glass

Garnish: Orange Twist

Preparation: Build ingredients into a lowball glass filled with ice. Stir and garnish with an orange twist. 

Wine

Josh Cellars Bubbly Bunny 

Ingredients: 

• Josh Cellars Prosecco – 6 oz.
• Orange juice – 3 oz.
• A splash of lemon juice & simple syrup
• Orange twist, for garnish

Method:  Fill a champagne flute with orange juice, lemon juice, and simple syrup.  Top with Prosecco.  Garnish with an orange twist

Josh Cellars Non-Alcoholic Sparkling Italian Spritz

Ingredients: 

• Josh Cellars Non-Alcoholic Sparkling – 3 oz. 
• NA Italian Orange Liqueur – 2 oz. 
• Sparkling water or club soda – 1 oz. 
• Ice for serving 
• Orange slice and mint leaves or rosemary sprig for garnish  

Method:  Fill a large wine glass ¾ full with ice.   Add Josh Cellars Non-Alcoholic Sparkling and NA Italian Orange Liqueur and stir gently to combine.  Top with the sparkling water. Garnish and serve.

Josh Cellars Non-Alcoholic Sparkling Hugo Spritz 

Ingredients: 

• Josh Cellars Non-Alcoholic Sparkling – 4 oz. 
• Elderflower Syrup – .5 oz. 
• Seltzer – 1 oz. 
• 3-4 mint sprigs 
• 1 Lemon Slice and a few cranberries for garnish  

Method: Strip the leaves off one mint sprig. Lightly slap the leaves in the palm of your hand to release the oils, then add to a glass.  Fill the glass with ice, then add in the Elderflower Syrup, chilled Josh Cellars Non-Alcoholic Sparkling and seltzer. Stir to combine. Garnish with lemon, cranberries and mint

Sandeman Port and Tonic

Ingredients

• 1 ½ oz of Sandeman Porto Apitiv Reserve White
• Tonic water
• Ice
• 2 slices of lemon (for garnish)

Preparation:  In a highball glass with ice, add the Sandeman Porto Apitiv Reserve and top up the glass with tonic water. Garnish with 2 slices of lemon.

Donnafugata Sedara 2021: A soft, versatile red from Sicily, blending Nero d’Avola, Cabernet Sauvignon, Merlot, Syrah, and more. With a bouquet of blackberries, blueberries, and a hint of black pepper, it’s structured yet fresh—perfect for lasagna, BBQ or seared tuna.

Banfi Brut Metodo Classico: A sparkling wine blending Pinot Noir, Chardonnay, and Pinot Blanc, crafted in Piedmont’s historic cellars using the traditional Champagne method. Expect an intense, toasty bouquet, fresh acidity, and crisp apple notes. Pairs beautifully with seafood hors d’oeuvres and first courses.

Sonoma-Cutrer Sonoma Coast 2023 Chardonnay: This wine has all of the elements of a classic Chardonnay. Beautifully structured, this sustainably crafted wine from Sonoma County offers aromas of stone fruit, clove, and toasted nuts. With creamy richness, it delivers flavors of ripe pear, Golden Delicious apple, and a long, elegant finish. Pairs perfectly with chicken, risotto or seafood.

Avaline White: A dry, organic Spanish white wine from Cameron Diaz and Katherine Power. Vegan-friendly and free of unnecessary additives, this clean, refreshing pour is perfect for any occasion. 

Gekkeikan Traditional

(SRP $16): Embodying the timeless essence of classic sake inspired by the original Gekkeikan brand label from the early 20th century, this sake is typically rice-forward, with subtle creamy aromas of butter, cream, and soft cheeses. 

Serving Suggestions: Chilled (5 – 15°C),  Warm (40 – 50°C)

Gekkeikan Black & Gold (Junmai-shu)

(SRP $16): Crafted like a blended whiskey, Black & Gold combines the best of Traditional and Haiku sakes, resulting in a crisp, balanced, full-bodied sake with hints of honeydew, papaya, anise, and roasted nuts.

Serving Suggestions: Chilled (5 – 15°C),  Warm (40 – 50°C)

Gekkeikan Horin

(SRP $50): Gekkeikan’s long-standing flagship premium brand, Horin is a luxurious, smooth sake boasting a fruity nose with green apple, melon, and pear aromas, offering a well-balanced flavor and a clean finish.

Serving Suggestions: Chilled (5 – 15°C),  Warm (40 – 50°C)

 

 

Aperitif and Liqueurs

Italicus Spritz

Ingredients:

• 1 part ITALICUS ROSOLIO DI BERGAMOTTO
• 2 parts Prosecco
• 3 green olives to garnish
• Build in a wine glass over ice

Method: Simply combine one part Italicus with two parts Prosecco or Champagne over ice. Add garnish with three green olives to balance the floral aromas with a touch of saltiness. 

CHINOLA & SODA

Ingredients:

• 1oz Chinola
• 4oz Club Soda

Method:  Add Chinola to a glass with ice. Top with club soda. Stir gently. Garnish with lime wheel.

CHISMOSA

Ingredients:

• 1oz Chinola
• 4oz Sparkling Wine

Method:  Add chilled Chinola to a flute. Top with chilled sparkling wine. Stir gently. Garnish with orange twist.

Le Moné Spritz 

Ingredients

• 1 ½ oz (or equal parts) Le Moné
• 1 ½ oz (or equal parts) Prosecco

Method: Pour equal parts Le Moné with equal parts prosecco over ice. Garnish with green grapes and lemon. 

Glassware: Large wine glass 

Garnish: Lemon wedge and green grapes

Old Seoul

Ingredients:

• 1.5 oz Kish SEOUL Hibiscus Lemon Balm & Raw Honey Apéritif
• 0.5 oz Japanese Gin
• 0.5 oz Campari
• 0.75 oz Lemon Juice
• 0.75 oz Simple Syrup
• 1 Egg White
• Garnish: Dried Hibiscus Powder

Instructions: Add all of your ingredients to a shaking tin with ice.  Shake firmly for 8-10 seconds. Strain the ice out.  Add the egg white and shake without ice for 10-15 seconds.  Strain into a chilled sour glass and garnish with dried hibiscus powder. Cheers!

Oat Milk Strawberries and Creamy

Ingredients: 

• 1 oz Baileys Cookies & Creamy Non-Dairy Liqueur Made with Oat Milk
• 1 oz Don Julio Blanco Tequila
• 1 oz Strawberry Simple Syrup (blend 0.5 cups frozen strawberries with 1 cup simple syrup)

Glassware: Rocks Glass

Garnish: Fresh Strawberry and/or cookie
Preparation: All all ingredients into a cocktail shaker & shake thoroughly.  Strain into glass over ice.  Garnish with fresh strawberry and a cookie

Garden Spritz

Ingredients: 

• 2 oz Seedlip Garden 108
• Elderflower tonic: top

Glassware: Wine Glass

Garnish: Cucumber Ribbon and Herbs

Preparation: Pour  Seedlip Garden 108 into an ice-filled wine glass. Top with elderflower tonic and garnish with cucumber ribb

Elderflower Spritz 

Ingredients  

• 1 oz Thatcher’s Organic Elderflower Liqueur 
• 6 oz sparkling wine 
• 2 oz Aperol 
• 4 oz soda water 
• Cotton candy, garnish 

Directions  In a glass with ice add all ingredients and stir gently to chill and combine.  Garnish with cotton candy 

Ready to Drink and Seltzers

NÜTRL VARIETY PACK (8-pack) 

Includes Pineapple, Watermelon, Orange and Black Cherry

NÜTRL LEMONADE VARIETY PACK (8-pack) 

Includes Classic Lemonade, Peach Lemonade, Strawberry Lemonade and Blackberry Lemonade

NÜTRL LIME (4-pack) (most other flavors are also available in 4-packs!)

Guava Berry Mojito

Instructions:

•   6 oz Waterloo Guava Berry Sparkling Water 
•   12 Mint leaves
•   1 tsp Lime Juice

Directions: Muddle mint leaves with lime juice in a tall glass. Fill with ice and top with Waterloo Guava Berry Sparkling Water.

Mixologist Tip: For the cocktail version, add 1 oz white rum.

Guava Passion Popsicle

Instructions:

•   1 cup Waterloo Guava Berry Sparkling Water 
•   1 cup Frozen Passion Fruit Cubes
•   1 tbsp Marmalade (Orange or Mandarin)
•   Lime Zest

Directions: In a blender, combine all ingredients and blend until smooth. Pour into four popsicle molds and freeze. Serve in glass with lime zest rim and Waterloo Guava Berry Sparkling Water.

Mixologist Tip: For a lightly spiked popsicle, add 2 ounces vodka or rum to your blender.