recipe list 1...and teq. pour the n‐tequ water granulate iced seedl fresh lime ps bluebe lightly...
TRANSCRIPT
RECIPES
WA
ING
HOW
1
2
3
4
ATERMELO
REDIENTS
1/4 cup
1/4 cup
8 cups d
1/4 cup
1 3/4 cu
3/4 cup
1 1/4 cu
Ice
W TO MAK
1. In a sma
heat unt
2. In a blen
strain th
possible
3. In a larg
Using a
and teq
4. Pour the
ON‐TEQU
water
granulate
diced seedl
fresh lime
ups bluebe
lightly pac
ups silver te
KE THIS REC
all saucepa
til the suga
nder, puree
he waterme
e. Discard t
ge pitcher, c
wooden sp
uila. Refrig
e cocktail in
ILA COCK
d sugar
less waterm
e juice
rries
cked fresh
equila
CIPE
n, bring the
ar is dissolv
e the wate
elon juice,
he pulp.
combine th
poon, lightl
gerate until
nto tall ice‐
KTAILS
melon (1 p
mint leave
e water to
ved, about
rmelon unt
pressing ge
he sugar sy
ly muddle t
chilled, ab
‐filled glass
pound)
es, plus 8 s
a simmer w
1 minute; l
til smooth.
ently on th
yrup with th
the bluebe
bout 2 hour
ses. Garnis
prigs for ga
with the su
let the sug
. Set a fine‐
he solids to
he lime juic
rries and m
rs.
h with the
arnish
ugar and st
ar syrup co
‐mesh strai
extract as
ce, blueber
mint. Add t
mint sprigs
ir over mod
ool.
iner over a
much juice
rries and m
he waterm
s and serve
derate
bowl and
e as
mint leaves.
melon juice
e.
TAB
ING
HOW
1
BERNACLE
REDIENTS
1/2 larg
6 small
1/2 oun
1 1/2 ou
1 ounce
1/2 oun
Ice
Club sod
W TO MAK
1. In a tall
Lillet an
E CRUSH
ge peach, s
basil leave
nce fresh le
unces gin
e Lillet
nce simple
da
KE THIS REC
glass, mud
d simple sy
liced
es, plus mo
emon juice
syrup
CIPE
ddle the pe
yrup. Add i
ore for garn
ach with th
ce cubes a
nish
he 6 basil le
nd top with
eaves and t
h club soda
the lemon
a. Garnish w
juice. Add
with basil.
the gin,
LEM
ING
HOW
1
MONCELLO
REDIENTS
16 ounc
12 ounc
8 ounce
24 pape
Ice
16 ounc
8 mint s
W TO MAK
1. In a pitc
chilled,
glasses.
ounces
O COLLIN
ces limonce
ces gin
es fresh lem
er–thin lem
ces chilled
sprigs
KE THIS REC
cher, comb
at least 2 h
Add ice to
of club sod
NS
ello (lemon
mon juice
mon slices
club soda
CIPE
ine the lim
hours. Pres
the glasse
da into each
n‐flavored
oncello, gi
s 3 thin lem
es. Stir the l
h drink and
liqueur)
n and lemo
mon slices a
limoncello
d garnish w
on juice. Co
against the
mixture an
with a mint
over and re
e inside of e
nd pour it i
sprig.
efrigerate u
each of 8 c
nto the gla
until
ollins
asses. Stir 22
COL
ING
HOW
1
LORADO C
REDIENTS
1 ounce
3/4 oun
3/4 oun
2 ounce
Colorad
Ice
2 dashe
4 cherri
W TO MAK
1. In a coc
ingredie
glass, st
COOLER
e chilled clu
nce fresh le
nce Simple
es malt whi
do Whiskey
es of celery
es, prefera
KE THIS REC
ktail shake
ents except
ir in the clu
ub soda
emon juice
Syrup
iskey, pref
y
y bitters (op
ably Rainie
CIPE
r, muddle t
t the club s
ub soda an
erably Stra
ptional)
er, pitted, p
the 4 pitted
oda and ga
d garnish w
anahan's
plus 1 cherr
d cherries.
arnish. Sha
with a cher
ry for garn
Add ice an
ke well. Str
rry.
nish
nd all of the
rain into an
e remaining
n ice‐filled
g
collins
STR
ING
HOW
1
RAWBERR
REDIENTS
8 lemon
24 mint
(optiona
4 straw
garnish
Ice cube
8 ounce
3 ounce
2 ounce
W TO MAK
1. In a coc
leaves. A
crushed
RY‐LEMON
n wedges
t leaves, plu
al)
berries, plu
es, plus cru
es gold or a
es fresh lem
es prepared
KE THIS REC
ktail shake
Add ice and
d ice–filled
N MOJITO
us 4 mint s
us 2 halved
ushed ice
aged rum
mon juice
d sugarcan
CIPE
r, muddle t
d the rum,
highball gla
OS
sprigs, for g
d strawber
e syrup or
the lemon
lemon juic
asses. Garn
garnish
rries, for
agave nec
wedges wi
ce and suga
nish with th
ctar
ith the who
arcane syru
he berry ha
ole strawbe
up; shake w
alves and m
erries and m
well. Strain
mint sprigs.
mint
into
SUN
ING
HOW
1
NSET PUN
REDIENTS
8 ounce
8 ounce
1/2 cup
garnish
1/4 cup
12 ounc
W TO MAK
1. In a pun
beer an
NCH
es bourbon
es white ve
fresh lemo
simple syr
ces chilled g
KE THIS REC
nch bowl, c
d lemon sli
n
ermouth
on juice, p
rup (see No
ginger bee
CIPE
ombine the
ices and se
lus lemon
ote)
er
e bourbon,
erve over ic
slices for
, vermouth
ce.
h, lemon juice and syrrup. Add thhe ginger
CUC
ING
SWE
COC
HOW
1
2
3
CUMBER‐
REDIENTS
EET FENNEL S
2 tables
2 tables
2 tables
KTAIL
1 lime w
8 ounce
2 cups c
2 cups c
6 ounce
1 cup ho
5 cups i
Cucumb
W TO MAK
1. In a med
2. Moisten
lightly w
3. In a blen
smooth
honeyde
‐HONEYD
SALT
spoons gro
spoons sug
spoons kos
wedge
es gin
chilled chop
chilled chop
es fresh lem
oney
ce
ber wheels
KE THIS REC
dium bowl,
n half of the
with the sw
nder, comb
. Pour the d
ew melon
EW FREEZ
und fenne
gar
sher salt
pped peele
pped hone
mon juice
and honey
CIPE
, mix the ko
e outer rim
weet fennel
bine all of t
drink into t
balls.
ZE
l seeds
ed cucumb
eydew melo
ydew melo
osher salt,
m of 6 chille
salt.
he remaini
the glasses
ber
on
on balls, fo
sugar and
ed white wi
ing ingredi
. Garnish t
or garnish
ground fen
ine glasses
ents excep
he drinks w
nnel seeds.
with the li
pt the garni
with the cu
.
ime wedge
ishes and b
cumber wh
e and coat
blend until
heels and
MA
HOW
1
ANGO‐PEA
1/4 cup
1 cup G
2 peach
1 bottle
1/3 cup
1 mango
1/3 cup
W TO MAK
1. In a sau
refrigera
serve ov
ACH SANG
mint
rand Marn
hes, cut into
e Viognier
water
o, chopped
sugar
KE THIS REC
cepan, coo
ate until co
ver ice.
GRIA
nier
o thin wed
d
CIPE
ok the suga
old. Stir in t
dges
r and wate
the Grand M
er until the
Marnier, V
sugar disso
iognier, ma
olves; trans
ango, peac
sfer to a pi
ches and m
tcher and
int and
POR
ING
HOW
1
RCH CRAW
REDIENTS
2 ounce
1 ounce
1 ounce
1 hot ch
Ice
5 cherri
3 mint l
2 ounce
W TO MAK
1. In a coc
rum, lem
the club
WLER
es chilled cl
e fresh lem
e Simple Sy
hile, such a
es, pitted,
eaves, plus
es white ru
KE THIS REC
ktail shake
mon juice a
b soda and
lub soda
on juice
yrup
s serrano,
plus 1 che
s 1 sprig fo
m
CIPE
r, muddle t
and Simple
garnish wit
halved and
erry for gar
or garnish
the 5 pitted
Syrup; sha
th a cherry
d seeded
nish
d cherries,
ake well. St
y and a min
mint leave
train into a
nt sprig.
es and chile
n ice‐filled
e. Add ice a
collins glas
and the
ss, stir in
RED
ING
HOW
1
2
DHEAD IN
REDIENTS
3 pound
chopped
2/3 cup
1/2 cup
1/4 cup
Ice
1/3 cup
W TO MAK
1. In a bow
strawbe
2. In a blen
juice wit
strawbe
halfway
Riesling
N BED
ds strawbe
d
sugar
plus 2 tab
fresh lime
chilled Rie
KE THIS REC
wl, toss the
erries relea
nder, comb
th 1 cup of
erries and j
y with ice. P
and serve.
erries, hulle
blespoons c
e juice
esling
CIPE
strawberr
se their jui
bine half ea
f ice and pu
uices, vodk
Pour the co
.
ed and coa
citrus vodk
ies with th
ces, about
ach of the s
uree. Pour
ka and lime
ocktail into
rsely
ka
e sugar and
10 minute
strawberrie
into a pitch
e juice and
the glasses
d let stand
es.
es and thei
her. Repeat
1 more cu
s, top each
, stirring oc
r juices, th
t with the r
p of ice. Fil
h with abou
ccasionally
e vodka an
remaining
ll 10 collins
ut 1/2 table
y, until the
nd lime
s glasses
espoon of
MA
ING
HOW
1
2
3
ANHATTAN
REDIENTS
2 pints v
3 ounce
1/2 pint
3/4 oun
1 tables
Dash of
1 liter c
Marasch
W TO MAK
1. Put the
bourbon
containe
2. Meanw
form. Re
3. Pour the
each gla
N ICE CRE
vanilla ice
es bourbon
t heavy cre
nce sweet v
spoon suga
f Angostura
herry soda
hino cherri
KE THIS REC
ice cream
n and proce
er and free
hile, whip t
efrigerate u
e cherry so
ass and top
EAM FLOA
cream, slig
n
eam
vermouth
ar
a bitters
a, or three
ies, for gar
CIPE
in a food p
ess just unt
eze until fir
the heavy c
until chilled
oda into 4 t
p with a dol
AT
ghtly soften
12‐ounce b
rnish
rocessor. W
til combine
m enough
cream with
d.
all glasses,
llop of the
ned
bottles, chi
With the m
ed. Spread
to scoop, a
h the vermo
filling them
whipped c
illed
machine on
the ice cre
about 20 m
outh, sugar
m two‐third
ream. Garn
and workin
eam in a lar
minutes.
r and bitte
ds full. Sco
nish with th
ng quickly,
rge, shallow
rs until soft
oop the ice
he cherries
add the
w plastic
t peaks
cream into
s and serve
o
.
DUS
ING
HOW
1
SK FLIP
REDIENTS
1 large e
Small pi
garnish
Ice
1/2 oun
2 ounce
1/2 oun
3 blackb
W TO MAK
1. In a coc
shake w
garnish
egg
inch of fres
nce heavy c
es Irish whi
nce Simple
berries, plu
KE THIS REC
ktail shake
well. Add ice
with the sk
shly grated
cream
iskey
Syrup
us 1 blackb
CIPE
r, muddle t
e and shake
kewered be
d nutmeg, f
berry skewe
the 3 berrie
e again. Po
erry and nu
for
ered on a p
es. Add the
our through
utmeg.
pick for gar
e whiskey,
h a fine stra
rnish
egg, cream
ainer into a
m and Simp
a chilled co
ple Syrup;
oupe and
RHU
ING
HOW
1
UBY DAIQ
REDIENTS
Ice
2 ounce
Indian r
1/4 oun
1 ounce
3/4 oun
1 lime w
3/4 oun
W TO MAK
1. Fill a coc
and sha
QUIRI
es white rh
rum)
nce marasc
e fresh pink
nce fresh lim
wedge
nce Rhubar
KE THIS REC
cktail shake
ke well. Str
um agricol
hino liqueu
k grapefrui
me juice
rb Syrup
CIPE
er with ice.
rain into a
le (aromat
ur
t juice
. Add all of
chilled cou
ic West
the remain
upe and gar
ning ingred
rnish with t
dients exce
the lime w
ept the lime
edge.
e wedge
CUC
ING
HOW
1
2
CUMBER‐
REDIENTS
1/2 cup
1/4 cup
1/4 cup
2 teaspo
1/4 cup
1/4 cup
One 12‐
1/2 teas
W TO MAK
1. In a sma
a boil. C
a large b
cucumb
2. In a mic
and let s
seconds
‐LIME POP
sugar
plus 1 tab
coarsely c
oons finely
fresh lime
gin
‐ounce cuc
spoon unfl
KE THIS REC
all saucepa
Cover, remo
bowl and le
ber puree.
rowave‐sa
stand until
s, until the
PS
blespoon w
chopped m
y grated lim
e juice
umber—p
avored po
CIPE
n, combine
ove from th
et cool to r
fe bowl, sp
softened,
gelatin diss
water
mint leaves
me zest
eeled, seed
wdered ge
e the sugar
he heat and
oom temp
prinkle the
5 minutes.
solves. Wh
ded and pu
elatin
r with the 1
d let stand
erature. W
gelatin ove
. Microwav
isk the gela
ureed (1 1/
1/4 cup of w
for 15 min
Whisk in the
er the rema
ve the mixt
atin into th
/4 cups)
water and
nutes. Strai
e lime zest,
aining 1 tab
ture at high
he cucumbe
the mint a
n the mint
lime juice,
blespoon o
h power for
er mixture
nd bring to
syrup into
, gin and
of water
r 8
.
o
o
THA
ING
HOW
1
2
AI‐BASIL S
REDIENTS
1/4 cup
1/4 cup
8 Thai b
Zest of 1
Zest of 1
2 bottle
3/4 cup
1/2 cup
Ice
Chilled c
12 thin
W TO MAK
1. In a sma
the suga
zests. Le
minutes
2. In a larg
sangria
slice.
SANGRIA
sugar
water
basil sprigs
1 lemon, p
1 orange, p
es chilled P
brandy
fresh oran
club soda
orange slic
KE THIS REC
all saucepa
ar. Remove
et the syrup
s. Discard t
ge pitcher, c
into ice‐fill
peeled in 3‐
peeled in 3
inot Grigio
nge juice, s
ces, for gar
CIPE
n, combine
e the sauce
p stand, sti
he basil sp
combine th
ed glasses,
‐inch strips
3‐inch strip
o
strained
rnish
e the sugar
epan from t
irring often
rigs and ze
he basil syr
, top with c
s
s
r and water
the heat. A
n, until coo
st strips.
rup with th
club soda a
r and bring
Add the bas
led to room
e wine, bra
and garnish
g to a boil, s
sil sprigs an
m tempera
andy and o
h each drin
stirring to d
nd lemon a
ture, abou
orange juice
k with an o
dissolve
nd orange
t 20
e. Pour the
orange
CAJ
ING
HOW
1
JUN LEMO
REDIENTS
12 ounc
4 ounce
8 ounce
4 ounce
1/2 tabl
Ice
8 ounce
Thin lem
W TO MAK
1. In a larg
lemon w
into an
lemon w
ONADE
ces white r
es Pimm's N
es fresh lem
es Simple S
lespoon Ta
es chilled 7
mon wheel
KE THIS REC
ge re‐sealab
wheels. Ref
ice‐filled pi
wheels.
um or vod
No. 1
mon juice
yrup
abasco
‐Up
s, for garn
CIPE
ble contain
frigerate un
itcher. Stra
ka
ish (option
ner, combin
ntil chilled,
ain into ice‐
nal)
ne all of the
at least 1
‐filled rocks
e ingredien
hour. Cove
s glasses, s
nts except i
er tightly an
stir in the 7
ce, the 7‐U
nd shake, t
7‐Up and ga
Up and the
hen pour
arnish with
CUC
ING
HOW
1
2
CUMBER
REDIENTS
Salt, for
Ice
2 1/2 ou
1 ounce
1 ounce
1 cucum
W TO MAK
1. Wet the
the glas
2. Fill a coc
syrup an
the cucu
MARGAR
r rimming t
unces Cucu
e fresh lime
e simple sy
mber slice,
KE THIS REC
e rim of an
s with ice.
cktail shake
nd shake u
umber slice
RITA
the glass
umber‐Infu
e juice
rup (see N
for garnish
CIPE
old‐fashion
er with ice.
ntil well ch
e.
used Tequil
ote)
h
ned or mar
. Add the C
hilled. Strain
la
rgarita glas
Cucumber‐I
n the cockt
ss and dip it
nfused Teq
tail into the
t in salt. Le
quila, lime
e rimmed g
et stand unt
juice and s
glass and ga
til dry. Fill
simple
arnish withh
TOM
ING
HO
1. Fill a
Shak
whe
M TERRIF
REDIENTS
Ice
1 1/2 ou
1/2 oun
1/2 oun
1/2 oun
2 ounce
Lemon w
OW TO M
a cocktail s
ke well and
eel.
FIC
unces Old T
nce Cherry
nce fresh le
nce Simple
es chilled IP
wheel, for
MAKE TH
haker with
d strain into
Tom gin
Heering
emon juice
Syrup
PA
garnish
IS RECIP
h ice. Add a
o a highbal
PE
ll of the re
l glass. Top
maining ing
p off with t
gredients e
he beer an
except the
nd garnish w
beer and g
with the le
garnish.
mon
GRI
ING
HOW
1
2
3
ILLED CITR
REDIENTS
3 cups s
2 orang
2 lemon
Two 750
8 ounce
8 ounce
Ice
W TO MAK
1. Light a h
and grill
Transfer
2. Meanw
charred
3. In a larg
well. Re
up to 8
RUS GRAP
stemmed s
es, cut cro
ns, cut cros
0‐milliliter
es simple sy
es brandy
KE THIS REC
hardwood c
l over high
r the grape
hile, grill th
, about 6 m
ge pitcher, c
efrigerate u
hours. Serv
PE SANGR
eedless red
sswise into
sswise into
bottles ro
yrup (see N
CIPE
charcoal fir
heat, tossi
es to a plate
he orange a
minutes. Tr
combine th
ntil the san
ve the sang
RIA
d grapes
o 1/2‐inch
o 1/2‐inch w
sé
Note)
re. Put the
ing occasio
e to cool co
and lemon
ansfer to a
he wine wit
ngria is chil
gria over ic
wheels
wheels
grapes on
onally, until
ompletely.
wheels ove
plate to co
th the simp
lled and th
e.
a perforat
l they just s
er high hea
ool comple
ple syrup, b
e flavors a
ed grill she
start to bur
at, turning
etely.
brandy and
re blended
eet or in a g
rst, about 6
once, until
d grilled fru
d, at least 1
grill basket
6 minutes.
l lightly
uit and stir
1 hour and
GEO
ING
HOW
1
2
ORGIA ON
REDIENTS
1/3 cup
for garn
12 ounc
4 ounce
4 ounce
2 ounce
24 ounc
Ice
W TO MAK
1. In a pitc
the map
2. Add the
garnish
N MY MIN
lightly pac
nish
ces bourbo
es crème de
es fresh lem
es pure ma
ces chilled
KE THIS REC
cher, comb
ple syrup is
e apricot ale
with mint
ND
cked mint l
on
e pêche (pe
mon juice
ple syrup
apricot or
CIPE
ine all of th
s dissolved.
e to the pit
sprigs.
leaves, plu
each lique
peach ale,
he ingredie
Refrigerat
tcher and s
us small spr
ur)
such as Sa
ents except
te until chil
tir well. Po
rigs
amuel Smit
t the ale, ic
lled, about
our into 8 ic
th’s Organi
e and mint
1 hour.
ce‐filled hig
ic Apricot A
t sprigs and
ghball glass
Ale
d stir until
ses and
MO
ING
HOW
1
OJITO
REDIENTS
5 mint l
1 1/2 ou
Ice
1 1/2 ou
3/4 oun
3/4 oun
W TO MAK
1. In a coll
shaker w
Add the
eaves, plus
unces chille
unces whit
nce fresh lim
nce Simple
KE THIS REC
ins glass, m
with ice. Ad
e remaining
s 1 mint sp
ed club sod
te rum
me juice
Syrup
CIPE
muddle the
dd the rum
g soda and
prig for gar
da
mint leave
, lime juice
the mint sp
nish
es with 1/2
e and Simp
prig.
2 ounce of t
le Syrup; sh
the soda. A
hake well.
Add ice. Fill
Strain into
a cocktail
the glass.
DES
ING
HOW
1
SCANSO B
REDIENTS
1/4 oun
3/4 oun
5 mint l
2 ounce
3 small
Ice
4 lemon
W TO MAK
1. In a coc
Aperol a
glass or
skewere
BEACH SM
nce Simple
nce Aperol
eaves, plus
es rye whis
orange we
n wedges
KE THIS REC
ktail shake
and Simple
wineglass
ed orange w
MASH
Syrup
(bitter ora
s 1 mint sp
key
edges skew
CIPE
r, muddle t
Syrup and
filled with
wedges.
ange Italian
prig for gar
wered on a
the lemon
d shake wel
ice cubes o
n aperitif)
nish
pick, for ga
wedges an
ll. Pour thro
or crushed
arnish
nd mint lea
ough a fine
ice. Garnis
ves. Add ic
e strainer in
sh with the
ce and the w
nto a doub
e mint sprig
whiskey,
ble rocks
g and
HEM
ING
HOW
1
MINGWA
REDIENTS
Ice
2 ounce
3/4 oun
1/2 oun
1/2 oun
1 lime w
W TO MAK
1. Fill a coc
and sha
Y DAIQUI
es white ru
nce fresh lim
nce fresh gr
nce marasc
wheel, for g
KE THIS REC
cktail shake
ke well. Str
IRI
m
me juice
rapefruit ju
hino liqueu
garnish (op
CIPE
er with ice.
rain into a
uice
ur
ptional)
. Add all of
chilled cou
the remain
upe and gar
ning ingred
rnish with t
dients exce
the lime w
ept the lime
heel.
e wheel
RUM
ING
HOW
1
M PUNCH
REDIENTS
80 mint
8 ounce
8 ounce
8 ounce
8 ounce
4 ounce
Ice
8 pineap
W TO MAK
1. In a pitc
refrigera
Garnish
H
t leaves, to
es light rum
es aged rum
es fresh ora
es mango n
es pineappl
pple wedg
KE THIS REC
cher, comb
ate until ch
each drink
rn or thinly
m
m
ange juice
nectar or ju
le juice
es
CIPE
ine all of th
hilled, abou
k with a pin
y sliced
uice
he ingredie
ut 2 hours.
neapple we
ents except
Stir well an
edge.
t the ice an
nd serve ov
d pineappl
ver ice in re
le wedges a
ed wine gla
and
asses.
LOU
ING
HOW
1
UANALAO
REDIENTS
1 straw
Ice
1 1/2 ou
1/2 oun
1/4 oun
based a
1 ounce
1/2 oun
1 orang
W TO MAK
1. In a coc
ingredie
Garnish
O
berry, qua
unces whit
nce Campar
nce St. Eliza
llspice liqu
e fresh lime
nce cane sy
e wheel an
KE THIS REC
ktail shake
ents except
with the fr
rtered
te rum
ri
abeth Allsp
ueur)
e juice
yrup or Rich
nd 1 strawb
CIPE
r, muddle t
t the garnis
ruit.
pice Dram (
h Simple Sy
berry, for g
the quarte
shes; shake
(rum‐
yrup
garnish
red strawb
e well. Strai
berry. Add i
in into an i
ice and the
ce‐filled do
e remaining
ouble rocks
g
s glass.
SAN
ING
HOW
1
NDIA
REDIENTS
2 ounce
1 dill sp
2 lemon
Three 1
1 cup ic
1 ounce
W TO MAK
1. In a coc
cubes. A
es melon ru
rig
n wedges, h
‐inch canta
e
e chilled to
KE THIS REC
ktail shake
Add the ice
um
halved cros
aloupe cub
nic water
CIPE
r, muddle t
, shake we
sswise
bes
the rum wi
ell and pour
ith the dill
r into a roc
sprig, lemo
cks glass. St
on wedges
tir in the to
and cantal
onic water.
loupe
STR
ING
HO
1
RAWBERR
REDIENTS
3 small
1/4 oun
1 canne
2 ounce
1/2 oun
Ice
OW TO M
1. In a coc
the rum
RY‐LYCHEE
strawberri
nce Simple
ed lychee p
es light rum
nce fresh lim
MAKE TH
ktail shake
m, lime juice
E PUNCH
ies, hulled
Syrup
plus 1/4 ou
m
me juice
IS RECIP
r, muddle t
e and ice, s
nce syrup
PE
the strawb
hake well a
berries, Sim
and pour in
mple Syrup,
nto a red w
lychee and
wine glass.
d lychee syrup. Add
SPA
ING
HO
1
ARKLING M
REDIENTS
1/2 lime
1/4 cup
garnish
1 tables
Ice cube
1/4 cup
1/2 cup
OW TO M
1. In a tall
dissolve
sprig an
MOJITO
e, cut into
fresh mint
spoon plus
es
(2 ounces
club soda,
MAKE TH
glass, mud
ed. Fill the g
d serve rig
4 pieces
t leaves, to
1 teaspoo
) white rum
, chilled
IS RECIP
ddle the pie
glass with i
ht away.
orn, plus 1
on granulat
m
PE
eces of lime
ce and stir
mint sprig
ted sugar
e with the m
in the rum
g for
mint leave
m and club s
s and suga
soda. Garn
r until the
nish with th
sugar is
he mint
CAJ
Espre
ING
HO
1. In a
whe
filled
JUN LEMO
esso or Dairy
REDIENTS
12 ounc
4 ounce
8 ounce
4 ounce
1/2 tabl
Ice
8 ounce
Thin lem
OW TO M
large resea
eels. Refrige
d pitcher. S
ONADE
ces white r
es Pimm's N
es fresh lem
es Simple S
lespoon Ta
es chilled 7
mon wheel
MAKE TH
alable cont
erate until
Strain into
um or vod
No. 1
mon juice
yrup
abasco
‐Up
s, for garn
IS RECIP
tainer, com
chilled, at
ice‐filled ro
ka
ish (option
PE
mbine all of
least 1 hou
ocks glasse
nal)
the ingred
ur. Cover ti
s, stir in th
dients exce
ghtly and s
he 7‐Up and
pt ice, the
shake, then
d garnish w
7‐Up and t
n pour into
with lemon
the lemon
o an ice‐
wheels.
COQ
ING
HO
1. In a
over
chill
2. Whi
unti
into
QUITO
REDIENTS
2 1/4 cu
Thick st
25 cinna
2 1/3 cu
One 14‐
One 12‐
16 ounc
1/4 cup
3 large e
OW TO M
medium sa
r moderate
led, at least
isk in the su
l the sugar
o small chill
ups water
rips of zest
amon stick
ups sugar (
‐ounce can
‐ounce can
ces light ru
pure vanil
egg yolks (
MAKE TH
aucepan, c
e heat for 1
t 1 hour.
ugar, cocon
r is dissolve
ed martini
t from 2 lim
ks
1 pound)
n unsweete
n evaporate
m
lla extract
optional)
IS RECIP
ombine th
15 minutes
nut milk, ev
ed. Refriger
or cordial
mes
ened cocon
ed milk
PE
e water wi
. Strain into
vaporated
rate the dri
glasses; ga
nut milk
th the lime
o a large he
milk, light
ink until ch
arnish with
e zest and 1
eatproof b
rum, vanill
hilled, abou
the remain
1 cinnamon
owl and re
la and egg
ut 2 hours.
ning cinnam
n stick and
efrigerate u
yolks, if us
Stir well an
mon sticks.
simmer
until
ing; whisk
nd ladle
.
BLA
ING
HO
1. Fill a
leav
thro
ACKBERRY
REDIENTS
Small ic
1/4 cup
2 tables
garnish
1 tables
1 1/2 ou
OW TO M
a rocks glas
ves, sugar, b
ough a coar
Y‐MINT JU
e cubes
blackberri
spoons min
spoon suga
unces bour
MAKE TH
ss halfway
bourbon an
rse sieve, p
ULEP
ies, plus 1
nt leaves, p
ar
rbon
IS RECIP
with ice cu
nd 1/3 cup
pressing on
blackberry
plus 1 mint
PE
ubes. In a sh
of ice cube
the solids.
y for garnis
t sprig for
haker, com
es and sha
. Garnish w
sh
mbine the 1
ke well. Str
with the bla
1/4 cup of b
rain the dri
ackberry an
blackberrie
ink into the
nd mint spr
s, mint
e glass
rig.
SOU
ING
SOU
GIN
HO
1. MAKbringpres
2. MAKfew with
The
UR‐CHERR
REDIENTS
R‐CHERRY S
1 pound
3/4 cup
1 cup w
Strips o
Strips o
SLING
2 cups g
2/3 cup
2/3 cup
2 1/4 cu
Angostu
Ice
Sparklin
Lime wh
OW TO M
KE THE GIN Sg to a boil. Csing on the s
KE THE GIN Sdashes of bi the lime wh
sour‐cherr
RY GIN SL
YRUP
d sour cher
sugar
water
f zest from
f zest from
gin
Cointreau
fresh lime
ups sour‐ch
ura bitters
ng water
heels and f
MAKE TH
SLINGS: In a Cover and simsolids; you s
SLINGS: In a tters and stiheels and fre
ry syrup ca
LINGS
rries, stem
m 1/2 lemon
m 1/2 orang
u
e juice
herry syrup
fresh cherr
IS RECIP
large saucepmmer over loshould have
pitcher, comir well. Pouresh cherries
n be refrige
med
n
ge
p
ries, for gar
PE
pan, combinow heat for 2 1/2 cups.
mbine the gin into ice‐filleand serve.
erated for
rnish
e the cherri40 minutes.Let cool.
n with the Ced glasses an
up to 1 we
es with the . Pass the m
ointreau, limnd top each
eek.
sugar, wateixture throu
me juice, soudrink with s
r and citrus ugh a fine str
ur‐cherry syrsparkling wa
zests and rainer,
rup and a ter. Garnish
WA
ING
HO
1. In a
whit
then
wat
ATERMELO
REDIENTS
2 pound
and cub
cut into
skewere
1 bottle
6 ounce
4 ounce
4 ounce
Ice
OW TO M
blender, p
te wine, vo
n pour the
ermelon ba
ON SANG
ds seedless
bed, plus 1/
o balls with
ed on picks
e dry white
es vodka
es Cointrea
es Citrus Sy
MAKE TH
puree the w
odka, Coint
sangria int
alls.
RIA
s watermel
/2 pound w
a melon b
s
e wine
u or other
yrup
IS RECIP
watermelon
reau and C
to ice‐filled
lon, peeled
watermelo
baller and
triple sec
PE
n cubes. Po
Citrus Syrup
white win
d
n
our through
p. Stir and r
e glasses a
h a fine stra
refrigerate
and garnish
ainer into a
for at leas
h with the s
a pitcher. A
t 2 hours. S
skewered
Add the
Stir again,
PEA
ING
HO
1. In a
stir
you
ACH DONK
REDIENTS
1 ounce
1/2 oun
3 ounce
Crushed
1 ounce
Peach s
OW TO M
highball gl
again. Top
r hands. Ga
KEY
e vodka
nce ginger l
es peach pu
d ice
e chilled gin
lices, for ga
MAKE TH
ass, combi
with the g
arnish with
liqueur
uree or nec
nger beer
arnish (opt
IS RECIP
ne the vod
inger beer
h peach slic
ctar
tional)
PE
dka, ginger
and swizzl
ces.
liqueur and
e by spinni
d peach pu
ing a swizz
uree; stir. A
le stick or b
Add crushed
bar spoon
d ice and
between
BLU
ING
HO
1. In a
and
and
UEBERRIE
REDIENTS
11 blueb
1/4 oun
1/4 oun
Ice cube
1 1/2 ou
1/2 oun
1 lemon
OW TO M
cocktail sh
the gin an
garnish wi
S GONE W
berries, 3 s
nce fresh le
nce agave n
es, plus cru
unces gin
nce pomegr
n wheel
MAKE TH
haker, mud
d pomegra
ith the skew
WILD
skewered o
emon juice
nectar
ushed ice
ranate liqu
IS RECIP
dle 8 blueb
anate lique
wered blue
on a pick
ueur
PE
berries with
ur and sha
eberries an
h the lemo
ke well. Str
d the lemo
on juice and
rain into a
on wheel.
d agave nec
crushed ice
ctar. Add ic
e–filled roc
ce cubes
cks glass
BITT
ING
HO
1. Fill a
a ch
TER PEAC
REDIENTS
Ice
1 1/2 ou
1/2 oun
1/2 oun
2 ounce
1 peach
OW TO M
a cocktail s
hilled coupe
CH
unces grap
nce Aperol
nce peach p
es chilled C
h slice, for g
MAKE TH
haker with
e, top with
ppa
puree or ne
hampagne
garnish (op
IS RECIP
h ice. Add th
the Champ
ectar
e
ptional)
PE
he grappa,
pagne and
Aperol and
garnish wi
d peach pu
th the peac
uree and sh
ch slice.
hake well. SStrain into
IN‐S
ING
CHIL
COC
HO
1. MAK
2. MAK
light
well
SANDIARY
REDIENTS
LE SALT
1 teaspo
1 teaspo
1 teaspo
KTAIL
1 lime w
Ice
2 ounce
2 ounce
1/2 oun
1/4 oun
OW TO M
KE THE COC
KE THE COC
tly with chi
l. Fill the hi
Y
oon ancho
oon kosher
oon sugar
wedge
es blanco te
es waterme
nce fresh lim
nce Simple
MAKE TH
CKTAIL In a
CKTAIL Mo
ile salt. Fill
ghball glas
chile pow
r salt
equila
elon juice
me juice
Syrup
IS RECIP
a small bow
isten the o
a cocktail s
ss with ice a
der
PE
wl, mix the
outer rim of
shaker with
and strain t
kosher salt
f a highball
h ice. Add a
the drink in
t, sugar and
l glass with
all of the re
nto the gla
d ancho ch
h the lime w
emaining in
ss.
ile powder
wedge and
ngredients
r.
coat
and shake
ALM
ING
HO
1. In a
and
with
MA MATE
REDIENTS
2 straw
slice for
1 3/4 ou
preferab
1/2 oun
1/2 oun
2 dashe
Bitter T
1/2 teas
Ice
OW TO M
cocktail sh
lemon juic
h the straw
ER
berries, hu
r garnish
unces whit
bly Death’s
nce Aperol
nce dry ver
es of aroma
ruth
spoon fres
MAKE TH
haker, mud
ce. Fill the s
wberry slice
ulled, plus 1
te (unaged)
s Door
mouth
atic bitters,
h lemon ju
IS RECIP
dle the hul
shaker with
.
1 strawber
) whiskey,
, preferabl
uice
PE
lled strawb
h ice and sh
rry
y
berries. Add
hake well. S
d the whisk
Strain into
key, Apero
a chilled c
l, vermouth
oupe and g
h, bitters
garnish
TOM
ING
HO
1. In a
Gran
MMY GUN
REDIENTS
2 thin fr
1 teaspo
1/4 oun
Ice
2 ounce
1/2 oun
1 lemon
OW TO M
cocktail sh
nd Marnier
N
resh ginger
oon aprico
nce fresh le
es Irish whi
nce Grand M
n twist
MAKE TH
haker, mud
r; shake we
r slices
ot jam
emon juice
iskey
Marnier
IS RECIP
dle the gin
ell. Strain in
PE
ger with th
nto an ice‐f
he jam and
filled rocks
lemon juic
glass. Garn
ce. Add ice
nish with t
and the w
he lemon t
whiskey and
twist.
d
WR
ING
HO
1. Fill a
well
RY MANHA
REDIENTS
Ice
1 1/2 ou
1 ounce
1 1/2 te
Dash of
2 dried
OW TO M
a cocktail s
l. Strain int
ATTAN
unces rye
e Southern
easpoons g
f Angostura
sweet che
MAKE TH
haker with
to a chilled
Comfort
renadine
a bitters
rries on a p
IS RECIP
h ice. Add th
martini gla
pick
PE
he rye, Sou
ass and gar
uthern Com
rnish with t
mfort, grena
the dried ch
adine and b
herries.
bitters andd shake
COR
ING
HO
1. Fill a
garn
twis
RK COUN
REDIENTS
Ice
1 ounce
1/4 oun
1/2 oun
1 teaspo
warm w
1 ounce
1 lemon
OW TO M
a cocktail s
nish and sh
st.
TY BUBBL
e Irish whis
nce yellow
nce fresh le
oon honey
water
e chilled Ch
n twist, pre
MAKE TH
haker with
ake well. S
LES
skey
Chartreuse
emon juice
y mixed wit
hampagne
eferably sp
IS RECIP
h ice. Add a
Strain into a
e
th 1/2 teas
iral‐cut, fo
PE
ll of the re
a chilled flu
spoon
or garnish
maining ing
ute, stir in t
gredients e
the Champ
except the
pagne and g
Champagn
garnish wit
ne and
th the
AM
ING
HO
1. Fill a
Garn
MERICANO
REDIENTS
Ice
1 1/2 ou
1 1/2 ou
3 ounce
1 orang
OW TO M
a chilled ro
nish with th
O
unces Cam
unces swee
es chilled cl
e wheel an
MAKE TH
cks glass w
he orange
pari
et vermout
lub soda
nd 1 lemon
IS RECIP
with ice. Ad
wheel and
th
n twist, for
PE
d the Camp
lemon twi
garnish
pari, sweet
st.
t vermouthh and club ssoda and sttir well.
MA
ING
HO
1. Fill a
bitte
dark
AI TAI
REDIENTS
Pineapp
garnish
1 dash P
1 cup cr
1 1/2 ou
1/2 oun
Ice cube
3/4 oun
1 ounce
OW TO M
a shaker wi
ers and Per
k rum on to
ple wedge,
Pernod
racked ice
unces dark
nce orange
es
nce fresh lim
e white rum
MAKE TH
ith ice cube
rnod; shake
op. Garnish
cherry and
k rum
curaçao
me juice
m
IS RECIP
es. Add 1 o
e well. Stra
h with the p
d mint spri
PE
ounce of the
ain into a ro
pineapple,
ig, for
e dark rum
ocks glass f
cherry and
m and the w
filled with c
d mint sprig
white rum,
cracked ice
g.
lime juice,
e. Float the
curaçao,
remainingg
DAI
HO
1. Fill a
juice
into
IQUIRI
Ice
2 ounce
3/4 oun
3/4 oun
OW TO M
a cocktail s
e and Simp
o a chilled c
es white ru
nce fresh lim
nce Simple
MAKE TH
haker with
ple Syrup an
coupe.
m
me juice
Syrup
IS RECIP
h ice. Add th
nd shake w
PE
he rum, lim
well. Strain
me
CLA
ING
HO
1. In a
shak
ASSIC DAI
REDIENTS
2 1/2 ou
1 1/2 ou
4 teaspo
Ice
1 lime w
OW TO M
cocktail sh
ke until chi
QUIRI
unces whit
unces fresh
oons super
wheel, for g
MAKE TH
haker, stir t
lled. Strain
te rum
h lime juice
rfine sugar
garnish
IS RECIP
he rum, lim
n into a chil
e
r
PE
me juice an
led cocktai
d sugar un
il glass, gar
ntil the suga
rnish with t
ar is dissolv
the lime wh
ved. Add th
heel and se
he ice and
erve.
MA
ING
HO
1. Fill a
or c
ARTINI
REDIENTS
Ice
3 ounce
1 ounce
1 lemon
OW TO M
a pint glass
oupe and g
es gin
e dry vermo
n twist, for
MAKE TH
s with ice. A
garnish wit
outh
garnish
IS RECIP
Add the gin
h the lemo
PE
n and verm
on twist.
outh and sstir well. Strrain into a chilled martini glass
MA
HO
1. Fill a
and
ANHATTAN
2 ounce
1 ounce
2 dashe
Ice
1 maras
OW TO M
a pint glass
garnish wi
N
es rye whis
e sweet ver
es of Angos
schino cher
MAKE TH
s with ice. A
ith the che
key
rmouth
stura bitter
rry, for gar
IS RECIP
Add the rye
rry.
rs
rnish
PE
e, vermouth and bitteers and stir well. Strain into a chilled coupee
SIDECAR
Ice
1 1/2 ounces chilled VSOP Cognac
1/2 ounce Grand Marnier
1/3 ounce fresh lemon juice
HOW TO MAKE THIS RECIPE
1. Fill a cocktail shaker with ice. Add the Cognac, Grand Marnier and lemon juice and shake
well. Double strain the drink into a chilled coupe.
DAR
ING
HO
1. Fill a
colli
cock
RK ‘N STO
REDIENTS
2 ounce
1/2 oun
Ice
1 candie
3 ounce
1 lime w
OW TO M
a cocktail s
ins glass. St
ktail.
ORMY
es dark rum
nce fresh lim
ed ginger s
es chilled g
wheel
MAKE TH
haker with
tir in the gi
m, preferab
me juice (o
slice
inger beer
IS RECIP
h ice. Add th
nger beer.
bly Gosling'
optional)
PE
he rum and
Skewer th
's
d lime juice
e ginger sli
e and shake
ice and lim
e well. Stra
me wheel an
ain into an i
nd garnish
ice‐filled
the
ZOM
HO
1. Fill a
Garn
MBIE
Ice
1 1/2 ou
1/2 oun
1/2 oun
3/4 oun
3/4 oun
1/2 oun
1/2 oun
water a
Mint sp
OW TO M
a cocktail s
nish with th
unces amb
nce dark ru
nce 151‐pro
nce fresh pi
nce fresh lim
nce Velvet
nce brown
nd cooled)
rig, for gar
MAKE TH
haker with
he mint.
er rum
m
oof rum
ineapple ju
me juice
Falernum
sugar simp
)
rnish
IS RECIP
h ice. Add a
uice
ple syrup (b
PE
ll of the liq
brown suga
quids and st
ar dissolve
tir well. Str
ed in equal
rain into an
part simm
n ice‐filled t
mering
tiki mug.
CUB
HO
1. Fill a
the
BA LIBRE
Ice
1 1/2 ou
3 ounce
1 teaspo
1 lime w
OW TO M
a highball g
lime wedg
unces whit
es chilled C
oon fresh l
wedge, for
MAKE TH
glass with ic
e.
te rum
oca‐Cola
ime juice
garnish
IS RECIP
ce. Add the
PE
e rum, Cocaa‐Cola and lime juice and stir geently. Garniish with
DEL
ING
HO
1. In a
kosh
refri
2. Pou
stir.
LUXE BLO
REDIENTS
1/2 cup
horsera
2 ounce
2 ounce
Finely g
2 teaspo
1 teaspo
Freshly
32 ounc
Ice
16 ounc
Lime we
Pickled
OW TO M
pitcher, co
her salt and
igerate unt
r the toma
Garnish ea
OODY MAR
finely grat
dish
es Worcest
es Sriracha
grated zest
oons celery
oon kosher
ground pe
ces tomato
ces vodka
edges
or fresh ve
MAKE TH
ombine the
d 2 teaspoo
til chilled, a
to juice mi
ach drink w
RY
ted peeled
ershire sau
chile sauce
of 1 small
y salt
r salt
epper
o juice
egetables (
IS RECIP
e horseradi
ons ground
at least 2 h
ixture into
with a pinch
d fresh
uce
e
lemon
optional)
PE
sh, Worces
d pepper. A
ours.
8 ice‐filled
h of ground
stershire sa
Add the tom
rocks glass
d pepper, a
auce, Srirac
mato juice a
ses. Add 2
a lime wedg
cha, lemon
and stir we
ounces vo
ge and pick
n zest, celer
ell. Cover a
dka to each
kled vegeta
ry salt,
nd
h glass and
ables.
d
MA
ING
HO
1. Fill a
the
ARGARITA
REDIENTS
Ice
1 1/2 ou
1 ounce
3/4 oun
OW TO M
a cocktail s
drink into a
A
unces blan
e Cointreau
nce fresh lim
MAKE TH
haker with
a chilled co
co tequila
u or other t
me juice
IS RECIP
h ice. Add th
oupe.
triple sec
PE
he tequila, Cointreau and fresh lime juice aand shake well. Strainn
MIN
ING
HO
1. In a
crus
with
NT JULEP
REDIENTS
8 mint l
garnish
1/2 oun
2 ounce
Crushed
OW TO M
chilled jule
shed ice. Se
h additiona
eaves, plus
nce Simple
es bourbon
d ice
MAKE TH
ep cup or fi
et a swizzle
al crushed i
s mint spri
Syrup
n, preferabl
IS RECIP
izz glass, m
e stick or ba
ce and gar
gs for
ly overproo
PE
muddle the
ar spoon in
nish with t
of
mint leave
n the cup an
he mint sp
es and Simp
nd spin bet
rigs.
ple Syrup. A
tween your
Add the bo
r hands to
urbon and
mix. Top
PISC
ING
HO
1. Put
ice;
draw
CO SOUR
REDIENTS
2 ounce
3/4 oun
3/4 oun
1 large e
Ice
4 drops
OW TO M
all of the in
shake for 1
w a straw t
es pisco
nce fresh lim
nce Simple
egg white
of Angostu
MAKE TH
ngredients
10 more se
hrough the
me juice
Syrup
ura bitters
IS RECIP
except the
econds, the
e drops.
PE
e ice and bi
en strain int
itters in a c
to a chilled
cocktail sha
d coupe. Do
aker; shake
ot the drink
e for 10 sec
k with the b
conds. Add
bitters and
PIM
HO
1. Fill a
Garn
MM’S ICED
Ice
Citrus w
ribbons
6 ounce
1/4 oun
3 ounce
1/4 oun
OW TO M
a highball g
nish the dr
D TEA
wedges, mi
, for garnis
es chilled b
nce fresh le
es Pimm’s N
nce agave n
MAKE TH
glass with ic
ink lavishly
nt sprigs a
sh
rewed ora
emon juice
No. 1
nectar
IS RECIP
ce. Add the
y.
nd/or cucu
nge pekoe
PE
e Pimm's, t
umber
e tea
tea, agave nnectar and lemon juicce and stir well.
CHA
ING
HO
1. Put
pou
AMPAGN
REDIENTS
1 sugar
Angostu
Sparklin
Lemon t
OW TO M
sugar cube
r in enough
E COCKTA
cube
ura bitters
ng wine
twist for ga
MAKE TH
e in a Cham
h sparkling
AIL
arnish
IS RECIP
mpagne glas
g wine to fil
PE
ss. Lightly s
l the glass.
sprinkle the
. Garnish w
e sugar cub
with a lemo
be with Ang
n twist bef
gostura bit
fore serving
tters and
g.
GIN
ING
HO
1. Fill a
vigo
2. Stra
N SOUR
REDIENTS
1 1/2 ou
2 teaspo
2 large e
2 tables
Ice
Strip of
OW TO M
a cocktail s
orously.
in into a ro
unces Lond
oons super
egg whites
spoons lem
lemon zes
MAKE TH
haker with
ocks glass f
don Dry Gin
rfine sugar
s
mon juice
st, for garni
IS RECIP
h ice. Add th
illed with c
n
r
ish
PE
he London
crushed ice
Dry Gin, su
e and garnis
ugar, egg w
sh with a st
whites and
trip of lemo
lemon juic
on zest.
ce; shake
JAM
ING
HO
1. Fill a
chill
MES BOND
REDIENTS
Ice
3 ounce
1 ounce
1/2 oun
3 blue c
OW TO M
a cocktail s
led martini
D MARTIN
es gin
e vodka
nce Lillet Bl
cheese‐stuf
MAKE TH
haker with
glass. Garn
NI
lanc
ffed olives,
IS RECIP
h ice. Add th
nish with t
, skewered
PE
he gin, vod
he stuffed
d on a pick
dka and Lille
olives.
et Blanc. Shhake well aand strain into a
PIN
ING
HO
1. Fill a
juice
with
NK FLOYD
REDIENTS
Crushed
1/2 cup
1/2 cup
1/2 cup
2 tables
4 lemon
2 tables
1 cup gi
OW TO M
a large cock
e, Pimm's a
h the lemon
d ice
cranberry
Cointreau
fresh lime
spoons sup
n twists, fo
spoons Pim
n
MAKE TH
ktail shake
and superfi
n twists.
y juice
u
e juice
perfine sug
r garnish
mm's liqueu
IS RECIP
r with crus
ine sugar a
ar
ur
PE
hed ice. Ad
nd shake w
dd the gin,
well. Strain
Cointreau,
the drink i
, fresh lime
into martin
e juice, cran
ni glasses a
nberry
nd garnish
CAL
ING
HO
1. In a
and
LIFORNIA
REDIENTS
8 fresh
piece of
only, cru
Ice
2 ounce
2 ounce
1 ounce
OW TO M
collins glas
apple juice
COLLINS
lemon verb
f lemongra
ushed
es gin, pref
es unfiltere
e chilled clu
MAKE TH
ss, gently m
e; stir well.
bena leave
ass, tender
erably Juní
ed apple ju
ub soda
IS RECIP
muddle the
If using lem
es or one 1
inner whit
ípero
ice
PE
e lemon ver
mongrass,
1/2‐inch
te bulb
rbena leave
discard the
es or lemon
e bulb. Stir
ngrass bulb
r in the club
b. Add ice a
b soda.
and the ginn
BLO
ING
HO
1. In a
colli
OOD ORA
REDIENTS
12 ounc
2 ounce
1 pint ch
Ice
8 blood
OW TO M
pitcher, st
ins glasses
NGE SCRE
ces vodka
es Aperol
hilled bloo
orange wh
MAKE TH
ir the vodk
and garnis
EWDRIVE
od orange j
heels (opti
IS RECIP
ka with the
h with the
ERS
uice
onal)
PE
Aperol and
blood oran
d blood ora
nge wheels
ange juice.
s.
Pour into 8 ice‐filled highball orr
HEL
ING
HO
1. In a
and
garn
LLFIRE BLO
REDIENTS
3 1/2 cu
1 1/4 cu
1/2 cup
1/3 cup
1/2 teas
2 tables
1 tables
1 tables
1 tables
2 serran
2 teaspo
1 Peppa
1 large g
1/2 teas
1/2 teas
Ice cube
Celery r
OW TO M
pitcher, co
refrigerate
nished with
OODY MA
ups tomato
ups vodka
olive juice
red wine v
spoon fine
spoons fres
spoon Wor
spoon fresh
spoon Taba
no chiles, s
oons mince
adew pepp
garlic clove
spoon cele
spoon kosh
es
ribs and gre
MAKE TH
ombine all o
e until chill
h celery rib
ARY
o juice
e
vinegar
ly grated le
sh lemon ju
rcestershire
hly ground
asco
eeded and
ed dill
per, minced
e, minced
ery salt
her salt
een olives,
IS RECIP
of the ingre
ed, at least
s, green ol
emon zest
uice
e sauce
black pep
d minced
d
for garnis
PE
edients exc
t 2 hours. S
ives and bl
per, plus m
h
cept the ice
Serve the c
ack pepper
more for ga
e cubes and
ocktails in
r.
arnish
d garnishes
ice‐filled C
s and stir w
Collins glass
well. Cover
ses,
SPA
ING
HO
1. In a
wine
seed
ARKLING P
REDIENTS
2 orang
1/4 cup
3/4 cup
harvest
Ice cube
Two 750
chilled
3 tables
1 cup di
1 cup po
OW TO M
punch bow
e and late‐
ds. Serve th
POMEGRA
es, thinly s
pomegran
late‐harve
Riesling, c
es, for serv
0‐milliliter
spoons sug
iced fresh p
omegranat
MAKE TH
wl, dissolve
harvest wh
he sparklin
ANATE PU
sliced cross
nate seeds
est white w
chilled
ving
bottles sp
gar
pineapple
te juice
IS RECIP
e the sugar
hite wine, t
g pomegra
UNCH
swise
wine, such
arkling win
(1/2 inch)
PE
in the pom
then add th
anate punch
as late‐
ne,
megranate j
he orange s
h over ice c
juice, stirri
slices, diced
cubes.
ng vigorou
d pineappl
usly. Add th
e and pom
he sparkling
egranate
g
FRE
ING
GAR
BLOO
HO
1. MAK
and
2. MAK
cele
serv
ESH TOMA
REDIENTS
NISH
2 small
2 tables
1 mediu
1/2 teas
1 teaspo
Salt
ODY MARY
1 1/2 po
1/2 cup
1 cup ic
1 teaspo
1/2 sma
1/2 teas
4 mediu
OW TO M
KE THE BLO
season wit
KE THE BLO
ery salt; pou
ve.
ATO BLOO
celery ribs
spoons min
um green h
spoon fine
oon fresh l
ounds chill
chilled vo
e cubes
oon tomat
all red chile
spoon cele
um celery r
MAKE TH
OODY MAR
th salt. Ref
OODY MAR
ur into glas
ODY MAR
s, minced
nced onion
heirloom to
ly grated le
emon juice
ed red tom
dka
o paste
e, seeded a
ery salt
ribs and 4 t
IS RECIP
Y In a bow
frigerate w
Y In a blen
sses. Spoon
RY
n
omato, suc
emon zest
e
matoes, coa
and coarse
thin green
PE
l, toss the c
hile you ma
der, puree
n the garnis
ch as a Gree
arsely chop
ly chopped
chiles (opt
celery with
ake the dri
the tomat
sh on top, a
en Zebra, m
pped
d
tional), for
h the onion
inks.
toes, vodka
add a celer
minced
serving
n, tomato, l
a, ice, toma
ry rib and c
emon zest
ato paste, c
chile to eac
and juice
chile and
ch glass andd
KILL
ING
HO
1. In a
chill
2. Stir
Cha
rock
L DEVIL P
REDIENTS
9 ounce
6 ounce
5 ounce
4 ounce
Raspber
5 ounce
12 raspb
12 lime
OW TO M
pitcher, co
led, at least
the punch
mpagne an
ks glasses o
UNCH
es amber ru
es pineappl
es Simple S
es fresh lim
rry Ice
es chilled C
berries
wheels
MAKE TH
ombine the
t 1 hour.
and strain
nd stir once
or tea cups.
um
le juice
yrup
me juice
hampagne
IS RECIP
e rum, pine
it into a pu
e. Garnish t
.
e
PE
apple juice
unch bowl.
the punch w
e, Simple Sy
Add the R
with the ra
yrup and li
aspberry Ic
aspberries a
me juice an
ce. Pour in
and lime w
nd refriger
the chilled
wheels. Serv
ate until
d
ve in small
PLA
ING
HO
1. Fill a
a ch
ATINUM S
REDIENTS
Ice
1 1/2 ou
1/2 oun
1/2 oun
1/2 oun
1/2 oun
1 brand
OW TO M
a cocktail s
hilled marti
SPARKLE
unces vodk
nce marasc
nce Lillet bl
nce fresh le
nce brut Ch
ied or mar
MAKE TH
haker with
ni glass or
ka
hino liqueu
anc
emon juice
hampagne
raschino ch
IS RECIP
h ice. Add th
flute and s
ur
herry, for g
PE
he vodka, l
tir in the C
garnish
iqueur, Lill
hampagne
et and lem
e. Garnish w
mon juice; s
with the ch
hake well.
erry.
Strain intoo
BRA
ING
HO
1. In a
bran
the
ANDY‐WI
REDIENTS
1 liter w
1/4 cup
1 1/2 cu
1/4 cup
2 chilled
1 1/2 cu
1 cup fr
Ice cube
1/2 cup
Orange
OW TO M
large punc
ndy, sherry
ice and gar
NE PUNC
well‐chilled
ruby port
ups amonti
Cointreau
d 750‐ml bo
ups brandy
esh lemon
es
superfine
and lemon
MAKE TH
ch bowl, sti
y, port, Coin
rnish with t
H
club soda
illado sher
u
ottles spar
y
juice
sugar
n slices, for
IS RECIP
ir the lemo
ntreau, spa
the fruit.
ry
rkling wine
r garnish
PE
on juice wit
arkling wine
e
h the suga
e and club
r until the
soda and s
sugar disso
stir gently u
olves. Add t
until blende
the
ed. Add
TAR
ING
HO
RT & FRU
REDIENTS
1 bottle
1/2 cup
1/2 cup
1/3 cup
1/4 cup
1/4 cup
1/4 cup
1/4 cup
2 tables
2 cups a
and rhu
OW TO M
1. Com
days
ITY SANG
e (750 ml) d
pineapple
fresh oran
dry white
gin
light rum
Cointreau
brandy
spoons sup
assorted sli
ubarb
MAKE TH
bine all of
s. Serve in t
GRIA
dry red win
e juice
nge juice
wine
u or Triple S
perfine sug
iced fresh f
IS RECIP
the ingred
tall glasses
ne
Sec
ar
fruit, such
PE
ients in a p
over ice.
as apples,
pitcher. Ref
oranges, p
frigerate fo
plums, pine
or at least 1
eapple and
1 day and f
d grapes,
or up to 2
HAR
HO
1. In a
serv
RD CIDER
1 cup qu
yellow a
1 navel
crosswi
1 cup ap
2 tables
1/4 cup
One 22‐
Ice
OW TO M
pitcher, co
ving, add th
R SANGRIA
uartered a
and red ap
orange—q
se
pple juice,
spoons fres
apple bra
‐ounce bot
MAKE TH
ombine the
he hard cid
A
nd thinly s
pples
quartered a
chilled
sh lemon ju
ndy
ttle hard ap
IS RECIP
e apples wit
er. Serve in
liced unpe
and thinly s
uice
pple cider,
PE
th the oran
n tall glasse
eeled green
sliced
chilled
nge, apple j
es over ice.
n,
juice, lemo
.
on juice andd brandy. Just before
MO
Espre
ING
HO
1. In a
lem
2. Tran
on t
OTHER’S R
esso or Dairy
REDIENTS
1/2 cup
3/4 cup
1 1/2 cu
1 1/2 cu
grapefru
3/4 cup
3/4 cup
2 1/4 cu
Ice
OW TO M
large pitch
on juices a
nsfer the pu
top. Serve i
RUIN PUN
granulate
chilled clu
ups gin
ups fresh g
uit wheels,
fresh lemo
sweet ver
ups chilled
MAKE TH
her, stir the
nd sweet v
unch to a la
n punch gl
NCH
d sugar
ub soda
rapefruit ju
, for garnis
on juice
rmouth
Champagn
IS RECIP
e sugar with
vermouth a
arge bowl.
asses over
uice, plus 3
sh
ne or spark
PE
h the club s
and refriger
Gently stir
ice.
3 thinly slic
kling wine
soda until d
rate until c
r in the Cha
ced
dissolved. S
chilled, abo
ampagne a
Stir in the g
out 1 hour.
nd float th
gin, grapef
e grapefru
ruit and
it wheels
MA
ING
HO
1. Spre
the
and
ANGO MA
REDIENTS
1 cup ic
1 lime w
3 ounce
1 small
(3 ounce
1 1/2 ou
1 tables
2 ounce
1 1/2 ou
3 ounce
OW TO M
ead the chi
rim in the c
blend unti
ARGARITA
e
wedge
es silver teq
mango—p
es)
unces fresh
spoon chile
es orange li
unces agav
es grapefru
MAKE TH
le powder
chile powd
il smooth. P
A
quila
peeled, pitt
h lime juice
e powder, s
iqueur
ve nectar
uit soda
IS RECIP
in a dish. M
der to coat.
Pour into t
ted and coa
e
such as Taj
PE
Moisten the
In a blend
he glass an
arsely chop
jin (see No
e rim of a m
er, puree t
nd serve.
pped
ote)
margarita g
the mango
glass with t
. Add the r
the lime we
emaining i
edge; dip
ngredientss
FIRE
H
1
2
EBALL PIN
1 bottle
1 c. Fire
1‐2 tbsp
2 c. ice
1 lemon
HOW TO
. Pour the lyou reach
. Fill mason(You can p
NK LEMO
e lemonade
eball cinnam
p. grenadin
n, sliced
O MAKE T
lemonade, Fih the desired
n jars or otheplace any rem
NADE
e (24 ounce
mon whisk
ne
THIS REC
ireball and 1 color/flavor
er glasses witmaining slice
es)
ky
CIPE
tbsp. grenad you'd like.
th ice. Pour ines in the lemo
dine into a la
n pink lemononade pitche
arge pitcher.
nade, and gaer.)
Stir and tast
rnish glasses
e, adding gre
s with a slice
enadine until
of lemon.
l
SPIK
H
1
KED STRA
3 oz. vo
6 Straw
2 oz. rhu
4 to 6 o
1 c. ice
2 mint s
2 Lemon
HOW TO
. Add vodkShake mix
AWBERRY
dka
berries, sli
ubarb simp
z. lemonad
sprigs
n wedges
O MAKE T
ka, sliced straxture then di
Y LEMONA
ced
ple syrup
de
THIS REC
awberries, simvide into ser
ADE
CIPE
mple syrup, arving glasses.
and lemonad. Garnish wit
de to a metah mint sprig
l shaker. 2. Aand lemon w
Add ice to serwedge.
rving glass.3.
FIRE
H
1
EBALL SA
1 Grann
1/3 c. Fi
3/4 c. a
1 orang
1 blood
1 c. red
HOW TO
. Soak applwith othedrink tast
ANGRIA
ny Smith ap
ireball Wh
pple juice
e, chopped
orange, ch
wine
O MAKE T
es in Firebalr ingredientses best after
pple, diced
iskey
d
hopped
THIS REC
l whiskey fors, and leave ir 2 to 3 hours
CIPE
r at least 30 min the fridge s, to really let
minutes. Pouto chill for ant the flavors
ur apples andnother 30 tocombine.)
d whisky intoo 45 minutes
o a large pitchbefore servi
her, along ng. (The
FRE
H
1
ENCH 75
ice
1½ oz. V
½ oz. Sim
½ oz. fre
Sparklin
HOW TO
. Fill a cockmartini gl
VSOP Cogn
mple Syrup
esh lemon
ng wine
O MAKE T
ktail shaker wass, top with
ac
p
juice
THIS REC
with ice. Add h sparkling w
CIPE
the cognac, sine, and serv
simple syrupve.
p, and lemon juice and shake well. Strrain into a
CRA
H
1
2
3
4
ANBERRY
brown s
1 c. ice
2 oz. teq
1 lime
1 1/2 tb
1 tsp. ho
Cranber
HOW TO
. Rim a mar
. Fill a cock
. Shake, the
4. Garnish w
SAUCE M
sugar
quila
bsp. chunky
oney
rries, fresh
O MAKE T
rgarita glass
ktail shaker w
en strain mix
with fresh or f
MARGARIT
y cranberry
or frozen
THIS REC
with brown s
with ice, tequ
xture into gla
frozen cranb
TA
y sauce
CIPE
sugar.
ila, the juice
ass.
berries.
of 1 lime, chhunky cranbeerry sauce, and honey.
EAS
H
1
2
ST BAYSID
2 oz. Gin
1 oz. fre
1 oz. sim
7 fresh
5 fresh
Ice
HOW TO
. In cocktaivigorously
. With fine‐
DE COCKT
n
esh lime jui
mple syrup
mint leave
blueberrie
O MAKE T
l shaker, comy.
‐mesh strain
TAIL
ice
p
es
s
THIS REC
mbine gin, fre
er, strain into
CIPE
esh lime juice
o cocktail gla
e, simple syr
ass. Garnish w
up, mint leav
with mint lea
ves, blueberr
af.
ries, and ice. Shake
HOT
H
1
T APPLE P
Vanilla V
1½ oz. B
4 oz. ap
1 oz. wh
1 cinnam
cinnamo
HOW TO M
. Combine with whip
PIE COCKT
Vodka
Butterscotc
pple cider
hipped crea
mon stick
on powder
MAKE THIS
spirits and cipped cream a
TAIL
ch Schnapp
am
r
RECIPE
ider, steaminand sprinkled
ps
ng until warmd cinnamon p
m. Add cinnampowder.
mon stick to footed mug and pour in liquid. Top
PB&
H
1
2
&J COCKT
1½ oz. F
½ oz. Lu
¼ oz. str
¼ oz. Pe
1 egg w
Minced
1 yellow
HOW TO M
. Shake all shake vigoGarnish w
. To make Ppeanuts. S
TAIL
Flor de Cañ
ustau Palo
rawberry j
eanut Syru
white
salted pea
w banana
MAKE THIS
ingredients (orously againwith a banana
Peanut SyruSimmer for 1
a 7 yr rum
Cortado Vi
am
p (see belo
anuts
RECIPE
except mincn. Strain intoa slice.
p, combine w10 minutes. S
ides (optio
ow)
ed peanuts a a chilled coc
water and suStrain to rem
onal)
and banana) cktail glass th
gar in a pot. ove peanut p
in a boston shat is rimmed
Bring sugar wparticles.
shaker withod with mince
water to a bo
out ice, then ed salted‐pea
oil. Add 1 pa
add ice and anuts.
rt minced
FIRE
HOW
1
2
EBALL CA
2 c. Fire
1/2 c. ca
3 c. app
1 to 2 b
Cinnam
W TO MAK
. Fill each smason jar
. Serve in s
ARAMEL C
eball
aramel sau
ple cider
ags of ice
on sticks a
KE THIS REC
small mason jr, and shake
mall mason j
CIDER
uce
and apple s
CIPE
jar with 1.5 ococktail.
jars with a ci
slices, for g
oz. Fireball, 1
nnamon stic
garnish
1 tbsp. caram
k and apple s
mel, and 3 oz.
slice.
. apple cider. Top with icee, put lid on
STR
H
1
2
3
4
RAWBERR
1/2 c. ru
3/4 c. ch
2 c. lime
4 oz. fre
8 mint l
6 wood
HOW TO M
. Mix all ing
. Chill pops
. Add wood
4. Run warm
RY MOJITO
um
hopped str
eade
esh lime jui
eaves, cho
en popsicle
MAKE THIS
gredients tog
sicle molds in
den popsicle
m water over
O POPS
rawberries
ice
opped
e sticks
RECIPE
gether then e
n freezer for a
sticks and fr
molds to loo
evenly divide
about 20 to 3
eeze overnig
osen popsicle
e mixture into
30 minutes o
ght.
es and serve.
o popsicle m
or until liquid
.
olds.
d is slightly frrozen.
MO
H
1
OSCOW M
1 1/2 oz
1/2 oz. f
1/4 oz.
ginger b
Lime we
HOW TO M
. Lightly shagarnish w
MULE
z. vodka, p
fresh lime
simple syru
beer
edges, for g
MAKE THIS
ake vodka, liwith lime wed
referably S
juice
up
garnish
RECIPE
me juice, anddge.
Stoli
d simple syruup. Add gingeer beer and sshake. Serve in a copper mug and
CUE
H
1
2
3
ERVO ESP
1 oz. Cu
½ oz. tri
2 oz. cra
1 oz. ora
1 slice le
HOW TO M
. Mix ingred
. Shake we
. Garnish w
PECIAL OA
uervo Espec
iple sec
anberry jui
ange juice
emon
MAKE THIS
dients in a co
ll and strain
with a lemon
ASIS
cial Gold
ice
RECIPE
ocktail shake
into a chilled
slice.
er with ice.
d martini glasss.
CAR
H
1
2
3
RAMEL AP
1 oz. Ba
½ oz. Sm
1 slice a
1 tsp. Ca
HOW TO M
. Add Bailey
. Shake wit
. Garnish w
PPLETINI
aileys Caram
mirnoff Gre
apple
aramel
MAKE THIS
ys Caramel Ir
th ice and str
with an apple
mel Irish Cr
een Apple
RECIPE
rish Cream a
rain into a pre
slice and ca
ream
Flavored V
nd Smirnoff
echilled mart
ramel.
Vodka
Green Apple
tini glass.
e Flavored Voodka.
VOD
H
1
DKA GIM
2 oz. vo
1 oz. fre
3/4 sim
Lime we
HOW TO M
. Shake vod
LET
dka, prefe
esh lime jui
ple syrup
edge, for se
MAKE THIS
dka, lime juic
rably Grey
ice
erving
RECIPE
ce, and simpl
y Goose or
e syrup. Pou
Tito’s
r over a couppe and garnish with lime wedge.
COS
H
1
SMOPOLI
1 3/4 oz
Lemon V
1/2 oz.
1/2 oz.
1/2 oz.
1/4 oz.
Lime we
HOW TO M
. Shake vodwedge.
TAN
z. lemon vo
Vodka
Cointreau
cranberry j
lime juice
simple syru
edge, for g
MAKE THIS
dka, Cointrea
odka, prefe
juice
up
arnish
RECIPE
au, cranberry
erably Crop
y juice, lime j
p Meyer
uice, and simmple syrup. PPour over a coupe. Garnissh with lime
CHI
H
1
CAGO MA
3 oz. vo
1/2 oz.
3 olives
HOW TO M
. Stir vodka
ARTINI
dka, prefe
olive juice
, skewered
MAKE THIS
a and olive ju
rably Grey
d
RECIPE
uice. Pour ove
y Goose or
er a coupe. G
Tito’s
Garnish with olives.
TRI
H
1
2
PLE LAYE
3 oz. rum
1 1/2 c.
3 tsp. ag
3 tbsp. C
3 oz. lim
1 c. ice
3 straw
1 peach
Strawbe
HOW TO M
. Fill blendeRepeat tw
. Blend mixpeach. Ma
R PINA CO
m
pineapple
gave necta
Coconut Cr
me juice
berries, ch
h, chopped
erries and c
MAKE THIS
er with 1/3 owo more time
xture and pouake sure to c
OLADAS
e
ar
ream
opped
coconut fla
RECIPE
of the rum, pies, first addin
ur into servinchill each laye
akes (for ga
ineapple, agang strawberr
ng glass in layer before add
arnish)
ave nectar, cry, and then p
yers starting ding the next
coconut creapeach.
with base mt.
m, lime juice
mix, then stra
e, and ice. Se
wberry mix,
t aside.
and lastly
PIN
H
1
2
3
NA COLAD
4 oz. sp
4 oz. co
1/3 c. fr
splash p
1 c. ice
2 maras
HOW TO M
. Add rum,
. Pour into
. Garnish e
DA
iced rum
conut milk
resh pinapp
pineapple j
schino cher
MAKE THIS
coconut milk
2 glasses.
ach glass wit
k
ple chunks
juice
rries
RECIPE
k, pineapple
th a pineappl
s
chunks and j
le chunk and
juice to a ble
d a maraschin
ender with ic
no cherry.
ce. Blend until smooth.
RAS
HOW
1
2
SPBERRY
3 cups p
1 cup lim
1 cup fr
6 sprigs
W TO MAK
1. In a large
2. Serve ove
LIMONCE
prosecco, c
moncello li
ozen raspb
fresh mint
KE THIS REC
e pitcher, whi
er raspberrie
ELLO PRO
chilled
iqueur, chi
berries
t
CIPE
isk together
es, garnished
OSECCO
lled
prosecco and
with mint, if
d limoncello.
f desired.
.
BEE
HO
1
2
E’S KNEES
1 1/2 T
1/2 T. h
2 tsp. to
you can
4 oz. M
OW TO MA
1. Place honFill glass
2. Garnish w
S WINE CO
. honey
hot water
o 1 T. fresh
n also add 2
Moscato
KE THIS RE
ney and hot with crushewith a lemon
OCKTAIL
h lemon jui
2 tsp. lemo
ECIPE
water in a gd ice. n slice and m
ice {1/4 to
on juice}
glass; stir unt
mint sprig. D
1/2 of a le
til honey is d
rizzle top wi
emon ~
dissolved. Ad
ith additiona
dd lemon ju
al honey, if d
ice and Mos
desired.
scato; stir.
WIN
HOW
NE SMOO
1 pound
1 3/4 cu
d'Asti
W TO MAK
1. Pour
2. Start
3. Add a
4. Pour
OTHIE
d, frozen m
ups sweet,
KE THIS REC
berries and 1
with the low
additional wi
into wine gla
mixed berrie
white win
CIPE
1 cup of wine
west setting, a
ne as needed
asses and ser
es
e ‐ I used C
e into a blend
and blend.
d while slow
rve.
Cupcake M
der containe
ly moving up
Moscato
er.
p to the higheest setting.
PIN
HOW
1
2
3
4
NEAPPLE M
3 mediu
Small bu
(about 3
1/3 cup
1 small
diced)
750 ml b
1/2 cup
3/4 cup
4 cups l
Addition
W TO MAK
1. In a heavy
specifically
2. Add the p
3. Cover and
4. Remove fr
pour sang
like).
MOJITO S
um limes, t
unch pepp
30 pepperm
granulate
fresh pinea
bottle whit
white rum
pineapple
emon lime
nal pepper
KE THIS REC
y pitcher, mud
y for the purp
ineapple, then
d place in the r
rom refrigerat
ria over. Garn
ANGRIA
thinly sliced
ermint, lea
mint leave
d sugar
apple, pee
te wine (on
m
e juice
e soda
rmint leave
CIPE
dle together t
pose or a sturd
n pour the win
refrigerator fo
tor and add th
nish with addit
d
aves stripp
s)
led, cored,
n the dryer
es and pine
the lime slices
dy wooden spo
ne, rum, and p
or 4 – 5 hours.
he lemon lime
tional mint lea
ped
, and cut in
r side is be
eapple wed
s, peppermint
oon.
pineapple juic
soda. Add ice
aves and pinea
nto 1 to 2‐i
est ‐ I like S
dges for ga
leaves, and s
e over the top
e and a few ch
apple wedge i
inch chunk
auvignon B
arnish
ugar. You can
p.
hunks of the p
if desired. Ser
ks (about 2
Blanc or Pi
use a muddle
ineapple to yo
rve (with a stra
cups
not Grigio)
er made
our glass and
aw, if you
)
RAS
HOW
SPBERRY
12 ounc
2 cups p
1 bottle
Ice cube
W TO MAK
1. Put the fr
2. Fill the re
PEACH PR
ces frozen r
peach nect
e prosecco,
es
KE THIS REC
rozen raspbe
est of the pitc
ROSECCO
raspberries
ar, chilled
, chilled
CIPE
erries in a larg
cher or dispe
O PUNCH
s
ge glass pitch
enser with ice
her or dispen
e cubes. Stir
nser. Top wit
and serve co
th the peach
old.
nectar and PProsecco.
SAN
HOW
1
2
NGRITA
1 (750 m
1/2 cup
1/2 cup
1/4 cup
1/2 cup
1/2 cup
W TO MAK
1. Add all of t
2. Place the m
ml) bottle o
orange jui
lime juice
1:1 simple
orange liq
silver tequ
KE THIS REC
the ingredients
mixture in the
of sweet re
ice, prefera
, preferabl
e syrup (se
quor, such a
uila
CIPE
s to a large pitc
refrigerator to
ed wine
ably freshl
le freshly s
e note)
as triple se
cher. Stir to co
o chill, about 2
y squeezed
squeezed
ec or cointr
ombine.
hours.
d
reau
BER
HOW
1
2
RRY & CIT
1 bottle
8 oz. str
1 mediu
6 oz. mi
1 lime
¼ c. ora
¼ c. sug
Seltzer o
W TO MAK
. In large pisugar.
. Refrigeratsoda.
TRUS SPRI
e dry rosé w
rawberries
um orange
ixed berrie
nge liqueu
gar
or lemon‐l
KE THIS REC
itcher, stir to
te until cold,
ITZER
wine
es
ur
ime soda
CIPE
ogether dry r
at least 2 an
osé wine, str
nd up to 6 ho
rawberries, o
ours. Pour int
orange, mixe
to glasses. To
ed berries, lim
op with some
me, orange liq
e seltzer or le
queur, and
emon‐lime
EGG
HOW
1
2
GNOG
3½ c. 1 p
½ c. fat‐
1 tbsp. a
¼ tsp. g
.13 tsp.
2 large e
¼ c. bou
2 tbsp. b
1 tsp. va
Addition
W TO MAK
. Combine with a whyolks. Addminute or
. Cover surnutmeg, i
percent low
‐free sweet
all‐purpose
rated who
salt
egg yolks
urbon
brandy
anilla extra
nal grated
KE THIS REC
first 5 ingredhisk. Place egd yolk mixturr until slightly
face of eggnf desired.
w‐fat milk
tened cond
e flour
le nutmeg
act
whole nut
CIPE
dients in a meg yolks in a mre to remainiy thickened.
og with wax
densed mil
tmeg (optio
edium saucemedium bowng hot milk mPour into a p
paper; refrig
lk
onal)
pan. Bring towl. Gradually wmixture, stirrpitcher; stir i
gerate at leas
o a boil over whisk one‐thring with a wn bourbon, b
st 4 hours or
medium heahird of hot mwhisk. Cook obrandy, and v
overnight. G
at, stirring comilk mixture inver medium vanilla.
Garnish with
onstantly nto egg heat 1
additional
BOU
HOW
1.
2.
URBON P
4 ‐5 sco
1 1/2 Tb
1/2 tsp
1/2 tsp
3‐4 Tbsp
Coconut
W TO MAK
Add all ingred
almond milk t
Divide betwe
PUMPKIN
ops Pump
bsp bourbo
each pump
pure vanil
p unsweete
t whipped
KE THIS REC
dients except
to thin, and m
en 2 small gla
MILKSHA
pkin Ice Cre
on
pkin pie sp
la extract (
ened almo
cream (for
CIPE
the coconut w
more ice cream
asses and top w
AKE
eam
pice + groun
(optional)
ond milk
r topping |
whipped cream
m to thicken. T
with coconut
nd cinnam
optional)
m to a blender
Taste and adju
whipped crea
on
r and blend un
ust flavors as n
am and additio
ntil creamy an
needed.
onal pumpkin
nd smooth. Ad
pie spice.
dd more
SAU
HOW
1
UZA‐RITA
1 can Sa
1 bottle
1 can fro
1 can w
W TO MAK
. Pour limepitcher. Fdesired).
auza® Blue
e light beer
ozen limea
ater
KE THIS REC
ade and beeill limeade ca
Silver 100
r
ade
CIPE
er into a pitchan with wate
% Agave T
her with ice. er, pour into
Tequila
Fill limeade cpitcher, stir,
can with Sauand pour int
uza® Blue Silvto glasses rim
ver Tequila anmmed with sa
nd pour into alt (if
STR
HOW
1
2
3
RAWBERR
6 Sauza
2 DeKuy
1 bottle
4 limead
1 pt. str
2 tbsp. s
1 wedge
W TO MAK
. Wash, ste
. Run a weddesired). flute. Ope
. In a shakelime if des
RY SPARK
® Blue Silv
yper® Straw
e rosé Cham
de
rawberries
sugar
ed lime
KE THIS REC
em, quarter, a
dge of lime aRepeat until en Champagn
er filled with sired. Top ea
LERS
er 100% Ag
wberry Liq
mpagne
CIPE
and freeze st
around the riall glasses arne and pour g
ice, combineach glass with
gave Tequi
uor
trawberries f
m of your chre prepared. glasses appro
e tequila, limh the cocktai
ila
for at least 1
hampagne fluPlace 3 frozeoximately 2/
eade, and stl and serve im
hour (can be
ute and dip inen strawberr/3 of the way
trawberry liqmmediately.
e done the d
n a plate of sries in the boy full.
uor. Shake. A.
day ahead).
sugar to coat ottom of each
Add a squeez
rim (if h prepared
ze of fresh
BUL
HOW
1
2
3
4
LLDOG M
4 c. ice
2/3 c. li
1 c. tequ
1/4 c. C
4 tbsp. s
Coarse s
Coronita
Skewers
W TO MAK
. Combine
. Place salt
. Fill each gdown intosunk into
4. Garnish e
ARGARIT
me juice
uila
ointreau o
sugar
salt, for rim
as (1 per m
s topped w
KE THIS REC
all ingredien
on a shallow
glass with mao the margarthe frozen m
ach with a fr
TAS
or other ora
m
maragarita,
with sliced c
CIPE
ts in a blend
w plate. Dip t
argarita mixtuita glass. (A lmargarita, it w
ruit skewer a
ange liqueu
, 7 ounces e
citrus, for g
er, pulsing to
he rim of eac
ure. Pop the little beer wiwill stop pou
nd serve.
ur
each)
garnish
o combine.
ch glass in lim
caps off of tll empty intoring out.)
me juice or w
he Coronita o the cup, bu
water, then in
bottles, thent once the ne
n the salt.
n flip each oneck of the bo
ne upside‐ottle has