2 ounces Southern Comfort
Dash of lime juice
Cranberry juice and lime wedge for garnish
Pour the Southern Comfort and lime juice into a collins glass filled with ice. Fill with cranberry juice. Garnish with a lime wedge.
2 ounces Onyx Moonshine
1/4 ounce arrope syrup
1/2 ounce clear lemon juice (strained of solids)
1/4 ounce simple syrup
Concord grapes, soda water, and thyme
Place grapes and fresh thyme in cocktail shaker. Muddle. Add moonshine, arrope syrup, lemon juice and simple syrup. Add ice, shake ingredients together. Pour mixture into a highball glass. Top with soda water and more ice. Garnish with a thyme sprig.
1 1/2 oz gin
1 1/2 oz vermouth
1/2 oz cointreau
2 dashes of orange bitters
1 thick sliver of orange peel
Pour all of your liquid ingredients into a cocktail shaker filled with ice. Shake well , strain into a cocktail glass, squeeze orange peel into cocktail and around the edges of the glass then place it in the cocktail as a garnish.
Basil simple syrup
1 cup fresh blackberries
8 ounces gin
1 lime, quartered and 4 sprigs of mint
Put all but 8 berries in the bottom of a cocktail shaker. Add 2 sprigs of mint. Crush the berries and mint. Add lots of ice, 1/3 cup of basil simple syrup, gin, and cucumber water. Shake until cold and well-mixed. Strain into glass over ice and serve with splash of soda water. Add lime and berries.
3 ounces rye whiskey
1 ounce maraschino liqueur
1 1/2 ounces lime juice
1 ounce simple syrup
Dash grapefruit bitters and lime wedges for garnish
Shake all ingredients except lime wedges in a cocktail shaker with ice. Strain into two old-fashioned glasses filled with ice. Garnish with lime wedges.
6-8 tablespoons butterscotch sauce
3 cups apple cider
1 cup bourbon whiskey
2 cups ginger beer
Heat cider, bourbon and butterscotch syrup in a medium saucepan until the butterscotch dissolves and the mixture is steaming hot. Remove from heat and stir in the ginger beer. Ladle into mugs and serve with loads of whipped cream on top.
6 tablespoons Batavia arrack
6 tablespoons manzanilla Sherry
6 tablespoons Clément Créole Shrubb
6 teaspoons Homemade Chocolate Liqueur
Ice cubes and 4 orange peel strips
Chill 4 Martini glasses in freezer 30 minutes. Combine all liquors in cocktail shaker; add ice cubes and shake to chill. Strain mixture into cold glasses. Garnish each with orange peel strip.
2 oz. rye whiskey
3/4 oz. lemon juice
3/4 oz. orange juice
1 teaspoon grenadine
Shake ingredients together well and strain into a cocktail glass.
Enjoy this drink brought to you by The State Press.
1 shot Blue curaçao
1 shot Vodka
Food coloring if desired
Mix together and enjoy.
1/2 cup vanilla ice cream
1 ounce vanilla vodka
1 ounce white Creme de Cacao
Mix all ingredients in a blender at low speed for 10 seconds. Spoon into a chilled sherbet glass or wine goblet.
1.5 oz Smirnoff No.21 Vodka
6 oz orange juice
Add Smirnoff No.21 Vodka in ice-filled glass and top with orange juice.
1 tsp sugar
ice + mint
Serve in a metal cup.
2 pints raspberries
2/3 cup of sugar
2 tbs triple sec
about 28 oz. good vodka
Boil raspberries and sugar in a sauce pan until soft, smushing berries with the back of a spoon. Let berry sugar mixture cool and funnel it into a 32 oz. container. Add 2 tbs triple sec and fill remainder of the bottle with vodka. Shake and let sit for a minimum of 2 weeks. After at least 2 weeks strain using a fine mesh sieve or a coffee filter.
1 1/2 ounces single-malt Scotch, preferably Laphroaig
2 ounces chilled brewed Lapsang souchong tea
1 ounce Honey Syrup
3/4 ounce fresh lemon juice
Fill a cocktail shaker with ice. Add all of the remaining ingredients and stir well. Double strain into a chilled coupe.
3 oz red wine
1 oz calvados
1/2 oz fresh lemon juice
1/2 oz cinnamon-clove syrup
4 dashes angostura bitters
Shake ingredients in a standard cocktail shaker. Strain into frosted wine glass. To make the syrup: combine cinnamon sticks, cloves, 1 cup of sugar, and 1 cup of water in a standard sauce pan and bring to a boil. Once it reaches a boil, lower the heat and simmer for 10-15 minutes. Stir constantly until the syrup thickens.
1 part gin
2 parts cold Earl Grey tea
A dash of lavender simple syrup (it can be easily made by boiling lavender buds with your sugar and water or simply by adding a few drops of lavender oil to the already made plain syrup)
Mix ingredients in a shaker with ice. Strain into a martini glass and garnish with a lavender sprig.
1/2 oz Black Haus® blackberry schnapps
1/2 oz Midori® melon liqueur
1 oz pineapple juice
Pour all ingrediants into a cocktail shaker with a few ice cubes. Shake and strain into a 2-oz shot glass, and serve.