Tropical Storm

Ingredients:

2 cups fresh pineapple juice

2 cups orange juice

1 cup white rum

3/4 cup high-proof dark rum

3 tablespoons Campari

Orange wedges

Maraschino cherries

Directions:

Mix 2 cups fresh pineapple juice, 2 cups orange juice, 1 cup white rum, 3/4 cup high-proof dark rum, and 3 tablespoons Campari in a pitcher. Cover; chill for 4-12 hours. Divide among ice-filled glasses. Garnish with orange wedges and maraschino cherries

Blackberry Gin Fizz

Ingredients:

1 6-ounce container blackberries

1/2 cup sugar

2 cups gin

1 cup fresh lime juice

Club soda

8 sprigs Thai basil or sweet basil

Directions:

Purée blackberries and sugar in a blender. Let stand, stirring occasionally, until sugar is dissolved, about 10 minutes. Strain purée through a fine-mesh sieve into a pitcher (there will be about 3/4 cup); discard seeds in sieve. Stir gin and lime juice into pitcher.

Divide drink among ice-filled glasses; top with soda. Garnish each with a basil sprig.

Aquavit Spritzer

Ingredients:

1 tablespoon raw sugar

3/4 cup berry preserves, preferably lingonberry

4 cups soda water (32 ounces)

2 cups aquavit or vodka

8 lemon twists

Directions:

Combine sugar and 1 tablespoon hot water in a pitcher. Stir to dissolve. Add preserves. Using a wooden spoon, stir to loosen preserves and mix with simple syrup. Gently stir in soda water and aquavit.

Fill tumblers with ice. Divide aquavit spritzer equally among glasses and garnish each with a lemon twist.

Coco Cola

Ingredients:

1 2/3 cups coconut water

1/4 cup coconut-milk powder

2 tablespoons sugar

1 teaspoon xanthan gum

Directions:

Blend together coconut water, coconut powder, sugar, and xanthan gum in a blender. Pour mixture into soda syphon and seal well.

Charge syphon with seltzer charge, shaking syphon a few times. Carefully remove empty seltzer charge, then charge syphon with cream charge. Shake syphon vigorously several times, then fill Champagne flutes or other tall, skinny glasses.

Guinness Milkshake

Ingredients

3 Jumbo Scoops Vanilla Ice Cream

3 oz Guinness

2 oz Chocolate Syrup

Directions:

1. Add the beer and chocolate syrup to the ice cream.

2. Mix just until blended; the mixture should be very thick.

3. Drizzle inside of a glass with chocolate syrup and pour shake in.

Hot Caramel Buttered Rum

Ingredients:

3 oz Ron Abuelo A�ejo

1 oz Van Gogh Dutch Caramel Vodka 

2 Tbsp Unsalted Butter, softened Butter

2 Tbsp Brown Sugar

2 Tbsp Honey

1 tsp ground Cinnamon

1/2 tsp ground Cloves

1/2 tsp Nutmeg

Cinnamon stick

Directions:

Add all ingredients (excluding rum and vodka) into a hot drinking cup or mug. Mix the ingredients together until they are well combined and have formed a batter. Add Ron Abuelo A�ejo rum and Van Gogh Dutch Caramel Vodka. Pour in hot water (1 cup or more to personal taste) and stir vigorously until the mixture has dissolved. Garnish with cinnamon stick.

Red Rooster

Ingredients:

1.5 oz SKYY Infusions Raspberry

2 oz Cranberry juice

5 oz Orange Juice

Directions:

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into rocks glass with fresh ice. Garnish with cherry and orange slice.

Beaded Lady

Ingredients:

1 oz SKYY Infusions Passion Fruit

.5 oz Gin

.5 oz Triple Sec

.5 oz Lime Juice

2 oz Pineapple Juice

Dash of Bitters

Soda Water

Directions:

Combine all the ingredients (except the bitters and soda) in a cocktail shaker with ice. Shake vigorously and strain into iced tall pilsner glass. Top with soda & bitters. Garnish with pineapple star.

Southern Belle

Ingredients:

2 oz SKYY Infusions Pineapple

.5 oz Light Rum

5 oz Dark Rum

1 oz Coconut rum

1 oz Gin

1 oz Raspberry Liqueur

1 oz Triple Sec

3 oz Orange Juice

Directions:

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a hurricane glass with ice. Garnish with cocktail umbrella and straw.

Fogg Juice

Ingredients:

1 oz Citrus Vodka

1 oz Blueberry Vodka

1 oz Orange Vodka

3 oz Cranberry Juice

2 oz Ice

Directions:

Pour over ice, add cranberry juice.