2 Parts Jagermeister
1.5 Parts Pineapple Juice

Build in a rocks glass, pineapple,Jagermeister and top with ginger beer.  Gently swirl.  Garnish: Lime wedge

1.5 oz 1800 Coconut Tequila
3 oz Pineapple Juice

Shake and pour over ice.
Serve in a glass garnished
with fresh lime.

1.5 Parts 2 GINGERS® Whiskey
1 Part Hot Coffee
1/8 Part Brown Sugar
Whipped Cream

Combine all ingredients in a heat proof mug and top with whipped cream.

1 oz Johnnie Walker Red Label Blended Scotch Whisky
0.25 Each Italian Aperitif Bitters
0.25 Each Triple Sec
1 Dash Aromatic Bitters

Stir, strain and serve over ice in a rocks glass. Garnish with a lemon twist.

1.5 oz Liquid Riot Rum Riot Rum
1 oz Fresh Raspberry Syrup
.75 oz lime juice
.75 oz dry curacao

Combine all ingredients in a cocktail shaker with ice and shake thoroughly. Pour into a martini glass and garnish with edible flowers. 

Recipe and photo from Liquid Riot in Portland, ME, where you can find this tasty cocktail on the menu during raspberry season, made with local raspberries from Goss Berry Farm in Mechanic Falls (311 Elm St, the name of the cocktail, is also the address of the farm).

1 oz Vodka
1.5 oz 6PM Aperitivo Montanaro
Splash Dry Sparkling Wine
Grapefruit Cubes (see prep instructions)
Rosemary (for garnish)

1. Prep the Grapefruit Cubes ahead of time by freezing equal parts grapefruit juice and water in an ice cube tray
2. When frozen, fill a wine glass with grapefruit cubes, add vodka, Montanao and top with sparkling wine of choice
3. Garnish with fresh citrus wheels and a sprig of charred rosemary

Ingredients:
2 oz Smugglers' Notch Gin
Tonic Water

Instructions: Combine Smugglers' Notch Gin with Tonic water in a glass with ice...enjoy on a day like this...perfection...

"Workin' 9 to 5
What a way to make a livin'
Barely gettin' by
It's all takin' and no givin'"

1 part Blackberry Brandy
1 part Jim Beam
1/2 part lemon juice
Ginger ale

Pour all ingredients into highball glass with crushed ice and fill with ginger ale. Garnish with fresh blackberries.

1 Part Colada Svedka
Splash Lime Juice
Splash Passion Fruit Syrup

Pour all ingredients into a cocktail shaker, add ice and shake quickly. Strain into a shot glass.

INGREDIENTS:

Tito’s vodka
Regan’s #6 Orange Bitters
Pear nectar
Limes
Cinnamon sticks

THE BUILD:

In a shaker full of ice, pour 2 oz Tito’s vodka, 1 oz pear nectar, 1 dash lime juice and 2 dashes of Regan’s orange bitters. Shake vigorously and strain in to a martini glass.  Shave cinnamon stick atop the drink for garnish, flavor and fragrance.

1.5 Parts Grey Goose Original
0.75 Part Lime Juice
0.75 Part Simple Syrup
0.75 Part Mezcal
2 Parts Kosher Salt
1 Part Crushed Black Pepper
1 Slice Cucumber
1 Sprig Cilantro

1. Combine Kosher salt and black pepper.
2. Rim Old Fashioned glass with sesame oil, dip in kosher salt/crushed black pepper mix.
3. Muddle cucumber and cilantro in a shaker tin, add ingredients and ice, shake and double strain over ice into old fashioned glass.
4. Garnish with cucumber-cilantro chip.

1.5 Parts Svedka Vodka
1.5 Parts White Crème de Cacao
1 Part Peppermint Schnapps
1 Part Heavy Cream

1. Combine ingredients in cocktail shaker over ice, shake and strain into Martini glass.
2. Garnish with crushed peppermint stick on the rim or with a whole peppermint stick.

Ingredients:
2 oz. Russian Standard Gold Vodka
1 oz. Alessio Vermouth Bianco


Put your bottles of Russian Standard Gold and Alessio Vermouth Bianco in the freezer for 24 hours. In a chilled martini glass, pour 1oz vermouth and 2oz vodka.  Enjoy with no garnish.

by Spencer Albee, Spencer Explores the Universe

1 Part DeKuyper® Pucker® Raspberry Schnapps
1 Part Pinnacle® Original Vodka
1 Part Lime Juice
1 Splash Cola

Build over ice, stir gently, and serve.

1.5 Parts Basil Hayden's Kentucky Straight Bourbon Whiskey
1 Egg White
0.5 Part Lime Juice
0.5 Part Simple Syrup
0.25 Part Apple Syrup
Grated Nutmeg

Add egg white, lime juice, simple syrup, spiced apple syrup, and Basil Hayden’s Bourbon in a shaker. Give it a nice dry shake to mix all the ingredients together, then add ice and shake again so your cocktail is chilled when strained. The cocktail will have a nice froth on top. Grate fresh nutmeg, sprinkle on top for garnish and enjoy.

2 Parts Citron Svedka
0.5 Part Peach Schnapps
1 Part Cranberry Juice
0.5 Part Lime Juice
Lemon Twist

Combine all ingredients in a blender, adding 1/2 cup of crushed ice last. Blend until smooth and pour into a hurrican glass. Garnish with a lemon twist.

1 oz Absinthe
1/4 oz Anisette
1 Mint sprig

1. In a cocktail shaker add the absinthe and anisette.
2. Fill with ice and shake well until chilled.
3. Strain into a julep cup filled with crushed ice.
4. Top with additional ice and garnish with the mint sprig.

Ingredients:
1 oz Absinthe
1 sugar cube
3-5 oz ice cold water

With the Absinthe in a glass, place an Absinthe spoon on top the sugar cube on top of the spoon and slowly pour the water over til it suits your taste.

Ingredients:
1 oz Horseradish
1.5 oz Absolut Vodka
4 oz Tomato Juice
4 Dashes Hot Sauce
1 TBSP Worcestershire Sauce
1 TBSP Lemon Juice
1 Wedge Lemon
1 Stick Celery

Directions:
Build ingredients over ice and stir.

Ingredients:
2 oz Absolut Vodka
½ oz Dry Vermouth
1 Twist Lemon (garnish)

Directions:
Fill a martini glass with ice cubes. Add vodka and vermouth to a cocktail shaker and shake over ice. Toss the ice from the martini glass and strain into the glass. Garnish with lemon twist.

2 parts Absolut Grapefruit
2 parts cranberry juice
Orange wedge (garnish)

1. Shake ingredients and strain into a rocks glass
2. Garnish with orange wedge

2 parts Absolut Grapefruit
4 parts grapefruit juice
1 grapefruit spiral

1. Shake ingredients and strain into a highball glass
2. Garnish with grapefruit spiral

1 oz Limoncello
1 oz Absolut Juicy Pear and Elderberry
.5 oz Simple Syrup
.5 oz Orange Juice

Mix all ingredients in a shaker with ice. Strain and Serve. Enjoy!

Ingredients:
2 oz Van Gogh Açaí-Blueberry
0.5 oz simple syrup
1 oz lime juice
10 mint leaves
10 blueberries
Top with club soda

Directions:
Muddle mint, berries and simple syrup in a shaker. Add ice, vodka and lime juice. Shake well and strain into ice-filled highball glass. Top with club soda. Garnish with mint sprig.

2 ounces pisco
1.5 ounces lemon juice
1.5 ounces simple syrup
1 ounce St Germain
1/2 of a lemon in slices with the rinds on them
4 mint leaves
1 tablespoon lilac flowers (washed)

Combine the lemon slices with the rinds, simple syrup, mint and lilac flowers in a cocktail shaker and muddle.

Add to the shaker - Pisco, lemon juice, St Germain and ice. Shake for 20 seconds.

Strain over ice and garnish with more lilacs.

Ingredients:
1 oz Admiral Nelson's 101 Proof Spiced Rum 
10 oz Iced Tea 

Directions:
Combine in glass, stir and serve.

2 oz Dark Rum
1.5 oz Chilled Espresso or Strong Cold Brew Coffee
1 Scoop Gelato

1. Place a scoop of the gelato in the center of a chilled martini glass.
2. Add the rum off to the side of the gelato, then pour the chilled coffee over it.

2 Parts Maker's Mark Bourbon
2 - 3 Blackberries
0.5 Part DeKuyper® Razzmatazz Schnapps
2 Parts Ginger Ale

Muddle 2 or 3 large blackberries in a rocks glass with a splash of Razzmatazz Schnapps Liqueur. Add in equal parts Maker’s Mark Bourbon and ginger ale. Stir gently. Top off with ice.

Ingredients:
1.5 oz Chamucos Blanco Tequila
3 slices cucumber muddled
0.5 oz simple syrup
0.33 oz Bauchant Orange Liqueur
0.5 oz lemon juice
3-4 dashes hot sauce

Directions:
1. Shake & strain.
2. Served in a martini glass.
3. Garnish with orange zest.

1 oz Southern Comfort
1 oz Sloe gin
1 oz Amaretto
2 oz Orange Juice

Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a highball glass filled with fresh ice.
Garnish with an orange wheel and a cherry.

2 Parts Hangar 1 Straight Vodka
1 Part Meyer Lemon Juice
3 Parts Ginger Beer

Combine all ingredients in copper mule mug. Serve over crushed ice. Stir gently to mix. Garnish with a lemon wedge.

1 oz Allen's Coffee Brandy
1 oz Premium Tequila
0.5 oz Chocolate Liqueur

Shake with ice and serve on
the rocks.

Ingredients:
For the Brownie Batter:
1 Box (approx.18 oz) of brownie mix (Ghirardelli Double Chocolate is our favorite)
Water, vegetable oil and egg called for on brownie mix box

For the Cheesecake Swirl:
1 package (8 oz.) cream cheese, softened
1/3 cup of Allen’s Coffee Brandy
1 egg yolk

Directions:
1. Set oven to temperature recommended on brownie box. Grease bottom of 8-inch or 9-inch square pan with cooking spray.
2. Using a mixer, beat cream cheese and Allen’s Coffee Brandy until smooth. Add egg yolk and mix until well blended. Set aside.
3. In another bowl, prepare brownie batter according to package instructions using oil, water and eggs.  Spread 2/3 of the brownie batter into the prepared pan.
4. Carefully spread the cream cheese mixture over brownie batter.
5. Drop spoonfuls of the remaining brownie batter on top. Use the tip of a knife to gently swirl both batters to form a marble pattern. 
6. Bake until a toothpick inserted into the center comes out with a few moist, fudgy crumbs adhering to it (Approximately 5 minutes longer than instructions on brownie package. Ovens vary.).  Let brownies cool completely before cutting.

INGREDIENTS:
4 large eggs
3/4 cup whole milk
1/4 cup Allen’s Coffee Brandy
6 thick slices of bread, preferably a day or two old. 
Butter
Maple syrup

HINT:  If your skillet will not hold all of the bread at one time: Preheat your oven to 250 degrees.  As you cook the French toast, place the finished pieces on a sheet pan in the oven so that all will be warm to serve at the same time.

DIRECTIONS:
-Whisk together eggs, milk and Allen’s Coffee Brandy in a wide, shallow bowl or baking dish.
-Place bread slices in egg mixture and soak on one side for roughly 30 seconds.  Flip bread and soak the other side for the same amount of time.
-Melt some butter in a skillet over medium heat.  
-Place bread onto the skillet.  Fry on one side until golden brown. Flip and cook the other side.  
-Place in oven. 
-Wipe skillet, repeat with butter and additional bread.
-Repeat until all bread has been fried.
-Serve warm with maple syrup.

2.5 oz Allen's Coffee Brandy
1 Whole Egg
2 Dashes Bitters

Shake without ice to intergrate
ingredients. Add ice, shake
again & double strain into a
chilled glass.  Grated nutmeg
as garnish.

1 oz Allen's Coffee Brandy
2 oz Butterscotch Schnapps
2 oz Milk

Shake with ice and serve chilled

Ingredients:

2 oz Allen's Cold Brew
2 oz Creme de Cocoa

Combine ingredients and shake with ice. Strain over Martini glass. Enjoy!

Ingredients:

1 oz. Allen's Cold Brew Coffee Brandy
2 oz. Vodka
Chocolate Syrup

Mix ingredients together in a shaker with ice. Strain into chocolate drizzled martini glass. Enjoy!

Ingredients:

2 oz Allen's Cold Brew Coffee Brandy
2 oz Vodka
2 oz Milk or Cream.

Pour ingredients over ice and serve. Enjoy!

1 oz Allen's Coffee Brandy
1 oz Butterscotch Schnapps
0.5 oz Rum

Serve over ice or strain in a
glass

1 oz Allen's Coffee Brandy
3 oz Hot Cocoa

Pour ingredients into a mug
& top with whipped cream

1 oz Allen's Coffee Brandy
2.5 oz Vanilla Vodka

Shake with ice and serve into
a martini glass

1.5 oz Allen's Coffee Brandy
1.5 oz West Cork® Irish Whiskey

Pour ingredients into a hot mug
filled with coffee & top with
whipped cream

Ingredients:
2 oz. Allen's Cold Brew Coffee Brandy
3 scoops Chocolate Ice Cream
1 cup of Milk

Mix all ingredients in blender and top with whipped cream. Enjoy!

1 oz Allen's Coffee Brandy
1 oz Orange Juice
1 oz Premium Vodka

Shake with ice & strain into a
shot glass

1 oz Allen's Coffee Flavored Brandy
2 oz Coconut rum
1 oz Lemonade
2 oz pineapple juuice

1.5 oz Allen's Coffee Flavored Brandy
1.5 oz Vodka
3 oz Milk Or Cream

1. Place ice in rocks glass. Add vodka and Allen’s. Top with milk or cream.

1 Part Midori® Melon Liqueur
1 Part Orange Juice
1 Part Champagne
Orange Twist

Pour in Midori® followed by orange juice. Top with the champagne. Garnish with a twist of orange peel.