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 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.

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.

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 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.

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.

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 oz Hangar Straight Vodka
1 oz Meyer Lemon
juice
3 oz Ginger Beer

Build over ice in copper cup. 
Sip and savor.

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

Shake with ice and serve on
the rocks.

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

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
2 oz Ginger Beer
Wheel Lemon

Add Allen's Coffee flavored
bradny to a tall glass of ice. 
Top with ginger beer and
garnish.

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

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.

1 Part DeKuyper® Amaretto Liqueur
1 Part Cruzan® Aged Light Rum
1.5 Parts Coconut Milk
1.5 Parts Pineapple Juice

Blend or build over ice and serve.

2 Parts Jim Beam Original
2 Parts DeKuyper® Amaretto Liqueur
0.5 Part Lemon-Lime Soda
0.5 Part Lemon Juice
0.5 tsp Sugar
1 Lemon Wheel
1 Maraschino Cherries

Shake with ice in a cocktail shaker and strain into a glass. Top with lemon lime soda. Garnish with a lemon slice and cherry.

1 Part DeKuyper® Amaretto Liqueur
1 Part Orange Juice
1 Part Sour Mix
Maraschino Cherries

Build over ice, stir gently, and serve.

2 oz Sobieski Rye Vodka
1 oz Marie Brizard® Parfait Amour Liqueur
0.5 oz Lime Juice
3 oz Ginger Beer
1 Lime Wedge

Build all ingredients into an
antique clear jar filled
with ice cubes.
Stir. Top with crushed ice.
Garnish with a lime wedge

1 oz Ancho Reyes
3 oz Ginger Beer
0.25 oz Lime Juice

Fill a collins glass with ice. Add Ancho Reyes, then gently pour the ginger beer on top. Add lime juice. Garnish with lime wheel.

1.5 oz Ancho Reyes
2 oz Pink Grapefruit Juice
1 oz Grapefruit Soda

Build ingredients in a tall glass over ice-half rim salt. Garnish with a large slice of pink grapefruit

0.5 oz Ancho Reyes
1 oz Hendrick's® Gin
0.75 oz Combier Pamplemousse
1 oz Lemon Juice
0.5 oz Simple Syrup
0.75 oz Egg Whites
1 Dash Peychaud's® Bitters

Combine all ingredients except
the rich simple syrup in a mixing tin.
Close the tin, dry shake to
emulsify the mixture with the
egg white. Open the tin, add
simple syrup and ice.
Shake again and double
strain into a coupe.
Using an eyedropper
place 5 drops of
Peychaud's on top
of the foam and using
a toothpick, drag a line.

2 oz Ancho Reyes
5 oz Hot Chocolate
1 Pinch Cinnamon Powder

Combine Ancho Reyes and homemade hot chocolate in a footed glass. Garnish with grated cinnamon

1.5 oz Ancho Reyes
1 oz Hudson® Baby Bourbon Whiskey
0.5 oz Simple Syrup
15 Leaves Mint Leaves
1 Mint Sprig

In a collins glass or julep cup, add mint and simple syrup. Muddle lightly to release the flavor and aroma. Add Ancho Reyes and bourbon. Pack the glass with crushed ice. Garnish with a mint sprig.

0.75 oz Ancho Reyes
1 oz Hudson® Baby Bourbon Whiskey
1 oz Lemon Juice
0.5 oz Agave Nectar
5 Each Cherry Tomatoes
2 oz Mexican Lager
Pinch Salt
1 Each Lemon Peel
Cherry Tomatoes

Muddle the cherry tomatoes in a mixing tin. Cobmine remaining ingredients except the Mexican lager. Add ice, shake, and double strain over fresh ice into a pilsner glass. Top with Mexican lager. Using a vegetable peeler, remove a long peel of lemon. Express the oils over the cocktails, rub peel around the glass rim, and place atop the cocktail alongside three cherry tomatoes.

2 oz Ancho Reyes
1 oz Lime Juice
0.25 oz Simple Syrup
Lime Wheel

Description 1.5 oz pre-made sour can substitute for simple syrup

Shake, strain into a martini glass Garnish: lime wheel.

0.5 oz Ancho Reyes
1.5 oz Milagro® Reposado Core Tequila
0.5 oz Crème de Cacao
0.5 oz Manzanilla Sherry
1 Dash Orange Bitters
Orange Peel

Garnish
Orange Peel

Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir unitl well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass, and place atop the cocktail.

1 oz Ancho Reyes
1 oz Milagro® Reposado Core Tequila
0.25 oz Simple Syrup
3 Dashes Angostura® Bitters
2 Dashes Orange Bitters
Orange Peel
Lemon Peel

Combine all ingredients in a mixing beaker. Add regular ice and stir for 30 seconds. Strain into a double old fashioned glass over large hand cut ice block. Using a vegetable peeler, remove long orange and lemon peels. Express each over the top of the cocktail and rub them together around the rim of the glass. Roll peels together into a rosette and place atop the cocktail.

0.75 oz Ancho Reyes
1.5 oz Milagro® Silver Core Tequila
Lime Juice
Agave Nectar
Lime Wedge

Using a lime wedge, wet the rim of an old fashioned glass, salt it, and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass. Garnish with a lime wedge.

1 oz Ancho Reyes
3 oz Pineapple Juice
1 Each Squeeze of Lime Juice
1 Each Lime Wheel

Combine Ancho Reyes, pineapple juice, squeeze of lime, and ice in a Collins glass. Garnish with a lime wheel.

1 oz Ancho Reyes
1 oz Sailor Jerry® Spiced Rum
1 oz Lime Juice
0.5 oz Simple Syrup
1 Dash Angostura® Bitters
3 oz Soda Water
8 Leaves Mint Leaves
1 Sprig Mint Sprig

In a Collins glass, add lime juice and mint. Lightly muddle to release the aromas. Add Ancho Reyes, rum, sugar, bitters, soda water and ice. Using a bar spoon, unsettle the mint at the bottom of the glass, dispersing it throughout the drink and incorporating all the ingredients. Garnish with mint sprig.

2 oz Ancho Reyes
6 oz Soda Water
1 Each Squeeze of Lime Juice
1 Each Lime Twist

Combine Ancho Reyes, soda water, a couple squeezes of lime, and ice in a Collins glass. Using a vegetable peeler, remove a 4-inch peel of lime. Express the oils over the drink, rub around the rim of the glass and place on top.

1 oz Ancho Reyes
12 oz Tecate
1 Each Lime Wedge

Serve Ancho Reyes chilled with a can of Mexican beer topped with a lime wedge

0.75 oz Ancho Reyes
1.5 oz Dry Vermouth
0.75 oz St. Germain® Elderflower Liqueur
2 Dashes Grapefruit Bitters
1 Each Lemon Peel

Chill a coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from coupe and strain cocktail into chilled glass. Using a vegetable peeler, remove a long peel of lemon. Express the oils over the cocktail, rub the peel around the glass rim, and place in the coupe.

2 oz Casamigos Anejo
0.25 Each Agave Syrup    Simple Syrup
2 Dashes Orange Bitters
2 Dashes Angostura® Bitters

Combine all ingredients into a glass mixer. Add ice. Stir quickly for 30 - 40 seconds. Strain into rocks glass. Add 1 large ice cube. Garnish with an orange peel wrapped around a Luxardo cherry on a skewer,

1 oz Zacapa 23 Rum
0.75 oz Riesling Wine
0.25 Each Orange Curaçao
0.5 oz Sparkling Water
0.5 oz Pineapple Juice
0.25 Each Fresh Lemon Juice
0.25 Each Orange Juice

Combine Zacapa Centenario 23 Rum, Riesling, orange Curacao, unsweetened fresh pineapple juice, fresh lemon juice and fresh-squeezed orange juice into a cocktail shaker with two ice cubes. Strain into a highball glass over ice. Top with sparkling water. Garnish with orange slice, lemon slice and pineapple leaf.

1 Part Jim Beam® Rye
0.25 Part Simple Syrup
3 Parts Apple Juice
0.25 Part Lemon Juice
For Garnish Apple Slice

Measure and pour Jim Beam Rye, simple syrup and lemon juice into tall glass. Fill completely with ice and top with fresh pressed apple juice. Stir and serve. Garnish with a sliced apple.