Ingredients:
2 oz Whipped Cream Vodka
0.5 oz Simple Syrup
1 oz Lime Juice (about 1 lime)
0.75 oz Heavy Cream
1 Dash Vanilla Extract

Garnish:
Crushed graham cracker rim

Directions:
1. Juice the limes and set the used limes aside.
2. Rim a martini glass with the juiced lime, then dip the martini glass into a plate with the crushed graham crackers to coat the rim of the glass.
3. Add the rest of the ingredients to a cocktail shaker filled with ice, and shake thoroughly, or for about 20 seconds.
4. Strain the cocktail into the rimmed martini glass.

1 oz Real McCoy 3-Year Rum
0.5 oz Knob Creek Rye
0.5 oz E & J Brandy
0.5 oz Lemon Juice
​0.5 oz Grenadine

Shake ingredients over ice. Double strain into a chilled cocktail glass.

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 oz 1800 Coconut Tequila
1.5 oz Pineapple Juice
0.75 oz Lime Juice
Jalapeno Slices

Shake ingredients in a cocktail shaker with ice.

1.75 oz 1800 Cristalino Tequila
0.5 oz Fresh Lime Juice
0.5 oz Agave Syrup
0.5 oz Premium Orange Liquor

Mix ingredients in a shaker filled with ice.
Shake thoroughly then strain into a chilled glass.

Ingredients:

1 Bottle Red Wine
12 oz Anejo Tequila
12 oz Orange Juice
12 oz Cranberry Juice
6 oz Lime Juice
6 oz Simple Syrup

Directions:

Serves 8-10 People

Garnish: Cranberries, Mint Sprigs, Lime Wheels, Cinnamon Sticks
Build in a pitcher with ice. Stir to combine.

Ingredients:
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).

2 oz. Fleur de Caña 12 Year Rum
.25 oz. Coffee Syrup
2 dashes Angostura Bitters
1 dash Bitterman’s Xocolatl Mole Bitters

Preparation: Combine all ingredients in a mixing glass and stir, then pour over into a rocks glass with fresh ice and garnish with an orange peel

"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.

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 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.

Ingredients:

1.5 oz Benedictine
.5 oz Bourbon
.5 oz Lemon Juice
.25 oz Honey Syrup
3 dashes Angostura Bitters
4 oz Hot Water
Clove Studded Lemon Wheel (Garnish)

Directions:

Add hot water into a footed glass mug to heat.

Add all ingredients into a shaker submerged in warm water to heat.

Once the mixture has warmed, discard the hot water from the mug and pour the mixture into the mug.

Top with 4 ounces hot water and stir to combine.

Garnish with a clove-studded lemon wheel.

Recipe and image from liquor.com

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

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

Ingredients:

Ice Cubes
1 1/3 parts Absolut Vodka
2/3 parts Kahlua
2/3 parts Espresso
3 Coffee Bean

Directions:

Fill shaker with ice cubes. Add all ingredients. Shake and strain into martini glass. Garnish with coffee beans.

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

2 ounces Camarena Silver Tequila (or another Tequila Blanco)
1.5 ounces lemon juice
1.5 ounces simple syrup
1 ounce St Germain (or another Elderflower Liqueur)
1/2 of a lemon in slices with the rinds on them
4 mint leaves
1 tablespoon lilac flowers (washed)

We did it! We made it! Spring has sprung!

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

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

Strain over ice and garnish with more lilacs.

2 oz. Allen’s Coffee Brandy
1 oz. Dewar’s Blended Scotch
3 oz. Milk

Preparation: Combine all ingredients in a shaker with ice and shake, the strain over into a rocks glass with fresh ice

INGREDIENTS

2 oz Root Beer Moonshine
1 oz Butterscotch Liqueur
2 scoops Vanilla Ice Cream
4 oz Root Beer
1 scoop Ice

INSTRUCTIONS

Combine all ingredients in a blender. Blend thoroughly and top with whipped cream.