1 Part Cruzan Velvet Cinn Rum
1 Part Jim Beam® Kentucky Fire

Layer in order into a shot glass.

1 Part Jim Beam Kentucky Fire
1 Part Dekuyper® Red Apple Schnapps

Shake with ice and strain into a shot glass.

1 part Kraken Black Label
1/4 parts Ancho Chili Liqueur
1 barspoon Simple Syrup
2 dashes of Cholula Chipotle Hot Sauce

Combine all ingredients in a shaker, add ice and shake. Strain into a shot glass with a chili salt rim.

Ingredients:

2 oz Fireball Cinnamon Whiskey
4 oz Ginger Beer
Splash of Lime Juice

Directions:

Combine ingredients in any Mule style mug filled with ice. Stir gently.

1.5 oz. Fireball cinnamon-flavored whiskey
1.5 cups coffee
½ cup milk
½ cup pumpkin puree
1 tsp. pumpkin pie spice
1 tsp. maple syrup
Whipped cream

Place a saucepan over medium heat and pour in the pumpkin puree, pumpkin pie spice, coffee, milk, and maple syrup. Stir until hot. Add whiskey and ladle into mugs. Top with whipped cream. Garnish with caramel sauce and cinnamon sticks. Serves 4.

Photo Credit: Russell Caron Wedding Photography

1.5 oz Fireball Whisky
1 oz Pomegranate Liqueur
Squeeze of Lemon Juice

1. Pour each ingredient into a rocks glass filled with ice.
2. Stir well and serve.

1.25 oz Fireball Cinnamon Whiskey
0.75 oz Sailor Jerry® Spiced Rum
1 oz Monin Blackberry Syrup
5 oz Soda Water
1 Blackberry
1 Raspberry

Fill serving glass full with ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into glass to mix. Add garnish, soda straw, and smile.

1 oz Jim Beam Kentucky Fire
3 oz Hot Cocoa
1 Marshmallows
1 Cinnamon Stick

Build in a heat proof mug. Garnish with marshmallows and cinnamon sticks.

Ingredients:

0.5 oz Maple Flavored Whiskey

1 oz Baileys Original Irish Cream

4 oz Hot Cocoa

Recipe:

Add Baileys Original Irish Cream and Cabin Fever Maple Whiskey to hot chocolate in a heat-proof glass.

Optional: Garnish with 1 large

Ingredients:

1 oz Crème de cacao

1/2 oz Vodka

1 oz Chocolate syrup (plus extra for garnish)

1 1/2 oz Heavy cream

Marshmallows and graham crackers to garnish  

Directions:

Place the graham cracker in a Ziplock bag. With the back of the spoon, crush it into small pieces and put on a plate.

On another plate, add 2 Tbsp of chocolate syrup and dip the glass in the sauce, followed by the graham crackers.

In a shaker, combine the crème de cacao, vodka, and 1 oz chocolate syrup with ice. Shake for 30 seconds. Add the heavy cream and shake for an additional 15 seconds. Strain into a lowball glass and garnish with toasted marshmallows.

1 oz Cîroc Apple
1 oz Dry Vermouth
1 oz Aperitif White Wine

Combine all ingredients in a rocks glass with ice. Stir gently. Garnish with an apple peel.

Ingredients:
1 oz The Real McCoy White Rum
0.5 oz Knob Creek Rye Whiskey
0.5 oz Hennessy Brandy
0.5 oz Lemon Juice
0.5 oz Grenadine

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

Photo copyright Russel Caron Wedding Photography

Ingredients:

Directions:

Combine ingredients in rocks glass, stir and add large ice cube

Ingredients:

1.5 oz Bombay Bramble Gin
1 oz St-Germain Elderflower Liqueur
0.75 oz Lemon
1 oz Seltzer

Directions:

Combine ingredients in a tall glass filled with ice and stir gently.

Ingredients:
2 oz Hendrick's Gin
1 oz Grapefruit Juice
0.75 oz St. Elder
0.75 oz St-Germain Elderflower Liqueur
0.75 oz Soda Water
One Squeeze Lime Juice

Directions:

Add ice, gin, grapefruit juice, soda water and elderflower liqueur to a shaker. Stir contents vigorously (do not shake as the soda water could bubble over) until they are very well blended. Strain contents into a martini glass, serve up, and top with an edible flower or a lemon twist for a pop of color.

2 oz vodka
1 oz lemon juice
1 oz lime juice
1 oz cherry juice
1 oz orange shrub
.5 oz simple syrup

Build in a mason jar, add ice and top with seltzer.
Garnish with a dollop of cotton candy and a pinwheel

Recipe provided by Vena's Fizz House

1.5 Parts Citron Svedka
0.75 Part Pomegranate Juice
0.75 Part Lemonade Concentrate
0.25 Part Lime Juice
2 Drops Orange Blossom Water
Sparkling Wine

Combine all ingredients, except sparkling wine, in a cocktail shaker filled with ice. Shake, and strain into a red sugar_rimmed champagne flute, and top with sparkling wine.

2 – 3 cups of strong brewed coffee, chilled, then frozen in a large cube silicone ice cube tray
1/2 cup Baileys for each cocktail
Vanilla ice cream
Caramel sauce

The coffee ice cubes really make this drink fun. We recommend brewing extra strong coffee for your cubes.

When you are ready to serve, run the bottom of your silicone ice cube tray under warm water to make it easy to get your coffee cubes out. 

Place one giant cube in each glass, pour Bailey's over the cube. Scoop one scoop of vanilla ice cream in each cup and drizzle with caramel sauce.

Enjoy!

2 oz Wiggly Brdge Bourbon
0.5 oz Maine Gold Bourbon Aged Maple Syrup
2 Sprigs Rosemary
1 Peel Orange Peel
2 Dashes Angostura® Bitters
0.25 tsp Vanilla Extract

In tumbler, add bourbon, maple syrup, vanilla, bitters one sprig of rosemary and shake well. Double strain, using hawthorne and tea strainers into a rocks glass. Add ice and garnish with rosemary and orange peel.

1.5 oz Reyka Vodka
1.5 oz Apple Juice
1 oz Carrot Juice
0.5 oz Celery Juice
0.25 Each Lemon Juice
0.13 oz Ginger Juice
1 Apple Slice

Combine all ingredients into cocktail shaker. Shake, garnish and serve.

Ingredients

1 1/2 oz Irish Whiskey

1 1/2 oz Extra Dry Vermouth

1/2 oz Green Chartreuse

1/2 oz creme de menthe liqueur

1/2 oz chilled water

1 mint leaf

Instructions

Add all ingredients to a glass filled with ice and stir

Strain into coupe or martini glass

Garnish with a mint leaf or decorative shamrock

Ingredients:

¾ oz Roasted Chestnut infused Bourbon*

¾ oz Stroudwater Bourbon

1/2oz Cynar

1/2oz Tempus Fugit Creme de Cacao

3 dashes mole bitters

Whole egg

Add all ingredients to a shaker, hard shake with 3-4 cubes, double strain into coupe. 

*Chestnut Bourbon: 200/250g of chestnuts per 750ml of Four Roses *roast at 450 degrees for 15-20 minutes. Let the chestnuts cool, then add bourbon. Let infusion rest overnight.

Cocktail Recipe by: Blyth and Burrows in Portland, ME.

2 oz Sobieski Rye Vodka
0.5 oz Marie Brizard® Parfait Amour Liqueur
0.25 oz Maraschino Liqueur
1.5 oz Brut Champagne
1 Orange Peel

Combine Sobieski Vodka, Parfait Amour and Maraschino Liqueur into a mixing glass with ice. Stir and strain into a flute glass. Add chilled Champagne and stir again. Garnish with an orange peel cut into a diamond shape.

Ingredients:
1.5 oz Frangelico Liqueur
1.25 oz Wild Turkey Kentucky Straight Bourbon Whiskey
0.5 oz Simple Syrup
0.75 oz Lemon Juice
1 egg white

Directions:
Shake and serve in a Coupe glass and garnish with Angostura bitters.