Eventide Oyster in Portland, ME is known for its oysters and brown-butter lobster roll, but don't miss out on their delicious cocktails, like this one--it will take you from the coast of Maine to a deserted Isle in one pop of a paper umbrella. Visit Eventide to try this recent addition to their cocktail menu ASAP, and if you want to recreate the magic when you get home, give this recipe a try.

1 oz Brugal Anejo                    
1 oz Goslings Dark Rum                   
1 oz Cruzan 151    
1 oz Fresh Lime Juice
1 oz Orange Juice
1 oz Pineapple Juice
.5 oz House Falernum (this adds great flavor depth, but if you're making it at home it will still be delicious without!)
.5 oz House Grenadine
3 dashes Angostura Bitters
Garnish: umbrella with lime and cherry and orange slice; paper straw.

INSTRUCTIONS

Combine all ingredients in a shaker, add ice, shake and strain into a tiki glass filled with crushed ice. 

1.25 oz Crown Royal Deluxe Whisky
0.25 Each Apple Schnapps
3 oz Cranberry Juice

1. Combine all the ingredients in a shaker of ice
2. Strain into an ice-filled rocks glass
3. Garnish with an apple slice

1.5 Parts Cucumber Lime Svedka
1 Part Watermelon Juice
0.75 Part Lemon Juice
0.75 Part Simple Syrup

Combine all ingredients in a blender, adding 1/2 cup of ice last. Blend until smooth and pour into a hurricane glass. Garnish with a lemon wheel and a slice of watermelon.

1.5 Parts Mango Pineapple Svedka
0.5 Part Elderflower Liqueur
0.75 Part Lemon Juice
0.5 Part Simple Syrup

Build in a cocktail shaker. Shake and strain into a chilled Martini glass. Garnish with a long lemon peel or edible flower.

Ingredients:
4 oz Smugglers' Notch Vodka
1 oz Triple Sec
8 oz Watermelon Juice
Lime

Instructions: Start by pureeing watermelon in a blender (no seeds or rind)...allow to cool in the fridge until it's almost frozen...combine Smugglers' Notch Vodka, Triple Sec, Watermelon Juice, and a fresh squeezed lime in a boston shaker with cracked ice...shake until well frosted on the outside...strain into a chilled glass...Enjoy

1.5 Parts Three Olives Watermelon
2 Parts Cranbery juice
Lemon Lime Soda

Fill low ball glass with ice add
ingredients. Garnish with a
lime wedge.

2 Parts Jim Beam® Rye
9 Mint Leaves
1 Part Simple Syrup
Four 1 Inch Cubes Watermelon Chunks
For Garnish Melon Balls
For Garnish Mint Sprig

In a glass, muddle the mint with the simple syrup. Add the watermelon and muddle again. Add crushed ice and rye whiskey. Stir to distribute mint. Top with crushed ice. Garnish with melon balls and a mint sprig.

6 CUPS OF SEEDLESS WATERMELON, CUBED
1 BOTTLE TEQUILA
6 OZ FRESHLY SQUEEZED LIME JUICE (About 4 medium limes)
ICE
SEA SALT OR SUGAR FOR GLASS RIMS
LIME WEDGES FOR GARNISH

1. Place watermelon in blender and blend until smooth
2. Combine watermelon juice, lime juice and tequila into 2-quart container and stir. Cover and refrigerate until chilled, about 1 ½ hours
3. Just before serving, stir cocktail mixture to recombine. Pour into glasses filled with ice and lined with sea salt or sugar
4. Garnish with lime wedge and serve immediately

1 Part Cruzan® Black Strap Rum
1 Part DeKuyper® Pucker® Watermelon Schnapps
1 Part Orange Juice
1 Part Pineapple Juice
1 Splash Grenadine

Pour Pucker® Watermelon Schnapps into glass. Fill with orange and pineapple juices. Float grenadine over juice. Shake or stir. Float Cruzan® Black Strap Rum on top.

1 Part DeKuyper® Pucker® Watermelon Schnapps
0.5 Part DeKuyper® Triple Sec
1.5 Parts Sauza® 901® Tequila
3 Parts Sour Mix

Add ingredients to an ice-filled shaker. Shake and strain into a margarita glass with ice.

1 Part DeKuyper® Pucker® Watermelon Schnapps
2 Parts Pinnacle® Original Vodka
1 Splash Lime Juice

Add ingredients to an ice-filled shaker. Shake and strain into a chilled martini glass.

2 oz Casamigos Blanco
1 oz Lime Juice
0.5 oz Sugarcane Syrup
4 Chunks Watermelon
8 - 10 Mint Leaves
2 Dashes Peychauds Bitters

Combine all ingredients into tin shaker. Muddle fruit/herbs. Add ice. Shake vigorously for 8 - 10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish with mint sprig and watermelon chunk on skewer.

0.66 Part DeKuyper® Pucker® Watermelon Schnapps
0.33 Part DeKuyper® Pucker Sour Apple Schnapps

Build over ice, stir gently, and serve.

2 Parts Cruzan® Aged Light Rum
1 Part DeKuyper® Pucker® Watermelon Schnapps
2 Parts Pineapple Juice
1 Part Sour Mix
1 Splash Grenadine

Add ingredients to an ice-filled shaker. Shake and strain into a tall glass filled with ice.

1.5 oz vodka
0.5 oz St. Elder
0.5 oz lime juice
4 oz watermelon juice
1 oz club soda
Basil leaves

Shake vodka, elderflower liqueur, and juices over ice. Strain into a glass and add basil leaves. Top with club soda and garnish with a flower.

Photo Credit: Russell Caron Wedding Photography

1 oz Sobieski Rye Vodka
1 oz Marie Brizard® Watermelon Liqueur
1 oz Sweet & Sour Mix
3 Chunks of Watermelon
8 Leaves of Mint
1 Slice of Watermelon

Combine all ingredients into a shaker filled with ice. Shake vigorously and pour into a double rocks glass.

Top with crushed ice. Garnish with a watermelon slice.

2 oz Avion Silver tequila
2 oz simple syrup
1 oz lime juice
½ one lime
Spearmint leaves
Watermelon, pureed, strained, and frozen into ice cube trays

Muddle spearmint and lime half with ice in a shaker. Add syrup, lime juice, and tequila. Shake and strain into a glass filled with watermelon ice cubes and whole mint leaves. Garnish with a slice of watermelon.

Photo Credit: Russell Caron Wedding Photography

2 – 3 parts Jose Cuervo Especial® Silver
3 parts orange liqueur
1½ parts freshly squeezed lime juice
1 part superfine sugar or powdered sugar
5 parts seedless watermelon, chopped

In a pitcher combine orange liqueur, tequila, lime juice, and sugar. Stir until sugar is dissolved. Pour tequila mixture into blender with fresh chopped watermelon. Cover and blend until smooth. (working in batches if necessary). Combine watermelon juice with remaining tequila mixture and stir. Chill until ready to serve with ice. Garnish with a lime wedge

3 oz Coffee
1.5 oz West Cork® Irish Whiskey
1 tsp Brown Sugar
1 oz Whipped
Cream
Chocolate Shavings

Pour coffee, whiskey and sugar
into a glass mug. Garnish with
whipped cream and chocolate
shavings.  Serve hot.

1.5 oz West Cork Irish Whiskey
0.5 oz St. Elder® Elderflower Liqueur

Combine ingredients in a rocks
glass.  Top with Ginger Beer.
Lemon garnish.

1.5 oz West Cork Irish Whiskey
0.5 oz St. Elder® Elderflower Liqueur
1 Dash Orange Bitters

Place all ingredients into an
iced mixing glass and stir.
Strain into a rocks filled glass.

1 oz West Cork Irish Whiskey
1 oz Sweet Vermouth
1 oz Green Chartreuse

Stir with ice until chilled
Strain over ice.
Garnish with a cherry.

1.5 oz West Cork Irish Whiskey
0.75 oz Lemon Juice
1 tsp Sugar

Stir vigorously and pour into
a rocks filled glass.
Garnish with a lemon twist.

2 oz Bourbon
1 oz Lime Juice
1 oz Lemon Juice
1 tbsp Sugar
1 Maraschino Cherry

In a rocks glass combine bourbon, lime juice, lemon juice, and sugar. Using a spoon, stir until combined and sugar is dissolved. Add ice cubes. Garnish with an orange slice and a cherry. Makes 1 serving.

2 Parts Maker's Mark Bourbon
4 Mint Leaves
0.75 Part Lemon Juice
1 Part Simple Syrup
1 Mint Sprig
1 Lemon Wheel

Muddle all ingredients except Maker’s Mark Bourbon in a bar glass. Add Maker’s Mark Bourbon and shake with ice. Strain into an ice-filled rocks glass. Garnish with a sprig of mint and a lemon wheel.

1 Part DeKuyper® Creme de Cocoa White Liqueur
1 Part Pinnacle® Raspberry Vodka
Chocolate Sauce
Raspberries

Drizzle chocolate sauce in the martini glass. Add ingredients to an ice-filled shaker. Shake and strain into the martini glass. Garnish with a raspberry.

10 oz Silver Tequila
8 oz Grand Marnier
8 oz Lime Juice
8 oz Coconut Water
8 oz Canned Coconut Milk
6 oz Coconut Cream
6 oz Coconut Rum
6 oz Simple Syrup
1 Teaspoon Coconut Extract (Optional)
Sprigs Of Rosemary And Fresh Cranberries For Garnish

1. Whisk together all ingredients in a large mixing bowl
2. If you’re looking for a stronger coconut flavor, add a teaspoon of coconut extract
3. Pour mixture into pitcher or punch bowl filled with ice
4. Serve in your favorite festive glasses and garnish with fresh rosemary and cranberries
Note: to make the simple syrup, combined equal parts sugar and water (like 1 cup sugar, 1 cup water) in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then remove from heat and let cool completely.

1 oz Johnnie Walker Red Label Blended Scotch Whisky
0.5 oz French Aperitif Wine
0.25 Each Ginger Liqueur

Stir, strain and serve over ice in a rocks glass. Garnish with candied ginger.

1.5 oz Barr Hill Gin
0.75 oz Dolin Blanc Vermouth
.75 oz Suze (French Bitters)
Garnish Lemon

Combine Gin, Dolin and Suze in a mixing glass filled with ice. Stir until well chilled. Strain into a chilled cocktail glass. Add garnish.

1 Part DeKuyper® Coffee Brandy
1 Part Pinnacle® Original Vodka
3 Parts Cream

Build over ice, stir gently, and serve.

1.5 Parts SVEDKA Vanilla
2 Dashes Angostura® Bitters
Hard Cider

Pour SVEDKA Vanilla and bitters into a pilsner glass filled with ice. Top with hard cider and garnish with a lemon wedge studded with cloves.

1.5 oz. Stoli Blueberry vodka
1 oz. triple sec
Sprite
Splash of blueberry juice
Blueberries

Pour vodka and triple sec into a rocks glass. Top with sprite and a splash of blueberry juice. Garnish with blueberries.

1.25 oz Bulleit Bourbon
.25 oz Simple Syrup
1 drop Cinnamon Essential Oil
.25 pieces Cinnamon Sticks

Combine all ingredients in an ice-filled shaker.
Shake.
Strain into a chilled shot glass.

Ingredients:
3 oz Smugglers' Notch Vodka
1 oz Cointreau
1 oz Lemon Juice
Club Soda
Mint Leaf
Raspberries

Instructions: Combine Smugglers' Notch Vodka, Cointreau, and Lemon Juice in a Boston Shaker with ice...Shake until well frosted...Strain into your favorite glass...Top with Club Soda and Garnish with a folded Mint Leaf and two raspberries...this makes two servings...Enjoy

Ingredients

1 oz. Captain Morgan’s Spiced Rum

1 oz. Bacardi Superior Rum

1 oz. Guava juice

1 oz. Real coconut cream

Frozen pineapple

Maraschino cherry, for garnish

Directions

In a blender, combine 5 chucks of frozen pineapple, 2 large ice cubes, Captain Morgan’s Spiced Rum, Bacardi Superior Rum, guava juice and Real coconut cream.
Blend to desired smoothness.
Garnish with skewered pineapple and cherry

1.5 Parts SVEDKA Cherry
Splash Orange Liqueur
1.5 Parts Watermelon Juice
0.25 Part Iime Juice
Pinch Salt
2 Drops Black food coloring

Combine ingredients in a cocktail shaker filled with ice, shake, and strain in to a martini glass. Garnish rim with spun sugar or cotton candy

1 Part Pinnacle® Vodka
1 Part Cruzan® Aged Light Rum
1 Part DeKuyper® Amaretto
2 Parts Orange Juice
2 Parts Pineapple Juice
Garnish Maraschino Cherries

Build over ice in a tall glass. Stir, garnish and serve.

1.25 oz LRBC Aged Oat Whiskey
1.25 oz Sherry (Madeira)
.5 oz. Cointreau
2 Dashes Angostura Bitters
Zest of a lemon peel

1. Stir all ingredients with ice, strain in a coupe glass and garnish.

1.5 Parts SVEDKA Vanilla
1 Part Dry Vermouth
Splash Maraschino Liqueur
Splash Absinthe
2 Dashes Orange Bitters
Toasted Marshmallows.

Build in a cocktail shaker and shake well, Strain over fresh ice into rocks glass. Garnish with toasted marshmallows

2 Parts Mango Pineapple Svedka
0.75 Part Lime Juice
0.75 Part Simple Syrup
10 - 12 Pieces & 1 Sprig Cilantro
Negra Modelo

Muddle cilantro in a shaker. Combine remaining ingredients, add ice and shake. Fine strain into a Collins glass over fresh ice. Pour Negra Modelo slowly at a 45 degree angle to keep separate from green base. Garnish with a cilantro sprig.

1 Part Maker's Mark Bourbon
2 tsp Yuzu Honey
0.75 Part Laird'’s® Applejack Brandy
0.5 Part Yuzu Juice
5 Parts Hot Water

Combine all ingredients and serve hot.
*Yuzu honey:
1/4 cup yuzu rind**, 1/2 cup honey, 1/2 cup water, 10 tablespoons sugar, 1-1/2 teaspoons pectin, 2 tablespoons yuzu juice.
Add water to yuzu rind and bring to a simmer. Mix the sugar and pectin together. Stir into the water and yuzu, pouring in a thin, steady stream while stirring. Bring to a boil. Add the honey and stir until the mixture is thick. Add the yuzu juice. Cook for 1 minute. Remove from heat. Keep refrigerated when not in use. **You may substitute a bottle of citrus tea from an Asian market for the honey if you can’t source yuzu.

1 oz Zacapa 23 Rum
0.25 Each Myers’s® Original Dark Rum
0.5 oz Fresh Lemon Juice
1 Dash Aromatic Bitters

Combine ingredients to an ice-filled cocktail shaker. Shake well. Strain into a double rocks glass.

2 Parts Clementine Svedka
0.5 Part Tomato Juice
0.5 Part Lemon Juice
0.5 Part Simple Syrup
1 Part Orange Juice
0.5 Cup Crushed Ice

Combined ingredients in a blender and blend for 10-15 seconds. Pour into tall glass rimmed with Zesty Rim*. Garnish with clementine disc and rosemary sprig.* Zesty Rim: 1 part Coarse Sea Salt, 1 part Cracked Pepper, 1/2 part Chopped Rosemary

1.5 Parts SVEDKA Cherry
0.5 Part Sour Mix
1 Part Orange Juice
1 Part Grapefruit Juice
Dash Peychaud's® Bitters

Combine all ingredients in a blender, adding 1/2 cup of crushed ice last. Blend on high for 5 seconds and pour into a hurricane glass. Garnish with a cherry, lime wheel and an orange slice.

*Skinny Alternative
Cobmine a splash of lemon juice/cane syrup.

2 parts Kraken Original
3/4 parts Lime Juice
3/4 parts Grapefruit Juice
1/2 parts Orange Curacao
1/4 parts Cinnamon Syrup
1/4 parts grenadine
2 dashes Absinthe
1 dash Angostura Bitters

Combine all ingredients in a shaker, add ice and shake. Strain into a Collins glass over fresh ice. Garnish with a mint sprig.