1 oz Smirnoff Vodka
.5 oz Triple Sec
0.5 oz Lime Juice
1 oz Cranberry Juice

1. Add ingredient to an ice-filled shaker.
2. Shake well.
3. Strain into a cocktail glass.
4. Garnish with a lemon twist

1.5 oz Smirnoff Peppermint Twist
6 oz Hot Cocoa

Pour shot of Smirnoff Peppermint Twist into hot chocolate. Garnish with whipped cream and a peppermint stick.

1.25 oz Smirnoff Peppermint Twist
1 Pinch Nutmeg
For Garnish Candy Cane

Shake ingredients over ice. Strain into a chilled martini glass. Garnish with grated nutmeg and a mini candy cane.

1.5 oz Smirnoff Sorbet Light Lemon
2.5 oz Grapefruit Juice
0.25 Each Fresh Lemon Juice
0.25 Each Agave Nectar

In a mixing glass, add all the ingredients. Stir to mix. Pour into a chilled glass. Garnish with a grapefruit half wheel and lemon half wheel. Makes a great party punch!

1.5 oz Smirnoff Sorbet Light Lemon
0.5 oz Lemon Juice
0.5 oz Agave Nectar
10 Pieces Cucumber
1.5 oz Club Soda

Muddle cucumber slices in the bottom of a mixing glass with SMIRNOFF SORBET Light Lemon, lemon juice and agave nectar.

Strain into a chilled martini glass and top with club soda.

1.5 oz Smirnoff Sorbet Light Lemon
2.5 oz Diet Lemon Lime Soda
1 oz Pomegranate Juice

In an ice-filled cocktail shaker, add all the ingredients, shake and pour into a collins glass.

Garnish with a lemon wedge.

1.5 oz Smirnoff No. 21 Vodka
0.25 Each Dry Vermouth
For Garnish Olives

In a shaker with ice, add SMIRNOFF NO. 21 Vodka. Shake and strain into chilled martini glass. Spritz with hint of dry vermouth. Garnish with olive.

1/2 part Mezcal
1 1/2 parts Blanco Tequila
3/4 part Grenadine
3/4 part Fresh Lime Juice

Shake all ingredients together and stain into a rocks glass filled with fresh ice. Garnish with a lime wedge and fresh pomegranate seeds.

2 oz Herradura Anejo
½ oz Vida Mezcal
Bar Spoon Maple Syrup
|3 Dashes Orange Bitters
Orange Rind
Rosemary Smoke
Maple Water Ice Cube

Ignite Sprig of Dried Rosemary and Place Old-Fashioned Glass Over Lit Sprig to Extinguish- Let Rest.
In Shaker, Combine Anejo, Mezcal, Bitters, Orange Rind and Maple Syrup. Stir to Combine and Chill.
Place Old Fashioned Glass Upright and Discard Burnt Rosemary.
Place Maple-Rosemary Ice Cube in Glass.
Pour Mixture Over Ice and Serve.

Recipe by Megan Kaarto at Nonantum Resort.

2 parts Creyente® Mezcal
3/4 part Cointreau®

1 part Fresh Lime Juice
1/2 part Agave Syrup

Combine all ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a lime wedge or smoked sea salt.

1 oz Mezcales de la Oaxaca
3 oz Pink grapefruit juice
1/2 oz Simple syrup
Squeeze of lime
Slice of fresh jalapeno for garnish

1. Stir all ingredients.
2. Add rocks.
3. Garnish with jalapeno slice.

4 oz SVEDKA raspberry vodka
1 oz lemon juice
1 oz vanilla syrup*
1 egg white
1 oz cream
Dash angostura bitters

*Syrup Instructions: Warm 2 oz. water until nearly boiling. Stir in half of a vanilla bean, cut into fourths. Press it lightly against the wall of the vessel for 1 minute. Steep for 3-5 minutes, then add 4 Tbsp. granulated sugar and stir until dissolved. Let mixture cool and strain out vanilla. (Make this in a large batch the day before your event for a large group.)

Combine all ingredients in a cocktail shaker without ice and shake well. Add ice and shake again. Strain the mixture into a large port glass. Garnish with crushed frozen raspberries.

Photo Credit: Russell Caron Wedding Photography

1 Part DeKuyper® Creme De Cocoa Dark Liqueur
1 Part Pinnacle® Whipped® Vodka
0.5 Part Heavy Cream
Graham Crackers
Chocolate
Marshmallow

Add ingredients to an ice-filled shaker. Shake and strain into a martini glass rimmed with crushed graham crackers and melted chocolate. Garnish with a toasted marshmallow.

Ingredients:
2 oz Smugglers' Notch Vodka
1/4 oz Lemon Juice
2 Slices Cucumber
3 Mint Leaves

Instructions: Muddle mint and a cucumber slice in a cocktail shaker. Add other ingredients and ice. Shake and strain into a chilled martini glass, and garnish with a slice of cucumber, a fresh mint leaf and enjoy...

Ingredients:
3 oz Smugglers' Notch Vodka
Vermont Pickle Garlic
Instructions: Add Smugglers' Notch Vodka and a splash of Vermont Pickle Garlic juice to a Boston shaker containing ice...Shake until well frosted...Strain into your favorite martini glass and garnish with pickled garlic...delicious

Ingredients:
3 oz Smugglers' Notch Rum
1 oz Lime Juice
1 oz Lemon Juice
6 oz Orange Juice
2 tsp Sugar
Dash of Grenadine Syrup

Instructions: Combine all ingredients into a Boston shaker containing ice...shake until well frosted...strain into a glass containing ice...enjoy

Ingredients:
1 oz Smugglers' Notch Gin
3 oz Honest Ade's Cranberry Lemonade
Lemon
Blueberries

Instructions: Pour SND Gin and Cranberry Lemonade Juice into a Boston shaker with ice. Add a squeeze of lemon and shake until well frosted. Put fresh blueberries on a skewer as a garnish and just chill out...

Ingredients:
2 oz Smugglers' Notch Vodka
1 oz Cointreau
1 oz Pineapple Juice
2 slices of pineapple
Champagne

Instructions: Muddle the pineapple slices and Cointreau in the bottom of a Boston Shaker...add SND Vodka, pineapple juice, and ice...shake until well frosted...strain into a Martini glass and top with champagne...hope you get lucky...

0.5 Part DeKuyper® Amaretto Liqueur
0.5 Part Pinnacle® Cinnabon® Vodka
0.5 Part Cruzan® Velvet Cinn™ Rum
Snickerdoodle Cookie

Combine ingredients into an ice-filled shaker. Shake and strain into a chilled martini glass. Garnish with a snickerdoodle cookie.

2 Parts RumChata
1 Part Absinthe

Shake and pour over ice in rocks glass. This recipe is featured at Delilah's in Chicago, IL.

3 Parts Maker's Mark Bourbon
2 tbsp Powdered Sugar
6 tbsp Heavy Cream
2 Parts JDK & Sons™ O3 Premium Orange Liqueur
1 Pinch Grated Nutmeg
Orange Twist

Stir ingredients together and pour over crushed ice. Garnish with nutmeg and orange twist. Serve in small brandy snifter.

½ Frozen pineapple, or fresh pineapple peeled, cut into 1½-inch pieces and frozen (keeps for 3 months in the freezer)
6 ounces sweetened cream of coconut (such as Coco López)
2 ounces unsweetened coconut milk
8 ounces white rum
2 tablespoons fresh lime juice
2 ounces Myers dark rum (optional)
Wedge of pineapple, maraschino cherries or lime wedge for garnish

Just like a regular pina colada but with a little more rum. Freezing the pineapple ahead of time makes this even better. Puree everything up to the lime juice with 3 cups of ice. If you can wait, put the blender full of pina colada into the freezer for a few hours to make it even creamier. When you'er ready, pour into tall glasses, garnish with pineapple, cherry or lime wedges (or all three) and a gentle splash (over the back of a spoon works well) of dark rum to float on top. 

Ingredients:

2 oz. vanilla vodka
1 oz. white creme de cacao
1 oz. Godiva white chocolate liqueur
1 oz.  half and half

Rim the martini glass with sugar. Mix all ingredients together in shaker with ice. Strain and Enjoy! (throwing snowballs is optional!)

1.5 oz Sobieski Rye Vodka
0.5 oz Marie Brizard® Peach Liqueur
1.5 Pineapple Juice
1.5 Cranberry Juice
1 Pineapple Wedge
1 Maraschino Cherry

Combine all ingredients into a shaker filled with ice. Shake vigorously and strain into a long drink glass filled with ice. Garnish with a pineapple wedge and a maraschino cherry.

1 oz Sobieski Rye Vodka
1 oz Marie Brizard® Raspberry Liqueur
4 oz White Cranberry Juice
1 oz Sweet & Sour Mix
1 tsp Grenadine
1 Sprig Mint

Combine all ingredients
into a shaker filledwith ice.
Stir until cold and strain
into a martinni glass.
Garnish with a sprig of mint

1.25 oz Zacapa 23 Rum
0.5 oz Pedro Ximenez sherry
0.5 oz Hot Cocoa

Add ingredients to a cocktail shaker. Shake well. Pour into glass mug. Garnish with grated cinnamon and pink peppercorn.

1.5 oz Solerno Blood Orange Liqueur
0.5 oz Lillet Blanc
2 Dashes Orange Bitters
3 oz Prosecco
1 Ruby Grapfruit Slice
1 Orange Slice

Build in a wine glass with ice. Stir and garnish with Ruby Grapefruit and orange slice.

1.5 oz Solerno Blood Orange Liqueur
3 oz Sparkling Wine
0.25 Each Grenadine
0.5 oz Orange Juice
1 Orange Twist

Stir all ingredients and strain into flute. Garnish with orange twist.

2 oz Solerno Blood Orange Liqueur
1 oz St. Germain® Elderflower Liqueur
1 oz Sparkling Wine
1 Orange Wheel
1 Lemon Wheel
1 Lime Wheel
2 Peach Slices
1 Orange Slice
1 Orange Twist

Combine all ingredients in a large pitcher and stir. Serve over ice in a wine glass. Garnish with an orange slice or twist.

2 oz Solerno Blood Orange Liqueur
0.5 oz Ruby Grapefruit Juice
2 oz Prosecco
1 Ruby Grapefruit Slice

Stir all ingredients with ice and strain into flute. Garnish with grapefruit slice.

1.5 oz Solerno Blood Orange Liqueur
1 oz Lemon Juice
0.5 oz Ruby Grapefruit Juice
0.5 oz Monin Rose Syrup
4 Raspberries
0.5 oz Egg Whites

Combine all ingredients and shake with ice. Strain chilled cocktail into Perlini and carbonate. Pour into martini glass and garnish with an Edible Raspberry Pearl.

1 oz Solerno Blood Orange Liqueur
0.5 oz Lemon Juice
0.5 oz Orange Juice
0.5 oz Simple Syrup
3 oz Blue Moon Belgian White Beer
1 Orange Slice

Shake first 4 ingredients. Strain into tall glass. Top with blue moon. Garnish with orange slice.

1.25 oz Solerno Blood Orange Liqueur
0.5 oz Monin Mango Syrup
0.5 oz Campari
1 oz Lime Juice
1 oz Orange Juice
2 oz Soda Water
1 Pear Slice

Fill serving glass full with ice. Pour ingredients into mixing glass with ice in order listed except soda water. Cap and shake and stain into serving glass with ice. Add Soda water, garnish, soda straw and smile.

3 oz Allen's Coffee Flavored Brandy
3 oz Milk

1. Combine ingredients and serve over ice.

1 Part Malibu
1 Part Coconut Water
2.5 to 3.5 oz Coconut

1. First blend 6-8 ice cubes in a blender until crushed
2. Then add the rest of the ingredients and blend until smooth

1 Part Pinnacle® Original Vodka
1 Part DeKuyper® Pucker Sour Apple Schnapps
1 Part Lemon-Lime Soda

Build over ice, stir gently, and serve.

2 Parts DeKuyper Pucker Sour Apple Schnapps
3 Parts Cream
1 Cup Crushed Ice

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

1 cup pitted sour cherries (available in frozen fruit section of most grocery stores)
 
½ cup sugar
 
½ cup water

4 ounces gin
 
⅛ teaspoon kosher salt
 
½ cup fresh lime juice 
 
½ cup lemon-lime soda

Combine cherries, water and sugar in a saucepan and simmer until the mixture has thickened and sugar has dissolved. Set aside to cool. Once cooled, strain and discard solids. This sour cherry syrup can be used in other cocktails as well! For the gin rickey, pour the strained syrup and all remaining ingredients into a pitcher and stir. Serves 4.

2 oz Smirnoff Sours Watermelon
8 oz Beer

Pour SMIRNOFF Sours Watermelon into a shot glass.

Drop shot into a glass of beer.

1.25 oz Piehole Pecan Pie
0.25 oz Captain Morgan Black Spiced Rum
1 Dash Aromatic Bitters
Splash Sour Mix

Add ingredients to an ice-filled shaker.

Shake.

Strain into a shot glass.

1.5 oz Southern Comfort
1.5 oz Sweet And Sour Mix
1.5 oz Orange Juice
1.5 oz Pineapple Juice
Splash of Grenadine

1. Fill a hurricane glass with ice
2. Add all ingredients into glass and stir
3. Garnish with an orange wedge and cherry

1 Part Maker's Mark Bourbon
0.75 Part DeKuyper® Peachtree Schnapps
2 Parts Sweet And Sour Mix
1 Part Orange Juice
Lemon-Lime Soda
Lime Wedge
Orange Wedge

Combine ingredients except lemon-lime soda in mixing tin and shake vigorously with no ice. Pour over ice into tall glass and top with lemon-lime soda. Garnish with orange wedge and lime wedge.

1.5 Parts Maker's Mark Bourbon
0.5 Part Campari
1 Part Lemon Juice
0.5 Part Simple Syrup
1 Pinch Salt
1.5 Parts Tecate Beer
4 - 6 Cherry Tomatoes, Sweet

In a mixing tin, muddle the cherry tomatoes. Combine the rest of the ingredients except the beer. Add ice, shake and double strain into an attractive footed pilsner glass. Add the beer and ice. Using a potato peeler, remove a nice ribbon of lemon peel, wrap a cherry tomato, spear it and place it atop the drink.

2 cups chocolate milk
2 oz Bird Dog Devil Dog Cocoa Cayenne Liqueur Whiskey
1 tbsp brown sugar
2 tbsp cocoa powder
1/4 tsp ground cinnamon

Combine milk, whiskey, sugar, and cocoa powder and heat on low in a saucepan. When hot, pour the mixture into mug and top with cinnamon. Enjoy! (optional: top with cayenne powder)

12 Parts White Wine (Pinot Grigio or Sauvignon Blanc)
2 Parts DeKuyper® Triple Sec
12 Parts Soda Water
4 Peaches
2 Oranges
2 Lemons
2 Limes
Fresh Cherries
Mint Sprig
Sugar

In a blender. combine 3 peeled peaches, 1/2 peeled orange, and the juice from 2 lemons and 2 limes. Puree until smooth and set aside.
In a large pitcher slowly stir together the wine, triple sec and puree mixture. Add remaining fresh peach slices, cherries and sugar to taste.
Serve cold in an ice-filled glass with a splash of soda water.
Optional: For perfectly thin sliced citrus, use mandolin slicer.
Serves 6.

0.5 Part Courvoisier® VSOP Cognac
Champagne
1 Sugar Cube

Add cognac and sugar cube in a coupe glass​. Top off with champagne.

1 oz Cointreau
1 oz Remy Martin 1738
0.5 oz Lemon Juice
2 oz Champagne

Combine Cointreau, cognac, and lemon juice in a shaker with ice. Shake and strain into flute with sugar rim. Top with Champagne.

2 Parts SVEDKA Vodka
1 Strawberry
0.75 Part Vanilla Syrup
0.25 Part Lemon Juice
3 Parts Champagne

Muddle strawberry in a Collins glass and build drink on top over ice. To with champagne adn garnish with a sliced strawberry.

Vanilla Syrup instructions: De-seed one vanilla pod and cut into quarters. Steep in one cup of hot water, turn off heat, and add one cup of granulated sugar. Store covered for 24 hours, strain into a container.