2 parts TINCUP American Whiskey
1 part sweet red vermouth
2 dashes Angostura Bitters
1 maraschino cherry

Combine whiskey, vermouth, and bitters in a mixing glass. Add ice and stir for 25 seconds. Strain into chilled cocktail glass and serve up. Garnish with a maraschino cherry.

1 part Hangar 1 Mandarin Blossom Vodka
1 Part Sweet Vermouth
3/4 Part Fresh Lemon Juice
1/2 Part Simple Syrup
2 Dashes Angostura Bitters

Combine vodka, vermouth, lemon, syrup, and bitters in a cocktail shaker with ice. Shake and strain into an ice-filled Collins glass. Top with seltzer. Lightly stir to mix. Garnish with a half orange wheel.

1.5 Parts Mango Pineapple Svedka
0.5 Part Vanilla Vodka
0.5 Part Lime Juice
0.5 Part Simple Syrup
8 - 10 Leaves Mint Leaves
1 Mint Sprig
3 - 4 Dashes Angostura® Bitters

Place mint leaves, simple syrup, and fresh lime juice in a Collins/Pilsner glass. Add SVEDKA Mango Pineapple, Vanilla, and crushed icde. Place a layer of bitters on top. Garnish with a straw and mint sprig.

Ingredients:
5 to 6 Cucumber Slices
0.5 oz Honey
1/4 Cup Mangos, pureed
1.5 oz Lime Juice
1.5 oz Ginger Beer

Directions:
1. Muddle ingredients in a cocktail shaker.
2. Shake with ice and strain into a copper mug.

1 oz Cruzan Mango Rum
1 oz Triple Sec
0.5 oz Lime Juice
1 oz Mango Puree

Puree the mango. Add mango to ingredients, shake over ice, strain and serve in a margarita glass.

Ingredients:
4 oz Patrón Citrónge Mango
8 oz Patrón Silver
12 oz Cantaloupe juice*
4 oz Fresh lime juice
1 oz Agave nectar
16 Pieces of ice
+ Lime wedges for garnish

Directions:
Combine ingredients in a blender and blend until a uniform consistency is achieved. It may be necessary to add more ice or sweetness to adjust to your liking. Pour into wine glasses or, if poolside, plastic goblets. Garnish with lime wedges and serve with a straw.

*Cantaloupe juice: The preferred method is to use a pulp extractor style juicer. If you do not have a juicer, cut the melon into 1-inch cubes and blend with the smallest amount of water possible in a high-speed blender until the fruit is liquefied. Strain through a fine mesh strainer and allow to settle. Skim off the foam before using the remaining juice.

Ingredients:
2 oz Maker's Mark Bourbon
1 oz Sweet Red Vermouth
2 Dashes Angostura Bitters

Stir ingredients over large, cracked ice, and strain into a cocktail glass.

Ingredients:
1 oz Bulleit Rye Whiskey
1 oz Amaro Montenegro
0.5 oz Creme de Cacao
3 Dashes Angostura Bitters

Garnish:
3 Cardamom Pods

Directions:
1. Add the ingredients to a mixing glass with 1 large ice cube. Stir thoroughly, for about 20 seconds or until the mixing glass feels cold to the touch.
2. Strain the cocktail into a martini glass.
3. Garnish with 3 cardamom pods.

Ingredients:
4 Medium beets
1 1-inch piece of ginger, peeled and thinly sliced
0.5 tsp Mustard seeds
1 Bay leaf
1 cup Apple cider vinegar
0.5cup Maple syrup
1 tsp Kosher salt

Directions:
1. Peel the beets - cut each into eight wedges, and add to a 1-quart jar along with the ginger, mustard seeds and bay leaf.
2. In a saucepan, combine the vinegar, maple syrup and salt with 1 cup of water. Stir to combine and bring to a boil over medium heat. Pour enough liquid into the prepared jar to cover the beets and let cool to room temperature.
3. Refrigerate for at least 12 hours and up to 2 weeks, shaking the jar every few days to distribute the flavors. Makes 1 quart.

-Recipe from Liquor.com

1 Part Jim Beam Original
3 Parts Apple Cider
1 Part Lemon Sour
For Garnish Lemon Wedge

Build over ice in a tall glass. Garnish with a lemon wedge and serve.

Ingredients:

2 oz Rossville Union Rye Whiskey
0.5 oz Maple Syrup
Black Walnut Bitters
Lemon

Directions:

Combine, stir and pour over ice. Garnish with a lemon.

2 oz. Casamigos Reposado
.5 oz. Maple Syrup
.5 oz. Almond Liqueur
.5 oz. Fresh Lemon Juice
Garnish with a lemon peel.

Warm a heatproof 6 1/2 oz thick coffee glass with hot water. Combine all ingredients into tin shaker. Dry shake. Fill glass with warm apple cider. Garnish.

2 oz Cruzan Estate Diamond Dark Rum
0.5 oz Maple Syrup
4 Dashes Bitters
2 Dashes Apple Bitters
1 Pinch Ground Cinnamon

Stir ingredients over ice and pour in a rocks glass over a large ice cube. Scrape fresh cinnamon on top as garnish.

2 ounces bourbon
1 ounce freshly squeezed lemon juice
1 ounce maple syrup
1 egg white, room temperature
3 to 4 ice cubes, plus more for serving

Small and large maple leaves for garnish and to use as a "coaster", optional

Instructions:

Add the bourbon, lemon juice, maple syrup and egg white to a cocktail shaker or pint Mason jar. Shake vigorously until the egg white is foamed and frothy, about 30 seconds. Add the ice cubes and shake until well chilled, about 20 seconds. Strain the liquid into a glass over ice. Garnish with a small maple leaf, if desired and set the glass on a large leaf.

Excerpted from The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways by Lisa Steele (Harper Horizon, 2022)

1 1/2 oz NE Distilling Tidewalker Bourbon
1 1/2 oz lime juice
1/2 oz blueberry maple syrup 
1/2 oz egg whites 

Dry shake all ingredients. Strain into chilled glass. Garnish with blueberries and orange peel. Best enjoyed cozied up on your favorite Maine vista. 

Recipe by NE Distilling
 

Directions:
Build drink over ice.

1.5 oz Blanco tequila
1 oz Cointreau, triple sec, or another orange liqueur
0.75 oz Freshly squeezed lime juice
Kosher salt (optional)

Add the ingredients to a shaker and fill with ice.
Shake well and strain into a chilled cocktail glass or rocks glass filled with fresh ice.
Garnish with a lime wheel.

2 oz 1800 Silver Tequila
1 oz Cointreau
4 oz Agave Syrup
4 oz Lime Juice

Serves 2

1. Mix the ingredients in a plastic or paper cup.
2. Freeze for 3 hours, or until the mixture obtains a slush-like consistency.

For popsicles: Reduce the spirits to 1.5 oz and pour into a popsicle mold.

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

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

2 parts Gran Centenario® Añejo
¼ part Cinnamon Syrup
2 dashes Chocolate Mole Bitters

Combine ingredients in a mixing glass. Add ice and stir. Strain into a double old fashioned glass over fresh ice.
Garnish with an orange twist, star anise & cinnamon stick.

1.25 oz Tanqueray London Dry Gin
0.25 Each Sweet Vermouth
2 Dashes Maraschino Liqueur
1 Dash Angostura® Bitters

1. Stir and strain into a cocktail glass.
2. Garnish with a lemon twist.

Ingredients:
2.5 oz Yellow Gin
1/2 oz (1 tbsp) Noilly Prat Vermouth
Lemon Twist

Directions:
Stir ingredients in a large bar glass with large, unbroken ice cubes (about 30 seconds). Pour into chilled cocktail glass and add a lemon twist garnish.

Ingredients:
1 dash Bitters
2 dashes Maraschino Liqueur
1 oz Old Tom gin
2 oz Vermouth
Optional: 2 dashes simple syrup

Directions:
Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass, and serve. If you prefer it very sweet, add two dashes of simple syrup.

Ingredients:
3 oz Dry Gin
1 oz Dolin Dry Vermouth

Directions:
Stir with ice in a mixing glass. Strain into a chilled coupe glass. Garnish with olives on a cocktail pick.