Very Berry by Shawn Chen by RedFarm
3 oz Chenin Blanc white wine
.75 oz ITALICUS Rosolio Di Bergamotto
3 dashes white wine vinegar
In a shaking tin, lightly muddle blackberry and raspberries. Add ITALICUS, white wine and ice. Shake and double-strain into a wine glass. Garnish with a skewered blackberry.
Rosé Is My Jam
1 TBSP Raspberry Jam
½ oz Simply Syrup
1 oz Hibiscus Tea, steeped and cooled
4oz Chandon Rosé
Add jam, tea and simple syrup to a cocktail shaker and shake. Strain mixture into a flute, coupe or wine glass. Top with Chandon Rosé. Garnish with fresh raspberries for an extra treat!
The Geisha from Katsuya South Beach
1 oz Gin
2 oz Champagne
.5 oz Strawberry Puree
.5 oz Fresh Lemon
.5 oz Simple
Pink Pleasure ADDiKT Modern Kitchen at the W Hotel Miami
5 Basil Leaves
1/2 oz Agave
1/2 oz St. Germain
1 3/4oz Tito’s
Pink Lady from Seawell Fish N’ Oyster
1.25 oz Death’s Door Gin
.75 oz Laird’s Applejack
.75 oz Lemon Juice
.75 oz Grenadine
1 egg white
Dry shake all ingredients, wet shake. Double strain into martini glass. Express lemon over the top and garnish with a skewered cherry.
Sieste from Le Zoo in Miami, FL
1 1/2 oz Milagro Tequila
.5 oz Agave Nectar
.5 oz Grapefruit Juice
.5 oz Campari
.5 oz Lime Juice
Build in a shaker filled with ice, shake until chilled. Strained into a coupe glass with a half black salt lava rim.
Gin & Juice from Drift at 1 Hotel South Beach
1.5 oz Bombay gin
¾ oz grapefruit juice
¾ oz rose syrup
2 oz champagne
Top off with Bergamot foam
Garnish with dehydrated grapefruit wheel
Passionate Rum Punch from Cadillac Hotel & Beach Club in Miami, FL
2 oz light rum
2 oz passion fruit puree
1/2 oz fresh lemon juice
Top it of with Prosecco( + or -) 2 oz
Jasmine Margarita from S Bar at SLS Brickell
2oz. Volcan Blanco Tequila
1oz. Lime juice
.75oz. Jasmine Green Tea Grenadine
2 dash Bittercube Orange Bitters
Combine all ingredients. Shake well & strain over fresh ice in a rocks glass. Garnish with orange half wheel and lime wheel.
Ketel One Vodka’s Hibiscus Cooler
1.5 oz Ketel One Family-Made Vodka
1.5 oz Strong Hibiscus Tea
.5 oz Orange Liqueur
.75 oz Cinnamon Syrup
.5 oz Fresh Lemon Juice
1 Drop Vanilla Extract
1 Dash Peychaud Bitters
1 Dash Burlesque Bitters
Garnish with Star Anise and Hibiscus Salt
Combine all ingredients in a shaker over ice and shake well. Fill a rocks glass with ice and strain contents of shaker into glass. Garnish with star anise and hibiscus salt to serve.
Delicately pink in color and delightfully dry with vibrant acidity. With aromas of watermelon, orange peel, and subtle hints of rose petal on the nose, the palate offers lush flavors of stone fruit and strawberry with a cool minerality on the finish.
KOM & GET IT by Kombrewcha
3 oz Kombrewcha Berry Hibiscus
1½ oz Tequila
1 oz Triple Sec
½ oz Fresh Lime
1 Dash of Orange Bitters (opt.)
Kom & Get It, pero like a margarita fit for the flyest mamacita’s. Add tequila, triple sec, fresh lime and a dash of orange bitters into a martini shaker, and give it a swirl. Strain into a highball glass with fresh ice and top with Kombrewcha Berry Hibiscus. Garnish with Lime Wheel & Raspberry.
Stella Artois Cidre Margarita
100% Agave Silver Tequila
Fresh Lime Juice
Fresh Orange Juice
Lime Wedge For Garnish
Add lime + orange juice to a shaker. Add Stella Cidre to shaker. Add Tequila to shaker. Shake all three ingredients. Rim a tumbler with lime juice and salt. Pour shaken ingredients into a rocks glass. Garnish with a lime and savor margarita bliss.
1.25oz Tanqueray No. TEN
.5oz Raspberry Syrup
Tonic Water (to top)
Add ice to glass with Tanqueray No. TEN and raspberry syrup. Top with tonic. Place floral garnish through center of raspberry and place to rim of glass using cocktail pick.
Floral Gin Fizz
1.5 oz. Your favorite gin
.5 oz. elderflower liqueur
3-4 oz. Grapefruit Spindrift
1/8 tsp honey or agave
Squeeze a big wedge of fresh grapefruit into a shaker with ice, gin, and honey. Shake vigorously and pour over fresh ice. Top with Spindrift Grapefruit. Enjoy!
Blood Orange Sour from The Tavern by WS
Basil Hayden Bourbon shaken with Campari
Served straight up.
Midnight Magic Created by Mixologist Gabe Orta
0.5 oz Johnnie Walker A Song of Ice
0.5 oz Johnnie Walker Black Label
0.25 oz Amaretto
0.25 oz Amaro
0.75 oz Lemon Juice
1 Egg White
In a small mixing tin add Egg White, Lemon Juice, Amaro, Amaretto, Johnnie Walker Black Label, and Johnnie Walker A Song of Ice in that order. Cover with large shaker tin and dry shake vigorously for 20 seconds. Open tin and add ice to the top of the small tin. Cover with large shaker tin and shake vigorously for 7-10 seconds. Strain over a chilled coupe. Gently squeeze a lemon peel making sure the skin of the lemon peel is facing towards and atop the cocktail so as to express the zest over the cocktail and insert the expressed lemon peel. Enjoy!
Baileys Red Velvet Cupcake Martini
1 1/2 oz Baileys Red Velvet
3/4 oz Vodka
Add Baileys Red Velvet and vodka in an ice-filled shaker. Shake with ice and pour into a martini glass.
Tequila Rose Soda Created by Mixologist Ben Scorah
1 1/2 oz Tequila Don Julio 70 Crystal Añejo
4 oz Topo Chico Soda Water
1/2 oz Lime Cordial*
1 small drop Rose Water
Edible Rose Petal for garnish
Combine Tequila Don Julio 70, lime cordial and rose water into a highball glass. Add fresh ice cubes to the glass and fill to top with Topo Chico. Stir gently. Garnish with edible rose petal. *Lime Cordial: Combine the zest of 3 limes to 1/2 cup of granulated sugar and let sit at room temperature for 24-36 hours. Add 3/4 cup of fresh lime juice and a pinch of salt. Mix thoroughly and discard lime zest.
JUSTIN 2018 Rosé
A dry, aromatic, refreshing wine that reminds us that while rosé is great on a hot summer day, it is also a versatile wine worth reaching for all year long. A Rosé of syrah that is whole cluster pressed and fermented like a white wine, it shows a beautiful salmon color in the glass with bright red fruit, crisp apple.
Grapefruit and Rose Ginger Spritz
1 1/2 ounces KOB Grapefruit + Rose
3 ounces Health-Ade Ginger Kombucha
1 dash Cardamom bitters
1 grapefruit slice
Fill a large wine glass with ice. Add the Ketel One and 1 dash of Cardamom bitters. Top with the Ginger Kombucha. Garnish with a slice of grapefruit and enjoy.
Bombay Peacock Society from GupShup
1 Egg white
1 oz Honey Cardamom Syrup
.75 oz Lemon Juice
2 oz Empress Gin
GARNISH: Dried rose, Paychaud bitters with design
Will You Accept This Rosita? Recipe by Manny Hinojosa, Global Brand Ambassador, Cazadores
1.5 oz. Tequila Cazadores Blanco
1 oz. Lychee Puree
0.5 oz. Rose Water
0.5 oz. Agave Syrup
2 oz. Sparkling Wine
In a cocktail shaker with ice, combine all the ingredients except the sparkling wine. Shake vigorously and serve in a chilled cocktail glass, then top with sparkling wine.
La Frambuesa from Canary in Santa Monica
1 oz Vodka
1.5 oz Bonal
.5 oz Lime
.25 oz Simple
.75 oz Raspberry (perfect puree)
2 dashes of angostura
Shake and strain into rocks glass. Top with crushed ice and garnish with mint and raspberry.
The Loyal’s Champagne Cocktail (1 serving – repeat again in a second glass for the next serving)
.5 oz Cognac
1 sugar cube
3 dashes Angostura Bitters
Building directly in the glass, add the sugar cube, bitters and Cognac, followed by a splash of Champagne to taste. Garnish with lemon and orange twists.
The New York Sour by Eataly Downtown NYC for the Barolo & Barbaresco World Opening event on 2/5 organized by The Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani
1oz fresh lemon juice
1 oz simple syrup
Topped with a 0.5 ounce of Barolo red wine
*Use a bold red wine like Barolo to give the cocktail depth and structure
Hendrick’s Gin’s Riviera Rose by Mattias Horseman
2 parts Hendrick’s Gin
1 part Giffard Pamplemousse
½ part Apricot Liqueur
1 part Fresh Lime Juice
½ part Egg White
Combine ingredients and shake with ice, then shake without ice. Strain into a coupe and garnish with a rose petal.
Tullamore D.E.W.’s Forbidden Fruit created by Tim Herlihy, National Ambassador for Tullamore D.E.W.
1.5 parts Tullamore D.E.W. Cider Cask
1 part Aperol
1 dash Orange Bitters
Add all ingredients to a mixing glass with ice. Stir and strain into a coupe glass. Garnish with an apple slice.
Schisandra Supreme Spritzer by Goldthread Plant-Based Tonics
1 oz Schisandra Supreme Goldthread
3 oz your favorite Prosecco or Champagne Pomegranate Seeds for garnish
In a champagne flute, pour the Prosecco or Champagne and top with Schisandra Supreme Goldthread
Add fresh pomegranate seeds for garnish. Sip & enjoy!
JAJA Tequila “Pomarita” by JAJA Tequila
1.5 oz JAJA Blanco
¾ oz pink peppercorn grenadine
¾ oz lime juice
Thin slice of habanero
Dash of bitters
Top with soda water in a coupe glass
Seasons of Love by Junoon NYC
½ oz of honey ginger
¾ oz Lemon Juice
¾ oz Grapefruit Juice
2 oz Figenza Vodka
Combine in a shaker tin. Shake with Ice. Get a rocks glass and fill with a big ice cube. Double strain the contents into the rocks glass. Pour Hoegaarden beer into tin and swirl it around till foamy. Pour foam on top of the cocktail. Meyer lemon charcoal line across the top. Garnish with an edible flower.
Off White from Canary in Santa Monica
2 oz Pandan Infused Rum
1 oz Coco Lopez
4 dashes of use extract
Lightly muddle Thai Basil, add remaining ingredients and double strain into a Collins glass. Top with crushed ice and garnish with white orchid.
AVOrita by Casa Del Toro barman Yaz Saloon
1.75 ounces Reposado Tequila
.75 ounces Fresh Lime Juice
.75 ounces Homemade Avocado Cordial
.25 ounces Agave
Shaken, smoked over applewood chips, garnished with a rosemary spring and pink peppercorn.
Street Style Sour from 701West
2 oz Angel’s Envy
0.75 oz Blood Orange Sherbet
1 oz lemon juice
1.25 oz Campari
Combine all ingredients in a cocktail shaker with ice. Shake until chilled and pour into a rocks glass. Garnish with Campari Foam, cacao nibs and a pulled orange zest.
Belvedere Decanter Martini
1.5 oz / 40 ml Belvedere Vodka
0.5 oz / 10 ml Tawny Port
0.25 oz / 5 ml Dry Vermouth
Pinch Caraway Seeds
1 Dash Orange Bitters
Stir all ingredients in mixing glass over cubed ice and fine strain into a chilled cocktail glass. Zest lemon oils on drink and discard peels.
The Spice of Romance
2 oz of Rum Chata
3 oz of Black & Bold
Combine Rum Chata and High Brew together and add ice.
The Queen’s Breakfast
1.25 oz. Guillotine Originale Ultra-Premium Vodka
.25 oz. Creme De Violette
.5 oz. Lemon Juice
.5 oz. Orgeat
3 Dashes Lavender Bitters
Garnish with Flowers (Lavender)
The JoJo from Delilah
St. Germain Elder Flower Liquor
The Love Potion
1 oz of almond liquor
2 oz of Double Espresso High Brew
1 oz of raspberry liquor
Raspberries for garnish
Mix almond liquor, High Brew, and raspberry liquor into a martini shaker and add ice. Shake until mixed thoroughly. Top with a few fresh raspberries for garnish.
Hearts On Fire
1.5 oz Don Papa Rum
0.5 oz overproof rye whiskey
0.5 oz pomegranate balsamic shrub
1 dash cardamom bitters
Combine all ingredients with ice in a mixing glass and stir until well chilled. Strain over fresh ice into a rocks glass and garnish with a grapefruit twist and a roasted sprig of thyme.
Hanky Panky From Peggy Noe Stevens for Spirits Network
1 Ounce Gin
1 Ounce Sweet Vermouth
1 Ounce Fernet
Add all the ingredients to a mixing glass. Add ice and stir. Strain into a cocktail glass.
Absolut Bubble Bouquet
1.5 Parts Absolut Original
.5 Parts Simple Syrup
7 Rose Petals
1-2 Drops Rosewater
Shake all ingredients with ice, strain into a cocktail flute and top with Champagne. Garnish with rose petals.
Meiomi Pinot Noir
A rich garnet color with a ruby red edge. The wine opens to reveal fruit aromas of bright strawberry, mocha, and vanilla, along with toasty oak notes. Expressive boysenberry, blackberry, dark cheery, juicy strawberry, and toasting mocha flavors lend complexity and depth on the palate. Enjoyable with a wide array of food, but pairs particularly well with tomato based pasta dishes, thin crust pizza, and grilled lamb.
1 tsp Cherry Jam
2 oz. Gin
¾ oz. Orange Liqueur
2 oz. Sparkling Ice Black Cherry
Cherry, for garnish
In a cocktail shaker half-filled with ice, add the jam, gin, juice from the ½ lemon, orange liqueur- shake until cold. Strain into a chilled martini glass and top with Sparkling Ice Black Cherry. Garnish with a cherry and serve.
Passionate from Miles Away by Liz Jankiewicz, available at Ouzo Bay, Baltimore
1.5 oz Jagermeister
.5 oz Giffard Passionfruit liqueur
.5 oz Pineapple
.5 oz Lemon
.25 os honey syrup
Shake, strain over rocks, pineapple leaf garnish.
The Green Fairy from ‘Winter Rose Garden’ at The Lobby Bar at Dream Downtown
.75 oz. Tanqueray
.75 oz. Lillet Blanc
.75 oz. St. Germain
.75 oz. Lemon Juice
.75 oz. Absinthe
Top with sparkling wine
Combine all ingredients in a shaker except sparkling wine. Shake vigorously and strain into a champagne flute. Top with sparkling wine. Garnish with 3 rose buds and a star anise on the rim.
Turn of the Century from Lot 15
2 oz. Blanco Tequila
.75 oz. Lemon juice
.75 oz. Tempus Fugit Creme de Cacao
3 dashes Absinthe
5 oz. St George Raspberry Liqueur
3 oz. Aquafaba
3 oz. Silk Oat Milk creamer
Charge twice in an ISI cream whipper.
Add all ingredients into a tin with ice and shake. Strain into a chilled Coupe glass and add raspberry foam. Mist with Absinthe.
The 15 lb. ‘Cup of Flaming Red Velvet Hot Chocolate’ from PHD Terrace
Woodford Reserve Bourbon *to taste
1 gal. Milk
1 qt. Heavy Cream
1.4 oz. Valrhona Dark Hot Chocolate Mix
2.3 oz. Red Food Coloring
Cream Cheese Whipped Cream
*Serves up to 10 people
Bring milk and cream to a boil, add hot chocolate mix and red food coloring, while stirring constantly. Add bourbon to taste. Use a piping bag to swirl whipped cream onto an oversized spoon and decorate plate with mini chocolate cupcakes with cream cheese whipped cream frosting. Garnish with oversized marshmallows. Use a ladle to serve in individual mugs.
Lavender Girl from The Rickey
1.5 oz. Bombay Sapphire Gin
1.5 oz. Grapefruit Infused Blue Peaflower Tea Syrup
.75 oz. Lime Juice
1 oz. Pasteurized Egg White
Combine all ingredients into a tin with ice and shake. Strain into a chilled martini glass and garnish with 3 lavender sprigs.
Berry Bubbly from Magic Hour Rooftop Bar & Lounge
1 oz. Belvedere Wild Berry
.25 oz. Agave
.25 oz. Combier Framboise
.25 oz. Lemon Juice
Topped with Moet Ice
Combine all ingredients into a tin (besides the Moet Ice) with ice and shake. Strain into a wine glass over Moet ice and top with 3 raspberries.
La Isla Bonita from Bodega Negra
1 oz. Absolut Elyx
1 oz. St George Pear Liqueur
.75 oz. Peach Puree
.75 oz. Lemon Juice
.75 oz. Agave
Combine all ingredients into a tin with ice and shake. Strain into a rocks glass over fresh ice and garnish with sliced cucumbers.
2 oz. Casamigos Blanco Tequila
1.5 oz. Fresh Lime Juice
1 oz. Simple Syrup
3 Full Strawberries
4 Basil Leaves
2 Dashes Peychaud’s Bitters
Combine all ingredients into tin shaker. Muddle herbs. Add ice. Shake vigorously for 8–10 seconds. Fine strain into Coupe glass. Garnish with large basil leaf and 3 heart-shaped strawberry cut outs through skewer.
Butterfly Martini available at Drink Bar at Mess Hall (Tustin, California) by Enrique Cervantes
2 oz Broker’s Gin infused with butterfly pea flower,
1/2 oz Apricot liqueur
1 oz house made sweet syrup
1 oz fresh lime juice
Add ice and all ingredients into a shaker, shake and double strain into a coupe glass. Garnish with dehydrated Hibiscus Flowers.
When Paris Met Spritz
3 parts Lillet Rose
3 parts tonic water
1 slice of cucumber
Garnish: strawberry, fresh mint.
Pour Lillet Rose into a glass full of ice cubes. Add tonic water and a slice of cucumber. Decorate with one strawberry and a mint leaf.
3 parts Plymouth Gin
2.5 parts Lillet Blanc
1 part Campari
4.5 parts Tonic Water (Fever Tree)
7.5 parts Prosecco
Build, long on the rocks
Sub Rosa Cocktail by Brasserie Saint Marc
1.5 oz house made Pink Lemonade
1.5 oz Tequila
Topped with a spritz of Rose Water
Garnished with lemon peel and a flower
Mint Chocolate Black Barrel
1 ½ parts Hornitos® Black Barrel® Tequila
¾ part chocolate liqueur
2 dashes Angostura® bitters
Lightly muddle 3-5 mint leaves in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a martini glass and garnish with a strawberry.
Buy Me Flowers
1.5 oz Bombay Sapphire
0.5 oz honey
0.75 oz lemon juice
2 dashes rose water
1.5 oz Martini sparkling rosé
1 rose petal
In a shaker, add the Bombay Sapphire, honey, lemon juice and rose water. Fill the shaker with ice and shake vigorously to chill. Double strain into chilled flute or stemmed cocktail glass and top with Martini sparkling rose. Garnish and enjoy.
The More The Merrier
12 oz D’USSE VSOP
1 bottle Sauvignon Blanc Wine
12 oz Pomegranate Juice
10 oz Simple Syrup
12 oz Blackberry Puree
½ Cup of each: Raspberries, blackberries, blueberries, sliced strawberries
Add ingredients and ice into a pitcher except Lemon Lime Soda. Stir until well mixed. Pour into ice filled Red wine glasses. Top with a splash of soda and garnish.
Why give roses when you can give Rosé? Good question. Whether you’re spending Valentine’s Day with your significant other, your girl gang, or your couch with Netflix, Bev wants to be your right hand and go-to for the holiday. The delicious Rosé comes in individual cans, and are made with 0g of sugar, 11.9% abv and are just a lil’ fizzy.
Hibisco Disco at Trademark Taste+Grind
2oz Ilegal Mezcal
3/4 oz Cherry Hibiscus Syrup*
3/4 oz Lime Spritz
Orange Flower Water
Combine all ingredients in a shaker with ice. Shake, then strain into a Nick & Nora glass. Decorate with edible flowers and glitter.
*Cherry Hibiscus Syrup
Steep Hibiscus Tea in simple syrup overnight (longer for a sweeter flavor). Mix with an equal amount of Cherry Heering.
Rumination Cocktail at Boulton & Watt
1.5 oz. London Dry Gin
0.75 oz. Lavender syrup
0.5 oz. Benedictine
0.5 oz. Lemon
2 dash Peach bitters
2 dash Angostura bitters
Shake all ingredients together and strain into a glass piled high with crushed ice. Garnish with a sprig of lavender.
Rosé Sangria at Park Avenue Tavern
12 oz #ingoodco Rosé
4 oz Acqua di Cedro Liqueur
2 oz Strawberry Lemon Syrup*
2 oz Fresh Lemon Juice
Fresh Fruit: strawberries, apple, orange
Combine ingredients in a pitcher and top with cut apple, strawberries, and club soda. Serve in wine glasses garnished with orange or lemon wheels.
*Strawberry Lemon Syrup
1.5 Cups Chopped Strawberries
1 Cup Sugar
Pinch of Salt
½ Lemon (chopped with peel on)
2 – 4 oz Boiling Water
Muddle ingredients together in boiling water to break down the sugar and salt. Allow to sit for 2 hours, then strain the liquid through a double mesh strainer before serving.
Match Made in Haven
2 oz RumHaven
2 oz Pineapple Juice
2 oz Ruby Red Grapefruit Juice
Add all ingredients into an ice-filled Collins glass, stir to combine and chill. Garnish with pineapple or grapefruit.
Cran-Spiced Martini by Trevor Schneider, Reyka Vodka Ambassador
2 parts Reyka Vodka
1 part cranberry 100% juice
¾ part Vanilla spiced syrup
Garnish: Skewered cranberries
Combine all the ingredients into shaker with ice. Shake, strain & garnish.
Vanilla spiced syrup recipe: Add 1 cup sugar, 1 cup water, ¼ tsp. ground black pepper, 5 tsp. allspice, 1 cinnamon stick (2 ½”). Bring to a boil in a pot. Reduce heat, and simmer 5 minutes. Let cool completely. Fine strain and add ½ oz vanilla extract.
3 Raspados by Jaime Salas, Milagro Tequila Brand Ambassador
2 Parts Milagro SIlver
1 Part Fresh Lime Juice
1 Part Fruit Juice (Lime/Mango/Papaya)
½ Part Agave Nectar
Combine everything in a shaker with ice and shake until frosty. Using your method of choice, make your “snow” in a cone or rocks glass, and pour the mix over.
3 Cups RumHaven
4 Cups Blood Orange Soda
1 Cup Pineapple Juice
1 Cup Grenadine
Blood Orange Slice
Place ice in a large pitcher. Add all ingredients and stir to mix. Serve in coup glass and garnish with blood orange slice and rosemary.
Pink Lady Cocktail by Thumbtack
1 shot of vodka
½ shot of peach schnapps
6 oz frozen pink lemonade concentrate
A splash of ginger ale
Prepare pink lemonade by diluting with water per the instructions on container. In a glass 3/4 filled with ice, pour schnapps & vodka. Add lemonade and a splash of ginger ale, stir. Garnish with lemon slice if desired.
SVEDKA’s The Other Half by Cody Goldstein, mixologist and founder of Muddling Memories
2 oz Svedka Vodka
1.5 oz Passionfruit Juice
1.5 oz Prickly Pear Puree
.50 oz Grapefruit Juice
.75 oz Hibiscus Tea, to float
Combine vodka, Passionfruit Juice, Prickly Pear Puree and Juice into a shaker and fill with ice. Shake for 5 seconds then strain into a Collins glass with ice. Add Hibiscus Tea on top to float. Garnish with your favorite Valentine’s Day sweet.
Ruffino Always Sparkling
1½ parts Ruffino Sparkling Rosé
1 part cognac
¾ parts lemon juice
¾ parts strawberry puree (sweetened)
1 dash rose water
Shake all ingredients together except for the Ruffino Sparkling Rosé. Strain into a lowball glass with ice and top off with sparkling rosé. Garnish with a strawberry.
Cupid’s Casa Noble Paloma
2 oz Casa Noble Crystal Tequila
1 oz lime juice
1 oz grapefruit juice
0.5 oz agave nectar
Place Casa Noble, lime juice, grapefruit juice, and agave nectar into shaker with ice. Shake until chilled. Strain into glass over ice (salt or lime-and-chili powder rim optional), top with sparkling water, and swirl. Garnish with grapefruit wedge.
Monkey 47 Gin Pink Lady
1 1/2oz Monkey 47 Gin
1/2oz Apple Brandy
1/2oz Fresh Lemon Juice
White of 1 egg
Omitting the ice, add all ingredients into cocktail shaker, seal your shaker and shake vigorously for 5 seconds. Then add ice and shake again for another 5-7 seconds. Fine strain into a cocktail class and garnish with a brandied cherry.
Ginger Smash Mule Mocktail
Muddled peaches and blackberries (2 of each)
1 sprig thyme
Juice of 1/2 lemon
One sugar cube, muddled
Top with Reed’s Extra Ginger Beer
Bee Mine Courtesy of Aberfeldy Scotch Whisky
2 oz. Aberfeldy 12 Year Old infused with Cacao Nibs
1 Shot of Espresso
0.5 oz. Salted Wildflower Honey Syrup
SKYY Watermelon Rose
Garnish: Melon Balls, Lime Wheels & Cucumber Ribbon
1 part SKYY Infusions Sun-Ripened Watermelon
1 part Aperol
3 parts Sparkling Rosé
1 part Soda or Tonic Water
Build in a Large Wine glass over ice. Garnish with watermelon balls, lime wheels and a cucumber ribbon.
1.5 oz Sagamore Rye
3 oz Sparkling Cava
.5 oz Lime Juice
.75 oz Spiced Cranberry Syrup
Chandon Negroni Sbagliato
1.0 oz. Italian Aperitif Bitter
1.0 oz. Italian Sweet Vermouth
3.0 oz. Chandon Brut
Garnish: Orange Slice
Glassware: Couple Glass
Shake all ingredients in shaker tin except Chandon. Strain into glassware and top with Chandon. Garnish with Orange Slice.
Bésame from Bodega Taqueria y Tequila
1.5 oz Patron Tequila Blanco
½ oz hibiscus syrup
¼ oz ginger syrup
¾ oz lemon juice
2 dash angostura bitters
Garnish with black cherry
Shake all ingredients with ice and strain into a coupe glass. Garnish with black cherry.
Gulab from Byblos Miami
1.5 oz. vodka
0.75 oz pomegranate syrup
0.75 oz. lemon juice
Add all the ingredients to a shaker. Fill with ice. Shake, & strain into a glass. Garnish drink with 4-6 rose petals and a spritz of lemon zest.
Athena’s Secret from Lobster Bar Sea Grille Miami Beach
2 oz Beluga Vodka
1.25 oz POM juice
0.5 oz sour mix (equal parts lemon juice, lime juice, and simple syrup)
splash pineapple juice
Shake all ingredients with ice and strain into a martini glass. Garnish with lemon peel.
Jameson Cold Brew-tini
2 parts Jameson Cold Brew
1 part Cold Brew Coffee
½ parts Simple Syrup
Shake with ice, strain. Pour into martini style glass.
Reposado Courtesy of Melina Meza, Beverage Director at Olivetta
1.75 oz. Cazadores Reposado
.25 oz. Lejay Cassis
.25 oz. Pineapple Juice
.75 oz. Salted Plum Balsamic Shrub
.75 oz. Lemon Juice
1 oz. Egg White
Combine all ingredients into a tin with ice and shake. Strain into a coupe glass and garnish with a sprinkle of mint crystals and micro orchid.
Walton Street Courtesy of Clint Loker, Beverage Director at The Draycott
2 oz. Ketel One
.75 oz. Cane Simple Syrup
In a tin, muddle the watermelon, then add all other ingredients with ice and shake. Strain into a martini glass and garnish with a watermelon slice.
La Fête du Rosé wine
If your love language is spending quality time together rather than performing acts of service, you might want to skip the fancy cocktails and instead set the mood with a sexy, blush-colored wine. La Fête du Rosé is a delicious rosé wine inspired by CEO Donae Burston’s zest for life and boundless appetite for travel. Perfect for a significant other who has a passion for travel, La Fête du Rosé is the gift that gives back. The company donates a portion of the proceeds from every bottle to various programs that send underserved & underrepresented youth on unique travel experiences helping them develop new skill sets and grow as global citizens. Made of 80% Grenache, 14% Mourvèdre & 6% Syrah, this pastel, salmon-pink wine asserts itself charmingly on the nose with agreements of dried fruits, bonbon and hazelnut. Complex and balanced with touches of curvature, La Fête has a long finish with aromas of cherry, and is 100 percent pesticide free.
Morton’s “Love Candy” Cocktail
1.5 oz. Ketel One® Botanical Grapefruit & Rosé
0.5 oz. Passoa Passion Fruit Liquor
0.5 oz. Lemon Juice
0.5 oz. Simple Syrup
1 oz. Grapefruit Juice
1 oz. Top with Chandon, Brut
Classic Cherry Margarita Courtesy of Jose Cuervo Margaritas
4 oz. Jose Cuervo Cherry Limeade Margarita
1oz. Sparkling water
Pour over ice and garnish with cherries and a slice of lime.
A Martini by Any Other Name from The New York EDITION
2oz Hendrick’s Gin
0.75oz Lillet Rose
2 dashes Peychaud’s bitters
3 muddled rose petals
Stirred, Nick & Nora, rose petal fan.
Blue Marble Cocktails
Offering nine different mixed drinks, including classics like the Mojito, Moscow Mule and Greyhound, Blue Marble’s cocktails use ultra-premium distilled spirits, all-natural juices and handmade syrups. For a light refreshment, Blue Marble offers premium spiked seltzers, using vodka instead of beer malt, for a delicious beverage that has only 95 calories! Loved by consumers and drink conniesours alike, these cocktails are making a splash in the food & beverage world – last year, the World Premix Awards recognized Blue Marble’s Bloody Mary drink as the best ready-to-drink cocktail in the world!
Hibiscus Mango Mocktail
2 oz. Vital Proteins Blackberry Hibiscus Collagen Water™
1½ oz. POM Wonderful 100% Pomegranate Juice
1½ oz. mango nectar
½ oz. simple syrup
Combine ingredients into a shaker over ice and strain into a wine glass. Garnish with fresh chopped mango or fresh pomegranates seeds.
Champagne Ginger Beer Punch
16 oz (2 cups) pomegranate juice
12 oz (1.5 cups) cranberry juice
3 T lemon juice 8 oz
1 cup peach vodka
1 bottle (750 ml) champagne
12 oz Brooklyn Crafted Ginger Beer Can
Fill a shaker with ice and mix pomegranate juice, cranberry juice, lemon juice, vodka and Brooklyn Crafted and stir. Top with champagne and enjoy!
Judy’s Garden Gin Recipe courtesy of Hilton Garden Inn
0.5 oz. simple syrup
1 oz. fresh lemon juice
0.5 oz Chambord raspberry liqueur
2 oz. Tanqueray gin
2 oz. soda water (optional)
Lemon wheel for garnish
Measure and pour all liquid ingredients besides soda water into shaker. Add ice to shaker. (optional) Shake and strain into a coupe glass.
Top with soda water. (optional). Garnish with a lemon wheel. Enjoy up or on the rocks!
A Rose by Any Other Name
35 mls Rose and Almond Infused Grey Goose Vodka*
10 mls Crème de Cacao Blanc
10 mls Rose Liqueur
Rose Champagne or Prosecco
Stir the Vodka and the crème de cacoa, rose liqueur and vodka. Strain into a flute and top with champagne. *Infuse 1 bottle with 4 large tablespoons of dried rose pedals. Add in 8 drops of organic almond essence. Strain the rose pedals after 1-2 days or to taste.
Fruity Pebble Colada
1 ½ oz Beefeater Gin
1 ½ oz Coconut Puree
1 oz Pineapple Juice
½ oz Lime Juice
2 Dash Orange Flower Water
Blend. Fine strain. Splash Club Soda.
Figura @ Scarpetta NYC
1.5oz Avión Silver Tequila
.5oz Fig & Chai Spiced Agave
.75oz Pink Grapefruit Juice
Topped with Pellegrino Pompelmo Soda
Combine Tequila Avión, Agave Syrup, and Grapefruit Juice into a cocktail shaker, add ice, and shake until frosted. Double strain into a highball glass. Fill with ice, then top off with Pompelmo Soda. Stir to combine. Garnish with a slivered Black Mission Fig.
Woodford Reserve DioNYCus Created by Leanne Kubiez, Cincinnati
3 parts Woodford Reserve Double Oaked
.5 parts Byrrh
.5 parts Antica Formula
.25 parts Punch Abruzzo
.25 parts Angostura bitters
.5 parts water
4-5 dashes Fee Brother’s Plum Bitters
All ingredients should be combined, decanted, and served at room temperature like a dessert wine or an amaro. Serve in a sherry/cordial glass with two pieces of dark chocolate The recipe serves 2 people as it is meant to be shared after dinner with friends as a digestif.
Tanteo Tequila Red-Pepper-Ita
1 3/4 oz. Tanteo® Chipotle Tequila
1/4 oz. Mezcal
3/4 oz. Red Pepper Purée
1 oz. Fresh Lime Juice
1/2 oz. Light Agave Nectar (or simple syrup)
Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled. Rocks Glass (smoky salt rim optional). Garnish with a red pepper wedge.
Peroni Negroni Provided by Peroni Italia
0.5 Ounces Bitter Italian Aperitif
0.5 Ounces of Gin
0.5 Ounces of Sweet Vermouth
6 Ounces of Peroni
Pour all ingredients in a 0.4L glass. Fill with ice. Garnish with an orange twist.
Sweet Nothings Sipper
3 ounces Barefoot Pink Moscato
2 ounces Lemon-Lime Soda
¼ ounce Lemon Juice
¼ ounce Grenadine
Combine all ingredients in a glass over ice. Garnish with fresh raspberries.
1-800 Sensual created by Her Name Was Carmen, 527 Broome St.
0.5 oz Fino Sherry
0.75 oz raspberry syrup
0.75 oz lemon juice
2 oz strawberry infused Alacrán Tequila
Combine all ingredients, shake and strain into a coupe glass. Garnish with rose petals.
Rosa 75 Courtesy of Collin De Laval, Código 1530 Mixologist
1.5 oz Código 1530 Rosa Tequila
.5 oz Lemon Juice
.5 oz Rosé Wine
Simple Syrup, to taste
Fill a cocktail shaker with ice. Pour in the tequila, lemon juice and simple syrup. Shake for 30 seconds. Top with a splash of Rosé wine.
Le Grand Louis
2 oz of Grand Marnier Louis-Alexandre
.75 oz of Cinzano 1757 Extra Dry Vermouth
Dash of Orange Bitters
Garnish: Lemon Twist
Add all ingredients to a mixing glass and fill with ice. Stir until cold. Strain into a Nick & Nora glass or small cocktail glass. Garnish with a lemon twist.
The Garden Rose Available at Gitano Jungle Room
1oz Volcan de mi Tierra Blanco
.75oz St Germain
4 Shakes Rose Water
1 Muddled Strawberry
Shake and Strain into Coupe Glass. Top with Cava and garnish with mixed Dried Flowers.
Between the Sheets
0.75 oz Cointreau
1 oz Mount Gay Silver rum
1 oz Rémy Martin VSOP cognac
0.5 oz fresh lemon juice
Combine all ingredients in a cocktail shaker and add ice. Shake and strain into a martini or coupe glass.
Rose Bowl Buck
2 oz Four Roses Bourbon
1 oz Amaro Nonino
4 oz Reed’s Strongest Ginger Beer
1/2 oz Lemon Juice
Garnish: mini roses
Fill a shaker with ice, bourbon, amaro, and lemon juice. Shake until well chilled. Strain into an ice-filled copper mug, Collins glass or large rocks glass. Top with Reed’s Strongest Ginger Beer. Garnish with mini roses.