Bartender Cocktails

  • Coupe de Ville
    6 bottles Modelo Especial
    6 oz. añejo tequila
    6 oz. lime juice
    6 oz. orange juice
    3 oz. orange liqueur
    Combine ingredients in a pitcher with ice. Stir and pour into chilled glasses.
  • XO Cafe Mini Stout
    2 parts Patron XO Café
    1 part Irish Cream

    Pour chilled Patron XO Café into a shot glass. Top off with Irish cream.
  • Pendleton Sagebrush
    3 parts Pendleton Whiskey
    1 part triple sec
    1 part fresh squeezed orange juice
    1 part fresh squeezed lime juice
    Top off with ginger ale

    Muddle sage leaf with orange slice in glass; add liquids; pour into old fashioned glass; garnish with an orange slice and a sage leaf.

    Caitlin Vargas
    Raleigh, NC
  • Pears Up
    5 oz. pear vodka
    2.5 oz. St. Germain Elderflower Liqueur
    2 oz. Simple Syrup
    2.5 oz. fresh squeezed lemon juice
    10 fresh mint leaves

    Combine ingredients in a shaker with ice. Strain into shot glasses. Makes 8 shots.
  • White Peach Sangría
    1 (750-ml) bottle Moscato d’Asti
    1 cup peach nectar
    3/4 cup peach liqueur
    1/2 cup freshly squeezed lemon juice
    2 white peaches, pitted and sliced
    1 lemon, cut into half wheels

    Combine all of the ingredients in a 2-quart pitcher or punch bowl and stir gently. Cover and refrigerate at least 4 hours. Serve over ice and garnish with fresh peach and lemon slices
  • Rotatoria
    1.5 oz. Cognac
    .25 oz. lillet rose
    .25 oz. cointreau
    .5 oz. fresh lemon juice
    .75 oz. simple syrup
    .75 oz. cranberry puree
    4 dashes absinthe

    Served up in a cocktail glass/coupe with a lemon wheel

    Daniel Barnes
    Ghibellina
    Arlington, Washington DC
    rotatoria
  • Conchy Joe Momma
    1 oz. Conch Republic Dark Rum
    1/2 oz. light rum
    1/2 oz. Malibu coconut
    Mix with equal parts pineapple juice and orange juice, splash of grenadine

    Joe Cortner
    Conch Flyer
    Key West, FL
  • Blueberry Cobbler
    ½ oz. Fireball Cinnamon Whiskey
    ½ oz. Three Olive Whipped Vodka
    2 oz. Blueberry Red Bull

    Pour liquor into a shaker; shake well and strain into a 4 oz. rocks glass. Add Red Bull.

    Mikey Barrington
    Big Texas Spring
    Huston, TX
  • Summer Shack
    1 (750-ml) bottle Sauvignon Blanc
    8 oz. gin
    8 oz. Lillet Blanc
    4 oz. St-Germain
    12 dashes orange bitters

    Place all of the ingredients in a large pitcher and stir to combine. Serve in chilled wine glasses garnished with a lemon twist.
  • Strand Mojito
    Don Q Cristal
    Fresh Mint
    Lime Juice
    Mint Syrup
    Caroline Olsovsky- F&B Manager
    Strand Bistro
    New York, NY

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