Captain Morgan Jamaica Rum
Midori Melon
Monin Orgeat
fresh mint
fresh lime juice
Combine ingredients, shake & strain over crushed ice.

 

Ciprianoff Ciprianoff
Barissimo Cocktail Bar
Constanta, Romania

1.5 oz. Johnny Drum Bourbon
0.5 oz.  Canton ginger Liqueur
1 oz.    Peach Nectar
0.5 oz. Jasmine Tea
5 pieces Nectarine
5 leaves Basil

Muddle basil and nectarine with all ingredients.
Double strain into rocks glass with one large cube and raw sugar rim.
Garnish with slice of nectarine

 

Stephen Starr
Steak 954
Fort Lauderdale, FL

1 1/2 oz. Bacardi Limon
3/4 oz. Rhuby rhubarb liqueur
6 mint leaves
2 slices lime
1 strawberry
1/2 oz. simple syrup

Muddle mint, lime, strawberry and simple syrup in large glass. Add Rhuby and Bacardi, shake and pour.

 

Sylvia Tzekas
Sea Sea riders
Dunedin, F.L.

2.5 oz. Bourbon
2 oz. Drambuie
1/2 oz. Succo lime
1 oz. Miele

 

Nicola Lorenzo
Disapore
Pescara, Italy

¼ oz. Rose Wine
1½ oz. Gin
½ oz. strawberry puree
¼ oz. lemon juice
¼ oz. simple syrup
2 cucumber slices

Muddle cucumber in a cocktail shaker. Add ice and remaining ingredients except wine. Shake and strain into a glass. Top with sparkling wine.

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

12 oz. Blue Moon
1 ½ oz. Malibu Rum
Combine in a pint glass and serve.

1 1/3 oz. Vodka Citron
1/2 oz. lime juice
1 oz. cranberry juice
1/2 oz. Cointreau

Combine in a shaker with ice, shake and strain into a martini glass. Garnish with a lime wheel.

6 bottles wheat beer
6 oz. gin
4 1/2 oz. St-Germain
3 oz. lemon juice
3/4 tsp. sugar
3 dashes orange bitters
3 oz. grapefruit juice
Combine ingredients in a pitcher with ice. Garnish with grapefruit peel.

2 bottles Hoegaarden white ale
1 bottle raspberry wine
6 oz. Lillet Blanc
6 oz. raspberries (about 1 cup)
1/2 medium orange, thinly sliced
Combine ingredients in a pitcher with ice. Stir and pour into chilled glasses.