1 1/2 oz Tito’s Handmade Vodka
1 oz fresh squeezed lime juice
1 oz simple syrup
1 lime slice
Add all ingredients to a shaker with ice.
Shake well and strain into a chilled martini glass.
Garnish with a lime slice.
1 (750-ml) bottle dry rosé wine
1 pint fresh blackberries
5 oz. simple syrup
9 oz. vodka
6 oz. lime juice
Place the pint of blackberries and simple syrup in a large pitcher and muddle until the fruit is crushed. Add the wine, vodka, and lime juice and stir to combine. Place a fine-mesh strainer over a punch bowl and strain the mixture into the bowl, discarding the solids. Serve in wine glasses filled with ice. Garnish each drink with a blackberry and a lime wheel.
8 oz. dry white wine
1 cup fresh raspberries
6 oz. gin
1 oz. freshly squeezed lime juice
1 oz. simple syrup
1/2 oz. Kirsch
Lightly mash 1 cup of the raspberries in a bowl. Pour in the gin and let sit at room temperature for 2 hours. Place the raspberries and gin in a blender and blend until smooth. Place a fine-mesh strainer over a medium bowl and strain the mixture. Discard the solids. Combine raspberry mixture, wine, lime juice, simple syrup, Kirsch, and ice cubes. Blend well. Pour into 6 cocktail glasses, garnish with raspberries.
½ oz. Cabernet Sauvignon
1½ oz. Silver Tequila
1 oz. Triple Sec
1 oz. agave nectar
1 oz. lime juice
Combine ingredients in a shaker filled with ice. Shake and strain into a glass. Garnish with a lime twist.
2 oz. Chardonnay
1 oz. dark rum
½ oz. vanilla bean syrup
½ oz. pineapple juice
Combine ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with a lime wedge.
1½ oz. Pinot Noir
1½ oz. Silver Tequila
½ oz. lime juice
½ oz. agave nectar
2 oz. grapefruit soda
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with a lime wedge.
2 oz. Blue Nectar Silver
1 oz. fresh grapefruit juice
½ oz. fresh lime juice
¼ oz. simple syrup
2 dashes Peychaud’s bitters (floated)
Club soda
Combine tequila, grapefruit juice, lime juice and simple syrup into a Collins glass. Stir ingredients with ice. Top with club soda and then add the Peychaud’s bitters, creating an even float. Garnish with a grapefruit twist.
www.bluenectartequila.com
2 oz. absolut vodka
5 pc. fresh strawberry
2 scoops vanilla ice cream
.5 oz. lime juice
Combine ingredients and blend. Pour into a Poco Grande glass.
Budi Budiastra
Nusa Dua Bali
Indonesia
3 parts London dry gin
2 parts spiced rum
2 parts ginger ale
1 part elderflower cordial
Juice squeezed from 1/4 lime
Lime peel
Shake well with ice, strain into Martini glass. Squeeze 1/4 lime into cocktail. Serve with lime peel and single ice cube.
James Parkin
Cafe Goût
Hampshire, UK
1 ½ oz. Grey Goose
½ oz. Triple Sec
3 oz. Margarita Mix
*(COCKTAILRIGHT by BARTENDER® Magazine)
Combine ingredients. Shake and pour over ice in an old-fashioned glass. Top off with Myers’s Original Dark Rum. Garnish with lime wedge.
Clyde “CC” Cameron
Tacoma, WA
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