1.5 oz. Heroes Vodka
2 oz. Sweet Tea
2 oz. Lemonade
Fresh Mint Leaves
Combine ingredients in a shaker, shake & pour. Garnish with mint leaves.
Travis McVey
Nashville, TN
*(COCKTAILRIGHT by BARTENDER® Magazine)
1 1/2 oz. Blueberry infused Bacardi Rum
2 oz. pineapple juice
1/2 oz. homemade or Premium Limoncello
1/2 oz. Sweet & Sour Mix
Splash of Agave Nectar
Add all ingredients to a cocktail shaker, fill with ice and shake hard. Serve in a rocks glass garnished with 3 blueberries on a bamboo skewer.
P. Scott Moore
Baltimore, MD
1 ¾ oz. whiskey
2/3 oz. sweet vermouth
dash bitters
Combine ingredients, serve on the rocks or straight up. Garnish with a maraschino cherry.
1 oz. Cuarenta y Tres (Licor 43)
½ oz. Cointreau
½ oz. Grand Marnier (Cordon Rouge)
½ oz. Patron Silver Tequila
2 ½ oz. Sweet & Sour Mix
1 oz. Lime Juice
In a cocktail shaker fill halfway with ice. Add all ingredients with the exception of Licor 43. “Lime” the rim of the glass, dip into coarse Kosher or Sea Salt. Ice glass, strain mixture. Garnish with lime wedge, top with Liquor 43 and serve. For frozen cocktail just add ice to blender.
Robert J. Sadler
Desperados
Dallas, TX
1 oz. Bird Dog Bourbon
1/2 oz. Sweet & Sour Mix
1/2 oz. Orange Juice
Splash Grenadine
Add all ingredients, except Grenadine, to a shaker and shake till chilled. Strain into a shot glass. Add in Grenadine – this will sink to the bottom creating a gradient of color.
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