4 oz Pinot Grigio 3 oz Ginger ale 1.5 oz Apple Juice 2 Lime wedges
Garnish: Orange wheel
Build in glass over ice. Squeeze lime wedges on top. Stir.
4 oz Pink Moscato 1 oz Orange juice 3 oz Lemon-lime soda
Garnish: Orange peel
Build in glass over ice. Stir.
|Plum Prosecco Cocktail
2 Ripe Plums, halved, pitted and chopped
1 tablespoon Honey
Combine the plums, sugar, water and honey in a food processor and process until smooth. Put a few tablespoons of the puree into chilled champagne glasses and fill them to the top with Prosecco.
|You’re a Peach
5 oz Moscato
1 Scoop Peach Sorbet
3 Canned Peaches in Juice
Scoop peach sorbet into a martini glass. Add three slices of canned peaches. Slowly pour Sutter Home Moscato over the sorbet. Eat with a spoon or let the sorbet melt and enjoy as a slushie cocktail!
1 ½ oz Pinot Noir
1 ½ oz Tequila Silver
½ oz Lime Juice
½ oz Agave Nectar
2 oz Grapefruit Soda
Garnish: Lime Wedge
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with a lime wedge.
|Grapefruit White Wine Sparkler
1 cup Gin
¼ cup Fresh Grapefruit Juice
1 bottle Dry Champagne
In a punch bowl or large pitcher, combine gin and sugar. Stir until sugar dissolves, 1 minute. Add grapefruit juice and bottle of sparkling wine; stir to combine. To serve, fill six glasses with ice and wine mixture, then garnish with thin lemon slices.
2 (750ml) bottles White Zinfandel
4 cups White Grape Juice
1 Sliced orange, lemon and lime
Combine Zinfandel and grape juice. Stir in sliced orange, lemon, and lime. Chill 4 hours. Serve over ice.
|Christmas in a Glass
1 bottle Prosecco well chilled
1 bottle Gingerbread flavored syrup
Pour the Prosecco into glasses. Add a capful of the syrup to each glass of the Prosecco, to taste.
|San Francisco Sangaree
¼ oz Simple Syrup
1 ½ oz Merlot
1 oz Bourbon
1 Lemon Slice
To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Muddle cherries in a cocktail shaker. Add ice, simple syrup, wine, bourbon, and lemon slice. Shake and strain into a glass.
|Princess of the Hive
1 oz Gin
1 oz Moscato
1 oz Lemon Juice
½ oz Peach Schnapps
½ oz Simple Syrup
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass
|Just Keep Swimming
1 oz Sauvignon Blanc
1 oz Vodka
1 oz Watermelon Juice
1 oz Simple Syrup
½ oz Lemon
1 ½ oz Soda Water
Combine ingredients except soda in a cocktail shaker filled with ice. Shake and strain into a glass with ice. Top with soda water
½ oz Southern Comfort
½ oz Vodka
½ oz Amaretto
5 oz Orange Juice
Pour all ingredients into a shaker filled with ice. Cover, shake and strain into an 8oz highball or rocks glass.
1 ½ oz Smirnoff No. 21 Vodka
4 oz Ginger Beer
Garnish with Fresh Lime
Combine ingredients in a copper mug and enjoy!
1 oz Vodka
½ oz Triple Sec
½ oz Lime Juice
1 oz Cranberry Juice
Shake all ingredients well and strain into a cocktail glass.
2 parts Fireball Whiskey
4 parts Hot Water
1 part Honey
5 Whole Cloves
1 Squeeze Fresh Lemon Juice
Combine in a glass or mug. Stir the ingredients, add a cinnamon stick and enjoy.
|Sage Against the Machine
50ml Beefeater Gin
40ml Pressed Apple Juice
10ml Fresh Lemon Juice
5ml Sugar Syrup
Small Pinch of sea salt
2-3 sage leaves
Top with Soda Water
Add all ingredients, except for the soda, to a cocktail shaker and shake hard. Add soda water to a tall glass over ice then fine strain the rest of the cocktail into the glass and top with more soda if required. Garnish.
|Warm Apple Cider
2 quarts apple cider 1/2 cup orange juice 1 cup high proof Bourbon 2 tablespoons sugar 2 teaspoon whole cloves Four cinnamon sticks 1 teaspoon nutmeg
Mix all ingredients in pot except bourbon and bring to a boil. Simmer for about fifteen minutes. Add bourbon and stir. Immediately strain and serve. May be garnished with fresh orange or lemon slice, or a cinnamon stick in each mug. And as always, feel free to add bourbon individually as desired.
Milk Hot chocolate powder Rumple Minze or Peppermint Schnapps
Heat milk on stovetop or in microwave. Add powdered chocolate to taste. Add a shot of liqueur and top with whipped cream.
|Spiced Hot Toddy
1/4 ounces of pure honey 6 ounces of hot fresh brewed chai tea 1 1/2 ounces of premium whiskey (Maker’s Mark is very good) 1/2 ounces of fresh OJ 1 orange twist 1 cinnamon stick
Put honey in the bottom of a warmed mug. Stir in the hot chai tea with the cinnamon stick until honey is dissolved. Stir in whiskey and fresh OJ with the cinnamon stick.
1 1/2 oz. bourbon 3/4 oz. brown sugar syrup (see below) 1 tsp. peppermint tea hot water Glass: Irish coffee Tools: tea infuser, spoon Garnish: mint sprig
Warm a glass with hot water. Pour water out of glass. Brew the tea in 5 oz. of fresh boiling water for 4 minutes. Remove the infuser. Add the bourbon and brown sugar syrup; stir to combine. Garnish. To make brown sugar syrup, combine equal parts dark brown sugar and boiling water, and allow to cool.
1 oz Grand Marnier
3 oz Chilled Cranberry Juice Cocktail
1 ½ oz Fresh Lime Juice (Half a Lime)
Combine ingredients in a cocktail shaker, add ice and shake vigorously. Strain into an ice-filled highball glass. Garnish with a lime wedge. Also delicious blended with ice for a refreshing frozen cocktail.
|White Christmas Martini
2 Part Vanilla Vodka 1 Part Peppermint Schnapps 1 Part Half & Half
Add ingredients to an ice –filled Shaker Rim a Martini glass with crushed peppermint candies. Shake and strain into the prepared Martini glass Garnish with peppermint candies.
1 oz Moscato
1 oz Vodka
Garnish: Lemon Twist
Combine ingredients in a glass filled with ice. Stir and garnish with lemon twist.
|Double-Chocolate Hot Chocolate
5 ounces bittersweet chocolate, coarsely chopped 2 ounces milk chocolate, coarsely chopped 1/2 cup boiling water 3/4 cup whole milk 1/4 cup heavy cream 2 tablespoons Jack Daniel’s whiskey (optional) Marshmallows, for serving
In a medium bowl, combine the bittersweet chocolate with the milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until it is smooth. In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over moderate heat until hot. Remove the saucepan from the heat and add the whiskey. Pour the hot chocolate into demitasse cups or small mugs, garnish with marshmallows and serve.
|Spiced Chocolate Sout Beer Cocktail
2 Tbls Brandy
2 Tbls Spicy Simple Syrup
Garnish: Cinnamon stick
Combine brandy and Spicy Simple Syrup in a pint glass over ice. Top with chocolate stout, and stir. Garnish, if desired.
|Rudolph’s Tipsy Spritzer
5 cups orange juice
2 cups chilled lemon-lime soft drink
1.5 cups Vodka
.5 cup maraschino cherry juice
.25 cup fresh lemon juice
Garnishes: lemon slices, fresh rosemary sprigs
Stir together all ingredients; serve over ice. Garnish, if desired.
|A Folly Delight
1 ½ oz Patron
½ oz Roasted Jalapeno & Basil Simple Syrup
½ oz Lime Juice
2 oz Watermelon Puree
+ Basil Leaf for Garnish
Combine all of the ingredients into a cocktail shaker. Shake vigorously and strain into a coupe glass. Garnish with a basil leaf.
15 graham crackers, crushed 2 tbs butter, melted 32 oz cream cheese, softened 1 1/2 cups sugar 3/4 cup RumChata 4 eggs 1 cup sour cream 1 tbs vanilla extract 1/4 cup all-purpose flour
Preheat oven to 350 degrees Fahrenheit. Grease 9″ spring form pan. In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the pan. In a large bowl, mix cream cheese with sugar until smooth. Slowly blend in RumChata and eggs. Mix in sour cream, vanilla, and flour until smooth. Pour filling over prepared crust. Bake for 1 hour. Turn off oven and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving. Top with dollops of glazed strawberries or cherry pie filling to finish, if desired.
|Kahlua Mudslide Brownies
2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup butter 4 squares (1 ounce each) unsweetened chocolate, chopped 3 eggs 1 1/2 cup granulated sugar 4 tablespoons Kahlua 2 tablespoons Irish cream liqueur 1 tablespoon vodka 3/4 cup coarsely chopped walnuts (optional) Whole coffee beans (optional) Kahlua Glaze 1 1/4 cup powdered sugar 3 tablespoons Kahlua
Combine flour, baking powder, and salt in small bowl. Melt butter and chocolate in small saucepan over low heat; Set aside. Beat eggs and granulated sugar in large bowl until light. Beat in flour mixture, chocolate mixture, 4 tablespoons Kahlua, Irish cream, and Vodka. Fold in walnuts. Pour into greased 13 x 9 inch baking pan. Bake at 350 F. oven just until toothpick inserted into center comes out clean, about 25 minutes. Do not overbake. Cool in pan on wire rack. Spread with Kahlua Glaze. Decorate with whole coffee beans, If desired. Cut into squares. ***Kahlua Glaze*** Beat together powdered sugar and 3 tablespoons Kahlua in small bowl until smooth.
2 oz Baileys Original Irish Cream Liqueur
¼ oz Vodka
¼ oz Expresso
Shake over ice
Strain into martini glass
Garnish with Coffee Beans
|Baileys Spiced Cake Martini
2 oz Baileys Original Irish Cream
½ oz Cake Vodka
Combine Baileys, Vodka and Ice. Shake, strain and sprinkle with nutmeg.
5 parts Peppermint Schnapps
Splash of Grenadine (for color)
Shake in cocktail shaker with ice and garnish with Candy Cane pieces.
½ part DeKuyper Buttershots Butterscotch Schnapps
½ part DeKuyper Hot Damn Cinnamon Schnapps
½ part Irish Cream
4 parts Hot Coffee
Serve in a heated mug and top with whipped cream!
1 Part Kahlua
1 Part Absolut Vodka
1.5 Parts Irish Cream Liqueur
Shake Kahlúa, Absolut Vodka and Irish cream Liqueur in a shaker with lots of ice. Serve in a rocks glass with ice. Easy does it. Tip: to make it look even more delicious, add some chocolate flakes on top, because… who says you can’t indulge?
3 oz Peach Schnapps
3 oz Rum
12 oz Orange Juice
4 oz Sprite soda
3 oz Blue Curacao Liqueur
Combine all ingredients. Garnish with your favorite treat.
|Black Velvet & Cola
1 part Black Velvet Whisky
3 Parts Cola
1 Lime Wedge
Pour Black Velvet over ice in a glass, top off with Cola. Garnish with Lime Wedge