Ritual Zero Proof Whiskey Raspberry JuiceFever Tree Ginger Beer Luxardo Cherry Juice Garnish with twist of orange peel and ice Fill glass with ice. Pour zero proof whiskey over ice, followed with raspberry juice and ginger beer. Stir and then add cherry juice. Garnish with a twist of orange that can be squeezed over cocktail and rubbed along rim. Recommended glasses – Rock Glass, Old Fashioned Glass,Whiskey Glass.
1 1⁄2 oz Ritual Zero Proof Gin 1 oz Lyres Italian orange 1 oz M&R Aperitivo Garnish with orange slices Muddle several orange slices on bottom of whiskey glass. Pour into glass over ice.
2 oz Hpnotiq Liqueur1 oz Deep Eddy Lemon Vodka 1 oz Lemonade1 oz Fever Tree Club SodaGarnish with lemon slice and ice. Pour liqueur into fluted glass. Add Lemon vodka and fresh lemonade. Stir, then add club soda. Garnish with either lemon twist or wedge squeezed over cocktail. Serve with crushed or small cube ice. Recommended glass – fluted champagne or sparkling glass.
1 oz Elijah Craig Small Batch Bourbon1 oz Raspberry or Blackberry Liqueur(Cartron Crème de Cassis)2 oz Fever Tree Ginger Beer1 tsp Cherry Juice Garnish with twist of orange peel and ice. Fill glass with ice. Pour bourbon over ice, followed with liqueur and ginger beer. Stir and then add cherry juice. Garnish with a twist of orange that can be squeezed over cocktail and ice. Recommended glasses: rock glass, old fashioned glass or whiskey glass.
Invented in Detroit in 1937 at the famous Detroit Pontchartrain Wine Cellars by owner Harold Borgman. (The original recipe was Burgundy wine mixed with Champagne.) 3 oz Detroit Lions Blanc de Blanc Sparkling1 oz Detroit Lions Cabernet Sauvignon Reserve Poured into a Champagne Flute, at room temperature or chilled.
LIMITED ETCHED BOTTLE Deep dark color, black cherry and blackberry on the nose. Dark fruit and vanilla on the palate, ending with nice soft tannins on a balanced finish.
1.5 oz Bluecoat Gin1 oz Dubouchett Blue Curacao1/2 oz Gala Orange Liqueur1/2 oz Fever Tree Club Soda1/2 oz Fever Tree Tonic Pour over ice in whiskey glass and garnish with orange slice.
1.5 oz Elijah Graig Small Batch or Four Roses Bourbon1.5 oz Dubouchett Blue Curacao 3 oz Cream de Coconut 1 oz Pineapple Juice2 oz Fever Tree Club Soda Pour ingredients into blender for 2 minutes. Pour into highball glass over ice. Garnish with pineapple slice.
3 oz Coco Lopez Cream of Coconut 2 oz Pineapple Juice2 tsp Lime Juice2 oz Owens Espresso3 oz Fresh pineapple Chucks Pour ingredients into blender mix 2 minutes. Pour over ice into highball glass. Garnish with pineapple slice.
3 oz Coco Lopez Cream of Coconut 2 oz Pineapple Juice2 tsp Lime Juice3 oz Fresh Pineapple Chucks* For extra rum flavor, add 1 oz Lyres Dark Cane Spirit N/A Pour ingredients into blender mix for 2 minutes. Pour over ice into highball glass. Garnish with pineapple slice and cherry.
