4 oz. Mexican Coke Lime Wedge or Lime Wheel (garnish)
➜ Add 400 Conejos® Joven Mezcal to your glass with ice and top with Mexican coke. Garnish with a lime wedge.
400 CONEJOS SOUR 11/2 oz. 400 CONEJOS® JOVEN MEZCAL
3/4 oz. Lime Juice
3/4 oz. Simple Syrup
1 Egg white
➜ Add ingredients into shaker and dry-shake. Add ice, shake until well-chilled. Strain into a chilled glass, decorate with 3 dashes of bitters and an orange peel.
MANGO TANGO
11/2 oz. 400 CONEJOS® CUISHE MEZCAL
Top Mango & Cardamom Water
Mango and Mint (garnish)
Mango Water (32 oz. Water, 2 Large Mangos Peel and Cut, 4 oz. Simple Syrup, 1/2 Tbs of Cardamom)
➜ In an old fashioned with ice, add the 400 Conejos®, complete with the water, mix and enjoy. Garnish with mango and mint leaves.
HAWAIIAN DREAM
2 oz. 400 CONEJOS® JOVEN MEZCAL
1/2 oz. Orange Liqueur
1/4 Cup Sliced Strawberries
1/4 Cup Frozen Pineapple Chunks
2 dashes Sour Mix (oz)
1 Thin Pineapple Slice, 1 Small Strawberry and 2 Pineapple Leaves (garnish)
➜ Blend ingredients until smooth. Pour the contents into a chilled glass. Garnish with a strawberry and pineapple wedge.
PASSIONFRUIT MEZCALITA
11/2 oz. 400 CONEJOS® JOVEN MEZCAL
1/2 oz. Passionfruit Syrup
3/4 oz. Fresh Lime Juice
1/2 oz. Agave Tajin Rim
➜ Combine all ingredients into shaker. Add ice, shake vigorously and strain into tajin rimmed rocks glass.
HOP OF LAVENDER PALOMA
2 oz. 400 CONEJOS® TOBALÁ MEZCAL
3 oz. Grapefruit Juice, 1 oz. Grapefruit Soda, 1/2 oz. Lavender Syrup, 1/4 oz. Lime Juice, 1 Tbsp Dried Lavender Buds, 1 Tbsp Sea Salt ➜ Mix dried lavender buds & salt in bowl. Rim rocks glass in lavender salt, fill w/ crushed ice. Add mezcal, grapefruit juice, lavender syrup, lime juice, & ice in shaker. Shake & strain rocks glass. Garnish with 2 lavender leaves to simulate conejo ears!
PALOMA MEETS CONEJO
2 oz. 400 CONEJOS® JOVEN MEZCAL
1/2 oz. Mango Purée
1/4 oz. Fresh Lemon Juice Grapefruit Soda
➜ Rim the glass with salt. Add mezcal, lime juice, and mango purée to the glass. Add ice, 1/2 to 3/4 full. Stir and top with grapefruit soda. Garnish with rabbit ear shaped mango slices.
SPICY OAXACAN LEMONADE
11/2 oz. 400 CONEJOS® JOVEN MEZCAL
1/4 oz. Guava Syrup Lemonade
splash Spring Water
2 dashes Firewater Bitters
Salt Rim
➜ Add guava syrup & bitters to a salt rimmed rocks glass. Add a splash of water and muddle gently. Add mezcal, lemonade & ice and stir until chilled.
400 CONEJOS® HIGHBALL
11/2 oz. 400 CONEJOS® JOVEN MEZCAL
1/2 oz. Triple Sec
4 oz. Bubbly Soda Water (like Mineragua)
Orange Slice (garnish)
Pinch of Salt (garnish)
➜ Add 400 Conejos® Joven Mezcal and triple sec to your glass with ice, then top with soda water. Garnish with an orange slice topped with a pinch of salt.
OAXACA MULE
11/2 oz. 400 CONEJOS® TOBALÁ MEZCAL
3 Cucumber Slices
1/2 oz. Agave Syrup , 3/4 oz. Lime Juice
3/4 Passion Fruit Juice, Chilled Ginger Beer
➜ Add cucumber slices & agave nectar to shaker & muddle. Add mezcal, lime juice & Purée to shaker w/ ice, & shake. Strain into rocks glass over fresh ice. Top w/ ginger beer. Garnish w/rabbit ear-shaped cucumber slices, candied ginger, & pinch chile powder.
MEXICAN PONCHE Serves 12
1 bottle 400 CONEJOS® JOVEN MEZCAL
5 Cups Sugarcane, 5 each apples & pears
10 Guavas, 4 Cups Tejocote, 5 Liters Water, 11/2 Cups each Tamarind Pods & Prunes, ¹∕3 Cup Hibiscus Flower, 2 Cloves, 1 Kilo Piloncillo, Agave Syrup, 2 Sticks Cinnamon
➜ Peel sugarcanes & cut into sticks. Core apples & pears & cut into strips. Cut guavas & tejocotes in quarters. In a pot, heat water & add fruit. Boil 20 minutes. Add tamarind, prunes, hibiscus, cloves, piloncillo, sugar, & cinnamon until cooked.
HIBISCUS MEZCALITA
2 oz. 400 CONEJOS® JOVEN MEZCAL
1 oz. Fresh Lime Juice
1 oz. Hibiscus syrup
1/2 oz. Orange liqueur
Hibiscus flowers and lime wedge for garnish
➜ Rim glass in Tajín or salt. In a cocktail shaker combine lime juice, hibiscus syrup, and orange liqueur. Add ice and shake. Strain into prepared glass filled with fresh ice. Garnish with hibiscus flower or lime wedge.
SALTY DOG SCREWDRIVER 11/2 oz. 400 CONEJOS® JOVEN MEZCAL
1 oz. Orange Juice
2 oz. Grapefruit Juice
Orange Slice (garnish) Chili Salt (garnish)
➜ Use your orange slice to dampen half the rim of your rocks glass, then dip into coarse salt. Add 400 Conejos® Joven Mezcal to your glass with ice and top with orange juice and grapefruit juice. Garnish with an orange slice dusted with chili salt.
REPOSADO RITUAL
2 oz. 400 CONEJOS® REPOSADO MEZCAL
Slices of Orange
Worm Salt
➜ 400 Conejos® Reposado into a veladora shot glass (a wide-mouth, short glass). Pair the mezcal with slices of orange dipped into worm salt.
SMOKEDRIVER SPRITZ
2 oz. 400 CONEJOS® JOVEN MEZCAL
2 oz. Orange Juice
2 oz. Soda Water
Orange Slice (garnish)
➜ Add 400 Conejos® Joven Mezcal to your glass with ice and top with orange juice and soda water. Garnish with an orange slice.
SPICY MEZCALITA
2 oz. 400 CONEJOS® JOVEN MEZCAL
1/2 oz. Fresh Lime Juice
2 oz. Fresh Grapefruit Juice, 1/2 oz. Honey
1 oz. Sparkling Water, 1 Sliced Jalapeño
➜ Rim glass with Pink Himalayan salt & chili powder. Fill shaker with ice, add mezcal, lime juice, grapefruit juice, a jalapeño slice and honey. Strain into ice-filled glass. Add a splash of sparkling water. Garnish with grapefruit wedge & jalapeño slice.
OLD FASHIONED WARREN
2 oz. 400 CONEJOS® AÑEJO MEZCAL
1/4 oz. Italian Liqueur
Ice Cubes
Orange Peel (garnish)
➜ Add ingredients into an ice-filled collins glass. Mix and garnish with orange peel. Enjoy.
CONEGRONI
11/2 oz. 400 CONEJOS® AÑEJO MEZCAL
3/4 oz. Italian Liqueur
1/2 oz. Sweet Vermouth
2 Lime Slices (garnish)
➜ Add ingredients into an ice-filled collins glass. Mix and garnish with grapefruit slices. Enjoy.
Conejos® Joven Mezcal to your glass with ice, then squeeze in 1 lime wedge, and top with Redbull Juneberry. Garnish with a second lime wedge.
CILANTRO HOPS
2 oz. 400 CONEJOS® REPOSADO MEZCAL
3/4 oz. Lime Juice
1/2 oz. Agave Syrup
1/4 oz. Orange Liqueur
1 Sprig of Cilantro (garnish)
➜ Combine ingredients in a shaker tin with ice and shake to chill. Fine strain into a coupe glass and garnish.
AÑEJO RITUAL
2 oz. 400 CONEJOS® AÑEJO MEZCAL Slices of Orange
Worm Salt
➜ Pour 400 Conejos® Añejo into a jícara cup (a wide-mouth, short glass). Pair the mezcal with slices of orange dipped into worm salt.
LIME CONEJADA
2 oz. 400 CONEJOS® JOVEN MEZCAL
1 Sprig Fresh Dill (Chopped)
1 Tbsp Agave Syrup, 1 Tbsp each Fresh Lemon Juice & Lime Juice, 2 oz. each Fresh Cucumber Juice & Chilled Club Soda
➜ In a cocktail shaker, muddle dill, agave syrup, fresh lemon & lime, 1 tbsp water. Add ice & cucumber juice. Shake & strain into chilled highball glass w/ ice & cucumber slice. Top w/ club soda, stir & garnish w/ fresh dill.
BLOOD ORANGE PALOMA
11/2 oz. 400 CONEJOS® JOVEN MEZCAL
3/4 oz. Blood Orange Juice
1/2 oz. Fresh Lime Juice, 2 oz. Grapefruit soda
1/4 oz. Simple Syrup, 2 Serrano Slices
➜ Rim glass with lime and dip into Rim
Sugar/Salt/Tajín Mixture. Combine all ingredients into cocktail shaker and muddle serrano. Add ice, shake and fine strain into rimmed rocks glass. Add fresh ice and garnish with blood orange wheel.
RICE & SHINE
11/2 oz. 400 CONEJOS® TOBALÁ MEZCAL
Top Cinnamon Horchata Water
Garnish: Mint Leaves and Cinnamon Stick Cinnamon Horchata Water (32 oz. Water, 3¹⁄₃ oz. Horchata Concentrate, 1/2 Tsp Cinnamon Blend)
➜ In an old fashioned with ice, add the 400 Conejos®, complete with Cinnamon Horchata Water, mix and enjoy. Garnish with mint leaves and cinnamon stick.
400 CONEJOS PINEAPPLE SOUR
11/2 oz. 400 CONEJOS® JOVEN MEZCAL
2 oz. Pineapple Juice
1/2 oz. Fresh Lime Juice
1/4 oz. Agave
1 Egg white
➜ Add all ingredients into a shaker with ice, shake until chilled. Rim glass with chili powder. Strain into a rocks glass with ice. Garnish with dehydrated pineapple slice.
CACTUS COOLER
11/2 oz. 400 CONEJOS® JOVEN MEZCAL
31/2 oz. Aloe Vera Juice Drink (like Aloe Vine)
1 Lime Wedge Lime Wedge (garnish)
➜ Add 400 Conejos® Joven Mezcal to your glass with ice, then squeeze in 1 lime wedge, and top with Aloe Vera Juice Drink. Garnish with a second lime wedge.
400 CONEJOS PRICKLY PEAR
2 oz. 400 CONEJOS® JOVEN MEZCAL
3/4 oz. Prickly Pear Syrup
3/4 oz. Fresh Lime Juice
Prickly Pear Fruit, Club soda
➜ In a cocktail shaker add prickly pear fruit and syrup with lime juice, muddle to release juice. Add Mezcal. Combine all ingredients in cocktail shaker & shake with ice. Strain into salt-rimmed glass filled with fresh ice, top with club soda.
400 CONEJOS® PALOMA 11/2 oz. 400 CONEJOS® JOVEN MEZCAL 1/2 oz. Fresh Lime 1/4 oz. Agave
1 oz. Fever Tree Grapefruit Soda
➜ Combine 400 Conejos, fresh lime juice and agave nectar into a cocktail shaker with ice. Shake well & strain into a glass over ice. Top with grapefruit juice. Garnish with grapefruit peel or lime wedge.
SMOKE COKE SELTZER
2 oz. 400 CONEJOS® JOVEN MEZCAL
2 oz. Mexican Coke
2 oz. Soda Water
Lime Wedge or Lime Wheel (garnish)
➜ Add 400 Conejos® Joven Mezcal to your glass with ice, then top with Mexican coke and soda water. Garnish with a lime wedge.
SMOKA
LA BOTTE SECRÈTE
13/4 oz. ABSENTE
5/6 oz. Raspberry liqueur
1 oz. Lemon juice
¹/3 oz. Cane sugar
➜ Mix all the ingredients in a shaker, serve in a glass with ice.
1/4 oz. Strawberry fennel syrup
1 barspoon Strawberry jam
1/2 oz. Lemon Top with Aromatic tonic
➜ Combine all ingredients except tonic water in shaking tin over ice & shake vigorously. Double strain into highball filled w/crushed ice & top w/aromatic bitters & sprinkle w/ fairy orchid edible flower mix. By: Laura Pica
DRACULAS MISTRESS
1/4 cup ABSINTHE ABSENTE REFINED
3 cups Rosemary Infused Mezcal
3 cups Organic Pomegranate Juice
11/2 cups Orange Cranberry Syrup
11/2 cups Fresh Lime Juice 4 dashes Liquid Smoke
➜ Stir all ingredients into punch bowl, place 2" piece of dry ice to create smoke.
Rim glasses w/black lava salt & fill with ice.
Garnish w/rosemary sprig & spiders.
By: @Boozy_bartender aka Laura Pica
OLIVIA’S FAVORITE
3/4 oz. ABSINTHE LUMINESCENT 26 1 oz. Magellan Gin
1/2 oz. Lemon Juice
1/2 oz. Simple Syrup
Prosecco to top
➜ Combine the gin, absinthe, lemon juice & simple syrup to a cocktail shaker with ice. Shake & fine strain into a chilled coupe, top with Prosecco. Garnish with a lemon twist.
WHAT THE DUCK?!
3 sprays ABSINTHE ABSENTE
3/4 oz. Empress gin
3/4 oz. Lillet Blanc
3/4 oz. Orange liqueur 1 dash mint water
3/4 oz. Fresh lemon juice
➜ Spray your glass with absinthe and set aside. Meanwhile, build your cocktail by adding the rest of the liquid ingredients in a shaking tin over ice. Shake vigorously until well chilled and strain into your coupe.
By: @boozy_bartender
ABSINTHE FRAPPE
11/2 oz. GRANDE ABSENTE
1/2 oz. Simple syrup 2 dashes Anisette 2 oz. Soda water Mint for garnish
➜ Add all ingredients to a cocktail shaker with ice and shake, except for the soda water. Strain into a large snifter over crushed ice. Top with soda water, stir gently. Add more ice to the glass forming a mound on top. Garnish with mint.
MIDNIGHT MARTINI
1 oz. ABSINTHE LUMINESCENT 26
1 shot Espresso coffee
1 oz. Mr. Black Cold Brew Coffee Liqueur
1/2 oz. simple syrup
➜ Add the espresso, Mr. Black, absinthe, and simple syrup to a shaker with ice and shake. Double strain into a chilled coupe glass. Garnish with coffee beans and shaved semisweet chocolate (optional).
Simple syrup
oz. Fresh lime juice 4 oz. Chilled water
Cucumber
➜ Muddle cucumber with simple syrup, add Absinthe, lime juice, and ice. Top with chilled water, garnish with cucumber.
CORROSIVE KISS
1/2 oz. ABSINTHE ABSENTE REFINED
11/2 oz. Mezcal
3/4 oz. Lime Juice
1/4 oz. Honey Syrup
1/2 oz. Ginger Syrup
➜ Add all ingredients to a shaker. Shake with ice, and strain into an iced-filled glass.
Gently slap a large basil leaf and garnish. By: @cocktailhomecraft
ABSENTE APPLE FEVER
4/5 oz. ABSINTHE LUMINESCENT 26
²/3 oz. Green apple juice (Granny Smith)
²/3 oz. Lime juice
¹/3 oz. Sugar syrup
Before lunch, short drink
➜ Mix the ingredients in the shaker and serve in a chilled glass.
PINEAPPLE EXPRESS 1 oz. GRANDE ABSENTE 1 oz. Lime Juice 1 oz. Lemon Juice
1/2 oz. Elderflower Syrup
5 mini chunks of pineapple
➜ Muddle 5 pineapple chunks in shaker.
Pour ingredients into the shaker. Shake and Strain into low-ball glass. Add ice and garnish with a pineapple cube and mint. JACK FROST 1 oz. ABSENTE | ABSINTHE REFINED 1 oz. Crème de menthe 1 oz. Jack Daniels
PEACH PARROT
1 oz. ABSENTE ABSINTHE REFINED
1 oz. Yellow Chartreuse
1 oz. Giffard Crème de Pêche
Garnish: Lemon Twist
➜ Add all ingredients to a mixing glass and stir with ice. Strain over a large cube in a glass. Express and garnish with a lemon twist. By: @denverbarkeep
CASTAWAY COCKTAIL
1/2 oz. ABSENTE REFINED
1/2 oz. Orgeat
2 dashes Aromatic bitters
3/4 oz. Lime
1 oz. Pineapple juice
11/2 oz. Rum
➜ Whip shake with crushed Ice. “Dirty dump” into highball. Top with more crushed ice and 3 dashes of peychauds bitters.
Garnish with lime and pineapple.
WOLVERINES MADNESS
1/4 oz. ABSINTHE ABSENTE REFINED
11/2 oz. Coconut lime tequila
3/4 oz. Lemon juice
1/2 oz. Passion fruit syrup
1/4 oz. Homemade orgeat
➜ A few dashes of Lemon cinnamon bitters, Electric Sky to add color to the bitters.
Top it off with casamara club Capo. Garnish with dehydrated lemon wheel and pineapple leaves. By: @mixwithmarie
ABSENTE COLADA
1 oz. GRANDE ABSENTE
1/2 oz. Rhum agricole 1 tsp. Crème de menthe
1 oz. Pineapple juice 1 oz. Coconut syrup Garnish: Bouquet of mint
➜ Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain over crushed ice into a Collins or hurricane glass.
Garnish with a bouquet of mint.
By: Maxwell Britton
IN THE SKY
oz. ABSINTHE ABSENTE REFINED
oz. Del Maguey Vida Mezcal 3/4 oz. Fresh lime
➜ Shake with crushed ice, pour into a tall glass over more crushed ice.
3/4 oz. Eucalyptus herbed agave syrup
3 drops Orange blossom water
➜ Shake all ingredients in a tin over ice and double strain into a chilled coupe glass. Garnish with edible flowers By: Laura Pica
FRENCH PEARL
1/4 tsp ABSINTHE GRANDE ABSENTE
2 oz. Gin
1 oz. Lime juice
3/4 oz. Simple syrup
Small handful fresh mint
➜ Shake and strain.
GREEN FOG
1 oz. ABSINTHE GRANDE ABSENTE
2 oz. Sweetened Granny Smith Apple Juice
11/2 oz. Gin
1 oz. Lime Juice
4 dashes Apple Blossom Bitters
Egg white
➜ Chill shaker. Combine ingredients except soda. Dry shake. Shake again with one large piece of ice. Strain into glass.
By: @the.sauceress
ABSENCE
11/2 oz. ABSINTHE ABSENTE REFINED
11/2 oz. Bianco Vermouth
1/4 oz. Honey Syrup (1:1)
2 Lavender Sprigs Club soda
➜ Add fresh lavender & honey to mixing glass. Muddle gently. Add absinthe & vermouth. Stir without ice. Strain into an icefilled Collins glass and top with Soda Water. Garnish with half of a lemon wheel and a lavender sprig. By: @cocktailhomecraft
OLD GREEN EYES IS BACK
1 oz. ABSENTE REFINED
4 oz. Prosecco 1 oz. Orange Liqueur
1/2 oz. Old Tom Gin 1/2 oz. Lime Juice
3 Kiwi Berries (or 1/2 regular kiwi)
➜ Combine absinthe, kiwi & lime in mixing glass. Muddle & fine strain into a shaker. Add orange liqueur. Shake w/ice & then strain into glass filled w/fresh crushed or nugget ice. Top w/Prosecco. Garnish w/kiwi berry slices & lime twist. By:@the.sauceress
THE HIPSTER ELIXIR
1 barspoon ABSINTHE ABSENTE
11/2 oz. Carrot Infused Vodka*
1/2 oz. Dolin vermouth 1 oz. Aperol
1/4 oz. Fresh pressed Ginger 1/4 oz. Fresh Lemon
➜ Shake ingredients in shaker over ice.
Double Strain over large cube, garnish with orange peel. *Carrot infused vodka: 1 cup vodka, 1 cup chopped raw carrots. Let infusion sit for 1-2 weeks at room temp, shaking once a day. Double strain into a mason jar and store in the fridge for cocktail making! By: @boozy_bartender
LALA BERCEUSE
1/2 oz. ABSINTHE ABSINTHE REFINED
11/2 oz. Tequila Reposado
1/2 oz. Strawberry Lime Syrup
3 Strawberries muddled
1 oz. Freshly squeezed lime juice
➜ Add all the ingredients into a shaker and top it off with lime flavored sparkling soda. Garnish with @thecocktailgarnish lime wheel and a strawberry. By: @mixwithmarie
CAESAR
oz. ABSENTE | ABSINTHE REFINED
oz. Chambord Liqueur
oz. Cranberry Juice ➜ Shake well with ice and serve cold.
oz. Coconut cream
➜ Shake all the ingredients in a shaker with ice and strain into an iced-filled glass. Garnish with a dehydrated pineapple.
By: @spirited_marilita
VAN GOGH’S FLAME 1/2 oz. ABSENTE REFINED 110 11/4 oz. Mezcal
1/4 oz. Passion Fruit liqueur
1/4 oz. Orgeat
➜ Whip shake. Top with pebble ice in Julep glass. Garnish with a lime peel cup holding 1/4 oz. absinthe. Light absinthe and shake ground cinnamon over to flame.
PIRATE PRINCESS
2 dashes ABSINTHE ABSENTE REFINED
11/2 oz. Column still lightly aged rum
3/4 oz. Aged Demerara rum
3/4 oz. Hibiscus liqueur 1 oz. Coconut cream
1/2 oz. Fresh lime juice
1/2 oz. Vanilla syrup
12 oz. roughly crushed ice
➜ Combine all ingredients in a drink mixer tin. Blend for 5 seconds. Open pour into a double old-fashioned glass and garnish with a mint sprig. By: @avalonhomebar
MODERN TASTE OF COLOMBIA
This award-winning, small-batch Colombian spirit is distilled with precision and passion. Crafted from first-press organic sugarcane juice, organic star anise, and pure water, it’s sugar-free, kosher-certified, and perfectly delicious. Available in two strengths, Bacan elevates every pour – from sips to cocktails.
BACAN GUARO 24% & 29% ABV
LYCHEE
2 oz. BACAN GUARO 29 1 oz. Lime juice
1 oz. Simple syrup 11/2 oz. Lychee water
3 Mint leaves Tonic water
➜ Prepare a wine glass with ice.
a cocktail cherry on a pick.
BACANA
51/2 oz. BACAN GUARO 24
101/2 oz. Chilled orange juice
1 bottle (750ml) Chilled sparkling wine
➜ In a pitcher, add Bacan Guaro & orange juice. Slowly pour chilled sparkling wine into pitcher to preserve its effervescence. Gently mix contents to ensure even distribution. Keep the pitcher cold until ready to serve. Pour into glasses & garnish with orange slices and/or berries. Serves 6-8
THE BACANITO
1 oz. BACAN GUARO 29
1 oz. Campari
1 oz. Rosso vermouth
➜ Stir with ice and serve over a large cube in an Old Fashioned glass. Garnish with an orange peel.
CHIMBERITO
2 oz. BACAN GUARO 29
11/2 oz. Soursop juice
1/2 oz. Thyme syrup
1/2 oz. Yuzu juice
➜ Add all ingredients to a shaker with ice. Shake well until chilled. Strain into a stemmed glass rimmed with citrus salt. Garnish with a sprig of fresh thyme.
TANGERINE GUARO
2 oz. BACAN GUARO 29
2 oz. Tangerine juice
1 oz. Vanilla syrup
3/4 oz. Lime juice
➜ Add ingredients to a mixing glass with ice and shake very well. Strain into a chilled martini glass garnished with a caramelized tangerine or mandarin segments.
Optional: Coat a portion of the glass with a spicy black volcanic salt.
BACAN CAFÉ HELADO
6 oz. BACAN GUARO 24
6 oz. Cold brew concentrate
4 oz. Simple syrup
➜ Add ingredients into a large shaker with ice. Shake vigorously. Strain into a pitcher, keep chilled. Serve in glasses filled with ice and top with coconut foam (Froth 2 oz of coconut milk with 1/2 oz. agave nectar until foamy). Serves 4
ROSA LIMONADA BACANA
16 oz. BACAN GUARO 24
18 oz. Pink lemonade
4 oz. Fresh lemon juice
8 oz. Triple sec
➜ In a pitcher combine ingredients. Stir and chill until ready to serve. To serve, pour over ice into glasses rimmed with salt. Garnish with lemon slice. Serves 6-8
BACAN GUARO COOLER
11/2 oz. BACAN GUARO 29
11/2 oz. Tamarind nectar
1/2 oz. Lime juice
1/4 oz. Agave nectar
1 pinch Salt
➜ Shake ingredients and strain over ice into a Double Old Fashioned glass rimmed with chili and salt. Garnish with a lime wedge.
L’SHANA BACAN
2 oz. BACAN GUARO 29
1 oz. Unsweetened apple juice
1/2 oz. Honey syrup
1/2 oz. Fresh lemon juice
➜ In a shaker, combine Bacan Guaro, unsweetened apple juice, honey syrup, and lemon juice. Add ice and shake well until chilled. Strain into a chilled cocktail glass. Garnish with a slice of apple dipped in honey.
In a heatproof glass or mug, combine
Bacan Guaro, warmed apple cider, honey syrup, and lemon juice. Stir gently to mix the ingredients. Garnish with a slice of apple.
BACANCCINO
13/4 oz. BACAN GUARO 24
3 oz. Espresso (cooled)
1/2 oz. White chocolate syrup
➜ Add Bacan Guaro 24, cooled espresso, and white chocolate syrup to a shaker with ice. Shake well until cold. Strain into a coupe glass. Garnish with grated dark chocolate.
CHAMPAGUARO
1 oz. BACAN GUARO 29 OR 24
3 oz. Champagne (Brut or Nature), well chilled
➜ Add Bacan into a flute or coupe and top with chilled Champagne. Garnish with a strawberry on the rim.
Shake all ingredients (except tonic water) with ice. Double strain into prepared glass. Top with tonic water. Garnish with 2 lychee nuts and a mint sprig on a cocktail pick.
BACAN Y CAFÉ
11/2 oz. BACAN GUARO 24
1 oz. Cold brew concentrate
1/2 oz. Coffee liqueur
1/2 oz. Simple syrup
➜ Shake all ingredients with ice until well chilled and frothy. Strain into a coupe glass. Top with coconut foam. Garnish with three coffee beans. *Coconut foam: Froth 1/4 cup of coconut milk with 1/2 oz. agave nectar for 2–3 minutes or until foamy.
COLOMBIAN PEARL
1/4 oz. BACAN GUARO 29
11/4 oz. Gin
3/4 oz. Fresh lime juice
3/4 oz. Simple syrup
5 Mint sprigs
➜ Gently muddle mint leaves in cocktail shaker, add remaining ingredients. Shake with ice & double strain into chilled coupe glass. Mint leaf garnish.
BACAN PALOMA
2 oz. BACAN GUARO 24 OR 29
5 oz. Grapefruit soda
1/2 oz. Lime juice
➜ In a highball glass, add ice and combine the Bacan and fresh lime juice. Slowly top the glass with the chilled grapefruit soda. Stir gently. Garnish with a lime or grapefruit wheel.
CASCARA LEMONADE
11/2 oz. BACAN GUARO
3/4 oz. Cascara syrup
3/4 oz. Lemon juice
1 oz. Still water
➜ Shake, strain over ice and serve in a Collins glass with a lemon wheel. To make the Cascara syrup: Simmer 1 cup cascara with 2 cups water for 15 min, strain, then stir in 1 cup sugar until dissolved. Cool and refrigerate.
PASSION SPRITZ 11/2 oz. BACAN GUARO 29
1 oz. Passion fruit purée
1/2 oz. Simple syrup
1/4 oz. Lime juice
2 oz. Soda water
2 oz. Sparkling wine
➜ Fill a large wine glass with ice.
Pour all ingredients into the glass and stir to combine. Garnish with a mint sprig and an orange slice.
SPICY GUARORITA
2 oz. BACAN GUARO 29
3/4 oz. Lime juice
3/4 oz. Hot honey syrup*
1/2 oz. Agave nectar
➜ Prepare a rocks glass with a salt rim. Shake all ingredients with ice until well chilled. Strain into the prepared glass over fresh ice. Garnish with a dried jalapeño pepper. *Hot honey syrup: Mix 1 part Mike’s Hot Honey Syrup with 1 part water.
JAGUAR MULE
2 oz. BACAN GUARO 29
1/2 oz. Lime juice
1/2 oz. Kiwi syrup
Ginger beer (to top)
➜ Fill a copper mule cup with ice.
Add Bacan Guaro, lime juice, and kiwi syrup. Top with ginger beer. Garnish with a lime wheel and freshly grated ginger.
SPICY GUAROMELON
2 oz. BACAN GUARO 29
1 oz. Lime juice
1/2 oz. Triple sec
1/2 oz. Watermelon juice or purée
1/2 oz. Agave syrup
2-3 slices Fresh jalapeño on glass to decorate
➜ Shake ingredients with ice and pour into a doble rocks glass rimmed with Tajin, optional garnish of fresh jalapeño slices.
GUARO ROSE SOUR
1 1/2 oz. BACAN GUARO 29
1 oz. Guava nectar
1/2 oz. Lemon juice
1/4 oz. Simple syrup
2-3 drops Rosewater
➜ Shake ingredients with ice. Fine strain into a coupe and garnish with a rose petal.
11/2 oz.
29 OR 24 1/2 cup Raspberries 1/2 oz. Lime juice
Grapefruit soda 2 Mint sprigs
1/2 oz. Agave (adjust to taste)
➜ Muddle mint, raspberries, lime juice, agave, and Bacan Guaro 29 in a shaker. Add ice and shake well. Pour into a rocks glass over fresh ice. Top with grapefruit soda. Garnish with mint and/or a slice of pink grapefruit.
MI MEDIA NARANJA
2 oz. BACAN GUARO 24
1/2 Orange slice
Salt
Instant coffee
➜ Pour chilled Bacan Guaro 24 into a shot glass. Sprinkle half of the orange slice with salt and the other half with instant coffee. Take the shot, then suck on the orange slice.
GUARO PASSION SOUR
13/4 oz. BACAN GUARO
3/4 oz. Passion fruit puree
1/2 oz. Lime juice
1/4 oz. Vanilla syrup
➜ Shake, fine strain. Serve in a Coupe, garnish with demerara dust or edible flower.
dashes Rose water
Fill a stemless flute or Collins glass with ice. Pour all ingredients into the glass and stir well. Garnish with a lime twist and edible flowers.
11/2
3/4
1/2 oz. Simple syrup
Cucumber slices
Soda to top
➜
Muddle cucumber with syrup, add Bacan, lemon juice and shake. Fine strain into a Collins glass over ice, top with soda. Garnish with cucumber ribbon.
LULO GUARO
12 oz. BACAN GUARO 24
12 oz. Lulo juice
6 oz. Lime juice
4 oz. Simple syrup 5-6 cups Ice ➜ Rim glasses with sugar or salt. Combine Bacan Guaro, lulo juice, lime juice, simple syrup, and ice in a pitcher. Pour into glasses and garnish w/fresh mint leaves or a lime wheel. For a thicker consistency, you can put ingredients in a blender.
COLD CARAJILLO
2 oz. BACAN GUARO 24
1 Espresso shot
1 oz. Sweetened cold brew coffee
1/2 oz. Vanilla syrup
➜ Shake ingredients with ice and serve in a short glass. Garnish with star anise.
COLOMBIAN PAPAYA POP
11/2 oz. BACAN GUARO 29
1 oz. Papaya juice
1/2 oz. Lime juice
1/2 oz. Aperol
1/4 oz. Simple
➜ Shake ingredients and strain over fresh ice into a Double Old Fashioned glass. Garnish with a lime wheel.
GUARO
BACAN
BACAN BERRY SMASH
BACAN GUARO
VIVA LA VIDA
oz. BACAN GUARO 29
oz. Lemon juice
oz. Hibiscus syrup
MIMOSA
CLOUD FOREST COLLINS
oz. BACAN GUARO 24
oz. Lemon juice
EASTER MARGARITA
1 oz. COINTREAU
3 dashes Angostura bitters
1 oz. Egg whites
1 oz. Lemon Juice
2 oz. Reposado tequila
1/2 oz. Simple syrup
➜ Combine all ingredients in a shaker. Shake with no ice first. Add ice and shake until well-chilled. Strain into a glass. Garnish.
FROZEN PAPAYA MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
1 oz. Fresh lime juice
4 cubes Fresh papaya
3 coins Jalapeño
➜ Combine ingredients in blender. Pour into sumac spice-rimmed traditional Margarita glass to serve. Garnish with jalapeño slices. Sumac spice rim: Combine 1/2 cup sea salt with 3 tablespoons of sumac. Use electric spice grinder to blend ingredients.
SPICY HONEYDEW MARGARITA
1 oz. COINTREAU
1/4 oz. Ancho chile liqueur
2 oz. Blanco tequila
2 oz. Honeydew melon Puree
➜ Blend cubes honeydew melon. Fine strain. Add ingredients to shaker with ice. Shake & strain into Ancho Chile Salt*–rimmed rocks glass over large rock. Garnish with honeydew melon. *ANCHO CHILE SALT:
1:1 ancho chile and salt. Grind together.
MEZCAL MARGARITA
1 oz. COINTREAU
1 oz. Añejo Tequila
3/4 oz. Fresh Lime Juice
3/4 oz. Mezcal
➜ Shake all ingredients with ice. Strain over ice in a smoke salt-rimmed rocks glass. Garnish with a lime wheel.
MANGO MADNESS 1 oz. COINTREAU
1 oz. Fresh lime juice
1 oz. Mango juice
2 oz. Mezcal
➜ Add all ingredients to a shaker along with 1-2 grinds of black pepper. Add ice and shake. Fine strain over ice into chili lime seasoning-salted rocks glass. Garnish with a lime wheel and/or pineapple frond.
STRAWBERRY BASIL MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
1 oz. Fresh lime juice
2 Strawberries 1 leaf Basil
➜ Muddle fruit and basil in shaker, add ingredients and ice. Shake well and fine strain into salt rimmed rocks glass with ice. Garnish with strawberry and basil leaf. Tip: Replace with your choice of fruit and herbs.
SPICY MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
3/4 oz. Fresh lime juice
2 slices Jalapeño
2 sprigs Fresh cilantro
➜ Combine all ingredients in a cocktail shaker. Add ice and shake until well-chilled.
Strain into a chilled Old Fashioned glass. Garnish with a jalapeño pepper.
SMOKED BLUEBERRY MARGARITA
1 oz. COINTREAU 2 oz. Mezcal
1 oz. Fresh lime juice 7 Smoked blueberries
➜ Place washed berries on a cookie sheet and smoke in grill for 15 minutes. Add berries and Cointreau to shaker and gently muddle. Add remaining ingredients with ice and shake. Fine strain over ice into a rocks glass. Garnish with speared roasted blueberry and rosemary sprig.
THE RASPBERRY THYME MARGARITA
1 oz. COINTREAU
11/2 oz. Blanco tequila
3/4 oz. Fresh lemon juice
3 Raspberries
2 sprigs Thyme
➜ Add all ingredients to shaker with ice. Shake and fine strain into a rocks glass over ice. Garnish with raspberries and a thyme sprig.
SUNSET MARGARITA
1 oz. COINTREAU
1 Fruit Passion Fruit
2 oz. Pineapple Juice
2 oz. Tequila
➜ Make a salt rim on your glass. Combine all ingredients in a shaker. Add ice and shake until well-chilled. Strain into your glass. Garnish.
PINK MARGARITA
1 oz. COINTREAU
1 oz. Fresh lime juice
2 oz. Tequila
1 top Grapefruit Soda
➜ Add all ingredients except the soda in a shaker. Shake and strain into a chilled cocktail glass. Top with soda. Garnish with a grapefruit twist.
MATCHA MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
3/4 oz. Fresh lime juice
1/2 tbsp Matcha powder
➜ Combine all ingredients in a cocktail shaker with ice, shake until well chilled, strain into a chilled Old Fashioned glass, and garnish with a lime slice.
FROZEN BERRY MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
3/4 oz. Fresh lime juice
1/2 cup Frozen berries
5 Ice cubes
1/4 oz. Simple Syrup
➜ Add all ingredients to a high-powered blender and blend to combine. Pour into Margarita glass. Garnish with speared blackberries and/or lime wheel.
ROASTED STRAWBERRY
MARGARITA
1 oz. COINTREAU
2 oz. Roasted strawberry puree
1 oz. Fresh lime juice 2 oz. Mezcal
➜ Roasted strawberry purée: Remove strawberry tops, broil-char in oven. Let cool. Place in blender. Fine strain. Add all ingredients to shaker with ice. Shake and fine strain over ice into a rocks glass. Garnish with lime and roasted strawberry.
THE GINGER MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
3/4 oz. Fresh lime juice
2 oz. Ginger beer
➜ Add Cointreau, tequila, and lime to shaker with ice. Shake and strain into rocks glass over a large rock. Finish with ginger beer. Garnish with lime wheel and aromatic bitters.
PIÑA MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
1 oz. Fresh lime juice
1 oz. Fresh pineapple juice
➜ Combine all the ingredients in a cocktail shaker with ice, shake until well-chilled, then strain into a chilled old-fashioned glass and garnish with a pineapple slice.
BASIL PASSION FRUIT MARGARITA
1 oz. COINTREAU
6 leaves Basil
1/2 oz. Fresh Lime Juice
2 Passion Fruits 2 oz. Tequila
➜ Rim glass with salt. Scoop flesh and seeds of 2 passion fruits into shaker. Add all remaining ingredients into shaker, add ice and shake. Strain into rimmed rocks glass filled with ice. Garnish with a lime wheel and a basil sprig.
BRING THE HEAT
1 oz. COINTREAU
2 oz. Blanco tequila
3/4 oz. Fresh lime juice
2 slices Fresh cilantro
2 slices Jalapeño
➜ Combine all the ingredients in a shaker with ice, shake and strain into a chilled Old Fashioned glass, then garnish with a jalapeño slice.
FROZEN MARGARITA RECIPE
1 oz. COINTREAU
2 oz. Blanco tequila
1 oz. Fresh lime juice
1/4 oz. Simple Syrup
7 Ice cubes
➜ Add all ingredients to a high-powered blender and blend to combine. Pour into salt-rimmed Margarita glass. Garnish with lime wheel.
THE ORIGINAL MARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
1 oz. Fresh lime juice
➜ Make a salt rim on your glass. Combine all ingredients in a shaker with ice. Shake vigorously until well chilled. Strain into a Margarita glass. Garnish with a lime wheel.
THE GARDEN BASIL MARGARITA
1 oz. COINTREAU
3 leaves Basil
1 oz. Fresh lime juice
2 oz. Reposado tequila
1 oz. Sparkling apple cider
➜ Add Cointreau, tequila, lime, and basil to shaker. Add ice and shake. Fine strain into rocks glass over a large rock.
Finish with sparkling apple cider. Garnish with basil.
MARGARITA SUNRISE
1 oz. COINTREAU
3/4 oz. Kissabel Rouge
Apple Grenadine
3/4 oz. Lime
11/2 oz. Salty Cobnuts Tequila Olmeca
Combine all ingredients in a shaker. Add ice and shake until well-chilled. Strain into a chilled glass. Garnish.
SUMMER MARGARITA
1 oz. COINTREAU
4 Fresh strawberries
1 bar spoon Sugar syrup
1 oz. Lime 11/2 oz. Tequila
➜ Rim the glass with some fleur de sel.
Combine Cointreau, Tequila, lime and strawberries in a shaker with ice. Muddle it, shake it, strain it and serve it. Tip: Garnish with mint sprig on the top of your glass to bring some freshness.
1 oz. COINTREAU
1 oz. Fresh Lime Juice
2 Slices Habanero (remove seeds for less spice)
2 oz. Mezcal
➜ Rim glass with salt. Add all ingredients and ice to shaker and shake. Strain into prepared rocks glass filled with ice. Garnish with lime wedge and whole habanero on a cocktail skewer.
DADARITA
1 oz. COINTREAU
1/2 oz. Agave syrup
2 oz. Bourbon whiskey
1 oz. Egg white 1 oz. Lemon juice
➜ Combine all ingredients in a shaker. Shake with no ice first. Add ice and shake until well-chilled. Strain into a glass. Garnish with orange twist.
PRICKLY PEAR MARGARITA
1 oz. COINTREAU
1 oz. Fresh lime juice
1/2 oz. Prickly pear syrup 2 oz. tequila
1/2 oz. Fresh grapefruit juice
➜ *Prickly pear syrup: cover fruit with water, bring to boil, then cover & steep for 30 minutes. Add all ingredients to shaker with ice, shake, fine-strain over ice into glass rimmed with black Himalayan sea salt, and garnish with a lime wheel.
STARGARITA
1 oz. COINTREAU
2 oz. Blanco tequila
1/4 oz. Campari
1 oz. Fresh lime juice
➜ Combine all ingredients in a cocktail shaker. Add ice and shake until well-chilled. Strain into a chilled coupe or cocktail glass.
MARGARITA
SPICY MARGARITAS DONE RIGHT
Tanteo’s fresh pepper infusion brings clean heat and bold flavor - no muddling, no guesswork. Just perfect balance in every pour.
CILANTRO PINEAPPLE MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
oz. TANTEO HABANERO TEQUILA
2 oz. Dragon Fruit Purée
1 oz. Pineapple Juice
1 oz. Coconut Milk
1/2 oz. fresh Lime Juice
3/4 oz. Orange Liqueur
➜ Shake with ice, strain, garnish with a pineapple wedge.
SMOKE & MORA MARGARITA
2 oz. TANTEO CHIPOTLE TEQUILA
1 oz. Blackberry Purée
1 oz. fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain, garnish with blackberries.
HONEY LAVENDER MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Lavender Honey Syrup
1 oz. fresh Lime Juice
➜ Shake with ice, strain into a glass, garnish with a lavender sprig.
PINEAPPLE BASIL MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Pineapple Juice
1 oz. fresh Lime Juice
1/2 oz. Agave Nectar
3-4 fresh Basil Leaves
➜ Muddle basil leaves, shake with ice, strain, garnish with basil leaf and pineapple slice.
SPICY MINT MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. fresh Lime Juice
3/4 oz. Agave Nectar
5-6 fresh Mint Leaves
➜ Muddle mint with lime juice, add tequila and agave, shake with ice, strain over fresh ice, garnish with a mint sprig and lime wheel.
1 oz. Pineapple Juice
3/4 oz. fresh Lime Juice
➜ Shake with ice, strain, garnish with fresh cilantro.
SPICY GUAVA MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Guava Nectar
1 oz. fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain, garnish with a lime wheel.
BATANGA
11/2 oz. TANTEO BLANCO TEQUILA
4 oz. Cola
1/2 oz. fresh Lime Juice
➜ Build in a tall glass over ice, stir, and garnish with a lime wedge.
SPICY CHERRY LIMEADE
2 oz. TANTEO JALAPEÑO TEQUILA
3/4 oz. cherry syrup
1 oz. lime juice
3 oz. club soda
Garnish: cherry, lime wheel
➜ Add cherry syrup, lime juice, and tequila to a cocktail shaker with ice. Strain over fresh ice in a tall glass. Garnish with a cherry and a lime wheel.
STRAWBERRY BASIL SPICY
MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
2 Basil Leaves
3/4 oz. Strawberry Syrup
3/4 oz. Lime Juice
➜ Muddle basil with lime juice, add remaining ingredients, shake with ice, strain, garnish with basil leaf and strawberry.
CLASSIC PALOMA
11/2 oz. TANTEO BLANCO TEQUILA
1/2 oz. fresh Lime Juice
Top with Grapefruit Soda
➜ Build in a glass over ice, stir gently, and garnish with a lime wedge and a pinch of salt on the rim.
TAMARIND MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Tamarind Syrup
1 oz. fresh Lime Juice
➜ Shake with ice, strain, garnish with a tamarind pod.
BLOOD ORANGE MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Blood Orange Juice
1 oz. fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain, garnish with a blood orange slice.
TROPICAL KIWI MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Kiwi Purée
3/4 oz. fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain over fresh ice, garnish with a kiwi slice and lime wedge.
GRILLED PEACH & BASIL JALAPEÑO MARGARITA
1 oz. TANTEO JALAPEÑO TEQUILA
1 oz. TANTEO BLANCO TEQUILA
1 oz. Orange Liqueur
1/2 oz. Basil Simple Syrup
3/4 oz. fresh Lime Juice
4 slices grilled peaches
➜ Shake with ice, strain over fresh ice, garnish with grilled peach slice and basil leaf.
PASSION FRUIT MARGARITA
2 oz. TANTEO HABANERO TEQUILA
1/2 oz. Chinola Passion Fruit Liqueur
1 oz. fresh Lime Juice
1/4 oz. Agave Nectar
➜ Shake with ice, strain, garnish with a lime wheel.
MANGO HABANERO
MARGARITA
2 oz. TANTEO HABANERO TEQUILA
1 oz. Mango Juice
1 oz. fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain into a glass, and garnish with a mango slice.
APEROL MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Aperol
1 oz. Orange Juice
1 oz. fresh Lime Juice
➜ Shake with ice, strain into a glass, garnish with an orange twist.
CUCUMBER MELON
MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Cantaloupe Purée
1/2 oz. Cucumber Juice
1 oz. fresh Lime Juice
➜ Shake all ingredients with ice, strain into a glass over fresh ice, and garnish with cucumber and cantaloupe slices.
SPICY ROSEMARY PALOMA
11/2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Grapefruit Juice
1/2 oz. Lime Juice
Top with Sparkling Water
➜ Shake with ice, strain over fresh ice, top with sparkling water, garnish with rosemary sprig.
SMOKEY HIBISCUS MARGARITA
11/2 oz. TANTEO CHIPOTLE TEQUILA
1 oz. Hibiscus Syrup
1/2 oz. Pomegranate Juice
3/4 oz. fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain, garnish with hibiscus leaves and a lime wheel.
CHIPOTLE PINEAPPLE MARGARITA
2 oz. TANTEO CHIPOTLE TEQUILA
1 oz. Pineapple Juice
1 oz. fresh Lime Juice
1/2 oz. Agave Nectar
➜ Shake with ice, strain over fresh ice, garnish with a pineapple wedge.
JALAPEÑO MARGARITA
2 oz. TANTEO JALAPEÑO TEQUILA
1 oz. Lime Juice
3/4 oz. Agave Nectar
➜ Shake over ice, strain, and garnish with a lime wedge.
SMOKY PIÑA COLADA
11/2 oz. TANTEO CHIPOTLE TEQUILA
1/2 oz. fresh Lime Juice
1/2 oz. Pineapple Juice
11/2 oz. Cream of Coconut
➜ Shake with ice, strain over crushed ice, garnish with a pineapple slice.
RANCH WATER
11/2 oz. TANTEO BLANCO TEQUILA
1 oz. fresh Lime Juice
Top with Topo Chico or Sparkling Water
➜ Combine tequila and lime juice in a glass over ice, then top with sparkling water. Garnish with a lime wedge.
CHIPOTLE NEGRONI
1 oz. TANTEO CHIPOTLE TEQUILA
1 oz. Sweet Vermouth
1 oz. Campari
➜ Stir with ice, strain into a glass, garnish with an orange twist.
PRICKLY PEAR MARGARITA
2 oz. TANTEO BLANCO TEQUILA
1 oz. Prickly Pear Purée
1 oz. fresh Lime Juice
3/4 oz. Agave Nectar
➜ Shake all ingredients with ice, strain into a glass over fresh ice, and garnish with a lime wheel.
NaturallyGood! it's
For everything coconut:
Cream of Coconut
Coconut Water
Coconut Milk
Piña Colada Mix
SUMMER REFRESHER
1 cup COCO LOPEZ ® COCONUT WATER
2 cups Watermelon (diced)
1 Lime (juiced)
➜ Blend. Pour in glass. Garnish with watermelon slice.
WATERMELON PINA COLADA
13²⁄³ oz. COCO LOPEZ® COCONUT MILK
4 cups diced watermelon
(about a 1/4 of a large watermelon)
12 oz. Frozen pineapple
1 cup Rum
➜ Combine all the ingredients in a blender. Serves 4.
COCONUT GINGER MARGARITA
1 oz. COCO LOPEZ®
COCONUT WATER
1 oz. Cointreau
1 oz. Blanco tequila
1 oz. Fresh lime juice
5-7 sliced Ginger coins
➜ Add ingredients in cocktail shaker.
Shake & strain in iced rocks glass. Garnish lime peel or candied ginger.
ISLAND LOVE
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Banana rum
1 oz. Cream
1 oz. Coconut rum
3 oz. Pineapple juice
1 oz. Raspberry juice
➜ Combine ingredients in blender. Dip hurricane glass in coconut shavings, pour and serve.
PIÑA COLADA
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT
2 oz. Pineapple juice
11/2 oz. Light rum
➜ Mix in blender until smooth.
VOLCANO
2²⁄³ parts COCO LOPEZ® REAL CREAM OF COCONUT
1¹⁄³ parts Vodka
1¹⁄³ parts Vanilla ice cream
²⁄³ parts Almond liqueur
➜ Fill a blender with ice cubes. Add all ingredients. Blend and pour into a cocktail glass. Garnish with a cherry.
BLANC MARTINI
¹⁄³ part COCO LOPEZ® REAL CREAM OF COCONUT
11/2 parts Vodka
1 part Cream
1/2 part White Crème de Cacao
➜ Fill a shaker with ice cubes. Add ingredients. Shake & strain into martini glass.
COCO MARGARITA
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
2 oz. Tequila Blanco
1/2 oz. Triple Sec
1/2 oz. Fresh lime juice
shredded coconut
➜ Place the tequila, triple sec, lime juice, & Coco Lopez® cream of coconut in a cocktail shaker. Add ice. Shake and strain into ice filled glass with toasted coconut rim.
PINK PARROT PUNCH
11/2 cups COCO LOPEZ® REAL CREAM OF COCONUT
3 cups Strawberry juice
11/2 cups Vodka
3/4 cup Amaretto
3/4 cup Grenadine
➜ Fill large pitcher half way with ice. Add all ingredients and stir. Serves 6.
BLUE LAGOON
3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Pineapple juice
11/2 oz. Vodka
3/4 oz. Blue curacao
➜ Blend first three ingredients with ice. Serve in hurricane glass. Float blue curacao on top.
COCOLICIOUS
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Irish cream
1 oz. Banana liqueur
➜ In a blender, combine ingredients. Serve in martini glass. Drizzle with chocolate syrup.
CALYPSO LOPEZ
3 tbs. COCO LOPEZ® REAL CREAM OF COCONUT
11/2 oz. Coconut rum
3 tbs. Crushed pineapple
➜ Shake & serve over ice in a hurricane glass.
COCO BAY BREEZE
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
11/4 oz. Spiced rum
3 oz. Pineapple juice
Splash Cranberry juice
➜ Blend with crushed ice. Garnish with pineapple spear.
oz. Coconut Vodka
1 oz. fresh Lemon juice
1 oz. Simple syrup
➜ Shake and serve in tall glass over ice, lemon garnish.
COCONUT MOJITO
3 Tbls. COCO LOPEZ® REAL CREAM OF COCONUT
1/2 oz. Freshly squeezed lime juice
6-8 Fresh mint leaves
1 tsp. Granulated sugar
2 oz. Light rum
2 oz. Club soda
➜ Garnish with lime wheel.
COCONUT CURE
11/2 oz. COCO LOPEZ® COCONUT WATER
2 oz. Beach Whiskey Island Coconut
1 oz. American Harvest Organic Vodka
1/2 oz. Lemon juice
1/4 oz. Simple syrup
➜ Shake & strain over ice in a rocks glass. Garnish with a lemon twist.
COCO CHAMPS
21/2 oz. COCO LOPEZ® COCONUT WATER
11/2 oz. Champagne
1 oz. Orange juice
splash Grenadine (optional)
➜ Serve in a champagne flute.
CHERRY CHI–CHI
3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT
13/4 oz. Cherry vodka
1/2 oz. Pineapple juice
1/4 oz. Milk
➜ Blend with ice, serve in hurricane glass, garnish with cherry.
COCO CREAMSICLE
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Orange juice
1 oz. Whipped cream vodka
1 scoop Orange sherbet
➜ Blend until smooth & serve. Garnish with orange wheel.
➜ Shake & strain into cocktail glass. Garnish with pineapple slice.
BLUE WATER BREEZE
1 tbsp. COCO LOPEZ® REAL CREAM OF COCONUT
1 cup COCO LOPEZ® COCONUT WATER
1/4 cup Pineapple juice
1 shot Coconut rum
1 tbsp. Blue Curacao
1 shot Vodka
➜ Garnish with Pineapple wedge & maraschino cherry.
PRADO COLADA
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1/2 oz. Moscatel
1 oz. Amontillado Sherry
1/2 oz. Smith & Cross Rum
1/4 oz. Crème de banane
➜ Add ingredients to ice-filled shaker & shake. Strain in ice-filled rocks glass. Garnish nutmeg & mint sprig.
GREEN DRAGON
3 oz. COCO LOPEZ® REAL CREAM OF COCONUT
11/2 oz. Melon liqueur
1/2 cup Fresh cubed honeydew melon
1 cup Ice
➜ Blend. Pour in glass. Garnish with honeydew melon.
COCO-COLA
1 oz. COCO LOPEZ® REAL CREAM OF COCONUT
1 oz. Coconut rum
1 oz. Lime juice Cola
➜ In a shaker combine ingredients except for cola, shake and pour over ice in a highball glass. Top with cola. Garnish with lime wedge.
COCO
Quality Starts
TITO’S SUMMER SQUEEZE
11/2 oz TITO’S HANDMADE VODKA
11/2 oz lemon juice
1 oz strawberry jam
3 blueberries, garnish
1 lemon wheel, garnish
➜ Add all ingredients to a shaker with ice. Shake and strain into a glass with fresh ice. Garnish with blueberries on a skewer and a lemon wheel.
MOTITO
11/2 oz TITO’S HANDMADE VODKA
11/2 oz sparkling water
3/4 oz fresh lime juice 2 tsp sugar
6-10 mint leaves 1 lime slice, garnish
1 mint sprig, garnish
➜ Muddle mint leaves in a shaker. Add Tito’s Handmade Vodka, sugar, fresh lime juice, and ice. Shake well and pour into a glass. Top with sparkling water. Garnish with a mint sprig and lime slice.
TITO’S BLUEBERRY BLOOM
11/2 oz TITO’S HANDMADE VODKA
2 oz sparkling water
3/4 oz lavender syrup
3/4 oz lemon juice 10-15 blueberries
1 lemon slice, garnish 1 mint sprig, garnish
➜ Muddle fresh blueberries in a shaker. Add Tito’s Handmade Vodka, lavender syrup, lemon juice, and ice. Shake and strain into a glass with fresh ice. Top with sparkling water and garnish with a lemon slice and mint sprig.
TITO’S ALL-TIME FAVORITE
11/2 oz TITO’S HANDMADE VODKA
4 oz sparkling water
1 orange slice, garnish
1 lime slice, garnish
➜ Just add Tito’s Handmade Vodka and sparkling water to a glass with ice. Stir and garnish with an orange and lime slice.
TITO’S ALL-AMERICAN LEMONADE
11/2 oz TITO’S HANDMADE VODKA
4 oz lemonade
1 lemon slice, garnish
1 mint sprig, garnish (optional)
➜ Just add Tito’s Handmade Vodka and lemonade to a glass with ice. Stir and garnish with a lemon slice or mint sprig.
TITO’S GREYHOUND
11/2 oz TITO’S HANDMADE VODKA
4 oz fresh grapefruit juice
1 rosemary sprig, garnish
➜ Just add Tito’s Handmade Vodka and grapefruit juice to a glass with ice. Stir and garnish with a rosemary sprig. Pro-Tip: Turn your Tito’s Greyhound into a Salty Dog and use a glass with a salted rim.
TITO’S CLASSIC GIMLET
11/2 oz TITO’S HANDMADE VODKA
1 oz fresh lime juice
1 oz simple syrup
1 lime slice, garnish
➜ Add all ingredients to a shaker with ice. Shake and strain into a chilled martini glass. Garnish with a lime slice.
TITO’S SUMMER SPRITZ 11/2 oz TITO’S HANDMADE VODKA
3 oz grapefruit juice 2 oz sparkling water
1 oz lime juice 1 oz agave nectar
2 cucumber slices 1 mint sprig, garnish
1 cucumber ribbon & grapefruit slice, garnish
➜ Muddle cucumber slices in shaker. Add Tito’s Handmade Vodka, grapefruit juice, lime juice, agave nectar, & ice. Shake & strain into glass with fresh ice. Top with sparkling water, garnish cucumber ribbon, grapefruit slice, & mint sprig.
garnish with a mint sprig.
TITO’S CLASSIC MARTINI
3 oz TITO’S HANDMADE VODKA
1/2 oz (or less) dry vermouth, optional
3 olives, garnish (optional)
1 lemon twist, garnish (optional)
➜ Add Tito’s Handmade Vodka and dry vermouth, if desired, to a shaker with ice. Shake and strain into a chilled martini glass. Garnish with 3 olives or a lemon twist.
oz Sparkling Water
oz Cranberry Juice
Blueberries ➜ Add Tito’s Handmade Vodka and cranberry juice to a glass with ice. Slowly pour sparkling water for a layering effect. Drop in blueberries for garnish.
TITO’S SMASH
2 oz TITO’S HANDMADE VODKA
5 grapes
2 slices serrano pepper, leave one for garnish
2 lime slices, leave one for garnish
1 sugar cube dash of orange bitters
➜ Muddle all ingredients in a shaker. Add ice, shake, and pour everything into a glass. Garnish with a slice of serrano pepper and a lime slice.
TITO’S GUAVA WATER
2 oz TITO’S HANDMADE VODKA
2 oz coconut water
1 oz guava juice
1 oz sparkling water
1 lime slice, garnish
➜ Add Tito’s Handmade Vodka, coconut water, and guava juice to glass with ice. Stir and top with sparkling water. Garnish with a lime slice.
TITO’S AMERICAN MULE
11/2 oz TITO’S HANDMADE VODKA
3 oz ginger beer
1/2 oz fresh lime juice
1 lime slice, garnish
➜ Add all ingredients to a Tito’s Copper Mug with ice. Stir and garnish with a lime slice.
TITO’S SUMMER HEAT
11/2 oz TITO’S HANDMADE VODKA
2 oz sparkling water 1/2 oz lime juice
1/2 oz agave
4 slices cucumber, leave one for garnish
3 slices jalapeño, leave one for garnish
➜ Muddle cucumber and jalapeño slices in a shaker. Add Tito’s Handmade Vodka, lime juice, agave, and ice. Shake and strain into a glass with fresh ice. Top with sparkling water and garnish with a cucumber and jalapeño slice.
TITO’S TOAST
11/2 oz TITO’S HANDMADE VODKA
3 oz sparkling white wine
¹⁄³ oz Texas wildflower honey
1/4 oz fresh lemon juice
1 strawberry, garnish
1 lemon slice or twist, garnish
➜ Add Tito’s Handmade Vodka, honey, & lemon juice to shaker with ice. Shake & strain into flute. Top with sparkling white wine. Garnish with strawberry, & lemon slice/twist.
TITO’S BLOODY MARY
11/2 oz TITO’S HANDMADE VODKA
4 oz your favorite bloody mary mix
➜ Just add Tito’s Handmade Vodka and bloody mary mix to a glass with ice. Stir and add your choice of garnishes. Pro-Tip: Go wild with your garnishes. Try celery stalks, olives, dill pickles, pickled green beans, lemon, parsley, bacon, cheese cubes, boiled shrimp, etc.
TITO’S CLASSIC COSMO
11/2 oz TITO’S HANDMADE VODKA
1 oz orange liqueur
3/4 oz cranberry juice
1/2 oz fresh lime juice
1 lime slice, garnish
➜ Add all ingredients to a shaker with ice. Shake and strain into a martini glass. Garnish with a lime slice.
TITO’S NEGRONI
11/2 oz TITO’S HANDMADE VODKA
1/2 oz campari
1/2 oz elderflower Liqueur
1 orange peel, garnish
➜ Add all ingredients to a mixing glass with ice. Stir and strain into a glass with one large ice cube. Garnish with an orange peel.
TITO’S MADRAS
11/2 oz TITO’S HANDMADE VODKA
4 oz orange juice
1 oz cranberry juice
1 orange wheel, garnish
➜ Add Tito’s Handmade Vodka and orange juice to a glass with ice. Stir, and top with cranberry juice. Garnish with an orange wheel.
TITO’S STRAWBERRY MULE
11/2 oz TITO’S HANDMADE VODKA
2 oz ginger beer 1/2 oz fresh lime juice
1/4 oz simple syrup, optional
1-2 mint sprigs 1 strawberry, garnish
2-3 strawberries, muddled
1 lime slice, garnish
➜ Muddle strawberries in a Tito’s Copper
Mug. Add all ingredients and ice. Stir and garnish with a lime slice and strawberry.
TITO’S PASSION
11/2 oz TITO’S HANDMADE VODKA
3 oz lemonade
1 oz mango puree 1-2 jalapeño slices
1 lemon spiral, garnish
➜ Add all ingredients to a shaker with ice. Shake and pour into a glass. Garnish with a lemon spiral.
TITO’S RASPBERRY LEMONADE & TEA
11/2 oz RASPBERRY-INFUSED TITO’S HANDMADE VODKA
3 oz iced tea
3 oz lemonade
1 lemon slice, garnish
➜ Just add raspberry-infused Tito’s Handmade Vodka, lemonade, and tea to a glass with ice. Stir and garnish with a lemon slice.
TITO’S STRAWBERRY DAQUIRI
11/2 oz TITO’S HANDMADE VODKA
1 oz simple syrup
1 oz lime juice
1 cup frozen strawberries
1 cup ice
1 strawberry, garnish
➜ Add all ingredients to a blender. Blend until smooth. Pour into a glass and garnish with a strawberry.
TITORITA
2 oz TITO’S HANDMADE VODKA
1/2 oz orange liqueur
2 oz lime juice
1/4 oz agave nectar
1 lime slice, garnish
➜ Add all ingredients to a shaker with ice. Shake and strain into a glass with or without fresh ice. Garnish with a lime slice.
Pro-Tip: If you like it salty, use a glass with a salted rim.
TITO’S SCREWDRIVER
11/2 oz TITO’S HANDMADE VODKA
4 oz orange juice
1 orange slice, garnish
➜ Just add Tito’s Handmade Vodka and orange juice to a glass with ice. Stir and garnish with an orange slice.
TITO’S SODA LIME
11/2 oz TITO’S HANDMADE VODKA
4 oz sparkling water
1 lime slice
➜ Just add Tito’s Handmade Vodka and sparkling water to a glass with ice and top with a squeeze of lime.
TITO’S WATERMELON AGUA FRESCA
11/2 oz TITO’S HANDMADE VODKA
3 oz sparkling water
1 oz watermelon juice
1 watermelon slice, garnish
➜ Add Tito’s Handmade Vodka and watermelon juice to a shaker with ice.
Shake and strain into a glass with fresh ice.
Top with sparkling water and stir. Garnish with a watermelon slice.
TITO’S GARDEN PARTY
11/2 oz TITO’S HANDMADE VODKA
2 oz sparkling water 1 oz lemon juice
3/4 oz simple syrup 2 lemon slices, garnish
1 rosemary sprig, garnish
1 thyme sprig, garnish
➜ Add Tito’s Handmade Vodka, lemon juice, and simple syrup to a glass with ice.
Top with sparkling water and stir. Garnish with two lemon slices, rosemary and thyme sprigs.
TITO’S BERRY SPARKLER
oz TITO’S HANDMADE VODKA
‘SHINE & SODA
APPLE PIE MULE
2 oz. OLE SMOKY APPLE PIE MOONSHINE
Spear
➜ Build in glass over ice and stir.
3/4 oz. Lime Juice 1/4 oz. Simple Syrup 1 oz. Triple Sec
➜ Build in glass over ice and stir.
HUNCH PUNCH COOLER
11/2 oz. OLE SMOKY HUNCH PUNCH MOONSHINE
3 oz. Ginger Beer
Splash of Lime Juice
➜ Build in glass over ice and stir.
3 oz. Lemonade
1/4 oz. Lemon Lime Soda
1/4 oz. Cranberry Juice
➜ Build in glass over ice and stir.
HOUND DOG
1 oz. OLE SMOKY BANANA PUDDING CREAM MOONSHINE
1 oz. OLE SMOKY PEANUT BUTTER WHISKEY
➜ Combine in shot glass and enjoy.
STRAWBERRY & SODA
2 oz. OLE SMOKY STRAWBERRY MOONSHINE
Top with Club Soda
➜ Build in glass over ice and stir.
BUTTER PECAN WAKE UP CALL
2 oz. OLE SMOKY BUTTER PECAN MOONSHINE CREAM
4 oz. Coffee
Top with Whipped Cream and Caramel Sauce ➜ Add moonshine to coffee mug, top with coffee and garnish.
APPLE BOMB
11/2 oz. OLE SMOKY APPLE PIE MOONSHINE
1 pint Wheat or Lager Beer
➜ Pour pint of beer & enjoy with a shot of Apple Pie Moonshine.
FROZEN BUSHWACKER
11/2 oz. OLE SMOKY SALTY CARAMEL WHISKEY
1 oz. OLE SMOKY MOUNTAIN JAVA MOONSHINE CREAM
1/2 oz. Cream of Coconut
1/2 oz. Milk
➜ Blend ingredients with ice and pour in glass.
MANGO HABANERO MARGARITA
11/2 oz. OLE SMOKY MANGO HABANERO WHISKEY
3 oz. Margarita Mix
1/2 oz. Orange Juice
➜ Shake with ice and pour into a margarita glass.
MOONSHINE MARY
2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE
4 oz. Bloody Mary Mix
Ole Smoky Moonshine Pickle Spear
➜ Build in glass over ice, stir, and garnish with OS Pickle Spear.
3/4 oz. OLE SMOKY BLACKBERRY MOONSHINE
➜ Combine in shot glass and enjoy.
CHERRY LIMEADE
11/2 oz. OLE SMOKY HUNCH PUNCH
3/4 oz. Lime Juice
3/4 oz. Grenadine
Top with Lemon-Lime Soda ➜ Build in glass over ice and stir.
PEANUT BUTTER OLE FASHIONED
11/2 oz. OLE SMOKY PEANUT BUTTER WHISKEY
1/2 oz. OLE SMOKY BLENDED WHISKEY 4 dashes bitters
BACKYARD TEA
2 oz. OLE SMOKY
PEACH WHISKEY
3 oz. Sweet Tea
➜ Build in glass over ice and stir.
➜ Build in rocks glass over ice and top with bitters. BLACKBERRY SANGRIA
2 oz. OLE SMOKY BLACKBERRY MOONSHINE
3 oz. Red Wine of choice
Splash of Orange Juice
Fill with fruit pieces
➜ Shake with ice, stir, and fill with fruit pieces.
STRAWBERRY LEMONADE
2 oz. OLE SMOKY STRAWBERRY MOONSHINE
3 oz. Lemonade
➜ Build in glass over ice, stir, and garnish with a lemon slice.
SHINE TIME
2 oz. OLE SMOKY WHITE LIGHTNIN’ MOONSHINE 11/2 oz. Lemonade
1 oz. Orange Juice
1/2 oz. Lemon-Lime Soda
➜ Build in glass over ice and stir.
PEACH LEMONADE 11/2 oz. OLE SMOKY PEACH WHISKEY
3 oz. Lemonade
➜ Build in glass over ice and stir.
TENNESSEE BULLDOG
2 oz. OLE SMOKY SALTY
CARAMEL WHISKEY
1 oz. Coffee Liqueur
1 oz. Milk or Half & Half
Top with Cola
➜ Shake with ice, pour in glass and top with cola.
PICKLE BLOODY MARY
2 oz. JUICE FROM OLE SMOKY
MOONSHINE PICKLES
3 oz. Bloody Mary Mix
OLE SMOKY MOONSHINE PICKLE SPEAR
➜ Build in glass over ice, stir, and garnish with OS Pickle Spear.
1/4 oz. Cherry nectar Organic coconut Egg white 2 dashes Tiki bitters
—STRAND HOUSE Manhattan Beach, CA
GOLDEN HOUR 11/2 oz.
DR. PEPPER OLD FASHIONED
13/4 oz. BULLEIT BOURBON
1/2 oz. Amaro Montenegro
1/4 oz. Dr. Pepper Reduction
3 dashes Orange Bitters
1 dash Angostura Bitters Orange Peel Garnish
—NICKEL CITY Austin, TX
—KON TIKI Kansas City, MO
STRAWBERRY SUNSET
11/2 oz. BULLEIT BOURBON Strawberry puree Peach puree splash of sour
Topped with soda water
—WHISKEY GIRL San Diego, CA
CYNARLY
11/2 oz. Date Infused BULLIET BOURBON
1/2 oz. Cynar
1/2 oz. Cocchi Di Torino
1/4 oz. Lairds Old Apple Brandy
2 dashes Chocolate Bitters
1 dash Angostura Absinthe Rinse
—HUGOS SEAFOOD BAR Dallas, TX
CUCKOO’S NEST
2 oz. BULLEIT BOURBON infused with cacao
1/2 oz. Cocoa Puff Simple Syrup
4 dashes Angostura Bitters
2 dashes Orange bitters
—SALOON Somerville, MA
BOURBON
BLACKBERRY RYE 2 oz. BULLEIT RYE
1 mini can of Ginger Beer
3/4 oz. Blackberry Puree
1 Lime Freshly-Squeezed
—28TH STREET PIT & PUB Ocean City, MD
—REELHOUSE EAST BOSTON Boston, MA
TWO-SEATER SOUR 11/2 oz. BULLEIT BOURBON
1/4 oz. Lemon Juice
1/4 oz. Simple Syrup Red Wine float
—THE GARAGE ON MOTOR Culver City, CA
GOLDEN MANHATTAN 11/2 oz. BULLEIT RYE
1/4 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
3 dashes Peach Bitters (Fee Brothers)
1/4 oz. Peach REAL Pure
Glass Rinse: Lagavulin 16 Garnish: Peach Slice
—THE SOFIE Milwaukee, WI
BANANA FOSTER MANHATTAN
BULLEIT BOURBON
Giffard Banana
Elemakule Bitters
Walnut Bitters
—UNICORN DISCO Houston, TX
WAGON WHEEL
11/2 oz. BULLEIT BOURBON
1 oz. Lemon Juice
1 oz. Cointreau
1/4 oz. Simple Syrup
3 dashes Orange bitters
Sugar Rim
Cherry Garnish
—THE PHOENIX Kansas City, MO
THE BOURBON SMASH
2 oz. BULLEIT BOURBON
1 oz. Housemade Blueberry Syrup
1 oz. Fresh Lemon Juice Muddled Mint
—AYE CANDY Houston, TX
SONIC BOOM OLD FASHIONED 11/2 oz. BULLEIT RYE
1/4 oz. Solerno Blood Orange
1/4 oz. Luxardo Maraschino
1/4 oz. Simple Syrup
2 dashes Hella Orange bitters
—EMPORIUM San Francisco, CA
BOURBERRY
2 oz. BULLEIT RYE BOURBON 1 oz. Blueberry Syrup
1/2 oz. Lime Juice
Garnished With Mint & Blueberry
—TAGO Houston, TX
BOURBON CRUSH
2 oz. BULLEIT BOURBON
2 oz. Triple Sec
11/2 Oranges Freshly Squeezed
Topped with Lemon-Lime Soda
—REEL INN Ocean City, MD THE CONGRESSIONAL 11/2 oz. BULLEIT RYE Honey Angostura bitters Black walnut bitters
Orgeat syrup Pork belly garnish
—WEREWOLF San Diego, CA
SOLO DANCER 11/2 oz. BULLEIT BOURBON 1/2 oz. Lemon Juice
1/2 oz. Cointreau
1/4 oz. Lychee Berry Puree
—STARS GRILL ROOM & SATELLITE ROOFTOP BAR Charleston, SC
PEACH BOURBON ICED TEA
2 oz. BULLEIT BOURBON
3/4 oz. Giffard peach liqueur
3/4 oz. Tea infused simple syrup
3 oz. highly concentrated Rishi classic black iced tea
—ONESTO Milwaukee, WI
DURAZNO SOUR
2 oz. BULLEIT BOURBON
1 oz. Filthy Spicy Agave
3/4 oz. Lemon Juice
1/2 oz. Falernum
1/2 oz. Peach Syrup
Fee Foam
Peychaud’s Bitters
—LITA Walnut Creek, CA
KENTUCKY PICNIC
2 oz. BULLEIT BOURBON
1/2 oz. Strawberry-Sorghum Syrup
2 dashes Lemon Bitters
1 dash Angostura
1 dash Ginger Bitters. Smoke w/pecan chips
➜ Garnish with Strawberry. Serve over big cube in Rocks Glass.
—SKYE LOUNGE @ The Sheraton Resort Nashville,TN
FRENCH 75
40ml MARTIN MILLER’S ORIGINAL GIN
20ml Lemon juice
10ml Sugar syrup
Champagne
Lemon twist
with soda water. Garnish with lemon slice.
CLOVER CLUB
45ml MARTIN MILLER’S
WESTBOURNE GIN
15ml Raspberry syrup
20ml Lemon juice
Egg white fresh Raspberries
➜ Dry shake all ingredients without ice for 10 seconds. Shake again with ice. Strain into a coupe. Garnish with raspberries.
GIN FIZZ
50ml MARTIN MILLER’S
ORIGINAL GIN
25ml Lemon juice
15ml Sugar syrup
Soda water Lemon slice
➜ Shake first three ingredients with ice.
Strain into ice-filled glass. Top with soda. Garnish with lemon slice.
BABY SHARK
11/2 oz. MARTIN MILLER’S ORIGINAL GIN
3/4 oz. Licor 43
1 oz. Lime juice
3/4 oz. Blue Curaçao
1/4 oz. Green Chartreuse
8 Mint leaves
➜ Blend all ingredients with ice. Serve in Collins glass. Garnish with mint sprig.
➜ Shake gin, lemon juice, and sugar syrup with ice. Strain into a champagne flute. Top with Champagne. Garnish with lemon twist.
BRAMBLE
45ml MARTIN MILLER’S WESTBOURNE GIN
25ml Lemon juice
10ml Sugar syrup
15ml Crème de mûre
Blackberries
➜ Shake gin, lemon juice, and sugar syrup with ice. Strain over crushed ice in a rocks glass. Drizzle crème de mûre over the top. Garnish with blackberries.
GIMLET
50ml MARTIN MILLER’S
WESTBOURNE GIN
25ml Lime cordial
Lime wheel
➜ Shake ingredients with ice. Strain into chilled coupe. Garnish with lime wheel.
CUCUMBER COOLER
50ml MARTIN MILLER’S ORIGINAL GIN
25ml Lime juice
10ml Sugar syrup
fresh Cucumber slices
Mint leaves
Soda water
➜ Muddle cucumber and mint in a shaker.
Add gin, lime juice, and sugar syrup. Shake with ice. Strain into ice-filled glass. Top with soda. Garnish with cucumber and mint.
AVIATION
45ml MARTIN MILLER’S WESTBOURNE GIN
15ml Maraschino liqueur
10ml Crème de Violette
20ml Lemon juice
Cherry
➜ Shake all ingredients with ice. Strain into a chilled coupe. Garnish with a cherry.
SOUTHSIDE
50ml MARTIN MILLER’S ORIGINAL GIN
25ml Lime juice
15ml Sugar syrup
6 Mint leaves
Mint sprig
➜ Shake all ingredients with ice. Double strain into a coupe. Garnish with mint sprig.
BEE’S KNEES
50ml MARTIN MILLER’S ORIGINAL GIN
20ml Lemon juice
20ml Honey syrup
Lemon twist
➜ Shake all ingredients with ice. Strain into a coupe. Garnish with lemon twist.
TWILIGHT BLOOM
50ml MARTIN MILLER’S ORIGINAL GIN
20ml Elderflower liqueur
15ml Lemon juice
10ml Lavender syrup
Lavender sprig
➜ Shake all ingredients with ice. Strain into chilled coupe. Garnish with lavender sprig or edible flower.
NEGRONI FIZZ
3/4 oz. MARTIN MILLER’S ORIGINAL GIN
3/4 oz. Licor 43
3/4 oz. Campari
3/4 oz. fresh Orange juice
1/4 oz. Lime juice
2 oz. Tonic
➜ Shake all ingredients except tonic with ice. Strain over fresh ice. Top with tonic. Garnish with expressed orange peel.
ELDERFLOWER SPRITZ
40ml MARTIN MILLER’S ORIGINAL GIN
20ml St-Germain
60ml Prosecco
Soda water
Lemon twist
Mint
➜ Build over ice in a wine glass. Stir gently. Garnish with lemon twist and mint.
EARL GREY SOUR
50ml MARTIN MILLER’S
ORIGINAL GIN
25ml Lemon juice
15ml Earl Grey syrup
Egg white Lemon zest
➜ Dry shake ingredients without ice. Shake again with ice. Strain into coupe. Garnish with lemon zest.
GOOD NIGHT & GOOD LUCK
13/4 oz. Butterfly pea flower-infused
MARTIN MILLER’S ORIGINAL GIN
1/2 oz. Absinthe 1 dash Cardamom bitters
1/4 oz. Crème de Violette 1/2 oz. Licor 43
2 dashes Fire bitters Cinnamon dust
Dehydrated Lime wheel
➜ Shake all ingredients with ice. Strain into cocktail glass neat. Light lime wheel briefly on fire, dust with cinnamon.
NEGRONI BIANCO
30ml MARTIN MILLER’S
WESTBOURNE GIN
30ml Lillet Blanc
30ml Suze
Grapefruit peel
➜ Stir ingredients with ice. Strain over an ice cube in a rocks glass. Garnish with grapefruit peel.
ROSEMARY NEGRONI
30ml MARTIN MILLER’S
WESTBOURNE GIN
30ml Campari
30ml Dry vermouth
Rosemary sprig
➜ Stir with ice. Strain over ice cube in rocks glass. Garnish with rosemary.
LAST WORD
25ml MARTIN MILLER’S
WESTBOURNE GIN
25ml green Chartreuse
25ml Maraschino liqueur
25ml Lime juice
Cherry
➜ Shake all ingredients with ice. Strain into chilled coupe. Garnish with cherry.
WINTER BRAMBLE
45ml MARTIN MILLER’S WESTBOURNE GIN
25ml Lemon juice
10ml Honey syrup
10ml Blackberry liqueur
Thyme sprig
➜ Shake all ingredients with ice. Strain over crushed ice. Drizzle blackberry liqueur. Garnish with thyme sprig.
BASIL SMASH
50ml MARTIN MILLER’S
WESTBOURNE GIN
25ml Lemon juice
15ml Sugar syrup
fresh Basil
Basil leaf
➜ Muddle basil in shaker. Add other ingredients. Shake with ice. Double strain into rocks glass. Garnish with basil leaf.
CITRUS GROVE
40ml MARTIN MILLER’S
ORIGINAL GIN
15ml Elderflower liqueur
20ml Lemon juice
30ml Grapefruit soda
Grapefruit wedge
➜ Shake first three ingredients with ice. Strain into ice-filled glass. Top with grapefruit soda. Garnish with wedge.
MARTINEZ
45ml MARTIN MILLER’S
WESTBOURNE GIN
25ml Sweet vermouth
10ml Maraschino liqueur
dash Angostura bitters
Orange twist
➜ Stir ingredients with ice. Strain into coupe. Garnish with orange twist.
RASPBERRY GIMLET
2 oz. MARTIN MILLER’S ORIGINAL GIN
3/4 oz. Licor 43
3/4 oz. Lime juice
1/4 oz. Simple syrup
3 Raspberries
➜ Muddle raspberries in shaker. Add other ingredients with ice. Shake. Double strain into coupe. Garnish with 3 raspberries on skewer.
O TANNENBAUM
2 oz. spruce needle-infused
MARTIN MILLER’S ORIGINAL GIN
1/2 oz. Licor 43
Tonic water
➜ Pour gin and Licor 43 over ice in rocks glass. Top with tonic. Stir to desired color.
GOLDEN HOUR
50ml MARTIN MILLER’S ORIGINAL GIN
25ml Licor 43
15ml fresh Orange juice
10ml Honey syrup dash Angostura bitters
Orange twist
➜ Shake all ingredients with ice. Strain into coupe. Garnish with orange twist.
MIDNIGHT GARDEN
50ml MARTIN MILLER’S WESTBOURNE GIN
15ml Crème de Violette
15ml Lemon juice
10ml Elderflower syrup
2 dashes Lavender bitters
Edible flower
➜ Shake all ingredients with ice. Strain into chilled coupe. Garnish with edible flower or lavender sprig.
SHRIMP WITH A LOBSTER TATTOO 11/2 oz. MARTIN MILLER’S ORIGINAL GIN
3/4 oz. Licor 43 3/4 oz. Passionfruit purée
1/2 oz. Yuzu juice 1/2 oz. Orgeat
Dehydrated citrus wheel or edible flower
➜ Shake all ingredients with ice. Strain into coupe. Garnish with citrus wheel or flower. —CHRIS LEAVITT @notjustabartender
SPICY BLOODY MARY
11/2 oz. THE ORIGINAL SPICY PICKLE SHOT
4 oz. Bloody Mary Mix
2 dashes Worcestershire Sauce
CHILLED OG SHOT
1 oz. of THE ORIGINAL PICKLE SHOT chilled to perfection
PICKLE MANGO MARG
1 oz. THE ORIGINAL PICKLE SHOT
1 oz. Silver Tequila
1 oz. Mango Nectar 1/2 oz. Simple Syrup 1/2 oz. Lime Juice 1 pinch Chili Powder
PICKLEBALL LIMEADE
1 oz. THE ORIGINAL PICKLE SHOT
1 oz. Melon Liqueur (e.g. Midori)
4 oz. Limeade
PICKLE PALOMA
1 oz. THE ORIGINAL PICKLE SHOT (Recommend Spicy!) 11/2 oz. Silver Tequila
3 oz. Grapefruit Soda
1 oz. Watermelon Juice (Optional)
1/2 oz. Lime Juice Tajin
THE PICKLY SMOKE SHOW
1 oz. THE ORIGINAL PICKLE SHOT
3/4 oz. Mezcal
3/4 oz. Jalapeno Syrup
3/4 oz. Lime Juice
PICKLE MELON MARG
1 oz. THE ORIGINAL PICKLE SHOT
1 oz. Silver Tequila
2 pieces Watermelon
1 oz. Simple Syrup
1 oz. Lime Juice
1 pinch Black Sea Salt
DILL COLLINS
11/2 oz. THE ORIGINAL PICKLE SHOT
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
3 oz. Soda/Tonic
Art of Sucre Drink Glitter Bomb* OR Any Flavor Boba POPS
PICKLE LEMONADE
1 oz. THE ORIGINAL PICKLE SHOT
4 oz. fresh Lemonade Splash of Soda Water Lemon wedges and pickle slices for garnish
CELEBRATE NATIONAL PICKLE DAY TODAY WITH A CHILLED OG SHOT!!
1 oz. of THE ORIGINAL PICKLE SHOT chilled to perfection
CUCUMBER PICKLE TINI
1 oz. THE ORIGINAL PICKLE SHOT
1 oz. Cucumber Vodka
3/4 oz. Dry Vermouth 1 oz. Soda Water
THE BRINEY BUCK
1 oz. THE ORIGINAL PICKLE SHOT
1 oz. Orange Whiskey or Orange Vodka
1/4 oz. Simple Syrup
4 oz. Ginger Beer
FIGGY PICKLING 11/2 oz. THE ORIGINAL PICKLE SHOT 11/2 oz. Fig Preserves 4 oz. Orange Juice
DIRTY PICKLE TINI
1 oz. THE ORIGINAL PICKLE SHOT
1 oz. Vodka
1/2 oz. Olive Brine
1/2 oz. Dry Vermouth (Optional; we recommend this if you want to cut brine taste)
SPICY PICKLE MARGARITA
11/2 oz. THE ORIGINAL SPICY PICKLE SHOT
11/2
1 oz. of THE ORIGINAL PICKLE SHOT chilled to perfection
11/4 oz. BARBANCOURT 8 YEAR
11/4 oz. Montenegro Amaro
1/2 oz. Carpano Antica
1-2 dashes Regan’s Orange bitters
➜ Add two dashes of Regan’s Orange bitters to an old-fashioned glass. Then add all other ingredients. Insert a large rock and stir until chilled—express orange peel.
2 oz. BARBANCOURT HAITIAN PROOF
1 oz. fresh Lime juice
3/4 oz. Simple syrup (1:1 ratio)
➜ Add all the contents to a cocktail shaker and strain into a chilled coupe glass.
CAESAR’S RUM PUNCH
2 oz. BARBANCOURT 5 STAR
2 oz. fresh Lime juice
1 oz. Grenadine
3 dashes Angostura
1 tsp Granulated sugar or 2 Sugar cubes
➜ Dissolve sugar in lime juice in the shaker. And remaining ingredients and shake with ice cubes. Strain into a highball filled with crushed ice.
ORANGE BLOSSOM
2 oz. BARBANCOURT 5 STAR
1/4 oz. Rhum JM Cane Syurp
6 dashes Amaro Averna
6 dashes Dry Curaçao 3 dashes Boker’s Bitters
➜ Add six dashes of Dry Curacao and three dashes of Boker’s Bitters into an old-fashioned glass. Then add all other ingredients. Insert a large rock and stir until chilled—express orange peel.
LEVE KADAV
1 oz. BARBANCOURT HAITIAN PROOF
3/4 oz. Lemon Juice
3/4 oz. Abricot du Roussillon
3/4 oz. Kina L’Aero D’Or Vin Aperitif
4 dashes Absente
➜ Add all the contents to a cocktail shaker and strain into a chilled coupe glass.
MOJITO KREYÒL
2 oz. BARBANCOURT 3 STAR
1 oz. fresh Lime juice
1 oz. Demerara simple syrup (1:1 ratio)
8-12 Mint leaves
Club soda
➜ Muddle mint leaves in lime juice and simple syrup in a highball glass. Add the rum and then ice. Top off with club soda.
RHUM RIDER
2 oz. BARBANCOURT 3 STAR
1 oz. Cointreau
3/4 oz. fresh Lemon juice
➜ Add all ingredients to a shaker and shake—strain into a chilled coupe glass. Garnish with an expressed lemon peel.
HAITIAN SOUR
2 oz. BARBANCOURT 5 STAR
1 oz. fresh Lemon juice
3/4 oz. Simple syrup
1 Egg white from a small to medium egg
➜ Add all ingredients to a cocktail shaker and dry shake. Then add ice and shake again. Then double strain into a chilled coupe glass.
HAITIAN RITA
11/2 oz. BARBANCOURT HAITIAN PROOF
1 oz. Cointreau
1/2 oz. fresh Lime juice
➜ Shake hard with ice and party pour into a Mai Tai glass with an optional salt rim.
PARADI
2 oz. BARBANCOURT HAITIAN PROOF
1 oz. Lime juice
1/2 oz. Rich simple syrup
1/4 oz. Cardamaro
➜ Add all the contents to a cocktail shaker and strain into a chilled coupe glass.
PORT AU PRINCE SWIZZLE
2 oz. BARBANCOURT 3 STAR
1 oz. Demerara simple syrup
1 oz. fresh Lime juice 12-14 mint leaves
6-8 dashes Angostura bitters
➜ Muddle mint leaves in lime juice & simple syrup in a highball glass. Fill glass with dry crushed ice. Pour rum over crushed ice, swizzle well until the glass is frosted. Pack glass with crushed ice and add bitters on top.
VOODOO CHILD
1 oz. BARBANCOURT HAITIAN PROOF
1 oz. BARBANCOURT 3 STAR
1 oz. Lemon juice
1/2 oz. rich Turbinado
1/2 oz. Crème de Violette
1 dash Angostura orange bitters
➜ Add all ingredients to a shaker and shake—strain into a chilled Nick & Nora. Garnish with an expressed lemon peel.
VIEUX LIBETE
11/2 oz. BARBANCOURT 5 STAR
3/4 oz. Foro Rosso di Torino
1/4 oz. Benedictine
➜ Add all ingredients to a mixing glass and stir untiled chilled—strain into a chilled Nick & Nora.
oz. Pagès Verveine du Velay Verte
3/4 oz. Cocchi Storico Vermouth di Torino
1 dash Regan’s Orange Bitters
➜ In a chilled mixing glass, combine all ingredients with ice. Stir until very cold and silky, then strain into a chilled Nick and Nora or coupe. Express a lemon peel over the top and discard.
VELVET CANE NO. 8
2 oz. BARBANCOURT 5 STAR
3/4
1 dash Reagan’s Orange Bitters ➜ Add all ingredients into a mixing glass. Strain into a chilled coupe glass.
FIGGY SMALLS
2 oz. BARBANCOURT 15 YEAR
1 oz. Lime Juice
3/4 oz. Liber & Co Carmelized Fig Syrup
1/4 oz. Montenegro Amaro 1 dash Peychauds
➜ Add all ingredients into a shaker and shake. Party pour into a highball glass and top with ice. Add a basil sprig for garnish.
HAITIAN HIGHBALL
11/2 oz. BARBANCOURT HAITIAN PROOF
4 oz. Fever Tree grapefruit soda
1/2 oz. fresh Lime juice
1 drop Saline solution
➜ Add rum, lime, and a pinch of salt to a chilled highball filled with ice. Top with grapefruit soda. Give a brief stir. Garnish with a grapefruit wedge or lime wheel. Optional salt rim.
AYITI ROSSO
1 oz. BARBANCOURT HAITIAN PROOF
1 oz. Fusseti
1 oz. Foro Rosso Di Torino
➜ Add all ingredients into an old-fashioned glass. Insert a large rock and then stir until chilled. Express orange peel.
WINDS OF TRADE
2 oz. BARBANCOURT 3 STAR
2 oz. Coco Lopez
1 oz. fresh Lemon juice
1/4 oz. Giffard Abricot du Russillon
➜ Add all ingredients to a shaker. Pour into a highball glass and top with crushed ice.
PALMETTO
2 oz. BARBANCOURT 15 YEAR
1 oz. Foro Rosso de Torino
2 dashes Angostura bitters
➜ Add all ingredients into a mixing glass and stir until chilled. Strain into a chilled Nick & Nora and add a maraschino cherry for garnish.
MUDDLED TROUBLE
2 oz. BARBANCOURT 5 STAR
1 Lime, cut into four wedges
2 tsp Sugar
➜ In a double rocks glass, muddle the lime wedges and sugar. Fill the glass with ice, add the rhum, and stir briefly. Garnish with a lime wheel.
NIGHT CAP
11/2 oz. BARBANCOURT HAITIAN PROOF
1 oz. Amaro Averna
1/4 oz. Giffard Banana Liqueur
1 dash Fee Brothers Walnut Bitters
➜ Add all ingredients into an old-fashioned glass. Insert a large rock and then stir until chilled. Express orange peel.
DOMAINE NOCTURNE
2 oz. BARBANCOURT 15
1 oz. Casa Mariol Vermut Negro
1/2 oz. Giffard Abricot du Russillon
4 drops of Floraluna honey aromatic bitters
➜ Add all ingredients into a mixing glass. Strain into a chilled coupe glass.
CANE WATER
11/2 oz. BARBANCOURT HAITIAN PROOF
1/2 oz. fresh Lime juice
Topo Chico, chilled, to top (about 6 oz.)
➜ Add all ingredients into a highball glass over ice and stir briefly and gently to combine. Garnish with a lime wedge.
PIÑA BARBANCOURT
2 oz. BARBANCOURT HAITIAN PROOF
2 oz. Pineapple Juice
1 oz. Green Chartreuse 1 oz. Coco Lopez
1 oz. Coconut Milk 1/2 oz. Lime juice
➜ Add all ingredients into a cocktail shaker and shake. Pour into a highball glass and garnish with a pineapple spear and two pineapple fronds.
SIDE EYE
2 oz. BARBANCOURT 5 STAR
1 oz. fresh Lemon juice
1 oz. Pierre Ferrand Dry Curaçao
1/4 oz. Liber & Co. Marion Blackberry Syrup
1 dash Regan’s Orange Bitters #6
➜ Add all ingredients into cocktail shaker and shake. Strain into a chilled Nick & Nora glass and then express an orange peel. Discard the orange peel and enjoy.
LD HAITIAN
2 oz. BARBANCOURT 15 YEAR
1/4 oz. Simple Syrup (1:1)
2 dashes Angostura bitters
2 dashes Angostura orange bitters
➜ Add all ingredients into an old-fashioned glass and then add a large rock. Stir until chilled and then express an orange peel.
DAIQUIRI
New Orleans A GREAT DAY IN
We gathered some of the best bartenders in the world attending Tales of the Cocktail to take this epic image.
BY NOAH ROTHBAUM | PHOTOS BY SWIZZLE MEDIA
Bartenders who attended include Marcio Ramos, Jess Duffy, Renee Colombel, Hansel Morales, Damon Fabbo, Ben Yabrow, Charity Van Tassel, Juan Jorge, Jackson Mercier, Frankie Velazquez, Mitch Lyons, Libby Lingua, Alisha Brink, Lindsay Davis, Paul Greagoff, Jordan Hooter, Streat, Ashlen Breaux, Steph Sepulveda Sudduth, Fadoua Hanine, Hannah Goldenstein, Shaun Williams, Cole Richey, Katya Baranova, Jordan Valls, Aline Tongkhuya and many more!
On a summer day in 1958, photographer Art Kane gathered seemingly every living jazz great in New York—from Coleman Hawkins to Count Basie to Dizzy Gillespie to Charles Mingus—to shoot a photo for Esquire. He posed all 58 musicians on the stoop and in front of a brownstone on East 126th Street in Manhattan. The resulting photo, which is now known as A Great Day in Harlem, is much greater than just picture but is really a time capsule from the golden age of jazz.
Taking inspiration from this iconic image, this past July during Tales of the Cocktail, BARTENDER®, gathered as many top bartenders as possible at Chris Hannah’s James Beard Award-winning bar, Jewel of the South. After enjoying some cocktails made with Bulleit whiskey, we all gathered outside to pose for the epic image that graces the cover of the calendar that you hold in your hands today. It was shot by talented photographer Patrick Abalos and his team at Swizzle Media. The photo, is of course, titled A Great Day in New Orleans.
We hope that just like Kane’s portrait we’ve captured a significant moment in our drinks world bringing together accomplished veterans as well as rising stars, including Liv deHainault who only days before the image was taken won the grand finale of bartending competition Speed Rack.
And just a few hours after the photo was taken, several people featured in it won Tales of Cocktail Spirited Awards, including Ben Yabrow whose New York bar Sip & Guzzle was named Best New US Cocktail Bar. The work of Deke Dunne and Kapri Robinson from DC’s Allegory was recognized with the Tales Spirited Award for Best US Bar Team. So join us in raising a glass to all of these talented bartenders in this photograph!
BOOKS YOU NEED TO READ
BEST IRISH DRINKS:
$14.95
The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.
Ray Foley is the ultimate authority on bartending.
He is the publisher of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.
THE VODKA 1000: $19.99
The Ultimate Collection of Vodka Cocktails, Recipes, Facts, and Resources
Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan, and Vodka Lemon-Meringue Layer Cake.
GIRLS’ NIGHT: $10.95
Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind.
Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations. Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best women's drinks served in professional bars.
THE TEQUILA 1000: $16.99
The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources
Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.
Take a walk on the wild side with X-Rated Drinkssure to heat up any party, date or night at home. With more than 250 recipes for the adventurous, young and youngat-heart, you’ll have a blast with these sultry concoctions. Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www. bartender.com, this book contains the best X-rated drinks served anywhere. Drinks you can’t resist!
BARTENDING FOR DUMMIES: $1
6 th Edition
This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 6th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.
BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99
The best bar jokes you can’ve never remembered! From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party. Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on.” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”
RUNNING A BAR FOR DUMMIES: $26.99 3rd Edition
If you want to BYOB (be your own boss) and fulfill your dream of running your own bar, this hands-on, friendly guide has everything you need to get started. You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit, and more!
THE ULTIMATE LITTLE COCKTAIL BOOK: $15.99
Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.
NON-ALCOHOLIC DRINKS FOR DUMMIES: $19.99
Packed with easy recipes, lists of supplies, flavor profiles, and examples of popular, non-alcoholic drink favorites from around the world, Non-Alcoholic Drinks For Dummies is a handy and fun guide to mixing and serving zero-proof drinks.
In 1999, Ray Foley, Former bartender and founder of BARTENDER® Magazine, created the Bartenders’ Foundation™ to award scholarships to bartenders and/or their children. For each BARTENDER® Magazine subscription, $5.00 is donated to The Bartenders’ Foundation™. The Foundation is registered with the IRS as a non-profit, so all contributions are tax deductible.
The goal is to award one scholarship per year. Each student selected will be awarded $5,000. The first scholarship was announced on Bartender Appreciation Day, June 18, 2001.
TO APPLY OR DONATE:
Although Ray Foley made the initial contribution, we need to raise the money to achieve our dream. If you would like to make a contribution, no matter how large or small, please send your tax deductible gift to:
The Bartenders’ Foundation™ P.O. Box 651, Short Hills, NJ 07078
Bartenders, or their sons/daughters who are interested in applying for next year’s scholarship should write to the addresss above or visit bartenderfoundation.com or email info@bartender.com for an application.
