RECIPES

 In a highball glass pour Don Q Reserva 7 and Fever Tree with ice. Squeeze lime wedge on top and stir. Garnish with mint and lime wheel.

Add all ingredients into a shaker with ice and shake until well-chilled. Strain into a chilled coupe. Garnish with a banana slice.

Place ice on the bottom of the glass and then pour in 1.5 oz. Ketel One vodka. Then, pour homemade lemonade into the glass. After that, pour Hibiscus tea into the glass. Lastly, Pour St. Germain and use a spoon or stir stick to stir. Garnish with edible flower. – – – Make your own Hibiscus Tea: Bring 2 cups of water to a boil. Then, remove from the heat and place 3 Hibiscus tea bags into the pot. Let steep for 5-10 minutes. Then, transfer into a glass and let chill in the fridge for 1-2 hours.   – – – Make your Homemade Lemonade: Mix together 3/4 cup fresh lemon juice, 1/2 cup water, and 3 tablespoons of honey simple syrup. Set aside.

In a Shaker add all ingredients except Perrier Fusions. Shake it for 15 seconds. Strain to a highball glass with ice and add Perrier Fusions and stir to mix. Garnish with orange.

Add all ingredients into a shaker, add ice, and shake for about 15 seconds. Strain into a highball glass. Garnish with a grapefruit wedge.

In a blender, combine mango, ice, tequila, lime juice, agave, and cayenne. Blend until smooth and frothy. Run a lime wedge around the rim of the glass, then pour chili-lime salt onto a plate and rim glasses with salt. Pour cocktail in a rimmed glass. Garnish with lime wedges.

Add all ingredients into the shaker and shake with ice. Strain over ice. Garnish with orange peel.

Add all ingredients into the shaker and shake with ice. Strain over ice. Garnish with pomegranate seeds.

In a mixing glass, combine all ingredients with ice. Stir for 15 seconds, and strain into a coupe glass. Garnish with an orange peel.

In a cocktail shaker, combine all ingredients with ice. Shake well, and strain into a coupe glass. Garnish with a basil leaf. – – – How to make Carrot Syrup: You'll need ½ cup carrot juice and ½ cup sugar. Mix juice and sugar and stir until the sugar has dissolved. Fine-strain the syrup and keep refrigerated.

Drop the gin, fresh lime juice, sugar syrup and the mint leaves into your shaker then get your arms moving! Fine-strain it into a posh martini glass that’s been chilled. Hold the ice. Garnish with one slapped mint leaf.

Combine all ingredients in a Shaker, add ice and shake vigorously for 20 seconds. Strain into a Collins glass with ice and garnish with a grapefruit wheel and fresh chili.

Add Patron, maple syrup, and coffee in a shaker, add ice and shake it for at least 20 seconds. Strain into a highball glass filled with ice and top with Perrier.

Add all ingredients in a shaker, add ice and shake vigorously. Double strain into a double rocks glass with ice. Garnish with a lemon wheel. Chai Syrup - yield 17 oz. 
10g chai tea
 300g honey
 300ml water  Brew tea with the water, allow to steep for 30 min. Stir in honey, dissolve. Store in a clean container up to 7 days in the cooler.