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BACARDÍ Spiced Palmer 1 ½ oz. BACARDÍ Spiced Rum 1 ½ oz. lemonade 1 ½ oz. peach tea 1 lemon wedge 1 mint sprig
Fill a highball glass with cubed ice. Pour in the BACARDÍ Spiced Rum, followed by the lemonade and peach tea. Give it all a gentle stir. Garnish with a lemon wedge and a mint sprig.
Georgia Peaches 1 bottle Prosecco 1/2 cup YoCo Vodka 3/4 cup peach juice or apple juice 1 cup slices of peaches 3/4 cup muddled raspberries
Combine ingredients in a pitcher and serve.
Bottled Blonde’s Jalapeno Passion Margarita 5 slices Jalapenos 2 slice cucumber .75oz passion fruit .75oz lime juice .75oz triple sec 1.5oz Don Hombres
Add ingredients into a shaker. Shake and pour into a glass. Garnish with lime wheel and tajin.
Baoli Miami’s Summer Elyx 1.5oz Alsolut Elyx vodka 0.5oz lemon juice 0.5oz Domaine de Canton 0.5oz agave 1.5oz pineapple juice
Shake all ingredients together then strain into a martini coupe. Garnish with dehydrated pineapple.
Ten Hope’s Limoncello Spritz 1 ounce limoncello 3 ounce Prosecco 1.5 ounce club soda Lemon wheel
Sandia Lemonade, created by Jeremy Ortiz (Beverage Director, PHG) & Gates Otsuji of Hole In The Wall, NYC Pinch of salt 0.25 oz mint syrup 0.5 oz fresh lemon juice 1.5 oz fresh watermelon juice 0.25 oz Chareau Aloe Liqueur 1.5 oz blanco tequila
Ambrosia, courtesy of Somewhere Nowhere in NYC 2 oz Patron Silver tequila 4 slices jalapeno ½ oz agave syrup ½ oz white grapefruit juice ¼ oz orange juice ¼ oz ancho reyes verde ¼ oz fresh lime juice Garnish: thick jalapeno slice on skewer / salt rim Glassware: rocks
Muddle jalapeño, agave syrup, anchos verde in a shaker, fill with ice, and juices, and shake hard. Salt rim the rocks glass and fill with fresh ice cubes and pour patron over. Then Strain the spicy mix over patron rocks.
Hendrick’s Gin Cucumber Lemonade 2 parts Hendrick’s Gin 1 part Lemon Juice 1 part Simple Syrup Top with Soda Water 3 rounds of Cucumber & 1 wheel of Lemon to Garnish
Combine all ingredients in a highball glass filled with cubed ice and lightly stir.
Lobos 1707 Blushed Martini 2 oz Lobos 1707 Joven Tequila 0.5 oz Lillet Rose 0.75 oz Elderflower 0.5 oz lemon juice 2 strawberries
Muddle strawberries in a shaker. Add all other ingredients into the shaker with ice and shake. Double strain into a coupe glass and garnish with a strawberry fan.
The Moët Sunset 3 oz Moët & Chandon Ice Impérial 1 oz Pineapple Juice (fresh preferred) .25 oz Lime Juice (fresh preferred) Simple Syrup with fresh cinnamon in the cocktail Top generously with Peychaud’s Bitters Garnish: Dragon Fruit ‘Melon Ball’ and Mint Spring Skewered, Gold Straw Glassware: Highball Glass
Combine lime, pineapple, and syrup in short tin, ice to large tin (do not combine yet). Pour Moët Ice into glass. Combine tins, shake vigorously – strain over prepped Moët. Top with ice. Add bitters and garnishes.
Smoked, Spiced & (Moët) Iced 3.5 oz Moët & Chandon Ice Impérial 1 oz Grapefruit Juice .25 oz Agave Syrup (1:1 agave nectar & water) 2 full droppers Bittermens Hellfire Bitters Garnish: Tajin and smoked salt rims (separate but right next to each other), grapefruit wedge Glassware: Modern Rocks
Prep glass and garnish. Pour Moët Ice into prepped glass, add juice, syrup, bitters (can prep mix before). Add ice. Add garnish.