CARIBBEAN BREEZE

1 oz Bacardi® 151 rum
1/2 oz Malibu® coconut rum
fill with 1/2 pineapple juice
fill with 1/2 cranberry juice

Pour ingredients into a Collins glass filled with ice. Stir and serve!

ROYAL CARIBBEAN

• 3/4 oz Crown Royal® Canadian whisky
• 3/4 oz amaretto almond liqueur
• 3/4 oz Chambord® raspberry liqueur
• 1 splash cranberry juice
• 1 splash pineapple juice

Pour ingredients into a shaker over, shake well, and strain into a high ball glass.

RASPBERRY MOJITO

1,5 Measures white Rum
1,5 Measures Raspberry Liqueur
Top up soda Water
0,5 measure sugar Syrup
0,25 Large dash Lime Juice


Muddle the sugar syrup and some mint leaves in a highball glass. Add crushed ice and lime juice, then the De Kuyper Raspberry and White Rum.Stir gently and top up with soda to taste.

STRAWBERRY MOJITO

2 Parts ABSOLUT VODKA
1. 1 Part Lemon Juice
2. 1 Part Simple Syrup
3. 5 Leaves Mint Leaf
4. 1 Whole Strawberry
5. Ice Tea
6. Soda Water

Muddle mint leaf, strawberry and simple syrup in a mixing glass. Add lemon juice and ABSOLUT Vodka. Fill with ice tea. Shake and strain into a highball glass filled with ice cubes. Topup with soda water. Garnish with mint leaf and strawberry.

PARIS TO MOSCOW

4 oz. Champagne
½ oz. Stoli Razberi

fresh Raspberries


Pour champagne and Stoli Razberi into a champagne flute or your favorite glass. Add a few fresh raspberries and raise your glass, here’s to new beginnings!

LEMON DROP MARTINI

2 oz lemon or citrus vodka
1 oz fresh-squeezed lemon juice
½ oz simple syrup
lemon wheel, for garnish
for martini rim: simple syrup and white sugar on separate plates



Wet the rim of the martini glass in simple syrup. Dip into the sugar several times to ensure coverage, and set aside.

Combine the vodka, lemon juice, and simple syrup in a cocktail shaker filled with ice and shake vigorously. Strain into the rimmed martini glass. Garnish with the lemon wheel.

TIRAMISU MARTINI

• 1 oz  Kahlúa
• 1 ½ oz chilled espresso
• ½ oz Stoli Vanilla vodka
• ½ oz white crème de cacao
• 1 oz light cream
• ½ oz simple syrup
• 1 egg white (optional, adds frothiness)
• chocolate shavings, for garnish

Combine the Kahlúa and chilled espresso directly in the martini glass. Next, combine the vanilla vodka, white crème de cacao, light cream, simple syrup, and egg white (optional) in a cocktail shaker filled with ice and shake vigorously. Strain carefully into the martini glass so that it layers on top of the espresso. You can pour over a spoon so that it layers more easily. Sprinkle with chocolate shavings.

FRENCH MARTINI

1 ½ oz premium vodka
1 oz pineapple juice
¾ oz Chambord®

lemon peel, for garnish


Combine the vodka, pineapple juice, and Chambord® in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Garnish with the lemon peel. Blackberries also make a nice garnish.

HANA MEADOW

½ of a ruby red grapefruit, cut into wedges
4 Basil leaves, plus 1 for garnish
1 oz Simple syrup
1 ½ oz Absolut Ruby Red vodka
1 oz Gin 



In a cocktail shaker or mixing glass, muddle the grapefruit wedges with 4 of the basil leaves and the simple syrup. Add the vodka and gin. Top with ice and shake vigorously. Strain into a chilled martini glass or strain into a rocks glass with fresh ice. Garnish with a grapefruit wheel and a basil leaf.

ELDERFLOWER - ROSEMARY CAIPIROSKA

• 4 Lemon wedges* plus wheel for garnish
• 1 oz simple syrup
• 1 sprig rosemary
• 1 ½ oz citrus vodka
• ½ oz St-Germain elderflower liqueur **

In a cocktail shaker, muddle the lemon wedges with the simple syrup and rosemary. Add the vodka and elderflower liqueur, top with ice, and shake vigorously. (A good rule is to shake it until the metal become too cold to touch.) Strain into a rocks glass filled with ice. Scoop out the muddled rosemary sprig and drop it in to the drink, and garnish with lemon wheel if desired.