SKINNYGIRL SPARKLE

• 1 1/2 ounces Skinnygirl Tangerine Vodka
• 2 ounces natural lemon-lime soda
• 2 ounces club soda
• 1 orange slice
• 1 tablespoon sugar
• 1 cup ice

Rub orange slice around the rim of the glass and dip in the sugar to create a sugar rim. Raw sugar or ginger sugar works well too. Pour all ingredients into the glass over ice. Stir until mixed. Garnish with wedge of  Orange

Enjoy!

SKINNY-GIRL CUCUMBER REFRESHER

• 4 mint leaves
• 1 large basil leaf
• 1 lime wedge
• 1 1/2 parts Skinnygirl Cucumber Vodka
• 3 parts soda water
• 1/2 tsp. agave nectar

Squeeze lime wedge into rocks glass, muddle lime wedge with mint and basil leaves and vodka. Add ice. Top with soda water. Add agave nectar and stir. Garnish with lime wedge.

(Agave nectar is a sweetener)

STRAWBERRY MARGARITA

• 1 1/2 oz tequila
• 1 oz triple sec
• 1 oz lime juice
• 1/2 cup fresh or frozen strawberries
• 1 cup ice
• Fresh strawberry for garnish

Pour the ingredients into a blender. Blend until smooth. Pour the contents into a chilled margarita glass. Garnish with a strawberry.

WATERMELON MARGARITA

• 1 watermelon, seeded, cut into chunks, and frozen overnight in a freezer bag (about 5 cups)
• 1c. Tequila
• 1/2c. Triple Sec
• 1/2c. freshly squeezed lime juice
• 1/4c. superfine sugar
• lime slices, for decoration

Place watermelon chunks in the container of a heavy-duty blender. Add remaining ingredients and blend until thick and slushy. Serve in margarita glasses and slide a slice of lime on the rim of each glass.

SCOTTISH SANGRIA

• 25ml Drambuie
• 12.5ml Triple Sec
• 100ml white wine
• Mixed fruit
• Lemonade

Build all ingredients in a large wine glass and top with Lemonade. Garnish with mixed fruit.

MONEY GREEN CHAMPAGNE

• Leaves from 8 fresh mint sprigs
• 2 tablespoons organic raw cane sugar
• 2 tablespoons fresh lime juice
• 1 bottle chilled champagne or sparkling wine

Using a mortar and pestle, pulverize the mint with the sugar and lime juice.
Combine mint mixture with the champagne or sparkling wine (add slowly) and stir well.
Strain the champagne or sparkling wine into a large pitcher and serve immediately in champagne flutes.

BLOOD ORANGE MOJITO

• 2 1/2  ounces light rum
• 4 ounces  Limonata
• 1 1/2 ounces simple syrup
• 2 blood oranges, cut in wedges
• a handful of mint leaves
• sugar

In a large bowl, combine blood orange wedges, mint leaves and a light sprinkle of sugar. Muddle all the ingredients together until most of the juice is extracted and the mint leaves are bruised.

Distribute muddled oranges and mint leaves between two glasses. Fill with ice. Add rum, simple syrup and San Pellegrino Limonata. Stir and serve immediately.

MANGO MOJITO

• 2 large handfuls of fresh mint leaves
• 2 mangos, peeled and cubed into 1/4-inch cubes
• 1/2 cup Bacardi Mango Rum
• 1/4 simple syrup
• crushed ice
• 1 cup club soda

Add the mint leaves and mango to a shaker. Muddle together for 1 minute. Add in the rum, simple syrup and ice, cover and shake. Pour the mixed drink into a tall glass and add in the club soda.

MANDARIN (SATSUMA) MOJITO

• 1 1/2 oz Absolut® Mandarin Vodka
• 3 oz sweet and sour mix
• 3 oz Sprite® soda
• 1 lime wedge
• 4 mint leaves

Add mint and lime wedge into Collins glass, then muddle. Fill glass with ice. Add half Sprite (or 7-up) and the other half with sweet and sour mix. Shake in mixing tin and pour.

PASSIONFRUIT MOJITO

• 75 ml Havana Club® dark rum (3 year old)
• 1 tsp(heaped) Muscovado sugar
• 6 lime wedges
• 10 - 12 mint leaves
• 25 ml passion-fruit puree
• 50 ml soda
• 2/3 of a glass crushed ice

Place mint leaves, lime juice and sugar in a highball glass (something tall and narrow is perfect). Using the straight end of a wooden spoon, gently press on  leaves to release flavor (“muddle” is the official term).

-Fill glass with ice cubes. Pour in rum. Top off with soda water. Drop in raspberries, and sip!

POM MOJITO

• 1 lemon wedge
• sugar
• 2 tablespoons mint
• Light rum (Bacardi is my choice!)
• 1/2 cup POM
• 1/2 cup Soda water

"Paint" the rim of your glass with a lemon wedge. Dip it in sugar.

Put the mint on the bottom of the glass and using the handle of a wood spoon, bruise the leaves to release the flavor.

Top the mint leaves with Light rum, POM juice and soda water. Drink immediately.

WATERMELON MOJITO

• 1 cup water
• 1 cup sugar
• 2 large handfuls of fresh mint leaves
• 2-3 handfuls cubed watermelon
• Lime juice (you should use fresh, but in a pinch, the bottled will do)
• Light rum (Bacardi is my choice!)
• Crushed ice
• Club soda

Place watermelon in blender and puree until liquefied. If you have texture issues, run this through a sieve to get the remaining fibers out!


Place 8-10 mint leaves in the bottom of a glass and pour 2 shot glass measures (3 fl oz) of watermelon juice over the mint leaves. Use a muddler or the back of a wooden spoon to crush the mint leaves and watermelon juice together.
 Add 3/4 of a shotglass measure of lime juice (1 oz), 2 shots (3 fl oz) of light rum and 1 shot glass measure (1.5 oz) of the cooled simple syrup. Place liquid with crushed ice in a cocktail shaker and give it a good shake. Pour into a glass and fill any extra room in your glass with club soda. Enjoy!!

ICY-COLD RASPBERRY MOJITO

• 8 Fresh Mint leaves
• 1/2 ounce Freshly Squeezed Lime juice
• 1 teaspoon superfine sugar
• 2 ounces White Rum
• 2-3 ounces Soda water
• 4-6 Fresh raspberries

Place mint leaves, lime juice and sugar in a highball glass (something tall and narrow is perfect). Using the straight end of a wooden spoon, gently press on  leaves to release flavor (“muddle” is the official term).
Fill glass with ice cubes. Pour in rum. Top off with soda water. Drop in raspberries, and sip!

CUCUMBER FIZZ

• 1 1/2 Part Grey goose la Poire Vodka
• 1/2 Part Elder Flower Liquor
• 2 Parts Juiced Cucumber
• 1/2 Part Simple syrup
• Lemonade or Club Soda

In a cocktail shaker, mix all ingredients. Shake variously and double strain. Serve in a highball glass with cubed ice and garnish with mint, cucumber slices and lemon zest. Top with lemonade or club soda.

CUCUMBER BASIL GIMLET

•  2-3 small Lemon Cucumbers
• 8 8asil leaves
• 1/2 oz Fresh lime juice
• 1/2 oz Gimple syrup
• 2 oz Gin

Peel the cucumbers. Chop into chunks. Discard the peels.

Combine the basil, cucumber, lime, and simple syrup in a cocktail shaker. Muddle thoroughly.

Add ice and gin.

Close the cocktail shaker and shake until you start to see frost on the outside of the shaker. Drain the drink into a glass. Enjoy!

ITALIAN APPLE MARTINI

• 20 ml Amaretto
• 37 ml Sour Apple Schnapps
• 20 ml Vanilla Vodka
• 10 ml Lime juice
• 10 ml Cranberry juice

Mix in a shaker, then pour into a chilled glass. Garnish and serve.

RASPBERRY GIN TONIC

• 2 Part Gin
• 1 Part Lime juice
• 1 Part Raspberry monin syrup
• 3 Fresh Raspberry
• 5 Fresh mint leaf
•  Tonic Water

Pour the ingredients in a highball glass with ice cubes.

stir well. Garnish with the lime wedge.

APEROL SPRITZ

• 3 Parts Prosecco
• 2 Parts Aperol
• 1 Part Soda water

Add lots of ice to a large white wine glass. Pour over the Aperol, followed by Presecco.

Stir once and finish the drink with a splash of soda water and a slice of orange.

DAVE SHOOTER

Banana
Irish Cream
Butterscotch Schnapps



Pour ingredients into  a shot glass. and serve. 

COCO LOCO

• 20 ml White Rum
• 20 ml Tequila
• 12,5 ml Vodka
• 25 ml Coconut Cream
• 50 ml fresh Lemon juice
• 3 Cracked ice cubes

Pour the Rum, Tequila, Vodka. Coconut cream and Lemon juice into a blander and mix for 15 seconds.

Put the ice cubes into a large goblet and pour the drink over them.

Decorate eith the lomon twist and cocktail cherry and serve with straws.

SILK STOCKING

• 20 ml Tequila
• 20 ml White creme de cacao
• 100 ml Single cream
• 2 Table spoons Grenadine
• Drinking chocolate powder
• 4-5 Ice cubes

Dampen the rim of a child cocktail glass and dip it into the drinking chocolate powder.

Pour the Tequila, White creme de cacao, cream and grenadine in to a cocktail shaker add the ice cubes.

shake vigorously for 10 seconds.

strain into the glass.