Skrewball Lava Flow
8 oz. ice in a blender
1 ¼ oz. Skrewball Peanut Butter Whiskey
¾ oz. white rum
2 oz. pineapple juice
2 oz. Cream of Coconut
2 oz. strawberry puree
Pour strawberry puree in glass. Blend remaining ingredients and pour into a glass. Garnish with a strawberry.
Courtesy Skrewball Whiskey
Red Clay
Twang-A-Rita Safari Spice
Lime
Fresh juice of 1 lime
½ oz. simple syrup
½ oz. Cointreau Orange Liqueur
Slice up a quarter of a red bell pepper
2 slices of Serrano pepper
1 ½ oz. reposado tequila
Dehydrated lime wheel
First pour Twangarita Safari Spice (Spicy Mango salt) onto a plate. With a lime wedge, wet the rim of the entire cocktail glass. Dip the rim of the glass into the salt and rotate until the rim is fully covered. Add lime juice, simple syrup, Cointreau Orange Liqueur, red bell pepper, and Serrano pepper to shaker and muddle extracting the pepper flavor. Add tequila and ice, then shake vigorously and strain into the rimmed cocktail glass. Garnish with dehydrated or fresh lime wheel.
Courtesy B-Side Cocktail Lounge, Hyatt in Baltimore
Kyoto Yacht Club
¾ oz. Suntory Toki Japanese Whiskey
¾ oz. ITALICUS Rosolio di Bergamotto
½ oz. cherry syrup*
1 tsp. lemon juice
2 dashes The Bitter Truth Cucumber Bitters
3 oz. cava
1 oz. sparkling water
Build ingredients in a wine glass filled with cubed ice. Lightly stir to incorporate. Garnish with cucumber slice and a bouquet of mint, then a dash of powdered sugar all over the top. Serve with a straw.
*Cherry syrup
1 cup tart cherry juice
1 cup white granulated sugar
Combine ingredients in a small saucepan on an induction burner and heat on a low simmer for approximately 5-6 minutes, stirring to combine. Let cool then refrigerate for up to two weeks.
Courtesy Brian Evans of Sunday in Brooklyn
La Pasión
1½ oz. CaliFino Blanco
1¼ oz. passion fruit juice
½ oz. pomegranate juice
1¼ oz. coconut water
1 oz. margarita mix
4-5 mint leaves
Rim glass with coconut shavings (hint—use agave syrup to rim glass). Mix ingredients, shake and serve over ice. Garnish with mint sprig.
Courtesy CaliFino
Pretty in Pink
2 oz. El Tequileño Platinum
½ oz. fresh lime juice
2 oz. pink lemonade
1 bar spoon agave syrup
¾ oz. triple sec
Top with soda
Garnish: Raspberries, edible flowers, and a cucumber ribbon
Add all ingredients except soda to a shaker over cubed ice. Shake until ice cold. Strain into a highball glass over cubed ice and top with soda. Garnish with raspberries, edible flowers, and a cucumber ribbon.
Created by El Tequileño
