RECIPESMORE

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    Celery Cooler

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    Celery Cooler

    3 celery sticks, cut into 1-inch lengths
    2 ounces Tres Agaves 100% Agave Blanco Tequila
    3/4 ounce fresh lemon juice
    1/2 ounce simple syrup
    2 dashes celery bitters
    Salt and pepper to taste
    1 cherry tomato, as garnish
    1 celery stick, as garnish

    Instructions: Muddle the celery and Tequila in a mixing glass. Add ice and the remaining ingredients. Shake and strain into a highball glass filled with crushed ice. Add the garnishes.

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    SKYY Skinny Colada

    Skyy Skinny Colada

    SKYY Skinny Colada

    2 oz SKYY Infusions® Coconut
    ¼ oz SKYY Infusions® Pineapple
    2 oz Club soda
    Splash of pineapple juice
    Squeeze of lemon

    Mix over ice in a highball glass.

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    Skyy Island Iced Tea

    Skyy Island Iced Tea

    Skyy Island Iced Tea

    1 ¼ oz SKYY Infusions® Coconut
    ¾ oz SKYY Infusions® Pineapple
    1 oz Unsweetened tea
    ½ oz Lemon juice
    Splash soda water

    Mix all ingredients over ice in a highball glass.

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    Coco Fizz

    Skyy Coco Fizz

    Coco Fizz

    1 oz. SKYY Infusions Coconut
    ½ oz. simple syrup
    2 splashes orange bitters
    1 sugar cube
    Sparkling Rose

    Pour SKYY Infusions Coconut into a shaker and add ice. Shake vigorously. Put one sugar cube into a champagne flute and top with orange bitters and SKYY Infusions Coconut. Then top with champagne. Stir ingredients in the glass with a long spoon, but do not crush the sugar cube. This will add a nice fizz. Garnish with an orange peel.

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    Lime in the Coconut (naturally skinny)

    Skyy Lime in Coconut

    Lime in the Coconut (naturally skinny)

    1 1/2 oz. of SKYY Infusions Coconut Vodka
    3 oz. of Coconut Water
    3/4 oz. fresh lime juice
    8 mint leaves

    Combine mint and SKYY Infusions Coconut in mixing glass and muddle gently.
    Add ice, lime juice and coconut water and shake quickly for 1-2 seconds.
    Transfer into 12 oz. highball service glass with same ice and mint leaves.
    Garnish with grated coconut and fresh lime wheel.

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    Skyy Chai

    Skyy Chai

    Skyy Chai

    1.5 oz. SKYY Infusions Coconut
    1 oz. chai-infused almond milk
    .75 oz. vanilla simple syrup
    Toasted coconut topping

    Pour all ingredients into a shaker. Shake well and pour into a coupe glass. Garnish with toasted coconut on rim of glass.

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    The Arab Strap

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    The Arab Strap

    6 oz Strong Black Coffee
    2 Cardamom Pods
    1 Twist of Orange Peel
    2 Demerara Sugar Cubes (2 tsp)
    1 oz Pusser’s Rum
    .5 oz Molasses

    Pinch cardamom pods to slightly break outer hull
    Add coffee, sugar, and cardamom to a small sauce pan
    Twist orange peel over pan and add to coffee
    Heat to boil, then remove from heat, setting aside for a few minutes

    Combine rum and molasses, add to a coffee cup
    Return coffee in pan to boil, then add hot contents to the coffee mug
    No one will begrudge you a dollop of whipped cream and/or some nutmeg

    Credit to 12bottlebar.com

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    Eggnog (Highfalutin)

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    Eggnog (Highfalutin)

    2 Egg Yolks
    1/4 Ounce of Cream
    1/2 Ounce of Simple Syrup
    1 Pinch of Nutmeg
    3/4 Ounce of Grahams Tawny Port
    1 1/2 Ounces of Blanton’s Single Barrel Bourbon
    3 1/2 Ounces of milk

    Shake well with ice cubes in a shaker and strain into a large highball glass over ice – Sprinkle with nutmeg

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    Eggnog (Traditional)

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    Eggnog (Traditional)

    12 Eggs
    3 Pints of Heavy Cream
    1 Cup of Granulated Sugar
    1 Pinch of Nutmeg
    1 Cup of Buffalo Trace Bourbon Whiskey
    1 Cup of Prichard’s Fine Rum
    1/2 Tsp. of Salt

    Heat up all of the ingredients together and serve in tea cups – classy and subtle…..will get the job done

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    The Buffalo Red

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    The Buffalo Red

    2.5 oz Buffalo Trace Bourbon

    1/3 oz Muscovado Simple Syrup

    1 tsp Pernod

    6-10 drops maple bitters

    1 heavy dash of Peychaud’s bitters

    Pour Pernod into an empty rocks glass and swirl to coat. Discard excess Pernod. Fill rocks glass with a few large, solid ice cubes. Add all ingredients to the rocks glass and stir several times to combine. Flame an orange peel over the glass, and drop it in. The resulting drink should be a beautiful reddish-brown, like Autumn leaves. Sit back in a comfy chair, take a sip, and relax.

    Credit to http://www.cwbuecheler.com

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    Pusser’s Painkiller

    Pusser's Painkiller

    Pusser’s Painkiller

    4 Parts Pineapple Juice
    1 Part Coconut Cream
    1 Part Orange Juice
    2,3,or 4 Parts of Pusser’s Rum
    1 Pinch of Nutmeg

    Mix all ingredients and serve on the rocks

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    Pumpkin Pie Shot

    Pumpkin Pie Shot

    Pumpkin Pie Shot

    2 Parts Carolans Irish Cream
    2 Parts Lazzaroni Amaretto
    1 Part Fireball Cinnamon Whisky

    Layer ingredients in shot glass in the order above – Shots Till You Drop

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    Warm Cider Rum Punch

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    Warm Cider Rum Punch

    8 Cups of Apple Cider
    2 Cups of Cruzan Aged Darm Rum – w/ family 4 cups
    2 Cinnamon Sticks
    1 Orange thinly sliced
    1 apple thinly sliced
    Pinch of ground ginger

    Heat up all of the ingredients together and serve in tea cups – classy and subtle…..will get the job done

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    Pink Gin

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    Pink Gin

    2 oz. Plymouth Gin
    2 dashes Peychaud’s Bitters
    Zest of lemon

    Combine Plymouth Gin and Peychaud’s Bitters in mixing glass.  Stir until chilled. Strain into a martini glass. Zest with lemon and garnish with lemon peel

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    The Dr. Root Beer Float

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    The Dr. Root Beer Float

    1/2 oz. Carolans Irish Cream
    1 oz. Dr. McGillicuddy’s Root Beer
    1/2 oz. Taaka Whipped Cream Vodka

    Combine Dr. McGillicuddy’s Root BeerTaaka Whipped Cream Vodka and top with Carolans Irish Cream

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    Bee is for Buffalo

    champagne

    Bee is for Buffalo

    1 oz. Buffalo Trace Bourbon
    Champagne
    1 Piece of Honeycomb

    Soak honeycomb in a champagne flute with Buffalo Trace Bourbon and muddle. Fill rest of glass with champagne.

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    Fleur de Angel

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    Fleur de Angel

    1 1/2 oz. Angel’s Envy
    1 oz. Thatcher’s Organic Elderflower Liqueur
    1 Lemon Wedge
    1 Orange Wedge

    Combine Angel’s Envy and Thatcher’s Elderflower, top with squeezed citrus and garnish with lime peel.

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    El Diablo

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    El Diablo

    1 1/2 oz. Tres Agaves Reposado
    3 oz. Ginger Beer (Ginger People)
    1/2 oz. Crème de Cassis
    1/2 oz. Fresh Lime Juice

    Pour Tres Agaves Reposado into an ice-filled highball glass, then add the Crème de Cassis.  Squeeze in the lime juice and top with ginger beer.  Garnish with a lime wheel.

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    Ultimate Fresh Margarita

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    Ultimate Fresh Margarita

    1 oz. Tres Agaves Reposado
    1 oz. Tres Agaves Blanco
    1 oz. Lime Juice
    1 oz. Agave Nectar

    Mix Tres Agaves Reposado Tres Agaves Blanco, Lime Juice, & Agave Nectar – shake, pour over ice and Perfecto! The ultimate Real Margarita. Salt the rim or add a fresh lime wedge to preference.

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    Ghostly SKYY

    ghostly-skyy

    Ghostly SKYY

    2 oz. SKYY Vodka
    1 oz. Light Cream
    1/2 oz. Amaretto

    Combine SKYY Vodka and other ingredients and shake with cracked ice. Strain into chilled cocktail glass & garnish with a cinnamon stick.

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    Brass Buck

    Brass Buck

    Brass Buck

    3 parts Red Stag by Jim Beam Infused Bourbon
    4 parts Ginger ale
    Lime Wedge

    Fill a highball glass ¾ with ice. Pour in Red Stag by Jim Beam and ginger ale. Garnish with lime.

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    Flamming Beamer

    Jim Beam Pour

    Flamming Beamer

    2 oz. Jim Beam Devil’s Cut
    1 oz. Fireball Cinnamon Whisky
    1 oz. Triple Sec

    Mix Jim Beam Devil’s CutFireball Cinnamon Whisky, and Triple Sec  together and serve in a shot glass

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    Tennessee Apple

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    Tennessee Apple

    1 oz. Fireball Cinnamon Whisky
    1 oz. Apple Schnapps
    1 oz. Cranberry Juice

    Shake Fireball Cinnamon Whisky and other ingredients with ice and strain, garnish with a Honey Crisp apple.

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    Bowlegged Betty

    Bowlegged Betty

    1 1/2 oz. Short Mountain Moonshine
    1 oz. Prichard’s Sweet Lucy
    1/2 oz. lemon juice
    1/2 oz. simple syrup
    1 dash Angostura Bitters

    Shake. Top with Soda.

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    The Golden Rule

    The Golden Rule

    1 oz. Short Mountain Moonshine
    1/2 oz. Prichard’s Fine Rum
    2 dashes West Indies Orange Bitters
    Birch beer
    Squeeze of orange juice
    Barspoon of cherry juice

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    Rise & Shine

    Rise & Shine

    2 oz. Short Mountain Moonshine
    Raw sugar cube
    Lemon bitters
    Peach bitters
    Muddled peach
    Fat lemon rind

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    Childen of the Corn

    Childen of the Corn

    1 oz. Short Mountain Moonshine
    1/2 oz. Amaro
    1/4 oz. Sorghum Syrup
    Handful of corn kernels

    Muddle. Shake. Pour over ice.