Grey Goose Classic Martini
3 parts Grey Goose Vodka
Whisper of Vermouth.
Garnish  with  an olive.

Grey Goose L’Orange Cosmopolitan
3 parts  Grey Goose L’Orange.
1/2 part Cointreau/Grand Marnier
Splash of cranberry juice.  Squeeze of lime.  Garnish  with  a lime peel.

SKYY Brazilian Orange-tini
3 oz. SKYY Orange
1 oz. fresh orange juice
Top with a splash of lemon-lime soda. Garnish with an orange wheel

SKYY Citrus Gimlet
2 oz. SKYY Citrus
Fresh lime juice
Shake ingredients with ice and strain into chilled cocktail glass. Serve up with a twist of lime.

SKYY Melon Margarita 2 oz. SKYY Melon
Juice from 2 limes
1/2 oz. triple sec
Splash of orange curacao
Shake up ingredients until frothy and pour into a martini glass. Or, enjoy as a blended cocktail.

BACARDI Limón Margarita
Ingredients:
1 1/2 oz. BACARDI Limón rum
1/2 oz. triple sec
1 oz. lime juice

Directions:
In a shaker with ice, add BACARDI Limón, triple sec and lime juice. Shake vigorously and pour into a salt-rimmed margarita glass.

BACARDI Limón Cosmopolitan
Ingredients:
2 oz. BACARDI Limón rum
1 oz. triple sec
1/2 oz. lime juice
cranberry juice

Directions:
In a martini shaker with ice, pour BACARDI Limón, triple sec and lime juice. Shake thoroughly and strain into a chilled martini glass. Just before serving, add a splash of cranberry juice and garnish with a fresh lemon twist.

Royal Gingersnap
2 oz. Crown Royal
1 barspoon orange marmalade
1 slice orange
1 maraschino cherry
2 dashes ginger syrup

Prepare a rock glass by frosting the rim with a mixture of powedered cinnamon and sugar. Muddle the fruits together with the marmalade and the syrup in the bottom of a mixing glass, then add Crown Royal and ice. Shake well and strain the drink into the prepared rock glass over ice. Garnish with a flamed orange zest.
Recipe by Dale DeGroff, the ‘King of Cocktails’

Godiva Cranberry Martini
Yield:  1 serving
1 oz. Godiva Liqueur
1 oz. Smirnoff Vodka
1/2 oz. cranberry juice

Pour Godiva Liqueur, vodka and cranberry juice in rocks glass over ice. Stir.

Red White & Blue Cocktails
Red
Four Roses Cocktail
In a gallon glass jar with a wide mouth add:
- 2-750ml bottles Four Roses Bourbon
- 375 ml bottle Martini and Rossi Sweet Vermouth
- 16 oz jar Maraschino Cherries with stems and juice
- 1 Tbsp Angostura Bitters
- 1 Cube Sugar
- Red Rose Petals (wash under cool water)

Marinate overnight in refrigerator (longer if possible). In ice trays, place one maraschino cherry in each ice cube slot, fill with water - stem exposed, and freeze overnight. In a large cocktail shaker, fill with regular ice, add mixture, shake until thoroughly mixed. Put cherry-ice-cubes in each glass, pour in mixture, add 3 cherries from mixture to each glass and then float a fresh red rose petal on top.

Extreme Cherry Cosmo
- 1 1/2 oz Players Extreme Cherry Infused Vodka
- 1/2 oz Triple Sec or Cointreau
- Splash of Cranberry Juice
Shake with ice and strain into a chilled martini glass. Garnish with cherry.
Players Extreme Cherry Infused Vodka (70 proof): is produced from a unique combination of polished and lingering finish.

WHITE

Cocotini
- 3 ounces Bacardi Coco (Coconut flavored rum)
- 1 ounce triple sec
Shake well with ice. Strain into a chilled martini glass, rimmed with coconut shavings. Garnish with lime wheel.

Vanilla Creamsicle
- Grey Goose La Vanille (Vanilla flavored vodka)
- Grey Goose L'Orange
- Triple Sec
- Orange Juice
- Fresh Cream

BLUE

Blue Diablo
- 1 1/4 oz Jose Cuervo Clasico
- 4 oz Lemon-lime soda
- splash of Blue Curacao
Combine tequila and lemon-lime soda in a rocks glass with ice. Add splash of Blue Curacao. Garnish with salt on rim.

• - 2 oz vodka
• - 1/2 oz Blue Curacao
• - 4 oz Lemonade
  • - Garnish: Cherry, Orange Slice

St. Patrick's Day Cocktail
3/4 oz green creme de menthe
3/4 oz green chartreuse
3/4 oz Irish whiskey
1 dash bitters

Stir well with cracked ice and strain into 3-ounce cocktail glass.

From the book: Old Mr Boston's De Luxe Official Bartender's Book compiled and edited by Leo Cotton (Ben Burke, Inc, 1941)

Chocolate Raspberry Truffle
1 oz Chambord
1 oz Bailey's Irish cream
hot chocolate
whipped cream
Assemble spirits in glass then add hot chocolate. Stir. Serve topped with unsweetened whipped cream.

1940s Blarney Stone Cocktail
2 ozIrish whiskey
1/2 tsp absinthe
1/2 tsp curacao
1/4 tsp maraschino
1 dash bitters

Shake well with cracked ice and strain into 3-ounce cocktail glass. Twist of orange peel and serve with an olive.

From the book: Old Mr Boston's De Luxe Official Bartender's Book compiled and edited by Leo Cotton (Ben Burke, Inc, 1941)

1930s Dublin Cocktail
2 oz Irish whiskey
1 tsp green chartreuse
3 dashes green creme de menthe
olive
ice

In a mixing glass with ice, stir well from bottom. Strain into cocktail glass snd serve with one olive.

From the book: Burke's Complete Cocktail and Drinking Recipes by Harmon Burney "Barney" Burke, Books Inc. 1934, New York, New York USA

Anaconda
1/3 shot rum
1/3 shot Goldschlager
1/3 shot green creme de menthe
Combine in a shot glass.

Chocolate Raspberry Truffle
1 oz Chambord
1 oz Bailey's Irish cream
hot chocolate
whipped cream