Cocktail Recipe Videos Part 1

Have you been following along with our cocktail recipe videos on social media? Today we’re sharing the first round of recipes!

Tito’s Jalapeno Mule

  1. Copper mule mug filled with ice
  2. 1 ½ oz. of Tito’s Vodka
  3. Squamscot Ginger Beer
  4. ¼ jalapeno seeded and diced
  5. Squeeze of lime juice and lime wedge for garnish

In a copper mule mug filled with ice, add vodka, ginger beer and diced jalapeno. Stir. Squeeze of lime juice and lime for garnish.

Chocolate Snap Martini

  1. Chilled cocktail glass swirled with chocolate
  2. 1 oz. Tito’s Vodka
  3. 1 oz. Forbidden Cream Dark Mocha
  4. 1 oz. Art In the Age Snap liqueur
  5. Crushed gingersnap cookies for garnish

In a glass shaker with 1 scoop of ice, add Vodka, Snap liqueur, and Forbidden. Shake. From tin, strain into chilled cocktail glass. Garnish with crushed gingersnap cookies.

Grapefruit Rosé Slushie

  1. chilled Champagne coupe or chilled cocktail glass
  2. blender with 1 scoop of ice
  3. 2 oz. Angels and Cowboy Rosé
  4. 2 oz. red grapefruit juice
  5. grapefruit slice and mint for garnish

In the blender with ice, add Rosé and grapefruit juice. Blend until smooth and pour in chilled champagne coupe glass. Garnish with a grapefruit slice and mint.

Kahlua Pumpkin Martini

  1. Chilled cocktail glass
  2. 1 ½ oz. Kahlua Pumpkin Spice
  3. 1 ½ oz. Absolut Vodka
  4. orange twist for garnish

In a glass shaker with 1 scoop of ice, add Kahlua and Vodka. Shake. Strain from tin into a chilled cocktail glass. Garnish with orange twist.

Grand Manhattan

  1. chilled cocktail glass
  2. ½ oz. Stock Italian Sweet Vermouth
  3. ½ oz. Grand Marnier
  4. 1 1/2 oz. Hennessy VS
  5. 2 dashes Angostura Bitters
  6. brandied cranberries on a skewer for garnish

In a glass shaker with 2 scoops of ice, add Vermouth, Hennessy, Grand Marnier and bitters. Stir well and strain into a chilled cocktail glass. Garnish with the skewered brandied cranberries.

Spiced Pear Collins

  1. tall highball glass or Collins glass filled with ice
  2. 1 1/2 oz. Cold River Gin
  3. 1 1/2 oz. pear purée
  4. 3/4 oz. rosemary-clove simple syrup
  5. 3/4 oz. lemon juice
  6. Lunetta Prosecco
  7. sprig of rosemary for garnish
    1. To make pear puree: slice two pears (Bosch or Bartlett, peeled & pitted), and combine with 1.5 oz. lemon juice and 1.5 tsp of rosemary in a blender. Blend until smooth & strain the mixture through a fine sieve. This will give you roughly one cup of puree.
    2. To make rosemary-clove syrup: Combine ½ cup sugar, 1 oz. whole cloves, ½ cup water and 3 sprigs of rosemary in a saucepan over low heat. After it reaches a boil, remove from heat & let sit for 30 minutes. Strain out solids and store in refrigerator.

In a tall highball glass filled with ice, add gin, puree, syrup, juice and shake. Float the Lunetta Prosecco on top and garnish with a rosemary sprig.

The Strawberry Gin Prosecco Cocktail

  1. highball glass
  2. ice
  3. 3 fresh sliced and hulled strawberries
  4. 3 large shredded basil leaves
  5. 1 oz. Hendrick’s Gin
  6. 1 oz. Sweet & Sour Syrup
  7. 2-3 oz. Lunetta Prosecco
  8. Whole strawberry for garnish

In the highball glass, muddle the strawberries, basil leaves and syrup. Add the gin and stir well. Fill the glass ¾ with ice and float the Prosecco on top. Garnish with a whole strawberry.

Sweet and sour syrup

  • 1 oz. simple syrup
  • 5 oz. freshly squeezed lemon juice
  • 5 oz. freshly squeezed lime juice
  • Makes 4 oz.