Signature Cocktails
A-Marry-Malt
A Marry Malt: 1 ounce white rum, 2 ounce Kahlúa coffee liqueur, 1 cup vanilla ice cream, whipped cream, and cherry. Mix all ingredients together in blender. Add whipped cream and a cherry to garnish.
Anejo Pacifico Sunrise
Añejo Pacifico Sunrise: 11⁄4 ounces Añejo Tequila, 1⁄2 ounce fresh lime juice, 4 ounces orange juice, 1⁄2 ounces passion-fruit juice.
Blackberry Fizz
Blackberry Fizz:1½ ounces Hanger One raspberry vodka, ½ ounce Chambord raspberry liqueur. Shake with ice and strain into champagne flute. Fill with California sparkling wine and garnish with fresh Carlsbad blackberries.
Bright Eyed & Bushy Tailed
Bright Eyed and Bushy Tailed: 1 cup fresh or frozen raspberries, 1 banana, 1⁄2 pint pomegranate juice, 1⁄2 cup vanilla yogurt, 1 cup crushed ice. Garnish with whipped cream and fresh raspberries.
Carrot Colada
Carrot Colada: Ice, 1 ounce rum, 1 ounce coconut rum, 11⁄2 ounces coconut water, 1 ounce carrot juice, 1 ounce Clementine or orange juice, 1 or 2 halved baby carrots for garnish (optional). Fill a cocktail shaker with ice. Add all of the remaining ingredients except for the garnish, and shake well. Strain the drink into an ice-filled highball glass, and garnish with the halved baby carrots.
Champagne Ruby
Champagne Ruby: 1 sugar cube, Angostura bitters, chilled champagne. Soak sugar cube with a couple of good splashes of Angostura bitters and place in the bottom of a large champagne flute. Fill slowly with champagne. Garnish with a lemon twist.
Classic Hot Chocolate
Classic Hot Chocolate: Warm 8 ounces milk in a saucepan. Put 2 tablespoons Joes on the Nose, Organic Hot Chocolate Mix in your favorite mug. Pour warmed (not boiled) milk over chocolate, mix with whisk, immersion blender, or spoon. Add vanilla whipped cream and dark chocolate shavings. Drink, and smile.
Classic Mimosa
Classic Mimosa: 1/2 Orange Juice & 1/2 Champagne
Creamsicle
Creamsicle: 1⁄2 ounce vodka or orange vodka, 1⁄2 ounce triple sec, 1 ounce orange juice, 1 ounce cream. Fill a mixing cup halfway with ice. Shake all ingredients well and strain into a cocktail glass.
Kiss-Me-Martini
Kiss Me Martini: 2 ounces vodka or gin; ½ to 1 ounce vermouth (optional); ½ ounce cranberry liqueur or 2 ounces cranberry juice; fresh, frozen, or dried cranberries for garnish. Pour the ingredients into a cocktail shaker with 2 ice cubes. Shake for 10 seconds and strain into a chilled martini glass. Float 3 cranberries for garnish.
Lovely Lavender
Lovely Lavender: 50 ml Beija-Flor Velha Cachaca, 12 blueberries, 12.5 ml lavender syrup, 12.5 ml blueberry liqueur, 25 ml lime juice, lavender sugar for rimming. Muddle the blueberries with lavender syrup and blueberry liqueur. Add the rest of the ingredients and shake over ice. Strain into a martini glass rimmed with lavender sugar.
Magnolia Blossom
Magnolia Blossom: 2 ounces gin, 1 dash grenadine, 1 ounce lemon juice. Add gin, lemon juice and grenadine to cocktail shaker half filled with ice. Shake gently and strain into chilled martini glass. Add dollop of cream or maraschino cherry as a garnish.
Pink Cream Fizz
Pink Cream Fizz: 4 ounces club soda, 1 ounce light cream, 2 ounces gin, 1 tablespoon grenadine, 1 ounce lemon juice, 1 tablespoon superfine sugar. Combine the gin, lemon juice, sugar, cream, and grenadine. Shake well. Strain into a glass. Add the club soda. Stir well and enjoy.
Pink Halo
Pink Halo:1½ ounces Hanger One raspberry vodka, ½ ounce Chambord raspberry liqueur. Shake with ice and strain into champagne flute rimmed with sugar. Fill with California sparkling wine and garnish with fresh strawberries.
Raspberry Mint Julep
Raspberry Mint Julep: 10 mint leaves, 2 ounces Black Raspberry vodka, 8 fresh raspberries, ½ ounce simple syrup. Place the mint and simple syrup into your Julep cup. Muddle 10 times to release the oil and aroma of the mint. Pour in the vodka and crushed ice. Stir briskly until the outside of the glass frosts up. Garnish with a sprig of mint and a raspberry.
Rue de Richelieu
Rue de Richelieu: ½ ounce crème de cassis (blackberry liqueur), 3 ounces vermouth. Pour into a 10-ounce glass over ice, top with lemon Perrier and stir.
Something Blue
Something Blue:1¼ ounce premium vodka, ½ ounce Blue Curacao, ½ ounce pineapple juice or sour mix, ½ ounce pasteurized egg whites. Pour all ingredients into dry shaker. Shake for 15 seconds. Add ice and shake for 30 seconds, then strain into martini glass.
Spicy Mary
Spicy Mary: 1 ½ ounces high-quality peppered vodka, 4 ounces tomato juice, dash celery salt, dash freshly ground cracked pepper, 8 good shakes Worcestershire sauce, 1/8 teaspoon horseradish, 1 to 2 dashes of good hot sauce, 1 large lime wedge, and coarse salt. Lemon and celery for garnish. Rim a glass with lime wedge and dip into coarse salt. Add the first 7 ingredients together in the glass, then squeeze the lime wedge into it and mix together. Add garnish.
Summer Sangria
Classic Summer Sangria: 2 bottles good red wine (chilled), 1⁄2 cup brandy, 2 tablespoons sugar (more to taste, if desired), 2 cups sliced fruit (oranges, lemons, limes and pears). Combine fruit, sugar and brandy in a pitcher; stir to combine. Refrigerate for 6 hours, add chilled red wine and stir. Serve with ice, if desired, in large wine goblets. Yields 12 glasses.
The Orient Express
The Orient Express:1 ounce premium vodka, 3 ounces cranberry juice. Pour over ice and add a twist of lime.
The Riviera
The Riviera: 3 ounces of champagne, a dash of Angostura bitters, 1 tablespoon of sugar or a sugar cube, 1/3 ounce of Cognac or Armagnac. Drop the sugar cube in a champagne saucer and add the bitters. Pour in the Cognac and top with champagne. Squeeze in a few drops of fresh lemon juice and enjoy!
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