LIMONCELLO SPRITZ
Ingredients
- 30ml Villa Massa Limoncello
- 90ml prosecco
- 30ml soda water
- 4 large ice cubes
- 2 lemon slices and basil leaves, to garnish
Method
- Place 4 large ice cubes in a wine glass.
- Add Villa Massa Limoncello and prosecco.
- Top with soda water and stir well.
- Garnish with 2 lemon slices and 2 basil leaves.
SHAKEN CARAJILLO 43
Ingredients
- 50ml Licor 43 Original liqueur
- 1 espresso shot
- ice cubes
- coffee beans, to garnish
method
- Pour Licor 43 Original into a cocktail shaker.
- Add a shot of espresso and a few ice cubes.
- Shake well and strain into a Licor 43 Original glass or coffee glass filled with ice.
- Garnish with coffee beans.
BISON SOUR
Ingredients
- 40 ml Żubrówka Bison Grass Vodka
- 20ml lemon juice
- 10ml sugar syrup
- 2 dashes of bitters
- 1 egg white
- a piece of dried apple, to garnish
Method
- Put Żubrówka Bison Grass, lemon juice, sugar syrup, bitters and egg white into a shaker.
- Shake well before adding ice and shaking again.
- Pour into a glass and garnish with dried apple.
PEACH FROSÉ
Ingredients
- 40ml June Peach Gin
- 60ml rosé wine
- 120ml prosecco
- lots of ice
- ½ a peach
- dehydrated peach slice, to garnish
method
- Put June Peach, rosé, prosecco and the ½ peach in a blender filled with ice and blend.
- Pour the blended mixture over a chilled coupette glass and garnish with the dehydrated peach slice.
SUNSET STRAWB-RYE
Ingredients
- 50ml Heaven’s Door Straight Rye Whisky
- 25ml rosemary and strawberry-infused rrouge vermouth
- 2 dashes vanilla bitters
- Fresh rosemary and sliced strawberry, to garnish
Method
- Add Heaven’s Door Straight Rye Whisky, rosemary and strawberry-infused rogue vermouth, and vanilla bitters to a chilled coupette.
- Stir well and garnish with fresh rosemary and sliced strawberry.
SPICED PINEAPPLE COOLER
Ingredients
- 50ml Hidden Loot Spiced Rum
- 75ml pineapple juice
- 25ml lime juice
- 50ml ginger ale
- Pineapple leaves and Maraschino cherries, to garnish
method
- Pour Hidden Loot Spiced Rum, pineapple juice and lime juice into a shaker filled with ice.
- Shake well and double strain over ice into a chilled highball glass and top with ginger ale.
- Garnish with pineapple leaves and Maraschino cherries.