Margarita Soda, Courtesy of Freddie Sarkis, Liquor Lab



2 oz Volcan Tequila 
2 oz Clarified pineapple juice 
1 oz Chili de arbol & habanero infused agave syrup 
1/8 oz malic acid 
1/8 oz citric acid
1 dash volcanic salt solution (saline) 

Pre-set Collins glass with volcanic salt rim. Add ingredients to mixing glass and stir with ice. Using a julep strainer, strain cocktail into Collins glass then fill with ice. Top with Fever Tree Soda Water and garnish with a dehydrated pineapple wheel. 


Matcha Made in Heaven, Courtesy of Jaime Salas, National Milagro Ambassador



2 parts Milagro Silver
3/4 part matcha green tea syrup
3/4 part lemon
1/2 egg white

Build in a coupe glass and top with micro mint lime. 


Clicquot Rich + Watermelon + Jalapeño


Veuve Clicquot Rich Champagne
2-3 cubes of watermelon
2-3 slices of jalapeño
5-6 large ice cubes

Place 5 ice cubes in a large wine glass, add cubes of watermelon, sprinkle in jalapeño slices, and finish with Veuve Clicquot Rich.


Bushwick Punch



4½ cups Smoke Tree Rosé
2 cups unsweetened black tea
3/4 cup lemon juice
1/2 cup bourbon
1/2 cup raw cane sugar syrup
1 cup blueberries
1 lemon sliced

Fill a punch bowl with ice Top with Smoke Tree Rosé, unsweetened black tea, lemon juice, bourbon and raw cane sugar syrup. Stir to chill and combine ingredients Top with lemon slices and blueberries. 


De Lente, Courtesy of Rosario Toscano, Bluebird London NYC



1 oz Nolets Gin
1oz cranberry juice 
0.75oz lemon juice
0.5oz lavender dyrup
0.5oz egg white
2 Dashes Peychauds

Combine all ingredients into tin. Dry shake. Add Ice and shake again. Strain into martini glass.Top with Elderflower foam.


Campo Viejo Blackberry Wine Slushy



4 oz Campo Viejo Garnacha
1.5 oz vodka
1 oz orange juice
1 tsp agave
5 Blackberries 

Add all the ingredients with one cup of ice to a blender and blend. Pour into a stemless wine glass. Garnish with two blackberries. 


It's Always Sunny



2oz Wheatley Vodka
0.5oz Cocchi Americano
0.75oz fresh squeezed orange juice 
0.75oz fresh squeezed lemon juice 
2 dashes Regan’s Orange Bitters

Combine all ingredients into a shaker, add ice, shake and strain over fresh ice into a large distiller’s glass. Squeeze oils from orange peel into the drink, rub on the rim of the glass and drop into the drink.


Hendrick’s SuperBloom Punch, Courtesy of Mark Stoddard, Hendrick’s Gin Ambassador



1 part Hendrick’s Midsummer Solstice
2/3 part hibiscus yea
1/2 part lemon juice
1/2 part Lillet Rose (or Cocchi Rosato)
1/4 part simple syrup
1/4 part Crème de Cassis
1 part sparkling water

Combine ingredients in punch bowl over large block of ice and stir. Garnish with a combination of fresh berries & edible flowers. 


Purple Rain, Courtesy of Kyle Sheridan, Cafe Clover



Butterfly Pea Flower Infused Vodka
1.5 bar spoons of violette liqueur  
0.5 oz of yellow chartreuse  
1/4 oz of lemon juice  
Egg whites  

Combine the infused vodka with all the ingredients. Dry shake with egg to break up the protein. Fine strained and serve in a coupe glass. Garnish with a pea flower. 

Maille Punch



1.5oz gin
1oz freshly squeezed lime juice 
0.75oz peach brandy
0.5oz honey
1/4 teaspoon Maille Dijon Originale mustard
Club soda
Sprig of mint
Pomegranate seeds 

In an ice filled cocktail shaker, combine the gin, lime juice, brandy, honey and Maille​ Dijon Originale​ mustard, and shake until the mustard has completely dissolved. Strain the cocktail into a ice­filled rocks glass and top with club soda. Garnish with a lime wedge, a sprig of mint and pomegranate seeds, then serve.


Red Tommy's Highball, Courtesy of Conor Myers, Underdog NYC



1.5oz Bushmills Red Bush
0.25oz lime juice
2 bar spoons of agave nectar 
La Croix Grapefruit Top
0.25oz Triple Sec (optional) 

Combine all in highball glass, top with soda garnish with grapefruit slice.


All Rabbits Go To Heaven



0.75oz Rabbit Hole Kentucky Straight Rye Whiskey 
0.25oz Pear Brandy
0.25oz yellow Chartreuse
0.5oz carrot syrup
0.5oz lemon juice

Shake and double strain. Top with sparkling wine. Serve in a coupe glass with a pear fan garnish. 


St-Germain Spriz


2 parts Brut Champagne
1.5 parts St-Germain Elderflower Liqueur
2 parts sparking water

Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then sparkling water. Stir completely and then garnish with a lemon twist. 


Springfield '75



1oz El Guapo® British Style Colonial Tonic Syrup
0.75oz El Guapo® Creole Orgeat 2 oz Roxor gin
0.25oz CH Dogma Rubin Bitter Grapefruit Liqueur 
2oz William Chris Petillant Naturel Sparkling Rosè

In a cocktail shaker filled with ice, add all of the ingredients except sparkling rosè. Shake briskly and fine strain into a champagne flute. Slowly top with sparkling rosè. Stir gently and garnish with an expressed swath of grapefruit peel which has been threaded with a sprig of thyme.