With Fat Tuesday coming up on Tuesday, February 25, what better way to celebrate than with festive cocktails?
This carnival toast to another fun season with Crystal Head Vodka, Corralejo Tequila, Zaya Rum, Templeton Rye, Seagram’s Vodka, Tanteo Tequila, Woodford Reserve and Cutwater Spirits. Cheers to Purple, Green and Gold cocktails!
CORRALEJO TEQUILA SPICY GRAPEFRUIT SOUR
- 2 ounces Corralejo Reposado
- 1 ounce grapefruit juice
- 1 ounce lime juice
- ½ ounce jalapeño simple syrup
- 1 egg white
Method: Add all ingredients to a cocktail shaker with ice and shake hard to chill and combine ingredients. Strain out ice and shake hard again and strain into your glass Garnish & Enjoy!
CUTWATER ELDERFLOWER VODKA SPRITZ
This canned cocktail combines Cutwater Vodka, soda water, elderflower, lemon, and a hit of sugar to create a bright and effervescent spritz.
BERRY DELICIOUS DAIQUIRI
- 2 oz Zaya Rum
- 1 oz lime juice
- ½ oz simple syrup
- ½ cup mixed fresh berries
Method: Combine all ingredients in a cocktail shaker with ice and shake hard to chill and combine ingredients. Fine strain into a coupe glass Garnish & Enjoy!
APPLE LEMON DROP
- 2 ounces Seagram’s Apple Vodka
- 1 ounce lemon juice
- 1 ounce simple syrup
- Sugar (for rim)
Directions: Rim your glass with sugar and add all ingredients to a cocktail shaker with ice. Shake hard to chill and combine ingredients and then strain into your glass. Garnish & Enjoy!
COOL & DILL-ILICIOUS
- 1 ½ oz Crystal Head Vodka Aurora
- ½ oz St Germain Elderflower Liqueur
- 3 oz Tonic Water
- 3 slices of Cucumber
- Pinch of Fresh Dill
Method: Muddle cucumber, fresh dill Crystal Head Vodka and St Germain in a shaker. Add ice and shake. Strain into a highball glass over ice. Garnish with a dill sprig and cucumber slice.
- 1 oz. Seagram’s Watermelon Vodka
- 1.25 oz. Templeton Rye
- .75 oz Demerara syrup
- 2 lemon wedges
- 6 mints
Method: Muddle the lemons/mint and syrup. Add the liquor/light shake and dirty dump in a rocks glass.
CUTWATER LIME MARGARITA
The tequila gives a floral aroma with a smooth finish that complements the house-made mix of tart lime, pure cane sugar, and a subtle hint of orange.
TEMPLETON RYE SOUR
- 2oz Templeton 4yr Rye
- 1/2oz BarSol Pisco
- 1/2oz Plum Puree
- 1/2 Apple Cider
- Bar spoon Demerara Sugar
TANTEO TEQUILA GOLDEN COMPANY MARGARITA
- 1 ½ oz. Tanteo® Blanco Tequila
- 3/4 oz. Ginger Liqueur
- 1/2 oz. Turmeric Simple Syrup
- 1 oz. Fresh Lemon Juice
Directions: Combine ingredients in a shaker with ice Shake well and strain into an ice-filled Rocks Glass Garnish with a lemon wedge and a ginger slice.
- 2 part(s) Woodford Reserve Bitters
- .5 part(s) Shiso vermouth
- .5 part(s) Red maple sake
- 2 dash(es) Yuzu Bitters
Preparation: Cocchi americano vermouth infused with shiso leaves red maple sake unpasteurized aged 2 years. Stir and serve.