Vodka, Beet Juice, Green Apple, Lime, Ginger

Swiss Beetz

El Trago, Grapefruit, Blood Orange, Aperol, Allspice

Blood Moon Margarita

Prickly Pear, Mezcal, Chambord, Lemon, Vanilla

Desert Hearts

Honey + Fig Smash

Planetary Dark Rum, Pineapple Amaro, Absinthe, Pecan

Coral Sazerac

Black Pepper Gin, Butternut Squash, Brown Sugar Butter Syrup, Nutmeg

Gin & Gourd

Rittenhouse Rye, Apple Cider, Cinnamon, Egg White

Harvest Highball

In a cocktail shaker, combine vodka, beet juice, green apple juice, lime juice, and grated ginger.

Mixing the Drink

Fill the shaker with ice cubes and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain

Garnish with fresh mint leaves on top for an aromatic finish.

Garnish

Vodka

Beet Juice

Green Apple Juice

Lime Juice

Fresh Ginger (grated)

Ice Cubes

Fresh Mint Leaves (for garnish)

Rim the edge of a glass with salt by rubbing a wedge of blood orange around the rim and then dipping it into a plate of salt. Set aside.

Prepare the Glass

In a cocktail shaker, combine the tequila, grapefruit juice, blood orange juice, Aperol, allspice dram, and simple syrup. Add ice to fill the shaker halfway.

Mix the Ingredients

Shake well for about 15-20 seconds until the mixture is chilled.

Shake It Up

Strain the mixture into the prepared glass filled with fresh ice. Garnish with a slice of blood orange.

Strain and Serve

Tequila

Fresh grapefruit juice

Blood orange juice

Aperol

Allspice dram

Simple syrup

Salt (for rimming)

Blood orange slice (for garnish)

Fill a cocktail glass with ice cubes to chill while you mix the drink.

In a shaker, combine prickly pear juice, mezcal, Chambord, fresh lemon juice, vanilla extract, and simple syrup. Add ice and shake well until chilled.

Remove the ice from the chilled glass. Strain the mixture into the glass.

Garnish with fresh lemon slices and prickly pear slices on top.

Serve immediately and enjoy your refreshing Desert Hearts cocktail!

Enjoy

Prickly Pear Juice

Mezcal

Chambord

Fresh Lemon Juice

Vanilla Extract

Simple Syrup

Fresh Lemon Slices

Prickly Pear Slices

Slice the figs into quarters and dice the nectarine into small pieces.

Prepare the Fruits

In a cocktail shaker, combine the sliced figs, diced nectarine, honey, and mint leaves. Muddle gently to release the juices.

Muddle the Ingredients

Add the elderflower liqueur and ice to the shaker. Shake well to combine all ingredients.

Add Liquids

Strain the mixture into a glass filled with ice and top with Prosecco. Stir gently to combine.

Garnish with additional mint leaves and a slice of fig or nectarine, if desired. Serve immediately.

Garnish and Enjoy

Fresh Figs

Nectarine

Elderflower Liqueur

Prosecco

Honey

Fresh Mint Leaves

Chill a rocks glass and rinse it with absinthe, coating the inside before discarding any excess.

In a mixing glass, combine the Planetary Dark Rum, Pineapple Amaro, simple syrup, and ice. Stir well until chilled.

Mix the Cocktail

Strain the mixture into the prepared rocks glass. Optionally, add a large ice cube.

Garnish with the pecans and express the oils from the orange peel over the drink before placing it in the glass.

Planetary Dark Rum

Pineapple Amaro

Absinthe

Pecans

Orange Peel

In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Remove from heat and let it cool slightly.

Prepare the Brown Sugar Butter Syrup

In a cocktail shaker, combine the black pepper gin, butternut squash puree, and the brown sugar butter syrup. Add ice and shake well until chilled.

Strain the mixture into a chilled glass. Grate a little nutmeg on top for garnish. Serve immediately.

Serve

Black Pepper Gin

Butternut Squash (roasted and pureed)

Brown Sugar

Butter

Nutmeg (freshly grated)

In a cocktail shaker, add Rittenhouse Rye, apple cider, cinnamon, and egg white.

Combine Ingredients

Shake the mixture vigorously without ice for about 15 seconds to emulsify the egg white.

Dry Shake

Add ice cubes to the shaker and shake again for another 15-20 seconds until well chilled.