TUA BOMB

NUTRL VARIETY: ORANGE, CRANBERRY, PINEAPPLE, STRAWBERRY, LEMON

BOTTOMLESS

SPARKLING BRUT ROSE 8 30 BULLEIT COINTREAU LIME JUICE AGAVE

WHISKEY MARGARITA DIVER

APEROL SPRITZ // COPPER MONKEY BROADWAY GIRL GLASS / BULLEIT GINGER BEER LIME JUICE

WHISKEY GLASSES

VODKA LEMON JUICE GIN RUM GRENADINE TEQUILA PINEAPPLE TRIPLE SEC

SABANADE BUBBLES

BULLEIT MARGARITA

HIGH HOOP TEA

GUINNESS

CORONA

JEAN BUBBLES PIERRE BRUT

AUSPICION SAUV BLANC

DIVER SPARKLING

PACIFICO

ULTRA

BOH LITE

MICHELOS

NATTY

MILLER

TITO'S

SMOKING LOON CAB SAUV

COINTREAU

BULLEIT

APEROL ORANGE SPRITZ CRUSH

MONSTER MULES

Fill a highball glass (or 12–16 oz glass) about two-thirds full with ice.

Prepare glass

Pour 1 oz Tuaca over the ice, then add 3 oz cranberry juice. If using a half lime for brightness, squeeze the half-lime over the drink now (about 1/2 lime).

Add Tuaca and cranberry

Slowly top the mixture with 4 oz (about half a can) of chilled Red Bull to preserve the carbonation. Give the drink one gentle stir (1–2 revolutions) to combine — avoid vigorous stirring to keep bubbles.

Top with Red Bull

Garnish with a lime wedge on the rim or floated on top. Serve immediately with a straw if desired.

Garnish and serve

Tuaca (vanilla-citrus liqueur)

Cranberry juice

Red Bull (or other energy drink)

Fresh lime (optional, for garnish and a squeeze)

Lime wedge (optional, garnish)

In a large glass or small pitcher, add 1/2 cup orange juice, 1/4 cup cranberry juice, 1/4 cup pineapple juice, 2 tablespoons strawberry purée, and 1 teaspoon fresh lemon juice. Stir gently until the strawberry purée is evenly incorporated and the mixture is homogenous.

Combine Base Juices

Taste the blended juices. If you prefer a sweeter drink, add 1 teaspoon simple syrup or agave and stir until dissolved. If you want a brighter tartness, add an extra 1/4 teaspoon lemon juice and re-taste.

Fill a tall serving glass with 1 cup ice cubes.

Pour the prepared juice blend over the ice, filling the glass about two-thirds full (leaving room for carbonation).

Top with 1/2 cup chilled club soda or sparkling water to give a light fizz. Gently stir once or twice to combine, taking care not to over-agitate and lose carbonation.

Garnish the glass with an orange wheel on the rim, a lemon wedge or twist, and a halved fresh strawberry placed on the rim or floated on top. Add a mint sprig if using for aroma.

Serve immediately with a straw or stirrer. For a bottomless/continuous service (refills), keep the blended juice and chilled club soda separate and mix fresh portions to maintain fizz and bright flavor between refills.

orange juice (freshly squeezed if possible)

cranberry juice (100%)

pineapple juice (100%)

strawberry purée or strained strawberry juice

fresh lemon juice

club soda or sparkling water (chilled)

simple syrup (1:1 sugar to water) or agave syrup

ice cubes

orange wheel

lemon twist or wedge

fresh strawberry (halved)

mint sprig (optional)

If you want a rim, rub the outer edge of a coupe or large martini glass with a lime wedge and dip lightly into coarse salt or superfine sugar. Chill the glass briefly in the freezer (about 5 minutes) or set aside.

Add the Bulleit whiskey, Cointreau, fresh lime juice, and agave syrup to a cocktail shaker. Fill the shaker with ice (about 1 cup) so ingredients will chill and dilute properly.

Mix base

Secure the shaker lid and shake vigorously for 12–15 seconds, until the exterior of the shaker feels very cold and you hear the ice slamming — this properly chills and slightly dilutes the drink.

Shake

Double-strain the shaken mixture into the prepared chilled coupe or martini glass, using a Hawthorne and fine mesh strainer to remove shards of ice and lime pulp.

Strain

Gently top the strained cocktail with 2 oz of chilled brut rosé. Pour slowly down the side of the glass or over the back of a bar spoon to preserve effervescence and create a gentle float. The sparkling wine adds brightness and a wine-like finish to the whiskey-margarita base.

Top with sparkling rosé

Express an orange peel over the drink (optional): hold the peel over the surface, skin-side down, and give it a quick twist to spray oils onto the cocktail, then rub the rim and drop it in or flame briefly for an aromatic touch. Add a lime wheel to the rim or float it on top. Serve immediately while the rosé is bubbly.

Taste the finished cocktail. If it needs more acidity, add another 0.25 oz lime juice next time; if sweeter, increase agave by 0.25 oz. Using a brut rosé keeps sweetness restrained; adjust agave accordingly.

Notes on balance

Bulleit Bourbon (or rye) whiskey

Cointreau (orange liqueur)

Fresh lime juice

Agave syrup (medium density)

Ice (for shaking)

Sparkling brut rosé (chilled)

Lime wheel or twist (garnish)

Flamed orange peel (optional garnish)

Coarse salt or sugar for rim (optional)

Chill the Copper Monkey Broadway Girl glass if desired by placing it in the freezer for 5–10 minutes or fill with ice while you assemble ingredients, then discard that ice before building the drink.

Add 2–3 large ice cubes to the chilled glass.

Pour 2 oz Bulleit Bourbon into a mixing glass or into the prepared rocks glass over the ice.

Measure & Pour

Add 0.5 oz Aperol and 0.5 oz fresh lime juice to the bourbon. If you prefer a slightly sweeter profile, add 0.25 oz simple syrup.

Add Aperol & Lime

Gently top the mixture with 4 oz chilled ginger beer. Stir once or twice gently with a bar spoon to integrate — take care not to over-stir so the ginger beer retains its effervescence.

Top with Ginger Beer

Express an orange twist over the glass (optional) to release oils, then discard or drop it in. Add a lime wheel or wedge to the rim or float it on top.

Serve immediately on the Copper Monkey Broadway Girl glass with a short straw or cocktail pick. Encourage the guest to stir gently before drinking if the Aperol has settled.

Bulleit Bourbon

Aperol

Ginger beer (chilled)

Simple syrup (optional, 1:1)

Lime wheel or wedge

Orange twist (optional)

Large ice cubes

Copper Monkey Broadway Girl glass (or similar rocks glass)

Add 1.5 oz vodka, 0.5 oz gin, 0.5 oz white rum, 0.5 oz tequila, and 0.5 oz triple sec into a cocktail shaker. Add 0.75 oz fresh lemon juice, 2 oz pineapple juice, 0.5 oz grenadine, and 0.25 oz simple syrup. Fill the shaker about two-thirds full with ice.

Build and Shake

Secure the shaker lid and shake vigorously for 10–15 seconds, until the outside of the shaker is cold and slightly frosted. This chills and dilutes the mix to balance the strong spirits.

Fill a highball or Collins glass with fresh ice (use cubes or crushed per preference). Double-strain the cocktail from the shaker into the glass to remove any small ice chips or pulp.

Strain Over Ice

Top the poured cocktail with 2 oz club soda to add effervescence (the 'bubbles' in Sabana de Bubbles). Gently stir once with a bar spoon to integrate the soda without flattening it.

Garnish with a pineapple wedge or a lemon wheel on the rim. Optionally thread a maraschino cherry with the pineapple wedge for a colorful finish.

Serve immediately while effervescent. Taste and adjust: if too strong, add an additional 0.25–0.5 oz club soda or 0.25 oz simple syrup; if too sweet, add 0.25 oz lemon juice.

vodka

white rum

tequila (blanco)

triple sec (orange liqueur)

pineapple juice

grenadine

simple syrup (1:1)

club soda (or sparkling water)

ice (cubes or crushed)

pineapple wedge or lemon wheel (garnish)

If you prefer a salted rim, run the lime wedge around the outer rim of a chilled rocks glass and dip the rim into coarse salt or Tajín. Fill the glass with a few large ice cubes and set aside. In a cocktail shaker, add 2 oz Bulleit Bourbon, 1 oz Cointreau, 1 oz fresh lime juice, 0.5 oz agave nectar, and 0.25 oz simple syrup (optional).

Prepare & Combine

Fill the shaker with ice (about 1 cup) to chill and dilute appropriately. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled.

Using a strainer, double-strain the mixture into the prepared rocks glass over fresh ice (or serve neat in a chilled coupe). Garnish with a lime wheel or wedge on the rim.

Strain & Serve

Taste the cocktail. If it needs more sweetness, add an additional 0.25 oz simple syrup or agave to taste and gently stir (or re-shake if you add more). If more acidity is desired, add 0.25 oz additional fresh lime juice and re-balance.

Taste & Adjust

For a classic presentation use a rocks glass with a salted rim and a lime wheel. If using Tajín, apply the same way but expect a spicier, tangy rim. Ensure the garnish is placed after pouring to maintain aroma and appearance.

Use a jigger to measure spirits and liqueur accurately. Shake with enough ice to chill quickly but avoid over-dilution. Strain into the glass using a Hawthorne or fine strainer to remove shards of ice and pulp.

Cointreau (or other orange liqueur)

Agave nectar (100% agave)

Simple syrup (optional, to adjust sweetness)

Coarse salt (for rim) or Tajín (optional)

Cocktail shaker

Hawthorne strainer (or shaker lid)

Jigger or measuring tool

Rocks glass (or coupe) chilled

Bring 2 cups water to a rolling boil in a kettle or small saucepan. Once boiling, remove from heat and add 2 tsp black tea leaves, 1 tbsp thinly sliced fresh ginger, and 1 tsp dried lavender buds. Cover and steep for 4–5 minutes for a robust flavor (3–4 minutes for a lighter cup).

Boil and Steep

Strain the steeped tea through a fine mesh sieve into a heatproof pitcher to remove tea leaves, ginger slices, and lavender. Press gently on solids with the back of a spoon to extract flavor, then discard solids.

While the tea is still warm (not boiling), stir in 1.5 tbs honey until fully dissolved.

Add 1 tbsp fresh lemon juice and 1 tsp orange zest to the warm sweetened tea. Stir to combine and taste; adjust honey or lemon to personal preference.

Bruise 6 fresh mint leaves lightly between your fingers to release oils, then add them to the warm tea. Let the herbs sit in the tea for 3 minutes to infuse aroma, then remove the mint leaves (or leave them in for stronger flavor).

To serve hot: Pour the infused tea into mugs, garnish with a lemon wheel and a mint sprig, and enjoy immediately.

To serve iced (High Hoop Tea style): Fill a serving glass with 1 cup ice. Pour the prepared tea over the ice until the glass is about two-thirds full. Top with up to 1 cup chilled sparkling water for effervescence (optional), gently stir once to combine. Garnish with a lemon wheel and a mint sprig.

Taste and adjust: if too tart, add a little more honey; if too strong, add more sparkling water or plain water to balance. Serve immediately.

black tea leaves (Assam or Ceylon)

water

orange zest

honey

fresh ginger, thinly sliced

fresh mint leaves

dried lavender buds

sparkling water (optional, for effervescence)

lemon wheel (for garnish)

mint sprig (for garnish)

Ensure the Guinness is cold (ideally 38–45°F / 3–7°C). Select a clean, dry, tulip or pint glass. Optionally rinse the glass briefly with cold water and shake out excess - do not leave it wet.

Chill and prepare glass

Hold the glass at a 45° angle about 1–2 inches from the tap or can lip. Begin pouring steadily so the beer flows down the side of the glass. If using a can or bottle, pour against the side to reduce agitation.

Pour at the correct angle

Fill the glass until it is about three-quarters full (the shoulder of the glass), then stop and let it settle. The characteristic creamy head and cascading effect will form as nitrogen bubbles rise.

Fill to the shoulder

When the cascade slows (usually 60–90 seconds), gently top off the beer by pouring straight into the center to create a domed, creamy head about 1/2–3/4 inch thick above the rim. Do not overpour — the head should be stable and not spill.

Top off and settle

Serve immediately on a coaster. Optionally present with a lemon wedge on the side if desired (though purists typically avoid citrus).

Serve

Pour a pint of Guinness into a chilled glass following the steps above, leaving a little space at the top. Gently add two scoops of vanilla ice cream so they float on the beer. The ice cream will settle partially into the beer forming a creamy top.

Assemble float

If desired, add a small dollop of whipped cream. Serve with a long spoon and a straw for sipping the beer through the ice cream.

Finish

Guinness Draught (cold)

Cold water (for rinsing glass, optional)

Lemon wedge (optional, for garnish)

Vanilla ice cream

Whipped cream (optional)

Chill the bottle of Corona in the refrigerator or an ice bucket until very cold (30–60 minutes) or use a chilled glass. If you prefer a salted rim, rub a lime wedge around the rim of a chilled highball or pint glass and dip the rim into coarse salt or tajín to coat lightly.

If serving in a glass rather than drinking from the bottle, add 4 ice cubes to the prepared glass. Note: many purists prefer the Corona served straight from the bottle without ice.

Add ice (optional)

Pour 0.5 oz (about 15 ml) of fresh lime juice into the glass (or squeeze directly into the bottle if you prefer). If you want a slightly sweeter drink, add 0.25 oz (about 7.5 ml) of simple syrup. Stir briefly to combine if using a glass with ice.

Add lime and simple syrup

Open the cold Corona. If serving in a glass, slowly pour the beer into the glass over the ice and lime mixture to preserve carbonation. If drinking from the bottle, you can pour lime juice and simple syrup directly into the bottle or squeeze the lime wedge inside.

Open and pour

Garnish the glass or bottle with the remaining lime wedge on the rim. Serve immediately while cold and effervescent.

Corona (or similar light Mexican lager)

Lime wedge

Simple syrup (optional, for sweeter taste)

Ice (if serving in a glass)

Coarse salt or tajín (optional, rim)

Combine 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Heat over medium, stirring until the sugar completely dissolves. Remove from heat and cool to room temperature. Transfer to a sealed container and chill.

Make simple syrup (if not ready)

Measure and chill 1/2 cup fresh lemon juice (about 3–4 lemons). Strain to remove pulp and seeds. Keep chilled until assembly.

Chill 6 coupe or flute glasses in the freezer for 5–10 minutes or fill with ice water while you assemble ingredients, then discard ice water just before serving.

Chill glassware

In a large chilled pitcher, combine the chilled simple syrup (1/2 cup), chilled fresh lemon juice (1/2 cup) and 6 teaspoons orange bitters. Stir gently to combine.

Combine base ingredients

Carefully open 1 bottle of Jean Bubbles Pierre Brut. Slowly pour the bottle into the pitcher with the lemon-bitters-syrup mixture, stirring gently once or twice to incorporate without losing too much carbonation. Do not vigorously stir.

Add sparkling wine

If using, add 3 teaspoons per glass (about 18 teaspoons / 3 tablespoons for 6 servings) of elderflower liqueur or Cointreau to the pitcher and stir gently. Alternatively, add per glass when serving for tighter flavor control.

Optional liqueur addition

If serving over crushed ice (optional), place a small scoop (about 1 cup divided among 6 glasses) of crushed ice in each chilled coupe. For a classic presentation, serve without ice.

Pour the mixed Champagne cocktail into each glass, filling to about three-quarters full to preserve the bubbles.

Add a 1/2 teaspoon (approx.) of orange bitters per glass if you prefer a slightly stronger bitters accent.

Express an orange twist over each glass: hold a strip of orange peel over the glass and give it a firm twist to release the oils, then drop the peel into the drink or rest it on the rim.

Tua Bomb

Bottomless

Whiskey Margarita Diver

Whiskey Glasses

Sabanade Bubbles

Bulleit Margarita

High Hoop Tea

Guinness

Corona

Jean Bubbles Pierre Brut

Auspicion Sauv Blanc

Diver Sparkling

Pacifico

Ultra

Boh Lite

Michelos

Natty

Miller

Tito's

Smoking Loon Cab Sauv

Cointreau

Bulleit

Aperol Orange Spritz Crush

Monster Mules