Sweet Cider Ginger Cocktail

• 1/2 cup Apple Cider

• 1/2 cup Spicy Ginger Beer

• 2 oz. Bourbon

• 1/4 Apple, cut into matchstick pieces

• 2 Slices Fresh Ginger

• 1 Cinnamon Stick

Add ice to a short cocktail class and pour in apple cider, ginger beer and bourbon. Give a gentle stir, add in apples, ginger and cinnamon stick. 

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Pumpkin Spice White Russian

For the Rim

• 1 tsp Pumpkin Pie Spice

• 3 tbs Crushed Graham Crackers

For the Drink

• 2 oz Vodka

• 1 oz Kahlúa

• 1-1/2 oz Pumpkin Spice Creamer

• Cinnamon Stick for garnish

Make the rim: On a shallow plate, combine pumpkin pie spice and crushed graham crackers. Dip the edge of each glass in water, then into the mixture, coating the edge of each glass.

Make the drink: Pour vodka and Kahlua into glasses filled with ice. Top with creamer. Garnish with a cinnamon stick and a sprinkle of pumpkin pie spice.

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Long Island Apple Iced Tea

• 1 oz Dekuyper Triple Sec

• 1 oz Blue Chair Light Rum

• 1 oz 1911 Gin

• 1 oz 1911 Apple Vodka

• 4 oz Apple Cider

• 2 oz Lemon-Lime Soda

Add triple sec, rum, gin, vodka, and apple cider to a shaker. Shake for 20-30 seconds to combine. Strain equally into 2 glasses filled with ice. Top each with 1 oz lemon lime soda. Garnish with apple slices, if desired, and straw.

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Vodka Party Punch

• 1-1/2 cups Lemon Juice

• 2 quarts Fresh Orange Juice

• 6 oz Grenadine

• 1 quart Prairie Organic Vodka

• 2 liters of Club Soda

• Ice ring studded with Maraschino Cherries

In a large punch bowl, mix lemon juice, orange juice, grenadine and vodka. Add club soda and ice ring when ready to serve.

To make ice rings: pour water into Jell-O mold ring — you can add maraschino cherries for color. Freeze. Run warm water over bottom of mold to remove the frozen ice ring. You can also freeze a mixture of lemon and orange juices. This will keep your punch from becoming watered down.

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Frangelico Iced Coffee

• 1 oz Frangelico

• 1 oz Irish Crème Liqueur

• 2 oz Black Coffee (preferably espresso)

• 2 oz Milk or Cream

Shake all ingredients with ice, then strain into an ice-filled glass. Garnish with whipped cream if desired.

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Bourbon-Peach Cocktail

• 4 tbs Cooperstown Beanball Bourbon

• 1 ½ tbs Fresh Lemon Juice

• 1 ½ tbs Simple Syrup

• 1 tbs Dekyuper Peachtree Schnapps

• 2 tbs Club Soda

• 3 To 4 Dashes Bitter Truth Bitters (Optional)

• Garnishes: Peach Slice, Lemon Slice and Fresh Mint Sprig

Combine first four ingredients in a cocktail shaker, fill with ice. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain mixture into a 10-oz. glass filled with ice, top with club soda and bitters if desired.

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Pink Lemonade Vodka Slush

• 1 (12 oz) can Frozen Pink Lemonade Concentrate, thawed

• 2 cups 1911 Vodka

• 1 (2 liter) bottle Lemon-Lime Soda such as Squirt, 50/50 or Sprite

• Additional Soda or Sparkling Water for serving

It only takes three ingredients to make this easy Pink Lemonade Vodka Slush! Combine ingredients, give a quick stir and pour over ice. This Midwestern classic is great for the holidays, showers and cocktail parties!

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Ginger Peach Soda

• 1 ½ oz Barrow’s Intense Ginger Liqueur

• 1 oz Dekuyper Peachtree Schnapps

• 2 Mint Sprigs

• Club Soda

In a tall collins glass full of ice, add the ginger liqueur, peach schnapps and fresh mint. Top with soda and give a quick swirl stir. Sit back and relax this summer!

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Watermelon St. Germain Smash

• 1 ½ oz Aviation American Gin

• 1 oz St. Germain Elderflower Liqueur

• 1 cup Watermelon per serving, best if slightly frozen first

• 3-4 Fresh Mint Sprigs

• 1 ½ oz Cranberry Juice

• ½ oz Lime Juice 

Combine all ingredients in a blender and puree. Pour into collins style glasses for a bright red cool sipper. This recipe can be multiplied to make all your guests happy at the same time!

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Pink Senorita

• 1 1/2 oz Sauza Signature Blue Silver Tequila

• 1/2 oz Triple Sec

• 1/2 oz Lemon juice

• Pink Lemonade, Ice and Coarse Salt

Wipe the rim of a rocks glass (fanciest in a tall margarita glass) with some lemon juice or lemon wedge. Roll in coarse salt to create the rim. Fill the glass with ice, add tequila, triple sec and lemon juice. Stir and top with pink lemonade. Either lemon or limes make attractive garnishes.

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Blueberry Mojito

• ¼ cup Fresh Blueberries

• Several Sprigs Mint Leaves

• ½ tsp Lime Juice

• ½ tsp Fine Sugar or Simple Syrup

• 1 ½ oz Captain Morgan White Rum

• Club Soda

In a rocks glass, muddle the mint, blueberries, lime juice and sugar. Fill with ice, add the rum and top with soda. Garnish with additional blueberries, if desired.

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Lava Flow

• 4 oz Captain Morgan Parrot Bay Coconut Rum

• 4 oz Captain Morgan White Rum

• 10 oz Package Frozen Strawberries

• 8 oz Pineapple Juice

• 8 oz can of Cream of Coconut

• 2 cups Crushed Ice or about 10 Large Cubes

• Garnish

In a blender, combine both rums and strawberries, blend and divide between four large glasses. Rinse blender, add pineapple, coconut cream and ice. Blend and slowly pour over the strawberry mixture in glasses. A swirl or “flow” of lava will appear. Garnish with a pineapple slice or maraschino cherry as desired.

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Relaxed Berry

• 6-7 Large Strawberries

• 2 tbs Sugar

• 1 1/2 oz Stolichnaya Razberi Vodka

• 2 tsp Lime Juice

• Ice

• 3 oz Relax Riesling

Combine first five ingredients in a blender and process. Pour into tall hurricane style glass (or large collins style) and top with the riesling. Multiple drinks can be made in one blender for party serving.

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Firecracker

• 1 1/2 oz Tito’s Handmade American Vodka

• 1 oz Blue Curaçao Liqueur

• 1/2 oz Grenadine Syrup or Maraschino Cherry Juice

• Lemonade

• Maraschino Cherries to garnish

In a collins glass full of ice, add vodka and Blue Curaçao, then slowly add lemonade as not to fully bring the blue into solution. Drizzle the grenadine (or syrup) into glass, creating a tricolored drink. Garnish with cherries.

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Grilled Citrus and Grape Sangria

• 2 bottles Fleurs de Prairie Côtes de Provence Rosé Wine

• 2 Oranges, 2 Lemons – each sliced into wheels

• 3 cups Red Grapes, cut in half

• 6 oz Triple Sec

• 6 oz Quality Brandy, unusually good with Grand Marnier

• Ice

Using a sheet of tin foil, grill the grapes, lemons and oranges until a slight char crosses all sides. This technique can be intimidating, yet the outcome is worth it. Place all the grilled fruits into a 2 quart pitcher, add triple sec, brandy and rosé wine. Use ice to fill pitcher and chill the best sangria ever made!

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Apple Pie Sparkler

• 3 oz 1911 Founder’s Reserve Hopped Hard Cider

• 3 oz Thousand Islands Winery Moscato

• 1 oz 1911 Vanilla Chai Vodka

• Cinnamon Sugar to garnish, Apple Slice if desired

Wet the rim of a champagne flute, roll through cinnamon sugar to coat. Pour vodka, then wine, then cider into glass. Add an apple slice if desired.


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Fresh Vanilla and Cherry Cocktail

• ¼ cup Cherries, Pitted and Sliced

• ¼ tsp Vanilla Extract

• ½ tsp Lemon Juice

• ½ tsp Fine Sugar

• 1 ½ oz Willett Pot Still Reserve Bourbon Whiskey

• Ice Cubes and Club Soda

In a large mouth rocks glass, muddle the cherries, vanilla, sugar and lemon juice. Add the Willett’s Bourbon, some ice cubes and top with soda. Swirl and garnish with any leftover cherries.


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Chasing Summer

• 2 oz Kinky Pink (Passionfruit) Liqueur

• 1 oz New Amsterdam Mango Vodka

• 2 oz Sweetened Condensed Milk

• 2 oz Chai Tea or Strong Tea of choice

• Dash of Balsamic Vinegar

In a large tumbler filled with ice, combine all ingredients and shake vigorously. Strain into another glass full of ice. Or, this drink is wonderful as a blender drink – combine ice and ingredients in a blender for a true Summer Surprise!

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Iced Cold Green Tea Mojitos

• 1 tbsp Fresh Lime Juice

• 2 tsp Sugar

• 3-4 Fresh Mint Sprigs

• 1 ½ oz White Rum

• (Brewed Green Tea)

In a tall Collins glass, muddle the fresh lime juice, sugar and mint sprigs. Add cubed ice to approximately ¾ full. Top with green tea and garnish with fresh mint sprigs or lemon pieces.

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Patio Pear Crush

• 1 ½ oz Skyy Infusions Bartlett Pear Vodka

• ½ oz St. Germain Elderflower Liqueur

• 2 oz Crushed Cucumbers or Juice

• .5 oz Lemon Juice

• Sprinkle of Sugar (unless substituting Lemonade for Soda)

• Club Soda (or Lemonade)

In a shaker full of ice, add first five ingredients (not soda). Pour into a large tumbler and top with club soda (or lemonade). Garnish with a lemon twist or cucumber slice.

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Classic Bellini Cocktail

• 1 ½ oz Fresh Peach Juice or Packaged Nectar, pre-chilled

• ¾ oz Dekuyper Peachtree Schnapps

• 5 oz Prosecco (or favorite sparkling wine)

Toast your mom or grad by placing the juice in a champagne flute, adding a dose of peach schnapps and filling with prosecco! Classic never goes out of style.

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Classic Mint Julep

• ¼ oz Raw Sugar Syrup

• 8 Mint Leaves

• 2 oz Maker’s Mark Mint Julep Bourbon

In a julep cup or rocks glass, lightly muddle the mint and syrup, add the bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside and top with more crushed ice. Garnish with a mint sprig.

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Strawberry Basil Lemonade

• 1 ½ oz Saint Lawrence Spirits Gin

• ¾ oz Lemon Juice

• ½ oz Simple Syrup

• 3 Strawberries (cut in quarters)

• 3 Basil Leaves

Muddle strawberries and basil with simple syrup in pint glass. Add gin and lemon juice, then add one scoop of ice and shake for 20 seconds. Strain into collins glass filled with ice. Garnish with strawberry on the side of the glass.

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Mexican Mule

• 2 oz Avión Tequila

• 2 oz Freshly Squeezed Grapefruit Juice

• Ginger Beer

• Simple Syrup or Agave (optional)

Add the tequila and grapefruit juice to a cocktail shaker filled with ice. Shake well, then strain into a highball or rocks glass. Add ice to the glass and top off with ginger beer. Add simple syrup or agave, if desired.

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The Paloma

• 2 oz El Gran Jubileo Reposado Tequila

• 3 oz Ruby Grapefruit Juice

• ½ oz Lime Juice

• Club Soda as needed

Salt the rim of a wide mouth glass. Fill with ice, then add tequila and juices. Stir and top with soda. Garnish with lime wheel.

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Refreshing Rosé Cooler

•4 oz of your Favorite Rosé Wine

•¾ oz New Amsterdam Raspberry Vodka

•2 oz Pink Grapefruit Juice

•Maraschino Cherries with Juice

In a tall glass filled with Ice (outstanding with crushed ice), add rosé, vodka and grapefruit juice. Stir once or twice and garnish with a maraschino cherry and a drizzle of the juice.

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Stonewall Fizz

•1 ½ oz Tito’s Handmade Vodka

•¾ oz Triple Sec Orange Liqueur

•¾ oz Peach Schnapps

•¾ oz Fresh Lime Juice

•Club Soda

In a tall glass filled with Ice, add vodka, schnapps, triple sec and Lime juice. Stir once and top with club soda. Garnish with fresh Mint or an orange slice.

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Organic Cucumber Mint Martini

•4 oz Cucumber puree, from processor or muddler

•2 oz PRAIRIE ORGANIC CUCUMBER VODKA

•.5 oz lime juice

•2 tsp Refined Sugar

•Several Mint Leaves to muddle, and Garnish

After obtaining a quick puree of Cucumber, add a few sprigs of mint to puree/muddling process. Add the PRAIRIE ORGANIC CUCUMBER VODKA. Finish by adding the sugar, lime juice, and some cubed ice; shake vigorously. Strain into a Martini Glass and Garnish.

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Island Yellow Bird

• 1 oz Light Rum, 1 oz Dark Rum

• ½ oz Galliano Liqueur

• 3 oz Orange Juice, .5 oz Lime Juice

• Maraschino Cherries or Orange for garnish

Fill a shaker with plenty of ice. Add rums and both juices. Shake well and pour into tall Collins or hurricane glass. Garnish with cherries or oranges.

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Strawberry Limoncello Spritzers

• One or Two Small Strawberries, sliced

• Limoncello Liquor 1.5 oz per glass

• Prosecco, Moscato or Champagne

• Lemon Zest, long strips

In champagne glasses, add the sliced strawberries. Pour 1 oz. limoncello over the berries, and then fill the remaining glass with the champagne. Top with a few strips of lemon zest.

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