1/2 ounce lime juice
2 ounces vodka
4 to 6 ounces ginger beer
Collins glass or Moscow Mule mug
Squeeze lime juice into a Collins glass (or Moscow Mule mug) and drop in the spent shell. Add 2 or 3 ice cubes, then pour in the vodka and fill with cold ginger beer. Serve with a lime and mint garnish.
1/2 teaspoon sugar
2 ounces cachaca
Slice the lime into 1/2-inch rounds, cube them, and muddle them in an Old-Fashioned glass or small tumbler with the sugar. Add a couple of ice cubes. Pour in the cachaça. Make sure to wet the rim on the glass and line it with a little salt and lime.
8. Frosty Mexican Bulldog Margarita
5 cups of ice, more depending on desired thickness
1 cup tequila
1/2 cup Grand Marnier
1 cup simple syrup
4 bottles of Corona beer, ice cold
1/3 cup coarse salt
More limes for garnish
Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.Next, add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved. Lastly, pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.
7. Pomegranate Mojito
1 pomegranate, seeds removed (see our blog for easy tips)
10 mint leaves
1 lime, cut into wedges
1 tablespoon sugar or honey
2 ounces rum (optional)
club soda ice cubes
Cut the pomegranate in half and extract the arils. Place the seeds in a blender or food processor and blend until frothy. Strain into a bowl or large measuring cup.
FOR THE SIMPLE SRYUP:
Using a small saucepan, bring the sugar or honey and three tablespoons of water to a boil. Remove from heat. Place 5 mint leaves and a lime wedge into a tumbler glass. Muddle, using a wooden spoon or muddler if you have one. Pour in the pomegranate “juice.” Add the rum if you’re using it and 1 tablespoon of the simple syrup mixture and stir to combine. Drop in some ice cubes and top off with club soda. Garnish with a lime.
6. Hurricane (by the gallon)
1 cup light rum
1 cup dark rum
1 cup gin
1 cup amaretto almond liqueur
1 can frozen orange juice concentrate
1 can frozen pineapple concentrate
¾ cup grenadine syrup
Pour the Rums, Gin and Amaretto into a 1 gallon iced tea jar with a spigot. Add the frozen juices and the correct amount of water as directed on the can. Mix well and then add the grenadine. Serve over ice and garnish with an orange or lime.
5. Bloody Mary
16 oz tomato juice
2 TBS fresh squeezed lemon juice
1 TBS lime juice
½ TBS Worcestershire sauce
a few shakes of Tabasco
½- 1 TBS prepared horseradish (not horseradish sauce)
2 teaspoons of pickle juice
1 tsp olive juice
1 tsp pepperoncini juice (optional)
a few shakes black pepper
½ a teaspoon of Old Bay seasoning
4-6 ounces of good quality vodka
Wet the rim of two (16-20 oz) glasses with a piece of fresh lemon. Then dip the glass rims into a tablespoon of Old Bay seasoning (shake it onto a flat dish). Fill a cocktail shaker halfway with ice. Fill glasses halfway with ice. Mix all of the ingredients together in a separate pitcher or container, stir it up well, and then pour mixture into your cocktail shaker, one batch at a time. Give it a good shaking to get it nice and cold, then pour the contents into your prepared glass. Slide in a pickle spear or stalk of celery, a few Old Bay seasoned shrimp, a couple of big fat olives, and you are good to go.
4. Tom Collins
4 ounces gin
1-2 oz lemon juice depending on personal taste
2 tsp simple syrup (combine equal parts water and sugar; bring to boil until sugar melts, remove from heat and cool)
Club soda or seltzer water, chilled
Maraschino cherry, lemon and orange slices for garnish
Fill your Collins glasses with ice and fill a cocktail shaker half full with ice. Next, add the gin, lemon juice, and simple syrup to the shaker and shake until cold. Next, strain the cocktail ingredients into the ice filled glasses. Top off the cocktail with club soda or seltzer, and garnish with lemon and/or orange wheels and a maraschino cherry. Serve with tall straws.
3. Fizzy Peach Jalapeno Margaritas
FOR THE JALAPEÑO PEACH SIMPLE SYRUP:
1 cup pitted and chopped ripe peaches (about 2 small peaches)
1/2 cup water
1/2 cup granulated sugar
1 jalapeño, sliced into rounds, seeds and pulp included
FOR THE FIZZY MARGARITAS:
2 tablespoons fresh lime juice
2 ounces silver tequila
1 ounce orange liqueur, such as Grand Marnier, Triple Sec, or Cointreau
Carbonated water (club soda)
Granulated sugar and coarse salt for the rim (optional)
Additional lime slices, jalapeño slices, and peach slices to garnish (optional)
Place the peaches in a medium bowl and mash with a fork. Set aside. In a small saucepan, combine the water, sugar, and jalapeño slices. Bring to a gentle boil and stir until the sugar dissolves. Pour the hot syrup and jalapeño slices immediately over the peaches. Let cool to room temperature, then strain to remove the solids. Transfer to an airtight container and chill in the refrigerator until ready to use. Salt the glass rims (optional): If desired, run a lime slice around the top rim of two glasses to moisten. Place a small amount of equal parts sugar and salt on a shallow plate. Turn the glass over, then gently press the wet glass rim around in the sugar and salt until it sticks. Repeat with the second glass.
Fill glasses with ice, then top with 2 ounces peach jalapeño simple syrup, 1 Tablespoon lime juice, 1 ounce tequila, and 1/2 ounce orange liqueur. Top each glass with a splash of carbonated water (I made mind using the SodaStation) to reach desired strength. Garnish with lime wedges, jalapeño slices, and peach slices as desired. Enjoy immediately.
2. Panther Punch
375 ml Blue Curacao (half of a 750 ml bottle)
1 L Mango Vodka
1.75 L Lemonade (my mom uses Simply Lemonade)
12 oz can Sprite
lemon slices, optional
Combine all ingredients in a large pitcher or jug. Serve cold with lemon slices.
1. Denver Bronco Jell-O Shots
24 plastic shot glasses
2 12-count muffin tins
3 oz. box orange Jell-O
2 envelopes Knox plain gelatin, divided
2 c. cold vodka, divided
3 oz. berry blue Jell-O
Navy blue food coloring (optional)
Prepare shot glasses by placing each one in an individual muffin tin cavity and leaning them at an angle so they’re tilted at about 45 degrees.
FOR ORANGE LAYER In a medium saucepan, mix together 1 cup water with orange Jell-O and sprinkle 1 envelope of gelatin on top. Allow mixture to sit for 1 minute, then whisk everything together; heat on medium until it reaches a simmer. Add 1 cup vodka and whisk together. Place 1 tablespoon plus 2 teaspoons of orange Jell-O into each of your plastic shot glasses and place in fridge for about 30 minutes.
For blue layer: In a medium saucepan, mix together 1 cup water with blue Jell-O and sprinkle 1 envelope gelatin on top. Allow mixture to sit for 1 minute, then whisk everything together; heat on medium until it reaches a simmer. Add 1 cup vodka and whisk together. If you’re being very picky about team colors, add a drop or two of navy blue food coloring and mix well. Allow mixture to cool down to room temperature, and turn all of shot glasses so they’re upright again. Once cooled, fill each shot glass up until it is even with top edge of orange layer (this will be about another 1 tablespoon plus 2 teaspoons). Refrigerate again for at least 3 hours before serving so Jell-O shots are completely set.