Irish Ginger Mule
In a shaker, add:
2 ½ oz. Powell & Mahoney Ginger mixer
1 ½ oz. Irish Whiskey
Shake and strain over ice into a Collins glass or copper mug. Top with 1 oz. of soda water and with a lime wedge.
2 parts 2 GINGERS Irish Whiskey
Pour the 2 GINGERS Irish Whiskey into a pint glass with ice. Top with ginger ale, followed by a wedge of a lemon and lime.
Knob Creek Rye® Striking Gold by Celebrity Chef Michael Symon
1 1/2 parts Knob Creek Rye
1/2 sliced Orange
1/2 sprig Rosemary
1/2 part Sugar
1 part Club Soda
Muddle the orange, rosemary and sugar thoroughly in the bottom of a shaker. Combine with Knob Creek Rye, add ice and shake vigorously. Strain over ice and float with club soda.
Cruzan® Good Luck Punch
1 750ml Bottle Cruzan Strawberry Rum
6 parts Fresh Lime Juice
24 parts Ginger Ale
6 Rosemary Sprigs
Rosemary Ice Blocks
Combine all ingredients in a bowl and serve.
Basil Hayden’s® Shamrock Spice by Daniel Hyatt (San Francisco, CA)
1 1/2 parts Basil Hayden’s Bourbon
1/2 part Pimm’s No. 1
1/2 part Cold Black Tea
1/2 part Simple Syrup
Ribbon of Orange Peel
In a metal tumbler, muddle mint into the simple syrup until mint becomes aromatic. Add remaining ingredients and ice. Stir together until tumbler gets cold. Top off with more ice and garnish with fresh mint and an orange peel twist.
Sláinte de la Noche
1 ½ parts Hornitos Black Barrel Tequila
1 ½ parts coffee liqueur
¼ part vanilla syrup *
1 part heavy cream
*To make vanilla syrup, mix together 1 part sugar, 1 part water and 1 part vanilla extract. Bring to a boil and cool before serving (approximately 1-2 minutes)
Combine all ingredients in a glass and serve.
Blarney Stone Brewski
1 part Skinnygirl Bare Naked Vodka
1 part chilled light beer
2 parts raspberry lemonade concentrate
Apple slice for garnish
Mix all ingredients over ice and serve. Garnish with apple slice.