Drinking The World

Dead Reckoning created by Martin Cate

2 oz Mount Gay Extra Old rum
1/2 oz Navan Vanilla liqueur
1/2 oz Tawny Port
1/2 oz Grade A Maple Syrup
1 oz fresh lemon juice
1 oz unsweetened pineapple juice
1 oz Fever-Tree Premium Spring Club Soda
1 dash Angostura bitters

Shake everything except soda on ice. strain into a tall, ice filled glass. Gently stir in soda. Garnish with a fresh mint sprig and a lemon spiral.

Ginger & Cilantro Mule created by Charlotte Voisey

1-1/2 oz Milagro Select Barrel Reposado tequila
3/4 oz Domaine de Canton Ginger liqueur
1 teaspoon Partida Agave Nectar
1/2 oz fresh lime juice
2 teaspoons of Ginger infused simple syrup
2 slices of ginger root
1 handful of cilantro leaves
1 splash of Fever-Tree Premium Ginger ale

First muddle ginger root and ginger infused simple syrup in a mixing glass, add other ingredients except ginger ale and shake well. Strain over ice into an old fashioned glass and top with the splash of ginger ale. garnish with a lime wheel.

Ginger infused simple syrup: Heat in a pan 4 oz water, 4 oz sugar, and 2-4 oz sliced fresh ginger root until simmering, stirring often. Immediately remove from heat and let ginger steep until cool. Strain into a jar and refrigerate for up to two weeks.

Desert Lily Margarita created by Josh Durr

1-1/2 oz Don Julio Blanco tequila
1/2 oz Partida Agave nectar
1-3/4 oz Lily of the Desert Aloe Vera juice
1 oz fresh lime juice
3 oz RW Knudsen Hibiscus cooler

Shake on ice and strain into a salt rimmed margarita glass.

Note: Fresh aloe and a mixture of hibiscus tea and cranberry juice to taste can be substituted for the RW Knudsen Hibiscus cooler and Lily of the Desert Aloe Vera juice.

Mother's Ruin Punch created by Phil Ward

2 oz Tanqueray gin
1 oz martini & Rossi Rosso Vermouth
3 oz dry champagne or sparkling wine
1 oz Fever-Tree Premium Spring Club Soda
2 oz grapefruit juice
1 oz fresh lemon juice

Gently stir everything except sparkling wine on ice until well chilled. Top with sparkling wine. Garnish with grapefruit slices.

The Hot Flash created by Kara Newman

1-1/2 oz Don Julio Silver Tequila
1-1/2 oz Don Julio Reposado Tequila
1 oz Grand Marnier
1 oz fresh lime juice
1 oz Pomegranate juice

Chipotle salt for rimming

Shake ingredients on ice and strain into a Chipotle salt rimmed cocktail glass.

Chipotle salt: mix 2 parts Kosher salt to 1 part Chipotle Chile powder. Dip rim of glass in lime juice and roll edge in Chipotle salt. Allow to dry.

Note: this recipe is even better & hotter of the tequila is infused with fresh jalapeno peppers overnight or a few days.

Winchester Swizzle

1-1/2 oz Bacardi 8 (or a good amber rum)
1/2 oz Fee Brothers Rock Candy syrup
1/4 oz Fee Brothers Falernum syrup
1 oz fresh lime juice

Stir on ice and strain into an ice filled glass.

Green Devil

1 oz Martin Miller's gin
2-4 drops of Pernod Absinthe
1 bottle of Duvel Belgian ale

Into a proper Duvel glass or 18-22 oz tulip-shaped beer glass, swirl a couple of drops of absinthe to coat the glass and shake out excess.

Add 1 oz of Martin Miller's gin and top with a full bottle of Duvel, poured so that the foam rises as near the top of the glass as possible.

Grand Ma's Rhubarb Fizz

1-1/2 oz Grand Marnier
1-1/2 oz Funkin Rhubarb Puree
1/2 oz apple cider
3/4 oz Perrier
4 basil leaves

Gently muddle basil and sweet cider in a mixing glass. Add Rhubarb puree, Grand Marnier, and ice. Shake vigorously and strain into an ice filled Collins glass. Top with Perrier and garnish with a stalk of rhubarb and abasil leaf.

Sun & Moon

2 oz U'Luvka vodka
1 oz Funkin Pineapple puree
2 teaspoons Fee Brothers Rock Candy syrup
1/2 oz fresh lime juice
4 sage leaves
2 oz fever-Tree Premium Spring Club Soda

Gently muddle sage with simple syrup until all oils are released. Add the rest of the ingredients except club soda, to a scoop of crushed ice in a tall glass. Stir well and top with club soda. Garnish with a wheel of pineapple and a sprig of sage.

Absinthe Cocktail - A twist on the original by Paul Clarke

1 oz Marteau Absinthe
2 dashes of Peychaud's Bitter
2 dashes of BOLS Anisette
1 oz Fever-Tree Premium Spring Club Soda

Shake first three ingredients well on ice and strain into a chilled glass. Top with 1 oz chilled soda water.