Ingredients:

• 1 oz. Whiskey
• 0.5 oz. Amaretto
• 0.25 oz Simple Syrup
• 3 Dashes of Bitters
• Orange Peel

“Stir ingredients in a shaker (do not shake), served neat or over large ice orb or cube, garnish with the orange peel.” – Sarah Kuhlberg, Creative Director of Colette’s Catering

Ingredients:

• 6 oz. Cold Earl Grey Tea
• 1.25 oz. High-Quality Gin
• 1.25 oz. Honey Simple Syrup
• 0.24  oz. Fresh-Squeezed Lemon Juice
• 2 Sprigs of Lavender

“Brew four cups Earl Grey tea and store in the refrigerator to keep cold. This will give you enough to make a few cocktails. Combine five cups of water and one cup of honey to make your honey simple syrup. Bring to a simmer until the honey has dissolved and then cool in the fridge.

Add all of the above ingredients into a cocktail shaker, with 2 sprigs lavender and ice. Then strain the cocktail into a glass over one large ice cube and garnish with lavender.” – Eden Passante, Founder of Sugar and Charm

Ingredients:

1.5 oz Silver Tequila
0.5 oz Mezcal
0.25 oz Tamarind Syrup
0.5 oz Apple Cider Vinegar
0.5 oz Triple Sec
0.5 oz Lemon and Lime juice
Tajin (for rimmed glass)
Cinnamon (for rimmed glass)
Sugar (for garnish)
Fresh Orange slices (for garnish)
Star Anise (for garnish)

“To make your fall margarita, combine the tajin and cinnamon on a shallow plate. Rub a lime wedge along the rim of the margarita glass and then place the wet edge in the mixed spices. Twist the glass a few times, making sure that the rimming mixture covers the entire edge.

Next, fill a cocktail shaker with ice. Then, add silver tequila, tamarind syrup, apple cider vinegar, triple sec, and lemon and lime juices. Shake for 30 seconds, then double strain over ice into the margarita glass. Pour in the mezcal over the top.

To make the brûléed orange garnish, slice the orange into 1/4″ thick rounds. Coat one side with sugar, then use the culinary torch to brown it. The sugar will caramelize and smell incredible! Once it’s toasted to your liking, gently place it on top of the cocktail and add 1-star anise for an aromatic touch.” -Joanna Hawley-McBride, Founder of Jojotastic

Ingredients:

• 2.0 oz Gin
• 2.0 oz Grapefruit Juice
• 1.0 oz Lime Juice
• Muddle Cucumber
• Lemon Twist, Garnish 
• Cucumber Slice, Garnish
• Flower, Garnish

“Combine Hendricks gin, grapefruit juice, lime, and muddled cucumber. Serve over ice and garnish with a cucumber slice, lemon twist.” – Merryl Brown, President and Creative Director of Merryl Brown Events

Ingredients:

• 2.5 oz. Vodka
• 2.5 Passionfruit, Orange and Guava Housemade Agua Fresca
• Splash of Soda Water

“Shake vodka and agua fresca, serve neat and top with sparkling water, garnish with edible flowers.” – Sarah Kuhlberg, Creative Director of Colette’s Catering

Ingredients:

• 2.5 oz. Infused Tequila
• 1.5 oz. Blood Orange Juice 
• 1.0 oz. Lemon Juice
• Lemon garnish

“Combine mango and serrano infused Volcán Blanco tequila with blood orange juice and lemon juice. Mix well and serve over ice. Add a lemon twist to garnish.” – Merryl Brown, President and Creative Director of Merryl Brown Events

Ingredients:

• 1.25 oz Bourbon
• 0.5 oz Stirrings Ginger Liqueur
• 0.5 oz Simple Syrup
• Fresh Mint, muddled
• Maui Brewing Co. Ginger Beer (or any brand ginger beer)

“Combine the first four ingredients and serve on the rocks. Pour over Maui Brewing Co. ginger beer.” – Sheraton Maui

Ingredients:

• 2.5 oz. Vanilla Vodka
• 2.5 oz. Pear Nectar
• 1 Vanilla Bean, spilt
• Splash of Sparkling Water

“Shake vodka, nectar and halved vanilla bean in a shaker, serve neat and top with sparkling water, garnish with thinly sliced pear.” – Sarah Kuhlberg, Creative Director of Colette’s Catering

Ingredients:

• 1.5 oz. Vodka
• 0.5 oz. Mescal
• 2.5 Passionfruit Fruit Juice
• Splash of Ginger Ale

“Combine Tito’s vodka, El Silencio mescal, and passion fruit juice. Mix in ginger ale and serve over ice.” – Merryl Brown, President and Creative Director of Merryl Brown Events