Whether you’re craving the light berry taste of summer or embracing the warm, pumpkin spice of fall, we’ve got a super easy cocktail recipe for any season. Try these out at your next bachelorette party:
- 2 oz. vodka
- 2 oz. pineapple juice
- 1 oz. black raspberry liqueur
- 1 ½ oz. sparkling wine
Pour vodka, pineapple juice, and black raspberry into a cocktail shaker, shake vigorously, and pour into glass.
Top with sparkling wine.
- 1 oz. bourbon
- 4 blueberries
- 3 oz. gingerale
- basil leaf
- splash of lime juice
Tear basil into rocks glass. Add ice and remaining ingredients and stir.
Kahlua Pumpkin Martini
- 1 ½ parts Kahlua Pumpkin Spice
- 1 ½ parts vodka
Combine ingredients in a cocktail shaker with ice, shake and strain into chilled martini glass.
Garnish with orange zest.
Sparkling Apple Rum Punch
- 8 oz. dark rum
- 3 oz. lemon juice
- 4 oz. thyme simple syrup
- 12 oz. sparkling apple cider
- springs of fresh thyme for garnish
- pink lady apple slices for garnish
For thyme simple syrup:
In a small saucepan combine 1 cup sugar, 1 cup water, and 6-8 thyme sprigs. Bring to a boil, reduce to simmer, and cook until sugar has fully dissolved, about 5 minutes.
Remove from heat and cool completely. Once cool, remove thyme sprigs and strain.
Store in fridge until ready to use.
Mix all ingredients in a pitcher.
Serve poured over ice.
Black Caullin Toddy
- 1 oz. scotch
- 1 ¼ oz. Amaro Montenegro
- ½ oz. lemon juice
- 1 tsp. raw honey
- 1 tbsp. minced dried ginger
- slice of lemon
Place the dried ginger in a paper tea bag and steep in freshly boiled water to create a ginger tea. Then, pour the scotch, amaro, and lemon juice into a tall mug and stir.
Add the hot ginger tea and honey. Stir to combine.
Garnish with the lemon slice.
Blackberry Gin Sparkler
- sparkling prosecco
- Cassis Liqueur
- mint leaves
In a shaker combine ice, 1 oz. gin, 1 oz. Cassis, and shake.
Pour into champagne coup and top with prosecco.
Garnish with berries and leaves.
Femme Fatale Punch
- 1 pound strawberries, hulled and quartered
- 2 tbsp granulated sugar
- ½ oz. lemon juice
- 8 oz. limoncello
- 2 bottles brut cava, chilled
Combined the measured strawberries, sugar, and lemon juice in a blender and blend until smooth. Strain through a fine-mesh strainer and discard the solids.
Pour the limoncello and strawberry puree into a punch bowl and stir until well combined. Slowly pour in the cava.
Cherry Sugar Fizz
- 5 teaspoons maraschino cherry syrup
- ¼ cup granulated sugar
- 12 maraschino cherries
- 4 brown sugar cubes
- 8 dashes angostura bitters
- 1 bottle sparkling wine
Pour cherry syrup on a small plate and place granulated sugar on another. Working with one champagne glass at a time, invert it and dip the rim in the cherry syrup, allowing any excess to drip off, then immediately dip the rim lightly in the sugar. The sugared rim should be a light pink color.
Place 3 maraschino cherries, a sugar cube, and 2 dashes of bitters in each champagne glass. Fill the glasses with sparkling wine and serve immediately.