Spring is in full bloom here on the Central Coast and so is this drink!  Ring in the spring with this deliciously fruity, but not-too-sweet drink.  Pre-marinate fresh fruit pieces in lime juice and Malibu Passion Fruit Rum.

2 parts Tequila Tezón Blanco
.5 part SOHO Lychee Liqueur
1 part Pomegranate Juice
1 part Orange Juice
Spoonful of Sugar

Serve over ice in a rocks glass filled with marinated fruit pieces.

Enjoy and Happy Spring!

This drink is an excellent way to start off the spring!  If your preparing for a spring break or just wishing you had a spring break this drink is for you.

Ingredients:

1 1/2 oz Absolut® Citron vodka
1 oz Grand Marnier® orange liqueur
1/2 oz grenadine syrup
1 oz orange juice

Directions:

Shake all ingredients in a shaker, pour into a glass and enjoy!.

Warm your insides with this delicious hot cocktail!  We all know tea is good for those cold, grey winter days–so why not add some rum to spice things up?

Ingredients:

1 750 ml Bottle Dark Rum
4 cup BlackTea
4 1/2 oz. Triple Sec
12 Lemon Slices
Sugar to Taste

Directions:

Heat Rum, Tea and Triple Sec in a saucepan, add sugar and stir until disolved. Don’t let it boil. Serve in warmed punch cups or mugs. Serves 12

Enjoy!

Read more:http://www.drinkoftheweek.com/archive/b/boston_tea_punch.htm#ixzz0hKt7XBih

A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consommé or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt. The origin of the Bloody Mary is disputed. Fernand Petiot is said to have invented the drink in 1921 while working at Harry’s Bar in Paris, France, a frequent hangout for Ernest Hemingway and other American expatriates. Another story is that it was originally created by George Jessel around 1939. The Bloody Mary is intended to cure hangovers and so is generally served in the morning. To whom ever created this fine concoction, cheers to you!

Ingredients

Bloody Mary recipe courtesy of the New York School of Bartending:

1 oz. to 1 1/2 oz. (30-45 ml) vodka in a Highball glass filled with ice.

Fill glass with tomato juice

1 dash celery salt

1 dash ground black pepper

1 dash Tabasco

2-4 dashes of Lea & Perrin’s Worcestershire sauce

1/8 tsp. horseradish (pure, never creamed)

Dash of lemon or lime juice

Garnish with celery stalk.

May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.

Lucid is the first absinthe to be legally available in the US It might look sweet and innocent but this cocktail is a serious flavor explosion. Superbowl XLIV is almost here, so if you plan to chow down on some spicy hot wings or a plate of nachos, we have a game-time beverage for you. While beer may be the American football fan’s traditional drink of choice, this is a great opportunity to show off your mixing skills and surprise all your friends with a cocktail crafted by NYC’s premiere mixologists.

Ingredients:

1 oz. Lucid® Absinthe

½ oz. triple sec

2 oz. lemon-lime soda

2 fresh orange slices (thick cut)

1 mint sprig

Directions:

In a cocktail shaker, add ice, Lucid® Absinthe, triple sec, and a squeeze of orange. Shake vigorously till ice cold. Pour into a tall glass and top with lemon-lime soda. Garnish with mint sprig and orange slice.

For more game day thirst quenchers visit cocktail.com.

My first Pisco Sour was drunk with a very vivacious couple, she was from Peru and he was from El Salvador. As he mixed the unusual concoction they jokingly bickered back and forth in Spanish. We sipped on the cocktail and he told me stories about his childhood and time in Central America. I loved hearing about his experiences and the drink was surprisingly delicious!

With the increased availability of Pisco and regional bitters outside South America, the Pisco Sour, like the Mojito and Caipirinha, has increased in popularity in the United States. Peru has a National Pisco Sour Day, which is celebrated on the first Saturday of February.

The national origin of the Pisco Sour is fought over by Chile and Peru. The variety of lemon used has a flavor similar to key lime. In the United States, the drink is usually made with commonly available Lisbon or Eureka lemons. The roots of Pisco itself reach back to the 1500s and stem from Colonial rule. The Spaniards brought the grape to the region from Europe, but the King of Spain banned wine in the 17th Century, forcing locals to concoct a different kind of alcohol from the grape.

Ingredients are two parts Pisco, one part lime or lemon juice, one part Simple Syrup, and one egg white. To make, shake hard or blend with ice and strain into glass. Add bitters as an aromatic garnish topping the finished drink on top of foam. You can also add cinnamon for a little something extra. Enjoy!

We all know vampires are the it topic right now.  So it was just time before someone mixed all of that steamy, sexy, blood-thirsty lust into a convenient drink!  The Vampire is a simple, sweet cocktail with an intense red color and is normally served as a shot.  The ingredients are one part Absolut Raspberry vodka, one part cranberry juice and one part Grenadine.  Pour all the ingredients in a cocktail shaker filled with ice cubes.  Shake well and serve in a cocktail glass or as shots.