Memorial Day Cocktails: Celebrate the long weekend with these delicious drinks!

• 1 ½ oz Old Pulteney 12 Year Old
• 1 oz Heather Flower Syrup*
• 2 oz Club Soda Bar spoon of fresh Lemon Juice Garnish with Lemon Twist
• Directions: Build in a glass over ice and top with Club Soda. Garnish with a lemon twist.

• 2 oz 1800 Coconut Tequila
• .75 oz lemon juice
• .25 oz of chipotle infused agave
• .5 oz coconut water
• 8 drops of Memphis BBQ Bitters
• Bar spoon of grenadine for color
• Orange Slices

Directions: In a shaker tin, combine 1800 Coconut Tequila, lemon juice, chipotle infused agave, coconut water, bitters, and grenadine. Fill with ice and shake vigorously. Strain into a double rocks glass and garnish with an orange and cherry flag.

• 2 oz Speyburn 10 Year Old
• ½ oz demerara syrup
• 3 dashes apple bitters
• 1 dash black walnut bitters

Directions: Combine ingredients in a mixing glass filled with ice and stir for 20 – 30 sec. Strain over a large piece of ice in a rocks glass.

• 1.5 oz Patrón Reposado
• 3 oz Fresh grapefruit juice
• .5 oz Agave syrup (1:1) .
• 5 oz Fresh-squeezed lime juice
• 1 oz Sparkling water + Sugar and salt for rimming + Grapefruit wedge for garnish

Method: Combine all ingredients except sparkling water in a shaker tin and shake with ice to chill. Strain onto fresh ice in a sugar and salt rimmed collins glass. Top with sparkling water and garnish with a grapefruit wedge.

• 2 oz 1800 Coconut Tequila
• 1 oz fresh lemon juice
• .5 oz simple syrup
• .25 oz homemade ginger juice*
• 3-4 piece of mint Soda water

Directions: In a highball glass, combine 1800 Coconut Tequila, fresh lemon juice, simply syrup and homemade ginger juice. Top with soda water and with mint.

• 2 oz Volcan Blanco Tequila
• 1 oz Fresh Lime Juice
• ¾ oz Agave Syrup
• Salt & Lime for Rim

Directions: Combine your tequila and lime juice, and agave syrup in a cocktail shaker filled with ice. Shake vigorously until it is mixed and chilled. Garnish with a slice of lime. Blend together lime and salt in a small blender, place the mixture on a plate. Press the rim of a glass into it to rim the edge. Strain margarita into the glass

• 1¼ oz Belvedere Blackberry & Lemongrass
• ¼ oz Dry Vermouth
• 1 tsp Honey Water (1:1)
• 2 oz Dry Sparkling Wine
• 2 Fresh Blackberries for garnish
• Sprig of Mint for garnish

Directions: Place all ingredients in Spritz glass over cubed ice and stir gently to combine. Garnish with blackberries and a sprig of mint. Optional: Lightly crush berries and mint to release more flavor.

• 6 oz BACARDÍ Superior Rum
• 3 oz BACARDÍ Black Rum
• 1 ½ oz grenadine
• 6 oz orange juice
• 6 oz pineapple juice
• 3 oz cranberry juice

Method: Mix all ingredients together in a punch bowl and serve over cubed ice in individual highball glasses. Garnish with lemon slices.

• 2 oz. Caorunn Gin
• 3 oz. East Imperial Burma Tonic
• 1 slice of peeled ginger
• 8 whole black peppercorns
• 1 large swath of fresh orange peel

Directions: Build the cocktail by pouring the Caorunn gin and East Imperial Burma Tonic into a stemless wine glass filled with fresh ice. Garnish with 1 slice of fresh ginger, 8 whole black peppercorns, lightly pressed with a wooden muddler to open then up slightly and one large swath of fresh orange peel. Use the orange peel to express orange oils directly over the mouth of the glass and then drop the expressed peel into the glass.

• 2 OZ. RON DEL BARRILITO 3 STARS
• ¾ OZ. FRESH LIME JUICE
• ¾ OZ. CHERRY SYRUP
• 1 DASH ANGOSTURA BITTERS
• CHERRY GARNISH

Method: For the cherry syrup, use the liquid from bottled or canned cherries. Pour all the ingredients into a cocktail shaker. Shake vigorously during 10 seconds. Strain mix into a chilled old fashioned glass. Garnish with cherry.

• 1.5 oz Patrón Añejo
• 5 oz Club soda
• Orange twist

Method: Fill a highball or collins glass with ice, the clearest and coldest available. Add Patrón Añejo and club soda, stir gently from the bottom up. Garnish with an expressed peel of orange.

• 2 oz 1800 Coconut Tequila
• 1.5 oz cane sugar
• .5 oz dry vermouth
• .5 oz grapefruit
• 1 tbsp blackberries
• Slice of honeydew Melon log and cherry for garnish

Directions: Add honeydew and blackberried to a shaker, followed by 1800 Coconut Tequila, cane sugar, dry vermouth and grapefruit. Shake and strain into rocks glass over ice. Garnish with melon log and cherry.

• 2 oz Patrón Reposado
• 3 oz Soda + Lime wedge for garnish

Method: Combine ingredients in an ice-filled highball glass and stir. Garnish with a lime wedge.

• 2 oz Abasolo Ancestral Corn Whisky
• 0.5 oz Nixta Licor de Elote
• 3 dashes Angostura Bitters

Method: Add Abasolo, Nixta and bitters to a mixing glass. Add ice and stir until cold and diluted. Zest citrus over rocks glass and add fresh ice. Strain drink into glass, roll zest into attractive curls and lay garnish atop the ice.

• 9 oz BACARDÍ Añejo Cuatro Rum
• 4 ½ oz Real® passionfruit puree-infused syrup
• 4 ½ oz lime juice 9 oz coconut water

Method: Mix all ingredients together in a punch bowl and serve in highball glasses cubed over ice. Garnish with a pineapple leaf and/or pineapple wedge.

• 1.5 oz Nixta Licor de Elote
• 4 oz Cold Brew 1 oz Cream (Optional)
• .25 oz Rich Simple Syrup

Method: Add all ingredients to a shaker. Shake vigorously and strain over fresh ice into a rocks glass. Garnish with freshly grated cinnamon.

• 200ml X by Glenmorangie
• 100ml Lime Juice
• 100ml Pineapple Juice
• 150ml Sparkling Lemonade

Preparation: Pour ingredients into a pitcher. Fill with cubed ice. Garnish with orange and pear slices. Stir and let stand for 5 minutes, then enjoy.

• 1 oz. Speyburn Bradan Orach Speyside Single Malt
• 1 oz. Barr Hill Gin .50 oz Bigallet China-China Liqueur
• .75 oz. Macadamia nut orgeat*
• .75 oz. fresh lime juice

Directions: Pour all ingredients into a cocktail shaker with fresh ice. Shake vigorously for ten seconds. Fine strain the contents into an 8 oz rocks glass over fresh ice. Top with mango-ginger foam* and freshly grated nutmeg.

• 1 Part Tequila or Mezcal
• 3 Parts (1/2 Bottle) Betty Buzz Sparkling Grapefruit
• Grapefruit Wedge
• Tajin Seasoning

Method: Wet the rim of a highball glass with grapefruit wedge. Gently roll the rim of the glass in Tajin to lightly coat. Add ice to glass followed by tequila or mezcal and then top with Betty Buzz Sparkling Grapefruit and stir.

• 1.5 oz Smirnoff No. 21 Vodka
• 4 oz Ginger Beer
• 3 Lime Wedges

How to prepare: Combine Smirnoff No. 21 Vodka, ginger beer, and juice of two lime wedges in a copper mule mug. Stir to combine and garnish with a lime wedge.

• 50ml of Johnnie Walker Black Label
• Tonic Water
• Garnish: Lemon Zest or Orange Wedge

How to prepare: Fill the glass with ice cubes. Add 50ml of Johnnie Walker Black Label. Complete with tonic. Finish with lemon zest or an orange wedge.

• 1 part Grand Marnier® Cordon Rouge
• 1 part Tequila
• .5 part Fresh Lime Juice
• Ice cubes
• Lime Garnish

Method: Fill a wide, shallow dish with 2-3 mm of fine salt. Cut a lime in half at the width and rub around half of the rim of a margarita glass. Cut a thin, crosswise slice from one of the lime halves for garnish. Holding glass upside down, dip wet half delicately into the salt. Shake Grand Marnier, tequila and lime juice with ice in a cocktail shaker. Strain into glass and apply lime garnish to the rim.