Red White and Blue Sangria
1 bottle Viva Diva’s Strawberry Moscato wine
1 ½ cups cranberry juice
1 cup brandy
Juice from one large orange
2 cups fresh blueberries
7 oz. Fresh red raspberries
6 oz. Blackberries
1 Large red apple
In a large pitcher add wine, cranberry juice, brandy, and orange juice. Add blueberries, raspberries, blackberries and apple. Chill overnight. Serve with ice and fruit from pitcher.
The mixologists at Viva Diva created this recipe. (Pictured above.)
Red Rum Punch
1 ½ parts Bacardí Raspberry rum
1 ½ parts Bacardí Limon rum
1½ parts Bacardí Superior rum
1 part Grenadine
4 parts Sweet and Sour
1 part cranberry juice
Pour all ingredients into a mixing glass and fill with ice. Cap with a tin and shake. Strain into a serving glass filled with ice. Garnish with a mint sprig and lemon wedge.
The mixologists at Bacardi created this recipe.
1 oz. Azzurre Gin
1 oz. Fresh Lime Juice
¾ oz. Wilks & Wilson Lime/Mint Syrup
10 Fresh blueberries
3 dashes Aromatic bitters (Australian brand preferred)
Muddle and build over crushed ice in a Collins glass. Garnish with a mint sprig
The mixologists at Azzure Spirits created this recipe.
½ part Disaronno
1 part Dark rum
½ part Blue curacao
3 parts Pineapple juice
½ Fresh lime juice
Shake all ingredients with ice and strain into a glass filled with ice. Garnish with pineapple leaves.
The mixologists at Disaronno created this recipe.
2 oz. 1800 Reposado tequila
1 oz. Lemon
¾ oz. Agave
1 Sweet pepper
Sprig of lemongrass
Top with soda water
Muddle sweet pepper with lemongrass thoroughly in shaker. Add remaining ingredients, then add soda water. Double strain into rocks glass. Garnish with halved sweet pepper.
The mixologists at 1800 Tequila created this recipe.
1 part Pinnacle Citrus vodka
1 part DeKuyper Blue Curacao liqueur
2 parts Lemon soda
1 part Grenadine
Lightly mix the vodka and lemon soda in a cocktail shaker with ice and set aside. In a tall glass, add the grenadine slowly to the bottom. Fill the glass with crushed ice. Strain the vodka soda mixture over the back of a bar spoon, followed by the blue curacao. Garnish with fresh mint, lemon rind star and berries.
The mixologists at Pinnacle created this recipe.
1 750-ml. bottle Rosé wine
6 oz. Patrón Citrónge Mango
1 oz. Agave nectar
1 cup Assorted berries, rinsed
1 cup Diced melon, half-inch cubes
Combine liquid ingredients in a carafe or pitcher, stir. Add cut fruit. Allow to macerate for 1 to 2 hours in the refrigerator. Serve over ice in a rocks glass or wine goblet, using some of the macerated fruit as a garnish.
The mixologists at Pat created this recipe.
1 part St. Germain elderflower liqueur
2 parts Vodka
¾ part Fresh lemon
¼ part Simple syrup
1 part Muddled strawberry
Top with Martini & Rossi sparkling rosé
Shake and strain over fresh ice in a Collins glass. Top with Martini & Rossi sparkling rosé. Garnish with strawberries.
The mixologists at Martini & Rossi created this recipe.