Waterford

INGREDIENTS:

• ½ oz (1 tbsp) crème de cassis liqueur
• 4 oz sparkling white wine, Prosecco, champagne
• 5 fresh raspberries

METHOD: Pour 1 tbsp of crème de cassis into the bottom of each flute glass. Top each with champagne to top of glass. Garnish with a string of raspberries threaded on wooden sticks (optional).

INGREDIENTS:

• 1 ½ oz (3 tbsp) fresh white peach puree
• ½ oz (1 tbsp) raspberry puree
• 3 oz sparkling white wine, Prosecco, champagne

METHOD: -Peach puree: Blanch white peaches in boiling water for 1 minute and transfer to an ice bath. Peel peaches, cut up in pieces and place in food processor/blender. Add 1 tbsp of lemon juice for every 2 peaches. Puree.
-Raspberry puree: Puree in food processor or blender. Place 3 tbsps of peach puree in flute, top with 1 tbsp raspberry puree. Fill flute with sparkling wine to top, about 3 oz. Garnish with a thin slice of peach.

INGREDIENTS:

• ½ oz Triple Sec
• 1 ½ oz fresh squeezed orange juice
• 3 oz sparkling white wine, Prosecco, Champagne

METHOD: Build drink by first adding triple sec, then fresh orange juice, then sparkling wine. Garnish with an orange wheel.

INGREDIENTS:

• ½ cup simple sugar syrup
• 4 oz frozen strawberries
• 1/8 cup fresh squeezed lime juice
• ½ cup fresh squeezed lemon juice
• ¾ cup rum
• ¼ cup lemon-lime flavored carbonated beverage

METHOD: Simple syrup: In a medium saucepan combine equal parts sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. In a blender, combine ice, simple sugar syrup and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth.

*For an upscale event, serve a slushy beverage rimmed with
  sparkling sugar for a heightened glitz factor.

INGREDIENTS:

• 1 ½ oz tequila
• 4 oz fresh orange juice
• 2 dashes grenadine syrup

METHOD: Mix the tequila and fresh orange juice in a shaker. Pour into glass filled with ice. Add grenadine by tilting glass and pouring grenadine down the side by flipping the bottle vertically very quickly. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish with an orange wheel (optional).

INGREDIENTS:

• 2 oz gin
• 1 oz fresh lemon juice
• 1 teaspoon maraschino liqueur
• ½ teaspoon Cream de Violette Liqueur
• ½ teaspoon simple syrup
• Lemon twist

METHOD: Mix all the ingredients together in a shaker with ice. Shake vigorously. Garnish with a lemon twist.

INGREDIENTS:

• 1 ½ oz scotch
• Lemon flamed twist (garnish optional)

METHOD: Pour scotch into a chilled glass filled with crushed ice. With a paring knife, gently slice off a thin oval of peel, shallow with a minimum of white pith. Using thumb and forefinger, gently hold the peel by its edges (colored side out), taking care not to bend it. Hold a lit match underneath. Now flex the peel to release the oils towards the flame and into the drink. Finally, drop the peel into the glass.

*Can also use orange peel

INGREDIENTS:

• 1 cup of shaved ice
• 4 oz pineapple juice
• 1 ½ oz light rum
• 2 oz coconut water

METHOD: Combine all ingredients in a shaker. Shake well. Strain the mixture into a frozen glass. Add the shaved ice directly from the shaker. Garnish with a chunk of fresh pineapple.

INGREDIENTS:

• 2 apples, cored and sliced
• 20 large white grapes, cut in half
• 2 oranges, seeded, sliced
• 1 cup gin
• ½ cup triple sec
• bottles (750 ml each) dry white wine
• Ginger ale

METHOD: Place all fruit in a bowl with gin and triple sec. Cover and refrigerate at least 4 hours, or overnight. Transfer to a large pitcher and add white wine. Stir. Divide liquid and fruit into wine glasses, over ice if desired. Top with ginger ale.

INGREDIENTS:

• Juice of two limes
• 4 dashes of hot sauce
• few dashes each of Worchestershire sauce and Maggi seasoning
• 12 oz Mexican beer

METHOD: Rim a tall glass with salt. Mix the first three ingredients in the glass. Next, add ice and pour in the Mexican beer of your choice. Garnish with a lime wedge.

INGREDIENTS:

• 4 dried cherries
• 5 thin pear slices
• 1½ oz gin
• 1 oz pear liqueur
• 1 oz fresh lime juice
• ¾ oz (1½ tbsp) simple syrup

METHOD: Soak 3 dried cherries in ½ oz (1 tbsp) pear liqueur, until plump. Thread cherries on skewer and set aside. Muddle 4 pear slices – use mandolin for thinnest possible slice – and remaining cherry in Alana Essence pitcher. Add remaining pear liqueur, gin, lime juice and simple syrup. Stir to blend. Garnish with slice of pear and skewered cherries.

INGREDIENTS:

• 2 cups simple syrup
• ½ inch piece fresh ginger, peeled & diced
• 1 tbsp whole black peppercorns
• zest of half a lime
• half of a vanilla bean, split lengthwise
• 2 cups diced strawberries
• ½ oz (1 tbsp) spiced rum
• Prosecco

METHOD: -Strawberry syrup: Combine simple syrup, ginger, peppercorns, lime zest and vanilla bean. Heat on medium-high heat for 8-10 minutes until nearly boiling. Remove from heat and let cool. Strain syrup over strawberries in medium bowl. Add a few pieces of ginger and vanilla bean only. Cover and let stand for 10 minutes, stirring occasionally to coat fruit.

-Cocktail: Fill Wishes Believe toasting flute with crushed ice. Add 1 oz strawberry syrup and top with Prosecco. Garnish with strawberry.

INGREDIENTS:

• half a blood orange, cut in 6 wedges
• 8 fresh mint leaves
• 2 oz white rum
• 1 oz fresh lime juice
• 1 oz simple syrup

METHOD: Muddle 5 orange wedges and mint leaves in cocktail shaker. Add ice, rum, lime juice and simple syrup. Shake vigorously. Fill Alana Essence highball glass with contents of shaker. Garnish with remaining orange wedge