130 ml black iced coffee
60 ml bourbon
7 – 15 ml maple syrup (depending how sweet you like it)
Brew a pot of coffee and let chill until cold, or dilute cold-brew coffee concentrate with an equal amount of cold water. Measure all ingredients into a cocktail shaker filled with ice and shake thoroughly, until chilled and foamy. Strain into glass over ice.
90 ml orange juice
60 ml. sparkling wine
30 ml silver tequila
Splash grenadine or maraschino cherry juice
Pour tequila, juice, and sparkling wine into a champagne flute and stir. Tilt glass slightly and slowly pour grenadine down the side so that it settles at the bottom. Garnish with a lime slice.
90 ml grape Jolly Rancher-infused vodka (see below)
7 ml. lime juice
To make the infused vodka: Unwrap 10–12 purple Jolly Ranchers and put them in a sealable jar or bottle. Add 360 ml of vodka, seal, shake, and let sit overnight or until candy fully dissolves when you shake the bottle. Chill until ready to use.
Add 60 ml. infused vodka and lime juice to a Collins glass with ice, stir, and fill with seltzer. Garnish with lime slice.
60 ml gin
30 ml. St. Germain
20 ml fresh-squeezed lime juice
3 sprigs fresh basil
2 sprigs fresh mint
Muddle all ingredients well in a cocktail shaker. Fill with ice, shake vigorously for at least 20 seconds (this will help break up the herbs and give the drink its color and flavor), and strain into a coupe glass.
180 ml pineapple juice
45 ml white rum
45 ml blue Curaçao
3–4 blue raspberry Jolly Rancher candies (optional)
The night before making: Divide pineapple juice between sections of an ice cube tray and freeze until solid.
Crush Jolly Rancher candies with a mortar and pestle, or seal in a plastic bag and crush with a rolling pin or another heavy kitchen tool. Empty “crystals” onto a small plate. Rub the rim of a margarita or hurricane glass with a lime slice and roll it in the candy crystals to coat, then chill glass in fridge or freezer while you blend the cocktail.
Combine frozen pineapple juice cubes, rum, and blue Curaçao in a blender, pulse to break up the frozen juice, and blend until smooth. Pour into glass. Serve with a straw (and maybe a spoon).
60 ml bourbon whiskey
30 ml sweet vermouth
15 ml creme de cassis
15 ml fresh-squeezed lemon juice
Shake all ingredients vigorously with ice and strain into a martini glass (or serve on the rocks, if your prefer).
500 ml Pimm’s No. 1
700 ml brewed black tea, chilled
2 x 350 ml bottles ginger beer, like Reed’s or Gosling’s
6 sprigs fresh mint, plus more for glass garnishes
Wash lemon and orange and slice them into thin rounds. Add citrus, Pimm’s and tea to a large pitcher, stir, and keep in the fridge at least one hour or until chilled. To serve, stir in ginger beer, pour into glasses filled with ice, and garnish with mint and a lemon slice.
Optional: If you’d like a boozier drink, add 1 oz. of gin to your glass before serving, and then stir in the Pimm’s mixture.