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In parts of the world, May ushers in one of the first tomato harvests of the growing season. Tomatoes have become increasing popular on cocktail menus. “ Long the stars of the farmer’s markets, heirloom tomatoes have caught bartender’s fancies in a major way.
A wide variety of citrus fruits become available in April such as grapefruit, kumquats, Navel oranges and tangerines. Choose your favorite citrus fruit and create a super quick cocktail using ¾ oz. of juice, 1 ½ oz. of vodka and 1 tsp. of sugar syrup for the top.
Enjoy and always drink responsibly.
Strawberries are one of the first crops to be harvested in the early spring. In many parts of the country such as Florida and Southern California, strawberries are in decent supply by early March. Take advantage of this early crop by making a strawberry mimosa. Sprinkle vanilla sugar over two cups of cut strawberries.
The nice thing about brunch is that you can keep it simple and relaxed – it doesn’t have to be about crisp linen napkins or crab Benedict. We believe that nothing says brunch like mimosas and a Bloody Mary bar. Brunch parties are perfect for those who love entertaining, but hate long grocery lists or hours of preparation. Your refrigerator probably contains enough ingredients to host the perfect get-together. Follow some of these easy entertaining tips that won’t leave anyone knowing that you actually slept in.
In many parts of the country, February is still bringing in snowy weather. Perk yourself up with a deliciously green cocktail. Kale is in season for most of the winter and early spring. You can make an extremely delicious cocktail.
What’s in Name? Everything!
Wake up your taste buds from the bitter weather with a carrot martini. Carrots are one of the few vegetables that are hardy enough to live through the winter. This recipe makes 4 martinis.
To infuse the vodka for the martini: