Creolinha
Half of 1 lime
2 ounces fresh mango, cubed
1/2 ounce simple syrup (see recipe)
2 ounces Absolut New Orleans
Lime wedge for garnish
Muddle lime, fresh mango and simple syrup in a cocktail shaker. Add vodka. Shake vigorously and strain into a cocktail glass filled with ice. Garnish with lime wedge. Simple syrup: Bring 1 cup of water and 1 cup of sugar to a boil. Simmer, stirring, until sugar is dissolved.
Mardi Grape
2 oz. SKYY Infusions Grape
2 oz. Grapefruit Juice
2 oz. Grape Juice
0.5 oz. Club Soda
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a Collins glass with fresh ice. Garnish with green and red grapes on a toothpick.
Southern Belle
2 oz. SKYY Infusions Pineapple
0.5 oz. Light Rum
0.5 oz. Dark Rum
1 oz. Coconut Rum
1 oz. Gin
1 oz. Raspberry Liqueur
1 oz. Triple Sec
3 oz. Orange Juice
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a hurricane glass with ice. Garnish with cocktail umbrella and straw.
French Margarita (Adapted by the Professional Drinker)
2 oz. Herradura Silver
½ oz. Chambord®
¼ oz. Patron Citronage
2 oz. Fresh Squeezed Lime Juice
1½ oz. Agave Nectar*
Carnival 76 ( Courtesy Chris Hannah)
½ oz Absolut Citron
½ oz Pamma Pomegranate Liqueur
¼ oz Chambord
Fresh Muddled Raspberries and Strawberries
Topped with Mumms Cordon Rouge champagne
Muddle the fresh raspberries and strawberries with ¼ oz Chambord in a mixing glass. Add the Absolut Citron, Pamma Pomegranate Liqueur and ice. Shake and strain into a Champagne Flute. Top with Mumms Cordon Rouge Champagne.
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