Parisian 75
This is a take on the popular French 75. This foolproof home recipe allows for a a refreshing pick-me-up to get your party started. The lemon wheels and orchids add a visual element across the room. If you choose to include the orange blossom water, a little goes a long way. À votre santé!
1l bottle of Gin (Empress Gin comes out Purple)
750ml bottle of Elderflower Liqueur (St Germain)
12oz simple syrup (1:1 sugar to water ratio)
24oz lemon juice
1 bottle of dry Champagne
3 lemons to make lemon wheels
edible orchids for garnish
(optional twist 1/2oz orange blossom water)
Combine gin, elderflower liqueur, simple syrup, and lemon juice. As an option add orange blossom water. Add about two cups of ice. Top with champagne. Place lemon wheels and orchids on top for a colorful display and garnish. Place the bottle of Gin on Grand Rita for display.
Cartel Mule
Moscow Mules are a hit at parties, lets take it a step further and combine traditional Mexican and Columbian flavors. Tequila has been a Mexican staple of good times. We combine that with Canelazo, a traditional Colombian drink consisting of cinnamon and sugar cane. The ginger beer comes in with effervescence to bring the two flavors together. I recommend toasting a few cinnamon sticks and adding them for aroma and more character. For a brighter zest, add 6 oz of ginger juice.
1l bottle of reposed Tequila (Casamigos)
22oz Canelazo Syrup*
16oz lemon juice
42oz ginger beer (recommend Gosling’s, about 4 cans)
Toasted Cinnamon Sticks
*Canelazo
Bring 2 cups water, 2 cups panela (also known as papelon, or pilloncillo in your local store), and 6 cinnamon sticks to a boil and simmer on medium for 20 mins. Allow syrup to cool before using.
Combine all ingredients, add 2 cups ice, and top with additional ginger beer if necessary. Use the cinnamon sticks from the canelazo and add more as garnish. Place the bottle of Tequila on top of Grand Rita for display.
Sucker Punch
This is a variation on the traditional Pisco Punch. Pisco is essentially a grape eau de vie that works well with fresh fruits and juices. For this recipe I recommend infusing for about 3 days if time permits in the fridge or simmering over very low heat for a few hours.
1l bottle of Pisco, Infused* (La Diablada)
45oz of Club Soda
8oz Luxardo Maraschino Liqueur
15oz lime juice
15oz simple syrup
Strawberries and Pineapple wheels for garnish
*Pineapple Strawberry Infused Pisco
In a container, combine 4 cups of cubed pineapple, 4 cups of halved strawberries, and one 750-ml bottle of Pisco and stir well. Store covered in the refrigerator for up to 6 days. Alternatively, take a medium saucepan and simmer over low heat for 3 hours, covered, while stirring occasionally.
Combine all ingredients, add ice as needed, and top with halved strawberries and pineapple wheels. Place bottle of Pisco on top of Grand Rita for display.
Spa-ctacular Gimlet
This gimlet recipe is sure to please as a go to for it’s light taste, aroma, and low calories. We’re combining cucumbers, melon, and mint with club soda to reinvigorate the senses. I recommend serving it with cantaloupe chunks for some added visual appeal and if possible a mint leaf for aromatics.
1l bottle of Melon Vodka(Grey Goose Le Melon)
27oz Club Soda
24oz Agave Syrup
16oz lime juice
8oz lemon juice
3/4 cup mint leaves without stem
1 cup peeled cucumber chunks
1/2 cup honey dew melon chunks
In a blender combine agave, lime, lemon, mint, cucumber, and melon and blend until liquefied. Combine with vodka and club soda in the Grand Rita. Add ice and top with cucumber slices and mint sprigs. Place bottle of Melon Vodka on Grand Rita for display.
Side Piece
This is a variation on the well known Sidecar. Its essentially a cognac version of a margarita with smoother nuanced noted opting for notes of vanilla, lemon, and orange instead of salt, lime, and agave. If possible, I recommend rimming the glasses with cinnamon and sugar, 1:1 ratio.
1l Cognac (Pierre Ferrand 1840 cognac)
18oz Schonaeur Apple Schnapps (not the sour kind)
24oz Apple Cider
27oz lemon juice
12oz simple syrup
3oz Angostura Bitters
Sliced Apples and lemon wheels for garnish
In the Grand Rita, combine all ingredients. Fill with Ice and top with thin slices of apple and lemon wheels. Place bottle of Cognac on Grand Rita for display.
Sanguine Dream
Sangria is such a popular drink because of its softer, easier-to-drink flavors that bring together fruits, wine, and sometimes bubbles. This is sure to be a surefire hit amongst cocktail lovers and wine lovers alike.
1 bottle of Malbec wine
7oz Peach Schnapps
11oz Grapefruit Juice
21oz lemon juice
10oz Jalapeno Blackberry Syrup*
16oz Dry Sparkling Wine
2 cups blackberries (1 cup reserved for garnish)
1 cup sugar
1 grapefruit cut into half moons
1 lemon cut into wheels for garnish
*Jalapeno Blackberry Syrup
In a medium saucepan, combine 1 cup sugar, 1 cup blackberries (muddled), and 1 jalapeño sliced. Bring to quick boil and then simmer on medium for 20 minutes. Allow to cool and strain into container.
Combine Malbec, Peach Schnapps, Grapefruit Juice, Lemon Juice, Jalapeno Blackberry Syrup, and dry sparkling wine. Stir and add ice. Top with blackberries, grapefruit, and lemons for garnish. Place bottle of Malbec on Grand Rita for display.
Fizzy Fiasco
This is a good beer cocktail that is sure to please the palate. It uses Old Tom gin, which is a less juniper forward gin for a more balanced flavor. I recommend serving this one along side a backyard BBQ or a drink to serve to get the appetite going.
1l bottle of Old Tom Gin (Hayman’s)
14oz of Cherry Heering
12oz lemon juice
12oz simple syrup
4 12oz bottles of Pale Ale(use your favorite or Sierra Nevada)
2 cups ice
1 jar of cherries
Combine all ingredients inside the Grand Rita. Add Ice. Garnish with lemon wheels and cherries. Place bottle of Old Tom gin on Grand Rita for display.
Smokin’ Pistola
Mezcal is starting to find its way to home bars as they become more approachable. Instead of being too smoky or overpowering, it lifts up the other flavors. This once combines a bit of pear with allspice that are two strong flavors as mezcal brings the two together. Place bottle of Mezcal on Grand Rita for display.
1l bottle Mezcal (Lo Veras silver)
50oz pear liqueur (Rothman & Winter)
8oz St Elizabeth Allspice Dram
22oz lemon juice
12oz simple syrup
Combine all ingredients inside the Grand Rita. Add Ice. Garnish with pear slices and allspice berries.
Monkey Business
Not many people order scotch cocktails, but this is an example how Scotch can be a hit with a little preparation. We’re also using stronger flavors to stand up to a blended scotch and some Sherry.
1 750ml bottle of blended Scotch (Monkey Shoulder)
18oz Cream Sherry
8oz lemon juice
22oz Vanilla Cinnamon Syrup*
16oz Chai Tea*
1oz Angostura Bitters
Orange wheels and star anise for garnish
Vanilla Cinnamon Syrup
In a medium saucepan, bring 1 cup water, 1 cup sugar, 1 vanilla bean split and scraped, and 6 cinnamon sticks to a boil and leave in medium low heat for 20 minutes. Allow to cool.
Chai Tea
Take 2 cups of water, and 4 chai tea bags and bring to a boil. Allow to cool.
Combine all ingredients inside the Grand Rita. Add ice. Garnish with orange wheels and star anise. You can choose to add some color with whole red cherries. Place bottle of Scotch on Grand Rita for display.
Negroni Sbagliato
Negronis and Champagne are some of the most ordered drinks at bars today. Here’s a cocktail that combines the two and makes it enjoyable for the guests at your next aperitif hour.
1l Sweet Vermouth (Carpano Antica)
1l Campari
1l Prosecco
12oz lemon juice
12oz simple syrup
2 cups ice
Orange Peels and Half Orange Moons
Combine all ingredients inside the Grand Rita. Add ice. Garnish with orange slices. Preferably, garnish each cup you will be serving with an orange peel for aroma and vibrance.
Place Bottle of Prosecco on Grand Rita for Display.
Southern Smash
Heres a cocktail for bourbon lovers, not too sweet. We’re combining peaches, mint, and some ginger. Alternatively, if you have access to crushed ice you can omit the ice inside the Grand Rita and serve directly into the vessel, garnishing with a mint sprig.
1l Bourbon(Bulleit Bourbon)
32oz Peach Puree*
22oz lemon
22oz simple syrup
2 cups ice
2 cups mint
Peach Puree
In a blender, combine 5 large peaches(without the seed), 1/4 cup ginger(peeled), and 16 mint leaves. Puree until consistent. If necessary add 1 oz water.
Combine ingredients inside the Grand Rita. Add Ice. Garnish with Peach slices and mint sprigs/leaves. Place bottle of Bourbon on Grand Rita for display.
Corny Cuban
This is an unlikely cocktail that is not too heavy and a great alternative to egg-nog for those that are trying to stay away from dairy and egg products. I recommend picking up coconut milk whipped cream from your local grocery to garnish. The bitters add a complex note. Don’t forget to grate some fresh nutmeg on top.
1l Cuban Dark Rum (Havana 7yr)
6 cups canned Sweet Corn, drained
12oz lime juice
12oz demerara simple syrup
1oz Xocolatl Mole Bitters
nutmeg
coconut whipped cream (optional)
In a blender, combine the corn, lime juice, and Demerara syrup and puree. For a bolder drink leave as is, otherwise strain solids out over strainer. Combine ingredients inside Grand Rita. Add ice and garnish with grated nutmeg. Place bottle of Rum on Grand Rita for display.