The Prestige

1 oz añejo rum
1/4 oz dry vermouth
3/4 John D. Taylor's Velvet Falernum
1 oz pineapple juice
1/4 oz fresh squeezed lime juice

Fill a shaker 2/3 of the way with ice. Strain into chilled cocktail glass. Garnish with lime wheel.

This one is a summer beauty! But sip it or you'll be out before sunset.

Caipirinha

1/2 lime quartered
1 oz simple syrup
2 oz cachaça
1/4 oz John D. Taylor's Velvet Falernum (optional)

Fill an old fashioned glass with cracked ice. Add the lime quarters and the simple syrup to a mixing glass. Muddle with enough pressure to release the lime juice and the oil from the skin. Add the cachaça, the ice from the old fashioned glass and the falernum. Shake well, pour the entire contents back into the old fashioned and serve.

This is Brazil's national drink, or as I like to think of it, the mojito's sexy aunt.

Bobby Burns

2 oz blended scotch
3/4 oz sweet vermouth
1/2 oz Benedictine

Stir everything in a mixing glass with ice and strain into martini glass.

This little number is a definite man-drink sipper.

Blue Hawaii

1 oz light rum
2 oz pineapple juice
1 oz blue curaçao
1 oz cream of coconut

Add everything to a Tom Collins glass full of ice and stir to blend. Garnish with pineapple and cherry.

This drink makes me feel like I'm Elvis's frozen girlfriend. Frothy, yum!

El Presidente

1 orange slice
Splash fresh squeezed lemon juice
1 1/2 oz light rum
3/4 oz orange curaçao
1/2 oz French dry vermouth
Dash of grenadine
Lime wheel for garnish

In the bottom of a cocktail shaker, muddle the orange slice with the lemon juice. Add the remaining ingredients plus ice and shake well. Strain into a cocktail glass.

Drinking this is like drinking a glass of HOLY SHIT THIS IS SO GOOD.

Sidecar

Sugar, orange slice for frosting the glass
1 1/2 oz cognac
3/4 oz Cointreau
3/4 oz fresh squeezed lemon juice

Use orange slice to wet the outer rim of the glass. Dab into a saucer full of sugar. Tap glass to shake off extra sugar. Set aside for atleast 2 hours to allow the sugar to crystalize. Store in the freezer for 20 min before serving.

Fill a shaker 2/3 of the way with ice. Shake well and strain into the chilled glass. Garnish with an orange wedge.

The sugar rim is the perfect complement for the bitter cognac.

Full Monte

1/4 oz vodka
1/4 oz gin
1/4 oz light rum
1/4 oz tequila
1/4 cherry liqueur
1/2 oz fresh squeezed lemon juice
1/2 oz simple syrup
2 dashes angostura bitters
2 1/4 oz Champagne

Combine everything except the champagne in a shaker filled 2/3 of the way with ice. Strain into glass, top with champagne and garnish with a maraschino cherry.

This drink will delight your lips. It's a perfect Sunday night drink, as in, a give-me-something-tasty-and-filled-to-the-brim-with-alcohol-because-tomorrow-is-Monday drink.

Flamingo

1 1/2 oz añejo rum
1 oz unsweetened pineapple juice
1/2 oz fresh squeezed lime juice
2 dashes grenadine
1 dash simple syrup

Combine ingredients in a shaker filled 2/3 of the way with ice. Shake hard for ten seconds and strain into a chilled cocktail glass.

Delish sweetie drink, perfect for summer. The foam is all the garnish you need.

Bee's Kiss

1 1/2 oz light rum
1 oz heavy cream
3/4 oz honey syrup

Fill a shaker 2/3 of the way with ice. Strain into chilled cocktail glass.

How to make the honey syrup:
Combine equal parts water and honey in a small saucepan over medium heat. Stir until completely combined. Remove from heat and allow to cool. Refrigerate for up to one week.

One of my very favorites! (I know I have a lot, don't judge me. This is my cocktail blog and I can do what I want.) Also see the Bee's Knees.

Blood Orange Margarita

2 oz silver tequila
1 1/2 oz lime juice
3/4 oz orange liqueur
1/2 oz simple syrup
1 oz blood orange purée*
lime or blood orange garnish

Combine all ingredients in a shaker filled 2/3 of the way with ice. Strain over ice.

Who can resist blood oranges? This drink is succulently sour with a gorgeous color--definitely a sipper. Enjoy!

*Blood orange purée:
Blend the following until smooth:
4 blood oranges peeled and segmented
1 T simple syrup
1 t lemon juice

Mojito

2 sprigs tender young mint
1 oz simple syrup
3/4 oz fresh squeezed lime juice
1/2 oz light rum
2 dashes angostura bitters (optional)
1 3/4 oz club soda

In the bottom of a highball glass muddle one mint sprig with the simple syrup and lime juice. Fill the glass 3/4 of the way with ice. Add the rum, bitters and club soda. Stir briefly, garnish with a sprig of mint.

The perfect recipe for the classic I like to think of as the mint julep's Cuban cousin. One source I found says that the name comes from Spanish 'mojo', sauce (often containing lime juice in Cuba), but another says it comes from the African word 'mojo', which means to place a little spell. And if that's not right up my alley, I don't know what is. I'll have another!

White Lady

1 1/2 oz gin
1 oz Cointreau
3/4 oz fresh squeezed lemon juice

Combine ingredients in a shaker filled 2/3 of the way with ice. Shake well and strain into a chilled cocktail glass.

Clean, crisp, and simple. Like this white lady. Well, not simple.