BEEFEATER VICTORIAN LEMONADE
1 ½ oz. Beefeater Gin
2 oz. lemonade
crushed mint leaves

Stir all ingredients with ice and serve in a highball glass. Garnish with crushed mint and a lemon wheel

APRICOT COOLER
2 oz. apricot brandy
1 oz. lime juice
½ oz. simple syrup
¼ oz. grenadine
4 dashes Angostura bitters
white soda

Mix ingredients in a shaker with ice. Strain and serve over ice.

SPRING TRAINING
2 oz. white rum
1 oz. crème de menthe
3 green grapes
ginger ale on top

Put three ice cubes and the grapes in a Collins glass. Add rum, crème de menthe and top with ginger ale.

PERFECT DAY
2 oz. vodka
1 oz. triple sec
4 oz. orange juice

Pour vodka and triple sec over ice and top with orange juice.

FLIRTINI
Pineapple chunks
½ oz. vodka
½ oz. triple sec
Champagne
1 oz. pineapple juice

Muddle two pineapple chunks and triple sec in a cocktail shaker. Add vodka, ice and pineapple juice. Strain into a chilled martini glass and top with champagne.

THE GENTLE PALM
1 blackberry
1/2 oz. strawberry puree
1 ½ oz. Gentleman Jack
1 oz. chilled black tea
1 oz. pomegranate juice
½ oz. maple syrup
fresh blackberries

Place the blackberry and the strawberry puree into a shaker and muddle. Add the rest of the ingredients and a few ice cubes. Shake and strain over fresh ice into a rocks glass and garnish with fresh blackberries.

THE MANGO BELLINI
3 tbl. mango puree (mango chunks in a blender)
5 oz. sparkling sake
mango cube for garnish

Place mango puree into a highball glass. Fill to the brim with sparkling sake. Garnish with a mango cube.

LEMON DROP (shooter)
½ oz. vodka
½ oz. triple sec
½ oz. lemon juice

Shake all the ingredients together and fine strain into a chilled glass. Garnish with thin slice of lemon coated in sugar.