From shades of pink to shaved ice, warming temperatures mean it’s time for seasonal menu refresh. Inspiration to get you started…

 

Cape Frosé

• 6 oz Cape Mentelle Rosé
• 1 oz Limoncello
• 1/2 oz watermelon juice
• 1/z oz simple syrup
• 2 fresh strawberries

Method: Combine the ingredients in a blender with one cup of ice and blend until smooth. Pour into a large martini coupe. Garnish with a mint spring and strawberries for that perfect summer vibe.

 

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KEEL Vojito

• 5 oz KEEL Vodka
• 4 Mint leaves
• 1 oz Lime Juice
• ½ package of Stevia

Method: In a Collins glass with muddled mint and lime juice, add KEEL Vodka and Stevia. Give a quick stir to combine then add ice. Lastly, top with soda water and give a final stir before serving. Under 65 calories.

 

 

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Forbidden Fruit

• 1 oz. Brockmans Gin
• 1 oz. grapefruit juice
• ½ oz. lime juice
• ¾ oz. simple syrup
• 5-6 mint leaves
• Top with Prosecco

Method: Combine all the ingredients and 5 mint leaves in a shaker with ice. Hard shake and double strain into a chilled coupe glass.

 

 

 

 

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Chichibirra

• 4 ounces Terrazas de los Andes Reserva Torrontes
• ¾ ounce Limoncello
• 2 ounces ginger ale

Method: Combine Reserva Torrontes and Limoncello in cocktail glass with ice. Stir to chill and combine ingredients. Top with ginger ale. Garnish and enjoy.

 

 

 

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NOLET’S Silver Lavender G&T

• 1.25 oz. NOLET’S Silver Gin
• .25 oz. Fresh lime juice
• .25 oz. Simple syrup
• 2 Fresh lavender sprigs
• Tonic water

 Method: Add all ingredients, except tonic water to mixing glass with ice. Shake well and strain into a Burgundy glass over fresh ice. Top with tonic water. Garnish with fresh lavender sprigs.