Must-Try Cocktails for National Cocktail Day!

BloodMary_Bottle_US

With National Cocktail Day coming up on 3/24, check out some quick but delicious cocktail recipes!

Cheers!

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Hendrick’s Matcha Mojito by Mattias Horseman

2 parts Hendrick’s Gin

½ a Whole Lime

2 Barspoons Sugar (Demerera)

1 part Apple Juice

Top with a splash of Ginger Beer

Garnish with Mint Sprig & Cucumber Wheels

Place half a lime, cut into quarters into the bottom of a tall glass. Add two barspoons of brown sugar and 1 barspoon of Matcha Tea Powder. Muddle the sugar, Matcha powder and lime until the sugar and Matcha have dissolved and mixed completely. Add mint and lightly press. Add crushed ice, Hendrick’s Gin and Apple Juice. Mixing the drink using a long spoon ensuring well mixed. Add more ice if needed and top with a splash of ginger beer. Garnish with mint and English Cucumber.

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The Sailor Jerry Rum Bloody Mary

Sailor Jerry Rum Bloody Mary

1 part Sailor Jerry Spiced Rum

2 parts tomato juice

1/3 lemon juice

1/4 part Worcestershire Sauce

1/4 part dry Sherry

Hot sauce to taste

Salt and pepper to taste

Combine all ingredients in a large pitcher (or for one, a large glass) and stir.

Pour into ice filled glasses.

Get creative with your garnish!

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Celebración (Punch- Serves 4) by Jaime Salas, National Milagro Ambassador

Celebracion

6 Parts Milagro Silver

12 Parts Guava Nectar (pink)

2 Parts Ginger Simple Syrup

3 Parts Lime Juice

Preparation: Combine all ingredients in a punch bowl and mix.

Top with Club Soda (Top Chico) or Prosecco

Garnish: Lime Wheels and white edible flowers to resemble guava flowers

Glass: Punch bowl, Rocks glasses

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The Earl’s Grey by Allan Roth

The Earls’ Grey

2 parts Glenfiddich 12 Year Old

¼ part Earl Grey Syrup

2 dashes Angostura bitters

Orange peel, to garnish

Combine all ingredients except the orange peel in a mixing glass. Stir and strain into a rocks glass over ice.  Express the orange peel over the cocktail and drop in.

*To make Earl Grey syrup: steep three tablespoons of Earl Grey tea in a pint of hot water for 10 minutes.  Add 1.5 cups of sugar in the tea and stir until fully dissolved.

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