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Season’s Menu: February 2012 Edition

Posted on  | February 1, 2012   Bookmark and Share
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Malibu Black & Ginger


1 part Malibu Black
2 parts ginger ale

Serve over ice in a tall glass.


DESSERT FIZZ (created by The Cocktail Guru, Jonathan Pogash)

1 ½ oz. Van Gogh Dutch Chocolate Vodka
1 large strawberry, chopped
1 tsp. agave nectar
¼ oz. fresh lemon juice
3 oz. Champagne or sparkling wine
Handful of mint leaves

Muddle the strawberry and mint with agave and lemon. Add Van Gogh Dutch Chocolate Vodka and strain into chilled Champagne flute. Top with sparkling wine or Champagne. Garnish with a strawberry slice on the rim.


2 oz. Figenza Fig Flavored Vodka
2 oz. Champagne
Muddled raspberries

Pour Figenza over muddled raspberries in Champagne flute. Top with Champagne.


1 oz. Vision Vodka
1 dash Grand Marnier
1½ oz. cranberry juice
½ oz. fresh lime juice
1 oz. Champagne

Combine Vision Vodka, Grand Marnier, cranberry juice and lime in a shaker over ice, and shake to combine. Strain into a chilled Champagne flute, and top up with Champagne. Serve garnished with a cherry.


1 ½ oz. Voli Raspberry Cocoa
½ oz. Raspberry liqueur
Splash of diet cranberry juice

Mix ingredients together and serve over ice in a rocks glass.


2 oz. Evan Williams Bourbon
2 oz. Crème de cacao
1 ½ oz. Hazelnut liqueur

Fill a shaker with cracked ice and blend. Strain into a martini glass. Garnish with bourbon balls.


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