Season’s Menu: May 2012 Edition

1½ parts Grey Goose Cherry Noir
¾ part Benedictine Liqueur
1½ parts fresh lemon juice
¾ part simple syrup
1 dash bitters

Mix all ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into a martini glass and garnish with cherries on a cocktail pick.

JALAPEÑO MARGARITA

1 oz. Tequila
½ oz. premium
orange liqueur
3 oz. Master of Mixes
Margarita Mix
½ oz. fresh lime juice
5 dashes jalapeño hot sauce

Combine all ingredients in a Boston glass filled with ice. Shake and strain into a chilled martini glass. Garnish with jalapeño slices.

1½ oz. Burnett’s Sugar Cookie Vodka
1 oz. lemonade
1 oz. lemon-lime soda

Pour in a glass over ice and stir gently.

2 oz. Caliche Rum
1 oz. freshly squeezed
lime juice
¾ oz. simple syrup
1 fresh strawberry

In a cocktail shaker, muddle the fresh strawberry, lime juice and simple syrup. Add Caliche Rum. Fill with ice and shake until well chilled. Strain into an ice-filled highball glass.

GUAVA SIN (from Whiskey Park in New York)

2 oz. Herradura Silver
1 oz. Triple Sec
1 oz. guava purée/nectar
1 oz. fresh sour mix

Combine ingredients and serve over ice. Garnish with a lime wheel.