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Grey Goose L’Orange Scene Stealer
 1 ½ parts Grey Goose L’Orange Flavored Vodka
1/3 part Noilly Prat Original French Dry Vermouth
1 ½ parts juiced Alphonso Mango
1 red chili, deseeded
3 coriander leaves
1/3 part simple syrup
In a cocktail shaker, muddle the coriander leaves, mango
and chili. Add
syrup, vermouth, and Grey Goose L’Orange,
then shake vigorously before finely straining. Serve in
a chilled martini cocktail glass.
Grey Goose Statuette
 2 parts Grey Goose Vodka
1 part Creme de Figue
1/3 part honey water ¾ parts cloudy apple juice
1/3 part fresh lemon juice
¼ bar spoon edible gold flakes
Add all ingredients to a cocktail shaker filled
with cubed ice, and shake vigorously. Strain into a sling glass and
present with edible gold flakes.
Smoking Dragon Shot
 0.5 oz Lucid Absinthe
0.5 oz melon liqueur
0.5 oz lemon-lime soda
1.5 oz pineapple juice
Drizzle of grenadine
Combine Lucid, Melon
liqueur, lemon-lime soda and pineapple with ice and shake.
Strain into a chilled shot glass and drizzle grenadine into the mix.
The Heartthrob
 1 oz. Russian Standard Vodka
1 1/2 oz. Lucid Absinthe
1/4 oz. Siracha Hot Sauce
Shake all ingredients well with ice.
Top with Killian’s
Irish Red Beer and a hot pepper.
Bridesmaid Margarita
 2 oz. Camus VS Elegance
1 oz. Sweet & Sour Mix
1 oz. Grand Marnier
Combine all in a shaker
with ice; strain into a small rocks glass with salted
rim. Garnish
with a lime wedge.
Take Me Out to the Moneyball-game
 1 oz. Frangelico
2 oz. Wild Turkey 101
1 oz. Amaretto
0.25 oz. squeezed lemon juice
1 pinch salt
4 oz. soda water
Handful of Cracker Jack, finely crushed
Rub half a lemon around the
rim of a glass and place into crushed Cracker
Jack to coat the rum.
Combine Wild Turkey, Frangelico, Amaretto, lemon juice, and salt in
a shaker. Mix and strain into a glass with rocks and top with soda
water.
Bridesmaid Bellini
Serves 8
 1 (29-ounce) can peaches, drained
1/4 cup peach schnapps
1 tablespoon lemon juice
2 teaspoons original Tabasco brand pepper sauce
1 (750 ml) bottle champagne, chilled
Blend peaches, peach
schnapps, lemon juice and Tabasco sauce in a blender or food
processor until smooth. Just before serving, add champagne.
Rolling in the Daiquiri
 1/4 cup Jamaican rum
2 tablespoons triple sec
2 tablespoons fresh lime juice
1/4 teaspoon Tabasco brand green pepper sauce
Lime slice
Combine rum, triple sec, lime juice, and Tabasco green sauce in a
cocktail shaker with 4 to 5 cubes of ice. Cover and shake
vigorously. Strain into chilled, stemmed cocktail glass. Float slice
of lime on top.
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