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• 1 ounce Caravella
• ½ ounce vodka
• Tonic water

Mix Caravella and vodka in a rocks glass over ice. Top with tonic water.

1 1/2 oz. Burnett’s Gin
1/2 oz. Dubonnet Rouge
1/2 oz. Maraschino Liqueur

Pour ingredients into iced mixing glass.  Stir and strain into a chilled cocktail glass.  Garnish with an orange twist.

1 oz. Vodka
3/4 oz. Dubonnet Rouge
3/4 oz. Triple Sec
2 oz. Cranberry juice
Splash of lime juice

Shake with cracked ice, strain into cocktail glass, garnish with a twist of lime.

1 1/2 oz.   Burnett’s Vodka
1/2 oz.  Banana Liqueur
1 tsp.  Lime juice
Club soda
Mint sprigs

Mix vodka, banana liqueur and lime juice with cracked ice in a shaker or blender.  Pour into chilled highball glass.  Fill with club soda.  Stir gently.  Garnish with mint sprig.

2 oz. HPNOTIQ
2 oz. Cognac

Layer over ice in a rocks glass.  Stir for transformation.

1/4 oz. Dubonnet Blanc
1 oz. Burnett’s Vodka
1 oz. Burnett’s Gin

Pour ingredients into iced mixing glass.  Stir and strain into a chilled cocktail glass.  Garnish with lemon twist.

2 oz. Citrus Super Premium Vodka
1 oz. HPNOTIQ
Splash of White cranberry juice

Shake with ice and pour into an old-fashioned glass. Garnish with gummy fish.

2 1/2 pints blackberries
1/4 C. water
3/4 C. sugar
1 1/2 cinnamon sticks
1 pint Christian Brothers Brandy

Simmer blackberries with water, cinnamon sticks and sugar until the berry juices are released and the sugar is dissolved.  Let cool.  Strain the berry syrup into a glass jar and add the brandy.  Cover and set the shrub aside for at least 1 month.  Serve in a tumbler over ice, topped with still or sparkling water and a slice of lemon.

2 oz. Evan Williams Bourbon
1 tsp. sugar
1/2 tsp. water
2-3 mint sprigs
Shaved ice

Fill 3/4 of cup with shaved ice.  Add Bourbon, then sugar solution.  Stir gently.  Add ice to fill cup.  Garnish with mint sprig.