Cheers

Coby Brooks, Peter Sims, Paul Bridle and Clark Wolf headline the year’s most anticipated event.

1 part bourbon
1 part Southern Comfort
1 part Orange Juice
1 part Orgeat
1/2 part fresh lime juice
1 dash Angostura bitters
 
Mix all ingredients together with ice, serve in a double rocks glass, garnish with an orange peel.
 
This recipe comes from Tommy Bahama Restaurant & Bar, which has 13 locations across the country.

1 oz Vision Vodka
2 oz Sparkling pear juice
Chilled Champagne
 
Shake the first two ingredients over ice and strain into a fluted glass. Top with chilled champagne and garnish with a cherry.
 
This recipe comes courtesy of Vision Mixology.

2 oz. Bols Barrel Aged Genever1/2 oz. simple syrupSmall handful mint leaves
In bottom of rocks glass or julep cup, lightly muddle the mint and simple syrup. Fill with crushed ice and add Bols Barrel Aged Genever. Stir, top off with more ice, and garnish with a mint sprig.
 
This recipe comes to us from the mixologists at Lucas Bols B.V.

1 1/4 oz. Wild Turkey 1011 oz. Domaine de Canton Ginger Liqueur2 oz. orange juice2 dashes Angostura bittersSprite Shake first four ingredients with ice and strain into a rocks glass filled with ice. Top with a splash of Sprite and stir gently. Garnish with an orange wheel and Enjoy!!!
 
This drink was sent to us by Tiffany Soles, Bartender at Irvin Mayfield’s Jazz Playhouse in New Orleans.

2 oz. Cinco Vodka
1/2 oz. Peter Heering cherry liqueur
1/4 oz. Campari
2 dashes Peychaud’s Bitters
1 barspoon Luxardo cherry syrup
1 Luxardo cherry as garnish
Combine the liquid ingredients in a mixing glass and stir with ice to chill. Strain into a chilled martini glass and garnish with a Luxardo cherry.
 
This drink was provided by the mixologists at Cinco Vodka.

2 Parts Absolut Vodka
1 Part Lime Juice1 Part Simple Syrup3 Slices KiwiMuddle lime juice, simple syrup and kiwi in a mixing glass. Add AbsolutVodka. Shake and strain into a rocks glass filled with crushed ice. Garnishwith kiwi.This drink was provided by Absolutdrinks.com.

2 oz. Espolon Reposado Tequila
1 oz. fresh lime juice
1 oz. triple sec
½ oz. fresh lemon juice
1 oz. simple syrup
2 oz. strawberry puree (see recipe below)
1 lime wedge, for garnish
 
Combine all the ingredients into a mixing glass. Pack the glass with ice and shake it vigorously for 15 to 20 seconds. Strain the drink into a Margarita glass with a salt rim. Garnish with the lime wedge.
 
For the strawberry puree:
 
1 pint fresh strawberries, stemmed
2 oz. simple syrup (to be adjusted given the sweetness/tartness of strawberries)
 
Place the strawberries and simple syrup in a blender. Blend all the ingredients until a smooth puree forms and serve.
 
This drink was created by Brian Sirhal at Cantina Feliz in Ft. Washington, PA.