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Iroquois #2 Cocktail

from Lauren Conrad

Recipe Box: Shark Attack Cocktail

Shark Attack Cocktail | 1-ounce pineapple juice 1-ounce orange juice 1 teaspoon sugar ½ ounce mezcal 2 ounces light rum 1-ounce dark rum 1-ounce lime juice

Barber of Seville 1 ounce manzanilla sherry (preferably Hidalgo) 1/2 ounce rye (preferably Old Overholt) 3/4 ounce Cappelletti 1/2 ounce lemon juice 1/4 ounce orgeat 1/2 eyedropper vial orange flower water 3 dashes orange bitters Garnish: crushed Marcona almonds, finely channeled orange zest and a cocktail parasol

Pomegranate rosemary spritzer | 1 bottle prosecco 2 ounces peach schnapps 4 teaspoons fresh squeezed lemon juice 4 ounces pom juice 1 small bottle mango flavored soda water 6-8 sprigs rosemary 1 fresh pomegranate .5 cup sugar 1 cup water

from Cookie and Kate

Pineapple Cilantro Serrano Cocktail

pineapple cilantro serrano cocktail 1 tablespoon fresh cilantro 1/2 small lime, juiced 1 small, round slice of serrano pepper (1/8th to 1/4th-inch thick) 1 1/2 ounces silver tequila 3 ounces quality pineapple juice agave nectar (optional), to taste

from With Food + Love

Modern Mai Tai with Hibiscus + Thyme + a #drinkthesummer recap

Hibiscus Lime Mai Tai | 1 tablespoon loose hibiscus tea or 4 tea bags 1/2 cup hot water 5 – 10 sprigs fresh thyme {see notes above} 1 tablespoon honey, or maple syrup 1 1/2 cups unsweetened pineapple juice {fresh is best} juice from 1 lemon 6 ounces of your favorite rum {light, dark or amber} ice

from BuzzFeed

This Spicy Tequila Cocktail Will Be Your New Favorite Brunch Drink

Spicy Pineapple Tequila Yellow Bell Cocktail | 1 jalapeño pepper 6 ounces (1/2 cup) blanco tequila 1 medium pineapple2 yellow peppers 2 limes

from The Jewels of New York

Sleepy Hollow Cocktail

Sleepy Hollow Cocktail | ½ ounce absinthe 2 ounces mezcal 1 oz st. elizabeth allspice dram 2 dashes angostura bitters rosemary sprig, for garnish

the sugar hollow | Watermelon Juice 1 cup roughly chopped seedless watermelon, rind removed Cocktail 1 inch lime peel 1.5 ounces gin 1 teaspoon campari .5 ounces lime juice 1 teaspoon maple syrup (or simple syrup) 4 ounces watermelon juice ⅛ teaspoon black cardamom, ground 2 ice cubes Optional: thin slice of watermelon rind, to garnish

La Mome 1 1/2 ounces pisco, rose-infused (preferably Encanto, see Editor's Note below) 1 1/2 ounces dry vermouth (preferably Dolin) 1 teaspoon grappa (preferably Clear Creek Pinot Grigio) 1 teaspoon apricot liqueur