3 cups Brugal 1888
1 1/2 cups Emilio Lustau Dry Amontillado Sherry
1 bottle Campo Viejo Cava Brut Reserva
1/4 oz Pinot Noir
1 cup sparkling water (chilled)
1 cup freshly squeezed lemon juice
1/4 cup honey
Stir honey and lemon juice in a large pitcher until dissolved. Add Brugal 1888, pinot noir and sherry. Stir to blend. Top with cava and sparkling water and stir gently. Pour into punch glasses over a large cube of ice. Garnish with fruit of your choice.
*Makes 20 servings
2 oz Noble Oak Bourbon Whiskey
4 oz apple cider
2 tbsp cinnamon
1 tbsp sugar
Combine cinnamon and sugar on a plate. Run the orange wedge around the edge of your cocktail glass and set the rim of the glass in the cinnamon and sugar. Fill glass with ice. In an ice-filled shaker, combine the cider and Noble Oak and stir. Strain into your glass and garnish with orange wedge and rosemary sprig.
1 3/4 oz Partida Blanco Tequila
1 oz Aperol Aperitivo Liqueur
2 oz freshly squeezed grapefruit juice
Mionetto Prosecco floater
Shake Partida Reposado, Aperol, and grapefruit juice with ice and strain over fresh ice into a wine glass. Top with prosecco.
2 oz Glenrothes 12 Year
1 1/2 oz Cherry Brandy
1/2 oz Creme de Cacao
Splash of Kahlua Coffee Liqueur
Add a cherry into a cocktail glass. Add a handful of ice into a cocktail shaker and add the Glenrothes 12, brandy and Kahlua. Stir and strain
into the glass. Float the crème de cacao over the top of the cocktail. Sprinkle with grated chocolate or a little sieved cocoa powder.
