1 oz. Kai lychee vodka
1 oz. Godiva white chocolate liqueur
1 oz. Godiva dark chocolate liqueur
Splash of cream
Method: Combine all ingredients. Pour into chocolate syrup-swirled glass.
0.75 oz. Godiva Chocolate Infused Vodka
0.25 oz. Grand Marnier
0.75 oz. Godiva Chocolate Liqueur
Pour in a cocktail shaker and shake until well combined. Serve over ice and garnish with an orange peel.
- 1 1/2 oz. Dubonnet Rouge
- 1/3 oz. Chambord
- 1/3 oz. Absolut Kurant
- Splash each of orange, pineapple, and cranberry juices
Combine all ingredients; shake with ice. Strain into glass — sugar the rim for a sweet touch — and garnish with orange pieces.
SOURCE: James Michael Bobby, Kumo Restaurant, West Hollywood
1 oz. Guava nectar
½ oz. Simple syrup
¼ oz. Lime juice
7 oz. Rose Champagne
Pour the guava nectar, simple syrup, and lime juice into a champagne flute. Top with champagne and garnish with raspberries.
- 1 1/2 oz. Absolut Vanilia
- 1/2 oz. strawberry liqueur
- Splash of CranPineapple juice
Combine ingredients and top with champagne.
1.5 oz. X-Rated Fusion Liqueur
2 oz. Champagne or Prosecco
0. 25 oz. Lemon juice
0.25 oz. Orange juice
0.25 oz. Pineapple juice
1 Lemon twist
Muddle pineapple, orange, and lemon juices. Add champagne or processo and X-Rated Fusion Liqueur. Strain and serve in a highball glass. Garnish with a lemon twist.
- 2 oz. peach vodka
- 1 oz. cherry puree (just blend fresh pitted cherries)
- 1/2 oz. peach liqueur
- 1/2 oz. cherry brandy
- 1/2 oz. lemon juice
- Sparkling wine, like Cava
Shake all ingredients but the Cava over ice and strain into a flute. Top off with Cava. Garnish with a cherry.
SOURCE: Philip Pepperdine, Barbunia, New York
½ bottle of ROSANGEL
½ bottle of White Wine
½ cup of White sugar
1 oz. Orange juice
2 oz. Cranberry juice
2 Oranges (sliced)
1 Lemon (sliced)
1 Lime (sliced)
1 bunch of Grapes (sliced)
1 Apple (diced)
½ liter of Club Soda
Mix all ingredients and serve over ice.
1 oz rum
1/2 oz triple sec
1/2 oz amaretto
1 oz Malibu rum
3 oz pineapple juice
1 oz grenadine
Shake it up and serve on the rocks. Garnish with blood orange slices to fancy it up.
- Shot of espresso
- 1/2 oz. Three Olives Chocolate Vodka
- 1/2 oz. Godiva dark chocolate liqueur
- 1/4 oz. Amaretto
- 1/4 oz. Kahlúa
- Baileys to top off
Shake ingredients with ice. Rim the glass with shaved chocolate. Strain cocktail and top with Baileys, whipped cream, and cocoa.
SOURCE: David Feuer, Deco, in Houston
- 1 1/2 oz. Absolut Vanilia
- 1 1/2 oz. strawberry liqueur
- 1 oz. pineapple juice
- 1/2 oz. coconut cream
- Shredded coconut
Mix all ingredients except shredded coconut in a shaker with ice, and shake well. Strain into a glass. Garnish with coconut.
SOURCE: Paulina Szafranski, at Monarck, Denver
2 ounces Frangelico
1/2 ounce grenadine
1/2 ounce Kahlua
1 cherry or Hershey kiss
Combine Frangelico and grenadine in a cocktail shaker with ice and shake until foamy. Strain into a chilled martini glass and top with Kahlua. Garnish with a cherry or kiss.
3 oz. pineapple juice
1 1/2 oz. vodka
1/2 oz. cassis
Garnish: pineapple slice or leaf
Shake all the ingredients with ice and strain into a chilled stemmed glass. Garnish with pineapple slice or float a leaf from the fruit in the drink.
SOURCE: Joe Reiser, at Woo Lae Oak, Los Angeles
1 oz Bacardi 151 rum
2 oz orange juice
2 oz 7-Up
3/4 oz lemonade
Pour a small amount of grenadine in a rocks glass. Shake all juices together with ice. Strain into glass and float the 151 on top. Fire optional. (Make sure you blow out the fire before you attempt to drink the shot!)
- 1 ½ oz. Hangar One Spiced pear vodka
- ¼ oz. Mazzenez, Poire Williams, Eau-de-vie
- ¼ oz. St. Germain elderflower liqueur
- ½ oz. simple syrup
- 2 oz. Looza pear nectar
Combine all ingredients over ice in a shaker. Shake and strain into a martini glass. Cut a thin piece from top to bottom in the center of a bosc pear for garnish.
SOURCE: Todd DeSilva, Director of Food & Beverage, InterContinental Montelucia Resort & Spa
1-1/2 ounces raspberry, strawberry, or plain flavored vodka
1 ounce raspberry schnapps
Squirt of lime juice
A few fresh raspberries
Combine vodka, schnapps, and lime juice in a cocktail shaker and gently shake. Strain into a Champagne glass with a few raspberries in the bottom. Fill glass with Champagne.
- 2 oz. Hendricks gin
- .75 lemon juice
- .75 lemon simple
- 2 teaspoons cranberry simple syrup
- 6 cranberries (from compote)
Muddle cranberries, add cran simple, lemon simple, lemon juice, and gin. Shake and strain into a martini glass. Garnish with three cranberries.
SOURCE: Beauty & Essex in NYC
- 3 parts chocolate milk (store bought or homemade)
- 1 part Sauza Silver Tequila
- 1 part strawberry puree or daiquiri mix
- Chocolate covered strawberry
Combine chilled chocolate milk, Sauza and strawberry puree in a tall glass. Stir vigorously to combine. Pour into a glass and garnish with a chocolate covered strawberry.
- 2 oz. Hendricks gin
- 1 oz. blood orange juice
- Dash simple syrup, 2 strawberries
- 4 slices of cucumber
Muddle fruit with simple syrup, add gin and blood orange juice. Shake and strain into a martini glass. Garnish with strawberry, cucumber spiral and orange peel hearts.
SOURCE: Wendy Verdel, Zeffirino, The Venetian, Las Vegas