In a mixing glass, lightly muddle the strawberry. Add the remaining ingredients, fill with ice and shake until well chilled. Strain into an ice filled rocks glass and garnish.
Combine all ingredients in a shaker filled with ice and shake until chilled. Strain into a highball glass and top with soda water.
In a mixing glass, lightly muddle cilantro leaves. Add the remaining ingredients, fill with ice and shake until well chilled. Strain into an ice filled highball glass and garnish.
In a mixing glass, lightly muddle the mint, agave nectar and fresh lime juice. Fill glass with Caliche Rum and ice, and shake until well chilled. Strain into highball glass, top with the crushed ice, and garnish.
Combine all ingredients in a shaker filled with ice and shake until chilled. Strain into an ice filled rocks glass. Add garnish.
Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
Combine all ingredients in a shaker filled with ice until well chilled. Strain into an ice filled highball glass and top with ginger beer.
In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.
In a cocktail shaker combine all ingredients, except for the ginger beer, fill with ice and shake. Strain over ice in a highball or collins glass, add the ginger beer and garnish with lime wheels and wedges.
In a cocktail tin muddle the 3 watermelon cubes, add the remaining ingredients, except for the sparkling wine, fill with ice and shake vigorously until well chilled . Strain into an ice filled highball or Collins glass. Garnish with a fancy cut watermelon garnish.
In a cocktail shaker combine all ingredients, fill with ice and shake. Strain over ice in a highball glass. Garnish with a fresh lime wedge.
Combine all ingredients over ice in a cocktail shaker, and shake vigorously until well chilled, serve in a chilled cocktail coupe, garnish with a thyme sprig.
In a cocktail shaker combine all ingredients, fill with ice and shake. Strain over ice in a rocks glass. Garnish with fresh mint sprigs.
Combine all ingredients over ice in a mixing glass, stir until chilled, serve in a festive glass, twist the orange peel over the cocktail, rim the glass. Garnish with orange peel and cherry. (As an alternate presentation it can be served over a large ice cube or sphere and garnished wit an orange twist and a cherry).
Combine all ingredients in a shaker filled with ice, shake vigorously until well chilled. Strain into cocktail glass and garnish with lemon peel.
Combine all ingredients over ice in a mixing glass stir until well chilled serve in a chilled cocktail coupe, twist the grapefruit peel over the cocktail, rim the glass and garnish with same grapefruit peel.
In a cocktail shaker combine the Caliche Rum, Lychee nectar and lime juice, fill with ice cubes and shake vigorously for 7 seconds. Strain into a rocks glass and top with the chilled sparkling wine. Garnish with the edible flower.
Pour intgredients in a cocktail shaker filled with ice. Shake well. Strain into a shot glass.
Shake, and double strain into a rocks glass with large 2" ice cube. Garnish with Angostura Bitters and a lime wheel.
* Black Pepper Dry Vermouth
1oz(by weight) Fresh ground black pepper
1 750ml bottle Dolin Dry Vermouth
Weigh out 1oz of freshly ground black pepper and combine with dry vermouth. Let sit for 1hr and stain out black pepper with a coffee filter.
Garnish with Candied Grapefruit Peel
(Barrow’s Intense Ginger Liqueur, Rose, Kafr Lime Leaf)
