P, B, & P
1 oz. Xante PEAR liqueur
1/2 oz. fresh lime juice
3 chunks of PINEAPPLE
3 large BASIL leaves
1 1/2 oz. Sparkling wine or Champagne
Directions: Muddle the pineapple in the lime juice. Add the Xante and basil leaves and shake very well. Strain into a chilled cocktail glass and top w/ Sparkling wine or champagne.
Garnish: Grilled pineapple
Cana Sangria
Serves approx. 12
½ of a 750ml bottle Berry-Tea infused Flor de Cana White Rum**
12 oz. Vita-Coco Mango coconut water
3 oz. fresh lemon juice
3 oz. fresh orange juice
6 oz. honey syrup (1:1 honey:water)
1 750 ml bottle of Rosč Wine
Directions: Add all ingredients to a pitcher with block ice and stir very well. Pour over ice into wine glasses.
Garnish: sage leaves and fresh berries inside of pitcher
*to infuse the rum, add 3 berry tea bags (any favorite berry flavor will do) to the rum that has been poured out into airtight container - let sit for 20 mins - remove tea bags and re-bottle - store in fridge)
New Orleans Bloody Mary
(serves 1)
1 oz. LUCID Absinthe
2 oz. Tomato juice
1 pinch black pepper
1 pinch horseradish sauce
1 dash Tabasco hot sauce
1 dash kosher salt
1/2 oz. fresh lime juice
Directions: Combine ingredients and marinate for 24 hrs. Then pour over ice into tall glass.
Garnish: Rick's Picks "Smokra" pickled okra (or any other pickled vegetable)
