1 1/2 oz. VeeV
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
3 strawberries, sliced
Handful of mint leaves
Directions: Muddle the strawberries with simple syrup and fresh lemon juice. Add VeeV and mint and shake well. Strain into an ice-filled highball glass.
Garnish: strawberry slice and mint sprig

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

Serves approx. 12

½ of a 750ml bottle Berry-Tea infused Flor de Cana White Rum
12 oz. Vita-Coco Peach/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 Spanish Rose` wine

To infuse the rum: Take 1 bottle of Flor de Cana white rum (or your favorite white rum) and add to an airtight container. Add 3 berry tea bags (any berry tea of your choice) and allow to sit in liquid for 20 mins. Remove tea bags and re-bottle.
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

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)