The Glenfiddich Highland Cooler 
Ingredients:

• 1 part Glenfiddich 14-Year-Old Bourbon Barrel Reserve 
• 5 parts Watermelon Juice 
• Garnish: Watermelon & Mint 

Method: 

This might be one of the simplest, and most delicious, drinks you can make on the 4th of July.  

• Simply cool the juice (pureed fruit) of a ripe, seedless watermelon, and mix it five to one with Glenfiddich 14 Year Bourbon Barrel Reserve.  
• Pour into a highball or rocks glass and garnish with a small watermelon wedge and some mint. 
• For extra credit, stick the 5:1 mixture in the freezer.  Once it’s set, scrape it out with a fork to create a delicious watermelon Glenfiddich snow cone.

Trans-Fiddich Fusion
Ingredients

• 1 ½ Parts Glenfiddich 12 Year Old
• 1 Part Passoa 
• 2 parts Cranberry Juice 
• 1 part Fresh Lime Juice
• Ginger Ale

Method:

Combine all ingredients and ice within a shaker tin and shake for 30 seconds or until the shaker feels cold to the touch. Add a few drops of foamer and top with ginger ale.

The Balvenie Poolside Cooler

Created By The Balvenie’s West Coast Ambassador Brett Bayly 

Ingredients:

• 2 Parts The Balvenie Caribbean Cask 14 Year Old
• 2 Parts Fresh Pressed Strawberry Juice
• 1 Part Fresh Lemon Juice
• 1 Part Simple Syrup
• Fresh Mint (as much as you please)

 Method: 

• Add all ingredients to a cocktail shaker and clap mint before adding it in. 
• Add ice and shake hard for 7 seconds, then strain into glass over fresh ice. 
• Top with soda water as desired for a spritz, garnish with fresh mint sprig, lemon slice & edible flowers as desired. 

 ** For group serve, quadruple ingredients, add to a large pitcher with ice and stir. Top with soda as desired and gently pull it through to mix.

Viking Woo Woo
Ingredients: 

• 2 parts Reyka Vodka
• ½ part Crème de Peche
• 4 parts Cranberry Juice
• Squeeze of Lime

Method: 

• Build over ice in a highball glass. Garnish with an orange wheel & star anise.

OASIUM SPRITZ

Created by Erik Andersson, Hendrick’s East Coast Ambassador

“Hendrick’s Oasium Spritz is the perfect refreshing cocktail for summer brunches and parties on the patio” – Erik Andersson

Ingredients: 

• 1 ½ parts Hendrick’s OASIUM
• ½ part Aperol
• ¾ part lime juice
• ¾ part simple syrup
• 1 part sparkling wine
• 1 part club soda
• Cucumber ribbon, orange slice and mint sprig for garnish

Method: 

Build in a wine glass with ice, garnish with cucumber, orange and mint. Sip and savor as it perfectly complements the tangy citrus and lush herbaceous profile of Hendrick’s OASIUM.

Good Luck Babe

*Created by Sarah Berardi, Hendrick’s Gin West Coast Ambassador

Ingredients:

• 1 part Hendrick’s Gin
• ¼ part lemon juice
• ¼ part tangerine juice
• ¼ part simple syrup
• Teaspoon ball of orange and tangerine sorbet*
  • *Combine 1 cup frozen fruit (peeled orange/tropical fruit recommended)  with 1 cup water, 0.5 cup sugar, 1 part apple cider vinegar in a blender and blend, adding more water if needed. Pour mixture into a container and leave in the freezer to harden for at least 2 hours. Then take out and ball for serving. 
  • If you aren’t wanting to make anything, you can use frozen orange juice from the store.

• Top with prosecco

Method: 

• Combine gin, lemon juice, tangerine juice, and simple syrup in a shaker and shake. Double strain into a coupe glass or champagne flute.  Add 1 scoop of sorbet into the glass, top with prosecco, and garnish with cucumber wheel and frozen citrus zest**.  Bright, refreshing and bursting with citrus notes that compliment the cucumber and rose essence of Hendrick’s Gin, this is the ultimate refreshing serve.
  • **Zest one tangerine and one orange. Place into a container and put in the freezer for ice cold zest.

 Ingredients:

• 1 part Milagro Cristalino Añejo
• 5 parts champagne
• ¼ part Cointreau
• Grapefruit peel to garnish

Method: 

• Pour all ingredients into a champagne flute to combine. Garnish with grapefruit peel.

 Ingredients: 

• 1 ½ parts Milagro Reposado
•  3 chunks grilled pineapple
•  ¾ part fresh lime juice
•  ½ part fresh pineapple juice
•  ¾ part agave nectar
•  1-2 dashes mole bitters
•  1 lime wheel and 1 pineapple quarter for garnish

Method: 

• Muddle grilled pineapple in a cocktail shaker. Add remaining ingredients and ice and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with grilled pineapple quarter and lime wheel.

D.E.W. & a Brew – TAILGATE FAVORITE

By Clodagh Mai O’Callaghan, Tullamore D.E.W. Irish Whiskey U.S. Ambassador

Ingredients:

• 1 part Tullamore D.E.W. Irish Whiskey
• 1 part beer of your choice

Method:

• Combine all ingredients. Stir and pour.

Guava Lemonade 

By Kevin Haxho, Monkey Shoulder Whisky Ambassador

Ingredients:

• 1.5 parts  Monkey Shoulder​ Whisky
• 1 bar spoon guava jam
• 3 parts lemonade 

Method: 

• Combine all ingredients except soda water.
• Shake and strain into glass over ice.
• Top with soda, garnish with edible flower and lemon.