• 1 1/2 oz. Xante
• 1/3 oz. freshly squeezed lime juice
• 7-Up

Pour over ice in a highball glass and top with Sprite or 7-Up. Squeeze a lime wedge and drop into the glass.

• 2 oz. Flor De Cana 7-year Grand Reserve
• 4 sugar cubes
• 3 green cardamom pods (can be found at any spice shop)
• 3 oz. club soda
• 1 oz. lime juice
• 1 oz. grapefruit juice
• 1 dash of Regan's Orange bitters

Dissolve the sugar cubes in 1 oz. of soda water (this generally involves muddling to help process). Muddle the cardamom pods with the sugar cubes. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added. Add ice once all of the ingredients have been added and stirred. Stir the punch until it is chilled. Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2 oz. club soda and garnish with lime wheels.

• 1 oz. Lucid absinthe
• 2 oz. Pear Juice or Pear Nectar
• 1/2 oz. Simple Syrup
• 1/2 oz. Lemon Juice

Mix in a highball glass. Garnish with sliced cucumber (optional.

• 2 oz. Russian Standard Vodka
• 5 oz. premium ginger beer

Pour Russian Standard vodka over ice in a chilled mug or Collins glass. Add ginger beer and stir gently. Garnish with a squeezed wedge of lime.

• 2 oz. Gran Sierpe Pisco
• 1 oz. apple cider
• 3/4 oz. ginger syrup
• 3/4 oz. lemon juice
• 5 mint leaves

Shake with ice and strain into a cocktail glass. Garnish with an orange peel.

• 2 Tbsp. BACARDI Superior Rum
• 1/2 Bunch Mint Leaves
• 2 Limes, Juice
• 2 Tbsp. Sugar

Place the mint leaves in a blender and chop, add the lime juice, sugar and rum, blend together. Pour into shot drink glasses. Place in freezer for 40 minutes; insert wooden sticks and freeze for another 4 - 6 hours.

• 1 1/2 oz. Cockspur Fine Rum
• 3/4 oz. fresh lime juice
• 3/4 oz. honey syrup**
• Garnish with a slice of lime

Add all ingredients to a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass.

**Honey syrup: equal parts honey dissolved in warm water.

• 1 1/2 Parts Domaine De Canton
• 1 part Maker's Mark Bourbon
• 1/2 part Freshly Squeezed Lemon Juice

Shake with ice and strain into a martini glass. Garnish with a cherry.

• 2 oz. TY KU Soju
• Iced Tea or Green Tea

• 2 oz. TY KU Soju
• Muddled Cucumber
• Club Soda
• Cucumber Wheel Garnish

• 1 oz. TY KU Soju
• 1 oz. TY KU Liqueur
• Splash Cranberry

• 2 oz. TY KU Soju
• Squeeze Orange Juice
• Splash Club Soda

Put some fireworks into your 4th of July with these cocktails for fun with family and friends. It all begins with some Cajun Thunder and Pomegranate Sparklers and ends with everyone around the Bon Fire.

• 1 1/2 oz. Southern Comfort
• Splash of Cranberry Juice
• Dash of Tabasco

Method: Shake and Strain

• 1 1/2 oz. Korbel champagne
• 3/4 oz. Chambord
• 1/2 oz. Finlandia Vodka
• 1 oz. Pomegranate Juice

Shake all ingredients but champagne with ice and strain into flute glass. Top with champagne. Garnish with a lemon twist.

• 1 1/2 oz. Tuaca Liqueur
• 1 bar spoon Organic Chocolate Syrup
• 1 Toasted Marshmallow

Eat the toasted marshmallow and chase with (un-chilled) shot.

• 1 1/2 oz. Gran Sierpe Pisco
• 1 1/2 oz. Watermelon Juice
• 1 oz. Rosemary Honey
• 1 oz. Lemon Juice
• 1 oz. Simple Syrup

Fill a cocktail shaker with ice and add all of the ingredients. Shake well (10 sec) and strain into a chilled martini glass.

• 1 1/2 oz. Gran Sierpe Pisco
• 1 oz. Pineapple Juice
• 1 oz. Lime Juice
• 1/2 oz. Simple Syrup

Fill a cocktail shaker with ice. Add all of the ingredients, and shake well (10 sec). Strain into an ice-filled rocks glass and garnish with lemon wheel.

• 3 oz. Haamonii Shochu
• 1/2 cup diced seedless tart fruit of choice (berries, plums, apples)
• 1/6 lemon
• 1 tsp. Simple Syrup (can use sugar substituted simple syrup if preferred)
• Cinnamon sugar for rim optional and garnish

Muddle lemon and fruit. Add simple syrup and Haamonii Shochu. Shake with ice. Rim martini glass with cinnamon sugar. Pour over strainer into rimmed martini glass.

Forget the Beer! Summertime Barbecues Call For Fresh Fruity Cocktails

Statistics show that each year 90% of American families attend at least one BBQ party during the summer. The BBQ season officially kicks off on Memorial Day, but it is the Fourth of July that sees the most grills fired up for the entire year with 86% of the gas grills in the nation seeing action that day. That is a heck of a lot of hamburgers, hot dogs and ribs you are going to need to wash down. This year, instead of defaulting to the old standby beer, add a splash of color and a burst of fresh fruity taste to your BBQ libations with some refreshing and easy to make cocktails.

SKYY Vodka's award winning line of all natural SKYY Infusions can easily become the centerpiece of your BBQ or poolside party. One way to bring your guests together is with a do-it-yourself cocktail bar featuring the SKYY Starlight, a fun, adult rendition of the icy cool snow cone. Your guests may also want to beat the heat with something that's equally as bold and refreshing like the favorably tart SKYY Summer Palmer - an jazzy update to the classic Arnold Palmer - or relax before dinner with a more subtle cocktail like the Passion-Politan or the Sweet Lyee Ginger, which features the recently launched SKYY Infusions Ginger. No matter what the occasion, these summer offerings will both impress and satisfy anything one may crave on a hot summer day.

• 1 1/2 oz. SKYY Vodka
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Simple Syrup
• 1 oz. Hibiscus or Cranberry Juice
• Fresh Mint

Muddle all ingredients except hibiscus/cranberry juice in bottom of tall rocks glass. Add half a glass of crushed ice and stir well. Add more crushed ice until tightly packed just over the rim of the glass, and pour hibiscus or cranberry juice over top. Garnish with sprig of fresh mint and serve with a straw.

• 2 oz. SKYY Infusions Passion Fruit
• 3/4 oz. Orange Liqueur
• 3/4 oz. Rose Syrup (such as Monin)
• 1/2 oz Lime Juice
• Rose Champagne or Rose Sparkling Wine
• 1 Rose Petal

Combine all ingredients except champagne/sparkling wine in a cocktail shaker with ice. Shake vigorously and add sparkling wine, stir and strain into a martini glass. Float the rose petal on top of the cocktail for garnish.

• 1 1/2 oz. SKYY Infusions Citrus
• 1/2 oz. Triple Sec
• 1 oz. Sweetened Iced Tea
• 1/2 oz. Fresh Lemon Juice

Combine SKYY Infusions Citrus, triple sec, unsweetened iced tea, lemon juice and ice into a cocktail shaker. Shake vigorously and strain into a martini glass with sugar rim as garnish.

• 1 1/2 oz. SKYY Infusions Ginger
• 1 1/2 oz. Lychee Puree*
• 4 Mint Leaves
• 1/2 oz. Fresh Lime Juice

Muddle 3 of the mint leaves in a cocktail shaker to release oils. Add the rest of the ingredients to the shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with remaining large mint leaf.

*To make lychee puree, purchase a can of lychees in light syrup and blend well.

Almost everyone remembers cooling down in the summer heat with the Slurpee or the Icee. Those may have been the good ol' days, but our predilections have matured since - time to chill with a sexier, more sophisticated, and more tempting bevy of ice-blended drinks. As the nights heat up this year, prove your party-throwing prowess with a sexy soiree thrown right at home. The margarita is always a hit, but expand your horizons and earn points for ingenuity with these ice-cold summer libations.

Since your friends bring all the heat, focus on keeping the temperature down with frosty, easy-to-make cocktails. Straight from the get-go, greet guests with an explosive and icy treat from X-Rated Fusion Liqueur. It's always been great on its own, but when blended with ice and a few easy-to-find ingredients, X-Rated Fusion Liqueur cocktails are undeniable showstoppers - perfect for this bash and the next.

X-Rated Fusion Liqueur is a sensuous blend of smooth, French vodka mingling with blood orange, mango and passion fruit, ideal for quenching your summertime thirst. June, July, and August are the perfect months to experience this sensual blend in a sensational blended cocktail. The long-awaited heat should be enjoyed in style, and the sun is best enjoyed with X-Rated Fusion Liqueur with ice - blended and cubed.

It's the perfect accessory to toast with under the scorching summer sun!

• 3 oz. X-Rated Fusion Liqueur
• 1 oz. Light rum
• 1/2 oz. Grenadine

Blend ingredients in a blender with ice. Garnish with a slice of blood orange.

Created by Dave Grimes at the Mattison Park in Asbury Park, New Jersey

• 2 oz. X-Rated Fusion Liqueur
• 2 slices of Peeled Cucumber
• 12 Red Seedless Grapes

Blend all ingredients with ice in a blender. Garnish with slices of cucumber.

Created by Kevin Baker at the Isla Cantina in West Hollywood, California

• 1 oz. X-Rated Fusion Liqueur
• 1 oz. Cabo Wabo Tequila
• 2 oz. Sour Mix
• 2 oz. Blood Orange Puree

Blend ingredients in a blender with ice. Garnish with slice of lime and lemon.

Created by John Coyne at the Pub 17 in Ramsey, New Jersey

• 2 oz. X-Rated Fusion Liqueur
• 2 oz. SKYY Infusions Pineapple
• 3 slices of fresh pineapple
• 1 pineapple slice for garnish

Blend all ingredients with ice in a blender for 20 seconds. Garnish with pineapple slice.

Created by Barbi Caruso at Luau in Beverly Hills, California

• 2 oz. X-Rated Fusion Liqueur
• 2 oz. Half and Half
• 1 1/4 oz. of Simple Syrup
• 1/4 oz. Banana
• 1 Strawberry for Garnish
• 1 Scoop of Ice (this may vary based on the quality of ice)

Blend in a blender and pour into wine glass and rim with pink sugar (dip glass rim in grenadine and then rim granulated sugar). Place a strawberry on the rim of the glass and serve.

Created by Derwayne Chesterman in San Diego, California

VolcaniX

Blend the following ingredients:

• 1 Scoop of Ice
• 1 oz. White Rum
• 3 oz. Pina Colada Mix
• 1 Wedge of Pineapple (no skin) or 1 oz. of Pineapple Juice

In a frozen Hurricane glass, pour a dash of the blended ingredients into the bottom of the glass and then add an ounce of X-Rated Fusion. Pour more of the blended cocktail to halfway up the glass and add another ounce of X Rated Fusion. Top off the glass with the rest of the blended cocktail. The effect should be a swirl of pink throughout the glass.

Created by Derwayne Chesterman in San Diego, California

The Fourth of July for many people conjures images of parades, barbecues, flags, and most of all, fireworks. The origins of today's grand Fourth of July firework displays are often accredited to Thomas Jefferson's practice of evening "illuminations," encouraging American's to place lit candles in street-side windows at night to promote patriotism and unity. The "rockets red glare" didn't come until much later in 1814 when Francis Scott Key penned what was to become our national anthem.

However, it was another founding father who really knew how to set the celebratory mood of many of today's Fourth of July festivities. On the fourth of July 1778, George Washington celebrated with his troops in the field by offering them a double ration of liquor.

In the spirit of George Washington, we recommend you present a “double ration” of red, white and blue patriotism to your holiday guests with delicious, vibrant color-coded cocktails featuring SKYY Vodka, Campari and Cabo Wabo Blanco Tequila.

Born in San Francisco in 1992, SKYY Vodka has grown to be the largest producer of vodka in the U.S. Partnered with Campari from Italy and Cabo Wabo Tequila from Mexico, the trio captures the spirit of the all-American melting pot.

• 1 1/2 oz. SKYY Infusions Grape Vodka
• 1 tsp. raw sugar
• 4 slices of fresh peeled ginger
• 5 large green grapes
• Top with soda

Muddle grapes, ginger, and sugar in pint glass. Add ice and SKYY Infusions Grape Vodka. Shake vigorously and strain into cocktail glass over fresh ice. Top with soda and garnish with raspberries & blueberries!

• 2 oz. SKYY Vodka
• 1 oz. Blue Curacao
• 2 oz. white grape juice
• Splash of soda

Pour all ingredients except soda in a shaker and shake hard. Pour into a highball glass with the ice and garnish with a lime or green apple slice.

• 1 1/2 oz. SKYY Infusions Cherry Vodka
• 1 oz. freshly squeezed lemon juice
• 1/2 oz. Cointreau
• 1/2 oz. sweet vermouth
• 3/4 oz. rye whiskey
• 2 oz. soda

Mix ingredients in mixing pint over ice. Shake vigorously and strain into tall pilsner style glass and garnish with lemon zest and cherry.

• 2 oz. Cabo Wabo Reposado Tequila
• 1/4 oz. Sugar, syrup
• 6 Fresh Pomegranate Seeds and Juice
• 1 oz. Fresh Passion Fruit mix

Muddle pomegranate in base of shaker. Add other ingredients, shake with ice and fine strain into chilled glass.

• 1 oz. Campari
• 1 oz. Cinzano Rosso Vermouth
• Splash of Club Soda

Pour Campari and Cinzano Rosso Vermouth over ice in a rocks or highball glass. Add a splash of club soda. Garnish with an orange twist.

• 1 1/2 oz. Jeremiah Weed Sweet Tea Flavored Vodka
• 3 oz. lemonade
• 1 piece(s) lemon

• 1 1/4 oz. TANQUERAY London Dry Gin
• Peychaud's Bitters
• Tonic Water

Muddle 3 lime wedges at the bottom of a Collins glass. Add TANQUERAY London Dry Gin and top with tonic water. Float Peychaud's Bitters.

• 1 1/4 oz. Tanqueray London Dry Gin
• 3 1/2 oz. tonic
• 1/2 oz. sage-infused simple syrup
• Dash of Stirrings blood orange bitters
• Clementine Mandarin orange wedges

Muddle Clementine Mandarin orange with sage-infused simple syrup. Add a dash of blood orange bitters and Tanqueray London Dry Gin. Add a splash of tonic and pour over ice.

• 1 1/4 oz. Tanqueray London Dry Gin
• 1/45 oz. lime juice
• 1 oz. soda water

Add Tanqueray London Dry and lime juice. Serve over ice in highball glass. Top with soda water.

• 1 1/4 oz. Tanqueray London Dry Gin (25 oz. per bottle)
• 1 1/4 oz. lemon-lime soda

Prepare strawberries in a highball glass. Add crushed ice and Tanqueray London Dry. Top with lemon-lime soda.

• 1 1/4 oz. Smirnoff Raspberry Twist
• 1/4 oz. Blue Curaco
• 1/2 oz. Sweet and Sour
• Splash of Simple Syrup

Shake ingredients with ice. Splash with Sprite and garnish with a cherry.

• 901 Silver Tequila
• Lime Juice
• Homemade grenadine
• Cucumber Jalapeño (optional)

• 2 1/2 oz. 901 Silver Tequila
• 3 oz. Clarified Strawberry Juice
• 1/2 oz. simple syrup
• Pinch of Malic Acid
• Pinch of Citric Acid
• Salt to taste
• Garnish with mint.

• 1/2 oz. fresh Lime Juice
• 3/4 oz. Pineapple Juice
• 1 1/2 oz. 901 Silver Tequila

Shake. Strain into rocks glass filled with ice. Top with splash of ginger beer.

• 2 oz. Tabasco or Cholula Hot Sauce
• 1 oz. Lime Juice
• 7 oz. Orange Juice
• 2 oz. Grapefruit Juice
• 1 tsp. Salt
• 2 tsp. Fresh Ground Pepper
• 15 oz. Tomato Juice
• 1 Jalapeno (Cut in half with seeds)

Add all the ingredients into a pitcher. Stir until the salt and pepper is dissolved. Let the mix sit for 15mins to 30mins with the Jalapeno then when the right heat level is reached then discard the jalapeno pieces. Keep Refrigerated.

Enjoy Sangrita traditionally accompanied with a neat pour of your favorite Partida Tequila.

• 6 blackberries
• Juice of 1 meyer lemon, hand-squeezed
• 1 oz. Averna
• 1 oz. orange-flavored vodka
• 2 oz. ginger beer

Muddle blackberries in a shaker, add the juice of 1 meyer lemon, Averna, and orange-flavored vodka and shake vigorously over ice. Strain over ice in a highball glass and add ginger beer. Garnish with an orange wheel.

• 1 1/2 parts Tommy Bahama White Sand Rum
• 4 fresh strawberries
• 4 fresh basil leaves
• 1/2 oz. fresh lime
• 1/4 part simple syrup
• 3 parts sparkling water

In a mixing glass, muddle the strawberries and basil leaves with a splash of sparkling water. Add remaining ingredients except sparkling water, and shake vigorously over ice. Strain over fresh ice into a highball glass. Top with sparkling water. Garnish with a fresh strawberry.

• 1 part Tommy Bahama White Sand Rum
• 1 part Blue Curacao
• 1 part Coconut Cream
• 2 parts Pineapple Juice

Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a hurricane glass and garnish with a fresh pineapple slice and maraschino cherry.

• 2 parts Tommy Bahama White Sand Rum
• 1/2 part Creme de Cacao
• 2 1/2 parts Fresh Pineapple Juice
• Splash of cream

Combine all ingredients over ice and shake vigorously. Strain into a chilled martini glass.

• 1 1/2 oz. Vermont White Vodka
• 1/2 oz. Whiskey
• 2 oz. Orange Juice
• Top with Club Soda

Shake with ice in a cocktail shaker and strain over ice into a highball glass. Garnish with a slice of orange.

Mixologists are constantly on the search for new, exotic ingredients to add flare to their cocktail creations. The most exciting ingredient in cocktailing can now be found in our own backyard: maple syrup. Perfect for Canada Day celebrations or for enjoying while relaxing at a cottage, these cocktails use maple syrup, found in everyone's cupboard, to add another dimension to a simple, straight forward cocktail or an extravagant creation.

Using the classic flavour of Campari, the bold red spirit with a unique blend of herbs and spices with orange, these maple syrup cocktails draw special attention to any menu. The diversity of tastes between the tartness of Campari and sweetness of the maple syrup, combined with a red colouring, makes for a purely Canadian cocktail. This year also marks the 150th anniversary of Campari!

• 1 oz. Campari
• 1 oz. Maple Syrup
• 1/2 oz. Egg White
• 3/4 oz. Lemon Juice

Combine all ingredients in a cocktail shaker and dry shake. Add ice and shake again. Double strain into a martini glass and garnish with a twist of lemon or orange.

• 1 oz. Campari
• 1 oz. Freshly Squeezed Lime Juice
• 3/4 oz. Cointreau
• 1/4 oz. Maple Syrup
• 1/4 oz. Small Hand Grenadine
• 3 dashes Peychaud's Bitters
• soda

Dilute maple syrup with 1/4 oz. of water. Combine all ingredients except soda in a cocktail shaker and shake. Add Soda and pour over ice in a highball glass and garnish with a lime zest.

• 3 parts vanilla ice cream
• 1 1/2 parts Knob Creek Bourbon

• 3 Black Cherries
• 1/4 oz. Marischino Liqueur
• 1 1/2 oz. Hendrick's Gin
• 1/2 oz. Lime Juice
• 1/2 oz. Simple Syrup

Muddle cherries. Add ice, shake and pour contents into a long glass. Top with soda.

• 1/2 oz. Aperol
• 1/2 oz. Cointreau
• 1/2 oz. Lemon Juice
• 1 1/2 oz. Hendrick's Gin

Shake and strain over ice. Top with Soda

• 1/2 oz. Aperol
• 3/4 oz. Aloe
• 2 oz. Hendrick's Gin
• 1/2 oz. St-Germain Elderflower Liqueur
• 1/2 oz. Simple Syrup

Shake and strain into a cocktail glass. Offer an orange slice for garnish.

• 2 oz. Blue Angel Vodka
• 1 oz. Agave Syrup(or simple syrup)
• 1 oz. Lemon Juice
• 3 oz. Fresh Cranberry Juice

Fill a tin shaker with ice and add Blue Angel Vodka, lemon juice, agave syrup. Shake vigorously for 30 seconds and dump into a rocks glass. Garnish with a few twists of lemon.

• 2 oz. Blue Angel Vodka
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Agave Syrup(or simple syrup)
• 3 Blackberries
• 3 Raspberries
• 2 oz. White Tea

NO MUDDLING REQUIRED! Be sure to fill a tin shaker with ice and add all ingredients. Shake vigorously for 30 seconds and strain into a chilled Martini Glass. There will be little jewels of raspberries and blackberries that will fall through, makes for good visual presentation.

• 2 oz. Blue Angel Vodka
• 1/2 oz. Ginger Syrup(recipe below)
• 4 Fresh Lime Quarters
• 3 Fresh Strawberries
• 4 oz. Soda Water

In a tin shaker, muddle the limes and strawberries. Fill with ice and add Blue Angel Vodka and ginger syrup. Shake vigorously for 30 seconds, then dump into a Collins glass. Top with soda water.

Ginger Syrup recipe

Heat 1 cup of sugar and 1 cup of water to a boil. Lower heat to a simmer and add 1/2 cup of thinly sliced, FRESH ginger. Simmer and Stir for 15 minutes, make sure the sugar dissolves. Remove from heat and refrigerate until needed.

• 2 oz. Rose's Cocktail Infusions Cosmopolitan Light Mix
• 1 oz. Vodka

Shake with 1/2 cup of ice. Strain into martini glass.

• 2 oz. Rose's Cocktail Infusions Tropical Fruit Twist Light Mix
• 1 oz. Vodka
• 1/2 oz. Diet 7UP

Shake Rose's Cocktail Infusions Tropical Fruit Twist Light and vodka with 1/2 cup of ice. Strain into martini glass. Top with Diet 7UP.

• 4 oz. Rose's Cocktail Infusions Cosmopolitan Light Mix
• 2 1/2 oz. Whiskey
• 1/2 oz. Brandy

Combine ingredients in a highball glass. Mix well.

• 4 oz. Rose's Cocktail Infusions Tropical Fruit Twist Light Mix
• 4 oz. Sugar-free Lemonade
• 2 oz. Vodka

Combine ingredients in a highball glass. Mix well.

• 2 oz. Rose's Cocktail Infusions Tropical Fruit Twist Light Mix
• 1/2 oz. Blue Curacao
• 1 oz. Vodka
• 1 dash Grenadine

Shake Rose's Cocktail Infusions Tropical Fruit Twist Light Mix, Blue Curacao and vodka with ½ cup of ice. Strain into martini glass. Top with dash of Grenadine Garnish with Maraschino Cherry.

• 2 oz. Rose's Cocktail Infusions Tropical Fruit Twist Light Mix
• 2 oz. Watermelon Juice (press watermelon through a sieve, juice it in a juicer, or buy bottled watermelon juice)
• 1 oz. Vodka

Combine ingredients in a highball glass. Mix well. Garnish with watermelon slice.

• 2 oz. Rose's Cocktail Infusions Cosmopolitan Light Mix
• 1 oz. Coconut Vodka

Shake with 1/2 cup of ice. Strain into martini glass. Garnish with coconut flakes, blueberry and raspberry.