Signature Cocktails

cocktails at ure

LIME & MINT FIZZ

– 24 oz. club soda – 1/2 cup fresh lime juice – 1/2 cup sugar – 1 1/2 cups tequila – 1 medium bunch of mint leaves

In a large cocktail shaker, shake mint leaves with sugar and lime juice. Strain into a small pitcher and stir in tequila. Pour cocktail over ice. Top off each drink with club soda and serve.

BERRY BASIL MARGARITA

– 1 can (12 oz.) frozen limeade – 10 strawberries – 8 basil leaves, crumpled – 2 1/2 cups tequila

Place limeade concentrate in pitcher, add 2 1/2 cans of water and tequila. Add sliced strawberries to pitcher. Add basil. Chill overnight.

NEGRONI SBAGLIATO

– 1 1/2 oz. sweet vermouth – 1 1/2 oz. Campari – 1 1/2 oz. Prosecco

Add vermouth and Campari to an ice-fi lled cocktail shaker. Shake and then strain into a glass. Stir in Prosecco. Garnish with an orange slice if desired.

OLD FASHIONED

– 1 bottle (750ml) bourbon – 1 oz. simple syrup – 10-12 dashes Angostura bitters – 8 dashes orange bitters – 4 oz. water

Pour bourbon into a 1 liter bottle or pitcher that can be tightly sealed. Add bitters, water and simple syrup. Seal and shake well. Refrigerate as needed. Serve over ice.

GRAPEFRUIT VIEUX MOT

– 1 1/2 oz. gin – 1 oz. elderfl ower liquor – 3 oz. grapefruit juice, fresh squeezed – 1 oz. lemon juice, fresh squeezed – 3 drops grapefruit bitters

Strain juices to remove pulp. Combine all ingredients in an ice fi lled cocktail shaker. Shake and strain into 2 glasses.

SUNNY WHITE SANGRIA

– 1 bottle dry white wine – 3 tablespoons sugar – 3 shots apple liquor – 1 lime, sliced – 1 lemon, sliced – 2 ripe peaches, cut into wedges – 3 ripe green apples, cut into wedges – 1 pint raspberries – sparkling soda water, for topping off

Combine sugar, apple liquor, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of wine and chill sangria for several hours. To serve, spoon fruit into glasses. Add a few fresh raspberries to each glass. Top glasses off with a splash of soda water.

KENTUCKY SUNRISE

– ¼ cup pineapple juice – ¼ cup pink grapefruit juice – 3/8 teaspoon grenadine – ½ cup ginger ale – ¼ cup bourbon

Combine all ingredients and shake in a cocktail shaker. Pour over ice. Garnish with a cherry. Enjoy!

APEROL SPRITZ

– 1 bottle (750ml) Aperol – 1 bottle (750ml) Prosecco – 3/4 liter seltzer – orange slices, for garnish – ice

Combine Aperol, Prosecco and seltzer in a large pitcher. Pour mixture over ice and garnish with orange slices.

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