National Cocktail Day is tomorrow, and the only way to celebrate is with, of course, a cocktail!
Have your bar put together a menu of its favorite cocktails to help your guests celebrate. Need some inspiration? Check out the cocktails below!
Chocolate Mudslide
Ingredients:
2 oz. Whiskeysmith Co. Chocolate Flavored Whiskey
1 oz. Bourbon Cream (We like Nooku Bourbon Cream)
1 oz. Milk
1 oz. Vodka
Directions:
Combine all ingredients in a blender with ice. Blend on high and pour into a glass drizzled with chocolate sauce. Garnish with chocolate pretzels and marshmallows.
Recipe by Whiskeysmith Flavored Whiskey.
Koko Chanel
Ingredients:
1 oz Tanqueray Gin
.5 oz Lillet Blanc
.5 oz lemon juice
.5 oz strawberry purée
.75 oz coconut rose syrup
Prosecco
Rose water mist
Directions:
Combine the gin, lillet blanc, lemon juice, strawberry purée and coconut rose syrup. Served in a champagne glass and topped with prosecco, garnished with a rose water mist.
Recipe from Papi Steak. Photo Credit: Moris Moreno.
Cranberry Sour
Ingredients: 
1.5 oz Stranahan’s Original
Available on Drizly and Reserve Bar
.5 oz Sweet Vermouth
.75 simple syrup
.75 oz lemon juice
2 bar spoons cranberry preserve
Egg ehite
Italian bitters
Lemon oil
Cherries
Directions:
Combine Stranahan’s Original, sweet Vermouth, simple syrup, lemon juice, cranberry preserve and egg white. Shake and strain into glass over ice and garnish with cranberries on prick and lemon oil. Add a dash of italian bitters and stir. Pour into coupe glass and garnish with brandied cherry.
Recipe by Stranahan’s.
Rum Punch
Ingredients:
2 oz Mount Gay Eclipse
0.25 oz Cointreau
1 oz Pineapple Cinnamon Syrup*
1 oz Lime Juice
1.5 oz Brut Champagne
*Pineapple Syrup
1.5 cup water
1 cup sugar
1 lemon peel
1 pineapple – core removed, cut into chunks
Directions:
For the pineapple syrup, add all ingredients but pineapple to pot and bring to a boil. Add pineapple and simmer until pineapple is just translucent. Press pineapple to release juices. Strain out solids and let cool.
For the cocktail, add all ingredients but champagne to cocktail shaker and shake until chilled. Strain into rocks glass over ice. Top with Champagne and stir to incorporate. Garnish with pineapple wedge.
1800 Earl Grey
Ingredients:
2 oz. 1800 Cristalino
¼ oz. Elderflower liqueur
½ oz. Earl Grey syrup
¾ oz. lemon juice
Directions:
Combine all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a rocks glass over fresh ice cubes and garnish with an edible flower.
Recipe by 1800 Tequila.
Ryem Thyme
Ingredients:
1.5 parts Redemption Rye
1.5 parts grapefruit
.25 parts lemon juice
.75 Aperol
Directions:
Shake all ingredients with ice and a few sprigs of thyme. Strain over rocks in an old fashioned glass. Top with tonic. Garnish with thyme.
Recipe by Redemption Whiskey.
Buttered Scotch
Ingredients:
1.5 oz. Speyburn 10 Year Old Speyside Single Malt
.25 oz. Amaro Abano
.25 oz. banana liqueur
.75 oz. bitter butter syrup (recipe below)
.75 oz. lemon juice
Bitter Butter syrup:
1 stick salted butter
2 cups demerara sugar
1 cup water
2 cinnamon sticks
1 Tbsp black molasses
Pinch of salt
Directions:
For the Bitter Butter syrup, add one stick of salted butter, two cups demerara sugar, one cup of water and two cinnamon sticks to a saucepan and simmer over low heat. Just warm until butter and sugar are melted. Add one tablespoon black molasses, a pinch of salt and stir until combined. Strain into a blender and blend on medium/low for about 6 seconds (literally, you do not want to emulsify just combine). Place mixture into a container in the fridge until cool. The butter should have risen to the top and hardened in which case you can poke a hole and pour the liquid syrup underneath out. Be sure to double strain.
For the cocktail, whip shake into a zombie glass, top with pebble ice, angostura, and garnish with mint sprig, orange and lemon wheel. Double strain this cocktail to keep out any residual butter from your syrup.
Created by Eileen-Ann Fisher, Brand Development Manager, Hotaling & Co.
Frida Kahlo
Ingredients:
2 oz. blanco tequila
1/2 oz. Pomp & Whimsy gin liqueur
3/4 oz. The Perfect Purée Prickly Pear puree, thawed
1 oz. lime juice
1/4 oz. simple syrup
Directions:
Combine all ingredients in a cocktail shaker and shake. Strain and serve in an old-fashioned glass with ice.
Recipe by Suzy Tweten / Mixologist, Los Angeles, CA. Photo by Spirited Shaker.
JAJA Mango, Chili, & Beer
Ingredients:
1.5 oz. JAJA Blanco
1.5 oz. Mango Juice
Top with Mexican Lager
Directions:
Combine all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a rocks glass over fresh ice cubes and garnish with a mango slice to top off with a tajin rim.
