Directions: Place the strawberries, lemon and sugar in a blender and process until smooth. Divide the puree between 2 champagne flutes, then top up with the prosecco. Garnish each glass with a slice of strawberry and enjoy right away.
8 fresh mint leaves 1 Tbsp white sugar Juice from ½ a lime 2 oz Havana Club Anejo (03694Z) Pulp from ½ a passionfruit (or 2 Tbsp bottled juice) Club soda to taste Mint for garnish Directions: Place the mint leaves, sugar and lime juice in a tall glass and muddle well. Add the passionfruit pulp or juice and then fill the glass completely with ice. Add enough club soda to fill the glass to the brim. Garnish with a sprig of mint.
Prosecco Rossini From page 35 Makes 1 pitcher, serves 8
Classic Mai Tai From page 37 Makes 1
1 small jalapeno pepper (or half a large jalapeno) 1 1/2 cups El Jimador Reposado Tequila (16835Z) 1 cup Triple Sec (16170Z) 1 cup freshly squeezed lime juice (8 limes) 1/4 cup freshly squeezed lemon juice (2 lemons)
2 oz Havana Club Anejo Amber Rum (03707Z) 1 oz fresh orange juice ½ oz fresh lime juice ½ oz Cointreau (16630A) Dash of grenadine 1 tsp orgeat syrup OR 1 drop almond extract Pineapple and maraschino cherry to garnish Directions: Shake all ingredients in a cocktail shaker full of ice, then strain into a short glass filled with ice cubes. Garnish with a skewered pineapple and cherry.
2 tablespoons honey Pinch of kosher salt Ice Jalapeno pepper slices for garnish
Directions: Cut the jalapeno pepper in half lengthwise, leaving the seeds and the ribs. Place the pepper in a bowl and mash it with the handle of a wooden spoon. Add the tequila and liqueur, stir and let stand for 15 minutes while you prepare the remaining ingredients. Strain the tequila mixture into a pitcher through a sieve to remove the seeds. Add the lime juice, lem- on juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours. When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold in a salt rimmed glass, garnished with jalapeno pepper slices.
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Prosecco Rossini From page 36 Makes 1
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