Spring Cocktail Recipes

The SKYY Violet
Created by Jon Gasparini of Rye on the Road

1.5 oz. SKYY Vodka
.75 oz. Creme de Violette
3 oz. Dry Sparkling Wine (such as Drusian Prosecco)
3 dashes Fee Brothers or Angostura Orange Bitters

Stir SKYY Vodka, Orange Bitters and Creme de Violette with ice. Strain into Champagne coup or flute and top with Prosecco. Top with zest of an orange and garnish with orange twist.

Love Letter
Created by Adam Wilson of Beretta

1 oz Campari
1 oz Freshly Squeezed Lime Juice
0.75 oz Cointreau
0.25 oz Maple Syrup (should be 1:1 with water)
0.25 oz Small Hand Grenadine
3 dashes of Peychaud's Bitters

Shake. Add Soda. Pour over ice in highball. Garnish with a lime zest.

Tongue Tied
1.5 oz. X-Rated Fusion Liqueur
1.5 oz. SKYY Infusions Cherry
Splash of Grenadine

Shake X-Rated and SKYY Infusions Cherry over ice. Strain into a martini glass. Slowly add a dash of Grenadine so that it sinks to the bottom. Garnish with a cherry with a knotted stem.

Spring Cocktail Recipes …

The Spaghetti Western by Scott Baird of 15 Romolo in San Francisco
0.5 Campari
1.25 oz. Russell’s Reserve Rye Whiskey
0.33 oz. Agave Nectar
1.5 oz. Mexican Lager Beer
Juice from Half a Lemon
Pinch of Sea Salt
6 to 8 Sweet 100 Tomatoes

Muddle tomatoes with salt in a cocktail shaker. Add Russell’s Reserve Rye Whiskey, Campari, agave nectar, and lemon juice with ice and shake vigorously. Strain into a Collins glass with fresh ice and top with beer. Garnish with a lemon peel and two tomatoes on a toothpick.

Farmer’s Crush by Brandon Skaggs of Cortez Restaurant & Bar in San Francisco
1 oz. Campari
0.25 oz X-Rated Fusion Liqueur
1 oz. Fresh Orange Juice
1 oz. Fresh Lemon Juice
1 oz. Lemon Verbena Simple Syrup*
Prosecco
1 Whole Mission Fig
6 Blueberries

Muddle blueberries and fig with orange and lemon juices in a cocktail shaker. Add Campari, X-Rated Fusion Liqueur and ice. Shake vigorously and strain into a Collins glass with fresh ice. Add splash of lemon verbena simple syrup and top with Prosecco. Garnish with sprig of verbena.

To make lemon verbena simple syrup, boil 1 cup of water and 1 cup of sugar, stir to dissolve. Add ½ cup of lemon verbena leaves, reduce heat and simmer 10 minutes. Let cool and strain and discard lemon verbena. Syrup should be refrigerated in an airtight container for up to one month.

Passion-X
1 oz X-Rated Fusion Liqueur
1 oz SKYY Infusions Passion Fruit
4 kumquats
½ oz fresh lime
Dash of simple syrup

Muddle fresh kumquats with sugar and lime. Add X-Rated Fusion and SKYY Passion Fruit Vodka. Shake and strain over fresh ice. Garnish with a kumquat.

X-Rated Flip
1.5 oz X-Rated Fusion Liqueur
½ tablespoon of egg whites
½ oz simple syrup or agave nectar
½ oz lemon juice
Dash of bitters(optional) Fee Brothers Peach or Grapefruit

Pour egg whites in pint glass and shake for 30-45 seconds. Add X-Rated Fusion, simple syrup, lemon juice and bitters. Shake vigorously and strain into martini or fluted rocks glass. Finish with lemon zest

X-Tea-C
2 oz X-Rated Fusion Liqueur
½ oz simple syrup or teaspoon sugar
3.5 oz Hibiscus Lemongrass Tea

Build drink in Collins glass and garnish with lemongrass

The SKYY Violet by Jon Gasparini of Rye on the Road in San Francisco
1.5 oz. SKYY Vodka
.75 oz. Creme de Violette
3 oz. Dry Sparkling Wine (such as Drusian Prosecco)
3 dashes Fee Brothers or Angostura Orange Bitters

Stir SKYY Vodka, Orange Bitters and Creme de Violette with ice. Strain into Champagne coup or flute and top with Prosecco. Top with zest of an orange and garnish with orange twist.

Grapefruit Ginger Fizz
Originally served at the Mondrian
8440 W Sunset Blvd., West Hollywood

2.5 oz. SKYY Infusions Citrus
1 oz. Grapefruit Juice
1 oz. Fresh Lime Juice
Ginger Ale

Combine SKYY Infusions Citrus, grapefruit and lime juice in a cocktail shaker with ice. Shake vigorously and strain into a chilled martini glass. Top with ginger ale and garnish with an edible flower or grapefruit.

ALFIE
Created by James Stuart – Director of Food and Beverage at The Bowery Hotel
335 Bowery, New York

2.5 oz. SKYY Infusions Citrus
1 oz. Combier Orange Liqueur
1 oz. Martini & Rossi Bianco
0.5 oz. Pimm’s No. 1
Lemon Twist

Coat Pimm’s inside of the martini glass. Combine SKYY Infusions Citrus, Bianco and Combier in a cocktail shaker with ice. Shake vigorously and strain into a chilled martini glass and garnish with a lemon twist.

*Why Called ALFIE? Skyy Spirits is from America (A); “L” is for Lemon; Combier Orange Liqueur originates from France (F); Martini & Rossi Bianco is from Italy (I) and Pimm’s No. 1 hails from England (E).


Pink Grapefruit – Mint Martini
Originally served at The Stanton Social
99 Stanton St., New York

2 oz. SKYY Infusions Citrus
1 oz. Fresh squeezed Grapefruit Juice
1 oz. Lemon Simple Syrup
Fresh Mint

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a martini glass and garnish with piece grapefruit and fresh mint.