Spiked Zen 2 ounces Hangar 1: Buddha’s Hand Citron vodka 3 ounces Lucky Buddha Beer 3 ounces lemonade Ginger slice
Directions Slice a thin piece of ginger and gently muddle in the Hangar 1: Buddha’s Hand Citron vodka. Strain into a tall glass and add the lemonade. Stir to mix, then add the ice and top with the beer. Garnish with a lemon and serve.
Rum n’ Ready 2 ounces Flor de Caña rum 2 ounces Dole pineapple juice 2 ounces coconut water 1 ounce watermelon simple syrup 1 teaspoon Soho lychee liqueur 1 Red Fresno chili seed
Directions Combine the rum, pineapple juice, coconut water, watermelon simple syrup, and lychee liqueur in a shaker. Drop in one chili seed (or more for more heat!) and gently muddle. Add ice and shake the cocktail well. Strain into a new glass filled with ice and serve.
Turn Up Corralejo Reposado 1 ounce homemade limeade ¾ ounce PAMA pomegranate liqueur ½ ounce orange juice 3 dashes Angostura bitters
Directions Combine the Corralejo, limeade (equal parts lime juice, water, and sugar), pomegranate liqueur, orange juice, and bitters in a martini shaker filled with ice. Shake well and strain into a martini glass. Garnish with a lime and serve.
Unruly Sangria 2 bottles Unruly California red wine 1 cup Hiram Walker grapefruit schnapps 1 cup Thatcher’s blood orange liqueur 1 cup Schönauer Apfel apple liqueur 1 cup sugar 2 cups blueberries 3 cups strawberries 2 oranges, peeled and sliced 2 grapefruits, peeled and sliced
Directions Combine all of the ingredients in a pitcher. Remove the rinds of the citrus if you’d like to avoid having to counter a slightly bitter taste with more sugar. Refrigerate, and allow the sangria to marinate for two to twenty-four hours. Serve with or without the fruit.