Panda Freeze

How to make Panda Freeze Recipe

Ingredients:
1 scoop vanilla ice cream
2 ounces Baileys mint chocolate liqueur
1⁄2 ounce white crème de menthe (or peppermint schnapps)
1⁄4 cup chocolate chips

Method:
Combine the ice cream, Baileys, and crème de menthe in a blender and blend for about 5 seconds.

Add about a half cup of ice and blend until smooth. (If the ice cream is too soft, add a few more ice cubes to make it thicker.)

Add the chocolate chips and blend for 2 seconds (just enough to fold them into the mix). Pour into a tall glass.

Panda Freeze

Typhoon Smoothies

How to make Typhoon Recipe

Ingredients:
10 blueberries
2 ounces pineapple juice
2 ounces fresh sour
1 1⁄2 ounces SKYY passion fruit vodka
1 ounce blue curaçao

Method:
Combine the blueberries, pineapple juice, fresh sour, vodka, and curaçao in a blender and blend for about 5 seconds.

Add about a half cup of ice and blend until smooth. Pour into a tall cocktail glass.

Typhoon Smoothies

Sassy Suzette

How to make Sassy Suzette Recipe - Inspired by the classic crêpes suzette.

Ingredients:
1 scoop vanilla ice cream
1 ounce maple syrup
1 ounce sweetened condensed milk
1 ounce bourbon
1⁄2 ounce Grand Marnier

Method:
Combine the ice cream, maple syrup, milk, and bourbon in a blender and blend for about 5 seconds. Add about a half cup of ice and blend smooth. (If desired, add more bourbon.) Pour into a cocktail glass and top with the Grand Marnier.

Caramelized Pear Macerate

How to make Caramelized Pear Macerate Recipe

Ingredients:
1 Bosc pear
1 ounce simple syrup
Dash of ground nutmeg, plus extra for garnish
Dash of ground cinnamon
2 ounces cognac
1⁄8 teaspoon vanilla extract
2 ounces heavy whipping cream

Method:
Peel the pear, core it, and cut into thin slices (save 2 of the slices for the garnish).

In a sauté pan over medium heat, sauté the pear slices with the simple syrup, nutmeg, and cinnamon until the pear slices become soft. (You may need to add additional simple syrup to prevent the pear slices from sticking to the pan.) Add the cognac and vanilla and scrape everything into a blender.

Add the cream and blend for about 5 seconds. Add about a half cup of ice and blend until smooth. Pour into a small cocktail glass. Garnish with the pear slices and a dash of nutmeg.

Peruvian Pineapple

How to make Peruvian Pineapple Recipe - Created by mixologist Natalie Bovis-Nelson, The Liquid Muse.

Ingredients:
1⁄4 cup roasted fresh pineapple chunks
2 ounces Peruvian pisco
1 ounce honey water
3⁄4 ounce heavy whipping cream
1⁄2 ounce fresh lime juice
1⁄4 teaspoon nutmeg, plus a tiny pinch for garnish
Pineapple wedge, for garnish

Method:
Combine the pineapple, pisco, honey water, cream, lime juice, and nutmeg in a blender. Blend for 15 seconds, then add a quarter cup of crushed ice. Blend until smooth.

Pour into a wine goblet or large martini glass. Garnish with a sprinkle of nutmeg and the pineapple wedge.

Peruvian Pineapple

Capeta Pequeno Novo (New Little Demon)

How to make Capeta Pequeno Novo (New Little Demon) Recipe - Created by one of my mixologist friends in Chicago, Kyle McHugh of TheBoozehound.com. He created this drink as a way to do something different with cachaça and to really capture the Brazilian lifestyle. (The guarana powder may be left out if you are unable to find it.)

Ingredients:
2 ounces skim milk
1 1⁄2 ounces cinnamon-infused Leblon cachaça
1 ounce sweetened condensed milk
1 ounce coconut milk
1 tablespoon clover honey
1 teaspoon unsalted blanched peanuts
1 teaspoon guarana powder
1 teaspoon 100 percent cocoa powder (or chocolate shavings)

Method:
Combine the skim milk, cachaça, condensed milk, coconut milk, honey, peanuts, guarana powder, and cocoa powder in a blender with a few ice cubes. Blend on high for 30 seconds. Pour into a cocktail glass.

Fig 'N' Honey

How to make Fig 'N' Honey Recipe

Ingredients:
3 to 4 ounces orange juice
1 tablespoon fig marmalade
1 ounce cognac
1⁄2 teaspoon clover honey
1⁄2 fig, for garnish (fresh or dried, whichever is available)

Method:
Combine the orange juice, marmalade, cognac, and honey in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a cocktail glass and garnish with the fig half.

Grilled Peach Melba

How to make Grilled Peach Melba Recipe

Ingredients:
1 peach, peeled, cut in half, pitted, and grilled
1 1⁄2 ounces sweetened condensed milk
1 ounce milk
1 ounce cognac (or brandy)
Dash of cinnamon, for garnish

Method:
Combine the grilled peach, condensed milk, regular milk, and cognac in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a cocktail glass and garnish with the cinnamon.

Tree Hugger

How to make Tree Hugger Recipe - I created this for my brother, Brian, a true tree-hugger. This cocktail is made with TRU vanilla vodka (a carbon-negative vodka)—the company actually plants a tree for every bottle sold!

Makes 2 small servings or 1 large serving

Ingredients:
1⁄2 banana, peeled
1⁄4 cup organic granola, plus extra for garnish
1 large scoop vanilla ice cream (organic if possible)
1 1⁄2 ounces TRU vanilla vodka
Soy milk (optional)
Chocolate chips, for garnish

Method:
Combine the banana, granola, ice cream, and vodka in a blender and blend for about 5 seconds. Add about a half cup of ice and blend until smooth, adding soy milk if the ice cream is too hard. Pour into two small juice glasses or one larger glass. Sprinkle the top with granola and chocolate chips for garnish.

True Blue

How to make True Blue Recipe

Ingredients:
2 ounces pineapple juice
2 ounces orange juice
1 ounce blue curaçao
1 ounce rum
Orange quarter-wheel, for garnish

Method:
Combine the pineapple juice, orange juice, curaçao, and rum in a blender with 1 cup of ice. Blend until smooth. Pour into a cocktail glass and garnish with the orange quarter-wheel.

Frozen Cherry Coke

How to make Frozen Cherry Coke Recipe

Ingredients:
4 ounces Coke
1 1⁄2 ounces SKYY Cherry vodka
1 ounce cherry syrup (such as Monin)
Fresh or maraschino cherry, for garnish

Method:
Combine the Coke, vodka, and cherry syrup in a blender with 5 to 7 ice cubes. Blend until smooth. Pour into a tall glass and garnish with the cherry. Serve with a straw.

Passion Fruit Mousse

How to make Passion Fruit Mousse Recipe - Recipe by Todd Appel, a mixologist from Chicago, Illinois.

Ingredients:
2 ounces cachaça or light rum
1 1⁄2 ounces sweetened condensed milk
Pulp of 1 medium fresh passion fruit (seeds reserved for garnish,
if desired), or 1 ounce passion fruit puree or syrup

Method:
Combine the cachaça, milk, and passion fruit pulp in a blender with 1 cup of ice. Blend until smooth. You can adjust the amount of condensed milk to your taste, depending on te size and tartness of the passion fruit.

Pour into a tall Collins glass with a long straw and enjoy! Seeds of passion fruit are fine to eat and add some visual appeal to the cocktail.

Plum Diggity

How to make Plum Diggity Recipe - Inspired by Jamie Oliver’s Plums & Sloe Gin recipe.

Ingredients:
2 plums (blanched, peeled, and cut into chunks)
4 ounces orange juice (best, if freshly squeezed)
1 1⁄2 ounces sloe gin
Plum slice and mint sprig, for garnish

Method:
Combine the plums, orange juice, and gin in a blender and blend for about 5 seconds. Add about a half cup of ice and blend until smooth. Pour into a cocktail glass and garnish with the plum slice and mint sprig.

Plum Diggity

Lingonberries Falling Down

How to make Lingonberries Falling Down Recipe

Ingredients:
2 tablespoons lingonberry preserves
1 ounce orange vodka
1 ounce orange juice
1⁄2 ounce fresh sour
Large piece of orange peel, for garnish

Method:
Combine the preserves, vodka, orange juice, and fresh sour in a blender for about 5 seconds. Add about a half cup of ice and blend until smooth. Pour into a cocktail glass. Garnish with the orange peel.

Blueberry Blitz

How to make Blueberry Blitz Recipe - This recipe is inspired by one of his creations, a blueberry blintz.

Ingredients:
10 blueberries, plus 4 for garnish
1 tablespoon mascarpone cheese
1 ounce simple syrup
1 ounce Chambord
Dash of vanilla extract (1⁄8 teaspoon)

Method:
Combine the 10 blueberries, mascarpone, simple syrup, Chambord, and vanilla extract in a blender and blend for about 5 seconds. Add about a half cup of ice and blend until smooth. Pour into a cocktail glass and garnish with 4 skewered blueberries.

Beet Around The Bush

How to make Beet Around The Bush Recipe - A variation on master mixologist Bridget Albert’s Spiced Beet Cocktail.

Ingredients:
1 beet, peeled and sliced
Juice of 3 limes
2 teaspoons brown sugar
Pinch of ground ginger
1 1⁄2 ounces silver tequila
1 ounce simple syrup
1 ounce fresh lemon juice
1⁄2 ounce mescal
Piece of beet leaf, for garnish (cut it in halves or quarters to fit in the glass, if needed.)

Method:
In a sauté pan, combine the beet, lime juice, brown sugar, and ginger. Cover and simmer over medium heat, stirring occasionally, until the beets are tender, about 10 minutes.

Remove the beets and discard (or keep for eating later) and let the liquid cool. Pour the liquid into a blender and add the tequila, simple syrup, lemon juice, and mescal.

Blend for about 5 seconds then add about 1 cup of ice and blend until smooth. Pour into a cocktail glass and garnish with the beet leaf.