Cocktails

Fine Agavé Cranberry Cocktails

• Metropolitan •

2 oz Vingavé Cranberry
1 oz fresh lime
1/2 oz simple syrup
Fill shaker with ice

Pour ingredients into shaker Shake and strain into cocktail glass. Garnish with thin wheel of lime.

• CranGinFizz •

2 oz Vingavé Cranberry
1 oz fresh squeezed orange juice
1/2 oz grenadine
Ginger ale

Pour Vingavé Cranberry, orange juice and grenadine into iced shaker. Pour over ice in short glass and top with ginger ale. Garnish with orange slice.

• Cranbellisimo •

4 oz Vingavé Cranberry
1/3 cup blackberry sorbet
1 oz club soda or lemon lime soda

Use a melon scooper to form 4 small sorbet balls. Drop sorbet balls into a flute. Pour Vingavé Cranberry over sorbet. Top with club soda or lemon lime soda.

Fine Agavé Passion Orange Guava Cocktails

• Heavy Passion •

2 oz Vingavé Passion Fruit Orange Guava
1 oz fresh squeezed orange juice
I/2 oz fresh squeezed lemon juice
1/2 oz light agave nectar
3 shakes orange bitters
1 oz heavy cream

Put all ingredients into iced shaker except for heavy cream. Shake for 30 seconds then add cream and shake again. Pour into cocktail glass.

• Passionate Ruby •

2 oz Vingavé Passion Fruit Orange Guava
1 oz fresh squeezed ruby red grapefruit juice
1/2 oz honey simple syrup or light agave syrup
Tiny dash of sea salt

Put all ingredients into iced shaker and shake for 30 seconds. Strain into cocktail glass. Garnish with grapefruit peel.

To make honey simple syrup combine equal parts honey and water in a small pan and place over medium heat. Whisk to blend and remove from heat to cool. Can keep refrigerated for several weeks.

• Frozen Passion •

1 cup Vingavé Passion Fruit Orange Guava
1 can mango slices, drained (15 oz)
1/4 cup coconut milk
1 oz fresh squeezed lime juice
1/2 oz light agave nectar
1 1/2 cups ice

Combine all ingredients in a blender until smooth. Pour into a short glass. Can rim glass with sugar by rubbing rim with a cut lime and turning rim upside down into a shallow bowl filled with sugar. Makes 2 drinks.

Fine Agavé Peach Cocktails

• Blushing Peach •

2 oz Vingavé Peach
I/2 cup fresh or frozen peach slices
2 -3 fresh strawberries (or about 1/4 cup frozen)
1/2 cup ice

Blend all ingredients in a blender until smooth. Pour into wine glass. Garnish with a fresh peach slice.

• Peach Perfect •

2 oz Vingavé Peach
1 oz fresh squeezed orange juice
1 oz peach syrup
2 dashes peach or orange bitters

Fill a cocktail shaker with ice. Pour alI ingredients into iced cocktail shaker. Shake and strain into cocktail glass. Garnish with a curl of orange peel.

• Peachy Sangria •

1 bottle Vingavé Peach
1 fresh peach peeled and sliced (or frozen slices)
1 cup fresh or frozen raspberries
1 whole unpeeled orange, thinly sliced into rounds
1 tablespoon peach jam

Combine all ingredients into a large pitcher and refrigerate for one hour- or overnight. When ready to serve add 4 cups chilled soda – lemon lime or grapefruit and ice.

Fine Agavé Tropical Cocktails

• Tropical Citrus Margarita •

3 oz Vingavé Tropical
3/4 oz fresh squeezed lemon juice
3/4 oz fresh squeezed lime juice
3/4 oz fresh squeezed orange juice
2-3 tsp (or more to taste) light agave nectar
3 dashes orange bitters

Place all ingredients into an iced shaker. Shake and strain into a salt rimmed cocktail glass – or pour over ice in a tall glass. Garnish with a lemon peel.

• Pineapple Agavé Delite •

2 oz Vingavé Tropical
1 1/2 oz pineapple juice
I/2 oz fresh squeezed lime juice
1 tsp light agave nectar

Place all ingredients in a glass pitcher. Stir and pour over ice in a short glass. Garnish with a fresh pineapple wedge.

• Tropical Sunrise •

2 oz Vingavé Tropical
5 oz orange juice
1 tsp grenadine

Pour the first two ingredients over ice in a tall glass. Stir. Drizzle grenadine slowly into drink and let settle at bottom to create “sunrise”. Gently stir before drinking.

• Tropical Blast •

2 oz Vingavé Tropical
1/2 cup fresh pineapple cubes (4-5)
1/2 oz fresh squeezed lime juice
1 tsp peach syrup or jam
5 fresh mint leaves
1 1/2 cups crushed ice

Place all ingredients into blender until frothy – about 15 seconds. Pour into tall glass filled with ice. Garnish with a fesh mint leaf.