The flavors of pomegranate and blueberry make a fun red, white & blue cocktail!

Ingredients:

• 2 parts Grenadine
• 2 parts Blueberry Mixer
• 3 parts Vodka

Directions:

Layer this shot by adding grenadine first, followed by the cold vodka poured in slowly off the back of a spoon. With a steady hand, add the Blueberry Mixer on top by pouring it off the back of a spoon. Decorate with flag toothpick.

A delicious, balanced blend of organic sour cherries with citrus juices, agave and bitters mixed with tequila.

Ingredients:

• 2 parts Sour Cherry Mixer
• 1 part tequila
• Garnish: Cherry and a wick, match stick, sparkler, etc.

Directions:

In a cocktail shaker, combine Sour Cherry Mixer with tequila and plenty of ice. Cover and shake vigorously. Strain into glass and garnish with a cherry.

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• 2 oz 360 vodka
• 1.5 oz melon liqueur

Directions

Shake with ice and strain into a martini glass and garnish with a lime wedge.

• 2 oz Vodka Organic (Square One)
• 1 oz Ice wine
• .5 oz Fresh Orange Juice
• 1 oz Simple Syrup

Directions

Use all organic ingredients, Mix all ingredients together and garnish with fresh grapes and an orange twist. Serve in a Birdbath Glass/Martini Glass.

• 1.25 oz 360 vodka
• .75 oz melon liqueur
• .5 oz peach purée (if you can’t get peach purée, substitute a top-quality daiquiri mix)
• 1 oz orange juice
• 1 oz pineapple juice

Directions

Shake all ingredients together with ice and strain into a chilled martini glass. Then drop a maraschino cherry in the bottom for the “planet”.

• Royal Gala Apples
• 1oz Honey
• 2oz Single Malt Whiskey
• 2oz soda water

Directions

Combine mashed Canadian Apples (Royal Gala Apples), Honey, Whiskey and soda water. Shake all ingredients together and serve in a rocks glass as a shooter or small sipper.

• 1.5 oz Square One Organic Vodka
• .25 oz Maker’s Mark bourbon
• .25 oz Aperol
• .25 oz organic fresh squeezed tangerine or mandarin juice
• Touch of organic agave nectar if needed

Directions

Shake all ingredients with ice, then strain into a chilled cocktail glass.

• 2 oz Iceberg Vodka
• 1 oz Ice wine
• .5 Fresh Lemon Juice
• .5 oz of Simple Syrup

Directions

Mix Vodka, Ice wine, 1Lemon Juice, Simple Syrup and garnish with fresh grapes and a lemon twist. Serve in a Highball glass and enjoy!

• 2 oz. 4 Copas Blanco Tequila
• 1.5 oz organic lime juice
• 1 oz 4 Copas organic agave nectar
• Splash of club soda

Directions

Shake all ingredients in a shaker with ice. Then strain into a double old-fashioned glass, fill with ice and garnish with a slice of lime. (If you can’t find the 4 Copas brand agave nectar, try to find another organic brand, but you may want to dilute it half with water)

• 2/3 cup Guinness Stout
• 2 tablespoons and 2 teaspoons full molasses
• 4 egg yolks
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup heavy cream

In a small sauce pan, combine the Guinness and molasses. Place over medium high heat and bring to a boil and then immediately remove from heat.

In a large glass mixing bowl, combine the egg yolks with the white sugar and vanilla. Whisk together well. Next, stir in the milk and cream.

Slowly pour the beer into the milk mixture, combining thoroughly. Once combined, the milk mixture should have the same coloring as a crema on top of a shot of espresso.

Cover milk mixture and refrigerate for at least two hours, although overnight will allow the flavors to better intermingle.

Pour the mixture into your ice cream maker and follow the ice cream maker's instructions. Once complete, pour into a new glass or plastic bowl, cover and place in the freezer to further solidify.

Makes 1 pint

Crust

• 12 Oreo Cookies
• 1/2 cup melted stick unsalted butter

Filling

• 4- 8oz. pkgs. cream cheese, room temperature
• 1/4 cup brown sugar
• 2 Tablespoons all purpose flour
• 3 large eggs
• 1/8 cup Guinness Stout (the stout must be flat, open the night before to reduce carbonation).
• 2 Tablespoons Jameson’s Irish whiskey
• 1/2 cup Bailey's Original Irish Cream® liqueur

Directions - Crust

Coat the inside of a 9 inch diameter spring form pan. Finely grind Oreo cookies in processor. Add butter and blend until combined. Press crust mixture onto bottom and halfway up the sides of the spring form pan. Set aside in the refrigerator to set.

Directions - Crust

With a wire whisk, beat the Guinness, Jameson and sugar until well blended. In an electric stand mixer, blend the cream cheese and sugar mixture until smooth. Beat in flour and then add eggs one at a time, beating just until combined. Slowly add the Baileys and allow the mixture to blend at medium speed for a few more minutes to insure a smooth consistency. Pour filling into the Oreo crust. Let stand for 5 minutes, allowing any air bubbles to rise to the surface. Firmly holding the sides of the pan gently tap the cake on the counter to burst any bubbles. A toothpick will also work well to pop any surface bubbles. Bake for 10 minutes at 350 degrees and then lower heat to 250 degrees and bake for 45 more minutes. Run sharp knife around pan sides to loosen cake. Cool. Chill overnight.

Serve with a dollop of fresh whipped cream a drizzle of Baileys on each slice for an extra kick of flavor.

Cupcakes

• 1 cup Guinness
• 1 stick, plus 1 tbs unsalted butter
• ¾ cup unsweetened cocoa
• 2 cups dark brown sugar
• ¾ cup sour cream
• 2 eggs
• 1 tbs vanilla extract
• 2 cups flour
• 2½ tsp baking soda

Frosting

• 1 stick of unsalted butter, room temperature
• 3 cups confectioners’ sugar
• Bailey’s Irish Cream
• Jameson Irish Whiskey

Directions - Cupcakes

1. Preheat the oven to 350; line a muffin tin with cupcake liners.
2. Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
3. Remove from heat, and whisk in the cocoa and sugar.
4. In a bowl, whisk the sour cream and the eggs and vanilla, then add to the beer mixture.
5. Sift together the flour and baking soda, and fold in the batter.
6. Pour into muffin molds and bake or 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

Directions - Frosting

1. Put the stick of room-temperature butter in a large mixing bowl and bet at medium-to0high speed for a few minutes.
2. Add a few short glugs of Bailey’s and a tiny bit of Jameson, and mix at low speed.
3. Gradually spoon confectioners’ sugar into the bowl, mixing on low speed.

This is a favorite drink in the bars during St. Patrick’s Day. You pour a little bit of Irish cream into a shot glass and then top it off with an Irish whiskey. Then you drop the shot glass into a glass of Irish beer, boilermaker style, and down the drink as quickly as you can. You don’t want to wait too long or the cream will curdle inside of the concoction and that’s just not a pleasant way to spend your holiday.

• 1 oz. Carolans Irish Cream
• 1 oz. Amaretto

Directions

Shake or stir on the rocks.

• 2 oz. Patron Tequila
• 1/4 oz. Green Crème de Menthe

Directions

Shake. Serve straight up in a rimmed martini glass.

• 1 oz. Baileys Irish Cream
• 1 oz. J&B Scotch

Directions

Stir on the rocks.