Applebee's new dollar drink is Mardi Gras-inspired and comes with beads

Absolut Gold

Ingredients:

• 1 Part Absolut Original
• .5 Parts Peach Liqueur
• .5 Parts Lillet Blanc
• 3 Parts Champagne  

Preparation:

1. Stir Absolut, peach liqueur and Lillet over ice in a mixing glass.
2. Strain into a chilled cocktail coupe or Champagne glass and top with Champagne or sparkling wine.
3. Garnish with food safe gold flake.

Pink Dove

Ingredients:

• 1 1/2 oz Aviation American Gin
• 1/2 oz Lillet Blanc
• 3/4 oz Combier Pamplemousse
• 3/4 oz Freshly pressed lemon juice
• 1 pinch Salt
• 1 1/2 oz Soda water

Preparation:

1. In a pint glass, add spirits & mixers (through salt)
2. Fill with ice & shake vigorously
3. Fine strain into an ice filled highball glass
4. Top with soda water Garnish with a grapefruit twist

The Hibiscus Crush 
Recipe Courtesy of Sylvia Fountaine

Ingredients:

• 16 oz Smirnoff No. 21
• .5 cups dried hibiscus flowers
• 1 cup water
• .5 cup sugar
• 1 oz orange liqueur
• 32 oz lemon lime soda
• 1 lemon (sliced)
• 1 lime (sliced)
• 1 orange (sliced)

Preparation:

1. Place hibiscus, water and sugar in a small pot to simmer over the stove for 5 minutes.  
2. Once sugar is dissolved, set aside to cool. Strain. Place vodka, triple sec, soda and sliced citrus in a punch bowl or beverage container.
3. Add hibiscus infusion. Stir. Right before quests arrive add 4 cups crushed ice

Flame of Love

Ingredients:

• 2oz Monkey 47 gin
• 1/2oz dry sherry
• 3 flamed grapefruit twists

Preparation:

1. Add Monkey 47 and dry sherry ingredients to a mixing glass, add flamed twists, add ice and stir for 10-15 seconds.
2. Pour into the glass of your choice and garnish withe a flamed lemon twist.

Passionately Sour

Ingredients:

• 2 oz JAJA Tequila Blanco
• .75 passionfruit liqueur
• 1 oz lemon juice
• .5 oz vanilla simple syrup
• .5 a fresh passionfruit 
• 4 raspberries

Preparation:

1. Muddle raspberries in a cocktail shaker.
2. Add remaining ingredients and ice and shake until chilled.
3. Fine strain into a cocktail glass and garnish with raspberries.

The Love Nest

Ingredients:

• 2oz Absolut Mandarin
• 4oz Blood orange soda

Preparation:

1. Combine ingredients
2. Garnish with chili threads and message hearts

Corazon De Melon

Ingredients:

• 3 parts fresh cantaloupe juice
• 2 parts HAVANA CLUB Añejo Blanco rum
• 1 part simple syrup
• 1 part maraschino cherry juice
• ½ part fresh lime juice
• Optional – Dash of Orange Bitters

Preparation:

1. For cantaloupe juice, blend 2 cups cubed cantaloupe melon in a blender until pureed and smooth. Strain the mixture through a mesh strainer.
2. Combine the rum, cantaloupe juice, syrup, cherry juice and lime juice in a shaker filled with ice.
3. Shake for 30 seconds then pour into a frosted glass.
4. Garnish with a wedge of lime and a melon ball.

Grapefruit Gimlet

Ingredients:

• 2 parts Grapefruit Juice
• 2 parts Chloe Pinot Grigio
• 1/4 part Lemon Juice
• 1 part Gin

Preparation:

1. Combine ingredients over ice in cocktail shaker. Shake and strain into glass.
2. Garnish with lemon twist.

Raspberry Sparkler

Ingredients:

• 1½ ounces vanilla vodka
• 1 tsp. simple syrup
• ½ oz. fresh lemon juice
• Sparkling Ice Grape Raspberry
• Raspberry ice cubes, for garnish

Preparation:

1. Place raspberry ice cubes in glass and set to the side.
2. In a cocktail shaker, add vanilla vodka, simple syrup, and fresh lemon juice- shake.
3. Strain over ice and add Sparkling Ice Grape Raspberry.

Peach and Cranberry Spritz

Ingredients:

•  1½ ounces Ketel One Botanical Peach & Orange Blossom
• 2 dashes cranberry bitters
• 3 ounces Fever Tree soda water

Preparation:

1. Combine ingredients and garnish with 1 cranberry

Riviera Rose
Created by Mattias Horseman, Hendrick’s Gin Ambassador

Ingredients:

• 2 parts Hendrick’s Gin
• 1 part Giffard Pamplemousse
• ½ part apricot liqueur
• 1 part fresh lime juice
• ½ part
• Egg white

Preparation: 

1. Combine ingredients and shake with ice, then shake without ice.
2. Strain into a coupe and garnish with a rose petal.

Raspberry Lemon & Lime Ginger Beer Champagne

Ingredients:

• 1/3 oz Raspberry Puree
• 1.5 oz Brooklyn Crafted Ginger Beer Mini, Lemon/Lime
• Splash of Limoncello
• 4 oz Champagne
• Squeeze of Lime Juice
• Fresh Raspberries

Preparation: 

1. Stir raspberry puree, Brooklyn Crafted and Limoncello in a champagne flute.
2. Top with champagne and a squeeze of lime juice. Garnish with raspberries.

1-800 Sensual
Available at Her Name is Carmen 

Ingredients:

• 2 Ounces of Strawberry Infused JAJA Blanco
• 1/2 Ounce of Raspberry Juice
• 1/2 Ounce of Lemon Juice
• 1 Ounce of Fino Sherry

Preparation:

1. All poured over ice into shaker. Shaken until cold.
2. Double strained into a cocktail glass

The Secret Admirer
 Recipe Courtesy of Sylvia Fountaine

Ingredients:

• 3 oz of Smirnoff Raspberry
• 1.5 oz of Chartreuse
• Garnish with Raspberries

Preparation:

1. Place all ingredients in shaker with ice. Shake well. Strain into two vintage martini glasses.
2. Garnish with fresh raspberries. You could sugar the rim for extra sweetness.

SVEDKA One Last Kiss Punch

Ingredients:

• 1½ parts SVEDKA Vanilla
• 4 parts pink lemonade

Preparation:

1. Combine all ingredients in a pitcher with ice and stir.
2. Garnish with lemon and lime slices.

My Sweet-tea
Courtesy of AriZona Beverages

Ingredients:

• 2 oz Vodka
• 4 oz AriZona Sweet Tea
• .5 oz Lemon juice
• Lemon wheel 

Preparation:

1. Shake all ingredients together with ice in cocktail shaker.
2. Strain into a highball glass filled with ice. Garnish with lemon wheel.

Pretty in Pink Moscato Sparkler

Ingredients: 

• 3 ounces Barefoot Pink Moscato Bubbly
• 1/2 ounce Watermelon Schnapps
• 1 ounce Grapefruit Juice

Preparation:

1. Combine juice and schnapps in cocktail shaker with ice.
2. Shake to blend and chill.
3. Strain into flute and top with Bubbly.

Kim Crawford Cupid

Ingredients:

• 3 oz Kim Crawford Sauvignon Blanc
• ¾ oz grapefruit juice
• 1 Tbsp simple syrup
• Sparkling water
• Ice
• Crème de Cassis
• Sage leaves and grapefruit for garnish

Preparation:

1. Mix Kim Crawford Sauvignon Blanc, simple syrup and grapefruit juice in a shaker or mixing glass with ice.
2. Strain over ice into serving glass and fill with sparkling water.
3. Top with a splash of crème de cassis and garnish with sage leaves and grapefruit twist.

L.A. Crownberry Apple

Ingredients:

• 1.5 oz. Crown Royal Regal Apple
• Cranberry juice

Preparation:

1. Mix 1.5 oz Crown Royal Apple into glass.
2. Fill to the top with cranberry juice.

Rose Petal Vodka
Courtesy HelloFresh

Ingredients:

• 2-3 organic roses
• 2 cups of organic pink and red rose petals, fresh or dried (2-3 roses) 
• 2oz vodka (or you can even try tequila on the rocks!)

Preparation:

1. Add rose petals to an ice tray and cover ½ way with distilled water. Freeze for a few hours.
2. Remove the half frozen ice cubes from the freezer and fill the remaining with distilled water. This will allow your roses to be in the center of your ice cubes. 
3. Freeze overnight and add to your favorite beverages. 

Rosé Fizz

Ingredients:

• The Botanist Gin - 1.5 oz.
• Fresh Lemon Juice - .75 oz.
• Honey Syrup - .75 oz.
• Rosemary Sprig - 2
• Sparkling Rosé - 2 oz. 

Preparation:

1. Add The Botanist Gin, Honey Syrup and one Rosemary Sprig into a cocktail shaker
2. Add ice and shake
3. Fine strain into a champagne glass
4. Top with Sparkling Rosé 
5. Garnish with a rosemary sprig

Forbidden Fruit
Created by Tim Herlihy, National Ambassador for Tullamore D.E.W.

Ingredients:

• 1 ½ parts Tullamore D.E.W. Cider Cask 
• 1 part Aperol
• 1 dash orange bitters

Preparation:

1. Add all ingredients to a mixing glass with ice. Stir and strain into a coupe glass.
2. Garnish with an apple slice. 

BEE MINE
Crafted by Una Green Goldman, National Brand Ambassador, Aberfeldy

Ingredients:

• 2 oz. Aberfeldy 12 Year Old infused with Cacao Nibs
• 1 Shot of Espresso 
• ½ oz. Salted Wildflower Honey Syrup

Preparation:

1. Infused scotch: Infuse the Aberfeldy 12 with cacao nibs overnight. After 24 hours, strain the liquid. 
2. Honey syrup:  To make the honey syrup, mix 2 parts honey to 1 part water then add two large pinches of sea salt to the syrup.
3. Cocktail: Combine all ingredients in a cocktail shaker. Shake long and hard, and finely strain. Serve the cocktail in a coupe glass. 

I Heart Margarita 

Ingredients:

• 1.5 oz Jose Cuervo Tradicional Reposado Tequila 
• .5 oz Hum botanical liqueur
• .5 oz Yuzu juice 
• Lemon peel 

Preparation:

1. Combined all ingredients, except lemon peel, into cocktail shaker with ice.
2. Shake well. Strain into chilled cocktail glass. Rub lemon peel around rim.
3. Garnish with lemon peel

Strawberry Kiwi Cocktail

Ingredients:

• Henry's Hard Sparkling strawberry kiwi
• Strawberries and kiwi

Preparation:

1. Pour over ice with fresh, frozen strawberries and kiwis for the ultimate, refreshing low-sugar cocktail

Sparkling Hibiscus

Ingredients:

• Santa Margherita Prosecco Superiore DOCG
• Whole hibiscus flowers, packed in syrup
• 8 tsps of hibiscus syrup used to pack the flowers

Preparation:

1. Place a whole hibiscus flower in the bottom of glass.
2. Fill glass with Santa Margherita Prosecco Superiore DOCG to ¾” of the rim.
3. Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.

The Macallan Speyside Sipper

Ingredients:

• 1 ½ oz The Macallan Double Cask 12 Years Old
• ½ oz Membrillo
• ¼ Lime
• 3 oz Sprite’s Delight Tea
• 1 grapefruit

Preparation:

1. Dissolve ½ oz Membrillo into Sprite’s Delight Tea
2. Add 1 oz Fresh grapefruit and .25 oz lime
3. Serve tallover ice in a highball glass
4. Garnish with membrillo slice

Fallen Orchard

Ingredients:

• 2.oz 1800 Silver 
• .5 oz lime juice
• 3 slices of Granny Smith Apples
• 8 Fresh Cranberries 

Preparation:

1. In a mixing tin, add Apple and Cranberries, Muddle until puree.
2. Add remaining ingredients over ice and shake. Garnish with Apple slice & Fresh Cranberries.

Mint Chocolate Black Barrel

Ingredients:

• 1 ½ parts Hornitos® Black Barrel® Tequila
• ¾ part chocolate liqueur
• 2 dashes Angostura® bitters
• Mint leaves
• Strawberry

Preparation:

1. Lightly muddle 3-5 mint leaves in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously.
2. Strain into a martini glass and garnish with a strawberry.

The Garden Rose
Available at Gitano Jungle Room  Im

Ingredients:

• 1oz Codigo Rose
• .75oz St Germain
• .75oz Simple
• .75oz Lemon
• 4 Shakes Rose Water
• 1 Muddled Strawberry

Preparation:

1. Shake and Strain into Coupe Glass Top with Cava
2. Garnish with mixed Dried Flowers

Titos' Heartstring

Ingredients:

• 2 oz beet infused Tito’s Handmade Vodka
• 1 oz ginger honey syrup
• 1 oz lemon juice
• 2 mint sprigs

Preparation:

1. Add all ingredients to a shaker with ice.
2. Shake and strain into a coupe glass.
3. Garnish with a mint sprig and enjoy!

Morton's "Love Struck" Valentine's Day Cocktail

Ingredients:

• Reyka Vodka
• Passoã Passion Fruit Liqueur
• Cranberry Juice
• Fresh Lemon Juice
• Simple Syrup
• La Marca Prosecco

Preparation:

1. Combine ingredients and top with bubbly

Valentini

Ingredients:

• 2 oz. Rosa Regale
• ½ oz. Tequila
• 1 tsp. Unsweetened chocolate powder
• ½ oz. Maple Syrup
• 2 oz. Almond Milk
• Marshmallow
• Red sugar

Preparation:

1. In a cocktail shaker combine tequila, unsweetened chocolate powder, maple syrup and almond milk.
2. Add ice and quickly shake. Pour contents into a martini glass and add Rosa Regale.
3. Garnish with a marshmallow and add some red sugar to the martini glass rim to garnish.

Pink Lilly

Ingredients

• 1.5 oz Patrón Silver
• .75 oz Lemon juice
• .75 oz Simple syrup
• 2 dashes Rosé sparkling wine
• + Lemon twist for garnish

Preparation:

1. Combine Patrón Silver, lemon juice and simple syrup in a mixing glass. A
2. dd ice, shake thoroughly and strain into a chilled flute. Top with rosé sparkling wine.
3. Garnish with a spiral twist of lemon.

Le Grand Courtâge Rosé Floral Sparkling Cocktail

Ingredients

• 12 oz of Le Grand Courtâge Brut Rosé
• 12 oz of grapefruit juice
• 6 oz of vodka
• 1/2 oz of mint simple syrup
• Edible flowers for petal garnishes

Preparation:

1. Combine the vodka, grapefruit juice, rosé, and simple syrup.
2. Shake over ice until chilled, then strain and fill glasses. 

Rosé Cherry Blossom

Ingredients:

• 5 oz Angry Orchard Rose Cider
• 1 oz Brandy
• 0.75 oz Lemon
• 0.5 oz Simple Syrup
• 1 tsp Cherry Preserves

Preparation:

1. Add all ingredients to a shaker and shake then strain over ice in a pint glass.
2. Top with Angry Orchard Rose cider.

Grapefruit Sours Sparkler

Ingredients:

• 4 ounces sparkling wine
• 1 ounce Mango or Sour Grapefruit HI-CHEW Infused Brandy**
• 1 dash Angostura bitters

Preparation:

1. Measure the bitters and brandy into a coupe
2. Top with sparkling wine and garnish with HI-CHEW bites  on a cocktail pick

**Infusions: the infusion ratio is one piece of candy per ounce of liquor

ROSITA
Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores

Ingredients:

• 1 ½ oz. Tequila Cazadores Blanco (1 bottle for batch)
• 1 oz. Lychee Puree (8 oz. for batch)
• ½ oz. Rose Water (8 oz. for batch)
• ½ oz. Agave Syrup (8 oz. for batch)
• 2 oz. Sparkling Wine (1 bottle for batch)

Preparation for cocktail:

1. In a cocktail shaker with ice, combine all the ingredients except the sparkling wine.
2. Shake vigorously and serve in a chilled cocktail glass, then top with sparkling wine.

Preparation for batch:  

1. In a large punch bowl, combine all the ingredients.
2. Stir well and add a small block of ice. Serve up or over the rocks.

Match Made in Haven

Ingredients:

• 2 parts RumHaven 
• 2 parts Pineapple Juice
• 2 parts Ruby Red Grapefruit Juice

Preparation: 

1. Add all ingredients into an ice-filled Collins glass, stir to combine and chill. 

2. Garnish with pineapple or grapefruit.

KNOCK OUT
Created by Sonny Verdini, Bar Mangaer, TRADE (Boston, MA)

Ingredients:

• 1.5oz Proper Twelve Whiskey
• 1 cinnamon syrup
• .75oz house made ginger liquor
• .5oz lemon
• 3 dashes Angostura Bitters

Preparation:

1. Shake into a single rocks glass.
2. Garnished with a dehydrated cinnamon sugar and lemon wheel

Good Ole Time

Ingredients:

• 1 ½ oz Gin or Vodka
• 1 tbsp Brown Sugar
• ½ oz Real Grenadine
• Freshly grated nutmeg
• A squeeze of lemon
• Perrier® Carbonated Mineral Water
• Lemon wheel and pomegranate seeds for garnish

Preparation:

1. Combine the brown sugar and the gin or vodka in a glass.
2. Next, pour in the lemon juice and grenadine and stir.
3. Gently add ice, Perrier and grated nutmeg before garnishing the cocktail with a lemon wheel and a few pomegranate seeds.

The D’USSE Red Velvet

Ingredients:

• 2 oz- D’USSE Cognac
• 1.5 oz- Crème de Cacao
• .5 oz- Simple Syrup
• 3- Fresh raspberries
• 3 Dashes- Chocolate Molé Bitters
• Fresh raspberries

Preparation:

1. Muddle Raspberries and Simple Syrup in a shaker.  Add D’USSE Cognac, Crème de Cacao and Bitters.  Shake vigorously with Ice.  
2. Double strain into a chilled Coup Glass. Garnish with fresh raspberries on a skewer

Brockmans Forbidden Fruit

Ingredients:

• 1 oz Brockmans Gin
• 1 oz grapefruit juice
• ½ oz lime juice
• ¾ oz simple syrup
• 5-6 mint leaves
• Prosecco

Preparation:

1. Combine all ingredients, ice and 5 mint leaves in a shaker.
2. Hard shake and double strain into a chilled coupe glass and top with Prosecco.
3. Garnish with a twist of grapefruit zest and a mint leaf or sprig of mint.

Valenthyme

Ingredients:

• 1 oz Pink Gin
• 2 oz Pure Leaf Mango Hibiscus Herbal Tea
• ¼ oz Simple Syrup
• ½ oz  Lemon Juice
• 6 dashes Cranberry Bitter 
• 3 dashes Orange Bitters
• ¾ oz Cranberry Juice

Preparation:

1. Shake all ingredients over ice and serve in a coupe.
2. Garnish with Thyme sprig.

Black Velvet

Ingredients:

• Half a flute of Champagne
• Half a flute of Guinness Extra Stout

Preparation:

1. Combine ingredients in flute and enjoy

THE KING CUATRO

Ingredients:

• 1.5 parts BACARDÍ Añejo Cuatro
• 0.75 part Fresh Lemon Juice
• 0.5 part St. Germain Elderflower Liqueur
• 0.25 part Honey
• 2 Blackberries
• Martini and Rossi Prosecco

Preparation:

1. Muddle blackberries in a tin, and pour all cocktail ingredients in.
2. Shake and strain into coupe glass.
3. Top with Martini and Rossi Prosecco and garnish with a Blackberry-speared purple orchid.

Grown Woman Strawberry Crush 
Courtesy Thumbtack Chef Niko Paranomous

Ingredients:

• 3 fresh strawberries, cut in half
• ½ the juice of 1 lime
• 1 shot vodka
• Ginger beer

Preparation:

1. Muddle the strawberries in a cocktail shaker.
2. Fill the shaker with ice, add vodka and lime juice.
3. Shake vigorously and strain into a class filled with ice. 
4. Top with ginger beer. Garnish with strawberry wedges.