Let this Tropical Watermelon Sangria cool you off on these hot summer nights! It’s so delicious, refreshing, and easy to make, you’ll want to serve it every night!

Ingredients:

Fresh watermelon
Lime slices
Tropical Ginger Lime Moscato

Instructions:

Simply add fresh watermelon, lime slices, and Tropical Ginger Lime Moscato to a pitcher. Cover, refrigerate for an hour, then pour and enjoy.

Ingredients:

2 parts Tropical Strawberry
1 part fresh-squeezed lemonade
Fresh mint garnish
Fresh sliced strawberries

Instructions:

Combine all ingredients in a pitcher
Add ice
Stir

Ingredients:

3 oz Tropical Blueberry Moscato
¼ cup of Blueberries
Two lemons juiced
5 Leaves Fresh Basil
1 oz Simple Syrup
1 ½ oz Vodka (omit to make a ‘spirit free’ cocktail)

Instructions:

Gently muddle blueberries (to release their juices), lemon juice, simple syrup and basil leaves in a cocktail shaker
Add ice
Add Tropical Blueberry Moscato
Shake vigorously for 30 seconds
Strain into ice filled Tom Collins glass
Top with additional Tropical Blueberry Moscato if needed
Garnish with fresh blueberries, lemon slice, basil leaf or edible flower

Ingredients:

Tropical Ginger Lime Moscato
Lime
Vodka
Mint

Instructions:

Simply pour Tropical Ginger Lime Moscato over ice in a copper cup.
Kick it up a notch with fresh squeezed lime and an ounce of vodka.
Garnish with lime and mint.

Ingredients:

2 oz. Tropical Strawberry Moscato
1 ½ oz Dry Gin
½-1 Tablespoon Strawberry Jam
½ oz Fresh Squeezed Lemon Juice
1 Pasteurized Egg White
Ice

Garnish:

Edible flower or sliced strawberry

Equipment:

Coupe Glass
Citrus Squeezer
Cocktail shaker
Hawthorne Cocktail strainer or fine mesh strainer

Instructions:

1. Place your pasteurized egg white in a cocktail shaker
2. Add other ingredients except for ice
3. Follow the Dry Shake Method*
4. Strain into Coupe glass and garnish with edible flower or sliced strawberry

*The Dry Shake Method: The ‘dry shake’ is a traditional technique used to get egg white cocktails to froth, it leaves a smooth, creamy texture. It’s simple–vigorously shake the egg white for 2 mins in a closed, sealed (place a towel around where the top and bottom of the shaker meet) cocktail shaker with all the other cocktail ingredients except for ice. This allows the mixture to combine without dilution (hence the phrase ‘dry shake’). After the ingredients have become bubbly from the dry shake, add ice to chill the liquid.

Ingredients:

2 oz Tropical Passion Fruit Moscato
1 ½ oz Tequila Blanco
1 oz Grand Marnier
¾ oz Fresh Squeezed Lime Juice
2 oz Muddled Frozen Passion Fruit (thawed) Ice
Tajin spice

Garnish:

Lime wedge.

Equipment:

Rocks Glass
Cocktail shaker
Muddler
Hawthorne Cocktail strainer or fine mesh strainer

Instructions:

1. Place passion fruit in cocktail shaker
2. Gently muddle to release the juices
3. Add remaining ingredients, except ice
4. Shake vigorously for 30 mins
5. Strain into rocks glass with Tajin coated rim
6. Garnish with lime wedge or slice of lemon

Ingredients:

1 oz gin or vodka
1 oz Lillet rose
A squeeze of lemon juice
4 oz any flavor Moscato

Directions:

Build-in glass with fresh ice
Top with a splash of citrus soda water
Garnish with fresh mint, lime, and lemon slices