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Ingredients:

2 cups Tropical Cranberry Moscato
1/4 cup fresh or frozen cranberries
1/4 cup fresh ripe pear peeled and chopped
2 fresh rosemary sprigs

Serves 2

Instructions:

Cranberry Pear Purée: In a small saucepan, cook cranberries and pears over low heat with the lid on. Stir every five minutes or so and mash up the berries and pear as much as possible. Cook until fruit is extremely soft, about 15-20 minutes. Press fruit through a fine mesh sieve and discard solids. Chill until ready to use.

Cocktail: Divide cranberry pear purée evenly among 2 champagne glasses. Pour in chilled Tropical Cranberry Moscato. Add a sprig of rosemary to each glass and serve immediately.

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:

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:

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:

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:

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:

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

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:

2oz Tropical Blueberry Moscato
1/4 cup Fresh Blueberries
1 1/2 oz Tequila Blanco
1 oz Orange Liqueur
1/2 oz Fresh-Squeezed Lime Juice
Salt, Lime, and Blueberries for garnish

Instructions:

Rim glass with lime and salt. Gently muddle blueberries in a cocktail shaker. Add Tropical Blueberry Moscato, tequila, orange liqueur, lime juice, and ice to the cocktail shaker. Shake until cold and strain into the glass. Top with Tropical Blueberry Moscato. Garnish with blueberries and lime wheel.

Rer.

Ingredients:

1/2 cup Frozen Blueberries
1/8 tsp Ground Cardamom
1 1/2 oz Bourbon
1/2 oz Sweet Vermouth
1 oz Tropical Blueberry Moscato

Instructions:

In a cocktail shaker, gently muddle blueberries and cardamom. Add bourbon, vermouth, and ice. Shake vigorously for 30 seconds. Strain into two chilled coupe glasses. Top with Tropical Blueberry. Garnish with an edible flower.

Ingredients:

3oz Tropical Blueberry Moscato
1 1/2 oz White Rum
Fresh Blueberries
1 oz Fresh-Squeezed Lime Juice
Fresh Mint Leaves
Lime for garnish

Instructions:

Express 8 mint leaves in your palm and add to a shaker with Tropical Blueberry Moscato, lime juice, and a handful of blueberries. Gently muddle the blueberries, then add rum and ice. Shake vigorously until chilled. Pour into a glass with fresh ice, top with Tropical Blueberry and garnish.Rer.

Ingredients:

4 oz Tropical Blueberry Moscato
1 1/2 oz Vodka
1 oz Coco Reàl Cream of Coconut
1/4 cup Fresh Blueberries
Squeeze of lemon
Grated Nutmeg, Optional

Instructions:

Gently muddle blueberries in a cocktail shaker. Add Tropical Blueberry Moscato, Vodka, Cream of Coconut, and a squeeze of lemon. Add ice and shake for 30 seconds. Strain into a Martini glass and garnish with fresh nutmeg.