Pink Sapphire: 2 ounces Rosé, 1/2 ounce St. Germain Elderflower liqeur, a splash of lemon juice, 5 dashes of rose water. Shake, strain, serve over ice.
Salted Caramel Bailey’s Hot Chocolate: steam 3 ounces of whole milk with 2 teaspoons of Sur la Table Salted Caramel Latte Syrup and 2 teaspoons of hot cocoa mix in frothing pitcher. Pour into 5 oz mug and stir in 1 ounce of Bailey’s Irish Cream.
Basil and Lemon Martini: 5 torn basil leaves, 1/2 ounce simple syrup, 1/2 ounce fresh lemon juice, 3 ounces of vodka. Combine ingredients in shaker with ice. Shake, strain and serve.
Rum Sunset: 3 ounces of pineapple juice, 2 ounces of rum, splash of grenadine. Pour ingredients into martini glass slowly to ensure they stay separated. Stir together if desired.
Dirty Hana: 2 ounces rum, 2 ounces of orange juice, 1 cup of frozen mixed tropical fruit. Pulse ingredients in blender. Serve in margarita glass.
Mango Splash: 1 ounce of mango and blood orange liqueur, 1/2 ounce fresh lemon juice, 1/2 ounce simple syrup, 3 ounces sky vodka. Combine ingredients together in a shaker with ice. Shake, strain and serve in a glass with a sugared rim.