ROULESQUE

MARTINI

0.5 oz dry vermouth
2.5 oz gin
olives

Pour all ingredients into mixing glass with ice cubes.
Stir well. Strain in chilled martini cocktail glass.
Squeeze oil from lemon peel onto drink, or garnish with olives.

CAPE COD

1 part vodka
1 to 4 parts cranberry juice

Build all ingredients in highball glass
filled with ice. Garnish with lime wedge.

MIMOSA

2.5 oz orange juice
2.5 oz champagne

Ensure both ingredients are chilled,
then mix in to glass. Serve cold.

MARGARITA

1.5 oz tequila
0.75 oz lime juice
0.75 oz Cointreau
1 tsp simple syrup

Rub the rim of the glass with the lime slice to make the salt stick to it.
Shake the other ingredients with ice, then carefully pour into glass.
(Taking care not to dislodge any salt.)
Garnish with lime slice and serve over ice in margarita glass.

PINA COLADA

2 oz. pineapple juice
1 oz. coconut water
1 oz. white rum

Mix ingredients together and pour over ice.
Garnish with pineapple and lime.

SANGRIA

0.25 cup sugar
0.25 cup water
1 bottle red dry table wine
0.5 cup brandy
1 cup pomegranate juice
1 whole apple, sliced
1 whole orange, sliced
1 cup strawberries, sliced

Add sugar and water to a small saucepan.
Over medium high heat bring the mixture to a boil.
Cook until sugar is fully dissolved. Allow to cool.
Add red wine, brandy, pomegranate juice, apples, oranges,
and strawberries to a large pitcher.
Add in cooled simple syrup and stir.
Refrigerate for at least 2 hours or for best results overnight.