Easy Cocktail Recipes For All Your Virtual Happy Hours

2 Parts Avión Silver 1 Fresh Lime Juice 1 Part Agave Nectar Slices of Cucumber & Jalapeño Instructions: Muddle 1-2 thin slices of jalapeño pepper in the bottom of a cocktail shaker with the lime and agave nectar juices. Add the tequila and a handful of ice. Shake and strain into a glass over ice. Garnish with thinly sliced cucumbers and jalapeños.

1 bottle of Santa Margherita Prosecco Superiore DOCG Simple Syrup 1 cup honey 3 cups water 2 whole pears, peeled, cored and diced 1 large piece of ginger, peeled and diced 20 fresh sage leaves (plus more for garnish) Instructions: In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer, stirring occasionally until the mixture has reduced by 1/3 (about 15-20 minutes). Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves. Place a few pieces of the cooked pear into each stemless wine glass followed by 2 tbsps of the simple syrup. Add Santa Margherita Prosecco Superiore and serve.

1 ½ oz Avion ¾ oz Prickly Pear Syrup ¾ oz Lime Juice ¼ oz Triple Sec 2 oz GH Mumm Rose’- topper at end Instructions: Building ingredients in tin. Shake and strain over stemless wine glass. Top with Champagne Garnish with lime wheel, edible flower and rose water mist.

2 oz / 60ml Belvedere Vodka .25 oz / 7ml French Fortified Wine Pink Grapefruit Twist Garnish Instructions: Combine ingredients in a mixing glass and stir over ice until very cold. Strain into a chilled martini glass and garnish with a pink grapefruit twist.

2 oz Bourbon 1 oz 1924 Bourbon Barrel Cabernet 1/2 oz Benedictine  1/4 Maple Syrup 2 dash angostura bitters  2 dash orange bitters  Instructions: Stir and serve in a rocks glass over ice . Garnish with orange oils and orange twist.

5 muddled blackberries 1.5 oz Tequila 0.25 oz lemon 0.25 oz lime 3-4 oz Reed’s Strongest Ginger Beer Top with Mint Garnish Instructions: Add tequila, ginger beer, lemon & lime juice, and ice into a shaker and shake until chilled. Strain into an ice-filled copper mule cup and garnish with blackberries and mint.

Cincoro Old Fashioned 2 ½ oz Cincoro Anejo Tequila ½ oz Light Agave Nectar 3 dashes of Angostura® Bitters Instructions: Pour ingredients into a mixing glass, stir and strain directly in a Rocks glass over ice. Serve over ice. A modern twist of a classic cocktail with Cincoro Anejo with agave nectar and bitters. Garnish with orange rind and Maraschino cherry.