June 1st – National Olive Day 

Mexican Martini 

Ingredients 

• 2 oz. Red Eye Louie’s Tequila Plata  
• 1 to 2 oz. lemon-lime soda  
• 1 oz. orange liqueur, such as Cointreau or Triple Sec  
• 1 oz. fresh-squeezed lime juice  
• 1 oz. fresh-squeezed orange juice  
• Splash of olive juice  
• Coarse salt, such as kosher salt, for rimming the glass  
• Pimiento-stuffed green olives, for garnish  

Instructions 

Measure the Tequila Plata, lemon-lime soda, orange liqueur, lime juice, orange juice, and olive juice into a cocktail shaker filled with ice. Shake until well chilled, then strain into a salt-rimmed martini glass. Garnish with a skewer of pimiento-stuffed green olives and serve immediately. 

Tasting Notes 

Bright citrus flavors lead the way with fresh lime and orange balanced by the smooth agave character of Red Eye Louie’s Tequila Plata. A splash of olive juice adds a savory twist that complements the salty rim and briny garnish, creating a bold, refreshing cocktail with a clean finish and a hint of sweetness. 

June 2nd – National Cucumber Month 

Cucumber Basil Vodka Martini 

Ingredients 

• 2 oz. Red Eye Louie’s Immoral Vodka  
• 1 oz. dry vermouth  
• ½ oz. fresh lime juice  
• 3 cucumber slices  
• 4 fresh basil leaves  
• Ice cubes  

Instructions 

Muddle the cucumber slices and basil leaves in a cocktail shaker to release their fresh flavors. Add Red Eye Louie’s Immoral Vodka, dry vermouth, and lime juice. Fill the shaker with ice and shake vigorously for about 20 seconds until well chilled. Fine strain into a chilled martini glass. Garnish with a cucumber slice and fresh basil sprig. 

Tasting Notes 

Cool cucumber and fragrant basil create a crisp, garden-fresh aroma balanced by bright lime and smooth vodka. The finish is clean, refreshing, and lightly herbal, making this martini perfect for warm-weather sipping. 

June 3rd – National Cucumber Month 

El Pepino 

Ingredients 

• 2 cucumber wheels  
• 2 fresh jalapeño wheels  
• 1 ½ oz. Red Eye Louie’s Tequila Plata  
• ¾ oz. agave syrup  
• 1 oz. freshly squeezed lime juice  
• Chili-salt rim or Tajín  
• Cucumber slice, for garnish  

Instructions 

Add the cucumber, jalapeño, and Tequila Plata to a cocktail shaker and muddle for about 10 seconds until fully broken down. Add agave syrup, lime juice, and ice, then shake vigorously until chilled. Double strain into a Tajín-rimmed rocks glass filled with fresh ice. Garnish with a cucumber slice. 

Tasting Notes 

Fresh cucumber cools the palate while jalapeño adds a lively kick of spice. Red Eye Louie’s Tequila Plata delivers smooth agave notes that blend beautifully with tart lime and sweet agave syrup for a balanced cocktail with a crisp, spicy finish. 

June 4th – National Donut Day 

Maple Donut Cocktail 

Ingredients 

• 2 oz. Red Eye Louie’s Whisquila  
• 1 oz. pure maple syrup  
• 1 oz. heavy cream  
• ½ oz. vanilla liqueur  
• ¼ tsp. cinnamon  
• Ice cubes  
• Donut hole or donut garnish (optional)  

Instructions 

Fill a cocktail shaker with ice cubes. Add Red Eye Louie’s Whisquila, maple syrup, heavy cream, vanilla liqueur, and cinnamon. Shake vigorously for 15–20 seconds until smooth and chilled. Strain into a rocks glass filled with ice or a coupe glass for a more elegant presentation. Garnish with a donut hole or donut-shaped garnish if desired. 

Tasting Notes 

Rich maple sweetness and warm cinnamon flavors create the nostalgic taste of a fresh glazed donut. The Whisquila adds notes of oak, caramel, and spice, while the cream gives the cocktail a velvety smooth finish that feels indulgent and dessert-like. 

June 7th – National Cucumber Day

Cucumber Gimlet

Ingredients 

• 3 cucumber wheels, thickly sliced  
• ½ oz. simple syrup  
• 2 oz. Red Eye Louie’s Immoral Gin  
• ¾ oz. freshly squeezed lime juice  
• Thin cucumber wheel, for garnish  

Instructions 

Add the cucumber wheels and simple syrup into a cocktail shaker and muddle gently. Add Red Eye Louie’s Immoral Gin, lime juice, and ice, then shake until well chilled. Strain into a chilled coupe glass and garnish with a thin cucumber wheel. 

Tasting Notes 

Bright lime and crisp cucumber flavors make this gimlet incredibly refreshing and clean. The herbal botanicals of Red Eye Louie’s Immoral Gin add depth and complexity, while the cucumber softens the citrus for a smooth, cool finish. 

June 8th – National Iced Tea Month

Spiked Arnold Palmer 

Ingredients 

• ½ cup iced tea  
• ½ cup lemonade  
• 2 oz. Red Eye Louie’s Immoral Vodka  
• Lemon slices, for garnish (optional)  
• Mint sprigs, for garnish (optional)  

Instructions 

Fill a tall glass with ice cubes. Pour the iced tea and lemonade over the ice, then add Red Eye Louie’s Immoral Vodka. Stir well to combine. Garnish with a lemon slice and fresh mint sprig if desired, then serve chilled. 

Tasting Notes 

Classic sweet tea and tart lemonade flavors combine with smooth Red Eye Louie’s Immoral Vodka for a crisp, easy-drinking cocktail. Bright citrus and refreshing tea notes make this a perfect warm-weather drink with a clean, refreshing finish. 

June 9th – National Iced Tea Month 

Whisquila Sweet Tea Cocktail 

Ingredients 

For the Tea 

• 7 cups water, divided  
• 6 bags black tea (Earl Grey works especially well)  
• 1 cup white sugar  
• 1 inch ginger, peeled (optional)  
• ½ cup lemon juice  
• 6 oz. Red Eye Louie’s Whisquila  
• 12 dashes bitters  

For Serving & Garnish 

• Ice  
• Lemon slices or lemon peel  
• Fresh mint  

Instructions 

Bring 6 cups of water to a boil and steep the tea bags according to package directions, about 3–4 minutes. Remove the tea bags without squeezing to avoid bitterness. 

While the tea brews, combine the remaining cup of water, sugar, ginger, and lemon juice in a saucepan. Simmer just until the sugar dissolves, then strain to remove the ginger and pulp. 

Combine the brewed tea and syrup mixture, then stir in Red Eye Louie’s Whisquila and bitters. Chill until ready to serve. Pour over ice and garnish with lemon slices and fresh mint. 

Tasting Notes 

Classic sweet tea flavors are elevated with warm oak, caramel, and spice notes from Red Eye Louie’s Whisquila. Bright lemon and aromatic bitters balance the sweetness, while optional ginger adds a subtle kick for a refreshing Southern-inspired cocktail with a smooth finish. 

June 10th – National Iced Tea Month 

Hard Peach Iced Tea  

Ingredients 

• 3 tea bags, green or black  
• 1 cup boiling water  
• Juice of 2 lemons  
• Juice of 2 limes  
• 3 tablespoons honey, or to taste  
• ½ cup Red Eye Louie’s Immoral Vodka  
• 5 cups peach juice  

Garnish 

• Peach wedge  
• Lemon slice  
• Fresh mint sprigs  

Instructions 

Place the tea bags into a pitcher and pour boiling water over them. Allow the tea to steep for about 3 minutes. Remove the tea bags if you prefer a lighter tea flavor. 

Add the lemon juice, lime juice, and honey to the pitcher and stir until combined. Pour in Red Eye Louie’s Immoral Vodka and peach juice, stirring well to blend the flavors. Refrigerate until chilled. 

Serve over ice and garnish with peach wedges, lemon slices, and fresh mint sprigs. 

Tasting Notes 

Juicy peach flavors and citrusy tea notes create a refreshing, fruit-forward cocktail with a smooth vodka finish. Honey adds a natural sweetness that balances the tart lemon and lime, while fresh mint brightens the finish for an easy-drinking summer sipper. 

June 13th – National Iced Tea Month 

Royal Tea Cocktail 

Ingredients 

• 1 ½ oz. Red Eye Louie’s Immoral Gin  
• 2 oz. freshly brewed Earl Grey tea, chilled  
• Splash of lemon juice, to taste  
• 1 teaspoon sugar, to taste  
• Lemon wheel, for garnish  

Instructions 

Fill an old-fashioned glass with ice. Pour in Red Eye Louie’s Immoral Gin and chilled Earl Grey tea. Add a splash of lemon juice and sugar to taste, then stir well until combined. Garnish with a lemon wheel and serve. 

Tasting Notes 

Fragrant Earl Grey tea brings subtle bergamot and citrus notes that pair beautifully with the botanical profile of Red Eye Louie’s Immoral Gin. Light sweetness and fresh lemon create a smooth, refreshing cocktail with a clean, slightly floral finish. 

June 14th – National Iced Tea Month 

Boozy Thai Iced Tea 

Ingredients 

• 2 oz. vanilla latte tea (or strong black tea)  
• 1 oz. Red Eye Louie’s Vodquila (vanilla infused)  
• 1 tsp. sugar (optional)  
• 1 oz. sweetened condensed milk  
• Ice (crushed preferred)  

Instructions 

Add all ingredients into a tall glass filled with ice. Stir well until fully combined and creamy. Garnish with a light sprinkle of cinnamon or cardamom if desired, then serve. 

Tasting Notes 

Rich, creamy, and slightly spiced, this cocktail blends bold tea flavors with sweet condensed milk and warm vanilla notes. Red Eye Louie’s Vodquila adds a smooth, lightly caramelized depth, creating a dessert-like drink with a silky finish. 

June 15th – National Fudge Day 

Double Fudge Martini 

Ingredients 

• 3 oz. Red Eye Louie’s Immoral Vodka  

• ½ oz. coffee liqueur  

• ½ oz. chocolate liqueur  

Instructions 

Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well until chilled, then strain into a chilled cocktail glass. Garnish with a chocolate straw and serve immediately. 

Tasting Notes 

Decadent chocolate and rich coffee flavors take center stage in this indulgent martini. Red Eye Louie’s Immoral Vodka provides a smooth backbone, allowing the deep cocoa and roasted notes to shine with a velvety, dessert-like finish. 

June 16th – National Apple Strudel Day 

Apple Strudel Cocktail 

Ingredients 

• 3 oz. Red Eye Louie’s Immoral Spiced Rum  
• 1 oz. lemon juice  
• 4 oz. apple juice  
• Dried or fresh apple slices, for garnish  

Instructions 

Add Red Eye Louie’s Immoral Spiced Rum, lemon juice, and apple juice into a cocktail shaker filled with ice. Shake vigorously until well chilled. Strain into a tumbler filled with crushed ice. Garnish with dried or fresh apple slices and serve. 

Tasting Notes 

Warm baking spice and sweet apple flavors evoke the comforting taste of fresh apple strudel. The spiced rum adds depth with hints of cinnamon and clove, while lemon juice brightens the drink for a balanced, cozy finish. 

June 18th – National Lemon Month 

Whisquila Sour 

Ingredients 

• 2 oz. Red Eye Louie’s Whisquila  

• ¾ oz. fresh lemon juice  

• ½ oz. simple syrup  

• 1 egg white  

• Lemon slice and cherry, for garnish  

Instructions 

Combine Red Eye Louie’s Whisquila, lemon juice, simple syrup, and egg white in a shaker without ice. Shake vigorously (dry shake) to emulsify. Add ice and shake again until chilled. Strain into a glass filled with ice and garnish with a lemon slice and cherry. 

Tasting Notes 

Smooth caramel and oak notes from Red Eye Louie’s Whisquila blend with bright lemon for a perfectly balanced sour. The egg white creates a creamy texture, while the citrus finish keeps the cocktail light, refreshing, and slightly tangy. 

June 19th – National Lemon Month 

South Side 

Ingredients 

• 2 oz. Red Eye Louie’s Immoral Gin  

• ¾ oz. simple syrup  

• 1 oz. lemon juice  

• 5–7 fresh mint leaves  

• Mint sprig, for garnish  

Instructions 

Gently muddle the mint leaves with simple syrup in a cocktail shaker to release the oils. Add Red Eye Louie’s Immoral Gin, lemon juice, and ice. Shake vigorously until chilled, then strain into a chilled coupe glass. Garnish with a mint sprig and serve. 

Tasting Notes 

Fresh mint and bright lemon create a crisp, refreshing profile balanced by the herbal complexity of Red Eye Louie’s Immoral Gin. Light sweetness rounds out the drink, leaving a cool, clean, and invigorating finish. 

June 20th – National Cookie Dough Day 

Cookie Dough Cocktail 

Ingredients 

• 1 oz. Red Eye Louie’s Immoral Gin  

• 1 oz. crème de cacao  

• 2 dashes Angostura bitters  

• 2 oz. coconut cream  

• 10 oz. heavy cream or half-and-half  

• Crushed ice  

Instructions 

Add all ingredients into a blender with a scoop of crushed ice. Blend for at least 30 seconds until smooth and creamy. Pour into large glasses and garnish with chocolate sprinkles. Serve immediately. 

Tasting Notes 

Rich chocolate and creamy coconut blend into a dessert-like cocktail with a smooth, indulgent texture. Subtle botanical notes from Red Eye Louie’s Immoral Gin add depth, while bitters provide a slight balance to the sweetness for a nostalgic cookie dough-inspired treat. 

June 21st – National Chocolate Éclair Day 

Chocolate Éclair Cocktail 

Ingredients 

• 1 oz. Red Eye Louie’s Vodquila (vanilla infused)  

• 1 oz. chocolate liqueur or Irish cream  

• 1 oz. coffee liqueur  

• 2 oz. half-and-half or cream  

• Chocolate syrup  

• Ice cubes  

Instructions 

Drizzle chocolate syrup around the inside of a glass, allowing it to drip down the sides. In a shaker, combine Red Eye Louie’s Vodquila, chocolate liqueur, coffee liqueur, and cream with ice. Shake until well chilled, then pour into the prepared glass. Add ice cubes and serve. 

Tasting Notes 

Decadent chocolate and coffee flavors create a rich, dessert-inspired cocktail reminiscent of a classic éclair. Creamy textures and hints of vanilla enhance the sweetness, while Red Eye Louie’s Vodquila adds a smooth, slightly spiced finish. 

June 23rd – National Pralines Day 

Pralines & Cream Cocktail 

Ingredients 

• 2 scoops vanilla ice cream  

• 1 ¼ oz. Red Eye Louie’s Vodquila  

• ¼ tsp. vanilla  

• ¼ oz. walnut liqueur  

• ¼ oz. hazelnut liqueur  

• ¼ oz. amaretto  

• 1 tbsp. chopped pecans, for garnish  

Instructions 

Combine all ingredients except the pecans in a blender and blend until thick and smooth. Pour into a stemmed glass and garnish with chopped pecans. Serve immediately with a straw or spoon. 

Tasting Notes 

Creamy vanilla and nutty liqueurs create a rich, dessert-style cocktail reminiscent of classic pralines and cream. Red Eye Louie’s Vodquila adds warmth and depth, while the pecan garnish enhances the sweet, buttery finish. 

June 24th – National Lemon Month 

Whisquila Gold Rush 

Ingredients 

• 2 oz. Red Eye Louie’s Whisquila  

• ¾ oz. fresh lemon juice  

• ¾ oz. honey syrup  

• Lemon peel, for garnish  

Instructions 

Add Red Eye Louie’s Whisquila, lemon juice, and honey syrup into a shaker filled with ice. Shake vigorously until well chilled. Strain into a double old fashioned glass filled with ice and garnish with a lemon peel. 

Tasting Notes 

Smooth honey sweetness balances bright lemon acidity, while Red Eye Louie’s Whisquila adds notes of caramel, oak, and spice. The result is a rich yet refreshing cocktail with a warm, mellow finish. 

June 25th – National Bomb Pop Day 

Bomb Pop Cocktail

Ingredients 

• 1 oz. blue curaçao (blue layer)  

• 1 oz. grenadine (red layer)  

• 1 oz. Red Eye Louie’s Immoral Vodka (white layer)  

• Lemonade, to top  

Instructions 

Fill a glass halfway with ice. Slowly pour the grenadine to create the bottom red layer. Carefully pour Red Eye Louie’s Immoral Vodka over the back of a spoon to form the middle layer. 

Mix blue curaçao with a little lemonade, then gently layer it on top using the back of a spoon. Top with additional lemonade if needed. Serve immediately with a straw to enjoy the layered effect. 

Tasting Notes 

Sweet and citrusy with a nostalgic twist, this layered cocktail combines bright fruit flavors with smooth vodka. Each sip blends tart lemonade, rich grenadine, and orange notes from blue curaçao for a fun, refreshing summer treat. 

June 27th – National Work From Home Day 

Just Remember to hide the bottle from view of the zoom meeting screen!  

June 27th – National Onion Day 

Classic Gibson Cocktail 

Ingredients 

• 2 ½ oz. Red Eye Louie’s Immoral Gin  

• ½ oz. dry vermouth  

• 1–3 cocktail onions, for garnish  

Instructions 

Fill a mixing glass with ice cubes. Add Red Eye Louie’s Immoral Gin and dry vermouth. Stir well until properly chilled and diluted. Strain into a chilled cocktail glass. Garnish with one to three cocktail onions and serve. 

Tasting Notes 

Clean, crisp, and spirit-forward, this classic cocktail highlights the botanical depth of Red Eye Louie’s Immoral Gin. Dry vermouth adds a subtle herbal complexity, while the cocktail onions bring a savory, slightly briny contrast that creates a uniquely smooth and sophisticated finish.