July 1st – National Blueberry Month 

Frozen Blueberry Paloma 

Ingredients 

• 2 oz Red Eye Louie’s Tequila Plata 
• 2 oz grapefruit juice 
• 0.5 oz lime juice 
• 0.75 oz honey 
• 0.5 cup fresh or frozen blueberries 
• 1 cup ice 
• Salt, for rimming 
• Garnish: blueberries and edible flowers 

Instructions 

Run a lime wedge around the rim of your glass, then dip into salt to coat. Set aside. 

In a blender, add tequila, grapefruit juice, lime juice, honey, and blueberries. 

Add ice and blend until the mixture is smooth and slushy. 

Pour into the prepared glass. 

Garnish with a few blueberries and edible flowers. 

Tasting Note: This frozen paloma opens with vivid blueberry aromatics and a burst of ruby grapefruit, followed by fresh lime and a soft touch of honey that rounds out the citrus edge. The slushy texture keeps it icy and refreshing, while the salted rim adds a savory contrast that makes each sip feel bright, juicy, and layered. 

July 2nd – National Blueberry Month 

Blueberry Gin Mojito 

Ingredients 

• 2 oz Red Eye Louie’s Immoral Gin 

• 0.5 oz simple syrup 

• 0.75 oz lime juice 

• ½ lime wedge plus more for garnish 

• 5 mint leaves plus more for garnish 

• Handful of fresh blueberries 

• Club soda to top 

Instructions 

In a glass, muddle the blueberries, mint leaves, lime wedge, and simple syrup until juicy and fragrant. 

Pour in the gin and lime juice. Stir to mix. 

Fill the glass with crushed ice and top with club soda. Stir gently to combine. 

Add extra mint and a lime wedge for a fresh, vibrant finish. 

Tasting Notes 

This mojito is cool, crisp, and highly aromatic, with muddled blueberries bringing a gentle jammy sweetness that plays beautifully against bright lime and fresh mint. The gin adds a clean botanical backbone, while the club soda lifts the drink with a sparkling finish that feels light, refreshing, and easy to sip. 

July 3rd – National Blueberry Month 

Blueberry Pineapple Tequila Sour 

Ingredients 

• 2 oz Red Eye Louie’s Tequila Plata 
• 1 oz lime juice 
• 2 oz blueberry syrup 
• 1 oz pineapple juice 
• 1 egg white 
• Pineapple slices and a few blueberries for garnish 

Instructions 

Combine the tequila, pineapple juice, lime juice, blueberry syrup, and egg white in a cocktail shaker. Shake vigorously without ice to emulsify the egg white. 

Add ice and shake again for about 15 seconds until well chilled and frothy. 

Strain into a glass. For an even finer froth, double strain through a fine-mesh sieve. 

Garnish with a pineapple slice and a few fresh blueberries. 

Garnish with a slice of pineapple and a few fresh blueberries on the rim of the glass. 

Serve immediately and enjoy the silky texture and bright blueberry-pineapple flavor. 

Tasting Note: 

Rich and silky from the frothy egg white, this tequila sour balances ripe blueberry sweetness with tangy pineapple and a squeeze of lime for a tropical, citrus-forward profile. The texture is smooth and velvety, while the finish stays bright and clean with just enough fruit to keep it lush without becoming heavy. 

July 4th – 4th of July 

Firecracker Martini 

Ingredients 

• 1.5 oz Red Eye Louie’s Vodquila 
• 4.5 oz lemonade 
• 1 oz blue curaçao 

Instructions 

Prepare Your Glass: 

Chill a martini glass by filling it with ice and water. Let it sit while you prepare the cocktail.  In a cocktail shaker, add the vodka, lemonade, and blue curacao. 

Fill the shaker with ice and shake vigorously for about 15-20 seconds. Empty the ice water from the chilled martini glass. 

Tasting Note: Bright, citrusy, and visually playful, this martini leads with brisk lemonade and a pop of orange-blue curaçao sweetness. The spirit base keeps it clean and spirited, while the finish is zesty, lightly sweet, and party-ready with a bold candy-citrus feel. 

July 6th – National Blueberry Month 

Blueberry Paloma 

Ingredients 

• 2 oz Red Eye Louie’s Tequila Plata 
• 2 oz grapefruit juice 
• 0.5 oz lime juice 
• 0.5 oz blueberry syrup 
• Soda water 
• Fresh blueberries for garnish 
• Edible flower for garnish 
• Salt and Tajín for rim 

Instructions 

Rim the glass with lime juice, then dip it in a salt-Tajín mixture. In a cocktail shaker, combine the tequila, grapefruit juice, lime juice, and blueberry syrup. 

Fill the shaker with ice and shake vigorously until well chilled. 

Strain the mixture over fresh ice in a highball glass or rocks glass. 

Top with soda water. 

Garnish with fresh blueberries and an edible flower. 

Garnish with fresh blueberries and an edible flower, then serve. 

Tasting Note: Fresh grapefruit drives the first impression here, with blueberry syrup adding a soft, ripe fruit note that makes the drink feel rounder and more lush than a classic paloma. Lime keeps the profile crisp, the soda water adds an easy sparkle, and the Tajín-salt rim gives the finish a savory, lightly spicy edge.

July 7th – National Watermelon Month 

Guava Watermelon Rumquila 

Ingredients 

• 3 oz. Red Eye Louie’s Rumquila 
• 3 oz guava nectar 
• 2 oz watermelon juice 
• 0.5 oz lime juice 
• 0.25 oz simple syrup 
• Garnish: watermelon slice and mint sprig 

Instructions 

• Fill a cocktail shaker with ice. 
• Add tequila, white rum, guava nectar, watermelon juice, lime juice, and simple syrup. 
• Secure the lid and shake vigorously until the mixture is well chilled. 
• Strain into a highball glass filled with fresh ice. 
• Garnish with a slice of watermelon and a sprig of mint. 

Tasting Note: This cocktail is lush and tropical, with guava delivering a fragrant, almost floral sweetness while fresh watermelon keeps the profile juicy and light. Lime adds a crisp citrus edge, and the mint garnish lifts the aroma for a finish that feels cooling, bright, and ideal for hot summer days. 

July 8th – National Watermelon Month 

Watermelon Whisquila Sour 

Ingredients 

• 3 watermelon cubes 
• 2 oz Red Eye Louie’s Whisquila 
• ¾ oz fresh lemon juice 
• ½ oz simple syrup 
• 2 dashes Angostura bitters 
• 1 egg white 
• Garnish: lemon wheel and watermelon wedge 

Instructions 

• Add the watermelon cubes to a cocktail shaker and muddle thoroughly to release the juice. 
• Pour in the Whisquila, lemon juice, simple syrup, bitters, and egg white. 
• Shake without ice for about 10–15 seconds to create a frothy texture. 
• Add ice and shake again until well chilled. 
• Fill a rocks glass with fresh ice. 
• Strain the cocktail into the glass. 
• Garnish with a lemon wheel and a wedge of watermelon. 

Tasting Note: Fresh watermelon softens the whiskey-like depth of the Whisquila, giving this sour a juicy, summery character with a silky body from the egg white. Lemon juice keeps the drink lively, bitters add a subtle spice, and the finish is smooth, tart, and gently rounded with ripe melon flavor.

July 9th – National Watermelon Month 

Watermelon Negroni 

Ingredients 

• 1 oz Red Eye Louie’s Immoral Gin 
• 1 oz Campari 
• 1 oz sweet vermouth 
• 1 oz watermelon juice 
• Watermelon slice for garnish 

Instructions 

• Add Immoral Gin, Campari, sweet vermouth, and watermelon juice to a mixing glass with ice. 
• Stir for about 20–25 seconds until well chilled. 
• Strain into a rocks glass over fresh ice. 
• Garnish with a small watermelon slice. 

Tasting Note: This version of a negroni keeps its signature bittersweet backbone but feels softer and more summery thanks to the mellow sweetness of watermelon juice. The gin botanicals stay present, Campari adds a firm bitter edge, and the vermouth rounds everything out into a smooth, slightly fruity aperitif with a clean finish. 

July 11th – National Mojito Day 

Pineapple Mojito 

Ingredients 

• 2 cups of fresh pineapple chunks, ripe and juicy 
• 10 fresh mint leaves, vibrant and aromatic 
• 1/4 cup of granulated sugar, fine and sweet 
• 1/2 cup of fresh lime juice, tangy and bright 
• 1/2 cup of Red Eye Louie’s Rumquila 
• 2 cups of club soda, chilled and bubbly 
• Ice cubes, crystal clear and cold 
• Lime slices and mint sprigs for garnish, fresh and decorative 

Instructions 

• In a sturdy pitcher, muddle the fresh pineapple chunks and mint leaves with the sugar until the pineapple is crushed and the mint is fragrant. 
• Pour in the fresh lime juice and Rumquila, stirring gently to combine the flavors. 
• Fill the pitcher halfway with ice cubes to chill the mixture quickly without diluting it too much. 
• Top off with club soda, giving it a light stir to mix everything together without losing the bubbles. 
• Divide the mixture evenly among 4 glasses filled with ice, ensuring each gets a good mix of pineapple and mint. 
• Garnish each glass with a lime slice and a sprig of mint for an inviting presentation. 

Tasting Note: Juicy pineapple gives this mojito a fuller, riper fruit character than the classic version, while mint and lime keep it bright and refreshing. The Rumquila brings warmth and depth underneath the tropical fruit, and the club soda finish keeps the drink light, lively, and easy to sip. 

July 12th – National Pecan Pie Day 

Pecan Pie Martini 

Ingredients 

• 1 oz. butter pecan cream liqueur 
• 1 oz. Red Eye Louie’s Immoral Vodka 
• ½ oz. RumChata 
• 2-3 oz. half and half (depending on desired strength) 
• For the Rim 
• 2 Tbsp caramel sauce (amount approximate) 
• 2 Tbsp finely chopped pecans (amount approximate) 

Instructions 

• Dip the rim of a martini glass in caramel sauce, then in finely chopped pecans to coat. 
• Add the butter pecan cream liqueur, vodka, RumChata, and half-and-half to a shaker with a few ice cubes. 
• Shake for 20–30 seconds until well chilled and lightly frothy, then strain into the prepared glass. 
• Garnish with a dollop of whipped cream and a pecan half if desired, and enjoy! 

Tasting Note: Rich, creamy, and dessert-like, this martini layers butter pecan and warm spice flavors over a smooth vodka base. RumChata and half-and-half create a soft, velvety texture, while the caramel-pecan rim adds a sweet, nutty finish that makes the drink taste indulgent and pie-inspired from first sip to last.

July 13th – National Watermelon Month 

Watermelon Collins 

Ingredients 

• 2 oz Red Eye Louie’s Immoral Gin 
• 1 oz watermelon juice simply blend fresh watermelon and strain the pulp 
• 0.5 oz lemon juice 
• 0.5 oz simple syrup equal parts sugar and water, heated until the sugar dissolves, then cooled 
• Club soda to top off 
• watermelon slices for garnish 
• lemon wheel for garnish 

Instructions 

• Prepare Watermelon Juice: 
• Blend a few chunks of fresh watermelon until smooth. 
• Strain the mixture through a fine mesh sieve to get the juice. 
• Mix the Cocktail: 
• In a shaker, combine the gin, watermelon juice, lemon juice, and simple syrup. 
• Add ice and shake well until the mixture is chilled. 
• Assemble the Drink: 
• Fill a Collins glass with ice. 
• Strain the mixture into the glass. 
• Top off with club soda. 
• Garnish with a slice of watermelon and lemon wheel. 
• Stir gently before serving to mix the flavors. 

Tasting Note: Light and sparkling, this Collins opens with juicy watermelon and bright lemon before the gin’s botanicals come through on the mid-palate. The simple syrup softens the citrus just enough, and the club soda keeps the finish crisp, refreshing, and wonderfully clean.

July 15th – National Ice Cream Month 

Spiked Lime Ice Cream Soda 

Ingredients 

• 2 oz Red Eye Louie’s Immoral Gin 
• 4 oz. lemon-lime soda 
• 4 oz limeade 
• 2 scoops vanilla ice cream 
• 3 lime wheels thinly sliced lime 

Instructions 

• Pour the gin, soda, and limeade into a 16-ounce glass. 
• Add two lime wheels to the glass. 
• Add ice cream to the glass. 
• Give a quick stir to combine and garnish with a lime wheel. 
• Note: For extra lime flavor, use 1 scoop vanilla ice cream and 1 scoop lime sherbet. 

Tasting Note: Creamy, fizzy, and citrus-bright, this ice cream soda combines vanilla richness with a punch of tangy limeade and lemon-lime sparkle. The gin gives it a crisp botanical edge beneath the sweetness, and the finish is nostalgic, lively, and dessert-like without feeling overly heavy. 

July 16th – National Cherry Day 

Cherry Whisquila Manhattan 

Ingredients 

• 2 oz Red Eye Louie’s Whisquila 
• 1 oz sweet vermouth 
• 0.5 oz cherry liqueur or cherry syrup 
• 2 dashes bitters 
• Ice 
• Maraschino cherry for garnish 

Instructions 

Optional: Dip the rim of a coupe glass in a little cherry juice, then in sugar for a decorative finish. 

In a mixing glass, combine the Whisquila, sweet vermouth, cherry liqueur or syrup, and bitters. 

Fill the mixing glass with ice, about three-quarters full. 

Stir gently for about 30 seconds, until well chilled. 

Strain the mixture into a chilled coupe glass. 

Garnish with a maraschino cherry. 

Tasting Note: Deep, smooth, and spirit-forward, this Manhattan-style cocktail layers dark cherry sweetness over the warm, oak-like character of Whisquila. Sweet vermouth rounds out the mid-palate, bitters add structure, and the final sip is rich, polished, and gently fruity with a classic cocktail feel. 

July 17th – National Peach Ice Cream Day 

Peaches & Cream Cocktail 

Ingredients 

• 1 oz Red Eye Louie’s Vodquila 
• 1 oz Fresh Orange Juice 
• 2 oz Peach Ice Cream 
• ½ Cup Crushed Ice 

Instructions 

Add all the ingredients in a blender and blend for about 30 seconds until smooth. 

Serve in a short cocktail glass, such as a lowball, Old Fashioned, or rocks glass. Garnish with a peach slice and serve. 

Tasting Note: Smooth and softly indulgent, this frozen cocktail blends ripe peach ice cream with fresh orange juice for a creamy, sunny flavor profile. The Vodquila adds a clean backbone, while the crushed ice keeps the texture cool and silky, giving the drink a peachy, dessert-style finish.

July 18th – National Ice Cream Month 

Ice Cream Martini 

Ingredients 

• 1 oz. Red Eye Louie’s Immoral Vodka 
• 1 oz White chocolate liqueur 
• 1 oz Strawberry liqueur 
• 3 scoops Strawberry ice cream 

Instructions 

• Dip the rim of a martini glass in coarse sugar. 
• Add the vodka, white chocolate liqueur, and strawberry liqueur to a shaker filled with ice. 
• Shake well to combine. 
• Add three scoops of strawberry ice cream to the martini glass, then strain the cocktail over the top. 
• Garnish with a strawberry 

Tasting Note: Sweet, creamy, and candy-like, this martini leans into ripe strawberry flavor with layers of white chocolate and vanilla-rich ice cream. The vodka keeps it from becoming too heavy, and the overall effect is smooth, playful, and very much in dessert-cocktail territory. 

July 20th – National Ice Cream Month 

Adult Root Beer Float 

Ingredients 

• 4 oz vanilla ice cream (¼ pint) 
• 8 oz. root beer (¾ bottle) 
• 1½ oz. Vanilla Infused Red Eye Louie’s Vodquila (1 shot) 

Instructions 

Place 2-3 scoops of vanilla ice cream into a tall glass. 

Fill halfway up with root beer. 

Pour 1 shot of vanilla Vodquila, and then top with root beer to fill to the top of the glass. 

Tasting Note: Nostalgic and creamy, this float brings together vanilla ice cream and root beer for that classic foamy sweetness, while the vanilla-infused Vodquila adds a smooth boozy note that fits naturally with the dessert flavors. The finish is soft, fizzy, and comforting with a grown-up twist. 

July 21st – National Ice Cream Month 

Mudslide 

Ingredients 

• 8 ice cubes 
• 2-3 scoops of vanilla ice cream 
• 1 oz. Red Eye Louie’s Immoral Vodka 
• 1 oz. Baileys Irish Cream 
• 1 oz. Kahlua 
• 1 oz. chocolate syrup 
• Whipped cream, optional 
• Chocolate sprinkles, optional 

Instructions 

• Chill the serving glass in the freezer. 
• Place the ice cubes, ice cream, vodka, Baileys, Kahlua, and chocolate syrup in a blender. Blend until smooth. 
• Pour the mudslide into the chilled glass. Freeze for 5 to 10 minutes to thicken further. 
• Top it with whipped cream and chocolate sprinkles, if using. Enjoy! 

Tasting Note: Rich, chocolatey, and deeply creamy, this mudslide blends coffee liqueur, Irish cream, and vodka into a thick, indulgent frozen drink. The vanilla ice cream smooths everything out, while the chocolate syrup adds extra dessert appeal for a finish that is lush, sweet, and full-bodied. 

July 22nd – National Ice Cream Month 

Manhattan Cocktail Ice Cream 

Ingredients 

• 2 cups cold heavy cream 
• 1 cup cold whole milk 
• 1/2 cup sugar 
• 4 Tbsp whiskey 
• 2 Tbsp sweet vermouth 
• 4 dashes bitters 
• 2/3 cup cocktail cherries, sliced in half. I used Luxardo. 
• 2 Tbsp juice from the jarred cherries 

Instructions 

Whisk together the cream, milk, and sugar and stir to dissolve the sugar. 

Add the Red Eye Louie’s Whisquila, vermouth, bitters, and cherry juice.  

Pour the mixture into your ice cream machine and churn according to your machine’s directions.  Note: alcohol spiked ice cream churns a little bit softer than regular ice cream recipes. 

When the ice cream is almost finished, add in the cherries and allow them to get fully incorporated. 

Scoop the soft ice cream into a freezer safe container. I like to drop a few extra cherries on to the top of the container and freeze for at least a few hours until scoopable. 

Serve a scoop or two in a lowball glass, garnished with a cherry. 

Tasting Note: This boozy ice cream is smooth and luxurious, with the warm spice of Whisquila and bitters folded into a creamy vanilla base. Sweet vermouth and cherry juice give it a classic Manhattan-inspired depth, while the chopped cocktail cherries add bursts of rich fruit throughout. 

July 23rd – National Sprinkle Day 

Frozen Fruity Cocktail 

Ingredients 

• 3 cups ice 
• 1 cup pink grapefruit juice 
• 1 cup cranberry juice 
• 1/3 cup pink lemonade powdered mix 
• 4 large strawberries 
• 1 cup Red Eye Louie’s Immoral Gin 
• lemon lime soda to top it off 
• Optional: vanilla frosting and sprinkle for the rim 

Instructions 

• Dip the rim of the serving glasses into vanilla frosting, and then dip in sprinkles. Set aside. 
• Combine all ingredients in a blender and blend until smooth. 
• Pour into glasses and top with lemon lime soda. 

Tasting Note: Tart, bright, and fun, this frozen cocktail blends grapefruit, cranberry, and strawberry into a slushy drink with a candy-like pink lemonade pop. The gin adds a subtle botanical edge beneath the fruit, and the soda topper keeps the finish sparkling, playful, and party-ready. 

July 26th – National Coffee Milkshake Day 

Adult Coffee Milkshake 

Ingredients 

• 2 cups ice 
• 4 cups vanilla or coffee-flavored ice cream. 
• 1/4 teaspoon espresso powder 
• 2–4 oz Kahlúa coffee liqueur 
• 4-8 oz Red Eye Louie’s Immoral Spiced Rum 
• Garnish: whipped cream fudge, strawberries 

Instructions 

• Add all ingredients except the garnishes to a blender. 
• Blend until creamy. 
• Taste and adjust ingredients if needed. 
• Swirl the inside of the glasses with fudge, if desired. 
• Pour in the milkshake. 
• Garnish with whipped cream and a strawberry. 

Serve immediately. 

Tasting Note: Thick, creamy, and full of café-style flavor, this milkshake combines ice cream, coffee liqueur, and spiced rum for a rich dessert drink with roasted depth. The espresso powder sharpens the coffee note, while the whipped cream and fudge garnish make the finish decadent and indulgent. 

July 27th – National Crème Brulee Day 

Crème Brulee Cocktail 

Ingredients 

• Vanilla Simple Syrup (4 Servings) 
• 1/2 cup sugar 
• 1/2 cup water 
• 2 teaspoons vanilla 
• Cocktail 
• 2 ounces Vanilla infused Red Eye Louie’s Vodquila 
• 1 ounce Frangelico 
• 1 ounce vanilla simple syrup 
• 1 ounce half-and-half or heavy cream 
• 1 large egg white 
• Torched Sugar Topping 
• 2 Tablespoons sugar 

Instructions 

• Vanilla Simple Syrup Instructions 
• Add the sugar, water, and vanilla to a small saucepan. 
• Turn the heat to medium-low and stir constantly until all the sugar is dissolved. Set aside to cool. 
• Add all of the ingredients to a cocktail shaker with 5-6 ice cubes. 
• Shake vigorously for 90 seconds. 
• Pour into a cocktail glass and top with pieces of the torched sugar topping. 
• Torched Sugar Topping 
• Place a piece of foil on a baking sheet and sprinkle on the Tablespoons of sugar. 
• Use a torch to melt the sugar until fully caramelized. 

Allow the melted sugar to cool completely and then break it into pieces to place on top of the drink. 

Tasting Note: Elegant and dessert-like, this cocktail delivers vanilla custard notes with a nutty hint from Frangelico and a creamy texture from the half-and-half and egg white. The torched sugar garnish adds a caramelized crackle that makes each sip feel rich, silky, and true to its crème brûlée inspiration. 

July 28th – National Milk Chocolate Day 

Adult Chocolate Milk 

Ingredients 

• 2 oz cream 
• 2 oz kahlua 
• 4 oz chocolate milk 
• 1 oz Red Eye Louie’s Immoral Vodka
• ice
• scoop of chocolate ice cream or whipped topping and grated chocolate (optional) 

Instructions 

Add ice to a glass. 

Combine the cream, Kahlua, vodka and chocolate milk and shake. 

Pour over the ice. 

Tasting Note: Smooth, chocolatey, and comforting, this drink combines chocolate milk, cream, and Kahlúa for a mellow dessert profile with a gentle coffee undertone. The vodka keeps the texture clean and the finish balanced, especially with an optional scoop of chocolate ice cream or whipped topping on top. 

July 29th – Rain Day 

Purple Rain Cocktail 

Ingredients 

• 1.5 oz Red Eye Louie’s Immoral Vodka 
• 0.5 oz Blue curacao 
• 0.5 oz Grenadine 
• 2 oz Cranberry juice 
• 2 oz Pineapple juice 
• 1 cup Ice 
• 1 Lemon Wheel 
• Maraschino Cherries for Garnish 

Instructions 

• Fill a cocktail shaker with ice. 
• Add Immoral Vodka, blue curacao, grenadine, cranberry juice, and pineapple juice to the shaker. 
• Shake well until chilled and combined. 
• Strain the mixture into a tall glass filled with fresh ice. 
• Garnish with a lemon wheel and a cherry. 

Tasting Note: Fruity and vibrant, this cocktail mixes cranberry and pineapple with blue curaçao and grenadine for a sweet-tart profile and a jewel-toned finish. The vodka provides a neutral backbone, while the garnish and bright flavor make it feel festive, juicy, and easy to enjoy. 

July 30th – National Cheesecake Day 

Cheesecake Cocktail 

Ingredients 

• 1 oz honey 
• 2 oz graham cracker crumbs 
• 4 oz Vanilla Infused Red Eye Louie’s Vodquila 
• 2 oz Amaretto 
• 2 oz coffee liqueur 
• 4 oz cream or Half & Half 
• ½ cup ice 

Instructions  

Drizzle a little honey onto a saucer or small plate. Dip the rim of a martini glass lightly into the honey. 

Spread the graham cracker crumbs on a second saucer or small plate, then dip the honey-coated rim into the crumbs. 

Add the Vanilla Infused Red Eye Louie’s Vodquila, amaretto, coffee liqueur, and cream or half-and-half to a cocktail shaker. 

Add about 1/3 cup of ice to the shaker, secure the lid, and shake briefly. Strain into the prepared martini glass. 

Serve immediately. 

Tasting Note: Rich and velvety, this cocktail captures the feel of cheesecake with creamy dairy, warm vanilla, and sweet nutty amaretto layered over coffee liqueur depth. The honey-and-graham rim adds a dessert-like first impression, while the finish stays smooth, sweet, and indulgent.