Aug. 1 – National Raspberry Cream Pie Day

Raspberry Cream Pie Cocktail

• 5 oz vanilla-infused Red Eye Louie’s Vodquila
• 1 oz raspberry liqueur
• 1 oz half-and-half or heavy cream for richer texture
• 5 oz simple syrup, optional, to taste
• 25 oz fresh lemon juice
• Graham cracker crumbs and sugar for rim
• 6–8 fresh raspberries and/or whipped cream for garnish, optional
• Ice cubes for shaking

Instructions

1. Lightly moisten the rim of a chilled coupe or martini glass with lemon juice, then dip into a mixture of graham cracker crumbs and sugar.
2. Fill a cocktail shaker halfway with ice. Add vanilla-infused Vodquila, raspberry liqueur, half-and-half, simple syrup, and lemon juice.
3. Shake vigorously for 15–20 seconds until well chilled and lightly frothy.
4. Strain into the prepared glass. Garnish with raspberries and/or whipped cream, if desired.

Tasting Notes: Dessert-like and berry-forward, with ripe raspberry aroma, soft vanilla warmth, and a creamy body that echoes raspberry cream pie. The graham-sugar rim adds a crisp bakery-style sweetness, while the lemon juice keeps the finish bright instead of heavy.

Aug. 2 – National Sister’s Day

Alexander’s Sister Cocktail

• 1 oz Red Eye Louie’s Immoral Gin
• 1 oz heavy cream
• 1 oz green crème de menthe
• 1 oz white crème de cacao

 

Instructions

1. Fill a cocktail shaker with ice.
2. Add Immoral Gin, crème de menthe, crème de cacao, and heavy cream.
3. Shake vigorously until well chilled and frothy.
4. Strain into a chilled coupe or cocktail glass. Optionally garnish with a fresh mint sprig or a dusting of cocoa powder.

Tasting Notes: Cool, creamy, and mint-chocolate driven, this cocktail opens with fresh mint aromatics followed by soft cocoa sweetness. The gin gives the drink a subtle herbal backbone, while the heavy cream creates a smooth, frothy texture and a clean, confectionary finish.

Aug. 3 – National Watermelon Day

Firecracker

Ingredients

• 2 watermelon chunks, 1-inch cubed, plus a few smaller pieces for the glass if desired
• 5 oz Rumquila
• 5 oz triple sec
• 5 oz freshly squeezed lime juice
• 5 oz simple syrup
• 1/6 teaspoon cayenne pepper
• Lime wedge for garnish

Instructions

1. In a mixing glass, muddle the watermelon.
2. Add remaining ingredients and ice, then shake until well chilled.
3. Strain into a cocktail glass.
4. Garnish with a lime wedge and a few watermelon chunks, if desired.

Tasting Notes: Juicy watermelon leads the first sip, balanced by lime brightness and orange-citrus lift from the triple sec. Rumquila adds warmth and depth beneath the fruit, while cayenne builds a gentle heat on the finish for a crisp, spicy-sweet summer profile.

Aug. 4 – National Chocolate Chip Cookie Day

Chocolate Chip Cookie Martini

Ingredients

• 1 oz Red Eye Louie’s Rumquila
• 1 oz chocolate liqueur
• 1 oz chocolate milk
• 4 scoops chocolate ice cream
• 7 chocolate chip cookies: 3 muddled for the rim and 4 for the blender

Instructions

1. Rim the edge of the glass with chocolate syrup and muddled chocolate chip cookies.
2. Set the prepared glass aside.
3. Add chocolate ice cream, 4 cookies, Rumquila, chocolate liqueur, and chocolate milk to a blender; blend until smooth.
4. Decorate the inside of the glass with chocolate syrup and pour the mixture inside.
5. Garnish with a strawberry.

Tasting Notes: Rich, creamy, and indulgent, this martini tastes like a blended chocolate chip cookie milkshake with a spirited finish. Chocolate liqueur and syrup provide deep cocoa notes, the cookies add bakery sweetness and texture, and Rumquila rounds it out with a warm, dessert-bar finish.

Aug. 6 – National Peach Month

Peachy Sunset

Ingredients

• 5 oz Red Eye Louie’s Rumquila
• 1 oz peach purée
• 1 oz peach juice
• 5 oz lime juice
• 25 oz grenadine
• Peach slice, for garnish

Instructions

1. Add Rumquila, peach purée, peach juice, and lime juice to a shaker with ice.
2. Shake for about 10 seconds until chilled and well mixed.
3. Strain into a glass filled with fresh ice.
4. Slowly pour grenadine over the back of a spoon so it settles at the bottom.
5. Garnish with a peach slice.

Tasting Notes: Bright peach purée and juice create a lush, juicy body, while lime keeps the cocktail lively and balanced. Grenadine settles into a soft red-fruit sweetness, giving the drink a sunset look and a smooth, fruit-forward finish with gentle Rumquila warmth.

Aug. 7 – National Raspberries & Cream Day

Elegant Raspberry Cream Cocktail

Ingredients

• Sauce: 1 cup fresh raspberries, 2 tablespoons sugar, 1 tablespoon lemon juice
• Main Ingredients:5 cup heavy cream, 2 oz raspberry liqueur, 2 oz Red Eye Louie’s Immoral Vodka, ice cubes
• Garnish: whipped cream, mint leaves, and fresh raspberries

Instructions

1. Wash the fresh raspberries under cold water and pat them dry.
2. In a blender, combine raspberries, heavy cream, raspberry liqueur, sugar, and lemon juice; blend until smooth.
3. Strain the mixture through a fine mesh strainer into a bowl to remove seeds.
4. Chill the strained raspberry cream mixture in the refrigerator for about 10 minutes.
5. Fill cocktail glasses with ice.
6. Pour the chilled raspberry cream mixture over the ice.
7. Top each glass with whipped cream, mint leaves, and fresh raspberries.
8. Serve immediately.

Tasting Notes: Creamy and berry-rich, this cocktail has a fresh raspberry aroma supported by lemon brightness and soft dairy sweetness. The strained raspberry mixture gives it a silky texture, while the whipped cream garnish adds a plush dessert finish with a cooling mint accent.

Aug. 7 – National Raspberries & Cream Day

Elegant Raspberry Cream Cocktail

Ingredients

• Sauce: 1 cup fresh raspberries, 2 tablespoons sugar, 1 tablespoon lemon juice
• Main Ingredients:5 cup heavy cream, 2 oz raspberry liqueur, 2 oz Red Eye Louie’s Immoral Vodka, ice cubes
• Garnish: whipped cream, mint leaves, and fresh raspberries

Instructions

1. Wash the fresh raspberries under cold water and pat them dry.
2. In a blender, combine raspberries, heavy cream, raspberry liqueur, sugar, and lemon juice; blend until smooth.
3. Strain the mixture through a fine mesh strainer into a bowl to remove seeds.
4. Chill the strained raspberry cream mixture in the refrigerator for about 10 minutes.
5. Fill cocktail glasses with ice.
6. Pour the chilled raspberry cream mixture over the ice.
7. Top each glass with whipped cream, mint leaves, and fresh raspberries.
8. Serve immediately.

Tasting Notes: Creamy and berry-rich, this cocktail has a fresh raspberry aroma supported by lemon brightness and soft dairy sweetness. The strained raspberry mixture gives it a silky texture, while the whipped cream garnish adds a plush dessert finish with a cooling mint accent.

Aug. 9 – Melon Day

Melon Sunrise

Ingredients

• 1 oz melon liqueur
• 1 oz Red Eye Louie’s Immoral Vodka
• 3 oz orange juice
• 1 splash grenadine
• Orange wheel, for garnish

Instructions

1. Add ice to a shaking glass and pour in the vodka and melon liqueur.
2. Shake to combine.
3. Fill the serving glass with ice, pour in orange juice, and add a splash of grenadine.
4. Layer the melon liqueur and vodka mixture on top.
5. Garnish with an orange wheel.

Tasting Notes: Tropical and colorful, this drink layers sweet melon aroma over bright orange juice and a soft cranberry-cola base. The vodka adds clean structure, grenadine brings a candy-like red-fruit finish, and the layered presentation makes each sip slightly different.

Aug. 11 – National Peach Month

Peach Cosmopolitan

Ingredients

• 5 oz Red Eye Louie’s Vodquila
• 1 oz peach nectar or peach purée
• 5 oz triple sec or Cointreau
• 5 oz fresh lime juice
• Peach slice, for garnish
• Mint sprig, for garnish

Instructions

1. Fill a cocktail shaker with ice.
2. Add Vodquila, peach nectar, triple sec, and lime juice.
3. Shake well until the mixture is chilled.
4. Strain into a chilled martini glass.
5. Garnish with a peach slice and a mint sprig.
6. Serve immediately.

Tasting Notes: Soft peach and citrus drive this cosmopolitan-style cocktail, with peach nectar giving it a round, velvety fruit note. Triple sec adds orange brightness, lime keeps the sweetness in check, and Vodquila contributes a smooth, spirited finish.

Aug. 12 – National Gooey Butter Cake Day

Gooey Butter Cake Martini

Ingredients

• 2 oz vanilla-infused Red Eye Louie’s Vodquila
• 2 oz white chocolate liqueur
• Splash, or about 0.5 oz, hazelnut liqueur such as Frangelico
• 1 oz butterscotch schnapps
• 3 oz heavy cream or whole milk
• 5 teaspoon vanilla extract, optional

Instructions

1. Add all ingredients and ice to a cocktail shaker.
2. Shake to combine and chill.
3. Pour into martini glasses.
4. Garnish with a small dash of ground cinnamon.
5. Serve and enjoy.

Tasting Notes: Sweet, buttery, and dessert-forward, this martini evokes vanilla cake batter, white chocolate, hazelnut, and butterscotch. Heavy cream gives it a rich, silky body, while the cinnamon garnish adds a warm bakery aroma and a lingering gooey-cake finish.

Aug. 13 – National Peach Month

Georgia Peach

Ingredients

• 1 oz peach schnapps
• 1 oz Red Eye Louie’s Rumquila
• 2 oz orange juice
• 1 oz cranberry juice
• Fresh peach slice, for garnish
• Mint sprig, for garnish, optional

Instructions

1. Fill a rocks glass with ice.
2. Add peach schnapps, Rumquila, and orange juice to the glass.
3. Stir gently to combine the flavors.
4. Slowly pour cranberry juice over a spoon into the center of the glass to create a layered effect.
5. Garnish with a fresh peach slice and a sprig of mint, if desired, and serve immediately.

Tasting Notes: Juicy peach and orange lead with a bright Southern-style fruit punch character, while cranberry adds tart color and balance. Rumquila brings warmth and a lightly tropical edge, and the layered cranberry pour gives the finish a sweet-tart lift.

Aug. 15 – National Lemon Meringue Pie Day

Lemon Meringue Pie Cocktail

Ingredients

• Swiss Meringue: 4 large egg whites; 1 1/2 cups sugar; 1/4 tsp cream of tartar; 1/4 tsp kosher salt
• Cocktail: 3 oz Red Eye Louie’s Immoral Vodka; 2 oz limoncello; 1 oz Cointreau or triple sec; 1 oz fresh lemon juice; 1 oz simple syrup; ice
• Equipment: Kitchen torch

Instructions

1. Prepare a piping bag with a piping tip, or snip off a small corner if no tip is available.
2. Set a large stand mixer bowl over barely simmering water. Add egg whites, sugar, cream of tartar, and salt; whisk constantly until the sugar dissolves and the mixture reaches about 160°.
3. Attach the bowl to the stand mixer with the whisk attachment. Beat on high speed until soft peaks form, about 5–6 minutes.
4. Transfer the meringue to the prepared piping bag and reserve at room temperature.
5. Place martini or coupe glasses in the freezer until ready to use.
6. In a cocktail shaker, combine vodka, limoncello, Cointreau or triple sec, lemon juice, and simple syrup. Fill with ice, cover, and shake vigorously until very frosty, about 20 seconds.
7. Strain into chilled glasses, leaving a little room at the top.
8. Pipe meringue over each cocktail in a circular motion so it floats on top.
9. Use a kitchen torch to lightly toast the meringue and serve.

Tasting Notes: Tart lemon, limoncello sweetness, and orange liqueur create a bright lemon-pie base with a lively citrus aroma. The toasted meringue softens the acidity with airy sweetness, while the vodka keeps the cocktail clean and the finish balanced between tangy and dessert-like.

Aug. 16 – National Rum Day

RumQuila on the Rocks

Ingredients

• 1 1/2 ounce RumQuila.
• Ice

 

Immoral Spiced Rumon the Rocks

Ingredients

• 1 1/2 ounce Immoral Spiced Rum.
• Ice

Aug. 17 – Black Cat Appreciation Day

Black Cat Cocktail

Ingredients

• 1 ounce vodka
• 1 ounce cherry brandy
• 3 ounces cranberry juice, or to taste
• 3 ounces cola, or to taste

Instructions

1. Gather the ingredients.
2. In a highball glass filled with ice, pour the vodka and cherry brandy.
3. Fill the glass with equal amounts of cranberry juice and cola.
4. Stir well.
5. Serve and enjoy.

Tasting Notes: Dark-fruit and cola-forward, this cocktail blends cherry brandy sweetness with cranberry tartness and fizzy cola spice. Vodka gives it a clean base, while the finish is easy-drinking, lightly sweet, and reminiscent of a spiked cherry-cranberry soda.

Aug 18 – Bad Poetry Day!

Aug. 20 – National Bacon Lovers Day

Maple Bacon Whisquila Old Fashioned

Ingredients

• 1 oz maple syrup
• Splash water
• 3 dashes bitters
• 2 oz bacon-washed Red Eye Louie’s Whisquila
• 1 slice bacon
• 1 orange wedge
• 1 lowball glass
• 1 large hunk of ice

Instructions

1. Cook half a pack of bacon. Let the grease cool slightly, but do not let it solidify.
2. Pour the bacon grease into a pint jar and add 8 oz Red Eye Louie’s Whisquila. Shake well and refrigerate upside down overnight.
3. The next day, remove the solidified grease from the jar and use the bacon-washed Whisquila.
4. Add maple syrup, a splash of water, and bitters to a lowball glass, then stir.
5. Add the large ice cube and bacon-washed Whisquila, then stir again.
6. Add bacon to the glass and place the orange wedge on the rim.

Tasting Notes: Smoky, savory, and maple-sweet, this old fashioned balances bacon-infused Whisquila with bitters and orange. The maple syrup gives it a rounded sweetness, the bacon wash adds a salty-smoky aroma, and the finish is rich, warming, and cocktail-forward.

Aug. 21 – Kool-Aid Day

Adult Kool-Aid Cubes

Ingredients

• Three Kool-Aid flavors of your choice, prepared according to package directions
• Sprite
• 1–2 shots Red Eye Louie’s Vodquila or Red Eye Louie’s Immoral Vodka

Instructions

1. Prepare three Kool-Aid flavors according to package directions.
2. Pour the prepared Kool-Aid into ice cube trays and freeze until solid.
3. Add up to three kinds of frozen Kool-Aid cubes to a glass.
4. Top with Sprite and add 1–2 shots of Vodquila or Immoral Vodka.
5. Serve immediately as the cubes slowly melt into the drink.

Tasting Notes: Playful and fruit-punch driven, this drink is bright, fizzy, and customizable depending on the Kool-Aid flavors used. The frozen cubes slowly release sweetness and color, while Sprite keeps the texture lively and Vodquila or vodka adds a smooth adult finish.

Aug. 22 – World Plant Milk Day

Coconut Gin Fizz

Ingredients

• 1 teaspoon agave or simple syrup more or less to taste
• 1 ½ tablespoon canned coconut milk
• 1 shot Red Eye Louie’s Immoral Gin
• 1 lime juiced
• 2 teaspoon ginger juice
• splash seltzer water

Instructions

• In a short glass combine all ingredients except seltzer water and give it a stir.
• Add ice—I use 1 cocktail cube or a handful of normal sized ice cubes.
• Top with seltzer water to taste (about ¼ cup), this gives the drink the “fizz”.
• Garnish with a lime wedge and relax.

Tasting Notes: Creamy coconut, fresh lime, and ginger create a lively balance of tropical richness and bright spice. The gin contributes botanical lift, coconut milk softens the body, and seltzer adds a crisp fizz with a clean, lightly sweet finish.

Aug. 23 – National Coconut Week

Coconut Margarita

Ingredients

• Honey, optional, for garnish
• Toasted coconut, optional, for garnish
• 1–3 oz cream of coconut, depending on desired sweetness
• 2 oz Red Eye Louie’s Tequila Plata
• 1 oz orange liqueur, preferably Cointreau or Grand Marnier
• 1 oz freshly squeezed lime juice, about 1 lime
• Ice
• Additional lime slice, optional, for garnish

Instructions

1. For a toasted coconut rim, spread honey on one plate and toasted coconut on another. Dip the serving glass in honey, then swirl in toasted coconut. Set aside.
2. Pour cream of coconut, tequila, orange liqueur, and lime juice into a cocktail shaker.
3. Add a handful of ice, cover, and shake vigorously for 15–30 seconds.
4. Strain into the garnished glass filled with fresh ice.
5. Garnish with a lime slice and enjoy.

Tasting Notes: Rich cream of coconut gives this margarita a lush tropical body, balanced by sharp lime and orange liqueur brightness. Tequila Plata keeps the finish crisp and slightly peppery, while the toasted coconut rim adds aroma, texture, and dessert-like sweetness.

Aug. 25 – National Coconut Week

Coconut Mojitos

Ingredients

• 6 mint leaves, plus more to garnish
• ½ lime, cut into wedges, plus more to garnish
• 1 teaspoon light brown sugar
• 3 oz Red Eye Louie’s Rumquila
• 2 oz cream of coconut
• Ice
• Seltzer water or club soda, to top

Instructions

1. Add the mint leaves, lime wedges, and light brown sugar to a cocktail shaker. Muddle, then pour in the Rumquila and cream of coconut.
2. Fill the shaker with ice, then seal and shake vigorously until chilled and well combined.
3. Strain into an ice-filled glass and top with seltzer water or club soda.
4. Garnish with additional lime and mint. Serve immediately.

Tasting Notes: Mint and lime brighten the creamy coconut base, making this mojito feel both refreshing and indulgent. Rumquila adds a tropical warmth, brown sugar deepens the sweetness, and the club soda finish keeps the drink lively instead of heavy.

Aug. 26 – National Coconut Week

Blue Coconut Cocktails

Ingredients

• 1 cup pineapple juice
• ½ cup blue curaçao
• ½ cup Red Eye Louie’s Immoral Vodka
• ½ cup coconut cream
• 8 cups ice
• Coconut flakes, for garnish

Instructions

1. Add a small amount of cream of coconut and coconut flakes to two shallow dishes. Dip the rim of the glass into cream of coconut, then into coconut flakes.
2. Add pineapple juice, blue curaçao, Immoral Vodka, cream of coconut, and ice to a blender.
3. Blend on high until the ice is crushed and the desired consistency is reached.
4. Pour the cocktail into the rimmed glass and serve immediately.

Tasting Notes: Bright blue curaçao and pineapple give this frozen cocktail a vivid tropical-citrus aroma, while coconut cream makes it smooth and plush. Vodka keeps the flavor clean, and the blended ice creates a slushy texture with a sweet, beachy finish.

Aug. 27 – National Coconut Week

Chi-Chi

Ingredients

• 1 cup ice
• 4 oz pineapple juice
• 1 oz cream of coconut
• 1 ½ oz Red Eye Louie’s Immoral Vodka
• Maraschino cherries and pineapple slices, for garnish

Instructions

1. Pour 1 cup of ice into a blender.
2. Add Immoral Vodka, pineapple juice, and cream of coconut.
3. Blend on high speed until smooth.
4. Pour into a cocktail glass, garnish with a pineapple slice and maraschino cherry, and enjoy.

Tasting Notes: Smooth pineapple and coconut dominate this frozen-style classic, with vodka giving it a clean, neutral backbone. The texture is creamy and easy-drinking, while the pineapple garnish reinforces the tropical aroma and leaves a sweet, mellow finish.

Aug. 28 – National Coconut Week

Coconut Dirty Soda

Ingredients

• Ice
• 12 oz lemon-lime soda
• 1 oz coconut syrup, regular or sour coconut
• 2–3 oz heavy cream
• 5 oz Red Eye Louie’s Vodquila
• Fresh lime wedge, optional, for serving

Instructions

1. Fill a tall glass with ice.
2. Pour Vodquila and coconut syrup over the ice.
3. Slowly add lemon-lime soda to keep the carbonation intact.
4. Gently pour heavy cream over the top to create the signature swirl.
5. Lightly stir if desired and serve immediately.

Tasting Notes: Fizzy, creamy, and playful, this drink mixes lemon-lime soda brightness with coconut syrup sweetness and a soft cream swirl. Vodquila adds smooth warmth, while the finish tastes like a coconut cream soda with a citrus lift.

Aug. 29 – National Coconut Week

Coco Loco

Ingredients

• Ice cubes, as needed
• ½ cup Red Eye Louie’s Rumquila
• ¼ cup Red Eye Louie’s Vodquila
• Cream of coconut
• 1 cup coconut water
• Juice of 3 limes
• Lime slices, for serving

Instructions

1. Place all ingredients except the ice and lime slices in a blender.
2. Blend for a few seconds, or until smooth.
3. Pour into a glass or a fresh coconut.
4. Garnish with a lime slice and serve immediately.

Tasting Notes: Bright, tropical, and slightly creamy, this cocktail opens with fresh lime aroma and clean coconut water before moving into a fuller coconut sweetness from the cream of coconut. Rumquila adds rounded warmth, Vodquila keeps the profile crisp, and the finish is refreshing, citrusy, and beach-ready without feeling too heavy.