Nov. 1 – National Pomegranate Month

Pomegranate WhisQuila Sour

Tasting Notes: Tart and silky. Bright lemon and pomegranate lead, with a soft sweetness from the simple syrup and a smooth, frothy egg-white finish that rounds out the WhisQuila.

Ingredients

• 2 oz Red Eye Louie’s WhisQuila
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• 1/2 oz pomegranate juice
• 1/2 oz egg white

Instructions

1. Dry Shake: In a cocktail shaker, combine the WhisQuila, lemon juice, simple syrup, pomegranate juice, and egg white. Shake vigorously without ice for about 15-20 seconds. This helps to emulsify the egg white, giving the cocktail a nice frothy texture.
2. Wet Shake: Add ice to the shaker and shake again for another 15-20 seconds until well-chilled.
3. Strain and Serve: Strain the cocktail into a chilled coupe or rocks glass.
4. Garnish: Optionally, garnish with a few pomegranate seeds or a lemon twist.
5. Enjoy: Serve immediately and enjoy your refreshing Pomegranate Whiskey Sour.

Nov. 2 – Dia de los Muertos – National Pomegranate Month

Pomegranate Margarita

Tasting Notes: Crisp and zesty. Tart lime and fruity pomegranate are balanced by the orange sweetness of triple sec, with a salty rim that adds a savory pop and a clean finish.

Ingredients

• 2 oz Red Eye Louie’s Tequila Plata
• 1 oz lime juice
• 1 oz triple sec
• 2 oz pomegranate juice
• Salt for the rim
• Lime wheel and pomegranate seeds for garnish
• Agave syrup (optional, for sweetness)

Instructions

1. If you’re salting the rim, run a lime wedge around the edge of your glass and dip it in salt.
2. In your shaker, combine Tequila Plata, lime juice, triple sec, and pomegranate juice with ice.
3. Shake well until the mixture is chilled.
4. Strain into your prepared glass filled with fresh ice.
5. Garnish with a lime wheel and a sprinkle of pomegranate seeds. Enjoy!

Nov. 3 – National Pomegranate Month

Pomegranate Collins

Tasting Notes: Light, bubbly and refreshing. Juniper-forward gin meets tart lemon and juicy pomegranate, lifted by club soda for a dry, lively finish.

Ingredients

• 2 oz Red Eye Louie’s Immoral Gin
• 1 oz lemon juice
• 1 oz pomegranate juice
• 1/2 oz simple syrup
• Club soda
• Pomegranate seeds, for garnish
• Lemon wheel, for garnish

Instructions

1. Prepare the Glass: Fill a Collins glass with ice to chill it.
2. Mix the Cocktail: In a cocktail shaker, combine the Immoral Gin, fresh lemon juice, pomegranate juice, and simple syrup. Add ice to the shaker.
3. Shake Well: Shake the mixture vigorously for about 15 seconds until well chilled.
4. Pour into Glass: Strain the mixture into the prepared Collins glass over the ice.
5. Top with Soda: Top off the drink with club soda, filling the glass.
6. Garnish: Garnish with a few pomegranate seeds and a lemon wheel.
7. Serve: Stir gently and serve immediately.

Nov. 5 – National Pomegranate Month

Pomegranate Paloma

Tasting Notes: Tangy, fresh and lightly effervescent. Pomegranate and lime take the lead with a gentle salt edge on the rim, while the rosemary adds a fragrant, herbal aroma.

Ingredients

• 1 oz pomegranate juice
• 1 oz lime juice
• 1/2 oz simple syrup
• 5 oz Red Eye Louie’s Tequila Plata
• 1 oz club soda
• Salt, for rimming the glass
• Sprig of rosemary, for garnish

Instructions

1. Prepare the Glass: Rub a lime wedge around the rim of a glass. Dip the rim into salt to coat it evenly.
2. Mix the Drink: In a shaker, combine the pomegranate juice, lime juice, simple syrup, and tequila. Fill the shaker with ice and shake well until the mixture is chilled.
3. Assemble the Paloma: Fill the prepared glass with ice. Strain the mixed drink into the glass. Top off with club soda and stir gently.
4. Garnish: Garnish with a sprig of rosemary for a fresh aroma and a beautiful presentation.

Nov. 6 – National Pomegranate Month

Pomegranate Gimlet

Tasting Notes: Sharp, silky and ice-cold. Botanical gin, tart lime and pomegranate are softened by a touch of simple syrup for a bright, elegant sip.

Ingredients

• 2 oz Red Eye Louie’s Immoral Gin
• 1 oz pomegranate juice
• 1/2 oz lime juice
• 1/2 oz simple syrup
• Pomegranate seeds, for garnish
• Lime wheel, for garnish

Instructions

1. Chill the Glass: Place a martini or coupe glass in the freezer to chill while you prepare the cocktail.
2. Mix the Ingredients: In a cocktail shaker, add the Immoral Gin, pomegranate juice, fresh lime juice, and simple syrup. Fill the shaker with ice.
3. Shake: Shake vigorously for about 15-20 seconds until the mixture is well-chilled.
4. Strain: Take the chilled glass out of the freezer. Strain the mixture from the shaker into the glass.
5. Garnish: Garnish with a few pomegranate seeds and a lime wheel.
6. Serve: Serve immediately and enjoy your refreshing Pomegranate Gimlet.

 Nov. 7 – National Pomegranate Month

Pomegranate WhisQuila Smash

Tasting Notes: Fresh and fruity. Cool muddled mint, tart lemon and pomegranate sit over a smooth WhisQuila base with just a hint of sweetness.

Ingredients

• 2 oz Red Eye Louie’s WhisQuila
• 1 oz pomegranate juice
• 1/2 oz lemon juice
• 1/2 oz simple syrup (1:1 sugar to water)
• Pomegranate seeds (arils), for garnish
• Mint leaves, for garnish

Instructions

1. Muddle Mint: In a cocktail shaker, add a few fresh mint leaves and the simple syrup. Gently muddle the mint to release its aroma and flavor.
2. Add Liquids: Add the WhisQuila, pomegranate juice, and fresh lemon juice to the shaker.
3. Shake: Fill the shaker with ice and shake vigorously for about 15 seconds.
4. Strain and Serve: Strain the mixture into a rocks glass filled with ice.
5. Garnish: Garnish with a few pomegranate seeds and a sprig of fresh mint.

Nov. 9 – National Pomegranate Month

Pomegranate Gin Fizz

Tasting Notes: Silky, frothy and effervescent. Juniper, lemon and pomegranate come together under a creamy egg-white foam, with a light fizz and a hint of rosemary aroma.

Ingredients

• 2 oz Red Eye Louie’s Immoral Gin
• 5 oz pomegranate juice
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• 1 egg white
• 1 oz soda water
• Sprig of rosemary, for garnish (optional)

Instructions

1. Dry Shake: Add Immoral Gin, pomegranate juice, lemon juice, simple syrup, and egg white to a cocktail shaker. Shake vigorously without ice for about 15 seconds. This helps to emulsify the egg white and create a nice frothy texture.
2. Shake with Ice: Add ice to the shaker and shake again until well-chilled, about 30 seconds.
3. Strain: Strain the mixture into a chilled highball or Collins glass.
4. Top with Soda Water: Gently pour the soda water into the glass to create a light fizz.
5. Garnish: Add a sprig of rosemary for a touch of aroma and presentation, if desired.
6. Serve: Enjoy your refreshing Pomegranate Gin Fizz.

Nov. 10 – National Pomegranate Month

Pomegranate Cosmopolitan

Tasting Notes: Crisp, tart and just slightly sweet. Pomegranate and lime are rounded out by orange notes from the triple sec, with a bright lemon-twist aroma.

Ingredients

• 5 oz Red Eye Louie’s VodQuila
• 1 oz pomegranate juice
• 5 oz triple sec or Cointreau
• 5 oz fresh lime juice
• Pomegranate seeds, for garnish
• Lemon twist, for garnish

Instructions

1. Fill a cocktail shaker with ice cubes.
2. Pour in the VodQuila, pomegranate juice, triple sec, and lime juice.
3. Shake vigorously until well-chilled.
4. Strain into a chilled martini glass.
5. Garnish with a twist of lemon and a sprinkle of pomegranate seeds.
6. Serve immediately and enjoy!

Nov. 11 – Veterans Day – A Toast

“To our veterans — to those who have fought, to those who have fallen, and to those who carry on. We raise a glass to your courage, your sacrifice, and your service.”

Nov. 13 – National Pepper Month

Tropical Heatwave

Tasting Notes: Creamy, tropical and warming. Pineapple and coconut sweetness meets spiced rum and bright lime, with fresh basil and a gentle chili heat on the finish.

Ingredients

• 5 oz pineapple juice
• 5 oz coconut cream
• 2 oz Red Eye Louie’s Immoral Spiced Rum
• 1 oz lime juice
• Chili pepper slices
• Basil leaves
• Chili pepper and basil sprig, for garnish

Instructions

1. In a cocktail shaker, combine the coconut cream, pineapple juice, spiced rum, lime juice, fresh basil leaves, and chili pepper slices.
2. Shake the mixture vigorously to blend all the flavors and create a smooth, creamy texture.
3. Strain the mixture into a rocks glass over a large ice cube, allowing the flavors to meld as the drink chills.
4. Garnish the cocktail with a fresh basil sprig and a small chili pepper for an added touch of flair and a hint of spice.
5. Serve immediately and enjoy your Tropical Heatwave!

Nov. 14 – National Pepper Month

Screaming Pineapple Cocktail

Tasting Notes: Juicy, sweet pineapple with a fiery chili kick. Bright and fresh up front, with heat that builds with every sip.

Ingredients

• 1 1/3 lbs fresh pineapple, peeled, cored, chopped + juiced
• 1-2 fresh chilis, juiced (plus 1 more for garnish)
• 2 shots Red Eye Louie’s Tequila Plata
• Ice

Instructions

1. Following the instructions for your particular machine, juice the pineapple and the chilis, reserving one chili to garnish your glass. If you don’t have a juicer, just use Pineapple juice that’s already made, but get a pineapple for garnish.
2. Set the juice aside for a sec.
3. Slit the chili pepper (go about 3/4 of the way up to the stem) and stick it on the rim of your glass. Make sure to remove any loose seeds from the inside.
4. Half fill a shaker with ice. Pour your fresh juice into the shaker. (If your juice was super foamy on top, ditch the foam with a spoon before pouring into your shaker.) Cap and shake to chill, then strain into your prepared glass. Enjoy!

Nov. 15 – National Pepper Month

Spicy Peach Margarita

Tasting Notes: Sweet peach and tangy lime with a slow, gentle warmth from the red pepper jelly, finished with a woodsy rosemary aroma.

Ingredients

• 2 oz Red Eye Louie’s Tequila Plata
• 1 oz peach schnapps
• 1 tbsp red pepper jelly
• 1/4 oz lime juice
• 1 1/2 tsp sugar (optional)
• 1 sprig rosemary, for stirring and garnish

Instructions

1. In a shaker, combine the Tequila Plata, peach schnapps, red pepper jelly, lime juice, sugar (if using), and some ice cubes.
2. Shake the mixture until smooth and well combined and the jelly is completely dissolved.
3. Fill a rocks glass with fresh ice cubes.
4. Pour the shaken margarita mixture over the ice.
5. Stir the drink gently with a sprig of rosemary to infuse the flavors.
6. Leave the rosemary sprig in the glass as a garnish for an aromatic touch.
7. Serve immediately and enjoy your Spicy Peach Margarita on the Rocks.

Nov. 17 – National Pepper Month

Passionfruit Diablo

Tasting Notes: Tropical, tart and bold. Passionfruit and floral hibiscus meet fresh lime and a jalapeño kick, finished with a fizzy lift from the Jarritos.

Ingredients

• 1/2 inch jalapeño
• 2 oz Red Eye Louie’s Tequila Plata
• 1 oz passionfruit purée
• 3/4 oz hibiscus tea syrup*
• 3/4 oz fresh lime juice
• Hibiscus (Jamaica) Jarritos
• Lime wheel, for garnish

Instructions

1. Muddle jalapeño in cocktail shaker.
2. Add Tequila Plata, passionfruit, hibiscus tea syrup and lime and shake with ice.
3. Strain into a high ball or Collins glass and top with hibiscus Jarritos.
4. Garnish with a lime wheel.

*To make the hibiscus tea syrup, steep 15 hibiscus tea bags in 2 cups of hot water for 20 minutes. Add three cups of sugar and mix until incorporated.

Nov. 18 – National Pepper Month

Lick My Pepper

Tasting Notes: Bright, tart lime with a touch of agave sweetness and a lingering chili heat. Crisp, clean and a little cheeky.

Ingredients

• 2 oz Red Eye Louie’s VodQuila
• 1 oz fresh lime juice (about 1 lime)
• 5 oz agave syrup
• 1 small slice of fresh chili (like jalapeño or red chili)
• Ice cubes
• Optional garnish: lime wheel or small chili pepper

Instructions

1. In a cocktail shaker, muddle the chili slice with the agave syrup. This helps release the chili’s heat and flavor into the sweetener.
2. Add the VodQuila, lime juice, and a good handful of ice.
3. Shake well – about 15-20 seconds – until the outside of the shaker feels icy cold.
4. Strain into a chilled coupe or martini glass.
5. Garnish with a lime wheel or a small chili pepper for a bold presentation.

Nov. 19 – National Pepper Month

Mango Punch

Tasting Notes: Fruity and sweet-tart. Ripe mango, pineapple and lemonade are sharpened with fresh lime, and the optional chili wedge adds a hint of heat.

Ingredients

For Mango Punch (serves 8)

• 12 oz Red Eye Louie’s Immoral Vodka
• 5 oz mango liqueur (I used Briottet)
• 12 oz pineapple juice
• 12 oz lemonade
• 2 limes

Garnishes

• 8 red chili wedges (optional, seeds removed)
• 8 sprigs of mint
• 8 lime wedges

Instructions

1. Cut the limes into 8 pieces, squeeze the juice into a large jug/punch bowl and drop the wedges in.
2. Pour the vodka and the mango liqueur into the jug/bowl, followed by the pineapple juice.
3. When ready to serve add plenty of ice and the lemonade.
4. Serve the garnishes on the side for guests to help themselves to.

Nov. 21 – National Pepper Month

Spiked Mexican Hot Chocolate

Tasting Notes: Rich, creamy and warming. Spiced chocolate and cinnamon meet a subtle smoky heat from the chile, with spiced rum adding depth to every sip.

Ingredients

• 5 oz Mexican chocolate disk (half a disk)
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 1/2 tsp brown sugar
• 1 pinch salt
• 1 guajillo chile, dried & left whole
• 2 oz Red Eye Louie’s Immoral Spiced Rum
• Cinnamon, for dusting

Instructions

1. Break up the chocolate and set aside.
2. Heat the milk, cream, brown sugar, salt, and guijillo chile on the stove in a heavy saucepan until bubbles form around the edge.
3. Stir in the chocolate and whisk until melted and the mixture is thoroughly blended.
4. Remove the chile and discard.
5. Pour the mixture into a cup and use a frother to create a thick, frothy foam on top. If you don’t have a frother just pulse the mixture in a blender for a few seconds. Be careful to hold the top down with a thick towel in case the steam builds up. You don’t want to get burnt!
6. Pour into a warmed coffee mug and gently stir in the Immoral Spiced Rum.
7. Dust with cinnamon and add a whole guijillo chile as garnish.
8. Serve steaming hot.

Nov. 22 – Peanut Butter Lovers Month

Fluffernutter Fashioned

Tasting Notes: Sweet and nostalgic. Peanut butter and toasted marshmallow sit over a smooth WhisQuila base, with chocolate bitters adding a touch of depth.

Ingredients

• 2 oz Red Eye Louie’s WhisQuila
• 1/4 oz peanut butter syrup
• 1/4 oz toasted marshmallow syrup
• 2 dashes chocolate bitters
• Marshmallow fluff, for rim

Instructions

1. Rim the serving glass with marshmallow fluff and set aside. Fill serving glass full of ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Stir vigorously to chill, and strain into prepared serving glass.
4. Serve & enjoy.

Nov. 23 – Peanut Butter Lovers Month

Peanut Butter WhisQuila Shake

Tasting Notes: Thick, creamy and dessert-like. Vanilla ice cream and peanut butter are drizzled with salted caramel, with a boozy warmth from the WhisQuila.

Ingredients

• 1 oz peanut butter syrup
• 1 1/2 oz Red Eye Louie’s WhisQuila
• 4 oz milk
• 3 scoops vanilla ice cream
• 3 tbsp peanut butter
• Garnish: whipped cream, salted caramel sauce topping, peanuts

Instructions

1. Combine ingredients in mixing tin.
2. Spindle mix until smooth.
3. Pour into serving glass and garnish.

Nov. 25 – Peanut Butter Lovers Month

Peanut Butter & Jelly

Tasting Notes: Smooth, creamy and nutty with a fruity jelly tang, like a PB&J sandwich in a glass.

Ingredients

• 2 tbsp peanut butter
• 2 tbsp jelly
• 1 1/2 oz Red Eye Louie’s Immoral Vodka
• 1 oz cream
• Ice

Instructions

1. In a blender, add the peanut butter, jelly, Immoral Vodka, and cream.
2. Blend until smooth.
3. Fill a glass with ice. Pour the mixture over the ice. Stir well and serve.

Nov. 26 – Thanksgiving

Thanksgiving Punch

Tasting Notes: Bright, festive and bubbly. Tart pomegranate and fresh citrus are softened with a touch of maple, with RumQuila adding warmth.

Ingredients

• 48 oz 100% pomegranate juice (6 cups)
• 2 large lemons, squeezed into juice (1/2 cup)
• 4 to 5 large navel oranges, squeezed into juice (2 cups)
• 24 oz soda water (3 cups)
• 2 tbsp pure maple syrup
• 16 oz Red Eye Louie’s RumQuila (2 cups)
• For the garnish: pomegranate arils (seeds), mint, star anise, orange and lemon slices

Instructions

1. Place all ingredients together in a serving bowl, adding the soda water last.
2. Top with garnishes and serve. (As a note, pomegranate arils sink to the bottom of a punch bowl. To keep them on top before serving, gently balance them on top of citrus wedges. They’ll settle to the bottom during serving.)

Nov. 27 – Black Friday

Cranberry Spiced New Fashioned

Tasting Notes: Warm, tart-sweet and spirit-forward. Cranberry fruitiness and orange bitters add a spiced, citrusy depth, with a fresh orange-twist aroma.

Ingredients

• 2 oz Red Eye Louie’s WhisQuila
• 1-2 tsp leftover cranberry sauce
• 1-2 dashes of orange bitters
• Garnish: orange twist + cranberries

Instructions

1. Add all ingredients in a shaker filled with ice.
2. Shake hard for at least 30 seconds to break up cranberry sauce and chill.
3. Strain into a rocks glass with fresh ice in it.
4. Garnish with an orange twist and/or cranberries.

Nov. 29 – Peanut Butter Lovers Month

Peanut Punch

Tasting Notes: Creamy, nutty and warmly spiced. Peanut butter and honey sweetness meet cinnamon, ginger and nutmeg, with chocolate syrup adding a rich, dessert-like finish and a gentle warmth from the WhisQuila.

Ingredients

• 1/2 cup smooth peanut butter
• 2 oz Red Eye Louie’s WhisQuila
• 2 1/2 cups milk
• 1/3 cup honey or simple syrup
• 1/2 tsp ground cinnamon
• 1 tsp ground dried ginger
• 1/2 tsp grated nutmeg
• Chocolate syrup, for rim and inside of glass

Instructions

1. Prepare the Glasses: Rim the glasses with chocolate syrup and also put some around the inside of the glasses. Set aside.
2. Blend: Put all of the ingredients in a blender and mix on high speed until smooth. Serve chilled or over ice in the prepared glasses.

Nov. 30 – Welcoming Christmas 

Holly Jolly Christmas Citrus Cocktail 

Tasting Notes: Bright, bubbly and festive. Juicy clementine or blood orange and floral elderflower sit over smooth vodka, with a spicy kick from the ginger beer and a fresh herbal note from the thyme or mint. 

Ingredients 

• 2 oz Red Eye Louie’s VodQuila 

• 1/2 oz St. Germain (elderflower liqueur) 

• 1/3 cup fresh squeezed clementine or blood orange juice 

• Ginger beer, for topping 

• Pomegranate arils, for topping 

• 1 sprig fresh thyme or mint 

Instructions 

1. In a large pitcher, combine the VodQuila, elderflower liqueur (if using), and orange juice. Chill until ready to serve. 

1. Just before serving, add ice, ginger beer, and pomegranate arils. Serve garnished with thyme or mint.