May 7 | VodQuila Cosmopolitan (National Cosmopolitan Day)

The Vibe: Crisp, sophisticated, and perfectly balanced.

• 1 ½ oz Red Eye Louie’s VodQuila

• 1 oz cranberry juice

• ½ oz Cointreau (or triple sec)

• ½ oz lime juice

• Garnish: Orange rind or lime wedge

Instructions: Shake all ingredients vigorously with ice until well-chilled. Strain into a chilled martini glass for a modern, multi-spirit twist on the legendary pink classic.

May 8 | Coconut Cream Pie Cocktail (National Coconut Cream Pie Day)

The Vibe: Warm, tropical, and comforting.

• 2 oz Vanilla-infused Red Eye Louie’s VodQuila

• 1 oz cream of coconut + 3 oz half-and-half

• 2 oz hot water

• Garnish: Whipped cream, toasted coconut, and graham cracker crumbs

Instructions: Combine the dairy and infused VodQuila in a mug. Add hot water and stir gently. Top with whipped cream and your toasted garnishes for a liquid version of the classic dessert.

May 9 | Chocolate Custard Cloud (National Chocolate Custard Month)

The Vibe: Decadent, velvety, and rich.

• 2 oz Vanilla-infused Red Eye Louie’s VodQuila

• 1 oz white crème de cacao

• 1 cup pre-made chocolate custard

• Garnish: Cookies or sprinkles

Instructions: Stir all ingredients with ice for about 10 seconds to combine and chill without over-diluting. Pour into your glass and garnish for an indulgent, cocoa-forward treat.

May 10 | Frozen Strawberry Margarita (National Strawberry Month)

The Vibe: Bright, icy, and high-energy.

• 3 oz Red Eye Louie’s Tequila Plata

• 3 oz Cointreau

• 2 oz fresh lime juice

• 1 ½ cups frozen strawberries + 1 cup ice

• Garnish: Salt rim and lime

Instructions: Add all ingredients to a blender and process until smooth. The Tequila Plata provides a clean, agave-forward finish that cuts through the bold berry sweetness.

May 12 | Fresh Strawberry Mojito

The Vibe: Herbaceous, crisp, and garden-fresh.

• 2 oz Red Eye Louie’s RumQuila

• 6 mint leaves + 3 strawberries (halved)

• 1 oz lime juice + 1 oz simple syrup

• 4 oz soda water

Instructions: Muddle the mint and strawberries in a shaker. Add the RumQuila, lime, and syrup with ice. Shake well, strain into a glass over fresh ice, and top with soda water for a bubbly, refreshing finish.

May 13 | Strawberry Vodka Spritzer

The Vibe: Light, effervescent, and made for the pitcher.

• 12 oz Red Eye Louie’s Immoral® Vodka

• 3 oz cranberry juice + 3 oz simple syrup

• 1 cup sliced strawberries + 1 sliced lemon

• Soda water to top

Instructions: Combine the vodka, juices, and fruit in a pitcher and let marinate for at least 30 minutes. Pour over ice and top with soda water for a crisp, low-effort crowd-pleaser.

April 19 | The Bocce Ball (National Amaretto Day)

The Vibe: Effortlessly refreshing with a nutty almond twist.

• 1½ oz Red Eye Louie’s Immoral® Vodka

• ½ oz amaretto

• 5 oz orange juice + splash of soda water

• Garnish: Orange slice

Instructions: Build this one directly in an ice-filled Collins glass. The smooth vodka backbone allows the citrus and almond notes to shine for a bright, easy-drinking finish.

April 16 | Mushroom Dirty Martini (Day of the Mushroom)

The Vibe: Earthy, savory, and sophisticated umami.

• 2 oz Red Eye Louie’s Immoral® Vodka

• 1/4 oz dry vermouth

• 1 1/4 oz homemade umami mushroom brine

• Garnish: Dried mushroom

Instructions: Stir the vodka, vermouth, and chilled brine in a mixing glass with plenty of ice. Strain into a chilled martini glass for a deep, savory profile that redefines the “dirty” martini.

April 17 | Circus Colada (World Circus Day)

The Vibe: Playful, tropical, and over-the-top.

• 1 oz Red Eye Louie’s RumQuila

• 2 oz coconut cream

• 1 oz circus peanut syrup

• Garnish: Circus peanut and a cocktail umbrella

Instructions: Blend all ingredients with ice until smooth and creamy. The RumQuila provides a smooth, spirit-forward base that balances the whimsical sweetness of the candy syrup.

April 18 | Frosted Animal Cracker Milkshake (Animal Cracker Day)

The Vibe: Pure nostalgia in a glass—sweet, buttery, and indulgent.

• 2 oz Red Eye Louie’s VodQuila

• 3 cups vanilla ice cream + ½ cup milk

• 1 cup frosted animal crackers

• Garnish: Whipped cream, rainbow sprinkles, and extra crackers

Instructions: Blend until smooth. The crispness of the VodQuila cuts through the rich cream and cookie flavors for a dessert-style cocktail that isn’t just for kids.

April 21 | Earl Grey New Fashioned (National Tea Day)

The Vibe: Refined, aromatic, and modern.

• 2 oz Red Eye Louie’s WhisQuila

• ½ oz Earl Grey simple syrup

• 2 dashes Angostura bitters

• Garnish: Orange peel

Instructions: Infuse your WhisQuila with Earl Grey tea bags for 24 hours prior. Stir the infused spirit with the syrup and bitters over a large ice cube to highlight the floral bergamot and citrus complexity.

April 23 | Cherry Cheesecake Martini (Cherry Cheesecake Day)

The Vibe: Decadent, layered, and velvety smooth.

• 1 oz vanilla-infused Red Eye Louie’s VodQuila

• 1 oz amaretto + 1 oz cherry juice

• Topping: 2 oz softened cream cheese blended with 2 oz heavy cream

• Garnish: Graham cracker rim and cherries

Instructions: Rim your glass with graham crackers. Shake the VodQuila, amaretto, and cherry juice with ice and strain. Gently pour the blended cream cheese mixture over the top for a stunning, layered dessert effect.

April 27 – National Devil Dog Day 

Homemade Grown-up Devil Dogs

Ingredients:

Devil’s Food Cake:
1¾ cups flour
¾ cup cocoa powder
1½ tsp baking soda
½ tsp salt
½ cup butter
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla
1 cup buttermilk

Vanilla Filling:
¼ cup butter
1½ cups powdered sugar
7 oz marshmallow creme
1 tsp vanilla
2–6 tbsp Red Eye Louie’s Immoral® Spiced Rum

Instructions:
Preheat oven to 350°F. Line baking sheets.
Mix dry ingredients separately. Cream butter and sugars, add eggs and vanilla, then alternate dry mix and buttermilk.
Scoop into oval shapes and bake 10–12 minutes. Cool completely.
For filling, beat butter, sugar, marshmallow creme, vanilla, and rum until fluffy.
Sandwich cakes together with filling. Chill if desired.

Tasting Notes:
Rich chocolate cake with a soft, fluffy center and warm spiced rum notes. Sweet, creamy, and nostalgic with a grown-up finish.

April 29 – National Peace Rose Day 

Strawberry Peace Rose Tea Cocktail

The Vibe: Stop and sip the roses

• Dried peace rose buds

• 4 cups water

• 2 oz Red Eye Louie’s Immoral® Gin

• Club soda

• Fresh strawberries (chopped + garnish)

Instructions:
Steep chopped rose buds in boiling water, then strain and chill.
In a shaker, combine rose tea, gin, and strawberries. Muddle lightly.
Add ice, shake, and strain into glasses. Top with club soda and garnish.
Tasting Notes:
Light floral rose notes blend with fresh strawberry sweetness and crisp gin botanicals. Refreshing, aromatic, and beautifully balanced.

Cranberry Rosemary Shrub Cocktail

Bold, tart cranberry meets herbal rosemary in this deeply flavorful cocktail. With a touch of spice and a refreshing seltzer finish, it’s a perfect balance of bright, earthy, and effervescent.

Ingredients:

Cranberry Rosemary Shrub
1 cup fresh or frozen cranberries
1 cup apple cider vinegar
1 cup granulated sugar
1 cinnamon stick
1 sprig fresh rosemary
1 teaspoon black peppercorns

Cocktail
6 oz Red Eye Louie’s WhisQuila®
3 oz cranberry shrub
3 oz seltzer
Rosemary sprigs (for garnish)
Cranberries (for garnish)

Instructions:

Shrub
Combine cranberries, vinegar, sugar, cinnamon stick, rosemary, and peppercorns in a saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes.
Remove from heat and cool completely. Strain into a jar and discard solids (or reserve cranberries for garnish).

Cocktail
Fill a shaker with ice and add WhisQuila® and shrub. Shake until chilled.
Strain into glasses over ice, top with seltzer, and stir gently. Garnish with rosemary and cranberries.

Tasting Notes:
Tart cranberry leads with a bright punch, softened by herbal rosemary and warming spice. The WhisQuila® adds depth, while seltzer brings a crisp, refreshing finish.

Cherry Vanilla Maple Shrub Cocktail

Rich, layered, and slightly indulgent, this cocktail combines deep cherry flavor with warm vanilla and maple sweetness, finished with a bright vinegar lift and smooth WhisQuila®.

Ingredients:

2 oz Red Eye Louie’s WhisQuila®

Cherry Vanilla Maple Shrub
2 cups sweet cherries (pitted or unpitted)
½ vanilla bean
½ cup maple syrup
½ cup apple cider vinegar
1 tablespoon balsamic vinegar

Instructions:

Shrub
Mash cherries with vanilla and maple syrup. Stir in vinegars, cover, and let sit 24–48 hours.
Strain, pressing solids to extract all liquid. Store in refrigerator for up to 1 month.

Cocktail
Mix 1 part shrub with 4 parts soda water. Add WhisQuila® and stir gently. Serve over ice.

Tasting Notes:
Deep cherry richness blends with warm vanilla and maple sweetness, balanced by a subtle tang. WhisQuila® adds smooth depth, finishing with a lightly sparkling, complex sweetness.

WhisQuila Ginger Shrub Cocktail

Warm, zesty, and refreshingly sharp, this cocktail highlights the bold bite of ginger balanced with citrus and smooth WhisQuila®. It’s simple, punchy, and full of character.

Ingredients:

Ginger Shrub
1 (5-inch) ginger root, peeled and grated
1 cup water
1 cup sugar
¼–½ cup apple cider vinegar (to taste)

Cocktail
1 lime, cut into wedges
2 oz ginger shrub
1½ oz Red Eye Louie’s WhisQuila®
4 oz club soda
Candied ginger (for garnish)

Instructions:

Shrub
Combine water and sugar in a saucepan and heat until dissolved. Bring to a simmer and add ginger. Cook 5–10 minutes until fragrant.
Strain out ginger and stir in vinegar. Store in an airtight container for up to 6 months.

Cocktail
Fill a glass with ice. Squeeze in a lime wedge and drop it in. Add ginger shrub and WhisQuila®. Top with club soda and stir. Garnish with candied ginger and a lime wedge.

Tasting Notes:
Spicy ginger and bright citrus create a lively, invigorating sip, while WhisQuila® adds smooth warmth. Crisp bubbles finish clean with a lingering zing.

Raspberry Shrub Cocktail

Vibrant, fruity, and slightly tangy, this cocktail blends fresh raspberry brightness with citrus and a sparkling finish. It’s playful, refreshing, and perfect for any occasion.

Ingredients:

Raspberry Shrub
1 cup fresh raspberries
¾ cup turbinado sugar
⅓ cup red wine vinegar
⅔ cup white wine vinegar

Cocktail
2 oz raspberry shrub
1 oz orange liqueur
4 oz Red Eye Louie’s Immoral® Vodka
4 oz club soda
Lime rounds (for garnish)

Instructions:

Shrub
Mash raspberries with sugar in a bowl. Cover and refrigerate overnight.
Add vinegars, stir well, and strain through a fine mesh sieve. Store in the refrigerator.

Cocktail
Fill a shaker with ice and add shrub, orange liqueur, and vodka. Shake well.
Strain into a glass, top with club soda, and garnish with lime rounds.

Tasting Notes:
Bright raspberry and citrus flavors lead with a tangy sweetness, balanced by smooth vodka. Light bubbles create a crisp, refreshing finish with a subtle tart edge.

Garden Tonic Punch

Ingredients

Tomato Simple Syrup

• 2 pints tomatoes, halved
• ½ cup sugar

Herb Simple Syrup

• ½ cup fresh herbs (rosemary, thyme, basil, mint)
• 1 cup sugar
• 1 cup water

Punch

• 1 lemon, sliced
• 1 lime, sliced
• 4 liters soda water
• 12 oz Red Eye Louie’s Immoral® Gin
• Ice

Instructions

Toss tomatoes with sugar and let sit one hour, then mash and strain.
Simmer herbs, sugar, and water for two minutes; cool and strain.
In a large punch bowl combine tomato syrup, ice, lemon, lime, Immoral® Gin, fresh herbs, and soda water.
Add herb syrup to taste and serve immediately.

Tasting Notes

Savory tomato brightness meets garden herbs and crisp gin botanicals. Lightly sparkling and refreshingly complex with a subtle savory edge.

Nonstop Joy Mocca White

Ingredients

• 1.5 oz Red Eye Louie’s Immoral® Vodka
• 2 oz Kahlua
• 2 oz coconut milk (from a can)
• Ice

Instructions

Fill an old-fashioned glass with ice.
Layer ingredients in the order listed: vodka, Kahlua, then coconut milk to create a layered visual effect.

Tasting Notes

Rich coffee liqueur and creamy coconut combine with smooth vodka for a decadent dessert-style cocktail with tropical undertones.

Rosemary Grapefruit VodQuila Spritzer

Ingredients

• ½ cup water
• ¼ cup sugar
• 3 tablespoons honey
• 2 sprigs rosemary, plus more for garnish
• 1 lemon
• 3 grapefruits, plus more for garnish
• Red Eye Louie’s VodQuila
• Soda or sparkling water

Instructions

Simmer water, sugar, honey, lemon pieces, and rosemary until syrupy (about 10 minutes). Cool and strain.
Juice grapefruits and combine with lemon juice.
Stir syrup into juice mixture. For serving, add 1-2 oz Red Eye Louie’s VodQuila to a glass with ice.
Add 5-6 oz juice mixture and top with soda water.
Garnish with grapefruit and rosemary.

Tasting Notes

Bright grapefruit citrus balanced with herbal rosemary and smooth VodQuila warmth. Light, refreshing, and gently sparkling

Sparkling Blueberry Lemonade Mojito

Ingredients

• 24 mint leaves
• 3 oz blueberry simple syrup
• 3 oz lemonade
• 6 oz Red Eye Louie’s RumQuila
• 6 oz lemon-lime soda

Garnish

Mint leaves
Fresh blueberries

Instructions

Muddle mint in a pitcher or shaker.
Add blueberry syrup, lemonade, and RumQuila.
Stir well, then add lemon-lime soda and gently mix.
Pour into ice-filled glasses and garnish with mint and blueberries.

Tasting Notes

Juicy blueberry sweetness and bright lemonade meet refreshing mint and the smooth tropical character of RumQuila for a vibrant, sparkling cocktail.

Watermelon Cucumber Cooler

Ingredients

• 2½ cups watermelon, seeded and cubed

• ½ large English cucumber, peeled and chopped

• Juice of 2 limes

• 1 tbsp honey or agave nectar

• 3 oz Red Eye Louie’s Immoral® Vodka

• Ice

• Optional garnish: cucumber slice, lime slice, watermelon wedge

Instructions

1. Place a fine mesh sieve over a large bowl or pitcher.
2. Blend watermelon and cucumber until smooth.
3. Pour through the sieve and press to extract all juice.
4. In a small bowl, mix lime juice and honey.
5. Stir lime mixture and vodka into the watermelon-cucumber juice. Adjust sweetness if desired.
6. Fill two glasses with ice and pour cocktail over top.
7. Garnish as desired and serve.

Tasting Notes
Ultra-refreshing and clean with juicy watermelon sweetness and crisp cucumber freshness. Bright lime ties it together for a smooth, summer-ready finish.

Red Snapper

Ingredients

• 2 pinches freshly ground black pepper

• 2 pinches celery salt

• 1 lime wedge

• 2 oz gin

• 4 oz tomato juice

• ½ oz fresh lemon juice

• 6 dashes Tabasco sauce

• 4 dashes Worcestershire sauce

• Ice

• Celery stalk (for garnish)

• Lime wedge (for garnish)

Instructions

1. Combine black pepper and celery salt on a small plate.
2. Rub a lime wedge along the rim of a pint glass and dip into the salt mixture.
3. Fill the glass with ice.
4. In a shaker with ice, add gin, tomato juice, lemon juice, Tabasco, and Worcestershire sauce.
5. Shake until well chilled.
6. Strain into the prepared glass.
7. Garnish with a celery stalk and lime wedge.

Tasting Notes
Bold and savory with bright citrus acidity and warming spice. The peppery kick and herbal depth make this a brunch-ready classic with a clean, crisp finish.

Kickin’ Pineapple

Ingredients

• 4 oz Red Eye Louie’s VodQuila

• 2 oz chipotle pineapple syrup

• 2 oz pineapple juice

• 1 oz simple syrup (optional)

• 1 jalapeño, sliced (reserve a few for garnish)

• Ice

• Fresh mint leaves (for garnish)

Instructions

1. Add VodQuila, chipotle pineapple syrup, pineapple juice, simple syrup (if using), and jalapeño slices to a shaker.
2. Fill with ice and shake vigorously for 1 minute.
3. Strain evenly into two chilled martini glasses.
4. Clap mint leaves between your hands to release aroma and place on top.
5. Garnish with jalapeño slices and serve.

Tasting Notes
Sweet tropical pineapple meets smoky chipotle heat and fresh jalapeño spice. Bold, vibrant, and slightly fiery with a cooling mint aroma on the finish.

Cherry Blossom Cocktail

Ingredients

• 1.5 oz sake

• 1 oz cherry liqueur

• 0.5 oz Red Eye Louie’s Immoral® Gin

• 0.25 oz orange liqueur

• 0.25 oz grenadine

• 1/8 oz fresh lemon juice

• Brandied cherry (for garnish)

• Ice

Instructions

1. Add all ingredients to a mixing glass.
2. Fill with ice and stir until fully chilled.
3. Strain evenly into two chilled coupe glasses.
4. Garnish each with a brandied cherry.

Tasting Notes
Delicate floral notes from the gin and sake meet bright cherry sweetness and soft citrus. Light, elegant, and beautifully balanced with a subtle fruit-forward finish.

Spicy Grilled Pineapple

Ingredients

• 1 ripe pineapple, peeled, quartered, and cored

• 1½ cups Red Eye Louie’s Immoral® Spiced Rum

• ¼ cup cinnamon sugar

• ¼ tsp cayenne pepper (optional)

Instructions

1. Cut pineapple into wedges and place in a large bowl.
2. Pour Immoral® Spiced Rum over pineapple and refrigerate for 1 hour, stirring once halfway through.
3. Drain pineapple (reserve rum if desired).
4. Toss pineapple with cinnamon sugar and cayenne until evenly coated.
5. Preheat grill or grill pan to medium-high.
6. Grill pineapple 8–10 minutes, turning occasionally, until tender and lightly caramelized.

Tasting Notes
Sweet caramelized pineapple layered with warm baking spice and subtle heat. The spiced rum enhances the natural fruit sugars for a bold, tropical finish.

Cottontail Martini

Ingredients

Cake

• 2½ cups all-purpose flour

• 4.5 oz instant vanilla pudding mix

• 1 tbsp baking powder

• 1 cup sugar

• ½ tsp salt

• ½ cup vegetable oil

• ½ cup Red Eye Louie’s RumQuila

• ½ cup orange juice

• ½ cup milk

• 1 tbsp orange zest

RumQuila Caramel Sauce

• ¼ cup water

• 1 cup sugar

• ½ cup unsalted butter

• ¼ cup heavy cream

• ½ cup Red Eye Louie’s RumQuila

Instructions

Cake

1. Preheat oven to 325°F. Grease a 10-inch bundt pan.
2. Mix all cake ingredients on medium speed for 2 minutes until smooth.
3. Pour into pan and bake 1 hour or until golden and set.
4. Cool slightly, then invert onto serving platter.

RumQuila Caramel Sauce

1. Heat sugar and water until dissolved, then boil until deep amber.
2. Remove from heat; stir in butter, then cream (mixture will bubble).
3. Stir in RumQuila.
4. Pour over cake, allowing sauce to seep into holes if desired.

Tasting Notes
Moist, citrus-kissed cake infused with warm RumQuila and topped with rich caramel. Deep, buttery sweetness balanced by subtle orange brightness.

Melon Booze Ball Salad

Ingredients

• 1 small seedless watermelon

• 1 cantaloupe

• 1 honeydew melon

• 1 cup pineapple juice

• 1 cup Red Eye Louie’s Immoral® Vodka

• ½ cup triple sec

Instructions

1. Slice melons in half and remove seeds from cantaloupe and honeydew.
2. Use a melon baller to scoop fruit into a shallow container (about 7½ cups total).
3. Add pineapple juice, vodka, and triple sec.
4. Toss gently to submerge fruit.
5. Cover and freeze until partially frozen, or chill for several hours before serving.

Tasting Notes
Juicy, refreshing melon infused with citrus and smooth vodka warmth. Light, fruity, and dangerously easy to enjoy.

Maple-WhisQuila Banana Pudding Cake

Ingredients

• 6 tbsp unsalted butter

• ½ cup superfine sugar

• 1 overripe banana, mashed

• 1 large egg

• 1 cup whole milk

• 1 cup all-purpose flour

• 1 tbsp baking powder

• Pinch of salt

• ¾ cup pure maple syrup

• ½ cup light brown sugar

• 2 tbsp Red Eye Louie’s WhisQuila

• ¼ cup finely chopped or half pecans

• Vanilla ice cream (for serving)

Instructions

1. Preheat oven to 375°F. Melt butter in a 2-quart baking dish.
2. Whisk in sugar and mashed banana. Add egg and milk; mix well.
3. In a bowl, whisk flour, baking powder, and salt; stir into batter.
4. Heat maple syrup, brown sugar, and ½ cup hot water for 1 minute. Stir in WhisQuila.
5. Drizzle syrup mixture over batter (do not stir).
6. Sprinkle pecans on top.
7. Bake 40 minutes until golden. Cool slightly and serve with ice cream.

Tasting Notes
Warm banana sweetness layered with maple richness and smooth WhisQuila depth. Soft, pudding-like texture with nutty crunch and a cozy caramelized finish.

Buzzed Bunny Cocktail

Ingredients

• 1 small piece fresh ginger, finely grated

• 1 oz sweetened pineapple juice

• 3 oz fresh carrot juice

• Juice of ½ lemon

• 1½ oz Red Eye Louie’s Immoral® Gin

• Ice

• Mint sprig (for garnish)

• Lemon slice (optional garnish)

Instructions

1. Fill a shaker with ice.
2. Grate fresh ginger directly into the shaker.
3. Add pineapple juice, carrot juice, lemon juice, and Immoral® Gin.
4. Shake vigorously until chilled.
5. Strain over ice into a cocktail glass.
6. Garnish with mint and lemon slice.

Tasting Notes
Fresh carrot sweetness balanced with bright citrus and warming ginger spice. Botanical gin adds depth for a vibrant, garden-fresh finish.

Cottontail Martini

Ingredients

• 3 oz Red Eye Louie’s RumQuila

• 1 oz cream of coconut

• 1 oz half-and-half

• Simple syrup (for rimming)

• Shredded coconut and pink sanding sugar (for rimming)

• Pink cotton candy (for garnish)

• Mini chocolate eggs (for garnish)

• Ice

Instructions

1. Dip the rim of a martini glass in simple syrup, then coat with shredded coconut and pink sugar.
2. In a shaker filled with ice, combine RumQuila, cream of coconut, and half-and-half.
3. Shake vigorously until well chilled.
4. Strain into prepared glass.
5. Garnish with cotton candy and mini eggs.

Tasting Notes
Creamy coconut sweetness layered with smooth RumQuila warmth. Silky, indulgent, and lightly tropical with a playful confectionary finish.

Crème Egg Cocktail

Ingredients

• 2 oz vanilla-infused Red Eye Louie’s VodQuila

• ½ oz yellow Chartreuse

• ½ oz white crème de cacao

• 1 oz heavy cream

• Melted semisweet or dark chocolate (for rimming)

• Shaved chocolate (for garnish)

• Chocolate crème egg (for garnish)

• Ice

Instructions

1. Infuse VodQuila with split vanilla beans for at least 24 hours.
2. Dip rim of cocktail glass in melted chocolate and chill to set.
3. In a shaker with ice, combine infused VodQuila, Chartreuse, crème de cacao, and heavy cream.
4. Shake well and strain into chocolate-rimmed glass.
5. Garnish with shaved chocolate and a halved crème egg.

Tasting Notes
Rich chocolate and vanilla cream meet subtle herbal complexity from Chartreuse. Decadent, velvety, and indulgently smooth.

Spiked Strawberry Peeps Soda

Ingredients

Peeps-Infused Vodka

• 5 Peeps marshmallow candies

• 1 cup Red Eye Louie’s Immoral® Vodka

Strawberry Syrup

• ½ cup diced strawberries

• ½ cup granulated sugar

• ¾ cup water

• ½ tbsp lemon juice

Cocktail

• 1½ oz Peeps-Infused Immoral® Vodka

• ¾–1 oz strawberry syrup

• 6 oz sparkling water

• Ice

• Whipped cream

• Sprinkles

• Peeps marshmallow bunny (for garnish)

Instructions

Peeps-Infused Vodka

1. Add Peeps to Immoral® Vodka in a sealed container.
2. Shake well and allow to infuse until dissolved (about 1–2 hours), shaking occasionally.

Strawberry Syrup

1. Combine strawberries, sugar, water, and lemon juice in a saucepan over medium heat.
2. Bring to a boil, then reduce and simmer 20 minutes, stirring occasionally.
3. Cool completely and strain. Store in an airtight container.
4. Cocktail
5. Fill a tall glass with ice.
6. Add Peeps-infused vodka and strawberry syrup.
7. Top with sparkling water and stir gently.
8. Finish with whipped cream, sprinkles, and a Peeps garnish.

Tasting Notes
Playfully sweet with creamy marshmallow notes and bright strawberry freshness. Lightly sparkling and dessert-like with a nostalgic candy finish.