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. 

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.

May 14 | Strawberry Martini

Ingredients:
Strawberry Syrup:
1 cup water
1 ½ cups sugar
1 cup chopped strawberries

Cocktail:
2 oz Red Eye Louie’s Immoral Gin
1 oz fresh lemon juice
1 oz strawberry syrup
Fresh strawberry (for garnish)

Instructions:
Simmer water, sugar, and strawberries until reduced and flavorful. Strain and cool.
Add gin, lemon juice, and syrup to a shaker with ice.
Shake well and strain into a chilled coupe.
Garnish with a fresh strawberry.

Tasting Notes:
Elegant and fruit-forward with fresh strawberry sweetness and bright citrus. Botanical gin adds a smooth, slightly floral finish.

Mint Chocolate Chip White Russian 

Perfect for National Chocolate Chip Day – May 15th

Ingredients

For the Rim (Optional)

• Chocolate syrup
• Mini chocolate chips or shaved chocolate

For the Cocktail

• 1 ½ oz Red Eye Louie’s Immoral Vodka
• 1 oz coffee liqueur
• 1 oz green crème de menthe
• 1 ½ oz heavy cream or half-and-half
• Ice cubes

Garnish

• Fresh mint sprig
• Shaved chocolate (optional)

Instructions

Drizzle chocolate syrup around the inside rim of a rocks glass, then dip the edge into mini chocolate chips. Mix all ingredients together. 

Tasting Notes

Hints of dark chocolate and roasted coffee linger on the palate, making this cocktail decadent, nostalgic, and perfect for dessert lovers.

Drunken Peanut Butter Cups
May 18 – I Love Reese’s Day

Ingredients:
Infused Vodka:
1 cup Red Eye Louie’s Immoral Vodka
½ cup Reese’s Pieces

Cocktail:
3 oz infused vodka
3 oz milk
2 oz chocolate liqueur
Peanut butter & crushed Reese’s Pieces (for rim)
Chocolate syrup & peanut butter cups (for garnish)

Instructions:
Infuse vodka overnight with Reese’s Pieces and strain.
Shake infused vodka, milk, and chocolate liqueur with ice.
Rim glass with peanut butter and crushed candy.
Drizzle chocolate syrup inside glass and pour cocktail.
Garnish with peanut butter cups.

Tasting Notes:
Decadent and dessert-like with rich chocolate and creamy peanut butter flavors. Smooth, indulgent, and irresistibly nostalgic.

Devil’s Food Cake Martini

May 19 – National Devil’s Food Cake Day

Ingredients:
1 ½ oz chocolate liqueur
½ oz Red Eye Louie’s Immoral Vodka
1 oz chocolate port
3 drops chocolate bitters

Instructions:
Rim glass with cocoa powder and sugar mixture.
Shake all ingredients with ice until chilled.
Strain into prepared glass and garnish with a cherry.

Tasting Notes:
Deep chocolate richness with layered cocoa complexity. Smooth vodka enhances the dessert-like profile with a velvety finish.

Honey Martini

May 20 – World Bee Day

Ingredients:
2 oz Red Eye Louie’s Immoral Vodka
¾ oz fresh lemon juice
½ oz honey

Instructions:
Warm honey slightly.
Shake vodka, lemon juice, and honey with ice.
Strain into a martini glass.

Tasting Notes:
Bright and lightly sweet with fresh citrus and floral honey notes. Smooth and refreshing with a clean, balanced finish.

Strawberries & Cream Cocktail

May 21 – National Strawberries & Cream Day

Ingredients:
2 oz Red Eye Louie’s RumQuila
2–3 strawberries
1 oz coconut cream
¾ oz strawberry syrup
Ice

Instructions:
Muddle strawberries with RumQuila and syrup.
Add coconut cream and ice, then shake well.
Strain over ice and garnish with strawberry.

Tasting Notes:
Creamy and luscious with fresh berry sweetness. Tropical coconut adds richness while RumQuila brings a smooth, mellow depth.

Taffy-Infused VodQuila
May 23 – National Taffy Day

Ingredients:
1–2 cups Red Eye Louie’s VodQuila
Taffy candies (any flavor)

Instructions:
Combine VodQuila and taffy in a jar.
Shake and let sit until dissolved, shaking occasionally.
Chill and serve.

Tasting Notes:
Sweet, candy-inspired flavors with a smooth VodQuila base. Fun, colorful, and perfect for playful sipping.

The Yub Nub
May 25 – Geek Pride Day

Ingredients:
1 ½ oz Red Eye Louie’s Immoral Spiced Rum
1 oz passion fruit syrup
¾ oz lime juice
½ oz pineapple rum
2 dashes bitters

Instructions:
Shake all ingredients with ice.
Strain into a glass with fresh ice.

Tasting Notes:
Tropical and vibrant with bright passion fruit and citrus. Warm spice from the rum adds depth to this playful, tiki-style cocktail.

Dracula’s Blood Cocktail

May 26

Ingredients:
2 oz Red Eye Louie’s RumQuila
¾ oz peach schnapps
3 oz black cherry juice
½ oz grenadine

Instructions:
Shake all ingredients with ice.
Strain into a chilled glass and garnish.

Tasting Notes:
Bold cherry and dark fruit flavors with a sweet, slightly tart edge. Smooth and dramatic with a rich, juicy finish.

Grape Popsicle Cocktail

May 27 – National Grape Popsicle Day

Ingredients:
2 oz Red Eye Louie’s Immoral Vodka
1 oz grape juice
2 oz lemon-lime soda

Instructions:
Combine ingredients over ice in a highball glass.
Garnish with a grape popsicle.

Tasting Notes:
Light, fizzy, and nostalgic with bright grape sweetness. Refreshing and easy-drinking with a playful twist.

Sugar Cookie Cocktail
May 29 – National Biscuit Day

Ingredients:
2 oz Irish cream
1.5 oz milk or cream
1.5 oz vanilla infused Red Eye Louie’s VodQuila
1 oz amaretto

Instructions:
Rim glass with frosting and sprinkles.
Shake all ingredients with ice.
Strain into prepared glass and garnish.

Tasting Notes:
Sweet, creamy, and dessert-like with vanilla and almond notes. Reminiscent of a freshly baked sugar cookie in liquid form.

WhisQuila Mint Julep

May 30 – National Mint Julep Day

Ingredients:
8 mint leaves
¼ oz simple syrup
2 oz Red Eye Louie’s WhisQuila

Instructions:
Muddle mint with syrup.
Add WhisQuila and crushed ice.
Stir and garnish with mint.

Tasting Notes:
Cool and refreshing with bright mint and subtle sweetness. WhisQuila adds a smooth, slightly smoky depth to this classic-style sip.

Coconut Macaroon Cocktail

May 31 – National Macaroon Day

Ingredients:
1 ½ oz Red Eye Louie’s RumQuila
¾ oz white chocolate liqueur
½ oz cream of coconut
2 oz half & half

Instructions:
Shake all ingredients with ice.
Strain into a chilled glass and garnish with coconut.

Tasting Notes:
Creamy and indulgent with coconut sweetness and white chocolate richness. Smooth, tropical, and dessert-forward with a silky finish.

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.

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.

Strawberry Gin Smash (Pitcher)

Ingredients

• 2 tbsp granulated sugar
• Juice of 2 limes (about ¼ cup)
• 1 lb fresh strawberries (reserve 6–8 for garnish)
• 2 cups Red Eye Louie’s Immoral® Gin
• 3 cups club soda
• Ice
• Fresh mint sprigs (for garnish)

Instructions

1. In a large pitcher (at least 64 oz), muddle sugar and fresh lime juice.
2. Set aside 6–8 small strawberries and slice the tips for garnish. Hull and slice the remaining strawberries and lightly muddle into the lime mixture.
3. Stir in Immoral® Gin and club soda.
4. Fill the pitcher with ice and garnish with mint sprigs.
5. Pour into ice-filled glasses and garnish each with a strawberry on the rim.

Tasting Notes
Fresh, juicy strawberries shine against bright lime and crisp gin botanicals. Lightly sparkling and refreshing with a naturally sweet, vibrant finish.

Strawberry Lemonade Fizz Cocktail

Ingredients

• 8 oz fresh strawberries, cored and rinsed
• 1 (6 oz) can frozen lemonade concentrate
• 6 oz Red Eye Louie’s VodQuila
• 1 (10–12 oz) bottle ginger beer, chilled
• Ice
• Strawberries and lemon wedges (optional garnish)

Instructions

1. Blend strawberries, lemonade concentrate, and VodQuila until smooth.
2. Fill glasses with ice and pour mixture, leaving about 1 inch at the top.
3. Top with ginger beer and stir gently.
4. Garnish with strawberries and lemon wedges if desired.

Tasting Notes
Bright berry sweetness meets zesty lemonade and a spicy ginger fizz. Refreshing, slightly tangy, and perfectly balanced with a lively sparkle.

Fruity VodQuila Party Punch

Ingredients

• 6 oz frozen lemonade concentrate, thawed
• 6 oz frozen fruit punch concentrate, thawed
• 1½ cups Red Eye Louie’s VodQuila
• 1 (33 oz) bottle club soda
• Ice
• Frozen fruit for garnish (oranges, limes, pineapple, cherries)

Instructions

1. Stir lemonade concentrate, fruit punch concentrate, and VodQuila in a large pitcher.
2. Add club soda and stir gently to combine.
3. Serve over ice and garnish with frozen fruit to keep chilled.

Tasting Notes
Big, bold fruit flavors layered over smooth VodQuila character. Bright, juicy, and lightly effervescent — made for sharing and celebration.

Cherry Gin Rickey

Ingredients

Cherry Syrup

• ½ cup simple syrup

• 2 cups fresh cherries, pitted

Cocktail

• 2 cups cherry syrup
• 2 cups Red Eye Louie’s Immoral® Gin
• 1 cup fresh lime juice
• Ice
• Soda water
• Lime wheels (for garnish)
• Fresh cherries (for garnish)

Instructions

Cherry Syrup

1. Blend cherries with simple syrup until smooth.
2. Strain through a cheesecloth-lined strainer. Yields about 1 cup syrup.

Cocktail

1. Stir cherry syrup, gin, and lime juice until combined.
2. Divide into four ice-filled tumblers.
3. Top with soda water.
4. Garnish with lime wheels and fresh cherries.

Tasting Notes
Tart cherry brightness meets botanical gin and crisp lime. Effervescent, refreshing, and slightly tangy with a clean, dry finish.

The Green Bloody Mary

The Vibe: Savory, herbaceous, and spicy.

• 6 oz Red Eye Louie’s VodQuila

• Mix: Blended tomatillos, yellow tomatoes, celery, jalapeño, cilantro, and horseradish.

• Garnish: Salt & chili powder rim, green olives, and celery stalks.

Instructions: Rim your glass with the salt/chili mix. Combine VodQuila with your chilled, homemade green mix for a garden-fresh take on the brunch classic.

The Green Dublin Cocktail

The Vibe: Crisp, vibrant, and sharp.

• 4 oz Red Eye Louie’s WhisQuila

• 4 oz apple juice (or white cranberry)

• 2 ½ oz sour apple schnapps

• Garnish: Fresh mint and green apple slices

Instructions: Shake all ingredients with ice for 30 seconds. Strain into a martini glass and garnish for a bright, high-definition green aesthetic without the heavy syrups.

The Massey Cocktail

The Vibe: Complex, sophisticated, and herbal.

• 1 oz Red Eye Louie’s WhisQuila

• 1 oz Red Eye Louie’s Immoral Gin

• ¾ oz sweet vermouth

• ¼ oz Green Chartreuse

• ⅛ oz Campari

• Garnish: Orange twist

Instructions: Stir—do not shake—in a mixing glass with ice for 30 seconds. Strain into a chilled glass to let the layered botanicals and citrus oils shine.

Shamrock Shake Shots

The Vibe: Creamy, nostalgic, and indulgent.

• 2 oz Red Eye Louie’s Immoral Vodka

• 3 cups vanilla ice cream

• 1 cup whole milk

• 2 oz crème de menthe

• Garnish: Whipped cream and a cherry

Instructions: Blend all ingredients until thick and smooth. Pour into shot glasses for a dessert-style round that packs a punch.

The Classic Cosmopolitan

The Vibe: Timeless, sharp, and sophisticated.

• 1½ oz Red Eye Louie’s Immoral® Vodka

• ¾ oz Cointreau

• ¾ oz cranberry juice

• ½ oz fresh lime juice

• Garnish: Lime twist

Instructions: Shake all ingredients with ice until well-chilled. Strain into a chilled martini glass for that iconic, clean finish.

Sweetheart Cocktail

The Vibe: Cozy, nutty, and nostalgic.

• 3 oz Red Eye Louie’s Immoral® Vodka

• 1 oz Amaretto

• 6 oz cranberry juice

• Garnish: Candy heart

Instructions: Combine in a shaker with ice and give it a quick 5–10 second shake. Strain and top with a candy heart for the perfect thematic touch.

Raspberry Lemondrop

The Vibe: Zesty, playful, and high-energy.

• 2 oz Red Eye Louie’s VodQuila

• 1 oz raspberry liqueur

• 1 oz fresh lemon juice

• Garnish: Sugar rim and fresh raspberries

Instructions: Rim the glass with sugar first. Shake the liquid ingredients with ice, strain, and let the VodQuila provide that crisp, viral-worthy finish.

Chocolate Raspberry Martini

The Vibe: Pure indulgence; the ultimate dessert cocktail.

• 4 oz Red Eye Louie’s Immoral® Vodka

• 2 oz chocolate liqueur

• 2 oz raspberry liqueur

• 2 oz half & half

• Garnish: Chocolate syrup rim and fresh raspberries

Instructions: Coat the rims with chocolate syrup. Shake the vodka, liqueurs, and cream vigorously for 30 seconds to get that velvety texture. Strain and serve.