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.

Black-Eyed Susan

Ingredients:

• ¼ cup sour mix
• 1 oz Red Eye Louie’s RumQuila
• 1 oz Red Eye Louie’s Immoral Vodka or VodQuila
• 1 oz orange liqueur (Grand Marnier, Triple Sec, or Cointreau)
• 1 oz orange juice
• Ice
• Orange wedge (garnish)
• Red maraschino cherry (garnish)

Instructions:

1. Fill a cocktail shaker with ice.
2. Add sour mix, RumQuila, Vodka (or VodQuila), orange liqueur, and orange juice.
3. Shake until the shaker is very cold.
4. Strain into a glass filled with ice.
5. Garnish with an orange wedge and a maraschino cherry.

Tasting Notes:
Bright and citrus-forward with a smooth kick from the spirits. The sour mix adds tang while the orange liqueur and juice lend sweetness and a tropical feel.

Baltimore Orange Crush

Ingredients:

• 2 oz Red Eye Louie’s Immoral Vodka
• 1 oz triple sec
• Juice of 1 whole orange (freshly squeezed)
• Splash of Sprite or other lemon-lime soda
• Crushed ice (don’t use cubes)
• Orange slices (garnish)

Instructions:

1. Slice the orange for garnish.
2. Fill a pint glass with crushed ice.
3. Add Red Eye Louie’s Immoral Vodka, triple sec, and fresh orange juice.
4. Top with Sprite and stir gently.
5. Garnish with an orange slice and add a straw.
   Variations:

• Substitute Grand Marnier or another orange liqueur for Triple Sec.
• Use equal parts vodka and triple sec (a shot of each).

Tasting Notes:
Fresh and juicy with the zing of freshly squeezed orange. Lightly effervescent from the soda, sweet citrus liqueur, and Red Eye Louie’s Immoral Vodka combine to create a beachy, refreshing cocktail.

Chesapeake Bloody Mary (Pitcher)

Ingredients (makes about 2 quarts):

• 1 (46 oz) can tomato juice
• 1 (10 ½ oz) can beef broth
• 2 tsp Old Bay Seasoning
• 1 tsp minced onion (dry)
• 1 tsp ground black pepper
• 1 tsp celery salt
• 1 tsp celery seeds
• ¼ tsp hot sauce (or to taste)
• 3 Tbsp fresh lime juice
• ¼ cup Worcestershire sauce
• 1 cup Red Eye Louie’s Immoral Vodka or VodQuila (to taste)
• Choose your favorite garnishes!

Instructions:

1. Combine all ingredients except alcohol in a large container. Stir well.
2. Chill for 8 hours or overnight.
3. Stir in Red Eye Louie’s Immoral Vodka or VodQuila  just before serving.
4. Serve over ice with a stick of celery.
   Tip: Wet the rim of each glass and dip it in Old Bay Seasoning for a spicy presentation.

Tasting Notes:
Savory, briny, and complex with layers of spice from Old Bay and hot sauce. The Red Eye Louie’s blends seamlessly with tomato, beef broth, and Worcestershire, creating a bold and hearty drink.

Humidity Killer (Pitcher)

Ingredients:

• 1 (6 oz) can frozen limeade concentrate
• 1 (18 oz) can pineapple juice, chilled
• 1 seedless orange
• 1 cup Red Eye Louie’s WhisQuila

Instructions:

1. In a 1 ½ quart pitcher, combine limeade concentrate with 3 cans of cold water, 1 cup of Red Eye Louie’s WhisQuila and pineapple juice. Stir well.
2. Slice the unpeeled orange in half, then slice into ¼-inch slices.
3. Fill a tall glass with ice.
4. Pour in the juice mixture.
5. Place two orange half-rounds in each glass. Serve and enjoy!

Tasting Notes:
Sweet-tart and tropical, with lime and pineapple creating a bright citrus backbon