Top 30 September Cocktail Recipes: The Ultimate Season Transition Guide

Aug. 1 – National Raspberry Cream Pie Day

Raspberry Cream Pie Cocktail

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

Instructions

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

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

Aug. 2 – National Sister’s Day

Alexander’s Sister Cocktail

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

Instructions

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

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

Aug. 3 – National Watermelon Day

Firecracker

Ingredients

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

Instructions

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

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

Aug. 4 – National Chocolate Chip Cookie Day

Chocolate Chip Cookie Martini

Ingredients

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

Instructions

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

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

Aug. 6 – National Peach Month

Peachy Sunset

Ingredients

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

Instructions

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

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

Aug. 7 – National Raspberries & Cream Day

Elegant Raspberry Cream Cocktail

Ingredients

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

Instructions

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

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

Aug. 7 – National Raspberries & Cream Day

Elegant Raspberry Cream Cocktail

Ingredients

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

Instructions

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

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

Aug. 9 – Melon Day

Melon Sunrise

Ingredients

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

Instructions

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

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

Aug. 11 – National Peach Month

Peach Cosmopolitan

Ingredients

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

Instructions

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

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

Aug. 12 – National Gooey Butter Cake Day

Gooey Butter Cake Martini

Ingredients

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

Instructions

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

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

Aug. 13 – National Peach Month

Georgia Peach

Ingredients

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

Instructions

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

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

Aug. 15 – National Lemon Meringue Pie Day

Lemon Meringue Pie Cocktail

Ingredients

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

Instructions

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

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

Aug. 16 – National Rum Day

RumQuila on the Rocks

Ingredients

• 1 1/2 ounce RumQuila.
• Ice

Immoral Spiced Rumon the Rocks

Ingredients

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

Aug. 17 – Black Cat Appreciation Day

Black Cat Cocktail

Ingredients

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

Instructions

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

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

Aug 18 – Bad Poetry Day!

Aug. 20 – National Bacon Lovers Day

Maple Bacon Whisquila Old Fashioned

Ingredients

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

Instructions

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

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

Aug. 21 – Kool-Aid Day

Adult Kool-Aid Cubes

Ingredients

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

Instructions

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

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

Aug. 22 – World Plant Milk Day

Coconut Gin Fizz

Ingredients

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

Instructions

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

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

Aug. 23 – National Coconut Week

Coconut Margarita

Ingredients

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

Instructions

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

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

Aug. 25 – National Coconut Week

Coconut Mojitos

Ingredients

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

Instructions

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

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

Aug. 26 – National Coconut Week

Blue Coconut Cocktails

Ingredients

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

Instructions

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

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

Aug. 27 – National Coconut Week

Chi-Chi

Ingredients

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

Instructions

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

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

Aug. 28 – National Coconut Week

Coconut Dirty Soda

Ingredients

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

Instructions

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

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

Aug. 29 – National Coconut Week

Coco Loco

Ingredients

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

Instructions

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

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

July 1st – National Blueberry Month 

Frozen Blueberry Paloma 

Ingredients 

• 2 oz Red Eye Louie’s Tequila Plata 
• 2 oz grapefruit juice 
• 0.5 oz lime juice 
• 0.75 oz honey 
• 0.5 cup fresh or frozen blueberries 
• 1 cup ice 
• Salt, for rimming 
• Garnish: blueberries and edible flowers 

Instructions 

Run a lime wedge around the rim of your glass, then dip into salt to coat. Set aside. 

In a blender, add tequila, grapefruit juice, lime juice, honey, and blueberries. 

Add ice and blend until the mixture is smooth and slushy. 

Pour into the prepared glass. 

Garnish with a few blueberries and edible flowers. 

Tasting Note: This frozen paloma opens with vivid blueberry aromatics and a burst of ruby grapefruit, followed by fresh lime and a soft touch of honey that rounds out the citrus edge. The slushy texture keeps it icy and refreshing, while the salted rim adds a savory contrast that makes each sip feel bright, juicy, and layered. 

July 2nd – National Blueberry Month 

Blueberry Gin Mojito 

Ingredients 

• 2 oz Red Eye Louie’s Immoral Gin 

• 0.5 oz simple syrup 

• 0.75 oz lime juice 

• ½ lime wedge plus more for garnish 

• 5 mint leaves plus more for garnish 

• Handful of fresh blueberries 

• Club soda to top 

Instructions 

In a glass, muddle the blueberries, mint leaves, lime wedge, and simple syrup until juicy and fragrant. 

Pour in the gin and lime juice. Stir to mix. 

Fill the glass with crushed ice and top with club soda. Stir gently to combine. 

Add extra mint and a lime wedge for a fresh, vibrant finish. 

Tasting Notes 

This mojito is cool, crisp, and highly aromatic, with muddled blueberries bringing a gentle jammy sweetness that plays beautifully against bright lime and fresh mint. The gin adds a clean botanical backbone, while the club soda lifts the drink with a sparkling finish that feels light, refreshing, and easy to sip. 

July 3rd – National Blueberry Month 

Blueberry Pineapple Tequila Sour 

Ingredients 

• 2 oz Red Eye Louie’s Tequila Plata 
• 1 oz lime juice 
• 2 oz blueberry syrup 
• 1 oz pineapple juice 
• 1 egg white 
• Pineapple slices and a few blueberries for garnish 

Instructions 

Combine the tequila, pineapple juice, lime juice, blueberry syrup, and egg white in a cocktail shaker. Shake vigorously without ice to emulsify the egg white. 

Add ice and shake again for about 15 seconds until well chilled and frothy. 

Strain into a glass. For an even finer froth, double strain through a fine-mesh sieve. 

Garnish with a pineapple slice and a few fresh blueberries. 

Garnish with a slice of pineapple and a few fresh blueberries on the rim of the glass. 

Serve immediately and enjoy the silky texture and bright blueberry-pineapple flavor. 

Tasting Note: 

Rich and silky from the frothy egg white, this tequila sour balances ripe blueberry sweetness with tangy pineapple and a squeeze of lime for a tropical, citrus-forward profile. The texture is smooth and velvety, while the finish stays bright and clean with just enough fruit to keep it lush without becoming heavy. 

July 4th – 4th of July 

Firecracker Martini 

Ingredients 

• 1.5 oz Red Eye Louie’s Vodquila 
• 4.5 oz lemonade 
• 1 oz blue curaçao 

Instructions 

Prepare Your Glass: 

Chill a martini glass by filling it with ice and water. Let it sit while you prepare the cocktail.  In a cocktail shaker, add the vodka, lemonade, and blue curacao. 

Fill the shaker with ice and shake vigorously for about 15-20 seconds. Empty the ice water from the chilled martini glass. 

Tasting Note: Bright, citrusy, and visually playful, this martini leads with brisk lemonade and a pop of orange-blue curaçao sweetness. The spirit base keeps it clean and spirited, while the finish is zesty, lightly sweet, and party-ready with a bold candy-citrus feel. 

July 6th – National Blueberry Month 

Blueberry Paloma 

Ingredients 

• 2 oz Red Eye Louie’s Tequila Plata 
• 2 oz grapefruit juice 
• 0.5 oz lime juice 
• 0.5 oz blueberry syrup 
• Soda water 
• Fresh blueberries for garnish 
• Edible flower for garnish 
• Salt and Tajín for rim 

Instructions 

Rim the glass with lime juice, then dip it in a salt-Tajín mixture. In a cocktail shaker, combine the tequila, grapefruit juice, lime juice, and blueberry syrup. 

Fill the shaker with ice and shake vigorously until well chilled. 

Strain the mixture over fresh ice in a highball glass or rocks glass. 

Top with soda water. 

Garnish with fresh blueberries and an edible flower. 

Garnish with fresh blueberries and an edible flower, then serve. 

Tasting Note: Fresh grapefruit drives the first impression here, with blueberry syrup adding a soft, ripe fruit note that makes the drink feel rounder and more lush than a classic paloma. Lime keeps the profile crisp, the soda water adds an easy sparkle, and the Tajín-salt rim gives the finish a savory, lightly spicy edge.

July 7th – National Watermelon Month 

Guava Watermelon Rumquila 

Ingredients 

• 3 oz. Red Eye Louie’s Rumquila 
• 3 oz guava nectar 
• 2 oz watermelon juice 
• 0.5 oz lime juice 
• 0.25 oz simple syrup 
• Garnish: watermelon slice and mint sprig 

Instructions 

• Fill a cocktail shaker with ice. 
• Add tequila, white rum, guava nectar, watermelon juice, lime juice, and simple syrup. 
• Secure the lid and shake vigorously until the mixture is well chilled. 
• Strain into a highball glass filled with fresh ice. 
• Garnish with a slice of watermelon and a sprig of mint. 

Tasting Note: This cocktail is lush and tropical, with guava delivering a fragrant, almost floral sweetness while fresh watermelon keeps the profile juicy and light. Lime adds a crisp citrus edge, and the mint garnish lifts the aroma for a finish that feels cooling, bright, and ideal for hot summer days. 

July 8th – National Watermelon Month 

Watermelon Whisquila Sour 

Ingredients 

• 3 watermelon cubes 
• 2 oz Red Eye Louie’s Whisquila 
• ¾ oz fresh lemon juice 
• ½ oz simple syrup 
• 2 dashes Angostura bitters 
• 1 egg white 
• Garnish: lemon wheel and watermelon wedge 

Instructions 

• Add the watermelon cubes to a cocktail shaker and muddle thoroughly to release the juice. 
• Pour in the Whisquila, lemon juice, simple syrup, bitters, and egg white. 
• Shake without ice for about 10–15 seconds to create a frothy texture. 
• Add ice and shake again until well chilled. 
• Fill a rocks glass with fresh ice. 
• Strain the cocktail into the glass. 
• Garnish with a lemon wheel and a wedge of watermelon. 

Tasting Note: Fresh watermelon softens the whiskey-like depth of the Whisquila, giving this sour a juicy, summery character with a silky body from the egg white. Lemon juice keeps the drink lively, bitters add a subtle spice, and the finish is smooth, tart, and gently rounded with ripe melon flavor.

July 9th – National Watermelon Month 

Watermelon Negroni 

Ingredients 

• 1 oz Red Eye Louie’s Immoral Gin 
• 1 oz Campari 
• 1 oz sweet vermouth 
• 1 oz watermelon juice 
• Watermelon slice for garnish 

Instructions 

• Add Immoral Gin, Campari, sweet vermouth, and watermelon juice to a mixing glass with ice. 
• Stir for about 20–25 seconds until well chilled. 
• Strain into a rocks glass over fresh ice. 
• Garnish with a small watermelon slice. 

Tasting Note: This version of a negroni keeps its signature bittersweet backbone but feels softer and more summery thanks to the mellow sweetness of watermelon juice. The gin botanicals stay present, Campari adds a firm bitter edge, and the vermouth rounds everything out into a smooth, slightly fruity aperitif with a clean finish. 

July 11th – National Mojito Day 

Pineapple Mojito 

Ingredients 

• 2 cups of fresh pineapple chunks, ripe and juicy 
• 10 fresh mint leaves, vibrant and aromatic 
• 1/4 cup of granulated sugar, fine and sweet 
• 1/2 cup of fresh lime juice, tangy and bright 
• 1/2 cup of Red Eye Louie’s Rumquila 
• 2 cups of club soda, chilled and bubbly 
• Ice cubes, crystal clear and cold 
• Lime slices and mint sprigs for garnish, fresh and decorative 

Instructions 

• In a sturdy pitcher, muddle the fresh pineapple chunks and mint leaves with the sugar until the pineapple is crushed and the mint is fragrant. 
• Pour in the fresh lime juice and Rumquila, stirring gently to combine the flavors. 
• Fill the pitcher halfway with ice cubes to chill the mixture quickly without diluting it too much. 
• Top off with club soda, giving it a light stir to mix everything together without losing the bubbles. 
• Divide the mixture evenly among 4 glasses filled with ice, ensuring each gets a good mix of pineapple and mint. 
• Garnish each glass with a lime slice and a sprig of mint for an inviting presentation. 

Tasting Note: Juicy pineapple gives this mojito a fuller, riper fruit character than the classic version, while mint and lime keep it bright and refreshing. The Rumquila brings warmth and depth underneath the tropical fruit, and the club soda finish keeps the drink light, lively, and easy to sip. 

July 12th – National Pecan Pie Day 

Pecan Pie Martini 

Ingredients 

• 1 oz. butter pecan cream liqueur 
• 1 oz. Red Eye Louie’s Immoral Vodka 
• ½ oz. RumChata 
• 2-3 oz. half and half (depending on desired strength) 
• For the Rim 
• 2 Tbsp caramel sauce (amount approximate) 
• 2 Tbsp finely chopped pecans (amount approximate) 

Instructions 

• Dip the rim of a martini glass in caramel sauce, then in finely chopped pecans to coat. 
• Add the butter pecan cream liqueur, vodka, RumChata, and half-and-half to a shaker with a few ice cubes. 
• Shake for 20–30 seconds until well chilled and lightly frothy, then strain into the prepared glass. 
• Garnish with a dollop of whipped cream and a pecan half if desired, and enjoy! 

Tasting Note: Rich, creamy, and dessert-like, this martini layers butter pecan and warm spice flavors over a smooth vodka base. RumChata and half-and-half create a soft, velvety texture, while the caramel-pecan rim adds a sweet, nutty finish that makes the drink taste indulgent and pie-inspired from first sip to last.

July 13th – National Watermelon Month 

Watermelon Collins 

Ingredients 

• 2 oz Red Eye Louie’s Immoral Gin 
• 1 oz watermelon juice simply blend fresh watermelon and strain the pulp 
• 0.5 oz lemon juice 
• 0.5 oz simple syrup equal parts sugar and water, heated until the sugar dissolves, then cooled 
• Club soda to top off 
• watermelon slices for garnish 
• lemon wheel for garnish 

Instructions 

• Prepare Watermelon Juice: 
• Blend a few chunks of fresh watermelon until smooth. 
• Strain the mixture through a fine mesh sieve to get the juice. 
• Mix the Cocktail: 
• In a shaker, combine the gin, watermelon juice, lemon juice, and simple syrup. 
• Add ice and shake well until the mixture is chilled. 
• Assemble the Drink: 
• Fill a Collins glass with ice. 
• Strain the mixture into the glass. 
• Top off with club soda. 
• Garnish with a slice of watermelon and lemon wheel. 
• Stir gently before serving to mix the flavors. 

Tasting Note: Light and sparkling, this Collins opens with juicy watermelon and bright lemon before the gin’s botanicals come through on the mid-palate. The simple syrup softens the citrus just enough, and the club soda keeps the finish crisp, refreshing, and wonderfully clean.

July 15th – National Ice Cream Month 

Spiked Lime Ice Cream Soda 

Ingredients 

• 2 oz Red Eye Louie’s Immoral Gin 
• 4 oz. lemon-lime soda 
• 4 oz limeade 
• 2 scoops vanilla ice cream 
• 3 lime wheels thinly sliced lime 

Instructions 

• Pour the gin, soda, and limeade into a 16-ounce glass. 
• Add two lime wheels to the glass. 
• Add ice cream to the glass. 
• Give a quick stir to combine and garnish with a lime wheel. 
• Note: For extra lime flavor, use 1 scoop vanilla ice cream and 1 scoop lime sherbet. 

Tasting Note: Creamy, fizzy, and citrus-bright, this ice cream soda combines vanilla richness with a punch of tangy limeade and lemon-lime sparkle. The gin gives it a crisp botanical edge beneath the sweetness, and the finish is nostalgic, lively, and dessert-like without feeling overly heavy. 

July 16th – National Cherry Day 

Cherry Whisquila Manhattan 

Ingredients 

• 2 oz Red Eye Louie’s Whisquila 
• 1 oz sweet vermouth 
• 0.5 oz cherry liqueur or cherry syrup 
• 2 dashes bitters 
• Ice 
• Maraschino cherry for garnish 

Instructions 

Optional: Dip the rim of a coupe glass in a little cherry juice, then in sugar for a decorative finish. 

In a mixing glass, combine the Whisquila, sweet vermouth, cherry liqueur or syrup, and bitters. 

Fill the mixing glass with ice, about three-quarters full. 

Stir gently for about 30 seconds, until well chilled. 

Strain the mixture into a chilled coupe glass. 

Garnish with a maraschino cherry. 

Tasting Note: Deep, smooth, and spirit-forward, this Manhattan-style cocktail layers dark cherry sweetness over the warm, oak-like character of Whisquila. Sweet vermouth rounds out the mid-palate, bitters add structure, and the final sip is rich, polished, and gently fruity with a classic cocktail feel. 

July 17th – National Peach Ice Cream Day 

Peaches & Cream Cocktail 

Ingredients 

• 1 oz Red Eye Louie’s Vodquila 
• 1 oz Fresh Orange Juice 
• 2 oz Peach Ice Cream 
• ½ Cup Crushed Ice 

Instructions 

Add all the ingredients in a blender and blend for about 30 seconds until smooth. 

Serve in a short cocktail glass, such as a lowball, Old Fashioned, or rocks glass. Garnish with a peach slice and serve. 

Tasting Note: Smooth and softly indulgent, this frozen cocktail blends ripe peach ice cream with fresh orange juice for a creamy, sunny flavor profile. The Vodquila adds a clean backbone, while the crushed ice keeps the texture cool and silky, giving the drink a peachy, dessert-style finish.

July 18th – National Ice Cream Month 

Ice Cream Martini 

Ingredients 

• 1 oz. Red Eye Louie’s Immoral Vodka 
• 1 oz White chocolate liqueur 
• 1 oz Strawberry liqueur 
• 3 scoops Strawberry ice cream 

Instructions 

• Dip the rim of a martini glass in coarse sugar. 
• Add the vodka, white chocolate liqueur, and strawberry liqueur to a shaker filled with ice. 
• Shake well to combine. 
• Add three scoops of strawberry ice cream to the martini glass, then strain the cocktail over the top. 
• Garnish with a strawberry 

Tasting Note: Sweet, creamy, and candy-like, this martini leans into ripe strawberry flavor with layers of white chocolate and vanilla-rich ice cream. The vodka keeps it from becoming too heavy, and the overall effect is smooth, playful, and very much in dessert-cocktail territory. 

July 20th – National Ice Cream Month 

Adult Root Beer Float 

Ingredients 

• 4 oz vanilla ice cream (¼ pint) 
• 8 oz. root beer (¾ bottle) 
• 1½ oz. Vanilla Infused Red Eye Louie’s Vodquila (1 shot) 

Instructions 

Place 2-3 scoops of vanilla ice cream into a tall glass. 

Fill halfway up with root beer. 

Pour 1 shot of vanilla Vodquila, and then top with root beer to fill to the top of the glass. 

Tasting Note: Nostalgic and creamy, this float brings together vanilla ice cream and root beer for that classic foamy sweetness, while the vanilla-infused Vodquila adds a smooth boozy note that fits naturally with the dessert flavors. The finish is soft, fizzy, and comforting with a grown-up twist. 

July 21st – National Ice Cream Month 

Mudslide 

Ingredients 

• 8 ice cubes 
• 2-3 scoops of vanilla ice cream 
• 1 oz. Red Eye Louie’s Immoral Vodka 
• 1 oz. Baileys Irish Cream 
• 1 oz. Kahlua 
• 1 oz. chocolate syrup 
• Whipped cream, optional 
• Chocolate sprinkles, optional 

Instructions 

• Chill the serving glass in the freezer. 
• Place the ice cubes, ice cream, vodka, Baileys, Kahlua, and chocolate syrup in a blender. Blend until smooth. 
• Pour the mudslide into the chilled glass. Freeze for 5 to 10 minutes to thicken further. 
• Top it with whipped cream and chocolate sprinkles, if using. Enjoy! 

Tasting Note: Rich, chocolatey, and deeply creamy, this mudslide blends coffee liqueur, Irish cream, and vodka into a thick, indulgent frozen drink. The vanilla ice cream smooths everything out, while the chocolate syrup adds extra dessert appeal for a finish that is lush, sweet, and full-bodied. 

July 22nd – National Ice Cream Month 

Manhattan Cocktail Ice Cream 

Ingredients 

• 2 cups cold heavy cream 
• 1 cup cold whole milk 
• 1/2 cup sugar 
• 4 Tbsp whiskey 
• 2 Tbsp sweet vermouth 
• 4 dashes bitters 
• 2/3 cup cocktail cherries, sliced in half. I used Luxardo. 
• 2 Tbsp juice from the jarred cherries 

Instructions 

Whisk together the cream, milk, and sugar and stir to dissolve the sugar. 

Add the Red Eye Louie’s Whisquila, vermouth, bitters, and cherry juice.  

Pour the mixture into your ice cream machine and churn according to your machine’s directions.  Note: alcohol spiked ice cream churns a little bit softer than regular ice cream recipes. 

When the ice cream is almost finished, add in the cherries and allow them to get fully incorporated. 

Scoop the soft ice cream into a freezer safe container. I like to drop a few extra cherries on to the top of the container and freeze for at least a few hours until scoopable. 

Serve a scoop or two in a lowball glass, garnished with a cherry. 

Tasting Note: This boozy ice cream is smooth and luxurious, with the warm spice of Whisquila and bitters folded into a creamy vanilla base. Sweet vermouth and cherry juice give it a classic Manhattan-inspired depth, while the chopped cocktail cherries add bursts of rich fruit throughout. 

July 23rd – National Sprinkle Day 

Frozen Fruity Cocktail 

Ingredients 

• 3 cups ice 
• 1 cup pink grapefruit juice 
• 1 cup cranberry juice 
• 1/3 cup pink lemonade powdered mix 
• 4 large strawberries 
• 1 cup Red Eye Louie’s Immoral Gin 
• lemon lime soda to top it off 
• Optional: vanilla frosting and sprinkle for the rim 

Instructions 

• Dip the rim of the serving glasses into vanilla frosting, and then dip in sprinkles. Set aside. 
• Combine all ingredients in a blender and blend until smooth. 
• Pour into glasses and top with lemon lime soda. 

Tasting Note: Tart, bright, and fun, this frozen cocktail blends grapefruit, cranberry, and strawberry into a slushy drink with a candy-like pink lemonade pop. The gin adds a subtle botanical edge beneath the fruit, and the soda topper keeps the finish sparkling, playful, and party-ready. 

July 26th – National Coffee Milkshake Day 

Adult Coffee Milkshake 

Ingredients 

• 2 cups ice 
• 4 cups vanilla or coffee-flavored ice cream. 
• 1/4 teaspoon espresso powder 
• 2–4 oz Kahlúa coffee liqueur 
• 4-8 oz Red Eye Louie’s Immoral Spiced Rum 
• Garnish: whipped cream fudge, strawberries 

Instructions 

• Add all ingredients except the garnishes to a blender. 
• Blend until creamy. 
• Taste and adjust ingredients if needed. 
• Swirl the inside of the glasses with fudge, if desired. 
• Pour in the milkshake. 
• Garnish with whipped cream and a strawberry. 

Serve immediately. 

Tasting Note: Thick, creamy, and full of café-style flavor, this milkshake combines ice cream, coffee liqueur, and spiced rum for a rich dessert drink with roasted depth. The espresso powder sharpens the coffee note, while the whipped cream and fudge garnish make the finish decadent and indulgent. 

July 27th – National Crème Brulee Day 

Crème Brulee Cocktail 

Ingredients 

• Vanilla Simple Syrup (4 Servings) 
• 1/2 cup sugar 
• 1/2 cup water 
• 2 teaspoons vanilla 
• Cocktail 
• 2 ounces Vanilla infused Red Eye Louie’s Vodquila 
• 1 ounce Frangelico 
• 1 ounce vanilla simple syrup 
• 1 ounce half-and-half or heavy cream 
• 1 large egg white 
• Torched Sugar Topping 
• 2 Tablespoons sugar 

Instructions 

• Vanilla Simple Syrup Instructions 
• Add the sugar, water, and vanilla to a small saucepan. 
• Turn the heat to medium-low and stir constantly until all the sugar is dissolved. Set aside to cool. 
• Add all of the ingredients to a cocktail shaker with 5-6 ice cubes. 
• Shake vigorously for 90 seconds. 
• Pour into a cocktail glass and top with pieces of the torched sugar topping. 
• Torched Sugar Topping 
• Place a piece of foil on a baking sheet and sprinkle on the Tablespoons of sugar. 
• Use a torch to melt the sugar until fully caramelized. 

Allow the melted sugar to cool completely and then break it into pieces to place on top of the drink. 

Tasting Note: Elegant and dessert-like, this cocktail delivers vanilla custard notes with a nutty hint from Frangelico and a creamy texture from the half-and-half and egg white. The torched sugar garnish adds a caramelized crackle that makes each sip feel rich, silky, and true to its crème brûlée inspiration. 

July 28th – National Milk Chocolate Day 

Adult Chocolate Milk 

Ingredients 

• 2 oz cream 
• 2 oz kahlua 
• 4 oz chocolate milk 
• 1 oz Red Eye Louie’s Immoral Vodka
• ice
• scoop of chocolate ice cream or whipped topping and grated chocolate (optional) 

Instructions 

Add ice to a glass. 

Combine the cream, Kahlua, vodka and chocolate milk and shake. 

Pour over the ice. 

Tasting Note: Smooth, chocolatey, and comforting, this drink combines chocolate milk, cream, and Kahlúa for a mellow dessert profile with a gentle coffee undertone. The vodka keeps the texture clean and the finish balanced, especially with an optional scoop of chocolate ice cream or whipped topping on top. 

July 29th – Rain Day 

Purple Rain Cocktail 

Ingredients 

• 1.5 oz Red Eye Louie’s Immoral Vodka 
• 0.5 oz Blue curacao 
• 0.5 oz Grenadine 
• 2 oz Cranberry juice 
• 2 oz Pineapple juice 
• 1 cup Ice 
• 1 Lemon Wheel 
• Maraschino Cherries for Garnish 

Instructions 

• Fill a cocktail shaker with ice. 
• Add Immoral Vodka, blue curacao, grenadine, cranberry juice, and pineapple juice to the shaker. 
• Shake well until chilled and combined. 
• Strain the mixture into a tall glass filled with fresh ice. 
• Garnish with a lemon wheel and a cherry. 

Tasting Note: Fruity and vibrant, this cocktail mixes cranberry and pineapple with blue curaçao and grenadine for a sweet-tart profile and a jewel-toned finish. The vodka provides a neutral backbone, while the garnish and bright flavor make it feel festive, juicy, and easy to enjoy. 

July 30th – National Cheesecake Day 

Cheesecake Cocktail 

Ingredients 

• 1 oz honey 
• 2 oz graham cracker crumbs 
• 4 oz Vanilla Infused Red Eye Louie’s Vodquila 
• 2 oz Amaretto 
• 2 oz coffee liqueur 
• 4 oz cream or Half & Half 
• ½ cup ice 

Instructions  

Drizzle a little honey onto a saucer or small plate. Dip the rim of a martini glass lightly into the honey. 

Spread the graham cracker crumbs on a second saucer or small plate, then dip the honey-coated rim into the crumbs. 

Add the Vanilla Infused Red Eye Louie’s Vodquila, amaretto, coffee liqueur, and cream or half-and-half to a cocktail shaker. 

Add about 1/3 cup of ice to the shaker, secure the lid, and shake briefly. Strain into the prepared martini glass. 

Serve immediately. 

Tasting Note: Rich and velvety, this cocktail captures the feel of cheesecake with creamy dairy, warm vanilla, and sweet nutty amaretto layered over coffee liqueur depth. The honey-and-graham rim adds a dessert-like first impression, while the finish stays smooth, sweet, and indulgent. 

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.