Cocktail Recipes


Frozen Key Lime Pie

2 1/4 cups Gin
1 1/2 cups Pineapple Juice
3/4 cups Key Lime Juice
3 cups Silk coconut milk
1/2 can (14oz can) of sweetened condensed milk
3/4 oz vanilla extract
2 1/2 cups simple syrup
2 1/2 cups water
** If mixing with ice, start with less simple syrup and no water.

Blend and add more to get desired sweetness and thickness.

The frozen machine requires more sugar to ensure proper freeze level.

Image 2  

The Perfect Key Lime Pie Martini

Rim edge of martini glass by rolling it in simple syrup or lime juice, then in graham cracker crumb

In a shaker, measure 1 1/2 oz Islamorada Vodka or Gin, or for a mocktail substitute organic pineapple juice, plus:

1/2 oz vanilla syrup
1/2 oz fresh key lime juice
1 oz organic pineapple juice
1 oz heavy whipping cream
1 oz cream of coconut

Add ice. Shake well. Strain into glass and garnish with a key lime wheel.

Image 2

Mermaid Magic Color Changing Cocktail

Add 3-4 oz soda water to a collins glass
Add 1.5 oz Hibiscus Gin
Add ice to mostly fill the glass, leaving some room at the top
Add straw and garnish with lime

In a shot glass, add 3/4 oz elderflower syrup and 3/4 oz lime juice

When you’re ready for the “magic” pour the shot over your cocktail and swirl!

Coming In Hot

In a shaker, muddle a healthy pinch of cilantro with a slice of jalapeno and 3/4 oz simple syrup.

You may wish to add more pepper or less syrup to achieve desired spicy balance

Add 1 ½ oz Passionfruit Juice
1 ½ oz Islamorada Vodka

Fill with ice, shake. Double strain with strainer and mesh strainer.

Mostly served on the rocks with a garnish of lime.

Serve up as a martini for spicier kick, and/or muddle a lime wedge with the initial ingredients.

A splash of club soda is also nice.

Image 2

Pineapple Kickin’ Mule

In a shaker muddle a jalapeno slice with 3-4 wedges of lime. Add:

1.5 oz Islamorada Vodka
1.5 oz Lakewood organic pineapple juice.

Add ice and shake. Strain over fresh ice in a mule mug or rocks glass and top with ginger beer.

Garnish with a lime.

Image 2

Espresso Martini

Chocolate drizzle on martini glass

In a shaker, combine:

2 oz Vodka
1 oz Coffee Liqueur
2 tsp Bustello espresso powder
1/2 oz whipping cream
Less than 1/2 oz vanilla syrup
2 dashes Fee Bro Aztec chocolate bitters

Fill with ice and shake well. Strain into the glass and drizzle top with chocolate sauce.

Image 2

Bold Fashioned:

Fill rocks glass with ice to chill it (ideally).

In shaker, add ½ to ¾ oz House Coffee liqueur (enough to coat the bottom of the mixer

Add 1.5 oz Dark Barrel Aged Rum

2 shakes orange bitters

Express a piece of orange peel and then add to the cup

Add half scoop ice. Stir 20 times, or more.

Dump glass full of ice. Add large ice cube to glass, strain shaker into it.

Using spoon, fish out the orange peel and use as a garnish along with a dark Bing cherry.


Image 2

Lavender Lemonade:

1 cup Islamorada Vodka 1 cup lavender syrup
1 cup lemon juice 2 cups water


Dissolve 1-2 cups of sugar in 2 cups of water and boil. Add 1/4 cip of dried
lavender. Allow to steep overnight then strain.

Image 2

Catch and Release:

Juice of 1/2 a lemon
1/2 oz simple syrup
Quick squeeze of an orange slice
1 1/2 oz Islamorada Select Barrel Aged Rum

Add ice and shake. Strain into rocks glass with fresh ice. Top with Islamorada’s Nested Reel Sour Ale

Garnish with orange peel orange wedge, or lemon.

Image 2

Ale Mary

Optional – rim PINT glass with Bloody Mary spices

Fill glass with ice and add:
1.5 oz Vodka (or Gin for a “Red Snapper)
4.5 oz Zing Zang Mix (fill the glass)
2 dashes Worcestershire Sauce
2 dashes Tabasco (or to taste)
Other dashes: Smoked paprika, pepper, Old Bay, etc.

For the Ale Mary: Add a healthy splash of Islamorada Ale and stir

Add olives, pickle, and other fun garnishes


IB&D Coffee Liqueur

Infuse 2 bottles of vodka and 1 bottle of spiced rum with 1 pound of Islamorada Roasters coffee beans for 1 week. (Subsequent soaks may take longer and can be blended). Strain.

For every 2 parts of infused liquor, add 1 part Coffee Syrup (should be around 38 ounces) of and 1 part (same around 38 ounces) of 1:1 simple syrup.

IB&D Coffee Syrup

For every 1 jar (4 cups) of Bustelo instant espresso:

Bring 8 cups of water and 8 cups of sugar to boil. Add the Bustelo, and watch for a quick foaming up. Bring down but let the mixture boil for about 5-6 minutes to thicken slightly. Allow to cool.

You must be 21 years old to visit this site.

Are you Over 21?