Celebrate Shark Week's 30th Anniversary With These Killer Cocktails

Ingredients:

1 ½ oz. Tequila CAZADORES Reposado

3 oz. orange juice

¼ oz. top  with grenadine

1 lime wedge squeeze

Instructions: 

In a Collins glass, combine all the ingredients with ice. Top with grenadine. Garnish with orange and cherry.

Ingredients:

1½ parts SVEDKA Vodka

Splash Blue Curaçao

1 king cube of ice

Instructions:

Pour all ingredients into a cocktail shaker filled with ice. Shake gently and strain into a chilled glass with a king cube of ice.

Ingredients:

1 1/2 oz Aviation American Gin

1/2 oz Dry vermouth

7 Raspberries

1/2 oz Freshly pressed lemon juice

3/4 oz Simple syrup

1 small Egg white

Preparation:

In a pint glass, add spirits & mixers. Shake without ice for 6 seconds then fill with ice & shake vigorously. Fine strain into a cocktail glass. Garnish with a lemon peel.

Ingredients: 

1 ½ Parts GREY GOOSE® L'Orange

½ Part freshly squeezed lime juice

½ Part Blood Orange Syrup

⅓ Part Orgeat Syrup

3 Dashes Aromatic Bitters

Instructions: 

Build and serve over crushed ice. Garnish with pineapple leaves and a couple of drops of bitters.

Ingredients: 

1.5 oz Smirnoff No. 21 Vodka

3 oz Club Soda

Festive Shark Lime

Instructions: 

Mix Smirnoff No. 21 vodka and club soda in a glass over ice. Top off with a festive shark week-inspired lime.

Ingredients:

3/4 part BACARDÍ LIMÓN

3/4 part BACARDÍ Raspberry rum

3/4 part BACARDÍ Superior Rum

1/2 part grenadine

2 parts sweet & sour mix

1 part cranberry juice

Instructions:

Pour all ingredients including garnishes into a punch bowl with a block of ice. Pour over single serve glass filled with ice. Garnish each single serve with a mint sprig and lemon wedge.

Ingredients: 

1.5 oz Don Papa Rum 7

0.5 oz Ginger syrup

0.5 oz peach purée

0.5 oz lemon

1 egg white

Soda top

Instructions:

Dry shake, re-shake with ice, top with soda. Garnish with fresh ginger and lemon peel.

Ingredients:

1 oz. Cointreau

0.75 oz. Botanist Gin

0.75 oz. Fresh Lemon Juice                          

2 Cucumbers                                  

5 Mint Leaves                         

1 bar spoon simple syrup   

Instructions:

Muddle cucumber in a mixing glass, add all ingredients with ice. Shake and strain into a coupe glass. Garnish with cucumber and mint on a bamboo cocktail pick.

Ingredients:

16 ounces Captain Morgan White Rum

12 ounces coconut water

3 ounces blue curaçao

6 ounces simple syrup

6 ounces fresh lime juice

20 ounces pineapple juice

2 cups ice

Gummy fish candy, for garnish

Instructions: 

Combine the rum, coconut water, curaçao, simple syrup, lime juice, pineapple juice, and ice to fill the fish bowl, and stir. Garnish with gummy fish candy and crazy straws. *Makes about 12 servings

Ingredients: 

4 12 oz bottles Angry Orchard Crisp Apple

4 cups Watermelon Juice

1 cup Vodka

1 cup Cointreau or Orange Liqueur

1 cup Lime Juice

0.5 cup Orange Juice

1 Navel Orange Sliced

1 Lime Sliced

Watermelon Chunks

Instructions: 

In a large container add the watermelon juice, vodka, Cointreau, lime juice and orange juice. Stir in ice, orange slices, lime wheels, and watermelon chunks. Top off with Angry Orchard crisp apple cider and stir gently to combine. Serve!

Ingredients: 

2 oz. Mount Gay® Black Barrel Rum

1 oz. Sweet Vermouth

.25 oz. Chamomilla Liqueur

3 Dashes of Orange Bitters

Instructions: 

Combine ingredients in mixing glass, stir, and strain into rocks glass over a large hand-cut ice cube. Garnish with orange peel.

Cheers, shark lovers!

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