24 Fabulous co*cktail Recipes to Celebrate National co*cktail Day on March 24 – Biscuits and Bubbly (2024)

Place martini glass in freezer to chill while making co*cktail.

Place pomegranate juice, vodka, blood orange liqueur (or Grand Marnier) and agava nectar in a co*cktail shaker with ice.

Cover co*cktail shaker and shake vigorously until co*cktail is thoroughly mixed and chilled.

Strain co*cktail into a chilled martini glass.

Garnish co*cktail with a blood orange slice and sprinkle with a few pomegranate seeds.

Place the gin, green chartreuse, maraschino liqueur and lime juice into a co*cktail shaker with ice. Cover and shake vigorously.

Strain into a chilled Nick and Nora glass.

Pour approximately 1 teaspoon Amarena cherry juice into the co*cktail. Garnish with an Amarena cherry on a co*cktail pick.

Place tequila and fresh lime juice in a highball glass. Stir.

Add ice to glass and top with Topo Chico. Gently stir with a long handled spoon.

Pour blood orange juice over top of drink.

Garnish with lime wedge and blood orange wedge.

Place orangina and St. Germain Elderflower Liqueur in a co*cktail shaker with ice.

Cover shaker and shake vigorously.

Strain into co*cktail glass filled with small ice cubes. Top with rosé sparkling wine.

Garnish with orange and lime slices.

Peel and pit mangos, then chop them into small pieces and place them in a saucepan.

Add sugar and water and cook over medium heat for 20 minutes or longer, until the mangos are very soft.

Place the mangos in a blender container. Puree mangos. Strain the pureed mangos through a sieve into a bowl. Discard the mango pulp that is left in the strainer and place the bowl of mango puree in the refrigerator.

Place the peach schnapps, mango puree and blood orange slices into a pitcher. Stir to combine.

Add the sparkling wine or prosecco to the mixture and stir. Add some ice cubes to the pitcher. Place one slice of blood orange in each glass for service.

Pour the whiskey, Frangelico, Bailey's and Kahlua into a coffee mug and stir. Top with whipped cream and shaved chocolate.

Combine all ingredients in a large mason jar. Stir to combine all ingredients.

Cover mason jar and shake well. Place in refrigerator. Bailey's will keep in the refrigerator for up to one month.

Make honey simple syrup: Combine honey and water in small saucepan. Heat over medium heat and stir until honey dissolves. Remove from heat and allow to cool.

Gently muddle the jalapeno slice in co*cktail shaker. Add gin, lemon juice and 1 ounce honey simple syrup with ice.

Strain into martini glass and garnish with jalapeno slice or lemon twist.

Combine all ingredients in a co*cktail shaker with ice. Cover shaker and vigorously shake until chilled.

Strain into a co*cktail glass.

Garnish with a blood orange slice.

Shake gin, lime juice, honey lavender syrup and orange blossom water with ice in co*cktail shaker. Strain into a Nick and Nora glass. Top with sparkling rosé and garnish with lavender sprig and edible floral.

Place a handful of ice cubes in co*cktail shaker.

Add bourbon, lemon juice, orange juice and simple syrup in to co*cktail shaker.

Cover co*cktail shaker and shake vigorously. Run the orange peel around the rim and stem of a champagne flute. Place the orange peel and lemon peel in the chamapagne flute.

Strain co*cktail into the champagne flute. Top with chilled champagne. Garnish with fresh raspberries.

Place lemonade in champagne flute. Top with champagne or prosecco. Add a splash of pomegranate juice. Garnish with co*cktail cherry.

Make lavender syrup: 1/2 cup granulated sugar, 1/2 cup water, 2 tablespoons dried culinary lavender flowers, squeeze of lemon. Place sugar and water in saucepan. Stir. Heat over medium heat until simmering and sugar has dissolved. Add lavender flowers and lemon. Stir. Remove from heat and allow to steep for 30 minutes. Strain through fine mesh strainer or cheesecloth into a mason jar. Syrup will keep, tightly covered in refrigerator for up to two weeks.

Muddle blackberries and mint in the bottom of a rocks glass. Fill rocks glass with pebble ice or crushed ice.

In another glass, combine gin, lavender syrup and lemon juice. Stir to incorporate syrup well. Pour into glass with blackberries and mint. Stir, garnish with blackberries on a co*cktail skewer and a fresh mint sprig.

Place gin, maraschino liqueur, Crème de violette liqueur and lemon juice with cracked ice in a co*cktail shaker.

Cover shaker and shake vigorously. Strain into a chilled Nick and Nora co*cktail glass.

Garnish with lemon peel twist and a Luxardo Maraschino Cherry.

Cut peach slices into tiny pieces and place in co*cktail shaker. Muddle peach pieces with a muddler until almost liquefied.

Place the peach schnapps, vodka, triple sec and lime juice in the co*cktail shaker with muddles peaches. Add ice and shake vigorously. Strain into a chilled martini glass. Garnish with a peach slice.

Combine ingredients into a tall glass and stir.

Garnish with a slice of peach or lemon wheel.

Place sweet tea vodka, peach schnapps and peach preserves in a co*cktail shaker with ice. Cover and shake vigorously.

Remove shaker top and stir to make sure peach preserves are mixed into co*cktail. Strain into chilled co*cktail glass or mason jar. Garnish with lemon slice and mint sprig.

Place champagne flute in freezer to chill for 15 minutes.

Place pear vodka, lemon juice and simple syrup in a chilled champagne flute. Stir to combine.

Top pear vodka mixture with chilled sparkling wine.

Garnish with pear slice and lemon slice.

In a julep cup, muddle mint and sugar together to lightly release the oils. Do not overwork the mint.

Add bourbon and fill glass halfway with crushed or cracked ice.

Stir until cup is frosted, then pack glass full with ice. Add straw and garnish with fresh mint sprig.

Add sugar cube, lemon peel, bitters and water to rocks glass.

Muddle firmly with muddler to release flavors.

Add ice and then bourbon. Stir to chill.

Add strawberries and lime wedges cut-side on top in a highball glass. Muddle until strawberries and lime wedges break down.

Place the mint leaves on top. Lightly muddle mint leaves. Just a few twists will do to prevent overbruising.

Pour in white rum and add a handful of ice. Stir.

Top with chilled club soda. Gently stir to combine.

Garnish with fresh mint sprig.

Add ice to a highball glass. Top with grenadine, vodka and ginger ale. Garnish with maraschino cherry.