Here are a few cocktail ideas to try at your next family gathering, summer party or long weekend. Each recipe includes a single-serve version for testing and a larger batch for sharing.
Burnt Orange Añejo Margarita
This richer take on a margarita complements the oak, vanilla, honey and caramel character of our Patrón Añejo Arthur Cantina Barrel Select . Restrained lime, Grand Marnier and orange bitters allow the tequila to lead without burying it beneath a sugary mix.
Try One First
- 2 oz Patrón Añejo Barrel Select
- ¾ oz fresh lime juice
- ½ oz Grand Marnier
- ¼ oz agave syrup
- 2 dashes orange bitters
Shake with ice, then strain over fresh ice. If the barrel pick tastes especially sweet or vanilla-forward, reduce the agave slightly. Garnish with an orange peel and a half-salted rim.
Big Batch — 12 Drinks
- 3 cups Patrón Añejo Barrel Select
- 1⅛ cups fresh lime juice
- ¾ cup Grand Marnier
- ⅜ cup agave syrup
- ¾ cup cold water
- 18–24 dashes orange bitters
- Orange peels or lightly charred orange wheels
- Flaky or smoked salt
Combine and refrigerate for 2–6 hours. Stir well and serve over large, fresh ice cubes with a half-salted rim and orange garnish. Keep ice out of the pitcher so the batch does not become overly diluted.
Skye Ginger Highball
A golfer’s delight.
This one is as easy as it gets: smoky, gently sweet Scotch lengthened with crisp, lively ginger ale. Ginger, lemon and orange complement the peat smoke, black pepper, citrus, vanilla and sherry-cask richness of Torabhaig Cnoc Na Mòine .
One Cocktail
- 2 oz Torabhaig Cnoc Na Mòine
- 4 oz cold ginger ale
- ¼ oz fresh lemon juice
- 2 dashes Angostura bitters
- Orange peel
- Optional tiny pinch of sea salt
Fill a tall glass completely with ice. Add the Scotch, lemon juice and bitters. Top with ginger ale and stir gently once or twice. Express an orange peel over the glass, then drop it in.
A flavorful ginger ale such as Fever-Tree or Q keeps the drink crisp without overwhelming the whisky. Canada Dry works nicely here, too.
Pitcher — 10 Drinks
- 2½ cups Torabhaig Cnoc Na Mòine
- ⅓ cup fresh lemon juice
- 20 dashes Angostura bitters
- 5 cups chilled ginger ale
- Orange wheels
Combine the Scotch, lemon juice and bitters ahead of time and refrigerate. Add the chilled ginger ale and orange wheels immediately before serving, then pour over ice. Adding the ginger ale at the last moment preserves the carbonation.
Spicy Sauvy Spritz
Sauvignon Blanc and jalapeño? It’s fantastic.
Crisp, lightly sweet and refreshing rather than aggressively hot. The green, citrusy character of Invivo X SJP Sauvignon Blanc naturally pairs with the fresh flavor and gentle heat of jalapeño.
One Cocktail
- 4 oz chilled Invivo X SJP Sauvignon Blanc
- 1½ oz chilled club soda
- ½ oz fresh lime juice
- ¼ oz agave syrup
- 2 thin jalapeño slices
- Lime wheel
Lightly press one jalapeño slice with the agave and lime juice in a wine glass. Add ice and Sauvignon Blanc, top with club soda and stir gently. Garnish with the second jalapeño slice and a lime wheel.
Remove the seeds for milder heat. For a bolder kick, gently press the garnish before adding it—but do not pulverize the pepper.
Pitcher — About 8 Drinks
- 1 bottle Invivo X SJP Sauvignon Blanc
- 1 cup chilled club soda
- ½ cup fresh lime juice
- ¼ cup agave syrup
- 4 thin jalapeño slices
Combine the wine, lime juice, agave and jalapeño. Infuse for 10 minutes, taste, then remove the pepper before the batch becomes too hot. Refrigerate and add the chilled club soda immediately before serving over ice.
Please enjoy responsibly. Must be 21 or older to purchase alcohol.
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