Photos provided by Kensie Wallner

Round 1: Rye Whiskey

The 75 Delmonte (whisky sour; tiki twist)

2 hollowed pineapples, save top for garnishment

8oz Woodford Reserve Rye

2oz Zaya Rum

8oz pineapple juice

8oz lemon juice

2oz red grapefruit juice

1oz turbinado simple syrup

4 egg whites

4 dash chocolate bitters

8-10oz Champagne

Makes 2 drinks, serves 4 guests. Shared Cocktail.

Core two large green pineapples. And cut 2 small V shaped notches on opposing sides of pineapple. Do this a day before and freeze the hollowed pineapples to have a chilled beverage vessel.

Chill the Champagne before the build.

Add all ingredients (no bitters and bubbles) into a blender with 6-8oz of ice. Pulse until ice has diluted and chilled. Pour out the whisky sour into chilled pineapple vessel, top with champagne and bitters, place a straw into the V shaped notch. Place the top of the pineapple onto vessel and secure with garnish picks. Share with friends.

Round 2: Vodka

Chocolate Kami Fizz

2oz Absolut Lime

1oz fresh lime juice

1/4oz simple syrup

Splash Chambord

2 dash chocolate bitters

1 egg white

1oz heavy

Prosecco

Fresh rosemary for garnishment

Served in a cocktail coupe

In mixing tin add all ingredients (except rosemary and bubbles) add ice and top of mixing tin. Heavy shake for 10-12 seconds. Strain into chilled cocktail coupe. Add Prosecco, let foam set. Decorate foam with bitters. Flame the rosemary and garnish with individual leaves.

Round 3: Jagermeister

Beach Blanket Boom Boom (jag drink #1)

4oz Jagermeister

2oz Zaya Rum

5oz pineapple juice

5oz grapefruit juice

5oz ginger beer.

Hollow out a small watermelon and fill 1/3 with ice. Add all ingredients and stir for 30 seconds. Serves 2-4, dependent how much Boom Boom you’ll need.

*%#~ing Fancy (jag drink #2)

2oz Jagermeister

1/2oz Antica Vermouth

Splash Solerno

Dash chocolate bitters

1 blackberry for garnishment

In mixing glass add all ingredients and ice. Stir for 30 seconds and strain into chilled cocktail coupe. Garnish with blackberry.

Shot shake off

Spicy Mango

2oz reposado tequila (I don’t recall what brand was on stage)

1/2oz Solerno Blood Orange liqueur

1oz lime juice

1oz mango puree

1 jalapeño slice.

Put jalapeño and Solerna into mixing tin and muddle. Add the rest of the ingredients and ice. Shake for 10 seconds. Double strain into appropriate glassware and enjoy. Serves 2.