Pretty in Pink Drinks

When October rolls around, bar and nightclub owners gear up for an intense holiday season, starting with Breast Cancer Awareness Month. It’s all about pink drinks for October and by featuring a simple pink creation on your menu (and donating some of that money to charity) you will please your guests’ palates and their philanthropic side.


Grand Cerise Surprise
Created by Jonathan Pogash, The Cocktail Guru.

1 ½ oz. Grand Marnier Cherry
¾ oz. dark aged rum
1 oz. milk
¼ oz. simple syrup
Dark chocolate savings, for garnish

Pour Grand Marnier Cherry, dark aged rum, milk and simple syrup into a shaker filled with ice. Shake well and strain into an ice-filled rocks glass. Garnish with dark chocolate shavings.

Grand Marnier Cherry & Sprite
Courtesy of Grand Marnier.

2 oz. Grand Marnier Cherry

In a tall glass filled with ice, add in Grand Marnier Cherry and then top with Sprite. Stir gently and garnish with a cherry and lime wedge.

Ginger Hibiscus Punch
Created By Chef Marcus Samuelsson.

For the base:
1 quart water

1 cup hibiscus flowers

½ cup sugar

3 tablespoons grated ginger

Bring to a boil then remove from heat and let sit overnight. Strain into another container.

For the drink:
2 oz. SKYY Infusions Coconut

2 oz. base

½ oz. lime juice

Mix and serve on the rocks.

Fruita Fusion
Courtesy of Flor De Cana.

1 1/5 oz. Flor de Caña 7 Year Rum
1/5 oz. lemon juice
1½ oz. cranberry juice
¾ oz. vanilla syrup
2 dashes orange bitters.
Lemon, strawberry and spring of mint, for garnish

Combine all ingredients in a shaker with ice. Strain into a Martini glass and garnish with a lemon, strawberry, and sprig of mint.

Tongue Tied
Courtesy of X-Rated Fusion Liqueur.

1½ oz. X-Rated Fusion Liqueur
1½ oz. SKYY Infusions Cherry
Splash of Grenadine
Cherry, for garnish

Shake X-Rated and SKYY Infusions Cherry over ice. Strain into a Martini
 glass. Slowly add a dash of Grenadine so that it sinks to the bottom.
Garnish with a cherry with a knotted stem.


Grapes & Roses
Created by Gabriel Orta, partner of Bar Lab in Miami Beach, Fla.

1½ parts Pisco Portón 
4 muddled grapes
¾ part grape juice
½ part lemon juice
½ part simple syrup
1 light spray of rose water
Tarragon branch, for garnish
Rose petal, for garnish

In a mixing glass, muddle the grapes and tarragon. Add Pisco Portón, lemon juice, simple syrup. Add ice and shake thoroughly. Strain over a chilled Martini glass. Spray with a mist of rose water. Garnish with a rose petal and serve.

Skinny Spiked Cider
Created by Celebrity Chef Travis London.

1½ oz. X-Rated Fusion Liqueur
¼  oz. Campari
1 oz. Apple-Cranberry Sparkling Cider
2 slices of Asian Pear
Juice of half a lime
Fresh cranberries, for garnish

Muddle one pear slice in a cocktail shaker then add the X-Rated Fusion Liqueur, Campari and lime juice with ice and shake vigorously. Strain into a wine glass and top with sparkling apple-cranberry cider. Place cranberries on top for garnish.


Brazilian Punch
Phil Adler, PMA Consulting

1½ oz. Leblon Cachaça
1½ oz. Perfect Purée Banana Puree
1 oz. Perfect Purée Pink Guava Puree
½ oz. lemon juice
½ oz. simple syrup

Combine all ingredients into a mixing glass. Add ice, shake, and strain into glass over fresh ice. Garnish with slices of orange, lemon and lime.