· 1 ½ oz Pink Sands Spirits Co Island Citrus Vodka
· ¾ oz Mango Puree
· ¾ oz Fresh Lime Juice
· ½ oz Giffard Agave
· 2 dashes Scrappy’s Cardamom Bitters

Method: Shaken
Garnish: Edible Flower
Glassware: Coupe
Ice: Up

· 2 oz Pink Sands Spirits Co Pineapple & Mint Rum
· 2 oz Giffard Coconut Syrup
· ½ oz Monin Mint Syrup (Green)
· 1 oz Fresh Lime Juice
· ¾ oz Pineapple Juice
· 1 sprig of mint
· 3 scoops of crushed ice

Method: Blended
Garnish: Mint Sprig & Pineapple Wedge
Glassware: Napoli
Ice: Blended

· 2 oz Pink Sands Spirits Co Grapefruit Tequila
· ½ oz Pierre Ferrand Dry Curacao
· 3 dashes Scrappy’s Lime Bitters

Method: Stirred
Garnish: Grapefruit Twist & Burnt Rosemary Sprig (Optional)
Glassware: Old Fashioned
Ice: Cubes

· 1 ½ oz Pink Sands Spirits Co Tequila
· 1 ¼ oz Red Pepper Juice
· ½ oz Passion Fruit Puree
· ½ oz Fresh Lime Juice
· ¼ oz Agave Syrup

Method: Shaken
Garnish: Red Pepper Ring, Dehydrated Lime & Tajin Rim
Glassware: Collins
Ice: Crushed

· 1 oz Pink Sands Spirits Co Gin
· 1 oz Lychee Juice
· ½ oz Simple Syrup
· ¾ oz Calamansi Juice
· Top with Louis Picamelot Cremant de Bourgogne

Method: Shaken/Built
Garnish: Edible Flower
Glassware: Flute
Ice: Up

· 2 oz Pink Sands Spirits Co Hibiscus Gin
· 1 oz Fresh Lemon Juice
· ¾ oz Runny Honey
· ½ oz Giffard Hibiscus Syrup
· 3 dashes Scrappy’s Orange Bitters

Method: Shaken
Garnish: Hibiscus Flower
Glassware: Coupe
Ice: Up