Ingredients

• 2 – 375 ml bottles Sukari Peach Whiskey Sour

• 1 – 750 ml bottle Spanish Garnacha or Tempranillo

• 1 – 375 ml bottle Sukari Fruit Infused Vodka

• 2 cups – fresh orange juice 

• ½ cup – peach nectar 

• Fresh berries (strawberries, blueberries, raspberries)

• Diced mango

• Sliced oranges and lemons 

Optional

• 2–3 oz – Grand Marnier or Cointreau

• 1–2 – cinnamon sticks (infuse for 1–2 hours for a subtle spice note)

• Top with sparkling water or Prosecco 

Method

1. In a large pitcher or punch bowl, combine Sukari Peach Whiskey Sour, red wine, Sukari fruit-infused Vodka, orange juice, and peach nectar.

2. Add fresh fruit and stir gently.

3. Chill for at least 2 hours (overnight if possible) 

4. Serve over ice in wine glass or tumbler.

5. Optional: Top each glass with a splash of sparkling water or Prosecco for a refreshing finish.

INGREDIENTS

• 2 1/2 OZ – SUKARI FRUIT INFUSED VODKA 

• 3/4 OZ – FRESH LIME JUICE 

• 1/2 OZ – SIMPLE SYRUP OR AGAVE 

• 3–4 FRESH MINT LEAVES + 2 BASIL LEAVES (LIGHTLY PRESSED, NOT OVER‑MUDDLED)

• 2 STRAWBERRIES, 4 BLACKBERRIES, 4 RASPBERRIES (MUDDLED GENTLY)

• 2–3 OZ CLUB SODA OR LIME SELTZER (SPRITE IF YOU WANT SWEETER)

METHOD

1. IN A SHAKER, GENTLY MUDDLE BERRIES WITH LIME JUICE AND SIMPLE SYRUP.

2. ADD SUKARI VODKA, MINT, AND BASIL. SHAKE LIGHTLY WITH ICE.

3. STRAIN INTO A TALL GLASS FILLED WITH FRESH ICE.

4. TOP WITH CLUB SODA OR LIME SELTZER (SPRITE FOR A SWEETER PROFILE).

5. STIR GENTLY TO INTEGRATE.

GARNISH

• STRAWBERRY FAN OR MINT SPRIG

INGREDIENTS

• • • • • • 1 – 375 ML BOTTLE SUKARI PEACH WHISKEY SOUR

          • 1 CUP – SUKARI FRUIT INFUSED VODKA

          • 64 OZ – FRESH‑BREWED BLACK TEA (SWEETENED OR UNSWEETENED; PEACH OR HIBISCUS TEA)

          • ½ CUP – FRESH LEMON JUICE (BRIGHTENS AND BALANCES THE SWEETNESS)

          • ¼–½ CUP – HONEY SYRUP OR AGAVE

          • FRESH PEACH SLICES, LEMON WHEELS, AND MINT SPRIGS

METHOD

1. BREW TEA AND LET IT COOL COMPLETELY.

2. IN A LARGE PITCHER OR DISPENSER, COMBINE SUKARI PEACH WHISKEY SOUR, SUKARI VODKA, COOLED TEA, LEMON JUICE, AND SWEETENER.

3. STIR GENTLY TO INTEGRATE.

4. ADD PEACH SLICES, LEMON WHEELS, AND A FEW SPRIGS OF MINT.

5. CHILL FOR AT LEAST 1 HOUR BEFORE SERVING.

6. POUR OVER ICE IN TALL GLASSES.

GARNISH

• PEACH SLICE ON RIM

• MINT SPRIG

• OPTIONAL: LEMON WHEEL

INGREDIENTS

• • • • • • 1 – 750 ML BOTTLE SUKARI FRUIT INFUSED VODKA

          • 2 CUPS – PINEAPPLE JUICE

          • 2 CUPS – GUAVA JUICE

          • ½ CUP – MANGO PURÉE

          • ½ CUP – PEACH PURÉE

          • ¾ CUP – FRESH LIME JUICE 

          • ¼–½ CUP – AGAVE OR HONEY SYRUP 

          • 2–3 CUPS – SPARKLING WATER OR GINGER ALE

          • ICE

METHOD

1. IN A LARGE PITCHER OR PUNCH BOWL, COMBINE SUKARI FRUIT INFUSED VODKA, PINEAPPLE JUICE, GUAVA JUICE, MANGO PURÉE, PEACH PURÉE, LIME JUICE, AND SWEETENER (IF USING).

2. STIR WELL UNTIL FULLY INTEGRATED.

3. CHILL FOR AT LEAST 1 HOUR TO LET FLAVORS MARRY.

4. JUST BEFORE SERVING, ADD SPARKLING WATER OR GINGER ALE 

5. SERVE OVER ICE IN TALL GLASSES.

GARNISH

• LIME WHEEL OR PINEAPPLE SLICE ON THE RIM

• FRESH MINT SPRIG 

• OPTIONAL: FLOAT A FEW BERRIES OR A PEACH SLICE

INGREDIENTS

• • • • • 2 OZ – SUKARI FRUIT INFUSED VODKA

        • 3/4 OZ – CANTON GINGER LIQUEUR

        • 3/4 OZ – FRESH LEMON JUICE

        • 1/2 OZ – SIMPLE SYRUP

        • 2 DASHES – PEYCHAUD’S BITTERS 

METHOD

1. ADD ALL INGREDIENTS TO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. DOUBLE STRAIN INTO A CHILLED MARTINI OR COUPE GLASS.

GARNISH

• LEMON TWIST

INGREDIENTS

• 2 BOTTLES – 375 ML SUKARI PEACH WHISKEY SOUR 

• 64 OZ – FRESH‑BREWED SWEET OR UNSWEETENED BLACK TEA 

• ½ CUP – FRESH LEMON JUICE 

• ¼–½ CUP – HONEY SYRUP OR AGAVE

• FRESH PEACH SLICES, LEMON WHEELS, AND MINT SPRIGS

METHOD

1. BREW TEA AND LET IT COOL COMPLETELY.

2. IN A LARGE PITCHER OR DISPENSER, COMBINE SUKARI PEACH WHISKEY SOUR, TEA, LEMON JUICE, AND SWEETENER (IF USING).

3. STIR WELL UNTIL FULLY INTEGRATED.

4. ADD PEACH SLICES, LEMON WHEELS, AND MINT SPRIGS FOR FLAVOR AND VISUAL APPEAL.

5. CHILL FOR AT LEAST 1 HOUR BEFORE SERVING.

6. POUR OVER ICE IN TALL GLASSES.

GARNISH

• PEACH SLICE ON RIM

• MINT SPRIG TUCKED IN FOR AROMA

• OPTIONAL: FLOAT A LEMON WHEEL

INGREDIENTS

• 2.5 OZ – SUKARI FRUIT INFUSED VODKA

• 1 OZ – SWEET VERMOUTH 

• 2 DASHES – ANGOSTURA BITTERS

METHOD

1. ADD ALL INGREDIENTS TO A MIXING GLASS WITH ICE.

2. STIR (NOT SHAKE) UNTIL WELL‑CHILLED AND SILKY.

3. STRAIN INTO A CHILLED COUPE OR MARTINI GLASS.

GARNISH

• ORANGE TWIST EXPRESSED OVER THE GLASS AND DROPPED IN

• OPTIONAL: BRANDIED CHERRY OR A SMALL PINEAPPLE LEAF

Ingredients

• 2 oz – Sukari Fruit Infused Vodka

• 3/4 oz – fresh lemon juice

• 1/2 oz – elderflower liqueur 

• 1/2 oz – pomegranate juice

• 1/4 oz – honey syrup 

• 2 dashes – orange bitters

• Top off w/ Sparkling rosé 

Method

1. Add vodka, lemon juice, elderflower liqueur, pomegranate juice, honey syrup, and bitters to a shaker with ice.

2. Shake briskly until chilled.

3. Double strain into a chilled coupe glass.

4. Top gently with sparkling rosé for a celebratory finish.

5. Garnish with an edible flower or lemon twist.

Garnish

• Edible flower (violet or orchid) or a thin lemon twist

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA

• 1 OZ – PINEAPPLE JUICE

• 1 OZ – FRESHLY SQUEEZED ORANGE JUICE

• ¾ OZ – STRAWBERRY PURÉE 

• ½ OZ – FRESH LIME JUICE 

• OPTIONAL: ¼ OZ SIMPLE SYRUP OR AGAVE (IF YOU WANT EXTRA SWEETNESS)

METHOD

1. ADD ALL INGREDIENTS TO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. DOUBLE STRAIN INTO A CHILLED COUPE OR HIGHBALL GLASS FILLED WITH FRESH ICE.

GARNISH

• PINEAPPLE WEDGE OR LEMON WHEEL

• OPTIONAL: MINT SPRIG OR STRAWBERRY SLICE

INGREDIENTS

• 2 OZ – SUKARI FRUIT INFUSED VODKA

• 3/4 OZ – FRESH LIME JUICE 

• 3/4 OZ – SIMPLE SYRUP 

• 1/2 OZ – PINEAPPLE JUICE 

• 2–3 SLICES – JALAPEÑO (ADJUST TO HEAT PREFERENCE)

• 2 DASHES – ANGOSTURA OR ORANGE BITTERS 

METHOD

1. MUDDLE JALAPEÑO SLICES LIGHTLY IN A SHAKER WITH SIMPLE SYRUP.

2. ADD SUKARI VODKA, LIME JUICE, AND PINEAPPLE JUICE (IF USING).

3. FILL WITH ICE AND SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

4. DOUBLE STRAIN INTO A CHILLED ROCKS OR COUPE GLASS.

GARNISH

• THIN JALAPEÑO WHEEL 

• LIME WHEEL

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA

• 1 OZ – RASPBERRY PURÉE 

• ¾ OZ – FRESH LIME JUICE 

• ½ OZ – TRIPLE SEC OR COINTREAU 

• OPTIONAL: ¼ OZ SIMPLE SYRUP (ONLY IF BERRIES ARE TART)

METHOD

1. ADD ALL INGREDIENTS INTO A COCKTAIL SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. DOUBLE STRAIN INTO A CHILLED MARTINI OR COUPE GLASS.

GARNISH

• ORANGE TWIST EXPRESSED OVER THE GLASS 

• OPTIONAL: FLOAT A SINGLE RASPBERRY OR A THIN LIME WHEEL

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA

• 1 OZ – PINEAPPLE JUICE

• 1½ OZ – DIRTY CHERRY LIQUEUR

• ½ OZ – FRESH LIME JUICE 

• OPTIONAL: ¼ OZ SIMPLE SYRUP OR HONEY SYRUP (ONLY IF YOU WANT EXTRA SWEETNESS)

METHOD

1. ADD ALL INGREDIENTS TO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. DOUBLE STRAIN INTO A CHILLED COUPE OR ROCKS GLASS WITH FRESH ICE.

GARNISH

• DIRTY CHERRY ON A PICK

• OPTIONAL: EXPRESS AN ORANGE PEEL OVER THE GLASS FOR AROMA

INGREDIENTS

• 1 CUP – CHILLED SUKARI FRUIT INFUSED VODKA

• 1 CUP – CHILLED COCONUT RUM

• 1 – (6 OZ) BOX PEACH JELL‑O GELATIN

• 2 – TAZO ICED PASSION HERBAL TEA BAGS

• 2 CUPS – BOILING WATER (BREWED WITH THE TEA BAGS)

• ½ CUP – PINEAPPLE JUICE 

METHOD

1. BREW 2 CUPS OF STRONG TAZO PASSION TEA BY STEEPING THE TEA BAGS IN BOILING WATER FOR 5 MINS.

2. REMOVE TEA BAGS AND ADD THE PEACH GELATIN POWDER TO THE HOT TEA.

3. STIR FOR AT LEAST 2 MINUTES UNTIL COMPLETELY DISSOLVED.

4. STIR IN ½ CUP PINEAPPLE JUICE FOR EXTRA TROPICAL SWEETNESS.

5. ADD CHILLED COCONUT RUM AND CHILLED SUKARI FRUIT INFUSED VODKA.

6. MIX WELL AND POUR INTO SHOOTER CUPS OR MOLDS.

7. REFRIGERATE FOR AT LEAST 4 HOURS OR UNTIL FULLY SET.

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA

• 1 OZ – COCONUT RUM

• 1 OZ – PINEAPPLE PURÉE

• ½ OZ – FRESH LIME JUICE

• OPTIONAL: ¼ OZ SIMPLE SYRUP OR AGAVE (FOR EXTRA SWEETNESS)

METHOD

1. ADD ALL INGREDIENTS TO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. DOUBLE STRAIN INTO A CHILLED COUPE OR ROCKS GLASS WITH FRESH ICE.

GARNISH

• PINEAPPLE WEDGE ON THE RIM

• OPTIONAL: MINT SPRIG

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA

• 1 OZ – STRAWBERRY PURÉE

• ¾ OZ – FRESH GRAPEFRUIT JUICE

• ½ OZ – FRESH LEMON JUICE

• ¼ OZ – SIMPLE SYRUP OR AGAVE (OPTIONAL)

• 1 OZ – CLUB SODA

METHOD

1. ADD SUKARI VODKA, STRAWBERRY PURÉE, GRAPEFRUIT JUICE, LEMON JUICE, AND OPTIONAL SYRUP INTO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. STRAIN INTO A HIGHBALL OR STEMMED GLASS FILLED WITH FRESH ICE.

4. TOP WITH CLUB SODA AND STIR GENTLY.

GARNISH

• SPRIG OF FRESH ROSEMARY

• OPTIONAL: EDIBLE FLOWER OR STRAWBERRY SLICE

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA

• 1 OZ – COCONUT RUM

• 1 OZ – PINEAPPLE NECTAR 

• 1½ OZ – MANGO NECTAR 

• 1½ OZ – STRAWBERRY PURÉE 

• ½ OZ – FRESH LIME JUICE 

METHOD

1. ADD ALL INGREDIENTS TO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. DOUBLE STRAIN INTO A CHILLED HIGHBALL OR STEMMED GLASS FILLED WITH FRESH ICE.

GARNISH

• LEMON WHEEL ON THE RIM

• OPTIONAL: STRAWBERRY SLICE OR MINT SPRIG

Ingredients

2 oz Sukari Fruit Infused Vodka

½ oz Fresh Lime Juice 

¼ oz Honey Syrup

2–3 Mint Leaves

Top off with 3–4 oz Ginger Beer 

Method

1. In a shaker, gently press mint leaves with lime juice and honey syrup (don’t pulverize).

2. Add Sukari Vodka and ice, shake briefly to chill.

3. Strain into a copper mule mug or highball filled with fresh ice.

4. Top OFF generously with ginger beer 

5. Stir gently to integrate.

Garnish

Lime wheel + mint sprig

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA 

• ½ OZ – GINGER LIQUEUR 

• ¾ OZ – FRESH LEMON JUICE 

• ½ OZ – AGAVE NECTAR 

• 2 DASHES – PEYCHAUD’S BITTERS 

• 1 OZ – PROSECCO (toP off)

METHOD

1. ADD SUKARI VODKA, GINGER LIQUEUR, LEMON JUICE, AGAVE, AND BITTERS INTO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. STRAIN INTO A CHILLED COUPE OR MARTINI GLASS.

4. TOP WITH PROSECCO AND STIR GENTLY.

GARNISH

• LEMON TWIST EXPRESSED OVER THE GLASS FOR AROMA

• OPTIONAL: CANDIED GINGER ON A PICK

INGREDIENTS

• 2 OZ – SUKARI PEACH WHISKEY SOUR

• 1½ OZ – LAI VINES CABERNET SAUVIGNON / MERLOT BLEND

• 1 OZ – RED HAZEL CINNAMON WHISKEY

• ½ OZ – FRESH LEMON JUICE 

• OPTIONAL: ¼ OZ HONEY OR DEMERARA SYRUP 

METHOD

1. ADD ALL INGREDIENTS TO A MIXING GLASS WITH ICE.

2. STIR UNTIL WELL‑CHILLED AND INTEGRATED.

3. STRAIN OVER A LARGE ICE CUBE IN A ROCKS GLASS.

GARNISH

• green apple slices

• OPTIONAL: BRANDIED CHERRY

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA 

• 4 – muddled LIME slices

• 2 – muddled CHERRIES OR ½ OZ DIRTY CHERRY LIQUEUR 

• ½ OZ – FRESH LIME JUICE 

• ICE

• TOP WITH 2–3 OZ SPRITE OR CLUB SODA 

METHOD

1. MUDDLE LIME SLICES AND CHERRIES IN THE BOTTOM OF A SHAKER.

2. ADD SUKARI VODKA AND FRESH LIME JUICE.

3. FILL WITH ICE AND SHAKE VIGOROUSLY.

4. STRAIN INTO A HIGHBALL OR STEMMED GLASS FILLED WITH FRESH ICE.

5. TOP WITH SPRITE (FOR SWEETNESS) OR CLUB SODA (FOR A DRYER FINISH).

6. STIR GENTLY.

GARNISH

• LIME WHEEL ON THE RIM

INGREDIENTS

• 1¾ OZ – SUKARI FRUIT INFUSED VODKA 

• 2 OZ – LIMEADE

• ½ OZ – FRESH LIME JUICE 

• ¼ OZ – MARASCHINO CHERRY JUICE 

• TOP WITH 2–3 OZ CLUB SODA OR SPRITE (FOR A SWEETER VERSION)

METHOD

1. ADD SUKARI VODKA, LIMEADE, LIME JUICE, AND MARASCHINO JUICE INTO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. STRAIN INTO A HIGHBALL OR COLLINS GLASS FILLED WITH FRESH ICE.

4. TOP WITH CLUB SODA (FOR A CRISP, DRY FINISH) OR SPRITE (FOR A SWEETER, PLAYFUL TWIST).

5. STIR GENTLY TO INTEGRATE.

GARNISH

• MARASCHINO CHERRY ON A PICK

• OPTIONAL: LIME WHEEL

INGREDIENTS

• 2 OZ – SUKARI FRUIT INFUSED VODKA

• ¾ OZ – FRESH LIME JUICE 

• ½ OZ – AGAVE NECTAR 

• 1 OZ – PINEAPPLE JUICE

• 2–3 SLICES FRESH JALAPEÑO (ADJUST TO HEAT PREFERENCE)

• TOP OFF WITH 1–1.5 OZ GINGER BEER 

METHOD

1. MUDDLE JALAPEÑO SLICES LIGHTLY IN A SHAKER WITH AGAVE NECTAR.

2. ADD SUKARI VODKA, LIME JUICE, AND PINEAPPLE JUICE.

3. FILL WITH ICE AND SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

4. STRAIN OVER FRESH ICE IN A ROCKS OR HIGHBALL GLASS.

5. TOP WITH GINGER BEER AND STIR GENTLY.

GARNISH

• 2 JALAPEÑO SLICES FLOATING ON TOP

• OPTIONAL: PINEAPPLE LEAF OR LIME WHEEL

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA

• ¾ OZ – GENEROUS GIN BLACK (OR HENDRICK’S IF A LIGHTER BOTANICAL PROFILE IS DESIRED)

• 2 – DASHES AGOSTURA OR ORANGE BITTERS 

• OPTIONAL: ¼ OZ DRY VERMOUTH 

METHOD

1. ADD SUKARI VODKA, GIN, BITTERS, AND OPTIONAL VERMOUTH INTO A MIXING GLASS WITH ICE.

2. STIR UNTIL WELL‑CHILLED.

3. STRAIN INTO A CHILLED MARTINI OR COUPE GLASS.

GARNISH

• ORANGE WEDGE OR ORANGE TWIST ON RIM

INGREDIENTS

• 2½ OZ SUKARI FRUIT INFUSED VODKA 

• 1 OZ – PEACH SCHNAPPS OR PEACH PURÉE (OR SUKARI PWS FOR A SIGNATURE TWIST)

• 1 OZ – GUAVA NECTAR

• 1 OZ – MANGO NECTAR

• ½ OZ – FRESH LIME JUICE 

• OPTIONAL: ¼ OZ SIMPLE SYRUP OR AGAVE (ONLY IF EXTRA SWEETNESS IS DESIRED)

METHOD

1. ADD ALL INGREDIENTS INTO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. STRAIN INTO A CHILLED COUPE OR STEMMED GLASS FILLED WITH FRESH ICE.

GARNISH

• grapefruit WEDGE ON THE RIM

• OPTIONAL: DEHYDRATED PEACH SLICE

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA 

• 1 OZ – PEACH SCHNAPPS 

• ½ OZ – MARASCHINO LIQUEUR 

• 1 OZ – PEACH NECTAR 

• 1 OZ – FRESH ORANGE JUICE 

• ¼ OZ – FRESH LIME JUICE 

• ¼ OZ – GRENADINE

METHOD

1. ADD SUKARI VODKA, PEACH SCHNAPPS, MARASCHINO, PEACH NECTAR, ORANGE JUICE, AND OPTIONAL LIME JUICE INTO A SHAKER WITH ICE.

2. SHAKE LIGHTLY TO INTEGRATE AND CHILL.

3. STRAIN INTO A HIGHBALL OR STEMMED GLASS FILLED WITH FRESH ICE.

4. SLOWLY POUR GRENADINE DOWN THE SIDE OR USE A BAR SPOON TO LET IT SINK TO THE BOTTOM FOR A SUNSET LAYERED EFFECT.

GARNISH

• ORANGE WEDGE AND CHERRY ON A PICK

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA 

• 2 OZ – CHILLED CHAMPAGNE OR SPARKLING WINE 

• 1 OZ – PINEAPPLE OR GUAVA NECTAR 

• ½ OZ – FRESH ORANGE JUICE 

METHOD

1. ADD SUKARI VODKA, PINEAPPLE OR GUAVA NECTAR, AND ORANGE JUICE INTO A SHAKER WITH ICE.

2. SHAKE LIGHTLY UNTIL CHILLED.

3. STRAIN INTO A CHILLED FLUTE OR COUPE GLASS.

4. TOP WITH CHILLED CHAMPAGNE AND STIR GENTLY.

GARNISH

• ORANGE WEDGE OR ORANGE TWIST ON THE RIM

• OPTIONAL: EDIBLE FLOWER

INGREDIENTS

• 2 OZ – SUKARI FRUIT INFUSED VODKA

• 1 OZ – PLYMOUTH GIN 

• ¾ OZ – FRESH LIME JUICE

• ½ OZ – SIMPLE SYRUP OR AGAVE

• SPLASH OF SODA WATER 

METHOD

1. ADD SUKARI VODKA, PLYMOUTH GIN, LIME JUICE, AND OPTIONAL SYRUP INTO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. STRAIN INTO A CHILLED COUPE OR ROCKS GLASS.

4. TOP WITH A SPLASH OF SODA WATER.

GARNISH

• LIME WHEEL OR LIME WEDGE ON THE RIM

• OPTIONAL: FRESH BASIL LEAF OR MINT SPRIG

INGREDIENTS

• 2½ OZ – SUKARI FRUIT INFUSED VODKA 

• 1½ OZ – SUKARI PEACH WHISKEY SOUR 

• ½ OZ – FRESH LEMON JUICE 

• ¼ OZ – HONEY OR AGAVE SYRUP 

METHOD

1. ADD SUKARI VODKA, SUKARI PEACH WHISKEY SOUR, LEMON JUICE, AND OPTIONAL SYRUP INTO A SHAKER WITH ICE.

2. SHAKE VIGOROUSLY UNTIL WELL‑CHILLED.

3. STRAIN INTO A ROCKS GLASS FILLED WITH FRESH ICE.

GARNISH

• LEMON OR LIME WHEEL ON THE RIM

• OPTIONAL: BRANDIED CHERRY OR DEHYDRATED CITRUS SLICE