Fruit and Gingerly
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
0.5 oz. Orange Juice
0.5 oz. Fresh Grapefruit Juice
0.5 oz. Lime Juice
1.5 Tbsp Fresh Cranberries
3 Chunks Pineapple
Club Soda

Muddle cranberries and pineapple in a cocktail shaker.   Add ice and rest of ingredients except soda and shake vigorously.  Pour into a Collins glass with fresh ice and top with soda.  Garnish with chunk of pineapple and/or three cranberries on a toothpick laid horizontally over rim of the glass.

Sweet Heat
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 oz. Small, De-seeded Habanero Pepper Slice
0.75 oz. Agave Syrup
0.75 oz. Fresh Lime Juice
Candied Ginger

Gently muddle pepper slice in cocktail shaker.  Add the rest of the ingredients, with the exception of candied ginger, with ice.  Shake vigorously and strain into a cocktail glass. Garnish with candied ginger on rim of glass.

Ginger Sour
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
1 oz. Lemon Juice
0.5 oz. Egg White
0.5 oz. Maple Syrup

Combine all ingredients in a cocktail shaker with ice.  Shake vigorously and strain into a cocktail glass.  Garnish with twist of lemon.

Ginger Goddess
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1.5 oz. SKYY Infusions Ginger
0.5 Fresh Kiwi
3 Large Slices of Anjou Pear
Champagne (or Sparkling Wine)

Muddle kiwi and pear in a cocktail shaker.  Add SKYY Infusions Ginger with ice and shake vigorously.  Strain into a champagne flute and top with Champagne or Sparkling Wine.  Garnish with a slice of kiwi.

Ginger & Bloody Mary Ann
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
4 oz. Tomato Juice
0.5 oz. Lemon Juice
0.5 Tbsp. Salted Capers
1 Tbsp. Bacon Bits
2 Dashes Worcestershire Sauce

Combine all ingredients into a cocktail shaker with ice.  Shake vigorously and strain into a rocks glass with fresh ice.  Garnish with pickled green bean.

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