Tequila Bumblebee Recipes

Steps:

• Shake 3 ounces pineapple juice, 1 1/2 ounces tequila, 3/4 ounce lime juice and 1/2 ounce triple sec in a shaker with ice. Strain into an ice-filled glass. Garnish with a lime twist.

Steps:

• Fill a rocks glass with crushed ice. Shake the Chamomile-Infused Reposado, Lavender Honey Simple Syrup, lime juice and bitters in a cocktail shaker. Pour into the glass and garnish with a lavender. Serve immediately.
• Put the tequila in a measuring cup, add the tea bags and let steep for 30 minutes; remove and discard the tea bags. Store in a jar. Put jar in your purse. Cry at a bus stop. (Not those last parts.) The reposado can be refrigerated for up to 1 month.
• Put the honey, lavender and 1/2 cup water in a small saucepan over medium heat and warm, stirring once or twice, until the honey melts.
• Cool; strain into a jar. The simple syrup can be refrigerated, covered, for 1 week.

Steps:

• In a shaker with ice, combine the cucumber juice, vodka, Simple Syrup and lime juice and stir well. Strain into a highball glass and top with the sparkling wine. Garnish with a cucumber ribbon.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. Yield: 1 1/2 cups

Steps:

• This is a layered shot.
• First pour the Bailey's into the shot glass.
• Then take an upside down spoon and touch it to the inside wall of the glass.
• Carefully add the Kahlua.
• Repeat this process for the Sambuca.
• If done properly, the alcohol will stay separated and resemble a bumble bee.