Game Night Drinks Menu

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SUNSET MARGARITA (color changing)

APEROL SPRITZ AND TANGERINE COCKTAIL

‍CUCUMBER SQUEEZE MOCKTAIL‍

WINE

Suggested to serve in all-purpose or designated wine glasses.

There are 5 glasses of wine per bottle, and we typically estimate 3-4 glasses per person (to be safe).  For 8 guests, this means about 6 bottles split between white and red, depending on your crowd’s preferences.  If your guests lean more toward wine than other alcohol or cocktails, increase these amounts. 

How to Know How Much Wine to Buy

SUNSET MARGARITA (color changing)

• Serve from a margarita glass or any cocktail glass
• Prep ingredients like the lemon juice ice cubes the day before
• Make cocktails with guests—the color changing is fun

INGREDIENTS TO 6 SERVINGS

• Wedge of lime and salt for the rim
• 18 oz of lemon and lime juice
• 6 oz sugar syrup
• 9 oz triple sec
• 9 oz butterfly pea infused tequila
• Crushed lemon ice and magic ice

INSTRUCTIONS

1. Mix the lemon juice and water together. Pour into an ice tray and freeze overnight. Crush the ice in a blender and store in the freezer until needed.
2. Rub the lime around the edge of the glass and salt the rim.
3. Half fill the glass with crushed lemon ice.
4. Pour the lemon lime juice, simple syrup and triple sec. Stir to mix.
5. Using the back of a spoon, layer the butterfly pea infused tequila. Top with color changing magic ice. Serve with a slice of lemon and lime.

APEROL SPRITZ AND TANGERINE COCKTAIL

• Serve from any cocktail glasses
• Prep ingredients, but make the cocktails to order

INGREDIENTS FOR 6 SERVINGS

• 12 ounces vodka
• 6 ounces freshly squeezed orange or tangerine juice
• 9 ounces tangerine syrup
• 3 ounces Aperol
• 3 ounces freshly squeezed lime juice
• orange peel, for garnish (optional)

INSTRUCTIONS

1. Combine vodka, orange juice, tangerine syrup, aperol, and lime juice in a cocktail shaker with ice. Cover and shake vigorously until chilled throughout. Strain into cocktail glasses.
2. For garnish, hold a two-finger-wide strip of orange peel with outside of peel facing glass. Hold a lighter or match just in front of the peel and allow to warm for 10 seconds. Quickly squeeze the peel to release the flammable oils (watch your eyebrows!) Rub peel around edge of glass and serve.

CUCUMBER SQUEEZE MOCKTAIL

• Serve from tall Collins or highball glass
• Prep ingredients beforehand but make cocktails to order

INGREDIENTS FOR 6 SERVINGS

• 6 paper-thin, lengthwise slices of European cucumber, for garnish
• Ice
• 1 1/2 teaspoons finely chopped dill, plus 1 dill sprig, for garnish
• 6 tablespoons agave syrup
• 6 tablespoons fresh lemon juice
• 6 tablespoons fresh lime juice
• 1 1/2 cups fresh cucumber juice (see Note)
• 1 1/2 cups chilled club soda

INSTRUCTIONS

1. Press the cucumber slice against the inside of a chilled highball glass and add ice. 
2. In a cocktail shaker, muddle the chopped dill, agave syrup, lemon and lime juices and 1 tablespoon of water until the syrup is dissolved. 
3. Add ice, then add the cucumber juice and shake well. 
4. Strain into the prepared glass and stir in the club soda. Garnish with the dill sprig.

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