Infuse one far of Caviar Gems in 4 oz of JCB Cognac XO for 2 hours or until plump. Refrigerate and use as needed by straining off the Cognac.
Pour ingredients into a Champagne flute in reverse order listed, finishing by slowly adding the Champagne. Use a bar spoon to gently pull ingredients together. Add Caviar Gems to the flute, which will sink in the glass, then raise as the Champagne bubbles rise. Top with a single slice of white truffle for aromatics.
Infuse one far of Caviar Gems in 4 oz of Lillet Blanc for 2 hours or until plump. Refrigerate and use as needed by straining off the Lillet.
Pour all ingredients except the Cremant into a mixing glass. Add ice and stir thoroughly. Taste for balance, then strain with a Julep strainer into a coup glass. Add Cremant and lightly stire. Garnish with a spiral lemon twist and rim the glass with lemon juice, then infused Caviar Gems.
Sommelier Selection reduction: Simmer 1oz of the Raymond Vineyards 2016 Sommelier Selection in a pot with a touch of simple syrup and cracked black peppercorns and reduce.
Black pepper and ginger purée: Purée a generous amount of shredded ginger with 1 T of ground black pepper, then soak in simple syrup overnight. Strain.
Add all the above ingredients over ice in a cocktail shaker. Shake vigorously. Double strain into an all-purpose wine glass over ice, and add a splash of soda water on top. Garnish with 1 slice of a Perigord Truffle.
In a mixing tin, add cantaloupe, cucumber, lemon juice, ginger, and simple syrup and muddle. Add vodka and ice. Shake vigorously and fine strain into a Collins glass filled with ice. Overfill the glass with ice so a little is popping out the top, then pour the mixture from the shaker so it is 7/8 full with the cocktail. Top the last 1/8 with soda or sparkling water. Garnish with melon, cucumber, and fresh mint.
Stir JCB Caviar Vodka and vermouth on ice, and serve up in a Martini glass. Garnish with one cocktail onion and caviar served in a mother-of-pearl spoon.
Rinse a chilled coupe glass with Sauternes and dispose of any excess. Stir Truffle Vodka and Dolin Blanc together over ice, and strain into a glass. Top with sparkling wine. Garnish with a lemon twist and a sprig of thyme.
Add the vodka, pineapple juice, and Chambord to a cocktail shaker. Fill it with ice and shake until cold. Strain into a chilled martini glass and garnish with a fresh raspberry.
Add the peaches, blackberries, lime juice, and simple syrup to a cocktail shaker. Muddle the ingredients. Add vodka and ice. Shake well, then double strain into a cocktail glass. Garnish with a slice of peach, if desired.
Muddle cilantro, cucumber, simple syrup, and lemon juice in a cocktail shaker. Add vodka and ice. Shake and double strain into a chilled martini glass. Add hot sauce and garnish with a cucumber slice.
Combine all ingredients except the JCB N○ 21 in a tall glass. Fill the glass with ice. Top with JCB N○ 21, and garnish with a spring of rosemary and pomegranate arils.
Combine the sorbet with the vodka in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir. Strain into a chilled champagne flute, and garnish with floating raspberries.
In a cocktail mixer full of ice, combine the vodka, tomato juice, Worcestershire sauce, Tabasco sauce, horseradish, pepper, and lime. Shake vigorously, and pour into the glass. Garnish with a crispy piece of bacon, jumbo shrimp, a mini slider, or whatever your heart desires.
Pour 1 ounce each of vodka and fresh lime juice into two glasses, then top each glass with 2 ounces of ginger beer. Pour champagne over the mixture, and garnish with limes and mint. Serve cold.
Muddle the strawberry, lemon juice, and simple syrup in a cocktail shaker. Add ice, the St. Germain and vodka, and shake well. Strain over fresh ice in our Passion champagne glass. Top with sparkling wine, and garnish with a strawberry. Serve and enjoy!
Drop a small piece of dry ice into a martini glass. Combine vodka, blue curacao, grenadine, lime juice, and ice in a cocktail shaker. Shake until combined and strain into a chilled martini glass. Garnish with skewered blackberries.
Rim the glass with red sugar. In a cocktail shaker add the vodka, Chambord, and 2 drops of red food coloring. Add ice and shake. Pour into a martini glass and top with JCB N.21.
Combine vodka, triple sec, cranberry juice, lime juice, and ice in a cocktail shaker. Shake until very cold. Taste, and if the mixture seems too tart, add a dash of simple syrup or agave. Pour into a chilled martini glass, then top with sparkling wine.
Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup, and ice cream in a cocktail shaker. Add ice and shake well. Pour into 4 chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
Mix all ingredients together in a saucepan. Cook over medium heat until boiling. Reduce the heat and simmer for 10-15 minutes. Remove from the heat, strain, and cook before using.