SMOOTH PAUL MASSON COCKTAILS
BREEZY
INGREDIENTS:
1 1/2 parts Paul Masson Mango
1 1/2 parts pineapple juice
1/12 parts cranberry juice
DIRECTIONS:
Combine ingredients over ice in a tall glass. Stir and garnish with a lime wedge.
TROPICAL SIDECAR
INGREDIENTS:
1 1/2 parts Paul Masson Mango
3/4 part triple sec or orange curaçao
3/4 part lemon juice
DIRECTIONS:
Combine ingredients in shaker, add ice and shake well. Strain into a chilled martini glass and garnish with a sliver of mango.
MANGO TEA
INGREDIENTS:
1 1/2 parts Paul Masson Mango
3 parts unsweetened iced tea
DIRECTIONS:
Combine ingredients over ice in a tall glass and stir. Garnish with a lemon wedge.
MANGO COLADA
INGREDIENTS:
1 1/2 parts Paul Masson Mango
2 parts pineapple juice
2 parts coconut cream
1 lime wedge
DIRECTIONS:
Pour all ingredients except lime wedge into a blender. Squeeze the juice of the lime wedge into the blender. Add 1½ cups of ice and blend on high until smooth. Pour directly into chilled hurricane glass and garnish with a pineapple wedge.
APPLE PM PRESS
INGREDIENTS:
1½ parts Paul Masson Apple
1½ parts ginger ale or ginger beer
1½ parts lemon-lime soda
DIRECTIONS:
Combine ingredients over ice in a Collins glass. Stir briefly and garnish with lime wedge.
APPLE ADE SANGRIA
INGREDIENTS:
2 parts Paul Masson Apple
4 parts Kim Crawford Sauvignon Blanc or sparkling wine
¾ part apple juice
3/4 part lemonade
DIRECTIONS:
Combine Paul Masson Apple, apple juice, and lemonade in a rock glass. Add ice to top of glass. Top with wine to just below rim. Garnish with grapefruit, orange wheels, and mint.
APPLE CRAN DELICIOUS
INGREDIENTS:
1½ parts Paul Masson Apple
½ part cranberry juice
¾ part lime juice
¾ part triple sec
DIRECTIONS:
Combine ingredients in shaker. Add ice, shake and strain into a chilled coupe glass. Garnish with a thin apple slice.
PINEAPPLE PIÑARITA
INGREDIENTS:
¾ part Paul Masson Pineapple
¾ part blanco tequila
1 part lime juice
¾ part agave nectar
1 dash chocolate bitters
DIRECTIONS:
Combine ingredients in shaker. Add ice, shake, and strain over fresh ice into a salt-rimmed rocks glass. Garnish with lime wedge.
PINEAPPLE TROPICOLA
INGREDIENTS:
1½ parts Paul Masson Pineapple
3 parts cola
DIRECTIONS:
Combine ingredients over ice in a Collins glass. Garnish with lime wedge.
PIÑA ROJA SANGRIA
INGREDIENTS:
2 parts Paul Masson Pineapple
4 parts red wine
1 part orange juice
½ part pineapple juice
DIRECTIONS:
Combine Paul Masson Pineapple, orange juice, and pineapple juice in a wine glass. Add ice to top of glass. Top with wine to just below rim. Garnish with a pineapple wedge.
CRANBRANDY COCKTAIL
INGREDIENTS:
1½ parts Paul Masson Brandy
4½ parts cranberry juice
DIRECTIONS:
Combine ingredients in a tall glass with ice and enjoy.
BANANATINI
INGREDIENTS:
2 parts Paul Masson Brandy
2 parts 99 Bananas liqueur
½ part coconut rum
1 tsp. brown sugar
DIRECTIONS:
Shake with ice, strain into martini glass and enjoy.
COLA NUT
INGREDIENTS:
1½ parts Paul Masson Brandy
½ part Amaretto
½ part 99 Cherries liqueur
2 parts cola
DIRECTIONS:
In a tall glass filled with ice, combine all ingredients. Stir together and enjoy.
PEACH BERRY
INGREDIENTS:
1 part Paul Masson Red Berry
1 part SVEDKA Peach
¾ part Lemon Juice
¾ part Simple Syrup
DIRECTIONS:
Pour Paul Masson Red Berry and other ingredients over ice into a cocktail shaker. Shake and strain into a martini glass. Garnish with a skewered raspberry and blackberry.
VERY BERRY PALMER
INGREDIENTS:
1½ parts Paul Masson Red Berry
2 parts Lemon Lime Soda
2 parts Raspberry Iced Tea
DIRECTIONS:
Pour Paul Masson Red Berry over ice into a tall glass. Top with lemon lime soda and raspberry iced tea. Garnish with a lemon wedge.
RED BERRY FIZZ
INGREDIENTS:
1½ parts Paul Masson Red Berry
Dash Agave Nectar
2 Lemon wedges
Soda water
DIRECTIONS:
Squeeze lemon wedges into a rocks glass. Add a dash of agave nectar and Paul Masson Red Berry. Fill with ice, and top with soda. Garnish with a strawberry.
PEACH MOSCATO
INGREDIENTS:
1 part Paul Masson Peach
4 parts Moscato Wine
DIRECTIONS:
Pour Paul Masson Peach & Moscato over ice into a cocktail shaker. Shake gently. Pour into a martini glass. Garnish with a peach wedge.
PEACH TEA
INGREDIENTS:
1½ parts Paul Masson Peach
4 parts Iced Tea
½ part Sherry
½ part fresh Lemon Juice
DIRECTIONS:
Pour Paul Masson Peach & Moscato over ice into a cocktail shaker. Shake gently. Pour into a martini glass. Garnish with a peach wedge.
GINGER PEACH
INGREDIENTS:
1 part Paul Masson Peach
2 parts Ginger Ale or Ginger Beer
DIRECTIONS:
Pour Paul Masson Peach over ice into a highball glass. Top with ginger ale or ginger beer. Stir gently. Garnish with a lemon wedge.