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In a cocktail shaker, add ½ oz tequila, 1 tsp unsweetened chocolate powder, ½ oz maple syrup, and 1 oz almond milk. Add ice and quickly shake. Pour contents into martini glass and top off Rosa Regale. Garnish with Rosa Regale-infused Squish Marshmallows.
In a cocktail shaker filled with ice, add 1½ oz Absolut Original, ½ oz Crème de Cacao, 1 oz raspberry puree, and 1 part room-temperature espresso. Shake all ingredients and strain into a cocktail glass. Garnish with chocolate raspberry tuile.
In a cocktail shaker filled with ice, add 2 oz Tropicana Raspberry Lemonade, 1 ½ oz vodka, ½ raspberry liqueur, and ½ oz simple syrup. Shake well and strain over crushed ice into a rocks glass rimmed with red sugar. Garnish with fresh raspberry and heart-shaped candy.
In a mixing glass, stir 1 part Absolut Original, ½ oz peach liqueur, and ½ oz Lillet Blanc. Strain into a Champagne glass and top with 3 parts Champagne. Garnish with edible gold flakes.