1
BLAZING APPLE MARTINI

1/4 tsp. TABASCO® BRAND PEPPER SAUCE
1 1/2 oz. Captain Morgan's Spiced Rum
3/4 oz. Marie Brizard Manzanita Green Apple Liqueur
1 oz. Apple Juice
1 oz. Hand-squeezed Lemon Juice
1/2 oz. Simple Syrup

As needed Cinnamon Sugar & Apple Slices for garnish.
Rim chilled cocktail glass with lemon. 
Roll the rim in cinnamon sugar.
Shake with ice.

Palm Sunday

April Fool's Day

2
HEAVEN AND HELL

1 1/2 oz. Three Olives Chocolate Vodka
1/2 oz. Chambord
1/2 oz. Tia Maria
1/2 oz. Godiva Dark Chocolate Liqueur
4 drops TABASCO® BRAND CHIPOTLE SAUCE
1/4 oz. Cream
2 scps. Ice Cream
1 each Chocolate-covered Chili for garnish

Blend. 
Garnish with whipped cream and chocolate-covered chili.

FULL MOON

3
GINGER FUSION

1 1/2 oz. Grey Goose Vodka
5 oz. Ocean Spray White Cranberry Juice
3 drops TABASCO® BRAND CHIPOTLE SAUCE
1 Tbs. Fresh grated Ginger
1 Tbs. Honey
1 each Cucumber Stick for garnish

Rim a chilled martini glass with lemon, 
a mixture of kosher salt and ground ginger powder. 
Shake and strain into prepared martini glass. 
Garnish with cucumber stick.

Passover

4
THE ROUGH RIDER

17 drops TABASCO® BRAND GREEN PEPPER SAUCE
1 1/2 oz. Three Olives Grape Vodka
1 1/2 oz. Zen Green Tea Liqueur
1/2 oz. Shakka Grape Eau De Vie
10 Mint Leaves
7 Fresh Raspberries
3 oz. Fresh Sour Mix
1 oz. 7-Up

Muddle fruit; 
add TABASCO®, spirits and sour. Shake. 
Top with 7-Up.
Place lemon wheel with whole twist strand in glass, 
add ice and pour cocktail.
Add mint sprig and skewered green lime flavored cherry.

5
EL PECHE DIABLO

 1 1/2 oz. Absolut Apeach Vodka
1/2 oz. Disaronno Amaretto
3/4 oz. Raspberry Puree
8 drops TABASCO® BRAND PEPPER SAUCE
2 oz. Kerns Peach Nectar
As needed Red Pepper for garnish

Dip the rim of cocktail glass into a plate of TABASCO, 
then rim with superfine sugar. 

In a mixing glass add all ingredients with ice 
and shake.
Strain into cocktail glass and garnish with a red pepper.

  6
SPICY PIRATE

 3/4 oz. Fresh Lemon
5 drops TABASCO® BRAND PEPPER SAUCE
1/4 oz. Maple Syrup
1/2 oz. Monin Rose Liqueur
2 oz. Captain Morgan's Spiced Rum
1/2 oz. Ginger Beer

Muddle together all ingredients 
except the Ginger Beer in a pint glass.
Add ice, shake well, and strain into a martini glass. 
Top with 1/2 oz. Ginger Beer; 
garnish with lemon wheel and mint sprig.

Good Friday

7
FIRE & ICE

 5 drops TABASCO® BRAND HABANERO SAUCE
12 each Fresh Cilantro Leaves
1 1/2 oz. Fresh Juice of Lime
1/2 cup Haagen Dazs Mango Sorbet
1/2 cup Marie Brizard Mango Sorbet
1 1/2 oz. Corazon Añejo Tequila

Blend with a scoop of ice. 
Serve with a brochette of mango cubes, lime
slices, and habanero peppers as a garnish.

8
SWEET POISON

 3 drops TABASCO® BRAND PEPPER SAUCE
6 drops TABASCO® BRAND GREEN PEPPER SAUCE
2 oz. Mango Vodka
1/2 oz. Limoncello
1/2 oz. Elderflower Syrup
1 each Lime, hand-squeezed
1 Fresh Raspberry

Shake vigorously TABASCO® BRAND GREEN PEPPER SAUCE, Vodka, Limoncello, syrup, and lime juice with ice in a pint glass. Strain into cocktail glass.
Garnish with raspberry full of 
TABASCO® BRAND PEPPER SAUCE.

Easter

9
THE MCILHENNY COOLER

 4-6 drops TABASCO® BRAND PEPEPR SAUCE
1/2 oz. Citrus Vodka
4 oz. Minute Maid Limeade (use half the water required)
4 oz. Strong Tea
Fresh Lime Juice from 1/2 lime

Combine all ingredients in a cocktail shaker. 
Stir. Pour into pint glass filled with ice.
Garnish with a lime wheel. 

10
PERSEPHONE

2 1/2 oz. Captain Morgan's Private Stock Rum
1 oz. Cointreau
1/2 oz. Pom Brand Pomegranate/Cherry Juice
1 oz. Fresh-squeezed Orange Juice
6 drops TABASCO® BRAND PEPPER SAUCE
5 drops New Orleans Orange Flower Water

Add all ingredients into a shaker filled with ice and shake. 
Strain into a chilled martini glass. 
Garnish with a horse's neck of orange peel with one
end wrapped around a cherry and secured with a toothpick.

 Rose's Day

11
 AFTER BURNER

2 oz. Plymouth Gin
1 oz. Fresh-squeezed Lime Juice
1 oz. Rock Candy
2 drops TABASCO® BRAND GARLIC PEPPER SAUCE
2 slices Cucumber
4-6 Fresh Cilantro Leaves
1 Chili Pepper for garnish

Muddle cucumber with cilantro and lime juice in a mixing glass. Add rock

candy, Gin, and TABASCO® BRAND GARLIC PEPPER SAUCE. Add ice. Shake;
strain into a cocktail glass. 
Garnish with 3 paper thin slices of cucumber 
with a cilantro leaf on top and a chili pepper on the glass.

12
STARBURST

1/4 oz. Fresh Lemon Juice
3/4 oz. Crème de Peche
1/2 oz. Fresh Orange Juice
1 drop Orange Bitters
2 drops TABASCO® BRAND PEPPER SAUCE
1 1/2 oz. Starr African Rum

As needed Orange Peel for garnish
Build all ingredients in pint glass. Shake. 
Strain into martini glass
and garnish with an orange peel.

13
RED HOT MARTINI

1 1/4 oz. Dr. McGillicuddy's Imported Fireball Cinnamon Whisky
1 drop TABASCO® BRAND PEPPER SAUCE
6 oz. Red Bull Energy Drink
1 Cherry for garnish

Build all ingredients in pint glass with ice. 
Shake until chilled.
Strain into martini glass and garnish with a cherry.

14
ONE HOT MINUTE

1 3/4 oz. Partida Silver Tequila
2 oz. Cucumber and Apple Juice Puree
1/2 oz. Lillet Blanc
1/4 oz. Agave Nectar or Simple Syrup
1 tsp. TABASCO® BRAND JALAPEÑO PEPPER SAUCE

Shake and strain over ice into a highball glass. 
Garnish with thin cucumber slices fanned 
and one chile pepper placed on the side of the glass.

15
THE MCILHENNY

1 bottle Mexican Beer, i.e., Corona
1/4 tsp. TABASCO® BRAND GREEN PEPPER SAUCE
Lime Wedge

Squeeze the lime into a glass 
and add TABASCO® BRAND GREEN PEPPER SAUCE.
Pour into Beer and serve.

  16
SWEET AND SALTY DOG MARGARITA

1 oz. Tequila
1 oz. Cointreau
2 oz. Grapefruit Juice
2 tsp. Maraschino Cherry Juice
1 cup Ice
1 Tbs. Salt
1/4 tsp. TABASCO® BRAND GREEN PEPPER SAUCE

Dip rim of glass into 
TABASCO® BRAND GREEN PEPPER SAUCE 
and rim with salt.
Combine other ingredients in shaker glass with ice. 
Shake; pour into cocktail glass and serve.

17
 CREOLE SUMMER
  

1 1/2 oz. Absolut Vanilia Vodka
3/4 oz. Toschi Lemoncello Liqueur
1 oz. Sweet 'n Sour
1 oz. Passion Fruit Coulis
3 drops TABASCO® BRAND GREEN PEPPER SAUCE

Shake with ice. 
Strain into a martini glass. 
Garnish with lime wheel and mango slice.

Howard's Day

18
 SMOKY CINNAMON APPLE MARGARITA
  

1 oz. Tequila
2 oz. Apple Juice
1/2 oz. Cinnamon Schnapps
1/2 tsp. TABASCO® BRAND CHIPOTLE SAUCE

Combine ingredients in shaker glass with ice. 
Shake; pour into chilled cocktail glass and serve.

19
POISON KISS

 3 drops TABASCO® BRAND PEPPER SAUCE
1 tsp. Grenadine
2 shots Vodka
1/2 tsp. Vermouth

Place TABASCO® BRAND PEPPER SAUCE 
and grenadine in bottom of martini glass.
In shaker, place Vodka, Vermouth, and ice. 
Shake to chill. 
Strain carefully into glass to give the red liquid 
a "red stain" effect in the center of the cocktail.

Jimmy's Day

  20
MEXICAN HIGH DIVE

 1 Raw Oyster, frozen, canned
1 oz. Tequila
1 drop TABASCO® BRAND CHIPOTLE PEPPER SAUCE

Combine all ingredients and serve in a tall glass with ice.

21
JELLYFISH

 1/2 oz. Sambuca, White
1/2 oz. Tequila, White
1 drop TABASCO® BRAND PEPPER SAUCE

Pour Tequila and Sambuca into shot glass. 
Top with 1 drop of TABASCO® BRAND PEPPER SAUCE.

22
JALAPEÑO FROZEN DAIQUIRI

 46 oz. Apple Cider
12 oz. Limeade Frozen Concentrate
12 oz. Lemonade Concentrate
750 ml. Light Rum
6 oz. Sugar
1/4 tsp. Green Food Coloring
2 oz. TABASCO® BRAND GREEN PEPPER SAUCE
Small Jalapeño or Lime Slices for garnish

Combine all ingredients in a gallon plastic container. 
Blend well. 
Freeze.
Check container in 30-40 minutes. 
If beginning to freeze, shake or stir
occasionally until the liquids are a slush.
Serve in a tall glass with a straw. 
Garnish with small jalapeño peppers or slice of lime, or both.
Serves 12-20.

Cristi's Day

23
CARIBBEAN HOT FLASH

 1 oz. Captain Morgan Rum
1 oz. ea. Mango and Strawberry Nectars
2 oz. Pineapple Nectar
1 oz. Vanilla Ice Cream
1/4 tsp. TABASCO® BRAND PEPPER SAUCE

In a blender, mix Rum, nectars, crushed ice 
and TABASCO® BRAND PEPPER SAUCE.
Pour into decorative 8-oz. cocktail glass. 
Place a 1-oz. scoop of vanilla ice cream on top. 
Garnish with a slice of fresh lime, pineapple wedge,
and sliced strawberry.

Brian's Day

24
BRANDY ALEXANDER KICKER
  

1 tsp. TABASCO® BRAND PEPPER SAUCE
1 oz. Brandy
1 oz. Brown Crème de Cacao
2 scps. Vanilla Ice Cream
Dash Nutmeg (for garnish)

Blend. Serve in dessert glasses.

25
 57 T-BIRD MARTINI
  

1 oz. Vodka
1/2 oz. Cherry Syrup
1 oz. Goldschlager
1/2 tsp. TABASCO® BRAND PEPPER SAUCE

Mix all ingredients together in a shaker with ice. 
Strain into martini glass.

Administrative Professionals Day®

26
 SPANISH BLOODY MARY
  

16 oz. TABASCO® BRAND BLOODY MARY MIX, 
Original or Extra Spicy
6 oz. Vodka
1 each Cucumber, peeled, seeded; 
Tomato, medium, seeded; 
Garlic Clove
1 tsp. Olive Oil
4 Celery Sticks

Combine all ingredients except celery in blender. 
Garnish with celery sticks.

27
PEACH & CHIPOTLE RITA

1 1/2 oz. El Tesoro® Reposada Tequila
1/2 oz. Grand Marnier® Liqueur
3 drops TABASCO® BRAND CHIPOTLE PEPPER SAUCE
Juice of 1 Lime

Shake. Strain over ice into rocks glass. 
Garnish with lime wheel and dry chipotle.

28
MERRY MARY PUNCH

1 bottle Extra Spicy TABASCO® BRAND BLOODY MARY MIX
1 1/2 quarts Orange Juice
1 cup Lemon Juice
2 Tbs. Sugar
2 cups Gin, Vodka, or Rum, to taste
As needed Lemon Wedges and Celery Sticks

In a large bowl, mix all ingredients. 
Refrigerate until ready to serve.
Pour into punch bowl with large block of ice
or decorative ice float. 
If desired, garnish each serving with lemon wedge
and celery stalk. 
Serves 24.

Claudia's Day -- Arbor Day

29
 LEMON GRASS AND
GINGER BLOODY MARY
  

3 oz. TABASCO® BRAND BLOODY MARY MIX
1 oz. Lemon Grass Juice
1 1/2 oz. Rice Wine
1/4 tsp. Fresh Ginger
1 tsp. TABASCO® BRAND PEPPER SAUCE
1 stalk Lemon Grass, chopped

Place 2 cups water and lemon grass in small pot
and allow to boil over medium heat.
Reduce by 1/2, strain and chill for service. 
Place all ingredients in blender except lemon grass.
Blend. Pour into chilled glass,
garnish with 4" to 5" lemon grass leaf on stem.

Debbie's Day

30
COSMO RITA

 1 oz. Tequila
3/4 oz. Cointreau
1/2 oz. Lime Juice
1 oz. Cranberry Juice
2-3 drops TABASCO® BRAND PEPPER SAUCE

Shake well with ice. 
Strain into chilled cocktail glass and serve.