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Rusty Bucket Restaurant & Tavern Cocktail Recipes

BLUEBERRY BELLA
Rusty Bucket Restaurant & Tavern Recipe

2 ounces blueberry vodka
1 ounce fresh squeezed lemon juice
1 ounce simple syrup
6 to 8 blueberries

Combine blueberries and lemon juice in tin and muddle. Add Simple syrup, vodka and fill with ice. Without shaking, strain over iced highball glass, garnish with two blueberries and a lemon spiral on a spear.

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GRAPEFRUIT ELDERFLOWER MARGARITA
Rusty Bucket Restaurant & Tavern Recipe

1 1/2 oz. Herradura Silver Tequila
1/2 oz. St. Germain Elderflower
1 1/2 oz. Fresh-squeezed grapefruit juice
3/4 oz. Fresh-squeezed lime juice
1/2 oz. Agava Nectar
1/4 oz. Monin Ruby Red Grapefruit Syrup

Combine all ingredients in a tin and fill with ice. Shake vigorously and strain into a half salted cocktail glass over fresh ice and garnish with a grapefruit quarter.

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PINEAPPLE FINLANDIA COSMO
Rusty Bucket Restaurant & Tavern Recipe

2 oz. Pineapple infused Finlandia Vodka
1/2 oz. Cointreau
1 oz. Cranberry juice
1/2 oz. Fresh squeezed lime juice

Combine all ingredients in a tin and fill with ice. Shake vigorously and strain into a chilled martini glass and garnish with two Finlandia Vodka infused pineapple chunks.