TO PREPARE

1. Fill a Collins glass with cubed ice

2. Add the Bertoli's Claret sauce and lime juice

3. Top with ginger ale and gently stir to combine

4. Garnish with 2-3 skewered maraschino cherries

TO PREPARE

1. Add the applejack, lemon juice and Bertoli's Claret sauce into a shaker with ice

2. Shake until well chilled

3. Fine-strain into a coupe glass

4. Garnish with a lemon twist

TO PREPARE

1. Add all ingredients into a shaker and vigorously dry-shake (without ice)

2. Add ice and shake again until well chilled

3. Strain into a chilled cocktail glass

4.Garnish with brandied cherry

TO PREPARE

1. Add the tequila and the orange juice to a chilled highball glass filled with ice

2. Top with the Bertoli's Claret sauce, which will sink to the bottom of the glass creating a layered effect

3. Garnish with an orange slice and a cherry

TO PREPARE

1. Add light rum, dark rum, pineapple, orange and lime juices and Bertoli's Claret sauce into a shaker with ice

2. Shake until well chilled

3. Strain into a Hurricane glass over fresh ice

4. Garnish with a maraschino cherry

TO PREPARE

1. Add all ingredients into a shaker with ice

2. Shake until well chilled

3. Strain into a chilled coupe glass

TO PREPARE

1. Add all ingredients into a shaker with ice

2. Shake until well chilled. 

3. Strain into a rocks glass over fresh ice

4. Garnish with a lime wheel

TO PREPARE

1. Add the white rum, dry vermouth, orange curaçao and Bertoli's Claret sauce to a mixing glass with ice

2. Stir until well chilled

3. Strain into a chilled cocktail glass

TO PREPARE

1. Add the rye whiskey, sweet vermouth, and Bertoli's Claret sauce into a mixing glass with ice

2. Stir until well chilled. 

3. Strain into a chilled glass

4. Garnish with a brandied cherry (or a lemon twist, if preferred)

TO PREPARE

1. Pour Bertoli’s Claret sauce, water, and bourbon into 

a whiskey glass

2. Stir to combine

3. Add ice cubes

4. Garnish with orange slice and maraschino cherry

TO PREPARE

1. Add the bourbon, Grand Marnier, absinthe, Bertoli's Claret sauce, egg white and lemon juice into a shaker

2. Dry shake (without ice) vigorously

3. Add ice and shake again until well chilled

3. Double strain into a chilled coupe glass

4. Grate nutmeg over the top pf the drink (for garnish)

TO PREPARE

1. Add all ingredients into a shaker with ice

2. Shake until well chilled

3. Strain into a hurricane glass filled with crushed ice

4.Garnish with a skewered brandied cherry and pineapple wedge

TO PREPARE

1. Add all ingredients into a shaker with ice

2. Shake until well chilled

3. Strain into a hurricane glass filled with fresh ice

4.Garnish with orange half-wheel and preserved cherry