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Happy hour doesn't come soon enough when you're quarantined. And this is the perfect time to become a cocktail connoisseur. Learn to make cocktails with Feast publisher Catherine Neville and Dustin Parres of Luxco. Join along as they mix, shake and muddle these summer cocktail recipes.

Try the Recipes:

Rebel Yell Pineapple Daiquiri

Rebel Yell Pineapple Daiquiri

with Rebel Yell 80 proof KSBW

Serves | 1 |

  • 2 oz Rebel Yell
  • 1 oz pineapple juice
  • .5 oz lime juice
  • .5 oz simple syrup

| Preparation | Build in shaker tin with ice. Shake and strain into chilled Coupe glass. Garnish with a lime wheel.

Rosemary & Grapefruit Mimosa

Rosemary & Grapefruit Mimosa

with Bowling & Birch Gin
  • 1 oz Bowling & Birch Gin
  • 1 oz ruby red grapefruit juice
  • 3 oz sparkling wine
  • rosemary sprig for garnish

| Preparation | Combine gin and juice in shaker tin with ice and a few rosemary leaves. Shake and strain into a Champagne flute. Top with sparkling wine. Garnish with a rosemary sprig.

Root Beer Float Shots

Root Beer Float Shots

with Rebel Yell Root Beer & Ezra Brooks Bourbon Cream

Serves | 1 |

  • 1 oz Rebel Yell Root Beer
  • 1 oz Ezra Brooks Bourbon Cream

| Preparation | Build in shaker tin with ice. Shake and strain into a rocks glass without ice.