The guys sit around gathering dust... to bring you the thrill of a lifetime! Zapp's Voodoo Bloody Mary Pretzel Stix are available in select stores.

RECIPE: 

• 2oz/60ml VODKA
• 4oz/120ml TOMATO JUICE
• .7oz/20ml LEMON JUICE
• 2 dashes WORCESTERSHIRE
• 1/4 tsp each CREOLE SEASONING, CAYENNE, PAPRIKA, GARLIC POWDER 

Rim a highball glass with the dust from Zapp's Voodoo Pretzel Stix.

Add ice, then ingredients and stir to combine. Garnish with pickled okra and shrimp.

Recipe via Dutts

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The guys put a spin on a classic-- Coca Cola's latest variant boasts "spice" and a hint of raspberry flavor.

RUM & COKE SPICED RECIPE: 

• 2oz/60ml RUM
• 4oz/120ml COCA-COLA SPICED 

Combine ingredients in a highball glass filled with ice and stir.

Recipe via Mike Hanford

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The guys make a simple tequila-and-coke cocktail given conspicuous clout by a wave of influencers. The drink was created in 1961 by Don Javier Delgado at his restaurant in Tequila, Mexico.

BATANGA RECIPE: 

• 2oz/60ml TEQUILA BLANCO
• 3.5oz/105ml COCA-COLA
• .4oz/12.5ml LIME JUICE
• 1 pinch SALT 

Stir salt and lime juice in the base of a highball glass so that the salt dissolves. Add ice and other ingredients and briefly stir. Garnish with a salt rim (optional).

Recipe via Difford's Guide

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The guys dig into the "dark ages" of cocktails with this sweet sipper from the '70s. Invented at Wreck Bar on Grand Cayman Island, the mudslide quickly became a favorite of fern bars and their family restaurant contemporaries.

MUDSLIDE RECIPE:

• 1oz/30ml VODKA
• 1oz/30ml COFFEE LIQUEUR
• 1oz/30ml BAILEYS IRISH CREAM
• 1.5oz/45ml HEAVY CREAM

Add ingredients to a shaker with ice and shake until well-chilled. Strain into a chilled fizz or coupe. Garnish with freshly shaved chocolate.

Recipe via Liquor.com

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With the IBA finally behind them, the guys face expansive new horizons-- starting with a THC-infused seltzer from Pabst Blue Ribbon!

Pabst Blue Ribbon High Seltzer is available in select markets.

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At long last, the guys conquer the final drink on the IBA list, mixing up a Cuban classic supposedly invented by American mining engineer Jennings Cox in 1898.

DAIQUIRI RECIPE

• 2oz/60ml WHITE CUBAN RUM 
• .6oz/20ml LIME JUICE 
• 2 barspoons SUGAR

Combine ingredients in a cocktail shaker. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass.

Recipes via the International Bartenders Association | www.iba-world.com

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The guys order shamrock shakes from McDonald's and put some Irish whiskey in there.

SHAMROCK SHAKE RECIPE

• 12oz/360ml SHAMROCK SHAKE 
• 2oz/60ml IRISH WHISKEY 

Order a shamrock shake from McDonald's and put some Irish whiskey in there.

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The guys mix up the "first Cuban cocktail," created by guerrilla fighters during the 10 Years War of Cuban independence.

2oz/60ml CUBAN AGUARDIENTE 

.5oz/ 15ml LIME JUICE

.5oz/15ml RAW HONEY

1.7oz/50ml WATER

Mix honey with water and lime juice and spread the mixture on the bottom and sides of the glass.

Add cracked ice, then the rum. End by energetically stirring from bottom to top. Garnish with lime wedge.

Recipe via the International Bartenders Association I www.iba-world.com

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The guys make the precursor to the more popular White Russian! It's the same thing but without the cream, created at the Hotel Metropole in Belgium around 1949.

1.7oz/50ml VODKA

.66oz/20ml COFFEE LIQUEUR 

Pour the ingredients into an old fashioned glass filled with ice cubes.

Stir gently.

Recipe via the International Bartenders Association | www.iba-world.com

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The guys return to 2005 for this spicy vanilla vodka thing.

1.7oz/50ml VANILLA VODKA 

.5oz/ 15ml ELDERFLOWER CORDIAL

.5oz/ 15ml LIME JUICE

.33oz/10ml HONEY SYRUP

2 thin slices RED CHILI PEPPER 

Pour ingredients into a cocktail shaker. Shake well with ice and double-strain into chilled cocktail glass. Garnish with a red chili pepper

Recipe via the International Bartenders Association I www.iba-world.com

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The guys make a new, Mojito-inspired drink from New York bartending legend Audrey Saunders.

INGREDIENTS:

1.5oz/45ml AGED RUM

.75oz/22.5ml LIME JUICE

1oz/30ml SIMPLE SYRUP

2 dashes ANGOSTURA BITTERS

6 to 8 MINT LEAVES

2oz/60ml BRUT CHAMPAGNE OR PROSECCO

Pour ingredients (except the wine) into a cocktail shaker. Shake well with ice and strain into a chilled elegant cocktail glass. Top up with the wine. Garnish with mint sprigs.

Recipe via the International Bartenders Association I www.iba-world.com

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