8 Boozy Cocktails That Will Remind You of Your Favorite Childhood Treats

1 ½ oz Tito’s Vodka 1 oz lemon juice ½ oz Solerno ½ oz orange cordial ½ oz egg white 1 tsp. AperolUse large cube in rocks glass and garnish with orange slice. From Pazzo, Portland – Bartender Geoffrey Balk

1 oz Jack Daniels barrel strength 1 oz cherry brandy Top with Mexican coca colaAdd ingredients into a crushed ice filled Collins glass. Garnish with 3 cherries From Bookstore Bar & Café, Seattle – Bartender Kevin Langmack

1 oz. Appleton V/X Rum 1 oz. Sailor Jerry Spiced Rum 1.5 oz. Blueberry Banana Shrub Citrus Velvet Falernum Popsicle .5 oz. Velvet Falernum 1 oz. vanilla syrup .75 oz. orange juice .75 oz. lemon juicePrepare popsicle ahead of time by mixing all four popsicle ingredients and pouring into one 3 oz. popsicle mold to freeze and form. To make cocktail, combine the top three ingredients with ice, shake and then strain into a rocks glass. Top off with one of the popsicles. From The Copper Grouse, Manchester, VT – Seth Kligerman

2 scoops vanilla gelato 3/4 oz Ron Zacapa Rum 3/4 oz Wild Turkey 101 bourbon 4 large muddled strawberries 2 oz almond milk 1/2 oz simple syrupMuddle everything together until thick and creamy From Scala’s Bistro, San Francisco – Bartender Deborah Fernandez

1 oz ROOT Organic Liqueur 1 oz ByrrhMix and top with root beer and a scoop of Angostura gelato. From Bookstore Bar & Café, Seattle – Bartender Kevin Langmack

makes batch of one dozen, 3-oz pops

5 oz Creme de Cassis 7 1/2 oz Inexpensive Red wine 10 oz Cranberry Juice 5 oz Lemon Juice 10 oz Simple Syrup Handful of crushed raspberriesMix all ingredients together and carefully portion 3oz into popsicle bag. Seal the bags via UltraVac, if available, or tie a knot and place in the freezer over night. From DNV Rooftop, Washington, DC – Lead Bartender, Matt Allred

1 ½ oz Torres 5 Brandy ¾ oz Crème de Cacao ¾ oz Mint CreamShake, strain into fancy flute. Garnish with shaved chocolate. From Pennyroyal, Seattle – Bartender Joanna Schwartzkopf

1oz Buffalo Trace Bourbon 1oz Averna ¾ oz Vanilla Syrup ¾ oz Fresh Lemon Juice 1 dash Cola Bitters 1 dash Angostura BittersShake, strain and serve in a rocks glass over ice. Express orange peel and insert. From Sable Kitchen & Bar, Chicago – Bartender Anton Valkov