Taught by Jenny and Mike Lambert

On the unbelievably gorgeous white sands of Jost Van Dyke Island in the British Virgin Islands, is the Soggy Dollar Bar. Here, the painkillers are made with vanilla rum. Think of it as rum therapy.

Preferred glass: solo cup

· 3-4 oz vanilla rum

· 4 oz orange juice

· 8 oz pineapple juice

· 2 oz cream of coconut

Blend vanilla rum, orange juice, pineapple juice and cream of coconut. Pour over ice and sprinkle with freshly grated nutmeg.

Taught by Kathy and Al Nagy

The Manhattan was the most famous cocktail in the world shortly after it was invented in the 1880s in New York City's Manhattan Club. Over the years, the whiskey classic has dipped in and out of fashion before finding its footing as one of the cornerstones of the craft cocktail renaissance.

Preferred glass: coupe

· 1 Large ice cube

· 2 Parts Pendleton Canadian Whisky or Bulleit Rye American Whiskey

· 1 Part Cocchi Vermouth di Torino or Carpano Antica Formula · Sweet  Vermouth) Both available at some upscale liquor stores or through Wine Chateau

· 1-2 drops Angostura Bitters 

· 1/8-1/4 teaspoon Luxardo cherry juice

· 1-2 Luxardo cherries on a cocktail skewer

· Stir and Enjoy!

Taught by Karen and Hardy Watford

A Texas Mule is a twist on an old favorite, the iconic Moscow Mule recipe. The ginger flavor leaves your lips tingling. Make it in a pitcher because this is going to disappear fast!

Preferred glass: copper mug

· 2 oz Dripping Springs Vodka

· 3 oz Fever Tree Ginger Beer

· Lime juice

· Lime wedge

· Ice