By Jenn Meyers, Bartender, Safari Endeavour

When I volunteered to blog about my department, I had no idea what I was going to write about…then it dawned on me. What is the number one question asked of any bartender? Can I get the recipe for that?

The Safari Endeavour is currently sailing in Baja Mexico's Sea of Cortés. I am given the freedom to pick and choose post-excursion (i.e.snorkeling, hiking, paddle boarding) beverages and “Cocktail of the Day” – a delightful happy hour concoction. I am constantly experimenting with infusions, off-the-wall liqueurs, and fresh ingredients. I have chosen to highlight my top three cocktails and one CALIENTE after dinner drink….Enjoy!

Tools you will need:
Pint Glass
Martini Shaker and Strainer
Muddler
Double Boiler

Nectarine Mint Mojito Nectarine Mint Simple Syrup: 1 cup white sugar 1 cup water 3 large nectarines, sliced 25 mint leaves Cook all ingredients on high. Bring to a boil. Remove from heat. Let sit for 2 hours. Strain out nectarines and mint. In a Pint Glass: 3 lime wedges 10 mint leaves 1.25 oz Nectarine Mint Simple Syrup Smash (mull) mixture to release oils Add a scoop of ice and 1.5 oz Bacardi Light. Shake well. Strain into Collins glass full of ice. Top with splash of soda water. Float .25 oz Myers Rum. Garnish with nectarine slice, mint sprig.	Nectarine Mint Mojito
Cucumber Cameo In a Pint Glass: 4 lime wedges 10 cucumber quarters 1/2 scoop ice Muddle vigorously... Add 1/2 scoop of ice 1.5 oz Hendrick’s Gin 1 oz Triple Sec 1.75 oz St. Germain Shake. Strain into martini glass. Garnish with cucumber wheel.	Cucumber Cameo
Baja Margarita Fresh Sour Mix: 1 cup fresh squeezed lime juice 1 cup fresh squeezed lemon juice 1 cup simple syrup Mix well. In a Pint Glass: 3 lime wedges 1 orange wedge 1/2 scoop ice Muddle vigorously… Add 1/2 scoop ice 1.5 oz tequila of your choice 1 oz Cointreau 1.75 oz sour mix Shake. Strain into salted-rim pint glass full of ice. Top with splash of soda water. Float .25 oz Gran Marnier.	Baja Margarita
Mexican Hot Chocolate Yields 4 servings Hot Chocolate: 1.5 cups dark baking chocolate 4 cups milk of your choice 2 pinches cayenne pepper 4 pinches cinnamon Place dark chocolate in double boiler. Start heating milk. Once chocolate is melted, stir in cayenne and cinnamon. Scoop melted chocolate into heated milk. Mix well. In Individual Coffee Mugs: 0.5 oz gold tequila 1 oz Kahlua Stir in hot chocolate mix. Relax and enjoy by the bonfire!	Enjoy a Mexican Hot Chocolate while sharing stories with friends around the bonfire

There are many more recipes I am happy to share (Basil Gimlet, Coconut Bliss, Watermelon Daiquiri, Strawberry Basiltini), so please feel free to ask in comments below.