2020 Growl, Meow & Wine Online
Signature Cocktails and Mocktails created especially for this year’s event by East Bay SPCA volunteer and experienced bartender, Jackie Walts.
Chihuahua
1 ½ ounce silver tequila
3 oz ruby grapefruit juice
3 oz grapefruit soda
Add tequila and grapefruit juice to a cocktail shaker. Add ice and shake and strain into a tall glass filled with fresh ice. Top with grapefruit soda and garnish with a small grapefruit wedge.
For a Chihuahua Picante, start by running a lime wedge over the rim of the glass and dip the rim into a small bowl or saucer of Tajín Clásico™ spicy seasoning, then prepare Chihuahua as described above.
Pink Pussycat
1 oz. vanilla flavored vodka
1 oz. coconut rum
1 oz. pineapple juice
Dash of grenadine
Cherry for garnish
Chill a cocktail glass. Add first four ingredients to a cocktail shaker. Shake and strain into a cocktail glass and garnish with a cherry.
Pup Tail (Non-Alcoholic)
3 sprigs mint
2 lime quarters
6 oz lemon lime soda
In a highball glass, muddle the mint and lime until fragrant. Top with ice and then lemon lime soda. Garnish with a mint sprig and a lime wedge.
Kitten Tail (Non-Alcoholic)
3 fresh strawberries
6 oz lemonade
In a cocktail shaker, muddle the strawberries, then add ice and lemonade. Shake well and pour into a tall glass, adding more ice if needed. Garnish with a lemon slice or fresh strawberry.
