Fill copper mugs with ice. Pour in Monaco Vodka and apple cider. Top off with ginger beer. Stir with a cinnamon stick and garnish with apple slices. Cheers!

Fill a mason jar with the sliced apples and cinnamon sticks. Use more or less apple as as needed to fill the jar all the way to the top. Pour in the Monaco Vodka. (Use more or less to fill to the brim.) Seal the jar and shake lightly to make sure that all of the apples are fully submerged. Refrigerate for a minimum of 48 hours. When ready, pour through a mesh strainer to remove the fruit and cinnamon. Return the flavored vodka to the mason jar. Pour in the simple syrup and filtered water. Stir to fully combine. Seal tightly and store in the fridge until ready for use; up to 2 or 3 weeks.

To make this spooky sip, combine blackberry juice, simple syrup, Monaco Vodka and ice in a lowball glass. Stir and drink at your own risk. Garnish with blackberries.

Line six glasses up and fill each with 1/3 cup of diced kiwis, 2 mint leaves, 1 teaspoon sugar, and ½ lime juiced. Muddle together the contents of each glass until fully combined. Fill each glass with ice and top off with 1/3 cup vodka and 1/3 cup tonic water. Stir, finish each with a kiwi garnish and serve.

Add Monaco vodka, elderflower liqueur, and ice into a cocktail shaker. Strain into a wine glass. Add season fruit and top gently with prosecco, letting the foam subside and topping again until the glass is filled.

Fill a copper mug halfway with ice. Add 1.5 oz Monaco Vodka, 8 oz Ginger Beer, and ½ cup cranberry juice. Squeeze ½ slice of Lime in the mug. Stir well and garnish with cranberries and mint.

Muddle 1/4 cup blueberries in a cocktail shaker. Add 2 oz Monaco Vodka, 2 oz grapefruit juice, and 1 oz elderflower liqueur. Stir with ice and strain into glass. Garnish with blueberries.

Add the sugar and Monaco vodka to a large pitcher and stir until the sugar has dissolved. Add the fresh fruit, wine and club soda and stir to combine. Add the basil. Refrigerate the sangria for at least 6 hours before serving. Serve over ice.

Add fruits to base of pitcher. Add 1 part orange juice and 1 part champagne before topping with 2 oz. of Monaco vodka. Stir to combine and serve.

In a pitcher, combine Monaco vodka and cranberry juice. Fill with ice. When ready to serve, add the bottle of chilled Prosecco. Fill champagne flutes and add a garnish.

For the Garnish, crush graham cracker in a bag, or food processor, until it resembles sand. Stir in the cinnamon and sugar. Line the rim of a martini glass with maple syrup. Dip/roll in the mix. Set aside. In a cocktail shaker, combine the ice and remaining cocktail ingredients. Shake vigorously until shaker is chilled. Strain and pour cocktail into the prepared martini glass. Garnish with cinnamon stick.

Combine all the rose water, fresh lemon juice, vodka, honey and blood orange or pomegranate juice in a cocktail shaker and fill with ice. Shake until combined and then strain into a glass. Pour in the sparkling water. Garnish with fresh roses.

Rim edges of glasses by dipping in melted white chocolate and then in sugar crystals. Add the vodka, chocolate liqueur, creme de cacao, and heavy cream into a shaker filled with ice. Shake well and strain mixture into glass.

Add 20 hard toffee candies to an empty 16 oz glass bottle. Fill the bottle with Monaco Vodka, seal it, and give it a good shake. Leave the bottle overnight, allowing the candies to melt entirely. Decorate and give to a special someone.

Put all of the ingredients into your blender and mix until smooth. Pour the watermelon mixture into popsicle molds and freeze for at least 4 hours or overnight. To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.