In a cocktail shaker filled with ice, add 1.5 oz Vodka, .5 oz Crème de Cacao, 1 oz raspberry puree and 1 part room-temperature espresso. Shake all ingredients and strain into a cocktail glass. Garnish with chocolate raspberry tuile.
In a cocktail shaker filled with ice, add 2 oz Raspberry Lemonade, 1.5 oz Vodka, .5 oz Raspberry Liqueur and .5 oz simple syrup. Shake well and strain over crushed ice into a rocks glass rimmed with red sugar. Garnish with fresh raspberry and heart-shaped candy.
Fill a cocktail shaker with ice. Pour in all ingredients and shake until chilled. Rim a martini glass with pink sugar (you can make your own pink sugar by mixing sugar with a couple drops of red food coloring). Strain the mixture into the glass and serve.
Put the peach schnapps, frozen mango and 2 cups of crushed ice into a blender and blend until smooth. Pour the grenadine into the bottom of a cocktail glass and then pour the blended mixture in over the top of it. Garnish with a pineapple slice and cherry.
In a large pitcher, combine pomegranate juice, pear nectar and orange-flavored liqueur. Slowly add Champagne. Serve over ice.
Bring sugar and 1/2 cup water to boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat and let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month). When ready, pour about 6 oz Champagne and 1.5 teaspoons syrup into each flute and garnish with a lavender sprig.