Rieger Cocktail Recipes

The Comber

Andrew Olsen

Everyone has heard of the brunch cocktails with "breeze" somewhere in the name. Our version of the Bay Breeze takes its name from one of the legandary oceanside beach bars along the eastern shore of Cape Cod, MA.

•b2 oz Premium Wheat Vodka

•b1 oz Cranberry Pineapple Cordial*

•b¾ oz Fresh Lime Juice

Combine all ingredients in a cocktail shaker and vigorously shake for 4-5 seconds. Strain into collins glass with new ice (we love pebble ice for this one) and garnish with a slice of pineapple. Top with a splash of your favorite sparkling water if a little effervescence is desired.


• 8 oz Water

• 8 oz Red Wine

• 1 cup Frozen Cranberries

• 8 oz Pineapple Juice

• 8 oz Rieger’s Vodka

• 4 cups granulated sugar

• Zest of 1 Lemon

• 1 Cinnamon Stick (crushed)

• 4 Star Anise

• 6 Whole Allspice Berries

Lightly toast the spices in a warm pot on the stove for no more than 1 min. Be sure to not burn or char the spices. Combine all ingredients except pineapple juice and vodka in a pot and simmer at 180° for 10 minutes. Strain off the solids, add sugar, and stir until sugar is dissolved. Finally, stir in pineapple juice and vodka. Store and keep for up to 90 days.

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