Ingredients:1 1/2 pounds baby bay scallops2 1/4 cups fresh lime juice (11 to 12 limes)1/3 cup sweetened shredded coconut1/2 small red onion, halved and thinly sliced2 jalapenos, seeds removed and thinly sliced in rounds1/4 cup raisins1/2 cup coconut milk2 tbs SKYY Vodka1/4 cup freshly chopped cilantro leaves, plus leaves, for garnish1 tablespoon chopped fresh oregano leavesSalt and Freshly ground black pepperSweetened shredded coconut, for garnish and popcornPreheat oven to 350 degrees F.Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, vodka,chopped cilantro, oreganoand salt and pepper, to taste.Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves, reserved toasted coconut and popcorn. Serves six.

Ingredients6 ounces semisweet chocolate3 large egg whites, at room temperature1 cup heavy cream, cold2 large egg yolks1 ounce SKYY Infusions Cherry1 bar chocolateFresh mint, for garnishPut the semisweet chocolate in a large bowl and place in the microwave. Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted.Set aside. In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks. Set aside.In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.Mix the yolks and vodka into the melted chocolate. Fold in 1/3 of the egg whites first to lighten the mixture, add the remaining 2/3 of the egg whites and fold gently to keep the air in the beaten egg whites. Add the whipped cream and fold in gently, taking care not to over mix.Spoon the mousse into 4 martini glasses. Using a vegetable peeler shave chocolate on top of the mousse. Garnish with mint.Chill for at least 1 hour or up to a day ahead. Serves four to six.

Ingredients:2 oz SKYY Infusions Blood Orange, chilled1 oz frozen passion fruit pulp, thawed1 oz orange liqueur1 oz rosemary infused simple syrup, cooled3 oz ginger ale, chilledRosemary Sprigs for garnishRaspberries for garnishFor the simple syrup:In a small saucepan, boil the water, sugar and 3 rosemary sprigs. Remove from heat and let rest until it cools. Remove the Rosemary sprigs and strain. Refrigerate until Ready to use.In a cocktail shaker, mix the vodka, passion fruit and rosemary infused simple syrup. Pour in a martini glass and top with ginger ale.Take a raspberry and skewer it with a 3-inch rosemary sprig and garnish drink with it.