Archive for the ‘beverages’ Category


Frappe Mocha

1 teaspoon instant coffee granules
1/4 cup boiling water
1 cup fat-free milk
4-1/2 teaspoons chocolate syrup
1/2 cup crushed ice
Whipped topping and additional chocolate syrup, optional

In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze.

In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired. Yield: 2 servings.

Recipe found here: Frappe Mocha

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Mocha Punch

6 cups water
1/2 cup sugar
1/2 cup instant chocolate drink mix
1/4 cup instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 cup heavy whipping cream, whipped

In a large saucepan, bring water to a boil. Remove from heat. Add sugar, drink mix and coffee; stir until dissolved. Refrigerate, covered, 4 hours or overnight.

About 30 minutes before serving, pour mixture into a large punch bowl. Add scoops of ice cream; stir until partially melted. Top servings with whipped cream. Yield: 25 servings (3/4 cup each).

Recipe found here: Mocha Punch

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1 part BACARDÍ® Superior
½ part BACARDÍ® Select
¼ part grenadine
1 part orange juice
1 part pineapple juice
½ part cranberry juice
1 lemon, sliced

In a large container, combine all liquid ingredients.

Refrigerate until chilled.

Just before serving, pour into a large punch bowl, stirring in ice.

Garnish the bowl with floating lemon slices.

Serve with a single lemon wheel.

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Hop, Skip and Go Naked Cocktail

For the Lemon Lime Simple Syrup:
1/2 cup (115g) sugar
1/2 cup (120ml) water
Zest of 1 lemon (in strips)
Zest of 1 lime (in strips)

For the Cocktail:
1 fluid ounce (30ml) lemon vodka
1 fluid ounce (30ml) freshly squeezed grapefruit juice
1 teaspoon (5ml) lemon-lime simple syrup (recipe follows)
2 fluid ounces (60ml) cold IPA (India Pale Ale)
1 long strip of grapefruit zest

Start by making the Lemon Lime Simple Syrup. Combine sugar, water, lemon zest, and lime zest in a medium saucepan set over medium heat.

Stir until the sugar has dissolved into the water. Bring the mixture to a boil, let bubble for 1 minute, then take the saucepan off the heat. Cover and let infuse for 30 minutes. Strain the syrup into a clean jar, and store in the refrigerator for up to 1 month.

To make the cocktail, add citrus vodka, grapefruit juice, and simple syrup to a Collins glass filled with ice. Stir until well combined and chilled. Add IPA and gently stir just to combine.

Taste a bit of the cocktail for balance. If it is too bitter, add more simple syrup. If it is too sweet, add more grapefruit juice.
To garnish, submerge the strip of grapefruit zest into the cocktail.

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Fully Loaded Rum Punch

Fully Loaded Rum Punch

A drink of our Fully Loaded Rum Punch is enough to put you down for the count! Our Fully Loaded Rum Punch is made with four different types of rum, lemonade, and pineapple juice!

Garnish with chopped strawberries,oranges & orange wheel

+ 1 oz. (30ml) Light Rum
+ 1 oz. (30ml) Dark Rum
+ 1 oz. (30ml) Spiced Rum
+ 1 oz. (30ml) Coconut Rum
+ 2 oz. (60ml) Lemonade
+ 2 oz Pineapple Juice

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Lemon Meringue Pie Cocktail

Lemon Meringue Pie Cocktail

1 lemon wedge
Coarse yellow and white sugar
1-1/2 to 2 cups ice cubes
3 ounces limoncello
1 ounce half-and-half cream
1 tablespoon lemon sorbet
2 teaspoons lemon juice

Rub lemon wedge around the rim of a martini glass; dip rim in coarse sugar. Set aside.

Fill a shaker three-fourths full with ice. Add the limoncello, cream, sorbet and lemon juice to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glass. Yield: 1 serving.

Lemon Meringue Pie Mocktail Substitute 1/3 cup lemonade for the limoncello.

Recipe found here: Lemon Meringue Pie Cocktail

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Watermelon Spritzer

Watermelon Spritzer

4 cups cubed seedless watermelon
3/4 cup frozen limeade concentrate, thawed
2-1/2 cups carbonated water
Lime slices

Place watermelon in a blender. Cover and process until blended. Strain and discard pulp; transfer juice to a pitcher. Stir in limeade concentrate. Refrigerate for 6 hours or overnight.

Just before serving, stir in carbonated water. Garnish servings with lime slices. Yield: 5 servings.

Recipe found here: Watermelon Spritzer

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