Posts Tagged ‘beverage’


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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Refreshing Raspberry Iced Tea

Refreshing Raspberry Iced Tea

6 cups water
1-3/4 cups sugar
8 individual tea bags
3/4 cup frozen apple-raspberry juice concentrate
8 cups cold water
Ice cubes
Fresh raspberries, optional

In a large saucepan, bring 6 cups water and sugar to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Add juice concentrate; stir in cold water. Serve over ice with raspberries if desired. Yield: 16 servings (1 cup each).

Recipe found here: Refreshing Raspberry Iced Tea

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paisley lemonade

Paisley Lemonade


For the simple syrup:

1 cup water
1 cup sugar
1.5 oz. dried lavender
15 basil leaves

For the lemonade:

6 to 8 lemons (for juicing—about one cup of juice)
4 cups water
Basil (for garnish)

To make the simple syrup: Put water in a pot and turn burner to low heat. Add sugar; stir until dissolved. Add lavender and basil, making sure to immerse them fully in the mixture. Heat to a boil, then remove from heat and cover until cool. Strain syrup; discard lavender and basil leaves.

To make the lemonade: Cut and juice lemons. Add 1 cup of cooled syrup to a pitcher. Stir in lemon juice, then water. Taste; you can add more lemon juice if you want a more tart flavor, or more syrup for sweetness. Serve over ice

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