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Season’s Menu: Spring 2013

Posted on  | April 1, 2013   Bookmark and Share
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WATERMELON MARGARITA

1½ oz. Camarena Silver Tequila
¾ oz. Triple Sec
2 oz. watermelon purée
1½ oz. Fresh agave sour

Shake all ingredients in cocktail shaker with ice. Strain into martini glass rimmed with salt (optional) or rocks glass over ice.

MINTCHOCOCHATA MARTINI

2 parts RumChata
1 part chocolate vodka
½ part green crème de menthe

Shake ingredients in shaker and then pour over ice in a martini glass or swirl into a shot glass.

STRAWBERRY BANANA SWIRL

1 oz. Burnett’s Strawberry Banana Vodka
½ oz. Coconut Rum
2 oz. Cranberry juice

Pour ingredients into a glass filled with ice and stir gently.

FRÏS WHIPPED FREEZE & COLA

1 part Frïs Whipped Freeze
3 parts cola

Build over ice in a highball glass and garnish with a lemon twist.

KINKY BREEZE

2 oz. Kinky Liqueur
1 oz. RonDiaz Coconut Rum
Splash of pineapple juice

Pour Kinky, rum and pineapple juice over ice and stir or swirl. Then imagine you’re somewhere tropical while sipping.

ST. CHARLES PUNCH

1 oz. brandy
½ oz. triple sec
3 oz. Cockburn’s 10 Year Tawny Port
1 tsp. sugar
Juice of one lemon
1 slice lemon

Shake all ingredients (except Port) with ice and strain into a Collins glass over ice. Top with Cockburn’s, add the slice of lemon and serve.


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