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Season’s Menu – Summer 2013

Posted on  | July 5, 2013   Bookmark and Share
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DEWAR’S HIGHLANDER HONEY & COLA

3 parts cola
1 part Dewar’s Highlander Honey

Pour over ice in a tall glass

RED, WHITE & BOOM

1¾ parts Svedka Stars & Stripes
¾ part lemonade
½ part triple sec
1 part cranberry juice
Juice of six whole limes
12 cups ice
Whole blueberries and quartered strawberries for garnish

Combine all ingredients in a bowl large enough to accommodate all the liquids and 5-6 cups of ice; stir. Garnish with the berries and serve. Add more ice as needed. Serves 25-30 servings.

ISLAND GIRL

1½ oz. Blue Chair Bay Coconut Rum
1 oz. orange juice
1 oz. pineapple juice
2 oz. lemon-lime juice

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

BISON THYME

2 oz. ZU Vodka
½ oz. Crème Yvette
4 fresh raspberries
2 sprigs fresh thyme
Barspoon of honey syrup/honey water
Few drops orange bitters
Dash lemon juice

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

SWEET & SPICY MARGARITA

1 part JDK & Sons Crave Chocolate Chili Liqueur
2 parts Sauza Blue Reposado Tequila
2 parts fresh lemon sour
1 part fresh lime juice

Combine all ingredients in a mixing glass over ice and shake. Strain into a margarita glass with ice. Garnish with a lime wedge.

THE GRAND

1 part Twenty Grand Vodka
with Cognac
2 parts club soda
or sparkling water

Serve over ice in a rocks glass. Garnish with a lime wheel.

PINNACLE STRAWBERRY SHORTSHAKE

2 parts Pinnacle Strawberry
Shortcake Vodka
2 scoops strawberry
ice cream
Splash milk

Blend ingredients until smooth. Pour into a glass and top it off with strawberries and a piece of shortcake.

 

KEY LIME PIE MARTINI

1¼ oz. Licor 43
½ oz. Luksusowa Vodka
½ part half & half
½ part lime juice

Rim a martini glass with crushed graham cracker pieces. Pour ingredients into a mixing cup filled with ice. Shake and strain into glass and garnish with a lime wheel.

LOLA’S SANGRIA

2 oz. Beaujolais wine
½ oz. Lola Belle Cherry Rum
½ oz. lime juice
½ oz. pomegranate juice

Shake and strain ingredients into a ice-filled rocks glass. Garnish with a generous zesting of lime and a single cherry.

TITO’S HANDMADE VODKA POTEET PUNCH

1 ½ oz. Tito’s Handmade Vodka
¾ oz. limoncello
½ oz. simple syrup
½ oz. fresh lime juice
3 ripe strawberries

In the bottom of a mixing glass, muddle strawberries and simple syrup. (For a Texas-style kick, muddle a piece of fresh jalapeño with the strawberries.) Add Tito’s, limoncello, lime juice and ice. Shake vigorously and strain into a chilled glass. Garnish with a fresh strawberry.

PINEAPPLE ESCAPE

1½ oz. Vikingfjord Vodka
½ oz. coconut liqueur
½ oz. lime juice
1 oz. pineapple juice
Barspoon of sugar cane syrup

Combine all ingredients in a cocktail shaker and add ice. Shake and strain into a coupe glass. Garnish with a pineapple wedge.

QUIBISCUS

1 ½ oz. Qui Tequila
3 oz. hibiscus syrup**
1 oz. triple sec
½ oz. fresh squeezed
lemon and lime

Shake all ingredients vigorously in shaker. Serve on the rocks with an orange twist.

**hibiscus syrup
1 c. dried hibiscus flower
3 c. water
1 orange peel
1 c. sugar

Bring ingredients to a boil. Let stand away from heat for one hour, then strain into carafe or other container. [This creates enough hibiscus syrup for eight drinks].


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