SIGNATURE DRINK SUGGESTIONS

      Look Up A Drink Recipe

​Mighty Mustang
Serve over ice cubes 
1  1/2  oz. Tequila - 3/4 oz Blue Cacao -
Fill glass with Sweet/Sour Mix, Rim the glass with Orange Sugar Crystals

Pina Colada in a Jar
Serve in “glass jelly jars” over ice with a striped straw and picked raspberry garnish
1 1/2 oz. White Rum - 3 oz. piña colada Mix - 1 oz. sweet and sour mix

Sparkling Strawberry Champagne
Serve in champagne flute with 2-3 strawberry slices inside the glass
1 oz. Strawberry Daiquiri Mix - 3 oz. chilled champagne
Pour Strawberry Daiquiri Mix in champagne flute and fill with champagne.

Peach Bunny
Serve over ice cubes with Peach Slice as garnish
-3/4 oz. Peach Brandy - 3/4 oz. White Crème de Cacao - 3/4 oz. Light Cream

Scarlet O’Hara
1½ oz. Bourbon - ½ oz. Lime Juice
Fill with Cranberry Juice over cubed ice.

​Jamaican Lemonade
Serve over ice cubes with lime slice as garnish
-3 oz. Lemonade - a splash of lime juice - 1 oz. sweet and sour mix - 3/4 oz. rum

​Blueberry Mojito 
Serve over ice cubes with picked blueberries as garnish
-1 1/2  oz. White Rum - 1/2 oz. Simple Syrup* - 3/4 oz. Lime Juice - Club Soda
In a mixing glass,  mix syrup and 3 blueberries 
In a Collins glass add cubed ice, mixture, rum, lime juice and top with club soda.

 * Simple Syrup
You will need 1 cup water, 1 cup sugar. In a medium saucepan, heat the water and sugar over medium heat until the sugar is completely dissolved.
Remove from heat, allowing it to steep until cool. Strain the syrup into a jar through a fine-mesh strainer and refrigerate. Yields approximately one
cup of syrup, and will keep refrigerated for two to three weeks. ​

​Blue Cosmo
Serve over ice cubes with Lime Wheel as garnish
 ¾ oz. Triple Sec - 1 ½ oz. Vodka - ½ oz. Blue Curacao
Fill glass with Cranberry Juice

Blue Danube
​Serve shaken and poured into a champagne glass or on the rocks!
3/4 oz. sweet + sour mix - 3 oz blue Curacao - 3/4 oz. vodka - salt for glass rim

Fuzzy Peach Daiquiri
Blend in mixer then serve with crushed ice with sliced peach as garnish.
1 oz. white rum - 4 oz. peach mix*
*Peach Mix
Add peach slices in blender and liquefy with Sweet/Sour mix then refrigerate.

​Grasshopper
Shake in Mixing Glass with ice and strain into champagne glass
 ½ oz. White Crème de Cacao - ½ oz. Green Crème de Mint - 1 ½ oz. light Cream

​Watermelon Splash
Serve over ice cubes with picked watermelon cube & sliced strawberry as garnish
1 ½ oz. Vodka - 3 oz. Watermelon-Strawberry Juice* 
​1/2 oz. Basil-Ginger Syrup* - 1/4 oz. Lime Juice

​*Watermelon-Strawberry Juice 
Blend equal amounts (by weight) of watermelon and strawberries.
Strain the juice through a fine-mesh strainer into a pitcher or large measuring cup and refrigerate until needed.

*Basil-Ginger Simple Syrup
You will need 1 cup water, 1 cup sugar, and 1 two-inch piece of ginger,
peeled and thinly sliced, Handful of fresh basil.
In a medium saucepan, heat the water and sugar
over medium heat ​until the sugar is completely dissolved.
Add the ginger and basil, and immediately remove from heat,
allowing it to steep until cool.
Strain the syrup into a jar through a fine-mesh strainer and refrigerate.
​Yields approximately 1 cup of syrup, and will keep refrigerated for 2 to 3 weeks.
Add all ingredients to an ice filled shaker glass.
​ Shake and strain over fresh ice in a festive glass.
Garnish with a specialty straw and serve

Cuban Ecstasy
Serve over ice cubes with Lime Wheel as garnish
Fresh Mint Leaves -3/4 oz. Lime Juice-1 oz. Simple Syrup* - 1 ½ oz. White Rum
  2 Dashed Bitters - 2 oz. Champagne
Pour Syrup in a mixing glass and add 2 mint leaves. 
With mudder or spoon, mix leaves and syrup. 
In a Collins glass add cubed ice, rum, bitters, lime juice and top with champagne. 
* Simple Syrup
You will need 1 cup water, 1 cup sugar. In a medium saucepan, heat the water and sugar over medium heat until the sugar is completely dissolved.
Remove from heat, allowing it to steep until cool.
Strain the syrup into a jar through a fine-mesh strainer and refrigerate.
Yields approximately one cup of syrup
It will keep refrigerated for two to three weeks. ​

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