SIGNATURE DRINK SUGGESTIONS
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      Look Up A Drink Recipe

​Mighty Mustang
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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

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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

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-3/4 oz. Peach Brandy - 3/4 oz. White Crème de Cacao 


3/4 oz. Light Cream

Scarlet O’Hara

​Fill with Cranberry Juice over cubed ice.
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1½ oz. Bourbon - ½ oz. Lime Juice

​Jamaican Lemonade

Serve over ice cubes with lime slice as garnish
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-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.
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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.

























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​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
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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

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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

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​Watermelon Splash



Serve over ice cubes with picked watermelon cube &



sliced strawberry as garnish





1 ½ oz. Vodka - 3 oz. Watermelon-Strawberry Juice* 
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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.

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Yields approximately 1 cup of syrup, and will keep


refrigerated for 2 to 3 weeks.



Add all ingredients to an ice filled shaker glass.

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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. 
I

n 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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