Sparkling Fros
Sparkling Fros
INGREDIENTS: 1/2 jar Sparkling Ice Cherry Limeade, 8 rosé ice cubes, 1 oz lemon juice, mint (for garnish)DIRECTIONS: Pour rosé into a ice cube tray and place it in the freezer until frozen. In a blender, combine the Sparkling Ice Cherry Limeade, rosé ice cubes and lemon juice. Garnish with a mint sprig.

Sparkling Hibiscus INGREDIENTS: 1 bottle Santa Margherita Prosecco Superiore DOCG, whole hibiscus blossoms (packed in syrup), 8 tsp hibiscus syrup (used to package the blossoms)DIRECTIONS: Put a complete hibiscus flower in the bottom of a glass. Fill the glass with prosecco to 3/4-inch of the rim. Carefully spoon two teaspoons of the hibiscus syrup down the interior side of the glass.

Sweet Sparkly Champagne INGREDIENTS: 3 ounces chilled Champagne, 1 oz Sparkling Ice Cherry Limeade, cotton candyDIRECTIONS: Fill a flute with Champagne and Sparkling Ice Cherry Limeade. Put a small, two-inch piece of cotton candy in addition to the glass for a garnish. Push the cotton candy into the glass to get a fun, evaporating effect.

Flor Adora INGREDIENTS: 1-1/2 oz Plymouth Gin, 4 oz Bruce Cost Ginger Ale Original, 3/4 ounce Small Hand Foods Raspberry Gum Syrup, 3/4 ounce lemon juiceDIRECTIONS: Blend all ingredients in a glass with ice. Garnish as desired.

Sparkling Raspberry INGREDIENTS: 1-1/2 oz vanilla vodka, 1 bottle Sparkling Ice Grape Raspberry, 1 teaspoon simple syrup, 1/2 oz fresh lemon juice, raspberry ice cubes (for garnish)DIRECTIONS: Place raspberry ice cubes in a glass and put into the side. At a cocktail shaker, add vanilla vodka, simple syrup and fresh lemon juice, then shake look at this website. Strain over ice and top with Sparkling Ice Grape Raspberry.

Pink Lady INGREDIENTS: 1/2 oz cherry syrup, 1/2 ounce simple syrup, 1/2 ounce lemon juice, 1/2 oz egg white, 1/2 oz St-Germain, 1.5 oz Bombay SapphireDIRECTIONS: Blend all ingredients in a coupe glass, then garnish with a cherry.

Strawberry Fields for 15 decades INGREDIENTS: 2 ounce Afrohead Rum, 3/4 ounce sweet vermouth, 1/2 ounce strawberry shrub or strawberry syrup, 3-4 muddled strawberry piecesDIRECTIONS: Muddle the cherry pieces in a mixing glass, then add the rest of the ingredients and stir. Double strain into a chilled coupe glass. Garnish with dehydrated strawberry pieces.

The Bitter Split INGREDIENTS: 3 ounce Elysian Split Shot Espresso Milk Stout, 1/2 ounce Angostura Bitters, 1/2 oz almond sugar syrup, 1/2 ounce blackberry liqueur, dollop of thick whipped cream (optional)DIRECTIONS: Combine bitters, almond sugar syrup and blackberry liqueur. Pour over crushed ice, shake and strain into a goblet-style glass look at more info. Add Elysian Split Shot Espresso Milk Stout. If desired, gently add a dollop of heavy whipped cream at the top, then lightly swirl the cream throughout the cocktail with a straw.

Diamond District INGREDIENTS: 1 oz Templeton Rye, two ounce Carpano Antica Formula Vermouth, 2 dashes Scrappy's Lime Bitters, lemon twist (for garnish)DIRECTIONS: Add all ingredients into a mixing glass, stir and strain into a chilled coupe glass. Garnish with a lemon twist.

Kiss Me, Cocoa INGREDIENTS: 1 oz Kerrygold Irish Cream Liqueur, 1/2 oz creme de cacao, 1-1/2 oz Woodford Reserve Bourbon, 3/4 ounce Ancho Reyes Chile LiqueurDIRECTIONS: Garnish the rim of a glass with cocoa powder, cayenne pepper and sugar look at this website. Combine all ingredients and pour over ice.

Love On the Rocks INGREDIENTS: 1 oz well bourbon, 1/2 oz creme de cassis, 1/2 oz Aperol, 1/2 oz lemon juice, 2 dashes Regan's Orange Bitters, Cava sparkling wine, lemon twist (for instance)DIRECTIONS: Blend all ingredients (except Cava) in a cocktail shaker with ice and shake. Strain in a glass over fresh ice and top with Cava. Garnish with a lemon twist.

Bubbly Kisses INGREDIENTS: 6 oz Brut Champagne, 3 ounce strawberry rum, 3 oz strawberry cherry schnapps, 2 oz grenadine, 2 oz strawberry puree, 6 oz lemon-lime sodaDIRECTIONS: Combine all of the ingredients in a goblet look at here now. Garnish with four gummy kisses and two strawberries on the rim of the glass, then shed four gummy kisses inside.

Ever Thine, Ever Mine INGREDIENTS: 1-1/2 ounce Kerrygold Irish Cream Liqueur, 3/4 ounce pomegranate liqueur, 1-1/2 ounce Koskenkorva VodkaDIRECTIONS: Blend all ingredients, then pour into a coupe glass. Garnish with fresh raspberries.

Chambord Royale INGREDIENTS: 1/4 oz Chambord Liqueur, Champagne, raspberry (for garnish)DIRECTIONS: Pour the Chambord Liqueur to a glass. Top with your favourite Champagne, then complete with a fresh raspberry.

Sunday Morning Hues INGREDIENTS: 1 ounce Crème Yvette, 1 ounce Kerrygold Irish Cream Liqueur, 1 oz Caffè Borghetti, 1 ounce espresso, 1 oz mascarponeDIRECTIONS: Mix all ingredients (except mascarpone) with ice at an Irish coffee mug read. Top with mascarpone cheese.

Sparkling Hibiscus INGREDIENTS: 1 bottle Santa Margherita Prosecco Superiore DOCG, whole hibiscus blossoms (packed in syrup), 8 tsp hibiscus syrup (used to package the blossoms)DIRECTIONS: Put a complete hibiscus flower in the bottom of a glass. Fill the glass with prosecco to 3/4-inch of the rim. Carefully spoon two teaspoons of the hibiscus syrup down the interior side of the glass.
Sweet Sparkly Champagne INGREDIENTS: 3 ounces chilled Champagne, 1 oz Sparkling Ice Cherry Limeade, cotton candyDIRECTIONS: Fill a flute with Champagne and Sparkling Ice Cherry Limeade. Put a small, two-inch piece of cotton candy in addition to the glass for a garnish. Push the cotton candy into the glass to get a fun, evaporating effect.
Flor Adora INGREDIENTS: 1-1/2 oz Plymouth Gin, 4 oz Bruce Cost Ginger Ale Original, 3/4 ounce Small Hand Foods Raspberry Gum Syrup, 3/4 ounce lemon juiceDIRECTIONS: Blend all ingredients in a glass with ice. Garnish as desired.
Sparkling Raspberry INGREDIENTS: 1-1/2 oz vanilla vodka, 1 bottle Sparkling Ice Grape Raspberry, 1 teaspoon simple syrup, 1/2 oz fresh lemon juice, raspberry ice cubes (for garnish)DIRECTIONS: Place raspberry ice cubes in a glass and put into the side. At a cocktail shaker, add vanilla vodka, simple syrup and fresh lemon juice, then shake look at this website. Strain over ice and top with Sparkling Ice Grape Raspberry.
Pink Lady INGREDIENTS: 1/2 oz cherry syrup, 1/2 ounce simple syrup, 1/2 ounce lemon juice, 1/2 oz egg white, 1/2 oz St-Germain, 1.5 oz Bombay SapphireDIRECTIONS: Blend all ingredients in a coupe glass, then garnish with a cherry.
Strawberry Fields for 15 decades INGREDIENTS: 2 ounce Afrohead Rum, 3/4 ounce sweet vermouth, 1/2 ounce strawberry shrub or strawberry syrup, 3-4 muddled strawberry piecesDIRECTIONS: Muddle the cherry pieces in a mixing glass, then add the rest of the ingredients and stir. Double strain into a chilled coupe glass. Garnish with dehydrated strawberry pieces.
The Bitter Split INGREDIENTS: 3 ounce Elysian Split Shot Espresso Milk Stout, 1/2 ounce Angostura Bitters, 1/2 oz almond sugar syrup, 1/2 ounce blackberry liqueur, dollop of thick whipped cream (optional)DIRECTIONS: Combine bitters, almond sugar syrup and blackberry liqueur. Pour over crushed ice, shake and strain into a goblet-style glass look at more info. Add Elysian Split Shot Espresso Milk Stout. If desired, gently add a dollop of heavy whipped cream at the top, then lightly swirl the cream throughout the cocktail with a straw.
Diamond District INGREDIENTS: 1 oz Templeton Rye, two ounce Carpano Antica Formula Vermouth, 2 dashes Scrappy's Lime Bitters, lemon twist (for garnish)DIRECTIONS: Add all ingredients into a mixing glass, stir and strain into a chilled coupe glass. Garnish with a lemon twist.
Kiss Me, Cocoa INGREDIENTS: 1 oz Kerrygold Irish Cream Liqueur, 1/2 oz creme de cacao, 1-1/2 oz Woodford Reserve Bourbon, 3/4 ounce Ancho Reyes Chile LiqueurDIRECTIONS: Garnish the rim of a glass with cocoa powder, cayenne pepper and sugar look at this website. Combine all ingredients and pour over ice.
Love On the Rocks INGREDIENTS: 1 oz well bourbon, 1/2 oz creme de cassis, 1/2 oz Aperol, 1/2 oz lemon juice, 2 dashes Regan's Orange Bitters, Cava sparkling wine, lemon twist (for instance)DIRECTIONS: Blend all ingredients (except Cava) in a cocktail shaker with ice and shake. Strain in a glass over fresh ice and top with Cava. Garnish with a lemon twist.
Bubbly Kisses INGREDIENTS: 6 oz Brut Champagne, 3 ounce strawberry rum, 3 oz strawberry cherry schnapps, 2 oz grenadine, 2 oz strawberry puree, 6 oz lemon-lime sodaDIRECTIONS: Combine all of the ingredients in a goblet look at here now. Garnish with four gummy kisses and two strawberries on the rim of the glass, then shed four gummy kisses inside.
Ever Thine, Ever Mine INGREDIENTS: 1-1/2 ounce Kerrygold Irish Cream Liqueur, 3/4 ounce pomegranate liqueur, 1-1/2 ounce Koskenkorva VodkaDIRECTIONS: Blend all ingredients, then pour into a coupe glass. Garnish with fresh raspberries.
Chambord Royale INGREDIENTS: 1/4 oz Chambord Liqueur, Champagne, raspberry (for garnish)DIRECTIONS: Pour the Chambord Liqueur to a glass. Top with your favourite Champagne, then complete with a fresh raspberry.
Sunday Morning Hues INGREDIENTS: 1 ounce Crème Yvette, 1 ounce Kerrygold Irish Cream Liqueur, 1 oz Caffè Borghetti, 1 ounce espresso, 1 oz mascarponeDIRECTIONS: Mix all ingredients (except mascarpone) with ice at an Irish coffee mug read. Top with mascarpone cheese.
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