1 1/2 oz. light rum
1/2 oz. simple syrup
3/4 oz. lime juice

Pour all ingredients into shaker with ice. Shake well. Strain in chilled cocktail glass. Or blend and serve.

1 oz. Twenty Grand
1 oz. Kahlua® coffee liqueur

Fill a shot glass half Twenty Grand, half Kahlua.

1/3 oz. Absinthe
1 3/4 oz. cognac
one sugar cube
3 dashes Peychaud's Bitters
Rye whiskey

Rinse a chilled old-fashioned glass with absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, strain the drink. Add lemon peel for garnish.

2 oz. Sparkling White Wine
1 oz. Ginger Liqueur
2 oz. cranberry juice
2 oz. lemonade

Combine ingredients in a glass filled with ice and stir.

Dash Grenadine
Fill glass with Ice
1 1/2 oz. Malibu Passion Fruit Rum
Top off with Faygo Blue Moon Mist

 

Cristina Linder
Lightning & Thunders Custar Tavern
Custar, OH

2 bottles Hoegaarden white ale
1 bottle raspberry wine
6 oz. Lillet Blanc
6 oz. raspberries (about 1 cup)
1/2 medium orange, thinly sliced
Combine ingredients in a pitcher with ice. Stir and pour into chilled glasses.

Pabst Blue Ribbon
Ginger Beer
1 oz. Ruby Red Grapefruit juice
.75 oz. Sloe Gin

Combine sloe gin and grapefruit juice to the bottom of a mason jar. Fill the remaining portion of the jar halfway with Pabst and top with ginger beer.

Blue Coat Gin
Ginger
Lemon
Rhubarb Bitters
Sparkling Rose

 

Village Whiskey
Atlantic City, NJ

1 1/2 oz Tito's Handmade Vodka
1 oz fresh squeezed lime juice
1 oz simple syrup
1 lime slice

Add all ingredients to a shaker with ice.

Shake well and strain into a chilled martini glass.

Garnish with a lime slice.

1 box of instant vanilla pudding
1/2 cup Coco Lopez® Real Cream of Coconut
1/2 cup Bacardi Pineapple Fusion
1 cup of milk
1 tub of Cool Whip
*Optional garnish: maraschino cherry

In a large bowl empty pudding mix, add milk and stir until smooth. Add Coco Lopez & Bacardi, stir for 1 minute. Gently fold in one container of Cool Whip. Divide into small soufflé cups and store in the freezer until they set. Makes 25-30