Recipe Type: Beverages

Directions:

1. In a blender, add the lemonade and ice cream. Blend until creamy. Garnish each glass with a slice of lemon, if desired.

Directions:

Blackberry Simple Syrup:

1. Start by making a blackberry simple syrup. Stir together water, sugar and blackberries in a saucepan. Bring to a boil, then simmer until sugar dissolves. Remove from heat, cover and steep 15 minutes. Strain blackberries. Cool completely before using.
2. Shake together gin, lemon juice and 1 ½ ounces blackberry simple syrup in a cocktail shaker filled with ice. Pour into a cocktail glass. Garnish with blackberries and lemon slice.

Directions: 

In a blender bowl, add 1-12 oz. can of frozen Margarita mix and 1 tablespoon per serving (4 to 6 tablespoons) of Suan’s® Mango Lemon Fruit Butter, fill the remaining space in the bowl with crushed ice, blend well.  

Serve in a chilled Margarita glass, which  the rim has been rubbed with fresh lemon wedge, turn rim in salt, fill carefully with Mango Tango mixture. Whether you can Tango or not, you might just feel like you do. Cheers!  

Directions: 

Blend well to combine all ingredients. Serve in chilled martini glass, rub rim with lemon slices before attaching to side of glass.  Make these ahead of the party by the pitcher full and have them ready in the fridge to bring to the bar and enjoy!  Cheers!  

Directions: 

In a blender bowl, add 1 can frozen lemonade, 1/3 cup Suan’s® Scotch Bonnet Pepper Jelly, 6 to 8 frozen strawberries.  Fill the remainder space in the blender bowl with crushed ice.  Blend well, serve in chilled glass, garnish with fresh strawberries. 

Directions

1. Fill a highball glass with ice. Add gin, lime juice and sparkling water.
2. Garnish with a slice of lime.

Directions

1. Pour simple syrup into a mixing glass. Add bitters. Add bourbon and one ice cube, stirring until chilled.
2. Strain into a rocks glass, adding one Vault ice cube. Garnish with orange peel and cherry.

Directions for Orange Infused Simple Syrup:

1. Heat water just until boiling. Turn off heat and add sugar, stirring until fully dissolved. Add orange extract. Cool to room temperature.

Note: This syrup may be stored in the refrigerator for 2-3 weeks. 

1. Fill a pitcher halfway with crushed ice. Add the cherries, reserving the juice.
2. In a medium bowl, combine lime juice and sugar. Stir until the sugar starts to dissolve.
3. Pour the lime juice mixture into the pitcher. Add the maraschino cherry juice. Add cans of
   Clubby, stirring to combine. Serve immediately.

1. Combine Compadres coffee grounds with cold water in a large pitcher or glass jar.
2. Cover, and let steep at room temperature for 12 hours or in the refrigerator for 24 hours.
3. Fill a glass with ice. Pour 6 ounces coffee, caramel syrup and vanilla in a glass jar, tighten with lid and shake vigorously. Pour into a drinking glass. Add half and half. Stir before serving.

1. Brew a full pot of strong coffee. While the coffee is still hot, add 1⁄2 cup sugar and stir. Add coffee
   liqueur. Place in refrigerator.
2. Once the coffee is chilled, add the mixture to a punch bowl. Add the chocolate milk, and stir together.
   Right before serving, stir in the ice cream.