Summer Drinks

Pina Colada
Serves 4 Prep time: 5 Min

8 ice Cubes
½ cup of rum
1 cup of pineapple juice
1 cup coconut milk
¼ cup pineapple chunks
Sliced pineapple as a garnish (optional)
Maraschino Cherry for garnish (optional)
In a blender combine ice cubes, rum, pineapple juice, coconut milk and pineapple chunks. Blend until smooth. Serve, garnish with a slice of pineapple and a maraschino cherry, if desired.

Sangria Courtesy of Spice Lounge and Taps
Serves 2

750 ml red wine (Cab)
¾ cup brandy
6oz lemon lime brandy
6 oz orange juice
¼ crushed pineapples
½ sugar
diced apple
orange slices
diced strawberries
blueberries
Pre-chill wine and brandy up to 3 hours before mixing. Let oranges and apples sit in for an hour before serving. Add blueberries and strawberries when serving.

Mixed Berry Smoothie
Serves 4 Prep time: 10min

1 cup frozen mixed berries
1 banana, peeled cut in 2-inch pieces and frozen.
½ cup vanilla yogurt
1.4 cup orange juice
2 tbsp honey
Combine all ingredients in a blender and puree until smooth. Pour in to glass and serve immediately.

Sweet Pink Honey Lemonade
Serves 4 Prep time: 15 min

1 cup water
1 cup white sugar
4 fresh strawberries, sliced
1/2 cup brown sugar
7 cups water
1 ½ teaspoon honey
1 3/4 cups fresh lemon juice
2 slices orange
In a pan, combine water, strawberries, sugar, and honey. Bring to a boil, and simmer 5-8 minutes, stirring occasionally. In a large jug, mix water, lemon juice, and orange slices. Stir in cooled syrup and serve in a tall glass over ice.

Hawaiian Dream
Serves: 6 Prep time:10 min

(15.25 ounce) can of Tropical Fruit Salad, un-drained
1 cup vanilla yogurt
1 (6 ounce) Pineapple Juice
1 small Banana
3/4 cup ice cubes
6 Pineapples (garnish)
Combine fruit salad, yogurt, pineapple juice, banana and ice cubes in blender or food processor container. Blend until smooth then serve in hurricane glass with pineapple.

Lime mint lemonade
Serves: 8 Prep time: 20 min

4 ½ limes, juiced
1 cup white sugar
2 sprigs fresh mint
1/2 gallon water
1 fresh jalapeno pepper, sliced(optional)
In a large pitcher, mix lime juice and sugar until dissolved. Lightly mash the mint springs once creamy then stir in mint. Pour in water, and mix well. Mix in jalapeno slices (Optional) Chill until you would like to serve.

Blue Lagoon
Serves 1

1 oz Blue Curaco
1 oz Orange Juice
2 oz Lemon Juice
2 oz Pineapple Juice

Pour over ice into a Collins glass or a Sling glass.

Blueberry Smash
1 serving (4 ounces each)

• 1 1/4 ounces Bacardi Limon rum
• 2 ounces of fresh mint simple syrup (see recipe below)
• Small handful of fresh blueberries
• Splash of fresh lime juice
Prepare mint simple syrup. In an old-fashioned style glass, add blueberries and about ½ ounce of mint syrup. Muddle (smash) the blueberries against the bottom of the glass until crushed. Add ice, limon rum, and lime juice. Stir well. If needed, sweeten with additional mint syrup to taste

Fresh Mint Simple Syrup
• 1 cup sugar
• 1 cup water
• 1 cup fresh mint leaves
Combine sugar, water, and mint in a small sauce pot. Bring to a boil, reduce heat to a simmer and cook just until sugar is completely dissolved. Remove from heat and cool before using.

Red Ruby
Serves 1

• 1 ½ ounces gin
• 1/3 ounce grapefruit juice
• Splash of Grenadine
Add all ingredients to a shaker and stir well. Pour into a martini glass and garnish with a cherry.
Orange Blossom & Apricot cocktail
Serves 6 (6 ounces each)
• 20 ounces Hangar One, mandarin vodka
• 12 ounces apricot nectar
• 4 ounces simple syrup
• Mister filled with orange blossom water
• Dried apricots soaked in vodka (24hrs)
Place first three ingredients in a pitcher. Stir well. Serve on the rocks in a tall glass. Mist each cocktail once with orange blossom water and garnish with an apricot.