Beverages:

Non-Alcoholic Cocktails:

High Protien Shake
Hot Orange Mocha
Virgin Lea
Summer Sunset
Party Punch


Alcoholic Cocktails:

Summer Dew
Berry Bliss
Tropical Tully Sunrise
Diamonds and Pearls
Blood Orange Margarita
Skinnygirl Frangelini
Ginger Figgle
Van Gogh’s Garden
The Cherry Apple Cobbler
Godiva Royale
Frangelico Hazelnut Coffee
MERRY IRISHMAN
MIDORI MELLON BALL DROP
ZEN LATTE
HOLIDAY HOPPER
HOT TULLY
DREAMING OF ZEN
RUBI REY™ Stingray
RUBI REY™ Del Sol
RUBI REY™ Classic Daiiquiri Cocktail
RUBI REY™ Rum Manhattan Cocktail
RUBI REY™ Liquid Kiss
Blue Ice Holiday Cocktails
Bourbon Holiday Cocktails
Maker's Mark's Perfect Mint Julep
The Creamery
The Acapulco
The Bloody Margarita
Buffalo Bill's Pumpkin Ale Cocktail
Strong Island Tea
Pomegranate Pink Jade
Pomegranate Witches Brew

Summer Dew

• 1 part Tullamore Dew Irish Whiskey
• 6 large mint leaves
• 1 scoop of sugar
• Splash of water

Muddle mint leaves, sugar and water.  Fill glass or mug with shaved or crushed ice and add Tullamore Dew.  Top with more ice and garnish with a mint sprig and straws.

Serve in a rocks glass or Julep cup

Berry Bliss

• 2 parts Tullamore Dew Irish Whiskey
• 1 part raspberry liqueur
• Dash of sours
• Splash of Grenadine

Shake and strain into a martini glass

Tropical Tully Sunrise

• 2 parts Tullamore Dew Irish Whiskey
• ½ part Grand Marnier
• 1 part fresh lime juice

Shake with ice

Serve in a rocks glass over ice

For the Black Tie Soiree:

Diamonds and Pearls
1 oz Hendrick’s Gin or Reyka Vodka
1 oz Lillet Blanc
6 blackberries
1/2 oz Monin Coconut
Muddle blackberries with coconut syrup, add other ingredients and shake very well
Serve up in a martini glass
Garnish with a single blackberry

For the Romantic Party of Two:

Blood Orange Margarita

Served at the Rose Bar at the Plaza Hotel

3/4 oz. Solerno Blood Orange Liqueur
1.5 oz Corzo Tequila)
1/5 oz. Agave Nectar
1/2 oz. fresh squeezed orange juice
squeeze of fresh lime

Shake with ice and strain over ice in a rocks glass.
Serve with salted rim and blood orange segment garnish

For the Health Conscious Party:

Skinnygirl Frangelini

Created by natural food chef, Bethenny Frankel

1/2 oz Frangelico
2 oz vanilla vodka
Top with club soda

Shake over ice and serve in a cold martini glass. Garnish with a chocolate covered espresso bean.

For a Spiced-Up Soiree:

Ginger Figgle
2 oz Hendrick’s Gin
1 oz orange juice
2 slices ginger root
2 bar spoons fig jam
Muddle ginger root, add jam and other ingredients
Shake very well
Serve up with a slice of fig

For the Artsy Party:

Van Gogh’s Garden

1 ½ oz. LUCID
½ oz. simple syrup
Club Soda
Kiwi Fruit
Cucumber

Muddle two cucumber wheels & two peeled Kiwi wheels with the simple syrup in a double rocks glass.
Fill with ice and add the Lucid.
Top with Club Soda and add an un-peeled Kiwi wheel on the rim.

For the Dessert Party:

The Cherry Apple Cobbler

Created by John Sherman at STK Restaurant

1 Bar Spoon of Cherry Preserves
1oz Apple Pucker
1oz Starr African Rum
1/2oz Simple Syrup
1/2oz Heavy Cream
1oz Apple Cider

Serve in a Graham Cracker rimmed Martini Glass

For the New Year’s Party:

Godiva Royale

Created by Katie Lee Joel

2 ounces Godiva Original Liqueur
4 ounces Moet & Chandon White Star Champagne
2 Chocolate-dipped Strawberries 

For the Brunch Party:

Frangelico Hazelnut Coffee

Stir 1 1/2 oz. Frangelico into your favorite hot coffee
Top with whipped cream.

Merry Irishman

2 parts Tullamore Dew Irish Whiskey
1 part Kahlua
½ part Mint Schnapps
Serve over ice in a Rocks glass
Garnish with candy cane

MIDORI Melon Ball Drop

2 oz. MIDORI Leon Liqueur
1 oz. SKYY Infusions Citrus
.5 Oz Elderflower Liquor
Juice ½ Lemon
Sugar Rim
Shake and strain into a cocktail glass. 
Garnish with a melon ball on the rim.

ZEN Latte

1 ½ parts of ZEN
6 Parts Steamed Milk
Stir and garnish with matcha powder

Holiday Hopper

1 oz MIDORI
.5 oz Crème de Menthe Green
.5 oz Crème de Cocao White
2 oz Half and half
Shake and strain into a martini glass.
Garnish with mint leaves and raspberry.

Hot Tully (hot)

1 part Tullamore Dew Irish Whiskey
1 sliced lemon
2 lumps of sugar
Fill to top with hot water
Combine all ingredients and stir well.
Serve in a glass mug and garnish with a cinnamon stick

Dreaming of ZEN

1 oz. ZEN
.5 oz MIDORI
3 oz. Mango Juice
White Pepper
2 oz. Cream
Shake/strain over ice into a martini glass or champagne flute. 
Garnish with mint leaves and a dash of nutmeg.

St. Supery Vineyards in the Napa Valley, CA&has all your needs for everything from a starter cellar for your graduate to wines from the 2000 millennial year to give to that special child born in that year. Visit www.stsupery.com for more on these and may other fine wine amenities

RUBI REY™ Stingray

• 1½ parts RUBI REY™ Rum
  1 partss passion fruit juice
• ½ parts orange curaçao
• 2 parts fresh sour

Shake all ingredients with ice. Strain into tall glass filled with ice. Garnish with a pineapple leaf.

RUBI REY™ Del Sol

• 1½ parts RUBI REY™ Rum ½ parts triple sec
• 2 parts fresh sour
• ½ of a pressed lime
• Salt and sugar rim

Shake all ingredients over ice. Strain into a cocktail glass rimmed with salt and sugar. Garnish with a lime wheel.

RUBI REY™ Classic Daiiquiri Cocktail

Ingredients

• 1 1/2 parts RUBI REY™ Rum
• 1 Teaspoon of Sugar
• Juice of 1/2 lemon

In a shaker with cracked ice, combine ingredients.
Shake and pour into tall glass with cracked ice or shake and strain into cocktail glass.

RUBI REY™ Rum Manhattan Cocktail

Ingredients:

• 1 part RUBI REY™ Rum
• 1/2 parts MARTINI & ROSSI® Rosso Vermouth
• In a shaker with cracked ice, combine ingredients.

Shake and strain into a chilled cocktail glass.
Garnish with a maraschino cherry.

RUBI REY™ Liquid Kiss

• 1 1/2 parts RUBI REY™ Rum
• 1 part Fresh Oranges
• 2 Strawberries Mashed
• 1 part SIMPLE SYRUP

Shaken and served in a martini glass.
Garnish with an orange twist.

For further information, samples or to speak with a representative from Blue Ice Vodka, please
contact Crystal Higgins-Peterson at (415) 346-2929, or email at crystal@calhounwine.com

Alcoholic Cocktails:

BOURBON HOLIDAY COCKTAILS

Holiday Wreath

• 1.5 oz. Jim Beam Black
• .75 oz. DeKuyper Orange Curacao
• 1.25 oz. Fresh Sour
•  .75 oz. Cranberry juice

Build in a highball glass, garnish with a orange twist and two straws.

BOURON CRUSTA

• 1.5 oz. Jim Beam
• .50 oz. Maraschino liqueur
• 3.0 oz fresh sour
• dash of Angostura Bitters
• .25 oz Rock Candy Syrup

Shake all ingredients with ice until well blended. Strain into a chilled sugar rimmed cocktail glass, garnish with a long lemon spiral.

BLACK NOG

• 1.5 oz. Jim Beam Black
• .5 oz. Nocello
• 6 oz. Egg Nog

Shake all ingredients with ice until well blended. Strain into a chilled cocktail glass, top with fresh ground nutmeg.

Hot Kiss Goodnight

• 1.25 oz. Makers Mark
• .50 oz. crème de menthe (green or white)
• .50 oz. White crème de cacao
• 4.0 oz. freshly brewed strong black coffee

Build in a coffee mug. Top with whipped cream and a Hershey's Kiss

Basil Hayden Spice

• 1.50 oz. Basil Hayden
• 1.50 oz. Apple Juice
• 1.50 oz. Cranberry Juice
• Steaming Hot Water

Pour all ingredients in a pre-heated* glass coffee mug. Garnish with a cinnamon stick.
To pre-heat a glass or mug, simply fill with hot water and dump just prior to filling with ingredients.

Hot Chocolate Delight

• 1.50 oz. Basil Hayden
• .75 oz. DeKuyper Hazelnut Liqueur
• .50 oz. DeKuyper Crème de Menthe
• Hot chocolate

Pour all ingredients in a pre-heated mug ensuring that the hot chocolate is streaming hot. Top with whipped cream and drizzle with green crème de menthe.

Hot Toddy

• 1.50 oz. Knob Creek
• 1 orange slice
• 1 lemon wedge
• 2 whole cloves
• 1.0 oz. honey dash of orange bitters
• Steaming Hot water

In a pre-heated* glass coffee mug, crush cloves, then add fruit & bitters and muddle. Fill mug half way with steaming hot water and add honey stirring to dissolve. Add bourbon and fill with the steaming hot water.

Merry Maker's

• 1.50 oz. Maker's Mark
• .75 oz. Tuaca
• 1.50 oz. Fresh Sour
• .50 oz. Fresh OJ
• Splash of grenadine

Shake all ingredients except grenadine with ice and strain into a chilled cocktail glass. Slowly pour in grenadine so that it settles to bottom. Garnish with a half moon orange slice.

Snuggle Puppy

• 1.50 oz. Maker's Mark
• 1.0 oz. Honey
• Brewed Chamomile Tea

In a pre- heated mug brew tea to desired strength. Add honey and stir to dissolve, add bourbon and top with water or steamed milk if desired.

Country Pantry

• 1.50 oz. Knob Creek
• Fresh brewed English Breakfast or Orange Peoke Tea
• 1 tablespoon of Apricot or orange Marmalade

In a pre- heated mug brew tea to desired strength, add marmalade and stir to dissolve, add bourbon and stir once more.

Holiday Sleigh Ride

• 1.50 oz. Courvoisier VSOP
• .75 oz. DeKuyper Triple Sec
• 1.50 oz. Fresh Sour
• .50 oz. DeKuyper Pomegranate

Shake all ingredients with ice and strain into a chilled cocktail glass that has been rimmed with sugar. Garnish with a flamed orange peel.

Snow Angel

• 1.50 oz. Courvoisier VSOP
• .50 oz. DeKuyper Pineapple
• .50 oz. Lemoncello
• 2.0 oz. Heavy Cream

Shake all ingredients with ice and strain into a chilled cocktail glass that has been rimmed with graham cracker crust. Garnish with a baked pineapple chip and fresh ground nutmeg.

Mulled Wine

Serves 8, best to make ahead and keep in an air pot or in a heated urn.

• 1 bottle quality dry red wine
• 1.50 oz. Courvoisier VS
• 1.50 oz. Grand Marnier
• 2 tsp. superfine sugar
• 3 Teaspoons Honey
• 2.0 oz. fresh Orange Juice
• 2.0 oz. Fresh Lemon Juice
• 1 cinnamon stick
• 4-6 cloves
• 2 star anise

Put spices in a cheese cloth spice bag. Place in a sauce pan with wine, cognac, and Grand Marnier stir until sugar dissolves. Add juices and bring to a simmer for 10 minutes. Serve in a heat proof glass with a lemon twist.

Maker's Mark's Perfect Mint Julep

Ingredients:

• 1 liter Maker's Mark
• Lots of fresh spearmint
• Distilled water
• Granulated sugar
• Powdered sugar

1.  To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl.  Cover with 3 ounces of Maker's Mark.  Allow the leaves to soak for 15 minutes.  Then gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky.  Dip the bundle again and repeat the process several times.  Then set aside. 

2. To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot.  Heat to dissolve the sugar.  Stir constantly so the sugar does not burn.  Set aside to cool.

3. To prepare the mint julep mixture, pour 3 ½ cups of Maker's Mark into a large glass bowl or glass pitcher.  (Pour the remaining whisky from the liter bottle into another container and save it for another purpose).  Add 1 cup of the simple syrup to the Maker's Mark. 

4. Now, begin adding the mint extract a tablespoon at a time to the julep mixture.  Each batch of mint extract is different, so you must taste and smell after each tablespoon is added.  You may have to leave the room a time or two to clear your nose.  The tendency is to use too much mint.  You are looking for a soft mint aroma and taste – generally about 3 tablespoons.

5. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

6. To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice.  Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup.  Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep. 

7. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.  Then serve.

The Creamery

This drink was created by Patrick O'Sullivan of Seppi's Restaurant in NYC.

1 ½ ounces Jameson Irish whiskey
1 ounce Kahlua
½ ounce crème de banana
1 ounce heavy cream

INSTRUCTIONS
Fill shaker 2/3 full of ice and add all of the ingredients. Shake for approximately 15 seconds and strain the drink into a chilled cocktail glass.

The Acapulco

1 ½ oz Tequila
½ oz Triple Sec
½ oz Rum
Splash of lime juice and Sour Mix

Shake, strain into a Rocks glass, garnish with lime wedge.

The Bloody Margarita
(serves two)
courtesy of Rainbow!, New York

1 1/2 oz. blood orange juice
1 1/2 oz. Gold Tequila
3/4 oz. fresh lime juice
3/4 oz. Cointreau
dash of simple syrup (optional)

Shake ingredients together with ice and strain into a chilled cocktail glass. Garnish with black string licorice.

Mix ginger in a cup of boiling water til cool. Strain out the ginger and in a tall glass, mix the ginger water with the vodka, tequila, rum and syrup. Serve with lots of ice.
**BEWARE** you won't feel this until you stand up!!

POMEGRANATE PINK JADE

Fresh pomegranate juice turns a simple spritzer into a holiday drink. You can mix the juices and the optional vodka up to a day ahead (Store sealed in the refrigerator.) but don’t add the sparkling water until just before serving.

One Serving
1/3 cup pomegranate juice*
1/4 cup orange juice
1/4 cup sparkling water
3 tablespoons vodka (optional)

Six Servings
2 cups pomegranate juice*
I - 1/2 cups orange juice
1-1/2 cups sparkling water
1 cup + 2 tablespoons vodka (optional)

In a large glass (or pitcher for 6 servings), mix pomegranate juice and remaining ingredients; add ice cubes.

* One medium pomegranate (about 9 ounces) yields 1/2 cup juice.

POMEGRANATE WITCHES BREW

A classic fall and winter beverage tastes even better with the addition of fresh pomegranate juice. To serve chilled, after the mixture has steeped, store sealed in the refrigerator.

Eight Servings
6 cups apple cider
6 cloves
I stick cinnamon, about 3 inches in length
1-1/2 cups pomegranate juice*
1-1/2 cups rum (optional)

Heat apple cider, cloves, and cinnamon until juice just reaches a simmer; remove from heat. Let steep, covered, one hour. Stir in pomegranate juice. For each serving, heat 3/4 cup juice mixture (Do not boil.); stir in 3 tablespoons rum.

* One medium pomegranate (about 9 ounces) yields 1/2 cup juice.

NOTE: Make ice cubes with some whole pomegranate seeds for a festive touch.