Beverages:

Non-Alcoholic Cocktails:

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


Alcoholic Cocktails:

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

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

Non-Alcoholic Cocktails:

High Protein Shake
(makes two drinks)
courtesy of Minters-WFC, New York

1 banana
ice cubes
4 or 5 large strawberries
pineapple chunks
6 oz. pineapple juice (or orange juice)
2 Tbs. vegetable protein powder

1) Fill blender to 16 oz. with ice cubes.

2) Add remaining ingredients.

3) Blend until smooth.

Hot Orange Mocha
(makes two servings)
courtesy of Pasqua Coffee Bar-WFC, New York

2 oz. chocolate syrup
orange (and a zester)
steamed or warm milk
whipped cream (optional)
4 oz. Pasqua Amalfi Blend Espresso
or
4 oz. Pasqua 6 Country Blend brewed double strength

In a 12 oz. glass:

Pour in 1 oz. chocolate syrup. Grate a small amount of orange zest into syrup. Add 2 oz. Pasqua Amalfi Blend Espresso or 2 oz. Pasqua 6 Country Blend brewed double strength. Stir until syrup is dissolved. Add milk to top. Stir.

Top with whipped cream and garnish with orange zest.

Virgin Lea
serves 4 to 5
Ingredients

« cup Tomato juice
1/3 cup Passion fruit juice
3 oz. Yellow pepper
1 tsp. Honey
Dash of Worcestershire sauce (to taste)

Blend all the ingredients together, strain and serve in a chilled glass.

GARNISH: Thread a yellow cherry tomato half on to a swizzle stick, follow with a folded cucumber slice and half a red cherry tomato. Finish with a basil leaf and place stick across the top of the glass.

Summer Sunset
serves 10
Ingredients


1 Cantaloupe (use orange, not yellow flesh)
1 Papaya
1 Mango
1 pint Passion fruit juice
1 pint Peach juice
Splash of grenadine
Juice of two lemons
Orange juice (for color)

For garnish:
10 Strawberries (cleaned)
10 Mint leaves

Bland together all ingredients except orange juice and strawberries. Pour into tall, chilled glasses. Top with a splash of orange juice, which will sink to the bottom of the glass giving a warm, sunset effect.

GARNISH: Make a small hole in the top of each strawberry and place tip of mint leaf in hole. Slit strawberry on other end and place on the trim of the glass.

Party Punch
serves 12
Ingredients

2 Bottles of alcoholic-free white wine
12 Kiwis
1 tsp Sugar
1 Bottle of lemonade
Juice of two lemons
1 Starfruit (for garnish)

Peel and blend the kiwis. Drain the mixture and collect the juice. Add the sugar to the kiwi juice, then mix in the wine, lemon juice and lemonade and serve (soda water can be used instead of lemonade).

GARNISH: Thinly slice a star fruit. Make slit in each slice and place on the rim of the glass.

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.

Buffalo Bill's Pumpkin Ale Cocktail
(serves two)
courtesy of Rainbow!, New York

1/2 oz. pimento liqueur (made from spice berries)
Buffalo Bill Pumpkin Ale

Pour liqueur into bottom of Pilsner glass and fill with ale. Serve with a small dish of candy corn on the side.

STRONG ISLAND TEA
(serves one)
by Gina-Lee Johnson of Camboulay Restaurant in Grenada.

Ingredients
1/2 shot Vodka
1/2 shot Tequila
1/2 shot light white Rum
1 tablespoon fresh graded ginger
syrup to taste (sugar water)

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.

 

 

Please Note: Nothing changes as fast as the restaurant business! These reviews were current at the time of writing, but hours, prices, and menus may well have changed. Please call the establishment to check.