Virgin Singapore Sling

•   1 Oz Pineapple Juice

•   1 Oz Mango Juice

•   1 ½ Oz Pomegranate Juice

•   ½ Oz Lime Juice

•   3-4 Mint Leaves

Shake with ice, pour into Collins glass on the rocks. Top with tonic water.

Mulled Apple-tini

•   3 Oz Hot Apple Cider

•   1 Oz Simple Syrup

•   1 Tsp Cinnamon

•   ½ Oz Honey

•   1 Tsp Ginger Puree

Mix and strain into mug, serve hot.

Cosmo-Not

•   2 ounces cranberry juice

•   1 ounce fresh lime juice

•   1 ounce fresh orange juice

•   1/2 ounce simple syrup

Lime wheel or orange twist (for garnish).  In a cocktail shaker, combine all ingredients with ice and shake vigorously.  Strain into a chilled martini glass and garnsih with a thin lime wheel or orange twist.

Resolution Punch

•   2 bottle (750 ml) N/A Sparkling Wine or Cider

•   12oz Elderflower Syrup

•   1 can Frozen Orange Juice Concentrate

•   64oz White Grape Juice

•  1 orange sliced, for garnish

•   10-12 strawberries, for garnish

In a large punch bowl, combine n/a sparkling wine or cider, elderflower syrup, OJ and white grape juice. Garnish with orange slices and strawberries. Keep cool with ice cubes or an ice ring. The yield is approximately 30 4 oz servings.

Blueberry Basil Fizz

•   5-6 Blueberries Muddled in 1 Oz Simple syrup

•   6 Fresh Basil Leaves Muddled in Mixture

•   2 Oz Pomegranate Juice

•   ½ Oz Lemon Juice

Shake with ice excessively. Pour directly into Collins glass with additional rocks. Top with sprite. Garnish with additional basil.

March Madness Mojito

•   6-7 Fresh Mint Leaves Muddled in 1 Oz Simple Syrup

•   1 Oz Lime Juice

•  2 Drops Green Food Dye

Shake with ice excessively. Pour directly into rocks glass with additional ice if needed. Top with club soda or sprite depending on desired level of sweetness.

Spring Bellini

•   ¼ Cup Frozen Peaches

•   5 Oz Sparkling Apple Cider

•   ½ Oz Simple Syrup

Blend frozen peaches, simple and apple cider together until peaches are pureed. Serve in a champagne glass with an optional edible orchid.

Mom-to-be Mocktail

•   64oz Cran-Apple Juice

•   16oz Pineapple Juice

•   16oz Lemonade

•   Club Soda to Top

Combine the juices in a large pitcher or punch bowl and stir. Add thin slices of lemon and lime for extra flavor and appearance if desired. Serve over ice leaving enough room to top with club soda and garnish with a thin wedge of pineapple.

No-jito

  Simple Syrup:

•   1 cup water

•   1 cup sugar

   

    Cocktail:

•   5-6 mint leaves

•   Lime wedge, plus more (for garnish)

•   2 ounces ArKay Non-Alcoholic Rum

•   1½ ounces lime juice

•   ½ ounces simple syrup

•   Ice

•   Club Soda

•   Sprig of fresh mint (for garnish)

  
  For the simple syrup: In a small saucepan, combine water and sugar and bring to a gentle simmer over medium heat, stirring until sugar is completely dissolved. Remove from heat and let cool to room temperature before transferring to an air-tight container or squeeze bottle. Syrup will keep up to 1 week in refrigerator.

  For the cocktail: Tear mint leaves in half and add to an empty cocktail tin along with one lime wedge, muddle gently to release oil. Add rum, lime juice, simple syrup, and ice, and shake vigorously until outside of tin is very cold. Strain into a Collins glass over fresh ice. Top with club soda and garnish with fresh mint and lime wedge.

Blueberry Lavender Lemon Spritz

•   1 Lemon

•   ½ cup Fresh Blueberries

•  1 bottle of Waynesville Soda Jerks Lavender Lemon Soda

Muddle blueberries, sugar rim the glass, combine ingredients, garnish with lemon wheel. 

Strawberry Pines

•   6 Fresh Strawberries Muddled in 1 Oz Simple Syrup

•   ½ Oz Lime Juice

Shake with ice and set aside. In a Collins glass filled with rocks, add 2 Oz Pineapple Juice.

Top with strawberry mixture, then sprite.