DIRECTIONS
Place all of the ingredients in a large blender.* Blend until desired consistency is reached. Do not over blend. Transfer mixture into Ziploc bags and freeze until solid, 6 - 8 hours.
* You can adjust quantities to match the size of your blender.
SERVE
Remove from freezer and place on a heavy cutting board. Hit the bag with a meat hammer or large spoon to break up. Be careful not to make it too slushy, the consistency should be chunky. Spoon into chilled wine or martini glasses and top with more ice cold wine. Garnish with fresh berries.
Add all of the ingredients together in a blender, blend and serve. Garnish with a sliced strawberry.
In a blender, combine Bacardi and Malibu rums, crushed pineapple and crushed ice. Blend until frozen. Add ice cream to the blender and blend until well incorporated with other ingredients. Serve in a chilled parfait or piña colada glass.
In a blender, add peaches, honey and a cup of the wine. Blend until smooth and add the remainder of the wine, blending until well incorporated. Making sure the mixture does not settle, transfer to ice cube trays and quickly place them in the freezer. Freeze solid.
Remove the desired amount of cubes from the freezer and add them to a blender with about a quarter cup of ice cold Stella Rosa peach wine. Blend until desired consistency is reached. Pour into a chilled wine glass and garnish with a peach wedge, or any available fresh fruit.
* Substituting your favorite white or Rosé is a great idea.
Place watermelon cubes in Ziploc bag and freeze solid. Place watermelon, honey, lemon juice and one bottle of Moscato in a blender. Blend until smooth, or until your desired consistency. Do not over blend. Pour the blend back into the Ziploc bag and return it to the freezer. Let it freeze – up to three hours. Mash the contents, once every 45 minutes, to marry the flavors.
Spoon the frozen watermelon mixture into frosted glasses filling about 3/4 full. Add just a splash of the second bottle of Moscato over the top. Garnish with a wedge of watermelon and sprig of mint.
Fill a glass half full with orange soda. Add vodka and stir well. Add ice cream. Top with remaining orange soda. Stir and enjoy!
Add all ingredients to a blender except the ice cream. Blend until ingredients are smooth. Add ice cream and incorporate completely with other ingredients. Pour into a tall glass.
Optional
Top with whipped cream and sprinkle with chocolate shavings.
PREPARATION
Place enough cubed watermelon, seeded, to render 1 cup juice in a food processor. Blend until watermelon is smooth. Place a wire strainer over a large mixing bowl and strain watermelon juice into the bowl. (You may need to strain the juice more than once to remove all of the solid pieces.) Set juice aside.
ASSEMBLY
Add rosemary to a large cocktail shaker and muddle. Add vodka, lemon juice, and watermelon juice to shaker with a handful of ice and shake to chill. Add a handful of ice in each of four tall glasses and divide watermelon cocktail evenly between glasses. Garnish with a sprig of rosemary, a lemon wedge, and a watermelon slice (optional) and serve immediately.
NOTE: Special care must be taken when putting this drink together. To maintain the layers, pour contents very carefully.
Fill a long drink glass with crushed ice.
Bottom layer – add watermelon schnapps & cranberry juice.
Middle layer – add lemon juice, simple syrup & vodka.
Top layer – carefully add the Blue Curaçao, then top with soda water.
Garnish (optional):
LIME RIM
Prepare using equal parts of salt and sugar. Combine with some freshly grated lime.
Combine vodka, watermelon, and lime in a cocktail shaker. Muddle all ingredients together. Add simple syrup, fill with ice, cover and shake until ice cold. Rim rocks glasses with a cut lime and dip in the lime rim mixture. Fill glasses with ice and pour the ingredients from the shaker into the glasses. Garnish with watermelon slice, cucumber slice and a mint sprig.
Mound a lot of crushed ice in a lowball glass. Add the syrup, lemon juice, and Bourbon. Swirl ingredients with a bar spoon gently to avoid disturbing the ice. Garnish with a sprig of thyme or lemon wedge.
*Tea Thyme Syrup
Combine water and sugar in a small saucepan and bring to a boil over high heat, stirring occasionally. Boil 30 to 60 seconds, until sugar dissolves. Remove from heat. Place tea bags, thyme and cinnamon (if using) into saucepan, cover and allow to cool to room temperature. Strain through a fine mesh strainer into a glass container, squeezing tea bags to extract as much syrup as possible. Refrigerate in an airtight container for up to two weeks.
Add all ingredients into a shaker with ice. Shake until properly chilled and strain into a coupe glass.
Fill a shaker with crushed ice. Pour in all ingredients and shake until chilled. Fill highball glass with ice, and strain the mixture into the glass. Garnish with an orange wedge.
Put all ingredients to a glass except ginger ale. Muddle mint leaves well.
Add crushed ice and stir. Top off with ginger ale to taste.
In a shaker, add all ingredients and muddle. Add ice and shake.
Strain into a julep cup over fresh ice. Garnish with 2 speared blackberries and a mint sprig.
Place ice cream in a frosted mug (preferably two hours in freezer), drizzle with Bourbon and top off with root beer. Grab a spoon and straw and enjoy.
Mix orange juice, pineapple juice, and vodka in a shaker. Pour over cubes of ice in a Collins glass and garnish with pineapple wedge.
