Skip to Content
chevron-left chevron-right chevron-up chevron-right chevron-left arrow-back star phone quote checkbox-checked search wrench info shield play connection mobile coin-dollar spoon-knife ticket pushpin location gift fire feed bubbles home heart calendar price-tag credit-card clock envelop facebook instagram twitter youtube pinterest yelp google reddit linkedin envelope bbb pinterest homeadvisor angies

Our Recipes

Type of glasses

Fuzzy Banana

A delicious recipe for Fuzzy Banana, with orange juice, 99 Bananas & peach schnapps.

Categories: Cocktail, Schnapps/Liqueurs.

Ingredients:
1 oz 99 Bananas
1/2 oz Peach Schnapps
4 oz Orange Juice

Directions:
Pour over ice and garnish with a orange slice

Type of glasses

Fuzzy Bunny

Chicks dig this drink.

Categories: Cocktail, Schnapps/Liqueurs.

Ingredients:
1 1/2 cups Milk
1 oz. Peach Schnapps
1 squirt Strawberry syrup

Directions:
Combine. Mix. Serve.

Fuzzy Navel

Fuzzy Navel

Mix With Ice, Top With Splash Of Soda…

Categories: Cocktail, Schnapps/Liqueurs.

Ingredients:
1 1/4 oz Peach Schnapps
2 oz Orange Juice
Top With Soda

Directions:
Mix With Ice, Top With Splash Of Soda

Gin Rickey

Gin Rickey

This recipe calls for Tanqueray London Dry Gin

Categories: Cocktail, Gin.

Ingredients:
1 1/4 ounce(s) Tanqueray London Dry Gin
1/4 ounce(s) lime juice
1 ounce(s) soda water

Directions:
Stir together Tanqueray London Dry Gin and lime juice. Serve over ice in a highball glass. Top with soda water.

Type of glasses

Ginger Blush

Made with Domaine de Canton

Categories: Cocktail, Gin, Schnapps/Liqueurs.

Ingredients:
½ oz ginger syrup
1 ½ oz lychee puree
1 oz Tanqueray Gin
½ oz Domaine de Canton
¼ oz sour mix
1 splash of tonic

Directions:
Pour all the ingredients over ice in a glass shaker and shake for six seconds. drain into a Collins glass over ice and top the drink off with a splash of tonic.

Ginger Cake

Ginger Cake

Made with UV Cake Vodka

Categories: Cocktail, Vodka.

Ingredients:
1 Part UV Cake Vodka
2 Parts Ginger Ale

Directions:
Serve over ice

Ginger Snap

Ginger is a favorite spice of the holiday season so making a Ginger Snap cocktail is sure to put you in the holiday spirit.

Categories: Brandy, Christmas, Cocktail, Frozen/Blended Cocktails, Holiday, Rum.

Ingredients:
3/4 oz Captain Morgan Spiced Rum
1/2 oz Ginger Flavored Brandy
4 oz Egg Nog
1 Ginger Snap

Directions:
Whirl ingredients in a blender. If desired, garnish with additional ginger snap for dunking.

Ginger Snap

Ginger Snap

Spice up store-bought eggnog with a dash of Captain Morgan rum and ginger brandy.

Categories: Brandy, Cocktail, Frozen/Blended Cocktails, Rum.

Ingredients:
3/4 once Captain Morgan Original Spiced Rum
1/2 ounce ginger brandy
4 ounces eggnog

Directions:
Add Captain Morgan Original Spiced Rum, ginger brandy, and eggnog in a blender. Blend to desired consistency and pour into glass. Garnish with ginger snap for dunking if desired.

Gingerbread

Gingerbread

Shake off Winter’s chill with the grown-up version of the classic holiday cookie. And yes, you can have two! Let us know if it pairs well with your winter desserts.

Categories: Cocktail, Rum, Schnapps/Liqueurs.

Ingredients:
1/2 oz. Frangelico
1 oz. dark rum
1/2 oz. cinnamon schnapps
Ginger beer

Directions:
Mix Frangelico, dark rum and cinnamon schnapps in a shaker with ice. Strain into a chocolate rimmed glass and top with a splash of ginger beer.

Rum Chata

Gingerbread Martini

Made with RumChata

Categories: Cocktail, Rum, Schnapps/Liqueurs.

Ingredients:
3 parts RumChata
1 part gingerbread syrup (or substitute Gingerbread Liqueur)
2 parts vanilla rum
1 gingerbread cookie, crumbled

Directions:
Shake with ice and strain into a martini glass. Garnish with gingerbread cookie crumbles.

Beef Wine Pairing

Glazed Ham with Pineapple Mustard Sauce – Serve with Viognier

If ham comes wrapped in plastic, rinse ham and pat dry. Cutaway and discard any thick skin…

Categories: Food & Food Pairings, Pork.

Ingredients:
Vegetable oil for greasing pan
1 (8-to 10-pound) partially cooked smoked shank-end ham
3 cups unsweetened pineapple juice (24 fl ozs)
1 tablespoon sugar
3/4 cup Dijon mustard (7 ozs)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh thyme leaves

Special equipment: an instant-read thermometer
Garnish: sprigs of fresh thyme
Put oven rack in middle position and preheat oven to 325° F. Oil a large roasting pan.

Directions:
If ham comes wrapped in plastic, rinse ham and pat dry. Cutaway and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about a 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then Bake 1 hour. While ham is baking, combine sugar and remaining 2 1.4 cups pineapple juice in a 1 1/2-to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving Discard foil from pan and brush ham with thyme mustard mixture, then Bake, basting with pan juices occasionally, until a thermometer inserted into the center of meat (do not touch bone) registers 145 to 150° F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. transfer ham to a platter, discarding pan juices, and let stand, uncovered 15 to 30 minutes before slicing. Serve ham with a reserved mustard mixture on the side.

Gold Inti

Gold Inti

Made with Pisco Porton

Categories: Cocktail, Schnapps/Liqueurs.

Ingredients:
1 ½ oz Pisco Porton
½ oz part tangerine liquor
½ oz passion fruit syrup
1 ½ oz orange juice
Sparkling water
Garnish with a pineapple leaf

Directions:
Mix all ingredients except for Sparkling water in a shaker with ice. drain into a champagne coupe and top with Sparkling water. Garnish with a pineapple leaf.

Golden Cinnamon Grahams

Golden Cinnamon Grahams

Made with RumChata

Categories: Schnapps/Liqueurs, Shot.

Ingredients:
3 parts RumChata
1 part Goldschlager

Directions:
Shake with ice and strain into a shot glass.

Type of glasses

Golf Cocktail

Use a “Shaker” for Golf Martini drink recipe

Categories: Cocktail, Gin, Vermouth.

Ingredients:
2 - 3 oz. Gin
3/4 oz. Dry Vermouth
2 dash Bitters

Directions:
Combine in a mixing glass or shaker. Stir with ice and drain into a chilled cocktail glass. Garnish with a blade of grass from the 18th green at Augusta National (optional).

Type of glasses

Gorgeous Valentine’s Day

What better way to celebrate Valentine's Day than by sipping cocktails with the person you love?

Categories: Holiday, Schnapps/Liqueurs, Valentine Cocktails.

Ingredients:
3/4 oz Grand Marnier
3/4 oz Amaretto

Directions:
Mix together the Grand Marnier and amaretto. Serve in a rock glass with cubed ice.

Type of glasses

Grandma’s Moonshine Grape Wine

Just Three Simple Ingredients And Three – Six weeks To your Homemade Grandma’s Moonshine Grape Wine!!

Categories: Cocktail, Wine.

Ingredients:
2 - 12 oz. cans frozen grape juice
3 1/2 cups of white granulated sugar
1/3 cake of yeast (Fleishmann is best)
a large Balloon and some strong string one Gallon Jug

Directions:
First, set the grape juice out to thaw, until slushy. Next, mix the sugar thoroughly in with the grape juice. Pour the sugar and juice, into the gallon jug. Dissolve the yeast in a cup of lukewarm* water and add to the juice mixture in the gallon jug. (*If water is too warm, it will kill the active ingredient in the yeast that causes fermentation.) Mix everything thoroughly. Now add just enough lukewarm water to fill the gallon jug up to about 2 inches below the neck. When this is done, place the balloon over the top of the neck and secure tightly with string. Note! This must be an air tight fit... If you have followed all directions carefully, the balloon will soon start to expand with the gas, caused by the fermentation. Store the mixture in a cool (but not cold) area, 60 to 75 degrees is ideal, for a period of from 3 to 6 weeks. Check the balloon every other day. If the balloon expands too large, untie and allow the gas to escape and then retie, but be sure to retie tightly to Make it air tight again. When the balloon ceases to expand, the wine is done. NOTICE - Do not bottle the wine before it is done. Working wine (fermenting) can explode a bottle from the gas pressure of fermentation. Drain your wine with a cheesecloth or a tea towel and pour into a bottle, using a snap-on type of cap or use a cork. Store bottles on their sides in a cool, dark place. All that left now to do, is ENJOY YOURSELF.

Grape Ape

Grape Ape

Made with UV Grape Vodka

Categories: Cocktail, Vodka.

Ingredients:
1 part UV Grape
1 part lemon-lime soda
*Add a splash of sweet and sour mix

Directions:
Serve over ice in a highball glass

UV Grape Vodka

Grape Escape

Made with UV Grape Vodka

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
2 parts UV Grape
2 parts Sour Mix
Splash of raspberry liqueur

Directions:
Serve over ice in a lowball glass.

Grape Groove

Grape Groove

Made with UV Grape Vodka

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
1 part UV Grape
1 part Chambord
1 part pineapple juice
1 part lemon-lime soda

Directions:
Serve over ice in a highball glass.

Grapetini Drink

Grapetini

Made with UV Grape Vodka

Categories: Cocktail, Vodka.

Ingredients:
1 part UV Grape
1 part lemonade
Add a splash of triple sec

Directions:
Shake with ice and drain into a martini glass.

Type of glasses

Grasshopper

Mix With Ice, strain …

Categories: Cocktail, Schnapps/Liqueurs.

Ingredients:
3/4 oz Green Creme de Menthe
3/4 oz White Creme de Cacao
1 oz Half and Half

Directions:
Mix With Ice, strain into glass

Odell’s 90 Schilling Ale

Grasshopper Pie

Be sure to check-out the low-calorie instructions at the bottom.

Categories: Desserts, Food & Food Pairings, Rum, Schnapps/Liqueurs.

Ingredients:
3-ounce package me flavored gelatin
2/3 cup boiling water
1/2 cup cold water
ice cubes
2 tablespoons green creme de menthe liqueur
2 tablespoons white creme de cacao liqueur
3-1/2 cups non-dairy whipped topping, thawed
9-inch prepared chocolate cookie crumb crust, cooled

Directions:
Completely dissolve gelatin in boiling water. Combine water and ice to Make 1-1/4 cups. Add to gelatin, stir until slightly thickened. Remove any un-melted ice. Fold liqueurs into whipped topping. Use a wire whisk to blend whipped topping into gelatin. Whip until smooth. Chill until mixture mounds. Spoon into crust. Chill for about 2 hours. Garnish with fresh mint leaves. For Lower Calories- Use sugar-free gelatin, 2 teaspoons peppermint extract, 2 teaspoons chocolate extract and skip the crust.

Great Raspberry Flute

Great Raspberry Flute

Made with UV Blue Vodka

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
2 parts UV Blue
1 part triple sec
Splash of lime juice

Directions:
Shake with ice and drain into a martini glass.

Green Water

Green Water

Made with UV Sweet Green Tea Vodka

Categories: Cocktail, Vodka.

Ingredients:
1 part UV Sweet Green Tea
2 parts of water

Directions:
Serve over ice.

Beef Wine Pairing

Grilled chicken with South African Spice Rub – Serve with Sauv Blanc

Mix spices together in a small bowl. Wash chicken, pat and trim excess fat with a sharp knife…

Categories: Food & Food Pairings, Poultry.

Ingredients:
4 whole chicken legs with skin, with thighs attached
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon cardamom
1/4 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
2 tablespoons onion, minced
2 garlic cloves, crushed and chopped
Salt and pepper

Directions:
Mix spices together in a small bowl. Wash chicken, pat dry, and trim excess fat. With a sharp knife, cut four 1/2 inch deep incisions into the meatier parts of the chicken. Sprinkle spice mixture generously under chicken skin and rub into meat. Refrigerate 2 to 4 hours. In a small bowl, mix olive oil, onion, and garlic. Remove chicken from the refrigerator. Season generously with salt and pepper. Preheat gas grill to medium. Grill chicken for about 35 minutes, turning occasionally and basting with the olive oil mixture.

Beef Wine Pairing

Grilled Corn on the Cob with Maple-Chipotle Glaze – Serve with Gewurztraminer

Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob.

Categories: Food & Food Pairings, Vegetables, Fruits & Salads.

Ingredients:
1/2 cup pure maple syrup
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
4 teaspoons minced canned chipotle chilies*
1/4 teaspoon salt
6 ears fresh corn, husked

Directions:
Bring first 5 ingredients to simmer in a heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.) Prepare barbecue (medium heat). Brush corn with some of the glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. transfer corn to a platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.

Beef Wine Pairing

Grilled Pork Chops with garlic lime Sauce – Serve with Pinot Gris

Whisk together lime juice, garlic, red pepper flakes, and 1/4 teaspoon salt, then add oil in a slow …

Categories: Food & Food Pairings, Pork.

Ingredients:
1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Directions:
Whisk together lime juice, garlic, red pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with the remainder on the side.

Beef Wine Pairing

Grilled Vegetables with Eight-Spice Seasoning – Serve with Zinfandel

Combine the first 8 ingredients in the processor. Blend 15 seconds. transfer to small jar; cover…

Categories: Food & Food Pairings, Vegetables, Fruits & Salads.

Ingredients:
3 tablespoons salt
3 tablespoons packed golden brown sugar
2 tablespoons paprika
1 1/2 tablespoons chili
1 tablespoon ground black pepper
2 1/4 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dried basil
Assorted vegetables (such as zucchini, bell peppers, red onions, and large mushrooms)
olive oil

Directions:
Combine the first 8 ingredients in the processor. Blend 15 seconds. transfer to small jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.) Prepare barbecue (medium-high heat) or preheat broiler. Cut all vegetables into 1/2-inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.

Type of glasses

Grinch’s Christmas Recipe

Combine all ingredients in a cocktail shaker with ice cubes. shake well, drain into a large…

Categories: Christmas, Holiday, Schnapps/Liqueurs, Vodka.

Ingredients:
1 oz Melon liqueur
1 oz Sweet and Sour Mix
1 oz triple sec
3 oz Vodka

Directions:
Combine all ingredients in a cocktail shaker with ice cubes. shake well, drain into a large cocktail glass, and serve.

Odell’s 90 Schilling Ale

Guacamole

Made with Alaskan Amber

Categories: Food & Food Pairings, Side Dish.

Ingredients:
2 Avocados
1 small onion, minced
2 cloves of garlic, grated or pressed
1 small tomato, minced
1 jalapeno, seeded and minced
Cumin to taste
Salt to taste
Juice of 1 lime
Alaskan Amber

Directions:
Dice the avocados and mix with the onion, garlic, tomato, and jalapeno. Add the fresh lime juice and enough of the Amber ale for a smooth consistency. Once thoroughly combined, add salt and ground cumin to your taste. Chill and serve with your favorite chip.

Visit Us Today!