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Add all ingredients and shake with ice.

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
1 1/2 oz. Belvedere Pomarancza Orange Vodka
1/2 oz. Aperol Aperitivo
1/2 oz. St-Germain Elderflower liqueur
1 oz. fresh mango puree
1/2 oz. fresh lime juice
Burnt orange twist for garnish

Directions:
Add all ingredients and shake with ice. drain into a chilled cocktail saucer and garnish with a burnt orange twist.

Made with Hqnotiq Harmonie

Categories: Cocktail, Schnapps/Liqueurs.

Ingredients:
4 oz. Hpnotiq Harmonie
Splash of Lemon-lime or Club Soda

Directions:
Pour over ice in a rocks glass.

Pour in order then layer Irish Cream

Categories: Cocktail, Irish Cream, Rum, Schnapps/Liqueurs.

Ingredients:
2 Tsp Campari
2 Tsp dark creme de Cacao
1 Tbsp Irish Cream
2 Tsp Coconut Rum

Directions:
Pour in order then layer Irish Cream

Serve with wild rice cooked in chicken broth with toasted almonds with raisins or dried…

Categories: Food & Food Pairings, Veal & Lamb.

Ingredients:
Rack of lamb cut into chops
paprika
cumin
cayenne pepper
salt and pepper

Sauce:
plain yogurt
chopped oregano
cayenne pepper
lemon juice

Directions:
Season lamb with paprika, cumin, cayenne pepper, salt, and pepper.

Henry C. Ramos, a saloon owner in New Orleans circa 1900, invented the Ramos Gin Fizz. He said the drink was to be equated with drinking a flower. Ever since then it has been a popular New Orleans classic.

Categories: Cocktail, Gin.

Ingredients:
2 oz. Gin
3 oz. milk
1 egg white (optional)
2 tbs. lemon juice
1/2 oz. Simple syrup
Dash orange flower water
Club soda

Directions:
Combine all ingredients except the club soda to a chilled mixer and shake well for at least one minute. drain into a highball glass filled with ice and then top off the glass with a splash of soda (this should create the fizz). Serves 1.

This recipe calls for Tanqueray Rangpur Gin

Categories: Cocktail, Gin.

Ingredients:
1 1/4 oz Tanqueray Rangpur Gin
3 oz cranberry juice
1 wedge lime

Directions:
Add cranberry juice to Rangpur gin and stir. Serve over ice. Garnish with a lime wedge

This calls for Tanqueray Rangpur

Categories: Cocktail, Gin.

Ingredients:
4 Strawberries, sliced
1 1/2 oz(s) Tanqueray Rangpur
1 1/2 oz(s) lemon-lime soda

Directions:
Prepare strawberries in a highball glass. Add crushed ice and Tanqueray Rangpur. Top with lemon-lime soda.

Fresh or frozen raspberries work equally well in this festive, fruit beer cocktail. This refreshing drink is the perfect sipper for a summer poolside party.

Categories: Beer/Malt Beverage/Cider, Cocktail, Vodka.

Ingredients:
3/4 cup frozen raspberries
3 1/2(12-oz) bottles beer, chilled
1(12-oz) container frozen raspberry lemonade concentrate, thawed
1/2 cup vodka
Garnish: lemon and lime slices

Directions:
Stir together the first 4 ingredients. Serve over ice. Garnish, if desired. *Fresh raspberries may be substituted. Note: To Make ahead, stir together lemonade concentrate and vodka in a large container. Chill up to 3 days. Stir in raspberries and beer just before serving. Garnish, if desired.

Pour the first 2 ingredients into a rocks glass filled with ice. Add a soda and garnish …

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
1 part Coffee liqueur
1 part Raspberry Vodka
Splash of Soda

Directions:
Pour the first 2 ingredients into a rocks glass filled with ice. Add a soda and garnish with a lime slice

This wonderful drink is perfect on a sunny afternoon.

Categories: Martini, Schnapps/Liqueurs, Vodka.

Ingredients:
2 oz raspberry vodka
1/2 oz Triple Sec
1 oz cranberry juice
1/2 oz lime juice
Fresh Raspberries

Directions:
Gently muddle the Raspberries with the Vodka in the mixing tin, add the other ingredients and lots of ice, shake and fine drain. Serve in a Martini glass and garnish with 3 raspberries.

Made with RumChata

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
3 parts RumChata
1/2 part Raspberry Vodka
1/4 part Caramel Vodka
1/4 part Espresso Vodka
1/4 part Chocolate Liqueur

Directions:
Combine into a martini glass and enjoy.

Blend Ingredients, Sugar Rim Of Glass …

Categories: Margarita, Schnapps/Liqueurs, Tequila.

Ingredients:
2 oz Frozen Raspberries
1 ¼ oz Tequila
½ oz Triple Sec
1 oz Margarita Mix
1 cup Crushed Ice

Directions:
Blend Ingredients, Sugar Rim Of Glass Serving Glass: Tall Garnish: lime wheel

Experiment with any seasonal berries for different tastes.

Categories: Cocktail, Vodka.

Ingredients:
5 parts vodka
3 parts pomegranate juice
1 part lime juice
2 bar spoons of sugar
8 fresh mint leaves
8 fresh blueberries

Directions:
Muddle the mint and blueberries with the juices and sugar in a Shake. Add the vodka and shake. drain over ice into a rocks glass and garnish with seasonal berries/fresh pomegranate seeds and a mint sprig. TWISTS For a deep berry version y with ABSOLUT CURRANT. Experiment with any seasonal berries for different tastes.

Made with UV Cherry Vodka

Categories: Champagne, Cocktail, Vodka.

Ingredients:
1 part UV Cherry
2 parts champagne

Directions:
Stir and serve in a martini glass.

Warm-up with this unique colored Hot Chocolate.

Categories: Brandy, Hot, Schnapps/Liqueurs.

Ingredients:
1 oz.Campari
2 oz.Brandy
3 oz.Milk
.5 oz. (optional)Heavy Cream
2 tablespoons Chocolate Chip

Directions:
Put milk, cream, melt chocolate chips. Add Campari and Brandy. Pour into a heat-resistant cup. It can be garnished with 1 large hand-cut marshmallow or a red peppermint stick.

This cocktail boasts a delicious peach flavor and is served chilled, making it a refreshing beverage. There are a few variations on how to make this popular drink using different red liquids to give it the pink shade it is known for, but all variations use peach schnapps for that yummy flavor.

Categories: Cocktail, Moonshine, Schnapps/Liqueurs.

Ingredients:
1 ½ oz. Peach Full Throttle S’loonshine
½ oz. Peach Schnapps
1 oz. Cranberry Juice

Directions:
Pour ingredients into a shaker with ice. Shake. Strain into a chilled martini glass.

Nothing is as decadent as a Red Velvet cupcake, except of course the martini version. And of course, you can keep the calorie count in line with this featured cocktail.

Categories: Cocktail, Martini, Schnapps/Liqueurs, Vodka.

Ingredients:
Frangelico
SKYY Vodka
Crème de cacao
Splash of maraschino cherry juice

Directions:
Mix equal parts of each ingredient in a cocktail shaker, pour into a martini glass and enjoy!

It’s perfect for the 4th of July or Memorial Day or pretty much any Holiday with a red, white and blue theme.

Categories: Rum, Shot, Vodka.

Ingredients:
Bottom Red Layer: Chambord or Framboise (or Grenadine) Middle White Layer: Half and Half Top Blue Layer: Blue Curacao (or you could dye vodka or rum with blue food coloring)

Directions:
Fill a shot glass about a third of the way full of the red drink. Place a spoon, backside up, just above the top of the red liquid. Slowly pour the half-and-half over the back of the spoon. This will layer it over the red with minimal mixing. Use a clean spoon to repeat the process to layer the blue liquid over the white. Add some Goldschlager if you wish to get a golden glittery firework effect. And of course set this drink on fire, if you wish.

This recipe for a Red, White, and Sapphire is a patriotic Take on a Tom Collins, but there’s a summertime twist.

Categories: Cocktail, Gin.

Ingredients:
Muddle raspberries with simple syrup and lemon juice in a Collins glass.
Add ice, Bombay Sapphire and stir well.
Add more ice and top with club soda.
1 1/2 oz Bombay Sapphire Gin
1 oz fresh lemon juice
3/4 oz simple syrup
3-4 fresh raspberries
3 oz club soda
lemon twist for garnish
fresh raspberry for garnish

Directions:
Muddle raspberries with simple syrup and lemon juice in a Collins glass. Add ice, Bombay Sapphire and stir well. Add more ice and top with club soda.

Note about rhubarb: Always discard the leaves, as they are not edible.

Categories: Cocktail, Vodka.

Ingredients:
2 oz vodka
1 oz rhubarb syrup (recipe below)
2/3 oz lime juice

Directions:
shake all ingredients with ice and drain into a chilled cocktail glass. Garnish with a lime wedge or part of a rhubarb stalk.

Serve with Marinated Beef Kabobs if desired

Categories: Food & Food Pairings, Side Dish.

Ingredients:
1 Tbsp extra virgin olive oil, eyeball it
1 Tbsp butter
10 white mushrooms, chopped
1 3/4 cups water
1 pkg rice pilaf mix (recommended: Near East brand), 6.09 oz
2 Tbsp chopped parsley leaves

Directions:
In a medium pot over medium to medium-high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with a fork.

Made with RumChata

Categories: Cocktail, Rum, Schnapps/Liqueurs.

Ingredients:
2 parts RumChata
1 part coconut rum

Directions:
Shake with ice and strain into a martini glass, dust with cinnamon.

Made with Third Street Brewhouse Rise To The Top Cream Ale

Categories: Beer/Malt Beverage/Cider, Food & Food Pairings, Soup.

Ingredients:
4 slices thick-cut bacon, diced
1 medium onion, minced
1 medium Yukon Gold potato, peeled and cut into ¼-inch dice
1 medium carrot, minced
1 small stalk celery, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
1½ cups (one 12-ounce bottle) Third Street Rise to the Top Cream Ale
1 cup chicken stock
2½ cups half-and-half
1 bay leaf
Pinch cayenne pepper
2 tablespoons dry sherry
12 ounces sharp white cheddar cheese, shredded (about 3 cups)
Salt and ground black pepper, to taste

Directions:
Fry the bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Add the onion to the pan containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes. Gradually whisk in Rising to the Top Cream Ale, chicken stock, and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften about 3 minutes. Remove the pot from the heat. Stir in the cayenne and sherry and allow to cool slightly about 2 minutes. Slowly whisk in the cheese until the cheese melts. Stir in the fried bacon, season with salt and pepper to taste, and serve immediately.

Made with Third Street Brewhouse Rise To The Top Cream Ale

Categories: Beer/Malt Beverage/Cider, Bread, Food & Food Pairings.

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
12 ounces (1 bottle) Third Street Rise to the Top Cream Ale
1 1/2 cups fresh or frozen corn kernels, thawed if frozen
1/2 cup chopped jalapeños
4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan

Directions:
Heat the oven to 350°F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with butter; set aside. Whisk the flour, baking powder, sugar, and salt together in a large bowl until any large lumps are broken up; set aside. Add the 1 bottle of Rising to the Top, corn, jalapeños, and 3 tablespoons of the melted butter to the flour mixture. Stir until the flour is just incorporated (do not overmix). The batter will be very thick. Using a spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Drizzle the top with the remaining tablespoon of butter. Bake until light golden brown and a toothpick inserted into the center of the bread comes out clean, about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let it cool for at least 30 minutes more before slicing.

Made with RumChata

Categories: Cocktail, Schnapps/Liqueurs.

Ingredients:
1 part RumChata
3 parts A&W® or Dad's® root beer

Directions:
Combine over ice in a glass. Careful: to avoid separation please pour root beer over ice first, then add RumChata to cooled root beer. A&W® or Dad's® root beer are recommended as they seem to separate less than other brands

Pour ingredients into a glass filled with ice. Top with whipped cream and enjoy

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
1/2 oz Root Beer Schnapps
1/2 oz Vanilla Vodka
1/2 oz Half and Half
6 oz Cola
Whipped Cream

Directions:
Pour ingredients into a glass filled with ice. Top with whipped cream and enjoy

This cocktail was submitted by a loyal customer. Please try it out and let us know what you think.

Categories: Cocktail, Schnapps/Liqueurs.

Ingredients:
12 oz Rootbeer
2 shots Phillips Root 100
3 oz Heavy Whipping Cream

Directions:
Mix all ingredients together in a jar; measurements do not need to be exact. Make to taste. Submitted by Jeff Varner

Mix Hpnotiq and vodka, then add a splash of pineapple juice.

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
2 oz. Hpnotiq
1 oz. vodka
Splash of pineapple juice
1 blue rock candy for garnish

Directions:
Mix Hpnotiq and vodka, then add a splash of pineapple juice. Serve in a chilled Martini glass or over ice in a rocks glass. Garnish with rock candy.

Made with Hpnotiq

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
2 oz. Hpnotiq
1 oz. Premium citrus Vodka
Splash of white cranberry or white grape juice

Directions:
Shake well and drain into a martini glass. Garnish with a rock candy stick.

If desired, wet the rim of a tall martini glass, then dip in the coarse brown sugar crystals.

Categories: Cocktail, Schnapps/Liqueurs, Vodka.

Ingredients:
1 1/2 ounces citrus-flavored vodka, or vodka
1/2 ounce triple sec
3 ounces red grapefruit juice
blend 2 teaspoons creme de cassis or raspberry liqueur
Coarse brown sugar crystals, optional garnish to coat rims of the glasses
Candied orange slices, optional garnish

Directions:
If desired, wet the rim of a tall martini glass, then dip in the coarse brown sugar creme de cassis, allowing to fall to the bottom of the glass. Garnish with a candied orange slice, if desired, and serve.