Watermelon Kiwi Lemonade

4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water

1.Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2.Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3.Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.

Triple Shot Espresso

- 1 shot Van Gogh Espresso Vodka
- 1 shot Kahlúa coffee liqueur
- 1 shot espresso coffee, chilled
- Simple syrup, ground espresso beans and Demerara sugar (for rim)

To make simple syrup, bring 2 cups of sugar and 1 cup of water to a boil. Once the sugar has dissolved, remove from heat. Let cool to room temperature. Dip rim of chilled martini glass in simple syrup, then in a mixture of ground espresso beans and Demerara sugar; let dry. Combine vodka, liqueur and coffee with ice in a cocktail shaker, and shake well. Strain into the glass.

Cinnamon Bun

1 1/4 oz spiced rum
6 oz hot apple cider
1 tsp brown sugar
1 tsp cinnamon

Mixing Directions
Sprinkle brown sugar and cinnamon on a plate. Moisten the rim of a glass with water. Then turn the glass upside down onto the plate to rim the glass with the cinnamon and sugar mixture. Turn the glass over. Add the hot cider and rum.


Serve In:
Irish Coffee Cup

Frozen Dreamsicle

4 oz orange juice
1 oz amaretto almond liqueur
1/4 oz grenadine syrup
2 scoops ice
1 scoop (large) vanilla ice cream

Combine all ingredients together in a blender. Blend until smooth and pour into a tall glass. Top with whipped cream, and serve.

Red Carpet Fizz

1/3 oz. Orange liqueur (Cointreau, Triple Sec, Grand Marnier)
1/2 oz. pomegranate juice
1 750-ml. bottle champagne
fresh raspberries

Mixing instructions:
Mix Pomegranate Juice and Orange Liquor with plenty of ice in a mixing glass and strain into a chilled cocktail or champagne glass.
Top with Moët & Chandon White Star Champagne.

Pineapple Grapefruit Sparkler

Pour equal parts pineapple juice and chilled Hansen’s Sparkling Cranberry Grapefruit in a wine glass. Garnish with a pineapple wedge, and done!

This concept works well with “Mimosa Mocktails," too. Simply top the O.J. with Sparkling Valencia Orange instead of champagne and serve in champagne flutes garnished with a slice of orange.

Mom-ito

10 Large Mint leaves
1 oz Lime juice
3 oz Chilled Glow Mama
1 oz Soda Water
6 ea Glow Mama Ice Cubes (Glow Mama frozen in ice cube trays – will prevent the mocktail from getting watered down as the ice cubes melt).

Directions: Muddle mint leaves, sugar, and lime juice in the bottom of a highball glass. Drop in the Glow Mama ice cubes. Pour in the Glow Mama and soda water and garnish with mint leaves.