Succulent
Spirited Sangria
Compliments of Heidi Ferrier
"This drink is GREAT in the summer -- when I make
it at a BBQ, I can't keep the pitchers full! Before
Sugarshots, I hated having to wait for the granulated
sugar to dissolve in the cold liquids. Sugarshots makes
it SOOO easy to blend quickly!"
INGREDIENTS:
1 lemon
1 lime
1 orange
1 cup sliced strawberries
1/2 Grand Marnier
1 1/2 cups rum
2/3 cup Sugarshots Original
1 (750 milliliter) bottle dry red wine
1/2 cup prepared orange juice
1/2 cup prepared limeade
2 cups ginger ale
Chill the fruits, alcohol, ginger ale and juices. Slice
the lemon, lime and orange thinly and place with sliced
strawberries in a big glass pitcher. Pour in the rum,
Grand Marnier and Sugarshots. Swirl alcohol with fruit
and refrigerate for 2 or more hours to marinate the
fruit and deepen the flavors. When ready to serve, crush
the fruit gently with a large spoon and add the wine,
juices and ginger ale. Adjust sweetness with more Sugarshots
if desired. Serve each glass with a bit of the marinated
fruit and crushed ice.
Makes 10 servings.
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Fuzziest Navel
Courtesy of Katharine Fuegi
2 oz Absolut Apeach
3 oz orange juice
1 oz Sugarshots Turbinado
½ oz Grenadine
1 glass, half-filled with ice
Add vodka, orange juice, and Sugarshots to shaker.
Shake it up. Pour half into the glass, slowly add grenadine
and pour in the other half. Drink happily.
Serves 1
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Pucker-Up Apple
Martini
Courtesy of George Christakos
“The drink for an evening out in your finest shirt
and favorite jeans.”
You’ll need…
Cocktail shaker
Martini glass
Ice
1 oz. Grey Goose vodka, or any other premium vodka
½ oz. Melon Liqueur
½ oz. Amaretto
1 tsp. Sugarshots Original
2 oz. Lime juice (or Bar Lime)
Fill your cocktail shaker 1/3 full of
ice. Pour in a shot of your vodka, half a shot of Melon
Liqueur & half a shot of Amaretto. Add one tablespoon
Sugarshots Original, and two shots of lime juice (freshly
squeezed or Bar Lime). Shake four times and serve into
a chilled martini glass. Garnish with green apple slice
and a cherry. Bam, have a good night!
Serves 1
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Raspberry Sunrise Iced Tea
Compliments of Diane Davenport
4 Raspberry Tea Bags or 4 teaspoons Raspberry Loose
tea
4 cups of boiling water
1/2 cup of SugarShots Original or SugarShots Organic
1/2 cup half-n-half or heavy cream
Put tea bags in a heatproof pitcher or tea pot. In
a saucepan or kettle bring water to a boil and pour
over tea . Steep tea 5 minutes and remove tea . Cool
tea covered, until cold. Stir in Sugarshots and half-n-half
or cream. Pour over Ice cubes.
Enjoy!
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Frozen Mojito Delight
Courtesy of Curtis and Sue Bard
Ingredients:
2 1/2 oz. Bacardi Limon
1 oz lime juice
1 1/2 oz. Sugarshots Original or Turbinado
Fresh mint (pieces)
1 oz. 7 UP (or Sprite)
1/2 oz. Myers Rum
Mix in blender: Bacardi Limon, lime juice, pieces of
mint, 7 UP, Sugarshots and 5 ice cubes. Pour into glass,
top with Myers Rum.
Serves 1
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Caipirina Brazilia
Courtesy of Curtis and Sue Bard
Ingredients:
2 oz. Cachaca Brazilian Rum
1 oz. fresh lime juice
1 1/2 oz. of Sugarshots Turbinado
Mix in glass with ice.
Serves 1
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Sam Bard's Double Delight
Courtesy of Curtis and Sue Bard
In shaker with ice add:
1oz Dark Creme De Cacao
1oz Kahlua
1/2 oz Bailey's Irish Cream
1/2 oz Sugarshots Original
5 oz Coffee, Cappuccino, or Milk
Shake well, strain into coffee mug or glass,
top with milk froth, sprinkle with cinnamon.
Serves 1
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Sam Bard's Irish Café
Courtesy of Curtis and Sue Bard
In glass add:
1/2 oz Irish Whiskey
1 tbsp Sugarshots Original or Turbinado
4-5 oz Coffee
Stir, top with milk froth.
Serves 1
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Lemon Nectar
Lemonade
Ingredients:
1 lemon
Crushed ice
Sugarshots Original
Seltzer water
Take a pint glass and fill it halfway with crushed ice.
Cut 1 lemon into wedges and crush lemon into ice with
pestle. Add seltzer water and sweeten to taste using
Sugarshots Original liquid cane sugar. Mix and enjoy.
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Sweet Sunset
Lemonade
Ingredients:
1/2 lemon
1/2 blood orange
Crushed ice
Sugarshots Organic
Seltzer water
Take a pint glass and fill it halfway with crushed ice.
Cut lemon and blood orange into wedges and crush them
into ice with pestle. Add seltzer water and sweeten
to taste using Sugarshots Organic liquid cane sugar.
Mix and enjoy.
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Marspresso
Experience the drink that’s essential to a hot Italian summer.
Originally known as a Caffè Shakerato (shaken coffee), this
iced espresso drink is bound to impress the most jaded barista.
Cocktail shaker
1 shot espresso
Ice cubes
1 tsp Sugarshots Original, Organic or Turbinado
Twist of lemon or orange peel
Fill a cocktail shaker halfway with ice cubes. Pour the espresso
over the ice. Add your choice of Sugarshots with either twist. Shake
it like you mean it for 10 to 15 seconds and strain into a martini
glass or champagne flute. If you really want to go over the top,
add a dollop of foamed milk and sprinkle with cinnamon!
Serves 1
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The Ultimate
Lime Sorbet
Ingredients:
2 cups Sugarshots Original
8 medium limes (about 1 1/2 pounds)
1 cup water
Line a baking sheet with plastic wrap. Wash limes
and halve lengthwise. Working over a bowl to catch juices,
with a small sharp knife cut between flesh and pith
to loosen flesh. With a spoon, scoop out lime flesh
in one piece. Squeeze juice from lime flesh into bowl
and discard membranes. Scrape any remaining membranes
and juice from lime halves into bowl. Pour lime juice
through a sieve into a measuring cup to measure 1 cup
and discard membranes. Put lime shells on baking sheet
and freeze while making sorbet.
In a bowl, stir together the lime juice, Sugarshots
Original and water. Freeze the mixture in an ice-cream
maker. Scoop sorbet into frozen shells, smoothing surfaces
so they are level. Freeze filled lime shells for 6 hours
or until frozen hard. Frozen sorbets in shells may be
wrapped individually in plastic wrap and kept in freezer
for up to one week.
Makes 4 1/2 cups.
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Corinthian Sweet Iced Tea
Ingredients:
4 black currant tea bags
4 cups water
1/2 cup plus 1 tablespoon of Sugarshots Original or Turbinado
2 teaspoons raspberry vinegar
1 lime, cut into 4 wedges
Put tea bags in a heatproof pitcher. In a saucepan bring water
just to a boil and pour over tea bags. Steep tea 5 minutes
and remove tea bags. Cool tea and chill, covered, until
cold, about 1 hour. Stir in Sugarshots and vinegar.
Squeeze lime wedges into tea and add wedges. Serve tea
over ice in tall glasses.
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