Celebrate-Spring2017-PEILiquor

Spiced Rhubarb & Ginger Punch

Raspberry Peach White Sangria

Classic Bloody Mary

tomato juice

2 oz

For the Rhubarb syrup:

1 ½ cups peeled fresh peach slices (2 large peaches) 1 cup fresh raspberries ¼ cup fresh orange juice 2 oz Matos Orange Liqueur 1 bottle Inniskillin Estate Series Niagara Pinot Grigio, chilled 2-3 tbsp simple syrup Club soda 1.) In large pitcher, mix peach slices and raspberries. Stir in orange juice, liqueur, wine and simple syrup. Cover and refrigerate at least 2 hours, or overnight. 2.) To serve, divide fruit between glasses, then pour in the wine mixture. Top up with club soda to taste.

Tito’s Homemade Vodka Worcestershire sauce prepared horseradish Freshly ground black pepper Squeeze of fresh lemon Coarse salt for rim and celery, cherry tomatoes and lemon for garnish.

1 ½ oz

1 tsp 1 tsp

1.) In a medium saucepan, combine 2 cup chopped rhubarb, 1 cup sugar and 1 cup water. 2.) Simmer on low heat for 3 minutes, then strain through a fine mesh sieve.

3 dashes hot sauce

Refrigerate until ready to use. For the punch:

1.) In a tall glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, Worcestershire, hot sauce and lemon. 2.) Rim another glass with salt, then fill with ice. Pour Bloody Mary mixture into the second glass. Garnish with celery stalk, cherry tomato, and lemon wedge and serve.

2 bottles non-alcoholic ginger beer 8 oz Sailor Jerry Spiced Rum 1 cup rhubarb simple syrup 1 lime juiced Lime wedges & mint to garnish 1.) Combine everything (except the garnish) in a large pitcher and mix well. 2.) Pour into ice-filled glasses and garnish with a lime wedge and fresh mint.

Makes 8 drinks

Makes 1 drink

Makes 6 drinks

CELEBRATE HOLIDAY GUIDE 2016 26 CELEBR TE SPRING 2017