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Drink Recipes

Here is a selection of fun drink recipes!

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WATERMELON-TEQUILA COCKTAILS

INGREDIENTS

  • ¼ cup water
  • ¼ cup granulated sugar
  • 8 cups diced seedless watermelon (1 pound)
  • ¼ cup fresh lime juice
  • 1 ¾ cups blueberries
  • ¾ cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
  • 1 ¼ cups silver tequila
  • Ice

HOW TO MAKE THIS RECIPE

  1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
  2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
  3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
  4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve

LEMONCELLO COLLINS

INGREDIENTS

  • 16 ounces limoncello (lemon-flavored liqueur)
  • 12 ounces gin
  • 8 ounces fresh lemon juice
  • 24 paper–thin lemon slices
  • Ice
  • 16 ounces chilled club soda
  • 8 mint sprigs

HOW TO MAKE THIS RECIPE

  1. In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press 3 thin lemon slices against the inside of each of 8 collins glasses. Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.

TABERNACLE CRUSH

INGREDIENTS

  • 1/2 large peach, sliced
  • 6 small basil leaves, plus more for garnish
  • 1/2 ounce fresh lemon juice
  • 1 1/2 ounces gin
  • 1 ounce Lillet
  • 1/2 ounce simple syrup
  • Ice
  • Club soda

HOW TO MAKE THIS RECIPE

  1. In a tall glass, muddle the peach with the 6 basil leaves and the lemon juice. Add the gin, Lillet and simple syrup. Add ice cubes and top with club soda. Garnish with basil.

COLORADO COOLER

INGREDIENTS

  • 1 ounce chilled club soda
  • ¾ounce fresh lemon juice
  • ¾ ounce Simple Syrup
  • 2 ounces malt whiskey, preferably Stranahan's Colorado Whiskey
  • Ice
  • 2 dashes of celery bitters (optional)
  • 4 cherries, preferably Rainier, pitted, plus 1 cherry for garnish

HOW TO MAKE THIS RECIPE

  1. In a cocktail shaker, muddle the 4 pitted cherries. Add ice and all of the remaining ingredients except the club soda and garnish. Shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with a cherry.

STRAWBERRY-LEMON MOJITOS

INGREDIENTS

  • 8 lemon wedges
  • 24 mint leaves, plus 4 mint sprigs, for garnish (optional)
  • 4 strawberries, plus 2 halved strawberries, for garnish
  • Ice cubes, plus crushed ice
  • 8 ounces gold or aged rum
  • 3 ounces fresh lemon juice
  • 2 ounces prepared sugarcane syrup or agave nectar

HOW TO MAKE THIS RECIPE

  1. In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice–filled highball glasses. Garnish with the berry halves and mint sprigs.

SUNSET PUNCH

INGREDIENTS

  • 8 ounces bourbon
  • 8 ounces white vermouth
  • ½ cup fresh lemon juice, plus lemon slices for garnish
  • ¼ cup simple syrup (see Note)
  • 12 ounces chilled ginger beer

HOW TO MAKE THIS RECIPE

  1. In a punch bowl, combine the bourbon, vermouth, lemon juice and syrup. Add the ginger beer and lemon slices and serve over ice.

CUCUMBER-HONEYDEW FREEZE

INGREDIENTS

SWEET FENNEL SALT

  • 2 tablespoons ground fennel seeds
  • 2 tablespoons sugar
  • 2 tablespoons kosher salt

COCKTAIL

  • 1 lime wedge
  • 8 ounces gin
  • 2 cups chilled chopped peeled cucumber
  • 2 cups chilled chopped honeydew melon
  • 6 ounces fresh lemon juice
  • 1 cup honey
  • 5 cups ice
  • Cucumber wheels and honeydew melon balls, for garnish

HOW TO MAKE THIS RECIPE

  1. In a medium bowl, mix the kosher salt, sugar and ground fennel seeds.
  2. Moisten half of the outer rim of 6 chilled white wine glasses with the lime wedge and coat lightly with the sweet fennel salt.
  3. In a blender, combine all of the remaining ingredients except the garnishes and blend until smooth. Pour the drink into the glasses. Garnish the drinks with the cucumber wheels and honeydew melon balls.
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