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Creamsicle Punch


2 qt. orange juice

2 cups vodka

1 liter ginger ale

1 (750 mL) bottle champagne

1 qt. vanilla ice cream

1 orange, thinly sliced


In a large bowl, combine orange juice, vodka, ginger ale, and champagne.Carefully add scoops of vanilla ice cream and orange slices. Ladle into glasses and serve.

Mimosa Floats


1/4 c. melted white chocolate rainbow sprinkles

1 750-mL bottle of Champagne (or Prosecco)

1 qt. rainbow sherbet


In a small dish, pour melted white chocolate. In another small dish, pour rainbow sprinkles. Dip champagne glass rims in melted white chocolate, then in sprinkles. Add 1 to 2 scoops of sherbet to each champagne flute. Top with champagne and serve immediately.

Lava Flow


2 oz. light rum

2 oz. coconut rum

1/2 c. frozen strawberries

2 bananas, sliced into 1/2" coins

4 oz. Coconut Cream

2 c. iceFresh pineapple, for garnish


In a blender, combine light rum, coconut rum and strawberries and blend until smooth. The mixture should be very thick. Divide the mixture between two glasses.Rinse the blender then blend the bananas, coconut cream, pineapple juice, and ice until smooth. Pour mixture into glasses very slowly to see the lava effect. Garnish with fresh pineapple.

Margarita Snow Cones


4 oz. tequila

2 oz. triple sec

1/2 c. lime juice

1 tbsp. honey

Lime wedges

Margarita salt

2 c. ice


In a measuring cup, combine tequila, triple sec, lime juice and honey and stir until honey is fully dissolved.Run a lime wedge around the rims of two glasses and dip in salt.In a blender, blend ice until the consistency resembles shaved ice. Using an ice cream scoop, scoop shaved ice into glasses, then pour tequila mixture over shaved ice, garnish with a lime round and serve.

Strawberry Shortcake Mimosas


10 strawberries

1/2 c. finely crushed Nilla wafers

2/3 c. strawberry ice cream

10 oz. vanilla vodka

1 bottle Champagne or Prosecco

Whipped cream


Run a sliced strawberry around the rim of Champagne flutes. Dip each rim in Nilla crumbs.Into each flute, drop 1 tablespoon strawberry ice cream, then add 1 ounce vodka and top with Prosecco. Top with whipped cream, a sprinkle of Nilla crumbs, and a strawberry for garnish. Serve.

Bikini Martini


4 oz. coconut rum

4 oz. pineapple juice

2 oz. vodkaIce

1 oz. grenadine

Maraschino cherries, for garnish

Pineapple wedge, for garnish


Combine coconut rum, pineapple juice, vodka, and a few ice cubes in a cocktail shaker and shake until cold. Strain into martini glasses and slowly pour 1/2 ounce of grenadine into each glass. Garnish with cherries and a wedge of pineapple.

Vodka Pink Lemonade Slushies


5 lemons, halved

1/3 c. vodka

1 c. Pink lemonade

2 c. ice

1 bunch mint


Using a spoon, scoop out the fruit of the lemons, leaving the peel intact. In a blender, combine vodka, lemonade and ice. Blend until smooth. Use a small ice cream scoop to scoop vodka mixture into lemons.Garnish with a sprig of mint and serve.

Chocolate Covered Strawberry Shooters


1/4 c. chocolate chips, melted

3 oz. strawberry milk

3 oz. white chocolate liqueur

1 oz. vodka

3 small strawberries, for garnish


Place melted chocolate on a small shallow plate. Roll rims of shot glasses in chocolate to coat. Combine strawberry milk, chocolate liqueur, and vodka in cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour drink into prepared shot glasses, garnish with a strawberry, and serve immediately.

Mermaid Coladas


4 oz. pineapple juice

4 oz. white rum

4 oz. coconut milk

2 oz. blue Curaçao

1 c. frozen pineapple chunksIce, for blending

Maraschino cherries, for garnish

Sliced pineapple, for garnish

Paper umbrellas


In a blender, combine pineapple juice, rum, coconut milk, blue Curaçao, and frozen pineapple. Blend until smooth. If you want it slushier, add ice and blend until slushy.Pour into glasses and garnish with maraschino cherries, pineapples, and paper umbrellas.

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