1 bottle red wine 1 cup cranberry juice 1/2 bottle Sallie’s Greatest Simple Syrup (12.7 oz) 1/2 cup tuaca liqueur or brandy
Mix all ingredients together, chill for 2 hours. Serve over ice. Garnish with orange and lemon slices.
1 bottle white Rioja Wine ¼ cup Calvados or apple liquor ¼ cup Sallie’s Greatest Peach + Mint Simple Syrup 1 lime sliced 1 lemon sliced 2 ripe peaches (cut in wedges) 3 ripe green apples (cut into wedges) 1 pint raspberries Sparkling water
Combine Peach + Mint Simple Syrup, Calvados, lime, lemon, peaches, apples in a pitcher. Pour in the wine and chill for 2 hours. Serve by adding fruit to the glasses, add 3 raspberries to each glass and splash with sparkling water.
2 oz vodka
1 oz. Sallie's Greatest Strawberry + Basil simple syrup
2\3 cup freshly squeezed grapefruit juice
2 strawberries
Rimming salt
Rim a low ball glass with salt using a grapefruit wedge. Muddle 1½ strawberries in shaker (save ½ for garnish). Add vodka, Strawberry + Basil simple syrup, and grapefruit juice with ice; shake until blended. Strain into low ball glass filled with crushed ice. Garnish with a grapefruit slice and strawberry.
2 oz. gin
¾ oz. Sallie’s Greatest Peach + Mint Simple Syrup 1 oz. fresh lime juice (can use lemon) 1 sprig of mint Mint leaves for garnish
Combine gin, lime juice, SG Peach + Mint Simple Syrup, sprig of mint in a cocktail shaker with ice. Shake vigorously. Strain into a martini glass. Garnish with fresh mint leaves.
1 oz. vodka 1 oz. Blueberry + Lavender Simple Syrup 1 oz. Café Granita liqueur (coffee liqueur) 1 oz. Tolon-Tolon Macadamia Nut Cream (can use Frangelico) 1 oz. half and half Chocolate syrup and blueberries for garnish.
Put all ingredients in a shaker with crushed ice. Shake for 30-60 seconds to chill and strain cocktail into martini glass that has been swirled with chocolate syrup. Garnish with 3 blueberries.
