POUR IN GLASS, OVER ICE AND STIR WELL.
All ingredients shaken and strained over ice in a Rocks Glass. Garnish with a lemon wheel.
Pour all ingredients into a cocktail shaker with ice. Shake well, then strain into a glass filled with ice. Fill to top of glass with soda water. Created by Jaime, Jeanette and Colin of The Blind Bear in Memphis, TN.
Shake and strain over rocks. Garnish with cilantro and blood orange slice. Created by Carrie Tipps of Tillman's Steakhouse in Fort Worth, TX.
Add Sweet Tea and ginger ale to glass with ice. Stir well. Serve with lemon wedge.
FILL COCKTAIL MIXING GLASS WITH ICE AND ADD THE SWEET TEA, SUGAR CANE SYRUP, EGG WHITE AND LIME JUICE. DRY SHAKE WITHOUT ICE. ADD THE CUCUMBER AND MINT AND FILL SHAKER WITH ICE. SHAKE TO CHILL BEFORE STRAINING INTO A COCKTAIL GLASS. FLOAT FERNET BRANCA ON TOP AND GARNISH WITH CUCUMBER AND MINT.
Fill cocktail glass with ice and add the Sweet Tea and peach purée. Mix and serve.
Fill cocktail glass with ice and add the Sweet Tea, lemonade and prickly pear syrup. Mix well and serve.
Muddle 2 big mint leaves in lemonade at bottom of old-fashioned glass- add ice. Pour Sweet Tea over ice. Garnish with one mint sprig
Add all ingredients and shake with ice. Strain into Collins glass with ice and garnish with Orange peel.
Pour in glass, over ice and stir well.
Pour in glass, over ice and stir well. Top off with a squeeze of lemon.
Add all ingredients to a mixing tin with ice and shake vigorously. Pour into glass and garnish with lemon wedge. Created by The Listening Room Café
Serve chilled.
Shake and serve chilled.
POUR IN GLASS, OVER ICE AND STIR WELL.
Shake and serve chilled.
Pour all ingredients into a cocktail shaker with ice. Shake well, then strain into a glass filled with ice.
Pour all ingredients into mug and stir. Microwave for 30-45 seconds. Garnish with a lemon wedge.
Shake and serve chilled.