Cocktails take center stage in the summer months for restaurants, bars and liquor stores and using your advanced knowledge of mixology can help you bring in additional revenue. Instead of just selling your drinks, take the opportunity to interact with your customers and teach them how to make them themselves. This will help to build a relationship with your patrons and ensure they have a good time at your establishment.
Strawberry Basil Lemonade Cocktail
INGREDIENTS
Fresh strawberries
Basil
Vodka (or gin—your choice!)
Lemon
Lemonade
DIRECTIONS
In a tall glass, mix 1.5 ounces vodka, ice, lemonade, chopped basil leaves, and chopped strawberries. Stir and enjoy!
Boozy Sour Watermelon Slushies
INGREDIENTS
1/4 c. Sour Patch watermelons
1 c. vodka
1 c. sprite
1 c. lemonade
1 c. ice
Pink food coloring (optional)
DIRECTIONS
Add Sour Patch Watermelon gummies to vodka and soak overnight.
To a blender, add 2 ounces flavored vodka, Sprite, lemonade, pink food coloring (if using) and ice.
Blend to combine. Garnish with Sour Patch candies and serve.
Hurricane Cocktail
INGREDIENTS
2 ounces dark Jamaican rum
2 ounces light rum
1.5 ounces passion fruit puree
1 ounce fresh orange juice
1 ounce lime juice
1/2 ounce demerara sugar
1/2 ounce grenadine
Crushed ice
151 Rum, for serving
Orange slice and maraschino cherry, for garnish
DIRECTIONS
In a cocktail shaker, shake the dark rum, light rum, passion fruit puree, orange and lime juices, sugar, grenadine and crushed ice until combined. Strain the mixture into a hurricane glass filled with more crushed ice. Top with a splash of 151 Rum and garnish with the orange slice and cherry. Serve immediately.
Blackberry-Bourbon Iced Tea
INGREDIENTS
3 cups fresh blackberries
3/4 cups granulated sugar
2 tablespoons chopped fresh mint
1 1/2 quarts cold water
6 good quality black tea bags
Ice, as needed
Good quality bourbon, to taste (recommended: Woodford Reserve)
Fresh mint sprigs, for garnish
DIRECTIONS
Combine the blackberries, sugar, and coarsely chopped mint in a large bowl and mash with a potato masher or wooden spoon and let sit while making the tea.
While the blackberries are macerating, bring the water to a boil in a medium saucepan, remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour for the flavors to meld.
Pour the mixture through a strainer into a pitcher, pressing on the solids, cover and refrigerate until cold, at least 2 hours.
Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top and garnish with lots of fresh mint sprigs...(like a Mint Julep).
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