Frozen Key Lime Pie
2 1/4 cups Gin
1 1/2 cups Pineapple Juice
3/4 cups Key Lime Juice
3 cups Silk coconut milk
1/2 can (14oz can) of sweetened condensed milk
3/4 oz vanilla extract
2 1/2 cups simple syrup
2 1/2 cups water
** If mixing with ice, start with less simple syrup and no water. Blend and add more to get desired sweetness and thickness. The frozen machine requires more sugar to ensure proper freeze level.
The Perfect Key Lime Pie Martini
Rim glass – roll edge in simple syrup, dunk in graham
Add chocolate drizzle to glass if desired.
Add to shaker:
1.5 oz vodka or gin → mocktail: replace with pineapple juice
4 oz Key Lime Pie Martini Mix
Add ice. Shake well. Strain. Serve extra in a shot glass
Garnish – slice of key lime on rim
Key Lime Pie Martini Mix
½ cups Key Lime Juice (fresh squeezed and strained preferred)
½ cups vanilla syrup (simple syrup with ½ tablespoon vanilla extract)
1 cup Lakewood Organic Pineapple Juice
1 cup Cream of Coconut
1 cup Heavy Whipping Cream
IB&D Cream of Coconut
1 gallon whole milk
5 ½ cups sugar
1 gallon Coconut Milk (plain/original)
Heat the whole milk over medium-high heat. Once fully heated, dissolve the sugar, stirring to prevent burning. Continue heating to a low boil. Make sure it’s vented or drop the heat to prevent boil over, it will froth a lot. Allow it to boil for 35 to 40 minutes until it starts to thicken. Remove from heat and chill overnight. Combine with gallon of coconut milk, mixing well using hand blender or thorough shaking.
Berry Jane CBD Cocktail
Add 20 drops of CBD oil to the Very Berry Cocktail (batch cocktail served over ice)
Very Berry Cocktail (Batch)
In a mixing bucket combine:
5 bottles of Vodka
1 gallon of Very Berry Puree
2 gallons of water
½ gallon (64 oz) Natalie’s lemon juice
½ gallon (64oz) Cran-Blackberry Syrup
1 quart Blue Pom Island Oasis Mix
IB&D Very Berry Puree
In a large pot pour 3 bottles (1 ½ gallons) of Cran Blackberry Juice
Wait for it to heat, then stir in 8 cups of sugar to dissolve
Add 10 pounds of frozen mixed berries (Raspberry, Blackberry, Blueberry, Strawberry)
Bring to a low boil. Boil for at least an hour, allow all the flavors to cook together. Chill overnight. Strain berries. Makes about 2 gallons puree.
Heat Cran-Blackberry Juice and add equal amount sugar, stirring until sugar is dissolved. Remove from heat.
Mermaid Magic Color Changing Cocktail
Add 3 oz soda water to a collins glass
Add 1.5 oz Hibiscus Gin
Add ice to mostly fill the glass, leaving some room at the top
Add straw and garnish with lime.
Pour a shot glass of 1.5 oz elderflower lime syrup (equal parts elderflower syrup and Natalie’s Lime Juice)
Serve it on the side so the customer can watch (or pour) the color changing effect.
Coming In Hot
In a shaker muddle a healthy pinch of cilantro & with a slice of jalapeno and 3/4oz simple syrup (adjust to size of jalapeno slices)
Add 1 ½ oz Passionfruit Juice
1 ½ oz Vodka
Fill with ice, shake. Double strain with strainer and mesh strainer.
Mostly served on the rocks in a rocks glass with garnish of lime, sometimes also jalapeno slice, cilantro sprig
Modifications: Can be served up in a martini glass and will be spicier. A lime wedge muddled with the initial ingredients will also make it spicier. Some people prefer less simple and a splash of soda water.
Pineapple Kickin Mule / Mules
In a shaker muddle a jalapeno slice with 3-4 wedges of lime
Add 1.5 oz vodka and 1.5 oz Lakewood organic pineapple juice.
Strain over ice and top with ginger beer.
Serve in a rocks glass with a lime wedge.
Variations: Leave out the jalapeno for a Pineapple Mule, leave out the jalapeno and pineapple for a traditional mule. Swap jalapeno for mint for a Twisted Mule. For a mocktail, swap Vodka for more pineapple juice (or just drop the vodka and add more Ginger beer to fill the glass)
Chocolate drizzle on martini glass
In a shaker, combine:
2 oz Vodka
1 oz Coffee Liqueur
2 tsp Bustello espresso powder
1/2 oz whipping cream
Less than 1/2 oz vanilla syrup
2 dashes chocolate bitters
Fill with ice and shake WELLLL to mix up the espresso
Strain into the glass
Drizzle top with chocolate sauce.
IB&D Coffee Liqueur
Infuse 2 bottles of vodka and 1 bottle of spiced rum with 1 pound of Islamorada Roasters coffee beans for 1 week. (Subsequent soaks may take longer and can be blended). Strain.
For every 2 parts of infused liquor, add 1 part Coffee Syrup (should be around 38 ounces) of and 1 part (same around 38 ounces) of 1:1 simple syrup.
IB&D Coffee Syrup
For every 1 jar (4 cups) of Bustelo instant espresso:
Bring 8 cups of water and 8 cups of sugar to boil. Add the Bustelo, and watch for a quick foaming up. Bring down but let the mixture boil for about 5-6 minutes to thicken slightly. Allow to cool.
Bold Fashioned / Old Fashioned
Fill rocks glass with ice to chill it (ideally).
In shaker, add ½ to ¾ oz House Coffee liqueur (enough to coat the bottom of the mixer
Add 1.5 oz Dark Barrel Aged Rum
2 shakes orange bitters
Express a piece of orange peel and then add to the cup
Add half scoop ice. Stir 20 times, or more.
Dump glass full of ice. Add large ice cube to glass, strain shaker into it.
Using spoon, fish out the orange peel and use as a garnish along with a dark Bing cherry.
OLD FASHIONED: Use a spoonful of sugar and a splash of water instead of the coffee liqueur. Can use the turbinado (dark) sugar if desired.
Variations: For a sweeter version, can use a squeeze of chocolate syrup.
Muddle 4 wedges of limes with about 1 oz of simple syrup — if you use a pint glass to muddle all the stuff will wind up under the ice.
Add 1.5 oz Silver Rum
Take a large handful of mint and slap it to express the oils.
Add it and a half scoop of ice. Shake well.
Transfer back into glass and top with soda water. Garnish with lime and mint sprig.
Optional – rim PINT glass with Bloody Mary spices
Fill glass with ice and add:
1.5 oz Vodka (or Gin for a “Red Snapper)
4.5 oz Zing Zang Mix (fill the glass)
2 dashes Worcestershire Sauce
2 dashes Tabasco (or to taste)
Other dashes: Smoked paprika, pepper, Old Bay, etc.
For the Ale Mary: Add a healthy splash of Islamorada Ale and stir
Add olives, pickle, and other fun garnishes