Vodka, Tequila, Rum, Gin and Mango Nectar.

!!! Tropical Island Iced Tea

Tropical Citrus Punch

Classic Piña Colada blended with D’USSÉ.

D’USSÉ Colada

~ As seen in the NY Times Vodka, Amaretto, Grand Mariner, and Alizé blended to perfection with Grandma Julia’s Fruit Punch.

Waiting to Exhale

Pineapple, Strawberry, Peach or Mango Rum, Lime and Mint Leaves.

Traditional Mojito

Citrus Splash

Sylvia’s homemade Lemonade and Vodka mixed with Sour Mix and a splash of Blue Curaçao and Cranberry Juice.

Harlem Blues

D’Ussé, Grand Marnier, Fresh Lime and Sour Mix.

!! D’USSÉ Margarita

Warm flavors of Bing cherries, boysenberries, lightly toasted oak and milk chocolate.

Dante, Merlot, California, 2014

Bacardi Gold, Red Wine, Myers Rum and Grandma Julia’s Fruit Punch.

! Sylvia’s Soulful Sangria

That Guy’s Drink

Aromas of sweet cherries and dried strawberries with light scents of dried herbs.

Lambrusco di Sobara, Demisparkling Red, Italy

Made with our Sylvia’s Triple Strength Hot Sauce.

Sylvia’s Signature Bloody Mary

White wine with subtle grapefruit and tangerine notes.

Tololo, Sauvignon Blanc, Chile, 2015

Cucumber Crush

Maker’s Mark, Fresh Lime Juice and Grand Marnier.

!! Maker’s Markarita

Uptown Delight

Jack Daniels, Fresh Lime Juice, Cointreau and a splash of Cranberry Juice.

!! Jack Punch

Sylvia’s House Champagne with a splash of Orange Juice topped with Peach Schnapps.

Peach Tree Mimosa

STRAWBERRY, MANGO, PEACH OR PINEAPPLE Patron Tequila, Fresh Lime Juice and Grand Marnier.

!!! PATRON MARGARITA

Coconut Lime Drop

Lush aromas and bright fruit flavors of raspberries, strawberries, orange zest and sweet spice.

Barco Negro, Douro Vindima, Portugal, 2012

Bacardi Superior, Bacardi Gold, Malibu, Coconut Rum, Cruzan Mango Rum, Grandma Julia’s Fruit Punch topped with Myers Rum.

!!! South Carolina Rum Punch

Strawberry, Mango, Peach or Pineapple Cuervo Tequila Fresh Lime Juice and Grand Marnier.

!! Margarita Special

In a large pitcher, combine the vodka, tequila, rum, and gin.

Mix the Spirits

Pour in the mango nectar and stir well to combine all the ingredients.

Add Mango Nectar

Fill glasses with ice cubes, then pour the tropical mixture over the ice.

Serve Over Ice

Garnish each glass with fresh mint leaves and lime wedges for added flavor.

Garnish

Serve immediately and enjoy your Tropical Island Iced Tea!

Enjoy

Vodka

Tequila

Mango Nectar

Ice cubes

Fresh mint leaves

Lime wedges

In a large pitcher, combine the white rum, fresh orange juice, fresh lemon juice, fresh lime juice, and simple syrup. Stir well until all ingredients are blended together.

Mixing the Ingredients

Slowly pour in the club soda and stir gently to combine, being careful not to lose the carbonation.

Adding Club Soda

Fill glasses with ice cubes and pour the tropical citrus punch over the ice. Garnish with orange and lime slices.

Serving the Punch

White Rum

Fresh Orange Juice

Fresh Lemon Juice

Fresh Lime Juice

Simple Syrup

Club Soda

Ice Cubes

Orange Slices

Lime Slices

In a blender, combine D’USSÉ Cognac, pineapple juice, coconut cream, fresh pineapple chunks, and ice.

Blend the Ingredients

Blend on high speed until the mixture is smooth and creamy.

Blend Until Smooth

Pour the D’USSÉ Colada into a chilled glass.

Serve

Garnish with a slice of pineapple and a maraschino cherry on top.

D’USSÉ Cognac

Pineapple Juice

Coconut Cream

Fresh Pineapple Chunks

Maraschino Cherry

Pineapple Slice

In a cocktail shaker, combine the vodka, amaretto, Grand Marnier, Alizé, and Grandma Julia’s Fruit Punch.

Mix the Ingredients

Add ice to the shaker, then shake well until the outside of the shaker is frosty. Strain the mixture into a chilled glass.

Shake and Strain

Garnish with fresh fruit of your choice (such as orange slices, cherries, or berries) before serving.

Amaretto

Grand Marnier

Alizé

Grandma Julia’s Fruit Punch

Fresh Fruit (for garnish)

In a sturdy glass, add the fresh mint leaves and lime juice. Use a muddler or the back of a spoon to gently press and twist the mint leaves to release their oils. Do not shred the leaves.

Muddle the Mint and Lime

Pour the rum of your choice over the muddled mint and lime mixture. Add the simple syrup and stir gently to combine.

Add the Rum and Simple Syrup

Fill the glass with ice, then top with club soda. Stir gently to mix all the ingredients.

Add Club Soda

Garnish with a lime wedge and a sprig of fresh mint. Serve immediately with a straw.

Garnish and Serve

Rum (Pineapple, Strawberry, Peach, or Mango)

Fresh Mint Leaves

Lime Wedge (for garnish)

Mint Sprig (for garnish)

In a cocktail shaker, combine vodka, fresh lemon juice, fresh lime juice, fresh orange juice, and simple syrup.

Add ice cubes to the shaker and shake vigorously for about 15 seconds until well chilled.

Shake It Up

Strain the mixture into a chilled glass filled with ice.

Strain and Serve

Garnish with an orange slice, lemon wedge, and lime wedge.

Orange Slice

Lemon Wedge

Lime Wedge

In a cocktail shaker, combine the lemonade, vodka, sour mix, blue curaçao, and cranberry juice.

Add ice to the shaker and shake well for about 15 seconds until the mixture is chilled.

Shake with Ice

Strain the mixture into a glass filled with fresh ice.

Garnish the drink with a lemon wedge on the rim of the glass.

Lemonade

Sour Mix

Blue Curaçao

Cranberry Juice

Rim the edge of a chilled cocktail glass with lime juice and dip it in salt to coat the rim.

Prepare the Glass

In a cocktail shaker filled with ice, combine D’USSÉ Cognac, Grand Marnier, fresh lime juice, and sour mix.

Mix the Drink

Shake well until chilled and strain into the prepared cocktail glass.

Garnish with a lime wedge and serve immediately.

Salt (for rimming glass)

If using fresh Bing cherries and boysenberries, wash and pit the cherries. If using frozen, thaw and drain excess water.

Prepare the Fruits

If desired, place toasted oak chips in the bottle of Dante Merlot and let it infuse for 1-2 hours to enhance the oak flavor.

Infuse the Wine (Optional)

Serve the wine alongside chopped milk chocolate in a small bowl. This combination will complement the flavors of the wine.

Pair with Chocolate

Arrange the Bing cherries and boysenberries on a serving platter. Pour a glass of Dante Merlot and enjoy with the fruits and chocolate.

Serve the Fruits

Dante Merlot, California, 2014

Bing cherries (fresh or frozen)

Boysenberries (fresh or frozen)

Milk chocolate (chopped or chips)

Toasted oak chips (for infusion, optional)

In a large pitcher, combine the Bacardi Gold Rum, Red Wine, Myers Rum, and Grandma Julia's Fruit Punch. Stir well to mix the flavors.

Combine Ingredients

Slice the fresh fruits and add them to the pitcher. This will infuse the sangria with their flavors and add a beautiful presentation.

Add Fresh Fruits

Cover the pitcher and refrigerate for at least 2 hours to let the flavors meld together.

Chill

Before serving, you can add soda water for a fizzy touch if desired. Serve over ice in glasses, garnished with additional fresh fruit if preferred.

Bacardi Gold Rum

Red Wine

Myers Rum

Grandma Julia's Fruit Punch

Fresh Fruits (Oranges, Lemons, Limes, Berries)

Soda Water (optional)

In a cocktail shaker, combine the Remy Martin Cognac, Amaretto Liqueur, and Pineapple Juice.

Fill the shaker with ice cubes and secure the lid.

Add Ice

Shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a chilled cocktail glass.

Garnish with a pineapple wedge and a maraschino cherry before serving.

Remy Martin Cognac

Amaretto Liqueur

Pineapple Wedge (for garnish)

Maraschino Cherry (for garnish)

Crush the Sangiovese and Lambrusco grapes in a clean fermentation vessel. Make sure to extract all the juice and pulp.

Preparation of Grapes

Add water and sugar to the crushed grapes. Stir well to combine, then sprinkle the wine yeast over the mixture. Cover the vessel with a clean cloth and let it sit for 5-7 days at room temperature.

Fermentation Start

After 7 days, add the dried herbs to the mixture, stirring gently to incorporate them. This will enhance the wine's aroma.

Adding Dried Herbs

Transfer the mixture to a secondary fermentation vessel, leaving behind the sediment. Seal the vessel with an airlock and let it ferment for an additional 2-3 weeks.

Second Fermentation

Once fermentation is complete, carefully siphon the wine into clean bottles, leaving some space at the top. Seal with corks and let it age for at least 1 month before tasting.

Bottling

Sangiovese grapes

Lambrusco grapes

Sugar

Yeast (wine yeast)

Water

Dried herbs (thyme, oregano)

In a large pitcher, combine the tomato juice, vodka, Sylvia's Triple Strength Hot Sauce, Worcestershire sauce, lemon juice, celery salt, and black pepper. Stir well until all ingredients are thoroughly mixed.

Prepare the Base

Taste the mixture and adjust the seasoning as needed. You can add more hot sauce for extra heat or more lemon juice for acidity.

Taste and Adjust

Fill tall glasses with ice and pour the Bloody Mary mixture over the ice. Garnish each drink with a celery stalk, a lemon wedge, and olives.