TUTTI FRUTTI SHOOTER

Peach Schnapps
Strawberry
Triple Sec



Pour ingredients into  a shot glass. and serve. 

MINI MEXICAN SHOOTER

Tequila
Triple Sec
Lime



Pour ingredients into  a shot glass. and serve. 

LUSH SHOOTER

Melon Liqueur 
Peach Schnapps 
Orange 



Pour ingredients into  a shot glass. and serve. 

JELLY FISH SHOOTER

V-Schnapps
Blue Curacao
Irish Cream
Butterscotch Schnapps



Pour ingredients into  a shot glass. and serve. 

ELECTRIC BANANA SHOOTER

Banana
Tequila
Blue Curacoa

Pour ingredients into  a shot glass. and serve. 

FRUIT SALAD SHOOTER

Orange
Strawberry
Trible Sec

Pour ingredients into  a shot glass. and serve. 

KICK ASS SHOOTER

Tequila
Blue Curacao
Strawberry

Pour ingredients into  a shot glass. and serve. 

HEAVEN & HELL SHOOTER

Banana
Irish Cream
Sambuca
Grenadine


Pour ingredients into  a shot glass. and serve. 

BERRY BERRY SHOOTER

Peach Schnapps

Blackberry

Strawberry

Pour ingredients into  a shot glass. and serve. 

MALIBU BEACH SHOOTER

Malibu
Orange  
Grenadine


Pour ingredients into  a shot glass. and serve. 

SQUASHED FROG SOOTHER

Melon Liqueur 
Irish Cream 
Grenadine 

Pour ingredients into  a shot glass. and serve. 

TWIST SHOOTER

Sambuca
Strawberry
Tequila
V-Schnapps 

Pour ingredients into  a shot glass. and serve. 

PURPLE SHOOTER

Peach schnapps
Blue Curacao
Blackcurrant 

Pour ingredients into  a shot glass. and serve. 

PINKY WINKY SHOOTER

Brandy schnapps
Irish Cream
Strawberry Syrup 

Pour ingredients into  a shot glass. and serve. 

CRANBERRY & STRAWBERRY SANGRIA

1 cup (8 fl. oz) water
2/3 cup (5 oz) sugar
3 cloves
2 medium lemon slices
2 medium lime slices
4 cranberry herbal tea bags
3 1/4 cups (26 fl. oz) dry red wine
2 cups (16 fl. oz) cranberry juice
6 tablespoons brandy
2 tablespoons Triple Sec
1 1/4 cups (5 oz) fresh strawberries, trimmed
1 cup (8 fl. oz) club soda

Combine the water, sugar, cloves, and lemon and lime slices together in a saucepan and set over medium heat. Mix well, and allow to simmer for a couple of minutes. Reduce the heat to low, and simmer for a further 2 to 3 minutes.
Remove the saucepan from the heat and add in the tea bags. After allowing the tea bags to infuse for five minutes, remove and discard the tea bags and the cloves, and transfer the mixture to a large serving pitcher. Add the wine, cranberry juice, brandy and Triple sec. Mix well and drop in the orange chunks and strawberries. Cover and refrigerate for at least 12 hours.
Immediately before serving, mix in the club soda for extra fizz. Serve chilled, over ice.

FRUITY SANGRIA

8 cups (64 fl. oz) dry red wine
8 cups (64 fl. oz) apple juice
1 small grapefruit, cut into eights
1 medium orange, sliced thin crosswise
1 medium lemon, sliced thin crosswise
1 small pear, diced
1 medium apple, diced

Combine the wine, apple juice, and grapefruit pieces in a large pitcher. Mix well, cover and refrigerate overnight.
The following day, add the orange and lemon slices to the wine. Refrigerate for a further 3 hours.
Add the pear and apple to the mixture, then allow to stand for a further 1 hour to absorb the flavor fully. Mix well and serve over ice.

SANGRIA CLARA

1 cup (8 fl. oz) water
1 small bunch fresh mint
1/2 cup (3 1/2 oz) sugar
3 cloves
4 short cinnamon sticks
3 1/4 cups (26 fl. oz) dry white wine
2 cups (16 fl. oz) sparkling apple cider
1/2 cup (4 fl. oz) orange juice
2 small apples, cut into chunks
2 small oranges, sliced thin crosswise
2 small peaches, peeled and cut into chunks

In a small saucepan, combine the water, mint, sugar, cloves and cinnamon sticks over medium heat. Allow to simmer for about 5 minutes. Remove from the heat, and allow the mixture to cool down to room temperature.
Remove and discard the mint leaves, cloves, and cinnamon sticks, and pour the mixture into a large serving pitcher.
Mix in all of the remaining ingredients, cover and refrigerate overnight.
Serve chilled, over ice.

CITRUS SANGRIA

3 1/4 cups (26 fl. oz) dry red wine

1/2 cup (4 fl. oz) Cointreau
1/2 cup (4 fl. oz) brandy
Juice of 1 large orange
Juice of 1 medium lemon
Juice of 1 medium lime
2 tablespoons confectioner's sugar
Club soda, to taste
1 small orange, sliced thin crosswise
1 small lemon, sliced thin crosswise
1 small lime, sliced thin crosswise

Mix the wine, Cointreau, brandy, citrus juices, and sugar in a large pitcher. Refrigerate overnight.
Immediately before serving, add in the club soda, orange, lemon, and lime slices. Serve over Ice.

PEACH & ORANGE SANGRIA

3 1/4 cups (26 fl. oz) dry white wine
1/3 cup (3 oz) sugar
1/3 cup (5 tablespoons) Triple Sec
1/3 cup (5 tablespoons) peach-flavoured brandy
2 medium peaches, peeled and sliced
2 medium oranges, sliced thin and crosswise
1 cup (8 fl. oz) sparkling orange soda
1 cup (8 fl. oz) ginger ale

In a large serving bowl, combine all the ingredients except the orange soda and ginger ale and mix well. Refrigerate overnight.
Immediately before serving, mix in the orange soda and ginger ale. Serve over Ice.

SPICY SANGRIA

3 3/4 cups ( 30 fl. oz) dry white wine
3 tablespoons brandy
2 small red chilies, seeded and quartered
2 medium tart green apples, diced
2 large yellow plums, peeled, pitted and sliced
2 medium peaches, peeled, pitted and cut into chunks
1 cup (8 fl. oz) club soda

Combine all the ingredients except for the club soda in a large serving pitcher, mixing well. Refrigerate overnight.
Immediately before serving, mix in the club soda for added fizz. Serve over ice.

PARTY SANGRIA

3 1/4 cups (26 fl. oz) dry red wine
1/3 cup (3  oz) sugar
1/3 cup brandy
1/3 cup Cointreau
1/3 lemon-flavored vodka
1 small lemon, sliced crosswise
1 small orange, sliced crosswise
1 small lime, sliced crosswise
1 medium pear, diced
2 medium peach, peeled, pitted and sliced
2 cups (8 oz) sliced strawberries
1 bottle carbonated lemon-lime soda

In a sangria pitcher, combine all ingredients except the strawberries and soda.
Chill in the refrigerator overnight. Immediately before serving, stir the strawberries and lemon-lime soda. Pour into chilled glasses and serve.

WHITE SANGRIA

Apple juice, for ice cubes
1 1/4 cups (10 fl. oz) water
1 small bunch fresh mint
1/2 cup (3 1/2 oz) sugar
3 cinnamon sticks
3 1/4 cups (26 fl. oz) dry white wine
2 medium peaches, peeled, pitted and sliced
2 small pears, cut into chunks
2 medium oranges, sliced crosswise
2 small lemons, sliced crosswise
3 cups (24 fl. oz) sparkling apple cider
Mint leaves, to garnish (optional)

To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangría is ready to serve.

Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.

Transfer the remaining mixture to a large serving bowl.

Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes.

Garnish with fresh mint leaves, if desired.

STRONG SANGRIA

3 1/4 cups ( 26 fl. oz) dry red wine
2 cups (16 fl. oz) sparkling apple juice
4 tablespoons gin
4 tablespoons citron-flavored vodka
2 tablespoons sugar
Juice of 1 large orange
Juice of 1 large lemon
1 small orange, sliced thin crosswise
1 small lemon, sliced thin crosswise
1 small lime, sliced thin crosswise

Pour all the ingredients into a large pitcher, mix well, and refrigerate. Serve chilled over ice.

BASIC SANGRIA RECIPE

• 3 1/4 cups ( 26 fl. oz) dry red wine
• 1 tablespoon sugar
• Juice of 1 large orange
• Juice of 1 large lemon
• 1 large orange, sliced thin crosswise
• 1 large lemon, sliced thin crosswise
• 2 medium peaches, peeled, pitted and cut into chunks
• 1 cup (8 fl. oz) club soda

Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes.