Morad Passion Fruit Cocktail
- 4 oz Morad Passion Fruit Wine
- 1 oz Basil syrup
- 1/2 oz Gin
- Basil leafs for garnish
In a cocktail shaker combine Morad Passion Fruit Wine, Gin, basil syrup and ice. Shake and strain into a chilled cocktail glass. Garnish with a fresh basil leaf. To make Bail Syrup, combine 2 cups each water and sugar, bring to a boil, remove from heat, steep 20 basil leaves in the syrup for 20 -30 min (depending on how strong a basil flavor you want). Strain and cool the syrup.
Morad Pomagrenate Thyme Cocktail
- 2 1/2 oz Morad Pomegranate Wine
- 3/4 oz Gin
- 1/2 oz Thyme syrup
- 1/2 oz Lime juice
- Blueberries and thyme sprigs for garnish
Combine all ingredients in a cocktail shaker over ice, shake vigorously until well chilled, serve over ice in an old fashioned glass. Garnish with a thyme skewered blueberry. To make Bail Syrup, combine 2 cups each water and sugar, bring to a boil, remove from heat, steep 10-5 thyme sprigs in the syrup for 20 -30 min (depending on how strong a thyme flavor you want). Strain and cool the syrup.
Chocolate & Coconut Cocktail
- 2 oz Schmerlings Chocolate liqueur
- 1 1/2 oz Coconut milk
- Dry coconut flakes and chocolate shavings for garnish.
Combine the chocolate liqueur and coconut milk over ice in a cocktail shaker, shake until well chilled, serve over ice in a rocks glass and garnish with coconut flakes and chocolate shavings.
Bartenura Tropical Spritzer
- 4 oz Bartenura Sparkling Moscato
- 1 oz mango juice
- 1/2 oz pineapple juice
- 1/2 oz lime juice
In a cocktail mixing glass combine lime, pineapple and mango juice and stir with ice until well chilled, slowly add the Bartenura Sparkling Moscato and gently stir as to not lose the carbonation. Strain into a large ice filled wine glass and garnish, with sprig of mint.
Bartenura Malvasia Cobbler
- 4 oz Bartenura Malvasia
- 8 fresh Blueberries
- 1/2 oz lime juice
- 1/2 oz cranberry juice
- 1/2 tea spoon of powder sugar
In a large rocks glass muddle the blueberries, sugar and lime to a purée, fill with ice add the cranberry juice and Bartenura Malvasia, stir and garnish with a lime wedge and fresh blueberries.
Bartenura Grapefruit Cooler
- 3 oz Bartenura Moscato
- 1 oz White grapefruit juice
- 3/4 oz Binyamina triple sec
- 1 dash simple syrup
In a cocktail mixing glass combine all ingredients and stir with ice until well chilled, strain into an ice filled cocktail glass. Garnish with a sugar dusted grapefruit wedge.
Bartenura Blush Apple Sangria
- One bottle Bartenura Sparkling Moscato.
- 8 oz Binyamina Sour Apple liquor.
- 6 oz lemon juice.
- 6 oz apple juice.
- 2 Fresh sliced blush apples and 2 navel oranges.( any additional fruit of you preference)
In a large pitcher combine all ingredients including the fruits, cover and refrigerate for at least 4 hour (overnight is best). When ready to serve pour into ice filled wine glasses making sure to include some fruit in every glass.
Louis Royer & Bartenura Moscato
- 3 1/2 oz Bartenura Moscato
- 1 1/2 oz Louis Royer VS cognac
In a rocks glass filled with ice combine Bartenura Moscato and Louis Royer VS Cognac.
- 3 oz Walders Vodka & Vanilla
- 1 oz Sabra Chocolate Orange Liqueur
In a cocktail mixing glass combine all ingredients and stir with ice until well chilled
Walders Caribean Cooler
- 2 oz Walders Vodka & Vanilla
- 1/2 oz Coconut rum
- 1 oz Pineapple Juice
- 1 oz Mango juice
In a cocktail shaker combine all ingredients and ice, shake vigorously and strain into an ice filled glass. Garnish with a wedge of fresh pineapple.
Walders Great Godfather
- 1 1/2 oz Walders Scotch & Coffee,
- 1 oz Morad Amaretto Liqueur
- 1/2 oz Whiskey
Combine ingredients over ice in a cocktail shaker. Shake vigorously and strain over ice into a rocks glass.
- 1 3/4 Walders Vodka & Vanilla
- 1 tsp Brown Sugar
- 1 oz. Lime juice
- 10-15 Fresh Mint leaves
Put the mint leaves, lime juice and brown sugar into a tall glass and muddle. Fill the glass with crushed ice. Pour over Walders Vodka & Vanilla, stir and pour into a tall glass. Garnish with a sprig of fresh mint.