Sip with a Buzz

Overnight Freezzer Margarita-

1L Hornitos Reposado, Mix 2 ounces Cointreau, 4.5 ounces fresh lime juice, 3 ounces simple syrup and 1 tablespoon of Sugar Buzz'd lime.  Funnel into bottle of Hornitos, Seal, Shake, Place in door of freezer.

Following day…enjoy in Margarita glasses rimmed with Sugar Buzz'd Lime

 

9 Volt Caipirinha-

In an Old-fashioned glass Muddle 1 Persian lime cut into wedges with 4 teaspoons white sugar cane and 1 teaspoon Sugar Buzz'd Lime, fill with crushed Ice and fill with 2 ounces Lime infused Cachaca.   Dehydrated lime garnish, dusted with Sugar Buzz'd Lime

 

Basil Buzzed Cucumber Gimlet-

2 ounces Empress 1908 cucumber lemon Gin, ¾ ounce Fresh lime juice, ½ ounce Basil infused simple syrup, 1 bar spoon Sugar Buzz'd Lime, shake vigorously, Strain into Sugar Buzz'd Lime rimmed frozen coupe glass and garnish with one basil leaf.

 

Picking Raspberries from an Electric Fence-

In Large Punch Bowl, combine one 750 ml bottle Wild Roots Raspberry Vodka, 4 ounces fresh lemon juice, one tablespoon Sugar Buzz'd Raspberry, 2 12 ounce bottles Lindemans Framboise Lambic, six Lemon wheels, fill with Ice, Stir and Enjoy..(in a coffee mug so no one will know).

 

Jumper cables for a Sidecar-

1 ½ ounces Courvoisier XO, 1 ounce Chambord, ½ ounce fresh lemon juice, 1 bar spoon Sugar Buzz'd Raspberry, shake vigorously, Strain into Sugar Buzz'd Raspberry rimmed frozen coupe glass, Garnish with a dehydrated lemon wheel

 

Soul Purpose-

2 ounces Sazerac Rye Whiskey, ½ ounce Green Chartreuse, ½ ounce raspberry cordial, 2 dashes Peychaud’s aromatic bitters.  Stir in crystal with ice, Strain over large cube in an Old-Fashioned glass, dip a lemon swath into Sugar Buzz'd Raspberry and place on top.   

 

All Day Jitters-

Pour Iced Espresso into an ice cube tray, freeze until solid, about 4 hours, combine in blender, coffee cubes, 2 ounces Kahlua Coffee Liquor, 2 ounces Tito’s Vodka, ½ teaspoon vanilla extract, and one bar spoon Sugar Buzz'd Coffee, process until smooth, divide into two frozen coupe glasses and dust with Sugar Buzz'd Coffee.

 

Se~nor Café-

1 ½ ounce Koloa Kauai Hawaiian coconut rum, 2 ounces coconut cream, 1 ounce cold brewed coffee, ¾ ounce orgeat, ½ ounce Sugar Buzz'd Coffee Simple syrup. Whip shake with crushed ice and top with more crushed ice. Garnish with a banana leaf, paper straws and a swizzle stick.  

 

Spanish Zinger-

Sugar Buzz'd Coffee rimmed footed coffee mug, ½ ounce High proof rum, light on fire, rotate glass to caramelize the sugar, shake nutmeg and cinnamon over flame for flare, pour in 1 ounce Cointreau and 1 ounce Kahlua and flame should go out, if not, blow it out, fill with hot coffee and top with Sugar Buzz'd Coffee whipped cream

 

Frozzen Peach is the Bee’z Kneez

In blender, combine 1 ½ ounce Gin, ½ ounce lemon juice, ½ ounce honey, 5 slices fresh peaches, 1 bar spoon Sugar Buzz'd Peach and 1 cup ice, process until smooth, pour into a Sugar Buzz'd Peach rimmed frozen coupe glass with a fresh peach slice

 

Preach’n Peach @ the beach

Muddle 5 sprigs mint with a bar spoon Sugar Buzz'd Peach and 2 ounces peach puree, add 1 ½ Tullamore Dew Irish Whiskey, 1 ounce fresh lemon juice, ½ ounce Limoncello, shake vigorously, double strain into a prepped Collins glass and fill with ice. Garnish with 3 fresh peach slices  and a mint sprig. Enjoy in the Sun…

 

ZZmoked Peach

Muddle 2 slices of lemon with a bar spoon Sugar Buzz'd Peach and 1 ½  ounce Peach puree, add 2 ounces Creyente Mezcal, ½ ounce fresh lemon juice, ½ ounce agave nectar, shake vigorously, strain over a large ice cube in an Old-Fashioned glass, Garnish with a Sugar Buzz'd Peach dipped peach slice.