A fine quality smooth drink we & our customers love to enjoy!
INGREDIENTS
1 part Irish Cream 1883 syrup
1 part Whissin (non-alcoholic whisky)
8 parts freshest milk
METHOD
Put the Irish Cream & Whissin into a glass and then pour in the milk. Stir. Enjoy!
A classic mocktail from Cuba that has distinct mint and lime flavours
70 ml Celebracion Mojito pre-mixed cocktail
50 ml Ronsin (non-alcoholic rum)
70 ml sparkling water
1/4 lime - sliced
3 sprigs of mint
Crushed ice
Put the Mojito pre-mix and sliced lime into a glass and mash together (only 3-4 hard crushes). Remove the leaves from 2 mint sprigs and place in the palm of your hand. Slap with the other hand to release the oils and aroma and add to the cocktail. Add the Ronsin and sparkling water and then fill with crushed ice. Stir. Garnish with the other mint sprig and maybe a slice of lime.
You may need to experiment with the amount of lime you crush into the cocktail. The pre-mix has a distinct lime flavour and too much lime may obscure the refreshing mint flavour.
This recipe make a glass (250 ml) of cocktail.
INGREDIENTS
1 bottle (1ltr) Singria
3 cups (750ml) chilled lemonade
3 cups (750ml) chilled apple juice
1 teaspoon vanilla extract 1 bottle of non-alcoholic Rose wine
Fruit
1 pomegranate, cut into wedges & 4 sprigs of mint or chopped apples and oranges or stone fruit
METHOD
In a container, marinate the fruit of your choice in the Singria. Leave in the fridge 24 hours prior to use.
Mix to combine the wine, lemonade, apple juice, fruit and vanilla in a 2.5-litre-capacity jug. Add the fresh mint and pour over ice to serve. Makes 2.25L.
Serves 6-8 (6.9 standard drinks)
This is a delightful mocktail that celebrates the milky taste and whiteness of coconut.
80 ml Celebracion Coco Loco pre-mixed cocktail
50 ml Ronsin (non-alcoholic rum)
80 ml Coconut milk or coconut cream (or dairy milk)
Crushed ice
Put the first three ingredients into a wide mouthed glass and stir. Add the crushed ice – it’s that simple. Garnish with a slice of pineapple or a cherry.
The Ronsin adds that rummy complexity and is what makes this cocktail so delightful.
To be really decadent, add a scoop of vanilla ice cream before filling with ice and stir in. Alternatives to coconut milk (or dairy milk) are pineapple or mango juice.
This recipe makes a glass (250 ml) of cocktail.
A classic cocktail from the USA celebrating, you guessed it, the sunshine of San Francisco.
90 ml Celebracion San Francisco pre-mixed cocktail
50 ml Versin (non-alcoholic vermouth)
60 ml Orange Juice
I/4 of a Fresh Orange
Crushed ice
Put the San Francisco pre-mix and thinly sliced ¼ orange into a glass and mash together (only 3-4 hard crushes). Add the Versin and Orange juice and fill with crushed ice. Garnish with a slice of orange or sprig of mint.
There is meant to be a little bitterness in this cocktail which the Versin brings.
A way to add a layer of colour to this cocktail is to: before adding the ice, pour 10 ml of Grenadine into the mixture – do NOT stir. This will settle to the bottom and leave a bright red colour. Carefully add the ice so as not to disturb the layers of colour and, voila, a delightful cocktail resembling a west coast sunset!
This recipe makes a glass (250 ml) of cocktail.
This is a delightfully sweet strawberry mocktail that leaves a lasting impression on the palate.
70 ml Celebracion Daquiri pre-mixed cocktail
3 Strawberries
60 ml Cranberry Juice
40 ml Whissin (non-alcoholic whiskey)
Crushed ice
Crush the strawberries and muddle the first 4 ingredients in a separate container. Add the crushed ice and pour into a cocktail glass. Garnish with a Strawberry.
You can substitute Ronsin for the Whissin. Also, alternatives to Cranberry Juice are Orange or Orange and Passionfruit or a mixture.
This recipe makes a glass (250 ml) of cocktail.
A delightful pineapple cocktail with distinct coconut notes. A favourite on a warm day.
75 ml La Celebracion Pina Colada pre-mixed cocktail
50 ml Unsweetened Pineapple Juice
40 ml Coconut water
50 ml Ronsin (non-alcoholic rum)
Crushed ice
Combine all the first 4 ingredients into a cocktail shaker and shake well (if you don't do this the ingredients can separate). Add ice. Garnish with a Cherry and/or a slice of pineapple.
You can substitute vanilla ice cream for the coconut water.
This recipe makes 2 x 130ml cocktails which are rich, quite thick and filing.