Combine rum, syrup, and bitters in a highball glass. Stir, add soda, fill glass with ice and garnish with a squeeze of orange. Enjoy!
6-8 oz ginger ale
.25 oz RAFT Essentials Grenadine
Fill a collins or highball glass with ice. Pour in ginger all to fill, add grenadine and stir. Enjoy!
Make a Dirty Shirley by adding a shot of vodka to your Shirley Temple.
Combine all ingredients with 12 oz of crushed ice and some cubes in a shaker. Shake until chilled and pour - ice and all - into a double old fashioned glass. Garnish with a spent lime half. Enjoy!
In a big mixing glass or cocktail shaker add all the ingredients with a couple of cubes of ice. Stir and pour in a glass with the ice.
2 oz. whiskey
1 TBS RAFT Lemon Ginger syrup
1 TBS lemon juice
1/4 cup fresh blackberries
4 fresh mint leaves
2 oz. sparkling water
In a big mixing glass or cocktail shaker muddle, ahem, smash, berries, mint, and RAFT Lemon Ginger syrup until mixture is smooth. Stir in lemon juice, whiskey, and sparkling water. Double strain into an Old Fashioned glass. Fill close to top with crushed ice. Stir. Top off with more crushed ice. Garnish as you wish and serve with a straw for easy sipping. This classic 19th century cocktail also works as a mocktail - just replace the whiskey with more sparkling water. Cheers!
(six 6 oz. servings)
750 ml bottle red wine
2/3 cup brandy, cognac, or vodka
1/3 cup RAFT Hibiscus Lavender syrup
1-2 cups fresh fruit and/or citrus, sliced
When choosing your wine, you can't go wrong following the footsteps of the 17th and 18th century sangrias which were made with Bordeaux blends of cabernet sauvignon, cabernet franc, and merlot. Mix all ingredients in a pitcher or container. Cover and refrigerate for 2-12 hours. Keep it in the fridge longer if you want, just remove most of the citrus or the citrus rind will impart a bitter flavor. Serve over ice with a few pieces of fruit in each glass. Sit back and enjoy the party.
1/2 cup mango ice cream
6 oz. sparkling water
1 tbs RAFT Smoked Tea Vanilla syrup
In a small glass pour sparkling water. Stir in RAFT Smoked Tea Vanilla syrup. In a float or sundae glass, place two small scoops of ice cream. Slowly pour the sparkling Smoked Tea Vanilla over the ice cream to prevent overflowing as the sparkling water will make the ice cream frothy. Serve with a straw, a long spoon, and a toast to childhood.