Recipes


Warm Winter Twists

Heated Irishman

heated_irishman

1 oz.  Irish Whiskey
1 oz.  Monin Spicy Chocolate Syrup
5 oz.  Fresh Brewed Coffee
1 oz.  Half and Half
Garnish: Chili Powder, Whipped Cream 

Directions:
Add all ingredients in order listed in a 10 oz. glass coffee mug. Stir gently. Garnish with whipped cream and chili powder.

 

Bourbon Vanilla Caramel Latte

bourbon_vanilla_caramel_latte

1 1/2 Tbsp. (3/4 oz) Torani Bourbon Caramel Syrup
1 Tbsp (1/2 oz) Torani Vanilla Bean Syrup
1 cup (8oz) milk
2 shots espresso*

Directions:
Steam milk and Torani together. Pour into a tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over beverage. *Can substitute 1/2 cup strong brewed coffee.

Gingerbread Twist Coffee

gingerbread twist coffee

½ oz. Monin Gingerbread Syrup
1 oz. half & half
6 oz. fresh brewed coffee
Garnish: Cinnamon Sugar, Whipped Cream

Directions:
Combine ingredients in serving cup. Stir and garnish.

 

Autumn Specials 

october-recipes-01

Autumn Spiced Mocha

1tbs cocoa powder
1tsp each sea salt, cayenne pepper, ancho chili,
cinnamon, sugar
1 shot espresso
Fill with 12oz of steamed milk

Directions: Combine ingredients, except milk and cocoa powder, in serving cup. Stir and set aside. Steam milk and cocoa powder in pitcher. Pour steamed milk into serving cup, stirring gently. Garnish with whipped cream.

october-recipes-03

Chai Tea Spice Cappuccino

1oz Torani Chai Tea Spice Syrup
2 shots Espresso
Fill with 4oz of steamed milk

Directions: Combine ingredients except milk in serving cup. Steam milk and pour into serving cup. Garnish with cinnamon.

 

october-recipes-02Pumpkin White Mocha

1 shot Espresso
1/2 oz Monin Pumpkin Fruit Puree
1/2 oz Monin White Chocolate Sauce
Fill with 12oz steamed milk

Directions: Combine ingredients except milk in serving cup, stir and set aside. Steam milk in pitcher. Pour steamed milk into serving cup stirring gently. Garnish with whipped cream.

Delicious Evening Drinks

Lemon Coffee 150x150

Spiced Citrus Coffee

1.5 Cups of Coffee
10 Whole Cloves
2 Slices Orange Peel
2 Slices Lemon Peel

Directions: Place spices and peel into a saucepan. Pour coffee over spices and simmer over low heat for roughly 5 minutes. Strain into cups. Garnish with a sprinkle of cinnamon.

Mocha Mint_150x150

After Dinner Mint Mocha

1/4 oz DaVinci Gourmet Classic Creme de Menthe Syrup
1/4 oz DaVinci Gourmet Chocolate Sauce
1 Ounce Espresso
4 Ounces Steamed Milk

Directions: Add syrup, sauce and espresso into cup. Fill up with foamed milk. Scoop the foam from the steaming pitcher to adjust desired amount.

mojito 150x150-02Frozen Mojito Limeade

2 oz Monin Lime Syrup
1 oz Monin Mojito Mix
5 oz Limeade
3 mint leaves
Ice

Directions: Combine ingredients except ice, in blender. Fill serving glass with ice and pour into blender. Blend until smooth. Pour blended beverage into serving glass.

REFRESHING TEA RECIPES

Amaretto orange iced teaAmaretto Orange Spritzer
4 oz brewed Two Leaves Organic Orange Sencha Tea
1 oz DaVinci Gourmet Classic Almond Syrup
4 oz seltzer
Ice
Orange slices to garnish

Directions: Place orange slices and ice in serving glass. Add syrup. Add cold brewed tea. Top with seltzer and stir gently.

 

Raspberry Peach Melba TeaRaspberry Peach Melba
8 oz brewed Two Leaves Organic Peach Black Tea
3/4 oz Torani Peach Syrup 
1/4 oz Torani Raspberry Syrup
Ice
Fresh raspberries and orange slice as garnish

Directions: In a cocktail mixing cup, add cold tea and syrups. Mix gently. Place fresh raspberries and ice in serving cup. Add tea mixture. Finish with a slice of orange.

 

Pineapple Mint French TeaPineapple Mint French Tea
6 oz brewed Two Leaves Organic Peppermint Tea
2 oz Monin Pineapple Syrup 
1/2 lime, wedged
2 oz seltzer
Ice
Fresh mint (2 – 3 sprigs)

Directions: In a cocktail mixing cup, gently mix cold tea and pineapple syrup. Separately, in a serving glass, muddle lime and mint. Add ice. Pour tea and pineapple mixture into serving glass and stir gently. Top with seltzer and garnish with lime wedge.

 

SPICY + SAVORY COFFEE RECIPES


Arbol Onyz Latte Arbol Onyx Latte
2 oz Midnight Lotus espresso
2 teaspoons Arbol Pepper Infused Honey
6 oz milk
2 teaspoons Black Onyx Chocolate Sugar
½ teaspoon salt

Directions: With a wooden stick or straw, place a very thin coating of Arbol Pepper Infused Honey on the top edge of the latte cup. On a flat surface mix Black Onyx Chocolate Sugar and salt. Dip cup, upside down, in mixture. Carefully extract espresso over remaining honey in cup. Separately, steam milk and pour over espresso. Decorate with Black Onyx Chocolate Sugar.

 

Ghost Pepper LatteGhost Pepper Latte
2 oz Midnight Lotus espresso
6 oz milk
1/4 teaspoon Ghost Pepper Chili Powder
1 oz Torani Caramel Syrup
Ghost Pepper Salt

WARNING: Ghost Pepper is hot. Always wear gloves when handling ingredients containing Ghost Pepper. Be careful not to inhale Ghost Pepper powder or salt. Protect eyes while steaming milk with Ghost Pepper.

Directions: Add Ghost Pepper Chili Powder to milk steaming pitcher before adding milk and steam. Swirl gently. Extract espresso into cup over Torani Caramel Syrup. Finish with a sprinkle of Ghost Pepper Salt.

 

COOL SUMMERY LTO IDEAS

Watermelon Italian Soda MoninWatermelon Italian Soda
1 oz MONIN Watermelon Syrup
7 oz club soda
Ice

Directions: Fill glass with ice. Add MONIN Syrup and club soda. Stir gently, pour into a 16oz glass and garnish.

 

Watermelon Iced Tea
1 oz Torani Watermelon Syrup
8 oz brewed Mighty Leaf Tea, chilled
Splash of lime
Ice

Directions: Combine chilled tea and Torani in a tall glass filled with ice and stir well. Add a splash of lime and serve.

MONIN Watermelon DrinkSummer Picnic Cocktail
1 oz MONIN Watermelon Syrup
1 oz citrus rum
½ oz fresh lemon juice
2 oz cranberry juice
Sparkling water
Ice

Directions: Combine all ingredients except sparkling water in a shaker. Shake vigorously. Pour into serving glass and top with sparkling water. Garnish with a watermelon wedge.

Watermelon Bull
1 oz raspberry vodka
1 oz watermelon syrup
4 oz Red Bull
Ice

Directions: Combine all ingredients in shaker. Shake vigorously. Strain into martini glass. Garish with a twist of watermelon rind.

 

ICED COFFEE RECIPES

Natural Almond Iced Coffee from Stockton GrahamAll Natural Almond Iced Coffee
4 oz Stockton Graham organic iced coffee made using the TODDY method
2 oz organic milk
3 oz of DaVinci All Natural Almond Flavor Syrup
4 oz ice

Directions: Mix Almond Syrup and iced coffee together. Pour over ice in a serving glass. Add milk. Serve.

 

Clean maple iced coffee from Stockton GrahamClean Maple Iced Coffee
4 oz Stockton Graham organic iced coffee made using the TODDY method
2 oz organic milk
2 tablespoons of Organic Maple Syrup with no additives
4 oz ice

Directions: Mix maple syrup and iced coffee together. Pour over ice in a serving glass. Add milk. Serve.

 

MORE CLEAN MENU RECIPES

 

Clean Vanilla Frappe Stockton GrahamClean Vanilla Frappe
2 shots extracted Organic Stockton Graham espresso, cooled
4 oz organic milk
1.5 teaspoons organic vanilla bean powder
2 teaspoons organic turbinado, Sucanat or coconut sugar
8 oz ice

Directions: Place the espresso, honey, vanilla bean powder and milk in a blender; add ice and process until smooth and frothy. Transfer to a serving glass.

 

HEALTHY SPRING RECIPES
Sugar Free Blackberry White Chocolate from Stockton GrahamLow Fat Sugar Free Blackberry White Chocolate Mocha
2 shots freshly extracted Stockton Graham espresso
5 oz skim or 2% milk
1/2 oz MONIN Sugar Free While Chocolate Syrup
1/4 oz MONIN Sugar Free Blackberry Syrup
Garnish with sugar free whipped cream and fresh blueberries

Directions: Extract espresso in cup on top of syrups. Texturize milk and lowly add it to coffee. Garnish with sugar free whipped cream and blueberries.

 

Iced Sugar Free Chocolate Frappe Recipe Stockton GrahamIced Sugar Free Chocolate Frappe
1 ¼ oz Torani Sugar Free Chocolate Syrup
6 oz nonfat milk
2 shots extracted Stockton Graham espresso, chilled
6 oz crushed ice
Garnish with 1 oz Torani Sugar Free Chocolate Syrup

Directions: Blend chilled espresso, milk and 1 ¼ oz chocolate syrup until smooth. Pour into serving cup. Gently pour 1 oz chocolate syrup around inside edge of cup and push syrup into frappe gently with a stir stick to form patterns. Serve immediately.

 

Fat Free Iced Coffee Protien Frappe Stockton Graham Coffee RecipeFat Free Iced Coffee Protein Frappe [No Sugar Added]
1 scoop Dr. Smoothie SmoothieCeuticals Whey Protein
8 oz chilled brewed Stockton Graham coffee
8 oz crushed ice
1 teaspoon vanilla extract
¼ teaspoon vanilla or plain liquid stevia

Directions: Place protein powder in blender. Add ice and then other ingredients. Blend until smooth, transfer to a serving cup and enjoy!

 

Low Fat Mocha Iced coffee recipe stockton grahamLow Fat Mocha Iced Coffee [Dairy Free, No Sugar Added]

6 oz chilled, cold brewed Stockton Graham coffee
¼ cup almond or soy milk
1 tablespoon Ghirardelli cocoa powder, unsweetened
1 teaspoon vanilla extract
¼ teaspoon liquid stevia|
6 oz ice

Directions: Mix ingredients well. Pour into serving cup and enjoy.

 

ST PATS DAY LTO IDEAS

Rye-Ish CoffeeRye-Ish Coffee

1.5 oz Corsair Ryemageddon
2 T mascarpone
2 shots of freshly extracted Stockton Graham espresso
6 oz hot water
Optional chocolate covered mint leaf to garnish.

Directions: Pour hot water over espresso in serving cup. Add Corsair ryemageddon and stir gently. Top with mascarpone and serve garnished.

 

Peppermint Paddy Shamrock Cream 80x80Peppermint Paddy Shamrock Cream

2 scoops of Big Train Vanilla Bean
2 oz DaVinci Peppermint Paddy Syrup
3 oz water
6 oz ice
Optional whipped cream and chocolate to garnish.

Directions: Place ice in blender, then add Big Train. Add water and syrup. Blend until creamy. Pour into serving cup, top and enjoy!

 

Stockton Graham Torani Emerald Iced Coffee

Emerald Iced Coffee

6 oz cola
2 oz Torani Irish Cream Syrup
1/4 cup half & half
2 shots of freshly pulled Stockton Graham espresso, chilled
Emerald to garnish (lol)

Directions: Fill a 16 oz glass half full of ice. Add ingredients. Gently roll to a second glass and back again to mix — but not too aggressively, or the cola will foam out of the glass. Garnish as you wish and enjoy.

 

Barney Irish Coffee_100x100A Tall Blarney Kissed Coffee

1.25 oz Irish Whiskey
1/4 oz MONIN Spiced Brown Sugar Syrup
1/2 oz MONIN Irish Cream Syrup
1 oz half&half
8 oz fresh brewed dark roast drip coffee
Whipped cream and and sprinkles to garnish

Directions: Place all syrups and milk into serving cup. Pour hot dripped coffee over top. Garnish with whipped cream and and sprinkles.

 

Stockton Graham recipes Irish CoffeeIrish Coffee

1/2 oz Torani Crème de Menthe Syrup
1/2 oz Irish Cream liqueur
1/2 oz Irish Whiskey
2 shots of freshly pulled Stockton Graham espresso
1/2 oz cream and milk

DirectionsIn a small saucepan, gently heat milk or cream and Torani together, whisking frothy. Pour into a mug, and add brewed espresso and whiskey. Gently stir and serve hot.

 

 

VALENTINES DAY LTO IDEAS

Stockton Graham Fresh Beverage for Valentine's DayMy Fuzzy Valentine

1 oz MONIN Blood Orange Syrup or Ruby Red Grapefruit Syrup
1/2 oz MONIN Elderflower Syrup
6 oz seltzer
Heart-shaped ice cubes

Directions: Place syrups in tall stemmed glass and top with seltzer. Gently drop two or three heart-shaped ice cubes into glass. Garnish with mint or strawberry, as desired.

 

STOCKTON GRAHAM & CO VALENTINES LTO IDEASLove Potion Frapp

6 oz Torani Real Cream Frappe Base
1 oz Torani Orange Syrup
1 oz Torani Hazelnut Syrup
2 shots Stockton Graham espresso, freshly extracted
16 oz ice
Whipped cream and an unwrapped chocolate kiss to garnish

Directions: Place ice, espresso, syrups and Torani Real Cream into blender, and blend until smooth. Pour into serving glass. Garnish with whipped cream and an unwrapped chocolate kiss.

 

Love a Latte Recipe Image-04Love-A-Latte

1 oz MONIN Dark Chocolate Sauce
1 oz MONIN Raspberry Syrup
2 oz Stockton Graham Midnight Lotus Espresso
6 oz milk

Directions: Steam milk in a milk pitcher and set aside. Place MONIN sauce and syrups in latte cup. Extract two shots of espresso into cup and stir gently. Gently pour milk onto drink (heart art is a plus!)

 

French Kiss Latte-05French Kiss Latte

1 oz MONIN Raspberry Syrup
1 oz MONIN Vanilla Syrup
2 oz Stockton Graham Midnight Lotus Espresso
6 oz milk

Directions: Steam milk in a milk pitcher and set aside. Place Torani syrups in latte cup. Extract two shots of espresso into cup and stir gently. Gently pour milk onto drink (heart art is a plus!)

 

WINTER LTO IDEAS
Stockton Graham Egg Nog RecipeCoffee Nog Shake

1 cup vanilla ice cream
1/2 cup egg nog
1/2 cup brewed coffee
Whipped cream to garnish

Directions: Blend ingredients until smooth and pour into serving up. Top with whipped cream and cinnamon.

 

Peppermint Latte 150x150Peppermint White Mocha

1/2 oz MONIN Peppermint Syrup
1 oz MONIN White Chocolate Sauce
2 oz extracted Stockton Graham Midnight Lotus espresso
6 oz milk

Directions: Extract two shots of espresso on top of MONIN syrup and sauces in a serving cup. Stir to combine. Separately, steam 6 oz of milk. Add milk to coffee and serve.

 

 

Stockton Graham Bavarian Cream Mocha LatteBavarian Cream Mocha

1/2 oz DaVinci Gourmet German Chocolate Cake Syrup
1/2 oz DaVinci Gourmet White Chocolate Sauce
1/2 oz DaVinci Gourmet Chocolate Sauce
2 oz extracted Stockton Graham Midnight Lotus espresso
6 oz milk

Directions: Extract two shots of espresso on top of DaVinci syrup and sauces in a serving cup. Stir to combine. Separately, steam 6 oz of milk. Add milk to coffee and serve.

 

Stockton Graham & Co. Gingerbread Iced CoffeeGingerbread Iced Coffee

¾ oz MONIN Gingerbread Syrup
1 ½ oz light cream
8 oz freshly brewed Stockton Graham Colombia Supremo
Ice

Directions: Fill 12 oz serving glass with ice. Add ingredients and transfer mix vigorously by shaking with a lid or transferring into another glass and back again. Garnish and enjoy.

 

Candy Cane Latte Stockton Graham & CoCandy Cane Latte

1 oz Torani Peppermint Syrup
2 oz extracted Stockton Graham Midnight Lotus espresso
8 oz milk

 Directions: Extract two shots of espresso on top of Peppermint syrup in a glass. Stir to combine. Separately, steam 8 oz of milk. Add milk to coffee and serve.

 

Toasted Marshmallow White Mocha

1/2 oz MONIN White Chocolate Syrup
1/2 oz MONIN Toasted Marshmallow Syrup
2 oz extracted Stockton Graham Midnight Lotus espresso
6 oz milk

Directions: Extract Stockton Graham espresso over the chocolate and marshmallow syrups in a serving cup. Stir gently. Separately, steam milk. Pour milk over coffee and enjoy.

 

Jack Frost Mocha Stockton Graham & Co.Jack Frost Mocha

½ oz Torani Dark Chocolate Sauce
½ oz Torani Peppermint Bark Sauce
2 oz extracted Stockton Graham Midnight Lotus espresso
6 oz milk

Directions: Extract espresso on top of chocolate and peppermint bark sauce in a serving cup. Stir to mix. Separately, steam milk. Add to coffee. Enjoy!

 

Oregon Chai Latte Dirty Holiday ChaiNog

4 oz Oregon Chai Original Chai Tea Latte Concentrate
4 oz eggnog
1 oz extracted Stockton Graham Midnight Lotus espresso
Nutmeg

Directions: Extract espresso in a serving cup. Separately, combine chai tea latte concentrate and eggnog in a steaming pitcher and steam for 4 seconds. Pour on top of espresso. Top with nutmeg and

 

TOASTED GRAHAM LTO IDEAS

Teddy Graham Latte from Stockton Graham & Co. Honey Graham Latte

1 oz MONIN Cinnamon Syrup
1/2 oz MONIN Vanilla Syrup
1 oz MONIN Honey Sweetener
6 oz milk
2 shots Stockton Graham espresso
Cinnamon to garnish

Directions: Steam milk and set aside. Add syrups to serving cup and extract espresso on top. Add steamed milk to serving cup, spooning a thin layer of foamed milk over beverage. Top with cinnamon and serve. Teddy Graham art A++.

 

Toasted Graham FrappeToasted Graham Frappe

6 oz Torani Real Cream Frappe Base
3/4 oz Torani Brown Sugar Cinnamon Syrup
½ oz Torani Vanilla Syrup
2 shots Stockton Graham espresso, freshly extracted
12 Honey flavored Teddy Grahams
16 oz Ice

Garnish:
Crushed Teddy Grahams
Whipped cream

Directions: Fill a 16 oz cup with ice. Top with Torani Real Cream, add syrup, Teddy Grahams and espresso. Pour into a blender and blend. Pour back into cup, top with whipped cream and finely crushed Teddy Grahams. Enjoy.

 

Cinnamon Graham Caramel Frappe

4 oz milk
2 scoops Big Train Caramel Crème Blended Crème mix
1 oz DaVinci Cinnamon Syrup
8 oz Ice

Garnish:
Crushed Teddy Grahams
Whipped cream
Butterscotch syrup (optional)

Directions: Add ice and milk to blender. Top with Caramel Crème Blended Crème mix and Cinnamon Syrup. Blend until smooth. Pour into serving cup, top with whipped cream, crushed Teddy Grahams and Butterscotch Syrup and serve.


Nutter Butter Latte from Stockton GrahamNutter Butter Latte

1 oz MONIN Peanut Butter Syrup
1/2 oz MONIN Cinnamon Syrup
1/2 oz MONIN Honey Sweetener
6 oz milk
2 shots Stockton Graham espresso
Cinnamon to garnish

Directions: Steam milk and set aside. Add syrups to serving cup and extract espresso on top. Add steamed milk to serving cup, spooning a thin layer of foamed milk over beverage. Top with cinnamon and serve.

PUMPKIN LTO IDEAS

Pumpkin 80x80Pumpkin Spice Latte

1 oz espresso
3/4 oz Monin Pumpkin Spice Syrup
6 oz steamed milk

Directions: Steam milk and set aside. Add syrups and honey to serving cup and extract espresso on top. Add steamed milk to serving cup, spooning a thin layer of foamed milk over beverage. Top with cinnamon and serve.

 

 

Pumpkin Cheesecake Milkshake

1/2 oz Torani Pumpkin Pie Syrup
1/4 oz Torani Cheesecake Syrup
3 T milk
8 oz vanilla ice cream

Directions: Combine milk, ice cream and Torani in a blender pitcher and blend until smooth. Add whipped cream to the top, if desired. For some added wow, drizzle with caramel sauce or a sprinkle of freshly grated nutmeg.
Creamy Pumpkin Pie Martini from MoninCreamy Pumpkin Pie Martini
1/2 oz coffee liqueur
1/2 oz Irish cream liqueur
1 oz vodka
3/4 oz Pumpkin Spice Syrup
ice
1/4 oz Half & Half
Directions: Combine ingredients in a cocktail shaker. Cap tightly and shake vigorously. Strain into cold martini glass and serve.

DaVinci Pumpkin LatteCountry Pumpkin Latte

1/2 oz DaVinci Gourmet Classic Caramel Pecan Syrup
1/4 oz DaVinci Gourmet Classic Cookie Dough Syrup
3/4 oz DaVinci Gourmet Pumpkin Pie Sauce
1 oz espresso
6 oz steamed milk

Directions: Pour syrup into a cup, add freshly pulled espresso shots and swirl to mix. Pour in steamed milk.

 

Pumpkin Pie Mocha

2 oz Torani Dark Chocolate SaucPumpkin_lattee
1/2 oz Torani Pumpkin Pie Syrup
8 oz Milk
2 oz espresso
Garnish with whipped cream

Directions: Steam milk and set aside. Measure sauce and syrup into a serving glass. Top with freshly pulled espresso. Stir gently and add steamed milk. Top with whipped cream if desired and stir.

 

WATERMELON LTO IDEAS

Watermelon Italian Soda MoninWatermelon Italian Soda
1 oz MONIN Watermelon Syrup
7 oz club soda
Ice

Directions: Fill glass with ice. Add MONIN Syrup and club soda. Stir gently, pour into a 16oz glass and garnish.

 

Watermelon Iced Tea
1 oz Torani Watermelon Syrup
8 oz brewed Mighty Leaf Tea, chilled
Splash of lime
Ice

Directions: Combine chilled tea and Torani in a tall glass filled with ice and stir well. Add a splash of lime and serve.

MONIN Watermelon DrinkSummer Picnic Cocktail
1 oz MONIN Watermelon Syrup
1 oz citrus rum
½ oz fresh lemon juice
2 oz cranberry juice
Sparkling water
Ice

Directions: Combine all ingredients except sparkling water in a shaker. Shake vigorously. Pour into serving glass and top with sparkling water. Garnish with a watermelon wedge.

Watermelon Bull
1 oz raspberry vodka
1 oz watermelon syrup
4 oz Red Bull
Ice

Directions: Combine all ingredients in shaker. Shake vigorously. Strain into martini glass. Garish with a twist of watermelon rind.

Big Train Vanilla WatermelonVanilla Watermelon Protein Frapp
62 g Big Train Vanilla Smoothie Mix (1 single serve package)
5 oz Red Bull
12 oz ice
4 oz frozen watermelon

Directions: Blend until smooth. Serve in cold cup.

 

PATRIOTIC RECIPES FOR INDEPENDENCE DAY

Iced Caffe AmericanoIced Caffè Americano
2 oz Stockton Graham espresso
6 oz cold water
8 oz ice

Directions: Extract espresso into a cup as if you were making a double. Fill a 12-16 oz glass with ice. Pour water onto ice. Follow with espresso. Stir gently to maintain some crema.

Blueberry Strudel Coffee (Clever Drip)
24 grams of Stockton Graham dark roast coffee of your choice
400 grams of water heated to 195F
1.5 oz Torani Blueberry Syrup

Directions: Wet filter with hot water and discard it. Grind coffee to medium, and add it to filter. Dampen grounds with hot water and allow to bloom for 30 seconds. Carefully pour remaining hot water over grounds for 4 minutes. After coffee is extracted, swirl it gently and pour it over Torani syrup in serving cup. Enjoy.

Freedom FreddoFreedom Freddo
2 lungo shots of Stockton Graham espresso
4 oz cold milk
4 oz ice

Directions: Pour freshly extracted espresso over milk and ice in a blender.  Blend until ice is integrated into beverage. Consistency will be a thick iced coffee. Pour into short cold glass. Garnish with straw flag, if desired.

Patriotic LemonadeAll-American Lemonade
3/4 oz Monin Wild Raspberry Syrup
3 oz cranberry juice
4 oz lemonade
ice

Directions: Fill serving glass with ice. Add remaining ingredients. Cap and shake vigorously, or toss it between glasses. Garnish and serve.

Sparkling Summer Spritzer
2 oz DaVinci Gourmet Blue Caracoa Syrup
8 oz ice
6 oz soda water
(1 oz cream optional)

Directions: Combine ingredients in order, allowing to layer. Top with cherry flavored whipped cream.

Top with cherry-flavored whipped cream, if desired.
1 oz DaVinci Gourmet Cherry Syrup
7 oz of heavy whipping cream

Directions: Whip cream until it holds its shape but is not dry. Gently fold syrup into cream.

Torani Popsicles4th of July Pops
Recipe is for 1 pop. Multiply as needed. 
1 oz Torani Blue Raspberry Syrup
1 oz Torani Coconut Syrup
1 oz Torani Cherry Lime Syrup
¾ cups of water, divided in three

Directions: Combine Blue Raspberry Syrup in ¼ c of water and freeze in popsicle mold. Add Coconut Syrup to ¼ c of water and pour over frozen layer. Freeze. Add Cherry Lime Syrup to Cherry Lime Syrup and pour over frozen layers. Freeze and serve.

Strawberry Lemonade
3 oz water
3 oz Dr. Smoothie Lemon-ADE Concentrate
15 oz cup of ice

Swirl: 2 oz Dr. Smoothie Strawberry Concentrate

Directions: Mix first three ingredients, in the order listed above, and blend. Pour into a tall glass. Pour 2 oz of Dr. Smoothie Strawberry Concentrate on top and use a spoon to gently swirl the strawberry into the lemonade mixture.

True Blue CosmoTrue Blue Cosmo
2 oz citrus vodka
3/4 oz Monin Blue Curacao Syrup
1/2 oz fresh lime juice
1 1/2 oz white cranberry juice

Directions: Combine ingredients in shaker in the order listed. Cap and shake vigorously. Strain into chilled serving glass. Garnish with lemon or blueberries. Serve immediately.

Strawberry Lemonade
3 oz water
3 oz Dr. Smoothie Lemon-ADE Concentrate
15 oz cup of ice
2 oz Dr. Smoothie Strawberry Concentrate

Directions: Mix first three ingredients in the order listed above and blend. Pour into a tall glass. Pour 2 oz of Dr. Smoothie Strawberry Concentrate on top and use a spoon to gently swirl the strawberry into the lemonade mixture. Serve immediately.

berry berry smoothieBerryBerry Smoothie
3 oz Dr Smoothie Berry Berry Blend
2 oz Dr Smoothie Strawberry
3 oz water
14 oz water
Blueberries, strawberries and raspberries as garnish

Directions: Blend all ingredients until smooth. Pour into tall glass and garnish with berries.

MEMORIAL DAY COCKTAILS AND MOCKTAILS

Mock Mojito
3/4 oz Monin Mojito Mix Syrup
5 Mint leaves
7 oz lemon-lime soda
8 oz ice
Lime wedge
Directions: Combine ingredients in separate container and stir. Pour over ice cubes. Garnish with fresh cherry. Serve.

Honey Mango Spritzer
3/4 oz Monin Honey Mango Syrup
1 1/4 oz Davinci Innovations Lemonade
7 oz Sparkling water
8 oz ice
Mint Leaves
Directions: Combine ingredients in separate container and stir. Pour over ice cubes. Stir in mottled mint leaves. Garnish with lemon wheel. Serve.

Mint Chocolate Mocha-tini
½ scoop Mocafe Azteca D’Oro
½ oz Monin Chocolate Mint Syrup
½ oz Kahlua or other coffee liqueur
1 oz brewed Mocha Java Blend coffee
Directions: Combine ingredients in a shaker filled with ice cubes. Shake vigorously. Pour over ice cubes. Serve in martini glass.

Hibiscus Margarita
3/4 oz Torani Hibiscus Syrup
1 oz 1800 Reposado
3/4 oz Triple Sec
1 oz Margarita mix
½ oz fresh lime juice
4 oz ice
Margarita salt
Lime wheel for garnish
Directions: Rim a margarita glass with salt. Combine ingredients in a shaker with ice and shake. Strain into glass with fresh ice. Garnish with a lime wheel and serve.

Raspberry Mimosa
½ oz Torani Raspberry Syrup
4 oz champagne
1 oz fresh orange juice
Directions: Combine ingredients in a fluted glass, stir gently and serve.

stone fruit belliniStone Fruit Bellini Mock-tini
1/2 oz Monin Stone Fruit Syrup
7 oz sparkling water
8 oz ice
Cherry
Directions: Combine ingredients in shaker container and stir. Pour into a frosted bellini glass. Garnish with fresh cherry. Serve.

Orange Cream Italian Soda
1 oz Torani Orange Syrup
8 oz sparkling water or club soda
Touch of cream
8 oz ice
Directions: Combine Torani and soda water in glass with ice. Float cream on top and serve.

Sparkling Mint Lemonade
1 oz Monin Mojito mix syrup
½ oz Monin Lemon syrup
12 oz Sparkling water
8 oz ice
Mint Leaves
Directions: Combine ingredients in separate container and stir. Pour over ice cubes. Stir in mottled mint leaves. Garnish with lemon wheel. Serve.

Sparkling Espresso
1 shot chilled Seda Dulce espresso
1 oz Monin Pure Cane Sugar syrup
6 oz sparkling water
8 oz ice
Directions: Combine ingredients in separate container and stir. Shake vigorously. Pour over ice cubes. Serve.

Download our Cocktails and Mocktails recipe sheet.

“MOTHER, MAY I?” RECIPES FOR MOTHER’S DAY
Friday Tea Recipes

Alpine Berry Tea Cosmo
1 oz vodka infused with Alpine Berry Tea from Two Leaves and a Bud
1/2 oz triple sec
1/4 oz Monin Lime syrup
1/2 oz cranberry juice

Directions: To infuse the alcohol, soak 3-4 Organic Alpine Berry Whole Leaf sachets from Two Leaves and a Bud for 4-8 hours (any more than 8 hours will make the alcohol bitter).

Remove tea sachets from infused vodka. Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

Bourbon Blood Orange and White Peach Tea Punch
8 oz brewed Paisley Organic Tart Blood Orange Herbal Iced Tea
2 oz bourbon
2 oz Monin White Peach Syrup
1 oz Da Vinci Lemonade Concentrate
12 oz Ice
(Optional Sliced peaches to garnish)

Directions: Shake tea, bourbon, and syrups vigorously in a shaker with ice. Strain over ice and garnish with a peach slice or muddle the peach slices into tea mixture, and serve.

Vanilla Honey Milk tea
16 oz brewed Mighty Leaf Vanilla Bean
1 ½ oz Torani Real Cream Frappe base
½ oz honey
12 oz Ice

Directions: Shake tea, frappe base and honey together. Pour over ice and serve.

Green-Tea Cranberry Spritzer
8 oz chilled brewed Mighty Leaf Green Tea Tropical
1 oz Torani Cane Sugar Sweetener
3 oz chilled unsweetened cranberry juice
3 oz chilled seltzer
12 oz Ice

Directions: Shake Mighty Leaf Green Tea Tropical, cranberry juice and Cane Sugar Syrup vigorously in a shaker with ice. Strain over ice and charge with seltzer and serve.

Watermelon and Blackberry Iced Black Tea
12 oz Ice
1 oz Monin Watermelon Fruit Purée
7 oz brewed Mighty Leaf Wild Blackberry tea

Directions: Fill serving glass with ice. Add remaining ingredients. Stir or transfer from serving glass to other glass and back. Garnish with fresh watermelon.

ICED COFFEE

Pour-Over Method (20 oz Serving)
20 gr coffee: 180 gr water: 100 gr ice

Brew Method
1. Weigh 20 grams of Stockton’s Iced Coffee Blend.
2. Grind fine (about the coarseness of table salt).
3. Fold filter, place it into filter holder, pre-wet it and discard wetting water.
4. Add coffee to filter and tare.
5. Weigh approximately 100 grams of ice and place in carafe on which the filter can rest.
6. Using water just off a boil, add approximately 60 grams of water to the coffee grounds, allowing them to bloom and begin to drain. Slowly add water in small increments until total weight of water reaches 280 grams.
7. Brew time should be approximately 3.5 minutes.
8. Swirl mixture until all ice is melted to ensure uniform dilution.
9. Pour coffee over ice in a 20 oz cup and serve.

Airpot Brewer/Double-Strength Method (3.8 Liters/1 gallon)
250 gr coffee: 2400 gr water: 1500 gr ice
Yield: 1 gallon

Brew Method
1. Weigh 250 grams of Stockton’s Iced Coffee Blend.
2. Grind slightly finer than drip setting.
3. Add coffee to filter basket.
4. Weigh approximately 1.5 Kg of ice, about ½ gallon and place in 1 gallon container.
5. Place container under coffee brewer.
6. Brew coffee on ½ gallon-batch setting (1.9 liters, adjust recipes weights and volumes according to your brewer).
7. Once brewing has stopped, add clean, fresh and filtered water to mixture until total volume reaches 1 gallon.
8. Swirl mixture until all ice is melted to ensure uniform dilution.
9. Store in refrigerator to maintain optimal flavor. Discard daily.
10. To serve, pour over ice