Mango Guava & Malibu Rum Prosecco Popsicle (Conrad Hotel New York City) *Makes approximately 24 popsicles 1qt Guava Puree
1qt Mango Puree
Juice of one Lemon
8oz Simple Syrup
8oz Malibu Rum
1 glass of prosecco wine
Combine and freeze in a Popsicle tray. Once frozen, serve along a glass of prosecco. Choose a wide-brim glass and swirl the Popsicle inside to infuse the prosecco with fruit.
Mojito Sno Cone (Gansevoort Park Avenue) *Each is batched in a 750ml bottle and 3oz are used for each Sno-Cone.
9 oz. Myers light rum
9 oz. Sour mix
4 oz. lime juice
Dash of green food coloring
Pour over a cup of crushed ice and serve. If your kids have a sno cone machine, even better.
Wake-Up Call (BLT Burger) 2 scoops coffee ice cream
½ oz Jameson
½ oz Bailey's
Garnish with whipped cream and coffee grounds
The Shocker 3 scoops vanilla ice cream
3 Oreo cookies
1 oz Stolichnaya vanilla vodka
Garnish with whip cream and an Oreo cookie
Night Rider (GO Burger) *Makes one serving 2 scoops chocolate ice cream
1 oz Kahlua
1 oz Godiva liqueur
3 Oreos muddled
Garnish with whipped cream. Serve with a chocolate-syrup rimmed glass and a whole Oreo.
Irish Car Bomb (Village Whiskey, Philadelphia) *Makes one serving
1/2 pint chocolate ice cream (Ben and Jerry's, Haagen daaz)
1 piece chocolate sheet cake, cut in half
1 shot baileys
1 shot Jameson
1/2 oz reduced dark beer
1/4 c chocolate sauce
Whipped cream for garnish
Puree ice cream, liquors and half of the piece chocolate cake. Pour the chocolate sauce into the bottom of a chilled glass, pour in the shake, top with whipped cream and the other half of the cake.