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Recipes

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Ezra and Cola

BRAND: EZRA B®
  • 2 oz. Ezra Brooks®
  • Cola
  • Pour Ezra Brooks in a rocks glass over ice. Top with cola.

Ezra Cinna-Burst

BRAND: EZRA B®
  • 1 oz. Ezra Brooks® Cinnamon
  • 2 oz. Apple Juice
  • 1 oz. Cranberry Juice
  • Mix them together over ice in short rocks glass.

Ezra Cinnamon Cider

BRAND: EZRA B®
  • 2 oz. Ezra Brooks® Cinnamon
  • 2 oz. Apple Cider
  • 3 oz. Hard Cider
  • 1 Shake of Cinnamon
  • Dark Brown Sugar
  • Honey
  • Rim a lowball glass in honey and dark brown sugar. Mix the apple cider and Ezra Brooks in a mixing cup, and then pour over ice. Add in your hard apple cider, dust with your single shake of cinnamon and give it a quick stir.

Ezra Rita

BRAND: EZRA B®
  • 1 1/4 oz. Ezra Brooks®
  • Splash of Juarez® Triple Sec
  • Splash of sour mix
  • Lime wedge
  • Blend ingredients with ice and serve in a salt-rimmed martini glass with lime wedge garnish.

Ezra Sloe Gin Fizz

BRAND: ARROW®,EZRA B®
  • 2 oz. Ezra Brooks®
  • 1 oz. Arrow® Sloe Gin
  • 1 tsp. fresh lemon juice
  • Fill with sparkling water
  • Pour over some cracked ice into a chilled Collins glass and stir gently. Add 3 ice cubes and top off with sparkling water. Garnish with a maraschino cherry and a lemon slice.

Fireball Coffee

BRAND: ARROW®
  • 1 oz. Saint Brendan’s® Irish Cream
  • 1 oz. Arrow® Cinnamon Schnapps
  • Hot Coffee
  • Mix and top with whipped cream and chocolate flake.

German Chocolate Cake Martini

BRAND: ARROW®,PEARL®
  • 1 oz. Saint Brendan’s® Irish Cream
  • 1 1/2 oz. Pearl® Coconut Vodka
  • 1/4 oz. Arrow® White Creme de Cacao
  • Rim a martini glass in a mixture of fresh shaved coconut, coco powder and sugar. Shake Pearl Coconut Vodka, Saint Brendan®s and White Cream De Cacao with ice. Pour into martini glass and serve.

Gin Martini

BRAND: PEARL®
  • 2 1/2 oz. Pearl® Gin
  • 1/2 oz. Dry Vermouth
  • 1 green olive or lemon twist for garnish
  • Orange or Angostura bitters (optional)
  • Preparation:
    Pour the ingredients into Shaker with ice cubes.
    Stir for 30 seconds.
    Strain into a chilled cocktail glass.

Holiday Red Sant’Gria

BRAND: ARROW®
  • 1.5L of Yago® Sant’Gria
  • 1/2 cup Arrow® Brandy or cognac
  • 1 cup pomegranate juice
  • 1 red Bartlett pear, cored and thinly sliced
  • 1 orange, thinly sliced into rounds
  • 1 cup red grapes, sliced
  • 1/3 cup honey
  • 1 bunch fresh mint leaves
  • 1 bottle sparkling water or Ginger Ale (optional)
  • Combine ingredients except Ginger Ale or sparkling water in a glass pitcher and let sit at room temperature for one hour. Refrigerate for at least two hours, or overnight. Spoon some fruit into glasses and top with a splash of Ginger Ale or sparkling water. Garnish with mint and serve.

Honey Ginger Reserve

  • 2 oz. Rebel Reserve Honey
  • Ginger Ale
  • Pour Rebel Reserve Honey over ice. Fill with Ginger Ale.

Hot Flash

BRAND: LADY BLIGH®
  • 1 oz. Lady Bligh Coconut Rum
  • 1 cup of hot chocolate
  • Mix the coconut rum and the hot chocolate in a warm mug. Add a dollop of whipped cream. Sprinkle with cinnamon or cocoa powder.

Hot Saint Brendan’s Slugger

BRAND: ARROW®
  • 1 oz. Saint Brendan’s® Irish Cream
  • 1 oz. Arrow® Peppermint Schnapps
  • Hot Coffee or Hot Chocolate
  • Add whipped cream and decorate with a mint leaf and chocolate flake.

Product Specifications

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