ELEVATE YOUR COCKTAILS

• Mint leaves
• 1 lime
• 4oz guava nectar
• 2 oz Guava Hard Candy infused white rum
• 1 tbsp Honey (optional)
• Sparkling water

1. Making infused vodka: take 2-3 Tazzy Guava Hard Candies and place in a glass container that can be tightly sealed. Add 2-3 ounces of White Rum. Let sit at room temp for at least 12 hours.
2. Shake ice, mint, lime juice, guava nectar, guava infused rum, optional honey together in a shaker.
3. Add to a cup filled with ice and top with sparkling water.

• Strawberry simple syrup
• Raspberries
• Strawberries
• Oranges
• Juice of 1 orange
• 1/4 cup orange liqueur

1. Combine ½ cup water, ½ cup sugar, and 3 Tazzy Sour Strawberry Hard Candies to a small pot. Bring to a simmer and stir constantly to melt the sugar and hard candy. Reduce to low heat and cook for 5-10 mins until mixture has slightly thickened. Let cool 30 mins.
2. Add strawberry simple syrup, raspberries, strawberries, orange slices, orange juice, orange liqueur, rosé to the bottom of a pitcher. 
3. Stir and refrigerate 2 hours.
4. Serve in cups filled with ice.

• 2 cups cut-up watermelon or watermelon juice 
• 1/2 grapefruit
• 2oz tequila
• 1/2 lime
• Optional sugar
• Ice
• Sparkling water

1. To make fresh watermelon juice, puree the cut up watermelon in a blender and strain.
2. Add ice, watermelon juice, grapefruit juice, tequila, lime juice, optional sugar to a shaker and shake.
3. Serve over cups filled with ice and top with sparkling water.
4. Stir with a Sour Watermelon Pop.

• 2 oz Guava Nectar
• 3 oz Pineapple Juice
• 2 oz Mango Juice
• ¼ cup coconut milk
• 1 oz Guava Infused Rum

1. Take 2-3 Tazzy Guava Hard Candies and place in a glass container that can be tightly sealed. Add 2-3 ounces of White Rum. Let sit at room temp for at least 12 hours.
2. Pour guava nectar, pineapple juice, mango juice, coconut milk and rum into a pitcher and stir.
3. Serve over cup filled with ice.

• 2 ounces Tazzy Mocha Hard Candy infused vodka
• 1/2 ounce coffee liqueur 
• 1 ounce espresso, freshly brewed (or cold brew concentrate)
• 1/2 ounce simple syrup
• Garnish: coffee beans

1. Take 2-3 Tazzy Mocha Hard Candies and place in a glass container that can be tightly sealed. Add 2-3 ounces of Vodka. Let sit at room temp for at least 12 hours.
2. Add ice, infused vodka, coffee liqueur, espresso, simple syrup to a shaker and shake. Shake well to get a nice foam.
3. Pour into a chilled glass.
4. Garnish with shaved chocolate and coffee beans.

• 1 Mango, peeled & cut into slices.
• 1 tsp Honey
• 1 shot tequila
• Pinch of Salt (optional)
• Ice
• For rim: Lime/ 1 tbsp chili powder/1 tsp salt/lime zest 

1. Add mango slices to a blender and puree until smooth.
2. Add ice, mango puree, lime juice, honey, tequila optional salt to shaker and shake.
3. Take a glass and coat the rim with lime juice.
4. Mix salt, chili powder, lime zest together and place on a plate. Roll the glass over the spice mix to make a seasoned rim.
5. Pour mixture into rimmed glass and stir with Spicy Mango pop.

• ½ cup fresh or frozen berries
• Sparkling Wine

1. In a blender or with a fork, puree berries.
2. Add 1 tsp of puree to bottom of flute.
3. Add sparkling wine to top.
4. Stir with Acai Berry Pop.

• 59 fl oz Lemonade
• ¼ cup vodka
• 1 jalapeno cut into slices with seeds
• 8 fl oz mango juice

1. In a large pitcher add lemonade, vodka, jalapeno, mango juice. Refrigerate for at least 2 hours.
2. Serve in glasses filled with ice and topped with sparkling wine.
3. Stir with a Spicy Mango Pop.

Ingredients

• 3 cups Watermelon
• 1/2 cup berries
• 1 lemon
• 2 oz vodka
• 2 tbsp simple syrup
• 1 sprig of Mint

1. In a blender, blend watermelon and berries until fully pureed.
2. To a shaker, add watermelon/berry puree, juice of one lemon, vodka, simple syrup, mint, ice. Shake until cold.
3. Serve in a glass filled with ice.
4. Stir with a Sour Watermelon Pop.