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2542 San Gabriel Boulevard
Rosemead, CA, 91770
United States

1-800-287-2075

Garvey Wholesale Beverage is a family owned and operated company, which has been in business for over 49 years. Originally started as a satellite distributor to get product to farms and farmers markets, the company has, since then, expanded to become the premier Cash and Carry Beverage Wholesaler in California.

Spring Cocktails

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Spring Cocktails

Garvey Wholesale Beverage Marketing

Springtime cocktail recipes that are reminiscent of warm days, fruitful flavors, and lush aromas. Incorporate these drinks into your seasonal menu, and your customers will be coming back for more!

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SCOTTISH WHISKEY SOUR

Ingredients:

2 oz Dewar's Scotch
.75 oz lemon
1 oz Simple Syrup
1 Large egg white
Angostura Bitters
Skewered orange slice and brandied cherry

Directions

In a mixing tin combine all ingredients and "dry shake" until the egg white is whipped. Add ice and shake again. Strain over a chunk of "Big Block" ice and serve in a rocks glass. Garnish with a dash of Angostura bitters and the orange/cherry skewer.

Source: Town and Country Mag

 

 

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BEE'S KNEES

Ingredients:

2 oz Bombay Sapphire gin
1 oz lemonade
1 oz honey-thyme gastrique (see recipe)
Thyme for garnish

In a cocktail shaker, combine the gin, lemonade and gastrique. Add ice and shake until the outside of the cocktail shaker is frosted. Strain over a highball glass filled with ice. Garnish with a thyme sprig.

Honey-Thyme Gastrique
1 quart honey
1 quart white vinegar
1 large handful fresh thyme

Directions

Combine vinegar and thyme in a saucepan over medium-high heat. Bring to a boil. In another saucepan, bring honey up to a simmer over medium heat. Slowly pour the honey into the vinegar and thyme mixture being careful not to add too quickly as it will boil over. Bring the honey-vinegar mixture to a boil. Reduce heat to low, and simmer for 12 minutes. Strain the mixture into a container and let cool.

Source: Town and Country Mag

 

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LIZZY CAKE

Ingredients:

1.5 oz Hendrick's gin
3 drops rose water
1 egg white
2 tablespoons powdered sugar
2 thick slices cucumber
Splash lemon juice

Directions

Muddle one thick slice of cucumber in a cocktail shaker. (Save the second slice of cucumber for a garnish.) Add remaining ingredients and ice to the shaker and shake vigorously until the outside of the shaker is frosted. Strain into a rocks glass over ice. If available, use a fine mesh strainer to avoid large pieces of cucumber in the cocktail. Garnish with the cucumber slice.

Source: Town and Country Mag

 

 

 

STRAWBERRY BLOND

Ingredients:

2 oz Tanteo Jalapeno
1 oz Lime juice
.75 oz Simple syrup
1 Strawberry

Directions

In shaker muddle strawberry, add ice and all ingredients. Shake and pour into a rox glass and garnish with strawberry and jalapeño.

Source: Town and Country Mag

 

 

 

 

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SUNSHINE

Ingredients

• 2 oz. white rum

• 1/2 oz. vermouth

• 1 oz. pineapple juice

• 1 dash grenadine

Directions

Shake ingredients well with cracked ice, then strain into chilled cocktail glass.

Source: Esquire

 

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BLUEBERRY MOSCOW MULE

Ingredients:

1 1/2 cups of blueberries

1/2 cup sugar

vodka

ginger beer

lime juice

Instructions For Syrup: 

Blueberry Syrup (prepare in advance)

combine blueberries, sugar and 1 1/2 cup of water in a saucepan

bring to a boil, allow to boil for 8 minutes

lower heat and simmer for 10 minutes

strain the syrup and allow to completely cool.

Instructions for preparing Blueberry Moscow Mule Recipe

In a cocktail shaker combine:

2-3 jiggers vodka

2 jiggers blueberry simple syrup

12-14 ounces ginger beer

dash of lime juice

Shake and serve over ice.

Source:  Lip Gloss and Crayons

 

 

               

             

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