The Seminole
How to make the The Seminole – First pour GoldschLager® into a Shot Glass, then add Grenadine Syrup.
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RECIPES THAT INCLUDE:
How to make the The Seminole – First pour GoldschLager® into a Shot Glass, then add Grenadine Syrup.
How to make the The Golden Knight – Mix and serve. Tastes best when ingredients are chilled.
How to make the Spider’s Web – put alcohol in Shot Glass, drop Strawberry into glass, then try and make Cream float on top.
How to make the SpIced Apple #2 – Mix both together in a Shot Glass, then shoot. For added effect you can float the Aftershock on top of Pucker.
How to make the Si Kami Ki – Mix Vodka and Cinnamon Schnapps in Cocktail Glass, add carbonated Water, serve with Ice
How to make the Shocking Green Creme de Menthe – Heat the Green Creme de Menthe and add the Cinnamon Schnapps
How to make the ShBeerfloat – Put two scoops of Vanilla Ice Cream in your Collins Glass. Pour in a shot of GoldschLager® then fill the glass with Root Beer. Mix with a spoon and enjoy!
How to make the Shot-o-Happiness – Shake with Ice and strain into a Shot Glass. Add a splash of 7up.
How to make the SCreaming Blue Messiah – Build in a Shot Glass.
How to make the Ru’s Snap Shot – Put Pop Rocks Candy in bottom of Shot Glass. Add Cinnamon Schnapps. Stir, and shoot immediately.
COCKTAIL
RECIPES
How to make the Canadian Pineapple – Shake all ingredients (except Pineapple stick) with Ice and strain into an Old
How to make the Cinnamon Roll – Start with the Irish Cream and fill the glass a little over half
How to make the Lake Bottom – Pour the Sake RIce Wine and the Rum. Top off with the Baileys.
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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