Silver Stallion

Cocktail Ingredients:
2 oz. Gin
1 scoop Vanilla Ice Cream
Carbonated Water

Instructions:
Shake Gin and ice cream mildly with cracked ice.
Strain into highball glass.
Fill with carbonated water and stir.

Raspberry Sorbet

Cocktail Ingredients:
2 ounces Strawberry Vodka
1/8 ounce Vanilla Schnapps
1/8 ounce Raspberry Liqueur
Splash of Milk

Instructions:
Shake and strain.

Pirate’s Spyglass

Cocktail Ingredients:
1 oz. Spiced Rum
2 scoops Vanilla Ice Cream
1 tbls. Honey
dash of Milk (optional)

Instructions:
Mix ingredients in blender until smooth. (Add milk for thinner drink)

Panda Bear

Cocktail Ingredients:
1 oz. Amaretto
1/2 oz. White Creme de Cacao
1/2 oz. Dark Creme de Cacao
1/4 oz Chocolate Syrup
2-3 dashes Vanilla Extract
1 scoop Vanilla Ice Cream

Instructions:
Fill a Blender with all the ingredients.
Blend on low speed until smooth.
Pour into a brandy snifter.

Mexican Coffee

Cocktail Ingredients:
2 tbsp. Coffee Liqueur
1/4 oz. Cinnamon Sugar
1/4 oz Vanilla Extract
6 oz. Coffee (hot)

Instructions:
Combine all in coffee cup.
Stir until sugar has dissolved.
Top with whipped cream.

Electric Screwdriver

Cocktail Ingredients:
1 cup Water
1 cup Milk
1 cup Sugar
6 oz Orange Juice Concentrate
1 tsp Vanilla
3-4 splashes Vodka

Instructions:
Put it in a blender, mix until it is thick and drink.

Chocolate Banana Smash

Cocktail Ingredients:
1 1/4 oz Irish Cream
1/4 oz Vanilla Extract
1/2 oz Light Cream
1 scoop Vanilla Ice Cream
1/2 Medium Banana
1/2 cup Ice
1 oz Chocolate Syrup

Instructions:
Blend until smooth. Top with whipped cream and chocolate sprinkles. Add a cherry and small banana slice.

Cherry Cheesecake

Cocktail Ingredients:
3/4 jigger Vanilla schnapps
Fill with Cranberry juice

Instructions:
Add 3/4 jigger of Schnapps then layer cranberry juice on top.

Bourbonilla

Cocktail Ingredients:
2 oz Bourbon
1 oz Brown Creme de Cacao
2 Vanilla Beans or 1/2 tsp vanilla extract
1/2 cup ice

Instructions:
Put everything in a glass and refrigerate for at least one hour. Shake well, remove beans, and serve straight up.