The Perfect Hurricane

Ingredients:
3 Qts. Professional Bartenders Hurricane Mix
1-28oz. Professional Bartenders Lemon S&S Crystals
2 LIters Dark Rum
Fill to five (5) Gallons with water.

Serve

White Elephant

Ingredients:
1 oz. Vodka
1/2 oz. White Cream de Cocao
1/2 oz. Professional Bartenders Cocktail Cream

Serve on ice

Toasted Almond

Ingredients:
1 oz. Amaretto
1/2 oz. Kahlua
1/2 oz. Professional Bartenders Cocktail Cream

Serve on ice.

Sombrero

1 1/2 oz. Kahlua
Fill with Professional Bartenders Cocktail Cream.
Serve on Ice.

Strawberry Daiqiuri (frozen)

Ingredients:
2 oz. Professional Bartenders Strawberry Supreme
1 1/2 oz. Rum
6-8oz. Crushed Ice

Blend until frozen (may look similiar to a slush or icee)

Oreo Cookie Mocha Mousse

Ingredients:
1 Pkg. First Quality Fast & Fancy Mousse MIx
12 Crushed Oreo Cookies
3 Cups Iced Cold Coffee
2 T. First Quality Cocoa 10/12% Butterfat

Directions:
Mix contents in Fast & Fancy Mousse Mix according to package using Ice cold coffee in place of water. After mixing for five (5) minutes, fold in crushed oreo cookies and FQ Cocoa. Mix for another minute, scrape bowl sides. Refrigerate for four (4) hours (or overnight).

Frozen Cookies & Cream Pie

Ingredients:
YIELD: 16 Cups
1 Pkg. (17oz)  First Quality Fast & Fancy Mousse MIx
3 Cups Ice Cold Water (no ice cubes)
3 Cups Crushed Oreo Cookies
3 Pie Crust (9″)
Prebaked

YIELD 3 1/2 Gal.
1 Pkg. (4.25lb.)  First Quality Fast & Fancy Mousse MIx
3 Qts. Ice Cold Water (no ice cubes)
6 Cups Crushed Oreo Cookies
10 Pie Crust (9″)
Prebaked

Directions:
1. Add Fast & Fancy to ice cold water and mix at low speed until moist. Scrapebowl sides.
2. Whip at high speed five (5) minutes.
3. Fold in cookie crumbs and mix until well blended.
4. Portion five (5) cups per pie shell. Top with cookies.
Refrigerate at least four (4) hours.

Scotch Sour

Ingredients:
2 oz. Professional Bartenders Lemon S&S (diluted)
1 1/2 oz. Scotch

Directions:
Shake in cocktail shaker, pour into cocktail glass. Garnish with Lemon wedge.

Sidecar

Ingredients:
1 oz. Brandy
1/2 oz. Professional Bartenders Triple Sec.
1 1/2 oz. Professional Bartenders Lemon S&S (diluted)

Directions:
Shake and Strain. Serve in a Champagne glass. Garnish with a sugar rim.

Ramos Gin Fizz

Ingredients:
2 oz. Gin
1 oz. Professional Bartenders Lemon S&S (diluted)
3 dashes Orange Flower Water
2 tsp. Sugar
2 oz. Professional Bartenders Cocktail Creamer with ice.

Directions:
Strain into highball glass. Fill with a little soda water.