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Fusion Drink Recipes
We start our tiki contest for the Lewis Bag were looking for four winners with the best unique creation of tiki style. This contest is going to be hard because everything tastes so great in tiki. FOR LONO MAKING 1. In a cocktail shaker add in all the
Tiki Contest: Lono vs Spicy West Indies Bubblegum
Day four were busting out the slurpee and tattoo cocktail tikis. We suck down some flavorful cocktails and decide whom moves on to the finals. FOR TIKI SLURPEE MAKING 1. In a cocktail shaker add in all the ingredients and shake hard. SERVING 2. In a Tiki glass
Tiki Contest: Tiki Slurpee vs Caribbean Tattoo
The final day of competitive face offs is upon us we discover two new cocktails and pick one to move on to our top 5 competition. Discover a world of taste We fall in love with passion fruit.
Tiki Contest: Kentucky Tiki vs Konikoni La
Day 2 of our lewis bag contest Kentucky Hula vs. Coronado Islander. FOR CORONADO ISLANDER MAKING 1. In a cocktail shaker add in all the ingredients and shake hard. SERVING 2. In a Tiki glass add in the ice and strain the drink. Serve and enjoy FOR KENTUCKY
Tiki Contest: Kentucky Hula vs. Coronado Islander
GETTING READY 1. Wet a 5 cup ring mould with water. MAKING 2. In the ring mould arrange red and green cherries to cover bottom. 3. Stir lemon sherbet to soften. 4. Pour sherbet over cherries. 5. Place mould in the freezer to set overnight. 6. In large bowl or
Arrange red and green cherries in bottom of a 5 cup ring mold. Stir lemon sherbet to soften spoon into mold over cherries pressing to make firm ring. Freeze. In large bowl or pitcher combine lemonade concentrate orange concentrate and water stir till blended.
The Sublime Slime is a Halloween cocktail drink made with sweet rum egg white and cordial syrup and gets it freshness from mint sprinkled on top. MAKING 1. Crush the mint leaves in the syrup making sure that it is muddles. 2. Put all ingredients into a shaker.
The Sublime Slime Cocktail
Dissolve sugar in lime juice over low heat. Remove from heat and allow to cool. Add rum and chill in refrigerator for a few hours before serving. Mix well before serving over ice cubes in old fashioned glass.
Daiquiri On The Rocks
Viju Raj a mixologist who has closely worked with the hospitality industry for a decade with starting with the Mariott Hotel has played an important role in shaping up the 360 degree restaurant at Oberoi Delhi. He now runs his own beverage consultancy business
Food - Viju Raj - Mixologist