Americans have all manner of fun things to drink. Coca Cola was born in Atlanta, Georgia, and few things satisfy on a hot summer day as a cold glass of sweet tea (or to be more correct, a cold glass of tea, as any southerner knows the “sweet” is implied). University of Florida scientists invented Gatorade in 1965 to help keep football players from collapsing on the field, and brewers rode out the Prohibition by switching operations to the production of rootbeer (the platonic ideal of which hails from Fitz’s in our very own Saint Louis, Missouri). Nothing says American entrepreneurship like kids selling cups of lemonade out in the front yard, and our State Fair Lemonade uses fresh-squeezed lemon juice as well as lemon oil from macerating the peels in sugar for a double-dose of lemony goodness. And how about topping off a tall glass of peach tea with a splash of candied jalapeño syrup and soda?

And to help you make that perfect cocktail, Shubie’s is now bottling our famous Oh, Dang! Jalapeño Cocktail Syrup. Check out below for cocktail recipes and inspirations…

So yeah, we got drinks, and we at Shubie’s are dedicated to the art - nay, the passion - of coming up with fun things with which to whet one’s whistle.

“High Noon”

Spicy Jalapeño-Peach-Bourbon

  • 30ml “Oh, Dang!” Jalapeño Cocktail Syrup

  • 60ml Kentucky Bourbon

  • 120ml Peach Soda

*Serve over ice in highball glass or mason jar.

“Dirty Bird”

Spicy Paloma

  • 15ml Fresh Lime Juice

  • 30ml “Oh, Dang!” Jalapeño Cocktail Syrup

  • 60ml Tequila Blanco

  • 60ml Pink Grapefruit Juice

  • 60ml Schwepp’s Grapefruit Soda

*Serve over ice in a tall glass.

“Bloody Shubie”

  • 15ml Fresh Lemon Juice

  • 30ml “Oh, Dang!” Jalapeño Cocktail Syrup

  • 60ml Vodka

  • 15ml Worchestershire Sauce

  • 120ml Tomato Juice

* Serve over ice in tall glass with garnish.

“Texas Lemonade”

  • 30ml “Oh, Dang!” Jalapeño Cocktail Syrup

  • 120ml Shubie’s State Fair Lemonade

  • 60ml Kentucky Bourbon (optional)

* Serve over ice in tall glass with mint garnish.

“Hot Hot Hot! Chocolate”

  • 240ml Whole Milk, boiling hot

  • 25g Mexican Hot Chocolate (Ibarra or Taza)

  • 30ml “Oh, Dang!” Jalapeño Cocktail Syrup

  • 60ml Tequila (optional)

* Serve in a cozy mug with a twist of orange zest.

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Jalapeño-Cheddar Muffin

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Kentucky Pecan Pie