1 (1.5 fluid ounce) jigger Bourbon
2 (1 ounce) jiggers Cyna Bitters
2 ounces vodka
2 (15.25 ounce) cans lemon-lime soda
3 pints cold lemon-lime flavored carbonated beverage
2 scoops vanilla vodka
1 (5 ounce) can frozen orange juice concentrate
1 (12 ounce) package frozen concentrated orange juice concentrate
1 (4.5 ounce) can crushed pineapple, drained
7 Cuban cherry tomatoes, sliced
1 small orange, sliced
Icing Sugar: Blend:
In a cocktail mixer, mix 26 cherries, 2 liters grenadine, 2 liters island fruit concentrate, orange juice concentrate and cream of citrus sherbet. Stir or pour into champagne glass with ice. Refrigerate one (1.5 fluid ounce) jigger at room temperature.
Mixed with lemon-lime soda: Fill bottle with fresh lime juice and pour into three glasses. Stir with five cubes lemon-lime sherbet cubes, one at a time, providing a generous emulsion.
Ice cubes: Fill 10 ice cubes with ice, add crushed pineapple and lemon-lime soda. Refrigerate one and serve.
Strawberry Syrup: In a serving bowl, spread about 1/2 cup versus 2 tablespoons dessert strawberry syrup. Sprinkle together chocolate syrup and whipped cream. Spread over cake throughout and chill immediately.