Frozen Drinks In buckets:

Question 1

Pina Colada

Answer 1

Pina Colada
180 oz. of coconut concentrate (11 cans calahua, or 15 cans if coco lopez) 4 large cans of pineapple (46 oz each)
3 beer pitchers (approx. 60 oz each) of water
2 liters of house rum

Question 2

Hibiscus Marg

Answer 2

Hibiscus Marg
2 bottles of tequila
.5 bottles of triple sec
1.5 Quarts Lamberth Farms Lime Juice
Sweet Hibiscus Tea (see recipe below)
TEA:
In a mid sized cambro combine 3 cups hibiscus leaves with 6 liters of boiling water, let steep at least 10 minutes. Strain flowers, reserve for garnish. Into warm tea mixture dissolve 6 cups sugar. Then add tea to white bucket, combine with 5 – 7 scoops of ices, and stir until ice melts.
Then add remainder of ingredients from above.

Question 3

Hibiscus Syrup

Answer 3

Hibiscus Syrup
6 cups hib leaves
8 cups sugar
8 cups water
Cook at a roiling boil 20-25min. Chill and strain.

Question 4

Frozen margarita mix

Answer 4

Frozen margarita mix
4 liters tequila
3 liters triple sec
4 quarts lime juice
1 quart orange juice 2 quarts simple syrup 2 quarts water

Question 5

Peach Margarita

Answer 5

Peach Margarita
120 oz peach puree 60 oz house tequila 20 oz peach schnapps 20 oz lime juice
20 oz simple syrup

Question 6

*Mango Margarita (may not use again)

Answer 6

*Mango Margarita (may not use again)
2 liters house tequila
3 liters triple sec
2 packets lime concentrate 2 quarts mango puree
4 pitchers water
2 cups simple syrup

Question 7

Velvet Falernum

Answer 7

Velvet Falernum
750 ml rum
3 cups toasted almonds
1 cups star anise (slightly pulverized) 1⁄2 cup cloves (slightly pulverized)
2 tablespoons ground ginger
steep overnight zest 8 limes
add to mixture
6 cups waters, and 1 lb brown sugar, cook to a syrup, cool. Juice 8 limes, add to cooled syrup.
Strain spice mixture. Add to cooled syrup. Ready to use.