Dissolve sugar in a preheated glass or cup with 1 oz. of Delta Blues Tea Punch. Add spirits, bitters & 1 round slice of lime. Fill glass with hot Delta Blues Tea Punch. Dust with mace.

Dissolve sugar in a preheated glass or cup with 1 oz. of Delta Blues Tea Punch. Add spirits, cinnamon and lemon slice. Top with 5 oz. hot Delta Blues Tea Punch.

Prepare shaker: fill with large ice cubes about half way and add vodka and Delta Blues Tea Punch. Shake for 12 seconds at ear level. Strain into chilled martini glasses.

Pour 2-3 fingers measure of bourbon or whiskey into an old fashioned glass. Add ice to the bourbon not bourbon to the ice. Top off with Delta Blues Tea Punch & a sprig of mint.

Pour ingredients into an ice filled shaker. Shake, and then strain into a cocktail glass.

Bruise 5 mint sprigs to release oils. Leave in cup & pack cup tight with bar ice. Add remaining ingredients. Stir... Let rest until cup frosts. Decorate with remaining mint sprig. Dust with powdered sugar. Serve very cold with straws. Wrap glass with napkin if desired.

Dissolve sugar in very hot Delta Blues Tea Punch. Snip mint with tip of scissors and add to hot mixture. Remove from heat, cover and let mixture infuse for 25 minutes. Strain and add lemon juice. Pour mixture into pan and freeze until nearly firm. Beat egg white until stiff. Fold into frozen mixture. Pour sorbet into small freezer proof desert bowls and serve straight from the freezer. Garnish.

Bring to boil: sugar and Delta Blues Tea Punch--stirring until sugar is dissolved. Mix together orange juice and lemonade. Add to hot mixture. Remove from heat. Add medium to dark rum and water to mix. Place in freezer for 24 hrs. Scoop and serve.

Place 1/2 cup of Delta Blues Bayou Soleil Tea Punch in a medium saucepan. Sprinkle gelatin over the punch and let sit for 5 minutes. Turn heat to low and stir until gelatin is dissolved.

Cut vanilla bean in half. Scrape out seed and place seed and pod to warm mixture. Add remaining Bayou Soleil, heavy cream and sugar. Heat until steaming appears. Shut off heat and let steep covered for 15 minutes.

Remove vanilla bean pod and pour mixture into 6 custard cups. Chill until set. Serve in cups or place cups in hot water for 10 seconds and unmold on to plates. Garnish with fresh peach segments and pineapple. Top with chopped mint.

Pour 2 oz. chilled Delta Blues Bayou Soleil into tulip shaped flute. Add chilled champagne to fill glass. Optional - garnish with thin orange peel spiral. (Spirals are easily made using a potato peeler and a thick-skinned orange).

Pour ingredients into an 8 oz. Highball glass filled with bar ice. Add squeezed lime and spent peel to the glass. Ola!

Pour both into an ice filled shaker. Add Bayou Soleil Tea Punch to taste. Then just shake and strain the mixture into the salt rimmed glass.