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Drink / Fountain Recipes


FROZEN DRINK MACHINE RECIPES


Jumpin Jesters, LLC DOES NOT provide any alcohol and does not even suggest to put alcohol in the entire mix, but it is completely up to you, the customer.   Instead of applying alcohol to the entire 2.5 Gallon drink mixture, we suggest to have the alcohol in a seperate area and if somebody wants to add the alcohol they can add it according to their liking.  That way you are not counting people out who do not drink alcohol and can have a delicious frozen slush without the alcohol added.  Just a note:  If you do add alcohol to the entire drink mix, it will not become a complete frozen slush, it will be more of a watery frozen drink mix because of the alcohol not freezing.  If you are going to add alcohol to the entire mix, we suggest putting the alcohol in the freezer overnight before adding it so that the alcohol does not melt the frozen slush.  Our mixes are great with or without alcohol.

If you decide to add alcohol to the entire drink mix, here are a couple of recipes that you can use.   These are only recommendations, we are not responsible for the wrong amounts of alcohol being added to the mixes.

Margarita (Lime Flavor)
1/2 Gallon Margarita Mix
4 Cups (Approx. 1 Fifth) Tequilla
1 Cup Triple Sec (If Desired)
2 Gallons Water
Makes about 3 Gallons of Mix
Strawberry Daquiri
1/2 Gallon Strawberry Daquiri Mix
4 Cups (Approx. 1 Fifth) Rum
2 Gallons Water
Makes about 3 Gallons of Mix
Strawberry Margarita
1/2 Gallon Strawberry Daquiri Mix
4 Cups (Approx. 1 Fifth) Tequilla
1 Cup Triple Sec (If Desired)
2 Gallons Water
Makes about 3 Gallons of Mix
Strawberry Banana Daquiri
1/2 Gallon Strawberry Daquiri Mix
2 Cups (Approx. 1/2 Fifth) Rum
2 Cups (Approx. 1/2 Fifth) Banana Liqueur
2 Gallons Water
Makes about 3 Gallons of Mix
Margarita Cooler
1/2 Gallon Margarita Mix
2 to 3 Cups White Zinfandel 
2 Gallons Water
Makes about 3 Gallons of Mix
Strawberry Daquiri Cooler
1/2 Gallon Strawberry Daquiri Mix
2 to 3 Cups White Zinfandel 
2 Gallons Water
Makes about 3 Gallons of Mix
Blue Raspberry with a Kick
1/2 Gallon Blue Raspberry Mix
4 Cups (Approx. 1 Fifth) Rum
2 Gallons Water
Makes about 3 Gallons of Mix
Cherry with a Kick
1/2 Gallon Cherry Mix
4 Cups (Approx. 1 Fifth) Rum
2 Gallons Water
Makes about 3 Gallons of Mix
Blue Raspberry Cooler
1/2 Gallon Blue Raspberry Mix
2 to 3 Cups White Zinfandel 
2 Gallons Water
Makes about 3 Gallons of Mix
Cherry Cooler
1/2 Gallon Cherry Mix
2 to 3 Cups White Zinfandel 
2 Gallons Water
Makes about 3 Gallons of Mix
Pina Colada
1/2 Gallon Pina Colada Mix (This is a special order of 6)
4 Cups (Approx. 1 Fifth) Rum
2 Gallons Water
Makes about 3 Gallons of Mix
Beechnut
1/2 Gallon Pina Colada Mix (This is a special order of 6)
4 Cups (Approx. 1 Fifth) Kahlua
2 Gallons Water
Makes about 3 Gallons of Mix
Melon Ball
1/2 Gallon Pina Colada Mix (This is a special order of 6)
4 Cups (Approx. 1 Fifth) Melon Liqueur
2 Gallons Water
Makes about 3 Gallons of Mix
Strawberry Colada
1/4 Gallon Pina Colada Mix (This is a special order of 6)
1/4 Gallon Strawberry Daquiri Mix
4 Cups (Approx. 1 Fifth) Rum
2 Gallons Water
Makes about 3 Gallons of Mix
Lynchburg Lemonade
1/2 Gallon Lemonade Mix (This is a special order of 6)
4 Cups (Approx. 1 Fifth) Jack Daniels
1 Cup Triple Sec (If Desired)
2 Gallons Water (Or Substitute 2 2-Liters of Sprite instead of water and only use 1-Gallon Water)
Makes about 3 Gallons of Mix
Lemon Drop
1/2 Gallon Lemonade Mix (This is a special order of 6)
4 Cups (Approx. 1 Fifth) Vodka
2 Gallons Water
Makes about 3 Gallons of Mix
Cherry Bomb
1/2 Gallon Pina Colada Mix (This is a special order of 6)
4 Cups (Approx. 1 Fifth) Rum
2 Cups Vodka
2 Cups Tequilla
1 Cup Grenadine
2 Gallons Water
Makes about 3 Gallons of Mix


 


CHOCOLATE FOUNTAIN FONDUE RECIPES

 

Suggested Dipping Items

  • Chocolate Fondue
    • Strawberries, Slices or Whole 
    • Marshmallows, Mini or Full Size
    • Cream Fudge Squares
    • Caramel Squares
    • Grapes
    • Apple Slices
    • Pineapple Pieces
    • Cherries
    • Pretzels
    • Biscotti Pieces
    • Banana Slices 
    • Papaya
    • Dates
    • Chili Peppers (For the Spicy Personality!)
    • Cheese (Cheddar is best)
    • Mini Donuts
    • Popcorn
    • Crackers, Any Type
    • Cheese Cubes, Any (But Cheddar Tastes the Best)
    • Any Type of Nut 
    • Any other type of Fruit or Snack that you would normally see chocolate covered.
  • Ranch, Cheese or other Sauces
    • Carrots, Baby, Sliced or Whole
    • Califlower
    • Broccoli Florets
    • Radishes 
    • Bell Peppers, Sliced
    • Cucumbers, Sliced
    • Celery, Sliced
    • Breadsticks
    • Assorted Breads
    • Potato Wedges
    • Potato Chips
    • Tortilla Chips
    • Mini Tacos 
    • Cocktail Shrimp/Lobster
    • Cocktail Weiners
    • Meatballs
    • Mini Size Sausages
    • Fritos
    • Chicken Strips
    • Chicken/Buffalo Wings
    • Steak Cubes or Chunks
    • Any other type of Snack or Meat that you would normally dip in a sauce.  

Nacho Cheese

Fountain Heat Setting: Medium

Preperation:
5 parts canned nacho cheese plus 1 part water

Start with any store-bought liquid nacho cheese. Large cans are available at many wholesale stores. Mix cheese and water in a saucepan over medium heat. Stir frequently to achieve the correct consistency, and then transfer to the fountain. Add more water as needed.


Ranch Dressing Fondue 
 
Fountain Heat Setting:  Off

Preperation:
•3 bottles of light ranch dressing (24 oz. each)
•Milk, as needed

Most brands of light ranch dressing will be thin enough to run through the fountain. If regular ranch is being used or if the light ranch is too thick, gradually add milk until fondue reaches appropriate consistency. Use light ranch dressing for best results. Some brands of ranch will need to be thinned out with Milk or water in order to flow properly.

BBQ Sauce

Fountain Heat Setting: Medium

Preperation 
6 parts medium-grade* BBQ sauce plus 1 part water or apple juice
* Premium-grade BBQ sauce will require additional thinning.
Mix BBQ sauce with water or apple juice in a saucepan over medium heat. Stir well and add to the fountain.



Queso Cheese Sauce

Fountain Heat Setting: Medium

10# of Velveeta cheese
2 QT of heavy cream or milk
2 QT of Picante sauce, pureed in a blender
Cumin to taste
Red pepper to taste

Puree Picante. Pour through strainer to remove chunks. Add to melting cheese and other ingredients, heating over medium heat, stirring frequently to avoid burning. Once cheese begins to melt, turn heat down to low and simmer until completely melted. Pour into pre-heated chocolate fountain. If mixture becomes thick, add additional cream or milk to thin.


Peanut Butter Fondue
 
Fountain Heat Setting:  OFF

Preperation:
•3 lbs cream cheese (room temp)
•3 cups sugar
•4 cups creamy peanut butter
•1/2 teaspoon salt
•2 cups milk

In a mixer, combine cream cheese and sugar until smooth. Mix in the peanut butter and salt. Add the milk, 1 cup at a time. Thin with additional milk as needed. Serve fondue at room temperature to avoid changes in consistency.


Sweet & Sour Sauce

Fountain Heat Setting:  OFF

Preperation
8 Cups (64 Oz) Sweet & Sour Sauce of your choice
Water (as needed to reduce the consistency)

Store-bought sweet and sour sauce works well in the fountain. Some sauces will run at the perfect consistency without any additional ingredients. One sauce we found that worked without thinning was Minor’s Zesty Orange Sauce. Other brands like Kikkoman or La Choy may also work well but need to be thinned slightly with water.


Marshmallow Cream Fondue

Fountain Heat Setting:  Low or Medium

Preperation:
•6 cups whole or low fat milk
•4 bags (16 oz. each) marshmallows

Heat the milk in a large sauce pan over medium heat. Add the marshmallows and cook on med-high, stirring frequently to avoid scorching. Once marshmallows are completely melted, continue stirring fondue over med-high heat for 10 more minutes before adding to the fountain. This will improve fondue’s consistency.


Eggnog Fondue
 
Fountain Heat Setting:  Off or Low

Preperation:
•4 boxes (3.4 oz) instant vanilla pudding
•12 cups milk, divided
•2 teaspoons ground nutmeg
•2 tablespoons vanilla extract


Prepare the pudding as directed, adding the nutmeg to the 8 cups of milk (2 cups per box of pudding). Once pudding is set, add the remaining 4 cups of milk and the vanilla. Stir until fondue is at a uniform consistency.

Fill the fountain to capacity and refrigerate the remaining fondue for refills throughout event if necessary.

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(586) 799-3250

info@jumpinjesters.com

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