Soupley's Wine & Spirits

Soupley's Wine & Spirits Soupley's Wine & Spirits was established in 1959 to give consumers a safe, personable and respectable

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08/24/2025

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Homemade Irish Cream Liqueur1 2/3 c. Jameson Irish whiskey1 c. half & half1 (14-oz. can) sweetened condensed milk1 tbsp....
03/14/2024

Homemade Irish Cream Liqueur

1 2/3 c. Jameson Irish whiskey
1 c. half & half
1 (14-oz. can) sweetened condensed milk
1 tbsp. cocoa powder
2 tsp. pure vanilla extract

Step 1
Mix all ingredients in a blender until smooth.
Step 2
Keep refrigerated. Serve over ice or mixed into cocktails, shaking before each use.

Spiked Hot ChocolateKAHLÚA MARSHMALLOWS (OPTIONAL)1/4 c. water3 1/2 tsp. unflavored gelatin powder (from 1 1/2 packets)1...
03/13/2024

Spiked Hot Chocolate

KAHLÚA MARSHMALLOWS (OPTIONAL)

1/4 c. water
3 1/2 tsp. unflavored gelatin powder (from 1 1/2 packets)
1/4 tsp. kosher salt
1/3 c. (40 g.) powdered sugar
2 tbsp. cornstarch
Cooking spray
1/2 c. (100 g.) granulated sugar
1/3 c. light corn syrup
1/4 c. Kahlúa
SPIKED HOT CHOCOLATE

2 tbsp. unsweetened cocoa powder
3 c. whole or nut milk, divided
4 oz. (1/4 c.) semisweet chocolate chips
1/4 c. bourbon whiskey
2 tbsp. Kahlúa
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
Whipped cream, for topping (optional)

KAHLÚA MARSHMALLOWS (OPTIONAL)

Step 1
In the large bowl of a stand mixer fitted with the whisk attachment, whisk water, gelatin, and salt to combine. Let bloom 10 minutes.
Step 2
Meanwhile, into a small bowl, sift powdered sugar and cornstarch. Grease an 8" square pan with cooking spray. Dust pan with powdered sugar mixture, pouring any excess into another small bowl.
Step 3
In a small saucepan over medium heat, combine granulated sugar, corn syrup, and Kahlúa. Cook, undisturbed, until an instant-read thermometer registers 240°. Remove from heat.
Step 4
Beat gelatin mixture on medium speed and slowly stream hot sugar syrup into bowl. Increase speed to medium-high and continue to beat until mixture is fluffy and airy, about 12 minutes. Grease a rubber spatula and offset spatula with cooking spray.
Step 5
Using rubber spatula, quickly transfer mixture to prepared pan. Spread with offset spatula to smooth into an even layer. Let marshmallows set at least 3 hours or up to 6.
Step 6
Dust a knife or cookie cutter with reserved powdered sugar mixture. Cut marshmallows into desired shapes. Store in an airtight container at room temperature until ready to use.
SPIKED HOT CHOCOLATE

Step 1
In a small saucepan over medium heat, whisk cocoa powder and 1/4 cup milk until combined, then whisk in remaining 2 3/4 cups milk. Once mixture is hot but not simmering, whisk in chocolate and stir until melted and smooth. Stir in whiskey, Kalhúa, vanilla, and salt until combined.
Step 2
Divide hot chocolate among mugs. Top with cream and marshmallows, if using.

Green Beer1 light beerGreen food coloringStep 1Pour beer into glass. Add as much food coloring as desired and stir to mi...
03/12/2024

Green Beer

1 light beer
Green food coloring

Step 1
Pour beer into glass. Add as much food coloring as desired and stir to mix.

Mint Julep1/2 oz. simple syrupmint leaves, plus a sprig for garnish2 oz. bourbonCrushed iceStep 1In a tin or silver glas...
03/11/2024

Mint Julep

1/2 oz. simple syrup
mint leaves, plus a sprig for garnish
2 oz. bourbon
Crushed ice

Step 1
In a tin or silver glass pour simple syrup and add mint leaves. Muddle thoroughly until mint leaves are broken up, their oils have been released and the glass fragrant.
Step 2
Pour in bourbon and stir lightly.
Step 3
Pack glass fully with crushed ice and garnish with mint sprig.

Last Word CocktailIce1 oz. fresh lime juice1 oz. gin1 oz. green chartreuse1 oz. maraschino liqueurLuxardo cherries and a...
03/11/2024

Last Word Cocktail

Ice
1 oz. fresh lime juice
1 oz. gin
1 oz. green chartreuse
1 oz. maraschino liqueur
Luxardo cherries and a lime wedge or wheel, for serving

Step 1
Fill a shaker with ice. Add lime juice, gin, chartreuse, and maraschino liqueur. Cover and vigorously shake until outside of shaker is very frosty, about 30 seconds.
Step 2
Strain into a chilled coupe glass. Garnish with cherries and a lime wheel.

Whiskey TonicFOR ROSEMARY SIMPLE SYRUP:1 c. water1 c. granulated sugar 1/3 c. rosemary leavesFOR COCKTAIL:2 oz. whiskey3...
03/10/2024

Whiskey Tonic

FOR ROSEMARY SIMPLE SYRUP:

1 c. water
1 c. granulated sugar
1/3 c. rosemary leaves
FOR COCKTAIL:

2 oz. whiskey
3/4 oz. tonic
1 rosemary sprig
1 lime wheel
1 cucumber slice

FOR ROSEMARY SIMPLE SYRUP:

Step 1
In a small saucepan, whisk together water and sugar. Bring to a boil and let cook until sugar is fully dissolved.
Step 2
Add rosemary and reduce heat to a simmer. Simmer for 2 minutes, then remove from heat. Let steep for at least 30 minutes and up to 2 hours.
Step 3
Strain simple syrup, discard rosemary leaves, and store in an airtight container. (The mixture should last for 1-2 weeks.)
FOR COCKTAIL:

Step 1
In a Collins glass, place the cucumber flush to the sides so it curves up the glass until it just pokes above the top.
Step 2
Fill glass with ice, then add whiskey and rosemary syrup.
Step 3
Top drink with tonic water and garnish with a sprig of rosemary and a lime wheel.

Hot Toddyoz. bourbon2 tbsp. honey1 tbsp. fresh lemon juiceLemon slices and cinnamon sticks, for servingStep 1In a small ...
03/10/2024

Hot Toddy

oz. bourbon
2 tbsp. honey
1 tbsp. fresh lemon juice
Lemon slices and cinnamon sticks, for serving

Step 1
In a small saucepan over medium heat, heat 1/3 cup water until simmering.
Step 2
In a mug, combine bourbon, honey, and lemon juice. Carefully pour in hot water, stirring with a spoon until honey is dissolved. Taste and add more water, if needed.
Step 3
Garnish with lemon slices and cinnamon sticks.

Baileys Coffee Slushies3 c. cold-brew coffee, divided1/2 c. milk1/4 c. Baileys Irish Cream1/4 c. vodkaChocolate sauce, f...
03/10/2024

Baileys Coffee Slushies

3 c. cold-brew coffee, divided
1/2 c. milk
1/4 c. Baileys Irish Cream
1/4 c. vodka
Chocolate sauce, for garnish
Caramel, for garnish
Whipped cream, for garnish

Step 1
Fill an ice cube tray with 2 1/2 cups cold brew. Freeze until solid, 3 hours.
Step 2
Combine frozen coffee cubes with remaining 1/2 cup cold brew, milk, Baileys, and vodka in a blender and blend until smooth.
Step 3
Drizzle chocolate and caramel sauces into each of your glasses. Divide slushy evenly between glasses, then top with whipped cream, more caramel and more chocolate.

Irish Coffee16 oz. hot water2 tsp. light brown sugar1 c. brewed coffee2 oz. Irish whiskey (such as Jameson)1/2 c. heavy ...
03/09/2024

Irish Coffee

16 oz. hot water
2 tsp. light brown sugar
1 c. brewed coffee
2 oz. Irish whiskey (such as Jameson)
1/2 c. heavy cream for topping
Chocolate shavings, for garnish

Step 1
Fill 2 mugs with hot water and let sit 2 minutes. Pour out water and add 1 teaspoon light brown sugar to each mug. Pour over hot coffee and stir to dissolve sugar, then pour in whiskey.
Step 2
In a separate bowl with an electric mixer or by hand, whisk cream until soft peaks form. Cream should be thick but still pourable. Top coffee with cream by gently pouring over the back of a warm spoon to form a thick layer on top of coffee. Garnish with chocolate shavings.

Spiked Sparkling Basil LemonadeIngredientsbookmarksSAVE TO MY RECIPES9 large basil leaves, divided4 oz. vodka1/4 c. gran...
03/08/2024

Spiked Sparkling Basil Lemonade

Ingredients

bookmarksSAVE TO MY RECIPES
9 large basil leaves, divided
4 oz. vodka
1/4 c. granulated sugar
1 c. lemonade
Ice
Seltzer
Lemon slices, for garnish

Step 1
Infuse vodka: Tear 5 basil leaves into small pieces and place into a small glass jar with vodka. Seal tightly and shake, refrigerate, then infuse for at least 6 hours, up to 12 hours, shaking the jar occasionally.
Step 2
Make basil sugar: In a (preferably small) food processor, combine sugar and remaining basil. Pulse until basil is chopped into small, uniform pieces and sugar is pale green.
Step 3
Strain vodka into a glass measuring cup, squeezing basil leaves to release any remaining liquid.
Step 4
Rim glasses: Pour basil sugar onto a small, shallow plate. Fill another shallow plate with water until ¼" deep. Dip the rim of each glass first in water, then in basil sugar.
Step 5
Assemble cocktail: Divide basil vodka between glasses, then add ½ cup lemonade to each. Fill glasses with ice cubes and top with seltzer. Garnish with lemon slices.

Midori SourIce2 oz. Midori melon liqueur1 oz. vodka1/2 oz. fresh lemon juice1/2 oz. fresh lime juice3 oz. lemon-lime sel...
03/08/2024

Midori Sour

Ice
2 oz. Midori melon liqueur
1 oz. vodka
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
3 oz. lemon-lime seltzer
Lemon peel, lime peel, honeydew melon balls (optional), and/or a Maraschino cherry (optional), for serving

Step 1
Fill a Collins glass with ice. Add Midori, vodka, lemon juice, and lime juice and stir to combine. Top with seltzer.
Step 2
Garnish glass with lemon peel and lime peel. Top with melon balls and/or a cherry (if using).

Address

500 East Southway Boulevard
Kokomo, IN
46902

Opening Hours

Monday 8am - 12am
Tuesday 8am - 12am
Wednesday 8am - 12am
Thursday 8am - 12am
Friday 8am - 12am
Saturday 8am - 12am
Sunday 12pm - 7pm

Telephone

+17654531311

Website

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