$48 a case · Ordering is not open · Clubs, bars, restaurants, distributors, breweries
AYO™ Lemonade + Vodka · 5% ABV · 12 fl oz can
Menu-ready serves built on a cold can of AYO™ and one to three fresh ingredients, for every season, holiday and game day.
50
Cocktails
7
Sections
1–3
Fresh ingredients
All 50
With batch notes
1
Every recipe starts with a cold 12 fl oz can of AYO™. The vodka and lemonade are already in it.
2
Tea, fruit, herbs, juice or beer. Things most bars already stock.
3
Every drink has a pitcher or batch note, across seven sections from Everyday to Game Day.
Bar tips: Cold cans. Fresh ice. Fresh garnish. Keep cans cold, build over fresh ice and garnish to order. Every pour starts with the same can, so every drink comes out the same.
YEAR-ROUND HOUSE SERVES
11 cocktails
The house list. Easy builds that work on any menu, any night, all year.
Philly's half-and-half, finished with AYO™. Bright lemonade on the bottom, cold iced tea on top, a lemon wheel to call it. Builds in under a minute.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + 1½ cups unsweetened iced tea, stirred. Fill glasses with ice, then pour.
A river-at-dusk gradient: red strawberry at the bottom, golden AYO on top. Build it in front of the guest and let the layers do the selling.
The build
Batch it for the venue
Keep strawberry purée in a squeeze bottle at the station. Build each drink to order so the layers stay sharp.
Garden-fresh and a little fancy, like a walk through the square. Basil, mint, crushed ice and one can. That's the whole build.
The build
Batch it for the venue
Pitcher: muddle a handful each of basil and mint, add 4 cans AYO, then strain over fresh crushed ice.
The mule, Philly style. AYO brings the lemonade and the vodka, ginger beer brings the bite. Serve it in copper and it sells itself.
The build
Batch it for the venue
64 oz pitcher: 3 cans AYO + 1½ cups ginger beer. Add the ginger beer last and keep it cold.
A little heat for the Italian Market crowd. Fresh jalapeño and a chili-lime rim against cold lemonade: sweet first, spicy after.
The build
Batch it for the venue
Infuse 3 sliced jalapeños in 4 cans AYO for 10 minutes in the fridge, strain, then pour over ice into rimmed glasses.
Built for the table. Orange, apple and berries soaking in cold AYO, poured from a big glass pitcher. Order one, share one.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + 1 sliced orange, 1 diced apple and 1 cup berries. Rest 15 minutes, then ladle fruit into each glass.
Half beer, half AYO, all summer at the shore. A golden radler for beer drinkers who want something new on the list.
The build
Batch it for the venue
64 oz pitcher: 24 oz cold light lager + 2 cans AYO. Pour the beer first so it doesn't foam over.
The house pour. Tall glass, lots of ice, one can and a lemon wheel. Named for the dorm courtyard where the call started.
The build
Batch it for the venue
No prep needed. Keep cans iced at the well and pour to order.
Six mint leaves and one can. The quickest way to make AYO look like a craft cocktail.
The build
Batch it for the venue
Pitcher: press a big handful of mint in the bottom, add 4 cans AYO and stir. Pour over ice.
A wine-glass spritz with a soda splash and a lemon twist. Light, bubbly and made for brunch menus.
The build
Batch it for the venue
Pitcher: 2 cans AYO, chilled. Top each glass with soda to order so it stays bubbly.
Bright pink and bubbly. Six raspberries and a soda top turn AYO into a long, easy sipper.
The build
Batch it for the venue
Pitcher: muddle 1 cup raspberries, add 3 cans AYO, then top with 1½ cups soda water right before pouring.
FLOWER SHOW TO MEMORIAL DAY
8 cocktails
Floral, herbal and pink. Lighter-colored pours for patios opening back up.
Ruby-red hibiscus tea over AYO, made for Flower Show season. Floral, tart and great-looking on a spring menu.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + 1½ cups chilled hibiscus tea. Stir and pour over ice.
Cool cucumber and mint, as green as the trails along the Wissahickon.
The build
Batch it for the venue
Pitcher: muddle 1 sliced cucumber and a handful of mint, add 4 cans AYO, strain over ice.
Pink grapefruit and a soda splash, light and bright for a spring afternoon by the river.
The build
Batch it for the venue
Pitcher: 3 cans AYO + 1 cup grapefruit juice. Top each glass with soda to order.
Lavender and blueberry, named for the azaleas that bloom behind the Art Museum every spring.
The build
Batch it for the venue
Pitcher: 4 cans AYO + ¼ cup lavender syrup + 1 cup blueberries. Stir and pour over ice.
A pink spring pour for cherry blossom season in Fairmount Park.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + ½ cup tart cherry juice. Stir and pour over ice.
Honey and fresh ginger, named for the riverside garden in Southwest Philly.
The build
Batch it for the venue
Steep 10 ginger slices in 4 cans AYO with ¼ cup honey syrup for 10 minutes, then strain over ice.
A softer, grassier take on the Palmer, made with chilled green tea and a mint sprig.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + 1½ cups chilled green tea. Stir and pour over ice.
Strawberry and basil, a spring pair named for the North Philly neighborhood.
The build
Batch it for the venue
Pitcher: muddle 1 cup strawberries and a handful of basil, add 4 cans AYO, strain over ice.
DOWN THE SHORE SEASON
9 cocktails
Fruit-forward, frozen and poured over a lot of ice. Built for rooftops, patios and the shore.
Say it like a local. AYO blended smooth with ice and lemon zest, served like the water ice stand on the corner, spoon-straw included.
The build
Batch it for the venue
Pour chilled cans straight into a frozen drink or granita machine. Check the machine maker's guidance for mixes with alcohol.
Porch-season peach: purée, one can and a stir. Made for summer evenings on the front steps.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + ½ cup peach purée. Stir well and pour over ice.
Fresh watermelon, muddled right in the glass. Pink, cold and made for patio season.
The build
Batch it for the venue
Blend 2 cups watermelon, strain, and stir into 4 cans AYO in a pitcher. Pour over ice.
Sweet mango and a slice of jalapeño under a chili-lime rim. Sweet up front, a little kick after.
The build
Batch it for the venue
Pitcher: ½ cup mango purée + 4 cans AYO + 4 jalapeño slices. Pull the jalapeño after 10 minutes.
A summer classic, built in one glass: three fresh strawberries, muddled, then one can.
The build
Batch it for the venue
Pitcher: muddle 1 pint sliced strawberries, add 4 cans AYO and stir. Pour over ice.
Jersey blueberry season in a glass. Smash a handful, add a can, strain it pretty.
The build
Batch it for the venue
Pitcher: muddle 1 pint blueberries, add 4 cans AYO, then strain over fresh ice.
Fresh cherries and lime, boardwalk-limeade style, with the vodka already in the can.
The build
Batch it for the venue
Pitcher: muddle 1 cup pitted cherries and 2 limes, add 4 cans AYO, strain over ice.
Beachy and simple: coconut water and lime stretch AYO into a long summer cooler.
The build
Batch it for the venue
64 oz pitcher: 3 cans AYO + 1½ cups coconut water. Pour over ice with a lime wheel.
For long nights on the front steps. Tart passion fruit and fresh mint, poured over a lot of ice.
The build
Batch it for the venue
Pitcher: 4 cans AYO + 1 cup passion fruit juice + a handful of mint. Stir and pour over ice.
CIDER SEASON
4 cocktails
Apple, pear, grape and spice. Cool-weather pours for harvest menus.
Orange and cinnamon turn one can of AYO into a fall menu serve. Simple to build, good-looking on the bar.
The build
Batch it for the venue
Pitcher: 4 cans AYO + 2 sliced oranges + 3 cinnamon sticks. Chill 15 minutes, then pour over ice.
Fresh apple cider and AYO, a farm-stand fall pour named for the Northwest Philly hill.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + 1½ cups apple cider. Pour over ice.
Ripe pear and a little fresh ginger, a soft, spiced pour for sweater weather.
The build
Batch it for the venue
Pitcher: 4 cans AYO + 1 cup pear nectar + 6 ginger slices. Rest 10 minutes, strain over ice.
Concord grape season, poured deep purple. Frozen grapes double as the ice.
The build
Batch it for the venue
Pitcher: 4 cans AYO + 1 cup Concord grape juice. Freeze grapes ahead for garnish.
COLD-MONTH CITRUS
4 cocktails
Winter citrus and warm spice, served cold. Bright pours for the dark months.
Winter citrus at its best. Two ounces of blood orange juice turn AYO a deep sunset red.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + 1 cup blood orange juice. Pour over ice.
A frosted sugar rim and white cranberry, as bright as the block after a snowfall.
The build
Batch it for the venue
Pitcher: 3 cans AYO + 1 cup white cranberry juice. Top each glass with soda to order.
Chilled chai and AYO, a warm-spice Palmer for the cold months. Named for the El.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + 1½ cups chilled chai tea. Pour over ice.
Winter citrus straight from the market stall: muddled clementine and one can.
The build
Batch it for the venue
Pitcher: muddle 6 peeled clementines, add 4 cans AYO and strain over ice.
NEW YEAR'S TO CHRISTMAS
10 cocktails
One for every big date on the calendar, from the Mummers to the Christmas Village.
A gold sugar rim and a little sparkle, strut-ready for New Year's Day.
The build
Batch it for the venue
Rim glasses ahead. Pour AYO and sparkling wine 2:1 to order so the bubbles hold.
Pink, pretty and made for date night, named for the city's famous LOVE sign.
The build
Batch it for the venue
Pitcher: muddle 1 cup raspberries, add 4 cans AYO and strain over ice.
Kelly green for St. Patrick's Day, made with fresh kiwi and mint, no food coloring.
The build
Batch it for the venue
Pitcher: muddle 3 peeled kiwis and a handful of mint, add 4 cans AYO, strain over ice.
A paloma-style pour for Cinco de Mayo: grapefruit, lime and a salted rim.
The build
Batch it for the venue
Pitcher: 3 cans AYO + 1 cup grapefruit juice + juice of 2 limes. Pour into salt-rimmed glasses over ice.
Red, white and blue in one glass, for the Fourth in the city where it all started.
The build
Batch it for the venue
Dispenser: 12 cans AYO + 2 cups sliced strawberries + 2 cups blueberries. Ice goes in the cups.
Blackberries turn AYO a deep purple-red that looks great under dim party lights. Made for Halloween menus and all of October.
The build
Batch it for the venue
Pitcher: press 1 pint blackberries in the bottom, add 4 cans AYO and stir. Pour over ice with a few berries per glass.
Rosemary smells like a fall evening and makes a simple drink feel planned. Swap in mint if that's what's on the line.
The build
Batch it for the venue
Pitcher: bruise a bunch of rosemary, add 4 cans AYO and rest 10 minutes. Strain over fresh ice.
Cranberry and orange for the Thanksgiving table. Pours pink and sits right next to the whole spread.
The build
Batch it for the venue
64 oz pitcher: 4 cans AYO + 1 cup cranberry juice + orange twists. Pour over ice.
Pomegranate and a rosemary sprig, red and green for a night at the Christmas Village.
The build
Batch it for the venue
Pitcher: 4 cans AYO + ½ cup pomegranate juice. Garnish each glass with seeds and a sprig.
A cinnamon-sugar rim and a touch of ginger syrup, holiday-cookie style, named for the rowhouse block.
The build
Batch it for the venue
Pitcher: 4 cans AYO + ¼ cup ginger syrup. Rim glasses ahead and pour over ice.
SUITES · CONCOURSES · TAILGATES
4 cocktails
Big cups, big batches, fast builds. Made for crowds.
Named for the corner where Philly goes to cheer. Pineapple, lime and AYO in a big cup, built fast for game-day crowds and suites.
The build
Batch it for the venue
2-gallon dispenser: 16 cans AYO + 4 cups pineapple juice + lime wheels. Put ice in the cups, not the dispenser.
Bright cranberry red with a squeeze of lime. Easy to batch for suites and watch parties.
The build
Batch it for the venue
Dispenser: 16 cans AYO + 2 cups cranberry juice + 4 limes, juiced. Ice goes in the cups.
When the game runs long, keep it simple: ginger ale, an orange wheel and one can.
The build
Batch it for the venue
Dispenser: 12 cans AYO + 4 cups ginger ale, added right before doors open. Ice goes in the cups.
Frozen berries do the job of ice, so the drink stays cold through a long quarter.
The build
Batch it for the venue
Keep frozen berries in a covered tub in the cooler. Scoop to order, then pour AYO.
Bourbon + Lemonade — coming soon.
$48 a case · 24 cans · 12 fl oz · 5% ABV
Ordering is request-only. Send a request and an AYO sales rep will follow up. Every request is reviewed by AYO staff. No checkout, no payment online.
(484) 854-2326 · orders@ayospirits.com
Must be 21 or older. Please drink responsibly.