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Celebrating Our Graduates | May 21, 2020

Join us Thursday, May 21 at 10 a.m. for a Virtual Celebration of our Spring 2020 graduates.

The Stevenson community could not let this special day pass without a celebration--and an opportunity, informal and with a bit of whimsy, for our faculty and staff to show their pride and joy in our Class of 2020 graduates.

This celebration is not a substitute for our Commencement ceremony, and we look forward to the time when we can come together again as a community on our campus and celebrate with our graduates and their families.

It's a great day to be a Mustang!


Celebrate at Home

Facebook and Instagram Photo Frames

Class of 2020 graduates and families, use these photo frames on social media to celebrate your Stevenson Mustang pride.

Nurse Pinning Presentation

Berman School of Nursing and Health Professions Pinning Presentation

Stevenson University congratulates its Class of 2020 graduates from the Berman School of Nursing and Health Professions.

Student Awards

Student Awards: Spring 2020

Mustang Mocktails

Mustang Mocktails

For Spring 2020 Celebration of Graduates

Mint Villa “Julie-p”


  • 2 cups cold water
  • 1-1/2 cups sugar
  • 3/4 cup lemon juice
  • 6 mint sprigs
  • 5 cups ice cubes
  • 2 ½ cups ginger ale, chilled
  • Lemon slices and additional mint, optional


  1. In a large bowl, combine the water, sugar, lemon juice and mint. Let stand for at least 45 minutes.

  2. Strain and discard mint. Place ice cubes in two 2-qt. pitchers; add half of the lemon mixture and ginger ale to each. Garnish with lemon and mint if desired.


Mustang Mojito


  • crushed ice
  • 8 mint leaves
  • 3 oz lime juice
  • 1 ½ oz sugar syrup
  • 2 oz club soda
  • garnish with mint


  1. Fill a pint glass 1/3 full with ice, then add mint leaves.

  1. Add the lime juice and sugar syrup.

  1. Lightly mash the leaves together with the liquid using a muddle stick or wooden pestle, careful not to tear the leaves.

  1. Fill the glass with more ice, then add club soda.

  1. Garnish with mint, serve, and enjoy!


Stevenson Sunrise


  • 4 oz orange juice
  • ½ oz grenadine
  • Garnish: orange slice


Gather the ingredients. Fill a highball glass with ice and orange juice. Slowly pour grenadine over the juice. It will sink to the bottom and slowly rise to the top as you drink. Garnish with an orange slice.


Greenspring & Tonic

(for the more advanced mixologist)


  • 2 oz Juniper syrup*
  • 1 oz Lemon juice
  • 4 oz High quality tonic water (such as Fentimans)
  • Garnish: Lemon wheel


  1. Combine the juniper syrup and lemon juice in a Collins glass filled with ice. Top with the tonic water and stir to combine. Garnish with a lemon wheel and serve.

*Juniper syrup Ingredients

  • Peel and pith of 1 lemon
  • 2 tablespoons Juniper berries, lightly crushed
  • 1 pinch Loose black tea
  • 2 1⁄2 cups Water
  • 1 cup Demerara sugar

Preparation: In a heatproof bowl, add the lemon peel, juniper berries and tea. In a small saucepan, bring 21⁄2 cups of water to a boil, then pour over the lemon mixture. Let it sit for 15 minutes to infuse. Strain the infused water into a measuring cup and return 2 cups of the mixture to the saucepan over medium heat. Add the Demerara sugar and stir until the sugar has dissolved. Let cool completely before using. Store the syrup, refrigerated, in an airtight container for up to 3 weeks.


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