1-1/3 cups vodka
1-1/4 cups Basic Sugar Syrup #1 (see Framboises)
1/2 teaspoon peppermint extract
2 teaspoons vanilla
A few drops of green food coloring

Combine vodka, syrup, peppermint extract and vanilla in a 4-cup screw-top jar; stir in enough food coloring to tint a bright green. Close and store in a cool, dark place at least one week.

Yield: 1-1/4 pints

DRAMBUIE

1-1/4 cups honey
1 pint Scotch whiskey
1 dash orange bitters

Heat honey and let cool to 85 degrees. Blend with Scotch and bitters. Let stand for several days and shake well before drinking.

DRI-MAI-TAI

3 ounces club soda
1 ounce fresh orange juice
1 ounce fresh lemon juice
1 ounce pineapple juice
1 ounce simple syrup*
1/2 ounce grenadine syrup
1/2 ounce fresh lime juice
3/4 cup crushed ice

In blender, combine all ingredients; blend until smooth. Pour into a tall glass. Garnish with orange cartwheel slice and maraschino cherry.

Yield: 1 serving

*SIMPLE SYRUP: In saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil; stir to dissolve sugar. Boil gently for 5 minutes.

Makes 2 cups. Will keep 6 months in refrigerator.

CREME DE FRAISES

1-1/3 cups vodka
1-1/4 cups Basil Syrup #1 (See Framboises)
2 teaspoons vanilla
2 teaspoons strawberry extract
A few drops of red food coloring

Combine vodka, syrup, strawberry extract and vanilla in 4-cup screw-top jar. Stir in just enough red food coloring to tint a bright red. Close jar and store in a cool, dark place at least one wee.

Yield: 1-1/4 pints

CREME DE FRAMBOISES

1-1/3 cups vodka
1/2 cup raspberry syrup
3/4 cup Basic Syrup #1*
2 teaspoons vanilla

Combine vodka, syrup, raspberry syrup and vanilla in a 4-cup screw-top jar. Close and store in a cool, dark place at least one week.

Yield: 1-1/4 pints

*BASIC SYRUP #1

1. lemon
2. cups water
3. cups granulated sugar

Pare very thinly the lemon rind (no white.) Blot on towel to remove excess oil. Combine sugar, water and peel in a large saucepan; heat to boiling, stirring often.
Lower heat; simmer 5 minutes. Strain into glass container and cool to room temperature before preparing liqueurs.

Yield: 3-3/4 cups

FROSTY MEAL IN A GLASS

1 cup strawberries
1/2 of a banana
1 raw egg
1 cup low-fat milk
2-1/2 teaspoons vanilla
2 tablespoons sugar
2 ice cubes, cracked

Remove hulls from berries and wash. Combine all ingredients in blender. Whir until smooth and fluffy. Makes about 2 cups--enough for two.

This is a good pick-me-up anytime, and gets you started in the morning with more protein than a slice of toast and coffee or a bowl of cold cereal.

GOLDEN SPIKE

1-1/4 ounces white rum
1-1/2 ounces coconut cream
1-1/2 ounces orange juice
1-1/2 ounces pineapple juice
1 ounce sweet and sour mix
1/2 ounce whipping cream

Blend all ingredients and pour over ice into 12-ounce Collins glass.

Yield: One serving

HOMEMADE HOT COCOA

1/2 cup sugar
1/4 cup cocoa
Dash salt
1/2 cup hot water
4 cups milk
3/4 teaspoon vanilla
Miniature marshmallows
Cinnamon sticks
Sweetened whipped cream (optional)

In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir 2 minutes. Stir in milk; heat to serving temperature (do not boil.) Remove from heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.

Yield: 5 cups

IRISH CREAM

1 can evaporated milk
6 whole eggs
1 can sweetened condensed milk
1 teaspoon vanilla
1=1/2 cups blended Irish whiskey*
1 tablespoon instant coffee

Whisk eggs until smooth in bowl or lender; add milk and vanilla. Liquefy the coffee with half of the whiskey. Mix with blender ingredients and pour into sterilized bottle. Store in refrigerator. Ready to serve immediately.

*Use Tullamore Dew or Jameson’s Irish Whiskey.

FRESH LEMONADE

1 teaspoon grated lemon rind
1 cup lemon juice
3/4 cup sugar
4-1/2 cups water
1 lemon, sliced
Ice cubes and garnish

1. PREPARE LEMON SYRUP: Combine rind, juice and sugar in 4-cup glass measure; stir to dissolve sugar. Chill, covered, until ready to use.
2. LEMONADE BY THE PITCHER: Combine lemon syrup, the 4-1/2 cups water and lemon slices in large pitcher. Stir to mix. Add ice cubes just before serving. Garnish, if you wish.
3. LEMONADE BY THE GLASS: Measure 3 tablespoons lemon syrup, or according to taste, into tall glass. Add ice cubes and water; stir to mix.

LEMON SPRITZER: Measure syrup to taste into 10-ounce stemmed glasses. Add chilled club soda, ice cubes and lemon slices to garnish.

MINT JULEPS

12 julep cups or heavy tumblers
Crushed ice
3 cups sugar
1-1/2 cups water
1/2 cup fresh mint sprigs
3 cups 100-proof bourbon
12 mint sprigs for garnish

Place cups or glasses in freezer for several hours. Fill cups with crushed ice and return to freezer overnite. Combine sugar and water in medium-sized saucepan; bring to boiling, stirring to dissolve sugar.
Lower heat; simmer 5-10 minutes, until thick and clear. Remove from heat; immediately stir in 1/2 cup mint. Cool to room temperature. Strain into pitcher; discard mint.
Refrigerate, covered, until serving. Fifteen minutes before serving, remove cups or glasses from freezer. Pour 1/4 cup bourbon and 1/4 cup syrup into each ice-filled cup. Garnish each with mint
A julep should be served in a frosted sterling silver julep cup which holds 10 ounces. If you don’t have silver cups (most people don’t), substitute heavy glass tumblers of the same size.

Yield: 12 servings

MOCHA MIX

3/4 cup hot cocoa mix
2 tablespoons non-dairy creamer
1/3 cup instant coffee
4 teaspoons sugar
1/4 teaspoon cinnamon

Combine all ingredients in food processor; process to a fine powder. (Or combine all ingredients in bowl; stir until well-mixed.) Makes 1 cup of mix or 8 servings at about 100 calories each.

For gift-giving, spoon into a glass container or decorative canister with a tight-fitting lid.

6 ounce can frozen orange juice, thawed and undiluted
6 ounce can frozen grapefruit juice, thawed and undiluted
1/3 cup grenadine syrup
1 cup water
2 (33.8 ounce) bottles of chilled ginger ale
Fresh strawberries

Combine first 4 ingredients; mix well and chill. Add the ginger ale just before serving. Garnish glasses with a strawberry, if desired.

Yield: 2-1/2 quarts

For each serving, measure 2 tablespoons mix into mug or cup. Pour in 3/4 cup boiling water. Stir until dissolved.

ORANGE LIQUEUR

3 navel oranges
3 cups vodka
1-1/2 cups superfine granulated sugar
Pare very thinly the bright-colored rind from the oranges (no white.) Blot peel on paper toweling to remove any excess oil. Put peel in a 4-cup screw-top jar. Add 2 cups of the vodka. Close jar; store in a cool, dark place for 2 days, or until vodka has absorbed the flavor and color of the peel.

Remove peel; add sugar; shake vigorously until sugar dissolves. Add remaining cup of vodka and stir until liquid becomes clear. Close jar; store in a cool, dark place a least one week to age.

Yield: 2 pints

FROSTED ORANGE CREME

1/4 cup Tang
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon vanilla
1 cup water
2 cups cracked ice

Combine all ingredients in blender container. Blend well and serve at once.

Yield: 2 servings

PEACH SHAKE

In blender container, combine:

One 8-3/4 ounce can undrained peach slices
Half of 6 ounce cane frozen pineapple-orange juice concentrate
1/3 cup non-fat dry milk

Cover and blend until smooth. With blender running, add 4 or 5 ice cubes, one at the time, through lid opening, blending well after each.

Yield: 2 8-ounce servings

PEACH SMASH

2 cups unpeeled sliced fresh peaches (2 or 3 peaches)
1/2 cup light rum or tequila
1/4 cup frozen pineapple juice concentrate, thawed 4 maraschino cherries
1 tablespoon maraschino cherry juice
Ice cubes

Combine first 5 ingredients in container of an electric blender; process until smooth. Gradually add enough ice cubes to make mixture measure 5 cups in blender; process until mixture is smooth and thickened. Serve immediately.

Yield: 5 cups

PINA COLADA

2 ounces light rum
1 ounce coconut cream
1 ounce heavy cream
6 ounces pineapple juice

Pour ingredients into blender with a handful of crushed ice; blend for about 15 seconds. Pour into a 12-ounce glass.
Garnish with a stick of pineapple or maraschino cherry.

The Pina Colado can be served without the rum, although it might be considered heresy in Puerto Rico!

For the ChiChi variation, make with vodka instead of rum.
Yield: 1 serving

SANGRIA

1 bottle dry red wine, such as tawny port
1/2 cup fresh orange juice (2 medium oranges)
1/4 cup fresh lime juice (3 limes)
1/4 cup orange liqueur or brandy1/2 cup sugar

In a large pitcher, stir together wine, juices and liqueur. Add sugar and stir to dissolved. Chill. Just before serving, add fruit peels to pitcher, if desired. Serve over ice.

Yield: Eight 1/2 cup servings

VALENTINE PUNCH

1 tablespoon whole cloves>br> 1 tablespoon allspice
3 broken cinnamon sticks
4 1-pound cans red tart cherries
4 12-ounce cans unsweetened pineapple juice
Red food coloring
1 quart chilled cherry soda
1 orange, thinly sliced
1/2 cup brown sugar
4 cups water
1/4 teaspoon salt

Tie spices in cheesecloth; put into a large pan. Add cherries, brown sugar, water and salt; heat to boiling. Remove spice bag and add pineapple juice. Bring to a boil and simmer 3 minutes. Add food coloring as desired. Punch may be served hot or chilled and mixed with cherry soda. Float orange slices in punch bowl.

VIRGIN ISLAND

3 ounces unsweetened pineapple juice
2 slices pineapple (fresh, if possible)
2 teaspoons coconut cream
1/2 tablespoon fresh lemon juice
1 teaspoon superfine sugar
1 scoop finely crushed ice

Put all ingredients in blender and blend until frothy. Pour into glass.

Yield: 1 serving

SPICED WINE PACKETS

For each wine packet:

1/2 teaspoon whole allspice
6 whole cloves
1/2 teaspoon dried ground orange peel
Two 1-1/2” pieces of cinnamon stick
Dash nutmeg
3” square of cheesecloth
String

Place spices and peel on cheesecloth square and tie into a bag with the string. Tie to a bottle of wine for gift-giving, with following instructions:

For spiced wine:

1 bottle red wine
1/2 cup sugar

Combine wine, sugar and spice packet in saucepan. Simmer 20 minutes. Remove spice bag before serving.

Yield: 6 servings

CHRISTMAS PUNCH

12 ounces frozen limeade
12 ounces frozen lemonade
12 ounces frozen orange juice concentrate
2 quarts water
2 quarts ginger ale, chilled
Ice cubes

Mix limeade, lemonade and orange juice with 2 quarts water; pour over ice cubes in punch bowl. Add 2 quarts chilled ginger ale. Garnish with twisted lime rinds, if desired.

Yield: 60 half-cup servings

SLUMGULLION

BRING 4 cups water and 1 to 1-1/2 cups sugar (to taste) to a boil. Include spice bag of two to three cinnamon sticks and a couple dozen cloves. Simmer for 15-0 minutes.

ADD: One 6-ounce can frozen orange juice concentrate, one 12-ounce can frozen lemonade, 1/3 gallon apple cider and up to 6 cups water (to taste.)

HEAT until hot, and keep at drinking temperature.

This is my own concoction. Basil hates what I call it, but loves to drink it! Whenever there is a cold or the flu in the family, a pot of Slumgullion was kept hot on the stove or in the crockpot.