Ingredients:

1 1/2 ounces Seagram's 7 Blended Whiskey

6 ounces 7-Up (or to fill)

Instructions:

Fill a highball glass with ice cubes.

Add whiskey, fill with soda and stir.

If desired, garnish with a lemon twist or a slice of orange and a

cherry.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces Scotch

1 1/2 ounce Kahlua

1 1/2 ounce heavy cream

Instructions:

Fill a rocks glass with ice.

Add Scotch and kahlúa.

Float cream on top.

May be stirred efore serving or served with cream floating on top.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce sloe gin

1 ounce Southern Comfort

3 ounces orange juice -- (or to fill)

1 ounce amaretto

Instructions:

Fill a mixing glass with crushed ice.

Add sloe gin, Southern Comfort, amaretto, and ora ge juice.

Shake and strain into shot glasses.

Makes about 4 shots.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 cup black coffee

1 ounce amaretto

whipped topping

1 maraschino cherry

Instructions:

Fill coffee mug or cup with hot coffee.

Stir in amaretto.

Top with pressurized dessert opping and cherry.

Serve with teaspoon.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 scoop vanilla ice cream

3 3/4 ounce amaretto

1 maraschino cherry

Instructions:

In a blender, combine ice cream and Amaretto.

Blend until smooth.

Serve in a cocktail g ass, topped with maraschino cherry.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces amaretto

3 3/4 ounce fresh lemon juice

1 maraschino cherry

Instructions:

Shake well with crushed ice and strain into whiskey sour glass.

Garnish with orange sli e and cherry.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Wonderful eggnog Serving Information: Makes about 16 cups" "Makes

about 4 liters 12 eggs, separated 1 lb confectioner's sugar 450 g 2

cups liquor 500 ml 8 cups heavy whipping cream 2 l 1-2 tsp nutmeg

5-10 ml 1/2 cup sugar 100 g Separate the 12 eggs.

Set the whites aside in the 'refrigerator, tightly covered for safety,

as they won't be needed until much later.

Beat the yolks until they noticeably lighten in color.

From here on out, an industrial-strength mixer (Kitchen-Aid K5, for

instance) is a big help.

[Being at my in-laws, I was forced to use a little GE hand mixer.

It worked fine.

] Continue beating the yolks while adding the confectioner's sugar.

Beat for about 4 minutes or until the mixture turns much lighter

yellow and takes on a satin-like texture.

While still beating, slowly add 2 cups liquor.

[If you decide you need more, this is NOT where you put it in.

] After the liquor is thoroughly beaten in, cover the mixture with

plastic wrap or aluminum foil and let it stand for 1 hour at room

temperature.

This is to "cook" the eggs and takes much longer if you refrigerate.

[I lay plastic wrap right down on top of the mixture to avoid any

possible "skin" that might form.

] After standing, add the heavy whipping cream, unwhipped! You could

try whipping it first, but again, you are on your own.

Add the nutmeg.

\fBOPTION: At this point, the original recipe calls for adding an

additional 2-4 cups of liquor, but I omitted this as it passed a

taste-test as-is.

If you want your 'Nog a LOT stronger, have at it, but please taste

before you pour.

Mix thoroughly, again.

Refrigerate the mixture for 3 hours to let it ripen.

I use two large juice containers.

It splits nicely between them and will fit in our 'refrigerator.

[Overnight is good, if you're making it for, say, Christmas day, but

see the safety note below if you intend to let it sit overnight.

] At the end of the 3 hours, remember where you put the egg whites.

Beat them until stiff but not dry, adding about 1/2 cup sugar to

slightly sweeten the whites.

N.

B.

: 12 egg whites whip into quite a mass, so be prepared.

[You can also whip them 6 at a time.

This is probably a very good idea if you're doing it in a Kitchenaid,

since 12 might overflow the bowl.

] Assembly instructions.

Pour the whites into the serving bowl you will be using.

Then gently and slowly pour the other mixture into the bowl, mixing

with a whisk to fold it all together.

The whites should be smoothly and evenly distributed through the 'Nog

to make it fluffy.

They will lose some of their bulk so don't be afraid to mix

thoroughly.

Sprinkle the top with some more nutmeg, and serve.

A shaker of nutmeg by the bowl is a nice touch for those wanting a

shake on their own mugful.

[The first time I made this recipe, I had to keep restirring the

mixture.

The only difference I can think of is that the second time I didn't

add sugar to the egg whites.

] [This makes a large amount of eggnog.

Last year I made a half recipe, which sufficed for the 10 or so people

we had then.

This year I made the whole thing, and 16 people left some over (some

of them don't drink, though).

] Powered sugar will do nicely, and even granulated would probably

work if you beat long enough.

For the liquor, use bourbon, rum, vodka, Canadian blended, or whatever

you like.

Being a bourbon fan, I used that in the batch for the CSAM party.

The others should work but I haven't tried them.

Depending on taste, you may want more than this.

[I used rum the times I made it.

] [Note from the editor: eggwhites are extremely susceptible to

bacterial infection.

If you intend to make this eggnog ahead of time, to let it stand

longer than the 3 hours suggested, do not store the separated

eggwhites and then blend them in at the last moment.

If you want perfection in overnight eggnog, then discard the whites

from the separated eggs, and crack and separate 12 new eggs in the

morning and use their whites.

If you want economy in overnight eggnog, then fold the eggwhites into

the alcohol mixture before storing it overnight.

\BKR]

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/4 ounce dark creme de cacao

1 1/4 ounce creme Yvette

1 1/4 ounce brandy

1 1/4 ounce sweet cream

Instructions:

Pour ingredients slowly, in order given, into a pony or pousse-cafe

glass, being carefu not to let ingredients mix.

This produces a multi-colored "striped" effect of the liqu rs.

For best results pour each ingredient slowly over a teaspoon held

bottom-side up ov r the glass.

You can achieve the same effect by inserting a glass stirring rod into

the glass and then slowly pouring each ingredient down the rod.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 3/4 ounce white creme de cacao

1 1/4 ounce sweet cream

Instructions:

Pour creme de cacao in a pousse-cafe glass.

Carefully float cream on top, being careful not to let ingredients

mix.

(You can float the cream by holding a teaspoon bottom-side p over the

glass and pouring the cream slowly over it.

) Float cherry on top of cream (also known as a King Alphonse when

you add the cherry).

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

Instructions:

1 tablespoon aniseed 1 bottle (750 ml) Stolichnaya vodka Add the

aniseed to the vodka and infuse for 3 to 5 hours at room temperature.

Strain and chill.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounce Benedictine

1 1/2 ounce brandy

Instructions:

Pour the Benedictine into a cordial glass.

Carefully float the brandy on top by pouring it slowly over a teaspoon

turned bottom-side up.

Be careful not to let the ingredients ix.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces light rum

1 tablespoon triple sec

1 1/2 ounce lime juice

1 ounce banana liqueur

1 1/2 banana

1 1/2 ounce heavy cream

1 1/2 cup crushed ice

Instructions:

Combine all ingredients in a blender and blend at high speed until

smooth.

Pour into a our, champagne, or cocktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 cup cold milk

8 ounces strawberry yogurt

2 bananas

1 tablespoon lemon juice

Instructions:

* Use a blender or food processor for this recipe.

Put all ingredients in blender and turn to puree mode until of

desired consistency (Make only about 2 servings at one time so the

blender will not be overfilled.

) If usi g a food processor, use the steel knife to process; 8-10

seconds will be sufficient.

Serve in a tall glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 small jicama

6 seedless grapes -- or lime wedges

6 maraschino cherries

1 1/4 cup sugar

1 1/4 cup lime juice

1 cup tequila

crushed ice

Instructions:

Fill six cocktail glasses with crushed ice.

With melon baller, scoop six balls from jicama.

Put one jicama ball, one grape (or lime wedge), and one cherry on each

pick.

In a pitcher, combine sugar, lime juice, and tequila.

Stir and pour into cocktail glass s.

Top each glass with "Mexican flag" garnish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounce creme de banana

1 1/2 ounce creme de cacao

2 ounces sweet cream

crushed ice

Instructions:

Combine liquid ingredients with crushed ice in a mixing glass.

Shake and strain into co ktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

Instructions:

Variations below: Breakfast Eggnog 2 to 3 ounces brandy or light

rum 1 whole egg 1 tablespoon superfine sugar 1 cup milk 1/2 cup

crushed ice Nutmeg Combine all the ingredients except the nutmeg in

a cocktail shaker and shake vigorously.

Strain into a tall glass.

Grate a little nutmeg on top.

Serves 1.

Breakfast Eggnog: Use 2 ounces brandy.

Add 1/2 ounce curagao and omit sugar.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce brandy

1 ounce Cointreau

1 ounce light rum

1 teaspoon lemon juice

crushed ice

Instructions:

Fill mixing glass with crushed ice. Add liquid ingredients. Shake and

strain into a roc

s glass filled with ice cubes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces vodka

1 ounce Kahlua

Instructions:

Fill rocks glass with ice cubes. Add vodka and Kahlua and stir.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces vodka

3 ounces tomato juice

1 1/2 ounce lemon juice

1 1/2 teaspoon Worcestershire sauce

1 dash Tabasco sauce -- or to taste

1 pinch celery salt -- or to taste

1 pinch salt

1 pinch pepper

1 stalk celery

1 lime wedge

ice cubes

cracked ice

Instructions:

Combine liquid ingredients and seasonings in a mixing glass. Shake

with cracked ice and

strain into a highball or collins glass filled with ice cubes. Garnish

with celery stal

and wedge of lime.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce blue Curacao

1 1/2 ounce dark rum

1 1/2 ounce light rum

1 ounce orange juice

5 ounces pineapple juice -- (or to fill)

3 ounces crushed ice

Instructions:

Pour crushed ice into blender. Add curacao, rum, pineapple juice, and

orange juice, and

blend until smooth. Pour into beer goblet. Garnish with an orange

slice, pineapple chun

, and cherry on a toothpick.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce dark rum or Tia Maria

1 ounce pineapple juice

Instructions:

Pour rum or Tia Maria in a cordial glass. Float the pineappple juice

on top by holding

teaspoon bottom-side up over the glass and pouring the pineapple

juice over it slowly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce amaretto

1 ounce orange juice

1 splash club soda

Instructions:

Pour orange juice and amaretto over ice cubes in a highball glass and

stir. Splash club

soda on top and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounce white creme de cacao

1 1/2 ounce brandy

2 ounces heavy cream

1 dash nutmeg

cracked ice

Instructions:

Fill a mixing glass with ice. Add creme de cacao, brandy, and cream.

Shake well and str

in into a cocktail glass. Sprinkle nutmeg on top.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Categories: Beverages

Yield: 1 gallon

3 cn (12 oz ea) Frozen Limeade

3 l Bottles 7-Up soft drink (+/-)

12 oz Vodka (+/-)

Green Food Coloring (Opt)

Mix the limeade, 1 liter of the 7-Up and the vodka together, mixing

well. (Vodka and 7-Up may be adjusted to taste, but the overall

mixture should look 'slushy' as opposed to 'watery'.) Add green food

coloring if desired. Pour the loose slush into a container, cover,

and place in freezer (an old 1 gallon plastic ice cream bucket works

wonderfully for this). This mixture can be stored in the freezer for

many months.

To serve, use an ice cream scoop and fill cocktail glass halfway full

with frozen slush. Fill the glass the rest of the way full with 7-Up

soft drink (from the remaining liter bottles); stir. The result

should be a light green 'slush' drink that tastes quite a bit like a

Margarita. Refreshing on a warm day, and good to just have on hand

for last minute company.

4 cups sugar

2 cups water

2/3 cup instant coffee

0ne fifth vodka

1 whole vanilla bean (pod)

Combine sugar, water, and coffee in a saucepan and bring to a boil.

Skim off froth at top. Allow to cool to room temperature. Pour into

a

1/2 gallon glass container. Add vodka and vanilla pod. Seal top.

Store in a dark place for at least 2 weeks (several months is ok).

Remove vanilla pod. Pour into smaller glass bottles that have been

steralized by boiling for 15 minutes. Seal airtight. Makes slightly

less than 1/2 gallon.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 cups watermelon balls

2 cups honeydew melon balls

2 cups cantaloupe balls

2 cups pineapple chunks in juice -- drained

1 cup strawberries

1 cup grapes

1 cup peaches -- sliced

lemon juice

Champagne -- *see note

mint sprigs

Instructions:

* For a non-alcoholic version, substitute ginger ale for Champagne.

Mix fruits VERY gently. Arrange in attractive pattern in parfait

glasses. Sprinkle

each with few drops of lemon juice. Be sure to have a whole strawberry

in each glass. F

ll each glass with Champagne. Garnish with a mint sprig.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces vodka

1 1/2 ounces coconut cream

4 tablespoon crushed pineapple

2 cups crushed ice

Instructions:

Place all ingredients in blender and blend until smooth. Strain into

highball glass or

eer goblet and garnish with pineappple slice, orange, and cherry.

NOTE: Crushed pineapple juice canned in its own juice is preferable

for a less-sweet dr

nk; use pineapple canned in syrup for a sweeter concoction.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

--- Chocolate Syrup: ---

2 cups sugar

2 cups boiling water

1 1/8 teaspoon salt

6 ounces unsweetened chocolate

1 teaspoon vanilla extract

Instructions:

* Use unsweetened chocolate or 1 cup cocoa powder, unsweetened.

In a saucepan, combine 2 cups boiling water, 2 cups sugar, salt

and chocolate or c

coa. Cook and stir over medium heat until smooth. Cool then add 1

teaspoon vanilla extr

ct. Pour into covered jar and store in refrigerator.

Yield: 3 cups syrup.

To make milkshake, place 2 tablespoons crushed ice, 2/3 cup milk and

2-1/2 tablespoons

hocolate syrup in a shaker and shake until well mixed, or beat with

rotary beaters unti

smooth. Add 1 to 2 scoops of ice cream if you prefer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 beaten eggs

3 cups milk

2 cups light cream

1/3 cup sugar

1/2 tsp. ground cinnamon

Dash salt

3/4 cup apple brandy

In saucepan, combine eggs, milk, cream, sugar, cinnamon and salt. Cook

and

stir over medium heat until slightly thickened and heated through.

Remove

from heat; stir in brandy. Sprinkle with nutmeg. Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce white creme de cacao

1 ounce Kahlua

1 ounce white creme de menthe

1 ounce sweet cream

cracked ice

Instructions:

Fill a mixing glass with cracked ice. Add creme de cacao, Kahlua,

creme de menthe, and

ream. Shake and strain into a chilled cocktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 tablespoon coriander seeds, lightly crushed

1 bottle (750 ml) Stolichnaya vodka

Add the coriander seeds to the vodka and infuse for at least 6

hours, maximum 24 hours. Strain and chill.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounce vodka

1 1/2 ounce Triple Sec -- or Cointreau

1 1/2 ounce orange juice

1 scoop vanilla ice cream

Instructions:

Add all ingredients in blender and blend at high speed until smooth,

about 30 seconds.

erve with straw in dessert or cocktail glass. Tastes just like a

Dreamsicle!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 cups sugar

1 1/4 cups cocoa powder

1 1/4 teaspoons salt

3 3/4 cup hot water

1 gallon milk

1 teaspoon vanilla extract

1 1/4 teaspoon cinnamon -- * optional

Instructions:

In large saucepan, combine sugar, cocoa and salt. Add hot water

slowly, mixing wel

. Cook over medium heat, stirring constantly, until mixture boils.

Boil and stir 2 minu

es.

Add milk; heat to serving temperature, stirring occasionally. DO

NOT boil. Remove

rom heat; add vanilla, cinnamon if desired, and whip with a whisk.

Serve hot, with whip

ed cream or marshmallows if desired. This recipe can be doubled and

kept in crockpot fo

easier serving to large groups.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

4 cinnamon sticks -- broken

1 teaspoon allspice -- whole

1 teaspoon whole cloves

7 cups apple juice

1 1/3 cup packed brown sugar

margarine -- or butter

1 cup rum

Instructions:

* Rum is optional; use more or less as desired.

Tie cinnamon, allspice, and cloves in spice bag or cheesecloth.

In a crockpot, com

ine spice bag, apple juice, rum and brown sugar. Cover; cook on

low-heat setting for 3

o 4 hours. Discard spice bag. Ladle hot punch into cups; float about

1/2 teaspoon of bu

ter on top of the cider in each cup.

Yield: 10 servings of 6 ounces each.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces light rum

1 teaspoon lime juice

6 ounces cola -- or to fill

1 1/4 lime

Instructions:

Pour lime juice and rum in highball glass filled with ice cubes. Fill

glass with cola a

d stir. Garnish with lime wedge.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces rum

1 1/2 ounces lime juice

1 teaspoon powdered sugar

cracked ice

Instructions:

Fill a mixing glass with ice. Add rum, lime juice, and powdered sugar.

Shake and strain

into a chilled cocktail glass. Garnish with a lime slice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 ounces gin

1 dash dry vermouth

1 green olive or lemon peel twist

cracked ice

Instructions:

Fill a mixing glass with ice. Pour in gin and dry vermouth. Stir (or

shake) and strain

nto a martini glass. Garnish .

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 cup Cognac

1 pint sweet cream

1 pint whole milk

6 eggs

1 cup powdered sugar

nutmeg

Instructions:

Separate the eggs. Set aside the egg yolks in a container in the

refrigerator. In a lar

e mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream

until smooth. Ch

ll in refrigerator overnight. When ready to serve, put the

refrigerated rum mixture int

a punch bowl. Beat the egg whites until stiff and fold them into the

refrigerated rum

ixture. Sprinkle nutmeg on top.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

Instructions:

3 cups tomato juice

Juice of 2 lemons

1 tablespoon finely chopped fresh horseradish

2 tablespoons minced garlic

Worcestershire Sauce to taste

Crystal Hot Sauce to taste

Salt

Freshly ground black pepper

In a blender, combine first four ingredients together. Blend until

smooth.

Season the mixture to taste with the Worcestershire Sauce, hot sauce,

salt and

pepper. Store the mixture in a non-reactive container. Refrigerate the

mixture

for a least 6 hours before serving.

Yield: about 1 quart

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces gin

1 drop dry vermouth

1 olive

Instructions:

Fill a mixing glass with ice. Pour in gin and dry vermouth. Stir (or

shake) and strain

nto a martini glass. Garnish with an olive.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces brandy

1 ounce amaretto

1 splash triple sec

Instructions:

Fill a rocks glass with ice. Add brandy and amaretto and stir. Top

with a splash of tri

le sec and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 lemons -- white pith removed

1 1/2 cup water

1 1/4 cup simple syrup -- recipe in directions

1 1/2 cups crushed ice

Instructions:

FOR EACH SERVING:

Place 2 lemons, simple syrup, and water in a blender with top on and

blend at medium sp

ed until lemons are liquified. Add ice and blend on high until pureed

(3 to 4 minutes).

Serve in a tall glass with a straw and iced tea spoon and garnish with

a lemon wheel.

CHEF'S NOTE: Recipe can be adjusted to your personal preferences for

sweetness or tartn

ss.

SIMPLE SYRUP:

1 cup water

2 cup sugar

Place sugar and water in a heavy saucepan and bring to a boil. Boil

for five minutes an

transfer to a container to cool. Can be refrigerated for up to 6

weeks.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces rum

1 1/2 ounces lime juice

1 teaspoon powdered sugar

4 ounces crushed ice

Instructions:

Fill a blender with the crushed ice. Add rum, lime juice and sugar.

Blend until smooth

nd pour into a cocktail glass. Garnish with a lime slice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 peach

1 tablespoon honey

1 cup milk -- chilled

1 1/2 banana

Instructions:

Use a food processor or blender for this recipe. Fit steel blade in

processor work

bowl. Combine all ingredients and process only 8-10 seconds. For

blender preparation, c

t peach into 3-4 pieces, add other ingredients and whirl until smooth.

Serve immediately in tall glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces gin

1 1/2 ounce dry vermouth

1 pearl onion

Instructions:

Fill a mixing glass with ice. Pour in gin and dry vermouth. Stir (or

shake) and strain

nto a martini glass. Garnish with a pearl onion.

As you can see, a Gibson is a martini with a pearl onion instead of an

olive. To make a

dry or extra dry Gibson, follow the recipes for dry and extra dry

martinis, substitutin

the pearl onion garnish for the olive.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 ounces gin or vodka

1 ounce Rose's lime juice

cracked ice

Instructions:

Fill mixing glass with cracked ice. Add Gin and Rose's Lime Juice.

Shake and strain int

a chilled cocktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces gin

1 tablespoon fresh lime juice -- (juice of 1/2 lime)

6 ounces club soda -- (or to fill)

Instructions:

Fill a highball glass with ice. Add gin and lime juice. Fill with club

soda and stir. G

rnish with a wedge of lime.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces Scotch

1 1/2 ounce amaretto

Instructions:

Fill a rocks or old fashioned glass with ice. Add scotch and amaretto

and stir.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce Galliano

1 ounce white creme de cacao

2 ounces heavy cream

cracked ice

Instructions:

Fill a mixing glass with cracked ice. Add Galliano, creme de cacao,

and cream. Shake an

strain into a chilled cocktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounce Galliano

1 1/2 ounce creme de cacao

1 1/2 ounce triple sec

1 1/2 ounce orange juice

1 1/2 ounces heavy cream

Instructions:

Fill a mixing glass with cracked ice. Add galliano, creme de cacao,

triple sec, orange

uice, and cream. Shake and strain into a highball glass filled with

ice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

A potent holiday party eggnog drink

Serves 20

6 egg yolks

1/2 cup sugar (white granulated) 100 g

2 cups milk 500 ml

2 cups light rum 500 ml

2 cups whipping cream 500 ml

Beat yolks until light. Add sugar and mix well. Add milk and rum. Mix

well, then

chill for at least 3 hours. One hour before serving, whip cream and

stir into

chilled mixture. Return to refrigerator for an hour. Serve in punch

cups and

dust with nutmeg. This stuff is POTENT, even if you reduce the rum by

half.

Brandy, dark rum or bourbon may be substituted for the light rum. If

you prefer

a nonalcoholic eggnog, leave out the booze altogether. With or without

booze,

this eggnog is very rich, and very good.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounce creme de menthe

1 1/2 ounce white creme de cacao

2 ounces heavy cream

cracked ice

Instructions:

Fill a mixing glass with cracked ice. Add creme de menthe, creme de

cacao, and cream. S

ake and strain into a chilled cocktail glass. Garnish with chocolate

shavings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce vodka

4 ounces orange juice

1 1/2 ounce Galliano

Instructions:

Pour vodka and orange juice into a collins glass filled with ice cubes

and stir. Float

alliano on top by pouring slowly over a teaspoon turned bottom-side

up.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces whiskey

6 ounces ginger ale -- or to fill

Instructions:

Fill highball glass with ice cubes. Add whiskey and fill with ginger

ale. Stir gently.

f you like, add a twist of lemon peel for a garnish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

15 pound Fully ripe tomatoes;chopped

2 cups Celery;chopped

3 large Onions; chopped

3 Garlic cloves;minced/mashed

1/4 cup Sugar; or to taste

Salt

3/4 teaspoons Pepper

2 teaspoons Prepared horseradish

1/3 cup Lemon juice

Worcestershire to taste

Over medium high heat bring the vegetables to a boil and

boil gently for about 20 minutes. In a covered blender (food

processor) and a portion at a time process until smooth.

Strain and discard pulp. Add seasonings and bring to just

under boiling if canning, or chill

Source Sunset From: Sharon Stevens

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces rum

6 ounces water

2 teaspoons butter

1 teaspoon sugar

Instructions:

Bring water to a boil. Put one teaspoon sugar in a coffee mug and pour

boiling water on

top; stir until sugar dissolves. Add rum and butter and stir until

butter melts.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 servings

8 c Apple cider/juice

1/2 c Brown sugar

1 ea Nutmeg (whole)

2 ea Cinnamon sticks

1 ea Allspice, whole

1 ts Cloves, whole

8 ea Thin orange wedges/slices

8 ea Cloves, whole

In a large saucepan combine apple cider/juice, brown sugar, and

nutmeg. For spice bag, place cinnamon, allspice, and 1 teaspoon

cloves in cheesecloth and tie; add to cider mixture. Bring to

boiling. Reduce heat; cover and simmer 10 minutes. Remove

spice bag

and discard. Serve cider in mugs with a clove-studded orange

wedge in

each.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce dark rum

1 ounce light rum

1 1/2 ounce Galliano

2 ounces passion fruit syrup

1 1/2 ounce orange juice

1 splash Rose's lime juice

1 splash Pineapple juice

Instructions:

Fill a mixing glass with cracked ice. Add rum, galliano, passion fruit

syrup, and orang

juice. Shake and strain into highball or collins glass filled with

ice cubes. Top with

a splash of Rose's lime juice and a splash of pineapple juice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces vodka

3 1/2 ounces Spicy V8 Cocktail

1 dash lemon juice -- (optional)

Instructions:

Fill an old fashioned glass with ice. Add vodka, V8, and (if desired)

a dash of fresh l

mon juice. Stir and garnish with a slice of lime and a celery stalk.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 ounces Bailey's Irish Cream

5 ounces hot coffee

dessert topping, pressurized

1 dash nutmeg

Instructions:

Pour Bailey's Irish Cream into a coffee mug. Fill with hot black

coffee. Top with a sin

le spray of dessert topping. Dust dessert topping with a dash of

nutmeg.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces Irish whiskey

8 ounces hot coffee

1 dash creme de menthe

1 maraschino cherry

dessert topping, pressurized

1 teaspoon brown sugar -- or to taste

Instructions:

Pour Irish whiskey into a coffee mug. Fill with black coffee and brown

sugar and stir u

til sugar is dissolved. Spray a generous amount of whipped dessert

topping (the canned,

pressurized topping is easiest to use) on top of the coffee. Trickle

creme de menthe to

form green stripes on the whipped topping and place the cherry on top.

Serve immediatel

.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 pint half & half or whipping cream

1 can sweetened condensed milk

3 eggs

3 tbs Nestle's Quik

1 c whiskey or cognac

Blend and Chill

ENJOY!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce anisette -- or Sambuca

1 ounce blackberry brandy

Instructions:

Pour anisette into a cordial glass. Float blackberry brandy on top by

pouring very slow

y over a teaspoon or bar spoon turned bottom-side up.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Grated zest of 1-1/2 lemons

-- make sure no white is left on the rind, as it will make the taste

bitter

1 bottle (750 ml) Stolichnaya vodka

Add the zest to the vodka and infuse for at least 43 hours but no

more than 12 at room temperature. Strain and chill.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 cups sugar

2 1/2 cups water

9 whole lemons

sprigs of mint

Instructions:

Combine sugar and water in a small saucepan; bring to a boil and boil

for 5 minute

. Remove from heat, cool slightly.

Reserve one lemon to slice for garnish. Grate zest of two lemons;

juice eight lemo

s. Combine juice and zest with warm syrup. Steep one hour. Strain.

To serve: Mix 1 part lemonade concentrate with 2 parts water. Serve

over ice. Garnish w

th lemon slices and mint.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounce vodka

1 1/2 ounce gin

1 1/2 ounce light rum

1 1/4 ounce tequila

1 1/2 ounce triple sec

1 tablespoon fresh lemon juice -- or to taste

6 ounces cola -- or to fill

cracked ice

ice cubes

Instructions:

Fill a mixing glass with ice. Add liquors and lemon juice (but NOT the

cola). Shake and

strain into a collins glass filled with ice cubes. Fill with cola.

Garnish with a slice

of lemon and a sprig of mint and serve with a straw and an iced tea

spoon.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce rum

1 ounce dark rum

1 ounce creme de noyaux or orgeat syrup

1 1/2 ounce triple sec

1 1/2 ounces sour mix, bottled

1 dash Rose's Lime Juice

1 dash pineapple juice

cracked ice

ice cubes

Instructions:

Fill a mixing glass with crushed ice. Add rum, creme de noyaux, triple

sec, and sour mi

. Shake well and strain into a collins glass filled with ice cubes.

Top with a dash of

ose's lime juice and a dash of pineapple juice. Garnish with an orange

slice and a cher

y.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces blended whiskey

1 1/2 ounce sweet vermouth

Instructions:

STRAIGHT UP:

Fill a mixing glass with cracked ice. Add whiskey and sweet vermouth.

Stir and strain i

to a chilled cocktail glass. Garnish with a cherry.

ON THE ROCKS:

Fill a rocks glass with ice cubes. Add whiskey and sweet vermouth and

stir. Garnish wit

a cherry.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces tequila

1 1/2 ounce triple sec

1 ounce fresh lime juice

1 teaspoon powdered sugar

1 1/2 egg white

margarita salt

1 lime wedge

ice cubes

cracked ice

Instructions:

Pour margarita or other coarse-ground salt on a small plate. Rub the

rim of a cocktail

lass with the lime wedge and dip the rim of the glass until it is

coated with salt. Fil

the cocktail glass with ice cubes.

Fill a mixing glass with cracked ice. Add the tequila, triple sec,

lime juice, egg whit

, and powdered sugar. Shake and strain into the cocktail glass.

Garnish with the lime w

dge.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 ounces gin or vodka (the good stuff!)

1 whisper dry vermouth

1 green olive or lemon twist

cracked ice

Instructions:

Fill a mixing glass with ice. Pour in gin and dry vermouth. Shake and

strain

nto a martini glass. Garnish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces Midori

1 shot vodka

5 ounces orange juice -- or to fill

Instructions:

Fill a highball glass with ice. Pour in the vodka and Midori. Fill

with orange juice, s

ir, and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces unsweetened chocolate

1 1/4 cup sugar

3 3/4 cup water

5 teaspoons instant coffee

1 1/2 teaspoon ground cinnamon

1 1/4 teaspoon ground nutmeg

1 dash salt

2 cups milk

Instructions:

Heat all the ingredients except milk in saucepan over low heat. Stir

constantly, u

til chocolate is melted and mixture is smooth. Heat to boiling; reduce

heat. Simmer unc

vered, stirring constantly, for 4 minutes. Stir in milk; heat just

until hot. Beat with

hand mixer until foamy. Top with whipped cream if desired. Serve

immediately.

This recipe may be doubled if you wish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

2 Cups Tequila

2 Cups Tea; Strong, Cold

1 Cup Pinapple Juice

1/4 Cup Honey

1/4 Cup Water

1/4 Cup Lime Juice

1/4 Cup Lemon Juice

1 1/2 Teaspoons Cinnamon; Ground

1 1/2 Teaspoons Aromatic Bitters

Mix all ingredients; refrigerate until chilled. Stir before serving.

Serve over ice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 ounces Champagne -- chilled

3 ounces orange juice

1 dash Grand Marnier

Instructions:

Pour orange juice into a large chilled wine glass. Slowly pour in the

champagne, stirri

g gently. Top with a dash of Grand Marnier.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 1/2 ounces bourbon

7 sprigs mint

1 1/2 ounce simple syrup

Instructions:

Place six of the mint sprigs in a Collins glass. Add simple syrup and

muddle the sprigs

and syrup well. Add 1-1/2 ounce of the Bourbon and stir. Fill glass

with ice cubes and

dd the rest of the Bourbon. Stir well and garnish with an orange

slice, a lemon slice,

nd the final sprig of mint.

SIMPLE SYRUP:

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces rum

1 teaspoon sugar

4 ounces warm milk

1 dash cinnamon

Instructions:

Pour brandy into a coffee mug. Add sugar and warm milk and stir.

Sprinkle a dash of cin

amon on top.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 ounces blended whiskey

2 dashes bitters

1 teaspoon water

1 teaspoon sugar

ice cubes

1 lemon twist

1 orange slice

1 maraschino cherry

Instructions:

Pour bitters and water into an old fashioned glass. Add sugar and

muddle well with a ba

spoon or teaspoon. Add whiskey and stir. Add ice cubes. Twist a lemon

peel over the dr

nk and drop into glass. Garnish with an orange slice and cherry.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce gin

1 1/2 ounce triple sec

2 ounces orange juice

cracked ice

Instructions:

Fill a mixing glass with ice. Add gin, triple sec, and orange juice.

Shake and strain i

to a chilled cocktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 cups orange drink mix

1 1/2 cup instant tea powder

1 1/2 cup lemonade powder

1 1/2 teaspoon ground cloves

1 1/2 teaspoon ground cinnamon

Instructions:

Combine all ingredients in a food processor using the steel knife

blade. Process u

til well mixed, about 10 seconds. You can also blend this in small

batches by hand or i

the blender, but not as effectively.

Yield: 3 cups mix.

Directions for use: Stir 2 heaping teaspoons into one cup of hot

water. To make iced te

, let cool, then serve over ice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce light rum

1 ounce coconut cream

1 ounce crushed pineapple

1 1/4 cup crushed ice

1 orange slice

1 maraschino cherry

Instructions:

Place all ingredients in a blender and blend at high setting until

smooth -- about 30 s

conds. Strain into highball or collins glass and garnish with orange

slice and cherry.

NOTE: Crushed pineapple juice canned in its own syrup is preferable

for a less-sweet dr

nk; use pineapple canned in juice for a sweeter concoction.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 tablespoon sugar

1 1/2 cup pineapple juice

1 1/2 tablespoon lime juice

1 1/2 cup club soda

ice cubes

Instructions:

Mix all ingredients except club soda; refrigerate until well chilled.

Just before serving, stir in the club soda. Serve in a highball or

collins glass over i

e cubes. Garnish with a slice of lime.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce gin

1 1/2 ounce grenadine

2 ounces heavy cream

cracked ice

Instructions:

Fill a mixing glass with cracked ice. Add gin, grenadine, and cream.

Shake and strain i

to a chilled cocktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce dark rum

1 1/2 ounce grenadine

2 ounces orange juice

2 tablespoon fresh lemon juice

1 teaspoon powdered sugar

3 ounces club soda

cracked ice

ice cubes

1 maraschino cherry

1 orange slice

Instructions:

Fill a mixing glass with cracked ice. Add rum, grenadine, orange

juice, lemon juice, an

sugar. Shake and strain into collins glass filled with ice cubes.

Fill with club soda.

Garnish with a cherry and orange slice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/4 ounce grenadine

1 1/4 ounce yellow chartreuse

1 1/4 ounce creme Yvette

1 1/4 ounce creme de menthe

Instructions:

Into a Pousse Cafe glass, carefully pour equal parts of the above

ingredients in o

der shown so that each ingredient floats on top of preceding one.

The liquids will float more readily if you gently pour each

liquid over the back o

a spoon resting on top of the glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce gin

1 1/2 ounce sweet cream

1 1/2 ounces fresh lemon juice

1 egg white

1 teaspoon powdered sugar

2 dashes orange juice (or orange flower water)

4 ounces club soda -- or to fill

cracked ice

Instructions:

Fill a mixing glass with cracked ice. Add gin, cream, lemon juice, egg

white, powdered

ugar and orange juice. Shake well and strain into a chilled Collins

glass. Top with clu

soda.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces Scotch

1 1/2 ounce sweet vermouth

Instructions:

STRAIGHT UP:

Fill a mixing glass with cracked ice. Add Scotch and sweet vermouth.

Stir and strain in

o a chilled cocktail glass. Garnish with a cherry.

ON THE ROCKS:

Fill a rocks glass with ice cubes. Add Scotch and sweet vermouth and

stir. Garnish with

a cherry.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce Galliano

1 ounce Kahlua

beer or club soda to fill

Instructions:

In a frosted beer mug, add Galliano and Kahlua. Fill with beer or club

soda. (Beer work

best to produce a foamy, root beer-like "head.")

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 dash grenadine

6 ounces cola -- or to fill

Instructions:

Fill a collins or highball glass with ice. Add grenadine and fill with

cola. Garnish wi

h a maraschino cherry and an orange slice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce Scotch

1 ounce Drambuie

Instructions:

Fill a rocks glass with ice. Add scotch and Drambuie and stir.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces vodka

5 ounces grapefruit juice -- or to fill

margarita salt

ice cubes

Instructions:

Rim a highball glass with margarita salt or other coarse-ground salt.

Fill the glass wi

h ice cubes. Add vodka and grapefruit juice and stir.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 oranges -- Sliced

2 lemons -- Sliced

2 limes -- Sliced

2 fifths rose wine -- or Burgundy

1 1/4 cup sugar

1 1/4 cup brandy

28 ounces club soda -- chilled

1 1/2 ounce triple sec

2 dashes Rose's Lime Juice (optional)

Instructions:

In a large pitcher, combine sliced fruit, wine, brandy, triple sec,

Rose's lime juice,

nd sugar. Refrigerate overnight. Before serving, add chilled club soda

and stir gently.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 2/3 cup lemon juice

1 1/3 cup orange juice

1 1/4 cup sugar

750 milliliter red wine -- 1 bottle

Instructions:

Mix the juices and strain. Add the sugar and stir until dissolved. Mix

in the wine

Add ice. Garnish each serving with a lemon twist if desired.

Yield: 8 servings of 1/2 cup each.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 whole orange -- unpeeled, sliced

1 cup orange juice

1 whole lemon -- unpeeled, sliced

1 1/2 cup lemon juice

1 1/2 gallon Burgundy

3 tablespoon brandy

10 ounces sliced peaches -- with juice

1 1/2 cup strawberries -- sliced

1 whole banana -- sliced

Instructions:

Put all ingredients into large pitcher, stir, and refrigerate at least

4 hours or (pref

rably) overnight.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

6 red ripe tomatoes -- peeled & seeded

1 cup orange juice

4 green chiles -- jalapeno or serrano

1 1/4 medium onion -- or to taste

1 1/3 cup lime juice

1 teaspoon sugar

1 teaspoon salt

---------------------------------------

3 ounces tequila

4 dashes Tabasco sauce -- or to taste

Instructions:

Dice tomatoes, onions, and chiles and place in a pitcher. Add orange

juice, lime juice,

sugar, and salt. Refrigerate at least six hours, preferably overnight.

To serve, pour 1-1/2 ounce tequila and 2 dashes tabasco sauce in a

beer goblet. Add 1/2

cup of sangrita mixture and stir. A great hangover remedy!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces Southern Comfort

6 ounces cranberry juice

1 dash fresh lemon juice

Instructions:

Fill a highball glass with ice cubes. Add Southern Comfort and

cranberry juice. Stir an

top with a dash of lemon juice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces vodka

6 ounces orange juice

ice cubes

Instructions:

Fill a highball glass with ice. Add vodka, fill with orange juice, and

stir.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 dash grenadine

6 ounces ginger ale -- or to fill

Instructions:

Fill a collins or highball glass with ice. Add grenadine and fill with

ginger ale. Garn

sh with a maraschino cherry and an orange slice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces brandy

1 1/2 ounce triple sec

1 ounce fresh lime juice

1 teaspoon powdered sugar

1 1/2 egg white

1 lime wedge

granulated sugar

cracked ice

ice cubes

Instructions:

Pour granulated sugar on a small plate. Rub the rim of a cocktail

glass with the lime w

dge and dip the rim of the glass in the sugar until it is coated with

a frosting of sug

r. Fill the cocktail glass with ice cubes.

Fill a mixing glass with cracked ice. Add the brandy, triple sec, lime

juice, egg white

and powdered sugar. Shake and strain into the cocktail glass. Garnish

with the lime we

ge.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce gin

2 ounces sour mix, bottled

1 1/2 ounce grenadine

1 dash cherry brandy

4 ounces club soda

cracked ice

ice cubes

Instructions:

Fill a mixing glass with ice. Add gin, sour mix, and grenadine. Shake

and strain into a

Collins glass filled with ice cubes. Fill with club soda and top with

cherry brandy.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces sloe gin

2 tablespoon fresh lemon juice

1 teaspoon powdered sugar

6 ounces club soda -- or to fill

1 maraschino cherry

1 orange slice

Instructions:

Fill a mixing glass with ice. Add sloe gin, lemon juice, and powdered

sugar. Shake and

train into a Collins glass filled with ice cubes. Fill with club soda.

Garnish with a c

erry and an orange slice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 cinnamon sticks (4 inches)

1 teaspoon whole cloves

1 teaspoon whole allspice

2 quarts apple cider

1/2 cup packed brown sugar

1 orange, sliced

Place cinnamon, cloves and allspice in a double thickness of

cheesecloth; bring up corners of cloth and tie with a string to form a

bag. Place cider and brown sugar in a slow cooker; stir until sugar

dissolves. Add spice bag. Place orange slices on top. Cover and cook

on

low for 2-5 hours. Remove spice bag before serving. Yield: 2 quarts.

(Dec/Jan 97 Taste of Home)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

>From the book by Todd Wilbur.

LEMON

2 quarts (8 cups) water

3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)

3/4 cup granulated sugar or one 16-ounce bottle light corn syrup

1/3 cup plus 2 tablespoons lemon juice

DIET LEMON

2 quarts (8 cups) water

3 lipton tea bags

Twelve 1-gram envelopes Sweet'n Low or Equal sweetener

1/3 cup plus 1 tablespoon lemon juice

ORANGE

2 quarts water

3 Lipton tea bags

3/4 cup sugar or 16-ounce lighty corn syrup

1/3 cup lemon juice

1/8 teaspoon orange extract

STRAWBERRY

2 quarts water

3 Lipton tea bags

3/4 cup sugar or 16-ounce light corn syrup

1/3 cup plus 1 tablespoons lemon juice

1 tablespoon strawberry extract

CRANBERRY

2 quarts water

3 Lipton tea bags

3/4 cup sugar

1/3 cup plus 2 tablespoons lemon juice

2 tablespoons Ocean Spray cranberry juice cocktail concentrate

For any of the flavors, boil the water in a large saucepan. When the

water comes to a rapid boil, turn off heat, put the tea bags into the

water, and cover. After the tea has brewed about 1 hour, pour the

sugar

or sweetener into 2-quart pitcher, then add the tea. The tea should

still be warm, so the sugar or sweetener will dissolve easily. Add the

flavoring ingredients (plus additional water if needed to bring the

tea

to the 2-quart line). Chill

MAKES 2 QUARTS

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 cup cocoa

1 tablespoon flour -- unbleached

1 1/4 cup dark brown sugar -- packed

4 cups milk

3 cloves -- whole

1 cinnamon sticks -- broken

2 tablespoon powdered sugar

1 1/2 teaspoons vanilla

whipped cream

4 cinnamon sticks

Instructions:

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,

cloves, and 1

tick cinnamon. Heat just to boiling over medium heat, stirring

constantly; reduce heat.

Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove

cloves and cinna

on.

Stir in powdered sugar and vanilla. Beat with wire whisk or hand

mixer until foamy

Pour into 4 cups or mugs. Serve with whipped cream and cinnamon

sticks.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 cup watermelon -- diced

1 cup cantaloupe -- cubed

1 cup pineapple -- diced

1 cup mangos -- sliced

1 cup strawberries -- halved

1 cup orange juice

1 1/4 cup sugar

Instructions:

Mix all the ingredients. Fill blender 1/2 full of mixture and fill to

the top with

crushed ice. Cover and blend on high speed until a uniform consistency

is achieved. Rep

at with remaining mixture.

Serve immediately, garnishing with fresh fruit if desired.

Yield: About 7 cups. This can be doubled or tripled.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 cups pineapple juice

1 1/2 cup fresh lemon juice

3 cups cold water

3 3/4 cup brown sugar

3 whole cinnamon sticks

1 teaspoon ground cloves

2 teaspoons ground allspice

4 whole tea bags

Instructions:

Bring pineapple juice, lemon juice, and water to a boil. Add sugar and

spices and simme

20 minutes. Remove from heat, add tea bags, cover and steep 10

minutes. Remove tea bag

and strain. Serve hot or iced.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

State University. Originally, it was a tool to get mass quantities of

people drunk. Now, it is a delicious beverage that, true to it's

history,

still gets mass quantities of people drunk!

--------------------------------------

Ingredients

Lots of Ice

A big bottle of Tequila (and buy the good stuff)

A medium sized bottle of Triple Sec

A medium sized bottle of Sweet and Sour Mix

The "Secret Ingredient"--- Lime Marmalade

And of course, a blender

--------------------------------------

How to Make It

First of all, ask for help...it's a great way to meet people..........

1. Fill the blender about 3/4 of the way with ice

2. Add Sweet and Sour. While pouring, count to three (a three count)

3. Now a six count of tequilla (have your new friend help you out--see

how

slow they will count!)

4. A two count of triple sec

5. Add three big tablespoons of lime marmalade

6. Now whip up this stuff until thoroughly blended. Pour yourself a

cup to

make sure it's perfect (it will be), then share the rest.

Done!

When everyone asks you how you found this recipe, tell them it's from

your

good friend Spike!

--------------------------------------

Substitutions

Raspberry Margaritas--Another Spike Speciality!--See the quotes!

* Instead of Lime Marmalade, use Raspberry Preserves

* And for each batch, include a handful of Raspberries

Less Alcohol, Sweeter

* Take out the Triple Sec

* Use orange juice instead

On the Rocks.....if you don't have a blender---Unfortunately, you

can't use Lime Marmalade

* Use some type of shaker, beaker, big glass, etc.

* Start with a few ice cubes

* A shot (make that two) of tequila

* Add half a lime's juice

* A touch of sweet and sour mix

* Shake or mix thoroughly

* Float a touch of triple sec on top

* Add a splash of club soda

Done!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces white wine -- chilled

6 ounces club soda

ice cubes

Instructions:

Fill a highball glass with ice cubes. Add white wine and fill with

club soda. Stir gent

y.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 cups apple juice

3 cups orange juice

6 cups cranberry juice cocktail

3 3/4 cup maple syrup

2 teaspoons powdered sugar

1 1/2 teaspoons ground cinnamon

3 3/4 teaspoon ground cloves

3 3/4 teaspoon ground nutmeg

cinnamon sticks -- *see note

Instructions:

* Cinnamon sticks are optional but make a very pretty addition as

stirrers in steaming

ot mugs of punch.

Combine all the ingredients in a very large heavy pan, except the

cinnamon sticks.

Bring to a boil and turn to simmer for few minutes. You can put the

ingredients in a cr

ckpot after it has boiled and keep warm over low heat.

This recipe can be easily doubled or halved.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce rum

1 1/2 ounce strawberry liqueur

1 ounce fresh lime juice

2 ounces frozen strawberries -- in syrup

1 teaspoon sugar

cracked ice

2 strawberry

1 orange slice

Instructions:

Fill a mixing glass with cracked ice. Add rum, strawberry liqueur,

lime juice, frozen s

rawberries, and sugar. Shake and strain into a chilled cocktail glass.

Garnish with str

wberry and orange slice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce tequila

1 1/2 ounce strawberry liqueur

1 ounce fresh lime juice

2 ounces frozen strawberries -- in syrup

granulated sugar

cracked ice

Instructions:

Pour granulated sugar on a small plate. Rub the rim of a chilled

cocktail glass with th

lime wedge and dip the rim of the glass in the sugar until it is

coated with a frostin

of sugar.

Fill a mixing glass with cracked ice. Add tequila, strawberry liqueur,

lime juice, and

rozen strawberries. Shake and strain into cocktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 cups nectarines -- diced

10 ounces strawberries, frozen

1 cup orange juice

28 ounces club soda -- * see note

mint sprigs

Instructions:

* Use seltzer water instead of club soda if you wish.

Combine nectarines or honeydew, partially thawed strawberries and

orange juice in

lender. Whirl until smooth. Pour into chilled glasses about 2/3 full.

Slowly add club s

da. Garnish with mint sprigs.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/3 cup margarine

3 tablespoon packed light brown sugar

2 2/3 cup sugar

1 1/3 teaspoon vanilla extract

2 eggs

1 1/3 cups all-purpose flour

1 1/2 teaspoon baking soda

2 teaspoons double-acting baking powder

1 1/2 teaspoon salt

1 pint sour cream

2 2/3 cup milk

1 orange -- *see note

Instructions:

* Peel orange, cut into quarters and thinly slice across the sections,

or cut into a pr

tty pattern of your choice.

1. Cream margarine and sugars until light and fluffy. Blend in

vanilla. Beat in eg

s one at a time.

2. Stir flour, salt, soda, and baking powder together thoroughly;

blend into cream

d mixture alternately with 1/2 cup sour cream and milk. Begin and end

with flour.

3. Pour into greased and waxed paper-lined (grease the waxed

paper lightly also) 1

x 9 x 2-inch pan. Bake in preheated 350-degree oven, 25-35 minutes or

until done.

4. COOL COMPLETELY before removing from pan.

5. Cut cake in half to form 2 layers 6-1/2 by 9 inches. Spread

3/4 cup sour cream

ver layer, arrange orange slices on sour cream. Top with second layer.

Garnish each ser

ing with additional sour cream and orange slices.

* The sour cream is an acquired taste. You may prefer to sweeten it

with sugar or honey

or with a mix of half sour cream and half sweetened whipped cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces gin

1 1/2 ounce sweet vermouth

1 green olive

cracked ice

Instructions:

Fill a mixing glass with ice. Pour in gin and sweet vermouth. Stir (or

shake) and strai

into a martini glass. Garnish with an olive.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces tequila

1 1/2 ounce grenadine

4 ounces orange juice -- or to fill

ice cubes

Instructions:

Fill a highball glass with ice. Add tequila and fill with orange

juice; stir. Slowly po

r in tequila and let it settle. Before serving, stir very gently once,

to create the "s

nset" effect.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces tequila

1 1/2 ounce dry vermouth

1 dash bitters

1 small chili pepper

Instructions:

Fill a mixing glass with ice. Pour in tequila and dry vermouth. Stir

(or shake) and str

in into a martini glass. Top with a dash of bitters. Garnish with a

small chile pepper,

such as a chile piquin (if desired).

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

6 ounces pineapple juice, frozen concentrate -- t

6 ounces orange juice, frozen concentrate -- thaw

6 ounces cranberry juice

2 cups strawberries, frozen

1 banana

6 ounces lemonade, frozen concentrate

2 1/2 cups cold water

30 ounces club soda -- 1 bottle

30 ounces ginger ale -- 1 bottle

2 bottles 7-Up®

Instructions:

* All frozen concentrates are to be thawed partially.

** Use as much 7-UP or equal amounts of other soft drinks to make the

punch to your tas

e.

1. Using a blender, blend the juices a little at a time, pouring

into large punchb

wl or other large container. Blend the banana and strawberries only

until coarse blende

, not pureed. Mix the ice water in the punch bowl with other

ingredients and stir to bl

nd.

2. Just before serving, add the club soda, ginger ale and enough

7-Up to suit your

taste. Stir gently to mix all juices from the sediment on bottom of

bowl. Serve this as

is or over ice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces gin

1 teaspoon powdered sugar

1 tablespoon lemon juice -- Juice of 1/2 lemon

club soda -- To fill

1 orange slice

1 maraschino cherry

Instructions:

In a mixing glass, add lemon juice, powdered sugar, and gin. Cover and

shake. Pour into

collins glass filled with ice cubes, fill with club soda, and stir.

Garnish with lemon

nd orange slices and a maraschino cherry. Serve with straw.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 1/2 cups pineapple juice -- unsweetened

1 cup strawberries -- sliced

1 banana -- sliced OR

mango -- diced OR

papaya -- diced OR

Instructions:

* If using mangos or papaya, make sure they are ripe.

1. Peel and dice the fruit.

2. Have the pineapple juice well-chilled.

3. Combine all ingredients in a blender. Puree until thick and

very smooth. Serve

n a glass garnished with a whole strawberry and perhaps a mint sprig.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces cream

1 1/2 ounce white creme de cacao

1 1/2 ounce triple sec

cracked ice

Instructions:

Fill a mixing glass with ice. Add cream, white creme de cacao, and

triple sec. Shake an

strain into chilled cocktail glass.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

4 ounces tomato juice

1 1/2 ounce lemon juice

1 1/2 teaspoon Worcestershire sauce

1 dash Tabasco sauce

1 pinch celery salt -- to taste

1 pinch salt -- to taste

1 pinch pepper -- to taste

1 celery stalk

1 lime slice

cracked ice

ice cubes

Instructions:

Combine liquid ingredients and seasonings in a mixing glass. Shake

with ice and strain

nto a highball or Collins glass filled with ice cubes. Garnish with

celery stalk and we

ge of lime.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

2 ounces coconut cream

1 1/2 ounces crushed pineapple

1 ounce pineapple juice

1 1/4 cup crushed ice

1 orange slice

1 maraschino cherry

Instructions:

Place all ingredients in a blender and blend at high setting until

smooth -- about 30 s

conds. Strain into highball or collins glass and garnish with orange

slice and cherry.

NOTE: Crushed pineapple juice canned in its own juice is preferable

for a less-sweet dr

nk; use pineapple canned in syrup for a sweeter concoction.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

3 ounces frozen strawberries -- in syrup

1 ounce fresh lime juice

1 teaspoon sugar

cracked ice

1 strawberry

1 orange slice

Instructions:

Fill a mixing glass with cracked ice. Add lime juice, frozen

strawberries, and sugar. S

ake and strain into a chilled cocktail glass. Garnish with strawberry

and orange slice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces vodka

2 tablespoon fresh lemon juice

1 teaspoon powdered sugar

6 ounces club soda -- or to fill

cracked ice

ice cubes

1 orange slice

1 maraschino cherry

Instructions:

Fill a mixing glass with ice. Add vodka, lemon juice, and powdered

sugar and shake well

Strain into a Collins glass filled with ice cubes. Fill with club

soda and stir. Garni

h with a slice of orange and a cherry. Serve with a straw.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 servings

--------------------------WASSAIL-------------------------------

1 qt Apple cider

4 ea Cinnamon sticks

1 ea Whole nutmeg

1/2 c Honey

1/4 c Lemon juice

1 ts Lemon peel, grated

------------------FLOATING CLOVED ORANGES-----------------------

3 ea Oranges

3 ts Cloves, whole

Poke 1 t cloves into each orange for Floating Cloved Oranges. Add

cider, seasonings, and Floating Cloved Oranges to crockpot; heat at

least 1/2 hour, and the longer, the better.

Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around

slice at equal intervals; cut out wedges between cloves. The result

looks kind of like a star.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 red eating apples

2 pints brown ale

1/2 pint dry sherry

2 oz soft brown sugar

2 or 3 strips of lemon peel

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground mixed spices (includes cinnamon, coriander seed,

caraway

seed, nutmeg, ginger and cloves although I don't know in what

proportions)

Set oven to 350. Wash the apples and score a line through the skin

around

the centre of each one. Place in a casserole dish which can also be

used on

the cooker hob and add the sugar and 1/4 pint of the brown ale. Cover

and

cook in the oven for 30 minutes until the apples are tender. Remove

the

apples and keep to one side. Add the remaining brown ale, sherry,

lemon

peel and spices to the casserole dish and simmer for 6 minutes on the

hob to

allow the flavours to mingle; add the apples and serve hot.

Wassailing is an ancient custom carried out on the Twelfth Night to

encourage a better harvest from the fruit (particularly apple) tree at

which

a punch, such as this, may be drunk.

Strawberry Girl <casmith@interlog.com>

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 lemon -- Juiced

1 1/2 teaspoon powdered sugar

2 ounces blended whiskey

cracked ice

Instructions:

Fill a mixing glass with cracked ice. Add lemon juice, whiskey, and

sugar. Shake and st

ain into a sour glass filled with ice cubes. Garnish with a slice of

orange and a cherr

.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 1/2 ounces vodka

1 1/2 ounces Kahlua

1 1/2 ounces heavy cream

ice cubes

Instructions:

Fill a rocks glass with ice. Add vodka and kahlua and stir. Float

cream on top by pouri

g it slowly over a teaspoon or bar spoon held bottom-side up. Serve

with a stir stick.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

1 ounce light rum

1 ounce dark rum

1 1/2 ounce grenadine

1 1/2 ounce triple sec

1 ounce apricot brandy

2 ounces orange juice

2 ounces sour mix, bottled

1 splash Rose's Lime Juice

1 dash 151-proof rum

1 lemon slice

cracked ice

Ice Cubes

Instructions:

Fill a mixing glass with cracked ice. Add light and dark rums,

grenadine, triple sec, a

ricot brandy, orange juice, and sour mix. Shake well and strain into a

Collins or highb

ll glass filled with ice cubes. Top with a dash of 151-proof rum and

garnish with a lem

n slice.

Notes: