Preparation time - 2 minutes Cooking time - 0 minutes Yield - 4
drinks
- ONE OUNCE OF TEQUILA
- ONE OUNCE OF LIGHT RUM
- ONE OUNCE OF VODKA
- ONE OUNCE OF GIN
- JUICE FROM ONE LEMON
- COLA
Combine ingredients and pour over ice into highball glasses. Add cola
to taste and for color. Garnish with a slice of lemon.
Preparation time - 2 minutes Cooking time - 0 minutes Yield - 2
drinks
- FOUR OUNCES OF CRANBERRY JUICE
- ONE TABLESPOON OF LIME JUICE
- CLUB SODA OR CARBONATED MINERAL WATER
Combine juices in a collins glass filled with ice. Top off with club
soda and slightly stir. Garnish with a slice of lime.
Preparation time - 5 minutes Cooking time - 0 minutes Yield - serves 8
- ONE 750 ML. BOTTLE OF DRY WHITE CALIFORNIA WINE
- ONE HALF CUP OF CURACAO
- ONE QUARTER CUP OF WHITE SUGAR
- ONE ORANGE, VERY THINLY SLICED
- ONE LEMON, VERY THINLY SLICED
- ONE LIME, VERY THINLY SLICED
- SIX STRAWBERRIES, SLICED
- ONE TEN OUNCE BOTTLE OF CLUB SODA
- ICE CUBES
Combine wine, curacao and sugar in a large pitcher. Stir until sugar is
dissolved. Add sliced fruits. Cover and chill in refrigerator at least
one hour. Just before serving, add soda to taste and ice cubes.
Preparation time - 10 minutes Cooking time - 0 Yield - 5 cups
- HALF AN ORANGE, THINLY SLICED
- HALF A LEMON, THINLY SLICED
- SIX TABLESPOONS OF WHITE SUGAR
- HALF A CUP OF SPANISH BRANDY
- HALF A CUP OF ORANGE JUICE
- HALF A CUP OF RUM
- ONE QUART OF SPANISH RED WINE
- ICE CUBES
- SODA WATER
Marinate sliced fruit with all ingredients except wine for several
hours. Mix in the red wine, add soda water to taste. Serve over ice.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - 8
cups
- TWO CINNAMON STICKS
- ONE TABLESPOON OF WHOLE CLOVES
- NINE CUPS OF WATER
- FIVE TEA BAGS OF AROMATIC TEA, EARL GREY OR DARJEELING
- WHITE SUGAR
- MILK
Simmer cinnamon sticks and cloves in water for 15 minutes. Add tea bags
and simmer for 3 or 4 minutes. Strain. Add milk and sugar to taste.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - 8
cups
- EIGHT CUPS OF EXPRESSO
- ONE ORANGE, THINLY SLICED
- ONE LEMON, THINLY SLICED
- TWO DOZEN WHOLE CLOVES
- TWO CINNAMON STICKS
- ONE HALF CUP OF FRENCH COGNAC OR BRANDY
- ONE QUARTER CUP OF GRAND MARNIER
- EIGHT SUGAR CUBES
In a large saucepan, combine ingredients, simmer for a few minutes,
bring to a boil, promptly remove from heat, strain, pour into a silver
bowl and ladle into cups. Serve hot.
Preparation time - 10 minutes Cooking time - 10 minutes Yield -
serves 6
- SIX CUPS OF EXPRESSO
- THREE CUPS OF MILK
- SUGAR, CINNAMON, GRATED CHOCOLATE
- THREE TABLESPOONS OF FRENCH BRANDY
In a saucepan, bring expresso to a boil, blend milk into coffee, remove
from heat, blend in brandy, add sugar to taste. Sprinkle ground cinnamon
and grated chocolate over the top of each serving. Serve hot.
Preparation time - 5 minutes Cooking time - 0 Yield - serves 2
- TWO RIPE MEDIUM BANANAS, CUT INTO PIECES
- THREE OUNCES OF BARBADOS RUM
- ONE LIME, JUICED
- TWO TEASPOONS OF WHITE SUGAR
- TWO AND ONE QUARTER CUPS OF CRUSHED ICE
Combine half the ice, lime juice, sugar, rum and bananas in a blender.
Blend at high speed for 1 minute. Add remainder of ice and blend for one
additional minute. Serve in chilled glasses.
Preparation time - 5 minutes Cooking time - 0 Yield - serves 6
- HALF A CUP OF LEMON JUICE
- HALF A CUP OF PINEAPPLE JUICE
- QUARTER CUP OF LIME JUICE
- TWO THIRD OF A CUP OF WHITE SUGAR
- ONE AND ONE HALF CUPS OF CHILLED CLUB SODA
- HALF A CUP OF CRUSHED ICE
In a blender, combine all ingredients and blend for 1 minute or more at
high speed. Pour into chilled glasses
Preparation time - 15 minutes Cooking time - 10 minutes Yield -
serves 12
- ONE AND ONE HALF CUPS OF GROUND MEXICAN COFFEE
- ONE CUP OF DARK BROWN SUGAR, FIRMLY PACKED
- SIX THREE INCH PIECES OF CINNAMON STICK
- TWELVE CUPS OF MINERAL WATER
In a large saucepan, combine 12 cups of water, sugar and cinnamon.
Bring to a boil, reduce heat and simmer for 5 minutes. Stir in coffee
and simmer for 2 minutes. Remove from heat and stir. Cover and let
stand for about 5 minutes until coffee grounds settle. Pour carefully
into mugs.
Preparation time - 15 minutes Cooking time - 10 minutes Yield - 30
drinks
- FOUR BOTTLES OF RED BURGUNDY WINE
- ONE HALF TEASPOON OF ANGOSTURA BITTERS
- ONE HALF CUP OF WHITE SUGAR
- ONE DOZEN WHOLE CLOVES
- ONE TEASPOON OF ALLSPICE BERRIES
- ONE TWO INCH CINNAMON STICK
Combine all ingredients in a large saucepan. Heat, but do not boil. Let
sit on very low heat until ready to serve. Carefully ladle into mugs.
Preparation time - 20 minutes Cooking time - 10 minutes Yield -
serves 12
- ONE CUP OF WHITE SUGAR
- FOUR CUPS OF CRANBERRY JUICE
- FOUR CINNAMON STICKS
- ONE DOZEN WHOLE CLOVES
- ONE AND ONE HALF CUPS OF LEMON JUICE
- TWO CUPS OF ORANGE JUICE
- TWO CUPS OF PINEAPPLE JUICE
- ONE QUART OF GINGER ALE
- HALF A LITRE OF RUM
- ONE ORANGE, ONE LEMON, ONE LIME, THINLY SLICED
- TWO DOZEN MARASCHINO CHERRIES
- TWO CUPS OF MINERAL WATER
- ICE CUBES
In a large saucepan, combine sugar with two cups of mineral water. Heat
until sugar dissolves. Add cranberry juice, cinnamon sticks and cloves.
Reduce heat and simmer for 5 minutes. Remove from heat and strain into
a large punch bowl and cool. Add lemon juice, orange juice and
pineapple juice. Refrigerate until serving time. Add ginger ale,
cherries, ice and rum to taste just before serving. Garnish with fruit
slices and float thin slices of fruit on top of punch.
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