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Sunrise Smoothie Back To Top  Apple Martini  Prep Time: 8 minutes Makes: 4 Servings Ingredients: 2 trays ice 1/4 liter vodka 1/2 liter sour apple mix Splash sweet vermouth 1 Granny Smith apple, cored and sliced Preparation: In a medium pitcher, combine ice, vodka, sour apple mix, and vermouth. Stir thoroughly. Strain into a martini glass and garnish with apple slice. Serve immediately. Back To Top Beer Margaritas  (Makes: 4 Servings) Ingredients: 1 lime, cut into 8 wedges 1/4 cup coarse salt 2 (12-ounce) bottles your favorite beer, chilled 1/2 cup frozen concentrate limeade, thawed 1/2 cup chilled tequila Ice cubes Preparation: Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately. Back To Top Bellini Bar This recipe is great and even if you cannot consume alcohol. Just replace the alcohol with your favorite sparkling cider such as apple or grape. Absolutely wonderful for parties. Prep Time: 30 minutes Cook Time: 5 minutes Makes: 12 Servings Ingredients: 2 cups sugar 1 cup water 1 (16-ounce) bag frozen peaches, thawed 1 teaspoon grated orange peel 1 (16-ounce) bag frozen strawberries, thawed 1 (16-ounce) bag frozen blueberries or blackberries, thawed 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled Fresh strawberries, raspberries, and blueberries, for garnish Orange peel twists, for garnish Preparation: Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers. For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve. Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate. Back To Top Blackberry Milk Shakes  This pale purplish milk shake is a rich yet refreshing drink or dessert. Ingredients: about 1 1/2 cups total Preparation: 1.) Place the ice cubes in a blender or food processor and process to crush. 2.) Set aside 4 of the blackberries and add the remaining berries to the blender or food processor along with the sugar. Puree until smooth. 3.) Add the ice cream and milk and process until smooth or to the desired consistency. 4.) Pour into 2 tall glasses. Garnish with the reserved berries. Serve the shakes immediately. Back To Top Blood Mary With A Kick  (Prep Time: 5 minutes) (Makes: 4 Servings) Ingredients: 1 (46-ounce) can vegetable juice 1 teaspoon pepper 1 teaspoon salt 1 tablespoon Worcestershire sauce 1 lemon, juiced 1 tablespoon celery seed 4 shakes hot sauce (recommended: Tabasco) 1 (4-ounce) can pureed pickled jalapenos Celery sticks, for garnish Preparation: Pour the juice into a large pitcher. Add the pepper, salt, Worcestershire sauce, lemon juice, celery seed, hot sauce, and jalapenos. Stir well. Serve over ice with celery sticks as stirrers. Back To Top Blue Hawaiian  (Makes: 1 Serving) Ingredients: 2 oz. coconut rum (e.g., Parrot Bay, Malibu) 1 oz. blue curacao 2 oz. pineapple juice Preparation: Combine coconut rum, blue curacao and pineapple juice in a mixing glass with ice. Shake or stir. Pour into a highball or hurricane glass. Garnish with an orange flag. Back To Top Buttery Nipple  (Makes: 1 Shot) Ingredients: 3/4 oz. butterscotch schnapps 3/4 oz. Baileys Irish Cream Preparation: Pour butterscotch Schnapps in a shot glass. Gently pour Bailey's over schnapps so that two distinct layers are formed. Back To Top Caipirinha  (Makes: 1 Pitcher) Ingredients: 8 limes, cut in 8 wedges each and halved 1 cup sugar 1 bottle cachaca (sugarcane brandy) Ice cubes Preparation: Place the lime wedges and sugar in the bottom of a pitcher. Using a muddler or the handle of a wooden spoon, crush and mash the limes to release the oils and juice from the rind. When you have some nice juice in there and the sugar begins to dissolve, add the liquor and stir to combine. Fill lowball glasses with ice cubes and pour the cocktail over the ice and serve. Do not remove the pieces of crushed lime. Back To Top California Ice Tea  (Makes: 1 Serving) Ingredients: 3/4 oz. gin 3/4 oz. vodka 3/4 oz. triple sec 3/4 oz. white rum 3/4 oz. tequila 3/4 oz. sweet & sour mix 2 oz. orange juice lemon wheel or wedge Preparation: Combine gin, vodka, triple sec, rum, tequila, sweet & sour mix and orange juice in a mixing glass filled with ice. Shake or stir. Pour into a highball or wine glass over ice. Garnish with a lemon wheel or wedge. Back To Top Campari Spritzer  Prep Time: 10 minutes Makes: 6 Servings 1 (12-ounce) can frozen orange juice concentrate, thawed 1/2 cup Campari 2 cups sparkling mineral water Ice cubes 6 orange peel twists Stir the orange juice concentrate and Campari in a pitcher to blend. Stir in the sparkling water. Fill 6 tall glasses with ice. Pour the Campari mixture over. Garnish with the orange peel twists and serve. Back To Top Cappuccino Blast This drink has a creamy texture with a rich taste. Use a blender to make either of the two varieties of this refreshing coffee beverage. For chocoholics bent on everything mocha, just add some chocolate syrup to the mix. (Makes: 2 large Drinks) Cappuccino Ingredients: 1 cup double-strength coffee (see Note!) 1 cup milk 1/3 cup granulated sugar 1 heaping cup vanilla ice cream 2 cups crushed ice or ice cubes Garnish whipped cream cinnamon Preparation: 1.) Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar. 2.) Add ice cream and ice then blend on high speed until smooth and creamy. 3.) Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon. Mocha For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described. Note: Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe. Back To Top Champagne Cocktail  Ingredients: 1 sugar cube 1 splash cognac 1 splash bitters 4-1/2 oz. champagne or sparkling wine Preparation: Place the sugar cube in a champagne glass. Add the cognac and bitters. Top off with champagne or sparkling wine. Back To Top Champagne Freezes  Prep Time: 5 minutes Makes: 2 Servings Ingredients: 4 scoops lemon sorbet 2 ounces chilled vodka, citrus vodka or limoncello (Italian lemon liqueur) 2 ounces prosecco or other sparkling wine or Champagne 2 sprigs fresh mint Preparation: Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint. Back To Top Champagne Punch 1  Prep Time: 5 minutes Makes: 6 Servings This recipe is fizzy and fun. However, I've made one adjustment to this and use plain pineapple juice instead of the crushed pineapple so there are'nt any clumps of pineapple in the glass and makes it easier to sip. Ingredients: 1 can (20-ounce) crushed pineapple in heavy syrup 1 cup fresh lemon juice 1 cup maraschino cherry juice 1 cup dark rum 1/2 cup brandy 1 bottle (750 ml) chilled inexpensive brut Champagne Preparation: In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving. Back To Top Champagne Punch 2 Prep Time: 5 minutes Makes: 12 Servings Ingredients: 1 cup triple sec 1 cup brandy 1/2 cup Chambord 2 cups unsweetened pineapple juice 1 quart chilled ginger ale 2 chilled (750 ml) bottles dry Champagne Preparation: In a bowl combine the triple sec, the brandy, the Chambord and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the triple sec mixture, the ginger ale, the Champagne and ice cubes. Back To Top Citrus Sunshine Punch Ingredients: 1 can frozen lemonade - 12oz. 1 can frozen orange - 12 oz. 3 cups sugar 2 tsps. vanilla 1 tsp almond extract 5 quarts cold water 1 - 2 liter bottle Sprite or 7up fruit filled ice ring Ice Ring: A day or two before serving punch, prepare an ice ring or two using a round jello mold. Arrange very thin slices of lemons, limes and oranges in the mold. Add a few marachino cherries and/or fresh strawberries. Fill with water and freeze till ready to use. Punch: Combine all ingredients in punch bowl and stir to blend. Add fruit filled ice ring. To prepare ahead of time combine all ingredients except sprite or 7up and refrigerate until needed. Then add sprite or 7up just before serving. Back To Top Cosmopolitan 1  If any one drink can be credited for the resurgence of the cocktail in recent years, it the Cosmopolitan, which appeared in bars across the country in the mid-1990s. No one seems to know who created it, and there has been much debate as to whether it first appeared in San Francisco or New York. But no matter who first put these ingredients together, there's no doubt this is the most popular new drink to come along since the martini. The best thing about the Cosmopolitan is that is is extremely well constructed. Although it's a far cry from the martini, the balance of flavors that comes from mixing the tart lime juice, the semi-sweet cranberry juice cocktail and the sweet triple sec, and the extra dimension of the citrus-flavored Vodka, is sensational. Ingredients: Preparation: 1.) Pour the vodka, triple sec, cranberry juice cocktail and lime juice into a shaker two-thirds full of ice cubes. 2.) Shake well. 3.) Strain into a chilled cocktail glass. Back To Top Cosmopolitan 2  (Makes: 1 Drink) Ice cubes 1 1/2 fluid ounces lemon vodka 1 fluid ounce Cointreau 1 fluid ounce cranberry juice 2 teaspoons freshly squeezed lime juice Long thin piece orange zest Fill a cocktail shaker with ice. Add the vodka, Cointreau, and cranberry and lime juices. Cover and shake vigorously to combine and chill. Strain the cosmopolitan into a chilled martini glass. Twist the orange zest over the drink and serve. Note: The drink can also be stirred in a pitcher. Back To Top Cranberry Punch  (Makes: 3-4. Servings) Ingredients: 1 cup cranberry juice 1/2 cup ginger ale 2 to 4 oz. rum 1 Tbsp. sugar lemon wheels Preparation: Combine cranberry juice, ginger ale, rum and sugar in a mixing glass. Stir until sugar is completely dissolved. Add ice and shake or stir. Pour into punch glasses. Garnish with lemon wheels, if desired. Back To Top Dawa Power  A stimulating concoction guaranteed to raise anyone's spirits. In Swahili, "Dawa" translates somewhere between medicine and magic potion. Under the African sun the "Dawa" is the drink chosen to rehydrate, refresh ones being and sharpen the taste buds. Ingredients: 2 tots Vodka 1 table spoon sugar lime cut into quarters Crushed ice Preparation: Put lime and sugar into a whisky glass crush slightly, add the crushed ice and pour on the Vodka. Back To Top Easy Margaritas This recipe is top notch and a cinch to blend up. It also refreezes well and is great right out of the freezer. (Makes: 4 Servings) 1 (6 ounce) can frozen limeade concentrate 6 fluid ounces tequila 2 fluid ounces triple sec Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve. Tips: For a "Golden Margarita" substitute Grand Marnier or Cointreau (or some of both!) for the triple sec. For a little extra flavor add a nice splash of OJ to the blender. If you prefer your margaritas on the rocks, cut the limeade concentrate with 3/4 of a can of water, put the ingredients in a cocktail shaker with ice, shake, shake, shake, strain into ice filled glasses and ENJOY!!! Put crushed ice in blender, pour in can of limeade, fill can with tequila and pour in, then fill can 1/2 way with triple sec (a little more than what is called for), and pour that in and hit the blender! Tastes Great! Back To Top Egg Nog 1  This wonderful Egg Nog is light and fluffy, as well as rich and creamy. Its cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The egg nog base can be made one day in advance. All you need do is to beat the stiff egg whites and whipped cream just before serving. Ingredients: Preparation: 1.) In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to the yolks. With a wire whisk, beat in milk and 1 quart cream. Add the bourbon, rum and cognac, stirring constantly. This cooks the egg mixture. 2. ) Just before serving, beat the egg whites until stiff, adding a little sugar to sweeten. Fold into the egg mixture. Whip the remaining 1/2 quart heavy cream until stiff and fold it in. Then fold in the ice cream. 3. ) Sprinkle with nutmeg. Back To Top Egg Nog 2  Ingredients: 6 eggs, separated 3/4 cup sugar 1 pint heavy cream 4 pints milk 1/2 pint Bourbon 1 tablespoon vanilla Nutmeg Preparation: In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving. Serve eggnog in a large punch bowl. Back To Top English Garden Sipper  Ingredients: 4 oz iced tea (sweetened or non) 4 oz raspberry juice 1 bunch of fresh raspberries Fresh lemon slices or a sprig of mint for garnish Preparation: In a cocktail shaker filled with ice add 4oz iced tea and 4oz raspberry juice. Shake and pour into a tall cooler glass. Garnish with fresh raspberries and fresh lemon slices or a sprig of mint. Back To Top Festive Holiday Punch  (Makes: 24 Servings) Ingredients: 8 cups apple juice 8 cups cranberry juice cocktail 2 red apples, sliced 2 cups cranberries 3 liters lemon-lime soda Ice cubes, as needed Preparation: Pour apple and cranberry juices into punch bowl. Fifteen minutes before serving, add apple slices, cranberries, soda and ice. Do not stir. Back To Top Fresh Strawberry Margaritas  This drink is absolutely delicious, even without tequila. It's also much better than the regular old margarita mix. And, so easy to make! Prep Time: 10 Minutes Makes: 4 Drinks Ingredients: 2 pints ripe strawberries 4 ripe limes, juiced, plus 1 lime wedged for rimming and garnish 8 rounded tablespoons sugar 1/2 cup orange juice 2 trays ice cubes 8 shots good quality tequila Coarse salt, to rim glasses Preparation: Reserve 4 strawberries with tops for garnish and split them. Clean, dry, and trim remaining strawberries. Add all but the reserved strawberries to a blender. To that, add the juice of 1 ripe lime, 2 rounded tablespoons sugar, a splash of orange juice, 1/2 a tray of ice cubes and 2 shots of tequila. Blend on high speed until the drink is icy but smooth. Rim a cocktail glass with lime juice and dip rim in salt and pour in the frozen strawberry lime drink. Garnish glass with a wedge of lime and a split strawberry. Repeat with remaining ingredients. Back To Top Frozen Mohito Slushes  (Makes: 4 Cocktails, For 8, Double The Recipe) For Every 4 Slushes, You Will Need: 1 pint lime sorbet or 1 can lime ade from frozen juice section 8 shots light rum 1/2 cup mint leaves 1 tray ice cubes Preparation: In a blender, combine 1/2 pint sorbet or 1/2 can of lime ade with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients. Back To Top Frozen Peach Champagne Cocktails  Prep Time: 5 minutes Makes: 4 Servings Ingredients: 1/4 cup sugar, to rim glasses 1 pint peach sorbet 2 shots Triple Sec, Grand Marnier or Cointreau Chilled champagne or sparkling wine, to fill blender, 1/3 bottle Raspberries and 4 springs mint, optional garnish Preparation: Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass. Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve. Back To Top Golden Punch  (Makes: 20-25 one half cup Servings) Ingredients: Preparation: Add water to frozen consentrates according to directions on can, and chilled apricot nectar, lemon juice and sugar. Just before serving to keep carbonation, carefully pour gingerale down sides of bowl. Back To Top Grapefruit Margarita  (Prep Time: 2 minutes) (Makes: 4 Cocktails) 1 quart ruby red grapefruit juice 10 fresh mint leaves , torn in 1/2 2 shots orange liqueur 8 shots tequila Combine all the ingredients in a pitcher and stir to combine. Pour over ice and serve. Back To Top Hot Mocha Float  (Prep Time: 5 minutes) (Cook Time: 8 minutes) (Makes: 6 Servings) Ingredients: 1/2 cup cocoa 1/2 cup sugar 1 quart milk 2 cups hot strong black coffee or 3 tablespoons instant coffee granules dissolved in 2 cups hot water 1/2 pint chocolate ice cream Whipped Cream, for garnish Shaved Chocolate, for garnish Preparation: In a large saucepan with wire whisk or spoon, stir together cocoa and sugar. Over medium heat, slowly add milk until well blended. Add 2 cups of hot strong black coffee while mixing constantly. Remove from heat. Ladle into 6 (8-ounce) mugs. Top each with spoonful of ice cream, whipped cream and chocolate shavings. Back To Top Hot Toddy  This is great for Colds and Cold Days. If this doesn't cure your sore throat, it'll sure make you forget it. Ingredients: 1 part rum 1 part honey 1 part lemon juice water, optional Preparation: Mix & heat. Back To Top Irish Cream
Mix all together in blender until smooth. Keep refrigerated and shake before pouring. Store refrigerated for up to one week. For Rum Cream: Use Rum instead of Whiskey and add 2 tbsp. chocolate syrup and 2 tsp. vanilla and only use 2 eggs. Back To Top Italian Manhattan  Prep Time: 5 minutes Makes: 4 Servings Ingredients: 16 ice cubes 4 orange slices 8 maraschino cherries 10 ounces Kentucky bourbon whiskey (recommended: Maker's Mark) 4 ounces vermouth 3 ounces Italian bitters (recommended: Campari) 3 teaspoons sugar, optional Preparation: Divide ice cubes between 4 tumblers. Garnish each glass with 1 orange slice and 2 maraschino cherries. In a pitcher, blend the bourbon, vermouth and bitters and pour into tumblers. Note: If you like your cocktails to be a bit sweeter, you can stir 3 teaspoons of sugar into the pitcher before pouring the drinks. Back To Top Kicked Up Bloody Mary Oyster Shooters  (Makes: 6 Servings) Ingredients: 2 3/4 cups tomato juice 4 ounces pepper vodka 1 tablespoon fresh lemon juice 1 tablespoon freshly grated horseradish, or prepared horseradish, drained 1 teaspoon Worcestershire sauce 1 teaspoon hot pepper sauce Pinch salt Pinch freshly ground black pepper 2 dozen small-sized shucked oysters Preparation: In a container, combine all the ingredients except the oysters. Pour into an 8-inch metal baking dish and freeze until ice crystals start to form around the sides, about 30 minutes. Stir with a fork, return to the freezer, and continue to stir with a fork every 45 minutes until uniform ice crystals have formed, about 3 hours. To serve, spoon 1 1/2 to 2 tablespoons of the frozen bloody mary mixture into the bottom of 6 tall shot glasses and top with an oyster. Top with frozen bloody mary and continue layering for a total of 3 layers of both oysters and bloody mary in each glass. Serve immediately with cocktail forks. Back To Top Kir Apritif Drink  (Makes: 1 Glass) Pour 1 measure of blackcurrant liquor in a wine glass; pour 5 measures of cool and dry white wine in it. Kir becomes "royal" if you replace wine with Champagne. It is important to note that the proportions are 1/3 of liquor, but usuually this tastes too sweet for many people. Try starting at 1/5 and add some more if you want it sweeter… Back To Top Kool Aid Slush Cups Ingredients: ice 2 tablespoons water 1 packet Kool Aid paper cups Preparation: Place the ice cubes in a blender - enough to fill it a half way. Add about 2 tablespoons of water. Turn on the blender to crush the ice. Put the crushed ice in a bowl. Sprinkle the Kool Aid powder over top. Stir the Kool Aid into the ice until the Kool Aid is dissolved and all of the ice is colored. Scoop the slush into the paper cups. Back To Top Lava Flows  Prep Time: 5 Minutes Makes: 4 Cocktails Or Mocktails These Pina Coladas with Rivers of Strawberry can be made as mocktails for the kids or cocktails for the big kids. The recipe calls for defrosted frozen sliced strawberries. When you bring them home from the market, place them on a dish in the refrigerator so they will be soft and ready to process. The dish will catch any leaks or moisture from defrosting. Ingredients: 2 cups frozen sliced strawberries in juice, defrosted 2 cans coconut milk drink mix (recommended: Coco Lopez) 2 cups pineapple juice 6 shots coconut rum or light rum * For mocktails, omit liquor and use a few extra ice cubes 1 tray of ice Preparation: Blend strawberries in a blender on high until smooth. Place 1/2 cup strawberry puree in the bottom of 4 hurricane or double rocks cocktail glasses. Rinse blender and return to motor base. Place remaining ingredients in blender and blend on high until smooth. Pour pina coladas into glasses on top of the strawberry puree. The puree will run up through the pina colada, making a lava flow effect. Back To Top Lemonade  This tastes great, is so refreshing and very simple to make! Prep Time: 10 minutes Makes: 6 to 8 Servings Ingredients: 2 cups sugar 1 cup hot water 2 cups fresh lemon juice 1 gallon cold water 1 lemon, sliced Mint sprigs, for garnish Preparation: In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint. Back To Top Limeade Punch  Prep Time: 10 minutes Makes: 6 to 8 Servings Ingredients: 1 (5 or 6-ounce) can pink frozen lemonade concentrate 1 (5 or 6-ounce) can frozen limeade concentrate 1 bottle Champagne or sparkling wine, chilled Chopped mint leaves, plus sprigs for garnishing 8 small slices honeydew melon Preparation: Place limeade and lemonade concentrate in a pitcher or punch bowl. Add Champagne and chopped mint and stir. Refrigerate until ready to serve. Pour into individual glasses and garnish each glass with a sprig of mint and a slice of honeydew. Back To Top Limoncello Spritzers  Super, light, delicious beverage, perfect for a hot summer night. (Prep Time: 10 minutes) (Makes: 8 Servings) Ingredients: 30 ice cubes 6 cups seltzer water 6 cups limoncello 8 lemon slices Preparation: Add ice cubes to pitcher. Pour the seltzer in and mix in the limoncello. Pour into individual glasses. Garnish with a lemon slice on the rim of each glass. Back To Top Luscious Lassi  Chill out your spice with this cool, refreshing and tangy drink. Prep Time: 2 minutes Makes: 2 Lassies Ingredients: 3 cups vanilla flavored custard style, low fat or nonfat yogurt 1 cup coconut milk, found on drink mix aisle of market 14 ice cubes 1 cup crushed pineapple 1 ripe banana, peeled and cut into chunks 1-inch fresh ginger root, grated 2 large stem strawberries, garnish Preparation: Combine yogurt, coconut milk, ice cubes, pineapple, banana and grated ginger in a blender and blend until smooth and frothy. Serve in tall glasses and garnish with a large stem strawberry. Back To Top Mango Rum Punch  Ingredients: 1 mango, peeled and chopped 1/4 cup sugar 1 cup orange juice 2 limes, juiced 1 cup ice 12 ozs. Captain Morgan's Spiced Rum Preparation: Puree the mango, sugar, orange, and lime juice in a blendar and keep the mixture on ice. For each drink, place three ounces of the mixture with two ounces of spiced rum in a shaker. Shake vigorously, pour, and garnish with lime wedge. Very Refreshing! Back To Top Manhattan  (Prep Time: 5 minutes) (Makes: 1 Drink) 3/4-ounce sweet vermouth 2 1/2 ounces bourbon whiskey Dash Angostura bitters 2 to 3 ice cubes 1 maraschino cherry 1 orange peel twist Combine vermouth, whiskey, and a dash of bitters with 2 to 3 ice cubes in a mixing glass. Stir gently so as not to cloud the drink. Place the cherry in a chilled cocktail glass and strain the mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils, but don't drop it in. Back To Top Margaritas  The key to this recipe is to use fresh lime juice and inexpensive tequila. (Makes: 4-6 Servings) Ingredients: 1 lime, halved Kosher salt 1/2 cup freshly squeezed lime juice (5 limes) 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 cup Triple Sec 1 cup White Tequila 2 cups ice, plus extra for serving Preparation: If you like margaritas served in a glass with salt, rub the outside rims of 6 glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine the lime juice, lemon juice, Preparation: 1. In a large pitcher, stir together the tomato and orange juices, worcestershire sauce, horseradish, lemon juice, Tabasco and celery salt. Cover and refrigerate until well chilled. 2.) To serve, fill large glasses with ice. Pour 1 shot of vodka or gin over the ice in each glass. Add 3/4 to 1 cup of the tomato juice mixture. 3.) Use a celery stalk to stir each beverage, leaving it in the glass as a garnish. Back To Top Startini  (Prep Time: 5 minutes) (Makes: 1 Serving) 2 ounces vodka 2 ounces pomegranate liqueur (recommended: PAMA) Champagne Gold sugar, for garnish Gold leaf, for garnish Pour vodka and pomegranate juice into a cocktail shaker with ice. Strain into a martini glass rimmed with gold sugar and top with a splash of chilled Champagne. Float gold leaf and serve. Back To Top Strawberry Banana Shake  Ingredients: 1 banana 1/2 cup strawberry yogurt 3/4 cup milk Some fresh strawberries (about 3 or 4 big strawberries or about 6 average size) Preparation: Wash and remove strawberry tops. If you're out of fresh strawberries you can add about 1 tablespoon strawberry jam instead. Peel banana, break in pieces & put in a blender. Add the other ingredients. Make sure lid fits tightly on blender. Blend on highest speed til smooth. Pour into a large milkshake glass. Add a straw & enjoy!!! Back To Top Strawberry Punch 1  (Makes: 12 Glasses) Ingredients: 2 standard bottles of Champagne (1.5 litre) 250 gr [1/2lb] strawberries 2 Tsp sugar 180 ml Brandy [7 fl oz] 180 ml orange liquor (Cointreau) [7 fl oz] Preparation: Put the bottles of Champagne in the fridge to chill. Cut the (rinced) strawberries in half and put them in the Punch Bowl. Sprinkle strawberries with sugar and pour the Brandy and Orange Liquor over them. Cover and refrigerate for 2 hours. Right before serving, pour the cold Champagne on the strawberries. Back To Top Strawberry Punch 2  Prep Time: 4 minutes Makes: 4 to 6 Servings Ingredients: 1 (12-ounce) can strawberry juice 1 bottle Champagne Whole strawberries Preparation: In a medium pitcher, combine 3 parts champagne to 1 part strawberry juice. Stir together well. Pour into punch bowl and stir in whole strawberries to suit. Ladle into glasses and serve. As an alternative, try substituting mango juice for the strawberry juice. Back To Top Sunrise Smoothie  Ingredients: 1 cup chopped ripe strawberries (5 large strawberries) 1 cup chopped seeded watermelon 1 cup chopped fresh peach 1 cup raspberry sorbet 1/4 cup freshly squeezed orange juice Preparation: Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and puree until smooth and creamy. Add more orange juice if you'd like it a little less thick. Serve immediately in tall glasses with straws. Back To Top Sunset Sangria  This Sangria recipe tastes and looks wonderful. You can easily adjust the ingredients for your own personal taste. It takes about 5 to 10 minutes to assemble in a large pitcher. Take the time to prepare it in the morning so the sangria has several hours to develop its fruity flavor, remove cinnamon sticks before serving. Prep Time: 15 minutes Makes: 8 Glasses Sangria Ingredients: 3 tablespoons sugar 3 tablespoons (3 splashes) spiced dark rum 3 tablespoons orange liqueur 1 navel orange, sliced 1 lemon, sliced 2 ripe peaches, cut into wedges 3 ripe plums, cut into wedges 2 cinnamon sticks 1 bottle Rioja Sparkling soda water, for topping off glasses of sangria at table Preparation: Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets and pour over spiced wine. Top glasses of sangria off with a splash of soda water. Back To Top Tequila Sunrise  A classic 1930s Mexican cocktail, Tequila Sunrise gains it's name from the way the grenadine (bright red pomegranate cordial) rises to the surface. (Makes: 1 Serving) Ingredients: 20ml Tequila 80ml orange juice 2 dashes grenadine slice of orange glac cherry Preparation: Half fill a high ball glass with crushed ice and add the Tequila followed by the orange juice. Lastly, add the grenadine in two fast splashes - if you add it too slowly the grenadine will blend into the drink and you will not get the classic sunrise look. Garnish with a slice of orange and a cherry. Back To Top Tom Collins Originally this early 19th century cocktail was known as John Collins. Later it was renamed Tom Collins as it was commonly made with the 'Old Tom' brand of Gin. (Makes: 1 Serving) Ingredients: 25ml of Gin 25ml of freshly squeezed lemon juice (half a large lemon) 1 teaspoon of white castor / superfine sugar 50ml soda water crushed ice lemon 2 straws Preparation: Half fill a highball glass with crushed ice. Pour in the gin and lemon juice, add a teaspoon of sugar and stir until dissolved. Fill the glass with soda water, a slice of lemon and garnish with two straws. Back To Top Twisted Lemonade (Makes: 1 Serving) Ingredients: 1 1/4 ounces Smirnoff Citrus Twist vodka 1/2 ounce triple sec 1/3 cup sweet & sour mix lemon wedge Preparation: 1. )Fill a 14-ounce glass with ice. Add vodka and triple sec. 2.) Top off the drink with sweet & sour mix. 3. )Add a lemon wedge garnish and serve with a straw. Note: You can also add a splash of cranberry juice to make this a pink lemonade twist. Back To Top Vanilla Milkshake  Great and easy....and so good! It is very important to use a high quality brand of ice cream, you can taste the difference. For a twist add some malted milk powder. Prep Time: 5 minutes Makes: 4 Servings Ingredients: 4 cups quality vanilla ice cream 2 teaspoons vanilla extract 8 tablespoons sugar 2 cups milk, less for thicker milkshakes Preparation: Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw. Back To Top Vodka Espresso Shots  Prepare the shot glass first by rimming the top of the glass with the oil from an orange peel. Next dip the rim in a mixture of cocoa powder laced with some chili pepper. Set aside and prepare the cocktail. (Can be done several hours in advance of guest arrival.) (Makes: 3 to 4 0unces) Ingredients: 1 oz. Excellent Vodka 1 oz. Kailua especial (70 proof) 1 oz. Tia Maria 1 oz. cold espresso Preparation: Shake all the ingredients well with ice and strain into the shot glasses. Back To Top Wabo-Jito  A refreshing drink with a taste of summer. (Prep Time: 5 minutes) (Makes: 1 Drink) Ingredients: Splash raspberry puree (or 5 to 6 fresh raspberries) 8 to 10 fresh mint leaves plus more, for garnish 1 lime, juice Ice 2 ounces silver tequila (recommended: Cabo Wabo Silver) Splash sweet and sour mix Soda Water Fresh raspberries, for garnish Preparation: In a shaker, combine the raspberry puree, mint and lime juice. Add ice, tequila, splash sweet and sour mix. Pour into a cocktail glass and add soda water. Garnish with fresh raspberries and mint leaves. Back To Top Watermelon Cooler  A wonderful, cool, refreshing beverage perfect for those hot summer days. (Makes: 2 Servings) Ingredients: 1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed 1 cup lemon sorbet 1 lemon, zested 1 1/2 cups cold water Watermelon wedges and mint, for garnish Preparation: In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint. Back To Top Wedding Day Punch A tasty and simple to prepare colorful punch that is not only great for weddings but wedding and baby showers too! Can be doubled easily! (Makes: 25 Servings) Ingredients: 3 (64 fluid ounce) bottles orange juice 3 (46 fluid ounce) cans pineapple juice 1 (.25 ounce) package unsweetened lemonade drink mix 1 teaspoon almond extract 1 cup white sugar 1 (46 fluid ounce) can fruit punch Preparation: In a large punch bowl combine orange juice, pineapple juice, lemonade drink mix, almond extract and sugar to taste. Pour in the punch until desired color is achieved. Tip: You can add gingerale for fizz and pineapple sherbet which will only enhance the punch. Also, try spiking the punch with Amaretto instead of adding the almond extract. Delicious! Back To Top White Peach Sangria This can be made the night before and is great for parties. Prep Time: 25 minutes Makes: 4 to 6 Servings Ingredients: 1 bottle white wine (Spanish table wine) 3 ounces brandy 2 ounces triple sec 1 cup orange juice 1 cup pineapple juice Preparation: 2 Ounces Simple Syrup: (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month) 3 Ounces White Peach Puree: (peel peaches, remove pit and puree in a blender with a small amount of water) Fresh peaches, oranges, and apples sliced Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice. Back To Top White Sangria  This recipe produces a beautiful pitcher of delightful, refreshing summer drink. Tasty, too, with a perfect blend of flavors. There's so much fruit that you'll want to use a punch bowl or a stout pitcher with a completely open top, or your guests will never be able to ladle out any of the fruit. This sangria takes 5 to 10 minutes to assemble in a large pitcher. Take the time to prepare it in the morning so the sangria has several hours to develop its fruity flavor. Prep Time: 15 minutes Makes: 8 Glasses White Sangria Ingredients: 3 tablespoons sugar 3 shots Calvados or other apple liquor or caramel apple schnapps 1 lime, sliced 1 lemon, sliced 2 ripe peaches, cut into wedges 3 ripe green apples seeded and cut into wedges 1 bottle white Rioja Spanish wine or other dry white wine 1 pint raspberries Sparkling soda water, for topping off glasses of sangria at table Preparation: Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve. Back To Top White Wine California Citrus Sangria  This sangria is so fresh and not to sweet. If you can't find kumquats or blood oranges just add an extra orange, it works just as well. Prep Time: 10 minutes Makes: 8 to 10 Servings Ingredients: 3 bottles pinot grigio 1 1/2 cups brandy 3/4 cup orange liqueur 1/2 cup sugar 1 orange, thinly sliced 1 blood orange, thinly sliced 3 kumquats, sliced 1 lime, thinly sliced Preparation: In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow the citrus flavor to come through. Back To Top White Wine Cooler  These coolers are outta sight and will blow your socks off. Prep Time: 5 minutes Makes: 6 Servings Ingredients: 1 orange 1 (750 ml) bottle chilled white wine, such as Riesling 1 (15-ounce) can sliced peaches in heavy syrup 1/2 cup orange flavored liqueur (recommended: Cointreau) 1/2 cup orange juice 1/4 cup sugar Preparation: Slice orange and set aside. Add wine, peaches and their syrup, liqueur, orange juice, and sugar to a large pitcher, and stir to combine. Add orange slices to pitcher. Cover tightly and refrigerate for 1 hour. Pour into 6 wine glasses and serve immediately. Back To Top |
