Category: Beverages

Ingredients:

I (JO-oz.) can frozen mojito mix or limeade Ji., c. tequila
1⁄2 c. fresh strawberries
1/2 c. Triple Sec
2 T. fresh lime juice

Instructions:

Combine ingredients in a blender. Fill blender with crushed ice to 5 cup level, and process until smooth. Serve immediately. Dip rims of glasses in lime juice or rub the rim with fresh lime wedge and then dip in salt (for a twist, use mixture of kosher salt and sugar).

Notes:

Here is another use for those great fresh strawberries which the grand kids and I just picked from the farm!

Servings Yield:

Serve immediately

Ingredients:

2 oz. orange juice (or chilled passion fruit juice)
Champagne
Orange slice, strawberry, or cherry for garnish

Instructions:

Pour 2 oz. orange juice (or chilled Passion Fruit Juice) in a Collins glass over two cubes of ice, fill with Chilled Champagne, and stir very gently. Garnish with orange slice, strawberry, or cherry.

Notes:

Boy, is this an easy recipe, but one that is always welcome and needed. —-

Servings Yield:

Ingredients:

4 spri mint
1 tsp. powdered sugar
2 tsp. water
21/3 oz. Kentucky Bourbon

Instructions:

In a silver julep cup, silver mug, or CoJlins glass, muddle mint leaves, powdered sugar, and water. Fill glass or mug with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig and straws. Southern Style Mint Julep: Into a silver mug or Collins glass, dissolve one teaspoon powdered sugar with two teaspoons of water. Then fill with finely shaved ice and add 2 1/2 oz. Kentucky Bourbon. Stir until glass is heavily frosted, adding more ice if necessary. (Do not hold glass with hand while stirring.) Decor& with five or six sprigs of fresh mint so that the tops are about t-woinches above rim of mug or glass. Use short straws so that it will be necessary to bury nose in mint. The mint is intended for scent rather than taste.

Notes:

I include this as a remembrance of our fabulous trip to the J981 Kentucky Derby at Louisville Downs with Fred and Ann Erck. We saved the glasses from that trip, but this drink always tastes better when you actually drink it in Kentucky.

Servings Yield:

Ingredients:

3 oz. Light Rum
3 Tbsp. Coconut Milk
3 Tbsp. Crushed Pineapple

Instructions:

Place in electric blender with two cups of crushed ice and blend at high speed for short time. Strain intoCollins glassand serve with straw.

Notes:

Servings Yield:

Serve with straw

Ingredients:

4 cups sugar
2 large cans pineapple juice
2 cups water
2 packages frozen strawberries
2 cups strong tea (with juice)
2 cups lemon juice
3 gallons water
1/2 cups orange juice
2 quarts ginger ale

Instructions:

Boil sugar and the 2 cups water together to make a syrup (about 10 minutes). Add tea, lemon juice, orange juice, and pineapple juice. Chill several hours, add the thawed strawberries (with juice), remaining water and ginger ale. Pour over block of ice or ice cubes. Serves 75. Pink Party Punch: 4 (6-oz.) cans raspberry-lemon punch concentrate, partially thawed 1 1/2 qt. club soda, chilled 2 (8-oz.) bottles rose wine, chilled 1 cup cognac l lemon, thinly sliced Combine all ingredients, except lemon slices, in large punch bowl. Add ice or garnish ice ring. Garnish with lemon slices. Makes 32 (4 oz.) servings.

Notes:

To cool your punch, float an ice ring made from the punch rather than using ice cubes. It appears more decorative and also inhibits melting and diluting. See the Frozen Fruit Punch for additional ice ring ideas.

Servings Yield:

Make a syrup

Ingredients:

1 (32-oz.) jar cranberry juice cocktail
1 (12-oz.) can frozen orange juice concentrate, thawed
41/1 cups water

Instructions:

Combine all ingredients; mix well. Freeze. To serve, remove from freezer; Jet stand 15 minutes. Spoon about 4 cups mixture intocontainer of electric blender; process until mixture reaches desired consistency. Repeat with the remaining mixture. Yields 3 quarts. Rill’I PUNCH 2 quarts Bacardi rum 1 qt. bourbon 1 qt. unsweetened pineapple juice 1 pint maraschino cherries and juice 6 ormges, cut in small pieces 6 lemons, cut in small pieces Dilute with ice only Tbsp. makes 5 quarts. You can use 1 quart carbonated water orginger ale. Simple Rum Punch: 1 bottle Crctn-apple juice 1 can frozen daiquiri mix 1 can Hawaiian Punch 1/2 to 1 bottle Rum Stir; add decortive ice ring. 1/2 cup lemon juice 1/2 cup orange juice 1/2 cup sugar

Notes:

Servings Yield:

Yields 3 quarts

Ingredients:

t (7-oz.) bottle dub soda ( ‘h cup) ice ring
1 qt. bottle dry d wine
(Gallo Burgundy)..

Instructions:

. I h and add club soda last, if transporting. Star You can max a toget er ‘ and enjoy.

Notes:

Servings Yield:

Serve with ice in pitcher or bowl

Ingredients:

3 cups apricot nectar
2 cups orange juice
2 Tbsp. lime juice
1/1 cup packed brown sugar
12 inched of stick cinnamon
1 tsp. whole cloves

Instructions:

In a IO cup coffee percolator, combine nectar, orange juice, water, and lime juice. In percolator basket, combine sugar and spices. Assemble percolator. Perk for IO minutes or on range top, or perk one complete cycle. Remove basket.

Notes:

Tbsp. is especially good for those social get together’s in the winter months. People love the taste and aroma of this hot spicy punch and will go back for a second cup for sure.

Servings Yield:

Ingredients:

8-ounces container vanilla yogurt
1 (10 oz.) package frozen sliced strawberries
I banana, slked and frozen
1/2i cup orange juice

Instructions:

Process all ingredients in a blender until smooth, stopping once to scrape down sides. Serve immediately.

Notes:

Servings Yield:

Serve immediately

Ingredients:

1 c. whipping cream
1 c. Kahlua or other coffee-flavored liqueur ‘h c. creme de cacao ‘h c. Amaretto
1 tsp. Galliano
2 tsp. instant coffee granules
8 ke cubes Shaved chocolate (optional)

Instructions:

Combine first 7 ingredients in container of electric blender; process until smooth. Serve in chilled champagne glasses. Garnish drink with shaved chocolate, if d!!sird. Yidds 4 cups.

Notes:

A very special mea1 can be ended wich this dessert. Your guests will love the taste and you will enjoy the last minute quickness of this recipe. VELVET ILUThffiR 1 jigger Kahlua ‘fl jigger cointreau Add ice cream Mi x m If;2 J igger banana liqueur blender. Makes 4 drinks Velvet Hammer #2: I 1/2 oz. Vodka 1 Tbsp. Creme de Cacao 1 Tbsp. Light Cream Shak th e w1 ice and strain into cocktail glass. MakesI drink Velvet Hammer #3: I 1/2 oz. Strega 1 Tbsp. light cream 1 oz. Creme de Cacao (White) Shake with ice and strain into cocktail glass. MakesI drink. Tbsp. is such a great dessert recipe from years gone by–1don’t; en member where it came from, but I love it! I like to serve it ter dmner after everyone has returned to the Jiving room.

Servings Yield:

Serve in chilled champagne glasses