Cocktail Recipes, Spirits, and Local Bars

Chill-Out Honeydew Cucumber Slushy

Chill-Out Honeydew Cucumber Slushy

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High in B vitamins, cucumbers both cool and calm you. This recipe is part of the Healthyish slushy trifecta. Check out the other two here and here.


  • 4 cups honeydew (from about 1 small), rind removed, flesh cut into 1" pieces, frozen
  • 6 oz. English hothouse cucumber (about ½ cucumber), peeled, cut into 1" pieces, plus more sliced for garnish

Recipe Preparation

  • Blend honeydew, coconut water, mint, lime juice, salt, 6 oz. cucumber, and 2 cups ice in a blender until smooth. Divide among glasses, then garnish with cucumber slices.

  • Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.

Reviews SectionThis is SO GOOD. Omg. Best smoothie I've ever had. So fresh and tasty.maddiebohonew york07/20/19I would totally make this recipe again! I used it for a school project, and it was fantastic! A+!bobmaltigAntarctica09/14/18

50 Frozen Treats

Chill out this summer with homemade ice pops, sherbet, slushes and more.

1. Pie Milkshakes Blend 1 slice pie, 1 pint vanilla ice cream and 1/4 cup milk in a blender. Makes 2.

2. Cookie Milkshake Shots Blend 1 cup each cookie dough ice cream, cookies-and-cream ice cream, crumbled chocolate sandwich cookies and crumbled chocolate chip cookies and 1/2 cup milk in a blender. Serve in small glasses. Makes 8 to 10.

3. Milk-and-Cereal Milkshake Shots Blend 1 pint vanilla ice cream, 1 cup fruity cereal and 1/4 cup milk in a blender. Serve in small glasses. Makes 8 to 10.

4. Boston (Ice) Cream Pie Sandwiches Sandwich softened vanilla ice cream between pound cake slices freeze until firm. Microwave 4 ounces chopped bittersweet chocolate with 1 tablespoon shortening until melted let cool. Dip each ice cream sandwich partway in the chocolate and freeze on a parchment-lined baking sheet until set.

5. Coffee Cake Ice Cream Sandwiches Cut individual coffee cakes in half horizontally, then spread the cut sides with chocolate-hazelnut spread or chocolate syrup. Sandwich softened coffee ice cream between the cake halves. Freeze until firm.

6. Cheese Danish Ice Cream Sandwiches Cut cheese Danishes in half horizontally, then cut each in half crosswise to make 2 sandwiches. Sandwich softened strawberry ice cream between the Danish halves. Freeze until firm. Dust with confectioners’ sugar.

7. Frozen Lemon Mousse Sandwiches Cut 4 muffin tops in half horizontally. Beat 1/2 cup heavy cream, 1 tablespoon confectioners’ sugar and 1 teaspoon vanilla with a mixer until stiff peaks form fold in 1/4 cup lemon curd. Sandwich between the muffin tops. Freeze until firm.

8. Frozen Maple Waffle Bites Beat 2/3 cup heavy cream, 1 tablespoon maple syrup and 1/4 teaspoon maple extract with a mixer until soft peaks form. Fold in 1/4 cup blueberry jam until streaky. Freeze until firm. Scoop onto 12 toasted and cooled mini waffles.

9. Frozen Grape Tartlets Bake 15 mini phyllo shells as the label directs let cool. Beat 1 1/2 ounces cream cheese, 1 ounce goat cheese, 3 tablespoons grape jelly and 2 tablespoons sour cream with a mixer until light and fluffy, about 2 minutes. Microwave 1 tablespoon grape jelly with 1/2 teaspoon water until loosened stir in 1/3 cup thinly sliced red grapes. Divide the cream cheese mixture among the phyllo cups and top with the grape mixture. Freeze until firm.

10. Frozen PB&J Tartlets Make Frozen Grape Tartlets (No. 9), replacing the goat cheese with 2 tablespoons peanut butter. Replace the grape topping with chopped peanuts.

11. Frozen Chocolate-Hazelnut Pies Beat 4 ounces cream cheese, 2/3 cup confectioners’ sugar and 1 1/2 teaspoons vanilla with a mixer until fluffy, about 3 minutes. Beat in 1/2 cup chocolate-hazelnut spread. Divide among 6 mini graham cracker crusts and top with chopped hazelnuts. Freeze until firm.

12. Frozen Coconut-Lime Pies Beat 4 ounces cream cheese and 1/2 cup confectioners’ sugar with a mixer until creamy, about 2 minutes. Add 1/2 cup heavy cream, 1/4 cup each cream of coconut and sweetened shredded coconut and 1 teaspoon each vanilla and grated lime zest. Beat until fluffy, about 3 more minutes. Divide among 6 mini graham cracker crusts. Freeze until firm.

13. Mango–Passion Fruit Snow Cones Bring 1/4 cup each sugar and water to a boil in a saucepan and cook until the sugar dissolves let cool completely. Stir in 1/2 cup each mango nectar and passion fruit juice. Working in batches, pulse 4 cups ice in a food processor until crushed and divide among 6 small cups. Top each with 2 to 4 tablespoons of the mango–passion fruit syrup.

14. Orange Soda Sherbet Whisk 2 cups orange soda with 1/4 cup each sweetened condensed milk and heavy cream. Churn in an ice cream maker until the consistency of soft serve, then transfer to a container and freeze until firm.

15. Grape Soda Sherbet Whisk 2 cups grape soda with 1/2 cup each sweetened condensed milk and heavy cream. Churn in an ice cream maker until the consistency of soft serve, then transfer to a container and freeze until firm.

16. Frozen Yogurt Bark Microwave 4 ounces chopped white chocolate with 1 tablespoon coconut oil until melted let cool slightly. Stir in 1 cup vanilla Greek yogurt until smooth. Spread on a parchment-lined baking sheet and top with 1 cup sliced mixed berries. Freeze until firm, about 4 hours. Break into shards and serve immediately.

17. Frozen Yogurt Banana Pops Halve bananas crosswise, then lengthwise insert a wooden pop stick into each. Freeze until firm, about 3 hours. Dip in berry yogurt to coat and sprinkle with sliced almonds, chopped nuts, shredded coconut, crushed freeze-dried fruit and/or granola. Freeze on a plate until set.

18. Frozen Pomegranate Yogurt Pops Mix 1 1/2 cups plain whole-milk yogurt with 1/2 cup each pomegranate seeds and chopped unsalted pistachios, 1/4 cup sugar and 1 tablespoon rosewater until combined. Divide among 6 ice pop molds and insert sticks. Freeze until firm.

19. No-Churn Frozen Yogurt Blend 2 cups plain whole-milk Greek yogurt in a food processor with 1 cup heavy cream, 2/3 cup sweetened condensed milk, 1 tablespoon honey and the seeds of 1 vanilla bean until thick and fluffy, 4 minutes. Transfer to a 9-by-5-inch loaf pan and freeze, stirring halfway through, until firm, about 5 hours. Top each serving with honey and pistachios.

20. No-Churn Limoncello Ice Cream Blend 4 ounces cream cheese, 2 cups heavy cream, 2/3 cup each sugar and sour cream, 1/2 cup limoncello liqueur and 2 teaspoons grated lemon zest in a food processor until thick, about 2 minutes. Spread in a 2-quart baking dish and freeze until firm, 4 hours.

21. Coconut-Date Ice Cream Soak 2 cups pitted dates in 1 cup boiling water until softened, about 10 minutes. Puree the dates and liquid in a blender with one 5.4-ounce can unsweetened coconut cream and 2 teaspoons vanilla until smooth let cool completely. Churn in an ice cream maker until thick and creamy, then transfer to a container and freeze until firm. Top each serving with maple syrup and chopped salted almonds.

22. Soft-Serve Chocolate Ice Cream Whisk 1 cup each sugar and whole milk with 1/2 cup Dutch-process cocoa powder and 1 teaspoon vanilla until smooth stir in 2 cups heavy cream. Refrigerate 30 minutes. Churn in an ice cream maker until the consistency of soft serve.

23. Walnut-Banana “Ice Cream” Cut 3 bananas into 1-inch pieces freeze until firm, about 4 hours. Puree in a food processor until thick and creamy. Add 1/2 cup walnuts and pulse to combine. Stir in 1/2 cup chocolate chips. Transfer to a container and freeze until firm.

24. Cookie Butter–Banana “Ice Cream” Make Walnut-Banana “Ice Cream” (No. 23) puree the bananas with 1/2 cup cookie butter (speculoos). Omit the walnuts and chocolate chips.

25. Watermelon Ice Pops Blend 1 1/2 cups cubed seedless watermelon, 1/2 cup chopped strawberries and 2 tablespoons each superfine sugar and lime juice in a blender. Divide among 6 ice pop molds (each 3/4 full) and insert sticks freeze 1 hour. Puree 1 cup cubed honeydew melon with 2 tablespoons each superfine sugar and lime juice. Divide among the ice pop molds and freeze until firm.

26. Arnold Palmer Ice Pops Bring 2/3 cup each sugar and water to a boil in a saucepan and cook until the sugar dissolves let cool completely. Stir in 11/4 cups chilled strong black tea and 2/3 cup fresh lemon juice divide among 6 ice pop molds and insert sticks. Freeze until firm.

27. Avocado-Coconut Ice Pops Puree 1 avocado, 1 cup cream of coconut and 1/3 cup each lime juice and maple syrup in a blender. Divide among 6 ice pop molds and insert sticks. Freeze until firm.

28. Fruit Salad Ice Pops Gently toss 1/2 cup each raspberries and blueberries with 1/4 cup each chopped strawberries, kiwi and pineapple. Divide among 6 ice pop molds, fill with plain coconut water and insert sticks. Freeze until firm.

29. White Wine Sangria Ice Pops Combine 3/4 cup each dry white wine and lemon-lime soda with 1 tablespoon each superfine sugar and brandy. Divide 1/2 cup each raspberries and chopped plums among 6 ice pop molds top with the sangria and insert sticks. Freeze until firm.

30. Cherry Cola Slushes Freeze 2 cups each cherry juice and cola in separate ice cube trays. Blend with 1 cup chilled cola in a blender until slushy. Makes 4.

31. Strawberry Margarita Slushes Simmer 2 cups chopped strawberries with 1 cup each sugar and water until softened, about 10 minutes strain into a 9-by-13-inch baking dish and let cool completely. Stir in 1/2 cup fresh lime juice, 1/3 cup tequila and 1/4 cup triple sec. Freeze until slushy. Makes 6 to 8.

32. Mango-Ginger Floats Spoon mango sorbet into tall glasses and top with chilled ginger beer.

33. Root Beer Float Granita Freeze 4 cups root beer in a 9-by-13-inch baking dish, scraping with a fork every 2 hours, until slushy, 4 to 6 hours. Top each serving with vanilla ice cream.

34. Frozen Vietnamese Iced Coffee Stir 1 tablespoon instant espresso powder into 1/2 cup hot water whisk in 1/4 cup sweetened condensed milk and divide among 4 ramekins. Freeze until firm. Top with softened coffee ice cream and whipped cream sprinkle with crushed chocolate-covered espresso beans.

35. Chai Tea Frappes Bring 5 cups water to a boil add 6 black tea bags, 2 cinnamon sticks, 4 cloves and 2 crushed cardamom pods and steep 10 minutes. Strain, then stir in 1/2 cup sweetened condensed milk and 1/4 cup sugar. Freeze 3 cups of the mixture in ice cube trays until firm. Refrigerate the remaining mixture, then blend with the ice cubes until slushy. Makes 4.

36. Blueberry-Granola Smoothie Blend 1/2 cup each plain Greek yogurt, granola and frozen blueberries, 1/2 frozen sliced banana, 2 tablespoons milk and 1 teaspoon honey in a blender. Top each serving with more granola.

37. Frozen Coconut Chia Pudding Whisk one 15-ounce can chilled cream of coconut with 1/2 cup plain coconut water and 1 teaspoon vanilla until smooth. Whisk in 1 tablespoon chia seeds let sit until the seeds plump, about 1 hour. Divide among 6 small glasses and freeze until firm.

38. Frozen Dulce de Leche Bites Beat 8 ounces cream cheese, 1/2 cup dulce de leche and 2 tablespoons coffee-flavored syrup with a mixer until fluffy, about 5 minutes. Pipe onto butter crackers and freeze until firm. Dust with cocoa powder and confectioners’ sugar.

39. Frozen Peanut Butter Pretzel Bites Microwave 2 tablespoons creamy peanut butter with 1 tablespoon coconut oil until melted and smooth let cool slightly. Top mini pretzel twists with small scoops of vanilla, chocolate or strawberry ice cream, then drizzle with the peanut butter mixture and sprinkle with crushed pretzels. Let sit until hardened, about 1 minute.

40. Cocoa Nib–Cashew Bonbons Mix 1/4 cup finely chopped salted cashews with 2 tablespoons cocoa nibs. Roll eight 1-inch scoops (about 1 1/2 tablespoons each) cashew milk ice cream in the cashew mixture to coat. Freeze on a plate until set.

41. Chocolate-Almond Bonbons Place ten to twelve 1-inch scoops coconut ice cream on a parchment-lined baking sheet and freeze until firm. Microwave 4 ounces chopped milk chocolate with 1 tablespoon coconut oil until melted let cool. Dip the ice cream scoops in the chocolate and return to the baking sheet top each with an almond and freeze until set.

42. Mini Brownie Sundae Cups Press mini brownie bites into mini muffin cups to form cups. Top each with a small scoop of vanilla, chocolate or strawberry ice cream and freeze until firm. Top with whipped cream and sprinkles.

43. Frozen Hot Chocolate Heat 1 cup milk, 4 ounces chopped semisweet chocolate, 1/4 cup sugar, 1 tablespoon cocoa powder and 1/2 teaspoon vanilla in a small saucepan over medium heat, whisking, until smooth let cool completely. Blend with 4 to 5 cups ice in a blender until slushy. Top each serving with whipped cream and shaved chocolate. Makes 2.

44. White Chocolate–Almond Bars Cut 1 pint vanilla Swiss almond ice cream crosswise into 4 thick slices (in the container) with a serrated knife, then peel away the carton and insert a wooden pop stick into the side of each slice. Freeze on a parchment-lined baking sheet until firm. Microwave 6 ounces chopped white chocolate with 2 tablespoons coconut oil until melted stir in 1/4 cup almond butter. Spoon the chocolate-almond mixture over the ice cream bars to coat, then sprinkle with chopped almonds.

45. Frozen S’mores Bites Broil 12 marshmallows on an oiled foil-lined baking sheet until toasted freeze 1 hour. Microwave 2 ounces chopped milk chocolate with 1/2 tablespoon coconut oil until melted. Dip the marshmallows halfway into the chocolate and sprinkle with crushed graham crackers return to the baking sheet and freeze until set.

46. Skewered Rum-Punch Ice Cubes Bring 1/2 cup dark rum and 1/4 cup each brown sugar and orange juice to a simmer in a saucepan and cook until the sugar dissolves add the juice of 1 lime and let cool completely. Stir in 1/2 cup crushed pineapple and freeze in an ice cube tray skewer with cocktail picks, adding a maraschino cherry to each, before fully set.

47. Frozen Chocolate-Covered Cherries Microwave 4 ounces chopped semisweet chocolate with 1 tablespoon coconut oil until melted let cool slightly. Dip 10 to 12 pitted cherries in the chocolate mixture with a cocktail pick and transfer to a plate. Freeze until firm.

48. Frozen Cherries with Lime Sugar Mix 1/4 cup vanilla sugar with 2 teaspoons finely grated lime zest on a plate. Rinse 1 pound pitted cherries with cold water. Transfer to the plate, a few at a time, and toss with the lime sugar until coated. Spread on a baking sheet and freeze until firm.

49. Frozen Vanilla Grapes Put 1/4 cup vanilla sugar on a plate. Rinse 2 cups seedless grapes with cold water. Transfer to the plate, a few at a time, and toss with the vanilla sugar until coated. Spread on a baking sheet and freeze until firm.

41 Refreshing Non-Alcoholic Drinks to Enjoy on a Hot Summer Day

These fizzy, fruity mocktails will be a hit at your next summer cookout.

As the days grow longer and the temperatures grow warmer, there's really no better way to celebrate the joys of summer than by getting outside and whipping up some truly delicious eats and drinks. And whether you plan on putting our best grilling tips to good use, are planning the perfect summer picnic, or are coming up with new vegan summer recipes to enjoy, nothing makes a summer meal truly memorable like a delicious non-alcoholic drink.

Of course, the perfect non-alcoholic summer cocktail also pairs well with a drive-in movie, a family summer activity, or a way to bookend one of those lazy summer days spending time curled up on the patio with a favorite book or while you're hard at work on your latest DIY craft with your kids.

While there are certainly plenty of booze-filled cocktail recipes to be enjoyed this summer, sometimes the crisp and refreshing taste of a non-alcoholic beverage just hits the spot in a way very few boozy cocktails can. Be it a watermelon lemonade, raspberry lime mock-arita fizz, or a popsicle punch, these booze-free drinks won't leave you worried about having another, and another, and another.

So with that in mind, here are just a few of this season's most delicious non-alcoholic drink recipes to enjoy on a hot summer day.

Get to Know a Rambutan from a Mangosteen, with Asian Fruit Salad

Are you bored with berries? Maybe apples make you yawn, and a slice of watermelon fills you with overwhelming ennui? You need to step out on your usual fruit loves and try something new. Might I suggest a trip to your local Asian market to seek out some exotic Asian fruit?

Experiment with Asian Fruit

I’m lucky, here in Minneapolis, to have United Noodles as a resource. If you live in the area, you need to know that they plan to showcase at least a dozen new and exciting fruits all summer long. Wherever you live, you should be able to find a store carrying one of these delightful delicacies.

Dragonfruit is having a moment, thanks to it’s instagrammable beauty. With a pink and green exterior that might bring a dragon to mind, it holds a firm, melon-like flesh dotted with tiny black seeds. The flavor is not as sweet as some fruit, slightly reminiscent of kiwi, but when perfectly ripe, it’s sweet enough to please. To use it, simply halve the fruit lengthwise, then you can either scoop it out as a solid piece and slice it, or use a melon baller, as I did.

Korean Melon, Dragonfruit, Rambutan, Longan, Magosteen and Lychee, (Clockwise from upper left)

Korean Melons have perfumey white flesh, a little crisper than a cantaloupe, and taste like a honeydew and a cucumber had a baby. They are small enough to serve one or two, making them perfect for solo dining. They also make a great serving bowl for this fruit salad. Handle them like any small melon, scooping out the seeds and using the rest.

Lychee, Mangosteen, Rambutan and Longan (clockwise from upper left)

Lychee has been on the menu at Chinese restaurants for as long as I can remember, served as a dessert. That was canned lychee, and now that fresh ones are more available, it’s worth another try. Peel off the craggy skin and a pale white fruit shaped like an opalescent grape pops out, with a fragrance reminiscent of roses. The flavor is very sweet, with hints of cherries and bananas. Lychee is having a moment in the cocktail world, often speared as a gorgeous garnish for Asian fruit flavored drinks. To use it, slice through the thin shell and pop out the fruit, then remove the inedible seed in the middle.

The most startling of all the Asian fruit, the Mangosteen has a ruddy skin that hides a pithy layer, kind of like an orange, which pulls away easily from the pale white segmented fruit. The flavor has hints of peach, vanilla ice cream, and pineapple, with plenty of sweetness and acid for a truly delicious mouthful. To use, slice into the skin to reach the fruit, then peel like an orange, divide the segments, and trim out the seeds if they are large.

One of the most exotic looking of the Asian fruits, rambutan is the one that looks like a red ball that grew thick strands of tangled hair. (My cat decided that they looked just like his favorite toy and insisted on stealing them during the photo shoot.) The greyish fruit inside has a pineapple and cherry flavor with good acid and sweet balance. The texture is like that of a grape, with an inedible seed in the center. To use, simply slice through the skin, peel it back, and pop out the fruit.

The longan is called “dragon’s eye” in China, because once you pop the orb from the thin brown skin, it looks like an eyeball. Don’t be put off, longan is reminiscent of a sweeter lychee, with duskier, floral aromas to make you swoon. The pale, translucent flesh holds a black seed in the center, which you can either trim or simply eat around. To use, score the skin around the shoulder, peel it back and pop out the fruit.

A Simple Dish to Showcase Asian Fruit

To showcase the unique flavors and textures of all these fruits, I decided to simply bathe them in a simple lime-infused syrup and add some fresh spearmint. When you try them for the first time, plan to eat plenty of them out of hand, just to get acquainted. Then you can play with them in all your favorite fruity applications. Sorbets and mixed drinks are a perfect use, although they take away the textural elements. Adding a few peeled and seeded lychee or longan to a noodle of vegetable salad is a fun surprise.

Try some Asian fruit today, and let your imagination run wild. Your usual berries and watermelon don’t need to know that you have been seeing other fruits.

Appetizers & Sides

16. Cantaloupe and Avocado Salad with Honey-Lime Dressing

Go leafless with this veggie and fruit medley tossed in honey-lime dressing. And best of all, you only need one bowl. Get the recipe at Whole Living>>

17. Easy Hummus with Tahini

All you need is a food processor to make this popular dip at home. Get the recipe at Food & Wine>>

18. Cucumber-Stuffed Cherry Tomatoes

These cream cheese and cucumber stuffed bites are light and satisfying. Get the recipe at Taste of Home>>

19. Super-Simple Three-Bean Salad

Load up on protein and fiber with this kaleidoscopic, three-bean salad. Get the recipe at Quick & Simple>>

20. Green Melon, Peppers, and Ricotta Salata

Sweet peppers join forces with salty ricotta cheese in this honeydew salad. Get the recipe at Kitchen Daily>>

Monday, July 23, 2012

In Which I Climb Mt. Fuji And Learn A Lesson. (1)

When it came to collecting my climbing gear, I was still super neurotic (old habits die hard). My sister-in-law visited last summer and climbed Mt. Fuji by herself. She took along a couple bottles of water, Little TF's goldfish snacks, and a couple mini boxes of raisins. She did not wear hiking boots, pack a flashlight, or bring a poncho. I, being myself, twitch every time I think about it. But hey, she survived and had a great time! Determined to pack everything I might possibly need, I dragged my brother to the free, base-sponsored safety brief.

Pretty much everything the climbing instructor recommended, I packed:

1. Outdoor, sweat-wicking jacket. In fact, all climbing clothes should be made of quick-drying material. At the climb's starting point, it's summer. At the top, there might be snow. So bringing layers and a warm-ish jacket are key.
2. A brimmed hat and a bandana to protect my face from wind, rain, and blowing dirt. I didn't end up needing the bandana, but the brimmed hat was great for keeping dirt out of my face as I climbed.
3. A good backpack. A friend lent me her backpack and its corresponding Camelback. The Camelback saved us a lot of time (You'll see why that ended up being a lifesaver, further down this post), as I didn't have to stop to rehydrate.
4. Hiking boots. I had some from an old high school trip to Turkey. You can see they aren't ankle-height. This was ok for me, but ankle-height would have been nice. The soil on the way back down is very loose and difficult to walk in. Ankle-height boots would have given me a lot more stability.
5. Sunscreen. Even if it's cloudy, skin can still burn. I put it on before I started climbing.
6. Hand sanitizer (none of the mountain's bathrooms had working sinks), chapstick, and Advil.
7. A camera, of course!
8. Gloves. At some points, we were almost crawling up on hands and knees, grabbing jagged rock to pull ourselves up. Gloves also helped to protect our hands from the cold.
9. Clean change of clothes. We didn't want to sit in sweat and dirt all the way back home.
10. High-energy snacks. Lots of trail mix and granola bars. We could have bought all this stuff on the mountain, but the prices up there are eye-popping!
11. A poncho or rain coat. Even if the forecast around Fuji-san doesn't call for rain, it can still happen. I have had too many friends who had miserable and wet climbs. Our base MWR had heavy-duty ponchos for rent. I think it was like $1 a day. Don't buy the 100 Yen Store ponchos. The powerful winds that can whip around Fuji-san will tear a cheap poncho right off your body.
12. Plastic Ziploc bags for everything that we needed to keep dry.
13. Toilet paper. Sometimes the potties don't have any.
14. And, since I'm a mom, wet wipes. Those things are so handy, even though we're long past the baby stage.
15. A flashlight (I didn't start off with this item in my backpack. More on that, later).
16. Update: I forgot to mention that we also brought 40,000 yen in emergency funds.

The night before our climb, I skipped wine with dinner (I wanted to climb while as well-hydrated as possible) and went to bed early. As I snuggled under the covers, I gave myself a nice little pat on the back. Good job, Self. You have stayed true to your control-freakedness by being fully packed the evening before your attempted climb however, you are still being spontaneous. You still haven't figured out what trains and buses to take to Mt. Fuji tomorrow! That's ok, you've lived in Japan for two and a half years, now. This stuff isn't really that new anymore, right? Trains. yaaaawn. and buses are a bree. zzzzzzzzzzzzze.

In the distance, over the mountain range and in the direction of my slumbering apartment, Mt. Fuji laughed.

Disclaimer: I do my best to make sure all my information is accurate. However, details may change or I may just be flat-out wrong. Please let me know if something needs a correction. Thank-you!

Blood Orange Jalapeño Margarita Spritzer Directions

In 2 large glasses of choice add your liquids (except for seltzer) and jalapeños, muddle well so that the flavors blend nicely.

Prefer it less spicy or no spice at all? Omit the Jalapeno and garnish with mint, lemon or lime

Drop 4 lime wedges, 8 to 12 leaves fresh mint, and 1 to 3 tbsps. simple syrup or sugar into a tall glass. Using a muddler or even the end of a rolling pin, muddle the ingredients together to release the juices.

Fill about half the glass with ice and then add 2 oz. rum. Stir until the sugar is fully dissolved. Top the glass with a little more ice and then pour kombucha over and gently stir to combine.

For the hibiscus simple syrup: In a sauce pan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil and then reduce the heat and simmer until the sugar dissolves. Remove from the heat and add 1/4 cup dried hibiscus. Allow the mixture to steep for 5 to 10 minutes and strain the syrup. Cool and use as desired.

Recipe from Half Baked Harvest.

How’s Your Digestion? Real Help for IBS from Dietitian Patsy Catsos

Right off the bat, let’s get one thing straight between us. Digestion is very important. Everybody eats, and digests food, and it’s nothing to be skittish about. Digestion is so central to your health and well-being that we can’t really afford to ignore it.

Especially when it’s not going well. For millions of people, it’s not going well.

For people with digestive issues, daily discomfort and symptoms can be crippling. For years, a visit to a doctor to seek help for things like chronic gas, bloating, diarrhea, constipation and the like has been a frustrating experience. Most doctors will tell patients that they have Irritable Bowel Syndrome, and offer very little help. The typical advice is to avoid alcohol, caffeine, chocolate, and stress. Maybe it’s dairy products, they say, and of course it may be hormonal. Each patient is left to try to figure out which foods make her symptoms worse, by experimentation.

But there is another way. At the 2013 IACP conference, I attended a seminar by Patsy Catsos on food issues, and I learned about a component in foods that just might be the source of much of this trouble.

According to Catsos, there is a whole other way of eating for IBS. The culprit, it seems is a component in foods that is called FODMAPS. This stands for Fermentable Oligo-Mono and Disaccharides and Polyols.

The key thing to understand is the fermentable part. For people with “normal” guts, eating foods that ferment in the digestive process is seen as good. Grains, beans, and lots of vegetables and fruits contain fermentable bits, and the good bacteria in the digestive tract flourish while breaking them down. But for the IBS sufferer, this process causes problems. I asked Catsos if we know why this happens to some people.

“We don’t fully understand why fermentable carbohydrates cause more trouble for some people than for others. It is beginning to look like the gut microbiome of people with IBS is different their resident microbes might produce more or different types of gas.” said Catsos.

It seems that consuming FODMAPS has an “osmotic effect,” which means that as they are digested, the gut pulls in water from the body, with disastrous results. for IBS sufferers, this causes pain, bloating and diarrhea, or constipation. As gut bacteria consume the FODMAP sugars, they give off gases, also causing problems.

So, if you are one of the 20% of Americans with IBS, it might pay to find out more about FODMAPS. It’s also good to know that their effects are cumulative. Eating a little bit of one one day might be fine, but as they add up over the day, their effects become pronounced.

There are groups of foods that contain certain FODMAPS, and these are the main categories.

Dairy products contain lactose, a common FODMAP.

All fruits and vegetables and many natural sweeteners contain some fructose. But, IBS sufferers can usually do well with fruits that have a balance of fructose and glucose, and by keeping that cumulative effect in mind. High fructose to glucose fruits include apples, pears, stone fruits, watermelon and blackberries. Better choices are Strawberries, blueberries, cranberries, grapes, pineapple, cantaloupe, honeydew, kiwi, ripe bananas, and citrus. Honey and agave are high in fructose.

These are fermentable fibers found in wheat, whole grains, and in some fiber supplements. They are also in onions and garlic. For non-IBS people, they are great. For the IBS patient, they are not.

Like fructans, these indigestible starches are a favorite of bacteria in the gut. They are in beans, pistachios and cashews.

A naturally occurring sugar alcohol that is also used like an artificial sweetener in sugar-free foods. They are present in mushrooms, sweet corn, and stone fruits. Mannitol, sorbitol, xylitol, and other -ols are to be avoided, as they cause the “osmotic effect.”

In light of all the problems people are having these days figuring out their food allergies and intolerances, the FODMAP concept is worth learning about. I often meet people who are convinced that they are allergic to gluten or some other food, when they may be FODMAP sensitive. I asked Catsos if she saw this too.

“Yes. I try to get the word out on that as often as I can. I believe that many people who feel better on a “gluten-free” or a “dairy-free” diet are really feeling better because they are eating less FODMAPs. Avoiding all gluten and dairy is probably overkill for many of these folks. Extra dietary restriction make life more difficult and expensive, and make it more difficult to get the nutritional benefits of a varied diet. I work with people every week who are very excited to find out they can enjoy yogurt or bread again without pain.”

If giving up wheat gives you relief from digestive symptoms, it may well be the fructans, not the gluten. As much as I love to sing the praises of healthy foods like whole grains, beans, and onions, there are people out there who just can’t tolerate all that fermentation going on inside them.

In the end, most people with digestive sensitivites become their own food detectives. If you have these issues, keep a food journal, and see if you can find a pattern. A FODMAP elimination diet, in which you cut put all the food groups with the offending sugars for 2-3 weeks, may make you feel better. Then, Catsos says there is good reason to be hopeful.

And if you have been frustrated by your doctor’s lack of info on this issue, that is changing, too, according to Catsos.

“Drs. Peter Gibson and Susan Shepherd (from Australia) spoke at the 2011 American College of Gastroenterology Annual meeting. Since then, awareness of the diet has grown by leaps and bounds. It’s true, in the past doctors had very few effective treatment options to offer people with IBS, a situation I can assure you was very frustrating for everyone involved. Of course, doctors aren’t trained to guide patients through an elimination diet. They don’t have the time or inclination to talk about label reading, recipe modification and menu planning with their clients. Doctors are learning how to recognize good candidates for the diet, though, and hopefully will refer them directly to a registered dietitian.”

Chill-Out Honeydew Cucumber Slushy - Recipes

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Apple Martini

Prep Time: 8 minutes
Makes: 4 Servings

2 trays ice
1/4 liter vodka
1/2 liter sour apple mix
Splash sweet vermouth
1 Granny Smith apple,
cored and sliced

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.
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Beer Margaritas

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

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.
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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

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

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.
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Blackberry Milk Shakes

This pale purplish milk shake is a
rich yet refreshing drink or dessert.

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.
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Blood Mary With A Kick

(Prep Time: 5 minutes)
(Makes: 4 Servings)

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

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.
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Blue Hawaiian

2 oz. coconut rum
(e.g., Parrot Bay, Malibu)
1 oz. blue curacao
2 oz. pineapple juice

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.
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Buttery Nipple

3/4 oz. butterscotch schnapps
3/4 oz. Baileys Irish Cream

Pour butterscotch Schnapps in a shot glass.
Gently pour Bailey's over schnapps
so that two distinct layers are formed.
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8 limes, cut in 8 wedges
each and halved
1 cup sugar
1 bottle cachaca
(sugarcane brandy)
Ice cubes

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.
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California Ice Tea

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

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.
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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.
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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.

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

whipped cream

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.

For this version,
add 2 tablespoons
of chocolate syrup
to the recipe above
and prepare as described.

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.
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Champagne Cocktail

1 sugar cube
1 splash cognac
1 splash bitters
4-1/2 oz. champagne or
sparkling wine

Place the sugar cube in a champagne glass.
Add the cognac and bitters.
Top off with champagne or sparkling wine.
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Champagne Freezes

Prep Time: 5 minutes
Makes: 2 Servings

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

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.
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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.

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

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.
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Champagne Punch 2

Prep Time: 5 minutes
Makes: 12 Servings

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

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.
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Citrus Sunshine Punch

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.

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.
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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.

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.
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Cosmopolitan 2

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.

The drink can also
be stirred in a pitcher.
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Cranberry Punch

1 cup cranberry juice
1/2 cup ginger ale
2 to 4 oz. rum
1 Tbsp. sugar
lemon wheels

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.
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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.

2 tots Vodka
1 table spoon sugar
lime cut into quarters
Crushed ice

Put lime and sugar into a
whisky glass crush slightly,
add the crushed ice and
pour on the Vodka.
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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.

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.

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

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!
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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.

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.
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Egg Nog 2

6 eggs, separated
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla

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.
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English Garden Sipper

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

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.
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Festive Holiday Punch

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

Pour apple and cranberry
juices into punch bowl.
Fifteen minutes before serving,
add apple slices,
cranberries, soda and ice.
Do not stir.
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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

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

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.
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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

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.
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Frozen Peach Champagne Cocktails

Prep Time: 5 minutes
Makes: 4 Servings

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

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.
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Golden Punch

(Makes: 20-25 one half cup Servings)

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.
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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.
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Hot Mocha Float

(Prep Time: 5 minutes)
(Cook Time: 8 minutes)
(Makes: 6 Servings)

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

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.
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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.

1 part rum
1 part honey
1 part lemon juice
water, optional

Mix & heat.
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Irish Cream

For Rum Cream:
Use Rum instead of Whiskey and add
2 tbsp. chocolate syrup and
2 tsp. vanilla and only use 2 eggs.
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Italian Manhattan

Prep Time: 5 minutes
Makes: 4 Servings

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

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.

If you like your cocktails to be a bit sweeter,
you can stir 3 teaspoons of sugar into
the pitcher before pouring the drinks.
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Kicked Up Bloody Mary Oyster Shooters

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

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.
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Kir Apritif Drink

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…
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Kool Aid Slush Cups

2 tablespoons water
1 packet Kool Aid
paper cups

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.
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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.

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

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.
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This tastes great, is so refreshing
and very simple to make!

Prep Time: 10 minutes
Makes: 6 to 8 Servings

2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish

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.
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Limeade Punch

Prep Time: 10 minutes
Makes: 6 to 8 Servings

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

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.
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Limoncello Spritzers

Super, light, delicious beverage,
perfect for a hot summer night.

(Prep Time: 10 minutes)
(Makes: 8 Servings)

30 ice cubes
6 cups seltzer water
6 cups limoncello
8 lemon slices

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.
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Luscious Lassi

Chill out your spice with this cool,
refreshing and tangy drink.

Prep Time: 2 minutes
Makes: 2 Lassies

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

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.
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Mango Rum Punch

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

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!
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(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.
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The key to this recipe is to use
fresh lime juice and inexpensive tequila.

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

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,
Triple Sec, Tequila, and ice
in a blender and puree.
Place extra ice in a cocktail shaker.
Fill with margarita mix, shake well,
and strain into glasses.
Serve with a cut lime.
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Margaritas On The Rocks

2 cups sweet and sour mix
1 cup triple sec
1 1/2 cups gold tequila
1/3 cup brandy-based orange
liqueur (Grand Marnier)
2 limes, quartered

Salt the rims of 8 glasses.
To do so, pour salt onto a small plate,
rub the rims of the glasses with lime,
and press them into the salt.
Fill the glasses with ice.
In a blender, combine
sweet and sour mix, triple sec,
tequila and Grand Marnier.
Blend until smooth.
Pour into glasses, squeeze a quarter
lime into each glass, and serve.
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Melon Cooler

Prep Time: 10 minutes
Makes: 8 Servings

1 (750-ml) bottle dry white wine or
3 cups white grape juice
2 (8-ounce) bottles fresh watermelon juice
1 1/2 cups mixed melon balls,
cantaloupe and honeydew
Ice cubes
1 (33.8-ounce) bottle club soda

In a large pitcher, combine wine,
melon juice, and melon balls.
Chill for at least 1 hour.
Just before serving, add ice, stir,
pour in soda, and stir lightly again.
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Melted Witch

It's green and spooky. Use a green sports drink
like Lemon-Lime Gatorade or Powerade and
lemon-lime soda like Mountain Dew
with ice cubes. Or try Cherry Cola with
Fierce Berry Gatorade. To make it
more colorful put orange and lime
slices in and some cherries.

1 (32 fluid ounce) bottle
lemon-lime sports drink
1 (32 fluid ounce) bottle
lemon-lime flavored
carbonated beverage

In a punch bowl combine the sports drink and
the lemon-lime soda. Stir gently and serve over ice.
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Mimosa Punch

A Super, Tasty Punch.
Perfect for bridal showers,
dinner parties, brunches and BBQ's

(Prep Time: 5 minutes)
(Makes: 8 to 10 Glasses)

1 (12-ounce) can thawed
orange juice concentrate
1 liter club soda
1 to 2 bottles sparkling wine

Put 1 can cold but thawed
orange juice concentrate into a
punch bowl or in a large pitcher.
Stir to soften.
Stir in 4 cups cold club soda.
Then add the sparkling
wine and stir gently.
Pour into Champagne flutes
or coupes and serve.
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Mint Iced Tea

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 1 gallon

1 quart water
4 family size tea bags
(recommended: Luzzienne)
2 cups sugar
1 bunch mint leaves
1 lemon, slices for garnish

In a large pot bring the water to a boil.
Remove pot from heat, add the tea bags, cover with a lid,
and allow tea to steep in water for 20 minutes.
Take a 1 gallon jug and pour the sugar into the jug
and cover with some hot tap water.

Stir the sugar around to dissolve while the tea is steeping.
Once the tea has steeped, remove the lid and the tea bags.
Pour the tea into the jug with the sugar, stir,
and place the tea bags back into the jug.

Stir the tea well, making sure the sugar dissolves.
Fill the jug with cold water to make 1 gallon.

To serve, pour each glass of tea and garnish
with a slice of lemon and mint leaves.
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Prep Time: 10 minutes
Makes: 1 Pitcher About 8 Servings

1 bunch fresh mint, cleaned
1 cup sugar
4 lemons, juiced
4 limes, juiced
Ice cubes
1 (750 ml bottle) light rum
1 liter club soda

In a large pitcher, muddle mint sprigs with sugar
and lemon and lime juices until well combined.
Add ice, rum and club soda and stir together.
Pour into glasses, straining out mint.
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Mojito Slushy

Great and easy recipe to prepare
for those hot humid days.

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 4 Servings

1 cup sugar
1 cup water
1/2 cup fresh lime juice, about 4 to 6 limes
1/4 cup fresh mint leaves, firmly packed
2 limes, zested
1/2 cup light rum
8 cups crushed ice
Mint sprigs and lime wedges, for garnish

In a saucepan over medium heat,
add the sugar and water.
Cook for about 5 minutes,
stirring often,
until the sugar is dissolved
and the syrup is clear.
Set aside to cool.

Put the sugar syrup, lime juice,
mint leaves, lime zest,
and rum into a blender and
blend until smooth.
Add the ice and blend until slushy.
Spoon into glasses garnish with a
sprig of mint and a lime slice.
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Oyster Shooters

(Prep Time: 5 minutes)
(Makes: 1 Serving)

Line 'em up and shoot 'em!
These are great for parties!

Shooter #1:
1 raw oyster
1 teaspoon cocktail sauce
1 lemon wedge

Add oyster to shot glass,
place cocktail sauce on top
then squeeze lemon juice over top.

Shooter #2:
1 raw oyster
1 teaspoon cocktail sauce
1 lemon wedge

Place oyster in shot glass,
top with desired amount of vodka,
add cocktail sauce and
squeeze lemon over top.

Shooter #3:
1 raw oyster
Tomato juice
Hot sauce
Lemon wedge

Place oyster in a glass,
cover with tomato juice,
top with hot sauce and
squeeze lemon over top.
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Party Punch

1 - 12 oz. can frozen orange juice concentrate, thawed
1 - 12oz. can frozen lemonade concentrate, thawed
1 quart pineapple juice
1- 2 liter bottle ginger ale
frozen fruit ice mold - (see directions below)

For an alcoholic punch,
add 12 to 16 oz. of peach schnapps.

Empty frozen juices into punch bowl.
Pour in pineapple juice.
Stir until well mixed.
Add gingerale and stir gently.
Place the frozen fruit ice
mold in the punch bowl.
Serve immediately.

Frozen Fruit Ice Mold
A day or two before the
punch is to be served,
slice 1 lemon, 1 lime, and 1 orange.
Place fruit slices in a large
jello mold or plastic container.
Add 1/3 to 1/2 cup marachino cherries
or strawberries can be used.
Carefully add water to the mold,
allowing space for expansion.
Place in the freezer.
When it's frozen solid, the ice mold
is ready for your punch bowl.
Dip bottom of the mold in warm water
to remove ice from the mold.
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Passion Fruit Margaritas

Prep Time: 5 minutes
Makes: 2 Servings

2 ounces tequila
1 ounce orange-flavored liqueur
1 ounce passion fruit puree
1 tablespoon lime juice
1 ounce simple syrup
1 cup ice

In a blender, combine the
tequila, orange liqueur,
passion fruit puree, lime juice,
and simple syrup.
Add the ice and blend.
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Pimm's Cup

An enjoyable and extremely refreshing drink -
great for summer garden parties and an
interesting change from wine coolers,
spritzers and sangria.

Several small pieces of
green apple and cucumber
1 1/2oz Pimm's No. 1
7-Up or Sprite
Twist of lemon peel

1. In a highball glass filled with ice
add Pimm's No. 1 and twist of lemon.
2. Fill glass with 7-Up or Sprite.
3. Garnish with cucumber, green apple
and twist of lemon peel. Stir.

Add Ginger Ale instead of 7-Up/Sprite for a
bit more bite - it's called a Pimm's Rangoon.
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Pina Colada

1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Put the ice, frozen pineapple, juice, coconut cream,
and the white and dark rums into a blender.
Blend until smooth and frosty.
Pour the drink into 2 glasses and
garnish the rim with pineapple slices.
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Portuguese Sangria

25 ounces red wine, dry, 1 bottle
1/3 cup frozen lemonade -
1/2 of a 6-oz can of concentrate
1/2 cup brandy
1/2 cup orange-flavord liqueur
1/3 cup orange juice
1/4 cup lemon juice
2 cups ginger ale, chilled

Mix all ingredients except ginger ale
refrigerate until chilled.
Just before serving, stir in ginger ale.
Garnish with fruit, if desired.
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Presidente Margarita

1 1/4 ounces Sauza Conmemoritivo tequila anejo
1/2 ounce Cointreau liqueur
1/2 ounce Presidente brandy
4 ounces (1/2 cup) sweet & sour mix
(or mix 1.5 ounces fresh lemon juice
with 1.5 ounces liquid sugar)
splash Rose's lime juice

1.) Combine all ingredients in a
shaker with crushed ice.

2.) Pour drink into a martini
glass rimmed with salt.
Add a lime wedge
and serve with the
remainder of the drink
in the shaker on the side.
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Raspberry Bellini 1

Blackberries can also be used for this
and it also goes great on vanilla ice cream.

Prep Time: 10 minutes
Makes: 6 Servings

1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 bottle (750-ml) chilled brut Champagne

Blend the raspberries and sugar in a
food processor or blender until pureed.
Strain the raspberry puree through a sieve
discard the seeds, if you wish.
Set up 6 Champagne flutes and put about
1 tablespoon of raspberry puree in each glass.
Add Champagne to each glass stir gently and serve.
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Raspberry Bellini 2

This is quick to put together,
has super eye appeal, and tastes devine!

Prep Time: 5 minutes
Makes: 4 Drinks

1/2 cup raspberries, rinsed
1 tablespoon sugar
1 (750-ml) bottle Champagne,
prosecco or other
sparkling wine, chilled

In a small shallow bowl,
mash the raspberries
with the sugar until sugar
is dissolved and mixture is smooth.

Pour about a tablespoon of the
puree into each of 4 Champagne flutes.
Slowly fill each glass with Champagne
(careful - it will fizz up)
and serve immediately.
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Real Margaritas

Prep Time: 15 minutes
Makes: 4 to 6 Servings

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

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, Triple Sec,
tequila, and ice in a blender and puree.
Place extra ice in a cocktail shaker.
Fill with margarita mix, shake well,
and strain into glasses.
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Red Rooster

Prep Time: 3 hours
Makes: 2 Quarts

1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange
juice concentrate, defrosted
2 cups vodka

Combine all of the ingredients
in a large plastic container.
Freeze for several hours.
It will not freeze solid, but rather
achieve the consistency of a slushy.
Scoop into punch cups or
wine glasses and serve.
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Root Beer Bomb

(Prep Time: 5 minutes)
(Makes: 4 Servings)

1 pint butter pecan ice cream
4 jiggers spiced rum
(recommended: Captain Morgan)
Cold root beer

Pour spiced rum into a
tall glass and top with root beer.
Place a scoop of ice cream on rim of glass
and serve with a long spoon and a straw.
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Root Beer Floats

Prep Time: 5 minutes
Makes: 2 Servings

1 pint vanilla ice cream
2 bottles very cold
old-fashioned root beer
Splash bourbon, optional
Freshly whipped cream

Place a few scoops of
vanilla ice cream
into 2 tall float glasses.
Pour the root beer and bourbon,
if using, over the ice cream
and top with a dollop
of whipped cream.
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Root Beer Ice Cream Float

1/2 pint good-quality vanilla ice cream
24 ounces root beer
Whipped cream, for garnish

Place 2 scoops of ice cream in each of two tall glasses.
Add enough sarsaparilla or root beer to fill each glass.
Top with whipped cream. Serve each with a
long iced-tea spoon and a straw.
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Rose Sangria

This delicious recipe is great for parties.
You can also freeze different fruit juices
and fruit in an ice ring and chill the juice
and alcohol before combining it.

Prep Time: 5 minutes
Makes: 10 Servings

1 pint bottle rum
1 pint bottle Spanish brandy
1 bottle rose wine
2 liters Sprite
Clear-colored large pitcher
filled half-way with ice cubes
Apple slices
Lemon slices
Lime slices

Measure 3/4 cup rum,
3/4 cup brandy,
2 cups wine, and
2 cups Sprite,
and pour all into pitcher over ice
and stir with a long wooden spoon.
Dice a few pieces of apple,
remove a few grapes,
both green and purple,
from stems and cut in 1/2,
and dice a few pieces each of lemon and lime.
Add diced fruit to pitcher and stir once more.
Pour Sangria into tulip glasses.
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2 standard bottles of red wine (1.5litre)
160 ml Cointreau [6 fl oz]
160 ml Cognac [6 fl oz]
160 ml Porto [6 fl oz]
2 oranges / 2 lemons
8 Tspoons sugar
cinnamon / ginger
season fruits
60 cl [1 pint] sparkling water

Wash the oranges and the lemons
cut and keep a few good looking slices to decorate take
some strips off the peel and press for juice.

Prepare the season fruits in small cubes
(2 peaches, 2 apricots and strawberries for example).

Pour everything but the water
(alcohol, juices, peels, fruits, sugar and spices)
in the Sangria bowl.

Adjust sugar,
ginger and cinnamon to your taste.

Leave at least 6 hours in the fridge
pour the cold sparkling water right before serving.
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Sangria Perea

(Prep Time: 5 minutes)
(Makes: 6 Rocks Glasses)

3 cups ice cubes
1/4 cup lemon slices
1/4 cup lime slices
1/4 cup orange, slices
1/4 cup pineapple chunks
1/4 cup seedless grapes
2 cups red wine
1/2 cup peach brandy
1 cup orange juice
1 cup lemon/lime soda

In a pitcher, add all the ingredients and stir to combine.
Ideally, you want to wait about 1 hour for the
fruit and the wine to infuse each other,
but you can drink it right away.
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Saroppino (Frozen Lemon Cocktail)

6 small spoons of lemon sorbet
1 Tbs. vodka
2 Tbs. Prosecco (sparkling wine), chilled

Mix all the ingredients in a blender
for 30 seconds, until creamy and thick.
Serve immediately in champagne flutes.
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Sassy Sangria

Prep Time: 8 minutes
Makes: 8 Servings

3 cups chianti or
other fruity red wine
1 cup brandy
1/4 cup orange flavored liqueur
(recommended: triple sec)
1 orange, sliced
1 lime, sliced, optional
1 lemon, sliced, optional
1 apple, cored and diced
8 fresh raspberries
2 cups club soda, chilled

In a large pitcher, combine all ingredients except club soda.
Cover tightly and refrigerate 3 hours to let flavors meld.
Pour 3/4 cup sangria mixture into each of
8 wine glasses, dividing fruit equally.
Top each glass with 1/4 cup club soda.
Serve immediately.
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Sea Breeze Cocktail

(Prep Time: 5 minutes)
(Makes: 8 to 10 Servings)

16 ounces vodka
30 ounces cranberry juice
12 ounces grapefruit juice
Ice cubes
Lime wedges, frozen

Place the vodka and juices in a plastic container,
cover with a lid and shake until combined.
Fill each glass half full with ice and pour in the drink mixture.
Place a frozen lime wedge in each glass and serve.
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Serendipity 3 Restaurant - Frrrozen Hot Chocolate

One sip of this cool concoction had Oprah
wanting to "dance on the chandeliers!"
After 50 years of keeping the recipe for its
Frrrozen Hot Chocolate a secret,
Serendipity 3 Restaurant in New York City
finally spills the beans on how to
make this much-loved drink at home.
And it's super-simple!

6 half-ounce pieces of a variety
of your favorite chocolates
2 teaspoons of store-bought
hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups of cups of ice
Whipped cream
Chocolate shavings

Chop the chocolate into small pieces.
Place it in the top of a double
boiler over simmering water.
Stir occasionally until melted.
Add the hot chocolate mix and sugar.
Stir until completely melted.
Remove from heat and slowly
add cup of milk until smooth.
Cool to room temperature.

In a blender, place the
remaining cup of milk,
the room-temperature
chocolate mixture and the ice.
Blend on high speed until smooth
and the consistency of a frozen daiquiri.
Pour into a giant goblet and top with
whipped cream and chocolate shavings.
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Shark Attack

(Prep Time: 5 minutes)
(Makes: 6 Rocks Glasses)

2 cups ice cubes
1/4 cup lemon slices
1/4 cup pineapple chunks
1/4 cup tequila
1/4 cup Triple Sec
1/2 cup orange juice
1/4 cup pineapple juice
1/4 cup high alcohol content rum
(recommended: Bacardi 151)
Splash grenadine
1/4 cup maraschino cherries,
plus more for garnish

In a pitcher, add all the
ingredients and stir to combine.
Garnish with maraschino cherries, if using.
Pour into rocks glasses, garnish with
maraschino cherries and serve.
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Singapore Sling

Singapore Sling was created in 1915,
at the famous Raffles Hotel in Singapore.

3 tablespoons of Gin
1 tablespoon of Cherry Brandy
1 tablespoon of Cointreau (Triple sec)
40 mls of freshly squeezed lemon juice
1 teaspoon of castor / superfine sugar
4 ice cubes, crushed
4 tablespoons of soda water
twist of lemon rind
fresh black cherry

In a coctail shaker pour the Gin, Cherry brandy,
Cointreau, lemon juice, castor sugar and crushed ice.
Shake well and strain into a highball glass.
Top with soda water and garnish with a twist of lemon
and a fresh black cherry pierced with two cocktail picks if desired.
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Sorbet Shots

Your guests will love these.
They are as pretty as they are good.
Rasberry goes great with this.

Prep Time: 15 minutes
Makes: 10 or more Servings

1 pint sorbet
Mellon baller
3/4 cup favored liqueur

Place small scoops of sorbet,
using a melon baller,
into shot glasses (only 1 flavor per glass).
Top sorbet with about
1 tablespoon of matching flavored liqueur.
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Southern Comfort Punch

This delicious punch has a light,
refreshing taste and is great for parties.

Prep Time: 5 minutes
Makes: Approx. 1 1/2 Gallons Punch

1 large can frozen orange juice concentrate
1 can frozen banana daiquiri mix
3/4 cup lemon juice
1 1/2 liter ginger ale
1 5th bottle Southern Comfort, or to taste
Lemonade Ice Ring, recipe follows

In a large punch bowl,
combine orange juice concentrate,
banana daiquiri mix and lemon juice.
Stir to blend.
Slowly add ginger ale.
Remove excess foam with a spoon
and stir in Southern Comfort.
Add lemonade ice ring.

Prep Time: 10 minutes, plus freezing time
Makes: 1 Ice Ring

2 lemons, sliced round
1 orange, sliced round
2 limes, sliced round
1 small jar maraschino cherries
1 quart lemonade
1 sprig mint, optional

In a round mold, place
some sliced lemons,
oranges and lime
rings in the bottom.
Place cherries in the
center of the orange rings.
Slowly add lemonade just to cover.
Remove mold from freezer and
add more fruit and mint leaves.
Slowly fill with lemonade and freeze again.
Place frozen ice ring in punch.
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Spicy Bloody Mary's

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.
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(Prep Time: 5 minutes)
(Makes: 1 Serving)

2 ounces vodka
2 ounces pomegranate liqueur
(recommended: PAMA)
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.
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Strawberry Banana Shake

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)

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.
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Strawberry Punch 1

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]

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.
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Strawberry Punch 2

Prep Time: 4 minutes
Makes: 4 to 6 Servings

1 (12-ounce) can strawberry juice
1 bottle Champagne
Whole strawberries

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.
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Sunrise Smoothie

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

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.
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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

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

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.
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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.

20ml Tequila
80ml orange juice
2 dashes grenadine
slice of orange
glac cherry

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.
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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.

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
2 straws

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.
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Twisted Lemonade

1 1/4 ounces Smirnoff Citrus Twist vodka
1/2 ounce triple sec
1/3 cup sweet & sour mix
lemon wedge

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.

You can also add a splash of cranberry juice
to make this a pink lemonade twist.
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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

4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients
together until smooth. Serve in tall glasses with a straw.
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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.)

1 oz. Excellent Vodka
1 oz. Kailua especial (70 proof)
1 oz. Tia Maria
1 oz. cold espresso

Shake all the ingredients well with ice
and strain into the shot glasses.
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A refreshing drink with a taste of summer.

(Prep Time: 5 minutes)
(Makes: 1 Drink)

Splash raspberry puree
(or 5 to 6 fresh raspberries)
8 to 10 fresh mint leaves
plus more, for garnish
1 lime, juice
2 ounces silver tequila
(recommended: Cabo Wabo Silver)
Splash sweet and sour mix
Soda Water
Fresh raspberries, for garnish

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.
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Watermelon Cooler

A wonderful, cool, refreshing beverage
perfect for those hot summer days.

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

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.
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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!

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

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.

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.
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White Peach Sangria

This can be made the night
before and is great for parties.

Prep Time: 25 minutes
Makes: 4 to 6 Servings

1 bottle white wine
(Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice

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.
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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

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

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.
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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

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

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.
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White Wine Cooler

These coolers are outta sight
and will blow your socks off.

Prep Time: 5 minutes
Makes: 6 Servings

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

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.
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Watch the video: Honeydew Cooler - Summer Drinks (August 2022).