malibu icetea

Ingredients :

1j malibu rum
3/4 j fresh calamansi juice
1j vodka
4j icetea
1j dark rum
1/2 of egg white
2j pineapple juice
3/4j grenadine
2j orange juice
2j mango juice

Preparation :

 ke all ingredients except the grenadine over ice. pour in a hurricane glass and add the grenadine in a circular motion to make a good look. garnish it with a slice of orange and cherry.

Long Island Iced Tea

Ingredients :

1/2 Oz Vodka (preferrably Absolut) 
1/2 Oz Gin 
1/2 Oz Rum 
1/2 Oz Tequila 
Splash of Triple Sec 
Splash of Lime Juice 
Splash of Coke or Pepsi 
Lemon Slice 

Preparation :

Mix everything except Coke and the Lemon Slice in a glas with ice and mix well. Add the splash of Coke. Squeeze the lemon slice and drop into drink. Serve.

Ralff Dixon

Ingredients :

0.5 oz. (15 ml) Kahlua 
0.5 oz. (15 ml) Frangelica 
Orange Juice 

Preparation :

Mix in tall glass with ice. Fill with orange juice. Tastes like an Orange Cream Chocolate

Apricot-Cherry Cordial

Ingredients :

9 oz Dried apricots; quartered
6 oz Dried peaches or pears;  .. chopped in small pieces
10 oz Maraschino cherries; .. drained and halved
1 1/2 c  Sugar
1 1/2 c  Brandy
1 1/2 c  Vodka

Preparation :

Mix all ingredients in a 2 quart jar. Cover tightly and let stand at room temperature two weeks, stirring or inverting jar daily. Drain well, reserving fruit for another use.

Pour cordial into bottles and seal. Serve well chilled or over cracked ice.

About 2 1/2 cups cordial.
  
The reserved fruit from the cordial can become a luscious topping for ice cream or cake. Mix fruit, 1/2 cup coconut, 1/2 cup slivered almonds, and ? cup maple syrup or honey. Cover and refrigerate no longer than one week.

Vulcan Mind Meld

Ingredients :

1 part Ouzo 
1 part Rum 151 Proof 

Preparation :

Pour ingredients into glass (usually a double shot glass.) Drink quickly

Blackberry Brandy

Ingredients :

2 1/2 c  Ripe blackberries; rinsed
2 c  Brandy; approximately 
3/4 c  Sugar
1/3 c  Water 
1 tb Grated lemon zest
1/2 ts Glycerine; optional 

Preparation :

Lightly crush 2 cups of the berries with a fork or potato masher; place in a quart size glass canning jar or and other quart sized glass jar that has an enamel lined lid. Pour in enough brandy to cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jars lip; make sure that all of the berries are covered by the brandy. Pour in just enough brandy to begin a small overflow, then tightly cap the jar and wipe the outside clean.

 Label the date on the jar. Allow to steep in a cool, dark place for 2 months. (If a dark
  environment is not available, tape a piece of black construction paper around the jar.) Every
  two weeks, gently shake the jar to distribute the flavors.

After two months, gently pour the jar's contents through a regular strainer or sieve; discard the
  residue. Follow this by two strainings through slightly dampened cheesecloth. For true clarity
  and professional looking results, pour the mixture through a large, clean coffee filter placed inside a funnel or clean coffee cone; loosely cover the contents with plastic wrap, since the process may take several hours.
  
In a small saucepan, combine the sugar, water, and lemon zest. Bring to a boil over moderately high heat. Simmer, uncovered, for 5 minutes. Let cool to room temperature. Add the optional glycerine, if desired.

Funnel the strained brandy into a glass bottle, then funnel in the sugar syrup through a strainer,to remove the lemon zest. Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at least 1 month.

Quick Fox

Ingredients :

1 oz Irish Cream 
1 oz Melon Liqueur 
1 oz Kahlua 

Preparation :

Layer each ingredients onto one another.

Nickler

Ingredients :

Brandy
1 slice Lemon
1 tsp Sugar
1 tsp Coffee

Preparation :

Fill a Pony Glass (tall shot glass) with the cheapest brandy that you can find. -- Take your round slice of Lemon and place it over the top of the pony glass. -- Open a packette of Sugar (apx 1 tsp) and pour it on 1 half of the lemon leaving the other half bare. -- take 1 tsp instant coffee and pour it on the other half of the lemon (beside the sugar). -- Fold the lemon slice in half and put in mouth biting off the rine. -- Chew and swallow the lemon combination and chase IMMEDIATELY with the brandy in the shot glass.

Coconut Brandy Bowl

Ingredients :

3 Oz. Brandy 
1 1/2 Oz. Banana Liqueur 
2 Large Can Coconuts 
Ice Crushed 

Preparation :

Slice off the eyes of the coconuts; drain and save the milk. Gouge out the meat of the coconuts; saving as much milk from that as possible. Combine the brandy, banana liqiueur, and all the coconut milk in a blender with 3-4 oz. of crushed ice. Blend at a high speed for 15 seconds. Serve th drink in the two coconut shells.

Bellini Cocktails

Ingredients :

2 ounces peach nectar 
1 teaspoon fresh lemon juice 
1 ounce peach schnapps 
crushed ice 
3 ounces chilled dry champagne

Preparation :

Mix the peach nectar, lemon juice and schnapps in a chilled glass. Add 1/2 cup (or more) crushed ice and stir. Add champagne.

Innocent Passion

Ingredients :

4 Oz. Passion Fruit Syrup 
1 Dash Cranberry Juice 
1 Dash Lemon Juice 
Top With Club Soda 

Preparation :

Garnish with a cherry and long straw.

Almond Liqueur

Ingredients :

1  To 2 medium lemons
1 c  Sugar
3/4 c  Water
1 1/4 c  Vodka
1 1/2 tb Almond extract
1/2 ts Vanilla extract
1/2 ts Glycerine; optional

Preparation :

Rinse and dry the lemons. Using the shredding side of a cheese grater, scrape the zest (yellow part only) off the lemons until you have 1 tablespoon; be careful not to touch the white, bitter part.

In a small heavy saucepan, combine the lemon zest, sugar and water. Cook over medium high heat, stirring to mix and dissolve the sugar, until the mixture boils; lower the heat. Simmer, uncovered, until the mixture forms a syrup, about 5 minutes.

Remove from the heat. Strain into a non-aluminum bowl and let cool to room temperature.

Stir the remaining ingredients into the cooled syrup; funnel into a clean wine bottle or quart
  sized jar. Seal tightly.

Allow to mature in a cool, dark place for at least one week. Store at room temperature.

Blueberry Freeze

Ingredients :

1 oz. vodka 
1/4 oz. wild-berry schnapps 
1 oz. cream of coconut 
2 oz. blueberries 
1 1/2 oz. pineapple, crushed 
1 scoop vanilla ice cream 
8 oz. crushed ice 
1 tbsp. whipped cream 

Preparation :

Blend ingredients thoroughly. Pour into specialty glass. Top with whipped cream. Garnish with a teaspoon of blueberries.

Muddy River

Ingredients :

1 1/4 oz. coffee brandy 
3 oz. Half-and-Half 
4 oz. crushed ice 

Preparation :

Shake all ingredients well. Pour into rocks glass.

Friar's Luck

Ingredients :

1 oz. of Dark Rum 
1 oz. of Lemon Juice 
2 oz. of Frangelico 
1 tsp. Grenadine 
1 Orange Slice 

Preparation :

Mix the Dark Rum, Juice, Grenadine, and Frangelico in a shaker with cracked ice. Pour into a chilled glass (Old Fashioned). Garnish with Orange Slice.

Tropical Zing

Ingredients :

1/4 cup water  
2 tsp ginger, chopped  
3 cans (240 cl each) DEL MONTE Pineapple Crush Juice Drink, chilled  
2 cans (240 cl eac) DEL MONTE Pineapple Guava Juice Drink, chilled  
1 can (240 cl) DEL MONTE Sweetened Pineapple Juice Drink, chilled  
1-1 2 Tbsp lemon juice  

Preparation :

1   BOIL ginger in water for 3 minutes. Strain. 

 2   COMBINE ginger stock with all DEL MONTE Juice Drinks. Chill thoroughly.

Paradise Punch

Ingredients :

2 cans (240 cl each) DEL MONTE Pineapple Guava Juice Drink, chilled  
1 can (240 cl) DEL MONTE Sweetened Orange Juice Drink, chilled  
1 can (240 cl) DEL MONTE Sweetened Mango Juice Drink, chilled  
1 can (240 cl) DEL MONTE Pineapple Crush Juice Drink, chilled  
1/4 cup cold water  
1 Tbsp grenadine syrup 

Preparation :

 1   COMBINE all ingredients. 


 2   SERVE over ice.

Mango Mambo

Ingredients :

200 g plain yoghurt, chilled  
3 pcs ice cubes, cracked  
3 cans (240 cl each) DEL MONTE Mango Delight Juice Drink, chilled  
2 Tbsp sugar  

Preparation :

 1   BLEND yoghurt and ice cubes until smooth. 


 2   ADD DEL MONTE Mango Delight and sugar. Blend for 2 seconds.

Holiday Bubbly

Ingredients :

2 cans (240 cl each) DEL MONTE Sweetened Orange Juice Drink, chilled  

2 cans (240 cl each) DEL MONTE Pineapple Guava Juice Drink, chilled  

1 can (330 ml) Sprite, chilled  

Preparation :

1   COMBINE juices. 

2   ADD Sprite just before serving.