DAD'S WHISKEY SOURS

1 (12 oz.) can frozen lemonade (do Not
add water)
12 oz. whiskey
12 oz. club soda
Sliced oranges and lemons
Maraschino cherries

It's hard to believe this simple one-to-one-to-one recipe makes such a fine drink, but my Dad's something special. Mix frozen lemonade with whiskey, then add club soda. use the lemonade can to measure a can of whiskey and a can club soda just as you would if you were adding cans of water to make normal lemonade. Add the fruit and lots of ice.

DIANE'S IRISH CREME

1 can Eagle Brand (sweet) condensed
milk
1/2 pt. whip cream
10 oz. scotch or any good whiskey
1 1/2 tsp. instant coffee

Stir until blended.

LONG ISLAND ICE TEA

1 Big Gulp cup

2 oz. vodka
2 oz. gin
4 oz. triple sec
4 oz. whiskey sour
4 oz. Coke

Fill remainder of cup with ice until full. Squeeze of lime.

CHOCOLATE - CREAM LIQUEUR

2 c. light cream
1 (14 oz.) can sweetened condensed
milk
2 tsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/3 c. rum
2 tbsp. chocolate syrup
1 tbsp. vanilla

In a saucepan combine cream milk and coffee. Cook and stir over medium heat until coffee is dissolved. Gradually stir about half the milk mixture into beaten egg yolk; return to saucepan. Bring mixture to a boil. Cook and stir for 2 minutes. Remove from heat. Add whiskey, rum, chocolate syrup and vanilla. Stir until well combined. Let cool to room temperature. Transfer to a container with a tight fitting lid. Chill at least 4 hours before serving. Store in the refrigerator for up to 2 months.

PRUNE MUI

8 (12 oz.) pkg. pitted prunes
1 lg. pkg. lemon peel, cut up
2 lg. pkg. Li Hing Mui
1 lb. brown sugar
3 tbsp. Hawaiian salt
3 tbsp. whiskey (optional)
2-3 Star Anise
1 1/2 c. lemon juice

Cut up lemon peel. Mix all ingredients and soak for 3 days, stirring once a day. No need to refrigerate.

WHISKEY POUND CAKE

1 Duncan Hines Yellow cake mix
1 Royal instant vanilla pudding
4 eggs
1/2 c. Mazola oil
3/4 c. water

Mix 2 to 3 minutes. Use tube pan well greased. Bake at 325 degrees for about 55 minutes. --GLAZE ICING:--

1/2 c. whiskey
1/4 c. butter
2/3 c. sugar

Bring to boil and remove cake from pan. Pour hot glaze over hot cake. Extra liquid will be absorbed by cake.

WHISKEY CAKE

1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
5 eggs
1/2 c. milk
1/2 c. whiskey
3/4 c. oil

Mix together and add 1 cup each of chocolate bits, butterscotch bits and nuts. Bake approximately 350 degrees for 45 minutes to 1 hour. Use tube pan.

IRISH COFFEE

24 oz. hot coffee
4 tsp. sugar
1 c. heavy cream, whipped
4 jiggers Irish whiskey
4 jiggers Kahlua
Cocoa

Fill mug 3/4 full with coffee. Add 1 teaspoon sugar for each mug. Pour 1 jigger whiskey and 1 jigger Kahlua into the coffee. Top with whipped cream. Sprinkle with cocoa. Serves 4. Home Medical Equipment

THE BOLO PUNCH

2 ripe pineapples, diced
8 tsp. sugar
1 qt. whiskey (bourbon)
2 qt. champagne

NIGHT BEFORE: Dice 2 ripe pineapples over which spread sugar. Add bourbon, cover well and refrigerate. NEXT MORNING: Pour into punch bowl over 2 large lumps of ice. Stir well. Pour in 2 bottles champagne and stir again. Serve in goblets with bits of pineapple and long-handled fork or spoon. Eat the fruit and drink the juice. Great before brunch. Serves 12-14.

WHISKEY SOUR PUNCH

1 (6 oz.) can frozen orange juice
1 (6 oz.) can lemonade
1 tbsp. Angostura Bitters
2 tbsp. sugar
2 (32 oz.) bottles club soda
1-2 pkg. whiskey sour mix
Maraschino cherries
Orange slices
Ice ring
1-2 c. whiskey

Mix together orange juice, lemonade, bitters, sugar, soda and whiskey sour mix. Pour in punch bowl. Add ice ring. Add orange slices, cherries and whiskey to taste. Double or triple for large group. Excellent for showers and parties. This can be made the day before and stored in gallon bottles in refrigerator. Garnish with orange slices and cherries when used.

FROZEN WHISKEY SOURS

2 tea bags
1 c. boiling water
1 c. sugar
3 1/2 c. water
1 (6 oz.) can thawed orange juice
1/2 c. whiskey
1/2 of a 6 oz. can lemonade, thawed

Brew tea bags in boiling water 3-4 minutes. Take out tea bags. Stir in sugar. Add remaining ingredients, stir until completely dissolved, then freeze.

HOMEMADE IRISH CREAM LIQUEUR

1 3/4 c. liquor (Irish whiskey,
brandy, rum, Scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed
milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffee
cream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract

In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.

IRISH CREAM

1 1/2 c. whipping cream
2 tsp. Hershey's chocolate syrup
3 eggs
1 c. whiskey, to taste
1 can Borden's sweetened condensed
milk
1 tsp. vanilla
1/4 tsp. coconut extract

Blend well in blender. Refrigerate. Let age 2 or more days.

FAYE'S BOURBON BALLS

1 c. vanilla wafers, finely chopped
1 c. powdered sugar
1 1/2 c. nuts, finely chopped (pecans
& walnuts)
2 tsp. cocoa
2 tsp. light corn syrup
1/4 c. Bourbon, dark rum or whiskey
1/4 c. powdered sugar

Combine crushed wafers, 1 cup powdered sugar, chopped nuts and cocoa. Add bourbon and corn syrup; mix well. With dampened hands, shape into 1 inch balls. Roll in powdered sugar. Pack loosely in tin, separating layers with wax paper. Cover tightly. Makes about 4 dozen. May also be stored in freezer.

PECAN BALL COOKIES

1 1/4 c. unsifted flour
1/4 c. sugar
1/4 tsp. salt
1/2 c. (1 stick) butter
2 tbsp. whiskey, gin or vodka
3/4 c. ground pecans

Preheat oven to 350 degrees. Combine sugar, flour and salt in a bowl. Cut butter into flour mixture with a pastry blender. Add liquor and nuts; mix thoroughly. Shape into balls about 1 inch in diameter and place on ungreased cookie sheet. Bake for 20 minutes. Makes about 2 dozen. Note: If pecans are dry and mixture is too dry to form into balls. Add a drop or two more of liquor.

TIPSY BALLS

1 (15 oz.) pkg. vanilla wafers
1 c. powdered sugar
2 c. chopped nuts
2 tsp. white Karo
4 jiggers whiskey

Roll vanilla wafers until finely powdered. Mix all ingredients except Karo and whiskey. Mix whiskey and Karo together until well blended. Add to other ingredients and mix thoroughly. Shape into balls and roll in powdered sugar.

BRANDY CITRUS SLUSH

7 c. water
2 c. sugar (boil 3-4 minutes, let
cool)
2 c. boiled water with 4 green or
regular tea bags, cooled
1 (12 oz.) can frozen orange juice
concentrate
1 (12 oz.) can frozen lemonade
concentrate
1-2 c. brandy (may use amaretto,
vodka, whiskey, Southern Comfort)

CREOLE EGG NOG

12 eggs
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg

Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.

COFFEE VARIATIONS

Preparation time: 5 minutes. Yields: 1 glass each. --BRANDIED CAPPUCCINO:--

1 1/2 tbsp. brandy
1/2 c. strong hot coffee
1/2 c. hot milk
1 tbsp. sweetened whipped cream

1. Pour brandy into tall mug. Fill with coffee and milk. Top with cream. --CAFFE BORGIA:--

Twist orange rind
1/4 c. hot chocolate
1/4 c. strong hot coffee
Whipped cream
Chocolate curls

1. In mug place rind, hot chocolate and coffee. Top with cream and chocolate curls. --IRISH COFFEE:--

1 sugar cube
2 tbsp. Irish whiskey
1/2 c. strong hot coffee
1 heaping tbsp. whipped cream

1. Into warmed mug, place sugar cube, whiskey and coffee. Top with cream. --CAFE LIEGEOIS:--

1 scoop vanilla or coffee ice cream
1/2 c. strong hot coffee
Honey-sweetened whipped cream
Grated milk chocolate

1. In tall mug, place coffee and ice cream. Top with cream and grated chocolate.

BOURBON SLUSH

1 (16 oz.) can frozen lemonade
1 (16 oz.) can orange juice
2 c. strong tea
6 1/2 c. water
2 c. bourbon
1 c. sugar
1 c. whiskey

Mix all ingredients in a 6-quart container and freeze. Make this 24 hours in advance before using. Scoop out and serve with 7-UP or alone. Use both spoon and straw.

LYNCHBERG LEMONAIDE

1 shot bourbon
1 shot Triple Sec
1 shot bottled whiskey sour mixer
7-UP
2 cherries

Mix in tall glass: bourbon, Triple Sec, whiskey sour mixer, 2 cherries. Fill glass with 7-UP. Good summertime drink.

APRICOT SLUSH

2 c. sugar
4 c. boiling water
6 tea bags
12 oz. frozen orange juice
12 oz. frozen lemonade
1 c. whiskey
1 c. apricot brandy
7 c. water

Dissolve sugar in 4 cups boiling water. Steep the tea bags in the water and sugar mixture until it becomes lukewarm. Combine the remaining ingredients with tea mixture.

SUMMER CRANBERRY SLUSH

64 oz. cranberry juice
2 (28 oz.) ginger ale
2 (12 oz.) cans concentrated frozen
lemonade
3 c. whiskey

Mix all together and freeze. Make ahead 2 days.

COOL ALCOHOL SUMMER DRINK

3 tsp. instant tea
1 (12 oz.) can frozen Awake
1 (12 oz.) can frozen lemonade
1 1/2 c. sugar
1 c. water
2 c. whiskey

Mix all together well in large bowl. Freeze in quart containers. When needed scoop out slush into glass, then fill up glass with 7-Up. Very tasty.

OPEN HOUSE PUNCH

2 1/2 c. whiskey
2 1/4 qt. 7-Up
1 can orange juice, frozen (6 oz.)
1 can pineapple juice, frozen (6 oz.)
2 cans frozen lemonade (6 oz. each)

Chill ingredients. Mix in punch bowl, adding 7-Up last. Add drops of red food coloring as desired (optional). Stir. Add ice, orange and lemon slices. Serves 25.

WHISKEY SOUR PUNCH

3 (12 oz.) cans frozen lemonade
concentrate, thawed & not mixed
5 c. orange juice
2 fifths whiskey
2 qts. soda
4 trays ice cubes

Makes 44 (4 oz.) servings.

WASSAIL

2 (32 oz.) jars low-calorie cranberry
juice cocktail
2 c. water
1 (6 oz.) can frozen pineapple-orange
or orange juice concentrate, thawed
12 inches stick cinnamon
3 whole cloves
1/2 c. whiskey or bourbon (optional)
Orange slices
Stick cinnamon

In large kettle, combine first 5 ingredients. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Remove cinnamon and cloves. Stir in whiskey, if desired. Serve warm with orange slices and cinnamon stick. Makes 20 servings.

IRISH MIST

1 3/4 c. liquor (Irish Whiskey,
brandy, rum, bourbon, Scotch or rye)
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 c. light cream
4 eggs, only clean, uncracked eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

Combine all ingredients in blender, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir or shake before serving.

CHERRY WHISKEY

1 bottle 74 port
2 bottles sloe gin or cherry whiskey
syrup
2 bottles club soda
1 qt. alcohol

In large glass container, pour in syrup, add club soda and port. Let sit 1/2 hour, then add alcohol.

WHISKEY PUNCH

2 (750 ml.) whiskey
Juice of 6 lemons (6 oz.)
1 (18 oz.) can pineapple juice
Juice of 8 oranges
2 bottles ginger ale
Sugar to taste

Combine whiskey, lemon juice, pineapple juice and orange juice over block of ice in punch bowl. Add 2 bottles ginger ale, sugar to taste. Decorate with orange, lemon and pineapple slices or other fruits.

FROZEN (WHISKEY) SOUR SLUSH

2 (6 oz.) cans frozen orange juice
2 (6 oz.) cans frozen lemonade
4 tea bags
1 1/2 c. sugar
9 c. boiling water
Fifth of whiskey (optional)

Mix 2 cups boiling water and 4 tea bags. Mix 7 cups boiling water and sugar. Add juices to the tea mixture. Add sugar water to the tea mixture. Add whiskey, if desired. Freeze, stirring occasionally until slushy. With whiskey, just freeze 24 hours.

IRISH COFFEE

2-3 c. strong coffee
4 tsp. sugar
6 oz. Irish whiskey
Sweet whip cream

Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir. Add 1 1/2 ounces Irish whiskey in each cup. Stir. Top with whip cream.

WHISKEY SOUR FREEZE

1 (12 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 (12 oz.) can water
1 (12 oz.) can blended whiskey or
bourbon
Gingerale or seven-up

Blend orange juice, lemonade, water and whiskey in electric blender. Pour into a container and freeze. To serve, spoon some of the frozen mixture into an old-fashioned glass. Add a generous splash of gingerale. Let sit a minute until gingerale seeps through the frozen mixture. Makes enough for several drinks.

IRISH CREAM LIQUEUR

1 3/4 c. favorite liquor (whiskey,
brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can sweetened condensed
milk (not evaporated)
1 c. (1/2 pt.) whipping or light cream
4 eggs
2 tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before serving.

WHISKEY SLUSH

12 oz. frozen O.J.
12 oz. frozen lemonade
6 c. H20
2 c. strong tea (4 tea bags)
2 c. sugar
1 1/2 c. whiskey

Mix and store in freezer. Spoon into glass and pour 7 UP over it.

KAHLUA IRISH COFFEE

1 oz. Kahlua
1 oz. Irish whiskey
Hot coffee
Whipped cream

Add Kahlua and Irish whiskey to coffee and top with whipped cream.

BAILEYS (TASTES LIKE BAILEYS IRISH CREME)

4 eggs
1 c. whiskey
2 tbsp. instant coffee
2 tbsp. chocolate syrup
2 tbsp. vanilla
2 tbsp. sugar
1 (14 oz.) can sweetened condensed
milk
1 c. whipping cream

Beat eggs in mixer bowl. Add whiskey, coffee, chocolate syrup, vanilla, sugar, and condensed milk, mix well. Add whipping cream, mix well. Pour into pitcher. Keep refrigerated.

BAILEYS IRISH CREAM

1 can Eagle brand condensed milk
4 eggs
2 tbsp. Hershey chocolate syrup
2 tsp. vanilla
1/2 tsp. coconut extract
1 c. whiskey

Mix together in blender. Serve over ice.

FROZEN WHISKEY PUNCH

1 c. water
1/2 c. sugar

Heat until sugar dissolves. Add: 1 sm. can frozen orange juice

Dissolve. Remove from heat and add: 1 lg. can pineapple juice
2 liter 7-Up
1 sm. bottle cherries and juice (or
more, if you wish)
1/2 to one fifth of whiskey (to taste)

Put in freezer and stir at intervals while freezing (about 3 times). Should not freeze too hard, but depends on amount of whiskey used. Should be mushy when served, so may need some thawing. Most everybody loves it!

FROZEN WHISKEY PUNCH

1 c. water
1/2 c. sugar

Heat until sugar dissolves. Add: 1 sm. can frozen orange juice

Dissolve. Remove from heat and add: 1 lg. can pineapple juice
2 liter 7-Up
1 sm. bottle cherries and juice (or
more, if you wish)
1/2 to one fifth of whiskey (to taste)

Put in freezer and stir at intervals while freezing (about 3 times). Should not freeze too hard, but depends on amount of whiskey used. Should be mushy when served, so may need some thawing. Most everybody loves it!

RAMOS' ORIGINAL GIN FIZZ

1 heaping tbsp. powdered sugar
1/2 tsp. lime juice
1/2 tsp. lemon juice
2, 3, or 4 drops orange flower water
White of 1 egg
1 whiskey glass of sweet gin
2 whiskey glasses of cream
2 whiskey glasses of seltzer water
1/2 glass crushed ice

Shake well and strain. Drink freely.

HOMEMADE IRISH CREAM

4 eggs
1-1 1/2 c. whiskey or brandy
1 can sweetened condensed milk
1 tbsp. chocolate syrup
1 tsp. vanilla
1 1/2 tsp. almond extract

Mix all above ingredients in a blender for 2 minutes on medium speed. Store in the refrigerator.

LONG ISLAND ICE TEA

1 Big Gulp cup

2 oz. vodka
2 oz. gin
4 oz. triple sec
4 oz. whiskey sour
4 oz. Coke

Fill remainder of cup with ice until full. Squeeze of lime.

CHOCOLATE - CREAM LIQUEUR

2 c. light cream
1 (14 oz.) can sweetened condensed
milk
2 tsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/3 c. rum
2 tbsp. chocolate syrup
1 tbsp. vanilla

In a saucepan combine cream milk and coffee. Cook and stir over medium heat until coffee is dissolved. Gradually stir about half the milk mixture into beaten egg yolk; return to saucepan. Bring mixture to a boil. Cook and stir for 2 minutes. Remove from heat. Add whiskey, rum, chocolate syrup and vanilla. Stir until well combined. Let cool to room temperature. Transfer to a container with a tight fitting lid. Chill at least 4 hours before serving. Store in the refrigerator for up to 2 months.

PRUNE MUI

8 (12 oz.) pkg. pitted prunes
1 lg. pkg. lemon peel, cut up
2 lg. pkg. Li Hing Mui
1 lb. brown sugar
3 tbsp. Hawaiian salt
3 tbsp. whiskey (optional)
2-3 Star Anise
1 1/2 c. lemon juice

Cut up lemon peel. Mix all ingredients and soak for 3 days, stirring once a day. No need to refrigerate.

WHISKEY POUND CAKE

1 Duncan Hines Yellow cake mix
1 Royal instant vanilla pudding
4 eggs
1/2 c. Mazola oil
3/4 c. water

Mix 2 to 3 minutes. Use tube pan well greased. Bake at 325 degrees for about 55 minutes. --GLAZE ICING:--

1/2 c. whiskey
1/4 c. butter
2/3 c. sugar

Bring to boil and remove cake from pan. Pour hot glaze over hot cake. Extra liquid will be absorbed by cake.

WHISKEY CAKE

1 box white cake mix
1 sm. pkg. instant vanilla pudding mix
2 tbsp. whiskey
4 eggs
1 c. milk
1/2 c. oil
1 c. chopped walnuts
2 tsp. flour

Combine first 6 ingredients and beat well. Toss flour with nuts to coat, fold into first mixture. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour. --GLAZE:--

1/4 lb. butter
3/4 c. sugar
1/2 c. whiskey

Melt together in a saucepan and pour over cake.

CREOLE EGG NOG

12 eggs
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg

Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.

COFFEE VARIATIONS

Preparation time: 5 minutes. Yields: 1 glass each.

--BRANDIED CAPPUCCINO:--

1 1/2 tbsp. brandy
1/2 c. strong hot coffee
1/2 c. hot milk
1 tbsp. sweetened whipped cream

1. Pour brandy into tall mug. Fill with coffee and milk. Top with cream.

--CAFFE BORGIA:--

Twist orange rind
1/4 c. hot chocolate
1/4 c. strong hot coffee
Whipped cream
Chocolate curls

1. In mug place rind, hot chocolate and coffee. Top with cream and chocolate curls.

--IRISH COFFEE:--

1 sugar cube
2 tbsp. Irish whiskey
1/2 c. strong hot coffee
1 heaping tbsp. whipped cream

1. Into warmed mug, place sugar cube, whiskey and coffee. Top with cream.

--CAFE LIEGEOIS:--

1 scoop vanilla or coffee ice cream
1/2 c. strong hot coffee
Honey-sweetened whipped cream
Grated milk chocolate

1. In tall mug, place coffee and ice cream. Top with cream and grated chocolate.

BOURBON SLUSH

1 (16 oz.) can frozen lemonade
1 (16 oz.) can orange juice
2 c. strong tea
6 1/2 c. water
2 c. bourbon
1 c. sugar
1 c. whiskey

Mix all ingredients in a 6-quart container and freeze. Make this 24 hours in advance before using. Scoop out and serve with 7-UP or alone. Use both spoon and straw.

LYNCHBERG LEMONAIDE

1 shot bourbon
1 shot Triple Sec
1 shot bottled whiskey sour mixer
7-UP
2 cherries

Mix in tall glass: bourbon, Triple Sec, whiskey sour mixer, 2 cherries. Fill glass with 7-UP. Good summertime drink.

APRICOT SLUSH

2 c. sugar
4 c. boiling water
6 tea bags
12 oz. frozen orange juice
12 oz. frozen lemonade
1 c. whiskey
1 c. apricot brandy
7 c. water

Dissolve sugar in 4 cups boiling water. Steep the tea bags in the water and sugar mixture until it becomes lukewarm. Combine the remaining ingredients with tea mixture. Freeze.

SUMMER CRANBERRY SLUSH

64 oz. cranberry juice
2 (28 oz.) ginger ale
2 (12 oz.) cans concentrated frozen
lemonade
3 c. whiskey

Mix all together and freeze. Make ahead 2 days.

COOL ALCOHOL SUMMER DRINK

3 tsp. instant tea
1 (12 oz.) can frozen Awake
1 (12 oz.) can frozen lemonade
1 1/2 c. sugar
1 c. water
2 c. whiskey

Mix all together well in large bowl. Freeze in quart containers. When needed scoop out slush into glass, then fill up glass with 7-Up. Very tasty.

OPEN HOUSE PUNCH

2 1/2 c. whiskey
2 1/4 qt. 7-Up
1 can orange juice, frozen (6 oz.)
1 can pineapple juice, frozen (6 oz.)
2 cans frozen lemonade (6 oz. each)

Chill ingredients. Mix in punch bowl, adding 7-Up last. Add drops of red food coloring as desired (optional). Stir. Add ice, orange and lemon slices. Serves 25.

RUBY RED PUNCH

2 c. cream sherry
2 c. whiskey
1 c. grenadine
1 c. lemon juice
Lots of ice

Combine in punch bowl.

WHISKEY SOUR PUNCH

3 (12 oz.) cans frozen lemonade
concentrate, thawed & not mixed
5 c. orange juice
2 fifths whiskey
2 qts. soda
4 trays ice cubes

Makes 44 (4 oz.) servings.

WASSAIL

2 (32 oz.) jars low-calorie cranberry
juice cocktail
2 c. water
1 (6 oz.) can frozen pineapple-orange
or orange juice concentrate, thawed
12 inches stick cinnamon
3 whole cloves
1/2 c. whiskey or bourbon (optional)
Orange slices
Stick cinnamon

In large kettle, combine first 5 ingredients. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Remove cinnamon and cloves. Stir in whiskey, if desired. Serve warm with orange slices and cinnamon stick. Makes 20 servings.

JEAN'S WHISKEY FERTILIZER

1 c. Karo syrup
1 c. whiskey
1 c. Johnson's baby shampoo
12 pkgs. Knox gelatin
12 tea bags
1 tsp. ammonia
1 c. Rapid Grow fertilizer

Dissolve gelatin in whiskey, mix all ingredients together. Put in a 5 quart container and add water to fill the container. The tea bags will break apart and dissolve. It does not need to be stored in the refrigerator. Add a tablespoon to a gallon of water and mix. Water plants every other time with this solution.

15 FIVE OUNCE DRINKS

Juice of six lemons
1 fifth of whiskey
2 oz. Curacao
1 oz. brandy
1 qt. of prechilled 7 Up

Serve in punch bowl with chunk of ice. Decorate with lemon slices and fruit.

IRISH CREAM (LIKE BAILEYS)

1 c. Irish whiskey (may substitute)
10 oz. whipping cream
3 eggs
1/4 to 1/2 tsp. coconut extract
1 1/2 tbsp. Nestles quick
1 can Eagle Brand

Put in blender on High for only 1 minute. Refrigerate. Shake before using.

KATHY'S BAILEY'S

3 eggs
1 can sweetened condensed milk
1 1/4 c. Irish whiskey
1 tsp. honey
2 tsp. instant coffee
1 1/2 tbsp. Hershey's chocolate syrup
1 tsp. vanilla
1 c. heavy cream

Beat eggs thoroughly; add everything but heavy cream. Beat for one minute at high speed. Add the cream and beat for one more minute. Store for one day in refrigerator, then stir or shake well before drinking. Makes a nice holiday gift. Have to keep it refrigerated. For up to one month.

KAHLUA IRISH COFFEE

1 oz. Kahlua
1 oz. Irish whiskey
Hot coffee
Whipped cream

Add Kahlua and Irish whiskey to coffee and top with whipped cream.

BAILEYS (TASTES LIKE BAILEYS IRISH CREME)

4 eggs
1 c. whiskey
2 tbsp. instant coffee
2 tbsp. chocolate syrup
2 tbsp. vanilla
2 tbsp. sugar
1 (14 oz.) can sweetened condensed
milk
1 c. whipping cream

Beat eggs in mixer bowl. Add whiskey, coffee, chocolate syrup, vanilla, sugar, and condensed milk, mix well. Add whipping cream, mix well. Pour into pitcher. Keep refrigerated.

BAILEYS IRISH CREAM

1 can Eagle brand condensed milk
4 eggs
2 tbsp. Hershey chocolate syrup
2 tsp. vanilla
1/2 tsp. coconut extract
1 c. whiskey

Mix together in blender. Serve over ice.

FROZEN WHISKEY PUNCH

1 c. water
1/2 c. sugar

Heat until sugar dissolves. Add: 1 sm. can frozen orange juice

Dissolve. Remove from heat and add: 1 lg. can pineapple juice
2 liter 7-Up
1 sm. bottle cherries and juice (or
more, if you wish)
1/2 to one fifth of whiskey (to taste)

Put in freezer and stir at intervals while freezing (about 3 times). Should not freeze too hard, but depends on amount of whiskey used. Should be mushy when served, so may need some thawing. Most everybody loves it!

WHISKEY PUNCH

RECIPE INGREDIENTS

2 (750 ml.) whiskey
Juice of 6 lemons (6 oz.)
1 (18 oz.) can pineapple juice
Juice of 8 oranges
2 bottles ginger ale
Sugar to taste


RECIPE METHOD

Combine whiskey, lemon juice, pineapple juice and orange juice over block of ice in punch bowl. Add 2 bottles ginger ale, sugar to taste. Decorate with orange, lemon and pineapple slices or other fruits.

FROZEN (WHISKEY) SOUR SLUSH

RECIPE METHOD

2 (6 oz.) cans frozen orange juice
2 (6 oz.) cans frozen lemonade
4 tea bags
1 1/2 c. sugar
9 c. boiling water
Fifth of whiskey (optional)


RECIPE INGREDIENTS

Mix 2 cups boiling water and 4 tea bags. Mix 7 cups boiling water and sugar. Add juices to the tea mixture. Add sugar water to the tea mixture. Add whiskey, if desired. Freeze, stirring occasionally until slushy. With whiskey, just freeze 24 hours.

WHISKEY SOUR FREEZE

RECIPE INGREDIENTS


1 (12 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 (12 oz.) can water
1 (12 oz.) can blended whiskey or
bourbon
Gingerale or seven-up



RECIPE METHOD

Blend orange juice, lemonade, water and whiskey in electric blender. Pour into a container and freeze. To serve, spoon some of the frozen mixture into an old-fashioned glass. Add a generous splash of gingerale. Let sit a minute until gingerale seeps through the frozen mixture. Makes enough for several drinks.

IRISH CREAM LIQUEUR

RECIPE INGREDIENTS

1 3/4 c. favorite liquor (whiskey,
brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can sweetened condensed
milk (not evaporated)
1 c. (1/2 pt.) whipping or light cream
4 eggs
2 tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract



RECIPE METHOD

In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before serving.

IRISH EYES

RECIPE INGREDIENTS

1 shot Irish whiskey
1 shot creme de menthe - green
1 shot heavy cream


RECIPE METHOD

Combine with ice in shaker. Shake and strain and serve straight up. Top with cherry.

WHISKEY SLUSH

RECIPE INGREDIENTS

12 oz. frozen O.J.
12 oz. frozen lemonade
6 c. H20
2 c. strong tea (4 tea bags)
2 c. sugar
1 1/2 c. whiskey


RECIPE METHOD

Mix and store in freezer. Spoon into glass and pour 7 UP over it.