16.5.08

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.