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.