BEVERAGES







AMARETTO
(Newspaper)

3 cups sugar
2 cups water
Rind of 1 lemon
2 teaspoons vanilla extract
1 teaspoon chocolate extract
3 ounces brandy
2 tablespoons almond extract
3 cups Vodka

Place sugar, water and lemon rind in small saucepan and bring to a boil. Cover, reduce heat and simmer 30 minutes. Remove lemon rind and discard. Add vanilla and chocolate extracts, brandy, almond extract and vodka. Stir well. Cool and bottle.







BAILEY IRISH CREAM
(Becky)

2 cartons heavy whipping cream
1 can eagle brand milk
3 eggs
1 cup or more whisky
1 teaspoon almond extract
2 tablespoons vanilla
1 1/2 to 2 tablespoon chocolate syrup

Mix all ingrediants in blender.







BAN SHE
(Becky)

1 shot white Cream de Cocoa
1 shot Cream de Banana
vanilla ice cream







BLOW JOB
(Becky)

1 shot of kalua
cool whip or whip cream

Put hands behind back, pick up shot glass with your mouth and drink.







FIRE CRACKER
(Becky)

Blender 2/3 full of crushed ice
1 10 oz. pkg. frozen strawberries
1 small can frozen lemonade
1 can vodka blend

Mix until smooth.







FRUIT SMOOTHIE
(Susie)


1 cup strawberries, sliced fresh or thawed frozen
1 large banana, ripe, peeled and broken into chunks
2 scoops (1 cup) vanilla ice cream, or strawberry icecream or strawberry sorbet
1/2 cup milk

Combine all ingredients in Blender Container. Cover and blend "HIGH" Speed (10) until smooth. Pour into frosted mugs or glasses. Makes 3 to 4 glasses.







HOT MOCHA
(QVC)

1 cup ground coffee
3 quarts milk
1 cup cocoa
1 cup sugar
whipped cream

1- In a large pot, combine all of the ingredients (except whipped cream) and bring to a boil. Quickly lower the heat and allow the mixture to barely simmer for 15 minutes.

2- Strain through a double-layer piece of cheesecloth. Then, ladle into mugs and serve with a dollop of whipped cream. Makes 12 servings.







KALUA
(Chris)

3 3/4 cups sugar
4 cups water
3/4 cup instant coffee
one-fifth vodka (100 Proof)
1/4 cup vanilla

Boil sugar and water for 5 minutes. Stir in coffee and cool - about 1 hour. Add vanilla and vodka. Pour into bottles and set for two or more days before serving. Makes 3 bottles.







FRESH RASPBERRY TEA
(Susie C)


6 tea bags
2 quarts boiling water
cup sugar
- 1 cup fresh or frozen raspberries

Place tea bags in boiling water and steep for 10 minutes. Remove tea bags. Add sugar to fruit. Stir to dissolve. Add sugared fruit to tea and steep 15 more minutes. Strain and serve hot or over ice. Serves 4 to 6.







SPIKED PUNCH
(Gary)


1/2 cup lemon juice
2 large cans pineapple juice
2 cans papaya
a fifth of rum
a pint of brandy
2 fifths of champaign
a spot of vodka








STRAWBERRY SMOOTHIE
(Judy)


1 1/2 cup Strawberries, capped and halved
3/4 cup Yogurt, plain
1/8 t Vanilla
3/4 cup Ice, cracked

You can substitute any fruit (or combination of fruits) in this recipe. Place the fruit, yogurt, and vanilla in a food processor (or blender). Run until smooth. Add the ice and run until smooth. Serve cold. Serves 2 to 3.







WAISSIL

2 qts water
25 cloves
1 gal cider
8 allspice berries
1 - 6 oz can frozen orange juice
3 cinnamon sticks
2 - 6 oz can frozen lemonade

Mix all ingredients. Bring to boil. Strain. Serve.







WEDDING PUNCH


2 bottles champaign
1 bottle cranberry juice
1 qt. souther comfort
club soda
8 oz. bottle of lemon or lime juice









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