Vanilla Wafer & Bananna Pudding COCK tail

Mix one part "99 Proof Bananas"
with one part "Orchata (cinnamon vanilla rum)
Pour over ice with a splash of milk.

Tastes EXACTLY like vanilla wafer and banana pudding.

Make the SHOT:

Mix one part "99 Proof Bananas"
with one part "Orchata (cinnamon vanilla rum) and strain into shot glass.
Top with whipped cream.

Party Punch

Yes it's easy...and so versatile....just like you.

64 oz Cranberry Fruit Cocktail (I use the Publix cheap kind)
1 can Frozen Pink Lemonade (I use Minute Maid)
24 oz Gingerale
Citron

Make the lemonade as directed.  Add the Cranberry fruit cocktail.  Put in fridge.  Add the Ginger Ale just before serving.  Add as much liquor as you like.

This is seasonal...add frozen cranberries if it's winter, add sliced lemons if it's summer....put fruit inside icecubes and let them float. 

Pisco Punch

 

This adaptation of the classic San Francisco punch is a little spicier than the original and not nearly as cloying. It substitutes limoncello for freshly squeezed lemons; the ginger beer gives it a nice kick and effervescence.
Brown sugar syrup is made the same way as simple syrup, using brown sugar instead of white: Bring 1 cup of water to a boil in a small saucepan over medium-high heat. Add 1 cup light brown sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and cook for about 5 minutes, until just slightly thickened. Remove from the heat and set aside to cool. This will make 1 1/4 cups. Cover tightly and refrigerate for up to 3 weeks.


6 to 8 servings

Ingredients:

• 1 cup fresh pineapple, peeled and cut into chunks
• 12 ounces pisco
• 4 ounces limoncello
• 4 ounces brown sugar syrup (see headnote)
• Juice of 2 medium oranges
• Juice of 2 large limes
• 8 dashes Angostura bitters
• Two 12-ounce bottles ginger beer
• Thin slices of orange, for garnish

Directions:

Crush the pineapple in a large glass pitcher, then add the pisco, limoncello, brown sugar syrup, citrus juices and bitters. Add ice, then stir vigorously.
To serve, pour into 9- or 10-ounce highball glasses filled with ice and add about 3 ounces of ginger beer to each glass; stir to mix well. Garnish with orange slices.

Recipe Source:

From Duggan McDonnell at Cantina Bebidas in San Francisco.

bambam's note: RUM!!!  That is all.

Passion Daiquiri

I picked up some passion fruit juice on the way home and thought this might be fun to try. It is very refreshing and light to start the week. Plan on sharing, as these are tasty.

Ingredients:

1 1/2 oz. Light Rum
1  Lime
1 tsp.Fine Powdered Sugar
1 tsp. Passion Fruit Juice

Shake ingredients with ice and strain into chilled cocktail glass. Serve.

"LOCKED LIKE LOHAN" LEMONADE

2 oz.  Citron Vodka * 

                        or

1 oz. Citron Vodka + 1 oz. Cucumber Vodka**

2 oz. Fresh Lemonade or Quality Store Brand Lemonade,***  sweetened

2 oz. Tonic Water (diet or regular)

Fresh Mint - (lemon mint or orange mint if avail.)

Ice

Glass (preferably made from sea jasper)

Peace and Quiet

Muddle mint in bottom of sea jasper glass.  Add ice.  Pour in the sweet nectar, then add lemonade, then add tonic.  Stir.  Mix in peace and quiet, and enjoy.  But, watch out for any roaming black guys -- they might try to take your glass!

* - try Cupcake Lemon Chiffon Vodka if it can be found (disc.), or 360 Degrees

** - try Crop Cucumber Vodka, or 360 Degrees or Hangar One

*** - try Newman's or Simply Lemonade

Mabel Hodges' Party Punch

Okay, to be fair, this is the original recipe for "Fish House Punch", which is a serious-ass, hard-core punch with a P-U-N-C-H and I-am-so-not-kidding-with-this-so-be-extra-careful-serving-it, which was first introduced in 1732 at the Schuylkill Fishing Club in Philadelphia. It was first introduced to me via my circa 1970's mom's Time Life Cook Books, this one entitled, "Wines and Spirits," I believe. It came with an accompanying spiralized recipe book. By the time I reached high school in the 1980's Mom and Dad's drink cupboard (yes, all self-respecting 1970's parents had drink cupboards) was filled with dusty yellowed boxes of Pink Squirrel mix packets, Mai Tai packets and a tin of petrified bourbon balls you could still smell from across the kitchen (my mother made those bourbon balls for her shrink every Christmas, even though he was Jewish), but by then it had already left it's impression on me, as had all of my parents' boozy, bridge-playing friends. The message was clear. To be great all one needed was that single outstanding recipe that would set one's self apart from all the rest. A party drink legacy, if you will. Being a childhood geek I poured over Mom's "Wines and Spirits" book and despite the mildew smell emanating from it's pages I discovered this gem. Years later it would come to life in a blaze of Christmas glory, at my very first grown-up cocktail party of my own. And yes, strangers *do* get married to each other after my parties.

Love,

Mabel

xoxoxo!

INGREDIENTS

• 3/4 cup superfine sugar
• 5 cups water
• 3 cups dark rum
• 3 cups fresh lemon juice
• 3 cups brandy or cognac
• 1 pint peach brandy
• 2 peaches, peeled and sliced

INSTRUCTIONS

Pour the sugar, water, rum, lemon juice, brandy, and peach brandy into a large bowl over a large disk of ice. Stir until blended, and refrigerate for 1 hour. Add the peach slices to float, and serve in chilled glasses.

An Epidural Shot

1 part Everclear
1 part Absolut
1 part Malibu coconut rum
1 part coconut cream

submitted by:  BoredAs