Mrs. Claus' Wildside Punch

Ingredients:
25 oz X-Rated Fusion liqueur
25 oz Cabo Wabo Blanco Tequila
25 oz pomegranate juice
25 oz cranberry juice
lime twists for garnish


Directions:
Combine one bottle of Cabo Wabo Blanco Tequila, one bottle of X-Rated Fusion Liqueur, 25oz of Pomegranate Juice, and 25oz of Cranberry Juice in a punch bowl.

Serve mixture directly into ice filled glasses and stir to cool the mixture.
Garnish with lime twist.

Baileys Frozen Russian

Description:





Ingredients:
1 ounce Baileys(R) Irish Cream
1/4 ounce Smirnoff No. 21(TM) vodka
1/4 ounce Godiva(R) Chocolate Liqueur
2 scoops vanilla ice cream

Directions:
Pour Baileys(R) Irish Cream, Smirnoff No. 21(TM) Vodka, and Godiva(R) Chocolate Liqueur into a blender.
Add vanilla ice cream to the blender; blend, and serve in hurricane glass.

{Crown} Royal Flush

Ingredients:
1/2 ounce Crown Royal(R) blended Canadian whisky
1/2 ounce peach schnapps
1/2 ounce raspberry liqueur
2 ounces cranberry juice
1 slice orange

Directions:
Add Crown Royal(R) blended Canadian whisky, peach schnapps, raspberry liqueur, and cranberry juice to a cocktail shaker filled with ice.

Shake with ice and strain into highball glass.

Garnish with orange slice.

Apple Seed Cocktail

Description:





Ingredients:
- 1 oz Jose Cuervo Especial tequila
- 1/2 oz creme de cassis
- 1 1/2 oz apple juice
- 1 tsp lemon juice
- Club soda
Garnish: apple wedge

Directions:
Mix all ingredients in a cocktail shaker with ice except club soda. Pour into a tall glass and top with club soda. Garnish with apple wedge.

Kiwi Melon Sangria

Description:




Ingredients:
- 1 bottle (750 ml) dry white wine such as dry Riesling
- 4 peeled and sliced Zespri green kiwifruit
- 1 cup (237 ml) fresh watermelon, peeled, seeded and cubed
- 1 lime, thinly sliced
- 1 1/2 oz Midori melon liqueur
- 1/4 cup granulated sugar

Directions:
Combine all ingredients in a large pitcher, stirring to crush some of the fruit.

Cover and refrigerate overnight for at least 12 hours to let the flavors marry before serving.

Serve over ice, including some fruit.

Use within 4 days. (Cocktail by: Kathy Casey Food Studios, Zespri Kiwi)

BLACKBERRY MOJITO

Ingredients:
* 6 Fresh Blackberries
* 1 ounce simple syrup
* 2-3 ounces premium White Rum (or Vodka)
* 1 lime squeezed for the fresh juice
* 6 leaves of fresh mint
* ice


Directions:
Muddle the blackberries in a shaker, add simple syrup, and juice from the lime.

Add Rum (or Vodka) and ice

Stir well

Pour into a glass.

Garnish with fresh mint, sugar cane and a blackberry

Jamaican Breeze

Description:




Ingredients:
- 1 1/2 oz Appleton White Jamaica Rum
- 3 oz cranberry juice
- 3 oz grapefruit juice
Garnish: orange wedge

Directions:
Mix all ingredients in a cocktail shaker with ice. Pour into a tall glass and garnish with an orange wedge.

Tahiti Club

Description:




Ingredients:
- 2 oz Light Rum
- 1 oz Lemon & Lime Juice (ea.)
- 1 oz Pineapple Juice
- 1/2 oz Maraschino Liqueur
- Garnish: Lemon Slice

Directions:
Shake all the ingredients in a shaker with ice and strain into an old-fashioned glass over crushed ice. Garnish with a lemon slice.

Tanqueray Platinum

Ingredients:
1 ounce Tanqueray(R) London Dry gin
1/2 ounce orange liqueur
1 1/2 ounces pineapple juice
1 tablespoon ginger ale
1 wedge pineapple


Directions:
Mix Tanqueray(R) London Dry Gin, orange liqueur, pineapple juice and ginger ale.

Pour the cocktail into snifter over ice; add pineapple wedge to serve.

Grenade

Ingredients:
1 1/2 pomegranates
3/4 cup dark rum
1/2 cup grenadine
1/4 cup fresh lime juice
1 cup club soda or seltzer
Ice cubes


Directions:
Cut whole pomegranate in half and with a manual citrus juicer squeeze enough juice from halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1 cup. Just before serving, in a 1 1/2 quart pitcher stir together pomegranate juice, remaining ingredients, and enough ice to fill pitcher.

California Lemonade

Description:




Ingredients:
3/4 ounce Smirnoff No. 21(TM) Vodka
1/4 ounce Tanqueray(R) London Dry gin
1/4 ounce cognac
1/4 ounce grenadine
2 ounces orange juice
1 tablespoon lime juice
1 tablespoon simple syrup
1 wedge lemon


Directions:
In a shaker add Smirnoff No. 21(TM) Vodka, Tanqueray(R) London Dry Gin, cognac, grenadine, orange juice, lime juice, sugar syrup, and shake well.
Serve over ice in hurricane glass.
Garnish with lemon wedge.

Banana Daiquiri

Ingredients:
3/4 ounce Captain Morgan(R) Original spiced rum
1/2 ounce creme de banana liqueur
1 1/4 ounces sweet and sour mix
1 cup crushed ice
1 ripe banana
1 cherry
1 slice lemon

Directions:
Place Captain Morgan(R) Original Spiced Rum, creme de banana liqueur, sweet and sour mix, crushed ice, and ripe banana in a blender; blend until smooth and pour into glass and garnish with cherry and lemon to serve.

Key Lime Strawberry Daiquiri

Description:
Approx. 90 calories

Ingredients:
- 1 1/2 oz Bacardi Island Breeze Key Lime
- 2 tbsp. low-carb vanilla yogurt
- 3 medium strawberries (approx. 1/4 c.)
- Light whipped cream

Directions:
Blend first three ingredients with 5 ice cubes and pour into a chilled glass. Top with light whipped cream.

Between the Sheets

Description:
Here's a Mother's Day Toast!


Ingredients:
1 oz Cognac or Brandy
1 oz Cointreau or Triple Sec
1 oz Light Rum
1 oz Lemon or Lime Juice

Directions:
Combine ingredients in a shaker with cracked ice. Shake well and strain into a cocktail glass. Garnish with a lemon twist.

Sangria Naranja

Ingredients:
- 1 (750 ML) bottle of Fruity Red Wine or Fruity White Wine
- 1/2 Cup GranGala Triple Orange Liqueur
- 1/3 Cup Brandy
- 2 bay leaves
- 1 Orange, sliced into rounds
- 1 Pear and or Apple, cored and cut into thin wedges
- 1/4 Cup Superfine Sugar

Directions:
1) Cup the orange in half. Using a vegetable peeler, cut off the thin outer peel of the orange half, avoiding the bitter pith. Slice the other half of the orange and use for garnish.

2) In a bowl, use a wooden spoon to mash the sugar into the orange peel so the sugar absorbs the oils. Stir in all remaining ingredients.

3) Cover and chill for 8 - 24 hours. Remove orange peel and bay leaves. 4) Serve sangria in a pitcher, garnished with reserved orange slices and fruits. Add 3 - 4 ice cubes to each glass when serving.

For white Sangria, substitute white wine for the red and peaches for the pears or apples.

El Nino Cocktail

Description:
Made from Havana Club White Rum, Cointreau, Strawberry syrup, Lemon juice and Fresh strawberries.

Ingredients:
1 oz White rum - Havana Club Silver Dry
1 oz Cointreau
2/3 oz Strawberry syrup
1-1/3 oz Lemon juice
2-4 Strawberries - fresh


Directions:
Mash the strawberries in the bottom of a highball glass.
Add ice, then the remainder
Garnish with a strawberry

Envy

Ingredients:
- 1 1/2 oz. Don Eduardo Silver Tequila
- Pineapple juice
- 1/2 oz. Blue Curacao
- Garnish: cherry

Directions:
Pour tequila into a glass and fill with ice. Add pineapple juice and stir well.Top with Blue Curacao and stir lightly. Garnish with a cherry.

Peach Margarita

Ingredients:
- 3/4 oz peach schnapps
- Splash reposado tequila
- 1 oz tangerine juice
- 2 oz Ballatore Gran Spumante
Garnish: Peach wedge

Directions:
In a mixing glass, combine the peach schnapps, tequila and tangerine juice with ice. Shake well and strain the mixture into a margarita glass. Top off with chilled Ballatore Gran Spumante. Garnish with a fresh peach wedge

MIDORI melon liqueur

http://www.midori-world.com/recipe/varieties/recipe003.html
This is one of my favorite dranks! Yum!

Vanilla Sunrise - Sunday Nitecap

Ingredients:
- 2 oz Skyy Vanilla Vodka
- 2 oz Orange Juice
- Splash of Grenadine
Garnish: Orange Peel

Directions:
Mix all ingredients in a cocktail shaker with ice. Strain the mixture into a chilled martini glass. Garnish with an orange peel.