Almond Flavored Tequila Liqueur
Almond Liqueur
Apple Mule
Apricot Liqueur
ARMADILLO
Autumn Punch
Baileys Irish Creme
Baileys Irish Creme 2
Banana Liqueur
Basics of Liqueur Making Part 1
Basics of Liqueur Making Part 2
Basics of Liqueur Making Part 3
Blueberry Liqueur
Bushwacker 2
California Eggnog
Cherry Liqueur
Chocolate Baileys Irish Creme
Chocolate Liqueur
Cinnamon Liqueur
Cinnamon Spice Liqueur
Citrus Cooler
Coco Amor
Coconut Liqueur
Coffee Liqueur
Cranberry Cordial
Cranberry Liqueur
Eagle Brand Irish Cream Liqueur
Gilly's Love Bird
Ginger Liqueur
Glogg Iv
Gluehwein  (Hot Spiced Wine)
Gorgeous
Gummy Bear
Halloween Punch
Hazlenut Liqueur
Homemade Cream Liqueurs
Homemade Galiano
Hot Buttered Cider
Hot Buttered Rum
Intimate Encounter
Irish Cream 1
Irish Cream Liqueur 1
Irish's Cream Liqueur 2
Licorice Liqueur
Liqueur De Framboise
LIQUID COCAINE
Margarita Liqueur
Meade
My Wife Barbara's Run Runner
Orgasm Nr 1
Papaya Liqueur
Pear Liqueur
Pepper Wine
Peppermint Liqueur
Pineapple Liqueur
Plum Liqueur
POND SCUM
Professorns Glogg (The Professor's Glogg)
Raspberry Liqueur
Romulan Ale
Rum Runner 1
Rum Runner 3
Sandy's Mardi Gras Rum Runner 2
Silver Punch
Singapore Sling
Southern Slammer
Spicy Herbal Liqueur
Strawberry Cocktail
Tea Liqueur
Test Tube Baby
Toasted Almond
Traditional Wassail
Voodoo Punch
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Hot Buttered Rum

Beverage, Alcohol
Yield: 2 servings

2    Tb Brown sugar
1 1/2 c  Warm water
4  ts Butter or margarine,softened
1/2 c  Rum
1     x  Dash ground cinnamon
1     x  Lemon slices (opt.)
1     x  Dash ground nutmeg

In a 2-cup measure stir together the brown sugar, butter or margarine,
cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on
100% power for 3 to 4 minutes or till steaming hot. Stir in the rum.
Serve in mugs. Garnish with lemon slices, if desired.
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Basics of Liqueur Making Part 1

Beverages, Alcoholic
Yield: 1 servings

------------------------INSTRUCTION-----------------------------

EQUIPMENT: Making liqueurs at home does not require anything really
'special' in the way of equipment. You will need some, but not all of
the following:

AGING CONTAINERS: Glass jars with lids (wide mouth, 1 qt or larger are
best) Ceramic crock with lid Ceramic bowls/glass bottles and/or
decanters with either screw on lids/caps or cork/glass cap

STRAINERS: Metal colander fine wire mesh strainer cloth jelly bag white
cotton or linen cloth cheesecloth paper coffee filters

MISCELLANEOUS: Wooden spoon Glass or metal measuring cups metal
measuring spoons metal funnel

PREPARATION OF EQUIPMENT: The aging containers should be properly
cleaned before use. First, wash them thoroughly with a mixture of baking
soda and water. The container should be sterilized by either boiling
them in water for 15 minutes or putting them through a full dishwasher
cycle without any detergent.

TYPES OF EQUIPMENT: Kitchen utensils used for liqueur making, such as
measuring cups, funnels etc. should not be made of plastic. (Plastic can
impart an off flavour to liqueurs.) Metal, ceramic or glass are
preferred.

Straining is one of the most important steps in obtaining a clear,
quality liqueur. A large holed metal colander will strain large pieces
but you will need finer straining material for smaller pieces and for
your last fine straining. If cheesecloth is used, you will need several
thicknesses, which can be discarded after use.

The most efficient fine straining is done with either a cloth jelly-bag
or with a clean cotton or linen cloth laid inside a strainer. These
clothes may be washed and re-used. Some prefer to use disposable paper
coffee filters for this step, however, they are too dense for some of
the thicker liqueurs. We recommend that you test a small amount first if
you wish to use this method. Try various strainers to see which you
prefer.

Bottles and Decanters:

You will need an assortment of clean bottles or decanters to hold the
finished product. For home storage, wine bottles with metal screw on
tops are frequently the most practical container.

For gift giving, small unusual glass bottles with metal screw on top,
such as condiment, vinegar and small wine bottles, are excellent. Many
interesting bottles also can be found in kitchen, glass, gourmet, herb
and wine making shops.

Glass decanters are elegant containers in which to serve or give your
special liqueurs. Good places to find inexpensive decanters are garage
or rummage sales and second hand shops.

Decanters frequently have glass tops with a cork insert. This is fine as
long as the cork is clean.

Containers which have held something other than food or beverage can be
difficult to clean and may tranfer an offensive or dangerous taste to
your liqueur. Therefore, their use is not recommended.

Plastic containers should not be used when making or storing liqueurs.
It is also best to avoid all plastic or plastic lined caps. The reason
for this is that the flavour from the plastic can be transferred to the
liqueur. The occasional exception is when plastic wrap is laid across a
ceramic bowl in the early stages or to shield an uncoated metal lid from
corroding. For example, canning jar lids are usually coated inside;
mayonnaise jar lids are not. Plastic wrap may be used if it does not
touch the liqueur.

Cork may be used if you wish, but remember that corks allow evaporation.
You may wish to seal the cork with wax or foil to avoid this.

Ingredients:

When making any recipe, remember that it is the quality of the
ingredients used that determines the final result. There are three main
types of ingredients to consider in liqueur making. They are alcohol,
flavorings and water.

Alcohol: There are a number of types of alcohol bases used in liqueur
making. The two most frequently used are 180 to 190 proof pure grain
alcohol and 80 to 100 proof vodka. Both are easily obtained at a liquor
store (U.S.).

Pure grain alcohol is a neutral sprit which will be diluted half and
half with water. It has no taste of its own to interfere with the
liqueur flavorings. When purchasing a pure grain alcohol, you do not
have to be concerned with which brand to buy; all are equal.

Vodka, like pure grain alcohol, is a neutral spirit usually made from
distilled grains and is an ideal base in liqueur making. However, there
are differences from brand to brand. The purifying and refining
processes of the distiller determines the end quality. Good vodka should
be colorless, aromaless and have no real taste of its own. Take time to
find the smoothest vodka in your price range. Either 80 or 100 proof
vodka is acceptable.
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Basics of Liqueur Making Part 3

Alcoholic
Yield: 1 servings

------------------------INFORMATION-----------------------------

Siphoning: Before the initial straining, most liqueurs have particles of
fruit or spices suspended throughout the liquid medium. Careful
straining will eliminate these. During aging, some liqueurs form a layer
of clear, particle-free liquid and a second, cloudy layer. Attempts to
strain this merely result in recombining the two layers, producing a
cloudy liquid. Siphoning is a much more efficient way to solve this
problem.

Use a piece of plastic tubing 20 to 24 inches long. (Carried by beer and
wine making stores.) Place one end of the tube in the bottle of liqueur
so that the end of the tube is at a level 1/2 inch above the sediment.
Bend the tube and suck gently on the other end until the liqueur fills
the tube. With your finger over the end, place the tube in the empty
bottle and at the same time, raise the bottle of liqueur so that the
layer of sediment is 4 inches or so above the empty bottle. Release your
finger and the liqueur should start flowing from full to empty bottle.
To stop the flow, just lower the full bottle so that the liquid levels
in both are the same. When the clear liquid has been siphoned off,
discard the sediment.

Brand names: As you follow the recipes of this collection you may find
that some of your favorite liqueurs seem to be missing. For instance,
you will not see a recipe labeled 'Galliano' because that is a brand
name for a commercially prepared liqueur. Legally, we may not use these
brand names for our liqueur counterparts, and so we have invented our
own names. The copy of Galliano is called Italian Gold liqueur.

Some names, such as Amaretto and Irish Cream are not brand names, even
though we may associate them with one major producer. For these
liqueurs, we are legally permitted to use the familiar title.
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Citrus Cooler

Beverage, Summer, Fruit, Non-alcohol
Yield: 4 -1/2 qrts

2 1/2 c  Sugar
2 1/2 c  Water
46 oz Can pineapple juice
46 oz Can orange juice
1 1/2 c  Lemon juice
1 1/2 c  Ginger ale
Pineapple wedges (Optional)

Combine sugar and water in a medium sauce-pan; bring to a boil, stirring
until sugar dissolves. Pour sugar mixture into a 4-1/2 quart freezer
container. Stir in fruit juice; freeze until firm. Remove from freezer
several hours before serving (mixture should be slushy). Stir in ginger
ale. Garnish with pineapple wedges, if desired. Yield: 5-1/2 quarts.
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Professorns Glogg (The Professor's Glogg)

Sweden, Beverages, Alcohol
Yield: 25 servings
 

2 qt Wine, red, dry
2 qt Muscatel
1 pt Vemrouth, sweet
2 tb Angostura bitters
2 c Raisins
1 ea Orange peel
12 ea Cardoman pod; crushed
10 ea Cloves, whole
1 ea Ginger; 2"
1 ea Cinnamon stick
1 1/2 c Aquavit
11/2 c Sugar, granulated
2 c Almonds; blanched, peeled

Combine wine, muscatel, vermouth, bitters, raisins, orange peel,
cardamoms, cloves, ginger and cinnamon. Cover and let stand 12 hours
minimum. Shortly before serving, add aquavit and sugar. Stir well and
bring to full boil over high heat. Remove at once from heat, stir in
almonds and serve hot in mugs. In Sweden, a small spoon is placed in
each mug to scoop up the almonds and raisins.
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Strawberry Cocktail

Alcoholic, Fruits, Beverages
Yield: 1 batch

1 qt Strawberries, sliced
Orange juice
Strawberry juice
Sugar
Sherry
Shaved ice
Lettuce
Strawberries, hulled
French dressing
Powdered sugar
Mint leaves

Place in cocktail glasses: Sliced Strawberries. Boil for 10 minutes
equal parts of: Orange juice, Strawberry Juice With: 1/4 as much sugar.
Chill the Syrup. Season it well with: Sherry. Add: Shaved Ice Fill the
glasses and serve at once. OR: Place on Lettuce leaves Hulled or
unhulled strawberries. Immediately before serving moisten with French
dressing to which you have added a little powdered sugar. OR: Cover
chilled Strawberries with Chilled pineapple juice, adding powdered sugar
if desired and decorate with mint leaves.
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Autumn Punch

Beverage, Punch, Non-alcohol, Autumn
Yield: 7 quarts

1 1/2 c  Honey
3/4 c  Lemon juice
6 ea Whole cardamom seeds
3 ea 3-inch sticks cinnamon
1 ts Whole allspice
2 ts Whole cloves
1 1/2 qt Cranberry juice
5 c  Apple cider
5 c  Apricot nectar
3 qt Ginger ale
Crushed ice

Combine first 6 ingredients in a saucepan; bring to a boil, reduce heat,
and simmer 10 minutes. Strain and discard spices. Chill. Combine chilled
mixture with remaining juices and ginger ale. Serve over crushed ice.
Yield: 7-1/2 quarts.
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Halloween Punch

Beverages, Non-alcohol
Yield: 1 recipe

4 c  Apple cider
1 1/2 c  Orange juice
1 c  Pineapple juice
2 tb Sugar
4 c  Ginger ale
Ice cubes

Stir together the apple cider, orange juice, pineapple juice and
sugar in a punch bowl.
Pour in the ginger ale. Add ice cubes. Makes 10-1/2 cups.
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Gluehwein  (Hot Spiced Wine)

Alcohol, Beverages, German, Red wine
Yield: 1 servings

1 c White or red wine
5 Sugar cubes, or to taste
1 Whole clove
1 sm Piece lemon peel
-a little stick cinnamon

Combine all ingredients and heat, barely to boiling point. Pour into a
pre-warmed glass, wrap glass in a napkin, and serve immediately.

[Note: We did this one for a Christmas party one time and used a
crockpot to keep it at the right temperature. Worked just fine - but
it's best then to put the spices in a cheesecloth bag (or some such) as
they must be removed, else the whole thing eventually turns bitter.
K.B.]

You might also use a 30-42 cup perculator and keep all the loose
ingredients in the basket. Also, remember this maybe served cold over
ice if desired and leftovers can be stored.
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Pepper Wine

Sauce/gravy, Jamaica, Alcohol, Caribbean, Upload
Yield: 1 pint
 

6 ea Pepper, red, hot; fresh
1 pt Rum, light

Put the whole peppers into a glass jar and pour in the rum (or dry
sherry). Cover tightly with the lid and allow to stand 10 days before
using. Use a few drops in soups or sauce. Pepper vinegar is made in the
same way. If fresh peppers are not available, whole, hot dried peppers
may be used.
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Baileys Irish Creme

Beverage, Alcohol
Yield: 1 servings

2 cn Evaportated milk
1 c  Irish Whiskey
1/2 c  Vodka
1/2    Tblspoon Hershey's Chocolate Syrup
1/2 ts Coconut Extract
1/2 ts Almond Extract

Put in blender. Walk around table three times to age to perfection.
Blend. *** KEEP REFRIDGERATED ***
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Irish Cream 1

Beverage, Alcohol
Yield: 1 servings

3    Eggs
15 oz Canned milk or "Eagle Brand"
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey, (mickey)

Combine all ingredients in a blended for 1 minute. Let stand over night.
Bottle the next day. No waiting time.
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Irish's Cream Liqueur 2

Beverage, Alcohol
Yield: 1 servings

2    Eggs
1 1/3 c  Evaporated milk
1/2 ts Chocolate syrup
1 ts Vanilla
1/3 ts Lemon ext
1/4 ts Instant coffee
1 3/4 c  Irish whiskey

Place all ingredients in a blender; blend well. Bottle and let mellow in
frig at least one week before serving. We found this best after 1 to 2
weeks. Store in frig. liqueur may be served at room temp by removing
from frig an hour or two before serving.

Use within 6 months.
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Meade

Beverages, Alcoholic
Yield: 5 gallons

3 g  Water
5 lb Honey
18 pk Earl Grey Tea
1/2 t  Ground ginger
2 t  Cinnamon
1/2 t  Ground allspice
1/2 t  Ground cloves
1/2 t  Ground nutmeg
1 pk Champagne yeast

Steep tea in 1/2 gallon of the water. Remove bags after tea is at
strength desired. Add to rest of water. Bring to a boil, add spices.
Remove from heat and stir in honey. Cover mixture and set aside to cool.
This can take a long time. Make a yeast starter solution by boiling a
cup of water and a tablespoon or two of honey. When cooled to about 85
degrees, add yeast. When meade mixture is cooled to at least 85 degrees,
add started, Rack in the primary with a blow-by or fermentaion lock.
Leave it in the primary at least 1 month. * Move to a secondary for
another month. * then bottle. * During this time, whenever sediment in
the container becomes heavy, at least a quarter inch thick, filter the
contents and rerack. Bottle when liquid is clear and golden. Maintain at
75 degree range during fermentation.
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Traditional Wassail

Beverage, Holidays, Christmas, Alcohol, B'ham/news
Yield: 20 servings

3 qt Ale or dark beer
1 ea Bottle (750ml) sweet sherry
1 c  Cognac (Optional)
2 c  Brown sugar; packed
1 ts Ground ginger
1 ts Grated nutmeg
1    Lemon; sliced
10 sl White bread; crust removed-toasted, buttered, & quartered (optional)

Gently heat beer, sherry, cognac (if using) in large saucepan. Do not
boil. Add sugar, ginger, and nutmeg and cook over low heat, stirring,
until sugar is dissolved. Pour into punchbowl and float lemon slices and
toast on surface. Or, pass toast on a separate platter so people can dip
it into drink. About 20 servings."
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Glogg Iv

Beverages, Alcohol, Beverages, Alcohol
Yield: 6 servings
 

6 x Cloves, whole
6 x Cinnamon sticks
4 x Cardamom, whole, shelled
4 c Cranberry juice cocktail (32 oz bottle)
1 c Light raisins
1/4 c Sugar
2   c Port

Tie spices in cheesecloth bag or gauze and place in sauce pan. Add 2
cups of the cranberry juice cocktail, the raisins, and the sugar, bring
to a boil. Simmer, uncovered, for 10 minutes. Remove spices.

Before serving ass remaining cranberry juice and the wine, heat to
almost boiling. (DO NOT BOIL!) Pour into heat proof pitcher, serve in
mugs or punch cups, adding a few raisins to each.
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Chocolate Baileys Irish Creme

Alcohol, Dairy, Untested
Yield: 1 servings

2 cn Evaporated milk
1 c  Irish Whiskey
1/2 c  Vodka
1/2 tb Hershey's -Chocolate Syrup
1/2 ts Coconut Extract
1/2 ts Almond Extract

Put in blender. Walk around table three times to age to perfection.
Blend. *** KEEP REFRIGERATED ***
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Eagle Brand Irish Cream Liqueur

Alcohol, Coffee, Dairy, Untested
Yield: 1 servings

1 1/4 c  Irish Whiskey; or brandy, rum, rye whiskey, bourbon, scotch
14 oz Sweetened condensed milk
1 c  Heavy cream
4    Eggs
2 tb Chocolate flavored syrup
2 ts Instant coffee
1 ts Vanilla extract
1/2 ts Almond extract

In blender container, combine all ingredients, blend until smooth. Store
tightly covered in refrigerator up to one month. Stir before serving
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Baileys Irish Creme 2

Beverage, Alcohol
Yield: 1 servings

2 cn Evaportated milk
1 c  Irish Whiskey
1/2 c  Vodka
1/2    Tblspoon Hershey's Chocolate Syrup
1/2 ts Coconut Extract
1/2 ts Almond Extract

From: Tom Morstad

Put in blender. Walk around table three times to age to perfection.
Blend. *** KEEP REFRIDGERATED ***
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Irish Cream Liqueur 1

Beverages, Alcohol
Yield: 1 servings

3    Eggs
15 oz Canned milk or "Eagle Brand"
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey, (mickey)

Combine all ingredients in a blended for 1 minute. Let stand over night.
Bottle the next day. No waiting time.
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Basics of Liqueur Making Part 2

Alcohol
Yield: 1 servings

------------------------INFORMATION-----------------------------

The other alcohol bases used in liqueur making are brandy, cognac, Irish
or American whiskey, scotch and rum. These all have pronounced tastes of
their own and are frequently used with vodka or pure grain alcohol to
add their special flavor. Choose them with care and use them sparingly.

Basic brandy is distilled from fermented grape juices. Some brandies are
made from other fruits. Avoid fruit-flavored brandies in liqueur making,
as they will compete with your flavorings. Choose a good tasting brandy,
but avoid the rare, aged and costly brandies which should be enjoyed on
their own.

Cognac is a very fine French brandy which derives its name from the area
where the wine grapes it is made from are grown, Cognac France. You may,
of course, substitute any brandy for cognac, but when we recommend
cognac it is for a superiour liqueur.

Whiskey, or whisky as the Scottish and Canadian versions are spelled, is
almost as varied in taste as rum. American whiskey is generally
distilled from rye, wheat or corn. Irish whiskey and Scotch (short for
Scottish whiskey) are usually made from malted barley. We have found it
best to use Irish whiskey in a traditional Irish liqueur such as Irish
Cream, for more authentic flavor. Wherever this is important, we have
indicated it; if not indicated, use a whiskey that is pleasing to your
taste.

Rum are distilled from sugar and molasses. Most are made in tropical
countries where the sugarcane grows, most notably the Caribbean. The
lighter colored, lighter bodied Puerto Rican or Barbados rums work well.
The Jamaican rums are heavier and sweeter. Take care to match
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Homemade Cream Liqueurs

Beverages, Dairy, Holidays, Alcohol
Yield: 1 servings

-------------------HOMEMADE CREAM LIQUEUR------------------------
1 cn 14 oz Eagle Brand CONDENSED SWEETENED Milk (Not evaporated milk)
1 1/4 c  Flavored liqueur (almond, Coffee, orange or mint)
1 c  Whipping cream or coffee Cream  (1/2 PINT)
4    Eggs *

--------------------IRISH CREAM LIQUEUR-------------------------
1 1/4 c  Or up to 1 3/4 cups Irish Whiskey,or brandy, rum, Rye Whiskey, bourbon, scotch
1    14 oz can Eagle Brand SWEETENED CONDENSED milk (not evaporated milk)
1 c  Whipping cream or coffee Cream (1/2 PINT)
4    Eggs *
2 tb Chocolate flavored syrup
2 ts Instant coffee
1 ts Vanilla extract
1/2 ts Almond extract.

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Silver Punch

Alcohol, Beverages
Yield: 20 servings
 

1/4 Bottle 1 Bottle 28 oz Club Soda 28 oz 7-Up. Gin Champagne -- (brut)

Chill all ingredients well before mixing in a chilled punch bowl. Add a
large block or ring of ice (a tube pan is handy for freezing a ice ring)
to keep everything cold. Serve in stem glasses (Champagne glasses are
pretty for this) instead of punch cups.

Serves about 20.
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Liqueur De Framboise

Beverage, Alcohol
Yield: 1 servings

1 lb Fresh raspberries **
1 lb Sugar
2 c  Water
2 c  Pure grain alcohol* and
2 c  Water
Or
4 c  Vodka

** This recipe works with most cane berries, such as blackberries,
loganberries, etc. Ready in 3 months. Makes over 1 quart.

Rinse and check berries. Discard any overripe or moldy berries. Place
berries in a large bowl. Crush berries slightly with back of wooden
spoon. Set aside.

Warm 2 cups water with sugar in medium saucepan over moderate heat. Stir
continuously til well dissolved and liquid is just warm. Pour sugar
water over berries, stir. Cover with plastic wrap and refrigerate for
one week. Stir occasionally.

After aging in refrigerator, strain through a fine wire mesh strainer
into a large bowl or aging container. Add alcohol mixture, stir. Cap and
let age one month.

Strain through cloth until clear. Re-bottle as desired. Ready for use in
cooking at this point but age 2 months longer before drinking.

*Variation: 4 cups 80 proof vodka may be substituted for 2 cups pure
grain alcohol and 2 cups water. Proof of liqueur will be slightly less.
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Banana Liqueur

Alcohol, Beverages
Yield: 1 quart

2 md Bananas
1 ts Vanilla extract
3 c Vodka
1 c Sugar Extract (a simple sugar syrup recipe)

The tastiest bananas will have a bright yellow peel and no discoloured areas which indicate a bruise. Never refrigerate bananas. Mash peeled bananas and add to vodka, cooled sugar syrup, and vanilla extract. Shake gently and let sit one week. Strain and filter. Let sit longer for additional flavoring, but may be used now. Experiment with cinnamon or
nutmeg. Yield: 1 quart Container: Wide mouth quart jar
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Blueberry Liqueur

Alcohol, Beverages
Yield: 3 cups
 

3 c  Fresh blueberries - or blackberries
1 Clove
1/2 c Sugar syrup (a simple sugar syrup recipe) -to taste
2 c Vodka
1 Lemon vedge, scraped peel

Note: Blueberries can be bought in season(May to Sept). Avoid stained
baskets and DO NOT rinse until ready to use. If freezing, do so BEFORE
rinsing. Rinse with cold water. Rinse berries and lightly crush. Add
vodka, lemon peel, and clove. Pour in DARK bottle and store for 3-4
months. Strain through dampened cheesecloth squeezing out as much juice
as possible. Add sugar syrup to taste and store another 4 weeks. Liqueur
will tend to be on the watery side. Try adding glycerine if a thicker
consistency is desired. Good for baking. Container: Wide mouth quart jar
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Cherry Liqueur

Alcohol, Beverages
Yield: 3 cups
 

1/2 lb Bing Cherries
1/2 lb Granulated sugar
2 c Vodka

Pick plump, shiny, well-coloured fruit with green stems, avoiding dark
coloured stems. Season is late April to August. DO NOT rince until use.
Use cherries as soon as ripe. Wash, stem, and towel dry cherries and
place in a jar. Pour sugar over the cherries, followed by the vodka. DO
NOT mix them. Cover with lid and store on a shelf for 3 months without
disturbing, then strain. Liqueur is ready to serve. Recipe can be varied
with extracts (chocolate, mint, orange, etc). Add approximately 1
teaspoon of extract to finished liqueur and let sit for another few
weeks. Experiment with small portions of flavorings to find your desired
taste. Container: Wide mouth quart jar.
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Cranberry Liqueur

Alcohol, Beverages
Yield: 1 pint
 

1 lb Fresh Cranberries
1 1/8 c Vodka
1 1/8 c Sugar syrup (a simple sugar syrup recipe)
1/2 Orange wedge, scraped peel

Look for bright, plump cranberries, avoiding soft, crushed, or shriveled
ones. Season is Sept. to Dec. They will keep in the refrigerator for 4-8
weeks (can also be frozen), but DO NOT wash them until ready for use as
moisture will make them spoil. Rinse cranberries and chop in blender.
Combine all ingredients in jar and steep for 4-5 weeks. Strain and
filter. Ready to serve. Note: Cranberries can tend to have a bitter
taste; more sugar syrup can be added during the first steep or if after,
let sit an additional week. Yield: 1 pint Container: Wide mouth quart
jar
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Papaya Liqueur

Alcohol, Beverages
Yield: 1 pint

1    Papaya
1 c Vodka
1 sm Lemon wedge, scraped peel
1/4 c Sugar syrup, optional to -taste (a simple sugar syrup recipe)

Look for medium-sized papaya (slightly larger than a pear) with smooth,
unbruised skin, and a fruity aroma. Best time is May and June. Dark
spots on the skin are a bad sign and will cause a bad flavor (check stem
for decay and softness). Cut papaya in half, remove seeds, and peel
skin. Cut in medium chunks and place in vodka with lemon peel(twist to
release flavor). Let steep for 1 week. Strain and squeeze fruit,
extracting juice. If desired, add sugar syrup. Store for 3 weeks. Yield:
1 pint Container: quart jar
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Pear Liqueur

Alcohol, Beverages
Yield: 3 pints
 

1 lb Pears
3 c Vodka, rum, or brandy
1 c Sugar syrup (a simple sugar syrup recipe)
2 pn Cinnamon, nutmeg
2 Clove
2 Coriander seed
2 Apple (optional)

The Bartlett pear is the best to use for liqueur making. It is juicy,
sweet, and smooth. Season is July to Nov. Avoid ones with cuts, bruises,
dark spots, or decay. Slice pears (and apple if desired) and add to
other ingredients., adding sugar syrup last. Stir gently and steep 3
weeks. Strain and filter. Taste and adjust flavor by adding more fruit
or sugar syrup if needed. Steep 3-4 weeks, then strain. Ready for use.
Other fruits can be combined with pears to create a different taste.
Yield: 3 pints Container: Wide mouth 1/2 gallon jar
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Apricot Liqueur

Alcohol, Beverages
Yield: 3 cups
 

2 c  Smashed apricot pits
1/2 ts Ground cinnamon
1/2 ts Ground coriander
2 c  Vodka 100 proof
1 c Sugar syrup (a simple sugar syrup recipe)

Partly fill a cloth bag with the apricot pits (available at most health
food stores). Smash with a hammer, keeping shells and meaty centers.
Place smashed pits in a 1-quart container. Add cinnamon, corriander, and
vodka. Store for 2 months in a cool dark place. Then filter through a
cheesecloth lined strainer and discard fruit pits. Strain a few times
until clear. Add sugar syrup and age for an additional 2 weeks. Recipe
may require some finetuning and apricot extract can be added to offer
additional flavoring. Yield: 3 cups Containe: Wide mouth liter jar
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Raspberry Liqueur

Alcohol, Beverages
Yield: 1 pint

1 pt Fresh raspberries
2 1/2 c Vodka
1 Vanilla bean
1/4 ts Whole allspice
1/2 c  Sugar syrup (a simple sugar syrup recipe)

Select full coloured and plumb berries, avoiding stained baskets (sign
of overripe or softened and decayed berries). Season is May to July. DO
NOT wash until ready to use as water causes mold to form. Rinse berries
and place in a mixing bowl, lightly crushing to release flavor. Add
vodka, vanilla bean, and allspice. Stir and store in bottle in cool dark
place for 3 weeks. Strain mixture through dampened cleesecoth squeezing
as much juice as possible. Pour back in bottle adding sugar syrup to
taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks. Yield: 1 pint
plus Container: Wide mouth quart jar
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Plum Liqueur

Alcohol, Beverages
Yield: 3 cups
 

1 1/2 lb Fresh plums
2 c Vodka
1 1/2 c Sugar syrup (a simple sugar syrup recipe)
1 pn Cinnamon

Plums can be found from May to August. Choose rich coloured ones ranging
from fairly firm to slightly soft. Avoid hard, shriveled, poorly
coloured, soft, bruised or split ones. Halve and pit plums and combine
in jar with vodka (gin may be used also), sugar syrup, and cinnamon.
Cover and invert jar daily until sugar is disolved (about 4 days). Place
in a cool dark place for 3 months. Occasionally shake gently. Strain.
Ready to serve. Yield: 3 cups plus Container: Wide mouth quart jar
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Pineapple Liqueur

Alcohol, Beverages
Yield: 3 cups
 

2 c  Fresh pineapple
2 c Vodka
1/2 c Sugar syrup (a simple sugar syrup recipe)

Buy the largest pineapple you can find as it will give you more meat.
Look for yellow to golden orange color for sweet tasting meat. Avoid
greenish color, bruises, discoloured areas, soft spots, or dried out
brown leaves. Slice pineapple and combine with vodka in jar. Steep for 1
week. Strain and squeeze as much juice as possible from pineapple.
Filter a few times until liquid is smooth and pulp free. Add sugar syrup
to taste. Pineapple juice may be added for additional taste if desired.
Age 1 month. Yield: 3 cups Container: Wide mouth quart jar
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Chocolate Liqueur

Alcohol, Beverages
Yield: 1 pint

2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (a simple sugar syrup recipe)
1/2 ts Fresh mint (optional)
dr Peppermint extract(optional)

Mix all ingredients and let mature 2 weeks. The chocolate tends to
settle on the bottom and may need to be stirred before serving. Finished
version will tend to be thin, but is still quite tasty and excellent for
mixing in coffee or pouring over desserts. Add glycerine to thicken if
desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops
of peppermint extract. Let mature 2 additional weeks. Yield: 1 pint
Container: Quart jar
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Hazlenut Liqueur

Alcohol, Beverages
Yield: 1 pint

6 oz Hazlenuts*
1 Vanilla bean (1 inch)
1 pn Allspice
1 1/2 c Vodka
1/3 c Sugar syrup (a simple sugar syrup recipe)

Chop the hazlenuts to release the flavor of the nut and add to vodka,
vanilla bean, and allspice. Age for 2 weeks, shaking lightly
occasionally. Strain and filter until clear. Add sugar syrup, if
desired, and age for an additional 3 weeks. Ready to serve. Makes a nice
gift and is nice over ice cream as well as an aperitif. *Try using
pistachios which also make a delicious liqueur. If flavor is too weak,
add more nuts and resteep a week before adding the sugar syrup. Yield: 1
pint Container: Wide mouth quart jar
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Coconut Liqueur

Alcohol, Beverages
Yield: 3 cups

2 c  Packaged coconut
4 Coriander seeds
1/4 ts Vanilla extract
3 c Vodka
1/2 c  Brandy

Add all ingredients together and steep for 3-4 weeks. Turn jar every few
days. The coconut tends to be porous and absorbs the alcohol so be sure
to thoroughly strain and filter the mixture to yield the largest amount.
Natural coconut may also be used, but tends to be watery and requires
more coconut. Yield: 3 cups Container: Wide mouth jar
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Almond Liqueur

Alcohol, Beverages
Yield: 1 pint

3 oz Unsalted almonds, chopped
1/8 ts Almond extract
1 1/2 c Vodka
1 ds Cinnamon
1/3 c Sugar syrup (a simple sugar syrup recipe)

Combine all ingredients and shake thoroughly. Let steep for two weeks.
Filter and add more sugar if necessary. Let age for two more weeks and
it will be ready to serve.Excellent in coffee or over ice cream. Yield:
1 pint Container: Quart jar
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Tea Liqueur

Alcohol, Beverages
Yield: 1 pint

2 ts Black tea leaves*
1 1/2 c Vodka
1/2 c Sugar syrup (a simple sugar syrup recipe)

Steep the tea leaves in vodka for 24 hours - NOT longer as a bitter
taste will occur. Strain and add sugar syrup. Age for 2 weeks. *Your
favorite tea may be used for the flavor you desire and spices can be
added as well. Yield: 1 pint Container: Quart jar
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Ginger Liqueur

Alcohol, Beverages
Yield: 1 pint
 

1/2 c  Crystalized ginger
2 c Vodka
1/2 c Sugar syrup (a simple sugar syrup recipe)

Add all ingredients together. Steep for 2 weeks. Strain and its ready to
serve. This liqueur has a real zing to it and will be enjoyed by a true
ginger lover. Makes a unique addition to meat and poultry marinades.
Yield: 1 pint plus Container: Quart jar
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Licorice Liqueur

Alcohol, Beverages
Yield: 1 pint

2 1/2 tb Licorice root, chopped
1 1/2 c Vodka
1/2 c Sugar syrup (a simple sugar syrup recipe) -to taste

Wash the licorice root and chop into small pieces. Add to vodka and
steep for 1 week. Strain and filter. Add sugar syrup and steep for 1
week. Ready to serve. Adjust taste with extract if necessary. Yield: 1
pint plus Container: Quart jar
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Cinnamon Liqueur

Alcohol, Beverages
Yield: 1 pint

1    Cinnamon stick
2 Cloves
1 ts Ground coriander seed
1 c Vodka
1/2 c Brandy
1/2 c Sugar syrup (a simple sugar syrup recipe)

Steep all herbs in alcohol for 2 weeks. Strain and filter until clear
and add sugar syrup to taste. Let stand 1 week and its ready to serve.
Makes a nice hot drink when added to boiling water. Yield: 1 pint plus
Container: Quart jar
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Peppermint Liqueur

Alcohol, Beverages
Yield: 1 quart
 

2 ts Peppermint extract(or 3 ts)
3 c Vodka
1 c Sugar syrup (a simple sugar syrup recipe)

Combine all ingredients and stir. Let stand for 2 weeks. Use 3 teaspoons
of extract for a stronger mint taste and additional sugar syrup for a
sweeter thicker liqueur. Yield: 1 quart Container: Quart jar
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Spicy Herbal Liqueur

Alcohol, Beverages
Yield: 1 quart
 

6    Cardamom pods* 3 ts Anise seeds*
2 1/4 ts Chopped angelica root*
1 Cinnamon stick
1 Clove
1/4 ts Mace
1 Fifth of vodka
1 c Sugar syrup (a simple sugar syrup recipe)

Remove seeds from cardomom pods. Add the anise seeds, and crush all the
kernals with the back of a fork. Put them in a 1-quart container adding
angelica root, cinnamon stick, clove, mace, and vodka. Shake mixture
well and store in a cupboard for 1 week. Pour through cheesecloth lined
strainer several times. Blend the liquid with the sugar syrup. Ready to
serve. *Most of these ingredients can be found at health food stores.
This liqueur is similiar to Italian Strega and the spicy taste may not
appeal to everyone.

Yield: 1 quart Container: 1/2 gallon jar
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Almond Flavored Tequila Liqueur

Alcohol, Beverages
Yield: 3 1/2 cups

8 oz Unpeeled almonds; dark . roasted (see note)
1/2 Vanilla bean; split
1 Stick cinnamon; 3 inch
1 Bottle gold tequila
2 tb Spicy piloncillo syrup
1/4 ts Pure almond extract

mix teaspoon pure almond extract Note: Place nuts on baking sheet in
325-degree preheated oven and toast until dark brown, turning
occasionally. When done, remove from pan to prevent overcooking.
Coarsely chop nuts. Place in jar along with the vanilla bean and
cinnamon stick. Coverwith tequila and steep for 2 weeks in cool, dark
place, shaking gently occasionally (a murky sediment is natural). Strain
several times through paper coffee filters.

Add syrup and almond extract in small increments, tasting after each
addition, until satisfied with flavor. Pour into sterilized dark-colored
jar: allow to set for 2 weeks, adding more syrup if needed.

Pour into pretty decorative jars for gifts. Serve either poured into hot
coffee or served over ice in brandy snifters with a twist of lemon .
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Margarita Liqueur

Alcohol, Beverages
Yield: 24 ounces
 

1    Bottle silver tequila
1 Peel of orange; cut in . continuous spiral
1 Peel of lime; cut in . continuous spiral
6 oz Cointreau

Share a shot of tequila with a friend while making this. Add citrus peel
to tequila remaining in bottle, and then add the Cointreau to taste.
Keep refrigerated and serve in sherry glasses. Remove citrus peel if
liqueur starts to become bitter. It can be served straight or on the
rocks with a twist of orange peel.

Take a bottle of this to the host of a dinner party instead of a bottle
of wine.
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Romulan Ale

Alcohol, Beverages
Yield: 1 several dr

1    Fifth Bacardi 151
1 Fifth Blue Curaco
2 l Sprite or 7-up

Mix all ingredients. Chill for approximately 3 hours and serve.
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Voodoo Punch

Beverages, Alcohol, Canadian
Yield: 32 Servings

3/4 c  Packed light brown sugar
1    3-inch piece fresh ginger
2 tb Peppercorns, whole
1 tb Allspice, whole
4    Cinnamon sticks
2 c  Water
1    Large block of ice
26 oz Dark Caribbean rum
26 oz Vodka
2 c  Orange juice
1/2 c  Pineapple juice
10    Flowers, see note
10    Lemon slices

Peel ginger and slice thinly. In a 1-quart saucepan, combine brown
sugar, ginger, peppercorns, allspice, cinnamon sticks and water. Bring
to boil; then reduce heat and simmer, uncovered, 30 minutes. Strain,
discarding spices; chill. If made ahead, set aside until ready to use.
To prepare punch for serving place ice block (should be 2 quarts) in
punch bowl. Add chilled syrup, rum, vodka, orange juice and pineapple
juice. Taste and add more juices, if desired. Poke stem of each flower
through the center of a lemon slice; float slices atop punch. Serve each
drink over ice cubes.

A few notes: I find this recipe a little sweet, so I add the juice of a
lemon or two before serving. The flowers that the recipe suggests are
daisies or hibiscus. It then suggests "other flowers" but this is
something to be really careful about, since the first time I served this
punch some idiot decided to try the flowers! (takes all kinds). This is
a really good for a hot summer night (yes we do get them in Canada) -
very potent punch.
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California Eggnog

Alcohol, Gifts
Yield: 8 Servings

1 qt Cold prepared eggnog
1 1/2 c  Apricot brandy
1/4 c  Triple Sec
Nutmeg, for garnish

In a largepitcher, combine the eggnog, apricot brandy and Triple Sec.
Stir well to blend. Cover and refrigerate at least four hours to blend
flavors. At serving time, garnish each serving with a sprinkling of
nutmeg.
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Cinnamon Spice Liqueur

Alcohol, Gifts
Yield: 1 Pint

3    Inch piece stick cinnamon
1 tb Minced peeled fresh ginger
2    Whole cloves
Few gratings nutmeg
1 c  Vodka
1/2 c  Brandy
1/2 c  Sugar
1/4 c  Water

In a glass bottle or jar, steep the cinnamon, ginger, cloves and nutmeg
in the vodka and brandy for about two weeks in a cool, dark place,
gently shaking the bottle every day.

Gently pour the jar's contents through a regular strainer or sieve,
pressing hard on the solids to release all of thier flavor. Follow this
by 2 strainings through slightly dampened cheesecloth. For true clarity
and professional looking results, pour the strained mixture through a
large clean coffee filter placed inside a funnel or clean coffee cone;
loosely cover with plastic wrap since the process may take several
hours.

In a small saucepan, combine the sugar and water. Bring to a boil over
moderately high heat. Simmer, uncovered, 5 minutes. Let cool to room
temperature.

Funnel the strained spice mixture into a glass bottle; then funnel in
the sugar syrup. Cork tightly; shake to blend. Let mature at room
temperature, or slightly cooler, for at least 1 week.
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Coffee Liqueur

Alcohol, Gifts
Yield: 5 Cups

1 1/2 c  Firmly packed light or dark
Brown sugar
1 c  Sugar
2 c  Water
1/2 c  Instant coffee powder or
Crystals
3 c  Vodka
1 1/2 tb Vanilla extract
1 ts Glycerine, optional
10    Whole coffee beans

In a heavy medium sized saucepan, combine the sugars and water. Bring to
a boil over moderately high heat, stirring occasionally. Lower the heat.
Simmer until the mixture forms a syrup, about 5 minutes.

Stir the coffee powder into the syrup with a whisk until dissolved and
the mixture is lump free. Remove the pan from the heat. Let cool
completely.

Stir in the remaining ingredients until smooth. Funnel the mixture into
a half gallon glass bottle; drop in the whole coffee beans. Cover
tightly. Let mature for at least two weeks. Strain out the coffee beans,
if desired.
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Cranberry Cordial

Alcohol, Gifts
Yield: 3 Pints

8 c  Raw cranberries, coarsley Chopped
6 c  Sugar
1 l  Light or amber rum

Place the chopped cranberries in a gallon jar with a tight fitting cover
(or divide between to half-gallon jars). Add the sugar and the rum.
Close the jar tightly; shake gently to blend. Store in a cool dark place
for 6 weeks, stirring or shaking the contents every day. Strain the
cordial into decorative bottles. Seal with corks.

Note: This recipe can be halved or even quartered. For a half recipe,
use 4 cups cranberries, 3 c sugar, and 2 1/2 cups rum; for a quarter
recipe, use 2 cups cranberries, 1 1/2 cups sugar and 1 1/4 cups rum.
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Hot Buttered Cider

Alcohol, Gifts
Yield: 1 Servings

1 qt Apple cider, preferably Freshly pressed
1/4 c  Light corn syrup
2 tb Unsalted butter
2    Cinnamon sticks
3    Whole cloves
2 sl Lemon
6 oz Apple liqueur

In a large saucepan, combine the cider, corn syrup, butter, cinnamon
sticks, cloves and lemon slices.

Heat over a moderately low flame until the cider is hot and the butter
is melted. Remove from the heat.

While the cider is heating, pour one ounce of liqueur into each of 6
mugs or heatproof glasses. Pour the hot cider into the mugs and serve at
once.
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Singapore Sling

Beverages, Alcohol
Yield: 1 Servings

1/2    Lemon, juice of
1 ts Powdered suger
2 oz Gin
1/2 oz Cherry brandy
Carbonated water (to fill)

mix and serve!
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Homemade Galiano

Beverages, Alcohol, Easy
Yield: 6 Servings

2 c  Sugar
1 c  Water
1/4 ts Anise extract
1 ts Vanilla extract or Vanilla Bean Extract
3    Drops yellow food coloring
1    Fifth vodka

Combine sugar and water in a pan and bring to a boil. Boil for 1 minute
and immediately reduce heat. Simmer for 1 hour or until thickened.
Remove from heat and cool. Pour sugar-water syrup into a sterilized
quart-size bottle. Add anise extract, vanilla and food coloring. Stir
gently and add the vodka. Cover and let the mixture sit for 10 days to 2
weeks before serving. Yield: 32 oz.

Cost of Ingredients: $9.28 Comparable purchased product: Galiano, 25.4
oz $17.18 (21.64) Savings: $12.36

This liqueur is known by it's bright yellow color, but it can also be
made without adding the food coloring, if you prefer.
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Apple Mule

Alcohol, Beverages
Yield: 1 Servings

1 oz Jack daniels
1 oz Southern comfort
1 oz Amaretto
1 oz Triple sec
1 1/2 oz Lime juice
2 oz Orange juice

Mix in shaker with ice. Serve as shots. Appropriately named because they
taste similar to a fresh apple, but after a few they will kick you in
the butt.
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Gummy Bear

Alcohol, Mixed drink, Beverages
Yield: 1 Servings

1/2 oz Southern comfort
1/2 oz Midori
1/2 oz Amaretto
1/2 oz Grenadine

Fill rest of glass with pinnapple and OJ on the rocks with a splash of
7up.
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Southern Slammer

Alcohol, Beverages, New drinks
Yield: 1 Servings

1/2 oz Southern comfort
1/4 oz Amaretto
1/4 oz Sprite; or 7-up

To prepare pour the 3 liquids into a shot glass and place a napkin over
the top of the shot glass, then have your victim place their hand over
the napkin and slam the glass on a hard surface; this will cause the
drink to mix up and fizz. Then tell your victim to "slam" it down the
hatch
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Toasted Almond

Alcohol, Beverages, Ice cream, Mixed drink
Yield: 1 Servings

1 pk Kahlua
1 pk Amaretto
2 pk Cream; or milk
Ice cubes

In blender add ice cubes, about equal amounts Kahlua and Amaretto and
twice that of cream. Can also use ice cream instead of ice cubes and
cream/milk Usually served with a dollop of whipped cream, cherry and a
sprinkling of cinnamon.
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Intimate Encounter

Alcohol, New drinks
Yield: 1 Servings

1 pk Kahlua
1 pk Bailey's irish cream
1 pk Amaretto
1 pk Malibu rum
1 pk Cream

Mix in shaker with ice and strain into shot glasses.
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ARMADILLO

Alcohol, New drinks
Yield: 1 Servings

1/2    Southern comfort
1/2    Amaretto
1/2 pk Sweet & sour
1/2 pk Orange juice

Mix all ingredients. Chill
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Bushwacker 2

Alcohol, Mixed drink, New drinks
Yield: 1 Servings

1/4 oz 151 rum
1/4 oz Mount gay rum
1/4 oz Meyers rum
1/4 oz Triple sec
1/4 oz Cream de coco; dark
1/4 oz Vodka
1/4 oz Amaretto
1/2 oz Kahlua
1/2 oz Bailey's irish cream
1/2 oz Milk

Mix all ingredients. Chill
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Gilly's Love Bird

Alcohol, Mixed drink, New drinks
Yield: 1 Servings

1/2    Sloe gin
1/2    Canadian club
1/2    Amaretto
Pineapple juice
Orange juice

Shake with a little ice...pour into frosty glass and fill with ice.
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LIQUID COCAINE

Alcohol, Mixed drink, New drinks
Yield: 1 Servings

1 oz Southern comfort
1 oz Amaretto
2 oz Pineapple juice

Mix all ingredients together in a glass and serve on the rocks. little
umbrella a must!
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POND SCUM

Alcohol, Mixed drink, New drinks
Yield: 1 Servings

1/2    Chambord
1/2    Blue curacao
1/4    Amaretto
Vodka
Gin
Rum
Tequila
Triple sec
Coke
Sours

Add coke and sours until a cloudy blue-green color is acheived.
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Coco Amor

Alcohol, Beverage
Yield: 1 Servings

1 oz CocoRibe
1/2 oz Amaretto
1/2 oz Lemon juice

Shake well with ice, strain into chilled cocktail glass with
sugar-frosted rim. Love is in the glass.
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Gorgeous

Alcohol, Beverage
Yield: 1 Servings

3/4 oz Grand Marnier
3/4 oz Amaretto

Serve in rock glass with cubed ice.
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Orgasm Nr 1

Alcohol, Beverage
Yield: 1 Servings

1 oz Amaretto di Saronno
1 oz Bailey's Irish Cream
3    To 4  ice cubes
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Test Tube Baby

Alcohol, Beverage
Yield: 1 Servings

1/2 oz Amaretto
1/2 oz Tequila
1    To 2 dr  cream

Mix amaretto and tequila in shot glass. Add cream by dr with a short
straw.
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My Wife Barbara's Run Runner

This recipe was so stained with fruit juice and rum it was even had for me to read!!! ;>)
IT'S AWESOME!  Guaranteed to make you feel like a Pirate, argh matey!  Chef Norm

1  oz. light rum
1/2 oz. blackberry brandy
1/2 oz. creme de bananae
1 splash of genidine
1 oz. of orange juice
1 oz. of sour mix

Add all to blender with ice and blend until slushy. Add a shot of dark rum on the top of the drink.
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Rum Runner 1

This tropical cocktail hails from the Holiday Isle Beach Resort &
Marina, Islamorada, Florida.

1/2 ounce Bacardi Black Rum
1/4 ounce Bacardi 151 rum
3/4 ounce creme de bananae
3/4 ounce blackberry brandy
1/2 ounce grenadine
3/4 ounce lime juice

1.Mix in a blender with ice. Serve in a 12 ounce glass.

Serves 1.

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Sandy's Mardi Gras Rum Runner 2

1 cup orange juice
1 tablespoon lemon juice
1 cup pineapple juice
1 tablespoon grenadine
1 cup ginger ale
½ cup dark rum

Combine orange juice, pineapple juice, ginger ale, lemon juice
grenadine and rum into a small pitcher.
Serve over ice and garnish with a lemon, orange, or pineapple slice.
Garnish with fruit slices.

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Rum Runner 3

1 1/2 oz Malibu Rum
1 oz Blackberry Brandy
3 oz Orange Juice
3 oz Pineapple Juice
3 oz Cranberry Juice

Mix on ice

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