Banana Orange Frost  (NON ACOHOL DRINK)
BLACKBERRY LEMONADE  (NON ACOHOL DRINK)
BLACKBERRY LIME MARGARITAS
CAFE IGUANA MARGARITA
CITRUS COOLER (NON ACOHOL DRINK)
CLARET LEMONADE
COFFEE MAPLE  by: CHEF NORM
CRANBERRY BOURBON SPRITZER
Cranberry-Cherry Cooler
CUBAN SPECIAL
Dinosaur Punch
Easy Punch (Bubbly)
FROZEN HONEYDEW MARGARITAS
FROZEN KIR ROYALE
FROZEN MELON COLADA
FROZEN WATERMELON MARGARITA
GINGER LIMEADE (NON ACOHOL DRINK)
HOMEMADE SWEET-AND-SOUR MIX FOR MARGARITAS
Irish Coffee
KAPALUA BUTTERFLY
Kentucky Derby
Kiwi-Peach Refresher
LEMON MARGARITA
LEMON SHANDY
MAI TAI II
MARGARITA SPRITZER
MEXICAN FRUIT COOLER (NON ACOHOL DRINK)
MINTED GRAPEFRUIT COOLER (NON ACOHOL DRINK)
MINTED VODKA LEMONADE
MOCK CHAMPAGNE
MOJITO II
My Lemonade Syrup
NECTARINE-BASIL LEMONADE (NON ACOHOL DRINK)
PINEAPPLE LEMONADE (NON ACOHOL DRINK)
PINEAPPLE MINT FROZEN DAIQUIRI
PINEAPPLE RUM SPRITZER
Pineapple-Apricot Crush
PINEAPPLE-CITRUS JUICE (NON ACOHOL DRINK)
PINK PANTHER
Purple Cow Shake and More
Raspberry Frosty
RASPBERRY LIMEADE (NON ACOHOL DRINK)
RASPBERRY ORANGE MARGARITAS
REMSEN COOLER
RUBY RED MARGARITA
RUM REFRESHER
SANGRIA
SANGRITA BLOODY MARY
SARATOGA (NON ACOHOL DRINK)
SNOW-CAP MARGARITA
STRAWBERRY LIME COOLER
Sunset
TENNIS ELBOW
TEQUILA COOLER
THAI TEA
TROPICAL FRUIT AND RUM PUNCH
TROPICAL SPARKLING SANGRIA
TURQUOISE MARGARITA
U-238 Punch
VIENNESE ICED TEA
VODKA AND WATERMELON COOLER
WAIKALOA BREEZE
WATERMELON AND STRAWBERRY MARGARITA
White Sangria Punch (Nonalcoholic)
YUCATAN MARGARITA WITH TROPICAL FRUIT
*************************************************************
Irish Coffee

Servings: 2

1 1/2 c  Warm water
1 T  Instant coffee crystals
1/4 c  Irish whiskey
1 x  Brown sugar to taste
1 x  Dessert topping *

* Dessert topping should be in a pressurized can. In a 2-cup measure
combine water and instant coffee crystals. Micro-cook, uncovered, on
100% power about 4 minutes or just till steaming hot. Stir in Irish
whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture
with some pressurized dessert topping.

****************************************************************************
COFFEE MAPLE  by: CHEF NORM
 
Here's a warm, delightful drink to make you forget about being cold on
those Fridgid New England evenings.

Half a cup strong coffee
Two teaspoons maple syrup
Peach schnapps to taste
Two teaspoons of chocolate syrup
Crumble in a cinnamon stick
Mix all ingredients in a tall glass or coffee mug.

****************************************************************************
Pineapple-Apricot Crush

Yield: 4 servings

12 oz Pineapple Juice; Chilled,  1 Can
8 3/4 oz Apricot Halves; Undrained, 1 Can
6    Ice Cubes; Up To 8 Can Be Used

Blend the first two ingredients in a blender container, until the
apricots are pureed. Add the ice cubes 1 at a time until you reach a
slushy consistency. Before making the drink, check the owners manual
about ice cubes. A heavy duty machine will do them just fine.

****************************************************************************
Cranberry-Cherry Cooler

Yield: 4 servings

1    Envelope Unsweetened Cherry Flavored Soft Drink Powder
1/4 c  Sugar
1/2 c  Orange Juice
16 oz Cranberry Juice Cocktail; Chilled, 1 Bottle, 2 Cups
Ice

Combine all of the ingredients except the ice in a blender container and
blend until the drink powder and sugar are dissolved. Serve the mixture
over the ice.

****************************************************************************
MOCK CHAMPAGNE

Yield: 12 servings

2/3 c  Sugar
2/3 c  Water
1 c  Grapefruit juice
1/2 c  Orange juice
3 tb Grenadine syrup
28 oz Ginger ale; chilled

Combine sugar and water in saucepan over low heat. Stir until sugar is
dissolved. Bring to boil and boil 10 minutes. Cool. Add sugar syrup to
grapefruit and orange juices. Chill thoroughly. Add grenadine and ginger
ale just before serving. Makes about 1 1/2 quarts

****************************************************************************
Sunset

Yield: 1 servings

2 ts Grenadine
1/3 c  Orange juice; *
1/3 c  Pineapple juice; *
-Ice cubes
Lemon slice; for garnish

* approximate amounts, depends on the size of the glass

Choose a large, well shaped, stemmed glass. Put a layer of grenadine in
the bottom of the glass. Fill glass with ice cubes (important). Pour
equal amounts of orange and pineapple juice over the ice cubes. Top with
a lemon slice. Add a dash of grenadine on top. Voila! A beautiful
sunset! SERVES:1

****************************************************************************
Kentucky Derby

Yield: 10 servings

4    Mint sprigs; up to 5 sprigs
1 1/2 c  Sugar
2 c  -Cold water
3/4 c  Lemon juice; fresh if possible
1 1/2 qt Ginger ale

--------------------------GARNISH-------------------------------
Lemon slices; thin

"A mock mint julep drink."

Rinse the mint and discard stems. Place the sugar, water, and lemon
juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to
stand for 30 minutes. Fill a large pitcher with ice cubes and strain the
liquid over the ice. Add the ginger ale and lemon slices, and serve.
SERVINGS: 10 TALL GLASSES

****************************************************************************
White Sangria Punch (Nonalcoholic)

Yield: 12 servings

4 c  White grape juice
1 c  Pink grapefruit juice
1 tb Lime juice
1    Club soda;bottle, 750 ml chilled
Pink grapefruit slices

In large pitcher, combine grape, grapefruit and lime juices;
refrigerate. Just before serving, add soda water and grapefruit
slices. MAKES 12 SERVINGS

****************************************************************************
Easy Punch (Bubbly)

Yield: 10 servings

2 qt White Grape Juice
2 l  Diet 7-Up
1 l  Bottle Club Soda

Mix ingredients.  Serve well chilled.  Tastes like champagne!!

****************************************************************************
U-238 Punch

Yield: 12 servings

1 qt Rum
1 qt Vodka
1 qt Strawberry juice
1 qt Orange juice
1 qt Pineapple juice
1 pt Fresh strawberries
1 pt Orange wedges
1 pt Pineapple chunks

Mix all ingredients well. Chill. Serve as you would punch.

NOTE: Orange juice and wedges and pineapple juice and chunks can be
substituted for your favorite fruit. However, the strawberries
and juice is considered MANDATORY! The vodka can also be
substituted for your favorite booze, but rum is MANDATORY!

The general rule of thumb for this recipe is: two quarts of booze (one
of which MUST be rum), and three quarts of fruit juice
including 1 pint of accompanying FRESH fruit (one of the fruits
MUST be strawberries)

Personal Note: I "discovered" this one at the 1979 Milwaukee
Summerfest. Two fellow audience members were passing this stuff
around in a plastic milk jug several hours before Seals & Crofts
were to go on. How come this stuff didn't eat through the jug
is beyond me, but the drink (more of a "punch") is very tasty.
I thank those two intrepid people for this recipe.

****************************************************************************
My Lemonade Syrup

Yield: 1 servings

5 lb Sugar
2 oz Citric acid
1 oz Tartaric acid
6 c  Boiling water
6    Lemons

Dissolve in boiling water, the sugar and acids.  Grate 4 lemons and
use juice from 6 lemons. Add to boiling water.  Keep bottled in frig.
Mix in a 5 part water to 1 part syrup ratio.

****************************************************************************
THAI TEA

Yield: 6 servings

8 c  Water
6 tb Thai tea
Sugar
Ice cubes
Half and half; -=OR=- sweetened condensed milk

Bring water to boil. Add tea and steep 5 minutes. Strain and season to
taste with sugar. Cool, then chill in refrigerator. When ready to
serve, place ice cubes in each of 6 tall glasses. Pour tea over ice,
leaving room to add half and half to taste.

****************************************************************************
Kiwi-Peach Refresher

Yields: 2

4 large ice cubes or 1/2 cup crushed ice
1 cup skim milk
2 tbs plain nonfat yogurt
1 kiwifuit, peeled & chunked
1 peach, pitted & chunked
opt. kiwi slices for garnish

Place ice in blender add milk, yogurt, kiwi, & peaches, in that
order. Cover and blend on high for 15 secs. Switch off. Now pulse
switch at the highest level your blender has, if it has an ice crush
setting use that one, for another 15 secs or til the drink is the
consistancy you want it to be. Pour into glasses and garnish with
kiwi slices on rim.

******************************************************************************
Raspberry Frosty

2 cartons (8 ounces each) raspberry yogurt
1 cup cold milk
1 scoop raspberry sherbet
Club soda, optional
Fresh mint, optional

Place yogurt and milk in blender container; cover. Puree until smooth
and frothy. Blend in club soda to add carbonation, if desired. Top with
one scoop of raspberry sherbet and, if desired, fresh mint. Serve
immediately in tall chilled glasses. Yield: 3-3/4 cups

******************************************************************************
Purple Cow Shake and More

Yield: 1 servings

-------------------------PURPLE COW------------------------------
1/3 c  Purple grape juice
3 lg Scoops vanilla ice cream

-------------------------BROWN COW------------------------------
2    Scoops Chocolate Ice Cream
12 oz Root Beer

----------------------ROOT BEER FLOAT---------------------------
2    Scoops vanilla ice cream
12 oz Root Beer

--------------------------COLA COW-------------------------------
2    Scoops vanilla ice cream
12 oz Cola

-------------------------ORANGE COW------------------------------
2    Scoops orange sherbet
12 oz Lemon-Lime Soda

-------------------------CREME COW------------------------------
2    Scoops Vanilla ice cream
12 oz Cream soda

For Purple Cow:
Put grape juice and ice cream in blender container.  Cover and blend
on high speed 10 to 15 seconds.  Pour into tall glass.  Serve right
away.

Others:  Place one scoop of ice cream or sherbet in a tall glass.
Fill each with about 3/4 cup of carbonated beverage.  Top with other
scoop of ice cream or sherbet.

Serve immediately with straw and long handled ice tea spoon.

****************************************************************************
Dinosaur Punch

Yield: 6 cups

6 oz Frozen lemonade concentrate Thawed
1/2 c  Frozen limeade concentrate Thawed
1 c  Water
2    Drops green food color (if Desired)
1    Liter bottle (4 1/2 Cup)
Lemon-Lime carbonated Soda Chilled

In large non metal pitcher, combine concentrates and water.  Add food
color, blend well.

Just before serving, add lemon lime soda, stir gently to blend.  Serve
over ice.

****************************************************************************
Banana Orange Frost

Yield: 2 servings

1    Ripe banana, peeled
1/2 c  Orange juice
1/2 c  Cold milk
1 c  Orange sherbet

-------------------------ADDITIONAL------------------------------
Orange Sherbet

-------------------------VARIATION------------------------------
1    Ripe banana, peeled
1/2 c  Pineapple juice
1/2 c  Cold milk
1 c  Pineapple sherbet

-------------------------ADDITIONAL------------------------------
Pineapple sherbet

Mash banana in small bowl with a fork.  Stir in juice.  Beat mixture
with a mixer until smooth.  Stir in milk and one cup sherbet.  Beat
until smooth. (or use blender)

Pour into two tall glasses.  Top each glass with several scoops or
sherbet.

Decorate each glass with an orange slice if you like.

****************************************************************************
CUBAN SPECIAL

1 ounce light rum
1/2 teaspoon curaçao
1 tablespoon pineapple juice
1 tablespoon lime juice
3 or 4 ice cubes
Stick pineapple
Maraschino cherry

Combine all ingredients except the pineapple and cherry in a cocktail
shaker and shake vigorously. Strain into a cocktail glass and garnish
with the fruit. Serves 1

**************************************************************
CLARET LEMONADE

4 tablespoons lemon juice
2 teaspoons superfine sugar
6 ounces crushed ice
8 ounces chilled claret or other dry red wine
Slice lemon

Combine lemon juice and sugar in a tall collins glass and stir until
sugar is dissolved. Add ice, pour in claret, and garnish with lemon
slice. Serve with a straw.

Serves 1

**************************************************************
LEMON SHANDY

Shandy a drink made of beer mixed with lemonade, ginger ale or ginger
beer first appeared in Britain in the mid-nineteenth century. Guests
can, of course, quaff the beer and lemonade separately.

1 cup sugar
3 cups water
four 3-inch strips lemon zest, removed with a vegetable peeler
1 cup fresh lemon juice
2 fresh mint sprigs
chilled beer, such as pale ale

In a small saucepan bring sugar and 1 cup water to a boil, stirring
until sugar is dissolved, and stir in zest. Cool sugar syrup to room
temperature. Transfer syrup to a small pitcher and stir in remaining 2
cups water, lemon juice, and mint. Chill lemonade until cold. (Makes
about 4 1/2 cups lemonade.) Pour 1/4 cup lemonade, or to taste, into
each of 4 chilled beer glasses and top off with beer. Serves 4.

**************************************************************
MAI TAI II

2 jiggers (3 ounces) light rum
1 jigger (1 1/2 ounces) dark rum
1 pony (1 ounce) Grand Marnier
1 pony (1 ounce) amaretto
2 ponies (2 ounces) pineapple juice
1 pony (1 ounce) fresh lemon juice

Garnish: pineapple spears and lemon slices

In a cocktail shaker half-filled with ice cubes, combine rums, Grand
Marnier, amaretto, pineapple juice and the lemon juice. Shake the drink
for 30 seconds, and strain it into 2 long-stemmed glasses filled with
ice cubes. Garnish the drinks with pineapple spears and lemon slices.
Serves 2

**************************************************************
MINTED VODKA LEMONADE

1 cup (packed) mint leaves, chopped
2/3 cup sugar
1 cup fresh lemon juice
1 1/2 cups vodka

Crushed ice
Fresh mint sprigs

Combine chopped mint and sugar in large bowl. Stir in lemon juice and
vodka. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Strain mixture into pitcher. Fill six 6- to 8-ounce glasses with crushed
ice. Pour mixture over. Garnish with mint sprigs. Serves 6.

**************************************************************
MOJITO II

2 fresh mint sprigs
2 teaspoons sugar
2 tablespoons fresh lemon juice
1 1/2 ounces (1 jigger) light rum
Chilled club soda or seltzer water

Garnish: fresh mint sprig and lemon slices

In a tall glass with back of a spoon crush mint with sugar and lemon
juice until sugar is dissolved and stir in rum. Add ice cubes and top
off drink with club soda or seltzer water. Stir drink well and garnish
with mint and lemon. Makes 1 drink

**************************************************************
PINK PANTHER

2 fresh mint sprigs
1 jigger (1 1/2 ounces) Místico (citrus-flavored tequila)
1/2 cup fresh pink grapefruit juice
About 1/3 cup lemon-lime soda

Garnish: 1 mint sprig

In a cocktail shaker, combine mint sprigs with Místico and crush with
the back of a spoon. Add grapefruit juice and strain into tall glass
three-fourths full of ice cubes. Top off drink with lemon-lime soda and
garnish with mint sprig. Makes 1 drink

**************************************************************
REMSEN COOLER

1/2 teaspoon superfine sugar
2 ounces club soda
3 or 4 ice cubes
2 to 3 ounces Scotch whiskey or gin
Club soda or ginger ale
Peel of 1 lemon

Put sugar and club soda in a 12-ounce collins glass and stir to dissolve
the sugar. Add the ice, Scotch or gin, and stir. Fill up with soda or
ginger ale. Garnish with lemon peel. Serves 1.

**************************************************************
RUM REFRESHER

1 jigger (1 1/2 ounces) dark rum
6 tablespoons fresh orange juice
6 tablespoons strong tea, chilled
Garnish: orange slice and mint sprig

In a highball glass half filled with ice combine rum, orange juice and
tea. Stir. Garnish with orange slice and mint. Serves 1

**************************************************************
SANGRITA BLOODY MARY

The following Bloody Mary recipe is based on a spicy tequila-chaser from
Mexico called sangrita, which is usually made with the juices of
tomatoes and oranges and sometimes other fruit. Adding to our
variation's international flavor, Scandinavian aquavit takes the place
of vodka or gin.

2 cans tomato juice, each 1 quart 14 ounces (about 12 cups total), chilled
2 2/3 cups fresh orange juice (from about 8 oranges)
2/3 cup fresh lemon juice
2 1/2 teaspoons red or green Tabasco
2 teaspoons Worcestershire sauce
2 cups aquavit such as Aalborg or Linie if desired

Garnish: celery stalks

In a large pitcher stir together all ingredients except aquavit. Juice
mixture may be made 3 hours ahead and chilled, covered. Stir in aquavit
and serve in glasses filled with ice. Garnish drinks with celery. Makes
about 17 cups

**************************************************************
TENNIS ELBOW

4 cups chilled pineapple juice
3 cups chilled apricot nectar
2 cups chilled grapefruit juice
1 1/3 cups gin
1 cup chilled tonic water
Ice cubes
Pineapple spears

Stir first 3 ingredients in large pitcher to blend. (Can be prepared 1
day ahead. Cover and refrigerate.) Add gin and tonic water to fruit
juices and stir to blend. Fill 8 tall glasses with ice. Pour drink over.
Garnish pineapple spears and serve. 8 servings

**************************************************************
TEQUILA COOLER

1 jigger (1 1/2 ounces) tequila
1 to 1 1/2 ounces Cuarenta y Tres (Spanish herbal fruit liqueur)
Seltzer or club soda

In a tall glass three-fourths full of ice cubes, stir together tequila
and Cuarenta y Tres and top off with seltzer or club soda. Serves 1

**************************************************************
TROPICAL FRUIT AND RUM PUNCH

2 12-ounce cans mango nectar
2 12-ounce cans guava nectar
2 cups canned unsweetened pineapple juice
1 1/2 cups canned coconut cream (such as Coco Lopez), well mixed
1/4 cup fresh lime juice
2 cups amber (gold) rum

17 cups ice cubes
Fresh pineapple or lime wedges

Combine mango nectar, guava nectar, pineapple juice, coconut cream, lime
juice and amber rum in large pitcher. (Punch can be prepared 1 day
ahead. Cover and refrigerate. Mix well before using.) Combine 1 cup
punch and 2 cups ice cubes in blender and blend until smooth and thick.
Pour into glasses. Garnish with fresh pineapple or lime wedges and
serve. Repeat with remaining punch in batches. 12 servings

**************************************************************
VIENNESE ICED TEA

Crushed ice
Slice lemon
Superfine sugar to taste
1 1/2 ounces rum or brandy
Freshly brewed, hot tea
Fresh mint sprigs

Fill a 14-ounce collins glass three-quarters full with crushed ice. Add
the lemon slice, sugar and rum or brandy. Fill up with tea and stir
gently. Garnish with mint. Serves 1

**************************************************************
VODKA AND WATERMELON COOLER

3 pounds watermelon, rind and seeds discarded and the flesh cut into
pieces, plus thin slices of watermelon for garnish
1/2 cup vodka
1/4 cup Triple Sec
3 tablespoons fresh lime juice

In a blender purée the watermelon pieces and strain the purée through a
very fine sieve set over a pitcher, discarding the solids. (There should
be about 2-1/3 cups juice). Stir in the vodka, the Triple Sec, and the
lime juice, pour the cooler into long-stemmed glasses filled with ice
cubes, and garnish each drink with a watermelon slice. Makes 6 drinks

**************************************************************
FROZEN KIR ROYALE

1 half bottle (12.7 ounces) champagne, chilled
2 jiggers (3 ounces) crème de cassis, or to taste

Pour 1 1/4 cups of champagne into an ice tray and freeze into cubes.
Pour crème de cassis into a metal bowl and freeze it until it is very
thick. (The crème de cassis will not freeze solid.) The liquids may be
prepared up to this point 8 hours in advance. In a blender, blend frozen
champagne and 1 cup cracked ice with the crème de cassis, scraping down
the sides occasionally, and the remaining champagne until the mixture is
smooth but still frozen. Divide mixture between 2 stemmed glasses.
Serves 2

**************************************************************
FROZEN MELON COLADA

2 cups chopped honeydew melon, frozen solid
2 jiggers (3 ounces) light rum
1/4 cup Midori
2 teaspoons fresh lime juice

In a blender, purée the melon with rum, Midori and lime juice, scraping
the sides occasionally, until the mixture is smooth but still frozen.
Divide the mixture between 2 stemmed glasses. Serves 2

**************************************************************
PINEAPPLE MINT FROZEN DAIQUIRI

1/3 cup light or amber rum, or to taste
1 1/2 cups 1-inch pineapple chunks
2 tablespoons superfine sugar, or to taste
2 teaspoons fresh lime juice, or to taste
3 fresh mint leaves
2 cups ice cubes

Garnish: mint sprigs and/or pineapple chunks skewered with wooden picks

In a blender blend all ingredients until smooth but still thick. Divide
mixture between 2 large stemmed glasses and garnish with mint and/or
pineapple. Makes 2 drinks.

**************************************************************
KAPALUA BUTTERFLY

2/3 cup pineapple juice
1/2 cup dark rum
6 tablespoons canned cream of coconut (such as Coco López)*
1/4 cup sweet and sour mix
2 tablespoons grenadine
2 teaspoons frozen orange juice concentrate, unthawed

20 (about) ice cubes

*Available in the liquor department of most supermarkets.

Combine first 6 ingredients in blender. Chill in freezer 30 minutes. Add
ice to pitcher; blend until ice is finely crushed. Pour into brandy
glasses. Serves 2

**************************************************************
STRAWBERRY LIME COOLER

1 pint strawberries, hulled and sliced
1 1/2 cups seltzer
1/2 cup lime syrup
1/2 cup fresh lime juice

In a blender blend at high speed the strawberries, the seltzer, the lime
syrup, the lime juice, and 1/2 cup ice cubes until the mixture is smooth
and pour the mixture into chilled glasses. Makes 4 drinks

**************************************************************
WAIKALOA BREEZE

A bar specialty at Hotel Hana-Maui, in Maui, Hawaii.

1 1/4 cups passion-orange-guava or other tropical fruit juice
1 cup thinly sliced hulled strawberries
1/2 cup gold rum
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 cup half and half
8 ice cubes
Whole strawberries

Puree first 6 ingredients in blender. Pour into glasses. Garnish with
berries. 4 Servings

**************************************************************
BLACKBERRY LIME MARGARITAS

2 cups (about 11 ounces) blackberries
2 cups ice cubes
1/2 cup fresh lime juice
3/4 cup white tequila
1/4 cup sugar

Puree blackberries in a blender. Force puree through a fine sieve into a
small bowl and discard solids. In a cocktail shaker, combine 1/2 cup
puree and remaining ingredients and shake well. Strain drink into 4
stemmed glasses. Serves 4.

**************************************************************
CAFE IGUANA MARGARITA

From the Café Iguana restaurant, in Denver, Colorado.

Lime wedges
Coarse salt

3 1/2 cups Homemade Sweet-and-Sour Mix for Margaritas (click for recipe)
1 cup gold tequila
1/2 cup Triple Sec
16 ice cubes
12 lime slices

Rub rims of 12 glasses with lime wedges. Dip rims in coarse salt.

Combine 1 3/4 cups sweet-and-sour mix, 1/2 cup tequila, 1/4 cup Triple
Sec and 8 ice cubes in blender. Process until well blended. Pour into 6
glasses. Repeat with remaining sweet-and-sour mix, tequila, Triple Sec
and ice cubes. Pour into 6 glasses. Garnish each with lime slice. 12
Servings

**************************************************************
FROZEN HONEYDEW MARGARITAS

1 honeydew melon
3/4 cup white tequila
1/3 cup fresh lime juice
2 1/2 tablespoon sugar, or to taste

Remove and discard rind and seeds from melon and cut enough fruit into
1/2-inch cubes to measure 3 1/2 cups. Freeze melon cubes in a sealable
plastic bag at least 3 hours and up to a week. Puree frozen honeydew in
a blender with remaining ingredients until smooth. Pour drink into 4
stemmed glasses. Serves 4

**************************************************************
FROZEN WATERMELON MARGARITA

In these margaritas, frozen watermelon takes the place of ice. Blending
in the seeds gives the drinks a striking speckled appearance.

a 3-pound piece watermelon
1 cup white Tequila
1/2 cup fresh lime juice (from about 4 limes)
1/4 cup sugar, or to taste

Remove rind from watermelon and cut enough fruit into 1-inch pieces to
measure 5 cups. Freeze watermelon in a sealable plastic bag at least 3
hours and up to 1 week. In a 5- to 6-cup blender blend frozen watermelon
with remaining ingredients until thick and smooth. Makes 6 Servings

**************************************************************
LEMON MARGARITA

1/3 cup fresh lemon juice
1 cup white Tequila
1/3 cup Triple Sec

Coarse salt for coating the rims of the glasses

Dip the rims of 4 long-stemmed glasses in the lemon juice and put the
glasses in the freezer. In a sealable bottle or pitcher combine the
Tequila, the Triple Sec, the remaining lemon juice, and about 2 cups
crushed ice, seal the bottle, and shake the Margarita vigorously until
it is very cold and the ice is almost melted. Remove the glasses from
the freezer, dip the rims in the salt, shaking off the excess, and fill
the glasses with ice cubes. Divide the Margaritas among the glasses.
Makes 4 drinks

**************************************************************
RASPBERRY ORANGE MARGARITAS

2 cups (about 10 ounces) raspberries
3/4 cup fresh orange juice
3/4 cup white tequila
2 tablespoons sugar

Puree raspberries in a blender. Force puree through a fine sieve into a
small bowl and discard solids. In a cocktail shaker, combine 1/2 cup
puree and remaining ingredients and shake well. Pour drink over ice into
tall glass. Serves 4.

**************************************************************
RUBY RED MARGARITA

1 lime wedge
Coarse salt for coating the rim of the glass
1 jigger (1 1/2 ounces) tequila
3 tablespoons fresh pink grapefruit juice (preferably ruby red)
1 pony (1 ounce) orange-flavored liqueur
1/2 teaspoon superfine sugar if desired

Garnish: 1 quarter of a slice of ruby red grapefruit

Rub the rim of a cocktail glass with the lime wedge, dip it in the salt,
coating it lightly, and chill the glass. In a blender, blend tequila,
grapefruit juice, liqueur, sugar and 1 cup ice cubes for 30 seconds.
Pour the drink into the glass, and garnish it with the grapefruit slice.
Serves 1

**************************************************************
SNOW-CAP MARGARITA

2 ounces (1/4 cup) tequila
1/4 cup well-stirred canned cream of coconut such as Coco L&ocute;pez
zest of 1 lime
3 tablespoons fresh lime juice, or to taste

Garnish: 1 lime slice

In a blender blend all ingredients with 1 cup ice cubes until completely
smooth. Serve Margarita garnished with lime slice in a stemmed glass.
Makes 1 Serving

**************************************************************
TURQUOISE MARGARITA

Blue curaçao provides the color and lime peel, the freshness.

6 lime slices
Coarse salt
1 1/4 cups Margarita mix
3/4 cup tequila
1/4 cup blue curaçao
1/2 lime, quartered
4 cups ice

Rub lime slice around rim of each of 6 stemmed glasses. Reserve lime
slice. Dip rims of glasses into salt. Combine Margarita mix and next 3
ingredients in blender. Blend until lime is finely minced. Add ice and
blend until thick and smooth. Pour into glasses and garnish with lime
slices. 6 servings

**************************************************************
WATERMELON AND STRAWBERRY MARGARITA

Freezing the watermelon and strawberries before mixing the drink
eliminates the need for ice and allows the fruit flavors to retain their
full intensity.

3 cups (packed) frozen chopped seeded watermelon
1 cup (packed) frozen quartered unsweetened strawberries
7 tablespoons tequila
7 tablespoons triple sec
1/3 cup fresh lime juice
2 tablespoons sugar
Pinch of salt
4 small thin watermelon wedges

Puree first 7 ingredients in blender until smooth. Pour into chilled
margarita glasses. Garnish with watermelon wedges. Makes 4 Servings

**************************************************************
YUCATAN MARGARITA WITH TROPICAL FRUIT

Lime wedges
Sugar

3 cups Homemade Sweet-and-Sour Mix for Margaritas (click for recipe)
1 cup gold tequila
12 tablespoons papaya nectar
12 tablespoons guava nectar
1/2 cup canned cream of coconut available in the liquor department of most supermarkets.
16 ice cubes
12 lime slices

Rub rims of 12 glasses with lime wedges. Dip rims in sugar.

Combine 1 1/2 cups sweet-and-sour mix, 1/2 cup tequila, 6 tablespoons
papaya nectar, 6 tablespoons guava nectar, 1/4 cup cream of coconut and
8 ice cubes in blender. Process until blended. Pour into 6 glasses.
Repeat with remaining sweet-and-sour mix, tequila, both nectars, cream
of coconut and ice cubes. Pour into 6 glasses. Garnish each with lime
slice. 12 Servings

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HOMEMADE SWEET-AND-SOUR MIX FOR MARGARITAS

A base used for making Margaritas

3 cups water
3 cups sugar
2 cups fresh lemon juice
2 cups fresh lime juice

Combine water and sugar in large saucepan. Stir over medium heat until
sugar dissolves. Bring to boil. Cool syrup. Mix syrup, lemon juice and
lime juice in pitcher. Chill until cold. (Can be made 1 week ahead.
Cover; keep chilled) Makes 8 cups

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SANGRIA

2 gallons Zinfandel
1 cup brandy
1/2 cup Cointreau
2 quarts orange juice
2 cups lemon juice
12 to 16 ice cubes
2 quarts chilled club soda
3 oranges, thinly sliced
3 lemons, thinly sliced
1 cup superfine sugar

Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau
into a large punch bowl. Stir orange and lemon juice with the sugar
until sugar has dissolved. Then add to bowl and stir to blend. Add ice
cubes and soda and garnish with fruit slices. Serve in 4-ounce punch
glasses or wineglasses. Makes about 100 servings.

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TROPICAL SPARKLING SANGRIA

2 limes, sliced thin
2 small carambolas (star fruit, available at specialty produce markets),
sliced thin crosswise
1 chilled 750-ml. bottle dry white wine
1 chilled 12-ounce can mango nectar
1 mango, cut into 1/2-inch cubes
1 chilled 12-ounce can ginger ale
1 chilled 750-ml. bottle champagne

Reserve some of the lime and carambola slices for garnish. In a large
pitcher stir together the white wine, the mango nectar, the mango, and
the remaining lime and carambola slices. The sangría may be prepared up
to this point 1 day in advance and kept covered and chilled. Just before
serving, stir in the ginger ale, the champagne, and ice cubes and serve
the sangría garnished with the reserved lime and carambola slices. Makes
about 2 1/2 quarts.

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MARGARITA SPRITZER

1 1/2 ounces (1 jigger) tequila
1 ounce (1 pony) fresh lime juice
1 ounce (1 pony) triple sec
Chilled seltzer or club soda
1 lime slice for garnish

In a tall glass combine the tequila, the lime juice, the triple sec, and
4 ice cubes. Fill the glass with the seltzer and stir the drink. Garnish
it with the lime slice. Serves 1

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CRANBERRY BOURBON SPRITZER

1 1/2 ounces (1 jigger) bourbon
1 1/2 ounces (1 jigger) cranberry juice
2 teaspoons grenadine
1 ounce (1 pony) strained fresh orange juice
Chilled seltzer or club soda
1 orange slice for garnish

In a tall glass combine the bourbon, the cranberry juice, the grenadine,
the orange juice, and 4 ice cubes. Fill the glass with the seltzer and
stir the drink. Garnish it with the orange slice.

Serves 1

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PINEAPPLE RUM SPRITZER

1 1/2 ounces (1 jigger) white rum
3 ounces (2 jiggers) unsweetened pineapple juice
1 tablespoon fresh lime juice
Chilled seltzer or club soda
1 lime slice for garnish

In a tall glass combine the rum , the pineapple and lime juices, and 4
ice cubes. Fill the glass with the seltzer and stir the drink. Garnish
it with the lime slice. Serves 1.

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BLACKBERRY LEMONADE  (NON ACOHOL DRINK)

about 6 lemons
4 cups water
1 cup sugar
1/2 cup picked-over fresh blackberries

Garnish: lemon slices

With a vegetable peeler remove zest from 4 lemons and squeeze enough
juice from these and remaining 2 lemons to measure 1 cup. In a saucepan
boil 2 cups water with sugar, stirring, until sugar is dissolved. Add
zest, lemon juice, and remaining 2 cups water and cool. In a food
processor or blender purée blackberries and stir into lemonade. Pour
blackberry lemonade through a sieve into a pitcher or other container
and chill. Chill lemonade, covered, at least until cold and up to 2
days. Serve lemonade over ice in tall glasses, garnished with lemon
slices. Makes 6 Cups

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CITRUS COOLER (NON ACOHOL DRINK)

1 cup water
1/4 cup sugar
1 cup fresh orange juice
1 cup fresh grapefruit juice
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
Ice cubes

Stir 1 cup water and sugar in small saucepan over medium-low heat until
sugar dissolves. Bring to boil. Transfer syrup to pitcher and chill
until cold. Add orange juice, grapefruit juice, lime juice, and lemon
juice to pitcher and stir to blend. (Can be prepared 1 day ahead. Keep
chilled.) Fill 4 glasses with ice. Pour citrus cooler over and serve.
Serves 4.

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GINGER LIMEADE (NON ACOHOL DRINK)

3 1/2 cups water
3/4 cup sugar, or to taste
2 tablespoons minced fresh ginger
1 cup fresh lime juice
Thin lime slices for garnish

In a small saucepan stir together 2 cups of the water, the sugar, and
the ginger, bring the mixture to a boil, stirring until the sugar is
dissolved, and simmer it for 3 minutes. Strain the syrup through a fine
sieve set over a bowl and let it cool. In a pitcher combine the cooled
syrup, the remaining 1 1/2 cups water, and the lime juice and stir the
limeade well. Divide the limeade among the tall glasses filled with ice
cubes and garnish each drink with a lime slice. Makes about 5 cups,
serving 4.

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MEXICAN FRUIT COOLER (NON ACOHOL DRINK)

2 cups cold water
1 cup ice
2 cups fruit* (cut into 1-inch pieces unless otherwise specified)
1/4 cup sugar, or to taste
1 tablespoon fresh lime juice, or to taste

*honeydew or cantaloupe
*mango (use only 1 cup fruit; about 1 small mango)
*pineapple with a few fresh basil leaves
*watermelon
*strawberries (halved) with a few fresh mint leaves
*papaya
*seedless red grapes (whole)
*red or green cactus pears (also known as prickly pears; available at
specialty produce markets and some supermarkets), halved, pulp and seeds
scooped out (wear rubber gloves)

In a blender combine all ingredients and blend on high speed until
completely smooth. Pour cooler through a fine sieve into a glass
pitcher. Chill cooler and stir before serving.

Makes 5 Cups

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MINTED GRAPEFRUIT COOLER (NON ACOHOL DRINK)

2 1/2 cups fresh grapefruit juice
1/4 cup fresh lemon juice
2 1/2 cups ginger ale
4 teaspoons sugar, or to taste
4 mint sprigs, or to taste

In a pitcher combine the grapefruit juice and the lemon juice and stir
in the ginger ale. Into each of 4 tall glasses spoon 1 teaspoon of the
sugar and add 1 of the mint sprigs. With the back of the spoon press the
sugar into the mint until the mint gives off a fragrance. Fill the
glasses with ice cubes and divide the grapefruit mixture among them.
Makes 4 drinks.

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NECTARINE-BASIL LEMONADE (NON ACOHOL DRINK)

3 1/2 cups water
1 cup fresh basil leaves plus additional for garnish
2 nectarines
3/4 cup sugar, or to taste
1 cup fresh lemon juice

In a small saucepan stir together 2 cups of the water, 1 cup of the
basil, 1 of the nectarines, chopped course, and the sugar, bring the
mixture to a boil, stirring until the sugar is dissolved, and simmer it
for 5 minutes. Let the mixture cool and strain it through a fine sieve
set over a pitcher, pressing hard on the solids. Stir in the remaining 1
1/2 cups water, the remaining nectarine, sliced thin, and the lemon
juice. Divide the lemonade among tall glasses filled with ice cubes and
garnish each drink with some of the additional basil. Makes about 6
cups, serving 4 to 6.

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PINEAPPLE-CITRUS JUICE (NON ACOHOL DRINK)

2 1/2 cups fresh pink grapefruit juice
2 1/2 cups fresh orange juice
1 pineapple, peeled, cored, and chopped (about 4 cups)

In a blender blend half the grapefruit juice, half the orange juice, and
half the pineapple until the mixture is smooth and transfer the mixture
to a large pitcher. Blend the remaining juices and pineapple in the same
manner, transfer the mixture to the pitcher, and chill it, covered,
overnight. Stir the juice before serving. Serves 8

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PINEAPPLE LEMONADE (NON ACOHOL DRINK)

2 cups sugar
2 cups unsweetened pineapple juice
2 cups seltzer
1 cup fresh lemon juice
8 lemon slices
8 mint sprigs

In a saucepan combine the sugar with 2 cups water, bring the mixture to
a boil over moderately high heat, stirring until the sugar is dissolved,
and simmer the syrup, undisturbed, for 10 minutes. Let the syrup cool
and stir in the pineapple juice, the seltzer, and the lemon juice. Pour
the mixture into tall glasses filled with ice cubes and garnish the
drinks with the lemon slices and the mint sprigs. Makes 8 drinks

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RASPBERRY LIMEADE (NON ACOHOL DRINK)

2 cups raspberries
3 1/2 cups water
3/4 cup sugar, or to taste
1 cup fresh lime juice
Mint sprigs for garnish

In a blender or food processor purée 1 cup of the raspberries with 1 cup
of the water and force the purée through a fine sieve set over a
pitcher, pressing hard on the solids. Add the remaining 1 cup
raspberries, the remaining 2 1/2 cups water, the sugar, and the lime
juice and stir the mixture until the sugar is dissolved. Divide the
limeade among tall glasses filled with ice cubes and garnish each drink
with some of the mint sprigs. Makes about 5 cups, serving 4.

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SARATOGA (NON ACOHOL DRINK)

2 tablespoons lemon juice
1/2 teaspoon superfine sugar
2 dashes Angostura bitters
2 or 3 ice cubes
Ginger ale

Put lemon juice, sugar and bitters in a tall glass with ice cubes, stir
to mix and fill with ginger ale. Serves 1.

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