White Wine Sangria - Mix everything but the club soda in a tall pitcher and refrigerate for at least one hour.  Mix in club soda. Serve over ice

One bottle of white Zinfandel Wine (750-ml)

½ Cup Peach Schnapps

2 Tablespoons Orange Liquor

2 Tablespoons Sugar

1 Lemon, Sliced

1 Orange, Sliced

1 Peach, Cut into wedges

10-ounce bottle of Club Soda

Peach Riesling Sangria - Mix fist five ingredients in a large pitcher. Add vanilla bean and fruit. Cover and chill overnight. Mix in ice and serve.

 1 bottle Riesling wine

1 1/2 cups white cranberry-peach drink

1/2 cup peach schnapps

3 Tablespoons fresh lemon juice

2 Tablespoons sugar

1/2 each vanilla bean, split lengthwise

2 each lemon slices

2 each orange slice

2 each peaches cut into wedges

10 each fresh raspberries

3 cups Ice cubes

Easy Rum Drink - This is almost as good as a painkiller and whole lot less bother. Mix one large can Pineapple Juice and one pint bottle of Parrott Bay Coconut Rum in a Thermos jug. Add ice.

Painkillers - (Also called Rum Swizzles in some circles - I will always lift my glass to our old friend, Dave Shumake whenever I have one of these - he made this by the gallons for our annual power squadron clam chowder dinner ) -  Mix together and sprinkle top with nutmeg the following:

3 oz. Pussers Royal Navy Rum

1-1/2 oz. Pineapple Juice

1-1/2 oz. Orange Juice

½ oz. Coco Lopez

Crushed ice

Waterships - This same drink recipe made with tequila is a quick and easy Margarita. Mix in a blender with ice:

 1 6-ounce can of frozen limeade

1 6-ounce can of rum (or tequila)

1 can of beer

Homemade Irish Cream Liquor - Combine first five ingredients in a blender for about one minute. Add cream and Coco Lopez and blend for ten seconds. Transfer to a pitcher and refrigerate until cold – at least two hours (Keeps for up to two weeks in refrigerator). Serve in wine glasses filled with ice cubes, add to coffee, or serve over ice cream.  

1 14-ounce can sweetened condensed milk

1 Cup Whiskey

1 T. Chocolate Syrup

1 T. Vanilla Extract

1 T. Instant Coffee

1 C. Whipping Cream

1 T. Coco Lopez

Tequila Punch - Stir together juice and tequila. Chill. Pour half mixture into punch bowl and add half of ginger ale. Refresh as needed with remaining ingredients.

 2 (46 oz.) cans unsweetened grapefruit juice

4 Cups Tequila

1 Cup Lemon Juice

2 12 ounce can ginger ale

Ice, Cracked or cubed

Strawberry Daiquiris - Add half of the first three ingredients in blender. Add enough crushed ice to make slushy. Empty blender and repeat.

 6 ounces limeade, frozen concentrate

10 ounces strawberries, frozen in syrup

3/4 Cup light rum

Crushed ice

My Dad’s Tom and Jerry Mix - One of my Dad’s specialties is the Tom and Jerry’s that he serves on Holidays. I can remember that even as a little girl, I’d get a watered down version on Christmas Day. Separate eggs. Beat whites in a large bowl until very dry and fluffy. Set aside. Add almond extract to yolks. Beat yolks, gradually adding powdered sugar, until mixture is thick, creamy, light yellow and very stiff. Sprinkle a little nutmeg into batter. Pour batter over whites and gently fold in. Refrigerate. Fill hot mug about  1/2 full with hot water; add equal parts of brandy and rum ; spoon Tom and Jerry Mixture on top to fill mug. Sprinkle lightly with nutmeg, cinnamon and ground cloves.

 4 each eggs, Separate out yolks

1/4 teaspoon Almond extract

Powdered sugar

Brandy

Spiced Rum

Nutmeg, Cinnamon and ground Cloves