Moscow Mule Cocktail

Ingredients
1 1/2 cups Mint-Flavored Vodka, recipe follows
1 1/2 cups Ginger Simple Syrup, recipe follows
2 cups sparkling water
Garnish: fresh mint sprigs, lemon slices, lime slices


Directions


For each cocktail, fill a cocktail shaker with 1/4 cup of ice. Add 1/4 cup Mint-Flavored Vodka, 1/4 cup Ginger Syrup and 1/3 cup sparkling water. Shake and pour into a tall glass or flute. Garnish with fresh mint sprigs, lemon slices and lime slices just before serving.

Mint-Flavored Vodka:
2 large bunches fresh mint
One 750-milliliter bottle vodka


Place the mint in a 2-quart pitcher. Pour the vodka over the mint and cover with plastic wrap. Allow the mixture to stand for at least 3 days at room temperature.

Ginger Simple Syrup:
1 cup sugar
One 3-inch piece fresh ginger, peeled and chopped


In a small saucepan, combine the sugar, 1 cup water and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

Oprah's Martini

1 part Citron Vodka (I used Absolut)
2 parts Pomegranate Juice (I used the Langers)
1/2 part Triple Sec
Lime
Ice

Mix together and shake in a Martini shaker

Sangria - Scrapbook weekend

4 cups Burgundy Wine (can be a cheap wine)
4 cups Water
1 cup Sugar
1 Lemon
1 Lime
1 Orange

Slice fruit and pour in with liquids.

Watermelon Mojito's - Barefoot Contessa

30 large fresh mint leaves, coarsely torn by hand
3 to 4 thick slices fresh watermelon
12 ounces light rum, such as Bacardi
1/2 cup simple syrup
6 tablespoons freshly squeezed lime juice (3 limes)
Sprigs of mint and spears of watermelon, for serving

Directions
Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.


Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.

Hot Buttered Rum - Allrecipes.com

1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

1.Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
2.In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg

World's Greatest Homemade Slushies (Courtesy of Hillbilly Housewife)

2 cups ice water
1 packet fruit-flavored drink mix (use your favorite flavor)
2/3 cup sugar
4 cups or 1 full tray of ice cubes

You need a blender to prepare this recipe. Put all of the ingredients into your blender. It will be about 2/3 to 3/4's full. Put the lid on. Process the mixture on high for a full minute. Stop the blender, use a spoon to stir it a bit. Look for unchopped ice chunks. If all the chunks are grated up, then go ahead and serve it. You may need to process it for another full minute though. Serve immediately. I usually have to spoon this out of the blender with a measuring cup because the mixture is so thick. Makes 4 - 8oz servings.

Slow Cooker Boston Tea (book club) Punch Recipe - A Year of Slow Cooking Blog

2 cups water
2 black tea bags
1/2 cup rum
2 ounces Triple Sec
2 tablespoons sugar
8 lemon slices (about 2 lemons)

The Directions.

Use a 2 quart slow cooker. Put water into your slow cooker, and add the tea bags. Pour in the rum and triple sec. Stir in the sugar. Wash lemons well, slice, and float the slices on top. Cover and cook on low for 4 hours, or on high for about 2 hours. When thoroughly hot, remove tea bags (you can squeeze them just a bit to get out more tea flavor, if you'd like) and discard. Ladle into pretty mugs and serve.

Serves 4

Skinnygirl Sangria - Bethany Frankel

8 peaches, pitted and sliced
4 white plums, pitted and sliced
1 pound green grapes, cut in half
3 bottles Prosecco (Italian Sparkling Wine)
One 12-ounce can Fresca or diet lemon/lime soda
One 12-ounce can club soda

Preparation:
Combine all the ingredients and chill for at least 1 hour.
Serve over ice.

Fizzy Fruity Pineapple Punch - Hungry Girl

Directions:
1. Dissolve half a two-serving packet of Crystal Light fruit punch into a cup of icy-cold club soda.
2. Add 1/4 cup of chilled, juice-packed pineapple chunks.
3. Then give the whole thing a stir and slurp away! It's a bubbly spin on something ordinary, and you will LOVE it. Pssst... If you want to make it even MORE fun, freeze the pineapple chunks first!

Acceptable Intruders: Vodka or rum (only if you're of legal drinking age, of course), a cute straw, a paper umbrella, and fruity garnishes!

PER SERVING (entire drink): 40 calories, 0g fat, 76mg sodium, 8g carbs, 0.5g fiber, 7g sugars, 0g protein -- POINTS® value 1*

Mojito Slushie - You've Got Supper Blog

Servings: 4 Prep Time: 5 minutes

INGREDIENTS
1 cup(s) sugar
1/2 cup(s) lime juice (fresh)
1/2 cup(s) mint (fresh), firmly packed
2 tbsp lime zest
1/2 cup(s) light rum

Directions
1. In a saucepan over medium heat, make simple syrup by combining sugar with 1 cup of water. Cook for 5 minutes until sugar is dissolved. Cool.

2. Mix together sugar syrup, lime juice, mint leaves, lime zest and rum in a blender and blend until smooth. Add 8 cups of ice and blend until slushy.

Effen Black Chery Lemon Drop - Chantel A.

1 1/2 shot of Effen Black Cherry Vodka
1 shot simple syrup
1 1/2-2 shots of fresh lemon juice.

Shake...and you know the rest.

Pommegranite Margarita - The Food Network

Ingredients
Lime wedge, plus more for garnish
Salt
Ice
4 ounces white tequila
2 ounces Triple Sec
1/2 cup pomegranate juice
1 lime, juiced (optional)
Club soda

Directions
Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.

Frozen Cappuccino Punch

1/2 C sugar
1/4 C instant coffee granules
1 C boiling water
8 C milk
1 qt vanilla ice cream, softened
1 qt chocolate ice cream, softened

In a small bowl, combine the sugar and coffee. Stir in boiling water until dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a 1 gallon punch bowl. Stir in milk. Add scoops of ice cream. Stir until melted.

Hot Cocoa Mix - All Recipes

6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder

Directions
1.In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2.Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.

Serves 24

Cranberry Margarita

1 1/4 cups cranberry juice cocktail, divided
1/2 cup sugar, divided
1 1/2 cups (6 oz.) fresh or frozen cranberries, rinsed
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup orange-flavored liqueur, such as Cointreau
3 cups coarsely crushed ice

Preparation
1. Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 tbsp. sugar onto a plate. Dip rims of 4 to 6 widemouthed glasses (6 to 8 oz., suitable for margaritas) into juice, then sugar. Set glasses aside.

2. Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, and sugar, the lime juice, tequila, orange liqueur, and ice until smooth and slushy. If necessary, blend in 2 batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.

Yield: Serves 4 to 6

Egg Nog - Alton Brown

Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over medium heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Slushie Punch

3 (3 ounce) packages fruit flavored gelatin mix
2 cups white sugar
13 cups boiling water
2 (46 fluid ounce) cans pineapple juice
1 (16 ounce) bottle lemon juice concentrate
2 (2 liter) bottles ginger ale, chilled

1.In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers, and freeze until solid.
2.To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.

Serves: 40 (4 oz servings)

Chai Tea Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla powdered non-dairy creamer
2 ½ cups white sugar
1 ½ cups unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp nutmeg
1 tsp allspice
¼ tsp white pepper

Combine all ingredients in a food processor and blend until it is a fine powder (If you have a small food processor, you can combine just the instant tea and spices in the food processor & then combine everything together in a bowl). Add two-three tablespoons of mix to 8 ounces of hot water or milk.