Alcoholic Beverages Options

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If you're under the legal drinking age, don't try these. Otherwise, enjoy... but not too much.

Eggnog

12 eggs, separated
2 1/4 cups granulated sugar
4 cups bourbon
2 cups dark rum
4 cups milk
4 cups heavy cream, whipped
Freshly grated nutmeg

Beat the egg yolks well; add sugar and continue beating until smooth and yellow-colored. Slowly stir in the bourbon, rum and milk. Fold in the whipped cream. Whip the egg whites until stiff but not dry. Fold into the nog mixture. Transfer to a punch bowl and sprinkle with nutmeg.

Amaretto

1 lemon
3 cups granulated sugar
2 cups water
3 cups vodka
3 tablespoons brandy
2 tablespoons almond extract
2 teaspoons vanilla extract
1 teaspoon chocolate extract

Peel lemon, leaving inner white skin on fruit; reserve lemon for another use. Cut lemon rind into 2 x 1/4-inch strips. Combine lemon rind strips, sugar and water in medium saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Remove from heat; remove and discard lemon rind strips. Cover and chill thoroughly. Add vodka and remaining ingredients to chilled mixture; stir well.

Store in an airtight container at room temperature at least 1 week before serving. Use in any recipe calling for amaretto.

Kahlua

3 cups water
3 cups granulated sugar
10 teaspoons instant coffee
4 teaspoons vanilla extract
1 quart vodka

Simmer water, sugar and coffee for 1 hour; cool. Add vanilla extract and vodka; let stand 30 days.

Frozen Margaritas

2 (6 ounce) cans frozen limeade concentrate, thawed
1 1/2 cups tequila
1/2 cup Triple Sec
2 tablespoons sifted confectioners' sugar
Ice cubes
Lime wedges
Coarse salt
Lime slices (for garnish)

Combine half of each of the first 4 ingredients in container of an electric blender. Process 30 seconds. Gradually add enough ice cubes to bring mixture to 3 1/2 cup level; blend until smooth. If you want to freeze for later use, pour mixture into a large freezer container. Repeat procedure with remaining half of ingredients. Cover tightly and freeze up to 1 month.

To serve, If frozen, thaw 20 minutes or until mixture becomes slushy. Rub rims of cocktail glasses with lime wedge. Place salt in saucer; spin rim of each glass in salt. Pour beverage into prepared glasses. Garnish, if desired. Serve immediately.

Bloody Mary

6 ounces tomato juice or tomato and vegetable juice
2 ounces vodka
1 to 2 dashes Tabasco® sauce
1 teaspoon lime juice
1 dash Worcestershire sauce
1 teaspoon horseradish
1/4 teaspoon lemon pepper
1/8 teaspoon Creole seasoning or salt
1/8 teaspoon black pepper

Mix juice and vodka. Add remaining ingredients. Stir well. Serve over ice. Garnish with a celery stem or carrot stick, if desired.

Pina Coladas

1 (8 ounce) can crushed pineapple, undrained
1 (8 1/2 ounce) can cream of coconut
1 large banana, sliced
1/2 cup nonfat dry milk powder
1/4 cup water
1/4 cup light rum
1 teaspoon lemon juice
1 tablespoon granulated sugar
15 ice cubes

Combine all ingredients in a blender and blend until the ice is finely crushed.

Long Island Iced Tea

1 ounce vodka
1 ounce gin
1 ounce light rum
1 ounce tequila
1 ounce lemon juice
1 teaspoon superfine sugar
4 ounces cola

In a shaker half filled with ice cubes, combine the vodka, gin, rum, tequila, lemon juice and sugar. Shake well. Strain into a mixing glass almost filled with ice cubes.

Sangria

1 orange, thinly sliced
1 lemon, thinly sliced
1/4 cup superfine sugar
1/2 gallon red Burgundy
1/2 cup orange-flavored liqueur
2 bay leaves
1/2 cup brandy
1 quart club soda

Combine and marinate overnight the orange, lemon, sugar, red wine, liqueur and bay leaves. Add the brandy. Just before serving, add club soda and some ice.

Screwdriver

1 1/2 ounces vodka
1 1/2 ounces orange juice

Half fill cocktail shaker with ice. Add vodka and orange juice; stir well. Strain into cocktail glass.