Cooker’s Pot

You’ll Need:

1 oz. (3 cl) Vodka
1 oz. (3 cl) Bacardi Light Rum
1/2 oz. (15 ml) Peach Schnapps
1/2 oz. (15 ml) Blue Curacao
Splash (5 ml) Pineapple Juice
Splash (5 ml) Orange Juice
Splash (5 ml) Sprite

Procedure:

Pour all ingredients into a shaker, then strain into chilled glass.

You’ll Need:

Juice of 1 lemon
2 tablespoons sugar
# 1/4 teaspoon soda
# 3/4 cup cold water

Procedure:

To prepare this Soda Or Apollinaris Lemonade Recipe, first prepare the lemonade, cool, and add the soda, stirring thoroughly. Or Apollinaris water may be used instead of the water and soda.

You’ll Need:

1 small box vanilla pudding and pie filling mix (regular)
1/2 cup sugar
1 qt. milk
3 egg yolks, slightly beaten
3 egg whites, slightly beaten
1 tsp. vanilla extract
1/4 cup peach brandy, to taste
1 cup whipping cream
Nutmeg

Procedure:

Combine pudding mix, sugar and 1/4 cup milk in a 2-quart saucepan. Add slightly beaten egg yolks and blend well. Cook over medium heat, stirring until mixture comes to a full boil, about 10 minutes, then cool. Beat egg whites until stiff peaks form. Fold into cooled pudding mixture. Add vanilla extract and brandy. Chill several hours. Just before serving, whip cream and spoon onto eggnog. Sprinkle with nutmeg.

You’ll Need:

1 cup watermelon diced
1 cup cantaloupe cubed
1 cup pineapple diced
1 cup mangos sliced
1 cup strawberries halved
1 cup orange juice
1/4 cup sugar

Procedure:

Mix all the ingredients. Fill blender 1/2 full of mixture and fill to the top with crushed ice. Cover and blend on high speed until a uniform consistency is achieved. Repeat with remaining mixture. Serve immediately, garnishing with fresh fruit if desired.

You’ll Need:

1 orange, sliced
1/2 lemon, sliced
1 vanilla bean
Peel from 1 orange - orange part only
6 whole cloves
1 750-ml bottle dry red wine, Merlot
1/2 cup framboise eau de vie or brandy
6 tbsp sugar

Procedure:

Combine sliced orange and lemon, vanilla bean, orange peel and cloves in large glass jar. Pour wine over. Cover and place in cool dark area for 2 weeks. Strain wine through several layers of cheesecloth into 4-cup measuring cup. Discard solids in cheesecloth. Add framboise and sugar to wine; stir until sugar dissolves. Pour mixture into wine bottle or decorative bottle. Cork bottle and place in cool dark area for at least 1 week. (Can be made 6 weeks ahead. Store in cool dark area.) Serve in small wineglasses.

You’ll Need:

1 jigger whiskey
1 jigger orange juice
blue curacao
marshmallows
cherry

Procedure:

Shake whiskey and orange juice with ice. Strain in to a martini glass. Drizzle with blue curacao. Add marshmallows. Garnish with cherry.

Enjoy!

You’ll Need:

1 cup orange juice
1/3 cup lemon juice
1 cup diced pineapple
Sugar
1 cup strawberries

Procedure:

To prepare this Strawberry and Pineapple Cocktail Recipe, first combine the orange and lemon juice sweetened to taste, keeping the mixture rather tart. Place on ice. Wash and drain the strawberries and hull them. At serving time cut the berries into halves (except six large ones), mix them with the pineapple, place in glasses and cover with the fruit juice. One large, perfect berry set on a tiny circle of pineapple may decorate the top of each cocktail.

You’ll Need:

4 strawberries stemmed
1/2 mango peeled
1/4 cup plain or vanilla yogurt
3 tbsp milk or water
2 tsp sugar
Ice cubes

Procedure:

Place strawberries, mango, yogurt, milk and sugar in a blender. Puree until smooth. Add several cubes of ice and blend until smooth. Continue adding ice until desired consistency is reached. Pour into glasses and garnish with additional strawberries if desired.

You’ll Need:

1 cup plain yogurt
1 cup chopped mango flesh
2 tbsp sugar

Procedure:

Blitz all the ingredients together in a blender or food processor. Pour into 2 ice filled glasses and serve. Preparation - 5 minutes.

You’ll Need:

1 quart milk
2 cinnamon sticks
1 vanilla bean, split
5 cloves
10 blades of mace
12 egg yolks
1 1/2 cups sugar
1 1/2 cups dark rum
1 1/2 cups brandy
1 tbsp vanilla
1 quart of half-and-half or 1 quart of light cream
Freshly grated nutmeg to taste

Procedure:

Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed. Bring milk to a boil and gradually whisk it into the yolk mixture. Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle. Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg. Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.