Frosty Lime Float
- 1 cup chilled pineapple juice
- 1/3 cup lime juice
- 1/3 cup sugar
- 1 pint lime sherbet
- 1 bottle lemon-lime soda
Add all ingredients and 1/2 cup lime sherbet. Stir until smooth. Pour in glasses, as 1 scoop sherbet to each. Serves 4.
Hot Buttered Rum
- 1 1/2 tablespoons Hot Buttered Rum spices
- 2 teaspoons butter (optional)
- 1 jigger rum (optional)
- 6 ounces of water
Mix ingredients together and serve.
Larger Recipe
- 1 full packet (2.3 ounces) Hot Buttered Rum spices
- 5 tablespoons softened butter
Blend until smooth and refrigerate. When ready to use:
- 2 tablespoons mixture
- 6 ounces boiling water
- 1 jigger of rum
Hot Fruit Punch
- 1 cup water
- 1/3 cup sugar
- 8 whole allspice
- 8 cloves
- two 3-inch pieces of cinnamon stick
- 1 1/2 cups unsweetened pineapple juice
- 1 cup each of grapefruit juice and orange juice
- 1/4 cup lemon juice
- 4 jiggers (6 ounces) gin
In a stainless steel or enameled saucepan combine water, sugar, allspice, cloves and cinnamon stick and simmer the mixture for 10 minutes. Add pineapple juice, grapefruit juice, orange juice, lemon juice, and gin and heat the mixture but do not let it boil. Strain the punch into warmed mugs and garnish each drink with an orange slice.
Yield: 4 drinks
Mimosas
- 1/4 cup Grand Marnier liqueur
- 1/4 cup sugar
- 1 bottle champagne
- 2 cups fresh squeezed orange juice
Place the Grand Marnier and sugar, individually in small dishes. Dip the rim of each glass in the Grand Marnier and then in the sugar, forming a ring of sugar around the rim. Divide the champagne between the glasses. Pour 1/4 cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.
Yield: 8 servings
Mulled Cider
- 1 quart apple juice or cider, cranberry juice or fruit nectar
- 2 tablespoons loose Mulling Spices
- (Optional) 1 jigger of rum or brandy per cup.
Place mulling spices in a large tea infuser, tie in cheesecloth or add loose and strain before serving. Simmer to taste (approx. 15-20 minutes). Remove spice and serve hot in mugs or chill and serve as a cooler with ice.
Mulled Wine
- 1 quart Burgundy Wine
- 2 cups sweet Vermouth
- 1/3 cup sugar or honey
- 2 tablespoons loose Mulling Spices
Place mulling spices in a large tea infuser, tie in cheesecloth or add loose and strain after mulling. Simmer to taste (approx. 15-20 minutes). Remove spice and serve hot in mugs or chill and serve as a cooler with ice.
Mulling Spices: Cinnamon chips, orange rind, whole cloves, whole allspice, orange oil, cinnamon oil.
Thai Iced Tea
- 6 cups water
- 1 cup Thai tea leaves (go to this tea club to buy it in its finest quality)
- 3/4 cup sugar, or as needed
- Crushed ice
- 1 1/2 cups evaporated milk or half and half
Bring water to a boil in a saucepan, add the tea leaves and remove pan from the heat. Gently stir
the tea leaves to submerge them in the water. Let the tea steep for 5 minutes, or until it turns a brilliant orange and has a strong taste with no bitterness. Pour the tea through a coffee filter or fine mesh strainer into a pitcher. Add the sugar to the hot tea and stir well to dissolve completely. Set aside to cool to room temperature, then cover and refrigerate until ready to serve, or for up to 1 week.
To serve, fill tall glasses with crushed ice, add tea to fill about 3/4 of each glass, then pour about 1/4 cup of evaporated milk or halfandhalf over the ice in each glass. Serve immediately.
Yield: 4 to 6 servings
White Grape, Tangerine and Champagne Punch
- 2 24-ounce bottles chilled unsweetened white grape juice
- 6-ounce can frozen tangerine juice concentrate, thawed
- 1 cup chilled club soda
- 1/4 cup strained fresh lemon juice
- 1/4 cup brandy
- 1 bottle (25.4 ounces) chilled champagne
- Thin tangerine or orange slices, halved, for garnish if desired
In a punch bowl whisk together the grape juice, tangerine concentrate, club soda, lemon juice, and brandy and chill the mixture, covered, until it is cold. Add the champagne slowly just before serving and serve in punch glasses, garnished with the tangerine slices.
Yield: About 12 cups
Zombie
Don the Beachcomber’s Zombie, From the Vintage Spirits and Forgotten Cocktails:
Shake in iced cocktail shaker & strain:
1 oz unsweetened pineapple juice (3 cl, 1/4 gills)
1 oz fresh lime juice (3 cl, 1/4 gills)
1 oz fresh lemon juice (3 cl, 1/4 gills)
1 oz passion fruit syrup (3 cl, 1/4 gills)
1 teaspoon brown sugar
1 dash bitters
1 oz light rum (3 cl, 1/4 gills)
1 oz dark rum (3 cl, 1/4 gills)
1 oz 151 rum (3 cl, 1/4 gills)
Dissolve the brown sugar in the lemon juice. Combine it with everything else in a cocktail shaker with crushed ice. Shake well, and pour into a collins glass. Garnish with a mint sprig.
This recipe is apparently the original, quintessential Zombie drink, which, unfortunately, has been altered and messed with over the years.