Amaretto Coffee
1 1/2 cups warm water
1 tablespoon instant coffee crystals
1/3 cup amaretto
dessert topping
Dessert topping should be in a pressurized can. In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

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Berry Liqueur
10 ounces raspberries -- or any other berry
1 1/2 cups vodka -- or 1 cup vodka
1/2 c brandy
1/4 cup sugar syrup
1 cup sugar boiled with 1/2 cup water till sugar is thoroughly dissolved. Be sure mixture is cooled before using.Add juice and berries to alcohol. Stir and steep one week. Strain. Crush berries through strainer and filter. Taste. Add sugar syrup as necessary. Many frozen fruits are already heavily pre-sugared. If using unsugared fruits without syrup treat them as fresh fruit but reduce the amount of water when making the sugar syrup because of the water content in the frozen fruit. Yield. About 2 cups.

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Cafe Mexicano
8 cups water cold
1/3 cup dark brown sugar packed
1/2 ounce baking chocolate fine chop
2 cloves whole
1 cinnamon stickbroken in 1/2
1 cup coffee regular grind dry
1 teaspoon vanilla
1/4 cup brandy
8 tablespoons coffee liqueur
Heat water brown sugar chocolate cloves and cinnamon to boiling in 3-quart saucepan reduce heat. Simmer uncovered for 15 minutes. Stir in coffee.Remove from heat cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO Cafe Mexicano Prepare Cafe Mexicano keep hot in saucepan after straining. Heat brandy just until warm in small long-handled saucepan.Remove from heat ignite.Pour flaming brandy over coffee.Allow flame to burn out stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur.Garnish with cinnamon stick if desired.

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Coffee Liqueur
3 cup sugar
3 cup water
3 1/2 tablespoon instant coffee granules
1 quart vodka
1 tablespoon vanilla extract
Combine sugar water and coffee granules in a heavy saucepan. Bring to a boil cover reduce heat and simmer 10 minutes. Remove from heat and cool. Stir in vodka and vanilla pour into bottles and cover with plastic wrap. Punch holes in plastic wrap and store in a cool dark place 4 weeks. For later use store in airtight containers. Yield 6 1/2 cups.

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Frozen Daiquiri
3 ounces limeade
8 ounces frozen
strawberries -- in sugar syrup
4 ounces rum
1 teaspoon sugar
Mix in blender.

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Hazelnut Liqueur
1/2 pound hazelnuts -- finely chopped
1 1/2 cups vodka
1/3 cup sugar
3 tablespoons water
1 teaspoon vanilla extract
In a glass bottle or jar steep the chopped hazelnuts in the vodka for about 2 weeks in a cool dark place gently shaking the bottle every day. Gently pour the contents through a strainer or sieve pressing hard on the nuts to release all the flavor. Follow this by 2 strainings through slightly dampened cheesecloth or large coffee filter loosely cover the contents with plastic wrap since the process may take several hours. In a very small saucepan combine the sugar and water. Bring to a boil over moderate-high heat. Simmer uncovered for 5 minutes. Let cool to room temperature. Stir in the vanilla. Funnel into a glass bottle the funnel in the sugar syrup. Cover tightly shake to blend. Let mature at room temperature or slightly cooler for at least 3 weeks. Homemade version of Frangelico.

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Hot Buttered Rum
2 tablespoons brown sugar
4 teaspoons butter -- softened
1 dash ground cinnamon
1 dash ground nutmeg
1 1/2 cups warm water
1/2 cup rum
In a 2-cup measure stir together the brown sugar butter or margarine cinnamon and nutmeg. Stir in the warm water. Micro-cook uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices if desired.

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Orange Blossom Punch
1 cup frozen orange juice concentrate -- thawed
10 ounces frozen strawberry daiquiri mix concentrate -- or peach thawed
750 milliliters champagne -- see notes chilled
ice cubes
NOTES May use sparkling white grape juice in place of champagne.
In a punch bowl combine thawed concentrates. Add 4 cups cold water stir to combine. Gently add champagne or grape juice but do not stir. Serve immediately over ice. If desired garnish with strawberries and Flordia orange wedges.

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Orange Liqueur
3 md oranges
3 cup brandy
1 cup honey
Peel oranges leaving inner white skin on fruit. Cut orange rind into 2x1/4-inch strips. Reserve orange pulp for other uses. Combine brandy and orange rind in a jar. Cover tightly and let stand at room temperature 3 weeks. Remove orange rind stir in honey. Let stand 3 days. Strain off clear portion and store in airtight containers reserve cloudy portion for cooking. Yield about 3 cups.

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Pina Colada
1/4 cup crushed ice
1 ounce light rum 2 T
1 ounce pineapple juice 2 T
1/2 ounce cream of coconut 1 T
Place all ingredients in blender container and blend on high speed until foamy about 30 seconds. Garnish with fruit if desired.

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