Other recipes in this category
  • Artillery Punch
    "1 qt strong black tea
    1 qt rye whiskey
    1 bottle red wine
    1 pint Jamaican dark rum
    1/2 pint brandy
    1 jigger benedictine herbal liqueur
    1 pint orange juice
    1/2 pint lemon juice

    Combine all the ingredients in a large punch bowl with a block of ice. If found too dry, sugar syrup may be added. Decorate with twists of lemon peel."
  • Flaming Spanish Fly
    1 oz Jose Cuervo ® Especial gold tequila
    1 oz Kahlua ® coffee liqueur
    1 oz Bacardi ® 151 rum
    rich black coffee
    1 1/2 oz whipped cream
    coarse sugar
    1 cherry

    Moisten rim of glass with cherry juice or water. Dip rim into coarse sugar to coat heavily. Pour tequila and coffee liquor into glass. Gently float 151 proof rum on top. Carefully ignite rum and swirl glass to lightly melt sugar with flame. Immediately pour in coffee to extinguish flames and fill cup. Top with whipped cream and cherry.
  • Thai Iced Tea
    "1/4 cup strong Thai tea
    1/2 cup boiling water
    2 tsp sweetened condensed milk
    ice cubes
    garnish with mint

    Combine Thai tea i.e., the powder, boiling water, and sweetened condensed milk, stir until blended. Pour into 2 tall glasses filled with ice cubes. Garnish with mint leaves. Makes 2 servings."
  • Cafe Caen
    "1 oz Calvados ® brandy
    1/4 - 3/4 oz Grand Marnier ® orange liqueur
    1 cup hot coffee
    1 oz lightly whipped cream
    1 tsp sugar

    Heat liquors in a heat-resistant glass. Pour in the hot coffee, stir, and top with cream. Add sugar, and serve."
  • Kato
    "4 oz Malibu ® mango rum
    8 oz Arizona green tea with ginseng and honey

    Pour the tea into a hurricane glass over ice. Add the Malibu mango rum, stir and serve."