- 1 pound apricots, dried
- 4 quarts water, warm
- 6½ cups sugar
- 2¼ cups brown sugar
- 1½ cup raisins
- 1 tablespoon ginger
- 2 lemons, thinly sliced
- 2 oranges, thinly sliced
- ½ cup yeast
- Wash apricots several times changing water with each wash.
- Dry and cut in halves.
- Place in a large crock and pour on warm water, reserving ½ cup to dissolve [yeast]] cake.
- Stir in sugars, fruit, raisins and ginger.
- Add dissolved yeast and mix well.
- Cover with top of the crock and let stand for 30 days, stirring mixture every other day.
- After 30 days, strain mixture and bottle.
- 5 ripe bananas, mashed
- 5 oranges, juice from
- 5 lemons, juice from
- 5 cups sugar
- 7 cups water
- Mix together and freeze.
- Fill large glass ⅓ full (or more) with frozen mixture and add 7-Up®, Sprite®, ginger ale, etc.
- 1 1/2 -2 shots Bulleit bourbon
- Squeeze of fresh lime juice
- Top with ginger beer or ginger ale
- Fresh Mint leaves (optional)
- Build over cubed ice – top with ginger beer.
- Tear and rub mint leaves. Place and stir drink.
- 1 measure Kahlúa
- 1 measure Bailey’s Irish Cream
- 1 measure Grand Marnier
- Pour ingredients over the back of a spoon and let them flow down the side of a straight sided glass.
- Slice the watermelon lengthwise into slices 1 to 2 inches thick.
- Carefully cut away the rind and discard.
- Place as much of the fruit as will fit into a food processor and process until smooth, about 15 seconds.
- Press through a fine sieve and discard seeds and pulp.
- Pour the juice into a pitcher.
- Repeat this process until all the watermelon has been blended and sieved.
- 1/4 cup water
- 1 chai tea bag OR black tea bag
- 3 tablespoons white sugar
- 2 tablespoons unsweetened cocoa powder, preferably Dutch-process
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- sweetened whipped cream
- 2 (3 inch) cinnamon sticks
- Bring the water to a boil in a small saucepan.
- Add the tea bag, cover, and remove from the heat.
- Let stand for 3 to 5 minutes.
- Remove the tea bag and stir in the sugar and cocoa.
- Return to the stove over medium heat and bring just to a boil.
- Mix in the milk, vanilla, cinnamon and nutmeg.
- Heat through but do not boil.
- Pour into mugs and top with whipped cream and a cinnamon stick garnish.
© 2014 DigiDynamix Media Group