LUSCIOUS PINA COLADAS

If you like a Pina Colada then you will love this one...It is one of the best ones I have ever tasted. Get out the little umbrellas...

1 (8oz.) can crushed pineapple, undrained
1 (8 1/2oz.) can cream of coconut
1 large banana, peeled and sliced
12 cup nonfat dry milk powder
1/4 cup water
1/4 cup light rum
1 teaspoon lemon juice
1 tablespoon sugar
15 ice cubes

Throw everything in the blender and give her a whirl!
Yield: 4 cups

“Any sucker can pilot the ship when everything's smooth and the sun's out and you've got a piña colada in your hand with sunglasses and a Cuban (cigar)”~Mike Tice quotes

HURRICANE

This recipe comes from Chef John Folse's "Encyclopedia of Creole and Cajun Cuisine", and this is what he has to say about it....'Everyone who visits New Orleans goes to Pat O' Briens for one of his famous Hurricanes. The drink, with its fruit punch taste, has packed a wallop on many unsuspecting parties. To my knowledge, this is the original recipe and not quite the same as the one served at Pat O'Briens today.'

1 ounce of lemon juice
4 ounces dark rum
4 ounces red passion fruit cocktail mix
crushed ice, orange slice for garnish
cherry for garnish

Method: Pour lemon juice, rum, and cocktail mix into a cocktail shaker. Shake vigorously 1 to 2 minutes. Pacj crushed ice into a 10-oz. highball glass. Pour drink mixture over crushed ice. Garnish with an orange slice and cherry.
Yield: 1 drink

PARTY HARDY MARGARITAS

If you are having a party this is the perfect Margarita recipe as it can be done up to 2 days in advance and serves 15 to 20 thirsty people.

1 bottle (1.75 liters) tequila
2 cups Triple Sec
4 cans (12oz. each)frozen limeade concentrate, thawed and undiluted
4 quarts of water
2 cans (10oz. each) frozen margarita mix, thawed
lime juice
coarse-grained salt
lime slices for garnish

Two days in advance combine the first 5 ingredients in a large plastic container. Stir well, cover and freeze. (Mixture will freeze to a slushy consistency.) To Serve: wet rims of glasses with lime juice, coat rims in salt, fill glasses with lime juice, coat rims in salt, fill glasses with margarita mix and garnish with a lime slice.

"Nibblin' on sponge cake, watchin' the sun bake, all of these tourists covered with oil, strummin' my six-string, on my front porch swing, smell them shrimp their beginning to boil. Wastin' away again in Margaritaville, searching for my lost shaker of salt, some people claim that theres a woman to blame, but I know it's my own damn fault."-Jimmy Buffet

POOH'S GLOGG (Nov. 29th, 2009)

Scandinavians and Swedes especially enjoyed the celebration of Christmas. Friends, neighbors, and relatives would drop in for a cup of warm Glogg and a slice of Julekage (Scandinavian Christmas bread).

20 whole cloves
2 sticks cinnamon
1 cup water
2 qts. Burgundy-a good Burgundy
1 bottle port wine
1 cup brandy
1 cup light rum
1 cup raisins
2/3 cup slivered almonds
orange slices for garnish

Combine cloves, cinnamon, and water in medium saucepan. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove and discard spices. Combine spiced water, Burgundy, and remaining ingredients except orange slices in your largest pot; cook over low heat until thoroughly heated, but do not allow to boil. Garnish with orange slices. Yield: 14 cups...that should be enough to get her done!

"Tonight mother has had the great idea of making some Gløgg. It seems interesting enough for me to drink a whole pot of it."anon

Glogg is a holiday favorite in many Scandinavian cultures, where it is commonly served on St. Lucia's Day (December 13) or around Christmas time. Not surprisingly, the word "glogg" itself is of Scandinavian origin; it comes from Swedish and derives from the verb "glodga," meaning "to burn or mull." But although "glogg" may look like it should rhyme with that other notable holiday beverage -- "eggnog" -- the two aren't quite a perfect match. The "o" in "glogg" is usually pronounced as either the "oo" in "loot" or the "oo" in "foot," whereas "nog" is generally pronounced so that it rhymes with "grog," with the "o" pronounced as it is in "mop."

CITRUS BATIDA

What's not to like about three freshly squeezed juices in one drink? Fresh orange juice, Ruby Red grapefruit, and lemon do a three-step twang in this frothy drink.

2 cups freshly squeezed orange juice
2 cups freshly squeezed Ruby Red grapefruit juice
2/3 cup fresh lemon juice
3/4 cup superfine sugar
1 cup rum

Process all ingredients in blender until frothy. Serve over ice. Makes 5 cups.

“The first time I played the Masters, I was so nervous I drank a bottle of rum before I teed off. I shot the happiest 83 of my life.”-Chi Chi Rodriguez

KILLER BLOODY MARY

According to Tabasco.com when a bartender at Harry's New York Bar in Paris, mixed equal parts tomato juice and vodka, he had no idea his concoction would become world famous. According to the bartender, "one of the boys suggested we call the drink 'Bloody Mary' because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary." Me and Rejeanna don't give a hoot how it came about, we just know we like it for breakfast when we're at the beach, extra spicy, with a stalk of celery. Goes especially good with homemade hot sausage, 'jeanie's' cathead
biscuits, hot sausage gravy, and fried eggs. Well, in all honesty we have about two before we ever get to the breakfast part...laughing and smiling all the way!

1 Tbsp. prepared horseradish-Make my own each spring with Richard Rink
Dash each of Worcestershire and hot sauce
Pinch each of celery salt, dill & pepper
3 Tbsp. vodka
2/3 cup of Clamato juice
1 pepperoncino

Combine horseradish with dashes and pinches in a glass. Fill with ice. Add vodka and Clamato; stir well. Garnish with pepperoncino. Serves 1

“We figured we'd have the world's largest Bloody Mary on a morning when people have the world's largest hangovers.”~ Paul McIlhenny

LOOSE LIPS DAIQUIRI

Dated Oct. 29th, 2009 For all of you Halloween party goers.....Mix 1/3 cup light rum with 1/2 cup FRESHLY squeezed lime juice, 1/4 cup sugar, 1/2 cup apricot brandy and 1/2 cup triple sec until sugar dissolves. Serve over ice being sure to smack your lips as you go. .........."When choosing between two evils, I always like to try the one I've never tried before."-Mae West...my kind of girl

ORANGE LIQUEUR

Must begin 3 1/2 weeks before using............Carefully peel 3 medium oranges; remove rind only and leave inner white membrane on fruit. Cut orange peel in 2-by-1/4inch strips. Reserve oranges for other use. Combine 3 cups good brandy and orange peel in a tightly covered jar. Let stand 3 weeks at room temperature. Remove orange rind and stir in 1 cup honey. Let stand 3 days. Strain off clear liquid; store in airtight container. Reserve cloudy portion for cooking.
Yields: About 4 cups

“Alcohol may be man's worst enemy, but the bible says love your enemy.”~Frank Sinatra

MAILBOX COCKTAIL-FOLD DOWN DOOR, SET DOWN DRINK

Bobby T. started it a few years back. Out on Rural Route 2, mailboxes are all on the same side of the road. Lined up and spaced about three feet apart, marking each community, miles stretched out between clutches. The mail run is about four o' clock. About five most afternoons, nearly everybody on Pluto comes down to check the mail. Propped or perched on a variety of old seating(old tractor seat, stump, log, lawn chair, wheelchair, four-wheeler, and tailgate), they go through their daily post, trusty dogs at their sides, mailbox doors folded down, with a drink of some sort resting on each one. As our newspaper comes a day late, everyone waits for the tractors to come in to hear the latest news of the field, as that is the latest news. Bobby T. also keeps bets on what day of the year the sunset will line right up with the road. It's generally a wonderful time of day.
Serves 1

Crushed ice
At least 2 ounces good Bourbon
2 ounces ginger ale
Lime wedges

Fill an insulated glass with crushed ice. Pour the Bourbon over the ice. Top with the ginger ale and a squeeze of fresh lime.

NOTES:

I particularly like Maker's Mark Bourbon in this drink.

Allow 1 lb. of ice per guest

When showing out for company, you can rim the glasses with lime juice and dip them in a small saucer of raw sugar. A slice of candied ginger added for more formal occasions is stimulating.

Tervis Tumbler insulated cups are made of the same plastic used for airplane windows and are virtually indestructible. These tumblers will keep ice from melting on the hottest of days.

"Mississippians will vote dry as long as they can stagger to the polls."Will Rogers

From 'Screen Doors and Sweet Tea'; #3 Honorable Mention for "The Coffee Pot Question of the Day"; (January 18th, 2010); In Mama Joe's Shadow, Cooking With Adele's Best Recipes

CANCUN COFFEE

This recipe is taken from one of my favorite cookbooks, 'Sip To Shore', by Jan Robinson; Cocktails & Hors d'oeurve, A collection of Caribbean charter yacht concoctions. The Chef, CJ Burns, sails with the yacht 'Grace', and this is what he has to say about this cup of Joe..."This was made for me in Cancun by an aspiring young waiter. Great for a sore throat instead of a hot toddy. Best coffee drink ever! A smooth blend that doesn't taste liquorish!"

Glass: 1 mug
Serves 1

1 lime
Sugar
1/2 oz. kahlua
1/2 oz. anisette (liquorish liqueur)
1 oz. Bailey's Irish Cream
2 or 3 oz. coffee, brewed
Garnish: Whipped cream

Wet lip of coffee mug with lime and dip rim in sugar. Pour liqueurs into mug and fill with cofee. Top with whipped cream.

"Coffee detracts nothing from your intellec; on the contrary, your stomach is freed by it and no longer distresses your brain; it will not hamper your mind with troubles but give freedom to its working. Suave molecules of Mocha stir up your blood, without causing excesive heat; the organ of thought recieves from it a feeling of sympathy; work becomes easier and you sit down without distress."~Prince Talleyrand (1754-1838)

BAHAMA MAMA

Well I don't know, but I've been told, it is pouring the snow on the 'mountain' at this time, but I can't see it from here....thought everyone would appreciate visions of Bahama Mamas in their heads tonight. Sandy beaches, warm breezes....red, green, purple, black, pokka dot bikinis...

3/4 oz. dark rum
1/2 oz. Nassau Royale or Grand Marnier
1/4 oz. Cointreau
2 oz. orange juice
1 dash Angostura Bitters
1/2 oz. Grenadine
1/4 oz. lemon juice

Combine all ingredients in shaker with cracked ice. Serve in your most colorful tall glass. Garnish with a fancy toothpick studded with slices of orange and cherries.
Serves 1...yes, that is right..