1 1/2 oz light rum
1 tbsp triple sec
1 banana
1 1/2 oz lime juice
1 tsp sugar
1 cup crushed ice
1 small banana slice or cherry for garnish

1. Combine all ingredients (except for the garnish) with 1 cup crushed ice in an electric blender.

2. Blend at a low speed for five seconds, then blend at a high speed until firm.

3. Pour contents into a tall glass, garnish with a small banana slice or cherry, and serve.

Makes one cocktail.

1 ½ oz. vodka
4 oz. tomato juice
2 dashes Worcestershire Sauce
4 dashes tabasco
pinch of black papper
pinch of salt
½ fresh lemon juice
lime or lemon wedge for garnish
celery or asparagus for garnish
olive for garnish
pepperoni slice for garnish

1. Combine all ingredients (except the garnish components) in a mixing glass and shake well.

2. Strain into a seasoned rim glass over ice.

3. Garnish with a lemon (lime) wedge, an aparagus spear, an olive and a pepperoni slice.

Makes one drink.

1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg

1. In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well.

2. Strain into a cocktail glass and garnish with the nutmeg.

Trivia note: Brandy Alexander used to be John Lennon's favorite cocktail.

1 1/2 oz. citron vodka
1/2 oz . Cointreau
1/4 oz. fresh lime juice
1 oz. cranberry juice

1. Shake all ingredients with ice.

2. Strain into a chilled cocktail glass.

3. Garnish with an orange peel.

Makes 2 drinks.

6 eggs, separated
3/4 cup light rum
3/4 cup Jim Beam
2 cups heavy cream
1 qt. milk
1 cup sugar
powdered nutmeg
several sprigs of fresh mint for garnish (optional)

1. Chill all liquid ingredients in the refrigerator beforehand. Whip egg whites until stiff and set aside. Whip cream and set aside. Place egg yokes in a bowl large enough to hold all of the ingredients, add sugar and beat until creamy.

2. Add rum and Jim Beam, and beat for an additional minute. Add milk and beat. Add whipped cream, and then the beaten egg whites, and beat very gently at a slow speed until the egg whites are broken up, but the mixture is still foamy.

3. Serve in glass cups with handles. Garnish with grated nutmeg and a mint leaf.

2 quarts unsweetened apple cider
1 (6-oz) can frozen orange juice concentrate,
    thawed and undiluted
¼ cup lemon juice
¼ cup honey
3 (3-inch) cinnamon sticks
1 ½ teaspoons whole cloves
1 teaspoon coriander seeds
1 whole nutmeg
1 ½ cups dark rum or brandy
cinnamon sticks (optional, for garnish)
orange slices (optional, for garnish)

1. Combine first 8 ingredients in a large saucepan; cook over medium heat until thoroughly heated, stirring frequently. Reduce heat; simmer 15 minutes.

2. Remove and discard cinnamon sticks, cloves, coriander seeds, and nutmeg, using a slotted spoon. Stir in rum.

3. Cook over medium heat until thoroughly heated (do not boil).

4. Pour into mugs. If desired, garnish with cinnamon sticks and orange slices. Serve warm.

Yield: 2 ½ quarts (about 148 calories per 1-cup serving).

Nutrition facts per 1-cup serving: about 0.6 g protein, 37.2 g carbohydrate, 0.2 g fat, 0 mg cholesterol, 7 mg sodium, 0.8 mg iron, 20 mg calcium

1. Thread 6 grapes onto each of twelve 6-inch skewers; cover and freeze until firm.

2. Combine water and tea mix in a large pitcher; stir well.

3. Stir in grape juice and lemonade concentrate.

4. Serve over crushed ice; garnish with a grape skewer.

Makes about 12 cups (approximately 86 calories per 1-cup serving).

Nutrition facts per 1-cup serving: about 0.6 g protein, 21.3 g carbohydrate, 0.3 g fat, 0 mg cholesterol, 4 mg sodium, 0.3 mg iron, 12 mg calcium

1/2 oz vodka
1/2 oz gin
1/2 oz triple sec
1/2 oz light rum
1/2 oz tequila
2 oz sour mix
dash of cola

1. Combine all ingredients except cola and pour over ice in tall glass. Add the dash of cola at the end, which gives it the tea color.

2. Garnish with a slice of lemon or lime.

Notice that there is no tea in this drink. You can drink it outside of Long Island, of course.

1 small very ripe mango (about 8 oz/250 g), peeled, cut from pit (stone), and chopped
2 tablespoons sugar syrup, or to taste
pinch salt, optional*
about 1½ cup (12 oz/375 g) lightly crushed ice
½ cup (4 fl oz/125 mL) water

In a blender or food processor, combine all ingredients (including ice) and blend until smooth. Taste and adjust sweetening, if desired. Pour into glasses and serve immediately.

Makes about 3 cups (24 fl oz/750 ml).

*Note: Salty-sweet combinations are relished in Thailand and other Asian/Pacific countries, hence the optional inclusion of salt. To Westerners, this may be an acquired taste.

½ oz bourbon
¾ oz sweet vermouth
a dash Angostura bitters
3-4 ice cubes
Maraschino cherry or two
twist of orange peel

1. Combine the vermouth, bourbon, bitters and ice in a mixing glass Stir gently, don't bruise the spirits and cloud the drink.

2. Place the cherry in a chilled cocktail glass and strain the bourbon mixture over the cherry.

3. Rub the cut edge of an orange peel over the rim of the glass and twist it over the drink to release the oils, but don't drop it in.

1 1/2 oz tequila
1/2 oz premium triple sec (e.g. Cointreau)
1 oz lime juice

1. Rum the rim of a cocktail glass with lime juice, and dip in salt.

2. Shake all ingredients with ice, strain into the glass, and serve.

2 parts freshly squeezed or regular orange juice
3 parts chilled champagne
cherries, orange peels (optional)

1. Pour in 2 parts of orange juice in a tall glass.

2. Add 3 parts of champagne.

3. Garnish with a cherry or an orange peel (optional).

Note: The mimosa cocktail is traditionally served in a tall champagne flute with a brunch. It is also often served to early guests at weddings, and in first class on jet airliners.

This cocktail was reportedly invented at the Ritz Hotel in Paris, France, circa 1925. Orangina, a carbonated soft drink made from oranges and lemons, may be used instead of orange juice. A tablespoon of Grand Marnier is sometimes added, hence the Grand mimosa variation. A similar (and often identical) British cocktail is called a bucks fizz.

In a mimosa variation called a hibiscus (or a poinsettia ), cranberry juice replaces orange juice. In another variation, called a Lilosa, pink grapefruit juice replaces orange juice. In the movie Rat Race, the characters Vera Baker and Merill Jennings, played by Whoopi Goldberg and Lanei Chapman, respectively, are ordering a imosa when they first meet.

1¾ cups water
¾ cup bourbon
1 (6-oz) can frozen lemonade concentrate, thawed, undiluted
1 (6-oz) can frozen limeade concentrate, thawed, undiluted
¼ teaspoon mint extract
fresh mint springs (optional)

1. Combine first 5 ingredients in container of an electric blander; top with cover, and process until smooth.

2. To serve, fill glasses with crushed ice; add bourbon mixture.

3. Garnish each serving with a fresh mint spring, if desired.

Yield: 4 cups (about 129 calories per 2/3-cup serving).

Protein 0.1, fat 0.1, carbohydrate 16.5, cholesterol 0, sodium 2, calcium 3

1 orange, sliced and seeded
½ cup sugar
2 cups water
1 teaspoon ground cloves
2 teaspoons cinnamon
1 bottle red wine (burgundy or any other full-bodied red wine)

1. Combine the orange, sugar, water, and spices in a large stainless steel or enameled pot. Slowly bring to a boil, reduce the heat, and simmer for 15 minutes.

2. Reduce the heat, add the wine, and slowly reheat but do not boil.

3. Serve warm in mugs, with 1 or 2 cinnamon sticks per mug.

Yield: 4 mugs.

Nutritional facts: about 3.7 g protein, 0.5 g fat, 21.5 g carbohydrate, 2 mg cholesterol, 0.3 mg iron, 51 mg sodium, 118 mg calcium.

Mulled wine creates a delightful aroma.

1¼ (16-ounce) package frozen unsweetened peaches, slightly thawed
1 (6-ounce) can frozen apple juice concentrate
1 (8-ounce) carton vanilla low-fat yogurt
1/3 cup instant nonfat dry milk powder
¼ cup water
1/8 teaspoon vanilla extract
Ice cubes
Fresh strawberries (optional)

1. Combine first 6 ingredients in container of an electric blender; top with cover, and process until smooth.

2. Gradually add enough ice to measure 4 cups in blender; top with cover, and process until smooth.

3. Pour mixture into glasses. Garnish each serving with a fresh strawberry, if desired.

Yield: 4 cups (about 102 calories per ½ cup serving).

Nutritional facts: about 3.7 g protein, 0.5 g fat, 21.5 g carbohydrate, 2 mg cholesterol, 0.3 mg iron, 51 mg sodium, 118 mg calcium.

With the aid of electric blender, this recipe transforms an array of frozen fruit into creative beverages. If you use fresh fruit, the drink will have a thinner consistency.

BANANA SIPPER: Substitute 2 large frozen bananas, sliced, for peaches. Substitute 1 (8-ounce) carton strawberry low fat yogurt for vanilla yogurt. Proceed with recipe as directed. Yield: 4 cups (about 115 calories per ½ -cup serving). Nutritional facts: about 3.4 g protein, 0.6 g fat, 25.0 g carbohydrate, 2 mg cholesterol, 0.3 mg iron, 47 mg sodium, 109 mg calcium.

RASPBERRY SIPPER: Substitute 1 (16-ounce) package frozen unsweetened raspberries, thawed and strained, for peaches. Substitute 1 (8-ounce) carton raspberry low-fat yogurt for vanilla yogurt. Proceed with recipe as directed. Yield: 4 cups (about 101 calories per ½-cup serving). Nutritional facts: 3.4 g protein, 0.7 g fat, 21.1 g carbohydrate, 2 mg cholesterol, 0.4 mg iron, 47 mg sodium, 115 mg calcium.

3 oz. light rum
3 tbls coconut milk
3 tbls crushed pineapple

1. Place all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time, usually 30-50 seconds.

2. Strain into a cocktail glass and serve with a straw.

Fruit slushes are partially-frozen blends of pureed fruits and juices. Serve them immediately at the point of pourable iceness.

1. Set aside 8 pineapple chunks. Place remaining pineapple and oranges in a single layer on a baking sheet; freeze for 2 hours or until firm.

2. Position knife blade in food processor bowl; add fruit, and process for 30 seconds. Add 1 cup wine and lemonade concentrate; process until smooth. Pour into a large pitcher; add remaining 1 cup wine and club soda, stirring well.

3. Pour into individual glasses; garnish each with a reserved pineapple chunk and an orange rind curl. Serve immediately.

Yields about 6 cups (approximately 121 calories per ¾-cup serving).

Nutrition facts per ¾-cup serving: about 0.2 g protein, 20.5 g carbohydrate, 0 g fat, 0 mg cholesterol, 15 mg sodium, 0.5 mg iron, 11 mg calcium

An electric blender may be used instead of a food processor. It may be necessary to prepare the beverage in batches because a blender container is generally smaller than a food processor bowl.

1 ½ oz. schnapps (peach)
1 ½ oz. vodka
2 oz. cranberry juice
2 oz. orange juice
2 oz. pinapple juice

1. Combine ingredients in a cocktail shaker with ice.

2. Shake and strain into a tall glass filled with ice.

Makes one cocktail.

2/5 vodka
2/5 Cointreau or another brandy-based liqueur
1/5 lime juice
apple cider, for topping with

1. Combine ingredients in a cocktail shaker with ice. Shake and pour into a tall glass.

2. Top with a touch of apple cider.

4 oz champagne
1 oz gin
1 oz orange juice
1/4 oz grenadine syrup

1. Shake gin, orange juice and grenadine and strain into a highball glass three-quarters filled with broken ice.

2. Add champagne, garnish with a slice of orange, and serve.

Makes 1 highball glass serving (circa 6.3 oz).

2 oz gin
1 oz lemon juice
1 tsp superfine sugar
3 oz club soda
1 maraschino cherry
1-2 orange slices 

1. In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well.

2. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

Makes one cocktail.

1 1/2 oz vodka
3/4 oz dry vermouth

1. Shake vodka and vermouth together with several ice cubes in a shaker.  

2. Strain into a cocktail glass, garnish with an olive or two and serve.

Makes one cocktail.

Trivia note: James Bond's favorite drink is, of course, vodka martini, -- "shaken, not stirred."