• One pint of red or white wine
• 2 heaping tablespoons of sugar
• Piece of lemon or orange rind
• Small stick of cinnamon

Preparation:

1. Put red or white wine into a saucepan.
2. Add sugar, rind, and cinnamon.
3. Heat the saucepan and stir until the sugar is dissolved.
4. When the wine boils, strain it through some cheese-cloth and pour it into glasses, and serve hot.

• 20 oz frozen raspberry in syrup
• 12 oz frozen lemonade cocentrate
• 46 oz pineapple juice
• 64 oz chilled 7-Up® soda

Preparation:

Place raspberries and lemonade in blender, process till smooth. Strain into punch bowl. Discard seeds. Stir in pineapple juice. Just before serving, add 7-Up.

• 2 oz Malibu® coconut rum
• 1/2 oz amaretto almond liqueur
• 4 oz pineapple juice
• 1 splash grenadine syrup

Preparation:

Pour ingredients into a highball glass over ice. Garnish with a lime wheel.

• 1 oz Le Tourment Vert
• 1 oz tonic water
• 1 oz 7-Up® soda
• 2 lemon wedges

Preparation:

Build all ingredients in a tall glass filled with ice. Squeeze the 2 lemon wedges. Garnish with a lemon.

• 2 1/2 oz Suntory® Royal whisky
• 1/4 oz Ricard® pastis
• 1/2 oz sweet vermouth

Preparation:

Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a cherry, and serve.

• 16 oz vodka
• 1 1/2 oz l spiced rum
• 1 1/2 oz coconut rum
• 1 1/2 oz triple sec
• 1 sheet Pop-Ice®
• 15 oz bottle Yoo-hoo® chocolate milk
• 1 cup sugar
• 1/2 cup honey

Preparation:

Add ice to a blender until roughly one-quarter to one-third full. Add one sheet worth of pop ice to the blender. Add the vodka, Captain Morgan rums, triple sec, sugar and honey. Adjust sugar and honey to taste if desired. Add one tall yoo-hoo bottle to the blender. Blend until puree consistancy, pour into cocktail glasses and serve.

• 1 oz Blue Curacao liqueur
• 1 oz white creme de cacao
• top with half-and-half

Preparation:

Pour blue curacao and creme de cacao over ice cubes in an old fashioned glass. Float half and half on top to taste, and serve.

• 1/2 oz Vodka
• 1 tsp Cherry Brandy
• 1 1/2 oz Dark Creme de Cacao
• 1 tsp Chocolate Syrup

Preparation:

Shake creme de cacao and vodka with ice. Strain over ice in an old-fashioned glass. Float chocolate syrup and cherry brandy.

Serve in a Old-Fashioned Glass