• 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

Christmas Berry Punch

Ingredients:
• 1 liter of berry juice
• 1/2 liter of water
• 1 cup of brandy
• 1 bottle of champagne
• Lemon
• Syrup

Preparacion:

Mix in a big bowl all the ingredients with some ice and serve in a champagne glass.

• 8oz. brandy
• 1/8 oz. lemon juice
• 6 tbs. sugar
• 18 ice cubes
• 24 grapes
• 750 ml cold white wine

Preparacion:

Put in a punch bowl the brandy, the lemon juice and the sugar; shake the ingredients till the sugar is disolved. Add the ice cubes, the grapes and the wine; mix everything and serve in red wine glasses.

Preparation:

Stir well with cracked ice in a cocktail shaker, then strain into a chilled Collins glass and top with a splash of chilled club soda or seltzer.

• 1 1/2 ounces vodka
• 1 1/2 ounces brandy
• 1 teaspoon sherry
• 1 1/2 ounces Brut champagne

Preparation:

Stir the vodka, brandy,* and sherry** well with cracked ice, then strain into a chilled cocktail glass and add 1 1/2 to 2 ounces cold brut champagne. Garnish with plastic three-eyed fish from Simpsons playset.

• 2 ounces ruby port
• 1 ounce brandy
• 1 dash orange juice

Preparation:

Shake the port, brandy (Spanish works particularly well), and juice* well with cracked ice, then strain into a chilled cocktail glass and garnish with twist of lemon peel (or, if you’re using the OJ, orange peel).

• 1/2 teaspoon sugar
• lemon peel
• 1/2 ounce brandy
• expresso

Preparation:

In a shot glass, muddle the sugar and a 1-inch twist of lemon peel in the brandy. Top up with espresso, as strong, dark, and hot as you can make it.

• 2 ounces brandy
• 2/3 ounce orange curacao
• 1 dash orange bitters

Preparation:

Shake the brandy, orange curaçao (you can use less — it’s a matter of individual taste), and bitters well with cracked ice, then strain into a chilled cocktail glass.

• 1 cup superfine sugar
• 1 cup lemon juice
• 1 quart and 1 cup water
• 4 ounces dark rum
• 1 1/2 cups brandy
• 1 bottle Brut champagne

Preparation:

Dissolve the sugar in the lemon juice and water, pour in the rum and brandy, and let stand for half an hour or so in a cool place for interjubilation to occur. When serving time is at hand, pour in the champagne, load the bowl with a cannonball of ice, and charge!

Preparation:

Pour brandy into a Collins glass holding 2 or 3 ice cubes and top up with soda. That’s all there is to it. Use a well-grade French brandy, one of the cheaper cognacs, or just about any Spanish brandy, but save the pricey stuff for your