• 10 cans evaporated milk
• 24 egg yolks
• 3 1/2 cups sugar
• 2 tsp nutmeg
• 2 tsp vanilla extract
• 1 cup water
• 2 – 3 cups Captain Morgan® spiced rum

Preparation:

Put first five ingredients in large pot (or double boiler perferred). Mix with mixer thoroughly in pot before heat. Cook on medium to low heat, stirring constantly.( this is the hard part, this cooking process takes about 45 to 1 hour.) This is a Panamian version of egg nog. Cook until it becomes thick. Be patient. It will thicken like gravy.

Remove from heat. Add the 1 cup of water and the rum, (this depends on how stout you like your “egg nog”. Scoop the liquid into decorated mason jar. Very important… Make sure you strain the liquid BEFORE you put into the jars.

Refriderate and this makes a wonderful Ron Ponche for friends and family. Sip this Ron Ponche like you would any baileys or liqueur.

• 2 o 3 apple peels
• 3 tbs. sugar
• Water

Preparation:

Mix the sugar an the apple peels with some hot water and put in a boiler for about five minutes.

• 1/2 liter water
• 15 oz cream of coconut
• 12 oz evaporated milk
• 14 oz condensed milk
• 4 egg yolks
• 2 – 3 cinnamon sticks
• 1 liter white rum

Preparation:

Boil the cinnamon sticks in the water. Take the sticks out when the water is yellow and has the smell and taste of cinnamon. Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it’s cooking stir to avoid it sticking to the bottom of the pot. When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner. Let it cool and it will be ready. Keep it in the refrigerator and it will last for a very long time.

• 3 oz. cranberry juice
• 2 oz. orange juice
• 1/8 oz. lime cordial
• soda water
• frozen cranberries

Preparation:

In a cocktail shaker filled with ice, combine 3 oz cranberry juice, 2 oz orange juice and 1/8 oz lime cordial. Shake sharply and strain into a collins glass filled with ice. Top with soda water and sprinkle with frozen cranberries.

For an individual cocktail, add 1½ oz. of vodka.

Fruit Cocktail for Christmas

Ingredients:
• 3 oz water
• 3 plums
• 3 strawberry
• 3 grapes

Preparation:

Crush the fruits with their peels, put in a glass and put the water and some ice cracked.

Coffee Liqueur

Recipes:
• 1 lt syrup
(1 lt water + 650g sugar)
• 2 cups of strong coffee
• vainilla flavour
• 350 cc de alcohol
• 1/4 chocolate bar

Preparation:

Mix the water and the sugar to make a syrup.Then add the rest of the recipes and mix again.

Ghoulish Punch

Recipes:
• 2 cups boiling water
• 1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin
• 2 cups cold orange juice
• 1 liter cold seltzer
• ice cubes
• 1 pt. orange sherbet, slightly softened
• 1 orange, thinly sliced
• 1 lime, thinly sliced

Preparation:

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Cool to room temperature.
JUST before serving, pour into punch bowl. Add cold seltzer and ice. Place scoops of sherbet and fruit slices in punch.
Great Substitute: Substitute 2 pkg. (4-serving size each) JELL-O Brand Lime Flavor Gelatin for 1 pkg. (8-serving size) gelatin.
Substitute club soda for seltzer.

Jamaican Water

Recipes:
• 300 gr. jamaican dry flowers
• 1/2 lt. tequila
• Water
• 1/2 kg. sugar

Preparation:

Make tea with the dry flowers, then add the tequila, water, sugar and ice. Drink it cold.

• 1 1/2 Oz Rum
• 1 Oz Orange Juice
• 1 tsp Sugar
• 4 mint, roughly chopped
• Water

Preparation:

Strain into glasses, top with: Crushed ice, water and Garnish with fresh mint sprigs

• 3 large bunches mint
• 4 ounces water
• 4 ounces dark rum
• 1/4 pound superfine sugar
• 2 bottles bourbon

Preparation:

Take your punch bowl and place it on a table under a tree. Next, fill it half full of cracked, crushed, chipped, or shaved ice. In a separate crock, place about 50 fresh mint sprigs and pour over them the water, rum, and sugar. Macerate the leaves thoroughly; when infused, strain the resulting mint syrup over the chipped ice. Do not permit any of the stems or mash to seep through. Next pour on 2 bottles of the best bourbon you can afford and garnish with a small forest of mint sprigs. Now place straws around the edge of the bowl, one for each guest. At a given signal, tell them to heave to.