Chill all ingredients well. Combine kahlua with undiluted apple juice concentrate and lemon juice. Pour over a small chunk of ice in punch bowl. Add sparkling apple juice, soda and champagne; stir gently. Garnish with thin lemon and orange slices. Makes 30, 1/2 cup servings.

In a rocks glass unknown

Put sugar, water, and extract in pot. Mix well. Add yeast to the cup of water. Mix. Add to pot. Blend well. Let settle. Siphon into clean, sterilized bottles. Fill to 1/4- inch of top of bottle. Cap securely. Place bottles on their sides in a warm place for a least five days, longer in […]

The Bartlett pear is the best to use for liqueur making. It is juicy, sweet, and smooth. Season is July to Nov. Avoid ones with cuts, bruises, dark spots, or decay. Slice pears (and apple if desired) and add to other ingredients., adding sugar syrup last. Stir gently and steep 3 weeks. Strain and filter. […]

Pour brandy, pecans, cinnamon, and vanilla beans (extract may be alternated) in jar and cover. Let stand for 2-3 weeks. Add sugar syrup to taste. Let stand 1 week. Strain and steep 2 more weeks. Ready to serve. Excellent for baking. Yield: 1 1/2 quarts Container: 1/2 gallon jar

You want yellow or cream-coloured peaches. Season is May to Sept. Avoid green ones as they wont ripen at home. Peel peaches and cut in quarters. Combine with vodka, lemon peels, and spices in covered jar and store for 1-2 weeks, shaking occasionally. Strain fruit, squeezing as much juice as possible, and filter. Add sugar […]

Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice.

Put ice cubes and slice of lemon in an old fashioned glass. Pour in Campari and add a little soda water. Stir.

Look for firm, heavy oranges which indicates lots of juice, and smooth-skinned ones free from soft spots and mold. Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Add to liquor and vanilla bean. Steep 2-3 weeks, strain and filter. Add sugar syrup and let age […]

Lightly pound almonds with hammer (in bag or cover with paper towel) and combine with other ingredients in bottle. Be sure to thoroughly scrape orange and lemon peels. Let steep for two weeks, turning bottle occasionally. The chocolate extract tends to settle on the bottom and the finished liqueur may need to be mixed before […]