* Sugar syrup. 1 cup sugar boiled with 1/2 cup water till sugar is thoroughly dissolved. Be sure mixture is cooled before using. Add juice and berries to alcohol. Stir and steep one week. Strain. Crush berries through strainer and filter. Taste. Add sugar syrup as necessry. Many frozen fruits are already heavily pre-sugared. If […]

pour bailers into shot glass. float lime juice ans stir till curdled (about 10 Sec.) shooter unknown

** This recipe works with most cane berries, such as blackberries, loganberries, etc. Ready in 3 months. Makes over 1 quart. Rinse and check berries. Discard any overripe or moldy berries. Place berries in a large bowl. Crush berries slightly with back of wooden spoon. Set aside. Warm 2 cups water with sugar in medium […]

Combine all ingredients in a blender for 3 minutes. Refrigerate until thick, approximately 3-4 weeks. Yield: 3 cups Container: Quart jar

In a gallon jug with a tight-fitting lid, combine sugar, root beer extract and yeast. Add enough lukewarm water to fill gallon jug. Mix well. Let stand at room temperature for 6 hours. Place in refrigerator overnight or until completely chilled.

Shake well and serve in a medium-sized glass.

Beat all ingredients together. Refrigerate for 2 weeks before serving. Results in a rich after dinner drink for a “sweet tooth” or in coffee. Yield: 3 cups : Container: Quart jar

Combine in a blender with ice and blend until firm. Garnish with orange wedge and cherry.

Combine champagne, ginger ale, and orange juice. Float strawberries on top.

Add all ingredients together. Steep for 2 weeks. Strain and its ready to serve. This liqueur has a real zing to it and will be enjoyed by a true ginger lover. Makes a unique addition to meat and poultry marinades. Yield: 1 pint plus Container: Quart jar