Pineapple Tea

3 cans (12 ounces each) unsweetened pineapple juice concentrate, thawed
1 1/2 cups lemon juice
1 cup sugar
12 cups iced tea

1.Mix juice concentrate, lemon juice and sugar in large pitcher until sugar is dissolved.
2.Stir in tea. Store covered in refrigerator.

Alpine Mint Hot Chocolate

1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 teaspoon peppermint extract
6 cups milk
3 cups white vanilla baking chips
1/2 teaspoon peppermint extract
Candy cane or crushed hard peppermint candy, if desired

1. In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
2. In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract.
3. Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies

Raspberry-Banana Yogurt Smoothies

1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 1/2 cups soymilk
1 cup unsweetened frozen or fresh raspberries
1 medium banana, sliced (1 cup)

1. Place ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth.
2. Pour into 2 glasses. Serve immediately.

Starry Ice Beverage Cooler

1/2-gallon paperboard milk carton
1-liter clear plastic soft drink bottle
Ice cube
Lemon peel, cut into star shapes
Cranberries
Fresh herb sprigs, such as thyme or rosemary
Water

1. Open milk carton completely at top; wash inside. Wash plastic bottle inside and out; remove any labels. Place plastic bottle in center of milk carton. Fill milk carton with ice cubes.
2. Arrange lemon peel, cranberries and herbs among ice cubes toward sides of milk carton. Tape top of bottle to milk carton to keep it from floating. Fill milk carton with water (do not fill bottle).
3. Freeze about 24 hours or until firm. Peel off milk carton. To use, place beverage cooler in deep tray. Fill bottle with beverage, using a funnel.

White Grape Cooler Punch

2 cans (12 ounces each) frozen apple juice concentrate, thawed
2 cans (11 1/2 ounces each) frozen white grape juice concentrate, thawed
6 cups cold water
12 cups (about 3 liters) chilled lemon-lime soda pop
Lemon and lime slices

1. In large container, mix juice concentrates. Stir in water.
2. Just before serving, pour into punch bowl. Add soda pop and lemon and lime slices. Pour over ice in glasses.

Watermelon Kiwi Lemonade

4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water

1.Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2.Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3.Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.

Triple Shot Espresso

- 1 shot Van Gogh Espresso Vodka
- 1 shot Kahlúa coffee liqueur
- 1 shot espresso coffee, chilled
- Simple syrup, ground espresso beans and Demerara sugar (for rim)

To make simple syrup, bring 2 cups of sugar and 1 cup of water to a boil. Once the sugar has dissolved, remove from heat. Let cool to room temperature. Dip rim of chilled martini glass in simple syrup, then in a mixture of ground espresso beans and Demerara sugar; let dry. Combine vodka, liqueur and coffee with ice in a cocktail shaker, and shake well. Strain into the glass.

Cinnamon Bun

1 1/4 oz spiced rum
6 oz hot apple cider
1 tsp brown sugar
1 tsp cinnamon

Mixing Directions
Sprinkle brown sugar and cinnamon on a plate. Moisten the rim of a glass with water. Then turn the glass upside down onto the plate to rim the glass with the cinnamon and sugar mixture. Turn the glass over. Add the hot cider and rum.


Serve In:
Irish Coffee Cup

Frozen Dreamsicle

4 oz orange juice
1 oz amaretto almond liqueur
1/4 oz grenadine syrup
2 scoops ice
1 scoop (large) vanilla ice cream

Combine all ingredients together in a blender. Blend until smooth and pour into a tall glass. Top with whipped cream, and serve.

Red Carpet Fizz

1/3 oz. Orange liqueur (Cointreau, Triple Sec, Grand Marnier)
1/2 oz. pomegranate juice
1 750-ml. bottle champagne
fresh raspberries

Mixing instructions:
Mix Pomegranate Juice and Orange Liquor with plenty of ice in a mixing glass and strain into a chilled cocktail or champagne glass.
Top with Moët & Chandon White Star Champagne.

Pineapple Grapefruit Sparkler

Pour equal parts pineapple juice and chilled Hansen’s Sparkling Cranberry Grapefruit in a wine glass. Garnish with a pineapple wedge, and done!

This concept works well with “Mimosa Mocktails," too. Simply top the O.J. with Sparkling Valencia Orange instead of champagne and serve in champagne flutes garnished with a slice of orange.

Mom-ito

10 Large Mint leaves
1 oz Lime juice
3 oz Chilled Glow Mama
1 oz Soda Water
6 ea Glow Mama Ice Cubes (Glow Mama frozen in ice cube trays – will prevent the mocktail from getting watered down as the ice cubes melt).

Directions: Muddle mint leaves, sugar, and lime juice in the bottom of a highball glass. Drop in the Glow Mama ice cubes. Pour in the Glow Mama and soda water and garnish with mint leaves.

Citrus Mint Cooler

INGREDIENTS
1 cup fresh lemon juice
1 cup fresh orange juice
2 cups sugar
2 1/2 cups water
10 sprigs mint
32 fluid ounces ginger ale
water

DIRECTIONS
Place first five ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. To serve, fill glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately.

Tantric Kiss

Splash of orange blossom water
3 1/2 ounces vodka
1 1/2 ounces fresh pineapple juice
1 ounce cranberry juice
Splash of peach schnapps
1 pansy blossom, for garnish

Pour a splash of orange blossom water into a chilled martini glass and swirl it around to coat the glass with essence of orange blossom.

Add vodka to an ice-filled shaker. (Use vodka that is highly distilled with a pure flavor that won’t take away from the freshness of the fruits.)

Add pineapple juice to the shaker. If possible, use fresh juice, or a brand of juice that has no added sugar. Just before shaking, add cranberry juice to the shaker. Shake vigorously - these juices won’t bruise. The colder the juices, the better.

Strain mixture into martini glass, making sure to pour "around the glass" to catch all the drippings of orange blossom water.

Love is in the Air

2 oz. sloe gin
2 dashes raspberry syrup
2 dashes lemon juice
1 egg white

Put all ingredients in a shaker with ice, shake well, strain into a chilled cocktail glass. Drop a raspberry in the glass for a special touch.

Sealed with a Kiss

2 oz chocolate liqueur such as Godiva or Crème de Cacao
1.5 oz vodka
Hershey's Kiss

Pour all ingredients into a shaker with ice,shake well, and pour into a chilled cocktail glass. Put a Hershey's Kiss in the bottom for the added love touch.

Champagne Love Shots

Champagne
2 Tablespoons Fruit puree
(Raspberry, Passion Fruit, Blood Orange, Peach & Pomegranate)

Spoon the puree into a Champagne flute and pour the Champagne on top.

Cupids Potion

2 ounces Stoli Ohranj vodka
½ ounce Gran Gala liqueur
½ ounce fresh limejuice
1ounce fresh blood orange juice
Blood orange slice for garnish

Pour vodka, liqueur, limejuice and blood orange juice in a shaker. Shake and strain into a martini glass. Garnish with slice of blood orange and serve.

Something Blue

Ingredients:
2 oz Hpnotiq
2 oz white wine
1 oz ginger ale

Preparation:
Pour the ingredients in a Champagne flute.
Serve and toast to a long and happy marriage.