1 part Schnapps, peppermint
1 part Cream
Pour champagne into a chilled flute and top with a splash of pomegranate juice.
2 parts egg nog, 1 part rum
1. Heat milk just until small bubbles form without boiling. 2. Beat egg yolks with sugar until light and fluffy. Add salt and hot milk and mix well. 3. Place over low heat or hot water and cook, while stirring, until mixture thickens (excess heat and long cooking will cause it to curdle). 4. Beat egg whites until stiff, gradually adding the 1/4 cup sugar. 5. Fold whites into hot milk mixture. 6. Stir in bourbon or rum. Serve hot with a dash of nutmeg.
2 10 oz. packages frozen raspberries (thawed)
1 6 oz. can of frozen pink lemonade concentrate (thawed and undiluted)
1/4 cup of sugar 1 bottle of Zinfandel Blanc de Noir or other roses
1 2-liter bottle of raspberry or regular ginger ale
1. Blend the first three ingredients and pour into a wire mesh strainer to get rid of the seeds. 2. Add to a punch bowl or large pitcher. 3. Mix in remaining ingredients and enjoy!
The girls made this on Lipstick Jungle on the Thanksgiving episode.
1 bunch mint (approximately 5 stems)
1 ounce lime juice
1 teaspoon sugar
3 ounces Bacardi Coco
1 ounce light coconut milk, unsweetened (not the thick creamy kind, the thin milky kind)
splash of club soda
Muddle mint in lime juice and sugar in a glass. (I don't usually have a muddler. I just use a wooden spoon to mush the lime juice, sugar and mint in the bottom of a heavy glass.) Put ice on top of the mint and lime mixture (Important: The ice weighs down the mint, and helps keep you from swallowing mint leaves.) Shake the Bacardi, and the coconut milk with ice, and strain into the glass with the mint-lime mixture. Give it a quick stir, and drink with great enjoyment.