| Long Island Iced Tea 1 oz. Vodka 1 oz. Gin 1 oz. Rum 1 oz. Triple Sec 1 oz. Tequila 2 oz. Sweet and Sour Mix Shake well with ice. Pour (without ice) into a glass almost filled with ice. Add a splash of Coke for color. Stir. |
| Fruit Punch Recipe courtesy Daisy Undercuffler 8 ounces peach nectar 2 cups orange juice 2 cups cranberry juice Combine drink ingredients in a large punch bowl or pitcher. |
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| Kentucky Egg-Nog (Georgetown Style-Initially from Mary Dee Freed) 6 eggs, separated 1 cup sugar 2 cups (1 pint) Kentucky bourbon 1 quart heavy whipping cream � cup rum (optional) 2 quarts commercial egg-nog (Lucerne brand) Separate eggs and beat yolks until light. Add 2/3 cup of sugar and beat at least 5 minutes in mixer, or until frothy and lemon-colored. Add bourbon, very, very slowly. If desired, � cup rum may be combined with the bourbon. Beat the egg whites until stiff, but not dry, together with the remaining 1/3-cup sugar. Slowly pour the whisky-sugar-egg yolk mixture into the whites, folding in gently to avoid separation. Whip the cream and fold it into the egg-nog. Fold several times and then let it stand again. Repeated folding and standing helps "ripen" a good egg-nog. Egg-nog should be made 2 to 3 days in advance, kept cool and stirred frequently. (It's also wonderful when served immediately as well.) Before serving, add 2 quarts of Lucerne (Safeway brand) commercial eggnog. ENJOY! |
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