Balloon Wine

Makes 5 bottles

• 1 large can frozen grape juice, thawed

• 1 large can frozen apple juice, thawed

• ¼ teaspoon dry yeast

• 4 cups sugar

• 1 gallon distilled water

• 1 thick toy punching balloon

Mix the juices, yeast, and sugar. Funnel into a glass gallon jug. Fill with distilled water. Attach the balloon to the mouth of the jug, securing it with string. Set the jug in a dark place for 3 weeks while the balloon inflates. When the balloon deflates, slowly pour the liquid into bottles without disturbing the sediment. Cork bottles. Discard sediment. Chill wine in bottles. Take care if you are allergic to latex; many balloons are made with it.

Bar Punch

Makes 1 gallon

• 3 cups orange juice

• 3 cups sweet-and-sour mix

• 3 cups pineapple juice

• 1 cup grenadine

• water to fill

Pour the first four ingredients into a gallon container. Fill the rest of the way with water, leaving enough room at the top for mixing. Mix.

Basic Bitters

Makes 16 ounces

• ½ pound dried bitter orange peel

• pinch cardamom

• pinch caraway or anise

• pinch coriander seeds

• 2 cups grain alcohol

• boiling water

Mince the orange peel. Mix the chopped peel with the spices and grain alcohol. Pour into a jar and seal. Let the mixture stand in a cool dark place for 15 to 20 days, agitating it every day. Strain into another jar through a coffee filter. Put the strained seeds and peel in a saucepan and crush. Cover the seeds and peel with boiling water and simmer for 5 minutes. Pour into the jar and let stand for 2 days. Strain again and let sit until clear.

Bloody Mary Mix

Makes 16 cups

• 2 (46-ounce) cans tomato juice

• 1 teaspoon celery salt

• 4 ounces lemon juice

• 1 (5-ounce) bottle Lea & Perrins Worcestershire sauce

• Tabasco sauce to taste

• salt to taste

Mix all ingredients and refrigerate. You can add many types of ingredients to a basic Bloody Mary mix: raw horseradish, lime juice, A1 steak sauce, a beef bouillon cube, wasabi, chili powder, bitters. You can also try substituting V8 for the regular tomato juice.

Coffee Liqueur

Makes 1 (750-milliliter) bottle

• 4 cups sugar

• 1 cup brown sugar

• 5 cups water

• 1 cup instant coffee granules

• 5 tablespoons vanilla extract

• ½ bottle (750 ml) premium vodka

Heat the sugars and the water until mixture boils. Stir until all sugar is dissolved. Remove from heat. Let cool to room temperature. Mix the sugar water, instant coffee, vanilla extract, and vodka together. Bottle the mixture and let it sit undisturbed in a cool dark place for at least 1 month.

Cranberry Juice

Makes 1 (750-milliliter) bottle

• 4 cups of fresh cranberries or frozen cranberries, thawed

• ½–1 cup sugar water to taste

Process the cranberries in a juicer. Add the sugar (you can also use a cup of Splenda or a cup of apple juice as a sweetener) to make a cranberry concentrate. Add water little by little and taste-test along the way until it reaches the desired tart-and-sweet balance. Refrigerate.

Drunken Olives

Makes ½ gallon

• ½ gallon jar olives

• 11 ounces vodka

• 11 ounces gin

• 11 ounces dry vermouth

Pour out three-quarters of the olive juice (save and refrigerate for Dirty Martinis). Pour in the vodka, gin, and dry vermouth. Put the lid back on and refrigerate. Within 24 hours you will have drunken olives to eat or use in Martinis.

Eggnog

Makes 1 (750-milliliter) bottle

• 6 organic eggs

• ¼ cup sugar

• ¼ teaspoon salt

• 1 quart milk

• 1 teaspoon pure vanilla extract

• ¼ teaspoon fresh ground nutmeg

• ¼ teaspoon fresh ground cinnamon

Beat eggs, sugar, and salt in a saucepan. Stir in 2 cups of the milk over low heat. Cook until thick, stirring constantly. The mixture will thinly coat a wooden spoon. Remove from heat and mix in the remaining milk and the vanilla extract. Cover and chill overnight. Stir in the nutmeg and cinnamon.

Faux Absinthe

Makes 1 (750-milliliter) bottle

• 2 teaspoons dried wormwood

• 1 fifth premium vodka

• 4 crushed cardamom pods

• 2 teaspoons chopped angelica root

• 2 teaspoons crushed anise seed

• ½ teaspoon crushed fennel seed

• ½ teaspoon ground coriander

• 1 teaspoon marjoram

• 1 sugar cube per serving

Place wormwood in vodka for two days. Filter and add remaining spices and herbs. Let sit for 1 week. Filter and bottle. When serving, drop a sugar cube in the bottom of a cordial glass. The drink will taste faintly like licorice, which comes from the anise.

Faux Aquavit

Makes 1 (750-milliliter) bottle

• 1 fifth potato vodka

• 2 teaspoons caraway seeds 2 teaspoons dill seeds

• 2 star anise

• 2 teaspoons cumin seeds

• 1 teaspoon fennel seeds

• 1 teaspoon coriander seeds

• 1 whole clove

• 1 cinnamon stick

Pour the vodka into a jar and add the rest of the ingredients. Seal tightly and shake. Store in a cool, dark place for 2 to 3 weeks, shaking every 3 or 4 days. Strain and bottle. Place in the freezer.

Faux Drambuie

Makes 1 (750-milliliter) bottle

• 2/3 (750 ml) bottle premium blended Scotch whisky

• 1 teaspoon fresh chopped rosemary

• 1 cup honey

Pour the Scotch into a wide-mouthed jar. Add the rosemary. Cover and let stand for 24 hours, then strain into another jar. Add honey. Shake the mixture. Let age in a dark place for 2 to 3 weeks. Strain through a coffee filter. Pour into a clean bottle.

Faux Galliano

Makes 1 (750-milliliter) bottle

• 3 cups filtered water

• 2 cups sugar

• 1 cup white Karo corn syrup

• 1 fifth 100 proof premium vodka 6 drops anise extract

• 3 drops banana extract

• 1 split vanilla pod

• 2 or 3 drops yellow food coloring

Boil water and sugar for 5 minutes to make a simple syrup. Remove from heat and let cool. Add Karo syrup, vodka, anise extract, and banana extract. Stir thoroughly, then pour into a wide-mouthed container and drop in the split vanilla pod. Let sit for 24 hours in a dark place. Strain into a sterilized fifth bottle. Add food coloring.

Faux Pimm's No. 1

Makes 1 (750-milliliter) bottle

• 14 ounces premium gin

• 7 ounces sweet vermouth

• 3 ounces sweet sherry or ruby port

• 1 ounce Cointreau

• 1 clean 750-ml bottle

Pour all ingredients into a fifth bottle (750 ml). Cap or cork. Turn over once or twice and it's ready to serve.

Flavored/Infused Spirits

Makes 1 (750-milliliter) bottle

• 2 cups fruit, spice, or herb of your choice

• 1 (750-milliliter) bottle of vodka, gin, rum, or bourbon

Place your chosen fruit, spice, or herb in the container. Add the alcohol and close the lid tightly. Remove from direct sunlight and let sit from 4 days to 2 weeks. Strain and bottle when finished.

Flexible Ice Pack

• 1 cup vodka or any spirit 80 proof or more

• 1 cup water

• 1 zippered freezer bag

Pour the vodka and water into the freezer bag and try to get as much of the air out before sealing. Put bag into freezer. The next time you need a slushy ice pack to soothe your face or any other body part, it'll be ready for you.

Ginger Beer

Makes 1 gallon

• 1½ cups sugar

• 2 ounces grated gingerroot

• lemon zest and juice from 1 lemon

• 1 gallon boiling water

• 1 tablespoon yeast

Mix the sugar, grated gingerroot, and lemon zest. Pour the boiling water into the mix and let sit until lukewarm, then strain. Add the lemon juice and the yeast and let mixture stand overnight. Pour into jars or tightly corked bottles the next morning and place in the refrigerator until you need it.

Ginger Infused Simple Syrup

• ½ cup fresh ginger, sliced

• 1 cup water

• 1 cup sugar

Bring the ginger and water to a boil. Stir in the sugar until dissolved, then simmer for 5 minutes. Remove from heat and allow to steep and cool for an hour. Strain into a sterilized container or bottle.

Grenadine

• 2 cups pomegranate juice 2 cups sugar

• 1 ounce vodka

Bring juice to a simmer, then add the sugar. Stir until dissolved, then remove from heat and allow to cool. Pour into a sterilized bottle or container. Add vodka for preservation.

Honey Syrup

Makes 2 cups

• 1 cup honey

• 1 cup water

Bring water to a boil then add the honey. Take off heat and stir until dissolved. Allow to cool, then pour into a sterilized bottle or container.

Hot Buttered Rum Mix

Makes 25 servings

• 3 cups brown sugar

• ½ cup butter

• 2 tablespoons honey

• 1 tablespoon rum extract

• 1 tablespoon vanilla extract

• ½ teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• ½ teaspoon ground allspice

Combine all ingredients and beat with a mixer until smooth. Put in jar with a tight lid. Store in the refrigerator.

Instant Cappuccino Mocha Mix

Makes 25 servings

• 6 tablespoons plus 2 teaspoons instant espresso coffee powder

• 3 heaping tablespoons unsweetened cocoa

• 1¼ cups powdered nondairy creamer

• ½ cup sugar

• 2 teaspoons ground cinnamon

Mix all ingredients in a bowl or plastic bag. Store tightly covered until needed. Make a cup by using 4 tablespoons in 1 cup of hot water.

Irish Cream

Makes 1 (750-milliliter) bottle

• ¾ cup Irish whiskey

• 1 (14-ounce) can Eagle Brand condensed milk

• 1 cup whipping cream

• 4 eggs

• 2 tablespoons chocolate-flavored syrup

• 2 teaspoons instant coffee granules

• 1 teaspoon vanilla extract

Blend all ingredients until smooth. Store in a tightly covered container in the refrigerator. It can be served within 24 hours and will last for 1 month. Always stir before serving.

Limoncello

Makes 1 750-milliliter bottle

• zest from 7 organic lemons

• 1 (750-milliliter) bottle vodka

• 1 cup simple syrup

Wash the lemons well. Pour half of the vodka in a gallon glass jar and add zest. Cover and let sit at room temperature for 20 days. Add the simple syrup and remaining vodka and let sit for another 20 days. Strain and bottle; then place in the freezer.

Mead

Makes 4 (750-milliliter) bottles

• 1 gallon water

• 2½ pounds honey

• juice from 1 lemon

• ½ tablespoon nutmeg

• 1 package ale or champagne yeast

Boil the water and honey. Add the lemon juice and nutmeg. Skim the foam that rises to the surface. Remove from heat and cool to room temperature. Add the yeast. Cover and let sit at room temperature for 15 to 17 days—any longer and the yeast will make the mixture explosive. Bottle in glass containers with tight lids or corks and age for 2 weeks. Refrigerate.

Mint Bourbon

Makes 1 (750-milliliter) bottle

• 1 bottle premium bourbon

• handful of fresh spearmint

Put bourbon and spearmint in a large-mouthed jar. Seal, shake, and set in a cool dark place for 3 weeks. Strain, then bottle.

Peach Purée

Makes 1 cup

• 5 ripe organic peaches

• water, as needed

• squeeze from a lemon wedge

Drop the peaches into boiling water for about 15 seconds. Remove from the pot and set out on paper towels. Pit the peaches, remove skin, and cut into pieces. Put pieces into a food processor with the squeeze of lemon. Add water to reach a desired purée consistency. Refrigerate and stir before using.

Raspberry Liqueur

Makes 2½ cups

• 1 pint fresh raspberries

• 2½ cups vodka

• 1 vanilla bean

• ¼ teaspoon whole allspice

• ½ cup simple syrup

Wash berries and lightly crush to release flavor. Place berries in a bottle and add vodka, vanilla bean, and allspice. Stir and store in a large-mouthed bottle in cool dark place for 3 weeks. Strain mixture through a cheesecloth and squeeze as much juice as possible. Pour back in bottle and add simple syrup to taste. Age another 3 to 5 weeks.

Rose Water

• 2 cups rinsed rose petals

• 3 cups filtered water

• 1 ounce vodka

Pour water and petals into a pot and bring to a boil. Simmer with a lid for 30 minutes. Cool, then strain into a sterilized container or bottle. Add vodka for preservation.

Sangria #2

Makes 8 glasses

• 2 bottles red wine

• 2 tablespoons sugar

• 2 ounces brandy

• 1 cup orange juice

• ½ cup pineapple juice

• ½ cup cherry juice

• 3 cups maraschino cherries

• 1 orange, thinly sliced into wheels

• 1 lemon, thinly sliced into wheels

• 1 lime, thinly sliced into wheels

• fruits of your choice for garnish

Combine the liquids and the cherries and half of the sliced fruit. Chill. When ready to serve, add the rest of the fruit. Garnish each glass with a piece of fruit. To make a non-alcoholic version, use grape juice. You are not limited to these fruits. All fruits are acceptable in Sangria, so experiment.

Schnapps

Makes 1 (750-milliliter) bottle

• ⅓ cup granulated sugar

• 4 cups corn syrup

• 4 cups vodka

• 1½ tablespoons peppermint extract

Combine sugar and corn syrup in saucepan over medium heat until sugar dissolves. Remove from heat. Allow mixture to cool. Add the vodka and peppermint extract. Pour in a bottle and seal. To make cinnamon, root beer, or any other flavored schnapps, simply use that flavored extract.

Simple Syrup

Makes 2 cups

• 2 cups sugar

• 2 cups water

Pour the sugar and the water in a pan on the stove. Heat until the mixture boils, stirring constantly. Reduce the heat and continue to stir for another 5 minutes. Remove from heat and allow to cool. You can store in the refrigerator for a very long time.

Spiced Cider

Makes 1 gallon

• 1 gallon apple cider

• 1 teaspoon allspice

• ½ teaspoon ground cinnamon

• ½ teaspoon ground cloves

• 1 cinnamon stick

Pour all ingredients into a pot and simmer for 1 hour. You can also put everything into a slow cooker and set on warm. Serve warm.

Sweet-and-Sour/Margarita Mix

Makes 6 cups

• 1 cup fresh lemon juice

• 1 cup fresh lime juice

• 3 cups sugar or Splenda

• 6 cups water

Mix all ingredients together, adjusting the amount of sugar or Splenda according to your personal preference. Making sweet-and-sour mix has personal preference issues. Some people like it sweeter and others more sour. Keep taste-testing until you find your preference.

White Sangria #2

Serves 6

• 1 cup water

• ½ cup sugar

• 6 cinnamon sticks

• 1 bottle non-dry white wine

• 1 cup sparkling water

• 1 cup apple juice

• ½ cup orange juice

• 3 oranges cut in wheels

• cherries to taste

• 3 apples cut in chunks

Heat the water, sugar, and cinnamon sticks to a simmer. Continue to simmer for 5 minutes. Remove from heat. Let cool to room temperature. Remove the sticks; mix in white wine, sparkling water, apple juice, and orange juice. Chill overnight in the refrigerator. Add the fruit on top for presentation.