Midori Melon Punch

 HangOver Cure

 Blueberry Lemonade

 Poi Cocktail

 Caribbean Cocktail

 Puncha-Creama

 Mexican Coffee

Midori Melon Punch

18fl ozs Midori Melon Liqueur
5fl ozs Banana Liqueur
18fl ozs Vodka
21fl ozs Cream
2 bottles Champagne
10 scoops of ice
1 punnet strawberries

Method

Mix all ingredients except the champagne,the strawberries and the ice in a punchbowl.Add ice and top with the champagne.Clean the strawberries and slice them in half.Garnish the bowls with the strawberries.
 

 

Hangover cure :)

Bush Oyster

1/2 fl oz Worcestershire sauce
1/2 fl oz Tomato sauce (ketchup) dash of vinegar (white)
1 egg yolk unbroken
salt and pepper to taste

Method

Pour the worcestershire sauce and tomato sauce into a tall glass. Stir, gently add the egg yolk.Splash the vinegar over the top add salt and pepper to taste.Drink in one
gulp,Follow with beer chaser.
RAFLMAO.
 

 
 
 

Blueberry Lemonade.

1 quarts  blueberries
1 cups   sugar
2 cups fresh lemon juice
3 cups water
4 cups ice cubes

Method.

In a blender place the blueberries and sugar; purée. In a pitcher add lemon juice and water; strain the puréed blueberries through a medium-mesh sieve into the pitcher. Stir well and pour into tall ice-filled glasses.
 

Poi Cocktail:

Ingredients:
1 C milk
1/4 C Poi Company poi
 1/2 tsp. vanilla (optional to taste)
 Sea salt (optional to taste)
Crushed ice(handful)
Nutmeg/cinnamon (garnish)

Method

Blend together 1-cup milk and 1/4 cup thin poi. For a punch-style version, add 1/2-teaspoon vanilla For a savory  version, add a pinch of freshly ground sea salt. In a blender, combine with a handful of crushed ice and process briefly.Serve in martini glasses. For sweet cocktail. garnish with a pinch of nutmeg or cinnamon on top.

Note:

Many Hawaii children start their day with a variation of the following recipe, and sweetened poi was a popular dessert in poor rural households where treats were rare. In those households with no refrigeration, sweetened condensed milk would have been used in a half-and-half mixture in place of the milk and sweetener.

 

Caribbean Cocktail
 

1/2 inch thick fresh, peeled or 1 pineapple ring drained
2 ripe bananas
9 tbls fresh orange juice
8 ice cubes
1 tsp lime juice
crushed ice
2 pineapple rings, halved to decorate ( Optional)

Method

Place the pineapple, bananas, orange juice, ice cubes and lime jucie in a blender goblet and process until smooth.Place crushed ice in each of 4 tall chilled glasses and pour in the cocktail. Decorate the rim of each glass with a piece of pineapple.

Puncha-Creama- an addictive drink that sneaks up on you when you least expect.

INGREDIENTS

1½ cups dark rum
4 eggs
1  415ml (14½fl. ozs)can condensed milk
Angostura Bitters
Grated nutmeg (to taste)
1 tsp lime juice
1 tsp vanilla essence.

Method

Combine the rum, milk, eggs, essence and lime juice in a blender Sprinkle on a few drops of Angostura Bitters. Add grated nutmeg. Serve chilled.

Mexican Coffee

3/4 cup ground dark roast coffee (regular or decaffeinated)
2 teaspoons McCormick® Cinnamon Ground
6 cups water
1 cup milk
1/3 cup chocolate syrup
2 tablespoons light brown sugar
1 teaspoon Vanilla Essence
Garnish: Whipped Cream and McCormick® Cinnamon Ground
 

Method

1. Place coffee and McCormick® Cinnamon Ground in filter basket of coffeemaker. Add water to coffeemaker and brew as directed.
2. In a saucepan, blend milk, chocolate syrup, and sugar. Stir over low heat, until sugar dissolves.
3. Combine milk mixture and brewed coffee; stir in Vanilla. Garnish with whipped cream and McCormick® Cinnamon Ground.
Quantity: Makes 6 cups.