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Drink Recipes

Midori Melon Punch
 HangOver Cure
 Blueberry Lemonade
 Poi Cocktail
 Caribbean Cocktail
 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


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


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.



Blueberry Lemonade.

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


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:

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)


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.


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)


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.


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.


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



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.