n a separate bowl mix non-alcoholic beer, egg and oil until
Empty drink mix into large pitcher.
Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved.
Stir in club soda and fruit.
Serve over ice cubes in tall glasses.
In blender, add all ingredients.
Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
Combine in sifter the flour, baking powder, spices, salt and sugar.
Sift into mixing bowl.
Stir in pecans and fruit.
Combine eggs, eggnog and melted butter or margarine.
Add to dry ingredients, only mixing until ingredients are moistened.
Spoon into a 9 x 5 x 3-inch loaf pan, greased and slightly floured, and bake in a 350\u00b0 oven for about 70 minutes or until done.
Remove from pan and cool on rack.
Glaze.
Heat honey; add non-alcoholic Sauterne and stock.
Boil for 20 minutes, until reduced.
Add soy sauce and cook for 3 minutes. Whisk with 2 tablespoons butter, 1 at a time at room temperature.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
Roll meat cubes in flour and brown on all sides in oil in a large Dutch oven.
Remove meat and set aside.
Add onion, garlic, and celery to oil remaining in the pot and cook until lightly browned.
Add all seasonings to pot.
Return meat to pot and add consomme and non-alcoholic beer.
Cover and bring to a boil. Reduce heat and simmer 60 - 90 minutes or until meat is almost tender.
Add vegetables and simmer on low heat for 30 minutes. Remove bay leaf.
Add salt or pepper to taste.
Thicken with flour, if desired.
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangria is ready to serve.
Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
Transfer the remaining mixture to a large serving bowl.
Add the grape juice, peaches, pears, and the orange and lemon ...
in pitcher, combine sugar and juices, stir until sugar dissolves.
add wine and orange slices, stir to blend.
serve over ice.
Combine all ingredients in a non-reactive pot, bring mixture to
ntil smooth. For a non-alcoholic frozen drink, replace the rum with unsweetened
Place the blood orange concentrate, tomato and carrot juice in a cocktail shaker and shake well. Pour into a glass over lots of ice. Place the tomatoes and lime onto a small cocktail skewer and serve with the drink as garnish.
atorade (or other red color drink), and place in freezer until
Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well.
Strain into an old-fashioned glass half filled with crushed ice.
Garnish with a slice of fruit and a drink umbrella.
In a blender, combine watermelon, strawberries, sugar & lemon juice & process until smooth.
Gradually add the ice & blend until the drink has a slushy consistency.
Pour into a chilled glass & ENJOY!
a lot of folks who drink Malta Goya also add it
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
Place the fruit in the bottom of a mixing glass.
Add the sugar cube and a dash of ginger beer.
Muddle to release the juices.
Strain into an old-fashioned glass filled with crushed ice.
Top with ginger beer.
Garnish with a sprig of fresh mint on top of the drink if desired.
Serve with a straw.