B 1

Beverages

Come gentlemen, I hope we shall drink down

All unkindness

—William Shakespeare The Merry Wives of Windsor

B 2

Starbucks at Olive & Denny Ways

A favorite meeting place among Denny Terrace Residents.

Starbucks has given us gift cards for several events held here.

I drank some boiling water Because I wanted to whistle.

—Mitch Hedberg

B 3

Cocktails I don’t know how deep the roots of these drinks are as far as Russianness is concerned, but they are supported by Vodka, and the name is there, so that’s enough for me!—ed.

Black Russian

2 Parts Coffee liqueur 5 Parts Vodka Pour coffee liqueur and vodka into an Old Fashioned glass filled with ice.

White Russian

5 Parts Vodka 2 Parts Coffee liqueur 3 Parts fresh cream Pour coffee liqueur and vodka into an Old Fashioned glass filled with ice. Float fresh cream on top and stir slowly.

Anonymous Black Russian unknown photographer White Russian listcrux.com Claridge Cocktail unknown photographer

The Claridge Cocktail

I picked up this little pocket bartender’s guide to browse through and see if I could learn anything about drinks. One little formula caught my eye—a beverage created at the Claridge Hotel in London—and my taste buds. I ordered one in a lounge one time and nearly had a heart attack . . .while it was delicious, the cost caught me unawares . . . so I learned something after all. 1 2 COCKTAILS 1 2 Ounces dry vermouth 1 2 Ounces gin ½ 1 Ounce apricot brandy ½ 1 Ounce Cointreau or triple sec Stir all ingredients with ice. Strain into cocktail glass and serve.

Unknown Photographer

Unknown Photographer Unknown Photographer

B 4

Cocktails Martinis

Chocolate Martini

1 2 4 SERVINGS 3½ 7 10½ Ounces Vodka ½ 1 1½ Ounces crême de Cacao or Chocolate Liquor

Getsu Shinn

Chocolatini

5 Parts Vodka 1 Part dark chocolate liquor 1 Part white chocolate liquor Getsu Shinn

Fifty/Fifty

This is what people drank in the early 1900's 1 2 4 SERVINGS 1 2 4 Part gin 1 2 4 Part dry vermouth

Olive garnish

www.stbrendans.com

www.food.com

www.fiveoclockcocktails.com

B 5

Cocktails Martinis & the Cold War

The KGB Cocktail The KGB cocktail is not named for the former Russian intelligence agency, and does not contain vodka. I just wanted to clear that up right off the bat, because that was my initial assumption the first time I heard about it. That said, it does contain one ingredient that can come from Russia – Kimmel. That’s where it gets the name—Kimmel, gin and (apricot) brandy. Kimmel is a sweet herbal liqueur that marries the other ingredients together. The KGB cocktail is great for when you’re studying classified intelligence documents or… whoops. Forget I said that. We never had this conversation. 1½ Ounces gin ½ Ounce Kimmel ¼ tsp. apricot brandy ¼ tsp. lemon juice Shake all the ingredients together with ice in a cocktail shaker. Strain into a chilled martini glass. Garnish with a twist of lemon peel.

http://mixthatdrink.com/kgb-cocktail

“I’m not talking a cup of cheap gin splashed over an ice

cube. I’m talking satin, fire and ice; Fred Astaire in a glass; Surgical cleanliness, insight,

Comfort; redemption and absolution. I’m talking MARTINI.

—Anonymous The Bond Boys www.jamesbondwiki.com The Base Combination www.colourbox.com geekdad.com

Vesper Martini (the James Bond Martini) 1 2 4 SERVINGS ½ 1 1½ Ounces Lillet 1 2 3 Ounce Vodka 3 6 9 Ounces Gin Shaken, not stirred!

Getsu Shinn

www.cookindineout.com

mixthatdrink.com

B 6

Cocktails—Run for the Roses: Mint Julep

Guest Star Recipe: Mint Julep A couple times my visits home coincided with the Kentucky Derby, and each time Mama called our attention to the races. The first time they were televised, she sat us all down, told us to choose our horses, and had us enjoy the race. As we became adults, we tried to enjoy mint juleps with them. I don’t remember if we ever succeeded in finding a version we liked—perhaps because we simply didn’t care for the taste of whiskey. I don’t remember what recipes we tried, but I include one here in memory: every year I tune into that race to sit with Mama for a little while. There must be a different recipe for every person who makes one, but I dug around a bit. There is even one source that tells us a true mint julep is made by muddling fresh spearmint in the bottom of a julep cup, then filling it with ice. Fill this with straight bourbon, and add another sprig of mint and a tall stir stick—stir briskly. Enjoy! I don’t know how close the following is to the one served at Churchill Downs, but it’s a beginning—

The Kentucky Derby Mint Julep Recipe from KentuckyDerby.com “For nearly a century, the mint julep has been the traditional beverage of Churchill Downs and the Kentucky Derby. The Early Times Mint Julep Cocktail is a ready-to-serve beverage that has been “The Official Mint Julep of the Kentucky Derby®” for over 16 years. Over 80,000 Early Times Mint Juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby races, requiring 8,000 liters of Early Times Mint Julep Ready-to-Serve Cocktail, 2,200 pounds of freshly harvested mint, and 80 tons of shaved ice.”—KD

Minted Simple Syrup 2 Cups sugar 2 Cups water 6-8 Sprigs of fresh mint Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with 6-8 sprigs of fresh mint, then refrigerate overnight.

The Julep 1 MINT JULEP

Crushed ice 2 Ounces Early Times Kentucky Whisky 1 Tbsp. Minted Simple Syrup (above)

Sprig fresh mint Make one julep at a time by filling a julep cup with crushed ice; add minted syrup and Kentucky whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

Judy Frank

Run for the Roses

bourbonbuzz.com

mainstreetmag.wordpress.com

gallopracerseries.yuku.com

B 7

Cocktails

Moscow Mule

Stories have it that this beverage was created at a hotel located in Little Moscow, a Russian community somewhere in New York City. 1 2 3 4 MULES 2 4 6 8 Ounce Vodka, or lime flavored vodka 4 8 12 16 Ounce X-strong ginger ale or

ginger beer (B-39) ½ 1 1½ 2 Limes, the juice of Chipped (or cubed) ice 1 2 3 4 tsp. sugar (optional) Combine all ingredients and serve the drink in copper mugs.

Robert Ozerov

The Flaming Moe

(originally the Flaming Homer) When Moe’s Tavern runs out of beer one night, Homer tells Moe about a drink he unintentionally invented. After running out of beer, he poured whatever was left of several booze bottles into a glass, accidentally including a bottle of Krusty’s Non-Narkotik Kough Syrup. Marge’s sister dropped cigarette ashes in the drink and set it ablaze, Moe stole Homer’s drink idea, renamed it and it became the appletini of Springfield. 1 part tequila 1 part schnapps 1 part crème de menthe 1 part grape soda

(Krusty’s Non-Narkotik Kough Syrup is hard to come by) Combine all ingredients in a glass and stir. Light beverage on fire and put it out. Try not to burn down the dorm. Imbibe.

Singapore Sling from Raffles Hotel

Well, there it is for those who have asked . . . translating it into American measures . . .—ed.

www.dishmaps.com

This lists everything but the grenadine . . . probably about ¼ ounce . . . prettiest served in a tall glass . . .—ed.

icechills.com

icechills.com

orlandoinformer.com

B 8

Cocktails

Skybird

This came about during one of my creative periods, when I happened to be addicted to Neil Diamond . . . long story for a rabid classical music lover. But I found myself trying to create drinks that tasted like the names of his songs . . . in this case, my sister Susie said, “This tastes like the ocean looks!” That was my aim. I can’t remember any of the others—this was my drink. 1 2 COCKTAILS 2 Ounce blue Curaçao 2 Ounce White crème de menthe

Crushed ice Fill a frosted rock or cocktail glass with crushed or shaved ice. Take equal parts of the two liqueurs. Blend well and pour over the ice. Take a seat on your lanai and gaze out at the water.

Judy Frank

Anonymous, from Russian Standard Vodka, on the web

Unknown Photographer

Unknown Photographer

B 9

Festive Libations: Hot Stuff

Rich Hot Buttered Rum

I think it was my friend Bev Luff who gave me this recipe. She managed my apartment on Summit Avenue . . . we tended to treat it like cookie dough, eating it as is without making it into a beverage! THE BATTER 1 Pound butter 1 Pound light brown sugar 1 Pound confectioners' sugar 1 Quart vanilla ice cream, softened 1 tsp. ground cinnamon 1 tsp. ground nutmeg ¼ tsp. allspice Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. THE BEVERAGE 1 2 4 SERVINGS 1 2 4 Tbsp. Hot Buttered Rum Batter (above) 1-2 2-4 4-8 Ounces rum

Boiling water Nutmeg to Taste

In a coffee mug, combine batter and rum; fill cup with boiling water. Stir; sprinkle top of drink with more nutmeg.

Judy Frank

Hot Tom & Jerry

8 16 32 40 Heaping tsp. fine granulated sugar 3 6 9 12 Egg yolks 1 2 3 9 Pints whiskey ¼ ½ ¾ 1 Cup rum 3 6 9 12 Eggs whites Hot milk Nutmeg to taste Separate eggs. Add sugar to the egg yolks, beating until thick. Mix in the whiskey and rum. Whip egg whites until stiff and fold into yolk mixture. Fill cups ½ or ⅔-full; add hot milk to top, stirring constantly; sprinkle nutmeg on top.

David Norris, from his mother, Ruth

Baltimore During the Christmas Holidays

www.tasteofhome.com

cocktailvirgin.blogspot.com

www.boomercafe.com

B 10

Festive Libations: Hogmanay Night

Het Pint aka Hot Pint

This is the traditional hot drink to imbibe in on a cold, wet, Scotish New Year’s Eve night . . . don’t pour it into a tapered mug—someone did once, with an antique pewter tankard, and the heat caused the tankard to explode, or some such disaster.—ed. 3 6 12 SERVINGS 2 4 8 Cups milkd ale ½ 1 2 Nutmegs, freshly grated Sugar to taste 1 2 4 Eggs ½ 1 2 Egg yolk ½ 1 2 Cup Scotch whiskey Boiling water (enough to heat all of the tankards) Combine ale and nutmeg in an enamel saucepan ang bring to boiling point. Sweeten to taste and remove pan from heat. In another large enamel saucepan, beat together all the egg thing. Gradually—and very slowly, so you don’t cook them into little chunks—stir the hot ale into the beaten eggs, a little at a time! Be careful the mixture doesn’t curdle. Stir in the whiskey and and heat the mixture again, stirring constantly until it almost comes to a boil. Meanwhile, have the six tankards waiting with their very hot water inside. , holding the saucepan high above, pour the het pint mixture into a pitcher Pour liquid back and forth until it frothss. Discard the water from tankards and fill them with the het pint to serve.

John Robertson, from www.rampantscotland.com

Atholl Brose

Legend says the 1st Earl of Atholl, quashed a Highland rebellion in 1475 by filling the rebel leader's well with the mixture, making him easily captured. Thus the name. Atholl Brose has long been a part of Hogmanay celebrations

Meg Dod's Recipe of 1826: Put a pound of dripped honey (liquid, straight from the comb) into a basin and add sufficient cold water to dissolve it (about a teacupful). Stir with a silver spoon and when the water and the honey are well-mixed add gradually one and a half pints of whisky. Stir briskly until a froth begins to rise. Bottle and keep tightly corked. (she didn’t use oatmeal.) NOTE: Sometimes the yolk of an egg is beat up in the brose. Royal Scots Fusiliers (Canada) Recipe, 1948 Simon (1948), in a recipe attributed to the Royal Scots Fusiliers, gives the following proportions, to be mixed, as is the tradition, "with a silver spoon if available": 7 Parts oatmeal brose Cold water 7 Parts whisky 5 Parts cream 1 Part honey The brose is prepared by steeping a volume of oatmeal overnight in three times as much cold water, then straining the liquid through muslin (discarding the oatmeal fiber).

Modern Method—Gourmet Magazine, 1963 You’ll notice it dispenses with the oatmeal.—ed. ½ Cup cold water 1 Pound heather honey 3 Cups Scotch Whiskey Blend thoroughly and whisk briskly until it froths. If not used immediately, pour into bottles and cork them securely. The drink improves if it stands for a month. Anonymous

www.eatyourbooks.com Chowhound.com

B 11

Festive Libations: Eggnog

Egg Nog for a Crowd

This recipe was given to us by a young man from City Market who overheard a couple of us talking about the up-coming cookbook, and offered this to us. 3 GALLONS? 3 Bottles 151 Rum 1 Gallon heavy whipping cream 12 Eggs, well beaten 1 Cup sugar 1 Cup sherry 1 Cup brandy 1 Can chocolate Combine all ingredients and beat well.

Gerald—An Employee at City Market

Eggnog from Mama for One or More

While I was recovering from pleurisy, Mama, doing everything she could to restore me to radiant good health, would make one of these every night and freeze it, sending it to school with me the next day. By the time lunch hour rolled around, it was fully thawed, but still frosty cold—and wonderful. At other times she’d add a banana or a big scoop of ice cream to each person’s serving. 1 8 SERVINGS 1 8 Egg yolks 1 8 Tbsp. sugar ½ 4 Cups cold milk 1 8 Egg whites ½ 4 tsp. vanilla ¼ 2 tsp. grated nutmeg 1 2 Shots brandy (optional) TRADITIONAL METHOD Beat egg yolk. Add sugar, beat until light. Add milk. Beat egg white until stiff. Fold into the milk mixture. Stir in flavoring. Pour into glasses and sprinkle with nutmeg/ QUICK METHOD Combine all ingredients in a blender and blend until well mixed.

Banana Nog Using the quick method above, add a small banana to each nog.

Eggnog Shake Using the quick method above, add a large scoop ice cream (any flavor) to the mixture before blending. You can also toss in some fruit if you like, bananas included.

JUDY FRANK

mommiecooks.com www.myrecipes.com

quotesgram.com

B 12

Coffee Things

Italian-American Coffee Make this in Irish coffee glasses that will withstand the heat . . . or make it iced. Either way, it’s m-m-m-m good! ½ Ounce amaretto almond liqueur ½ Ounce Kahlua® coffee liqueur 5 Ounces whipped cream 1 tsp sugar 1 tsp amaretto almond liqueur Pour coffee, amaretto and kahlua into an irish coffee cup and sweeten to taste. Gently float the cream on top, add a teaspoon of amaretto, and serve.

Editors

Four Italian Coffees

To make authentic Italian coffee all you need is a moka pot also known as a macchinetta (literally “small machine”). You can create a Caffe Macchiato, Caffe Latte, and a Cappuccino. The difference between them is how much milk you use and if it is steamed or foamed. Bialetti Espresso Maker Espresso Coffee Grinds (I like Lavazza) Sugar A handheld milk frother (If you decide to make a cappuccino) Milk (If you decide to make a macchiato, latte, or cappuccino) First you will break down the moka pot into it’s 3 parts. Fill the bottom part with very cold water to the rim. Fill the filter with the grinds to the top of the rim (do not pack it in). Next float the filter with the grinds on top of the water (see pic below). Next screw the top part on tightly and put it on the stove with medium to low heat. NOTE: While you are waiting on it to percolate take a regular coffee cup and fill with about 3-4 teaspoons of sugar. When it starts to percolate pour about 2-3 teaspoons of the espresso into the sugar and with a spoon stir fast to break it down. NOTE: this will make sugar for about 3 cups of espresso. NOTE: Put the moka pot back onto the stovetop until it is finished and then you take it off the heat. Stir fast until you have a light caramel color like this Now that you have your creama you can take a teaspoon of it and add it to a separate espresso cup. Pour the espresso into this cup and stir, you will see a caramel color surface to the top and now you have a beautiful coffee to drink! Now remember if you want to turn this Espresso (Italian Coffee) into: Caffe Macchiato, add a spot of hot milk Caffe Latte, add about ½ cup of hot milk Cappuccino, add a layer of hot milk, and a layer of foamed milk (⅓ each)That’s It! Editors

cocktails.about.com www.thegloss.com

B 13

Coffee Things

Ca phe da aka cafe da

Vietnamese Iced Coffee There are several approaches to making this, including both hot and cold water versions, as well at the use of a special coffee press . . . I give you here some of the options.—ed 1 2 SERVING Hot Water Method 2 4 Tablespoons dark-roast ground coffee 2 4 Tablespoons (scant) sweetened condensed milk ⅔ 1⅓ Cup boiling water Ice cubes Steep coffee grounds in heatproof container with ⅔ cup boiling water for 4 minutes. Strain into a heatproof glass. Stir in condensed milk until blended. Add ice, stir, and serve. Cold Water Method 4½ Cups cold water ½ Pound coarsely ground dark-roast coffee 2 Ounces Borden’s Eagle Brand Condensed Milk 4 Ounces milk Ice Cubes In large bowl, combine coffee grounds and cold water. Cover and let stand at room temperature for at least 24 hours. Strain into a jar and refrigerate for up to 1 week. Pour condensed milk into a tall glass. Stir in 6 ounces of the cold-brewed coffee concentrate. Add milk and stir well. Add ice and stir. RECOMMENDED COFFEES TO USE Café Du Monde Coffee with Chicory French Ground or Italian Ground Trung Nguyen Premium Blend

Qahwe Somali Coffee

2 SERVINGS 2 Cinnamon sticks, crushed 1 Green cardamom pod, remove seeds; crush them 1 Tbsp. sugar 2 Tbsp. ground coffee

Pinch of salt 2 Cups whole milk. Place spices, along with coffee, sugar, and salt into a French press. Bring milk to a slow boil, stirring frequently to prevent scalding. Reduce heat to simmer and stir ingredients together; steep for 4-5 minutes. Press, pour, and enjoy!

Page from the Editors

kirbiecravings.com

www.mysomalifood.com

B 14

Coffee Things

Turkish Coffee aka Türk kahvesi Turkish coffee is prepared in an ibrik, a small coffee pot that is heated. Sugar is added during the brewing process, not after . In some regions, your fortune is told by the placement of the coffee grinds left in the cup, but I most like to drink it while reading espionage novels, where it almost always appears.—ed. 1 2 SERVINGS 1 2 Cup water 1 2 Tablespoon of extra finely ground coffee

(powder consistency) ⅛ ¼ tsp. ground cardamom, or 1 cardamom pod

Sugar to taste (optional) Bring water and sugar to a boil in ibrik (or a small saucepan). Remove from heat; add coffee and cardamom. Return saucepan to heat bring to a boil again. Remove from heat when coffee foams. Again, return to heat, allowing to foam and remove from heat. Pour into demitasse cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup. Cardamom pod may be served in cup for added flavor. TURKISH COFFEE NOTES Always start with cold water. It is always served in demitasse cups. It must always be served with foam on top. Cream or milk is never added to Turkish coffee. Do not stir after pouring into cups; the foam will collapse. If you can't find finely ground Arabic coffee, get a bag of coffee at any coffeehouse and ask them to grind it for

Turkish coffee which has a powder-like consistency. A Friend from Turkey

Coffee Grinder and the Ibrik

Irish Coffee

This is the recipe from the Buena Vista Café in San Francisco, where the drink was created. In Ireland I have seen it made with a teaspoon of raw sugar in place of each sugar cube. There was some talk of calling for sugar as sweet as the tongue of a rogue . . .Once in a restaurant, Papa was feeling his funny-bone and when the rest of us asked for Irish Coffee after dinner, he asked for Irish Tea and got it—made to the same recipe, but substituting tea. The waiter looked so pleased with himself as he approached Daddy from behind . . . 1 2 4 12 SERVINGS 1 2 4 12 Mugs hot coffee 2 4 8 24 Sugar cubes 1 2 4 12 Jiggers of Irish whiskey

Whipped cream Fill Glass with very hot water to pre-heat, then empty. Pour hot coffee into hot glass until it is about three-quarters full. Drop in two cocktail sugar cubes. Stir until the sugar is thoroughly dissolved. Add full jigger of Irish Whiskey for proper taste and body. Top with a collar of lightly whipped whipping cream by pouring it gently over a spoon. Enjoy it while piping hot. There is ritual attached to this beverage—never stir in the cream: the effect is better when the hot coffee is sipped through the cold cream . . .

Bridget Kelly

Cream—rich as an Irish brogue Coffee—strong as a friendly hand

Sugar—sweet as the tongue of a rogue Whiskey—smooth as the wit of the land

www.lilyflanaganspub.com

zululandobserver.co.za

B 15

Coffee Things

An Englishman’s Directions on

How to Make Ethiopian Jebena Coffee! Roast raw coffee beans over medium heat, shaking and/or stirring them frequently until they are all evenly dark brown/black with no green areas left, and that they’re not over-roasted to the extent of being burned. While you roast the coffee beans, savour the delicious aroma they exude! Once the coffee beans are roasted, allow them to cool. Sometimes I put mine in the freezer for 10 minutes or so to speed up the cooling process. The main reason I cool them is because I grind the beans in an electric coffee grinder. That might be cheating a little bit, because many Ethiopians grind them by hand using something akin to a pestle and mortar. Next, put ground coffee into the jebena and add water. I make my jebena coffee relatively weak, but you can make it strong by adding more coffee, less water, or both. If it’s too strong or bitter, adding a few sprigs of tena adam to the final coffee once it has been poured into your cup takes away that “bite” and adds an interesting aromatic flavour. Boil the coffee in the jebena until you see steam emanating from the top or spout of the jebena. Take the jebena off the heat and allow it so sit for 5-10 minutes so that the coffee particles can settle. Ethiopians have a colourful straw device on which to sit the jebena for this purpose. Have the jebena tipped with the spout pointing downward when the coffee is sitting and settling…this minimizes sediment getting into your cup when you eventually pour it. Finally, gently pour the coffee into Ethiopian coffee cups and enjoy the most amazing coffee—jebena coffee—that you will ever taste! No filter is used or needed- the coffee grounds settle and rarely cause any problems when pouring. Some Ethiopians add sugar to taste, but I prefer jebena coffee yaleu sequar (“without sugar”).

Ethiopia is the birthplace of coffee. Every commercial coffee plant in the world originates from ancestor coffee plants in Ethiopia, so it has to be—it is!—the best coffee in the world. Please, the next time you go and buy some coffee, make sure it is Ethiopian coffee, not only to support Ethiopian coffee businesses, but also because it’s the finest coffee on the planet!

Ethiopian Coffee Plant

Zufan Wolu

Scottish Coffee

1 2 4 SERVINGS 2 4 6 tsp Sugar 1 2 3 Cup hot Coffee 3 6 9 Tbsp. Scotch whisky

Whipping cream Stir the liqueur and sugar together Fill up the heated glass mug with coffee to about ¾” short of the rim. Pour the cream slowly onto the top of the drink, possibly using the back of a spoon, to form a layer on top.

John Robertson

www.awrambatimes.com

www.youtube.com

www.nespresso.com

Unknown Photographer

B 16

Coffee Things

Karsk aka

Norwegian (Viking) Coffee If you are an expert of Norwegian traditions and recipes, you have certainly heard of a Norwegian drink called Karsk. Karsk is a coffee cocktail made with coffee and moonshine. Its recipe has its origin in the rural region of Trøndelag and can be now found in the towns all over the Norwegian country. To prepare a Karsk, you need a good coffee, some local moonshine and… a coin. The traditional recipe for Karsk The history of the Karsk recipe begins in the early 19th Century. According to the original recipe, the first step to prepare a real Karsk is positioning a small coin on the bottom of the cup. Then, you pour coffee until the coin is completely covered and disappears. Finally, you add moonshine until the liquid is so clear that you can see the coin again. A variation of this Norwegian drink can be prepared using vodka instead of moonshine. A common joke goes "You put a coin on the table. Then you drink moonshine until you can't see it, then you drink coffee until you can see it." The rate is usually 1 2 SERVINGS 1 2 Shot of coffee 1-2 2-4 Shots of moonshine, depending on its strength. FUN FACT: The name Karsk originates from the adjective karsks,meaning “vigorous” in Old Norse, the language spoken by the Vikings.

http://www.filicoriblog.com/usa/norwegian-drinks

Unknown Photographer

Ellinikos Kafes aka Greek Coffee

Greek coffee preparation has as many variations as there are Greeks. Some people swear by boiling the coffee three times and stirring only once. Others boil once and stir, stir, stir. No matter how you take it, this coffee is usually sipped slowly and paired with lively conversation. Special equipment: You’ll need a briki, a small copper or brass (or sometimes stainless steel) pot that’s narrow at the top and wider toward the bottom so that the grounds fall to the bottom. Serve the coffee in demitasse cups that are about 2 ounces each. Water Greek coffee—a light-roast coffee, very finely ground.

It can be found at most Greek grocers. Granulated sugar Using one of your demitasse cups as a 2-ounce measure, fill the briki with as many cups of cold water as cups of coffee you want to make. Add 1 heaping teaspoon of coffee grounds for each 2-ounce cup of coffee. Add granulated sugar, if desired: 1 teaspoon per demitasse cup for medium-sweet (metrios_) or 2 teaspoons per demitasse cup for sweet (glykys_). For an extra-strong-sweet cup (vari glykos or glykys vrastos), add 3 teaspoons sugar and 2 teaspoons coffee grounds per 2 ounces of water. Heat over medium heat and stir just to incorporate the grounds and sugar. As the coffee heats, foam will rise. Be sure to hold onto the handle of the briki to keep it from falling over. When the foam nearly reaches the top, remove the briki from the heat and let it stand until the grounds have settled a bit, about 1 minute. Pour a little foam into each cup, then fill each cup, moving the briki up and down to help settle the grounds. Serve with a cold glass of water.

www.mycitycuisine.org Unknown Photographer

B 17

Coffee Things

Café au Lait, New Orleans

1 1-CUP SERVINGS THE BLEND ¾ Cup ground French Roast coffee beans (3 parts) ¼ Cup ground chicory (1 part) In a medium sized bowl mix the ground coffee and ground chicory. Store in a sealed container. THE CUPFUL 1 Tbsp. chicory coffee blend 1 Cup hot water (a little less next time if it's too strong). THE CAFE AU LAIT: ½ Cup whole milk. Heat milk and pour into a mug with an equal amount of brewed coffee/chicory blend. NOTES This New Orleans blend is stronger than traditional French roast coffee. If 1 tablespoon per cup of liquid is too strong, reduce the ratio. Brewed coffee and chicory will be stronger and darker than traditional coffee. You shouldn't be able to see through it as you pour it. Alternatively, you can use a New Orleans Coffee Blend that already has chicory in it.

from Author: Laura Fuentes - SuperGlueMom

Mardi Gras King & Queen

Photo posted by www.pinterest.com

www.food.com

B 18

Fruity Things—Julius, Julius, Julius

Home-Made Orange Julius

3 6 CUPS ½ 1 6-oz frozen OJ concentrate ½ 1 Cup milk ½ 1 Cup water ¼ ½ Cup sugar ½ 1 tsp. vanilla 5-6 10-12 Ice Cubes Place all ingredients in a blender and blend, covered, until smooth. You may wish to add an egg or two if desired. Serve at once. NOTE: To serve 8 people, you’ll need each column, but why not double the second one—it’ll be easier.

Home-Made Pineapple Julius

2 4 SERVINGS 1 2 8-ounce can crushed pineapple in juice 1 2 Cup water 2 4 Large egg whites ¾ 1½ teaspoon vanilla extract ¼ ½ Cup granulated sugar 1 2 Cup ice Combine all of the ingredients in a blender set on high speed for exactly 1 minute.

Home-Made Strawberry Julius

2 4 SERVINGS 1 2 Cups frozen sliced strawberries—sweetened ones work best—from 16-ounce box in freezer 1 2 Cup water 2 4 Large egg whites ¾ 1½ teaspoon vanilla extract ¼ ½ Cup granulated sugar 1 2 Cup ice Combine all of the ingredients in a blender set on high speed for exactly 1 minute.

Party-Sized Julius Here’s another, larger version, for a party crowd, with an interesting approach to ingredients. 1 2 QUARTS? 1 2 Cups strawberries, pureed 1 2 6-ounce frozen strawberry daiquiri concentrate 1 2 Cup ice 1 2 Cup water 1 2 Cup milk 2 4 Tbsp. sugar 1 2 tsp. vanilla (the secret ingredient…yum)

From Copy-Cat Recipes

Editors

www.tasteofhome.com

B 19

Fruity Things—Lassis

Mango Lassi

A treat from the sub-continent . . . People from India, Bangladesh and Pakistan refresh themselves with this delicious drink—ed. ½ 1 2 8-ounce cans mango pulp ½ 1 2 Cups plain yogurt 2 4 8 Large scoops vanilla ice cream 4 8 16 Cups milk 2 4 8 Tbsp. sugar Combine ingredients in a blender. Serve in chilled glasses. EDITOR’S NOTE TO BOTH LASSI RECIPES: Large batches can be made in a large bowl with an electric mixer.

www.umakitchen.com

Create Your Own Lassi: The Formulae See recipe above for ingredient proportions. METHOD I METHOD II Flavored yogurt Plain yogurt Ice cream Ice cream Milk Milk Fresh fruit, Bananas, berries, cherries, peaches, etc.

Sugar Combine ingredients in a blender. Serve in chilled glasses.

Editors

Sweet Lassi

2 4 SERVINGS 1 ½ 3 Cups chilled thick curd(yogurt) 2 4 Tbsp. sugar - ⅛ ¼ Cup chilled Milk - 2 4 Small ice cubes ¼ ½ tsp cardamom powder - ¼ ½ tsp rose Essence (optional) 1 2 Tbsp. cream (malai) or butter (makhan) -

For Punjabi Lassi version: ¼ tsp. rooh afza (or) ¼ tsp rose essence First transfer the curd in a bowl beat it well , then add milk and water. Then add sugar, taste and adjust the sweetness accordingly. Add cardamom powder, rose essence and mix well. Beat it until frothy or just blend it in a mixer. Don’t over-blend else butter will start floating on top. Top it with malai, serve chilled and frothy. MY NOTES: You can also add a pinch of saffron for extra flavour. Actually you can top up more cream by pouring the lassi and then adding cream alternatively till you reach the rim of the glass. You can use slightly sour curd which works best. No need to whisk the malai to a creamy texture as you need to feel the malai texture in your mouth while drinking.

http://www.sharmispassions.com

www.umakitchen.com

B 20

Fruity Things—Smoothies

Strawberry Smoothie

1 2 4 6 SERVINGS ½ 1 2 3 Cups strawberries, sliced 2 4 8 12 tsp. sugar ¼ ½ 1 1½ Cup 1% milk ½ 1 2 3 Cups low-fat plain yogurt Whole strawberries for garnish Place strawberries, sugar and milk in blender; blend until strawberries are well incorporated. Add yogurt; continue to blend until smooth. Top with additional strawberries as garnish

Create Your Own Smoothie: The Formula This basic smoothie recipe shows you how to make smoothies of all kinds, including fruit smoothies, vegetable smoothies or a combination of the two. 2-3 Parts fruit or vegetables (2-3 cups) 1-1½ Parts liquid (1-1½ cups) ½ Part yogurt or other thickener (½ cup) I like to use frozen fruit and vegetables for my smoothies (yes, I will use frozen spinach or broccoli in smoothies). I find it gives the smoothies a frosty, milkshake-like texture. Frozen fruit, especially big fruits like strawberries, can be tough to puree in a regular blender. If you don't have a high-speed blender, you might want to make your smoothies with fresh fruits and vegetables.

Jennifer & Samantha, Guest Dieticians

Baskin & Robbins Strawberry Smoothie

1 2 16-OUNCE DRINKS 1 2 Cups strawberry nectar ¾ 1½ Cup frozen whole strawberries, chopped 1 2 Cups fat free-vanilla frozen yogurt 3-4 6-8 Ice cubes Combine all ingredients in a blender and process at high speed until ice is crushed and drink is smooth.

Lydia Shepherd

www.dinner-mom.com www.aliexpress.com

Unknown Photographer

B 21

Fruity Things—Smoothies

Applebee’s Bananaberry Freeze

It’s probably best to prepare these 1 batch at a time . . .—ed. 2 4 FREEZES 1 2 10-ounce boxes frozen, sweetened strawberries, thawed ⅓ ⅔ Cups Pina Colada mix (below) 2 4 Cups ice 2 4 Ripe bananas, with end cut off Blend the thawed box of berries in the blender. Add colada mix and ice; blend. Add bananas, blendm using high speed until smooth. Pour into 2 small glasses.

Lydia Shepherd

Pina Colada Mix 4¾ 9½ CUPS MIX 1⅓ 2⅔ Cups cream of coconut (15-ounce can) 3 ½ 5 Cups pineapple juice Combine in pitcher and refrigerate until needed.

Lydia Shepherd

Red Robin Mango Smoothie

1 2 12-OUNCE SMOOTHIES ¾ 1½ Cups canned mango, with juice ¾ 1½ Ounces grenadine ¼ ½ Cups orange juice 1 2 Cups ice Orange wedges Combine all ingredients in blender and process on high speed until smooth. Pour into 12-ounce glasses and garnish with an orange wedge.

Lydia Shepherd

www.food.com www.spiceupthecurry.com

Unknown Photographer

B 22

Fruity Things—Smoothies

Banana Kale Mango Hemp

Smoothie Bowls 2 SERVINGS 2 Bananas 3 Large handfuls baby kale or spinach 1 Handful of micro-greens or sprouts 1 Mango, peeled & cubed 3 Tablespoons hemp seeds ½ Cup unsweetened almond milk {or preferred milk} 2-3 Ice cubes Blend all of the ingredients until smooth. Divide the smoothie into two bowls. Top with additional garnishes. NOTES Suggested Garnish options Fresh mango slices Shredded coconut Sprouts Other seasonal fruit Honey Goji berries Hemp seeds Bee pollen Micro-greens Chia seeds Buckwheat groats

Vanessa Willis, and her son, Jack, of The Chicken Soup Brigade

Green Smoothie for Weight Loss

Drink this daily and watch the pounds come off without fuss. 2 4 Handfuls of baby spinach 1 2 Apple 1 2 Banana 1 2 Cup of yogurt 5 10 Strawberries ½

Anonymous

Piña Colada Smoothie Recipe 1 LARGE SMOOTHIE 2 SMALL SMOOTHIES 1½ Cups of fresh pineapple ¼ Cup of cream of coconut (superior to coconut milk) 1½ Cup of ice Put all ingredients in a blender and mix. The first time I made these I used coconut milk and although it was good, I had to add honey and a few other things to make it a little sweeter and it still wasn’t the flavor that I crave. Then, I tried the cream of coconut and BINGO! This was the Piña Colada flavor I was looking for.

http://thebearfootbaker.com

withfoodandlove.com

thebearfootbaker.com

Unknown Photographer

B 23

Fruity Things—Smoothies

Blissfully Blue Smoothie by analilia

MAKES 2 SERVINGS 1 Cup frozen organic wild blueberries 1 Banana 2 Tablespoons unsalted almond butter 3 Tablespoons hemp seeds 1 Tablespoon flax seed oil 1 Cup almond milk or any nut milk 2 Dates Put all the ingredients in any high performance blender and blend until smooth.

Pomegranate Berry Smoothie

2 SERVINGS 1 cup fresh raspberries 1 cup of fresh strawberries 1 cup pomegranate juice 1 cup low-fat strawberry yogurt 2 tablespoons honey Blend all the ingredients in a blender. Pour into glass and enjoy!

http://thebearfootbaker.com

Blueberry Coconut Smoothie Author: ©Amy Johnson

MAKES 24 OUNCES (2 SMALL, OR 1 MEGA SMOOTHIE) 4 Ounces vanilla yogurt 2 Cups frozen blueberries ½ Cup shredded coconut (sweetened or unsweetened) ½ Cup juice (pomegranate, acai or cranberry) ½ Cup lowfat milk In a blender pitcher, blend all ingredients together until smooth. NOTE: Since this recipes calls for frozen fruit, you’ll have to keep working with the blender, stirring and reprocessing until smooth. I like mine thick, for a thinner consistency, add more liquid a little at a time until it’s like you like it.

www.splashofpretty.com

thebearfootbaker.com

B 24

Healthy Hydration

Well, is there anyone among us who would ignore the possibility that this might solve a real problem? It is said to act as a detoxifier as well. May as well give it a try . . .

Cucumber-Mint Water

Muddle a couple slices of cucumber and a few mint leaves; pour cold water over the top for a refreshing summer drink. You can probably pour cold club soda over it as well, for a carbonated Spritzer drink.

Citrus Cooler

Drop a few slices of lemon, lime or orange into a glass of cold water to add a refreshing citrusy zest. Unknown Photographer

Sparkling Juice Fill a glass ¾ full with any brand of sparkling water. Fill remainder of glass with your choice of juice . . . orange and cranberry come to mind immediately . . . so does grape.

Page from Editors, mostly adapted from Jennifer & Samantha, Guest Nutritionists.

allrecipes.com

Cucumber Mint Spritzer Unknown Photographer

B 25

Lemonade

Persian Lemonade aka Sekanjabin

A wonderful summer cooler . . . made since ancient times in Persia, now Iraq & Iran. Eating sekanjabin and lettuce was a ritual every summer afternoon in many a mid-eastern household.

Sekanjabin Syrup I Sekanjabin with Sugar & Vinegar

2 4 6 Cups sugar 2 4 6 Cups water ½ 1 1½ Cup white vinegar (or more—to taste) 1 2 3 Small bunch fresh mint, washed In a heavy bottomed pot, combine sugar and water; place on medium heat and stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add vinegar and simmer 25-30 minutes, until it thickens. Taste and adjust level of sweetness or sourness of the syrup. At the last minute, add a small bundh of fresh mint to the syrup. Remove from heat and let cool completely. Remove mint leaves.

Sekanjabin Syrup II Sekanjabin with Honey & Vinegar

1⅓ 2⅔ 4 Cups honey 1 2 3 Cups water ⅔ 1⅓ 2 Cups white vinegar Prepare the same way as in recipe #1 for sekanjabin and it drink, sharbat. Remove the foams with a spoon as they form on top. The aroma of honey gently simmering on the stove fills up the entire house and is quite intoxicating. Sekanjabin can be preserved in a glass jar and kept in a cool place for a long time. It is quite sticky. It was originally made with homemade grape vinegar.

Sharbat Couple Tbsp. of syrup in a glass. Ice to taste Water Small seedless cucumbers, washed, peeled, and shredded Small sprig of fresh mint Lime peel strips, optional

That Ritual Mentioned Above Place a bowl of sekanjabin in the center of a large round tray, surrounded by several head of fresh crisp lettuce or on a picnic blanket under a shady tree. Take a piece of lettuce, dip it in the sekanjabin and enjoy. Listen in your mind to some Persian mother telling you that it’s a food with medicinal values and healing qualities, and is filled with vitamins and minerals.

Mary Reeves

Sharbat

Sekanabjin Cooler (That Ritual)

B 26

Milk Drinks

Cinnamon Milk

This might be a good sleepy-time drink for those with insomnia, but don’t like drinking milk. The flavors here would make it a pleasant night-time beverage.—ed. Microwave a glass of milk until steaming; Swirl with a dash of cinnamon, and vanilla or almond extract to taste.

From the Editors, adapted from Jennifer & Samantha, Guest Nutritionists.

Molasses Milk

We kids had wanted so much to be grown up. When it came time to pour the coffee, Mama took our cups to the kitchen—to cool them a little bit—and returned with—not coffee, but molasses in warmed milk, that looked just like coffee—the same color as the grown-ups drank. Those were some really fine moments of childhood.—ed.. 1 2 4 6 SERVINGS OF MOLASSES MILK 1 2 3 4 Cup milk 1 2 3 4 Tbsp. molasses—light, dark or black strap ½ 1 1 ½ 2 tsp. vanilla or almond extract (optional) Heat the milk beverage in the microwave (about 60 to 90 seconds on HIGH) or in a small pot on the stove top, until hot but not boiling. Stir in the molasses, and flavoring to taste. You can sweeten it to taste if you wish, with whatever sweetener you prefer.

Editor

pureella.com

www.godairyfree.org

B 27

Ice Cream Drinks

WORLD FAMOUS & OTHER WORLD CLASS, FLOATS I’ve made these treats to serve just 1 or 2 people. Same tips apply to each of them, so I’m only giving them once. Daddy loved making the Boston Coolers for us. 1 2 42-ounce drink cups from a fast food place 1 2 20-ounce bottles necessary beverage ingredient 1 2 Pints ice cream as indicated in recipe Place straw and spoon in Big Gulp container and fill it a little over half full with root beer or ginger ale. Add ice cream. Top off with a little more fizzy beverage of your choice. NOTE: Do not put the ice cream in first . . . it will all foam up uncontrollably unless it goes in last . . .

Root Beer Floats

Root beer Vanilla ice cream (or any flavor that works for you)

Boston Coolers Vernor’s ginger ale Vanilla ice cream (or any flavor that works for you)

Patty Bell Robertson

Unknown Photographer

In this order: Place straw and spoon in a very large glass—a stout glass is perfect!—and fill it a little over half full with Guinness. Add ice cream. Top off with a little more fizzy beverage of your choice.

Guinness Float

Guinness Stout Vanilla Ice Cream

Guinness Float DeLuxe

Guinness Stout Chocolate Ice Cream I really, really, really like it this way, but I’ve been thinking of trying orange sherbet next time . . .

Bridget Kelly

cocktails.lovetoknow.com

cocktails.lovetoknow.com

www.rachaelraymag.com

Unknown Photographer

B 28

Punches

Raspberry-Grape Punch

I got repeat compliments for this punch on Easter, when I served it with a goose dinner. It was requested again for another event. 1 2 Large cans purple grape juice ½ 1 Large can frozen raspberry concentrate 1 2 Liters ginger ale 1 2 Liters 7-Up Stir together and keep well chilled.

Judy Frank

Pot ’o Gold Punch for St. Patrick’s Day

aka Sunrise Punch for Easter aka Fireside Punch for Halloween

aka Sunny Punch for Just Because I make this appealingly sunny punch by any appropriate name, for just about any occasion that invites its joyous golden presence. It tastes really good, too. People always enjoy it! 1 2 3 Large cans apricot nectar 1 2 3 Large cans pineapple juice 1 2 3 Large cans orange juice 1 2 3 2-liter bottles ginger ale, 7-Up, seltzer, etc. Combine juice in punch bowl or other large container. Slowly add your preferred sparkler. Add ice ring or cubes.

Judy Frank

www.pinterest.com Unknown Photographer

B 29

Punches

Ethiopian Party Punch

16 32 48 64 1-CUP SERVINGS 1 2 3 4 Cups raspberry flavored syrup 1 2 3 4 Cups maraschino cherry juice 1 2 3 4 Cups orange juice 1 2 3 4 Cups lemon juice 1 2 3 4 Cups pineapple juice 1 2 3 4 Cups grape juice 2½ 5 7½ 10 Quarts sparkling water Orange slices to taste Mix all ingredients in a punch bowl. Garnish with Orange Slices. Enjoy. NOTE: You can add ice without ruining it!—ed.

Zufan Wolu

White Grape Punch I was told this was so good I’d better make extra!—Lydia 2 4 12-ounce cans frozen apple juice concentrate, thawed 2 4 11 ½-ounce cans frozen white grape juice concentrate, thawed 6 12 Cups cold water 12 24 Cups lemon-lime soda (about 3, 6 liters), chilled Lemon and lime slices In a large bowl, combine juices and water. Refrigerate before serving. Just before serving, place in 2 (4) pitchers or punch bowl. Gently stir in soda and top with lemon and lime slices.

Lydia Shepherd

Sangria

I really enjoyed this, and serving it. It’s the original form of what has become the wine cocktail sangaree. There are many subtle variations, and this isn’t the one I began with—mine didn’t call for peaches—but it is very fine . . . 4 8 12 GLASSES 3¼ 6½ 9¾ Cups dry red wine 1 2 3 Tbsp. sugar 1 2 3 Large orange, the juice of 1 2 3 Large lemon, the juice of 1 2 3 Large orange, sliced thin crosswise 1 2 3 Large lemon, sliced thin crosswise 2 4 6 Medium peaches, peeled, pitted and cut into chunks (optional) 1 2 3 Cups club soda Ice cubes Combine all ingredients except for club soda and ice cubes in large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes.

Sangria Sans the Wine 1 2 LARGE PITCHER 4 8 Cups cranberry juice 2 4 Cups orange juice 3 6 Tbsp. lemon juice 3 6 Cups strawberry or raspberry soda

Slices of lemons, oranges, and limes Whole grapes

Combine all liquids in a large pitcher. Pour in the slices of fruit; mix. Chill until ready to serve. Pour the sangria into highball glasses, wine glasses or martini glasses. Garnish with fruit.

Anonymous

www.food.com

www.pinterest.com

uniekaasusa.com

B 30

Punches—Champagne

French 75 Punch

I’m pretty sure this is the champagne punch served at Susie’s rehearsal dinner. Someone gave me the recipe for it, and I’m pretty sure it called for crème de cacao in place of the brandy, and I’m also pretty sure they used confectioner’s sugar instead of brown or white. I don’t remember the bitters or the lemon wedges or the orange twists. Everyone I ever made it for loved it the way I remembered the version I was provided with.—judy 3 6 12 18 24 GLASSES 3 6 12 18 24 Cubes brown or white sugar or 1½ 3 6 9 12 tsp. granulated brown or white sugar or ¼ 1 2 3 4 Tbsp. confectioner’s sugar 6 12 24 36 48 Dashes orange bitters (optional) 3 6 12 18 24 Ounces gin or brandy

or crème de cacao 3 6 12 18 24 Lemon wedges (optional) ½ 1 2 3 4 Bottle sparkling wine, chilled 3 6 12 18 24 Orange twists (optional) In each of 6 glasses place 1 sugar cube or ½ teaspoon sugar, 2 dashes of the orange bitters, and 1 ounce of the gin or brandy. Squeeze a lemon wedge into each glass and discard the wedge. Stir. Divide the sparkling wine evenly among the glasses, garnish each glass with an orange twist, and serve. Named after a piece of World War I artillery, this drink was originally made with gin. Over time it became more popular using brandy.—chow.com

Judy Frank

Mimosa Punch

4 8 16 24 32 GENEROUS 1 2 4 8 12 Cups freshly squeezed orange juice 1 2 4 8 12 Cups pear nectar ¼ ½ 1 1 ½ 2 Cup Cointreau 1 2 4 6 8 Bottles chilled, dry Champagne 1 2 4 6 8 Cups ice

Fresh strawberries and orange slices In a large punch bowl, combine the orange juice, pear nectar and Cointreau. Mix well. When ready to serve, slowly pour in the Champagne and add the ice cubes. Garnish with strawberries and orange slices, and serve right away.

Mimosa Punch without the Punch *Katie’s Tip: For a non-alcoholic version nix the Cointreau replace the Champagne with sparkling pear or peach juice. If you find it too sweet, add some sparkling water and you’ll be good to go!

Adapted from http://thedivineaddiction.com

www.epicurious.com thedivineaddiction.com

B 31

Punches

Savannah’s Famous Artillery Punch

aka Chatham’s Artillery Punch The Chatham Artillery is the oldest military organization of record in Georgia. Organized May 1, 1786, their first official duty was to pay tribute at the funeral of General Nathaniel Greene. When George Washington visited Savannah, May 12, 1791. the Chatham Artillery saluted him with twenty-six discharges from their field pieces. The company found such favor in the President’s eyes that shortly the company received the gift of the “Washington Guns” captured at York-town, October 19, 1781. The Washington Guns were fired to salute President James Monroe when he visited Savannah in May 1819 for the launching of the S.S. Savannah, the first steamship to cross the Atlantic. These occasions were undoubtedly celebrated with Chatham Artillery Punch. No one is sure how the heady concoction originated but Chatham Artillery members believe that gentle ladies made up the first beverage. Then one by one officers of the Artillery sneaked in and added this and that, thus creating Savannah’s most noted drink in two centuries!

http://www.savannahriverhouse.com

25 50 CUPS 1 2 Quarts bourbon ½ 1 Pint brandy 1 2 Bottles sweet red wine ] 1 2 Pints orange juice ½ 1 Pint gin 1 ½ 3 Ounces Benedictine 1 2 Pints Clark rum 1 2 Quarts strong black tea ½ 1 Pint lemon juice [Simple] sugar syrup (optional) Combine all ingredients in a large punch bowl. Sugar syrup can be added if sweetness is desired. Serve in punch cups. This is very potent!

Anonymous from Golden Isles Cuisine

Mock Champagnes

All three of these have worked for me . . .they don’t really taste like champagne, but the emotional sense of it is there. They all follow the same set of instructions.—Ed.

Mock Champagne I 15 30 ½-CUP SERVINGS 2 4 Quarts white grape juice—sparkling if possible 1 2 2-Liter bottles ginger ale

Mock Champagne II 2 4 Quarts white grape juice—sparkling if possible 1 2 2-Liter bottles ginger ale 1 2 2-liter bottles club soda

Mock Pink Champagne III 1 2 Cups water 1 2 Cups grapefruit juice ½ 1 Cup orange juice ¼ ½ Cup grenadine syrup 1 2 2-liter bottles ginger ale Chill all ingredients well. Combine in punch bowl, adding carbonated beverages slowly, just before serving. Either float an ice ring or cubes in the bowl, or ladle over crushed ice in cups.

www.dishmaps.com

wesharepics.info

B 32

Punches

Wassail Bowl

Swinging or otherwise, spiced ale has been a part of the English Christmas since medieval times; its name comes from the Anglo-Saxon ‘waes hael,” meaning “be hale (or whole).” Not originally a serving bowl, the wassail bowl was a large drinking cup passed around to the assembled guests. Those who could not afford to make their own wassail carried wooded bowls through the streets while singing Christmas carols—going a’wassailing—in hopes of receiving some of the warming brew. This combination of spiced ale and roasted crab apples was also known as lamb’s wool and church ale, the latter referring to the church custom of selling this drink around Christmas to raise alms for the poor. The toast that flavors the wassail was considered a choice morsel, and everyone wanted to be lucky enough to ‘drink a toast.’

Column adapted from Mimi Sheraton’s Visions of Sugar Plums 6 12 24 SERVINGS ½ 1 2 Quarts ale (or beer or hard cider) ½ 1 2 tsp. cinnamon 3 6 12 Pieces cracked ginger or

½ 1 2 tsp. powdered ginger 1 2 4 Cups Sherry wine (or dark rum or brandy) ½ 1 2 Lemons, juice and thinly pared zest Sugar to taste (white or brown) 1 2 4 Sliced toasted bread 4 8 16 Roasted crab apples or 3, 6, 9 large roasted apples 6 12 24 Well beaten eggs (optional) Heat ale in an enameled saucepan until it is just below boiling point Stir in remaining ingredients, except toast and apples. Stir until sugar dissolves, then cover and steep over low heat for 20-30 minutes. Do not boil at any time. Pour into heated punch bowl. (The eggs may be beaten into the hot wassail before the toast and apples are added.) Add toast and apples. Ladle into warm punch cups. NOTE: The cooled drink, toast at all, may be bottled and chilled for several days, then poured into the wassail bowl and garnished with the roasted apples. VARIATION: For a non-alcoholic version, substitute sweet apple cider for the ale and Sherry.

First verse to the Glouster Wassail

Wassail WOSS ul if speaking, but if you’re singing in a Choir woss HALE or WOSS ul, depending on meter.

familyhistorytoday.info

www.slideshare.net

www.mfordcreech.com

paulelder.org

B 33

Tea Primer

Camellia Sinensis aka Tea

Camellia sinensis is a species of evergreen shrub or a small tree whose leaves and leaf buds are used to produce tea. It is of the genus Camellia (Chinese: 茶花; pinyin: Cháhuā, literally: "tea flower") of flowering plants in the family Theaceae. Common names include "tea plant", "tea shrub", and "tea tree" (not to be confused with Melaleuca alternifolia, the source of tea tree oil, or Leptospermum scoparium, the New Zealand teatree). Two major varieties are grown: Camellia sinensis var. sinensis for Chinese teas, and Camellia sinensis var. assamica for Indian Assam teas.[2] White tea, yellow tea, green tea, oolong, pu-erh tea and black tea are all harvested from one or the other, but are processed differently to attain varying levels of oxidation. Kukicha (twig tea) is also harvested from Camellia sinensis, but uses twigs and stems rather than leaves.

www.pinterest.com

www.pinterest.com

B 34

Tea Primer—Hot Tea

How to Brew a Perfect Pot of Tea Everything I know about making the perfect pot of tea I learned from a British colleague who worked across the aisle from me when I worked at BAC Graphics. His name was Peter, and he explained all those odd (silly) rituals that the purists insist on. They really do produce a better pot of tea! He explained the method as it relates to loose tea, but admitted that teabags are really quite acceptable. Use a pot that hold the same amount of tea you want to make. Use a tea pot (glass or china only)—the spout sits high on the pot—rather than the more graceful coffee pot. I’ll explain why later. Measure out a level teaspoon (table teaspoon, not measuring teaspoon) of tea for each cup the pot will hold, then one more spoonful for the pot. Set aside. Fill a kettle with twice as much fresh cold water as your pot will hold. Let the cold water tap run for a minute or so—cold water is a must. Water sitting around in a hot tank is flat and stale [and probably loaded with ‘tasty’ bacteria]; it doesn’t make great tea. Taking your pot to the stovetop, after the water is well heated, but before it boils, fill you china pot with the hot water and allow it to sit until ready to make tea. This heats the pot so that when you fill it with the boiling water, the water will not cool off any more rapidly than it has to. As soon as the water comes to a full rolling boil, empty the heating pot and take pot to the kettle—never take the kettle to the pot—it cools off too rapidly. Pour your pre-measured tea leaves into it; then fill it at once with the still boiling water. Allow to steep for 3-5 minutes, depending upon the directions your tea maker recommends on the package. Excessive Brewing makes for a bitter, stewed tea, not at all a beverage to tempt a true tea lover. Notice I said ‘as soon as’ it comes to a boil. Do this at once, because a pot that boils too long produces tea with the same problems as that from the hot water heater. It gets flat.

You’ll notice I’ve placed heavy emphasis upon maintaining the heat of the water as much as possible. This makes it easier for the water to saturate the leaves, a circumstance which 1 Brings out all the flavor of the tealeaf without resulting in stewed, bitter tea. and

2 Causes the tea leaves to get heavy and fall to the bottom of the pot. Why is this important? Because the holes in the teapot are high on the pot. If the leaves are on the bottom of the pot, only a few are going to make it into your cup. Using an exquisitely graceful coffee pot yields a cupful (ergo, mouthful) of leaves. Well, yes, you can purchase a little strainer to hold over the cup as you pour, but then you’ll need a garbage bowl on your tea tray, and if you’re as clutzy as I can be, lots of paper towels as well. Need I say more?

More Hints on That Great Pot of Tea Again, use a china or glass pot. While silver tea services are lovely, they affect the flavor of the beverages served from them. When you serve ‘Earl Grey, hot” to Jean Luc Pickard, he won’t appreciate ‘Earl Grey Silver hot’ in its place. Brew only as much tea as you need during an immediate period of time. Letting the tea sit in the bottom of the pot causes that stewed bitterness. Of course, you use bags you can remove them as soon as the brewing time is up. Tea cozies, while charming, bring us back to the stewing problem. You can use one if you used bags to brew—and you remove them after the proper time. In fact, if you’ve used bags, you can make enough to set it aside and pour from over a longer time that if you had used loose tea. Another way to prevent the bitter, stewed tea syndrome, is to brew the tea for its proper length of time, then pouring into yet another heated pot for your tea service. Make your tea full strength. Have another pot of water nearby so that drinkers of weak tea can dilute their brew. While the question of in serving tea is often, “Cream?”, use only milk in your tea—cream curdles the whole cup. And don’t combine lemon and milk in the same cup—same results as above. Brew by time, not color. Some teas never get dark, others instantly dye the water dark . . . that has no bearing on the strength of the tea being brewed.

Judy frank

www.amazon.com

Unknown Photographers

B 35

Tea—Herbal

Sassafrass Tea

Natural food stores carry sassafras root in dried form. It will resemble wood chips. Sassafras tea may act as a diuretic reducing excess water weight and swelling. Gather and wash the roots of the red sassafras. Do this in the spring before the sap begins to rise. The store-bought work just as well. Store for future use. ¼ ½ Cup sassafras roots 1 2 Quarts water Honey or Splenda to taste Bring water to a boil in a saucepan. Add a few pieces of the root in water until it is the desired strength. Sweeten with honey if desired. Serve hot or cold.

Ronda Stanley

ok

Pine Needle Tea

GATHERING & PREPARING THE NEEDLES

Collect a small bundle of green needles, the younger the better. (A small handful will be plenty.) Remove any of the brown, papery sheaths that may remain at the base of the needles—They just pull right off. Chop the needles into small bits, about ¼ to ½” long.

FOR A REFRESHING TEA Heat about a cup of water to just before boiling. Pour the hot water over about a tablespoon of the chopped needles. Allow to steep (preferably covered) for 5-10 minutes, until the majority of needles have settled to the bottom of the cup. Enjoy your delicious tea!

FOR A MEDICINAL TEA This process releases more of the oils & resins that contain the medicinal compounds, and tastes a little like turpentine. Bring about a cup of water to a full boil. Add approximately one tablespoon of chopped needles to the boiling water and cover. Allow the needles to boil in the water for 2-3 minutes. Remove from heat and allow the tea to continue to steep, covered, until it is cool enough to drink.—most of the needles should sink to the bottom. Pour the tea into a mug, leaving the needles behind, and enjoy! Drink this tea several times a day for maximum medicinal effect. (Make it fresh each time.) Enjoy your tea! With cold & flu season approaching Pine Needle Tea is a gift of health as well as an enjoyable experience. And since Pine is best used fresh, it's a perfect excuse to get out & enjoy the change of seasons! Cheers!

Ronda Stanley

recipes.sparkpeople.com iaminblog.com

www.stylecraze.com

B 36

Tea—Herbal

Blackberry Tea

7½ 15 CUPS 3 6 Cups fresh or frozen blackberries, thawed 1¼ 2 ½ Cups sugar 1 2 Tablespoon chopped fresh mint

Pinch of baking soda 4 8 Cups boiling water 2 4 Family-size tea bags 2½ 5 Cups cold water

Skewered fresh blackberries & fresh mint sprigs Combine berries and sugar in large container. Crush berries with wooden spoon. Add mint and baking soda. Set aside. Pour boiling water over tea bags; cover; let stand 3 minutes. Discard tea bags. Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add the cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish with skewered fruit, if desired.

Judy Frank

Apple-Spiced Tea

1 2 CUPS OF TEA ½ 1 Cup apple cider or juice ¼ ½ tsp. minced fresh parsley 2 4 Whole allspice 2 4 Whole cloves 1 2 Black teabags ½ 1 Cup boiling wat3er 1 2 Tbsp. brown sugar In a bowl, combine first 5 ingredients. Add boiling water. Cover and steep for 5 minutes. Strain; discard teabag and spices. Stir in sugar. Serve right away.

Lydia Shepherd

www.tasteofhome.com www.myrecipes.com

B 37

Tea—Iced

Sun Tea aka Texas Tea

This recipe accompanied a special container for making Sun Tea, and its volume is unspecified . . . judging by the number of tea bags used and the time involved, . . . you can use a 2-quart pitcher with a lid with the same results.—jmf Water at room temperature 4-6 Small tea bags (2-3 large ones) Fill the jar with water and place the tea bags in the water. Make sure lid is tightened securely before lifting jar by the handle. Place container outside in direct sunlight for 4 hours. The heat from the sun can expand and loosen the lid, so make sure lid is tightened securely before lifting the jar by the handle. Your Sun Tea is now ready to serve-Enjoy!

David Norris, from his mother, Ruth

Cloudless Iced Tea—Cold Brewed

My mother created a slightly different method . . . she’d put half a dozen (or more) bags of her favorite tea in a two quart container of cold water and place it in the refrigerator overnight. I usually make mine for a 24-hour steep.

Patty Bell Robertson

The Arnold Palmer: A Summer Mocktail

aka Arnold Palmer’s Iced Tea— Legendary golfer Arnold Palmer used to order half-lemonade and half-iced tea during the 1960 US Open. One woman overheard his drink order and told the bartender she wanted “one of those Palmer drinks, too.” Ever since, the half-and-half has become a summertime classic. It is said that Arnold Palmer himself liked about 70 percent iced tea and 30 percent lemonade, and used the lemonade as the sweetener. With just 30 percent lemonade, it could be a little tart for some people’s palates. He has since gone into business bottling the stuff! I had heard of and prepared the half & half version myself.—jmf 4-6 8-12 GLASSES 4 8 English breakfast tea bags 1 2 Tea kettles filled with boiling water 1 2 Cup Simple Syrup (S-15) 1 2 Cup lemon juice 1 2 lemon, zest from 2 4 Cups ice cubes (and more) Tie the tea bags together; attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes. In a blender, add the simple syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping. Add additional ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the "lemonade" into the glass.

Judy Frank from the web and Arnold Palmer

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Tea—Russian

Russian Spiced Tea aka

Pryanyi Chai Spiced tea is a traditional and much loved hot beverage in Russia. In the glory days of the tsars, it was served from gleaming silver samovars but, these days, a saucepan will do just fine. This is a traditional beverage for the Christmas holidays. 8 CUPS RUSSIAN SPICED TEA 8 Tbsp. black tea leaves 2 Tbsp. whole cloves 3 Tbsp. fresh orange or tangerine zest 4 Whole cinnamon sticks 2 Quarts water ½ Cup honey ¼ Cup freshly squeezed lemon juice Place the tea leaves, cloves, zest and cinnamon sticks into a cheesecloth bag and tie the top tightly. Bring 2 quarts of water to a boil, add the bag, remove from the heat, and allow to steep, covered, for 10 minutes. Add the honey & lemon juice and serve. This tea may be made in advance and kept for two to three days if it is covered and refrigerated.

Source: RusCuisine.com By Barbara Rolek Eastern European Food Expert

Cheater’s Russian Tea aka

Instant Orange Spiced Tea This tea was a hugely popular beverage for a long time—some of us loved it so much we looked for antique samovars to prepare it in—it became a commercial success as Market Spiced Tea, still packaged in Seattle, and as Bigelow’s Constant Comment. 4½ 9 13½ CUPS MIX 2 4 6 Cups Tang 1 2 3 Cups instant tea (regular or lemon) 1½ 3 4½ Cups sugar 1 2 3 tsp. cinnamon 1½ 3 4½ tsp. cloves 1 2 3 tsp. allspice Place all ingredients in a covered jar and shake well before each use. To drink the tea, which you must gauge to taste, use approximately 3 round teaspoons in a cup of boiling water, or more in a mug (various sizes or a Russian tea glass, as shown above).

Anonymous

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Soft Drinks

Barley Water

I first tasted barley water in Ireland, where it is bottled and sole among other soft drinks in the grocery markets. Other fruit juices than those listed here can also be used and honey is often used to counter balance the tartness of the fruit acids. In Victorian novels, children are always being given barley water on summer days, and lemon-barley water is still the traditional beverage served to parched.—ed. 2 4 8 12 SERVINGS ½ 1 1 ½ 2 Cup pearl barley 2½ 5 7½ 10 Cups water ¼ ½ 1 2 Lemons, the juice of

(to taste or other fruit if preferred) ½ 1 1½ 2 Tablespoon honey (optional to taste)

Cinnamon stick (optional) Root Ginger (optional)

Hot Water Method Place the Pearl Barley in a sieve and rinse for a minute or so with plenty of fresh running water. Place the Pearl Barley, water (and ginger/cinnamon if using) in a pan that can easily accommodate the volume of barley water you are making. Switch the heat on. Bring the water to the boil; reduce heat and then simmer for 20-25 minutes with the lid off until the grains are be softened and cooked. This will reduce the amount of water by about ⅓. Pour the barley water mixture through a sieve to separate the grains, ginger and cinnamon from the Barley Water. Add the lemon juice (or other preferred fruit juice) and honey to taste, stir and leave to cool. Cold Water Method Place all the ingredients in a jug covered with a breathable lid (e.g. kitchen towel). Stir the mixture and allow to stand for 24 hours. Strain the mixture using a fine metallic sieve and serve. Barley water is normally drunk cold and it is best to drink it on the day of making when it is at its freshest. Your home made

Barley Water should keep well in a covered container in the fridge for up to 3 days. VARIATIONS ON THE RECIPE You can substitute other flavors in the drink instead of the lemon/ginger/cinnamon/honey. Try using fresh Mint leaves, Orange or Lime juice, Maple Syrup and other herbs and spices. Enjoy the benefits USE THE STRAINED BARLEY: Bulking out and thickening soups and stews with it Combining it with some chopped nuts, seeds, sultanas, raisins and other dried fruits for an alternative to muesli or porridge.This has natural sweeteners and is high in dietary fiber. Add it to salads to add another texture Pop it in your blender and use it as a thickener for your smoothies Now you have learnt how incredibly easy it is to make your own refreshing Barley Water all that is left is to pour yourself a glass and enjoy! You can drink up to 4 cups a day to help deliver the many health benefits of Barley Water. Your kidneys will love you for it!

Bridget Kelly

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B 40

Soft Drinks

Ginger Beer

Here is a lovely, easy to make fizzy soft drink that can be found in many Irish cookbooks. Ginger is an ancient and famous remedy for upset stomachs, and this is a lovely way to administer it. This was very popular when we made it at Rose House, and was requested for special meals several times. The only time it failed was when someone removed the lid from the setting pot that was clearly marked to not even lift for a peak. My mother also gave us ginger ale when we fluish or ill. 6-8 12-16 2-LITER BOTTLES—I THINK . . . 4 8 Ounces fresh gingerroot, grated or finely sliced 4 8 Lemons, juice and zest 8 16 Cups sugar or Splenda® 1-2 1 tsp. cream of tartar 2 4 Gallons water 1 2 Pkg. active dry yeast 1 2 Cups lukewarm (100ºF) water 2 4 tsp. sugar Place ginger, sugar, lemon and cream of tartar in a large pot with the water—we used a large stockpot. Bring to a swift rolling boil. Turn the heat off and allow to cool to hand-hot (lukewarm—between 100ºF to 120ºF). Combine lukewarm water with the sugar. Sprinkle the yeast over it—do not stir it in—and allow to sit for 10-15 minutes in a warm place. At the end of this time, stir the mixture. Then stir it into the large pot. Cover pot with its own lid (or a pizza pan or a cloth, if your pot is lidless) and allow to stand undisturbed in a warm place to ferment for 24 hours. Being careful to not disturb the sediment, strain the liquid through muslin; pour into bottles—empty 2- liter pop bottles are ideal. Screw the bottle caps on and allow bottles to stand in a cool place for 2-3 days.

My mother and her Irish mother both kept real ginger ale or ginger beer on hand for the home care of sick family members. In addition to being a great soft drink and mixer, it’s a traditionally tried and true sick-room accessory.

Bridget Kelly

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Mushroom Tea (Kombucha)

Kombucha aka Mushroom Tea

Because I am required to take antibiotics regularly, I began drinking Kombucha—a fermented tea drink that is loaded with antibiotics. But this can be very expensive, costing anywhere from $2.50 to $16.00 for a 16-ounce bottle, so I began making my own. It’s very simple and tastes absolutely wonderful. Everyone who has tasted it agrees that it is one of the most pleasant beverages to drink. This is how you make it.—Aaron 1 2 Gallons water 8 16 Tea bags (I use half green and half black) 1½ 3 Cups sugar Kombucha starter You can find the starter on-line or find it in health food stores. Combine the ingredients, and allow it to ferment for 7 days. Then just bottle it and keep it in the refrigerator.

Aaron Turner

You can get Kombucha starter from Amazon.com

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Soft & Hard Drinks in Middle Earth—Fangorn Forrest

Ent-Draught—Hard

Those of you who prefer Middle Earth to Hogwarts know that Ent-draught is a drink that has the taste of a woodland breeze and other special qualities. When the hobbits drink it in The

Fellowship of the Ring, it makes their hair grow and it makes them grow taller. This recipe for Ent-draught might not make you gain any inches, but it will probably get you pretty drunk.

Kiwi juice Honeydew juice Lime juice Several shots rum Several shots gin Several shots vodka Mix all ingredients in a punch bowl. Drink. Sorry if it doesn’t help your midterm-induced premature hair loss. NOTE: I’d probably start with getting bottles of the various juices and combining them, then adding the alcohol to taste. I’d start with on shot of each, and taste away from there. There are many forms of ent-draught, some more potent than others, some more earthy, others more refressgin. I give you two here . .

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Ent-Draught—Soft

Author: Feast of Starlight 4 8 12 16 SERVINGS 1 2 3 4 Large seedless cucumber 1 2 3 4 Granny smith apple 6 12 18 24 Leaves of fresh mint 1 2 3 4 Tbsp. honey (you can double this if desired) 5 10 15 20 Ounce sparkling water Juice your cucumber and apple in a juicer. I left the skin on just because a lot of the nutrients are in the skin. Combine your mind leaves, honey, and a few tablespoons of your fresh use to a cocktail muddler. Muddle the ingredients until the mint leaves release all it's goodness. Now strain out the mint leaves and add in the rest of the juice. Top it off with some sparkling water and garnish with some fresh mint. You can adjust the sweetness with more honey and enjoy!

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Soft Drinks at The Three Broomsticks in Hogsmeade

Butterbeer

This was the recipe put out by AP, Fox News, and just about every other site after the Wizarding World of Harry Potter park opened. Seems to be the most likely ingredients, but doesn’t serve it cold or frozen, like the park. But the final result seems to be most like the park version—it just needs to be frozen. 1 2 Cup light or dark brown sugar 2 4 Tbsp. water 6 12 Tbsp. butter ½ 1 tsp. salt ½ 1 tsp. cider vinegar ¼ ½ Cup heavy cream, divided ½ 1 tsp. rum extract ½ 1 Cup heavy cream, divided 4 8 12-ounce bottles cream soda In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and ¼ heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining ½ cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped—about 2-3 minutes. To serve, divide the brown sugar mixture between 4 tall glasses (about ¼ cup for each glass). Add ¼ cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each. EDITOR’S NOTE: If you want an alcoholic beverage here, you might add a very light ale or beer for part of the cream soda. But it won’t taste quite the same.

Hot Butterbeer

2 4 Cups milk ¼ ½ Cups butter ¼ ½ Cups brown sugar 2-3 4-6 Tbsp. hot butterscotch topping 1 2 Cups cream soda 1 2 Recipes Hot Butterscotch Whipped Cream (S-7) Combine milk, butter, and brown sugar and whisk together. Stir and heat until milk is foaming—about 3-4 minutes. Remove from microwave; whisk together until butter is well mixed in and sugar is completely dissolved. Heat hot butterscotch topping for 30 seconds. Stir 2 tablespoons of hot butterscotch into the milk mixture until completely dissolved. Stir in 1 cup of cream soda and mix well. (You can cheat and add root beer if you don't have cream soda, but it's much better with cream soda.) Top with Hot Butterscotch Whipped Cream.

Both from S. Snape, Potions Master & Former Student

Never tickle a sleeping dragon.

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Soft Drinks at The Three Broomsticks in Hogsmeade

Pumpkin Juice

This recipe adapts/combines the two best of the gazillion that were judge to be the best of the many that have been published.—ed. 3 6 Cups apple cider, 1 2 Cup of pineapple juice 1 2 Piece fresh ginger, (2″) sliced 1 2 Cinnamon stick ½ 1 teaspoon whole cloves (or to taste) ½ 1 Fresh nutmeg, grated (or to taste) ¼ ½ Cup honey ½ 1 Cup brown sugar 1 2 Cup apple cider 1 2 28-ounce cans pumpkin purée Pour first measure of the apple cider into a saucepan; add the pineapple juice, ginger slices, cinnamon stick, and cloves. Bring the mixture to a boil, turn down to a simmer, and cook for 15 minutes. Remove from heat, add the honey and brown sugar, and stir to dissolve. Refrigerate the mixture until well-chilled, for up to a week. When ready to serve, strain the apple cider mixture into a large pitcher. Add the remaining apple cider and the pumpkin puree; stir well. Chill or serve over ice!

From Severus Snape, Potions Master & Former Student

The Three Broomsticks Tavern, Hogsmead

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High Energy Beverages

Caf-Pow aka Scuito Shock!

by AbbyScuito ½ Can Red ½ Can Pink Rockstar ½ Can V ½ Can Mother ½ Can Red Fanta 4 Tbsp. white sugar ½ tsp. coffee Mix all the ingredients together and place them in a Caf-Pow Cup. Give a slight shake but not too much. Sip away accordingly to your liking! *Get a large Caf-Pow cup which you can order off e-bay and a very large straw. *WARNING* Do not drink too much you won’t sleep for 3 days or more! Also you have to watch NCIS while drinking this drink otherwise it tastes awful! Do NOT try this if you’re diabetic or are prone to high sugar levels and do not drink too frequently...Consult your doctor first! *Order a bag of Kopiko Coffee Candy off Ebay or buy it from the supermarket (Available Worldwide) and you'll be buzzing away like Abby in no time!

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