Mint Julep



               2 cups bottled spring water

               3/4 cup sugar

               3 cups loosely packed fresh mint leaves

               2 cups bourbon

               Fresh mint sprigs for garnish



Combine the water and sugar in a large non-reactive saucepan over medium heat and stir to dissolve the sugar. Add the mint and bring to a boil. Remove from the heat, cover, and steep for 30 minutes.


Strain the mint syrup through a strainer lined with several thicknesses of cheesecloth. Cool.


Combine the cooled mint syrup with the bourbon and pour into a sterilized bottle. Wait at least 1 month before drinking. To serve, fill a julep cup or Collins glass with clear, crushed ice and then fill with the mint julep mixture. Garnish with a sprig of fresh mint.


Makes 1 quart


Nola Blue Glacier Martini


               12 ounces high-quality vodka

               Several splashes of blue curacao

               1 cup crushed ice

               4 orange twists

               4 lemon twists



Chill four martini glasses in the freezer for about 1 hour. In a cocktail shaker, combine the vodka, curacao, and crushed ice. Stir with a long-handled bar spoon until the mixture is well chilled. Strain the mixture into the martini glasses and garnish with an orange and lemon twist.


Makes 4 servings


Planter's Punch


               1 fifth of dark rum

               1 6-ounce can frozen orange juice concentrate

               1 6-ounce can frozen pink lemonade concentrate

               3 tablespoons fresh lemon juice

               3 tablespoons grenadine

               4 cups water



In a large container, combine all of the ingredients and stir to dissolve the concentrates. Refrigerate until ready to serve. Pour over crushed ice in tall cocktail glasses.


Makes about 16 servings


Red Rooster


               1 1/2 quarts cranberry juice cocktail

               1 6-ounce can frozen orange juice concentrate, defrosted

               2 cups vodka



Combine all the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid but rather achieve the consistency of a slushy. Scoop into wine glasses and serve.


Makes 2 quarts


Grapefruit Margaritas

PREP TIME: About 5 minutes

MAKES: 1 1/2 quarts; 6 to 8 servings

In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims. Kate Washington

Campari-Orange Sodas

Fill eight tall glasses (at least 12 oz.) with ice cubes. Rinse four oranges and cut a 1/4-inch crosswise slice from the middle of each. Cut each slice in half to form two half-moons. Squeeze juice from one of each of the eight remaining orange halves into each ice-filled glass. Pour 1/4 cup (2 oz.) Campari into each glass. Fill glasses with club soda and garnish rim of each glass with a half-slice of orange. Stir before drinking. Makes 8 servings.

Per drink: 227 cal., 0.8% (1.8 cal.) from fat; 0.8 g protein; 0.2 g fat (0 g sat.); 17 g carbo (0.4 g fiber); 38 mg sodium; 0 mg chol.