David and Nicole's Recipes

• 2 tsp grappa
• 2 sugar cubes
• 1 oz. limoncello
• 7 oz. prosecco

1. Place one tsp of grappa in each of 2 champagne flutes.  Add a sugar cube to each.
2. Top up each flute with 1/2 oz. of the limoncello.  Pour in the prosecco.

• 7 tablespoons water
• 5 tablespoons pomegranate juice
• 1/4 cup sugar
• 4 teaspoons honey
• 1 1/2 cups vodka
• 3/4 cup fresh grapefruit juice
• 1/4 cup fresh lime juice
• 18 fresh mint leaves plus 6 sprigs for garnish
• Ice cubes

1. Bring first 4 ingredients to boil in small saucepan, stirring to dissolve sugar. Cool. Do ahead Can be made 1 day ahead. Cover and refrigerate.
2. Combine pomegranate mixture, vodka, grapefruit juice, lime juice, and mint leaves in large pitcher. Fill pitcher with ice. Stir vigorously. Strain drink into Martini glasses. Garnish each glass with mint sprig and serve. Makes 6 cocktails.

• 6 eggs, separated
• 1 cup sugar
• 1 pint light cream
• 1 pint milk
• 1 pint rye
• 1 oz. white rum
• nutmeg

1. Beat the egg whites and then gradually add 1/2 cup sugar.
2. Beat the yolks until creamy, gradually adding 1/2 cup sugar.
3. Fold the whites into the yolks and then stir in the cream, milk, and rye.  Be sure to be continually beating while stirring in the alchol, to prevent the mixture from curdling.
4. After thoroughly mixing, stir in the rum  Chill.
5. Serve with a sprinkle of nutmeg on top.

• 3 oz. rum
• 2 oz. cranberry juice
• 2 oz. orange juice
• 1 oz. grenadine
• 1 oz. lemon juice
• 1 oz. lime juice
• crushed ice

1. Combine the ingredients in a cocktail shaker.  Shake well.
2. Pour between 2 glasses.
3. Serve.

• 2 oz. vodka
• 4 oz. apple juice
• 1 oz. lemon juice
• 1 tsp grenadine
• ice

Combine all the ingredients in a cocktail shaker.  Mix well.  Strain between two martini glasses.

• 2 oz. vodka
• Champagne

Pour an ounce of vodka in each of 2 glasses.  Top up with champagne.  Serve.

1/2 cup Triple Sec 1/2 cup brandy 1/4 cup Chambord 1 cup unsweetened pineapple juice 1/2 quart chilled ginger ale 1 chilled 750-ml. bottle dry champagne In a bowl combine the Triple Sec, the brandy, the Chambord and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, the ginger ale, and the champagne and add ice cubes. Serves 6.

• 2 oz. vanilla vodka
• 2 oz. peach schnapps
• 2 oz. milk
• 2 oz. light cream
• ice

Combine all the ingredients in a cocktail shaker.  Shake well and strain between 2 glasses.

• 2 oz. vodka
• 2 oz. kahlua
• 2 oz. bailey's
• ice
• 1 cup milk

Combine in a blender.  Puree.  Pour between 2 glasses.

• 8 oz. hot chocolate
• 1 oz. bailey's
• 1 oz. malibu
• 1/2 oz. creme de cacao
• whipped cream

1. Combine the hot chocolat, and the alcohol.  Pour in 2 mugs.  Top with whipped cream.