HURRICANE IRENE DRINK

2 OZ DARK RUM
1 OZ ORANGE JUICE
2 OZ LIGHT RUM
2 OZ PASSION FRUIT JUICE
1/2 OZ LIME JUICE
1 TABLESPOON SUGAR SYRUP
1 TABLESPOON GRENADINE

MIX ALL INGREDIENTS IN A SHAKER WITH ICE.

SHAKE WELL AND STRAIN INTO A GLASS.

MAKES 1 DRINK.

Irish Milkshake

2 cups vanilla ice cream

1 1/4 cups low fat milk

1/4 teaspoon mint extract

7 drops green food coloring

In a blender combine all ingredients.

Blend on high speed until smooth.

Pour into tall glasses and top with whipped cream and green and white candy sprinkles.

Makes 2.

IRISH MARGARITA

1 1/2 OZ TEQUILA
1/2 OZ TRIPLE SEC
DASH OF LIME JUICE
3 OZ SOUR MIX
LIME SLICE FOR GARNISH
SALT OR SUGAR FOR GLASS RIM


POUR FIRST FOUR INGREDIENTS INTO A SHAKER WITH ICE AND SHAKE WELL.


SERVE IN GLASS WITH SALT OR SUGAR AND A LIME SLICE ON RIM.


MAKES 1 MARGARITA.

GREEN BEER

1-2 TABLESPOONS GREEN FOOD COLORING
1 PITCHER OF LIGHT BEER, ICE COLD


ADD 1 TABLESPOON FIRST AND MIX THEN IF NOT REACHED DESIRED DARKNESS ADD SECOND ONE.


MAKES 1 PITCHER.

Mocha Shakes

1/2 Cup warm water
4 Tablespoons cocoa powder
2 Tablespoons sugar
4 Teaspoons instant coffee granules 
1 cup milk
4 cups ice cream


Place water, cocoa, sugar and instant coffee in blender container.  Cover;  blend briefly on low speed.  Add milk.  Cover;  blend on high speed until thoroughly blended.  Add ice cream.  Cover;  blend until smooth.


Serve immediately.


Makes 6 servings.

Berry-Colada Punch

1 (16 ounce) package frozen strawberries, thawed
1 (15 ounce) can cream of coconut
3 cups pineapple juice, chilled
3 cups club soda, chilled
2 cups rum (optional)


Combine strawberries and cream of coconut in container of an electric blender;  process until smooth, stopping once to scrape down sides.  Pour into a pitcher or large bowl.  Stir in pineapple juice, club soda, and rum, if desired.


Serve over crushed ice.


Makes 2 1/2 quarts.

Mango Margaritas

1 (26 ounce) jar sliced mangoes, undrained
Colored decorator sugar
1 (6 ounce) can frozen limeade concentrate, thawed and undiluted
1 cup Gold Tequila
1/2 cup Triple Sec
1/4 cup Grand Marnier
Crushed Ice


Spoon 3 tablespoons mango liquid into a saucer;  pour mangoes and remaining liquid into container of an electric blender.


Place sugar in a saucer; dip rims of glasses into mango liquid, and then into sugar.  Set aside.


Add limeade concentrate and next 3 ingredients to blender container;  process until smooth, stopping once to scrape down sides.


Pour half of mixture into a small pitcher, and set aside.


Add enough ice to remaining mixture in blender to bring mixture to 5 cup level;  process until slushy, stopping once to scrape down sides.  Pour into prepared glasses;  repeat with remaining mango mixture and ice.  Serve immediately.


Makes 2 1/2 quarts.