allspice liqueur

• 1/2 c allspice berries
• 32 oz light rum

crush berries and soak in rum for 10+ days. filter out allspice.

• 12 oz brown sugar

rest for month+.

mint hot chocolate

• 8 oz milk
• 2 oz chocolate
• 1 oz creme de menthe

Maui Millionaire

• 4 oz pineapple juice
• 2 oz coconut rum
• 2 oz rum
• 1/2 oz lemon juice
• 1/2 oz lime juice
• 1/2 t angostura bitters
• soda to taste

Basically a mai tai quencher with bitters, though I didn’t know that when I first made it.

smarties cocktail

• 1 oz triple sec (Grand Monarch)
• 1.5 oz white rum (Bacardi)
• 1.5 oz brandy (Korbel)
• 1 oz lemon juice
• 1.5 oz green machine, a apple-mango-pineapple-banana-kiwi juice (Naked)

I’d give it a more respectable name, but it tasted exactly like those smarties candies.

Park City cream rum

adapted from “Irish Cream Whiskey” in Strong Waters by Scott Mansfield (http://www.strongwaters.net/)

• 32 oz gold rum
• 16 oz cream
• 28 oz sweetened condensed milk
• 4 oz espresso
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp coconut extract
• 3 oz bittersweet chocolate

1. Put sugar, chocolate, milk, and cream in saucepan.
2. Heat and stir mixture until chocolate is dissolved.
3. Blend all ingredients.
4. Store chilled.

variations, substitutions:

• sweetened condensed milk = 24 oz evaporated milk and 4 oz sugar
• coconut extract and 4 oz gold rum = 4 oz coconut rum
• whiskey cream (original recipe): gold rum = whiskey

Atholl Brose

• 80 oz oats
• 24 oz water
• 3 oz honey
• 8 oz cream
• 16 oz liquor

1. soak the oats at least 8 hours
2. squeeze the water from the oats into saucepan
3. bring water and honey to boil
4. mix cream and liquor (Scotch whiskey is called for, I prefer rum)

store cold, serve chilled

mandarin wine

• 16 oz pulped mandarins
• 24 oz fruity red wine (we used a shiraz)
• 4 1/2 oz spiced rum
• 4 1/4 oz brandy

1. mix.
2. serve chilled.

Mexican hot chocolate

BRW, Mexico, p 664

Juliana made it entirely by herself! She’s spectacular (and even obsessive) about following the recipe. Even so, she made a substitution: bittersweet chocolate for semisweet. This worked very well; the hot chocolate would have been much too sweet for my taste if she’d have used semisweet.

avena

I tried to make avena for Juliana. We found a recipe on the internet, which I modified slightly. The result was too thick and not as sweet as Juliana likes.

what we did

• 1 c oatmeal
• 5 c milk
• 3 tbs sugar
• 1 1/4 tsp ground cinnamon

We ground the oatmeal fine and then boiled everything for a while.

what we’ll do next time

• 1/2 c oatmeal
• 4 c milk
• 1 tsp cinnamon
• 2 tbs sugar (4 tbs for a more authentic sweetness)

Mocha Java Blend, roasting

I roasted some Genuine Mocha Java Blend with the “dark roast” preset. It worked as advertised, making a nice light French roast.