1/4 oz brandy 3/4 oz ruby port 3/4 oz orange juice 4 oz Champagne

Shake brandy, port and orange juice well over ice cubes in a shaker. Strain into a champagne flute, fill with champagne, and serve.

1 oz creme de bananes
1 oz white creme de cacao
1 oz Scotch whisky
1 oz double cream

Shake, strain into a cocktail glass, and sprinkle with grated chocolate.

3 oz Heaven Hill bourbon whiskey
7 oz Welch's strawberry breeze
2 oz Coca-Cola

Pour vodka into an old-fashioned glass until 1/4. Pour Welches strawberry breeze into the glass until one inch from the top. Add coke to top off, stir, and serve.

Shake ingredients except orange twist in a cocktail shaker with ice. Strain into glass. Hold twist in front of a lighter flame and squeeze it to release a flaming burst of oils over drink, then toss twist in.

4 oz Great Lakes Christmas ale
2.5 oz Jameson Irish whiskey

Drop the shot of Jamo into pint glass half full of Christmas Ale, then shoot like a Carbomb! Feliz Navidad!

1 bottle vodka
2 bottles sweet vermouth
1 cup cola

Combine ingredients in a punch bowl. Chill properly before serving.

1/2 part vodka
1/2 part Martinelli's apple cider

First pour up to half the glass with vodka. Then pour the rest with Martinelli's Apple Cider.

3 oz cherry Jell-O 1 cup boiling water 6 oz frozen lemonade

3 cups cold water 1 quart cranberry juice 12 oz ginger ale

Dissolve gelatin in boiling water. Cool but do to refrigerate. Combine with remaining ingredients. Ice ring or fruit may be floated in punch bowl for garnish.

8 1/2 oz cream of coconuts
3 cups chilled pineapple juice
12 oz chilled ginger ale

In small punch bowl, stir together the cream of coconut and pineapple juice until well mixed. Stir ginger ale in gently and serve immediately.

CHRISTMAS CAPPUCCINO .
1 1/2 cups espresso beans 3 cups boiling water	2 tbsp sugar 1 split vanilla bean	4 cups milk 4 oz bittersweet chocolate chopped

In a coffee mill, finely grind the beans. In a coffee maker, brew the espresso with the boiling water. Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside. Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes. Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat. Divide the hot espresso into 4 cups. In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute. Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth. Sprinkle the reserved cinnamon sugar on top. Serve immediately with a dollop of whipped cream, if desired.

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