Drink to me only with thine eyes,
And I will pledge with mine;
Or leave a kiss but in the cup,
And I 'll not look for wine. 7
Ben Johnson, 1773-1637The Forest. To Celia

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Background: Mead is over 8000 years old and is man's oldest prepared drink. Common to the cultures of Egypt, Ethiopia, Greece, Rome, Britain, and Scandinavia. (Therefore where Xena goes, she can drink mead). It was once considered an aphrodisiac and production of male offspring. (Solan?). The English word "honeymoon" comes from the tradition of giving the newly married couple mead during the first month to enhance fertility and to get more boys.

2 to 3 Cloves
2 sticks Cinnamon
2 thin slices of Orange
2-4 tablespoons Orange Peel
2 pounds Honey
Yeast
1/4 cup Vodka or Grain Alcohol

In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken), and ginger. Add orange peel. Amount varies based on type of honey. Simmer. Add water to bring volume to 3 quarts. Return to simmer. Add honey, stirring constantly. Do not boil! Skim off any white scum. If scum is yellow, reduce heat. When no more scum forms, remove from heat, cover pot, and leave overnight. The next day, strain to remove as much spice particles as possible. Pitch yeast. Replace pot cover.
Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast. Top off jug, bringing to base of neck. Take a piece of clean paper towel, fold into quarters, and put over mouth of jug. Seal with a rubber band. ferment for 36 hours, replacing paper towel whenever it becomes fouled. Refrigerate 8-12 hours. Rack to new jug and put back in refrigerator for 12 hours. Add 1/4 cup vodka to kill yeast. Rack to fresh jug. Refrigerate 3-4 days. Bottle.

Quickie mead can be drank in 2 weeks, but improves with age and two months is recommended.

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 4 gallons of natural style Cider
4 lbs Dark Brown Sugar
3 lbs ripened Strawberries, Blueberries, Peaches, or Plums
1 1/2 gallons Water
5/8 cups Corn Sugar
Ale Yeast

Re-hydrate dry yeast by boiling 1 pint water and 2 tsp corn sugar. When solution reaches 90F, pitch yeast to it. Boil 1 1/2 gallons of water and add brown sugar and dissolve brown sugar. Turn off heat and let cool. Add juice to fermenter, then add brown sugar and water. Pitch yeast starter at room temp and aerate well. Ferment at low (60-65) ale temps. In 7-14 days, rack to secondary on top of fruit. When the fermentation slows, rack to tertiary, leaving fruit must behind. When cider is clear, prime and bottle. Let it condition for a few weeks a cool temperature.

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Watermelon Peach Wine

1/4 large Watermelon
2 Peaches
1/4 cup Raisins
3 Limes
8 cups Sugar
Water to make 1 gallon
4 Tea bags
1 tablespoon Yeast

Extract juice from watermelon and peaches. Boil pulp with tea bags for 1/2 hour then strain and add to extracted juice. Bring to lukewarm then add yeast (nutrient and campden tablets if you have them), sugar and raisins. Cover loosely but protect from insects. Stir daily for 1 week. Leave raisins in until first siphon (racking). Let stand for 2 to 4 weeks then strain and siphon into another container. When siphoning do not siphon sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Bottle and let stand 2 months or more. May be used immediately, but as in all wines, improves with age.
Courtesy Rita's Wine Recipes

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Meg- My father died in childbirth. Gab: Your father died in childbirth? Yeah, he got drunk and fell off the roof while I was being born.
Xena Warrior Princess, Warrior Princess Tramp

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The Most Ancient of All Brewing Recipies

Borne of the flowing water,
Tenderly cared for by the Ninhursag,
Ninkasi, having founded your town by the sacred lake,
She finished its walls for you,
Ninkasi, your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.
You are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with sweet aromatics,
Ninkasi, you are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with [date] - honey,
Ninkasi, you are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,
Ninkasi, you are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,
Ninkasi, you are the one who soaks the malt in a jar,
The waves rise, the waves fall.
Ninkasi, you are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,
You are the one who holds with both hands the great sweet wort,
Brewing [it] with honey [and] wine
(You the sweet wort to the vessel)
The filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.
Ninkasi, the filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.
When you pour out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.
Ninkasi, you are the one who pours out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.
Translation by Miguel Civil.

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The Irish believe that fairies are extremely fond of good wine. The proof of the assertion is that in the olden days royalty would leave a keg of wine out for them at night. Sure enough, it was always gone in the morning.
Irish Folklore

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1 large fresh Ginger Root, peeled & grated
4 sticks Cinnamon
4 Cloves
9 ounces sugar
2 lemons or limes
1¾ pints water

Put ginger into a pan and add cinnamon, cloves, sugar and juice and zest of the lemons or limes. Pour in the water. Bring to the boil, stirring constantly, and boil for 10 minutes. Strain into a jug and allow to cool. Check flavour and add more water, lemon or lime juice and sugar as needed. Chill and serve with ice cubes and slices of lime or lemon.
Makes one liter.
Courtesy Sue's Recipe Server

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1/2 cup Raisins
2 Cinnamon sticks
2 tablespoons sliced Orange peel
2/3 cup Sugar
2 cups Water
1/2 teaspoon whole Cloves
1/2 cup Raisins
1/2 cup Almonds
4 cups White Wine

Combine raisins, whole cloves, cinnamon sticks, orange peel, sugar, cloves, raisins, and almonds, and water in a saucepan. Simmer for 15 minutes. Drain; reserving the raisins and almonds. Return the liquid to the saucepan and stir in white wine; heat to serving temperature. Serve with the raisins and almonds.

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The Spirit of Wine
Sang in my glass, and I listened
With love to his odorous music,
His flushed and magnificent song.
William Ernest Henly

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1 dozen Eggs, separated
1/2 teaspoon Salt
2 1/4 cups Sugar
2 cups Bourbon
1/2 cup dark Rum
1 quart Milk
2 tablespoons Vanilla Extract
1 1/2 quarts Whipping Cream

Beat together egg yolks and salt in a large mixing bowl, slowly add 1 1/2 cups of sugar beating well after each addition. Mixture should be thick and pale yellow. Stir in bourbon, rum, milk and vanilla; beat well. Beat the egg whites until foamy, add the remaining sugar and contue beating the gg whites until they form stiff peaks. Whip the cream until thick and peaks form. Fold the egg white mixture into the egg yolk mixture, and then fold in the whipped cream. Taste and add more sugar to taste.
Courtesy of Lu's Recipe Extravazanza

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4 cups Water
1 3 inch Cinnamon stick
1 inch piece of Ginger root cut into 4 slices
1/2 teaspoon Cardamom Seeds
1/2 teaspoon Black Peppercorns
1/2 teaspoon whole Cloves
1 teaspoon whole Coriander Seeds
3 teabags Black Tea
1 cup Milk
Honey or other sweetener to taste

Bring water to boil in a saucepan. Add spices, cover, and simmer 20 minutes. Add teabags and steep 10 minutes. Add milk and heat to drinking temperature-do not boil. Strain mixture through a cheesecloth or cotton dish towel. Serve with honey or other sweetener to taste. I'll make a batch and store on the refrigerator, heating a cup as desired in the microwave. If stronger flavor is desired, increase spices or teabags. Really yummy.
Rainy Mountain Gardens, Courtesy the The http://i99.com/cook/On-Line Cookbook

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"Sir, if you were my husband, I would poison your drink."
His reply: "Madam, if you were my wife, I would drink it."
Lady Astor and Winston Churchill

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1/4 cup ground Coffee
1 tablespoon grated Orange peel tb Grated
1/2 teaspoon Vanilla extract
2 Cinnamon sticks

Place coffee and orange peel in blender or food processor. Begin blending and add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer.
Place mix in a small container and stir in cinnamon sticks. Store in refrigerator.

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Rose Wine Without Roses

1 basketful fresh citrus leaves
honey to taste

Rose wine without roses is made in this fashion: a palm leaf basket full of fresh citrus leaves is immersed in the vat of new wine before fermentation has set in. After forty days retire the leaves, and, as occasion arises, sweeten the wine with honey, and pass it up for rose wine.
Apicius, Cookery and Dining in Imperial Rome (c. 100 B.C. to 300 A.D.) Darkewood Brewery

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Give me a woman who loves beer and I will conquer the world.
Kaiser Wilhelm

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2 quart Apple cider/juice
3 Cinnamon sticks,3" long
2 tablespoons Allspice, whole
2 tablespoons Cloves, whole
1 Orange, sliced, small, garnish
1 Lemon, sliced, small, garnish
6 ounces Orange juice, frozen
6 ounces Lemonade, frozen
1 bottle White Wine, dry
4 cups Water
3/4 cup Brown sugar, packed

Heat apple cider, cinnamon sticks, allspice, and cloves over high heat to boiling in a 5-quart saucepan. Reduce heat to low; cover and simmer 15 minutes. Place orange and lemon slices in heat-safe 5-quart punch bowl; set aside To cider mixture, add frozen orange juice concentrate, lemonade concentrate, white wine, water, and brown sugar to cider mixture. Heat over high heat to boiling. Pour hot mixture over fruit in bowl.

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2 tablespoons clear Australian Honey •
juice of 4 Oranges
juice of 2 Limes
2 Eggs
¼ teaspoon Cinnamon Powder
2 slices blood Orange or Lime to decorate

Whisk together the honey, orange juice, lime juice and eggs, or whiz briefly in a blender.
Pour into glasses and sprinkle with the cinnamon. Decorate with fruit slices and drink at once.
Courtesy of Sue's Recipe Server

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I drink when I have occasion, and sometimes when I have no occasion.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. xxxiii

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1 dozen Lemons
1 dozen Limes
1 pound Raisins, chopped
1 package Wine Yeast
4 pounds Sugar
1 gallon Water
1 teaspoon Yeast Nutrient

Peel limes and set aside. Place peels in fermenter. Dissolve sugar in 2 quarts boiling water; pour over peelings and let stand for 24 hours. Squeeze lemons and limes. Combine remaining 2 quarts water with raisins and juice. Squeeze in a separate container. Strain peel-water mixture into raisins and lemon/lime juice mixture and discard the peels; add yeast and nutrient, and put entire mixture into fermenter. Ferment for 2 weeks, stirring daily. Strain through jelly bag; pour into sterile bottles, cap with fermentation locks and let stand for 2 months. Siphon liquid into sterile bottles, and, if wine has stopped working, cork. Otherwise, cap with fermentation lock until fermentation has stopped, and then cork. Age for at least 8 months.

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4 gallons Water
1/4 handful Wall
1/4 handful Sage
1/4 handful Thyme
1/4 handful Clove
1/4 handful Gilly-flowers (Carnations)
1/8 handful Borage
1/8 handful Bugloss flowers
a little Hyssop
5-6 Eringo roots
3-4 Parsley roots
1 Fennel root
a few Red-Nettel roots
a little Harts-tongue
1/2 ounce Clove
1/2 ounce Mace
1/2 ounce Cinnamon
1 ounce Nutmeg
2 ounces Ginger
gallon Honey
6 spoonfulls Barm
a little Lemon
1 pound Hops
1/4 pound Granulated Sugar

Take water; add to it, Herbs and Spices following: Pellitory of the Wall, Sage, Thyme, of, as much Clove, gilly-flowers, with Borage and Bugloss flowers, Hyssop, Eringo-roots, Parsley-roots: Fennel-root, the pith taken out, Red-nettle-roots, and Harts-tongue. Boil these Roots and Herbs half an hour; Then take out the Roots and Herbs, and put in the Spices grosly beaten in a Canvass-bag, viz. Cloves, Mace, Cinnamon, Nutmeg an Ginger, and Honey: boil all these together half an hour longer, but do not skim it at all: let it boil in, and set it a cooling after you have taken it off the fire. When it is cold, put barm to it, and let it work twelve hours at least; then Tun it, and Limon-peel into it: and then you may bottle it, if you please. Will be for small Beer. The three hours now expired; let go (as the Term is) which is let the first wort run off, putting into the Vessel which receives iHops; when all drawn off lay on the hot Liquor for your small Beer, clean out your Copper and put the wort, Hops and all into the Copper and boil it for two hours; strain it then off thro: a Sieve into your Vessels to cool it; and put your small Beer into Copper and the same hops that come out of the first Beer and boil it an hour. When both are almost cool add Yeast to them; to set it to work, breaking the head in every time it rises; till it works itself clear and tun in; Bung it up with Clay and keep it in your Cellar, in three months you may bottle the strong Beer, the other in a weeks time will be fit to drink. crock add granulated sugar and stir until dissolved. Fill into bottle by siphoning or pouring. Cap and immediately store in a cool dark place. The beverage now will be ready for use when clear---requires one to two weeks. e bottle. Then divide the raisins among the bottles and cover the top of each bottle with plastic wrap, secured with a rubber band. Place in a cool -- but not cold -- spot for 3 - 5 days, or until the raisins have risen to the top and the sediment has sunk to the bottom. Carefully pour off the clear amber liquid and re-bottle it in the washed bottles. Keep cool until ready to use.
The Closet of Sir Kenelme Digbie, Kt, (London: H. Brome, 1669)

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A woman drove me to drink and I didn't even have the decency to thank her.
W.C. Fields

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3 oz (84 grm). strawberry powdered Jell-o
3 cups (700 ml) Sugar
4 cups (950 ml) boiling Water
12 oz (336 grm). can frozen Lemonade concentrate
46 oz (1288 grm). Pineapple juice
2 quarts (1900 ml) Ginger Ale

Mix powdered strawberry jello with the sugar. Add the boiling water and mix this good. Freeze this in small freezer containers. When you need the punch mix (not made up, just the frozen concentrate) lemonade with the pineapple juice and the ginger ale. Mix this well and add your frozen containers of the strawberry mixture, this will make it slushy. A really nice fruit punch. Serves/Makes:1 punch bowl
Darlene Stanley of Kouts, Courtesy of The On-Line Cookbook

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Dandelion Wine

9 gallons Water
27 pounds sugar
18 Seville Oranges
27 quarts Dandelion Flowers
1 ounce Hops
1/2 pound Brown Ginger
12 lemons
orange and lemon peels to taste
Yeast

To make nine gallons of wine. Boil twenty-seven quarts of pips in nine gallons of water for an hour. Strain and boil again with 13 1/2 Ibs, best Demerara sugar, 1 oz. of hops, 1/2 Ib. brown ginger, and sufficient orange and lemon peel to taste. Slice eighteen Seville oranges and twelve lemons, and put to them 13 1/2 Ibs. sugar as above. Pour over them, and boiling beyond when blood warm, add a little brewer's yeast. Strain again before putting into a barrel. The wine should be allowed to work three or four days before being bunged tight. Bottle in six months. Like a sharp liqueur.
E. G. Hayden, Travels round out Village, Courtesy of DarkeWood Brewery

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Beer is proof that God loves us and wants us to be happy.
Benjamin Franklin

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13 Pounds Molases
20 pints Water
1 pint Yeast

For a Cask containing 80 bottles, take one pot of Essence and 13 Pounds of Molases. - or the same amount of unrefined Loaf Sugar; mix them well together in 20 pints of hot Water: Stir together until they make a Foam, then pour it into the Cask you will then fill with Water: add a Pint of good Yeast, stir it well together and let it stand 2 or 3 Days to ferment, after which close the Cask, and after a few days it will be ready to be put into Bottles, that must be tightly corked. Leave them 10 or 12 Days in a cool Cellar, after which the Beer will be good to drink.
Benjamin Franklin in France

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2 large Ripe Peaches
2 tablespoons fresh Lemon Juice
3 tablespoons Orange Juice
1 cup Ice Cubes
1 bottle Pink Champagne

Drop peaches into a small saucepan of boiling water, blanch for 2 minutes, remove from water. 2.Remove skins and pits and place peaches in a blender. Add lemon & orange juice to peaches, and puree. Add the ice cubes and the Champagne, and blend until smooth. Pour into champagne flutes and serve.
Courtesy of http://www.geocities.com/NapaValley/2267/recipes.htmlLu's Recipe Extravaganza

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Fill all the glasses there, for why
Should every creature drink but I?
Why, man of morals, tell me why?
Abraham Cowley, 1618-1667, From Anacreon, ii. Drinking.

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8 gallons Water
Honey (About 1 parts per 3 parts water)
6 Lemon Rinds
6 Lemons, juice

Take eight Gallons of Water, and as much Honey as will make it bear an egg; add to this
the Rinds of six Lemmons, and boil it well, scumming it carefully as it rises. When 'tis
off the Fire, put to it the Juice of the six Lemmons, and pour it into a clean Tub, or earthen Vessel, if you have one large enough, to work three days, then scum it well, and
pour off the clear into the Cask, and let it stand open till it has done making a hissing
Noise; after which stop it up close, and in three months time it will be fine, and fit for bottling
Gervase Markham, 1615, The English Hus-wife, Chapter IX
Courtesy DarkeWood Brewery

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1/2 cup plain yogurt (or use peach flavoured)
1/2 peach
1/2 cup pineapple
1 sprig mint
1 ice cube

Place all ingredients in a blender, and whip until smooth. 1 10oz serving
Courtesy of http://www.geocities.com/NapaValley/2267/recipes.htmlLu's Recipe Extravaganza

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"I wonder what the vintners buy one half so precious as the stuff they sell."
Omar Khayyam

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4 - 6 pounds Red Raspberries
1/2 pound Black Raspberries
4 Lemons
2 Apples
2 Plums
5 Campden Tablets
5 tablespoons Yeast
5 tablespoons Nutrient
8 pounds Sugar

Extract juice from fruits. Boil pulp for 1/2 hour then strain and add to extracted juice. When lukewarm add other ingredients. Add enough water to make 3 to 4 gallons. Cover and protect from insects. Stir and skim foam and solids daily for 1 week. Let stand for 2 to 4 weeks then siphon into separate container. When siphoning, do not siphon sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Protect wine from light to keep color bright. Bottle and let stand a couple of about 8 weeks. Remember wine improves with age.

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3 cups Water
3 cups Sugar
6 cups Grapefruit Juice
1 1/2 cups Lime Juice
6 cups Orange Juice
2 liters Ginger Ale

Combine sugar and water in a saucepan and simmer until sugar dissolves; stir often Bring to a boiling point and boil 5 minutes. Remove from heat and cool. Add all fruit juices, stir well. 4.Just before serving pour in ginger ale. Yields about 40 cups.
Courtesy of Lu's Recipe Extravaganza

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Wine is a bad thing. It makes you quarrel with your neighbor, it makes you shoot at your landlord, it makes you miss him.
Mark Twain- quote by Clara Clemens

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20 Cinnamon sticks (about 3 ounces)
4 whole Nutmegs (1 ounce)
1/4 cup chopped dried orange
1/4 cup chopped dried Lemon peel
1/4 cup each whole Allspice
1/4 cup whole Cloves
2 tablespoons crystallized Ginger, finely chopped
1/2 cup Water
1/3 cup Granulated Sugar
3 cups White Wine
6 cups Apple Juice

Crush cinnamon and nutmeg. Mix with remaining ingredients and put in linen bag or tea strainer. Put water in a large saucepan, add sugar, and heat until sugar is dissolved. Add wine (red or white) and the spice bag with the spice mix. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling. To mull apple juice, add a spice bag to apple juice. Bring the mixture to a boil, reduce heat, cover and simmer 30 to 35 minutes.

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3 ounces fresh-squeezed orange juice
1 ounce pureed frozen Raspberries
1 Orange slice

Mix in glass and tin shaker with ice. Strain over ice in tall glass.
Fill glass with sparkling water. Garnish with orange slice.

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Thank God for tea! What would the world do without tea?--how did it exist? I am glad I was not born before tea.
Sydney Smith, Recipe for Salad, P. 383.

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4 teaspoon (20 ml) Hot Chocolate drink mix
2 tablespoon (30 ml) Creme de Cacao
2 tablespoon (30 ml) Rum
1 tablespoon (15 ml) Kahlua

Put in cup. Fill with hot water. Top with lots of good whipped cream.
Martha Zulu Courtesy of The http://i99.com/cook/On-line Cookbook

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2 oz (56 grm) instant Antiqua Coffee
4 cups (950 ml) Sugar
2 cups (475 ml) Water
1 fifth bourbon
1 whole vanilla bean

Bring water to a boil. Add sugar and coffee, and stir until dissolved. Let mixture cool. Add bourbon. Pour into two or more bottles. Cut vanilla bean into equal portions, one per bottle. Split bean portions lengthwise, and place one in each bottle. Cover tightly. Wait patiently for at least six weeks, then enjoy.
Mary Whelan Courtesy of The http://i99.com/cook/On-Line Cookbook

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Drink to-day, and drown all sorrow;
You shall perhaps not do 't to-morrow.
John Fletcher, 1576-1625, The Bloody Brother. Act ii.

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Ginger Tea

3 tablespoon Honey
1 Lemon
1 Ginger root, sliced thin
1 pint Water

Simmer 3 to 4 thin slices of ginger root in 2 CUPS water for about 10 minutes. Remove from the heat, and let the mixture steep for about 10 minutes. Flavor with slices from lemon and honey.
Exported from Meals Com Recipe Center

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4 gallons Water
1 gallon Virgin Honey
3 or 4 Eggs
Portion of each:
Rosemary
Sweet-Majoram
Thyme
Sweet Bryer Berries
Ale-barm
Ginger
Nutmeg

Take to four Gallons of water, one Gallon of Virgin-honey ; let the water be warm before you put in the honey ; and then put in the whites of 3 or 4 Eggs well beaten, to make the scum rise. When the honey is throughly melted and ready to boil, put in an Egge with the shell softly ; and when the Egge riseth above the water, to the bigness of a groat in sight, it is strong enough of the honey. The Egge will quickly be hard, and so will not rise ; Therefore you must put in another, if the first do not rise to your sight ; you must put in more water and honey proportionable to the first, because of wasting away in the boiling. It must boil near an hour. You may, if you please, boil in it, a little bundle of Rosemary, Sweet-marjoram, and Thyme ; and when it tasteth to your liking, take it forth again. Many do put Sweet-bryar berries in it, which is held very good. When your Meath is boiled enough take it off the fire, and put it into a Kiver ; when it is blood-warm, put in some Ale-barm, to make it work, and cover it close with a blancket in the working. The next morning tun it up, and if you please put in a bag with a little Ginger and a little Nutmeg bruised ; and when it hath done working, stop it up close for a Moneth, and then Bottle it.
The Closet of Sir Kenelme Digbie, Kt, (London: H. Brome, 1669)

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Drinking without being thirsty and making love at any time, Madame, are the only things that distinguish us from other animals.
Beaumarchis

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25 Cinnamon sticks, ea. 2 inches long (about 3 ounces)
6 whole Nutmegs (1 ounce)
1/3 cup each: chopped dried Orange and Lemon peel (drying instructions follow)
1/4 cup each whole Allspice and whole Cloves
2 tablespoons finely chopped, crystallized Ginger (optional)

Put cinnamon sticks and nutmeg in a plastic bag and crush with a rolling pin or bottom of a small heavy skillet until broken in small pieces. (The nutmeg will be quite stubborn.) Mix with remaining ingredients. Keep the mix in a glass jar until ready to use.
Alternatively, you could place 3 generous tablespoons of the mix in a5-inch square of cheese cloth and tie the bundle with string. I don't care for this method as I've found you end up with little floaters of the cheesecloth "string" in the final mulled concoction. I prefer to put some of the mix in a silver tea ball instead.

Mulling Recipe
Stir 1/2 cup water and 1/3 cup granulated sugar in a large saucepan. Heat over medium heat until sugar is dissolved. Add 3 1/4 cups of wine (red or white) and the spice bag or tea ball filled with spice mix. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling (about 20 minutes).To mull apple juice, add a spice bag to 8 cups of apple juice. Bring the mixture to a boil, reduce heat, cover and simmer 30 to 35 minutes.

To dry citrus peel:
With a vegetable peeler, remove the colored part of peel from 2 large oranges and 4 lemons. Place in single layer on plate; cover with a paper towel and let stand at room temperature 1 day or until dried. Snip in small pieces with kitchen shears or chop course.
Recipe by Earl Lochen

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2 cups Chocolate drink mix
2 cups powdered Coffee Creamer
1/2 cup Powdered Sugar •0.
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Mix ingredients together. Place in lidded jar and store. Use one or two cups in coffee.

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Those that drink beer are the best,
Brown beer strongly brewed,
English drink and English food."
Robert Graves, 1918, Strong Beer

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Homemade Irish Cream Liqueur

1 pint Cream
1 1/2 cup Bourbon
1 quart Ice
1/2 teaspoon Almond Extract
1 ounce Chocolate Syrup
2 teaspoon instant Coffee powder
1 3/4 cup sweetened condensed Milk
1 teaspoon vanilla

Combine bourbon, sweetened condensed milk, cream, chocolate syrup, instant coffee powder, vanilla, and almond extract in a blender container. Process until smooth. Serve over crushed ice. Serves 10.
Exported from Meals Com-Recipe Center

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1 cup Honey
1 cup Hot water
3/4 cup Lemon juice
8 cup Cold water

Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses. The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into iced glasses. Serves 8.
Exported from the Commonwealth Network

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Busy, curious, thirsty fly,
Drink with me, and drink as I.
William Oldys, 1696-1761, On a Fly drinking out of a Cup of Ale.

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1 cup Watermelon diced and seeded
1 cup Honeydew, diced
1 c Cantaloupe, diced
1/2 cup Crushed ice
1 cup fat-free Vanilla Yogurt
2 tablespoons frozen Limeade concentrate
1 teaspoon Pure Vanilla extract

Place watermelon, honeydew and cantaloupe in a blender cup. Liquefy on high speed.
Add yogurt, limeade and vanilla. Blend.Gradually add crushed ice on highest speed until ice is completely incorporated. Serve immediately.
From Sylvia Smith and Company (c) The Arizona Republic (6/5/96)

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1 gallon apple cider
2 cinnamon sticks
5 whole allspice
1 cup C& H Granulated Cane Sugar

In a large saucepan, combine apple cider, cinnamon sticks, whole allspice, and sugar; mix well. Heat and stir until the sugar is dissolved. Serves 16.
Exported from Meals Com Recipe Center

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Drink ye to her that each loves best!
And if you nurse a flame
That 's told but to her mutual breast,
We will not ask her name.
Thomas Campbell, 1777-1844, Drink ye to Her.

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4 mashed Bananas
20 ounces crushed Pineapple, undrained
1 jar Cherries, 6 oz.
2 cups Orange juice
1 tablespoon Lemon juice
1 cup Sugar
1 bottle Ginger ale

Mix all ingredients (except ginger ale). Freeze until firm. Serve part thawed. Break apart and add ginger ale.
Recipe Courtesy DaSis

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8 bushels Malt, ground
240 gallons Water, boiling
1/2 bushel Wheat Meal,
3 1/2 to 4 Ibs. English Hops
1/2 bushel Oats, ground

Having therefore groond eight bushels of good malt upon our querne, where the toll is saved, she addeth unto it half a bushel of wheat meale, and so much of otes small groond, and so tempereth or mixeth them with the malt, that you cannot easily discerne the one from the other, otherwise these later would clunter, fall into lumps, and thereby become unprofitable. The first liquor which is full eightie gallons according to the proportion of our furnace, she maketh boiling hot, and then powreth it softlie into the malt, where it resteth (but without stirring) untill hir second liquor be almost ready to boile. This doone she letteth hir mash run till the malt be left without liquor, or at the leastwise the greater part of the moisture, which she perceiveth by the stale and softe issue thereof, and by this time hir second liquor in the furnace is ready to seeth, which is put also to the malt as the first woort also againe into the furnace, whereunto she addeth two pounds of the best English hops, and so letteth them seeth together by the space of two hours in summer, or an houre and a halfe in winter, whereby it getteth an excellent colour and continuance without impeachment, or anie superfluous tartnesse By this time also hir second woort is let runne, and the first being taken out of the furnace and placed to coole, she returneth the middle woort into the furnace, where it is striken over, or from whence it is taken againe.

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"When she hath mashed also the last liquor (and set the second to coole by the first) she letteth it runne and then seetheth it againe with a pound and a half of new hops or peradventure two pounds as she seeth cause by the goodness or baseness of the hops; and when it hath sodden in summer two hours, and in winter an houre and a halfe, she striketh it also and reserveth it unto mixture with the rest when time doth serve therefore. Hereof we make three hoggesheads of good beere, such (I meane) as is meet for poore men as am I to live withall whose small maintenance (for what great thing is fortie pounds a yeare computatis computandis, able to performe?) may indure no deeper cut, the charges whereof groweth in this manner.
William Harrison, 1577. The Description of England

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Silent Summer Mudslide

Ingredients:
1 1/2 oz Vodka (Absolut)
1 1/2 oz Bailey's Irish Cream
1 1/2 oz Kahula
8 cubes Ice
1 1/2 oz Cream
1 scoop Vanilla Ice Cream
2 scoops Chocolate Ice Cream

Mixing instructions:
Begin by crushing the 8 ice cubes in a blender. When ice is finely crushed, add the remaining ingredients and blend for 45 seconds on blender's highest setting. Pour into glass and serve immediately.

Repeat.

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