well i typically just stick to good old beer either:
VB (cheap but unless you have already killed the taste buds can be very disgusting)
Carlton Draught
Carlton Cold
Corona (personal favourite)
Crown Lager (had half a slab last christmas at the party didnt do that much til later after the wine)

Then i love either Midori or give me a Black Russian any day
Black Russian:
1/2 or if your lucky 1 full shot of both Kahlua and Vodka
then topped up with coke

about a month ago a bar had major drink specials going and when they were pouring my drink the tops broke on the bottles so i got like 3 shots of each spirit because the bar tender wasnt watching and i just shut up, then there was bugger all coke and it only cost me half it would normally i was happy as


if the music is too loud then your too old!

Anythin with alcohol in is fine

-except for that bailies revenge drink that is



Bunny Power!

Orange Wine...
4 lbs. over-ripe oranges
3 lbs granulated sugar
water to make up a gallon
1/4 tsp grape tannin
1 tsp yeast nutrient
wine yeast
Use over-ripe oranges only. You can usually get these from your grocer at reduced prices (or even free). If they have bad spots on them (moldy or soft) it will not matter. Put two quarts of water on to boil. Meanwhile, peel the oranges and remove all the white pith (it is bitter and will ruin the wine). Break the oranges into sections and remove all seeds. Drop them in a juicer or a blender and liquefy (you may have to add a cup of water to the blender). Mix the juice or liquefied oranges with the sugar, tannin and yeast nutrient in primary. Add boiling water and stir well to dissolve the sugar. Add additional water if necessary to make one gallon total must. Cover and set aside to cool. When cooled to 70-75 degrees F., add yeast. Ferment 7-10 days and strain through a fine-meshed nylon straining bag, squeezing to extract juice from pulp. Transfer to secondary and fit airlock. Rack every 30 days for three months. Stabilize and sweeten to taste. Wait 10 days and rack into bottles. Age one year before tasting.


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Apple Wine

Yields one gallon

1 gallon Fresh Apple Cider
1 tsp. Yeast Nutrient
1 pound Sugar
1 crushed Campden Tablet
1.5 tsp. Acid Blend
1 package Wine Yeast
.5 tsp. Pectic Enzyme
.25 tsp. Grape Tannin

Put juice into a primary fermenter bucket and immediately add the crushed campden tablet, all other ingredients except yeast, and stir well.

Cover loosely, and wait 24 hours. Add yeast, and stir daily. After 4-5 days, crush another campden tablet, place in gla** secondary, and siphon into gla** and put airlock and stopper on top.

In 3 weeks, siphon off of sediment into clean gla** jug, along with 1/2 campden tablet, and re-attach airlock and stopper. Siphon along with 1/2 campden every 30 days for at least 2 more times, and again if still sediment. To sweeten slightly, add 1/2 tsp stabilizer, then 1/2 cup dissolved sugar per gallon. Wait 2-3 days, then bottle and cork.


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Cherry Wine
INGREDIENTS:
2 lbs. cherries with the pitts, washed and stemmed
1 cup of water
1 vanilla bean
2-1/4 cups eau-de-vie
9 cups red wine
PREPARATION:
1. Put the cherries in a saucepan along with the sugar and vanilla bean. Add 1 cup of water. Cook over low heat for 30 minutes. Strain the juice and allow to cool.

2. In a large, wide-brimmed jar, mix the strained juice with the eau-de-vie. Seal the jar and place in a cool dark place for 15 days.

3. After 15 days, add the wine to the cherry eau-de-vie.

4. If making the wine for gifts, pour into decorative bottles and seal.

5. Store the bottles, tightly sealed in a cool, dark place.
To serve:
Serve very well chilled as an apéritif or as a dessert wine.



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One of my favs. A Bloody Mary.

This is how I make it.

Vodka.(a lot)

Tomato juice.

Worcester sauce.

Tobasco. (a lot)

Salt and Pepper.

Augustine bitters.

Squeeze of lemon.

One stick of celery.

Enjoy.

This fruity Banana Wine will be a really tropical addition to your wine cellar

Ingredients:

4 lbs. (2 kilos) bananas

1 lemon

1 orange

3 lbs. (1.5 kilos) sugar

1 gallon water

4 oz. (125g) raisins

yeast and nutrient

Cooking Instructions:

Peel the bananas and put them in a fairly thick muslin bag, together with half a pound of banana skins and tie securely.

Place the bag in a large saucepan together with the water and bring to the boil.

Reduce the heat and simmer for 30 minutes.

Pour into an earthenware crock, or similar suitable container, over the sugar and squeezed lemon and orange juice.

When cool, squeeze the bag firmly and take it out of the crock.

Add yeast and nutrient as per packet instructions and leave for a week, stirring daily.

Pour into a fermentation jar, seal and leave for 2 months then add the chopped raisins.

Store for another 3 months then bottle and label.


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link [www.webtender.com] great site for drinks...

Dandelion wine is an actual drink that is made from the blossoms of the humble dandelion. Below is a recipe from an old cookbook that dates from the early 1900's. (Be certain that there are no pesticides or herbicides on the plants, such as weedkiller!)

"Four good quarts of dandelion blossoms, four pounds of sugar, six oranges, five lemons. Wash dandelion blossoms and place them in an earthenware crock. Pour five quarts of boiling water over them and let stand 36 hours. Then strain through a muslin bag, squeezing out all moisture from dandelions. Put the strained juice in a deep stone crock or jug and add to it the grated rind and juice of the six oranges and five lemons. Tie a piece of cheese-cloth over the top of jug and stand it in a warm kitchen about one week, until it begins to ferment. Then stand away from stove in an outer kitchen or cooler place, not in the cellar, for three months. At the end of three months put in bottles. This is a clear, amber, almost colorless liquid. A pleasant drink of medicinal value."

For dandelion wine made with yeast: "Four quarts of dandelion blossoms. Pour over them four quarts of boiling water; let stand 24 hours, strain and add grated rind and juice of two oranges and two lemons, four pounds of granulated sugar and two tablespoonfuls of home-made yeast. Let stand one week, then strain and fill bottles."


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Plan in advance for this very easy Strawberry Wine. It needs to age at least one year
INGREDIENTS:
7 pounds whole fresh strawberries, (fresh picked, if possible), washed and hulled
2 gallons boiling water
Juice of 1 lemon
5 pounds sugar
PREPARATION:
In a large earthenware crock, mash the strawberries. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week.

After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding strawberry pulp. Combine strawberry liquid with the sugar, stirring to dissolve sugar. Pour into cleaned crock and let stand another week, stirring daily.

After the second week, pour the strawberry liquid into 1-gallon gla** wine bottles and cork loosely. (May use fermentation locks, if you have them.) Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious Strawberry Wine.

Yield: Approximately 2-1/2 gallons or 40 servings.


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"Steps for Making Beer at Home" link [homebrewzone.com]


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Intoxicating Root Beer Float (NOTE: For Adults Only )

1/2 cup vanilla vodka
1/2 cup root beer Schnapps
1/4 cup licor 43 Cuarenta Tres (optional)
2 cups vanilla ice cream
2 trays ice cubes

1. Put all into a vita mix or blender process till smooth.
2. Pour into tall glasses and drink away



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"Bump" this up for... bigpete


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Wasabi Bloody Mary

Ingredients: - 1/2 fresh lime juice
- 4 1/2 tsp wasabi
- 6 cups low-salt vegetable juice ( V8 )
- 3 tbsp worcestershire sauce
- 1 1/4 tsp hot pepper sauce
- 3/4 tsp salt
- 1 1/2 cups vodka

Combine lime juice and wasabi with a whisk, until wasabi dissolves. Pour into a pitcher, and add veggie juice, worcestershire sauce, pepper sauce and salt. Chill. Stir in vodka and serve over ice, with a stalk of celery or pickled asparagus. Serves 8.


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