Dang, why didn't I look at this earlier. I could have drank the whole bottle today, lol. I don't drink very often anymore either but did drink about a 6 pack last night, lol. I work better when I drink. Glad you are feeling better April. I have been so busy this weekend I didn't get to get on here much til late. Speaking of late I better get to bed. I will have to remember to come back here and write these recipes down. Have to take a trip to Killeen to buy hard liquor though dangit. Ginger ale and chicken noodle soup are all I live on when I am sick, lol. Dang my whole body hurts. I should have drank beer again today. I forgot I had a package of that premixed margarita stuff with the alcohol in it already in the freezer. If I still feel like this in the morning I might have it for breakfast, lol.

Okay... Raspberry Iced Tea This is the double strength recipe. When using, dilute with equal parts of water. 2 quarts of water 1 1/2 cups sugar 1 1/2 cups mashed raspberries (or use frozen whole berries) 5 individual regular tea bags 1/4 cup lemon juice Bring all to a boil. Boil for a few minutes long enough to dissolve the raspberries, if you used frozen mashed berries. If whole berries then mash the berries as it is boiling and once the berries are all mashed then add the tea bags. Turn off the stove. Let mixture steep for an hour or till you remember to come back to the kitchen. Let the whole mixture sit until it is a lot cooler to make it easier to handle when sieving later. So, then once cooled off a little, remove pot from stove, sieve mixture. Refridgerate. Serve later by adding equal amounts of water. The original recipe calls for 4 quarts of water and I figure why store that much in the fridge when I could just dilute it later instead. We used this drink last summer when our daughter was married in our yard. Her colors were red and white. The raspberries give this tea a nice red color and it was a very refreshing drink to serve on a 33C day. Bailey's 1 can condensed sweetened milk (Eagle brand or no name) 1 small whipping cream (1 cup size) 1 1/2 cups rye 2 tsp. instant coffee dissolved in 1/2 cup warm water Mix, enjoy. Be sure to refridgerate 'cause of the cream. Kahlua 1 1/2 cups boiling water 1/8 c. instant coffee 2 cups sugar Bring the above to a boil in a pot on the stove and boil for one minute or two or until syrup. Let cool. Add 1 1/2 cups rye and 2 tsp vanilla. Mix, enjoy. I refridgerate this also, although I do not think I would need to do so. Make these recipes yourself and then tell me what you think of the them... Brenda

I made some nanking cherry...not sure...maybe it's an aquired taste?? The initial sip is nice but the after-taste leaves something to be desired...hmmm...maybe I should try it after I've had a few...LOL (I don't drink beer for the same reason...but after a couple it tastes alright too... ;-) I love paralizers... But here in Alberta we make 'em stronger ;-p 1 oz. Kaluah (Homemade with swish) 1 oz. vodka 2 oz. cola 3 oz. milk (or cream...depending on how fattening you want it) All you more experienced drinkers probably already know this, but, if you mix the Kaluah, vodka and cola first, then stir it really well to get all the fizz out of the pop before you add the milk then you won't have to worry about it curdling...the curdled paralizer used to be my signature drink before I figured that out...I called it "The Dog's Breakfast"...LOL...YUCK!

Real Kahlua uses rum(s), so in terms of the "real thing" rum is closer. However the trick would be finding the right balance of rums and that could be time-consuming and difficult. Vodka offers the advantage of being flavorless, so basically the result is a simple coffee liqueur. The thread Ken mentioned has a recipe for a "Kahlua" that calls for rye. You might take a look at that. Carol Here is a link that might be useful: Liqueur Making Questions