I love a glass of wine when I go out for a meal or have dinner with friends. We always have wine at my book club. I truly enjoy the taste and the relaxed feeling. I certainly know my limits and never have more than two glasses. I enjoy some mixed drinks, but only have one because of the caloric intake and also because I am usually out somewhere an have to drive home. Wine always wakes me up in the middle of the night, so I drink plenty of water along with it. I was camping for a night with friends and we had vodka and cranberry juice -- one drink each. It was very pleasant. I almost never drink at home. I just don't enjoy sitting by myself and drinking. I'd have a glass of wine from time to time but I end up pouring out most of the bottle because it goes bad before I finish it. I don't like beer, never have. I would absolutely never force a drink on anyone else. I bet the person who did that was three sheets to the wind. Lots of people have good reasons for not drinking and I respect that. I am sorry your vacation was miserable, Olliesmom.

I love hot buttered rum. This is a basic recipe from Emeril: Ingredients * 1 stick unsalted butter, softened * 2 cups light brown sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon grated nutmeg * Pinch ground cloves * Pinch salt * Bottle dark rum * Boiling water Directions In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately. Mulled wine is also a good warming drink. This recipe looks right from About.com. I'd use whole allspice rather than ginger. When winter weather swirls in, nothing could be cozier than a toasty mug of mulled wine. Mulled wine, the vineâÂÂs version of a classic hot toddy, is a traditional holiday treat in many Old World countries. Mulled wines have been warming people for centuries, they are wines that have been sweetened, spiced and slightly heated - offering a delightful alternative to traditional coffees, ciders and toddyâÂÂs at holiday gatherings or just on a cold winter's night. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: * One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot) * One peeled and sliced orange (keep peel to add zest to taste into cooking pot) * 1/4 cup of brandy * 8-10 cloves * 2/3 cup honey or sugar * 3 cinnamon sticks * 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted) * Serves 4-6 Preparation: To make the perfect cup of mulled wine, combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve. Ladle the mulled wine into mugs (leave seasonings behind) and enjoy! This link looks like it has lots of ideas. Off to read... Here is a link that might be useful: Festive drinks.

I have cucumbers from the garden out the wazoo this year, so there has been a lot of Sassy Water again (see recipe in the link foodonastump posted above). The newest flavored drink added to the arsenal has been water kefir made with real water kefir grains available from Culture's For Health - http://www.culturesforhealth.com/. They are different from milk kefir grains and you ferment the water kefir culture in sugar/water, but much of the sugar is consumed in the fermentation. We use water kefir as a replacement for pop/soda. It's a lightly effervescent drink (after the second fermentation), with a lot of health benefits (http://knoxvillepermacultureguild.ning.com/profiles/blogs/health-benefits-of-water-kefir). I flavor it with just about anything. Per quart I'll use 1/4 c. of any flavor of juice I happen to have on hand. I can add root beer extract (for the second fermentation: mix 1 t. root beer extract with 1 T. sugar dissolved in 1/4 c. warm water to 1 quart water kefir). Lemon slices and/or lime slices, fresh and dried fruit, as well as grated ginger are popular. Add vanilla for a cream soda. Endless combinations. If I want a LOT of effervescence, I'll charge the finished water kefir with a Mastrad PureFizz Soda Maker. Which is another way to make a plethora of flavored waters, juices, and adult beverages via carbonation. -Grainlady

Here is my recipe for French vanilla ice cream: 1 cup whole milk 3/4 cup sugar 2 cups heavy cream, divided 1 vanilla bean split lengthwise, about 6” long 4 egg yolks plus 1 whole egg 1 tsp vanilla extract (can substitute a liqueur) Combine the milk, sugar, and one-half cup of the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high, stirring occasionally, until the mixture is warmed through. Remove the pan from the heat, cover, and let the mixture steep for 30 minutes. Pour one cup of cream into a bowl and set a fine mesh sieve over the top. In a separate medium bowl, whisk the egg yolks and egg with 1/2 cup cream until smooth. Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. Return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F–77°-80° C). Pour the custard through the mesh strainer into the bowl with the cream, removing the vanilla bean. Stir in the vanilla. Let cool slightly, then cover top surface with plastic wrap and refrigerate until completely chilled. Freeze in an ice cream maker according to the manufacturer's instructions. If you want a different flavor, omit the vanilla bean and vanilla extract. I always add a liqueur to my ice cream to make it easier to scoop, generally one or two Tablespoons, depending on how soft I want it. I use Cointreau in strawberry ice cream, but if I am making vanilla, I add Frangelico or Amaretto. If I am making chocolate, I may add chocolate liqueur, Kahlua, coffee liqueur (mine is from New Orleans), or any nut liqueur. In addition to Frangelico and Amaretto, I also have Noce, walnut, pecan, and Cassis liqueurs. I would never add vodka to ice cream, although it would make the ice cream softer. I generally add the liqueur to the freezer when it is about half way through freezing. *Note: I never add salt to any ice cream that I make, not even a pinch. If using a bitter chocolate, I might add a pinch, but usually I do not, and I prefer it without.