Kentucky Fruit Punch

Recipe courtesy Debra Holmes

**********************************************************

6 cups hot water

3½ cups sugar

2 boxes (mixed fruit Jello)

1 large can orange juice

1 large can pineapple juice

¼ lemon juice

6-8 bottles of ginger ale

Boil water.  Place Jello and sugar in a large bowl.  Add boiling water and stir until sugar and Jello dissolve.  Add all juices.  Pour equal amounts of mixture into three containers.  Place lid over containers and freeze overnight.  Two hours prior to serving, take container out of freezer and place one fruit block into punchbowl.  Add 2-3 bottles of ginger ale in bowl with fruit block.  Mix and serve.

Tip:  Place ginger ale into freezer and chill (do not freeze).  This makes the punch colder.  Don’t open ginger ale rapidly or it will expand (fizz) out of bottle.

Apple Martini

Recipe courtesy Cooking Light/Jenn Halter

**********************************************************

1 cup water
¼ cup sugar
¾ cup vodka
1 cup apple juice
1 cup apple liqueur (such as Sour Apple Pucker)

Combine water and sugar in a glass measuring cup. Microwave at HIGH 2 minutes or until sugar dissolves, stirring once; cool. Combine sugar mixture, vodka, juice, and liqueur in a pitcher; stir to combine.

Place crushed ice in a martini shaker. Add vodka mixture to martini shaker in batches; shake well to chill. Strain about 1/2 cup vodka mixture in shaker into each of 10 glasses; repeat procedure with remaining vodka mixture, refilling ice as necessary. Serve immediately.

Raspberry Champagne Truffle

Recipe courtesy Dawn Shetzer
**********************************************************

1 oz Stoli Razpberi Vodka
1 tsp Godiva Liqueur or Creme De Cacao
3 oz champagne
2 fresh raspberries
Red Grenadine and sugar for the rim of glass

Place a small amount of grenadine in a dish and some sugar on a plate.  Dip the rim of the Champagne flute into the Grenadine and then into the sugar to coat.  Set aside to dry.  Place vodka and chocolate liqueur into the flute and slowly add the champagne.  Float raspberries.  Makes 1 cocktail.

French 75
Recipe courtesy Dawn Shetzer
**********************************************************

2 ounces dry gin
1 teaspoon fresh lemon juice
1 teaspoon powered sugar
3 to 4 ounces of champagne

Twist f Lemon

Place gin, lemon juice and powdered sugar in a flute and stir to dissolve sugar.  Slowly add the champagne and garnish with a twist of lemon.  This can be served over crushed ice as well. 

Blue Hawaiian

Recipe courtesy Jenn Halter
**********************************************************

I fell in love with this drink when we were in Hawaii in 2007.

3 ounces sweet and sour

3 ounces pineapple juice

1 1/8 ounces blue curacao

1 1/8 ounces white rum

1 1/8 ounces vodka

Mix all ingredients, pour into an ice-filled glass and garnish with pineapple.  Or, serve frozen.