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Chicago Cocktail Rub the rim of an old fashioned glass with lemon and dip in powdered sugar. Pour the brandy, bitters and triple sec into a mixing glass half filled with cracked ice. Stir well. Pour into the prepared glass, and serve.

Chicago Fizz Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.

Chicago View Shake with ice and serve over ice.

Chicken Drop Mix all three in shaker with ice. Pour cold.

Chicks Dig It Pour into an ice filled glass and shake, or serve up in a cocktail glass.

Chihuahua Pour tequila over ice. Fill with grapefruit juice.

Chilcano de Pisco Pour the Peruvian Pisco into a highball glass filled with ice cubes. Add a spoonful of lemon juice, then fill with ginger ale. Serve.

Fruit Daiquiri Pour the rum, creme de cacao and one cup of crushed ice into a blender. Add the fruit liqueur and peeled fruit, to your choosing (use the same flavor for both) and blend well. Pour into an exotic glass; hurricane or equivalent, and serve.

Fruit Daydream Combine all above ingredients in a blender and blend well. Pour into glasses and serve.

Fruit Explosion Add all ingredients to a blender, and blend well. Pour over finely shaven ice in a highball glass. Garnish with a strawberry and a slice of banana, and serve.

Fruit Fairy Blend briefly in a wine goblet. Garnish with a slice of banana and a cherry.

Fruit Fantasy Blend until smooth. Add half a glassful of crushed ice, and blend again briefly. Pour into a pina colada glass, and garnish with fruit. Serve with straws.

Fruit Flip-Flop Place all ingredients into a blender jar. Cover, and whiz on medium speed until well blended. Pour into a collins glass, and serve.

Fruit Fly Drain syrup from the fruit cocktail. Mix fruit and cinnamon with 4 ice cubes in a blender. Add whisky according to taste. Let blend for about 2 1/2 minutes at high setting.

Fruit Frappe Combine ingredients in a mixing glass, and pour into a champagne saucer filled with crushed ice. Serve with a short straw.

Fruit Hippy Pour the liquor. Fill with juice to taste.

Fruit Juice Cup Add all ingredients, with slices of orange and lemon, to a punch bowl. Add sufficient ice to chill, and serve in wine glasses. Add white rum if desired.

Fruit Loop #2 Shake ingredients in a mixing tin filled with ice cubes. Strain into a shot glass.

Fruit Loop Fill highball glass with ice. Pour curacao over ice then fill with milk.

Fruit Lush Mix ingredients in order, stir, enjoy.

Fruit Margarita Add the tequila, triple sec, sour mix and fruit (choose one fruit) to a blender with one cup of crushed ice. Blend well. Pour into a hurricane glass, and serve.

Fruit Milkshake Pour the orange juice, grapefruit juice, milk, sugar and vanilla extract into a blender with 2 oz of ice. Blend until smooth. Pour into a highball glass, add a straw, and serve.

Fruit of the Loom Pour ingredients over ice cubes in shaker glass. Shake well, and strain into shot glass.

Fruit Pastille Place ice cubes into the glass. Pour over measure of gin, followed by the dry vermouth. Fill to desired level with orange juice. Gently pour in dashes of blue curacao so that about 2/3 of the orange turns green. Pour the dashes of grenadine to turn bottom of the drink red. Serve with a straw.

Fruit Rum Frappe Pour the rum, creme de bananes, creme de cassis and orange juice into a blender with half a cup of crushed ice. Blend well, strain into a cocktail glass, and serve.

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