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Monastery Cocktail Pour the coffee into an Irish coffee cup or glass. Add the sugar; stir to dissolve. Add the benedictine and stir again. Pour the cream carefully over the back of a teaspoon to float on top, and serve.

Squire Racine Pour all ingredients into a coffee mug, stir, and serve.

Ritchie Ritchie Pour the rum, dark creme de cacao, white creme de cacao and coffee into an Irish coffee cup or glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink. Dust with cinnamon, and serve.

Southfork Coffee Pour the coffee, bourbon and creme de cacao into an Irish coffee cup or glass. Stir well, then float the cream on top, and serve.

Whiskey All In Pour the whiskey, sugar, lemon juice and hot water into an Irish coffee cup or glass. Stir well, garnish with a lemon twist and a whole clove, and serve.

Champagne Rum Punch Combine the rums, wines and juices in a large punch bowl, and stir well. Add one large block of ice, and garnish with orange slices. Makes 30 (6 ounce) punch cups.

Cider Punch Place the cider, Drambuie, sherry, lemon juice and club soda into a large punch bowl, and stir well. Add a large block of ice, then add the slices of apple. Sprinkle nutmeg across the top, and serve. Makes 18 (6 ounce) punch cups.

Brown Betty Punch Add the sugar, lemon slices, cloves, cinnamon stick, nutmeg, ginger and water to a large nonreactive saucepan set over medium high heat. Stir frequently to dissolve the sugar. Let the mixture reach the boil, then turn the heat to medium, and simmer for 10 minutes. Add the brandy and ale and heat, bu

Claret Punch Stir the lemon juice and sugar togeher in a large punch bowl until the sugar is dissolved. Add the claret, brandy, apricot brandy, bourbon whiskey, Cointreau, club soda and cold tea. Stir well. Add one large block of ice, then add orange slices. Makes 30 (6 ounce) punch cups.

Frank Davis Punch Stir the lemon juice and sugar together in a large punch bowl until the sugar is dissolved. Add the tequila, champagne and sauternes, and stir well. Add one large block of ice. Garnish with melon balls, cut out from a honeydew melon. Makes 36 (6 ounce) punch cups.

Hot Whiskey Punch Peel and slice the lemons; place the peel into a large non reactive saucepan. Add sugar, cinnamon sticks, cloves and 3 cups of water. Set over a medium high heat and stir frequently to dissolve the sugar. Allow the water to reach the boil, then turn heat down to minimum. Simmer for 10 minutes. Strai

Orchard Punch Combine the applejack, orange juice, grapefruit juice, grenadine and orange bitters in a large punch bowl, and stir well. Add lemon lime soda and ginger ale; stir again. Add one large block of ice. Garnish with orange and apple slices. Makes 24 (6 ounce) punch cups.

Sunset Punch Stir the lemon juice and sugar together in a large punch bowl until the sugar is dissolved. Add the champagne, maraschino liqueur, Cointreau, cherry brandy, brandy and cold tea. Stir well. Add one large block of ice. Garnish with orange slices and maraschino cherries.

Tartan Champagne Punch Stir the Drambuie and sugar together in a large punch bowl until the sugar is dissolved. Add the brandy, maraschino liqueur, Champagne and club soda. Stir well. Add one large block of ice, and garnish with peeled orange slices.

Mulled Port Peel and slice the oranges, and place the peel in a large nonreactive saucepan. Add cloves, mace, nutmeg, allspice, cinnamon stick, sugar and 2 cups of water. Set over a medium high heat and stir frequently to dissolve the sugar. Allow the reach the boil and turn down to medium heat. Simmer for 10 m

Texas Bar Punch Pour the port, ginger ale and soda into a large punch bowl, and stir well. Add one large block of ice. Add lemon and orange slices, and serve. Makes 20 (6 ounce) punch cups.

Wedding Bell Punch Stir the lemon juice and sugar together in a large punch bowl until the sugar is dissolved. Add the bourbon, rum, creme de cacao, champagne, red wine, vermouth, club soda and ginger ale. Stir well. Add one large block of ice. Garnish with orange slices and strawberries. Makes 32 (6 ounce) punch cups

Elephant Charger Peel and slice the peach, chop the banana; add to a blender. Add orange juice, milk, raspberrries and ice cream, and blend well. Pour into a collins glass, and serve.

Virgin Flamingo Cocktail Pour the cranberry juice, pineapple juice and lemon juice into a cocktail shaker half filled with ice cubes. Shake well, and strain into a highball glass. Top with the club soda and stir well. Garnish with a lime wedge and serve.

Flying Fairbrother Combine the grapefruit juice, orange juice, cranberry juice and honey in a cocktail shaker half filled with ice cubes. Shake well, and strain into a collins glass almost filled with ice cubes. Top with ginger ale, stir well, and serve.

Golden Nest Combine the juices, egg and grenadine in a cocktail shaker half filled with ice cubes, and shake well. Strain into an old fashioned glass almost filled with ice cubes, and serve.

Peachy Hanes Place the peach nectar into the bottom of a beer mug. Slowly stir in the ginger beer, and serve.

Penzance Cocktail Pour the orange juice and ginger beer into a beer mug with a few ice cubes, and stir well. Garnish with a lemon wedge, and serve.

Pomegranate Soda Pour the lemon juice and club soda into a collins glass almost filled with ice cubes, and stir well. Drop the grenadine into the center of the drink, and serve.

Pussyfoot Combine the juices, grenadine and egg in a cocktail shaker half filled with ice cubes, and shake well. Strain into an old fashioned glass almost filled with ice cubes, and serve.

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