Mocktails/Cocktails

1 oz. vodka

½ oz. Cointreau

½ oz. Chambord

1 oz. cranberry juice

Squeeze of lime

Combine all ingredients in a shaker and add ice. Shake and strain into a rocks glass. Garnish with a blackberry or raspberry if desired.

submitted by Design Director Jason Smith ’94 (attributed to the book Lanterne Rouge: The Last Man in the Tour de France by Max Leonard)

This is a traditional favorite out of the British Virgin Islands, believed to have originated at the Soggy Dollar Bar on Jost Van Dyke island. It’s cooling and goes well with beach snacks. Leave out the liquor and it’s a great mocktail, too.

2 oz. dark rum

1 oz. of cream of coconut (not coconut cream)

4 oz. pineapple juice

1 oz. orange juice

Pinch of nutmeg (optional, but highly recommended)

Combine all liquid ingredients in a blender.

Pour over ice in a tall glass.

Sprinkle pinch of nutmeg over top.

Enjoy as you fantasize about sitting under a palm tree on a Caribbean beach.

submitted by Associate Editor Keith King ’82 (attributed to years of familiarity)

2 oz. blanco tequila (your choice – chef uses Patron Silver)

1 oz. Cointreau

1 oz. fresh lime juice

Combine all ingredients in a shaker and add ice.  Shake and strain into a salt-rimmed rocks glass over ice.

If you prefer it straight up, serve in a chilled margarita or martini glass.  Garnish with lime.

submitted by Director of Membership Stephanie Miller ’83 (attributed to cointreau.com)

1 ¾ cups peach nectar

5 cups freshly brewed black tea, cooled

1 cup whiskey

5 tablespoons pure maple syrup

1 peach, sliced extra thin

Ice

Fill a large pitcher with the peach nectar, tea, whiskey, and maple syrup.  Stir thoroughly and refrigerate until ready to serve.  When serving, pour into glasses filled with ice and garnish each glass with a peach slice.

submitted by Senior Coordinator of Membership Administration Diana Koonce ’02  (attributed to Sasha in Good Taste)

Ice

1 pint vanilla ice cream

1 ounce Drambuie

1 ounce Kahlua

1 ounce dark crème de cacao

2 ounces Cognac or brandy

1. In a 5-cup blender, put a few small pieces of ice.
2. Add vanilla ice cream.
3. Add remaining ingredients.
4. Blend to a smooth consistency at medium speed.
5. Serve in a chilled wine or champagne glass.

4-6 servings

submitted by Coordinator of Alumni Reunions and Special Events Jean Service ’85 (attributed to Even More Special/Hope Valley Country Club)

Tip: Frozen fruit decreases the amount of ice cubes you’ll need to use, but you can always use fresh fruit or a mixture of fresh and frozen.

3 cups frozen strawberries

1 cup frozen, fresh or canned peaches

1 cup orange juice

Handful of ice cubes

Honey (to taste)

2–3 servings

Blend fruit and juice together. Add in a small handful of ice cubes and continue to blend. Stop, taste, and check for consistency and sweetness. Gradually add in honey to taste and more ice cubes (if not thick enough. Note – you may need more ice cubes for this recipe if you are using more fresh fruit than frozen. Adding ice cubes may also prompt the need to add more honey for sweetness). That’s it! Seriously, this recipe is really a taste-as-you-go type of drink. Make it as thick or runny as you’d like. For variations, get creative by adding mint or substituting other types of fruit. Enjoy!

submitted by Coordinator of Alumni Reunions and Special Events Jennifer Guy ’09