Rosa Mexicano’s Pomegranate Margarita

A splash of pomegranate juice adds a fruity touch to classic margarita.

Cranberry Slush

Combine 1 cup boiling water with the cherry gelatin in a large bowl; stir until the gelatin dissolves completely. Add 3 cups cold water, the…

Holiday Mulled Wine

Combine the water, sugar, cloves, cinnamon, allspice, ginger, and orange and lemon rinds in a large pot. Bring to a boil, and cook over medium…

Pink Lady Cocktail

Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the…

Spicy Tomato Mocktail

Combine tomato juice, lemon juice, Worcestershire, horseradish, celery salt, sugar, hot pepper sauce and black pepper, stirring well. Refrigerate for 1 hour. Place 2 or…

Sweet Tea

1. Bring the water to a boil in a large pot. Turn off the heat and add the tea bags. Cover and steep for 12…

St. Valentine’s Irish Creme Mists

Combine the ice cream, creamer, liqueur, whiskey, and whipped cream in a blender container and puree until smooth. Pour the mixture into two tall glasses…

Nanny Punch

Slice bananas into a blender jar. Add lemonade concentrate. Cover and blend on high speed until smooth. Pour into a large bowl. Stir in water,…

Holiday Spiced Tea

Brew the tea in 1/2 gallon of the water, and set aside. Brew the cloves separately in 2 cups of the water until the water…

Cherry Bounce

A dessert beverage that packs a punch (along with a load of cherries). Serve over ice cream if you like.

Hot Cranberry Punch

Cranberry juice, orange juice, and lemonade spiced with cinnamon and cloves make a delicious holiday punch.

Mayan Hot Chocolate

Stir chocolate and chili powder into 12 ounces hot milk.

Summertime Fruit Slush

In a large pan, boil 3 cups water and sugar for 10 minutes. Add pineapple, bananas and cherries. Set aside to cool. Mix orange juice…

Cherry Saffron Sour

If you’re just wild about saffron, give this captivating gin drink a try.

Plum Pudding Smoothies

Place ingredients in a large blender; cover and blend until smooth, scraping down sides once or twice. Recipe by Bruce Weinstein and Mark Scarbrough.