Alcoholic Beverages

White Sangria with Peaches

Makes 16 cups

2 (25-ounce) bottles dry white wine (such as white Rioja)

1-1/2 cups Cointreau or other orange liqueur

2 large ripe peaches, rinsed, halved, pitted, cut into thin slices

2 lemons, rinsed, cut into very thin rounds, seeded

2 (11- to 12-ounce) cans chilled grapefruit soda

Combine wine, orange juice, Cointreau, peach slices and lemon rounds in a large jar. Refrigerate until cold, at least 2 hours. Can be made 1 day ahead; keep refrigerated. Before serving, mix in soda. Serve cold.

Holiday Milk Punch

Makes 8 servings

1 cup sugar

1 cup dark rum

1/2 cup brandy

2 tablespoons vanilla extract

8 cups milk

Optional: nutmeg or cinnamon for garnish

Dissolve sugar in the rum and brandy in a large pitcher. Add the vanilla and milk, then freeze until cold and slushy. Pour into glasses (add garnish, if desired) and serve.

Campari Cocktail

Makes 1 serving

Ice cubes

1 ounce Campari

1 ounce Punt e mes vermouth

Splash of seltzer or soda water

1/2 slice orange

Fill a 6- to 8-ounce old-fashioned (short) glass with ice, then pour Campari, vermouth and seltzer over ice and stir. Add orange slice.

Acoma Woman Picking Chile, 1936, by Lolita Torivio, Acoma Pueblo, #51446/13. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.

Fort Marcy Artillery Punch

Serves 100

1-1/2 gallons sparkling apple juice

1/2 gallon rum

1-1/2 quarts gin

1-1/2 quarts brandy

1-1/2 quarts rye whisky

1-1/2 gallons strong tea

2-1/2 pounds brown sugar

1/2 pint Bénédictine D.O.M.

Juice from 1-1/2 dozen oranges

Juice from 1-1/2 dozen lemons

1 bottle maraschino cherries

Make stock with ingredients from 36 to 48 hours before using. Just prior to serving, add 1 case of champagne.

Berry Rum Punch

Makes 8 servings

2/3 cup water

2/3 cup sugar

3 cups fresh raspberries, divided

2 cups fresh orange juice

2 cups pineapple juice

1 cup dark rum

1 cup light rum

1 orange, peeled and diced

1 cup diced, peeled fresh pineapple

1/2 teaspoon vanilla extract

Ice cubes

Bring water and sugar to boil in a medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in a food processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids. Mix orange juice, next 6 ingredients, 1 cup raspberries and raspberry syrup in a glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into a pitcher. Serve punch over ice.

Mandarin Cocktail

Makes 1 serving

1 ounce Midori liqueur

1 ounce Absolut mandarin vodka

Splash of sour mix

Ice

1 maraschino cherry

Combine all ingredients except cherry in a mixing glass and stir. Pour the mixture into a chilled martini glass, straining out the ice. Drop in the cherry and serve.

White Cosmopolitan

Makes 1 serving

2 ounces citrus vodka

4 ounces white cranberry juice

1 ounce fresh lime juice

1 ounce sugar water

Shake ingredients with ice. Strain into a martini glass. Garnish with an edible orchid, if desired.

Kir Royales

Makes 6

3 tablespoons cassis

1 bottle good champagne

6 twists lemon

Fill the bottom of 6 champagne glasses with 1/2 tablespoon cassis. Pop open a bottle of champagne and divide among the glasses. The color of the drink should be a sunset pink. Garnish with lemon twists.

Blackberry Limeade

Makes 12 servings

2 cups fresh lime juice (from 8 to 12 limes)

1-2/3 cups superfine granulated sugar

1 bottle champagne

2 tablespoons blackberry syrup

Thin lime slices

Stir together all ingredients in a pitcher until sugar is dissolved. Serve over ice and garnish with lime slices. Cook’s note: To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Syrup keeps, covered and chilled, 1 week.

Champagne Cocktail

Makes 1 serving

1/2 ounce gin

1/2 ounce Alizé (passion-fruit liqueur)

3 ounces chilled dry champagne

Garnish: raspberries

In a champagne flute, combine gin and liqueur and top off with champagne. Garnish drink with berries.

Photo by Peter Vitale

Chocolate Martini

Makes 4 servings

1/3 cup chocolate liqueur

1/3 cup dark cream cocoa

2/3 cup half-and-half

1/4 cup vodka

Crushed ice cubes

Stir together first 4 ingredients. Fill half of cocktail shaker with ice. Add half of liqueur mixture, cover with lid and shake 8 to 10 seconds, until thoroughly chilled. Strain into chilled martini glasses. Repeat with remaining mixture. Serve immediately.

Lemon Martini

Makes 1 serving

1-1/2 ounces Absolut citron vodka

1/4 ounce Triple Sec

1/4 ounce sweet and sour

Combine ingredients with ice in a tall glass or shaker. Shake and strain into a martini glass that has been rimmed with sugar. Fresh-squeezed lemon or lemonade may be substituted for the sweet and sour.

Dirty Martini

Makes 1 serving

1-1/2 ounces Bombay Sapphire gin or Grey Goose vodka

1-3/4 ounces extra dry vermouth

1 teaspoon olive juice (or more to taste)

Stuffed green olives

Combine all ingredients except for the olives in a shaker with some ice. Shake and strain into a martini glass and add a stuffed olive for garnish. Stuffed olives for martinis may be separated from the juice and marinated in vermouth or vodka for a while before serving.

Sunset in Santa Fe Martini

Makes 1 serving

1-1/2 ounces orange vodka

1/4 ounce Cointreau

Orange slice

Combine ingredients except orange slice with ice in a tall glass and shake. Strain into a martini glass and garnish with the orange slice.

Tequila Martini

Makes 1 serving

2 ounces Patrón tequila

1 ounce fresh lime juice

Lemon twist

Combine ingredients except for the lemon twist in a tall glass and shake. Strain into a martini glass and garnish with the twist.

Berry Martini

Makes 1 serving

2 ounces Bombay gin

1/2 ounce cranberry juice

Cherry or raspberry for garnish

2 ounces Absolut vodka

1/2 ounce Chambord

Lemon twist for garnish

Combine ingredients with ice in a tall glass and shake. Strain into a martini glass and add garnish.

Canyon Road Martini

Makes 1 serving

1-1/2 ounces Ketel One vodka

2 ounces sour apple pucker

Apple slice for garnish

Combine ingredients with ice in a tall glass and shake. Strain into a martini glass and add garnish.

Photo by Peter Vitale

White Sangria

Makes 4 servings

1 vanilla bean

1/4 cup white grape juice

1 ounce Tuaca

2 tablespoons orange juice

1 ounce brandy

1 tablespoon of sugar

1 bottle chilled sparkling wine

1/2 cup sliced strawberries

12 fresh mint leaves

Mix first 6 ingredients in a pitcher until sugar dissolves. Mix in sparkling wine, berries and mint. Fill glasses with ice. Ladle sangria over ice and serve.

Mulled Wine

Makes about 16 servings

4 bottles Pinot Noir

4 cinnamon sticks

1 orange, studded with about 20 whole cloves, then quartered and seeded

1/2 cup sugar

Garnish: orange slices, cinnamon sticks

Mix all ingredients in a large pot (or slow cooker) over low heat. Simmer gently at least 30 minutes before serving (start it about 45 minutes before guests arrive.) Do not boil; it spoils. Wine may be further sweetened with extra sugar, if desired. Serve in wine glasses or clear teacups with additional orange slices and cinnamon sticks.

Mojitos

Makes 1 serving

1 heaping tablespoon sugar

8 to 10 mint leaves

2 or 3 lime wedges

Crushed ice

1-1/2 ounces light rum

Club soda

Sprig of mint for garnish

Combine sugar, mint leaves and lime wedges in your cocktail glass. Mash with a wooden spoon. Fill glass with crushed ice and add rum. Add club soda and stir gently. Garnish with the sprig of mint. You may add fruit to the garnish, if you wish.

Museum Hill Tequila Sour

Makes 8 to 10 servings

2 (12-ounce) cans frozen lemonade

Strawberries or pineapple for garnish

Mix first four ingredients in a blender. Pour into cocktail glasses and add a dash of grenadine syrup. Garnish with a fresh strawberry or pineapple.

Santa Fe Lemonade

Makes 4 to 6 servings

2 cups fresh lemon juice

1 cup sparkling water

Mint sprigs for garnish

Dash grenadine syrup for glasses

Combine lemon juice, sparkling water, sugar, bourbon and vodka in a pitcher and stir until sugar is dissolved. Chill. Pour over ice-filled glasses and add mint sprigs and a dash of grenadine.

Mexican Coffee

Makes 4 to 6 servings

4 cups hot chocolate

2 cups dark roast, hot coffee

1/2 cup rum

1/4 cup Grand Marnier

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

1/2 cup sweetened whipped cream

In a saucepan, heat the chocolate, coffee, rum and Grand Marnier together. Add the cinnamon, nutmeg and vanilla. Remove from heat. At this point, the whipped cream can be folded into the mixture or the mixture can be poured into cups with a dollop of whipped cream placed on top of each serving. If desired, garnish with sprinkling of ground cinnamon.

Chocolate Eggnog

Makes 4 quarts

3 quarts eggnog, chilled

1-1/4 cups chocolate syrup

1/4 cup rum, optional

1-1/2 cups whipping cream

3 tablespoons sugar

1 tablespoon cocoa

1/4 square (1 ounce) semisweet chocolate, grated for garnish

In a large punch bowl, combine eggnog, chocolate syrup and rum. In a mixing bowl, whip cream, sugar and cocoa until stiff. Spoon the cream into the eggnog and sprinkle with chocolate garnish.

Optional: add 1 quart chilled dry soda, 1 quart chocolate ice cream and plain whipped cream to the punch. Top off with a few maraschino cherries with stems for sparkle.

Sunset Cider

Makes 8 to 12 servings

2 quarts apple cider or pure apple juice

3 to 4 cinnamon sticks

1 teaspoon whole cloves

1 teaspoon ground nutmeg

1 (6 ounce) can frozen lemonade concentrate plus 1 can water

Juice of 2 oranges

1/2 cup rum, optional

Combine all ingredients in a large saucepan and heat for 5 to 10 minutes over medium heat. Remove spices and serve immediately.

Deer and Fawn, 1936, by Gerald Nailor #53922/13. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.

Sunset Slush

Makes 3 quarts

12 ounces frozen orange juice

12 ounces frozen lemonade

7 cups water with 1 cup sugar dissolved in it

2 cups vodka (whisky optional)

7-up to taste

Mix all ingredients and put into the freezer. When ready to serve, spoon into glasses and add 7-Up. Stir and serve.

Jalapeño Vodka Limeade

Makes 1 serving

2 ounces Absolut vodka

1/2 ounce fresh-squeezed lime juice

3 very thin jalapeño slices

Lime wedge for garnish

Pour vodka and lime juice into a tall glass with ice. Shake and strain into a martini glass. Add the jalapeño slices and lime wedge.

Banana Daiquiris

Makes 4 servings

1-1/2 bananas, peeled and sliced

3 ounces crème de banana

1/2 cup white rum

2 ounces simple syrup

1 ounce orange juice

3 ounces half-and-half

2 ounces sweet and sour (can use 2 tablespoons fresh lime juice)

1 to 2 cups ice

Pineapple wedges or maraschino cherries for garnish

Put all ingredients in a blender and blend until smooth. Pour into glasses and garnish, if desired.

Champagne Fizz

Makes 1 serving

1 sugar cube

2 teaspoons apple brandy

1/2 ounce cranberry juice

4 ounces brut champagne

1 apple slice for garnish

Drop the sugar cube into the champagne flute. Add the brandy and cranberry juice. Very slowly pour in the champagne and gently stir. Try not to disturb the sugar cube. Place the apple slice on the rim of the flute and serve.