Click on a Recipe to see it.  Chef's favorites are shown in Red.

Apple Cider Martini (Thanksgiving)

Blue Glory Martini (July 4th)

Date Shake

Dessert Coffee

Diana’s Banana Milkshake

Eggnog, Low-Fat, Low-Sugar

Green Martini (Unnamed)

Hawaiian Mai Tai

Irish Coffee


Mai Tai, Buzz’s


Margarita, Buzz’s

Pineapple Milk Shakes

Pineapple Sunrise

Pomegranate Martini (Christmas)

Pomegranate Mojito

Rum & Pineapple Juice “Poor Man’s Mai Tai”


Sangria, Charlie’s  (Inn at the Alameda, Santa Fe)

Tangerine Martini (Charlie at Casa Natalia)











Dessert Coffee

Serves 1                                                            Edna Earl's Fog Cutter Restaurant


Sterno burner, crystal wine glasses


lemons, quartered

superfine sugar

2 tablespoons brandy

2 tablespoons Kalua


sweetened whipped cream


       Run lemon around rim of glasses; dip in sugar.  Heat glasses in sterno flame until sugar crystallizes.  Add brandy and swirl.  If necessary, heat and swirl again until the brandy ignite.  Add Kalua and swirl.  Fill glass with coffee; top with whipped cream.




                                                                                                              John Gough


2 cups water

2 ounce free dried coffee

4 cups superfine sugar

1 vanilla bean

1 quart vodka


       Boil water and dissolve coffee and sugar.  Pour into 1/2 gallon dark bottle.  Add vanilla bean and vodka.  Cap and store in dark place at least one month.










Pineapple Milk Shakes

Serves 3


1-20 ounce canned pineapple chunks, frozen

3 cups milk

3 teaspoons sugar

1/8 teaspoon coconut extract


       Cut pineapple into 3 equal slices.  Quarter each slice.  For each serving, add to blender, 1 cup milk, 1 teaspoon sugar, coconut extract.  Blend at med speed adding pineapple chunks gradually.  Freeze for 15 minutes for ice cream like texture.


Diana’s Banana Milkshake


1 very ripe chilled banana, peeled and chopped

1 egg

½ cup milk


Blend all ingredients in blender.




¼ cup triple sec, Chateaux

3 ounce frozen, lime juice concentrate (Limade?)

juice from one lemon

1 cup ice, large cubes

1/2 cup water

1cup tequila, 100% agave

Kosher salt

lime wedges


Toss vigorously or blend with 4-5 pulses only for first five ingredients.  Add tequila and shake or stir gently.


Prepare glasses: Rub rim with lemon rind and dip into kosher salt. Garnish with lime wedge.


Buzz’s Margaritas


For each serving:


3 parts Cuervo Gold Margarita mix

1 parts Cuervo Gold Tequila

1 part triple sec


Salt glass if desired.  Fill with ice cubes and add mixture.









Buzz’s Mai Tai


For each serving:


2 parts Mr. and Mrs. Ts Mai Tai Mix

1 part Meyers Dark rum















Serves 6 to 8                                                                                   Martha Stewart

Sangria originated in Spain, and it takes its name from the word sangre, which means “blood.” It should be served as cold as possible. Avoid highly acidic fruits such as pineapple, because they detract from the flavor rather than enhancing it.

 1 ripe peach, pitted and sliced

1 red apricot, pitted and sliced

5 strawberries, sliced in thirds

1 seedless orange, sliced in rounds

1/4 cup triple sec 

pinch of granulated sugar

1 bottle dry red or white wine, such as Spanish Rioja or Bordeaux

2 tablespoons superfine sugar

2 cups freshly squeezed orange juice


Soak the fruits in triple sec and a pinch of sugar. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve.


Charlie’s Sangria (Inn at the Alameda, Santa Fe)

 1/3 Shiraz or Syrah

1/3 OJ

1/3 Sprite

2 ounces per quart blackberry brandy or cream de cassis

Revised April, 2012

Editor's Note: To Kick It Up a Notch, Add 6 oz Vodka per Quart.




Hawaiian Mai Tai


Fill shaker with the following and shake gently.  Strain and pour into 2 short, ice filled glasses.  Garnish.


8 ice cubes

4 ounce Meyer’s dark rum (or 1ounce light rum + 1 ounce dark rum)

2 ounces Bols Triple Sec

juice of 1 lime

1 tablespoon. lemon juice

¼ cup pineapple juice

Garnish on skewers with umbrella:

lime rind

pineapple chunks

maraschino cherry

mint leaf

Victor J. Bergeron created the drink in 1944.  Bergerson used the recipe in his Trader Vic’s starting in 1948, and later introduced the Mai Tai to Hawaii in 1953 in the Royal Hawaiian, Moana and Surfrider Hotels.  This version no doubt derives from that 1953 origin.









Low-Fat, Low-Sugar Eggnog


1 quart Skim Deluxe milk (try non-fat dairy cream substitute)

1 cup eggs

1 ½-ounce package sugar-free fat-free instant vanilla pudding mix

½ cup Splenda

1 teaspoon vanilla

½ teaspoon almond extract

1 cup dark rum, or to taste

1 teaspoon freshly grated nutmeg


In blender, blend all ingredients except rum.  Refrigerate until chilled, about 1 hour.  The mixture will thicken as it chills.  Stir in rum. Garnish with nutmeg.




Irish Coffee

Serves 1


4 ounces strong black coffee (as black as Cromwell's heart)

1 ½ ounces Irish whiskey

3 lumps sugar

heavy cream, whisked until thick but can still be poured


Heat a glass goblet by rinsing it with hot water. Fill it three-quarters of the way with coffee, whiskey and sugar and stir.  Then, touch the surface of the coffee with a spoon turned bowl-down.  Pour the cream over the back of the spoon, floating it on top of the coffee.



Apple Cider Martini (Thanksgiving)

Serves 1


3 ounces of ice cold vodka

3 ounces of apple cider

1 cinnamon stick

Optional: marinate cinnamon stick in cider overnight

About 4 ice cubes


Put the ice cubes in a cocktail shaker.  Pour in the vodka and the cider.  Shake well.  Put the cinnamon stick in a martini glass and pour in the contents of the shaker.  Optional: Put the cinnamon stick in the shaker and shake with the liquid.  After filling the martini glass, pull out the stick and put it in the glass.  Men, in particular, like this martini.



Pomegranate Martini (Christmas)

Serves 1


3 ounces of ice cold vodka

3 ounces Pom all pomegranate juice

1/2 ounce of Triple Sec

Optional: juice of 1/4 fresh lime

About 4 ice cubes


Put the ice cubes in a cocktail shaker.  Pour in the vodka, pomegranate juice, triple sec, and squeeze in the lime.  Shake well.  Pour into a martini glass and serve.


Rum & Pineapple Juice “Poor Man’s Mai Tai”

Serves 1


3 ounces of Meyer's Dark rum

1 small can of Dole pineapple juice (6 to a package)

About 4 ice cubes

(lime juice) optional


Put the ice cubes in a medium tall glass.  Pour the rum over the ice cubes.  Pour in the can of pineapple juice and stir.  Optional: Squeeze in a quarter of a fresh lime.  Stir and serve.



Green Martini (Unnamed)

Serves 1


1 ounce vodka

1 ounce peach schnapps

½ ounce Curacao

2 ounces pineapple juice

2 ounces orange juice

1 splash soda water

about 4 ice cubes


Put the ice cubes in a cocktail shaker. Add peach schnapps, curcaco, pineapple juice and orange juice; shake. Pour into martini glass. Stir in soda water.



Blue Glory Martini (July 4th)


One 4 ounce serving


2 ounces apple cider

1 ¾ ounces light rum

¼ ounce peach schnapps

1 to 2 drops blue food coloring

1 to 2 drops coconut extract (optional)

about 4 ice cubes


Optional garnish for July 4th: American flag mounted on short skewer with maraschino cherry


Mix all ingredients in cocktail shaker with ice. Pour into martini glasses.



Date Shake

Makes 4 cups


½ cup pitted dates

1 cup milk

3 cups vanilla frozen yogurt


            Coarsely chop dates. Add dates and milk to blender and whirl until smooth.  Add frozen yogurt and whirl until smooth.  Pour into chilled glasses.



Pineapple Sunrise


Makes 1 drink


3 ounces vodka

5 ounces canned pineapple juice

1 teaspoon coconut extract


Mix all ingredients in a cocktail shaker with ice. Drain into cocktail glass.
















Pomegranate Mojito


Serves 1


1 1/2 Tablespoons of Mint Bar Syrup

2 tablespoons fresh lime juice

2-3 chopped mint leaves

3 ounces  white rum

1/4 cup Pom (pomegranate juice)

1/8 to ¼ ounces soda water 

Put 1/2 dozen ice cubes in a tall glass.  Add syrup, lime juice, rum, and Pom.  Stir.  Add mint leaves.  Top with a splash of soda water.

Make a Pitcher of 8 servings:

6 Oz mint bar syrup

8 Oz Lime Juice

24 Oz white rum

16 Oz POM

Pour over ice filled glass, top with 3 cut mint leaves, add dash of sparkling water.

Make a Pitcher of 4 servings:

3 Oz mint bar syrup

4 Oz Lime Juice

12 Oz white rum

8 Oz POM

Pour over ice filled glass, top with 3 cut mint leaves, add dash of sparkling water.

Tangerine Martini

One Cocktail

Absolute Citron Vodka – 2 oz
Tangerine Liquor – 1 oz
Tangerine Juice – 3 oz
Lemon Juice – Dash
Shake with ice.  From Casa Natalia.

Six Cocktails

Absolute Citron Vodka – 12 oz
Tangerine Liquor – 6 oz
Tangerine Juice – 18 oz
Lemon Juice – 1 oz