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Margarita from Mexico

A guideline for homes:

1 L = 4 cups
500 mL = 2 cups
250 mL = 1 cup
125 mL = 1/2 cup
50 mL = 1/4 cup
1 mL = 1/4 tsp
2 mL = 1/2 tsp
5 mL = 1 tsp
15 mL = 1 tbsp
25 mL = 1 tbsp. + 2 tsp

Spicy Punch

2 L cold water
50 mL peeled, chopped fresh ginger
8 tea bags
4 sticks cinnamon, broken up
6 whole cloves
2 L boiling water
125 mL sugar
250 mL lemon juice
250 mL orange juice
1 L pineapple juice
2 L apple juice
thick slices orange
whole cloves
Heat 2 L cold water in a large kettle. Add ginger. Bring to a boil, then turn down heat. Cover and simmer 15 minutes. Let stand until cool. Strain, returning liquid to pan and discarding ginger.

Put tea bags, cinnamon and 6 cloves in a bowl. Add 2 L boiling water. Stir. Cover bowl and let tea steep 10 min. Strain into ginger water. Add all remaining ingredients except orange slices and cloves. Heat well and pour into punch bowl. Stick a clove in the rind of each orange slice and float on top of punch. Makes about 50 servings.

Let`s pretend we are `drinking` with these

Tea on the Rocks

Pour strong tea over ice cubes in an old-fashioned glass. Add a twist of lemon and some fresh mint.

Tomato Cocktail

250 mL Tomato juice
30 mL lemon juice
3 mL Worcestershire sauce
2 mL sugar
dash Tabasco sauce
dash salt
crushed fresh pepper

Combine above ingredients and stir to blend. Pour over ice cubes in a large glass.

Pineapple cream

One cup fresh crushed pineapple
125 mL skim milk powder
125 mL ice water
6 ice cubes

Combine ingredients in blender until quite smooth and ice is very finely broken up. Serve in medium-size glasses. (serves 4)

Coffee cream shake

15 mL instant coffee
5 mL sugar
500 mL cold milk
3 mL vanilla
6 ice cubes

Combine coffee, sugar, milk, vanilla and ice cubes in glass of blender. Blend until well mixed and ice is very finely broken up. Pour into 2 tall glasses (serves 2).