Wild River Bloody Mary Mix

1 (46 ounce) bottle tomato juice
1 1/2 tablespoons celery salt
1 1/2 teaspoons ground black pepper
3 tablespoons Worcestershire sauce
1 1/2 teaspoons hot pepper sauce

In a large jar or bottle, combine the tomato juice, celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Secure the lid and shake, or stir to mix until well blended. Store in the refrigerator for up to one week.

Cherry Cola Cocktail

1/2 cup cola soft drink
1 1/2 tablespoons Spiced Cherry Syrup
1 ounce rum

Make the cocktail: Fill an 8-ounce glass with crushed ice and add the cola, cherry syrup, and rum. Stir and serve immediately.

Iced Fruit Punch

6 cups assorted fruit juices
3 cups ginger ale
3 cups seltzer water

Make the ice: Freeze juice in ice trays. When solid, release from molds and store by flavor in zip-lock freezer bags for up to 1 month. Make the punch: Fill an 8-ounce glass to the top with about 1/2 cup assorted flavored ice cubes, add 1/4 cup ginger ale and 1/4 cup seltzer, and serve immediately.

Chapala

5 small chunks of watermelon
1 lime, chopped
1/2 oz. sugar syrup
1 1/2 oz. gold tequila
apple juice
ice cubes

Mash up watermelon, lime, and sugar syrup in a cocktail shaker. Add a scoop of ice, then the tequila. Shake vigorously and strain into a tall, chilled glass 1 inch from the rim; top up with apple juice.

Kir Royale and Bikini Martini

Kir Royale:

Lime wedge, for rim
Superfine sugar, for rim
1/2 ounce creme de cassis
1/2 teaspoon freshly squeezed lime juice (optional)
5 ounce champagne

Wet the rim of a champagne flute with the lime wedge and dip the rim in sugar to coat. Pour the creme de cassis and lime juice, if using, into flute. Add the champagne and stir.

Bikini Martini:

1 fluid ounce coconut rum
3/4 fluid ounce vodka
1 fluid ounce pineapple juice
1 dash grenadine syrup

Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel.

Blood-Orange Margarita

1 1/2 oz. gold tequila
1/2 oz. Grand Marnier or mandarin liqueur
1/2 oz. lime juice
1 oz. blood-orange juice
1/2 oz. sugar syrup
extra lime juice
superfine sugar
ice cubes

First, frost a cocktail glass with sugar: Dip the rim in a saucer of the extra lime juice, then a saucer of sugar, shake off any excess, and chill.
Next, add a scoop of ice to a cocktail shaker, then tequila, Grand Marnier or liqueur, lime and blood-orange juices, and sugar syrup. Shake vigorously and strain into the sugar-frosted glass.

Pomegranate-Apple Cocktails

3 cups pomegranate juice
1 1/2 cups apple cider
1/4 cup sugar
1/2 teaspoon allspice berries
4 3-inch cinnamon sticks
1/2 teaspoon whole black peppercorns
1 orange, sliced into rounds
16 kumquats, sliced into
1/4-inch-thick rounds
1/2 cup apple brandy (optional)

Combine all ingredients except half of the kumquats and the brandy in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
Remove from heat and stir in brandy, if desired.
For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices. Serve hot.
For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add 4 ounces of chilled champagne to each glass and serve immediately.