Delmonico This recipe is from Esquire Drinks by David Wondrich, who carefully researched this pre-Prohibition cocktail and hundreds of others. He correctly calls it a "Delmonico Number One." I like it and hope it makes a comeback, but how is that going to happen with such an ungainly name? I'm sure my version is a slight variation from the book. 1 ounce gin 1 ounce brandy 1/2 ounce dry (French, white) vermouth 1/2 ounce sweet (Italian, red) vermouth 2 dashes Angostura bitters Shake with ice and strain into a cocktail glass. Garnish with a twist of orange peel. (Without an orange peel, add a dash of orange bitters before shaking instead.) Bloody Mary Mix This is my bloody mary mix, that probably isn't much different from a lot of others, but it's been requested enough times that I guess I ought to type it up. 1/2 cup fresh lemon juice 1/4 cup worcestershire sauce (I use a no-anchovy brand) 2 teaspoons prepared horseradish (not cream style) 1 tablespoon celery salt 1/2 teaspoon fresh ground black pepper 1 teaspoon Tabasco sauce 3 cups tomato juice Shake well, makes a little less than a quart Zombie There's an actual authentic recipe somewhere for the true drink called a Zombie from the original Don the Beachcomber restaurant. When I went looking for a Zombie recipe for my Night of the Living Dead movie night (get it?) I found too many variations and just ended up adapting/inventing my own. This one has been requested. For the juices, I use frozen concentrate and scoop out and mix just the amount I need. If you want to use whole cans, just make a bigger batch but make sure you invite me! 2 cups orange juice 2 cups pineapple juice 1 cup cranberry-rasberry juice 1/4 cup lime juice (I use bottled unsweetened - not Rose's) 1/4 cup grenadine 1/2 cup apricot brandy or liqueur 1 cup light rum 1 cup gold rum 1 cup dark rum Mix well and serve over ice. Makes a half-gallon plus one cup. If you only have a half gallon container, you'll have to figure out something to do with the extra cup. Hmmmm. Enjoy,