3 cups watermelon, seedless, chopped
4 cups water
¾ cup granulated sugar
¾ cup fresh lime juice (6-8 limes)

1 cup white rum
Watermelon wedges or lime slices for garnish.
Puree the watermelon with 2 cups water in the blender. Pour the mixture in a strainer over a bowl and strain well. Use the back of a spoon to push the liquid through, but not the solids. Pour strained watermelon liquid into pitcher. Add remaining 2 cups water, sugar, rum and lime juice. Stir well until sugar is dissolved. Refrigerate for two hours before serving.

To serve, stir and pour into glasses and garnish with watermelon wedges or lime slices. Serves 4-6

Mix in pitcher and serve over ice in a lowball glass. Garnish with mint, pineapple slice or a little umbrella.

2 1/2 cups warm water
1 oz loose or 6 teabags of Darjeeling tea
2 1/2 cups sparkling apple juice
3 tablespoons lime juice, fresh squeezed
2/3 cup brandy (optional)

Put tea intor pitcher and pour warm water over. Let stand 3-4 hours to infuse. Strain (if needed) into a large pitcher and chill for 2 hours. When ready to serve, add the apple juice, lime juice and brandy. Pour into glasses over ice and float a lime slice on top.

Caramel Frappucino

1/2 cup coffee

2 tablespoons sugar

1/2 cup milk

2 cups ice

¼ cup caramel sundae syrup

1 can whipped cream

Combine all ingredients into electric blender and blend until drink is smooth. Serve in coffee cups and top with whipped cream and drizzle with caramel syrup.

Café au lait

Warm milk on stovetop or microwave until hot, but not scalded. (Do not bring to a boil). Prepare in a cup with equal quantities of hot coffee and milk.
Austrian Coffee
Pour a freshly brewed cup of coffee. Top with whipped cream and ground cinnamon and serve.

Belgian Coffee

Pour a freshly brewed cup of coffee. Add 1 square of chocolate and stir.