On Sat, 03 Jun 2006 21:30:12 -0700, Christine Dabney
> rummaged among random neurons and opined:

>Yes, I have been telling folks that southern Californians have "wet"
>cook-ins.....
>
>I didn't get around to making my limoncello this time...not enough
>time.... Maybe Readah will bring some of her exemplary limoncello? She
>is the one who got me hooked on it anyway......

I'm going to concoct a new-to-me drink called a cazuela and put it in
a punch bowl. Instead of using rum, I'm going to use tequila, thus
keeping my Mexican theme going. I was introduced to this lovely
libation when we spent the weekend on Catalina and glommed the recipe
from the bartender:

@@@@@ Now You're Cooking! Export Format

Cazuela

beverages, mexican

2 cups cold water
1 1/2 cups white tequila
juice from 1 orange
juice from 1 lemon
3/4 cup pineapple juice
1/2 cup lime juice
2 tablespoons sugar
6 tablespoons triple sec
2 bottles (28 ounce) 7-Up or Sprite; chilled
1 lime; sliced
1 orange; sliced
1 lemon; sliced
several small wedges of sliced pineapple

In a large punch bowl, combine water, tequila, all of the juice, sugar
and triple sec. Slowly pour Sprite down the side of the bowl; stir
punch gently to mix. Float the fruit on top of the punch. Serve with
ice.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"