Grandma would snug me under warm blankets to sip her special Hot Toddy when I was under the weather. The Husband gives grandma’s concoction and a good night’s sleep credit for chasing away more than one cold. Serve it up with an extra dose of love and see if it doesn’t work magic for your loved ones, too.

8 ounces boiling water
2 bags black tea (I use Lipton)
1 tablespoon raw honey
1 ounce Jim Beam whiskey (no substitutes)
1 large lemon wedge, 1/4 to 1/3 of the lemon

Steep the tea bags in the boiling water for 5 – 8 minutes. Squeeze the bags against the side of the cup to remove liquid and discard the bags.

Stir the honey into the tea and top with the Jim Beam. Squeeze the juice from the lemon wedge into the tea. Turn the wedge over and twist to release lemon oil from the skin into the tea. Rub the skin along the rim of the cup and then add the entire wedge to steep in the tea.

Yield: 1 serving

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, hney, hunny, huney, honny, honet, juce, juic, guice, lmon, lemn, lemmon, leman, veverage, beberage, bevrage, tody, totty, toddie)

The essence of orange, raspberries and ginger flavor this delightful Champagne punch. It’s delightful served with a holiday brunch. Freeze a tray of ice cube with raspberries and add it to the punch bowl along with a few orange slices, loose berries and mint leaves for a pretty presentation.

1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart ginger ale, chilled
2 750-ml. bottles dry Champagne, chilled

Combine the triple sec, brandy, Chambord and pineapple juice in a glass pitcher. Place the pitcher in the refrigerator overnight or at minimum, 4 hours.

In a chilled punch bowl, combine the pitcher of triple sec mixture with the ginger ale. Add the Champagne and ice cubes. Serve immediately.

Yield: 16 cups

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, giner ale, gingerale, ginerale, gimgerale, gimger ale, jingerale, jinger ale, pinapple, pineaple, pnapple, ineapple, peinapple, peinaplle, pineaplle, rsaberries, rspberries, razzberries, rasberrys, raspberrys, rspberries, rasverries, raverries, shampane, shampagne, chanpange, champane, chempange, champain, shampain, shempange, thanksgiving, thaknsgiving, thanksgibing, thanks giving, christmas, xmas, holiday, veverage, beberage, bevrage)

This delightful watermelon daiquiri is truly a way to taste summer. It’s the perfect compliment to a gorgeous sunset with your favorite person.

4 cups watermelon
1/2 cup light rum
1/4 cup fresh lime juice
1/4 cup Triple Sec
Ice cubes
Watermelon, cantaloupe, honeydew or other melon – optional garnish

Remove watermelon from the rind, seed and cube. Seedless watermelon is easiest, but using the best available melon is preferred. Place the cubed melon in a shallow pan and freeze for 6 hours or more. Place additional ingredients in the refrigerator to chill until prep time.

Crack the ice cubes unless you’re using the hollow type. Combine frozen melon, rum, lime juice and Triple Sec. in a blender. Alternately, you can use a food processor fitted with a blade attachment. Process briefly, until the mixture is smooth. Stop and scrape down the sides once, if needed. Add enough ice to bring the mixture to the 5-cup mark on your container and process until smooth. If the content level drops below 5 cups after processing, repeat ice addition and processing.

Garnish with chunks or balls of watermelon and other fresh melon on a long pick.

Yield: 5 cups.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, juce, juic, guice, water melon, watrmelon, watermlon, waternelon, awtermelon+juce, juic, guice, water melon, watrmelon, watermlon, waternelon, awtermelon)

If you like root beer, you’ll love this adult version. The recipe originally called for vodka, but try it with Captain Morgan Rum instead. I think you’ll agree, it’s delicious!

1/2 ounce Galliano
1-1/2 ounce Captain Morgan Rum
Coca Cola, chilled**

Fill a 16 ounce glass with ice. Add the Galliano, then the rum. Fill with Coca Cola and stir. Top with a few drops of Galliano.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

**Chilled cola must be used. Warm cola will melt the ice, diluting the ingredients and destroying the texture and balance.

(Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey, rott, tott, toot, rrot, roo, oot, berr, veer, veer, galiano, gauleeanno, galeanno, allaino)

Magic Fuzzy Pink takes the Fuzzy Navel cocktail to the next level. It’s smooth, tart, sweet and very pretty. High quality pink grapefruit juice is the secret to perfecting the flavor and texture.

1 ounce peach schnapps
1 ounce triple filtered vodka
Pink grapefruit juice, “not from concentrate” is best

Fill a hurricane glass or Collins glass with ice cubes. Add the vodka and peach schnapps to the glass, fill nearly to the top with the pink grapefruit juice. Stir lightly and splash the top with peach schnapps to finish.

Tip: it makes sense to use inexpensive vodka when it’s used to mix drinks. The secret to using inexpensive vodka is to use a brand that is triple filtered. Triple filtered vodka is smoother on the palate and a little easier on the head if celebrating is cause for discomfort.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, recepe, recipet, coktail, navvle, navle, fuzy, fuzz, grpefruit, rapefruit, grapefuit, graefruit, schanapps, shnaps, shapps, schnaps, snopps, scnops, scnopps, juce, uice, juic, flitered, pech, peac, bodka, voda, voka, vokda)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha