FRUIT WITH A PUNCH!

A fruit goblet can give a summer drink a tropical air and a dash of fun. These fruit and drink combinations are surprisingly refreshing and when the drink is done there's fruit to eat as well.When shopping choose extra  large sized fruits, especially the lemons and limes. Remember these drinks take extra time to prepare, best for small groups of two to four!

PINEAPPLE JULEP FOR TWO
1 pineapple cored
1 cup cracked ice
3-4 sprigs mint
1/2 tsp refined sugar
3 ounces of whiskey
pineapple juice
fill cored pineapple with ice, crush mint leaf, in a small glass with sugar, add whiskey, Strain over ice in pineapple shell. Add pineapple juice to fill. serve with two straws and a pineapple stick for garnish.
YIELD: 1 drink for two

FROZEN LIME DAIQUIRI (in the most literal sense)
1 extra  large lime
1 1/2 ounce light rum
2 teaspoons superfine sugar
cut off top of lime. Insert fork and twist to juice pulp. Stir lime juice, rum and sugar together. Cut thin piece from bottom of lime outer peel so lime can be set level. Pour mixture into lime shell. Place cocktail straw in lime Freeze 2-3 hours Just before serving stir to a slush.
YIELD:  1 drink


HONEYDEW COLLINS
1 honeydew melon, chilled
2 ounces vodka
1/2 cup water
3 tsp sugar
juice of 2 small lemons
1 cup cracked ice
divide melon in half, making scalloped edges, Scoop out pith and seed. In separte mixing bowl add vodka to lemon juice,water and sugar, stir to dissolve. Add cracked ice. Pour mixture into melon halves. Serve with a straw and spoon.
YIELD: 2 drinks

OLD FASHIONED ORANGE
1 navel orange chilled
2 dashes Agostura bitter
1/4 tsp sugar
1 1/2 ounces whiskey
1/4 cup cracked ice
Cut off top of orange.Remove sections and pulp, reserving juice. In a blender, whirl orange sections , orange juice, bitters, sugar, and whiskey until orange sections are well shredded. Add cracked ice. Cut a thin piece from the bottom of the orange outer shell so that the orange can be set level. Pour drink into orange shell. Serve with straw.
YIELD: 1 drink

COCONUT RUM
1 coconut
3/4 cup pineapple juice
1  1/4 ounces light rum
1 cup cracked ice
with an ice pick, puncture eyes at top of coconut. Drain milk; measure 1/4 cup into blender. Saw off top of coconut . In a blender, whirl coconut milk, pineapple juice, rum and cracked ice for 10 seconds. Pour into coconut shell. Serve with a straw
YIELD: 1 drink

GRAPEFRUIT SMASH
1 grapefruit, chilled
1/2 cup cracked ice
3 ounces gin
cut grapefruit in half. Remove section and pulp, reserving juice. Remove membranes around grapefruit sections. In a blender whirl grapefruit section, juice, cracked ice and gin until slushy. Mound into grapefruit shells. Serve with straws.
YIELD; 2 drinks

LEMON SOUR
1 lemon chilled.
1 ounce apricot liqueur
1/4 cup cracked ice
cut off top of lemon. Remove sections and pulp; reserving juice, In blender whirl lemon juice, apricot liqueur and ice together until slushy
cut thin piece from bottom of out peel of lemon so that lemon can sit level. pour drink into lemon shell. Serve with straw.
YIELD: 1 drink

CANTALOUPE TODDY
1 small cantaloupe chilled
1 cup crakced ice
1 1/2 ounces whiskey sour
3/4 cup reconstituted frozen lemonade.
Cut top from cantaloupe, making a scalloped edge, scoop out seed and pith, mound ice into cantaloupe hollow. Combine whiskey and lemonade, pour into contaloupe halves. Serve with a straw and spoon.
YIELD: 1 drink