3	c. tomato juice
1/2	c. cocktail onions
1	sm. garlic clove, minced
2	T. Worcestershire sauce
1	t. salt
2	serranos, seeded and chopped
1/2	t. dill seed
1/2	t. celery seed
1	t. prepared horseradish
	Juice of 2 limes, plus lime wedges for garnish
6	oz. Gold tequila (4 jiggers)
6	to 8 drops hot sauce

Combine all ingredients except lime wedges in blender. Puree until completely smooth, about 1 minute. Strain and pour into tall, ice-filled glasses. Garnish with lime wedges.

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1	48-oz. can tomato juice
1	c. fresh squeezed lime juice
2	c. fresh orange juice
1	fresh jalapeño, diced
1/4	cantaloupe (may substitute 1 mango or 1/2 papaya)
1/2	c. chile powder
1/2	diced red onion
6	to 8 fresh garlic cloves
1/4	bunch fresh cilantro, chopped
	Hot sauce

Scoop flesh from cantaloupe, being careful to remove any seeds. Combine all ingredients in blender and mix until pureed. Serve with a fresh squeeze of lime and a shot of your favorite tequila.

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1	cantaloupe
8	c. water
1/2	c. sugar

Cut the cantaloupe in half, scoop out the seeds and place them in a food processor or blender. Add 3 cups roughly chopped cantaloupe and 1 cup water. Puree.

Strain the pureed mixture into a pitcher. Dilute with 7 cups water, add the sugar and stir.

Optional: Cut up the rest of the cantaloupe and place a few small chunks in each glass or in the pitcher.

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2	c. long grain white rice
7	c. water
2	4-inch cinnamon sticks
2	c. milk
	Sugar, to taste

In a large bowl, soak the rice in 3 cups water for 2 hours. Crumble cinnamon and toast it in a small skillet. Drain the rice and grind it in a blender or coffee grinder with the cinnamon and milk. Strain the mixture into a pitcher and dilute with 4 cups of cold water. Add sugar to taste.

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2	c. dried jamaica flowers
10	c. water
3/4	c. sugar

Rinse the flowers briefly to remove any impurities. Drain. Place the flowers in a saucepan and add 6 cups water. Bring to a boil; reduce heat to medium and cook for 10 minutes. Remove from heat and let stand for 10 to 20 minutes.

Strain the water into a pitcher, dilute with 4 cups water and add sugar. Serve well-chilled.

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10	dried tamarinds, peeled
10	c. water
1/2	to 1 c. sugar

Wash the tamarinds and soak in 4 cups hot water for 2 hours. After they have soaked, reach into the bowl and rub them against each other for at least 5 minutes to obtain as much pulp as possible, about 2 cups. Strain the liquid into a pitcher, dilute with 6 cups cold water and sweeten to taste.

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1/2	cup peach nectar
1	oz. Imported GranGala Triple Orange Liqueur
1	lime wedge

Pour ingredients into shaker with cracked ice and shake. Pour into martini glass and serve with lime wedge.

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1-1/2	c. milk
1	c. canned or frozen crushed mango
3	T. caramel syrup
1	T. mango jelly or mango butter
1	c. ice

Place all ingredients in blender or food processor canister. Blend until smooth. Serve chilled.

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1-1/2	c. milk
1	banana
2	T. canned coconut cream, sweetened
6	frozen strawberries

Blend all ingredients in blender until smooth. Serve chilled.

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1-1/4	c. milk
5	T. chocolate syrup
1	c. frozen, thawed cherries, or canned, drained cherries
1	c. chocolate ice cream

Place all ingredients in food processor canister. Cover and blend until smooth. Serve chilled; or freeze and serve as a dessert.

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