• 2 jiggers (around 3 oz. or 100 ml) vodka, unflavored (if possible, use vodka that’s been stored in a freezer, otherwise, wing it)
• 1 oz. dry vermouth
• ½ oz. olive brine juice (what’s in a store-bought olives jar other than the olives!)
• 1-3 green olives from store-bought jar

Preparation

• To shaker, add vodka, vermouth, olives jar brine juice, and several cubes of ice
• Shake heartily
• Strain shaker mix into martini glass
• Add olives
• If drink isn’t nearly up to the rim of the glass, add more shaker mix

• 1 12 oz. can of frozen margarita mix (Bacardi brand or similar), slightly thawed so the can can be squeezed
• Blue Curaçao liqueur
• Tequila (Herradura or other brand)
• Ice

Preparation

1. To blender pitcher, add partially frozen margarita mix from can
2. To now empty mix can, fill ⅓ with Blue Curacao and add to blender
3. To now empty mix can, fill ½ with tequila and add to blender
4. Add some ice (enough to mix but not too much to gag the blender; if blender gags, add more water and if necessary, use a wooden spoon to dislodge ice from blender blades)
5. Mix blender at high until mixed (start and stop at different speeds if needed)
6. Until blender pitcher is filled to around 45 to 50 oz., add water and ice and mix blender at high; repeat

Serve in margarita glasses.  Do not add salt.

• 2 oz. chilled crème de cassis (blackcurrant-flavored liqueur)
• chilled Champagne of your choice, preferably dry
• (optional) fresh raspberries

Preparation

1. Select fluted Champagne glasses (preferably chilled)
2. Add crème de cassis to flute
3. Add 1-2 raspberries to each flute
4. Fill to the rim with Champagne, mixing by very slowly turning flute