Bloody Mary Mix

This is my bloody mary mix, that probably isn't much different
from a lot of others, but it's been requested enough times that
I guess I ought to type it up.

1/2 cup fresh lemon juice
1/4 cup worcestershire sauce (I use a no-anchovy brand)
2 teaspoons prepared horseradish (not cream style)
1 tablespoon celery salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Tabasco sauce
3 cups tomato juice

Shake well, makes a little less than a quart

Zombie

There's an actual authentic recipe somewhere for the true drink
called a Zombie from the original Don the Beachcomber
restaurant. When I went looking for a Zombie recipe for my
Night of the Living Dead movie night (get it?) I found too
many variations and just ended up adapting/inventing my own.
This one has been requested.

For the juices, I use frozen concentrate and scoop out and mix
just the amount I need. If you want to use whole cans, just
make a bigger batch but make sure you invite me!

2 cups orange juice
2 cups pineapple juice
1 cup cranberry-rasberry juice
1/4 cup lime juice (I use bottled unsweetened - not Rose's)
1/4 cup grenadine
1/2 cup apricot brandy or liqueur
1 cup light rum
1 cup gold rum
1 cup dark rum

Mix well and serve over ice.

Makes a half-gallon plus one cup. If you only have a half
gallon container, you'll have to figure out something to do
with the extra cup. Hmmmm.

Delmonico

This recipe is from Esquire Drinks by David Wondrich, who
carefully researched this pre-Prohibition cocktail and hundreds
of others. He correctly calls it a "Delmonico Number One." I
like it and hope it makes a comeback, but how is that going to
happen with such an ungainly name? I'm sure my version is a
slight variation from the book.

1 ounce gin
1 ounce brandy
1/2 ounce dry (French, white) vermouth
1/2 ounce sweet (Italian, red) vermouth
2 dashes Angostura bitters

Shake with ice and strain into a cocktail glass. Garnish with
a twist of orange peel. (Without an orange peel, add a dash of
orange bitters before shaking instead.)

Enjoy,