Recipes for the over 21 crowd! Around the Campfire (cold) 4 servings    6 tablespoons Louisiana coffee grounds (with chicory)  3 cups cold water  4 teaspoons sugar  1 orange  1 lemon  couple dozen cloves  four cinnamon sticks broken in half  8 oz. brandy  Pour 2 cups of the water into a pan, and place over fire Peel orange and lemon, trying to keep the peeling in large pieces. Stick cloves into peelings When water is boiling, add coffee and allow to boil for 5 minutes. Remove from fire, and add last cup of water In a second pan place peelings and sugar, heat until sugar is melted. Remove from fire, strain coffee into second pot Add brandy, stir and serve     Brandy Frost (cold) 2 servings  1 cup strong coffee, cold  2 tablespoons sugar  1 cup half and half  2 oz brandy  4 ice cubes  whipped cream    Place all ingredients into blender. Mix until smooth Pour into tall glasses Top with whipped cream   Brandy Punch (cold) 6 servings    3 cups strong coffee, cold  1/2 cup sugar  6 eggs  1 lemon peel grated  2/3 cups brandy  Beat eggs and lemon peel until light and fluffy. Gradually add sugar, continue beating until thick Gently stir in coffee Gently stir in brandy Serve in chilled glasses, or clear cups     Cafe Au Vin (cold)  1 cup strong coffee, cold  2 oz. Tawny Port wine  2 tablespoons sugar  1/2 teaspoon orange peel  dash of  cinnamon  Place all ingredients into blender. Mix at high speed Pour into wine glasses     Cafe Brulot (hot)  3 cups Louisiana coffee (with chicory)  1/2 cup orange flavored liquor  1/4 cup brandy  1 tablespoon brown sugar  1 cinnamon stick  5 whole cloves  1 orange rind - slivered thinly  1 lemon rind - slivered thinly  Place sugar, cinnamon, cloves and rinds in a skillet, heat until sugar begins to dissolve. Add orange liquor and brandy, continue to heat When hot, fill a metal ladle with liquid, and carefully ignite. Carefully add back to skillet, to ignite liquid in skillet. After Flame goes out, add coffee. Continue to heat When hot, serve.     Cafe Canadian (hot) 4 servings    1/4 cup plus 4 teaspoons real maple syrup  1/2 cup Rye whiskey  3 cups of double strength coffee  3/4 cup whipping cream  Whip cream, adding the 4 teaspoons of syrup, until makes soft peaks Pour the 1/4 cup of syrup equally divided into 4 heated cups Pour hot coffee in to cups, leaving room for topping Spoon whip cream mixture on top     Cafe Mexicano (hot)    8 cups water  1 cup coffee beans (ground regular)  1/3 cup dark brown sugar (packed)  1/2 oz. backing chocolate (chop fine)  1/2 cup coffee liquor  1/4 cup brandy  1 teaspoon vanilla  1 cinnamon stick  2 cloves  Place water, sugar, chocolate, cinnamon and cloves into saucepan. Simmer uncovered for 15 minutes Remove from heat. Stir in coffee, liquor and brandy, let stand for 5 minutes Stir in vanilla Strain (to remove coffee grounds) Serve

Chocolate Grasshopper  (cold) 4 servings    1 cup strong coffee, cold  1 cup chocolate ice cream  2 ounces creme de menthe  4 mint sprigs (to garnish)  Mix coffee, ice cream and creme de menth in blender. Pour in to wine glasses, and garnish.     Calypso Coffee (hot) 6 servings    5 cups hot coffee  2 tablespoons light rum  4 tablespoons Tia Maria  whipped cream  Heat all ingredients together Pour in to cups, top with whipped cream     Coffee Liqueur 16 oz.    1 large vanilla bean  1 cup cold water  1 cup dark roast coffee  1 cup vodka  3/4 cup brown sugar  1/4 cup sugar  2 tablespoons dark molasses  Place vanilla bean in your carafe. (coffee pot) Brew coffee using the dark roast, let cool. Pour coffee, back into coffee maker and re-brew through the same grounds. Mix coffee, vodka, sugar and molasses. Pour into clean bottle, close tightly. Let sit for two days. CLEAN out your coffee pot NOW!!     Iced Creme De Cacao (cold) 2 servings    1/2 cup sugar  1/2 cup water  2 cups strong coffee, cold  2 oz. Creme de cacao  1/2 teaspoon cocoa powder  2 tablespoons whipped cream  1/2 teaspoon grated orange peel  Simmer sugar and water until sugar is dissolved. Let cool, and set aside. Mix coffee, Creme de cacao and 2 teaspoons of sugar mixture. (save remaining sugar mixture for next batch) Pour in to stemmed glasses. Top with whipped cream, cocoa, and orange peel.     Irish Coffee (hot)   #1 Thanks to John M. from Dublin, Ireland, who donated this "authentic version". 1 Measure of Irish Whiskey (3-5 cls) 1 teaspoon of sugar  1 heaped desertspoon of whipped cream Hot strong coffee to fill the glass Pre-warm a stemmed glass. Add the whiskey. Add the sugar and stir in the coffee. Float the whipped cream on top. Do not stir after adding the cream.  Drink the coffee through the cream    #2 2/3 cup strong coffee, hot  2 tablespoons Irish Whiskey  1 teaspoon sugar (some people use brown sugar, other white sugar)  whipped cream  Mix coffee, whiskey, and sugar Pour in to cup or glass Top with whipped cream     Irish Mocha Frost  (cold) 2 servings    1/2 cup freshly brewed  coffee (strong)  1 cup milk  1 cup Baileys  4 teaspoons cocoa powder    In a small saucepan, combine coffee, milk and cocoa. Heat the mixture over moderate heat, whisking, until the cocoa is dissolved, and let it cool. Stir in 1/2 cup of the Baileys. Pour the mixture into ice cube tray, and freeze. Place frozen mixture in blender with remaining Baileys. Blend until smooth, but still frozen Serve       Jamaican (hot) 2 servings    2 cups strong coffee (hot)  2 oz. Kahlua  2 oz. dark rum  whipped cream  dash of nutmeg  Mix the Kahula and rum, and pour into cups Fill the rest of the cup with coffee, and stir Top with whipped cream and dash of nutmeg     Mocha (hot) 2 servings    4 oz. chocolate  2 tablespoons Kahlua  1 cup strong coffee (hot)  whipped cream  Melt chocolate Gradually add Kahlua and coffee Pour in to cup, top with whipped cream     Noggin Coffee (warm) 6 servings    2/3 cup milk  2/3 cup light cream  2/3 cup heavy cream  1 1/4 cups sweetened coffee  4 eggs, separated  4 teaspoons Creme de Cacao  grated nutmeg  In a saucepan over low heat, whisk together milk, light cream and coffee. When mixture in hot, but not boiling, beat in egg yolks. Cook until mixture thickens Strain and let cool Stir in Creme de Cacao Beat egg whites until stiff, fold into mixture Pour into cups or glasses, sprinkle with nutmeg.     Spiced Coffee (cold) 2 servings    2 cups of strong coffee, cold  2 oz. light rum  2 tablespoons sugar  2 tablespoons light cream  2 cinnamon sticks  dash of powdered cloves  dash of allspice    Mix everything expect for cinnamon sticks Pour over ice, and garnish with cinnamon sticks     Southern Coffee (cold) 2 servings    1 cup coffee, cold  4 tablespoons Southern Comfort  4 tablespoons apricot brandy  1/4 cup heavy cream    Dump everything into a blender, mix well Pour into chilled glass