Hot Butter Rum Punch


  • 4 cups pineapple juice,
  • 4 cups water,
  • 32 oz jellied cranberry sauce
  • 1 cup dark rum
  • ¾ cup brown sugar
  • ¾ tsp ground cloves
  • ¼ tsp salt
  • ¼ tsp ground nutmeg
  • ½ tsp ground allspice
  • 10 cinnamon sticks
  • 5 tsp butter


Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg and allspice in a slow cooker, breaking apart the cranberry sauce apart using a fork. Cook on low for 3 to 4 hours. Ladle punch into mugs and add 1 cinnamon stick and about ½ tsp butter to each.

Gin Martini


  • 3oz gin
  • 1oz dry vermouth
  • Ice
  • Cocktail olives or lemon twist (optional)

Combine gin and vermouth in a shaker with plenty of ice and stir (don’t shake) for 30 seconds.  Strain into a chilled martini glass and garnish with olives or a lemon twist.  For a drier version, increase the ration to 4 or 5 parts gin to 1 part vermouth.  For a more classic version, use 2 parts gin to 1 part vermouth