Recipe Name: Hard LemonJoy — Perfect for a hot summers night
Date Submitted: June 6, 2003
Submitted by: Joy

3 1/3 Cups water
1/2 Cup lemon juice (fresh squeezed or bottled)
1/2 Cup of sugar (or 12 packets of Equal)

*Stir to mix, chill in freezer until very cold.
Pour into Mr. Fizz maker, detonate... shake... chill again.
Into a tall glass pour 2oz Absolute vodka.
Add ice squirt in the lemon mix.
Add a slice of lemon and sprig of mint for color and enjoy!

Click Here to Try the nonalcoholic LemonJoy.

Recipe Name: Simple Sangria
Date Submitted: March 27, 2003
Submitted by: Mark Resnick

1 750 ml bottle white wine(Sauvignon Blanc works well)
1/4 cup brandy
1/4 peach schnapps
1 or 2 fresh oranges(Cut into thin slices)
1 or 2 fresh apples(Cut into chunks)
1 or 2 peaches(Cut into chunks)

Combine all ingredients in a large glass pitcher. Stir gently, and allow to sit for at least two hours.
Make sure you refrigerate the pitcher. Serve over ice, filling glass 3/4 full and topping off with Ice
Cold Mr. Fizz Seltzer... Enjoy!

Recipe Name: Blaster
Date Submitted: December 14, 2001
Submitted by: Tom Beyer

1 part Vodka
1 part flavored Schnapps (Melon, Strawberry, and Peach taste the best, but feel free to experiment.)
1 Champagne flute (must be a Champagne flute, a glass won't work)

Fill a Mr. Fizz Seltzer bottle with an ice cold medium grade Vodka. The higher the grade the better the drink. Also have an ice bucket handy to submerge the bottom half of the bottle, when the bottle isn't in direct use. This will keep the vodka cold without putting it in the freezer and possibly damaging the gas works.
Pour about 3/4 of an inch of a flavored schnapps in the bottom of the champagne flute.
Blast the ice cold vodka into the flute until the bubbles almost reach the top.
Chug the concoction while it is still in bubble form. You won't taste the vodka.

Recipe Name: Oregon Eye-Opener
Date Submitted: October 3, 2001
Submitted by: Dr. Bob McKenna

Ingredients:
10-12 oz. of Leland seltzer water, very cold
3 oz. coffee extract, refrigerated (such as "Java-Trio" syrup from Allann Bros. Coffee, Albany, OR )
1 oz. pure cane-sugar syrup, golden, refrigerated
3 oz. half-and-half
1 oz. Kalua, (optional)

In a large glass (at least 20 ounces, pre-chilled), add coffee extract/syrup, plus additional cane-sugar syrup. If you are going to use Kalua, add now. Mix thoroughly until well combined. Slowly pour in half-and-half, so that it "floats" on top of the syrup mixture. Carefully, and slowly, add the Leland seltzer water. It is best to use a long, thin spoon and allow the seltzer to "run down" the spoon handle (This will minimize the amount of foam that is created when mixing the half-and-half with the carbonated water). After you have added all the seltzer that will fit, and using the long spoon, stir vigorously using a quick wrist action. The syrup mixture and half-and-half will combine to form a light,brown-colored fizzy liquid with a beautiful white "egg cream" on top.

Drink without a straw, wiping your lips on the back of your hand.

Recipe Name: Boston Punch
Date Submitted: June 13, 2001
Submitted by: Leland Limited

Chill 2 cups apple cider
1 cup brandy
1/2 cup dark rum
1/2 cup curacao,
Juice 2 lemons
1-750 ml champagne and I liter seltzer

Combine cider, brandy, rum, curacao and lemon juice with 1 tsp. sugar, stirring until sugar dissolves. Just before serving, pour mixture over a block of ice in a punch bowl and stir in champagne and seltzer.
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Recipe Name: Rum Punch
Date Submitted: June 13, 2001
Submitted by: Leland Limited

Combine over ice in punch bowl 1 quart orange juice
1 quart unsweetened pineapple juice
1 quart seltzer
6 oz. Lime juice
1-750ml white or gold label rum
Serves about 25.
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