2 bottles red Spanish wine (I like to use Rojo Mojo)
1 C Brandy
1/2 C Triple Sec
1 C Orange Juice
1 C Pomegranate Juice
1/2 C Simple Syrup (equal parts sugar and water heated until sugar dissolves)
Orange slices
Red Apple Slices
Blackberries

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 3 hours, preferably 24 hours, in the refrigerator before serving

1 lime, cut into pieces
10 mint leaves
4 oz bacardi rum
2 oz Cointreau or triple sec
2 oz rhubarb syrup
1 long, thin slice of rhubarb stalk

Muddle the lime and mint in cocktail shaker. Add ice, the liquors, and rhubarb syrup.
Shake and then strain into ice-filled rocks glasses. Garnish with lime wedge and rhubarb stalk.

Rhubarb Syrup (for Rhubarb Mojito)

6 cups chopped rhubarb stalks (2 pounds)
1 1/2 cups sugar
1 cup water

In a saucepan, combine the rhubarb, sugar, and water and bring to boil.
Simmer for 15 minutes, stirring occasionally. Strain the syrup and refrigerate in air-tight container for up to 1 week. Makes 20 ounces of syrup.

2 oz Tequila
1 oz Grand Marnier
1 oz Orange Juice
½ lime squeezed (about ½ oz)
Splash of Sprite
Splash of Olive Juice
Sweet and Sour
Olives

Combine ingredients shake with ice, garnish with olives

1 lime, cut into pieces
10 mint leaves
4 oz bacardi rum
2 oz Cointreau or triple sec
1 oz Agave Nectar

Muddle the lime and mint in cocktail shaker. Add ice, the liquors, and agave nectar.
Shake and then strain into ice-filled rocks glasses. Garnish with lime and mint