It was fun reading all of this, especially since it goes back to '06. That first post of Lars with the cherry cream soda...yummmy. I only consume coffee if it's ice cream, Kahlua or some other dessert. I like tea, black, green, but not any spiced teas. Really dislike mint too. Mostly I drink flavored unsweetened seltzer, iced tea or lemonade. Occasionally I'll have a fruit soda, but I find them too sweet these days so I mix them with my seltzer. Alcohol? Not really. Don't like wine as a rule. I can deal with a little champagne or Asti. Will drink vodka, that Kahlua making it a Black Russian. Smiles. I can go several years or more without having any alcohol. Last year I turned my current [at the time] vodka into vanilla. This fall an old friend from high school came to visit and brought a bottle of vodka. I had 2 light Cape Cods and when he left I turned the Svedka into vanilla. LOL. In winter in the evening we either have hot tea or hot cocoa often. I do love hot chocolate made with cocoa or even a nice chocolate bar.

I love hot buttered rum. This is a basic recipe from Emeril: Ingredients * 1 stick unsalted butter, softened * 2 cups light brown sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon grated nutmeg * Pinch ground cloves * Pinch salt * Bottle dark rum * Boiling water Directions In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately. Mulled wine is also a good warming drink. This recipe looks right from About.com. I'd use whole allspice rather than ginger. When winter weather swirls in, nothing could be cozier than a toasty mug of mulled wine. Mulled wine, the vineâÂÂs version of a classic hot toddy, is a traditional holiday treat in many Old World countries. Mulled wines have been warming people for centuries, they are wines that have been sweetened, spiced and slightly heated - offering a delightful alternative to traditional coffees, ciders and toddyâÂÂs at holiday gatherings or just on a cold winter's night. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: * One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot) * One peeled and sliced orange (keep peel to add zest to taste into cooking pot) * 1/4 cup of brandy * 8-10 cloves * 2/3 cup honey or sugar * 3 cinnamon sticks * 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted) * Serves 4-6 Preparation: To make the perfect cup of mulled wine, combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve. Ladle the mulled wine into mugs (leave seasonings behind) and enjoy! This link looks like it has lots of ideas. Off to read... Here is a link that might be useful: Festive drinks.

pretty much only drink margarita's and on the rocks and only made w/ Sauza Tres' Generacciones tequila. fairly rare find in restaurants, occassionally in bars, i have friends bring it from mexico for me as it's also expensive and hard to find. when i bought my house it was christened and toasted w/ several well aged bottles LOL that's how much i adore this stuff :-) ~ liz

The first time I had a hot buttered rum was at a lady's home in Brown County, Indiana. Brown County is hilly and wooded (at least back then) and very beautiful on a snowy winter day. This lady's house was amazing. She had traveled the world, literally, and had decorated her home with the beautiful things she found on her trips. We went to visit and she made us this drink on a cold night in winter with snow outside and a big fire in the fireplace. While we sipped, she told of stories of her travels. It was a wonderful and memorable night. (This would also be good for a sore throat, I would think!) HOT BUTTERED RUM (Rachael Ray) 2/3 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Pinch salt 3/4 cup spiced rum 2 cups boiling water 4 sticks cinnamon, for garnish Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.