Fill an Irish coffee cup (or a rocks glass) with ice. Fill 2/3 (two thirds) with Three Olives (brand) Triple Shot Espresso Vodka. Then, add 1/3 (one third) Bailey's Irish Cream. Do not shake. Stir (with whatever utensil you may have) and enjoy.

Shake well with ice and pour into Hurricane glass. Add a floater of Myer's dark rum for an additional kick.

In a large pot, pour entire gallon of cider, cover with a lid and bring to a slow boil. Once it begins to boil, remove the lid (you will no longer need it) and set timer for 15 minutes. DO NOT lower the heat. When timer goes off, reset for 30 minutes, turn off all heat, and drop in both spice packets. After 30 minute timer expires, remove packets, leave uncovered, and allow to cool to room temperature. Enjoy the fragrance in the air and relax. Now that it is room temperature, pour in all 750 ml of Everclear and stir. Now pour in all 750 ml of Chaucer's Mead, and stir again. Sample a small amount and enjoy the flavor. Pour in to storage container and refrigerate 72 hours before serving. This will keep for over a year or more if stored in a sealed glass container.

Melt chocolate in saucepan over low heat. Add coffee and cook 2 minutes, stirring constantly. Add sugar and water and cook 5 minutes. Chill, add vanilla. Put about a tablespoon whipped cream into glasses, pour in chocolate. Be sure beverage is thoroughly chilled before serving.

Fill highball glass with ice. Mix in alcohol, fill almost to top with pineapple juice. Top off with splash of cranberry. Can be served with a cherry.

Pour the dark rum into a wine goblet and stir in the sugar until it dissolves. Add bitters and lemon juice, and a few ice cubes. Fill the glass with 7-up and stir well.