Place the lime juice, simple syrup, and water in a small glass measuring cup, and add the gelatin. Allow this to sit for 1 Minute, then Microwave the mixture on high for 30 seconds. Stir thoroughly to make sure that all the gelatin has dissolved, then add the rum, banana liqueur, and foor coloring if desired. Stir thoroughly again and pour the mixture into a mold. Refridgerate for at least 1 hour or, preferably overnight.

(Makes 2 Drinks) Using a paring knufe, remove the lemon and the orange peels in one continuous strip so that they form a spiral. As you peel the fruit, hold it over a brulot bowl (or fondue pot) so that any juices drop into the bowl. Set the flesh aside. Place the lemon peel in the brulot bowl and set it over a Sterno heater. Add the triple sec, brandy and cinnamon stick. Stud the orange peel with the cloves and hold it with a fork over the brulot bowl. Carefully ignite the brandy mixture and use a spoon to ladle the flaming liquid over the orange peel. Slowly pour the coffee into the bowl to extinguish the flames. Ladle the coffee into demitasse cups and sweeten to taste with fresh squeezed juice from the peeled orange.

Clover Raspberry Syrup: 1 cup Fresh Raspberries, 2 Cups Sugar, 1 Cup Water. In a saucepan, smash the berries into the sugar. Add the water and heat on very low until sugar is dissolved, about 10 min max. Do not bring to a boil. Let sit for 30 min, and then fine strain the ingredients into a jar.

Earl Grey Infused Tanqueray Gin: 1 tbsp High Quality loose Earl Grey Tea, One cup of Tanqueray Gin. Compine the tea and gin in a small bowl. Let sit at room temperature for 2 hours. Strain and discard the tea solids, but do not press down on solids when straining as this will release additional tannins, which is undesirable. Chill before serving.

Muddle lime juice, simple syrup, and a mint sprig in a mixing glass. Add the gin, ginger beer, and ice. Shake and Strain into an ice-filled highball glass, add garnishes and straws. ((Homemade Ginger Beer: Large Batch) 1 Gallon Water, 1 Pound Fresh Ginger, Minced, 2 oz Fresh Lime Juice, 4 oz Light Brown Sugar; Heat 1 cup of the water and pour into a food processor with the ginger. Process until almost lulch-like. Add this to the rest of the water in a large pan and bring it to a boil. Cover, Remove from the heat, and allow it to stand for 1 hour. Strain through a fine mesh strainer and discard the pulp, add the lime juice and light brown sugar to the flavored water, stil well to dissolve, and allow the ginger mixture to come to room temperature before serving. To store, transfer to pint or quart glass jars, cover, and keep i nthe refriigerator for up to a week. NOTE: When you are straining the ginger wa ter, use a spoon or ladle to fimly press down of the ginger essence is still in the pulp and needs to be pressed out manually. The water will be cloundy; this is natural) &&& (Homemade Ginger Beer (Small Batch) 1 Cup Water, 2 tbsp finely grated fresh ginger, 1/2 tsp Lime Juice, 1 tsp Light Brown Sugar; Place the water and ginger in a saucepan, and bring to a boil. Cover, remove from the heat, and allow to stand for 12 hour. Strain through a fine mesh strainer and discard the ginger pulp. Add the lime juice and light brown sugar to the ginger water, stir well to dissolve the sugar, and allow the mixture to come to room temperature before serving. To store, transfer to a small glass container, cover, and keep in the refridgerator for up to a week. NOTE: When straining the ginger water, use a spoon or ladle to firmly press down on the ginger to extract the most flavor.)

Bitter Cinnamon Simple Syrup: 4 Cinnamon Sticks (Broken Down into Small Pieces,) 2 oz Dried Gentian Root, 4 Cups Granulated Sugar, 2 Cups of Water; Heat the cinnamon sticks in a dry saucepan over low heat until aromatic. Add the gentian root, sugar, and water, and heat until the sugar has dissolved, stirring frequently. Remove from heat and allow to cool. Strain and refrigerate.

Place the cloves, cinnamon stick, and honey in a preheated Irish Coffee glass and add the boiling water. Stir briefly to dissolve the honey, and allow the mixture to stand for 3 to 4 minutes. Add the liquor, stir briefly, then dust the top of the drink with the nutmeg or allspice. Add the garnish.

Peruvian Chicha Punch: 1 apple (cored and sliced,) 1 pear (cored and sliced,) 4 oz pineapple juice, 1 cinnamon stick, 1 tsp ground cardamom, 5 pieces star anise, 4 cups (1 pound) Brown Sugar; Add the apple and the pear slices to a nonreactive saucepan and stir in the other ingredients with 2 liters of water. Simmer over medium heat, stirring frequently, for 30 to 40 minutes, until the fruits are thoroughly cooked and the sugar is dissolved. Remove the punch from the heat, allow it to cool to room temperature, and strain it through a double layer of dampened cheesecloth. Discard the solids and refrigerate the punch, covered, for up to 1 week.