Baltimore County Department of Health
6401York Road, 3rd Floor
Baltimore, MD 21212-2130
E-mail: substanceabuse@baltimorecountymd.gov Phone: 410-887-3828
TTY users call via Maryland Relay Back to top All drink recipes yield one drink unless otherwise noted. - 1 fresh banana
- 1 oz. hot cocoa
- 8 oz. half & half
Blend all ingredients with ice. Back to top - 1/2 banana
- 3 oz. pineapple juice
- 3 oz. orange juice
Blend all ingredients in a blender filled 1/2 with ice and pour in large glass. Garnish with banana slice. Back to top - 1 1/2 oz. non-alcoholic peach schnapps
- 3 oz. pineapple juice
- 6 oz. cranberry juice
Mix all ingredients together. Garnish with slice of lime and strawberry. Back to top - 1 dz. fresh strawberries
- 8 oz. sweet & sour mix
- 1 tsp. sugar
- dash grenadine
Blend all ingredients with ice. Serve in large snifter. Back to top - 6 oz. cranberry juice
- 6 oz. pineapple juice
Pour over ice in a tall glass. Back to top - 6 oz. non-alcoholic champagne
- 1 oz. cranberry juice
Mix together. Garnish with strawberry. Back to top - 2 oz. cherry juice
- 2 oz. pineapple juice
- 2 oz. orange juice
- club soda
Fill chimney glass with ice. Add juices and a splash of soda. Garnish with cherry. Back to top - 4 oz. crushed ice
- 4 oz. cream of coconut
- 4 oz. coffee
Blend ice, milk, and cooled coffee on medium speed for 10-20 seconds. Pour into snifter. Garnish with grated coconut and a cinnamon stick. Back to top - 1 scoop ice
- 2 packs cocoa mix
- 4 oz. half & half
Blend well. Back to top - 2 qt. strong brewed coffee, cooled
- 2 C milk
- 2/3 C sugar
- 1 Tbsp. vanilla extract
- 1/2 gal. vanilla ice cream, softened
- 2 C whipping cream, whipped
- ground nutmeg
Combine coffee, milk, sugar, and vanilla. Stir well and chill. Place ice cream in punch bowl and pour coffee mixture over ice cream, stirring gently. Top with dollops of whipped cream and sprinkle with nutmeg. Makes 25 servings. Back to top 1 scoop of fine ice 1/2 small banana 1 1/2 oz. cream 1 oz. orange juice
Blend all ingredients. Serve in a tall glass. Garnish with orange wedge, banana chunk and mint. Back to top - 6 oz. piña-colada mix
- 2 oz. chocolate syrup
- chocolate shavings
Blend, serve in a tall glass. Back to top - 1 C espresso
- 1/4 oz. cream of coconut
- 1/2 banana
- 2 tsp. cinnamon
- 3 oz. ice cream
Blend all ingredients. Serve over crushed ice. Back to top 20 oz. cranberry juice 4 oz. Rose's lime juice 10 oz. water 6 tsp. sugar
Stir all ingredients in a punch bowl, add ice cubes. Garnish with orange slices. Makes 12-15 servings. Back to top - 3 oz. espresso coffee
- 3 oz. whipping cream
- 1/2 tsp. sugar
Blend with 1/2 scoop of ice. Back to top - 1 oz. orgeat syrup **
- 1 oz. pineapple juice
- 1 oz. sweet & sour mix
- 2 oz. orange juice
Blend all ingredients with ice. Back to top - 3 oz. pineapple juice
- 3 oz. orange juice
- 3 oz. cranberry juice
- 1 oz. club soda
Blend, chill, and strain into frosted mug. Back to top - 1 can 12 oz. frozen orange juice concentrate
- 1 can 6 oz. frozen pineapple juice concentrate
- 1 can 6 oz. frozen lemonade concentrate
- 1 qt. pineapple sherbet
- 1 qt. lime sherbet
- 1 1/2 qt. ginger ale, chilled
- fresh mint sprigs
Prepare juices according to package. Prepare lemonade using 3 cans water. Combine juices and chill 2 hours. Pour juices into punch bowl and add sherbets in small scoops. Add ginger ale and stir gently. Garnish with mint sprigs. Makes 25 servings. Back to top - 3 oz. ice cream
- crushed ice
- choice of fruit
Blend all ingredients. Garnish with appropriate fruit. Back to top - 1/2 banana
- 3 ounces pineapple juice
- 3 ounces orange juice
Blend all ingredients in a blender filled 1/2 with ice and pour in large glass. Garnish with banana slice. Back to top - 1 large scoop of ice
- 4 oz. Hawaiian Punch
- 4 oz. heavy cream
Blend well. Back to top - 8 oz. cola or diet cola
- 4 oz. half & half
- 2 tsp. vanilla extract
Fill a chimney glass with ice. Add all ingredients and stir. Garnish with cherry. Back to top - 4 oz. herb ice tea
- 4 oz. cranberry juice
- squeeze of lime
Combine ingredients and garnish with a lime. Back to top ' - 1 1/2 C chilled pineapple juice
- 1/2 C plain yogurt
- 1 tablespoon honey
- 6 ice cubes
Combine ingredients in blender container. Cover and run on high until well blended. Serve in chilled glasses. Makes 2 servings. Back to top - 1 dz. fresh strawberries
- 1/2 fresh banana
- 4 oz. pineapple juice
- 4 oz. orange juice
- 1/2 tsp. sugar
- 4 oz. half & half
Blend all ingredients with ice. Serve in a large snifter. Serves 2. Back to top - 1 C black or orange tea (strong)
- 2 tsp. sugar
- 1/2 lemon
- 4 mint leaves
Combine tea, sugar, and lemon in glass. Tear mint leaves into strips and steep in 2 tsp. hot water for 1 minute before adding to tea. Add ice cubes. Garnish with a lemon wheel and sprigs of mint. Back to top - 3/4 C instant cocoa mix
- 3 C cold water
- 1 container (4 1/4 ounces) refrigerated ready-to-serve chocolate pudding
- 1/4 C creamy peanut butter
Blend cocoa mix and water until cocoa mix dissolves. Add chocolate pudding and peanut butter; cover. Beat until smooth. Chill at least a half hour. Just before serving, stir mixture well, pour into mugs or glasses. Garnish with shaved chocolate and/or mini-marshmallows. Back to top - 1/2 C sugar
- 1 C water
- 1 - 6 oz. can frozen orange juice concentrate
- 1 - 6-ounce can frozen grapefruit juice concentrate
- 1 - 28 oz. bottle chilled ginger ale
- 1/3 C grenadine
Several hours before serve time, mix sugar with water in saucepan and boil 5 minutes. Cool. Add frozen juice concentrates. Refrigerate. At serving time, add ginger ale and grenadine syrup. Stir lightly. Makes 1 1/2 quarts or 10 servings. Back to top 1 scoop of fine ice 6 oz. grapefruit juice 1 oz. grenadine 2 oz. cream 1 egg white club soda
Blend first six ingredients together. Pour into tall glass. Fill the glass with club soda. Garnish with grapefruit wedge and mint. Makes 4 servings. Back to top - 2 eggs, separated
- 1/3 C sugar
- 1 tablespoon vanilla extract
- 2 C chilled milk
- 3/4 C water
- 1 C whipped cream
- Nutmeg
Beat egg whites at high speed in mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. In large bowl, beat egg yolks until lemon-colored. Gradually beat in vanilla, milk, and water. Stir in egg white mixture and whipped cream. Mix well. Serve with a sprinkle of nutmeg over each cup. Makes 12 servings. Back to top - 8 oz. orange juice
- 1 egg white
- 1/2 tsp. sugar
Blend all ingredients with ice. Back to top - 3 oz. freshly squeezed orange juice
- 3 oz. sparkling mineral water
- grenadine
Put ingredients in a fluted champagne glass. Add a dash of grenadine for pleasing color and sweeter taste. Garnish with a slice of orange. Back to top - 1/2 of 6-ounce can (1/3 cup) frozen orange juice concentrate
- 1/2 C of milk
- 1/2 C of water
- 1/4 C sugar
- 1/2 teaspoon vanilla
- 5 or 6 ice cubes
Combine all ingredients in blender; cover and blend until smooth. Makes 2-3 servings. Back to top - 3 oz. pineapple juice
- 2 oz. orange juice
- 1 oz. sweet & sour mix
- 4 oz. orgeat syrup **
- cola
Fill a large glass with cubed ice. Pour ingredients into glass, stir. Float cola on top. Garnish with pineapple wedge and cherry. Back to top - 2 wedges of lemon
- 2 oz. cranberry juice
- 2 oz. fresh orange juice
- 4 oz. sparkling mineral water
In a tall glass filled with ice, squeeze two wedges of lemon and add cranberry and orange juice, top with mineral water. Garnish with a lemon twist. Back to top - 2 oz. orange juice
- 2 oz. cranberry juice
- 2 oz. pineapple juice
- 1 oz. half & half
- 1/4 oz. grenadine
Combine all ingredients. Shake well and serve. Back to top - 6 oz. cranberry juice
- 2 oz. sweet & sour mix
- club soda
Blend first two ingredients. Add soda. Serve in tall glass. Garnish with lime wheel and cherry. Back to top - 1 qt. cranberry juice
- 1 qt. pineapple juice
- 1 1/4 C sugar
- 2 qt. ginger ale, chilled
Combine juices and sugar in large container. Stir until sugar dissolves. Chill and stir in ginger ale just before serving. Makes 20 servings. Back to top - 1 oz. grenadine
- 3 oz. cranberry juice
- 3 oz. orange juice
- 2 oz. pineapple juice
- 2 oz. piña colada mix
Blend, serve in tall glass. Garnish with slice of pineapple and slice of orange. Back to top - 2 oz. orange juice
- 2 oz. half & half
- 3 oz. strawberries
Blend with ice until slushy. Back to top - 4 oz. fresh or frozen strawberries
- 1 scoop ice
- 1 pack cocoa mix
- 3 oz. half & half
Blend well. Back to top 4 oz. grape juice 4 oz. ginger ale
Serve in a tall wine glass, over ice cubes. Garnish with orange slice. Back to top - 1 dz. fresh strawberries
- 8 oz. pineapple juice
- 1/2 oz. cream of coconut
Blend all ingredients with ice. Serve in a large snifter. Back to top - 1/2 pt. strawberry ice cream
- 1 C milk
- 4 tsp. grenadine syrup
- whole strawberries
Beat ice cream and milk until foamy thick in blender; pour into glasses. Pour grenadine from spoon down inside each glass (forms bright crimson layer at the bottom). Garnish with strawberries. Makes 3-4 servings. Back to top - 2 oz. frozen strawberries
- 2 oz. pineapple juice
- 2 oz. orange juice
Blend juices with ice. Garnish with strawberries. Back to top - 3 oz. cranberry juice
- 1 oz. grapefruit juice
- 4 oz. ginger ale
Fill a 12 oz glass with ice cubes. Pour in juices and ginger ale. Stir gently. Garnish with a lime wheel. Back to top - 1 C Mac Nut or other coffee
- 1/2 C chocolate milk
Blend and serve over ice, topped with cinnamon. Back to top - 3 oz. pineapple juice
- 1 oz. cream of coconut
- crushed ice
- 2 oz. ice cream
- 1 oz. pureed frozen strawberries
Blend first 3 ingredients. Pour into a glass coated with the strawberry puree. Back to top - 3 oz. orange juice
- 3 oz. ginger ale
- 1 oz. grenadine
Combine ingredients. Garnish with a cherry and orange slice. Back to top - Fresh brewed coffee
- Sugar cubes
- Whipped cream
- Cinnamon
- Chocolate sprinkles
Pour coffee into a mug; stir in 2 sugar cubes and a dash of cinnamon. Top with whipped cream and chocolate sprinkles. Back to top - 4 oz. orange juice
- 4 oz. sweet & sour mix
- 4 oz. pina colada mix
- 3 slices banana
- 6 strawberries
- 4 oz. grenadine
For a fruity taste: fill up blender with ice and add all ingredients. Blend until thick. Top off with a splash of cranberry juice. If too thin, add more ice. Makes 4 servings. Back to top 3 oz. pineapple juice 3 oz. grapefruit juice 1/2 oz. grenadine club soda
Fill a tall glass with ice cubes. Add first three ingredients. Stir. Fill glass with club soda. Garnish with pineapple wedge, cherry and mint. Back to top 1/2 banana 1 dz. fresh strawberries 8 oz. pineapple juice 1 tsp. sugar
Blend all ingredients with ice. Serve in a large snifter. Back to top - 2 cans pineapple juice
- 1/2 can orange juice
- 1/2 bottle sweet & sour mix
- 1/8 bottle grenadine
- 24 oz. ginger ale
Mix all ingredients until well blended. Makes 30 servings. Back to top - 2 cans pineapple juice
- 1/2 can orange juice
- 1/2 bottle sweet & sour mix
- 1/8 bottle grenadine
Mix all ingredients until well blended. Makes 25 servings. Back to top - 1 mango
- 1 1/2 oz. passion fruit nectar
- club soda
Blend first two ingredients with ice. Serve in a tall glass. Top with soda. Back to top - 2 oz. Collins mix
- 2 1/2 oz. 7-up
- 3 oz. orange juice
Blend all ingredients. Serve over crushed ice. Float with a splash of grenadine. Back to top - 6 oz. orange juice
- 6 oz. pineapple juice
- dash grenadine
- dash orgeat syrup **
- dash sweet & sour mix
Pour over ice. Serve in a large snifter. Back to top - 8 oz. pineapple juice
- 1/2 oz. cream of coconut
Blend with ice. Serve in a large snifter. Back to top - 1 gal. apple cider
- 1 qt. hot water
- 1/2 C instant unsweetened tea
- 2 Tbsp. lemon juice
- 1 1/2 tsp. cinnamon
- 1/2 C sugar
- 1 whole cinnamon stick
Heat water. Add other ingredients. Serve warm. Makes 1 1/2 gallons or 64-4 oz. servings. Back to top *
In a medium saucepan, cook 2 cups of sugar in 1 cup of water over high heat, stirring constantly to dissolve sugar. Bring mixture to a full boil. Remove from heat and cool. It may be stored in the refrigerator for several weeks. ** A sweet flavoring of orange and almond. Back to top Revised August 27, 2009 | 
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