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INGREDIENTS:
• 1 2 ⁄3 cups 40 percent whiskey “UJSM works well”
• 1 cup half & half or heavy cream
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons chocolate syrup
• 2 teaspoons vanilla extract
• 1 teaspoon instant coffee

DIRECTIONS:
1. Combine all ingredients in a blender and puree on high speed for 30 seconds.
2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid
and store in the refrigerator for up
to 2 months. Shake well before using.

Here I found a all grain recipe that I also plan to try:

Clean 20 pounds of potatoes. Without peeling, boil them in a large kettle until gelatinized, about one hour. Discard the water and thoroughly mash the potatoes by hand or with a food processor. Return the mashed potatoes to the kettle and add five to six gallons of tap water. Mix to blend and bring mixture to just over 66° C. Add two pounds of crushed, malted barley or wheat and stir well. Cover and stir periodically over the course of two hours. Let cool overnight to 27° - 29° C. Letting it cool for a long period of time also gives the barley malt enzymes more time to break down the potato starch.

Honey Amber American pale ale

Type   Cocktail
Primary alcohol by volume   Vodka
Served   On the rocks; poured over ice
Standard drinkware Old Fashioned glass
IBA specified
ingredients   
5 cl Vodka - "1.6907 oz"
2 cl Coffee liqueur - "0.67628 oz"
Preparation   Pour the ingredients into an old fashioned glass filled with ice cubes. Stir gently.
Timing   After dinner

I plan on using this in the near future.
5 Lbs potatoes cooked to mush and cooled to 155f.
0.5 lb crushed malt. Let it sit for 2 hours or more.
5 lbs sugar
top up fermenter to 8 gallons
pack of bread yeast.

Tonight Kim and I opened a bottle of this grapefruit wine. The wine has a strong grapefruit flavor that is crisp and tastes of fresh fruit juice. I can't pickup on the alcohol in either the nose or in the pallet despite it being 12.0 abv. it will be interesting to see how this wine changes over time.

This is a recipe that I pulled from the parent site, It was found in the cat's meow book.
I took the information there witch was a five gallon recipe and plugged it into Beer Smith 2.0 from there I scaled it to a final 10 gallon batch. 

Today I bottled 9 -1/2 750ml bottles of grapefruit wine. The sample was very dry and crisp. I'm sure it will be very good in a couple of months.

Whats going on y'all, I have been entertaining the thought of a blue berry mixer in my head for the past few days now. So today I took the chance.
It all started this morning when me and my wife went to Airgas and changed out my 5# co2 tank. We then went to Wal-Mart and picked up her meds. While we were there waiting to get her prescription filled, I went to the produce section and checked out their fruit. I ended up deciding on a 6 oz package of blue berry's for just over 3 dollars, A little pricey if you ask me. Once I got home I processed them into a beautiful, purplely colored master piece that I like to call Royal Berry Balla.
Lol, nah just kidding, Its just a Blue berry syrup.

What I did was heat up 2 cups of water in a sauce pan on the stove.
Once it started to simmer I added the 6 oz of blue berry's then used a potato masher to mash the fruit to a hot liquid pulp.
after a few minutes of mashing I turned off the stove and strained the juice through a fine stainless sieve into another sauce pan.
After rinsing the pan out I measured the bule berry juice and poured it back into the pan. I had to add about 1/4 cup of water for a total of 2 cups juice.
heated that up and added 2 cups white sugar, stirred it in until it dissolved.
Once it cooled down I poured it onto a 750 ml whiskey bottle and put it into the refrigerator.

To make a mix drink I add to my whiskey glass

2 oz syrup
2 oz 40% whiskey
fill up glass with carbonated water, give it a good stir
add ice and enjoy! 

   

               

Pecan Ale in a pdf format