Also known as “Squeals and Moans.” Serve these easy party snacks and hear the most satisfied squeals you’ll ever earn.

Ingredients:
½ lb. bacon
2 cans smoked oysters
Demitri’s^® All Natural Bloody Mary Seasoning

Cut bacon strips in half and brush both sides with Demitri’s. Heat bacon in a skillet over medium heat, cooking only halfway to keep it soft enough to wrap around the oysters. Wrap each oyster in a strip of bacon and skewer with a toothpick. Place each wrapped oyster back into skillet and cook until the bacon is crispy. Drain on a paper towel and serve hot.

Which great drinks are you going to serve with this?
Thanks to https://www.demitris.com/recipes/easy-party-snacks-bacon-oyster-wraps

2oz London dry gin (Beefeater)
1oz Cocchi Americano
dash Regan’s #6 orange bitters
dash Peychaud’s bitters
absinthe or pastis (Legendre Herbsaint)
Stir gin, Cocchi and bitters with ice, strain into a chilled, absinthe/pastis rinsed cocktail glass and garnish with orange peel.

To find out why this one is so named, inhale sharply through your mouth after swallowing a sip.

Thanks to http://twinfountain.wordpress.com/2011/12/02/rattan-cocktail-last-gasp/

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We will keep the good stuff coming. Only recipes here a lot of other cool stuff on the other sites.

Eat, drink and be well.

• 2 Luxardo cherries 
• orange slice
• Bitter End Mexican Mole bitter (about five drops)
• Splash of ginger beer
• Bourbon
• 1/2 oz of sweet vermouth
• Splash of club

Muddle Fruit add everything else, shake &  pour over ice

Garnish with cinnamon stick and a twist of lemon rind and enjoy

Thanks to http://eatdrinkmorristown.com/2011/11/try-this-cocktail-the-mexican-moled-fashioned/

• 2 scoops vanilla ice cream   
• 2 oz. bourbon whiskey
• Cock n’ Bull Ginger beer (not ginger ale) as needed

Place the ice cream in a chilled beer mug. Add the bourbon and top with ginger beer. Serve immediately. Serves 1.

Thanks to Bourbon & Branch, San Francisco.

• Ice
• 2 ounces gin
• 1/2 ounce freshly squeezed lime juice
• 1/2 ounce simple syrup (see NOTE)
• 14 dashes Angostura bitters
• 7 dashes Peychaud’s bitters
• 7 dashes Regans’ orange bitters

Fill a shaker halfway with ice. Add the gin, lime juice, simple syrup and the Angostura, Peychaud’s and orange bitters. Shake well, then strain into a chilled cocktail (martini) glass.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

Thanks to Don Lee & http://projects.washingtonpost.com/recipes/2011/11/09/sawyer/ & Wylie Dufresne & Sawyer Dufresne & all of you for reading.

• 1 (18.25 ounce) package yellow cake mix
• 1 bottle Johnnie Ryan root beer
• 1/4 cup vegetable oil
• 3 eggs
• 1/2 cup confectioners’ sugar
• 3 tablespoons root beer

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
4. To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.
5. Thanks to http://allrecipes.com/Recipe/root-beer-float-cake-i/detail.aspx
   

• 1 (2 pound) pork tenderloin
• 1  bottle Dad’s root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
2. Thanks to http://allrecipes.com/Recipe/slow-cooker-pulled-pork/detail.aspx

Ingredients:
1 box Devil’s Food cake mix
1 cup Cheerwine soft drink
1 tsp almond extract flavoring

Directions:
Mix the cake mix as directed on the box, but use the Cheerwine in place of water for the liquid. Also, add the  almond extract which is not called for on the box mix.
Bake the cake as directed on the cake mix box.
Then, make the Cheerwine Cake Frosting.

Cheerwine Cake Frosting

Ingredients:
½ cup butter or margarine (let soften)
1/3 cup Cheerwine soft drink

¼ cup cocoa (baking powdered chocolate - usually near the flour in the grocery)
1 lb box powdered sugar (or 2 ½ cups if bought in bulk bag)
¼ tsp almond extract flavoring


Directions:
Mix together butter and Cheerwine with a mixer. Add cocoa, powdered sugar, and almond extract and mix until smooth.
Spread frosting on cool Cheerwine Cake

Thanks to http://www.discusscooking.com/forums/f41/cheerwine-cake-75918.html

1 oz Gold Martinique Rhum
1 oz Blackstrap Rum
¾ oz B.G.Reynolds’ Ginger Syrup
½ oz Red Grapefruit

20 drops Memphis Barbecue Bitters

Shake with ice and Strain into a coupe glass

Thanks to  Mindy Kucan & The Bitter End