Ingredients for 6-8 servings

1 lemon
1 x 75cl bottle full-bodied red wine
2 cinnamon sticks
2 oranges
4cm (1.5in) piece ginger, peeled and sliced
8 cloves
60ml (2 ½fl oz) ruby port

For the garnish:

½ lemon, sliced into half moons
½ orange, sliced into half moons
6-8 cinnamon sticks

Directions

Remove the zest from the lemon and one of the oranges with a potato peeler in thin strips then juice the zested orange. Push the cloves into the remaining orange.

Put the zest, orange juice and clove studded orange in a large pan along with 2 cinnamon sticks, the ginger, sugar, port, red wine and 750ml (1 ½ pint) water.

Put over a low heat and stir until the sugar dissolves, then turn up the heat slightly and simmer gently for 20 minutes.

Remove from the heat and leave to cool for 10 minutes before ladling into glasses. Garnish with the orange and lemon slices and a cinnamon stick.

For Blackberry Margarita Base:

Combine tequila, lime juice, agave nectar, blackberry liqueur and water in a bowl. Place in heavy duty freezer resealable plastic bag. Place bag in freezer in upright position. Freeze at least 4 to 6 hours. May stay frozen for longer if desired.

For Blackberry Sangria Base:

Combine wine, brandy, simple syrup and water in a bowl. Place in heavy duty freezer resealable plastic bag. Place bag in freezer in upright position. Freeze for at least 4 to 6 hours. May stay frozen for longer if desired.

For Blackberry Fruit Base:
Lightly mash blackberries with simple syrup in a small bowl (just to blend the two, do not create a puree).

Remove frozen margarita and frozen sangria from freezer. Allow to thaw only until mixture is just pliable in the bag. Pour half margarita mixture in a goblet. Top with spoonful blackberry-simple syrup mixture. Top with half sangria mixture. Top with another spoonful blackberry-simple syrup mixture. Add remaining margarita mixture. Top with spoonful blackberry-simple syrup mixture. Add remaining sangria mixture. Top with remaining blackberry-simple syrup mixture. Garnish with lime twist and fresh blackberry skewered across top of drink. 

Also, peel and de-seed ½ a cucumber.

Put 1 cup honeydew, ½ cup cucumber, 1 wedge of squeezed lime, a dash of salt in the blender, a healthy helping of vodka, and blend it to death. I really wish we had kept the juicer, because it would have come in handy right here. After blending, strain the juice from the pulp and chill. The drink is slightly sweet, with a very distinct cucumber taste, even with the melon vodka. Filter the drink, if you want, even more, and add a shot of simple syrup the final product. Then it would be awesome.

Serve.

Take the melon balls and wrap them in prosciutto, one on each of 2 skewers.

Blend all ingredients at high speed (frappe).

Take a small piece of prosciutto and run around the rim of each glass, dip in salt to lightly coat the rim.

Pour cocktail into glass.

Garnish with a melon ball wrapped in prosciutto. 

Mix the sweet tea vodka with lemonade over ice.

Garnish with lemon slice. 

Using wine, open the wine and reserve.

Take bar knife and make lemon twist. Reserve separately.

Cut lemon in half and juice. Reserve separately.

Measure and mix all ingredients except for lemon twist in Boston Shaker and shake vigorously for 10-15 seconds.

Strain the beverage into a rocks glass over fresh ice.

Garnish with lemon twist.

Serve.