t= -28 days

I've just had a quick look over the Expeditioner's handbook, and found the most important part which is the section that describes alcohol rations (we have to keep warm somehow... in addition to hundreds of layers of micro fleece)! For people heading down for around 4 months, it's allowable to bring 14 cartons of beer/cider or the equivalent. I'm staying somewhere between 4-6 months, but after writing down my preferences (shopping list)- it works out as quite a generous portion of alcohol per week, so 14 cartons it most likely is!

1 carton of beer/cider= 3.5 x 750ml bottles of wine = 1.5 x 700ml spirits

My list:

700ml Amaretto liqueur + 700ml Baileys + 700ml Frangelico = 2 cartons
500ml Chambord + 500ml Creme de Cacao + 500ml Creme de Menthe = 2 cartons
2 x 700ml Bombay Sapphire + 700ml Absolut Vanille = 2 cartons
3 x 700ml vodka = 2 cartons
2 x 568ml Magners cider 12 packs= 2 cartons
1/2 doz 750ml red wine + 1/2 doz 750ml white wine= 4 cartons

Total- 14 cartons (or slightly under).



Candy Store recipe

2 ozChambord® raspberry liqueur
2 ozamaretto almond liqueur
1 ozcreme de noyaux
1 scoopice cream

Add all ingredients to a blender with half a cup of crushed ice. Blend until smooth, and pour into a highball glass.


Chocolate Raspberry Delight 

1 1/2 ozBailey's® Irish cream
1 1/2 ozChambord® raspberry liqueur

Serve on ice or blend for a milk shake effect.


Purple Dream recipe

1 ozChambord® raspberry liqueur
1 ozwhite creme de cacao
1 ozcream

Pour ingredients into a stainless steel shaker
over ice,shake until completely cold then strain into a chilled stemmed glass or a Rocks glass filled with ice.

Raspberry Trouffle recipe

1 ozChambord® raspberry liqueur
1/2 ozamaretto almond liqueur
cream

Pour in chambord into an ice-filled glass. Add amaretto, and balance with cream. Shake and serve with a straw and a cherry garnish. Good with desserts.


Wet Lips recipe

1 ozChambord® raspberry liqueur
2 ozIrish cream
6 ozmilk

Pour the chambord, irish cream, and milk or cream into a shaker with ice. Shake, strain and pour into a champagne saucer.

Flying Grasshopper recipe

1 part Creme de Menthe

1 part Creme de Cacao

1 part Vodka