Juice limes (1/4 cup), and reserve juiced halves. Mash limes, juice, rum, mint, sugar and ginger in bowl with spoon. Strain into bowl after 20 minutes; discard solids.
Fill 4 glasses with ice, 1/2 cup rum mixture and 1/2 cup club soda. Garnish with mint sprigs.
Place rice, two cups of water, and the cinnamon sticks in a blender and blend for 30 seconds. Add remaining water and process for additional 30 seconds.
Pour in a picture and let soak overnight. Remove from fridge and bring to room temperature.
Stir the mixture and then run through a fine mesh sieve. Add sugar and vanilla and stir until sugar has dissolved. Add milk and half and half. Serve over ice. Place leftovers in picture in the fridge.
In a shaker, muddle jalapeno slices, lime an agave nectar. Add pear liqueur, vodka and ice. Shake well, and strain into a tall cocktail glass. Top with club soda and garnish with jalapeno.
Slice strawberries and place in a large bowl with powdered sugar. Let stand 15 minutes. For each drink, use 1/4 cup of this sugared strawberry mixture.
In a shaker, mash 2 basil sprigs with 1/4 cup sugared strawberries. Fill shaker with ice and add 1 ounce fresh lemon juice and 1 1/2 ounce vodka. Shake well. Pour into a large glass and top with 4 ounces soda water. Garnish with a fresh basil leaf.
Combine sugar, coffee, vanilla, & water. Stir until sugar is dissolved completely. Set aside and allow to cool completely. Note: (If you do not allow mixture to cool completely the alcohol will evaporate!)
Add vodka to coffee mixture and stir to combine.
Pour over ice and add your favorite ingredients. Sit back, relax, and enjoy! Note: (This keeps well & gets better with age.)
