Machu Picchu
Ice cubes
2 ounces pisco
4 ounces fresh-squeezed orange juice
1/4 ounce grenadine
1/4 ounce cr¸me de menthe

Fill a tall glass with ice cubes. Pour in 1 ounce of the pisco, the orange juice and the grenadine. In a cocktail shaker, combine the remaining pisco, cr¸me de menthe and three ice cubes and shake well (this will lighten the cr¸me de menthe so that it floats on the top). Pour on top of the orange juice mixture in the tall glass and add a straw, but don't stir or the colors will blend together.

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Raspberry Rambler
Punch bowl and glasses
Ice forms made with lime slices and raspberries
1 1/2 cups Raspberry Puree or 1/2 cup raspberry syrup
4 cups pineapple juice
2 cups vodka
1/2 cup fresh lime juice
3 cups chilled orange-flavored sparkling water
Lime slices and raspberries for garnish (optional)

At least 3 hours ahead, make the ice forms. To make the Raspberry Puree, process 4 cups of fresh or frozen raspberries to a smooth puree in a blender. Strain the puree into a bowl through a fine-mesh sieve to remove the seeds, pushing on the mixture with the back of a wooden spoon to extract all the juice. Combine the puree, pineapple juice, vodka and lime juice in the punch bowl and mix well. Just before serving, slowly pour in the sparkling water. Place the ice form in the punch. Garnish with the lime slices and raspberries, if desired.

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Ole
Ice cubes
1 1/2 ounces tequila
1 ounce banana liqueur
Dash of blue cura¨ao

Half-fill a cocktail shaker with ice. Add the tequila and banana liqueur, then shake well. Strain into a small, chilled cocktail glass. Tip a dash of blue cura¨ao into the drink to achieve a two-tone effect.

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Argentine-Style Bellini
3 ounces peach nectar
5 ounces cold Spanish sparkling wine or dry champagne
1 thin peach slice and 1 raspberry, for garnish

Pour the peach nectar into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or champagne. Stir, garnish with the peach slice and raspberry, and serve immediately.

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