Please accept this recipe book from - Kean Miller LLP

Catherine’s Whiskey Snowballs
46 oz. pineapple juice
32 oz. 7-Up
6 oz. frozen orange juice concentrate
1 small jar of cherries with juice
2 cups Jack Daniel’s Black Label
1/4 cup sugar
Mix sugar with whiskey. Pour all remaining ingredients into freezer container and cover. Freeze
for at least 7-8 hours. Remove and stir to achieve a slush consistency.Cover any unused portion
and return to freezer.
by Amy Berret, an attorney practicing in the litigation and medical malpractice areas
Subpoena Coladas
Each Fall, the Baton Rouge Bar Association hosts, “Belly Up With the Bar,” an outdoor cooking and
drink-making contest and festival. Recently, Kean, Miller’s team won “Best Elixir” with the following:
Captain Morgan’s Parrot Bay Coconut Rum
Bacardi 151 Proof Rum
pineapple juice
Coco Lopez Cream of Coconut
frozen strawberries
ice
Other than the ingredients, there is no recipe. Trial and error is half the fun. Fill a blender with
ice and add the coconut rum to fill about a third of the blender. Add the same amount of
pineapple juice and a couple of spoonfuls of cream of coconut. Give it a good shot of 151 rum for
a little kick. Blend well. Add frozen strawberries if you like. As you blend, add additional juice
and/or rum until the drink is smooth. The secret is to use a powerful blender and to blend until
they are very smooth, with no ice chunks. For tailgate parties, make the drinks ahead of time and
freeze in zip-lock bags.The alcohol keeps the contents from freezing hard. The contents will
defrost to the perfect consistency.
by Kean, Miller’s Belly Up with the Bar Team Members: Jay Jalenak, Karli Wilson, Melissa Cresson, Ed Hardin, Jr., Kyle Beall,
Troy Charpentier and Clay Countryman
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