Dr. McCoy's Tennessee Smoked Baked Beans

Sitting around the campfire at Earth's Yosemite National Park, Dr. McCoy cooked up his old family Tennessee recipe for smoked baked beans. As McCoy said, smacking his lips the way country doctors were wont to do on planet Earth hundreds of years ago, "You can't replicate these, Jim. They have to be simmered low and slow."
Another family secret that Bones McCoy could have revealed was that the secret ingredient in Tennessee smoked baked beans was a hefty pour of either Tennessee whiskey or Kentucky bourbon. Different tastes for different states. If you're serving this dish to your family, however,and are not out in one of the great national parks on Earth, you probably won't want to include the booze—nor should you—but you can add a down-home Smoky Mountain taste with a product called liquid smoke. It's basically water and natural smoke flavor, and there are several brands of it.
You also have to decide whether you want to soak the beans yourself—the basic old-fashioned method—or use one of the many varieties of presoaked, precooked, canned, or ready-to-cook beans. Basically, you can make a baked bean recipe from canned pinto or red beans in about 30 to 45 minutes—making sure you drain and rinse the beans—and these will function as a happy side dish. But the more "from scratch" you prepare your McCoy's Tennessee Smoked Baked Beans, the richer and fuller the taste. The great part about any baked bean recipe is that there are so many varieties of beans, from-scratch to quick-cook, and you have your choice. Here are the basic instructions for Dr. McCoy's Tennessee Smoked Baked Beans in from-scratch and quick-cook recipes and in an alcoholic and a nonalcoholic pair of versions.

2 cups dried pinto, red, or kidney beans
1/2 pound bacon, salt back, or Canadian bacon, coarsely chopped
1 small white onion or 1/4 large Bermuda onion
2 tablespoons molasses 2 tablespoons honey
1 1/2 tablespoons mustard seed
1/2 cup Tennessee whiskey or Kentucky bourbon
2 cups beef bouillon stock or water from the boiled beans
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 teaspoon liquid smoke

First soak for 2 hours, drain. Then cover with water and boil the red, kidney, or pinto beans for about 2 hours, reducing heat to a low boil for the last 1/2 hour, until they are tender. Preheat your oven to 300 degrees. Fry the bacon or slightly brown the salt back. Drain the beans, but reserve the bean stock if you are not going to add beef stock. Add the rest of the ingredients to the beans and pork, add back half the bean stock, and stir thoroughly. Bake for 1 hour at 300 degrees in a heavy covered deep pot, then reduce heat to 200 degrees and bake for another 8 hours, making sure they don't become too dry. For the last half hour, add some of the beef bouillon or bean stock and increase heat to 275 degrees.
This is a great electric Crock-Pot dish. Simply replace the oven with your Crock-Pot, and you can prepare the ingredients the night before, set them up in the Crock-Pot in the morning, and come home to fresh baked beans.
For vegetarian baked beans, don't use bacon or pork and don't use beef bouillon. You can use finely chopped green peppers or salted fried tofu. You don't need the Tennessee whiskey or Kentucky bourbon, of course. Simply replace it with a tart apple-cider vinegar. This dish is especially tasty if you make the vinegar yourself from apple cider that you've let turn to vinegar.
For a quick-cook version, simply replace the beans you've soaked and boiled with 2 16-ounce cans of red, kidney, or pinto beans. Drain the beans and rinse them before adding to other ingredients. After you've combined all the ingredients, you can slow-bake at 250 degrees for 3 hours or bake at 350 degrees for 1 hour. You can still use a Crock-Pot to let it cook slowly all day, in which case you should follow the instructions on your Crock-Pot.
Here's another suggestion for people who have coal stoves or wood-stoves they use for heat. If you prepare the baked beans in a heavy cast-iron pot—no substitutions—grease the pot first and let the beans sit on top of the stove where they can cook all day or all night. I'm told that was how the early settlers in something called "the Ancient West" cooked their beans. It's slower than a good low one and a half-second phaser burst, but tastier, I'm sure. Serves six to eight.

FlNAGLE’S FOLLY

I know about this drink, reputed to have devastating impact of photon torpedo. It’s celebrated throughout the galaxy as the true test of whether a man, or a metamorph, can stand up at a bar and hold this liquor. The drink was reputed to have been invented by Dr. McCoy. Stop in at any bar or deep space station in the Alpha Quadrant, order a Finagle's Folly, and someone will bore you to death about Dr. McCoy. Except at Quark's, however, where Quark himself will boast that he invented the drink and challenge you to a game of dabo if you don’t believe him.
Since you don’t have synthethol on Earth, it's probably a good idea to one of the many nonalcoholic versions. Here are the varieties in by-the-serving proportions. Simply multiply the ingredients by the number of servings for your parties, adjust for ice and the size of the serving glass, and make sure you don’t let the drinks stay around so the ice melts. Do it right and everything else will equal out.

Cherry-Lime Finagle's Folly

8 to 12 ounces club soda or any carbonated water
2 good spritzes (tablespoons) cherry syrup
1 good spritz lime syrup
1 wedge of lemon or orange

This is a carbonated drink. You can replace the syrup and club soda with 8 ounces of cherry soda and 4 ounces of lemon-lime soda. Serve over ice with the lemon or orange wedge.

Lemonade-Orange Finagle's Folly

This is a noncarbonated drink. Start with fresh homemade or store-bought lemonade or lemonade mix or canned or frozen lemonade. You have plenty of products to choose from. For fresh lemonade by the glass, squeeze the juice of 10 medium-sized lemons into a large pitcher for each half-gallon of ice-cold water; add orange and lime slices for color and taste; add 2 cups of sugar, sugar syrup, or an equivalent amount of sweetener substitute; mix; and let sit in your refrigerator for about 1 hour before you serve. To make a Finagle's Folly, add a tablespoon either cherry syrup, store-bought cherry juice or cherry cocktail, or even grenadine, to each glass and top with an orange or lemon wedge.

Fruit-Juice Finagle's Folly

In either a fruit-juice or fruit-drink version of this recipe, you can create many of the same fruity tastes and colors of the carbonated and noncar-bonated versions of the drink simply by using fresh, canned, or bottled fruit juices. If you want to use your automatic juicer, you can juice a package of fresh cranberries—these will have more tang and bite than a crisp Autumn walk through the hills around Leonardo da Vinci's house in Captain Janeway's holoprogram—and mix the juice with fresh-squeezed orange juice, adding a splash of store-bought red or white grape juice as a sweetener and either a lemon or orange slice. For a sweeter drink, add one part of cranberry juice to three parts of orange juice with a splash of grape. White grape juice lightens the color; red darkens it. For a darker color and a more tangy drink, either mix the two in equal parts or use the orange juice and a splash of grape as a sweetener for the cranberry juice. To keep a darker red, mix one part red grape juice and one part orange to two parts cranberry. You can play with the flavors to get the exact taste you want and simply multiply the portions for the number of servings.

Another one from www.joebartender.com
Dr. McCoy: “I may be just a ship’s doctor, but I make a Finagle’s Folly that’s known from here to Orion.
1oz Scotch
1oz Vodka
1oz Bourbon
1oz Gin
1 tsp. Bartender’s Syrup
dash Orange Bitters
dash Angostura Bitters

How To Make It:
Shake with cracked ice, pour into tall glass.

May be it's real Finagle’s Folly ')

McCoy’s Mint Julep

Leonard McCoy fancied himself to be a southern gentleman, and his favorite drink was a southern staple, an ice-cold mint julep. Whether he really believed what he was reputed to have said, "You can't find anyone who knows how to make a real mint julep in this part of the galaxy anymore," or that complaint was imply apocryphal, I can't tell you. I didn't find it in any of the Star-fleet logs, but then the logs don't tell you everything either.
Not wanting to corrupt anyone with the real alcoholic mint julep, I present an "essence of julep" in a by-the-glass recipe for your Gone With the Solar Wind get-togethers. It's easy to find the real mint julep, not only in any standard bartender's guide, but in any Junior League cookbook from any locale south of Earth's old capital, in the latter half of the twenty-first century, Washington, DC.

lots of fresh mint sprigs
8 ounces Schweppes, Canada Dry, or Seagram's tonic, per serving
1/2 cup confectioners' sugar
1 teaspoon Rose's lime juice, per serving
1 dash bitters, such as Angostura brand, per serving

Begin by adding three parts of the confectioners' sugar to one part clear cold tap water to make a sugar solution. Coat your mint with the sugar solution by dipping it in, and set aside to dry. Reserve the sugar solution. Chill individual serving glasses in the refrigerator. You can very lightly coat the rims of the glasses you want to chill with the sugar solution to give them a "Jack Frost" appearance, especially appealing for a hot evening mint julep on your porch or verandah. Coat them first, then chill.
Pour tonic water into individual glasses containing ice and slightly rub the mint leaves in your hand before adding them to the drink. Add the teaspoon of lime juice and splash of bitters to each drink, stir, top off with a sprig of.

Alcoholic Mint Julep

Ingredients:
4 fresh sprigs of Mint
2 1/2 oz Bourbon
1 tsp Powdered sugar
2 tsp Water
Mixing instructions:
Muddle mint leaves, powdered sugar, and water in a Collins glass. Fill glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.