1 bottle (28 oz. size) ginger ale 1 bottle (28 oz. size) club soda 2 bottle (750 ml. size) pink champagne 6 ounces frozen lemonade concentrate 2 cups brandy 1/4 cup grenadine syrup ice cubes or ring
Directions: Have ginger ale, club soda and champagne well chilled. Thaw lemonade.
Combine lemonade, brandy and syrup in punch bowl until well blended. Stir in ginger ale, soda and champagne. Add ice cubes or ring.
2 packages (10 oz size) frozen red raspberries in syrup, thawed 1/3 cup ReaLemon juice from concentrate 1/2 cup sugar 1 bottle (750 ml. size) red rose wine, chilled 1 quart raspberry sherbet 1 bottle (750 ml. size) Asti Spumante or champagne, chilled
Directions: In blender container, puree raspberries. In large punch bowl, combine pureed raspberries, lemon juice, sugar and wine; stir until sugar dissolves.
Just before serving, scoop sherbet into punch bowl; add sparkling wine. Stir gently.
Directions: Combine coffee and sugar, stirring until sugar dissolves. Stir in milk and vanilla; cover and chill. Combine chilled coffee mixture and Kahlua in a punch bowl; stir well. Spoon tablespoons of ice cream into coffee mixture. Sprinkle with chocolate.
2 cans (6-ounce size) frozen limeade, thawed and undiluted 2 cups light rum 1 ice ring (use lemonade with limes, cherries and other fruit in it for decoration) 3 bottles (750 ml size) Cold Duck
Directions: Combine limeade and rum. Add ice ring. Add Cold Duck right before it is served.
This is a great crowd pleaser. It smells delicious and tastes even better. It takes about an hour from prep to finish, so start before the party arrives.
Ingredients:
4 cups cranberry juice cocktail 4 cups apple juice 1 cup sugar 4 tablespoons orange juice 6 whole cloves 4 (3 inch) cinnamon sticks 4 cups water 1 cup Vodka Orange rind curls (optional)
Directions: Combine first 7 ingredients in a saucepan, stirring until sugar dissolves. Bring to a simmer; cover and cook 30 minutes. Remove cloves and cinnamon sticks from pan with a slotted spoon. Add vodka. Serve warm or chilled. Garnish with orange rind curls, if desired. Serve in Champagne flutes if cold or mugs if warm.
