2 cans Mountain Dew
2 shots Everclear (190 proof)
24 pieces Candy, Spree
Fill a resealable 32. oz container with one can of Mountain dew. Add the 2 shots of everclear then the second can of Mountain Dew. Add the sprees and shake until they turn white. Strain the mixture into the serving pitcher. Keep the sprees and eat them later.
32 oz Cranberry juice cocktail
28 oz Ginger ale
12 oz Lemonade
1-1/2 cup Bourbon
Mix all ingredients in a medium-sized bowl. Freeze in small airtight containers. To serve, remove from freezer and let thaw about 10 minutes. Scrape or scoop into stemmed glasses. Serve with straws, if desired. Makes 14 six-ounce drinks.
1 fifth Everclear
1 fifth Smirnoff red label Vodka
2 L Mountain Dew
2 L Surge or sundrop
1 small bottle Lemon juice
1 pint Rum (Bacardi)
Mix all ingredients together. Slowly and gently. Works best if ice is added to punch bowl and soda's are very cold.
1 1/2 oz Light rum (Bacardi)
1 1/2 oz Dark rum (Myers)
1 oz crushed Ice
Add sour mix and shake in whiskey sour rock glass or 10 oz. goblet. Garnish with lime wedge
12 separated Egg
1 1/2 cup Powdered sugar
1 pint Rye whiskey
1/3 pint Rum
1/4 pint Peach liqueur
2 qt Milk
1 qt Half-and-half
1 pint Heavy cream
Beat egg yolks until thick and lemon yellow, then beat in 1 cup sugar. Add slowly the rye, rum and peach liquer. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg. Serve in a punch bowl or another big bowl.
2 bottles Everclear
1 bottle Vodka
1 bottle Whiskey
5 gal Fruit punch
1 bag Ice
Pour all of the ingredients in a trash can or large cooler. Stir until completely mixed.
24 Egg
2 lb Powdered sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 oz Vanilla extract
1/2 jigger Rum
1/2 jigger Brandy
1/2 cup boiling hot Water
Beat egg whites stiff with electric beator, Add sugar gradually, add cinnamon, nutmeg and vanille, add in half of the eggs yolks blend until smooth. In Large mug fill with 1/2 batter 2 shots of 60% rum and 40% brandy (mixture) balance with boiling hot water. Stir well and sprinkle with nutmeg.
Crushed Brown sugar
Peel of 1 Orange
Water
1 fifth Light rum (Havana Club)
1 fifth Dark rum (Havana Club)
1 L Pineapple juice
1 L Mango juice
1 L Orange juice
Juice of 2-3 Lime
Chunks of Pineapple
Chunks of Mango
Chunks of Orange
Grated Nutmeg
Make a sugar syrup by boiling brown sugar, water and orange peel for 30 minutes, then allow it to cool. Stir it together with the other ingredients in a large bowl. Garnish with chunks of pineapple, mango and orange, and sprinkle with freshly grated nutmeg before serving.
1 part Canadian whisky (Windsor)
3 parts Mello Yello
Ice cubes
Stir with a butter knife
2 shots Peach liqueur
1 shot Lime liqueur (Rivas)
Fill with Peach juice
3-4 Ice cubes
Pour peach and lime liqueurs over 3-4 ice cubes in a tall glass. Fill with peach juice.