1 oz Vodka
1/4 oz Triple sec
2 oz Limeade
Serve in plastic Champagne Glasses without the plastic bottoms
1 bottle Red wine
150 ml strong Tea
100 ml Pineapple juice
80 ml Rum
Juice of 1 Lemon
100 gr Sugar
200 gr Pineapple pieces
50 ml Sherry
Put the pineapple pieces in a punch bowl and pour the sherry over them. Chill for 2 hours. Put tea and sugar in a pot, add red wine, lemon juice and rum. Heat but do not boil the mixture. Pour over the pineapple pieces.
1 case Molson Canadian Beer
2 cans Pink lemonade concentrate
26 oz Absolut Vodka
26 oz Canadian whisky (Canadian Club)
Pour all over ice in large cooler. Then climmb the pporchs.
1 bottle Cold Duck Champagne
1 can frozen Lemonade, thawed
2 L Ginger ale
1/2 gal rainbow Sherbet
Mix all liquids in a large punch bowl. Float the sherbet on top.
3/4 glass Lemonade
1 Mint sprig
1/4 glass dry Red wine
Maraschino cherry
This makes a colorful as well as refreshing drink if the liquids are not mixed together. Pour the lemonade over crushed ice, then add the red wine. Garnish with a sprig of mint and a cherry. Good for hot days.
3 parts Creme de Banane
2 parts Coconut rum (Parrot Bay)
1 part Triple sec
1 part Blackberry brandy
3 parts Orange juice
2 parts Pineapple juice
Fill with Apple juice
Mix appropriate amounts in a pitcher or bowl. Pour into glass filled with ice. Garnish with the fruit of your choice.
4 oz Malibu rum
4 oz Orange juice
Ice cubes
Mix rum and orange juice together (stirring) then pour over ice.
2 packages unsweetened red Kool-Aid mix
4 L Soda water
1 can frozen Lemonade concentrate
1 can frozen Pineapple juice concentrate
Sugar as needed
Make up the kool-aid ahead of time, by dissolving in a small amount on water (as little as possible). Don't add sugar! Cool this mixture. With everything cold, mix it all together, just before the party. You can add sherbert to keep it cold, or make ice cubes, or an ice cube ring, using the kool-aid mixture. You probably won't need to add any sure to this, as the soda, lemondade, and pineapple juice should contain plenty.
12 Egg
1 cup Sugar
1 cup Bourbon
1 cup Cognac
1/2 tsp Salt
3 pint Heavy cream
1/2 tsp Nutmeg
Separate the eggs. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.
1 fifth Orange vodka
2 L Sunny delight
2 L 7-Up
Pour together and serve cold.