2 tblsp medium dry Sherry
3 tblsp Brown sugar
1 pinch Nutmeg
1 pinch ground Ginger
Juice of 1/2 Lemon
1/2 pint heavy Whipping cream
2-3 pieces minced crystallized Ginger
Put the sherry, sugar, spices, and lemon juice into a large mixing bowl. Stir until well-blended, then leave to soak for at least half an hour. Beat the cream until it is stiff. Fold in the chopped ginger. Chill thoroughly. Before serving divide into four serving bowls and top with crumbs of crystallized ginger and a shake of nutmeg.
7 cups Water
3 cups Bourbon
12 oz frozen Lemonade
6 oz frozen Orange juice
1 1/2 cup Sugar
2 cups strong Tea
Mix all ingredients a day ahead and place in freezer. When ready to serve, take out of freezer and put desired amount in blender for a second or put in a bowl and mix till it is semi-liquified. Serve in old fashioned glasses.
5 L White wine and/or cider
3 L Ginger ale
1.5 L Sprite, 7-UP etc
0.5 L Pisang Ambon
0.75-1.5 L Vodka
Lots of Cucumber, sliced
Lime, sliced
Mix the Vodka with the cider or the wine. Drop the fruit from a height of at least 3 feet. Pour the sprite and the Ginger Ale with the rest Carefully pour the Pisang Ambon into the punch. Enjoy!
Ice
3/4 oz Light rum
3/4 oz Blue Curacao
1 oz Sweet and sour
Fill with 7-Up
Combine all ingredients in Collins glass filled with ice.
1 part Vodka
1 1/2 part Orange juice
1 part Champagne
mix vodka and o.j. in blender with ice. add champaine and stir in.
2 qt Apple cider
1/4 cup Sugar
12 whole Cloves
6 whole Allspice
4 3-inch Cinnamon sticks
Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel. 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice.
1 oz Kahlua
4 oz Eggnog
Nutmeg
Mix kahlua with eggnog in a wine glass and then sprinkle some nutmeg on top.
1 L Red wine
2 oz Triple sec
4 oz Brandy
Juice of 1 Orange
Juice of 1 Lemon
1 Peach
10-20 Cherries
1 bottle Club soda
6 oz Sugar syrup
Ice cubes
Pit cherries and soak in 2 oz. of the brandy. Slice peach and soak in the other 2 oz. of the brandy and all of the triple sec. Juice the lemon and orange into a pitcher and add the sugar syrup. Add the cherry and peach mixtures, and the red wine. Chill. To serve, fill a red wine glasses about 1/3 full with ice and add the alcohol/fruit mixture. Top with club soda to taste.
4 cups Cranberry juice
1 1/2 cup Sugar
4 cups Pineapple juice
1 tblsp Almond flavoring / extract
2 qt Ginger ale
Combine first four ingredients. Stir until sugar is dissolved, chill. Then add ginger ale just before serving. Add ice ring to keep punch cold.
1/2 gal Sherbet, raspberry
2 L Ginger ale
33 oz Pineapple juice
Combine all together and serve.