46 oz Pineapple juice
15 oz Coconut cream
1 tblsp Coconut syrup / flavoring
1 tblsp Cinnamon
1.5-2 L Pineapple soda
1 pint Vanilla ice-cream
Chill pineapple juice and soda. Blend first four ingredients in a blender until creamy. (I've found a hand blender works very well since my blender won't hold all of this liquid or you could split it into two batches.) This can be done ahead of time and put back into the fridge until serving time. When your ready to serve, place coconut mixture in punch bowl, add ice-cream and allow it to dissolve somewhat. When ice-cream has dissolved almost completely, add pineapple soda. Add ice ring and decorate the frothy top of the punch with thin orange slices. If you wanted to make this alcoholic, cut back a little on the amount of soda and add a bit of rum - I like it with Captain Morgan's Spiced Rum.
5 L Vodka
5 L Dark rum (Captain Morgan's)
1/2 L Pepsi Cola
10 L Gin
3 L Orangina Orange soda
Makes huge punch.
6 oz Bacardi Black rum
8 oz Cream of coconut (Coco Lopes)
8 oz Pineapple juice
1 wedge Pineapple
Combine Rum, Cream of Coconut and Pineapple Juice in a regular sized blender. Blend on low speed to mix liquid ingredients. Fill blender to top with ice. Blend on high speed until ice is grainy. Pour into hurricane glass and garnish with pineapple wedge.
1 1/2 oz dry Gin (Tanqueray)
Fill 1/4 Cranberry juice
Fill with Tonic water (or club soda)
Pour all into any kind of glass, mix with small stick and add a slice of orange and a cherry in glass.
1 gal high proof Vodka
1 can Lemonade mix
Juice of 3 - 6 Lemon or limes
Fill with 3 1/2 - 4 gal ice cold Water
In 5 gal. jug mix thoroughly all of vodka with all of lemons, lemonade, and water, which should be previously combined. Make sure water is ice cold, if not ice or refridgeration may be required.
2 L Carbonated soft drink (such as ginger ale or 7-UP)
1 gal Fruit juice (different flavours)
2 pint Sherbet
Just mix all the liquids together, and float the sherbert in the punch just before serving.
4 cups Cranberry juice cocktail
1 cup chopped & candied Ginger
12 oz frozen Apple juice concentrate
6 oz frozen Limeade concentrate
2 cups seedless Grapes
4 cups Water
1/2 gal Ginger ale
In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside. With a vegetable peeler, pare peel (colored part only) from oranges: cut peel into thin 2 in long worms: or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight. Juice oranges: put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups): ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases.
1 can Pineapple juice (unsweetened), chilled
2 bottles Ginger ale, chilled
3 qt Sherbet, raspberry , softened
Combine all ingredients in a punch bowl.
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 cup blanched Almond
12 Cardamom seeds , peeled
12 whole Cloves
6 Cinnamon sticks
Peel of 1 Orange
1 bottle Red wine (Burgundy or Claret)
1 cup dark Raisins
1 bottle Brandy (or Aquavit)
1 cup Sugar cubes, crushed
Put cardamon seeds, cinnamon, cloves and orange parts in nylon bag and tie top. In large saucepan put bag, half bottle of the wine, and the raisins. Cover and simmer for 15 minutes. Add remaining wine and the almond, heat through. In another saucepan warm about 1/3 of the brandy (or aquavit), pour in sugar and light with match to flame. When sugar has melted, pour in the remainder of brandy. If necessary extinguish flame with cover lid. Add sugar mixture to wine mixture. Pour in cups with raisins and almonds in each serving. Serve in irish coffee cup. A hot cup of glogg is the Scandinavian way of offering a warm welcome to a friend on a wintery evening.