64 oz. cranberry juice
2 (28 oz.) ginger ale
2 (12 oz.) cans concentrated frozen
lemonade
3 c. whiskey
Mix all together and freeze. Make ahead 2 days.
20.5.08
COOL ALCOHOL SUMMER DRINK
3 tsp. instant tea
1 (12 oz.) can frozen Awake
1 (12 oz.) can frozen lemonade
1 1/2 c. sugar
1 c. water
2 c. whiskey
Mix all together well in large bowl. Freeze in quart containers. When needed scoop out slush into glass, then fill up glass with 7-Up. Very tasty.
1 (12 oz.) can frozen Awake
1 (12 oz.) can frozen lemonade
1 1/2 c. sugar
1 c. water
2 c. whiskey
Mix all together well in large bowl. Freeze in quart containers. When needed scoop out slush into glass, then fill up glass with 7-Up. Very tasty.
OPEN HOUSE PUNCH
2 1/2 c. whiskey
2 1/4 qt. 7-Up
1 can orange juice, frozen (6 oz.)
1 can pineapple juice, frozen (6 oz.)
2 cans frozen lemonade (6 oz. each)
Chill ingredients. Mix in punch bowl, adding 7-Up last. Add drops of red food coloring as desired (optional). Stir. Add ice, orange and lemon slices. Serves 25.
2 1/4 qt. 7-Up
1 can orange juice, frozen (6 oz.)
1 can pineapple juice, frozen (6 oz.)
2 cans frozen lemonade (6 oz. each)
Chill ingredients. Mix in punch bowl, adding 7-Up last. Add drops of red food coloring as desired (optional). Stir. Add ice, orange and lemon slices. Serves 25.
WHISKEY SOUR PUNCH
3 (12 oz.) cans frozen lemonade
concentrate, thawed & not mixed
5 c. orange juice
2 fifths whiskey
2 qts. soda
4 trays ice cubes
Makes 44 (4 oz.) servings.
concentrate, thawed & not mixed
5 c. orange juice
2 fifths whiskey
2 qts. soda
4 trays ice cubes
Makes 44 (4 oz.) servings.
WASSAIL
2 (32 oz.) jars low-calorie cranberry
juice cocktail
2 c. water
1 (6 oz.) can frozen pineapple-orange
or orange juice concentrate, thawed
12 inches stick cinnamon
3 whole cloves
1/2 c. whiskey or bourbon (optional)
Orange slices
Stick cinnamon
In large kettle, combine first 5 ingredients. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Remove cinnamon and cloves. Stir in whiskey, if desired. Serve warm with orange slices and cinnamon stick. Makes 20 servings.
juice cocktail
2 c. water
1 (6 oz.) can frozen pineapple-orange
or orange juice concentrate, thawed
12 inches stick cinnamon
3 whole cloves
1/2 c. whiskey or bourbon (optional)
Orange slices
Stick cinnamon
In large kettle, combine first 5 ingredients. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Remove cinnamon and cloves. Stir in whiskey, if desired. Serve warm with orange slices and cinnamon stick. Makes 20 servings.
IRISH MIST
1 3/4 c. liquor (Irish Whiskey,
brandy, rum, bourbon, Scotch or rye)
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 c. light cream
4 eggs, only clean, uncracked eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
Combine all ingredients in blender, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir or shake before serving.
brandy, rum, bourbon, Scotch or rye)
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 c. light cream
4 eggs, only clean, uncracked eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
Combine all ingredients in blender, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir or shake before serving.
CHERRY WHISKEY
1 bottle 74 port
2 bottles sloe gin or cherry whiskey
syrup
2 bottles club soda
1 qt. alcohol
In large glass container, pour in syrup, add club soda and port. Let sit 1/2 hour, then add alcohol.
2 bottles sloe gin or cherry whiskey
syrup
2 bottles club soda
1 qt. alcohol
In large glass container, pour in syrup, add club soda and port. Let sit 1/2 hour, then add alcohol.
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