APRICOT SLUSH

2 c. sugar
4 c. boiling water
6 tea bags
12 oz. frozen orange juice
12 oz. frozen lemonade
1 c. whiskey
1 c. apricot brandy
7 c. water

Dissolve sugar in 4 cups boiling water. Steep the tea bags in the water and sugar mixture until it becomes lukewarm. Combine the remaining ingredients with tea mixture. Freeze.

SUMMER CRANBERRY SLUSH

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.

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.

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.

RUBY RED PUNCH

2 c. cream sherry
2 c. whiskey
1 c. grenadine
1 c. lemon juice
Lots of ice

Combine in punch bowl.

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.

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.