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Punches are great for any large party, and can be either alcoholic or non-...Alcoholic:Festive Punches for Special Occasions
Bahama Mamas for A BunchMakes 72 2 oz servings
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 | In a large punch bowl, combine water, tequila, concentrate, lime juice, and sugar. |
| Slowly pour carbonated beverage down the side of the bowl; Stir punch gently to mix. |
| Float the lime and orange slices on top of the punch. |
| Serve in small glasses over chopped ice. Add small straw.
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Alcohol Alc. Water Substitute 4-cup pkg. Jell-O
| 30-proof Liqueur 15% 1/3 1 1/3 cup |
| 40-proof Liqueur 20% 1/4 1 cup |
| 50-proof liqueur 20% 1/4-1/5 1 cup |
| 80-proof Liquor 40% 1/8 1/2 cup |
| 90-proof Liquor 45% 1/8-1/10 1/24 cup |
| 100-proof Liquor 50% 1/10 21/5 cup |
| 150-proof Liquor 75% 1/15-1/16 1/4 cup |
Contributed by Deena Sachs, and a heckuva a Body at that!
One of the latest crazes for party drinking is to drink shots of liquor,
predominantly tequila with a lick of salt to start and and a squeeze of fresh lime as a
finale chaser. To push that craze over the line, couples have innovated a new way of
enjoying these "liquor shots" with an added touch of "contact sport"
and are calling them Body Shots. The concept, a sure-shot party hit, works as follows:
| Body #1 is prepared by moistening a spot on the neck and coating it with salt and holding a lime wedge in his/her mouth. |
| Shot Drinker licks the salt from Body #1's neck, downs the shot of tequila and
kisses Body #1, removing the lime wedge from his/her mouth. Tequila shot completed. |
This great variation was invented by a non-tequila drinker:
| Body #1 was prepared by smearing a small bit of butterscotch ice cream topping on his neck and placing a small chocolate cookie, topped with whipping cream into his mouth. |
| Shot Drinker licks the topping from Body #1's neck, downs a shot of Rootbeer Schnapps and kisses Body #1, removing the chocolate cookie w/whipped cream from his mouth. Sugar shot completed. |
Makes about 6 quarts.
2 12-oz cans frozen pink (or yellow) lemonade concentrate
1 12-oz can frozen limeade concentrate
1 46-oz can pineapple juice
3 lemonade cans cold water
1 2-liter bottle 7-up (or your favorite)
Pour all ingredients over a decorative ice ring
Makes 4 quarts
1 quart pineapple juice
1 pkg. (2 qt) lime Kool-Aid
1 qt lime sherbet
2 qt. ginger ale
Mix Kool-Aid in punch bowl.
Add pineapple juice.
Just before serving, add sherbet by spoonfuls.
Add ginger ale.
Note: Match color of Kool-Aid to holiday.
Makes 2 gallons
1 12 oz can frozen orange juice concentrate
1 12 oz can frozen lemonade concentrate
1 48 oz can apricot nectar
1 48 oz can pineapple juice
1 2 liter bottle ginger ale
Dilute the orange juice and lemonade as directed on can.
Mix with remaining ingredients.
20-24 4 oz cups
4 qt. Apple Cider
1 cup Brown Sugar
1 6 oz Frozen Lemonade Concentrate
1 6 oz Frozen Orange Juice Concentrate
6 cloves
6 allspice
1 Ts. Nutmeg
3 Cinnamon sticks
| If you use the whole all spice and cloves, contain them in a cheesecloth bundle. |
| Heat the mixture. |
| Stir occasionally. |
Note: May be kept warm in a crock-pot.
Icon: Add rum if desired.
Makes 40 4 oz cups
3 Apples, unpeeled, cut into 1" cubes
1qt Strawberries, hulled and quartered
4 Mint Sprigs
85 oz Apple Juice
15 oz Apple Cider
57 oz Lemonade
Make sure ingredients are well chilled.
Combine fruit and mint with apple juice in large punch bowl.
Mix well, cover and refrigerate until serving.
Just before serving add chilled apple cider and lemonade.
22-24 4 oz servings
7 cups Water
1/2 c Sugar
5 Bananas, mashed
6 oz Frozen Orange Juice Concentrate
6 oz Frozen Lemonade Concentrate
46 oz Pineapple Juice
1 quart Ginger Ale
Boil water and sugar for 5 minutes.
Cool and add the remaining ingredients except ginger ale.
Freeze. Remove from freezer 2 to 3 hours before serving.
Mix with ginger ale. Float assorted fruit in punch bowl.
Icon: If desired, add Vodka.
Makes 12 4 oz cups
2 cups Unsweetened cranberry juice
2 cups Apple Cider
1/2 cup Brown Sugar
8 tea bags (of choice)
1 Cinnamon stick
1/2 Ts ginger
4 cloves
Make strong tea with teabags and 4 cups of boiling water.
Add cranberry juice, apple cider, brown sugar, and spices.
Stir until the sugar dissolves.
Garnish with orange slices.
Ladle into small tea or coffee cups.
Makes 12 4 oz cups
16 oz Jellied cranberry sauce
1/3 cup Brown Sugar
1/4 Ts. Cinnamon
1/4 Ts. Allspice
1/8 Ts. Cloves
1/8 Ts. Nutmeg
1/8 Ts. Salt
2 cups Water
2 cups Pineapple Juice
Butter
Crush cranberry sauce with a fork.
Mix with sugar, spices and salt.
Add water and pineapple juice.
Cover and simmer 2 hours.
Ladle into mugs and float a small pat of butter in each serving.
24 4 oz servings
2 6 oz cans Frozen lemonade concentrate
4 liters Raspberry soda
1 qt Raspberry sherbet
Empty the frozen lemonade into the punch bowl.
Add soda & stir.
Top with sherbet.
16 4 oz servings
10 oz pkg. Strawberries
6 oz Lemonade
1 qt. Ginger Ale
1 pint lemon-lime sherbetThaw strawberries in refrigerator.
Prepare lemonade and chill.
Combine fruit, lemonade and ginger ale in punch bowl.
Add sherbet and mix until sherbet is dissolved.
Keep cold with floating ice ring.
Makes 12 4-oz servings
1 qt apple cider
1 pt cranberry juice
1 cup orange juice
3/4 cup lemon juice
Pour all ingredients into large percolator. (To multiply this recipe, use large
coffee urn.)
In the grounds basket, add:
1 cup sugar
3 cinnamon sticks
1 TB whole allspice
1 TB whole cloves
Serve hot in mugs or cups.
Idea: Make a stirrer of small fresh apple cube, orange bit and raisin kabob on long
toothpick.
36 5 oz servings
1/2 gallon vanilla ice cream
1/2 gallon rainbow sherbet
1 large 46 oz can pineapple juice
2 liters Sprite™ or 7-UP™
Mash ice cream and sherbet together in punch bowl.
Add pineapple juice and soda.
Makes 24 1/2 cup servings
2 (12-oz) cans frozen apple raspberry juice concentrate, thawed,
1 (2-liter) bottle chilled lemon-lime-carbonated beverage
Pour into large punch bowl.
Add ice ring, if desired.
Variation:
Sparkling Apricot Punch:
2 (750-ml) bottles chilled sparkling apple cider
1 (46-oz) can chilled apricot nectar