RECIPES THAT INCLUDE:
How to make the Monarchy Luau Punch – Remove rind and core from Pineapple, coarsely chop fruit. Combine Pineapple, Brandy and Sugar, marinate 6 hours or overnight. Pour Pineapple Juice into a ring mold and freeze. Add wine to Pineapple-Brandy Mixture, refrigerate 30 minutes. Add Pineapple Juice ring and champagne just before serving.
How to make the Ponche de Pina – Peel Pineapples, chop or shred. Add Water and let stand overnight. Put in large saucepan with spIces, Sugar, and Coconut Milk. Boil for 5 minutes. Strain liquid into large pitcher. Add Rum and serve hot.
How to make the Party Slush Punch #3 – Mix the following ingredients together and freeze. When slushy, drink as is or Mix with 7up.
How to make the Pain, Pain, Go Away – Pour Hot Pepper Sauce in first, then Whiskey and Cream. Mix well.
How to make the Great Pumpkin Punch – Serve in a hollowed out pumpkin with floating pumpkin chunks.
How to make the Crockpot Mulled Cider – Tie Orange Peel, Cinnamon, Ginger root, and allspIce in an 8-inch square of 100-percent-cotton Cheesecloth. — Combine Apple Cider or Juice, Apple Brandy (if desired), and Honey in a 3 1/2-, 4-, or 5-quart crockery cooker. Add spIce bag. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove and discard spIce bag. Ladle cider into Collins Glasss. Makes 8 eight-ounce servings if you didn’t use Apple Brandy, 9 if you did.
How to make the Banana Slush Punch – In blender, blend Bananas and 2 Collins Glasss Water. Set aside. In large bowl, put remaining Water, Kool-Aid®, Sugar and fruit Juices (all except for the Ginger Ale). Freeze at least 24 hours. Take out to thaw when you will be ready to drink it in 1 to 3 hours. Pour Ginger Ale in and chip away until it’s slushy.
How to make the Glogg #2 – Combine all the non-alcoholic ingredients in a heavy enamel or stainless steel saucepan, bring to a boil and simmer 5 minutes. Add the Red Wine and the Port and bring to a boil again. Remove from heat and let steep, covered, for at least 2 hours. Then bring back to a simmer, add the Brandy, and heat for 1 minute. If you want to be fancy you can put it into a warmed metal bowl, turn down the lights and ignite it before serving. Serve in irish Coffee Collins Glass.
How to make the Apple Cider Punch #2 – Make sure ingredients are well chilled. Cut unpeeled Apples 1cm cubes. Combine fruit and Mint with Apple Juice in large Punch bowl. Mix well, cover and refrigerate until serving. Before serving add chilled Apple Cider and Lemonade.
How to make the Ginger Syllabub – 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.
How to make the Egg Nog – Kahlúa® – Mix Kahlúa® with Eggnog in a wine glass and then sprinkle some Nutmeg on top.
COCKTAIL
RECIPES
How to make the Yellow Motherfuckers – It is best to use a large cooler with a spout. The amount
How to make the Big Bad Voodoo Kooler – Sling Malibu, RedRum® Rum and Midori in a highball glass filled
How to make the Buddha’s Banshee – Pour the SpIced Rum, Creme de Cacao, creme de Bananas and Half &
How to make the Freezer Burn – Chill the Smirnoff bottle on Ice or in a refrigerator beforehand. Keep DeKuyper®
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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