MOrange Juiceo
How to make the MOrange Juiceo – Mix all ingredients in large container. Keep stirred.
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RECIPES THAT INCLUDE:
How to make the MOrange Juiceo – Mix all ingredients in large container. Keep stirred.
How to make the K-V-S Kaboom – Mix all ingredients into a large Punch bowl or Ice chest. SlIce fruit and add into Mixture. More Cranberry Juice may be added if you are a bunch of light-weights. Stir vigorously with a paddle.
How to make the Jamaican Rum Punch – Mix all ingredients together in blender or Punch bowl. Pour creation over Ice Cubes in any type of glass.
How to make the Fish House Punch – Dissolve Sugar in some of the Water. Add Juice and the rest of the Water, and stir. Add liquor 2-3 hours before serving, and refrigerate. Serve in a Punch bowl with Ice.
How to make the Derailer – This is the Punch we serve at our annual Halloween party. We use a big, black, plastic cauldron to Mix this Punch in. You can use any LARGE vat to concoct this wonderful drink. Add all alcohols first, then add Juices. Add the Lemon Lime Soda just before serving. If you want… do as we do, and drop in chunks of dry-Ice to create a bubbling, smoking cauldron of pure Halloween evil! it’s safe to drink, and does not really change the taste all that much! YAHOO! GET DERAILED!
How to make the Champagne Rum Punch – Combine the Rums, wines and Juices in a large Punch bowl, and stir well. Add one large block of Ice, and garnish with Orange slIces. Makes 30 (6-ounce) Punch Collins Glasss.
How to make the Californian Hurricane – You can Mix in either a Punch bowl, or a pitcher. Mix all ingredients (alcohol first) together, then add only enough Grenadine Syrup to turn it red. Add Ice and serve in a highball glass.
How to make the Tom and Jerry – Beat Egg Whites stiff with electric beater, Add Sugar gradually, add Cinnamon, Nutmeg and vanille, add in half of the Eggs yolks blend until smooth. In Large mug fill with 1/2 batter 2 shots of 60% Rum and 40% Brandy (Mixture) balance with boiling hot Water. Stir well and sprinkle with Nutmeg.
How to make the Egg Nog – Katie’s – Beat Egg Yolks until thick and Lemon yellow, then beat in 1 Collins Glass Sugar. Add slowly the rye, Rum and Peach Liqueur. Beat until smooth. Add the Milk and Half & Half. Beat the Egg Whites until stiff but not dry, gradually adding 1/2 Collins Glass of confectioners Sugar. Fold the Egg Whites into the batter. Just before serving, whip the Cream and fold it into the other ingredients. Garnish with ground Nutmeg. Serve in a Punch bowl or another big bowl.
How to make the Egg Nog #3 – Separate Eggs and refrigerate the whites. Beat yolks until light in color. Gradually beat in Sugar, then slowly beat in 1 Collins Glass of Rum. Let stand covered for at least 1 hr. Add rest of liquor, Cream, and Peach Brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat Egg Whites until stiff, fold in. Serve sprinkled with Nutmeg. Serve in a Punch bowl or another medium sized bowl.
How to make the Egg Nog #4 – In a small Mixer bowl beat Egg Yolks till blended. Gradually add 1/4 Collins Glass Sugar, beating at high speed till thick and Lemon colored. Stir in Milk, stir in Rum, bourbon, Vanilla, and Salt. Chill thoroughly. Whip Cream. Wash beaters well. In a large Mixer bowl beat Egg Whites till soft peaks form. Gradually add remaining 1/4 Collins Glass Sugar, beating to stiff peaks. Fold yolk Mixture and Whipped Cream into Egg Whites. Serve immediately. Sprinkle Nutmeg over each serving. Serve in a Punch bowl or another big bowl. NOTE: For a Non-Alcoholic Eggnog, prepare Eggnog as above, except omit the bourbon and Rum and increase the Milk to 3 Collins Glasss.
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RECIPES
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How to make the The Blue Fin – Shake well with Ice. Strain into an Ice-filled Old Fashioned Glass. Garnish
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How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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