Colada
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1 c pineapple juice
1 c Pina Colada mix
1 c ice cubes
orange slice
In a blender, add ice cubes, pineapple
juice and Pina Colada mix. Blend until slushy and
pour into glass.
Garnish with orange slice.
Double Lime Punch
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1 c lime sherbet (softened)
6 oz can frozen limeade (thawed)
2 (7 oz) bottles of ginger ale (chilled)
2 c water
In punch bowl, stir together all ingredients.
Serve in punch cups.
Makes 10 servings (½ c each).
Holiday Punch
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1 large jar cranberrygrape juice
1 litre bottle ginger ale
1 container orange sherbet
whole cranberries
Combine juice and ginger ale. Add sherbet by
small scoops. Top with cranberries.
Holiday Stocking
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3 oz ginger ale (90 ml)
2 oz cranberry juice (60 ml)*
1 oz pineapple juice (30 ml)
dash of angostura bitters
lemon wedges (optional)
Pour ginger ale, cranberry juice and pineapple juice over
ice in a Collins-style (tall, thin) glass. Mix this drink with
a swizzle stick before adding angostura bitters on top.
Garnish with lemon wedge if desired.
* Orange or mango juice can be
used as a substitute.
Jogger’s Nog
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1½ c pineapple juice (chilled)
½ c plain yogurt
1 tbsp honey
6 ice cubes
Combine ingredients in blender. Cover and run on high
until well-blended. Serve in chilled glasses.
Makes 2 servings (10 oz each).
Lemon Strawberry Punch
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3 cans (6 oz each) frozen lemonade
concentrate
1 package (10 oz) frozen strawberries
(thawed)
1 qt ginger ale (chilled)
strawberry ice cream / ice cubes
(optional)
In a large punch bowl, prepare lemonade concentrate
as directed on can. Stir in strawberries with juice/syrup.
Stir in ginger ale and, if you wish, add small scoops of
strawberry ice cream or ice
cubes.
Mulled Apple Cider
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1 large navel orange
1 lemon
3 sticks (3 inches) cinnamon
1 tbsp allspice berries
1 tsp whole cloves
2 tbsp chopped crystallized ginger
1 qt pure apple cider
1/4 c packed light brown sugar
orange slices
Using a vegetable peeler, remove the zest from the orange and lemon, then
squeeze the juice and reserve. Wrap the lemon and orange zest, cinnamon,
allspice, cloves and ginger in a piece of rinsed cheesecloth and tie into a
packet. Combine the apple cider, orange and lemon juice, brown sugar and
spice packet in a medium nonreactive saucepan. Bring to a simmer over
medium heat. Reduce the heat to low and
simmer for 5 minutes. Ladle into cups and
garnish with the orange slices. Serve hot.
Mild-Eyed Margaritas
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2 c lemon or lime soda
2 tbsp sugar
juice of ½ lime
salt
crushed ice
lime slices
Pour soda into an ice cube tray or shallow pan and
freeze. Place frozen soda in blender, add lime juice and
sugar. Blend until well-mixed. Rub lime around rim of
glass and then dip glass into salt. Pour mixture over
crushed ice and then into salt-rimmed glasses. Garnish
with a slice of lime.
Mango-Mandarin Smoothie
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1 c orange juice
½ c yogurt
½ c canned mandarins
1 c crushed ice
1 c frozen mangoes
Add liquid ingredients to the blender first. Add remaining
ingredients and blend until smooth.
Pour and enjoy!
Pineapple Berry Smoothie
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1 c orange juice
½ c vanilla yogurt
½ c canned crushed pineapple
1 c crushed ice
1 c frozen berry mix
Add liquid ingredients to the blender first.
Add remaining ingredients and blend until smooth.
Pour and enjoy!
Peach Fuzz
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1 c peach daiquiri mix
1½ c 7-up
2 tbsp lemon juice
Using a blender, blend ingredients and ice cubes
together on high for 15 seconds.
Percolator Punch
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2 qts apple cider or juice
2 qts cranberry juice
1 qt pineapple juice
½ c brown sugar
1 tbsp whole cloves
1 tbsp allspice
4 cinnamon sticks (3 in. long)
2 lemons (thinly slices and quartered)
Pour liquid into 30 cup coffee pot percolator. Put
remaining ingredients in percolator basket and brew
for 30 minutes. Serve hot.
Rainbow Cooler
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2 oz orange juice (60 ml)
2 oz pineapple juice (60 ml)
2 oz passion fruit juice (60 ml)
juice of ¼ fresh lemon
1 tsp grenadine
kiwi slices
ice
In a shaker filled with ice, add the first 5 ingredients.
Shake and strain into a glass filled with ice. Garnish
with fresh kiwi.
Sangria
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4 oz lemon juice
4 oz orange juice
32 oz grape juice (white or red)
32 oz Schweppes® Club Soda
orange or lemon slices
Use a blender to mix all the fruit juices. Fill glasses with
ice cubes and pour juice mixture until the glasses are
half-filled. Fill glasses to the top with Club Soda. Garnish
with fruit slices.
Makes 18 servings (4 oz each).
Sparking Apple Peach Sunrise
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1 (10 oz) can of non-alcoholic
frozen fuzzy navel mix
2 (20 oz) cans of sparkling cider
ice cubes (as many as desired)
grenadine (1/2 oz per drink)
Blend ingredients in a blender. Pour into a tall flute glass.
Add half ounce of grenadine for the sunrise effect.
Makes approximately four 8 oz. glasses
Sparking Ice Cream Soda
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6 oz sparkling cider
1 scoop vanilla ice cream
2 oz seltzer water
maraschino cherries
Pour sparkling cider into a tall glass. Add ice cream.
Fill glass with seltzer while stirring. Garnish with a cherry.
Smartini
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2 oz pineapple juice (60 ml)
2 oz cranberry juice (60 ml)
2 tsp lime juice
In a cocktail shaker filled with ice, add all ingredients
and shake. Pour into a martini glass. Can be
garnished with pineapple or cranberry skewer.
Sparkling Rainbow
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6 oz sparkling cider
1 scoop sherbet
1 fresh mint sprig
Pour sparkling cider into a tall glass. Add sherbet
and garnish with mint.
Sparkling Smoothie
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6 oz sparkling cider
¼ c fresh strawberries
½ ripe banana
2 ice cubes
Blend all ingredients and pour into a tall glass.
Winter Cider
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¼ c sugar
1 c boiling water
2 sticks (3 inches) cinnamon
peel of ½ a lemon
4 cloves
½ tsp ground allspice
1½ c pure apple cider
nutmeg (garnish)
In a saucepan, dissolve sugar in boiling water. Add cinnamon
sticks, lemon peel, cloves and ground allspice. Reduce heat
and stir. Add apple cider and stir for 3-5 minutes. Pour into a
punch bowl or individual heatproof mugs and sprinkle with
nutmeg. Serve hot.
Winning Tea Punch
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½ c 100% instant tea
2 qts water
6 oz can frozen limeade
6 oz can frozen lemonade
6 oz can frozen pineapple juice
concentrate
1 pt cranberry cocktail juice
In punch bowl, combine instant tea, water and
concentrates. Add cranberry juice. Just before serving,
add ice.
Makes 25 servings (5 oz each).