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By: Lesa aka Friendlygifts

-1- BLOODY MARYS

1 (46 oz.) can tomato juice
1 1/2 to 2 c. vodka
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1/2 tsp. salt
Few drops bottled hot pepper sauce
Celery sticks
In a large pitcher combine all ingredients. Cover, refrigerate several hours or overnight. Pour into salt-rimmed
glasses. Serve each with celery stick stirrer. Great for the morning after.
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-2- WATERMELON PUNCH

1 1/2 c. lime juice
1 1/2 c. strawberry liqueur
1 3/4 c. vodka
1/2 gal. frozen orange juice
Mix and drink!
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-3- "KAHLUA"
3 c. sugar
2 oz. Maxwell House instant coffee
2 c. boiling water
One 5th vodka (80 proof cheapest you
can find)
1 vanilla bean (broken in 4 pieces)
2 dark 5th bottles
Mix sugar and coffee. Add boiling water. Let stand 5 minutes. Divide vodka into the two dark 5th bottles.
Pour half of sugar mixture into each bottle. Put two pieces of vanilla bean into each bottle. Let stand 30 days.
Tip bottles every few days. Cheers!
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-4- BAILEY'S IRISH CREAM

3 tbsp. Hershey's chocolate syrup
1 c. Eagle sweetened condensed milk
1/2 pt. whipping cream
10 oz. vodka
3 eggs
1/2 tsp. coconut flavoring
Mix with mixer or blender and refrigerate. Shake before using.
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-5- SPIKED PUNCH

1 lg. can apricot nectar
1 sm. can pineapple juice
1 qt. Canfield's orange pop
1 lg. can of orange Hi-C
1/2 gal. orange sherbet
Vodka
Mix all ingredients together in large punch bowl (except ice cream.) Then drop spoonful of ice cream on top of
mixture so that it just floats on top.
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-6- KAHLUA CAKE

1 pkg. yellow cake mix
1 sm. pkg. chocolate instant pudding
1 c. of oil
1/4 c. Kahlua
1/4 c. vodka
3/4 c. water
4 eggs
Mix all together and bake for 50 minutes at 350 degrees. Use a bundt pan. Cool for thirty minutes and remove
from pan and glaze with powdered sugar.
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-7- SEA BREEZE

1 1/2 oz. vodka
4 oz. cranberry juice
1 oz. grapefruit juice
Mix together. Pour into high ball glaze over ice cubes. Garnish with lime wedge. Mother of Virginia Hanson
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-8- ORANGE FREEZE

2 scoops orange sherbet
1 oz. vodka
1 oz. orange juice
Crushed ice
Combine in blender.
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-9- BLOODY MARY ASPIC

2 tbsp. gelatin
1/4 c. cold water
1 3/4 c. tomato juice
1 3/4 c. seasoned tomato juice
1/2 c. vodka
1/4 c. gin
2 tsp. Worcestershire sauce
3 tsp. sugar
1/4 tsp. salt
1/4 tsp. celery salt
1 tsp. vinegar
1 tbsp. catsup
1/4 tsp. dry mustard
1 lb. cooked shrimp, cleaned &
deveined
1 c. celery, diced
1 c. cucumber, diced, seeded & drained
1/2 c. scallions, chopped
Celery leaves, parsley & cucumber
(garnish)
Sprinkle gelatin over cold water in measuring cup. Place cup in small saucepan container 1/2 inch of water.
Place over heat and stir until gelatin dissolves. Mix together next 12 ingredients. Add dissolved gelatin and
mix thoroughly. Chill until slightly thickened. Lightly grease a 2 quart mold. Place the mold in a bowl
containing several ice cubes. Spoon a small amount (about 1/8 inch deep) of gelatin mixture into bottom of
mold. When it is set arrange a ring of whole shrimp decoratively in the aspic. When this has set, mix the
remaining ingredients with the rest of the aspic mixture. Pour into mold. Chill thoroughly. Unmold onto
serving platter. Decorate with celery leaves, parsley and cucumber slices. Serve with Remoulade sauce. If you
want something spectacular at a buffet try this. It is so impressive and very different. Yields 1 cup. --
REMOULADE SAUCE:--
1 c. mayonnaise
1/8 tsp. garlic, finely chopped
1 tbsp. parsley, chopped
1 tbsp. capers, chopped
1 tbsp. lemon juice
2 hard cooked eggs, chopped
1 tbsp. dry mustard
1/2 tsp. onion tops, chopped
1 tsp. fresh dill
1/4 tsp. dried tarragon
Mix all ingredients. Let stand at least 2 hours before using.
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-10- BLOODY MARY ASPIC

1/2 c. tomato puree
1 env. plain gelatin
1/2 - 3/4 c. vodka
Dash Tabasco
2 tbsp. lemon juice
1 tsp. salt
2 tsp. Worcestershire sauce
Fresh ground pepper
1 c. ice, coarsely cracked
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onions
Heat tomato puree, stirring constantly and bring just to a boil. Add puree to a blender container and sprinkle
the gelatin over it. Blend 30 seconds. Add vodka, Tabasco, lemon juice, salt, Worcestershire sauce and pepper.
Blend 15 seconds more. Add a generous cup of cracked ice and blend 30 seconds more. Stir in the celery,
peppers and onions. Pour into individual small dishes and chill until set...about an hour. Mary V. Michel
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-11- BLOODY MARY SOUP

1 med. onion, diced
3 celery ribs, diced
2 tbsp. butter
2 tbsp. tomato puree
1 tbsp. sugar
5 c. tomato juice
1 tbsp. salt
2 tbsp. Worcestershire sauce
1/4 tsp. pepper
1 tbsp. lemon juice
1/2 c. vodka
Saute onions and celery in butter until light brown. Add tomato puree and sugar. Saute for 1 minute. Simmer
for 8 minutes. Add remaining ingredients. Strain and serve. Serves 6. NOTE: Serve as a hot drink or a pickme-
up to accompany meals on cold days. Or, serve chilled. You can make it up ahead of time and refrigerate
for a day or two. Strained onion and celery may be frozen and used later in soups or stews.
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-12- CHAMPAGNE PUNCH

1 lg. bottle champagne
1 qt. ginger ale
3/4 c. vodka
1 c. apricot brandy
Mix champagne, vodka and brandy. Add ginger ale just before serving. Place in punch bowl with ice ring.
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-13- BERRY PATCH

4 oz. cranberry juice
1 oz. raspberry liqueur
1 oz. vodka
Pour cranberry juice, raspberry liqueur and vodka over crushed ice in brandy snifter. Serves 1.
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-14- LONG ISLAND ICE TEA
1 Big Gulp cup
2 oz. vodka
2 oz. gin
4 oz. triple sec
4 oz. whiskey sour
4 oz. Coke
Fill remainder of cup with ice until full. Squeeze of lime.
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-15- PAT O'BRIEN'S CYCLONE

2 oz. Vodka
1 oz. lemon juice
1 oz. Jero's Gold Passion Fruit
Cocktail mix
1 orange slice
1 maraschino cherry
Serve Vodka, lemon juice and cocktail mix in an 8 oz. Brandy sniffer with crushed ice. Garnish with orange
slice and cherry.
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-16- PAT'S LIGHTNING

2 oz. Vodka
1 oz. orange juice
1 oz. pineapple juice
Claret or Burgundy
Orange slice
Maraschino cherry
Mix Vodka, orange and pineapple juice in a pilsner glass filled with crushed ice. Top with wine; garnish with
orange slice and cherry.
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-17- BLOODY MARY

1 c. Vodka or to taste (Vodka may be
added to individual drinks, if desired)
1 (6 oz.) can V-8 (or use 1 46 oz.
can tomato juice. It's less
spicy.)
4 (10 oz.) cans Snap-E-Toms
2 oz. Lea & Perrin's sauce
2 oz. Pace Picante brand sauce
1/2 c. fresh lime juice (usually 2
1/2 to 3 limes)
1/2 tsp. celery salt
Several drops of Tabasco sauce to
taste (optional)
Mix all ingredients. Makes 2 quarts. May be made ahead of time and Vodka added when ready to serve.
Keeps well in the refrigerator.
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-18- ORANGE SUNRISE DRINK

1 can Vodka or 1 can Gin
2 cans orange juice
3-4 lg. tbsp. orange or pineapple
sherbet
1 tbsp. cherry juice
12 crushed ice cubes
Use a frozen juice can for a measure. Blend together all ingredients; pour over a scoop of sherbet and serve.
Top drink with a stemmed cherry.
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-19- PAT O'BRIEN'S PURPLE PEOPLE EATER

2 oz. Vodka
2 oz. grape juice
1 orange slice
1 maraschino cherry
Serve Vodka and grape juice in a 12 oz. glass filled with crushed ice. Garnish with orange slice and cherry.
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-20- TRANSFUSION
1 jigger vodka or gin
3 jiggers grape juice
Ginger ale
Combine vodka or gin with grape juice over ice cubes in a tall glass. Fill to top with ginger ale.
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-21- LUSH SLUSH

1 lg. can pineapple juice
1 can cream of coconut
1 (12 oz.) can frozen lemonade
1 pt. vodka
Mix together and freeze. Pour Squirt or 7-Up over slush.
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-22- FROZEN VODKA PUNCH

7 c. water
2 c. sugar
2 c. water
4 tea bags
1 (12 oz.) frozen orange juice, thawed
1 (12 oz.) frozen lemonade, thawed
2 c. vodka
Freeze at LEAST 24 hours before using. Fill glasses 1/4 full of 7-Up and 3/4 frozen mixture.
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-23- BERNITA'S KAHLUA

2 fifths 100 proof vodka
1 1/2 vanilla beans (I use 2)
1 c. dry instant coffee
4 c. boiling water
6 c. sugar (white)
2 c. white Karo syrup
Cut beans in 1/2, put in vodka, let stand 24 hours, then remove the beans. Mix coffee with boiling water and
let stand 3 minutes. Add sugar, Karo and mix well. Add vodka when cool (about 45 minutes). Put lid on and
wait 1 week. Clearwater, Florida
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-24- FIRE VODKA

1 (740 ml) bottle vodka
1 tbsp. whole peppercorns
2 tbsp. sugar
Combine 1/2 cup vodka, peppercorns and sugar in small saucepan and bring to boil, stirring until sugar
dissolves. Cool. Transfer mixture to clean bottle. Add remaining vodka. Seal. Shake to blend. Let stand 4
days to mellow. Strain. Return to bottle, freeze overnight. Serve in chilled glasses, as an apertif. Very good,
as in a Bloody Mary.
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-25- DAIQUIRI PUNCH

3 sm. cans frozen limeade
2 c. pineapple juice
2 c. water
3 bottles 7-Up
2 c. vodka
Mix all ingredients in a large metal container. Freeze, stirring occasionally until ice crystals have formed
around edge. Place in punch bowl and serve in punch cups. Makes 12 servings.
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-26- STRAWBERRY LIQUEUR

3 c. fresh strawberries, cut into
thirds
3 tbsp. powdered sugar
3 c. vodka
1 c. white granular sugar
1/2 c. water
Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide
mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved
and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter.
Put into 1 quart bottle. It's ready to drink.
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-27- PUNCH
1 qt. cream soda
1 qt. ginger ale
1 (6 oz.) can limeade
2 (6 oz.) cans lemonade
Vodka or gin
Mix first 4 ingredients and add vodka or gin to taste.
-- SHERBET PUNCH
2 lg. cans Hawaiian Punch
1 lg. can orange juice
1/2 can water
1/2 qt. ginger ale or 7-Up
2 c. apricot brandy
2 c. vodka
Combine above. Scoop balls of lime, orange, raspberry sherbet ice cream on top.
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-28- COFFEE LIQUER (LIKE KAHLUA)

4 c. water
3 c. (up to 3 1/2 3/4 to taste) sugar
1 vanilla bean (slice lengthwise in
2) or
3 tsp. vanilla extract
1 c. instant Sanka coffee (powdered)
1 fifth vodka
Boil water and sugar for 5 minutes. Remove. Add coffee (Sanka). Heat to boil; cool for 1/2 hour. Put vodka
and vanilla in gallon jug, add other mixture when cool and mix. If using bean, put in dark closet for 6 weeks. If
using extract can use immediately. Make 3/4 of jug full.
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-29- GALLIANO
Boil 2 cups sugar with 1 cup water for 5 minutes. Cool. Add: 6 tsp. pineapple extract
1 1/2 tsp. banana extract
3 tsp. vanilla extract
1/2 tsp. anise extract
6 drops yellow food coloring
1 fifth vodka
Need no aging. Makes 1 fifth and 2 cups. Ronald, WA
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-30- VODKA SLUSH

1 (12 oz.) frozen lemonade
1 (12 oz.) frozen orange juice
1 (46 oz.) can pineapple juice
1 (46 oz.) can apricot nectar
1 pt. vodka
Freeze all of above in 5 quart pail. Stir several times while freezing. Serve in glasses 1/2 slush, 1/2 7-Up. Can
mix in punch bowl.
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-31- SLUSH
12 oz. frozen lemonade
1 c. sugar
46 oz. pineapple juice
12 oz. frozen orange juice
1 or 2 bottles vodka or gin
1 c. water
28 oz. ginger ale
Mix all together and freeze. Yields: 1 gallon and 1 quart. Serve with 7-Up.
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-32- VANILLA COFFE LIQUEUR

1 1/2 c. packed brown sugar
1 c. granulated sugar
1/2 c. instant coffee powder
3 c. vodka
1/2 vanilla bean, split or 2 tbsp.
vanilla extract
Combine sugars and 2 cups water. Bring to boil and boil for 5 minutes. Gradually stir in coffee, using a wire
whisk; cool. Pour into tall bottle, jar, etc; add vodka and vanilla and mix thoroughly. Cover and let stand at
least 2 weeks. Remove vanilla bean. Good as after dinner liqueur, over fruit or ice cream. Can also be used to
flavor Bavarians or eggnog pies. Makes about 5 cups. Lillian Staubus
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-33- AMARETTO LIQUEURS

3 c. sugar
2 c. water
Rind of 1 lemon
Put in heavy sauce pan and bring to a boil. Cover, reduce heat and simmer 30 minutes. Remove lemon rind
and discard. 2 tsp. vanilla extract
1 tsp. chocolate extract
3 oz. brandy
2 tbsp. almond extract
3 c. vodka
Cool and bottle.
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-34- COFFEE FLAVORED LIQUEUR

5 c. sugar
1 (2 oz.) jar instant coffee
4 c. boiling water
1 qt. vodka
1 vanilla bean
Dissolve sugar and coffee in boiling water. Cool. Stir in vodka and vanilla bean. Let stand covered for 12
days.
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-35- SPARKLING CHEER

1 bottle champagne, chilled
1 qt. ginger ale
1 c. apricot brandy
1 c. vodka
Combine in punch bowl with ice. Stir to chill. Serve at once.
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-36- 10 TO 12 FIVE OUNCE DRINKS

36 oz. Loganberry wine
4 oz. Vodka
4 oz. orange juice
1 oz. lemon juice
1 oz. light rum
2 oz. pineapple juice
Mix in punch bowl. Add chunk of ice.
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-37- HOME-BREWED VANILLA EXTRACT

2 c. vodka
5 vanilla beans, cut into 1 inch
pieces
Combine vodka and vanilla beans in a jar with a tight fitting lid. Cover the jar and let it stand 6 to 8 weeks.
The vodka mixture will turn amber colored after a day or two. After half the vanilla extract is used, add more
vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color.
Yield: 2 cups.
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-38- CELEBRATION SLUSH

2 cans (12 oz.) frozen O.J. concentrate
2 pt, pineapple sherbet
3 c. water
1 c. rum or vodka
Mix together and freeze. Scoop into glasses, add lemonade lime soda.
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-39- YULETIDE PUNCH

2 qt. (6 oz.) cranberry juice
1 qt. 100 proof vodka
6 oz. cherry liqueur or gin
24 oz. orange juice
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
2 lime, sliced thin
Mix spices with some vodka until paste then add. Chill on one hour before serving.
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-40- ORANGE SLUSH

1 c. vodka
1 c. rum
1 c. sugar
3 1/2 c. water
3 1/2 c. 7 UP
1 can orange juice
1 can lime aid (real lime)
1 can lemonade (real lemon)
Mix together and freeze. Scoop in glass, add 7 UP.
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-41- PUNCH FAIELLE

1 pt. cranberry juice cocktail
1 pt. vanilla ice cream
1 pt. raspberry sherbet
2 qts. ginger ale or 7-Up
1 pkg. frozen strawberries
Optional - 1 qt. vodka or rye
Add soda last to make everything foamy.
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-42- SLOW GIN SLUSH

1 (48 oz.) can unsweetened pineapple
juice
1 (6 oz.) can frozen lemonade
2 qt. ginger ale
1/2 c. vodka
1 1/2 c. slow gin
Mix and freeze. Stir every 6 hours for first day to give it a slushy appearance. Serve in Squirt or 7-Up.
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-43- FROZEN DRINK CHEE CHEE

2 cans coconut cream
2 lg. (46 oz.) cans unsweetened
pineapple juice
1/5 of vodka
7-Up
Mix above ingredients in blender and freeze overnight. Put a scoop in a glass and pour 7-Up over it.
Delicious.
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-44- WEDDING PUNCH

3 qt. pineapple juice
3 pt. orange juice
1/2 c. lemon juice
4 qt. ginger ale
Vodka can be added to this to suit
your taste
Mix liquid well and pour over block of ice in punch bowl. Garnish with orange slices if desired. This is the
punch we used for our daughters' weddings -- Cindy and Andrea.
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-45- RHUBARB SLUSH

2 qts. lg. chopped rhubarb, boil &
sieve
3 c. sugar
Juice of 2 lemons or 1/2 c. real lemon
2 qts. water
1 (3 oz.) pkg. strawberry Jello or
more or 1 pkg. strawberry Kool Aid
1 c. vodka
7-Up or Bubble Up
Boil and sieve the rhubarb. After you run this through sieve, add 1 (3 oz.) package strawberry Jello or more or
1 package strawberry Kool Aid. Add 1 cup vodka and freeze, stirring occasionally. Serve with 7-Up or Bubble
Up.
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-46- STRAWBERRY SLUSH

2 pkgs. frozen strawberries
2 pkgs. strawberry Kool Aid
2 c. sugar
9 c. water
12 oz. orange juice
1 pt. Vodka
Stir all ingredients together. Place in freezer. Before frozen, stir. Can be mixed with 7-UP, ginger ale or
Wink. Place in a punch bowl.
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-47- STRAWBERRY DAIQUIRIS

1 shot rum or vodka (your choice)
2 oz. strawberry mix or frozen
strawberries
2 scoops of ice cream
Handful ice
2 oz. of cream or half and half
Blend all in blender. Serve in brandy glass. Top with whipped cream and strawberry.
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-48- AMARETTO
1/2 gal. vodka
4 oz. almond extract
1 qt. apricot brandy
6 c. sugar
4 c. water
Heat sugar and water until dissolved. Let cool and add remaining ingredients and mix well. Let sit in bottle for
at least two weeks. If more color is desired add one cap of green food coloring, four caps of yellow and three
caps of red. Grambling High '73
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-49- PLUM LIQUEUR

2 lbs. plums, whole or cut up (if
whole, puncture with fork)
4 cloves
1 c. sugar
1 stick cinnamon
2 c. vodka
Put plums (need not be pitted) in glass jar with cloves, sugar, cinnamon and vodka. Be sure vodka covers
plums. Do not close lid tight. Steep 3 months, stirring once in awhile. Drain. Serve chilled. You can use
more plums if you have plenty.
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-50- SLUSH PUNCH

1 (6 oz.) lemonade
1 (6 oz.) limeade
1 (12 oz.) orange juice
1 (12 oz.) vodka or rum
1 to 2 liter bottle 7-Up
Freeze in plastic jug.
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-51- RHUBARB SLUSH

8 c. rhubarb, diced
2 c. sugar
2 qt. water
1 (12 oz.) lemonade concentrate,
frozen
1 sm. pkg. strawberry Jello
1 c. vodka (optional)
Simmer rhubarb and water 15 minutes. Drain, keeping juice. Add sugar, Jello and lemonade. Stir well. Add
vodka, if desired. Freeze in 5 quart ice cream pail and stir occasionally during the freezing process. To serve,
scoop slush in glasses and add 7 Up or strawberry pop. It also makes a very good float with a scoop of ice
cream.
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-51- EVERGREEN MINT PUNCH

1 1/2 c. water
1 (10 oz.) jar mint flavored apple
jelly
3 c. unsweetened pineapple juice,
chilled
3/4 c. Realemon juice from concentrate
1 1/2 c. vodka
2 (32 oz.) bottles ginger ale, chilled
1 qt. lime sherbet
In small saucepan, combine water and jelly; cook and stir until jelly melts. Cool. In large punch bowl, combine
jelly mixture with remaining ingredients except sherbet; stir well. Scoop sherbet into punch bowl. Makes 4
quarts.
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-52- SUMMER SLUSH

9 c. water
2 c. sugar
1 lg. can lemonade
1 lg. can orange juice
2 c. strong tea (2 bags)
1 c. gin or vodka
Boil sugar and water. Add other ingredients and freeze in ice cream pail. Stir every couple of hours first day.
Keep in freezer two days before serving. Spoon into glass and top with white soda.
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-53- STRAWBERRY SLUSH

7 c. water
2 c. sugar
Boil together until clear. 2 c. iced tea
12 oz. can orange juice
12 oz. can lemonade
10 oz. carton frozen strawberries
(mashed)
2 c. vodka
Pour into large ice cream container and freeze. To prepare: Scoop out slush and fill glass 1/4. Add 7-Up or
50/50 to fill glass. Stir.
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-54- KAHLUA
4 c. sugar
1 vanilla bean, split lengthwise
2 oz. instant coffee
1/5 of 80 proof vodka
3 c. water
1 c. boiling water
Mix 3 cups water with 4 cups sugar in a saucepan. Bring to a boil, then reduce heat to simmer 20 minutes.
Remove from heat. Add vanilla bean and let sit until cold. Mix 1 cup boiling water with the coffee. Let stand
until cold. Mix all with vodka. Decant into containers and seal tightly. Must stand for 2 weeks before using.
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-55- AMARETTO LIQUEUR

3 c. sugar
2 c. water
Lemon peel from 1 lemon
6 tbsp. almond extract
1 tbsp. chocolate extract
3 c. vodka
1/2 c. bourbon
2 tbsp. vanilla
In large pot, add sugar, water and lemon peel. Bring to a boil and simmer 20 minutes. Remove from heat; add
almond, vanilla and chocolate extracts. Remove lemon peel and add vodka. Praline liqueur: Use same recipe
except substitute maple flavoring for almond.
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-56- STRAWBERRY DAIQUIRI

1 (6 oz.) can frozen limeade or
lemonade
2 c. small ice cups
2 c. fresh or frozen strawberries
6 oz. vodka, use juice can
Put all the above in a blender and mix until smooth. Garnish with whole strawberry.
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-57- BULL SHOT

1 (10 3/4 oz.) can beef bouillon
5 1/2 oz. vodka
2 tbsp. lime juice
1 (16 oz.) can V-8 juice
Dash of Worcestershire sauce
Dash of Tabasco sauce
Celery sticks
Lime wedges
Combine first 6 ingredients in mixing pitcher. Serve in double old-fashioned glasses filled with cracked ice.
Garnish with celery sticks and lime wedges. Makes 4 servings.
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-58- CHOCOLATE LIQUEUR
1 1/2 c. sugar
3/4 c. water
5 tbsp. cocoa powder
1 tbsp. vanilla extract
3 c. vodka
Cook and stir sugar, water and cocoa 15 minutes. Add vanilla. Cool and add vodka.
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-59- MINT LIQUEUR

1 1/2 c. water
1 3/4 c. sugar
1 pt. 100-proof vodka
24 drops peppermint oil
Green food coloring
Mix water and sugar, stirring over medium heat until dissolved. Cool. Stir in vodka, peppermint oil and green
coloring to achieve desired shade. Seal in container and allow to age 30 days. Makes 1 quart.
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-60- STRAWBERRY WATERMELON SLUSH

1 pt. fresh strawberries, cleaned and
hulled (about 3/4 lb.)
2 c. seeded and cubed watermelon
1/3 c. sugar
1/3 c. vodka (optional)
1/4 c. ReaLemon Lemon Juice from
Concentrate
2 c. ice cubes
In blender container, combine all ingredients except ice; blend well. Gradually add ice, blending until smooth.
Serve immediately. Garnish as desired. Makes about 1 quart. ^iProv 3:8 This will bring health to your body
and nourishment to your bones. (NIV)^i
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-61- OPEN HOUSE PUNCH

1 c. honey
2 c. strong tea
2 1/2 c. orange juice
1 bottle vodka (opt.)
1 c.lemon juice
2 pts. cranberry juice
6 (7 oz.) bottles 7-Up
Stir honey into tea and chill. At serving time combine other chilled ingredients, add 7-Up and liquor last. Add
ice cubes or ring mold of ice and fruit garnish, when ready to serve. Boil water for clear ice. This punch can be
served with either hors d'oeuvres or tea sandwiches for it is not too sweet. Makes about 45 cups.
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-62- LIMEADE PUNCH
2 cans (6 oz.) limeade
2 qts. half & half
1 pt. lime sherbet
1/2 fifth vodka
5 trays ice cubes
Pour limeade into punch bowl. Mix in half and half. Add lime sherbet. Pour in vodka, stirring punch as it is
being added. Add ice cubes and punch is ready to be served. Serves 30 people.
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-63- VODKA PUNCH

2 c. pineapple juice
4 c. ginger ale or 7-Up
3 c. orange juice
Orange sherbet to taste
Vanilla ice cream to taste
Vodka to taste
Mix all ingredients in large punch bowl. Decorate with orange slices in the punch.
------------------------

-64- PINK PUNCH

1 qt. + 1 c. cranberry juice
1 qt. 7-Up
2 (6 oz.) cans pink lemonade
2 (6 oz.) cans vodka
Put in freezer in punch bowl overnight. Serve as it melts.
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-65- BIG SKY SLUSH

1 (6 oz.) can frozen orange juice
1 (6 oz.) can frozen pink lemonade
1 lg. can pineapple juice
1 lg. can apricot nectar
1 c. apricot brandy
1 c. Vodka
Ginger ale
Mix all ingredients together (except ginger ale). Freeze for at least 24 hours. When ready to serve, scoop slush
into tall glasses and fill half full. Add ginger ale to the top of the glass. Garnish with your favorite fruit.
------------------------

-66- KILLER PUNCH

6 oz. lemonade
6 oz. fruit punch
12 oz. water
Pour into ice cubes or mold, freeze until ready to serve punch. 1 c. brandy
1 c. vodka
5th of white wine
5th of champagne
Qt. tonic water
Qt. Collins mix
Mix and add mold or cubes. If cubes melt completely, add more of the same as this adds the wonderful taste to
the punch itself.
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-67- CRANBERRY SLUSH

1 (6 oz.) pkg. strawberry Jello
1 c. boiling water
3 c. cold water
1 (12 oz.) can lemonade
1 (12 oz.) can orange juice
2 c. cranberry juice
2 c. vodka
Mix Jello and boiling water and rest of ingredients. Freeze. Serve with 7up.
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-68- JUBILATION PUNCH

1 (16 oz.) can crushed pineapple
1 (11 oz.) can mandarin oranges
1 (6 oz.) can frozen pineapple juice
concentrate
1 liter vodka
Combine and chill crushed pineapple with syrup, mandarin oranges, frozen pineapple juice concentrate and
vodka. Just before serving, pour over block of ice in punch bowl, add 2 bottles champagne or 2 large bottles
ginger ale. Stir gently.
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-69- WATERMELON PUNCH

1 (14 lb.) watermelon
2 pt. strawberries, hulled
1/2 c. sugar
1 (12 oz.) can frozen lemonade
concentrate, thawed
2 c. vodka (optional)
Fresh mint leaves for garnish
Sketch basket design on watermelon. (If necessary, cut slice from bottom so melon stands upright.) Carve
melon to desired shape. Chill. Cut watermelon into chunks or use melon baller. Combine remaining
ingredients. Chill 2 hours and serve in melon basket.
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-70- RASPBERRY PUNCH

1 (3 oz.) pkg. raspberry gelatin (and
strawberry)
1 c. boiling water
1 (6 oz.) can lemonade, thawed
2 1/2 c. water
Mix and chill until using. Don't make up too much ahead of time so the gelatin thickens. Add: 1 qt. diet 7-Up
1 c. vodka
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-71- FROZEN STRAWBERRY DAIQUIRI

1 (46 oz.) pineapple juice
1 c. punch concentrate
1 pt. sliced strawberries
1-2 liter 7-UP
1 pt. rum or vodka
Put all ingredients in a large bowl. Stir well. Freeze. Stir during freezing time. Fix at least one day ahead of
time. Lasts forever in freezer.
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-72- DRINK "CHI CHI"

12 oz. can lemonade
48 oz. can pineapple juice
1 can Loco Lopez crème of coconut
26 oz. vodka
7-Up or Sprite
Mix lemonade with crème of coconut in food processor or blender. Add pineapple juice and blend. Pour into
large plastic container and add vodka and mix together. Freeze until slushy. Serve by filling glass 1/2 full with
slush and top up glass with 7-Up or Sprite. "Deadly!" Colorado Springs
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-73- IRISH CREAM LIQUEUR

2 eggs
2 c. sweetened condensed milk
1 tsp. chocolate syrup
1 tsp. instant coffee
2 c. vodka
2 c. heavy cream
Beat eggs until thick and lemon colored. Slowly add the rest of the ingredients one at a time beating well after
each addition. Pour mixture into sterilized dark glass bottles and let it rest for one week before drinking.
Mixture will keep for up to 3 months in the refrigerator or 1 month on the pantry shelf.
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