Pineapple Punch

Punch Ingredients:
4 bottles Champagne
1 pint Rum
1 pint Brandy
4 oz. Curacao
juice of 4 Lemons
4 Sliced Pineapples
1 pound Sugar

Instructions:
Place pineapples and sugar into punch bowl.
Let stand until the sugar has soaked into the pineapple.
Add all except champagne with some ice cubes and let stand for an hour.
Place large block of ice in center and add champagne.
Ornament with fruit.

Paradise Punch

Punch Ingredients:
1/2 oz Peach Vodka
1/2 oz Raspberry Vodka
1/4 oz Triple Sec
1 splash Orange Juice
1 splash Cranberry Juice
1 splash Pineapple Juice

Instructions:
In a shaker with ice pour all the ingredients, shake four times, pour into a shot glass and drink.

Orange Punch

Punch Ingredients:
1 pint Rum
3/4 pint Brandy
juice of 3 or 4 Oranges
peel of 2 Oranges
3/4 pound Lump Sugar
3 1/2 pints Boiling Water

Instructions:
Infuse for 1/2 hour and strain into punch bowl the oranges, sugar and water.
Add Rum and Brandy.
Stir well.
4 oz. of Curacoa, Noyaux or Marachino may be added.

Morning Eggnog

Eggnog Ingredients:
20 oz. Apricot Brandy
6 oz. Triple Sec
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound Sugar

Instructions:
Beat yolks and whites of eggs seperately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Apricot Brandy and Triple Sec.
Beat mixture.
Add cream and milk.
Mix.
Chill well.
Serve with a light sprinkle of sugar

Lynchburg Slush

Cocktail Ingredients:
1/2 cup Burbon Whiskey
2 cups Water
1/3 cup Sugar
6 oz. can Lemonade Concentrate
1 quart Ginger Ale
1 Lemon

Instructions:
Combine water, sugar, lemonade and burbon and blend until sugar is dissolved.
Freeze in covered container.
Pour into pitcher or punch bowl, add ginger ale and float lemon slices.

Light Guard Punch

Punch Ingredients:
3 bottles Champagne
1 bottle Pale Sherry
1 bottle Cognac
1 bottle Sauterne
1 sliced Pineapple
4 sliced Lemons

Instructions:
Mix all in punch bowl with large block of ice.
Stir well, sweetening with sugar if needed.
Serve immediately.
Serves about 20.

Lemon Punch

Punch Ingredients:
1 pint Rum
3/4 pint Brandy
juice of 3 or 4 Lemons
peel of 2 Lemons
3/4 pound Sugar
3 1/2 pints Boiling Water

Instructions:
Infuse for 1/2 hour and strain into punch bowl the lemons, sugar and water.
Add Rum and Brandy.
Stir well.
4 oz. of Curacoa, Noyaux or Marachino may be added.

Interplanetary Punch

Punch Ingredients:
24 oz. Light Rum
4 oz. Dark Rum
8 oz. Peppermint Schnapps
1 qt. Mango Juice
1 qt. Orange Juice
12 oz. Cream
1 Mango

Instructions:
Cut into pieces 1 sliced Orange 8 Mint sprigs Mix everything except the mango, orange, and mint sprigs into a punch bowl and stir.
Add ice.
Float mint sprigs, and orange and mango slices on top.

Imperial Eggnog

Cocktail Ingredients:
1 fifth Brandy
3 oz. Apricot Brandy
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound Sugar

Instructions:
Beat yolks and whites of eggs separately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Brandy and Apricot Brandy.
Beat mixture.
Add cream and milk.
Mix.
Chill well.

Dragon’s Blood Punch

Punch Ingredients:
1 750 ml bottle vodka
1/2 cup Orange liqueur
6 cups (48 oz.) red fruit punch punch
6 cups apple juice
6 cups cranberry juice
2 liters ginger ale.

Instructions:
Chill all ingredients for 24 hours. Combine all ingredients in a punch bowl.