Witch’s Brew

Punch Ingredients:
2 Bottles of Champagne
1 Gallon Orange Juice
1/2 Gallon Orange Sherbert
1 Bunch peeled Black Grapes
1 2 ltr Lemon-Lime Soda
1/2 Bottle Vodka
Dry Ice

Combine Champagne and orange juice in large punch bowl. Scoop sherbert into bowl until it has produced a nice film over the top. Sugar to taste. Float peeled grapes in mixture, and garnish bowl with the rest of the grapes. Drop in pieces of dry ice for steaming effect.

Blood Red Sangria

Sangria Ingredients:
1 bottle red wine (Cheap)
12 oz. club soda
2 oz. cognac
3 tbs. warmed honey
4 sliced figs
1/2 cup red or black grapes, halved
1/2 cup pitted cherries

Combine the fruit in a large glass bowl, adding the cognac and honey until the honey is dissolved. Pour in the wine and stir gently. Refrigerate for a minimum of two hours and as long as over night. When ready to serve, add the club soda and stir gently.

Black Punch

Punch Ingredients:
1 bottle Vodka
2 packets Grape Kool Aide
3 Quarts Water
2 Cups Sugar
1 Liter Ginger Ale

Make Kool Aide according to instuctions using the water, sugar and Kool Aide in a large punch bowl. After sugar is disolved, add a block of ice or dry ice. Then, mix in the Vodka. Finally, when ready to serve add the Giger Ale.

Cardinal Punch

Punch Ingredients:
2 Oz. Cranberry Juice
2 Oz. Ginger Ale
1/2 Oz. Lemon Juice
1 Oz. Orange Juice

Add all the juices into a glass half filled with ice, and add ginger ale. Add slices of orange and/or lemon to decorate.

Apple Cider Sparkle

Punch Ingredients:
6 cups apple cider
2 cups cranberry/raspberry juice
1 bottle champagne or sparkling wine
1/2 cup lemon juice

In punch bowl combine apple cider, orange juice, and lemon juice. When ready to serve, add champagne. Chill with large ice blocks. Makes about about 15 servings of 6 ounces each.

Fish House Punch

Punch Ingredients:
2 quarts Rum
1 quart Cognac
1/2 cup Peach Brandy
1 quart lemon juice
3/4 pound sugar

Dissolve sugar in small amount of water, then add lemon juice.
Poor mixture over ice.
Add Rum, Cognac, Peach Brandy, in that order.
Let ingredients mix for a couple of hours, stirring occasionally.

English Milk Punch

Punch Ingredients:
1 pint Brandy
1 pint Rum
4 oz. Batavia Arrack
1 pint Tea
1 quart Boiling Water
juice of 4 Lemons
rind of 2 Lemons
1/2 lb. White Sugar dissolved in boiling water
1 Pineapple, peeled, sliced & crush

Combine all but milk.
Allow ingredients to steep for 6 hours.
Add hot milk and juice of 2 lemons.
Mix and filter through a jelly bag.
Put in in tightly corked bottles.
Pour cold into collins glasses and serve.

English Bishop

Punch Ingredients:
6 oranges
Brown Sugar
Whole cloves
4 Cinnamon sticks
1 750-ml. bottle of Dark Rum
1/2 gallon of Apple cider
Grated Nutmeg

Wet and coat oranges with sugar, then stud oranges with cloves. Put oranges in a pan and broil at 350 degrees in oven until juice begins to leave the oranges. Slice oranges into fourths and place in a heatproof punch bowl with more sugar and cinnamon. Add rum and light it on fire. Put out the fire after a few seconds with cider. Garnish with nutmeg. Serves about 24

Eggnog Supreme

Cocktail Ingredients:
1 fifth Cognac
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound Sugar

Beat yolks and whites of eggs separately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Cognac.
Beat mixture.
Add cream and milk.
Chill well.
Serve with a light sprinkling of nutmeg.

Dry Punch

Punch Ingredients:
2 gallons Brandy
1 pint Rum
1/2 pint Curacoa
1 gallon Water
1/2 gallon Tea
juice of 6 Lemons
1 1/2 lbs. Sugar

Mix thoroughly (amount of sugar and lemon may be varied to taste).
Strain into bottles.
Bottle and keep on ice for at least 4 days, the longer the better.
Pour into punch bowl and serve.