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.

Dutch Velvet

Cocktail Ingredients:
1/2 oz. Banana Liqueur
1/2 oz. Chocolate Mint Liqueur
2 oz. Cream

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.
Garnish with shave chocolate.

Dundee

Cocktail Ingredients:
1 oz. Gin
2 tbsp. Scotch
2 tsp. Drambuie
1 tsp. Lemon Juice

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

Duke of Burgundy

Cocktail Ingredients:
1 oz. Gin
1/2 oz. Medoc
Juice of 1 Lime

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

Duke

Cocktail Ingredients:
1/2 oz. Triple Sec
1 tsp. Orange Juice
2 tsp. Lemon Juice
1/2 tsp. Maraschino
1 Whole Egg
Chilled Champagne

Instructions:
Shake well with cracked ice all but champagne.
Strain into champagne flute. Fill with champagne.

Duchess

Cocktail Ingredients:
1 oz. French Vermouth
1 oz. Italian Vermouth
1 oz. Absinthe

Instructions:
Shake well with cracked ice.
Strain into cocktail glass

Dubonnet Fizz

Cocktail Ingredients:
2 oz. Dubonnet
1 1/2 oz. Orange juice
1 oz. Lemon juice
Club soda

Instructions:
Mix ingredients in a shaker with ice and strain into a chilled collins glass. Add ice cubes and fill with soda.

Dubonnet Cocktail

Cocktail Ingredients:
1 oz. Dubonnet
1 oz. Gin
2 dashes Bitters

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

Du Barry Cocktail

Cocktail Ingredients:
1 1/2 oz. Gin
1/2 tsp. Anis
3/4 oz. Dry Vermouth
1 dash Bitters

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

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

Instructions:
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.