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.

Witch’s Brew

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

Instructions:
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

Instructions:
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

Instructions:
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

Instructions:
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

Instructions:
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

Instructions:
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

Instructions:
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

Instructions:
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

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 Cognac.
Beat mixture.
Add cream and milk.
Mix.
Chill well.
Serve with a light sprinkling of nutmeg.