Peach Tea

Cocktail Ingredients:

1 1/2 oz. Bourbon
4 1/2 oz. unsweetened iced tea
2 1/4 oz. ginger syrup
1 1/2 oz. peach schnapps or peach nectar
Juice of lime wedge
1 fresh peach slice


Combine all ingredients in a cocktail shaker and mix. Fill a tumbler up with ice and fill with cocktail. Garnish with a peach wedge and enjoy.

Tea Punch

Punch Ingredients:
1 bottle Vodka
1 1/2 quarts Hot Tea
12 oz. Frozen Lemonade Concentrate
8 oz. Frozen Orange Concentrate

Combine frozen fruit juices and hot tea.
Allow to cool then add vodka and strawberries.
Stir well adding chunks of ice.

Strawberry Punch

Punch Ingredients:
1 bottle Rum
8 quarts Strawberries
1 pound Sugar
1 1/2 gallons Tea

Combine strawberries with sugar in large punch bowl and refrigerate for 2 days.
Strain and combine with Rum.
Right before serving add tea and chunks of ice.

Rotting Body

Cocktail Ingredients:
1 oz. Vodka
1 oz. Gin
1 oz. Rum
Orange juice
Iced Tea
1 tsp. Grenadine
1-2 oz. Ground Beef

Cook ground beef in frying pan with a few drops of Grenadine.
Mix other ingredients with ice, and strain into highball glass.
When the meat is throughly cooked, drop it into the glass.

Ice Pick

Cocktail Ingredients:
1 1/2 oz. Vodka
Iced Tea

Mix ingredients in a collins glass filled with ice.

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.

East of Suez

Cocktail Ingredients:
1 qt. Hot Tea
Lemon slices
2 oz. Lime juice
1 cup sugar
1/2 pt. Batavia arak
1/2 pt. curacao
1 pt. Dark Rum
1 pt. Cognac

Place tea, lemons, sugar, and lime juice in a pot on low heat to dissolve sugar. Add everything else except cognac. Warm some of the cognac in a laddle submerged in the punch, then light it on fire and pour it into punch. Add the rest of the cognac. Serves about 20.

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.

Cold Ruby Punch

Punch Ingredients:
1 quart Arrack
1 quart Port
1 quart Tea or Water
1 lb. Sugar
juice of 8 Lemons

Mix well with ice and serve.

Christmas Punch

Punch Ingredients:
2 bottles Champagne
1 fifth Rum
1 fifth Whiskey
1 fifth Brandy
1/2 bottle Benedictine
1 quart Cold Tea
1 quart Orange Juice
1/2 cup Lemon Juice
1 1/2 cups Sugar
1 tblsp. Angostura Bitters
1 Pineapple (sliced)

Dissolve sugar in fruit juices in punch bowl.
Add all other ingredients except Champagne.
Mix well.
Add block of ice.
Just before serving add chilled Champagne and stir gently.