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

Instructions:

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
Strawberries

Instructions:
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

Instructions:
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
lemonade
Iced Tea
1 tsp. Grenadine
1-2 oz. Ground Beef

Instructions:
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

Instructions:
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

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.

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

Instructions:
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

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.

Cold Ruby Punch

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

Instructions:
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)

Instructions:
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.