2 to 3 bottles ginger ale (I usually add 2 and use the 3rd to refill) 2 bottles champagne (add 1 at a time depending on how strong you want the punch and/or the size of the punch bowl; then use the 2nd to refill) 1 small can frozen strawberries 3/4 can (large) crushed pineapple 1 small frozen lemonade sherbet (I use lemon flavored) Mix all of the ingredients in a large punch bowl and add ice if desired....
In large pot bring water to boil. Add two large tea bags, cinnamon and whole cloves. Add orange juice. Simmer. The longer you let the tea simmer, the better the tea will taste. Refrigerate any unused tea. Recipe courtesy of Laura’s maternal grandmother, Nana.
2 cups of orange-flavored drink mix 2 cups of sugar ¼ cup of instant tea ¾ cup of lemon flavored instant tea 1 teaspoon of ground cinnamon 1 teaspoon of ground cloves In large bowl, combine orange drink mix, sugar, teas, cinnamon and cloves. Mix well and store in airtight container. To serve, put three teaspoons of mix in a mug. Stir in one cup of boiling water. Adjust to taste....
1 12 ounce can of pineapple juice 1 package of lemonade Kool-Aid (mixed according to directions) 1-1/2 liters of ginger ale (pour at serving) lemon sherbet or vanilla ice cream In a very large container, add the pineapple juice, and prepared lemonade Kool-Aid; stir to combine. Chill for at least 4 hours. Right before ready to serve, add in the ginger ale and sherbet or ice cream and stir. Recipe courtesy of Laura’s maternal grandmother, Nana....
Start with 16 oz. glass Put in 1/4 teaspoon of Silver Springs prepared horseradish add 3 dashes of Tabasco Habanaro Sauce add 6 dashes of Lea & Perrins Worcestershire Sauce fill glass with ice add 1 1/4 oz. Absolut Peppar Vodka add Red Gold Sacramento tomato juice shake glass top with three dashes of celery salt garnish with pickle and one pepperoncini pepper Recipe courtesy of Stella Blues Restaurant, Eau Claire, Wisconsin....