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Brandy Alexander |
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| 1 1/2 oz brandy (or More!!!) 1 1/2 oz crème de cocoa (or More!!!) 1 qt. vanilla ice cream Mix all in a blender to desired consistency. Add a little milk if too
thick. Pour into champagne |
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Mulled Cider |
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| 8 c cider | |
| 4 cinnamon sticks | |
| 2 t whole cloves | |
| 2 t whole allspice | |
| Brew in percolator or put in cheesecloth and boil. | |
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Raspberry Cool Punch |
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| 2 containers raspberry sherbet | |
| 1 pkg. frozen raspberries - NOT THAWED | |
| 2 ginger ale | |
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Break up sherbet into small pieces with spoon and place in punch bowl..
Pour ginger ale in
bowl. Add raspberries. |
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Russian Tea |
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| 1 jar Tang (18oz) | 1 t ground cloves |
| 1 1/2 c sugar | 1/2 c instant tea plus 2 Tbsp. |
| 1 t cinnamon | |
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White Grape Float |
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| 1 can (46oz) pineapple juice | |
| 1 c white grape juice | |
| 1/2 gal vanilla ice cream | |
| 1 bottle ginger ale | |
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Chill all ingredients until they are cold, cold, cold. Combine pineapple and white grape juice. Pour over softened ice cream in punch bowl. Slowly add ginger ale and mix gently to retain effervescence of ginger ale. 25 servings |
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