Add 0.25 cup water to ginger root. Boil 3 minutes. Strain. Add the liquid to the guava, lemon and pineapple juices. Make a syrup of sugar and remaining water. Cool. Combine with juices and pineapple. Chill thoroughly.

Mix gelatin according to package directions, substituting Curacao for water in whatever ratio you prefer. Place the hard candies in the bowl. When gelatin is cool but not yet setting up, pour it slowly into the bowl and be careful not to disturb the candies or the color will run. Cool until half-set then add foliage and fish, placing them with strands of spaghetti. Refrigerate until serving-time.

Combine all the ingredients in a large punch bowl with a block of ice. If found too dry, sugar syrup may be added. Decorate with twists of lemon peel.

Mix it up varying the ingredients to taste. Balance the Orange and Pineapple, add a little coconut rum until you can slightly taste the coconut, then enough Campari to redden it and then make up the rest with rum. A delicious and authentic island drink that will make you very drunk if you aren't careful ('cuz its so good to drink!).

Boil water and sugar for 5 minutes. Cool and add the remaining ingredients except ginger ale. Freeze. Remove from freezer 2 to 3 hours before serving. Mix with ginger ale. Float assorted fruit in punch bowl. Vodka could also be added.

Add all ingredients to large bowl. Stir gently. Serve chilled.

Combine all of the ingredients and serve in punch cups.

Then stir in: 6 oranges, 6 lemons and 6 limes, sliced thin into rounds 1 pineapple, cut into chunks (canned will do, but fresh is better) half bag of ice in small cubes or crushed (more or less to fit the bowl) Until well mixed. To complete, garnish with strawberries and pour a final bottle of champagne theatrically over the top.

This makes a colorful as well as refreshing drink if the liquids are not mixed together. Pour the lemonade over crushed ice, then add the red wine. Garnish with a sprig of mint and a cherry. Good for hot days.

Mix all liquids in a large punch bowl. Float the sherbet on top.

In 0.5 liter of water, boil the cinnamon sticks. Take the sticks out when the water is yellow and has the smell and taste of cinnamon. Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it's cooking stir to avoid it sticking to the bottom of the pot. When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner. Let it cool and it will be ready. Keep it in the refrigerator and it will last for a very long time.

Combine first four ingredients. Stir until sugar is dissolved, chill. Then add ginger ale just before serving. Add cherry ice ring to keep punch cold. Serves 30.

Boil the cranberries until they pop, in about 0.5 cup of water. Then press the cranberries through a sieve, and extract the juice. Save the juice. You can do this in advance. It's pretty thick, almost a puree. If you can find unsweetened cranberry juice, you can use that. Common cranberry cocktail is too sweet. Make strong tea with 8 teabags and 4 cups of boiling water. Add 2 cups of cranberry juice and 2 cups of apple cider, brown sugar, and spices. Stir until the sugar dissolves. Garnish with orange slices. Serve.

ONE HOUR BEFORE SERVING: Pour evaporated milk into a small bowl and place in freezer 45 minutes or until it starts to freeze around edge. Beat with electric mixer until foamy. Add 2 Tablespoons sugar and beat 5 minutes or until stiff peaks form. Fold into egg nog. Pour into punch bowl. Dust with nutmeg. Makes 3 quarts, 24 0.5-cup servings. 

Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white- WHIP IT (whip it good!) until "soft peaks" form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refrigerator, uncovered.

In a large bowl, beat eggs until very thick and creamy. Gradually bet in sugar. Blend in milk and Baileys. Whip cream in another bowl until it holds soft peaks. Stir whipped cream into egg mixture. Chill until ready to serve. When ready to serve, stir again and ladle into punch cups. Top each serving with a dusting of nutmeg.

Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella.

Beat egg yolks until thick and lemon yellow, then beat in 1 cup confectioner’s sugar. Add slowly the rye, rum and peach liqueur. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 0.5 cup of confectioner’s sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg. Notes: Half-and-half is like a light cream; confectioner's sugar is also called powdered sugar or icing

sugar

Makes slightly more than a liter.

Makes 1.5 quarts or 12 (0.5 cup) servings.

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. Garnishes and Stir-Ins (Choose 1 or several): Chocolate curls. Cinnamon sticks. Extracts of flavorings. Flavored brandy or liqueur. Fruit juice or nectar. Ground nutmeg.

Whip egg substitute and sugar together, combine with the two kinds of milk, vanilla, and rum flavoring (or rum or sherry). Mix Well. Chill. The flavor is enhanced by chilling overnight. Serve sprinkled with nutmeg makes 6 servings.

Just mix all the liquids together, and float the sherbet in the punch just before serving.

Then stir in 6 oranges, 6 lemons and 6 limes, sliced thin into rounds 1 pineapple, cut into chunks (canned will do, but fresh is better) half bag of ice in small cubes or crushed (more or less to fit the bowl) To complete, garnish with strawberries and pour a final bottle of champagne theatrically over the top. Total cost is around $50 (maybe as low as $25 if you use really cheap champagne) for about 50 drinks.

Make up the koolaid ahead of time, by dissolving in a small amount on water (as little as possible). Don't add sugar! Cool this mixture. With everything cold, mix it all together, just before the party. You can add sherbet to keep it cold, or make ice cubes, or an ice cube ring, using the koolaid mixture. You probably won't need to add any sure to this, as the soda, lemonade, and pineapple juice should contain plenty.

Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. The ice ring is easy to prepare and makes a beautiful presentation. Use the fruit of your choice and, if you wish, substitute fruit juice for the water. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch.

To make fruited ice cubes, fill an ice-cube tray halfway with water; freeze until firm, about 1.5 hours. Place one or two pieces of desired fruit in each section of the tray. Fill with water; freeze until firm, about 1.5 hours. If desired, substitute lemonade or a light-colored juice for the water.

Put the sherry, sugar, spices, and lemon juice into a large mixing bowl. Stir until well-blended, then leave to soak for at least half an hour. Beat the cream until it is stiff. Fold in the chopped ginger. Chill thoroughly. Before serving divide into four serving bowls and top with crumbs of crystallized ginger and a shake of nutmeg.

Large raisins soaked in the stuff. Blanched almonds.

Of course in Denmark most people just buy an extract. Anyway, this makes a pretty nice glogg: add cloves, cardamon pods, cinnamon, and citrus peel to a glass with a generous measure of snaps (akvavit)

or vodka. Let sit for a day or so. This makes a very nice extract that can be added to any decent red wine. Just heat up the wine slowly (dont let it boil!!), and add sugar and extract to taste.

Mix all ingredients, except for the lemonslices, in a jug. Heat it (using a lid) on full power for 5-6 minutes or, if you are using a temperature meter, 75'C. Stir, until the sugar is dissolved. Serve in a small cup, with

a slice of lemon for decoration.

Spices:

In a 4 liter saucepan, bring the water to a small boil, add sugar. When sugar is dissolved, add spices and continue at a small boil for about 15 minutes. Mix in liter of wine. Mix in liter of spirits. Turn burner

down to low, cover saucepan, and simmer for 15 minutes. Turn off burner, and let steep for 2-3 hours. Strain off spices and bottle. Spices can be reused once or twice. (I don't recommend twice). How to drink: Warm gl|gg in saucepan. Do not boil. Serve in warmed glasses with a couple raisins.

This drink is potent! Collect and hide all car keys at the start of the evening.

Note: This recipe serves about a dozen glogg devotees.

Chuck all ingredients in large pot EXCEPT for the sugar, cover , simmer gently for 10 mins ,taste. Now add 2 teaspoons of sugar per person level NOT heaped. Simmer for 10 mins. Place lemon slices in glass

mugs and ladle the concoction into glass. The lemon must float.If not ,discard lemon and cut new slices. The secret is to drink the hot mixture thru the lemon.it gives a very distinctive flavor. CAUTION::::::

DO NOT ALLOW THE MIXTURE TO BOIL::::::::: after all you wouldn’t want all that alcohol to evaporate would you?

(For more servings, just keep the same proportions. The book also suggests using 2 large punch bowls when serving 150, and putting a different flavor of sherbet in each bowl.)

Requirements:

Instructions:

Mix with ice.

Serve in a hollowed out pumpkin with floating pumpkin chunks.

Mix champagne and frozen cranberry juice (undiluted). Slice lime and garnish each wine glass. Serve with breakfast to start the day right. Note: mix right before serving to retain the bubbles.

This one is from my childhood. It's non alcoholic but could doubtless be spiked. Take a bunch of grape juice and a bunch of fizzy stuff (club soda, ginger ale, lemonlime, whatever). Mix them in a punch bowl.

Take orange sherbet and lime sherbet. Scoop out scoops and float them in the punch; let them melt a little so that a nasty film spreads all over the top of the punch but there are still "bubbles" in it in the form of sherbet scoops. Looks horrible, tastes just fine.

Stir until Daiquiri mix has liquefied. Enjoy.

Crush cranberry sauce with a fork. Mix with sugar, spices and salt. Add water and pineapple juice. Cover and simmer 2 hours. Ladle into mugs and float a pat of butter in each serving.

In 2 qt. microwave proof casserole, combine hot water, sugar, spices, and concentrated juices. Stir, then cook on HI 5-6 minutes or until mixture boils. Heat rum in microwave proof container on HI for 30

seconds. Ignite and pour over hot beverage. Ladle into punch cups for serving.

In a large saucepan combine apple cider/juice, brown sugar, and nutmeg. for spice bag, place cinnamon, allspice, and the 1 teaspoon cloves in cheesecloth and tie; add to cider mixture. Bring to boiling. Reduce heat; cover and simmer 10 minutes. Remove spice bag and discard. Serve cider in mugs with a clove-studded orange wedge in each.

In 2-quart saucepan combine sugar, brown sugar and butter. Cook over low hear, stirring occasionally, until butter is melted (6 - 8 minutes). In large mixing bowl, combine cooked mixture with ice cream; beat at medium speed, scraping bowl often until smooth (1 - 2 minutes). Store refrigerated up to 2 weeks or frozen up to one month. For each serving, fill mug with 1/4 cup mixture, 1 oz. rum and 0.75 cup boiling water; sprinkle with nutmeg.

Pour red wine and blue Curacao in a punch glass and fill up with boiling water. Garnish with orange slice.

Mix Lemonade in very large punch bowl. Add soda and frozen fruit. Open sherbet and dump the entire package of it into punch (it will float on the top). Due to the frozen fruit and Sherbet, there is really no

need for ice until later, or unless it is very hot.

Dissolve the sugar in the apple juice. Add pineapple (you can also add the liquid from the pineapple tin). Peel and cut the apple. Mix all the ingredients except the ale and the ice which you add before serving.

SERVES 12.

Intro: Count on refills. Its icy-cold zingy orange-lilikoi-guava flavor is great with feast foods.

Ingredients:

Boil sugar and water until sugar dissolves; cool. Stir cranberry, pineapple, and orange juices. Chill. Just before serving, add carbonated beverage.

Combine all but ginger ale and ice. Chill. Add ginger ale and ice before serving.

Intro: Paradise in a glass. This sophisticated blend of spirits and a fresh pineapple adds great aloha to

your luau, or any party.

"Creates a slime green colored drink that kids love"

Mix juice and Kool-Aid, add 1 gallon water, stir and watch it turn green!

Simmer 3 cups water with, sugar, cloves, cinnamon sticks, and lemon peel in a stainless steel pot for 10 minutes. Add wine heat to a "coffee temperature" (DO NOT BOIL) then add the brandy.

Mix with ice in a Tupperware dish pan. Serve in 16 oz glasses (with caution). Tastes great, but can lead to wastedness if consumed too quickly, hence the name NULL and VOID punch.

Combine all ingredients in a punch bowl. Yield 5 0.5 quarts.

To serve: put 2/3 slush to 1/3 seven-up in each glass or same ratio in punch bowl.

This is a delicious and easy hot punch made in a percolator. Pour into a 30-cup percolator:

In the basket:

Chill pineapple juice and soda. Blend first four ingredients in a blender until creamy.  This can be done ahead of time and put back into the fridge until serving time. When you're ready to serve, place coconut mixture in punch bowl, add ice cream and allow it to dissolve somewhat. When ice cream has dissolved almost completely, add pineapple soda. Add ice ring and decorate the frothy top of the punch with thin orange slices. Serves about 40. If you wanted to make this alcoholic, cut back a little on the amount of soda and add a bit of rum. 

Put the pineapple pieces in a punch bowl and pour the sherry over them. Chill for 2 hours. Put tea and sugar in a pot, add red wine, lemon juice and rum. Heat but do not boil the mixture. Pour over the pineapple pieces.

Peel pineapples; chop or shread. Add water and let stand overnight. Put in large saucepan with spices, sugar, and coconut milk. Boil for 5 minutes. Strain liquid into large pitcher. Add rum and serve hot.

Makes 8-12 servings. Note: If fresh coconut milk is not available, pour sweet milk over shredded coconut. Let stand for several hours. Squeeze through a cloth.

The mixture, because of the beer, tastes sort of like fizzy fruit punch.

Empty the frozen lemonade into the punch bowl. Add seltzer & stir!

Stir the 1.25 cups water and sugar over medium heat until sugar is dissolved. Bring to boil and boil for 5 minutes. Cool pour into screw top jar and chill over night . Just before serving pour into a punch bowl all

except ginger ale Now pour ginger ale now put in the fruit. Makes 25 glasses Can be doubled.

Mix first 3 ingredients ahead of time. Add soda water when you are ready to serve it. Serve over ice. You can add more soda water to suit your taste. Recipe above makes about 35 punch cup sized servings

(about 4 oz each).

Pour into punch bowl over ice ring, stir to mix.

Combine all ingredients and stir until sugar is dissolved. Store in large bottles for 22 days, then put in gift bottles and seal.

Combine all together and serve.

Mix the wine, the brandy, and the sugar together. Take the apple, the orange, and the lemon and cut them into as thin slices as possible. Do _not_ peel the fruit. Place the fruit in the wine mixture and stir it

around. Try and make sure that as much of the fruit as possible is submerged. Place the mixture in a closed container. Refrigerate for 20-24 hours. No, I am not kidding about the time-- most Sangria recipes call for adding fruit juice to the wine, but this one relies upon the juice that is in the fruit-- and it takes time for osmosis to do its work. Stir occasionally. When ready to serve, do a quick taste of the sangria. It should taste very strong and sweet. If it does not, add a little more brandy and/ or sugar. Then, slowly pour in some of the club soda/bubbly water to cut the sangria to taste. (Usually I only add a little bit of club soda to the mixture, and leave it out so that guests can "cut" the sangria to their own taste.) If worse comes to worse, you can probably let the Sangria recipe rest in the fridge for only 12-14 hours, but it will not be as tasty as it would be otherwise. It is not a good idea, however, to let it wait more than 30 hours or so before serving, because the bitterness from the lemon and orange rinds will begin to take over the flavor of the sangria.

Melt the sugar in a couple of cups of hot water. I do this so I don't end up with a lot of undissolved sugar in the end. Cut apples into small chunks (1" or so)the apples absorb the wine the most, so I tend to use a lot of apples. Peel the citrus fruits (lemons and limes are difficult to peel) and break into wedges. Mix the wine, sugar, fruit, and Fresca and put in the fridge for a few hours. I tend to take out the lemons and

limes before serving because they get slimy and no one wants to munch on them anyway. Serve in an iced tea glass with a straw and one of those cocktail swords so your guests can get at the fruit without getting their fingers sticky.

with the wine by osmosis than by stirring. (By the way, you should let it sit in the refrigerator during this long interim). When you are ready to drink it 18-24 hours later, stir it up again, and add sugar or

brandy to taste-- it should be fairly strong and fairly sweet-- almost syrupy. Then, cut the mixture with some sort of bubbly water-- orange or lemon flavored if possibly-- but plain bubbly water is fine-- until it

seems to have a thinner, more wine like consistency. Drink and enjoy.

This will give you three servings per guest at 3 oz per punch cup. In each punch bowl, you will put two bottles champagne, one bottle wine, 3 oz. cognac, and 1 .5 oz. Curacao. Mix the cognac and Curacao

several hours ahead of time. When ready to serve, pour the necessary amount of this mixture over a block of ice or ice mold in a *cold* punch bowl, and add *thoroughly chilled* champagne. Stir and serve at

once, WITHOUT LADLING BACK AND FORTH OVER THE ICE, as this will eliminate the bubbles. The first bowl will go very fast, and people will be crushed up against the table holding their punch cups out, waiting for the next bowl to be mixed (no lie, this happened at church a couple of weeks ago!). It is therefore a good idea to have two bowls and two people, working in shifts. The servers must not expect to have a chance to eat or schmooze or do anything but ladle for the duration!

NOTES: Different sherbet flavors or mixtures of flavors make for many variations. One variation replaces 0.5 of the ginger ale with lemonade. Super!

Combine peach nectar, orange juice and brown sugar in a large saucepan. Tie cinnamon and cloves in a small cheesecloth bag. Drop into saucepan. Heat slowly, stirring constantly, until sugar dissolves. Simmer 10 minutes. Stir in lime juice. Serve in hot mugs.

Sprinkle strawberries with sugar, add one bottle Moselle. Chill for several hours. To serve, pour into large bowl with ice, add the rest of the wine. Serve in small wine glasses.

Throw everything into a blender and mix until fairly smooth. Serve over ice. Makes one glass.

Notes: add more or less strawberries as desired. If the berries aren't extremely ripe you will probably want to add more sugar.

Allow strawberries to thaw for a couple of hours in fridge. Prepare lemonade and chill. Combine all just before serving and mix until sherbet is dissolved. Place ice ring in to keep punch cold.

Put the sherbet in a bowl and pour the 7up over the sherbet. Stir until the sherbet is melted. This makes a pretty pink punch. You can use diet soda for a punch that is less sweet.

Combine all ingredients in a punch bowl. Another note: I find this punch to be a little on the tart side so I add a tablespoon or 2 of sugar to the mix.

Combine wine, lemon rind, and juice. Stir in 1 cup of the sugar and let stand until sugar dissolves. Combine milk and cream, add wine mixture, and beat with a rotary beater until frothy. Beat egg whites until stiff, add remaining 0.5 cup sugar, a little at a time, beating constantly until whites stand in peaks. Pour wine mixture into punch bowl, top with puffs of egg white, and sprinkle whites with nutmeg. Makes 16 punch cups.

Combine and serve with ice. Martha suggests combining the tea and apple juice the night before and adding pineapple juice just before serving, but I've done it both ways with no noticeable difference in

taste.

Give yourself a break, use ice.

Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating

Cloved Oranges to slowcooker; heat at least 0.5 hour, and the longer, the better.

Orange Stars: cut oranges into 0.5" slices. Stick 5 cloves around slice at equal intervals; cut out wedges

between cloves. The result looks kind of like a star.

Heat the water to boiling. Cut the lemons and oranges (and lime if using) in half and squeeze the juice into a separate bowl to save, throw the skins and pulp into the boiling water. Add spices and simmer for one hour. Remove the cinnamon sticks and a few cloves and allspice and save to one side. Using a slotted spoon or strainer remove the citrus peels and pulp and the remaining spices. Return the cinnamon sticks and saved spices to the water. Add the apple juice or cider and return to heat. When boiling remove from heat and add the citrus juice and sugar. Simmer very lightly for another 10 minutes and serve. Delicious! This recipe makes the whole house smell wonderful. You may also save the resulting mixture by allowing it to cool completely and returning most of it to the jug the apple juice came in. (Make certain it is really cool though) You can then reheat it a cup or more at a time as needed. It will keep like this in the refrigerator for up to two weeks.

Mix wine and soft drink. Pour into 8 oz glass. Add ice. (750 ml wine to 2 liter soft drink - 8 wine coolers you buy.)

Combine all of the ingredients and pour over a block of ice.

Pour all ingredients together in a punch bowl over a block of ice in a that you have frozen in a Tupperware bowl.