Beat eggs with peel of lime in a large deep bowl until very light.
Remove lime peel.
Add milk, stirring constantly.
Add rum, then Angostura and stir briskly.
Place in clean bottles; cork well.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.
Fill punch bowl 1/2 full with ice. Add drink mix, sugar and pineapple juice. Sir to dissolve. Place lime sherbet in punch bowl. Pour in the carbonated beverage. Gently stir and then serve in chilled glasses.
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Combine condensed milk, lime juice, and drink mix powder in large bowl until well blended.
Gently stir in whipped topping. Pour into crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily.
Mix citrus-flavored soda, Tom Collins mixer, pineapple juice, vodka, and lemon-lime flavored drink mix together in a large pitcher or punch bowl.
In a large bowl, dissolve soft drink mix in condensed milk. Fold in Cool Whip. Spoon into crust. Cover and refrigerate for 3 hours or until set.
Combine powdered drink mix, water, sugar and pineapple juice. Add ginger ale when ready to serve.
Serve ice cold.
In a large bowl, dissolve soft drink mix in the sweetened condensed milk. Fold in the whipped topping. Spoon into crust; put in refrigerator to chill until set, about 3 hours.
Puree the bananas in a food processor, along with the thawed lemonade.
Then add the orange juice, pineapple juice, sugar and water; mix well.
This mixture is frozen and will fit in a gallon plastic milk jug.
Before serving, partially thaw and add the ginger ale and lemon-lime soft drink.
Yields 50 (1/2 cup) servings.
You can reduce amount of sugar.
Combine all first 4 ingredients in a 2-quart pitcher. Stir to dissolve sugar. Add 1 cup fresh berries. Cover and chill overnight. Serve over ice, garnished with lemon, lime slices or mint sprig and berries.
Place the blood orange concentrate, tomato and carrot juice in a cocktail shaker and shake well. Pour into a glass over lots of ice. Place the tomatoes and lime onto a small cocktail skewer and serve with the drink as garnish.
Empty drink mix into large pitcher.
Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved.
Stir in club soda and fruit.
Serve over ice cubes in tall glasses.
Squeeze juice from both lime halves into a 12-ounce highball glass, then add lime halves.
Add mint and sugar and crush mint with back of a spoon until sugar is dissolved.
Add rum and stir.
Add ice, then top off drink with sparkling water and stir well.
Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well.
Strain into an old-fashioned glass half filled with crushed ice.
Garnish with a slice of fruit and a drink umbrella.
Put fruit into a glass.
Top with sparkling mineral water and decorate with lime slice.
Add ice cubes before serving.
lub soda, a squeeze of lime juice and garnish with a
Poor the apricot nectar into blender.
Add the pineapple juice.
Add the fresh lime juice and cherry syrup.
Blend all together until slushy and pour into an attractive glass.
Put ice into a rocks glass.
Pour vodka, Kahlua and Amaretto into the glass.
Top with club soda.
Drink in one shot through a straw.
Slowly add grenadine to tequila and orange juice.
Garnish with lemon peel or lime wedge.
Pour the vodka, light rum and dark rum into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a highball glass filled with ice cubes.
Add Sprite and a splash of pineapple juice.
Add a twist of lime (or lemon), and serve.