Combine ingredients in a cocktail shaker, fill with ice and shake well. Strain into a cocktail glass and serve.
In a saucepan, heat the cranberries, water, sugar and zest to a boil. Reduce to a simmer and cook until the cranberries pop and the syrup turns pink, about 10 minutes.
Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit.
Pour into a jar, cover and chill.
To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute.
Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).
Mix cranberry juice cocktail and pineapple juice with sugar and refrigerate overnight.
Refrigerate ginger ale overnight.
Mix altogether just before serving.
An ice ring made of cranberry juice cocktail is great to add to the punch just before serving too.
Cream the cream cheese with maraschino cherry juice.
Drain fruit cocktail well.
Whip whipping cream.
Mix all together, put into a serving dish and cover with coconut and maraschino cherries.
Chill.
May add bananas.
Have cream cheese at room temperature.
Blend cheese and enough cherry juice until bright pink.
Whip cream and blend into cheese.
Mix.
Add all ingredients and mix well.
Refrigerate for 2 hours.
Pour cherry juice into mixing bowl.
Mix, with blender, cream cheese with cherry juice until smooth.
Mix in Cool Whip.
Drain fruit cocktail and mandarin oranges.
Mix into cream cheese and Cool Whip mixture.
Cut cherries (about 1/2 jar) into halves and mix in with English walnuts.
Smooth top.
Cut rest of cherries in half and place on top.
Blend cream cheese and cherry juice.
Combine pineapple, fruit cocktail and apples.
Add to whipped cream.
Garnish with cherries and coconut.
Stir together cranberry juice cocktail and sugar.
Add the pineapple juice (or grapefruit) and chill.
Pour into punch bowl and add ginger ale and Hawaiian Punch.
Float lime sherbet on top of punch.
Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the shaker has frosted. Strain into a chilled glass to serve.
Combine gin, applejack, lemon juice, grenadine, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled. Strain into chilled wine glass.
oloring to make for pale pink.
aucepan.
Cook until no pink remains, then drain off the
Prepare pink lemonade by diluting with water per the instructions on container.
In a glass 3/4 filled with ice,pour schnapps & vodka.
Add lemonade and a splash of ginger ale, stir.
Garnish with orange slice if desired.
Combine all ingredients; stir well.
Serve over ice.
Makes 1 gallon.
Empty some of cranberry juice into a glass.
Pour sugar into cranberry juice and shake to dissolve.
Pour all ingredients together over ice.
Combine all ingredients, stir well.
Yields 30 cups.
Mix cranberry juice and sugar.
Add pineapple juice and chill. Pour into punch bowl and add chilled ginger ale when ready to serve.
Makes 32 punch cups.
Mix all ingredients together in a gallon container.
Yield: One gallon.
Mix juices and sugar; add ginger ale just before serving. Serves 32.
Make ahead and refrigerate. Dissolve Jell-O in 1 cup hot liquid; cool. Add fruit, marshmallows and nuts. Add Cool Whip to mayonnaise. Fold into Jell-O mixture. Chill in ungreased container. Unmold on lettuce for decoration.
Serves 12.