and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
Prepare cake mix by package directions.
Bake into layers. Cool layers.
Prepare 1 box pudding mix.
Place 1 cake layer (cut into cubes) in bottom of punch bowl.
Spoon the prepared pudding mix evenly over cake.
Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
Spread 1 container whipped topping evenly over top.
Repeat layers.
Garnish top with maraschino cherries, if desired.
Chill until ready to serve.
Refrigerate any leftovers.
Pour the fruit cocktail and its syrup into a punch bowl. Add the lemon and cherries. Pour in the wine and mineral water. Just before serving, pour in the champagne.
Combine water and sugar in medium saucepan. Bring to a boil and boil 5 minutes. Cool.
Pour sugar syrup, lemonade, apple juice, cranberry juice, orange juice and tea over a block of ice in a punch bowl. Stir to blend. Makes about fifty (4-oz.) servings. Garnish with slices of lemon and orange.
Margo Oliver's Most Treasured Recipes.
Mix Kool-Aid as directed on package.
Add pineapple juice and fruit cocktail.
Add sherbet about 15 or 20 minutes before serving. Three recipes will serve 100 guests 7-ounce cups.
Mix lemonade concentrate& water in large punch bowl.
Stir in cranberry juice cocktail.
Just before serving, stir in ginger ale.
Ice cubes that may have strawberries frozen into them or maybe pineapple, its up to you.
Use a mold size of punch bowl.
Arrange 7 or 8 cherry halves (from fruit cocktail) in bottom of mold.
Garnish with sprigs of fresh green holly (washed).
Add 1/2 inch water and freeze.
Add remaining fruit cocktail and enough water to fill 3/4 full and freeze.
Unmold, place in punch bowl holly side up.
Pour chilled ginger ale, lemonade, pineapple and liquid from fruit cocktail. Blend liquid.
Makes 3 quarts or 24 (4 ounce) servings.
Prepare orange juice as directed on can.
Mix with Hawaiian Punch, pineapple juice, fruit cocktail and water in a large punch bowl.
Scoop sherbet into punch and serve.
For each cocktail combine 2 oz of the above Planter's Punch Mix in a tall glass with ingredients listed above for one cocktail.
Makes 1/2 gallon punch base.
In large punch bowl, combine punch, pineapple juice and cranberry juice cocktail.
Slowly stir club soda.
Add ice cubes. Garnish with lemon or lime slices, if desired.
Makes 5 quarts or 38 (4 ounce) servings.
In a 6-quart punch bowl mix all of the cans of fruit, juice and all.
Clean and slice berries.
Wash and slice apples; leave peeling on apples.
Dice apples.
Slice bananas.
Wash and cut grapes in half.
Mix all together.
Nuts or other fruit may be added.
Combine first 4 ingredients in a saucepan; bring to a boil.
Reduce heat, and simmer 10 minutes.
Remove from heat; let cool completely.
Strain, discarding cloves and cinnamon.
To serve, combine sugar mixture, fruit juices, and ginger ale in a large punch bowl.
Yield: 7 quarts.
In a large bowl, place the peaches and fruit cocktail. Mix in the lemon-lime soda, orange juice and passion fruit juice. Top with scoops of vanilla ice cream and sprinkles, serve.
In large pitcher, stir together cranberry-juice cocktail and undiluted lemonade concentrate until blended.
Then, stir in seltzer, and ice cubes if you like.
Garnish with orange pieces.
Serve immediately.
OR.
You can blend this ahead and keep it chilled, but don't add the cold seltzer and ice cubes until just before serving.
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Chill all juices and ginger ale.
Pour Hawaiian Punch into punch bowl.
Add cranberry juice cocktail.
Stir in ginger ale. Ladle sherbet in and allow to melt some before serving.
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.
ottom of 6-quart glass punch bowl.
Layer in 1