Coco Colada

Ingredients:

• 4 ounces pineapple juice
• 2 ounces coconut cream (6 oz. pina colada mix)

Directions:

1. In a blender, add 1 cup ice, pineapple juice and cream of coconut (or 6 oz. pina colada mix). Blend until slushy and drain into an old fashion or margarita glass.
2. Garnish with an orange wheel,cherry,pineapple slice.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Chi Chi

Ingredients:

• 1 1/2 ounce vodka
• 1 1/2 ounce coconut cream
• 4 tablespoons crushed pineapple
• 2 cups crushed ice

Directions:

1. Place all ingredients in blender and blend until smooth.
2. Strain into highball glass or beer goblet and garnish with pineappple slice, orange, and cherry.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Fruited Champagne Punch

Ingredients:

• 6 cups orange juice, chilled
• 1 cup water
• 1/2 pound seedless grapes
• 1 orange, sliced
• 1 pint fresh strawberries, hulled and halved, if large
• 1 bottle (48 ounces) Hawaiian guava drink, chilled
• 1 bottle (750 ml) dry champagne, chilled
• Fresh mint

Directions:

1. Day before serving: In pitcher, combine 2 cups orange juice with the water.
2. Pour 2 cups orange juice mixture into a 3 - cup ring mold. Reserve remaining orange juice mixture.
3. Freeze mold until firm - about 3 hours.
4. Arrange grapes, orange slices and strawberries around top of mold. Fill with reserved orange juice mixture; freeze.
5. In a 6 - quart punch bowl, combine remaining 4 cups orange juice and the guava drink. Just before serving, stir in champagne. Unmold ice ring; float fruit side up on punch. Garnish with mint.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Celebration

Ingredients:

• 1/2 ounce Tequila
• 1 glass Champagne

Directions:

1. Fill glass with Champagne and add tequila.

Champagne Cocktail

Ingredients:

• Champagne
• 1 sugar cube
• Several dashes Angostura bitters
• Lemon peel
• Orange peel

Directions:

1. Place sugar cube in a champagne flute and saturate with bitters. Add champagne.Twist lemon and orange peel and drop into drink.

Berry Berry Jello Shooters

Ingredients:

• 1 small Berry Blue Jell-O gelatin
• 1 cup Boiling water
• 1/2 cup Cold water
• 1/2 cup Strawberry Schnapps

Directions:

Mix as directed on box, using schnapps with the cold water.Pour into small paper cups or into a pan and refrigerate. If using pan method, cut into squares to serve.

Banana Daiquiri

Ingredients:

• 1 1/2 ounce light rum
• 1 tablespoon triple sec
• 1 banana
• 1 1/2 ounce lime juice
• 1 teaspoon sugar
• 1 cherry

Directions:

1. Combine all ingredients (except for the cherry) with 1 cup crushed ice in an electric blender.
2. Blend at a low speed for five seconds, then blend at a high speed until firm.Pour contents into a champagne flute (or other tall glass), top with the cherry, and serve.

Ambassador's Punch

Ingredients:

5 ounces Brandy
3 ounces Creme de Cacao, dark
4 ounces Rum, dark
1 quart Eggnog
Nutmeg fresh ground

Directions:

Get a large punch bowl, and pour in everything except the nutmeg.
Use a whisk or wooden spoon to mix thoroughly, then add a block of ice to keep the punch cold. Use cold eggnog.

New Year's Strawberry Champagne Punch

Ingredients:

• 5 cups water
• 3 cans (6-ounce size) frozen lemonade concentrate, thawed and undiluted
• 1 pint fresh strawberries, sliced
• 2 bottles (750-milliliter size) dry champagne, chilled
• 1 bottle (1-liter size) ginger ale, chilled

Directions:

1. Combine first 3 ingredients; cover and chill at least 4 hours.
2. To serve, pour lemonade mixture into a punch bowl; gently stir in champagne and ginger ale.

New Year Cranberry Punch

Ingredients:

• 9 cups unsweetened pineapple juice
• 9 cups cranberry juice
• 4 1/2 cups water
• 1 cup brown sugar
• 4 1/2 teaspoons whole cloves
• 4 cinnamon sticks, broken
• 1/2 teaspoon salt

Directions:

1. Add water and brown sugar in a small saucepan and heat until brown sugar dissolves.
2. Combine sugar water and remaining ingredients and mix well.
3. Refrigerate until chilled. Strain and serve.
   

Whisky Eggnog

Ingredients

• 4 eggs
• 1/2 cup sugar
• 3 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup whisky
• 1/2 teaspoon freshly grated nutmeg
• 1 cup heavy cream

Directions

1. In a saucepan, beat the eggs and sugar until creamy.
2. In a second saucepan over low heat, heat 2 cups of the milk until hot.
3. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened.
4. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.
5. In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

Mad Scientist Punch Recipe

Ingredients

• 2 cans (12 ounces each) frozen pineapple-orange juice concentrate, thawed
• 2 cups water
• 1 envelope unsweetened orange soft drink mix
• 2 liters lemon-lime soda, chilled
• 1 pint orange sherbet, softened

Directions

• In a punch bowl, combine the juice concentrate, water and soft drink mix; stir in soda. Top with scoops of sherbet. Serve immediately. Yield: 16 servings (4 quarts).

Magic Potion Punch Recipe

Ingredients

• 2 packages (3 ounces each) lime gelatin
• 1/2 cup sugar
• 1 cup boiling water
• 3 cups cold water
• 1 quart non-carbonated lemon-lime drink, chilled
• 1-1/2 quarts lemon-lime soda, chilled

Directions

• Dissolve gelatin and sugar in boiling water; add cold water. Transfer to a punch bowl. Stir in lemon-lime drink and soda. Yield: about 4 quarts.

Ogre Eyes Hot Cocoa Recipe

Ingredients

* 8 cups milk, divided
* 1 cup chocolate chips
* 1 cup instant hot cocoa mix
* 16 large marshmallows
* 16 Crows candies
* 16 lollipop sticks

Directions

* In a large saucepan, combine 1 cup milk, chocolate chips and cocoa mix. Cook and stir over low heat until chips are melted. Stir in remaining milk; heat through.
* Meanwhile, cut a slit in top of each marshmallow; insert a candy. Carefully insert a lollipop stick through the bottom of each marshmallow and into each candy.
* Pour hot cocoa into mugs or cups; place two prepared marshmallows in each cup. Serve immediately. Yield: 8 servings.

Swamp Juice a la Slime

Ingredients

* 1/2 cup light corn syrup
* Green paste food coloring
* 5 cups pineapple juice
* 2 cups white grape juice
* 2 drops yellow food coloring, optional
* 1 cup club soda, chilled
* Fresh pineapple slices, optional

Directions

* Refrigerate 10 champagne flutes or cocktail glasses until chilled. In a small bowl, combine corn syrup and green food coloring; dip rims of chilled glasses into mixture. Turn glasses upright, allowing mixture to slightly run down sides of glasses. Freeze until firm.
* In a pitcher, combine the pineapple juice, grape juice and yellow food coloring if desired. Refrigerate until chilled.

Christmas Coffee Punch Recipe

Ingredients:

• 1 1/4 cup sugar
• 1 gallon strong coffee
• 1 pint whipping cream whipped
• 1 pint vanilla ice cream softened
• 1 pint chocolate ice cream softened

Directions:

1. Stir sugar into hot coffee.
2. Chill thoroughly.
3. Fold in whipped cream and ice cream just before serving.

This recipe serves/makes 5 quarts

Chocolate Caliente

,
A rich hot chocolate recipe, made with real chocolate and whisked with vanilla. A few more pinches of spice gives this recipe a unique but subtle flavour all its own.

Ingredients:

• 4 squares chocolate
• 2 cups milk
• 3 drops of vanilla
• Cinnamon
• Ground cloves

Preparation:

1. Break up the chocolate and melt in a saucepan with the milk and vanilla.
2. Don't let it boil. Whisk until foamy and pour into mugs.
3. Top with a pinch of cinnamon and a pinch of cloves.