SPIKELESS PUNCH

&
MOCKTAIL RECIPES
 LEMON-STRAWBERRY PUNCH
Ingredients:
1 – 6 oz. can Frozen Orange Juice (thawed)
1 pkg. Frozen Sliced Strawberries
1 – 6 oz. can Frozen Lemonade (thawed)
1 quart Ginger Ale
Sliced Bananas, Oranges or Lemons (garnish)
Directions:
Combine orange juice, lemonade and strawberries in a punch bowl with ice. Just before serving,
add carbonated water and Ginger Ale. Garnish with a thin slice of orange, lemon or bananas.

PEPPERMINT DELIGHT
Ingredients: Directions:
½ gallon of Peppermint Ice Cream Pour ingredients over Ice Cream and Serve
1 gallon of Egg Nog
1 liter of Ginger Ale

SPARKLING APPLE-GRAPE JUICE PUNCH

Ingredients: Directions:
1 cup peach or apricot nectar Stir together first 3 ingedients in punch bowl
1 orange, thinly sliced Chill until ready to serve. Pour in Sparkling
½ sweetened sliced strawberries Juice and stir to blend. Serve with ice.
1 bottle Martinelli’s Sparkling
(Apple-Grape Juice, chilled)
 CITRUS COLLINS
Ingredients: Directions:
Ice cubes Fill glass with Ice Cubes
5 oz. Orange Juice Fill with Club Soda
1 oz. Lemon Juice Garnish with ½ Orange Slice
½ oz. Pomegranate Syrup or Cherry

MAI-TAI

Ingredients: Directions:
5 oz. cup of Pineapple Juice Pour first 4 ingredients into glass and stir.
½ oz. almond syrup Add ice and garnish with pineapple slice, if desired.
3 oz. cranberry juice
½ oz. lime juice
Pineapple slice (optional)
CHI CHI

Ingredients: Directions:
8 oz. of Pineapple Juice Pour first 2 ingredients over ice and stir. Spear last
2 oz. cream of coconut 2 ingredients with toothpick and add to drink
Maraschino cherry glass.
Pineapple Wedge
GODFATHER
Ingredients: Directions:
1 oz. almond syrup Pour ingredients over ice.
6 oz. ginger ale
 ALMOND PUNCH

Ingredients: Directions:

2 small packages of Cherry Jell-O Dissolve Jell-O and sugar in hot

1 ½ Cups of sugar water. Cool to room temperature
4 cups of hot water and add all other ingredients
5 pkg. Strawberry Kool-Aid except 7-Up (or other)
1 oz. Almond Extract
2 cans of Pineapple Juice Add 7-Up before serving
2 cans of Frozen Lemonade
1 liter of 7-up, Sprite or Ginger Ale Serving: 20
 Kim’s Golden Punch
(Kim Greener)

Ingredients:

Step 1: Syrup Ingredients:

NOTE: Syrup recipe makes 4 Cups; it takes 1 C. of Syrup for every 2 Liter Ginger Ale:
* 5 C. sugar
* 1 Oz. Almond Extract
* 2 C. Water
* 1 Oz. Vanilla Extract
* 1 TBS. Lemon Juice

Step 2: * Ginger Ale (Syrup Recipe makes 4 cups of Syrup, and it takes 1 C. of Syrup for every 2 Liters
of Ginger Ale.)

Directions:

Boil the SYRUP ingredients (excluding the Ginger Ale), stir continuously until syrup is clear (not cloudy).
Pour 1 cup of Syrup in your dispenser, and pour 1 (2 Liter) bottle of Ginger Ale, and stir.
********************
*Store the rest of your syrup in a container in the refrigerator up to 2 months; tightly sealed.

Non-Alcoholic Sangria
(Pam Redman)

Ingredients:

3 Cups White grape juice

2 Cups Cranberry juice
1 ½ Cans lemon-lime sparkling seltzer water
¼ Cup Blueberries
½ Granny Smith apple
½ Honey Crisp apple
½ Lemon
½ Orange
½ Cup Strawberries

Directions:

Cut up the fruit & add it to a pitcher.

Add the juice and sparkling seltzer water to the fruit.
Refrigerate for at least 2 hours.
 Frozen Mocha Bliss
(Mike Wittie)

Ingredients:

3 cups Strong Coffee (hot)

2 cups Sugar
2 cups Heavy Cream (Whipping)
4 Cups Whole Milk
2 teaspoons Vanilla (to taste)

Directions:

In a larger bowl mix sugar and coffee until dissolved. Let cool to room temperature.

When cool, adding remaining ingredients and pour into 1-gallon freezer bag(s). Freeze for at
least 24 hours.

Set out 1 hour to thaw before serving. Smash bag until the Bliss is slushy. (Should be slushy,
not liquid). Pour into punch bowl and serve.

Apple Cider
(Laura Alwan)

Ingredients:

Apple Cider

Red Hots

Directions:

Pour Cider into Percolator

Pour Red Hots into Percolator Basket

Percolate until hot

 DRINK VOCABULARY

Drink vocabulary is continually expanding, and where we once spoke of only cocktails and mixed
drinks, now there is a new set of craftily worded names to discuss. Many of these new names are
simple derivatives that play off the suffix of cocktails, and they are used to define certain
ingredients or styles further. Most often, these are the result of a little creative wordplay by
writers and media professionals.

We've been using the words cocktails and mixed drinks for years, and even those two can cause a
bit of confusion. Technically speaking, a cocktail is a mixed drink, but a mixed drink is not a
cocktail. "Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and
bitters." Of course, mindsets have progressed and evolved in the last 200+ years, so we have
become accustomed to calling almost every alcoholic beverage a cocktail.

Technicalities aside, here is a rundown of some of the more recent hybridized 'tails that have been
used to define certain drink categories. we're sure that the list will continue to expand as we
continue to explore and create drinks and re-categorize them with catchy titles and we will be sure
to add to this list as we discover more.

Mocktails

Quite simple: mock cocktails or mixed drinks that do not contain alcohol. This was one of the first
classes of drinks that took on the 'tails suffix, likely because it's easier than saying non-alcoholic
mixed drinks. It does have a beautiful ring and is a more natural, more fun, and fancier way to
describe these innocent drinks whose flavors often rival those of their boozy brethren.

Croptails

Croptails is one of the new words, and when we were recently introduced to it and asked to write
about it, we couldn't help but think, "that just means fresh ingredients, right?" In recent years
especially, we've been talking about—fresh fruit juices, herbs, vegetables, etc.—but croptails go
slightly beyond that. It is a word that is being used to define drinks that use the more unusual
garden ingredients such as beets, squash, arugula, even corn that are not found in your average
cocktail.

Gastrotails

Another new word that quite honestly bothers me, gastrotails is used to define the savory of
drinks that may be more closely related to food than anything commonly found behind the bar".
 Liquid Measurement Chart

Gallon Quart Pint Cups Ounces Tablespoon Teaspoon

1/2 fl oz= 1 tbsp= 3 tsp

1/8 cup= 1 fl oz= 2 tbsp= 6 tsp

1/4 cup= 2 fl oz= 4 tbsp= 12 tsp

1/2 cup= 4 fl oz= 8 tbsp= 24 tsp

1/4 quart= 1/2 pint= 1 cup= 8 fl oz

1/2 quart= 1 pint= 2 cups= 16 fl oz

1/4 gallon= 1 quart= 2 pints= 4 cups= 32 fl oz

1/2 gallon= 2 quarts= 4 pints= 8 cups= 64 fl oz

1 gallon= 4 quarts= 8 pints= 16 cups= 128 fl oz