Figure 15 ice cubes per person for a 2 to 3 hour party

 

Figure 2 cups of punch per person

 

One keg of beer = 160 glasses

 

One gallon of wine = 16 (4 oz.) glasses

 

One liter of liquor = 20 drinks using a 1/5 oz. Jigger

 

Fill wine glasses one half to three quarters full

 

Always serve food with alcohol and have non-alcoholic beverages available

Champagne Punch

3 bottles of Moselle Wine

2 bottles of Pink Champagne

2/3 cup of sugar

1 tablespoon strawberry extract

Mix sugar and strawberry extract with some wine. Add to rest of ingredients.

Serves: 20

Use 6 bottles of Moselle and 4 bottles of Champagne for 40 people
(Approx. 4 gallons)

*Men usually enjoy this one too!

Sparkling Strawberry Punch

2 (10 oz.) pkgs. Frozen strawberries

1 (6 oz.) can lemonade, concentrated

1 (4/5) qt. Lancers Rose wine (fifth)

2 (28 oz.) bottles ginger ale

1 (28 oz.) bottle club soda

¼ cup sugar

In blender, combine strawberries, lemonade and sugar. Add remaining ingredients. Chill. To keep chilled while serving, use ice in center cylinder of beverage dispenser so beverage doesn’t dilute.

Serves: 18 (8 oz.) cups

Punch Recipe

2 cups sugar

2 cups water

8 cups cranberry juice

4 cups orange juice

2 cups lemon juice

4 quarts ginger ale

Boil sugar and water until clear. Add remaining ingredients except for the ginger ale.
Chill. Add ginger ale right before serving.

Yields 2 Gallons

Wedding Punch

2 – 27 oz. jars of Tang

7 – 1 qt. pkgs. of sweetened lemonade mix

2 – 9 oz. cans frozen orange juice concentrate

1 – 46 oz. can pineapple juice

4 ½ gallons water

Combine ingredients and serve over ice.

Do NOT store in metallic container.

Party Mints

3 oz. cream cheese, softened and at room temperature

¼ teaspoon flavoring (peppermint/almond/or other flavoring)

3 cups sifted powdered sugar

3 drops food coloring

Mix cream cheese and flavoring together. Add food coloring and powdered sugar to mixture, reserving ¼ cup of powdered sugar. Mix well. Using the ¼ cup powdered sugar, knead mixture together. Roll dough into tiny marble-sized balls. Use mint molds sprinkled with granulated sugar. Roll balls into granulated sugar also and place in mold. Refrigerate or freeze finished mints to firm a minimum of 24 hours. These are delicious and can be tinted with the bridal colors.