As well as serving soft drinks and other non-alcoholic beverages, how about some exciting and eventful beverage recipes. Not only do they taste great, but they also help ensure the comfort of your guests who may not drink alcohol.
NOON ON THE EQUATOR (1 serving)
1/4 cup orange juice 1 1/2 tsp grenadine syrup 1/4 cup tomato juice 1/4 tsp Worcestershire sauce Juice of 1/4 lemon Dash of Tabasco sauce Salt and freshly ground black pepper Combine all ingredients in cocktail shaker and add ice cubes. Shake well and strain into glasses
RUSSIAN TEA (1 serving)
1 cup dry, unsweetened instant tea 1 -10 cent pkg. lemonade mix 1 tsp ground cloves 1 large jar Tang (2 cups) 1 cup sugar 1 tsp cinnamon Mix thoroughly and store in airtight container. (Will keep indefinitely) Use 2 teaspoons Russian tea to 1 cup boiling water. May be served hot or chilled.
MEXICAN SUNSET (1 serving)
1 cup chilled orange juice 1/2 jigger grenadine Pour orange juice into tall glasses. Add grenadine and allow to settle on bottom. May be served over ice.
PINA COLADA PERFECTO (1 serving)
1 jigger creme of coconut 2 jiggers pineapple juice 1 1/2 jiggers club soda Mix over ice
STRAWBERRY FLING (3-4 servings)
1/2 pint strawberry ice cream 1 cup milk 4 teaspoons grenadine syrup Whole strawberries Beat ice cream and milk in a blender until foamy and thick; pour into glasses. Pour grenadine from spoon down inside each glass (forms bright crimson layer at the bottom). Garnish with strawberries.
COFFEE-APRICOT COOLER (2 servings)
3/4 cup coffee, chilled 1/2 cup chilled apricot nectar (juice) 1/3 cup cold milk 1/2 pint coffee ice cream, softened Mix coffee, apricot, nectar and milk together in a large bowl. Add ice cream and beat until smooth. Pour into chilled glasses.
ORANGE CRANBERRY TODDY (8 servings)
2 cups cranberry juice cocktail 1/4 cup sugar 1 Cinnamon Stick 8 whole cloves 6 cups orange juice 2 oranges, sliced Heat first five ingredients to boiling point. Taste and add more sugar if needed. Garnish with orange slices and add cinnamon sticks for swizzles.
LEMON-GRAPE FROSTIE (4 servings)
8 TBSP grape juice concentrate 3 cups water 1/2 cup lemon juice 1 cup plain yogurt Lemon slices as garnish Put all ingredients in a blender and mix well. Pour into 4 ice-filled glasses and garnish with lemon slices.
SALT OF THE BORDER (1 serving)
1 cup bitter lemon or lime soda Juice of 1 lime 2 teaspoons sugar Salt to taste Crushed ice Pour soda in ice cube tray and allow to freeze thoroughly. Place in blender container; add lime juice and sugar; process. Rub lime around rim of glass and dip in salt. Serve the mixture over crushed ice in the salted glass.
SPARKLING FRUIT SLUSH (10 servings)
2 pints unsweetened pineapple juice 2 (6 oz) cans pink lemonade concentrate 1 cup water Add juice of 1 lemon or lime Mix ingredients and freeze overnight. Remove from freezer just before serving. Stir well.(Keeps in freezer)
MOCK PINK CHAMPAGNE (1 1/2 quarts or 10 servings)
1/2 cup sugar 1 cup water 1 (6 oz) can frozen orange juice concentrate 1 (6 oz) can frozen grapefruit juice concentrate 1 (28 oz) bottle chilled ginger ale 1/3 cup grenadine syrup Early in day, mix sugar with water in saucepan and boil 5 minutes. Cool. Add frozen juice concentrates. Refrigerate. At serving time add ginger ale and grenadine syrup. Stir lightly.
CARDINAL PUNCH (44 servings)
1 qt cranberry juice 1 pint orange juice 2 lemons squeezed or 2 oz lemon juice 4 qts ginger ale Combine juices with ice and chill. Pour into punch bowl over a block of ice and add ginger ale. Garnish glasses with mint sprig. (May add orange sherbet scoops)
MOETTE PUNCH (8 servings)
1 cup pineapple juice 1 cup white grape juice 1 pint club soda Sugar to taste 1 quart raspberry sherbet or ice Add soda to fruit juices; sweeten to taste. Pour into punch bowl; add scoops of sherbet.