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To be a caring party host - here are non-alcoholic drinks:
Mock Orange Julius Recipe
Yield: 3 Servings
6 oz Orange Juice Frozen - CONCENTRATE
1 c Milk
1 c Water
1/4 c Sugar
1 Egg
1/2 c Coconut milk
8 Ice cubes
Put in blender and blend until ice cubes are gone, about 2 minutes. Serve right away while frothy.
Mock Peach Daiquiri Recipe
Yield: 2 Cups
14 oz Peaches;*drained, reserve -juice
1 tb Lemon juice
6 -Ice cubes
1/3 c Milk, homogenized
1/2 c Peach juice
1/2 ts Rum flavoring
Put peaches, lemon juice, ice cubes, milk, peach juice and rum flavoring into blender. Blend until ice is gone. Serve immediately. NOTE: Fresh peaches may be used. Add 1 tbsp granulated sugar or to taste. MOCK STRAWBERRY DAIQUIRI: Use fresh strawberries instead of peaches. Add 1 tbsp granulated sugar or to taste. MAKES: 2 1/2 cups including foam
Mock Pink Lady Cocktail Recipe
Yield: 3 Cups
1 1/2 c Milk, homogenized
2 tb Lemon juice
1 tb Grenadine
1 tb Sugar, granulated
6 -Ice cubes
Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone. Serve immediately.
Mock Sangria Recipe
2 - 24 oz bottles purple, red, -OR white grape juice, -chilled
1 - l (liter) club soda, chilled
1/2 sm Pineapple, cut bite-size
1 lg Orange, sliced
1 Tray ice cubes
In 4 qt pitcher, combine juice and soda. Add fruit and ice cubes.
Lemonade Fruit Cocktail Recipe
Juice two fruits - oranges, lemons, grapefruit, add half a nip of Schweppes lime juice, a dash of lemon juice, ice and then blend.
Regency Fruit Cocktail Recipe
3 strawberries
1/2 banana
two small pieces of pineapple
1 c orange juice
1 c pineapple juice
ice
Mix together and serve in a very long glass garnished with an orange wheel on the rim and pineapple leaf on the mixture.
Virgin Bloody Mary Cocktail Recipe
Rim a tall glass with vegetable salt and half-fill with ice. Add a dash of Tabasco, a dash of Worcestershire sauce, 1/2 nip of lemon juice, pepper and salt and top up with tomato juice. Garnish with fresh celery and lemon. Grind pepper on the top.
Colossal Pina Colada Cocktail Recipe
Yield: 6 Servings
2 c Skim milk
2 c Unsweetened pineapple juice
1 tb Vanilla extract
1 tb Coconut extract
2 tb Sugar
Ice cubes
Mint sprigs for garnish
Combine all ingredients, except ice cubes & mint, in a blender container and blend on high speed until frothy. Pour into 6 tall glasses filled with ice cubes. Garnish with mint sprigs, if desired. Thicker Variation: Omit ice cubes. Freeze the pineapple juice in ice-cube trays, blend these cubes with the other ingredients and garnish with mint.
Creamy Raspberry Sipper Cocktail Recipe
Yield: 4 Servings
1 1/4 c Fresh raspberries
1 1/4 c Unsweetened white grape -juice
1 1/2 c Raspberry sherbet
1/4 c Water
1 tb Lemon juice
10 Ice cubes Fresh mint sprigs; -(optional)
Combine raspberries and grape juice in container of an electric blender; cover and process until smooth. Strain the mixture through several layers of dampened cheesecloth, reserving liquid. Combine reserved liquid, sherbet, water, and lemon juice in blender container; cover and process until smooth. Add ice cubes; process until frothy.
Lime Rickey Cocktail Recipe
Yield: 4 Servings
1/2 c Fresh lime juice
1/2 c Sugar Syrup (2/3 c sugar + 2/3 c water, boil & cool)
1/2 ts Bitters (12 dashes)
3 c Club soda
GARNISH
Lime-peel spirals
Mix lime juice, syrup and bitters in glass measure. Pour into 4 ice-filled tall glasses. Top each with 3/4 cup soda. Garnish with lime peel.
Minted Raspberry Cooler Recipe
1/2 c Fresh mint leaves plus Mint sprigs for garnish
1 c Boiling water
1 Can frozen lemonade (6-oz)
10 oz Pkg frozen raspberries
2 c cold water
Combine 1/2 cup mint leaves and boiling water. Let steep 5 minutes. Add raspberries and frozen lemonade concentrate. Stir (until thawed), if frozen raspberries are used). Strain into pitcher half-filled with crushed ice. Add cold water and stir. Garnish with fresh mint leaves.
Mock Champagne Cocktail Recipe
Yield: 12 Servings
2/3 c Sugar
2/3 c Water
1 c Grapefruit juice
1/2 c Orange juice
3 tb Grenadine syrup
28 oz Ginger ale; chilled
Combine sugar and water in saucepan over low heat. Stir until sugar is dissolved. Bring to boil and boil 10 minutes. Cool. Add sugar syrup to grapefruit and orange juices. Chill thoroughly. Add grenadine and ginger ale just before serving.
Old Fashioned Lemonade Recipe
Yield: 12 Servings
1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs
In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml) cold water; stir well. Garnish with lemon slice and sprig of mint.
Peach Fizz Cocktail Recipe
Yield: 12 Servings
1 cn Frozen limeade(6oz)
1 pk Gelatin,peach(3oz)
1 cn Peaches,sliced cling(29oz)
2 tb Lime juice
1 Tonic water,chill(20oz btl)
Lime slices
In 3-quart pitcher, prepare limeade concentrate as label directs. Measure 1 cup reconstituted limeade into 1-quart saucepan; over high heat, heat to boiling. Remove saucepan from heat. Stir peach flavor gelatin into hot limeade, stirring until gelatin completely idssolves. Stir mixture into limeade in pitcher.
Place half of peaches and their syrup in blender; blend at high speed until pureed. Repeat with remaining peaches and syrup. Stir puree and lime juice into limeade mixture. Refrigerate at least 1 hour or until well chilled.
To serve, stir tonic water into limeade mixture. Garnish with lime slices.
Enjoy,
Monica Zech
