BARBADOS PUNCH

12 TOT LIGHT RUM
12 TOT DARK RUM
44 TOT PINEAPPLE JUICE
12 TOT MANGO JUICE
1 CUP SUGAR
8 TOT LIME JUICE
8 PEELRD BANANAS
2 LIMES

BLEND 6 BANANAS, LIME JUICE AND SUGAR UNTIL SMOOTH. POUR OVER BLOCK OF ICE INTO PUNCH BOWL. POUR IN RUM, PINEAPPLE JUICE AND MANGO JUICE. STIRRING WELL. CHILL FOR 1 HOUR. SLICE 2 BANANAS AND LIMES INTO THIN SLICES. FLOAT FRUIT ON TOP AND SERVE.

SERVE IN A MEDIUM PUNCH BOWL.

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CHIT CHAT

300 g STRAWBERRIES
1 TOT LEMON JUICE
JUICE OF 1 ORANGE
80 ml SUGAR
20 ml GRATED ORANGE AND LEMON SKIN
750 ml ICE CUBES
2 L GRAPE JUICE
500 ml APPLE JUICE
750 ml CHAMPAGNE

KEEP 6 STRAWBERRIES, MIX REST WITH ORANGE JUICE, LEMON JUICE AND SUGAR IN POT, BRING TO BOIL. ADD SKINS AND STRAIN ALL JUICE. ADD ICE CUBES JUST BEFORE SERVING. ADD GRAPE JUICE, APPLE JUICE, STRAWBERRIES, AND CHAMPAGNE LAST JUST BEFORE SERVING.

12 - 14 SERVINGS.

SERVE IN A PUNCH BOWL.


EGGNOG

125 ml SUGAR
2 EGGS, SEPARATED
1 ml SALT
1 L MILK
5 ML VANILLA ESSENCE
BRANDY OR RUM TO TASTE
125 ml WHIPPED CREAM

BEAT 80 ml OF THE SUGAR INTO THE EGG YOLKS, THEN ADD THE SALT AND STIR IN THE MILK AND VANILLA. COOK OVER MEDIUM HEAT STIRRING CONSTANTLY, UNTIL THE MIXTURE COATS THE BACK OF A SPOON. ALLOW TO COOL. BEAT THE EGG WHITES UNTIL FOAMY, THEN GRADUALLY ADD THE CUSTARD AND MIX WELL, THEN ADD BRANDY OR RUM TO TASTE AND CHILL FOR 3-4 HOURS. SERVE TOPPED WITH WHIPPED CREAM AND SPRINKLED WITH NUTMEG AND CINNAMON.

SERVE IN A COFFEE CUP.

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FAMILIE SIZE FROZEN DAQUIRI

4 BOTTLES BRANDY
2 BOTTELS RUM
1 GALLON BLACK COFFEE
4 POUNDS SUGAR

PLACE SUGAR IN LARGE BOWL. POUR INTO BRANDY AND RUM. SET LIQUID ON FIRE AND LET THE SUGAR DISSOLVE. POUR IN THE BLACK COFFEE AND STIR WELL.

WARNING: USE EXTREME CAUTION!

SERVE IN A PUNCH BOWL.

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LYNCHBURG SLUSH

1/2 CUP BOURBON WHISKEY
2 CUPS WATER
1/3 CUP SUGAR
6 TOT LEMONADE CONSENTRATE
1 QUART GINGER ALE
1 LEMON

COMBINE WATER, SUGAR, LEMONADE AND BURBON, THEN BLEND UNTIL SUGAR IS DISSOLVED. FREEZE IN COVERED CONTAINER, POUR INTO PITCHER OR PUNCH BOWL. ADD GINGER ALE AND FLOAT LEMON SLICES.

SERVE IN A PUNCH BOWL.

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ORANGE PUNCH

4 TOT CURACOA
1 PINT RUM
3/4 PINT BRANDY
JUICE OF 4 ORANGES
PEEL OF2 ORANGES
3/4 POUND LUMP SUGAR
3 1/2 PINTS BOULIN WATER

INFUSE SUGAR WATER AND ORANGES FOR 1/2 HOUR. AND STRAIN INTO PUNCH BOWL. ADD RUM AND BRANDY. STIR WELL. ADD CURACOA.

SERVE IN A PUNCH BOWL.

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