journey of life

2 to 3 bottles ginger ale (I usually add 2 and use the 3rd to refill)
2 bottles champagne (add 1 at a time depending on how strong you want the punch and/or the size of the punch bowl; then use the 2nd to refill)
1 small can frozen strawberries
3/4 can (large) crushed pineapple
1 small frozen lemonade
sherbet (I use lemon flavored)
Mix all of the ingredients in a large punch bowl and add ice if desired.

Recipe courtesy of Mary Ellen. She said: I purchased a really nice champagne punch bowl set at an antiques mall and you can find then sold reasonably at estate sales or yard sales. It is worth purchasing as it is hard to get all this liquid in any other size bowl - plus it looks so elegant! Have fun and drink responsibly!!

In large pot bring water to boil. Add two large tea bags, cinnamon and whole cloves. Add orange juice. Simmer. The longer you let the tea simmer, the better the tea will taste. Refrigerate any unused tea.

Recipe courtesy of Laura’s maternal grandmother, Nana.

2 cups of orange-flavored drink mix
2 cups of sugar
¼ cup of instant tea
¾ cup of lemon flavored instant tea
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves

In large bowl, combine orange drink mix, sugar, teas, cinnamon and cloves. Mix well and store in airtight container. To serve, put three teaspoons of mix in a mug. Stir in one cup of boiling water. Adjust to taste.

Recipe courtesy of Laura’s maternal grandmother, Nana.

1 12 oz. can of pineapple juice
1 package of lemonade Kool-Aid (mixed according to directions)
1 ½ liters of ginger ale (pour at serving)
lemon sherbet or vanilla ice cream

In a very large container, add the pineapple juice, and prepared lemonade Kool-Aid; stir to combine. Chill for at least 4 hours. Right before ready to serve, add in the ginger ale and sherbet or ice cream and stir.

Recipe courtesy of Laura’s maternal grandmother, Nana.

Start with 16 oz. glass
Put in 1/4 teaspoon of Silver Springs prepared horseradish
add 3 dashes of Tabasco Habanaro Sauce
add 6 dashes of Lea & Perrins Worcestershire Sauce
fill glass with ice
add 1 1/4 oz. Absolut Peppar Vodka
add Red Gold Sacramento tomato juice
shake glass
top with three dashes of celery salt
garnish with pickle and one pepperoncini pepper

Recipe courtesy of Stella Blues Restaurant, Eau Claire, Wisconsin.

Notes: We have made this with generic tomato juice, horseradish and regular Tabasco sauce with great results.

9 cups water
2 cups sugar
4 tea bags
1 (12 oz.) frozen orange juice
1 (12 oz.) frozen lemonade
3 cups brandy
1 (5 qt.) ice cream container

Boil water and sugar. Turn off. Put 4 tea bags into the water and sugar for 10 minutes. Remove tea bags and let stand for 1 hour. Then add orange juice, lemonade and brandy. Put in large mouth container. Put in freezer for no less than 3 days.

Recipe courtesy of Arlene.

(Over 100 Years Old)
1/2 cup vinegar
1 cup sugar
2 teaspoonfuls ginger

Mix together in quart pitcher, fill with ice water. It is a cooling drink and almost as good as lemondade, some preferring it.

“Ginger Lemonade.” Recipe. Maine Cooking and the Accomplished Cook, or, The Whole Art and Mystery of Cookery, fitted for all Degrees and Qualities. Down East recipes dating from 1664. Ninth Edition - June 1, 1965. Rockland, Maine: Courier-Gazette, Inc., 1965. 78.