EVERGREEN MINT PUNCH

1 1/2 c. water
1 (10 oz.) jar mint flavored apple jelly
3 c. unsweetened pineapple juice, chilled
3/4 c. Realemon juice from concentrate
1 1/2 c. vodka
2 (32 oz.) bottles ginger ale, chilled
1 qt. lime sherbet

In small saucepan, combine water and jelly; cook and stir until jelly melts. Cool. In large punch bowl, combine jelly mixture with remaining ingredients except sherbet; stir well. Scoop sherbet into punch bowl. Makes 4 quarts.

PUNCH FAIELLE

1 pt. cranberry juice cocktail
1 pt. vanilla ice cream
1 pt. raspberry sherbert
2 qts. ginger ale or 7-Up
1 pkg. frozen strawberries
Optional - 1 qt. vodka or rye

Add soda last to make everything foamy.

YULETIDE PUNCH

2 qt. (6 oz.) cranberry juice
1 qt. 100 proof vodka
6 oz. cherry liqueur or gin
24 oz. orange juice
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
2 lime, sliced thin

Mix spices with some vodka until paste then add. Chill on one hour before serving.

DAIQUIRI PUNCH

3 sm. cans frozen limeade
2 c. pineapple juice
2 c. water
3 bottles 7-Up
2 c. vodka

Mix all ingredients in a large metal container. Freeze, stirring occasionally until ice crystals have formed around edge. Place in punch bowl and serve in punch cups. Makes 12 servings.

PAT O’BRIEN’S PURPLE PEOPLE EATER

2 oz. Vodka
2 oz. grape juice
1 orange slice
1 maraschino cherry

Serve Vodka and grape juice in a 12 oz. glass filled with crushed ice. Garnish with orange slice and cherry.