• 1 c pineapple juice
• 1 c Pina Colada mix
• 1 c ice cubes
• orange slice

In a blender, add ice cubes, pineapple juice and Pina Colada mix. Blend until slushy and pour into glass.
Garnish with orange slice.

• 1 c lime sherbet (softened)
• 6 oz can frozen limeade (thawed)
• 2 (7 oz) bottles of ginger ale (chilled)
• 2 c water

In punch bowl, stir together all ingredients. Serve in punch cups.
Makes 10 servings (½ c each).

• 1 large jar cranberry-grape juice
• 1 litre bottle ginger ale
• 1 container orange sherbet
• whole cranberries

Combine juice and ginger ale. Add sherbet by small scoops. Top with cranberries.

• 3 oz ginger ale (90 ml)
• 2 oz cranberry juice (60 ml)*
• 1 oz pineapple juice (30 ml)
• dash of angostura bitters
• lemon wedges (optional)

Pour ginger ale, cranberry juice and pineapple juice over ice in a Collins-style (tall, thin) glass. Mix this drink with a swizzle stick before adding angostura bitters on top. Garnish with lemon wedge if desired.

* Orange or mango juice can be used as a substitute

• 1½ c pineapple juice (chilled)
• ½ c plain yogurt
• 1 tbsp honey
• 6 ice cubes

Combine ingredients in blender. Cover and run on high until well-blended. Serve in chilled glasses.

Makes 2 servings (10 oz each).

• 3 cans (6 oz each) frozen lemonade concentrate
• 1 package (10 oz) frozen strawberries (thawed)
• 1 qt ginger ale (chilled)
• strawberry ice cream / ice cubes (optional)

In a large punch bowl, prepare lemonade concentrate as directed on can. Stir in strawberries with juice/syrup. Stir in ginger ale and, if you wish, add small scoops of strawberry ice cream or ice cubes.

• 1 c orange juice
• ½ c yogurt
• ½ c canned mandarins
• 1 c crushed ice
• 1 c frozen mangoes

Add liquid ingredients to the blender first. Add remaining ingredients and blend until smooth.

Pour and enjoy!

• 2 c lemon or lime soda
• 2 tbsp sugar
• juice of ½ lime
• salt
• crushed ice
• lime slices

Pour soda into an ice cube tray or shallow pan and freeze. Place frozen soda in blender, add lime juice and sugar. Blend until well-mixed. Rub lime around rim of glass and then dip glass into salt. Pour mixture over crushed ice and then into salt-rimmed glasses. Garnish with a slice of lime.

• 1 large navel orange
• 1 lemon
• 3 sticks (3 inches) cinnamon
• 1 tbsp allspice berries
• 1 tsp whole cloves
• 2 tbsp chopped crystallized ginger
• 1 qt pure apple cider
• 1/4 c packed light brown sugar
• orange slices

Using a vegetable peeler, remove the zest from the orange and lemon, then squeeze the juice and reserve. Wrap the lemon and orange zest, cinnamon, allspice, cloves and ginger in a piece of rinsed cheesecloth and tie into a packet. Combine the apple cider, orange and lemon juice, brown sugar and spice packet in a medium nonreactive saucepan. Bring to a simmer over medium heat. Reduce the heat to low and simmer for 5 minutes. Ladle into cups and garnish with the orange slices. Serve hot.

• 1 c peach daiquiri mix
• 1½ c 7-up
• 2 tbsp lemon juice

Using a blender, blend ingredients and ice cubes together on high for 15 seconds.

• 2 qts apple cider or juice
• 2 qts cranberry juice
• 1 qt pineapple juice
• ½ c brown sugar
• 1 tbsp whole cloves
• 1 tbsp allspice
• 4 cinnamon sticks (3 in. long)
• 2 lemons (thinly slices and quartered)

Pour liquid into 30 cup coffee pot percolator. Put remaining ingredients in percolator basket and brew for 30 minutes. Serve hot.

• 1 c orange juice
• ½ c vanilla yogurt
• ½ c canned crushed pineapple
• 1 c crushed ice
• 1 c frozen berry mix

Add liquid ingredients to the blender first. Add remaining ingredients and blend until smooth.

Pour and enjoy!

• 2 oz orange juice (60 ml)
• 2 oz pineapple juice (60 ml)
• 2 oz passion fruit juice (60 ml)
• juice of ¼ fresh lemon
• 1 tsp grenadine
• kiwi slices
• ice

In a shaker filled with ice, add the first 5 ingredients. Shake and strain into a glass filled with ice. Garnish with fresh kiwi.

• 4 oz lemon juice
• 4 oz orange juice
• 32 oz grape juice (white or red)
• 32 oz Schweppes® Club Soda
• orange or lemon slices

Use a blender to mix all the fruit juices. Fill glasses with ice cubes and pour juice mixture until the glasses are half-filled. Fill glasses to the top with Club Soda. Garnish with fruit slices.

Makes 18 servings (4 oz each).

• 2 oz pineapple juice (60 ml)
• 2 oz cranberry juice (60 ml)
• 2 tsp lime juice

In a cocktail shaker filled with ice, add all ingredients and shake. Pour into a martini glass. Can be garnished with pineapple or cranberry skewer.

• 1 (10 oz) can of non-alcoholic frozen fuzzy navel mix
• 2 (20 oz) cans of sparkling cider
• ice cubes (as many as desired)
• grenadine (1/2 oz per drink)

Blend ingredients in a blender. Pour into a tall flute glass. Add half ounce of grenadine for the sunrise effect. Makes approximately four 8 oz. glasses

• 6 oz sparkling cider
• 1 scoop vanilla ice cream
• 2 oz seltzer water
• maraschino cherries

Pour sparkling cider into a tall glass. Add ice cream. Fill glass with seltzer while stirring. Garnish with a cherry.

• 6 oz sparkling cider
• 1 scoop sherbet
• 1 fresh mint sprig

Pour sparkling cider into a tall glass. Add sherbet and garnish with mint.

• 6 oz sparkling cider
• ¼ c fresh strawberries
• ½ ripe banana
• 2 ice cubes

Blend all ingredients and pour into a tall glass.

• ½ c 100% instant tea
• 2 qts water
• 6 oz can frozen limeade
• 6 oz can frozen lemonade
• 6 oz can frozen pineapple juice concentrate
• 1 pt cranberry cocktail juice

In punch bowl, combine instant tea, water and concentrates. Add cranberry juice. Just before serving, add ice.

Makes 25 servings (5 oz each).

• ¼ c sugar
• 1 c boiling water
• 2 sticks (3 inches) cinnamon
• peel of ½ a lemon
• 4 cloves
• ½ tsp ground allspice
• 1½ c pure apple cider
• nutmeg (garnish)

In a saucepan, dissolve sugar in boiling water. Add cinnamon sticks, lemon peel, cloves and ground allspice. Reduce heat and stir. Add apple cider and stir for 3-5 minutes. Pour into a punch bowl or individual heatproof mugs and sprinkle with nutmeg. Serve hot.