Sangria Punch

Ingredients
3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3 cups cold club soda
2 medium oranges, sliced
2 medium limes, sliced

Empty drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved.

Refrigerate until read to serve.

Stir in club soda and fruit. Serve over ice cubes in tall glasses.

Ingredients
4 quarts strong Coffee
1 cup Sugar
1 quart cold Milk
1 Tbs Vanilla
2 quarts Vanilla Ice Cream
Whipped Cream
Cinnamon

Directions 
Stir coffee and sugar until sugar dissolves. Cool. Add milk and vanilla. Chill. Pour over ice cream in punch bowl. Top with dabs of whipped cream and sprinkle with cinnamon. Makes 30 servings.

Ingredients
2 quarts Cranberry Juice Cocktail
2 quarts Peach Nectar
2 Oranges, thinly sliced and seeded
Ice in cubes or a block

Directions
In 2 large pitchers, combine the cranberry juice, peach nectar, and sliced oranges. Cover and refrigerate for at least 2 hours of overnight.

Place the ice cubes in tall glasses or an ice block in a punch bowl.  Stir the cooler well, then pour over the ice. Makes sixteen 8-ounce or thirty-two 4-ounce servings.

Ingredients
4 cups (1 quart) Orange Juice
1 cup Sugar
Juice of 6 Limes
1/2 cup Mint Leaves, minced
Crushed Ice
2 cups (q pint) Seltzer
Mint springs for garnish

Directions
Mix orange juice, sugar, lime juice, and mint. Refrigerate for 1 hour.  Half-fill six glasses with ice.  Fill glasses with equal proportion of prepared juice and seltzer.  Decorate edge of each glass with a sprig of mint.  Serve cold.

Ingredients
1 Tbs Sugar
6 ounces Jamaica Rum
3 ounces fine Brandy
Juice of 1/2 Lemon
1/2 cup Pineapple Juice
Shaved Ice

Directions
Combine sugar, rum, and brandy in a tall glass.  Add lemon and pineapple juices.  Fill the glasses with shaved ice and chill before serving.

Ingredients
2 Tbs unsalted Butter, at room temperature
1-1/2 Tbs Maple Sugar
2 whole Cloves
2 long Orange zest strips
1 Cinnamon Stick
1/2 cup Dark Rum
3 cups Apple Cider, heated

Directions
In a small bowl, beat together the butter and sugar until smooth and creamy. Set aside. Stud 1 clove in each orange zest strip. In a preheated 1-quart thermos, place the zest, cinnamon stick and rum.  Pour in hot cider and top with the butter mixture.  To serve, pour into mugs.  Serves 4.