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For your next party, gathering, or brunch, here are some old favorite recipes for various punches. These punches are best served with the appropriate garnishes, some festive beverage coasters (absorbent coasters work the best to avoid spills), and some kind of specialty drink or wine glass. Enjoy!

Party Tea Punch

• 1 pint pitted sweet cherries
• 2 quarts freshly boiling water
• 3 tablespoons tea
• ½ cup chopped fresh mint leaves
• 1 quart lemon ice
• Sugar
• Orange slices
• Lemon slices

Pour boiling water over tea; cover. Let stand 5 minutes; strain. Sweeten slightly. Add cherries and mint. Cover; chill sev­eral hours. Pour over ice in punch bowl; add lemon ice. Garnish with orange and lemon. 25 servings.

Lemon or Orange Ice Punch

Put lemon or orange ice in the punch bowl and add ginger ale in the propor­tion of 1 quart of ginger ale to each 6 pints of the ice. Raspberry, pineapple, or any other sherbet can be substituted. Consider pastel colored cocktail napkins and table coasters or a coaster set with images of fruit or trees on them!

White Angel Punch

• ½ pint sugar syrup
• 1 pint lemon juice
• 1 quart strong tea
• 2 quarts white grape juice
• 2 quarts club soda

Prepare like any other Punch, adding the soda at time of serving. 50 servings.

Blue Angel Punch

Same as White Angel, but use black tea and ordinary purple grape juice.

Golden Dawn Punch

• 1 pint apricot syrup
• 1 pint lime juice
• 3 pints orange juice
• 3 quarts club soda

Prepare and serve same as the Angel Punches. One quart of juice from can­ned apricots can be used in place of one pint of syrup. 45 servings.

Ginger Punch

• 1 quart cider
• ½ cup shredded pineapple
• 1 orange, sliced thin
• 3 sprigs of mint, crushed
• 1 quart ginger ale
• 1 pint carbonated water

Mix cider and fruit. Add mint. Before serving add the remaining ingredients. 20 servings.

Reception Punch

• 8 cups sugar
• 2 quarts water
• ½ cup crushed mint leaves
• 2 quarts iced tea
• 2 gallons water
• 2 quarts ginger ale
• Mint sprigs
• Orange and lemon slices
• 3 quarts orange juice
• 1 quart pineapple or grape juice
• 1 quart lemon juice

For 5 minutes, boil sugar with 2 quarts of water. Add crushed mint leaves. Cool and strain. Add tea, fruit juices, and re­maining water. Just before serving time, add ginger ale. Pour over ice into punch bowls and have transparent drink glasses and perhaps matching coaster sets or other bar supplies for guests to use to show off the mint leaves. 160 servings.

Grape-Tea Cup

• 1 cup strong cold tea
• 4 slices canned pineapple
• 1 tablespoon lemon juice
• 1 pint grape juice
• 1 cup pineapple juice

Blend tea, pineapple and lemon juice in electric blender. Pour all ingredients into a pitcher partially filled with ice and stir. 8 servings.

bowls and have transparent drink glasses and perhaps matching coaster sets or other bar supplies for guests to use to show off the mint leaves. 160 servings.

Grape-Tea Cup

• 1 cup strong cold tea
• 4 slices canned pineapple
• 1 tablespoon lemon juice
• 1 pint grape juice
• 1 cup pineapple juice

Blend tea, pineapple and lemon juice in electric blender. Pour all ingredients into a pitcher partially filled with ice and stir. 8 servings.

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