Oranges can have varying shades of flesh. Pick two varieties (such as navels and red navels or blood oranges) to perch on the rim of your punch bowl for a contrasting garnish.
Ingredients:
2 1/2 quarts orange juice, 2 cups pineapple juice, 1 cup cream of coconut, 2 small oranges, thinly sliced and halved, 3 cups vanilla ice cream, 3 cups ginger ale, 1/2 cup flaked coconut, toasted (optional).
Preparation:
Combine first 3 ingredients in a punch bowl. Cut a slit halfway through each orange slice, and perch slices around rim of punch bowl. Add tiny scoops of ice cream to punch bowl; add ginger ale. If desired, sprinkle some coconut over punch; serve remaining coconut in a small dish.
Yield: 4 quarts.

Ingredients:
1/4 cup boiling water, 1/3 cup chocolate syrup, 4 cups milk, 1/3 to 1/2 cup coffee liqueur.
Garnish: whipped cream.
Preparation:
Stir together 1/4 cup boiling water and chocolate syrup in a medium saucepan; add milk, stirring until blended. Cook over medium heat 6 to 8 minutes or until thoroughly heated. Stir in liqueur. Garnish, if desired.
Yield: 5 cups.

Ingredients:
3 tablespoons Pomegranate Syrup, 2 tablespoons amaretto (almond-flavored liqueur), 1 cup vanilla low-fat frozen yogurt, 1/2 cup crushed ice.
Preparation:
Place all the ingredients in a blender, and process mixture until smooth.
Yield: 2 servings (serving size: 3/4 cup

Ingredients:
2 1/2 cups orange juice, chilled, 1 (10-ounce) package frozen strawberries, thawed and undrained, 1 (25.4-ounce) bottle dry champagne, chilled.
Preparation:
Process chilled orange juice and strawberries in a blender until smooth, stopping to scrape down sides; pour into a pitcher or punch bowl. Stir in champagne, and serve immediately.
Yield: 3 quarts

Try this easy and refreshing palate cleanser between bold-flavored courses. It also makes for a sweet ending to a meal.
Ingredients:
1 pint lemon or lime sorbet, slightly softened
1 (750 ml) bottle sparkling wine*.
Preparation:
Spoon mini-scoops of sorbet into 8 cordial glasses (petite after-dinner drink stemware). Cover and freeze until ready to serve. Fill glasses with sparkling wine just before serving.
*Alcohol-free sparkling wine may be substituted. Yield: Makes 8 servings.

Ingredients:
1 1/3 cups piña colada mix, 3/4 cup vodka, 3 cups crushed ice,
Garnishes:
carambola (star fruit) slices, ornamental pineapples.
Preparation:
Process first 3 ingredients in a blender until smooth, stopping to scrape down sides. Garnish, if desired. Serve immediately.
Yield: 4 servings

Ingredients: 2 to 2 1/2 cups vodka, chilled, 1 1/4 cups chocolate liqueur, 1/4 cup raspberry liqueur, 1/4 cup half-and-half (optional), Chocolate liqueur or syrup, Sweetened cocoa.
Preparation: Stir together vodka, liqueurs, and, if desired, half-and-half in a large pitcher; chill at least 1 hour. Fill martini glasses with ice. Let stand 5 minutes; discard ice. Dip rims of chilled glasses in chocolate liqueur; dip in cocoa, coating rims. Pour vodka mixture into glasses. Serve immediately. Prep: 15 min.; Stand: 5 min., Chill: 1 hr.
Note: For testing purposes only, we used Godiva Liqueur for chocolate liqueur, Chambord for raspberry liqueur, and Ghirardelli Sweet Ground Chocolate and Cocoa for sweetened cocoa. Individual Chocolate Martini: Combine 1/4 cup vodka, 2 tablespoons chocolate liqueur, 1 1/2 teaspoons raspberry liqueur, 6 ice cubes, and, if desired, a dash of half-and-half in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Server immediately. Makes 1 serving.
Yield: Makes 10 to 12 servings

If you like a sweeter drink, add a little more sugar to your taste.
Ingredients: 1 (48-ounce) bottle cranberry-raspberry juice cocktail, 1 (750-milliliter) bottle dry, full-bodied Spanish red wine, 2 tablespoons Grand Marnier or orange juice, 1/4 cup sugar, 1 orange, thinly sliced, 1 lemon, thinly sliced, 1 cup fresh cranberries or fresh raspberries, 2 cups club soda, chilled.
Garnish: citrus rind curls.
Preparation: Combine first 4 ingredients in a large pitcher, stirring until sugar dissolves. Add fruit slices and cranberries; cover and chill at least 8 hours. Stir in club soda and ice cubes just before serving. Garnish, if desired.
Yield: 12 1/2 cups

Ingredients: 1 quart apple juice, divided, 1 lime, thinly sliced, 1 (2.7-ounce) jar crystallized ginger, 1 quart pineapple juice, 1 quart orange juice.
Preparation: Combine 2 cups apple juice, lime, and ginger in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, 3 minutes. Remove from heat; cover and let cool. Strain juice mixture into a pitcher; discard ginger and lime. Stir in remaining 2 cups apple juice, pineapple juice, and orange juice; chill thoroughly.
Note: For a Rum-Spiked Cooler, mix 4 parts Gingered Citrus Cooler with 1 part golden rum.
Yield: 3 quarts.

Serve plain Champagne (perhaps a more expensive brand) if you don't have time to make our recipe.
Ingredients: 6 sugar cubes, 6 tablespoons crème de cassis (black-currant-flavored liqueur), 3 cups Champagne, chilled.
Preparation: Place 1 sugar cube in the bottom of each of 6 Champagne glasses. Add 1 tablespoon crème de cassis and 1/2 cup Champagne to each of the glasses.
Yield: 6 servings.

Ingredients: 1/2 cup fresh orange juice, 1/2 cup sweet and sour mix, 1/2 cup tequila , 1/2 cup orange liqueur, 2 cups lemon-lime soft drink
Preparation: Stir together first 4 ingredients; chill 2 hours. Stir in soft drink, and serve over ice.
Note: For testing purposes only, we used the Finest Call Sweet & Sour Mix found in the beverage section of most supermarkets.
Yield: 4 cups.

Ingredients: 4 (12-ounce) cans peach nectar, 2 cups sugar, 1 lemon, halved, 1/4 cup firmly packed fresh mint leaves, 1 (750-milliliter) bottle Champagne or 2 1/2 cups sparkling water.
Garnish: lemon slices
Preparation: Bring first 4 ingredients to a boil, and cook 20 minutes. Cool. Remove and discard lemon and mint; store mixture in an airtight container in refrigerator until ready to serve. Stir in Champagne before serving. Serve over ice; garnish, if desired.
Prep: 10 min., Cook: 20 min.
Yield: Makes 9 1/2 cups

Ingredients: 1/4 cup sugar, 1/4 cup unsweetened cocoa, 1 cup water, 2 tablespoons instant coffee granules, 4 3/4 cups skim milk, 1/2 teaspoon peppermint extract
Preparation: Combine sugar and cocoa in a medium saucepan; stir well. Add water; bring to a boil, stirring constantly. Stir in coffee granules. Gradually add milk, stirring well. Cook over medium heat 5 minutes or until mixture is thoroughly heated, stirring frequently. Remove from heat; stir in peppermint. Beat with a whisk until foamy; serve warm.
Yield: 6 servings (serving size: 1 cup).

Ingredients: 3 cups hot brewed coffee, 3/4 cup half-and-half , 3/4 cup firmly packed light brown sugar, 2 tablespoons butter or margarine, 3/4 cup praline liqueur Sweetened whipped cream.
Preparation: Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil). Stir in liqueur; serve with sweetened whipped cream.
Yield: about 6 cups

Ingredients: 3 cups cran-raspberry juice (such as Ocean Spray), chilled, 1 tablespoon fresh lime juice, 1 (750 milliliter) bottle brut Champagne, chilled
6 thin slices lime.
Preparation: Combine cran-raspberry juice and lime juice in a pitcher; stir well. Pour 1/2 cup juice mixture into each of 6 champagne glasses; top with chilled champagne. Garnish with lime slices. Serve immediately.
Yield: 6 servings.

Ingredients: 3 cups cold water, 2 (48-ounce) bottles cranberry juice cocktail, chilled, 2 (6-ounce) cans thawed lemonade concentrate, undiluted, 2 (750-milliliter) bottles brut champagne, chilled.
Preparation: Combine the first 3 ingredients in a punch bowl, and stir well. Add chilled champagne, and stir gently. Serve immediately.
Yield: 6 quarts (serving size: 3/4 cup)

Ingredients: 2 cups water, 3/4 cup sugar, 3 cups loosely packed fresh mint leaves, 2 cups bourbon
Garnish: fresh mint.
Preparation: Combine 2 cups water and sugar in a saucepan over medium heat, stirring until sugar dissolves. Add mint; bring to a boil. Remove from heat; cover and steep 30 minutes. Pour mint syrup through a fine wire-mesh strainer lined with cheesecloth. Let cool. Combine syrup and bourbon. Pour into a sterilized bottle; cover tightly, and chill at least 1 month. Serve over ice. Garnish, if desired.
Yield: Makes 4 cups.

Ingredients: 7 cups water, 2 cups sugar, 4 regular-size tea bags, 1 (12-ounce) can frozen lemonade concentrate, undiluted, 2 (10-ounce) packages frozen sliced strawberries, thawed, 2 cups tequila, 1 (2-liter) bottle lemon-lime soft drink, chilled (optional).
Preparation: Bring 7 cups water and sugar to a boil in a large saucepan, stirring constantly. Pour over tea bags, and steep until cool. Remove tea bags from liquid, squeezing gently.
Stir together tea, lemonade concentrate, strawberries, and tequila in a large bowl; cover and freeze 8 hours, stirring occasionally. Serve immediately, or stir in lemon-lime soft drink, if desired.
Yield: 3 quarts

Ingredients: 1 (10-ounce) package frozen strawberries, thawed, 2 cups cranberry juice, chilled, 1 (750-milliliter) bottle champagne, chilled*
Preparation: Process strawberries in a blender until smooth; pour into a pitcher. Stir in cranberry juice and champagne, and serve immediately.
*1 (1-liter) bottle sparkling water, chilled, may be substituted.
Yield: Makes 6 cups.

Ingredients: 1 medium banana, sliced and frozen, 1 cup strawberries, halved and frozen, 1/4 cup orange juice concentrate, undiluted, 1 1/2 cups fat-free milk, 1/4 teaspoon almond extract
Preparation: Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
Yield: 3 cups.