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NON ALCOHOLIC

Drink Recipes - Non Alcoholic

Drink Directory for this page:
Shirley Temple
Peanut Punch
Virgin Mary
Non-Alcoholic Eggnog
Frosted Orange 
Iced Mint Tea
Angel Punch 
Florida Punch
Summer Delight 

Shirley Temple 

4 ounces ginger ale 
1/2 teaspoon grenadine 
Twist lemon peel 
Thin slice orange 
2 or 3 ice cubes 

Combine all ingredients in an Old-fashioned glass or small tumbler. Stir gently. 

Peanut Punch 

2 tablespoons cornstarch
1/2 cup water
2 cups milk
6 tablespoons peanut butter
Sugar to taste

Mix cornstarch and water in a small saucepan, add milk, peanut butter, and sugar to taste. Cook over moderate heat, stirring with a whisk until thoroughly smooth and thick. Cool and refrigerate before serving. Serve in tumblers or goblets with or without ice.

This may be converted into an alcoholic drink with the addition of 2 ounces dark rum per serving. Stir in when ready to serve. 

Virgin Mary 

1 cup tomato juice
Drained bottled horseradish to taste
Worcestershire sauce to taste
Tabasco to taste
Celery salt to taste
Freshly ground black pepper to taste
Garnishes: lemon wedge, celery rib and/or cucumber stick

In a tall glass filled with ice combine vodka and tomato juice and stir in seasonings. Garnish with lemon wedge and celery rib and/or cucumber stick.

Non-Alcoholic Eggnog

1 whole egg
1 teaspoon superfine sugar
1/2 cup crushed ice
8 ounces sweet cider
Nutmeg 

Combine the egg, sugar and crushed ice in a cocktail shaker and shake vigorously. Strain into a 12-ounce Tom Collins glass, fill with cider and stir gently. Grate a little nutmeg on top. 

Frosted Orange 

3 scoops softened vanilla ice cream
1/2 cup ice-cold milk
1/2 cup ice-cold orange juice
2 heaping tablespoons softened frozen orange juice concentrate

In a blender blend together all ingredients until smooth and serve immediately.

Iced Mint Tea 

1 bunch fresh mint, or 2/3 ounce dried mint 
2 cups boiling water 
1 quart cold water 
Sugar to taste 
Ice cubes 
6 strips lemon peel 
6 mint sprigs, dusted with powdered sugar 

Pour the boiling water over the mint and steep for half an hour in a double boiler over hot water. Strain, and combine the liquid with the cold water and sugar to taste. Pour into tall glasses filled with ice cubes; garnish with lemon peel and fresh mint dusted with powdered sugar. 

Angel Punch 

1 cup sugar syrup 
1 pint lemon juice 
1 quart strong green tea 
2 quarts white grape juice 
1 block ice 
2 quarts chilled club soda 

Combine all ingredients except soda, and refrigerate for an hour or two. Pour over ice in a punch bowl and add the soda. Serve in 4-ounce punch glasses. 

Florida Punch 

2 cups superfine sugar 
3 cups water 
2 46-ounce cans blended orange and grapefruit juice 
1 1/2 cups lime juice 
1 1/2 quarts ginger ale 
16 ice cubes 

Combine sugar and water in a saucepan and cook over low heat, stirring constantly until the sugar is dissolved. Cool. Combine the sugar syrup with the fruit juices and pour over ice cubes in a punch bowl. Add the ginger ale and serve at once in 8-ounce goblets. 

Summer Delight  

2 or 3 ice cubes 
3 tablespoons lime juice 
3/4 ounce raspberry syrup 
Chilled club soda 
Fruits for garnish (optional) 

Put ice cubes in a 10-ounce highball glass and add lime juice and syrup. Fill with soda and stir. Garnish with fruit. 

 

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