Dewey's Banana Punch (N/A)

Dewey shared this recipe for the slush drink she made for Lisa's December wedding reception. We served this at one of our parties outside the office. 

Dewey's Banana Punch (N/A)

Serves about 16 to 18

Ingredients
2 small (6-oz) cans frozen orange juice concentrate
2 small (6-oz) cans frozen lemonade concentrate
1 large (46-oz) can pineapple juice
1 cup sugar
4 ripe bananas, peeled and pureed in blender

For serving:
2-QTS chilled ginger ale


Preparation
Combine all ingredients except the ginger ale; mix in enough water to make one gallon. Freeze banana mixture in half-gallon milk cartons (not jugs, because you'll need a wide opening to serve).

Before serving: Remove cartons from freezer and let stand at room temperature for 45 minutes.

At serving:  When ready to serve, pour 1.5 to 2-quarts of the cold ginger ale over the one gallon banana mixture; mix well and serve cold as a slush drink.

Source:  Card File - 1981

Banana Cocktails

• Banana Nut Bread
• Banana Split 
• Boomerang

Banana Nut Bread

Makes 1 cocktail

Ingredients
0.75-oz banana liqueur
0.75-oz Frangelico liqueur
2.00-oz heavy cream

Garnish:
Freshly grated nutmeg


Preparation
Shake with ice and strain into a chilled martini glass. Dust with the nutmeg.

Source?

Pousse-café is a drink composed of several layers of differently colored liqueurs.

Banana Split

Makes 1 cocktail

Ingredients
0.50-oz dark crème de cacao
0.50-oz banana liqueur
0.50-oz strawberry liqueur
0.50-oz heavy cream


Preparation
For best results, pour carefully over the back of a spoon into a 2.0- to 3.0-oz pousse café glass; layer ingredients in the order listed, beginning with the dark Cacao on the bottom. It will also work over ice.

Source?

Last Updated December 21, 2012