Wild-Eyed Rose

Boulder Libation

Wild-Eyed Rose

Makes 1

Ingredients
1/2 lime, juiced
1/2 pony grenadine (1/2-oz recommended: Monin or Stirrings)
1 drink Irish whiskey (recommended 2-oz Red Breast 12)
Sparkling mineral water

For Dave Stolte garnish:
Lime wheel
Maraschino cherry


Notes: Original recipe, "Serve in highball glass with cube of ice and fizz with carbonated water."

Redbreast 12 is a pot-still Irish whiskey reminiscent of the style popular when Ensslin wrote his book. ~Dave Stolte

Wallick and Claridge Hotels, NYC

Preparation

Boulder Libation (Ethan Bailey)

Place large cube of ice in highball glass. 

Add lime juice, grenadine, then the whiskey. 

Top off with sparkling mineral water. If you do this in the right sequence, you'll get the layered look in the first photo above.

Home Bar Basics (Dave Stolte)

Chill a cocktail glass in the freezer for at least 10 minutes.

In a shaker about a third-full with ice cubes, add all ingredients; shake well to blend and chill, then strain into the chilled glass.

Garnish with a lime wheel and maraschino cherry.


You might like:
Shamrock Cocktail
Irish Manhattan

Champagne Punch: 1960s Recipes (4)

The punch recipes in this post include champagne plus three or more other ingredients:

• Ethel Kennedy's Punch
• Evans' Champagne Punch for 100
• Fruited Champagne Punch
• Hartwell's Open House Punch

Source

Ethel Kennedy's Punch

Makes about 2.8-Quarts

Ingredients
1 bottle ginger ale (about 28 to 32-oz?)
1 (750 ml) champagne
1 (750 ml) dry sherry
8.0-oz (1 cup) cherry brandy

Preparation

Chill all ingredients. Just before serving, combine all ingredients.

Amazon

Champagne Punch for 100

Evans - 1969
Makes about 7 Gallons

Ingredients
2-QTS pineapple juice

4-QTS lemon juice

3-QTS orange juice

5-LBS sugar

14 (750 ml-each) bottles champagne, chilled

7- or 8-QTS sparkling water, chilled

Preparation

Mix juices and sugar; place mix in jars and pack in ice.

Just before serving, add champagne, and for every gallon of mix, add 1 1/2-quart of sparkling water.

Source: Junior League of Lafayette's Talk About Good! (Memphis: Wimmer Brothers, Inc, 1969), 6.

Amazon

Fruited Champagne Punch

1963
Makes 22 punch-cup servings

Ingredients
8.0-oz (1 cup) water

2 cups granulated sugar

24.0-oz (3 cups) lemon juice

24.0-oz (3 cups) orange juice

12.0-oz (1.5 cups) orange curaçao

2.0-oz (1/4 cup) grenadine

1 (4/5-quart) bottle cognac

Iced Fruits for Punch (make day before)

2 (4/5-quart) bottles chilled champagne

Preparation

In advance: In saucepan, bring water and sugar to boil; cool. Combine this simple syrup with lemon and orange juices, curacao, grenadine, and cognac; refrigerate.

At serving time: Arranged Iced Fruits for Punch in punch bowl.

Pour in grenadine mixture; slowly add champagne.

Source: The Good Housekeeping Cookbook Edited by Dorothy B Marsh (Harcourt, Brace & World, Inc, 1963), 689.

Amazon

Open House Champagne Punch

Hartwell's - 1969
Makes about 2.8-Gallons

Ingredients
6 (750 ml) bottles dry champagne, chilled

3 (750 ml) bottles sauterne, chilled

3-PTS brandy, chilled

3-QTS sparkling water, chilled

Preparation

Pour all ingredients over large chunk of ice in punch bowl.

Source: Junior League of Lafayette's Talk About Good! (Memphis: Wimmer Brothers, Inc, 1969), 6.

Halloween Drinks (N/A)

• Brew-Ha-Ha Punch - N/A
• Ghoul's Punch - N/A
• Swamp Juice- N/A

Photo: Ralph Anderson

Brew-Ha-Ha Punch
Southern Living - 1998

Makes 4-QTS

Ingredients

2 cups sugar
64.0-oz (0.5-Gallon) water
2 (0.13-oz) envelopes lime drink mix
1 (46-oz) can pineapple juice

For serving:

1 quart ginger ale, chilled

Notes:  For a scary presentation as shown above, place punch bowl into a larger bowl, and add dry ice to larger bowl.

Preparation
Stir together sugar and quarts water until sugar is dissolved. Stir in juice and chill.

Just before serving, stir in chilled ginger ale.

Source: Southern Living 1998 Annual Recipes (Birmingham: Oxmoor House, 1998), xxx.

Image credit

Ghoul's Punch - N/A
Better Homes and Gardens

Makes 8 (about 10-oz) servings

Ingredients
48.0-oz (1.5-QTS) unsweetened pineapple juice, chilled

24.0-oz (3 cups) cold water

1 (6-oz) can frozen lemonade concentrate

Garnish:

4 blood orange or orange slices

1 recipe Bloody Frozen Hands

Preparation

In a punch bowl, stir together pineapple juice, water and lemonade concentrate.

Float orange slices and Frozen Hands in punch.

Photo via Family Fun

Swamp Juice - N/A

Family Fun Magazine - 2009
Makes 8 servings

Ingredients
1/2 cup small tapioca pearls (found in the baking aisle of most grocery stores)

Food coloring (start with 2 or 3 drops)
4 Tbsp sugar
8 gummy fish
Seltzer water

For serving:
Mason jars
8 gummy worms
Sprite or Sparkling Raspberry Soda
Lemonade

Preparation

Make the tapioca "eggs": Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes.

Color the "eggs": Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (as shown: 3 drops of yellow with 1 drop of green in one bowl, and 4 drops of blue in the other) and 2 Tbsp of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water.

Assemble the drink: Spoon 2 Tbsp of pearls into each Mason jar and drop in a gummy fish. Nearly fill each glass with your choice of carbonated drink; add a splash of lemonade. Place a gummy worm around a spoon as shown and serve.

Source