Strong Tea Punch

1 gallon strong tea

4 bottles rye

4 bottles claret

2 1/2 cups Benedictine

1 bottle gin

1 bottle cognac

3 quarts fresh orange juice

1 1/2 quarts fresh lemon juice

Use English Breakfast tea to make your strong tea.  Cool and freeze the tea in one-quart plastic bowls or freezer containers.  Combine the remaining ingredients.  Refrigerate overnight in 1/2 gallon bottles.  Just before guests arrive, unmold a container of tea into the punch bowl.  Add 1/4 cup punch or just enough to fit into the bowl.  Each bowl makes about 30 four-ounce servings.

New Orleans Gin Fizz

3 jiggers gin

Juice of 1 lemon and 1 lime

2 egg whites

3 tablespoons heavy cream

2 teaspoons sugar syrup

1 teaspoon orange flower water

1 cup cracked ice

Place everything except the soda water in the blender in the order listed.  Blend 1 1/2 minutes.  Strain into 2 eight ounce glasses.  Top off with soda water.  Serves 2.

Frozen Daiquiri

2 ounces Jamaican Rum

1 teaspoon sugar syrup

Juice of 1/2 lime

1 teaspoon fruit liqueur

1 heaping cup of crushed ice

Blend all the ingredients until the drink is thick and smooth.  Try peach or banana liqueurs.  Pour the daiquiri into champagne glass.  Rub the edge of the glass first with a lemon wedge, dip in the finest granulated sugar before pouring in the drink.  Serves 1.

Good Ole Summertime Sparkler

3 bottles rye

1 quart fresh orange juice

1 quart lemon juice

1 1/2 cups cherry brandy

Sugar to taste

1 quart sparkling water

Chill all ingredients.  Pour 1/3 of all the ingredients except the sparkling water over a block of ice in a punch bowl.  Add 1 1/3 cups sparkling water just before serving.  Makes 48 4-ounce servings.