Ascot Cup

  • 2 750 ml. bottles of Bordeaux (red)
  • 1 pt. Dry Sherry
  • 1 cup Cognac
  • ½ cup Curacao
  • ½ cup Lemon juice
  • ½ cup Raspberry syrup
  • 1 oz. Raspberry liqueur
  • 2 qt. Club soda
  • Orange and lemon slices

Mix ingredients in a chilled punch bowl. Add a block of ice and club soda before serving. Garnish with fruit slices. Serves about 40.

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Crusty Creole
  • 1 ½ oz Light Rum
  • 1 dash Tabasco Sauce
  • 1 tsp Lemon Juice
  • 1 ½ oz Beef Bouillon
  • Salt and pepper to taste
  • Ice

Shake with ice and strain into a glass full of ice. Top with a lemon wedge covered in pepper.

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