Giggle Party Drinks Recipes

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Alabama Slammer

1 oz Southern Comfort
1 oz Amaretto
1/2 oz Sloe gin
1 dash Lemon juice

Pour all ingredients (except for lemon juice) over ice in a highball glass. Stir, add a dash of lemon juice, and serve.

Amaretto Sour

1 1/2 oz. Amaretto
Sour mix

Blend with ice, Strain to serve up in chilled cocktail glass, or on rocks, Garnish with an orange slice and cherry

Plum Liqueur

1 1/2 lb Fresh plums
2 c Vodka
1 1/2 c Sugar syrup (see recipe)
1 pn Cinnamon

Plums can be found from May to August. Choose rich coloured ones
ranging from fairly firm to slightly soft. Avoid hard, shriveled,
poorly coloured, soft, bruised or split ones. Halve and pit plums and
combine in jar with vodka (gin may be used also), sugar syrup, and
cinnamon. Cover and invert jar daily until sugar is disolved (about 4
days). Place in a cool dark place for 3 months. Occasionally shake
gently. Strain. Ready to serve. Yield: 3 cups plus Container:
Wide mouth quart jar


2 shots Captain Morgan® Parrot Bay coconut rum
2 shots Malibu® coconut rum
cranberry juice
pineapple juice
orange juice


Pour the shots into a glass of ice, and fill the glass with equal parts orange juice, cranberry juice, and pineapple juice. Garnish with a pineapple wedge, an orange slice, and an umbrella.


1/2 oz vodka
1 1/2 oz Southern Comfort® peach liqueur
1/2 oz Grand Marnier® orange liqueur
fill with pineapple juice


Shake and serve.

1 qt home canned peaches
1 banana
3 lemons
Finely grated rind from 1 lemon
1 large can pineapple juice
1(12 oz) can frozen orange juice concentrate
1 1/2 cup sugar (approximately)

Mix peaches and banana in blender. Finely grate skin of one lemon,
then juice 3 lemons. Mix peaches, banana, lemon rind, lemon juice,
pineapple juice and orange juice in a large container. Add enough
water to make 2 gallons. Sweeten to taste. Serve chilled.

Corpse Reviver 1

1.0 fl. oz. of Brandy
0.5 fl. oz. of Calvados
0.5 fl. oz. of Sweet Vermouth

Combine all ingredients in a cocktail shaker with the ice, shake,
strain into a martini glass, garnish with a Slice of Apple.


3/4 oz Grenadine

3/4 oz Sambuca

float blue Curacao

In a shot glass, layer in order with float of Curacao on top.

1 can (46 ounces) Hi-C Hula Punch, thoroughly chilled
2 pints vanilla ice cream, softened
2 cups Sprite, chilled

In punch bowl, combine Hi-C Hula Punch, Sprite and ice cream. Stir
until well blended and chill. Makes 32 servings.

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