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Sangre Viking River Cruises Yield: 6 drinks 1 orange, peeled, segmented and halved 1 cup strawberries, hulled and quartered 1 cup seedless green grapes, halved 1 750-ml bottle of rosé wine ⅓ cup Cointreau or other orange-flavored liqueur Juice of one lemon Combine all ingredients in a large bowl and chill in the refrigerator for three hours. Add three cups ice and serve in wine glasses or large tumblers, making sure that each glass has an ample amount of both fruit and wine. |
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Bob Jaffe's Fruit Punch Yield: 3½ quarts, approximately 30 punch cups 1 qt. sauterne 2 qts. 7-up, lemon soda, etc. 1 pnt. vodka orange slice, strawberries, mint sprits, etc. Bob Jaffe and his wife, Margie, were neighbors on Hillside Avenue and Margie is a fellow Cornellian. |
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Phil Goldburg's Spanish Punch To one bottle heavy Burgundy (or Beaujulais) add 1 wine glass full of brandy, sugar to taste, and fruit and fruit juice - orange, lemon, pineapple Note: Phil Goldburg was a psychologist, tennis player and career officer whom we met at Wright Patterson AFB and these are the complete instructions for what is otherwise known as Sangria. |
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