Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Presbyterian Punch

Ingredients

8 (6oz) cans lemonade

3 quarts cups water

1 46-oz can unsweetened pineapple juice

3 qts ginger ale

Instructions

Mix juices and freeze in 3 half-gallon milk cartons

Thaw 3-4 hours

Add 1 chilled bottle ginger ale to each 1/2 gallon of base.

Makes 70 – 4 ounce servings

Recent Recipes

Beef Tenderloin Sandwiches with Three Signature Spreads

Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire…

Read more

Chocolate Cheesecake

For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…

Read more

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more