• 1 x 1.89 litre bottle cranberry cocktail
• 500 mL tub pineapple sherbet
• 1 x 2 litre bottle Canada Dry Ginger Ale
• Fresh cranberries

Combine the first three ingredients together and chill. Garnish with fresh cranberries.

Makes about 26 servings.

• 2.5 litres (10 cups) cranberry cocktail
• 2 oranges
• 2 lemons
• 12 sugar cubes
• 355 mL can frozen grapefruit juice concentrate
• 750 mL (3 cups) Canada Dry Club Soda, chilled

Freeze 750 mL (3 cups) of cranberry cocktail in an ice ring. Squeeze juice from oranges and lemons, then set aside. Crush sugar cubes in bottom of large punch bowl. Place cranberry ice ring in the punch bowl. Add juice from oranges, lemons, frozen grapefruit juice and remaining cranberry cocktail. Mix well. Gently stir in Canada Dry Club Soda.

Makes about 32 servings.

• 250 mL (1 cup) sugar
• 750 mL (3 cups) water
• 250 mL (1 cup) prepared tea
• 500 mL (2 cups) strawberry syrup
• 178 mL frozen orange juice concentrate
• 398 mL can crushed pineapple
• Juice from 3 lemons
• 500 mL tub raspberry sherbet
• 1 litre (4 cups) Canada Dry Club Soda

Dissolve sugar in 250 mL (1 cup) of boiling water. Let cool. In a punch bowl, add the remaining water and next five ingredients. When ready to serve, add sherbet and cold Canada Dry Club Soda.

Makes about 24 servings.

• 375 mL (1 1/2 cups) peach nectar
• 500 mL (2 cups) water
• 250 mL (1 cup) sugar
• 1.36 litre can pineapple juice
• 1 litre (4 cups) Canada Dry Ginger Ale
• Ice
• Lemon slices

Mix first five ingredients together until sugar dissolves. Pour into a large punch bowl. Add ice and lemon slices.

Makes about 28 servings.

• 500 mL (2 cups) tea, hot
• 1 bunch fresh mint sprigs
• 125 mL (1/2 cup) ReaLime* lime juice
• 250 mL (1 cup) of orange juice
• 500 mL (2 cups) of sugar
• Pinch salt
• 750 mL (3 cups) grape juice, unsweetened
• 2 x 2 litres Canada Dry Ginger Ale
• Orange slices
• Lime slices

Combine tea, mint, lime juice, orange juice, sugar and salt. Let stand until cool: then strain and chill. Add grape juice. Pour over ice in a punch bowl. Just before serving, add Canada Dry Ginger Ale. Garnish with orange and lime slices stuck with sprigs of fresh mint.

Makes about 30 servings.

• 125 mL (1/2 cup) ReaLemon* lemon juice
• 250 mL (1 cup) of pineapple juice
• 2 x 355mL cans of frozen orange juice concentrate
• 1 x 2 litre Canada Dry Ginger Ale
• 60 mL (1/4 cup) maraschino cherries

Combine lemon juice, pineapple juice and concentrated orange juice. Mix well. Pour over ice in a punch bowl. Fill the bowl with ice cold Canada Dry Ginger Ale. Garnish with maraschino cherries.

Makes about 25 servings.

• 60 mL (2 ounces) gin
• 150 mL (5 ounces) Canada Dry Tonic Water
• Lime wedges

Pour gin over ice in a glass. Fill the glass with tonic water. Squeeze one wedge of lime into the glass, and garnish with another. Enjoy!

Makes one serving.

• 250 mL (1 cup) water
• 125 mL (1/2 cup) sugar
• 4 tea bags
• 1/2 orange
• 1/2 lemon
• 125 mL (1/2 cup) Canada Dry Ginger Ale

Bring both water and sugar into a rolling boil, then add tea bags, remove from burner and steep. Just before serving, add juices from squeezed lemon and orange and drop rinds in for extra flavour. Add Canada Dry Ginger ale. Serve over ice.

Makes one serving.

• 250 mL (1 cup) sugar
• 0.5 mL (1/8 teaspoon) fresh grated ginger
• 250 mL (1 cup) of boiling water
• 6 lemons, juiced
• 500 mL (2 cups) cranberry cocktail
• 1 litre (4 cups) apple cider
• 1 litre (4 cups) Canada Dry Ginger Ale

Combine sugar and fresh grated ginger. Add boiling water and bring to a boil, stirring until sugar dissolves. Cool. Add lemon juice. In a punch bowl, combine sugar-lemon mixture, cranberry cocktail and cider. Just before serving, add ice and Canada Dry Ginger Ale.

Makes about 25 servings.

• 1.5 litres (6 cups) sparkling white grape juice
• 1.5 litres (6 cups) pineapple juice
• 1.5 litres (6 cups) Canada Dry Ginger Ale
• Lemon slices
• Lime slices
• Orange slices

Combine first three ingredients in punch bowl. Then garnish with lemon, lime and orange slices.

Makes about 16 servings.

• 625 mL (2 1/2 cups) crushed ice
• 178 mL can frozen limeade concentrate, thawed
• 60 mL (1/4 cup) ReaLemon* lemon juice
• 625 mL (2 1/2 cups) Canada Dry Club Soda
• Mint sprigs
• Lime slices
• Green food colouring (optional)

Combine the first four ingredients in a pitcher. Garnish with mint sprigs and lime slices. Tint the beverage a darker shade of green with green food colouring, if desired.

Makes four servings.

• 375 mL (1 1/2 cups) cold water
• 375 mL (1 1/2 cups) ReaLemon* lemon juice
• 250 mL (1 cup) simple sugar
• 1 litre (4 cups) Canada Dry Club Soda
• Thin lemon slices
• Mint sprigs

In a large pitcher, combine cold water, lemon juice and sugar. Stir until sugar dissolves. Cover and refrigerate until chilled. Just before serving, gradually add Canada Dry Club Soda down edge of pitcher; stir to mix. Pour over ice, and garnish with lemon slices. Enjoy!

Makes 12 servings.

• 4 cups of seedless watermelon, cubed
• 355 mL can frozen cranberry cocktail concentrate
• 178 mL of frozen limeade concentrate
• 750 mL (3 cups) Canada Dry Club Soda, chilled

Place watermelon in a blender and blend until liquefied. In large pitcher, blend all ingredients except club soda. Just before serving, stir in club soda and pour in glasses. Enjoy!

Makes 12 servings.

• 1 litre (4 cups) grape juice
• 1 litre (4 cups) cranberry cocktail
• 1 x 2 litre bottle Canada Dry Club Soda
• Ice
• Lemon slices

Combine the first three ingredients and chill. Serve over ice and garnish with lemon slices

Makes 24 servings.

• 1 x 2 litre bottle Canada Dry Ginger Ale
• 355 mL can frozen orange juice concentrate, thawed
• 6 cans of water - Please use the can from the frozen concentrate
• 2 x 500 mL tubs orange sherbet
• Black licorice bits

Mix Canada Dry Ginger Ale, orange juice and water. Chill. When ready to serve, add sherbet to the mixture in a pitcher or punch bowl. Garnish with black licorice bits.

Makes 16 servings.

• Maraschino cherries
• 1 x 2 litre bottle Canada Dry Ginger Ale
• 1.36 litre can pineapple juice
• 178 mL can frozen orange juice concentrate, thawed
• 2.5 mL (1/2 teaspoon) peppermint extract

Place one cherry in each cube of an ice tray and fill with Canada Dry Ginger Ale. Freeze overnight. Combine chilled juices in punch bowl. Add peppermint extract and stir. Pour in remaining Canada Dry Ginger Ale ice cubes.

Makes 16 servings.

• 90 mL (3 ounces) grape vodka
• 7 mL (1/4 ounce) blue curacao
• 7 mL (1/4 ounce) Rose's grenadine
• Splash Canada Dry Tonic Water

Shake all ingredients together with ice. Strain into a martini glass. Enjoy!

Makes 1 serving.