• The Detroit Egg Cream
  Okay, here's a drink that I've been drinking since I was a kid. My kids drank it growing up, and now my grandchildren. New York can have their Egg Creams, but we have "The Detroit Egg Cream". In New York they make it with seltzer water. In Detroit we make it with "Vernors". Here's the recipe so you can put it on your web site.
  • 1 big tall glass
  • 1/4 cup chocolate syrup
  • 1/3 glass ice cold white milk
  • Vernors

  Pour in the chocolate syrup (we use Hershey's), then add the milk, stir up well. Then add the Vernors slowly. It will start foaming, but that's half the fun. Let it calm down a little, and add more Vernors. Mix slowly and drink. After you have one your hooked. Its the best drink around.
  New York can have their Egg Creams!
  Sincerely
  Veronica Bathurst

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  Alcoholic Drinks
   

• Detroit Red Wing Drink

   

• The Monkey Spanker

Sunshine Punch from Meta Kelly
1 c. (7 oz. Tang *Substitue a 6oz. can of frozen oragne juice, thawed)

1 bottle (28 oz.) ginger ale

1 1/2 46-oz. cans of large pineapple juice or cranberry juice

--Mix all together until Tang dissolves. Add ice cubes.

10 or 12 servings

Lemonade Punch from Dolly Ferries
In large punch bowl pour in:

1(6oz.)frozen lemonade, thawed plus 2 cans water

2(6oz.)frozen orange juice, thawed plus 4 cans water

1 tall can pineapple juice

1 qt. Vernors's ginger ale
 

Slush Drink from Ruthie Miller Essexville, MI
9 cups of water

2 cups of sugar

Bring above to a boil

Then cool it and add:

• 1-(12 oz.)can of orange juice
• 1-(12 oz.)can of lemon ade
• 1 pint of "Gin" or "Vodka"

Mix all together and freeze in some tight containers.

Put a scoop or two in a glass, and fill with:

7-Up, Squirt, or Ginger Ale

Very, Very, Good.

Punch Lemonade from Mrs. Leon A. Schultz Pilgrim, Essexville
 

• 1 pkg. strawberry or rasperry flavored gelatin
• 2 (6 oz.)cans of frozen concentrated lemonade
• 4 lemonade cans water
• 1 1/2(bottles (28oz.)ginger ale

Dissolve gelatin in water according to directions. Let cool. Combine with lemonade and cans of water and mix until thoroughly dissolved. Add ginger ale. Pour into bowl and refrigerate unitl serving time. Add ice. Garnish with lemon slices. Serves 24.

Three-Fruit Punch from Mrs. Albert Bredernitz Trinity, Saline
 

• 2 (6 oz.) cans of frozen orange juice concentrate, thawed.
• 2 (6 oz.) cans of frozen lemon juice concentrate, thawed
• 6 cups of water
• 1 (46 oz.)can pineapple juice
• 1 cup sugar
• 2 (12 oz.)bottles ginger ale, chilled

Combine concentrates; add water and pineapple juice; stir in sugar.

• To freeze large quantity: Ladle into wide-topped freezer containers, leaving 1" head space, Cover tightly and freeze. Makes 3-1/2 quarts.
• To serve: Partially thaw fruit juice mixture at room temp., about 5 hrs. Place in punch bowl. Stir with fork to break up ice chunks. Add gingerale. Makes about 25 (6 oz.) servings.

Champagne Punch
 

• 1 bottle champagne
• 1 bottle sauterne
• 1 bottle club soda
• 1 c. ginger ale