This vintage recipe card is from Family Circle magazine and was published in 1966. Recipe is typed below along with a scanned copy.

BRAZILIAN FLOAT
BEVERAGES–Coffee

Go-steady flavors–chocolate and coffee–star in this rich creamy beverage

Makes 4 servings

2 squares unsweetened chocolate
2 cups milk
1/3 cup sugar
2 cups freshly brewed double-strength coffee
1 pint coffee ice cream

1. Combine chocolate, milk, and sugar in a medium-size saucepan; heat slowly until chocolate melts; stir in coffee. Beat vigorously with a rotary beater until foamy; chill.
2. Pour into 4 tall glasses; float a scoop of ice cream on each. Garnish with chocolate curls, if you wish. (To make, shave thin strips from a square of unsweetened chocolate with a vegetable parer or knife).

This is a vintage recipe card from Family Circle magazine that was published in 1966. Recipe is typed below along with a scanned copy.

GRAPEFRUIT FIZZ
BEVERAGES–Fruit

Flavor is spicy yet tangy. And it’s so refreshing on a hot day

Makes 6 servings

1 cup sugar
2 cups water
3 whole allspice
3 whole cloves
1 can (6 ounces) frozen concentrated grapefruit juice
1 bottle (28 ounces) ginger ale
Green food coloring
Ice cubes
1 lemon, cut in 6 slices
6 maraschino cherries

1. Combine sugar, water, allspice, and cloves in a medium-size saucepan; heat to boiling, then simmer 5 minutes. Strain into large pitcher; cool.
2. Stir in frozen grapefruit juice until thawed, then ginger ale and a few drops food coloring to tint green.
3. Pour over ice cubes in 6 tall glasses; garnish each with a slice of lemon and a maraschino cherry.

This recipe card is from Family Circle and was published in July, 1966. Recipe is typed below along with a scanned copy.

CRANBERRY COOLER
BEVERAGES–FRUIT

Its sparkly color and tart flavor invite you to sip just a bit more

Makes 8 servings

1 can (6 ounces) frozen concentrate for limeade
4 cups cold water
1 bottle (16 ounces) cranberry-juice cocktail
1/4 cup orange-flavor instant breakfast drink (from a 7-ounce jar)
Ice cubes
Fresh mint

1. Prepare limeade with water in a large pitcher, following label directions; stir in cranberry-juice cocktail and instant breakfast drink.
2. Pour over ice cubes in tall mugs or glasses. Garnish each with a sprig of fresh mint.

This recipe is a promo piece from Welch’s that was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

CRANBERRY-GRAPE SPRITZER

1 Can (12 oz.) Welch’s Frozen Cranberry Juice Cocktail Concentrate, thawed
3 cans (4 1/2 cups) club soda chilled
2 bottles (25.4 oz. ea.) Welch’s Sparkling Red or White Grape Juice
Chilled orange slices

In punch bowl, gently stir together cranberry juice cocktail concentrate and club soda; add sparkling grape juice. Garnish with orange slices. Serve immediately in ice-filled glasses.

Makes about 15 (3/4 cup) servings.

This recipe was clipped from a newspaper and looks to be a promo piece for TreeFresh brand Apple Juice Drink. Date unknown. Recipe is typed below along with a scanned copy. Note: the recipe requires 2 cartons TreeFresh Apple Juice Drink (no size amount given), but there’s a handwritten note that marks: 64 oz. on this recipe using 2 cartons of TreeFresh Fruit Punch.

NEW ENGLAND HOT APPLE GROG

2 Cartons TreeFresh Apple Juice Drink
20 Oz. Brandy
4 Lemons Sliced and Halved
20 Whole Cloves
2 T Cinnamon
24 Whole Cinnamon Sticks

Place TreeFresh Apple Juice Drink, lemon segments, cloves and cinnamon in large sauce pan. Stir over low fire. Do not allow to boil. When hot, remove from stove and add brandy. Serve at once in heat resistant cups or mugs, and garnish with a cinnamon stick.

Yield: 24 6-oz. servings.

This recipe was clipped from a newspaper and looks to be a promo piece for TreeFresh brand Fruit Punch. Date unknown. Recipe is typed below along with a scanned copy. Note: the recipe requires 2 cartons TreeFresh Fruit Punch (no size amount given), but there’s a handwritten note that marks: 64 oz.

WINTER HOLIDAY PUNCH

2 Cartons TreeFresh Fruit Punch
2 — 16 oz. cans jellied cranberry sauce
1 — 5th champagne
1 — 1lb. package frozen strawberries
1 qt. rainbow sherbet
2 oranges sliced and quartered

In several batches, using a blender, combine TreeFresh Fruit Punch and cranberry sauce until thoroughly mixed. Place in a punch bowl and refrigerate. When thoroughly chilled, add the champagne, strawberries and orange segments. Just prior to serving, decorate with small scoops of sherbet.

For a special treat, make your ice cubes or punch bowl block from TreeFresh Fruit Punch.

Yield: 24 – 6 oz. servings.

This recipe was clipped from Parade magazine, date unknown. Recipe is typed below along with a scanned copy.

1-2-3 Fruit Punch

1 can (46 oz.) fruit-juicy red Hawaiian Punch, chilled
3 cups cold tea*
1 can (6 oz.) frozen lemonade concentrate

In a large pitcher or small punch bowl combine all ingredients; stir. Pour into 9 or 10 ice-filled glasses. Garnish with lemon slices. [*Pour 3 cups boiling water over 4 teabags; steep about 5 minutes; remove bags; cover tea; cool.]

FROM PARADE’S TEST KITCHEN

This is a promo recipe ad from Del Monte that was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

PINEAPPLE CHAMPAGNE PUNCH

1 bottle (2 liter) HAWAIIAN PUNCH Soft Drink Fruit Juicy Red Punch
1 bottle (750 mL) extra dry champagne
3 cups DEL MONTE Pineapple Juice
Ice
DEL MONTE Fresh Pineapple, sliced and quartered

Combine punch, champagne and juice. Serve over ice. Garnish with pineapple.

Approximately 15 (6 oz.) servings.