2 1/2 cups pineapple juice
2/3 cup fresh, canned or frozen lemon juice
1/3 cup sugar
1/2 cup water
2 egg whites
1 cup finely crushed ice

Combine pineapple juice, lemon juice, sugar, water, egg whites and crushed ice in a jar or shaker. Stir well. Cover jar or shaker and shake until frothy. Pour mixture into cocktail glasses.

Makes 6 Servings

13 cups pineapple juice
2 quarts cranberry juice cocktail

Blend pineapple juice and cranberry juice together. Chill well. Serve iced in small glasses.

Makes 50 Servings

3 cups sugar
2 quarts water
58 ounces apricot nectar
26 ounces pineapple juice
4 cups orange juice
Juice of 3 lemons
6 cups strong tea
20 ounces crushed pineapple
2 quarts ginger ale

Combine sugar and water and heat (stirring) until sugar is dissolved. Allow to cool. Stir sweetened water in with other ingredients and serve over a block of ice in a punch bowl. Makes 2 gallons of punch.

1 cup diced ripe papaya
1 cup diced pineapple
3 tablespoons lime juice
dash of salt
1 teaspoon sugar

Be sure papaya is at right stage of ripeness for finest flavor; skin is green with yellow mottling and flesh is about texture of ripe cantaloupe. Cut in half, remove seeds, pare and dice. Combine papaya, pineapple, lime juice, salt and sugar; cover tightly and chill. Serve Papaya Cocktail in cocktail glasses with a few gratings of fresh lime rind on top, if desired. Do not use papaya seeds.

Makes 4-5 Servings

1/2 cup sugar
1 1/2 cups water
2 cups cranberry juice
1 cup pineapple juice
1/2 cup orange juice
14 ounces lemon-lime carbonated beverage

Add sugar and water to saucepan. Bring sugar and water to a boil. Boil until sugar is dissolved; cool. Stir in cranberry pineapple, and orange juice. Chill. Just before serving add lemon-lime carbonated beverage.

Makes 14 Servings

1 package unsweetened raspberry flavored soft drink powder
3/4 cup sugar
1/2 cup orange juice
1/4 cup lemon juice
12 ounce pineapple juice

Dissolve raspberry drink powder and sugar in 4 quarts water. Add juices, mix well, then cover & chill in refrigerator. Makes 1 1/2 quarts of Pineapple Raspberry Cooler.

2 cups chilled buttermilk
2 cups pineapple juice
2-3 tablespoons sugar

Combine chilled buttermilk and pineapple juice; stir thoroughly. Add sugar to taste to buttermilk mixture. There is no danger of curdling. Use a larger proportion of buttermilk, if preferred.

Makes 4 Servings

32 ounces pitted, dark, sweet cherries
12 ounces pineapple juice
1/2 cup brandy
1/4 cup lemon juice
Two (4/5 quart bottles) champagne, chilled

Drain cherries, reserving 2 tbsp syrup. Combine cherries, pineapple juice, brandy, lemon juice and the reserved cherry syrup. Chill thoroughly to blend flavors. Just before serving, pour into a punch bowl; carefully add chilled champagne pouring down the side of the bowl. Makes 2 1/2 quarts of punch.

1 1/2 ounce Canadian Whiskey
1/2 ounce pineapple juice
1/2 ounce lemon juice
1/2 tsp maraschino liqueur
1 cocktail pineapple stick

Shake whiskey, pineapple juice, lemon juice and maraschino liqueur well with ice. Strain over rocks in prechilled old-fashioned glass. Garnish with pineapple stick.

1/2 cup pineapple juice
1 1/2 ounce vodka
1/2 tsp curry powder
1/2 tsp lemon juice
1 tbsp cream
2 dashes Tabasco sauce
1/2 cup crushed ice
cayenne pepper

Put pineapple juice, vodka, curry powder, lemon juice, cream, Tabasco sauce into a blender. Blend for 10 seconds at high speed. Pour into a prechilled old-fashioned glass. Dust very lightly with cayenne pepper.