EASY EGGNOG 2 pints vanilla ice cream, softened Just before serving, spoon heaping tablespoons of ice cream into punch bowl. Pour eggnog over ice cream; add bourbon to taskte and stir gently. COTTONTAIL PUNCH Stir together all ingredients in large container; Lemonade Ice Cubes: 6 oz can frozen lemonade concentrate and red and green food coloring. HOT EGG NOG 2 quarts milk Beat yolds to light color, add sugar, beat 10 minutes more, have milk heated to near boiling point, pour slowly the hot milk into the egg mixture. SEVENTEEN MINT JULIP 17 lemons Squeeze 16 of the lemons, reserving the rinds and juice. In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Add the lemon rinds and cook over medium heat until the liquid becomes syrupy, about 15 minutes. Remove from heat and let stand until room temperature. Remove and discard lemon rinds. Stir in the lemon juice, about 4 cups. Spread remaining ½ cup on a small plate. Cut the remaining lemon into quarters, Rub the wedges along the rims of 16 mint julep cups or tall glasses and invert the glasses in the sugar to create a sugared rim. Crush a few mint leaves into the bottom of each glass with a muddler or the back of a wooden spoon. Fill each glass with ice cubes, and pour ½ cup of the lemon syrup in each glass. Top off with about 1 ½ ounces of bourbon per glass. Garnish each glass with a fresh sprig of mint.
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