Festive Libations To Liven Up Your Pandemic New Year's Eve

OAK LAWN, IL — Is the pandemic putting a wrinkle on your New Year’s Eve plans? Patch dipped into the Oak Lawn Library's collection of historic community cook books for some classic cocktail recipes from the 1970s and 1980s.

Given some of the ingredients (a half-gallon of vodka, a fifth of bourbon, 12 oz. of gin) it's evident that our Oak Lawn moms of yesteryear were top-notch hostesses. Whether you’re staying home in your jammies, or inviting a few of your vaccinated friends over to ring in the new year, here are five festive libations to liven up your New Year’s Eve jam.

With such enticing names as Cold Duck Punch, Boozy Dogs, Frozen Bombs and Socko Delight and Krupnik, your guests are sure to be headed over to Huck Finn Donuts for the traditional New Year's Day Becky Thatcher hangover cure breakfast.

So here’s to you Maryellen DeBartolo, Phyllis Dix, Mrs. Stella Hlis, Claire Zielinski, Kathy Moravec and Faye Sparks.

Cheers and happy 2022 from your friends at Patch.

Cold Duck Punch

• 2 bottles of Cold Duck (chilled)
• 1 bottle California rose wine (chilled)
• ½ pint lemon sherbet
• 6 sprigs mint
• 1 10-oz. package frozen strawberries (thawed)
• 1 6-oz can frozen lemonade (thawed)

Combine the strawberries, lemonade and rose in a large punch bowl. Cover and let stand for 1 hour. Add Cold Duck with a decorative ice ring or ice cubes. Serve.

Maryellen DeBartolo
"Catherine's Cooking," St. Catherine of Alexandria Church, 1978

Krupnik A Polish drink made especially for the Christmas holidays!

• 1 C of honey
• 5 or 6 whole cloves
• 1 stick of cinnamon or dash of cinnamon
• lemon rind
• 1 C water
• 2-in. pc. of vanilla bean or 1t of vanilla
• ¼ t. ground nutmeg
• 2 C vodka or grain alcohol

Bring honey and water combined with vanilla, spices and lemon rind to boil. Remove from heat, cover and let stand for at least 20 minutes to steep. Allow to boil again. Add vodka or grain alcohol. Heat and serve piping hot. Approach with caution when ready to drink it.

Phyllis Dix
"Kookin' Kapers," Mother's Club of St. Gerald's 1976

Frozen Bombs

1 (6 oz.) can of frozen lemonade
12 oz. of gin
18 oz. of water
1T of frozen orange concentrate
Mix, stand in freezer until needed—froth up in blender. Serve in whiskey sour glasses and garnish with cherries or mint leaves.

Claire Zielinski
St. Linus Church Cookbook (1971)

Socko Delight

½ qt. orange sherbet
¾ bottle of ginger ale (large)
14 jiggers of gin
Beat sherbet until creamy; add gin alternately with ginger ale. Beat until foamy. Serve in punch or cocktail glasses. Will serve about 25 persons.
Mrs. Stella Hlis
"Our Kouzina." St. Nicholas Orthodox Church (1976)

Champagne Punch

2 bottles Champagne
2 liters ginger ale
2 cup apricot brandy
Chill all ingredients and mix them together in a punch bowl.
Kathy Moravec
Cooking With St. Paul (1969), St. Paul Lutheran Church and School
Ladies Guild and Parent-Teacher League

Don't forget the food ...

Boozy Dogs

5 pkgs. small hot dogs
1 tsp. grated onion (or dry minced)
1 ½ c. ketchup
1 ½ c. brown sugar
¾ c. bourbon
Combine all ingredients in saucepan. Simmer in morning for 1 to 2 hours. Heat at night and serve in chafing dish.
Faye Sparks
"Happiness is Homemade," Pilgrim Faith United Church of Christ (1988)