Note: Use a TableCraft Beverage Dispenser as shown, available now at Curtis Restaurant Supply.
5 (750 ml) bottles dry red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
3 (2 liter) bottles 7-up or 3 (2 liter) bottles lemon-lime soda
4 gallons orange juice 10 limes, thinly sliced & cut into quarters
10 lemons, sliced & thinly sliced & cut into quarters
10 oranges, sliced & thinly sliced & cut into quarters 3 (750 ml) bottles brandy
4 cups sugar 1 (750 ml) bottle triple sec or Cointreau
1 (25 ounce) bottle Rose's grenadine
1 (8 ounce) can frozen lemonade concentrate
1 (8 ounce) can frozen limeade concentrate
1 (20 lb) bag ice cubes
Add all ingredients except ice into large container and stir. Let sit for an hour or more to combine flavors. For service, use a TableCraft Beverage Dispenser to keep it cold. Serve in tumblers over ice and garnish with a fruit slice.
This recipe is easy to scale up or down.