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Looking for a recipe for drinks with alcohol to take to a pool party. Needs to be something I can make for many people.

BBC's!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> just need a blender!

Brian, I need the recipe and can they be made in advance? Thanks.

Lots of great recipes here http://www.foodnetwork.com/grilling-central-course-cocktails/package/index.html
<img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

here's one for a watermelon cocktail. the original recipe called for brown sugar, but i substituted strawberries instead.

one medium size watermelon, chopped
a handful of strawberries
lemon juice
mint

squeeze desired lemon juice into large pitcher; throw in the mint and muddle. blend strawberries and melon in batches to desired thickness. pour the puree in with the lemon juice and mint. it keeps for a couple of days. add vodka right before serving.

been enjoying this all summer. very refreshing.

Wow, that sounds lovely!

I'll try it this weekend. Thanks. It sounds yummy.

it is lovely, especially if you use SEEDLESS watermelon, which i forgot to mention in my previous post. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Go to "idrink.com". They have more recipes than can be dreamed of....Al

This is SO easy and delicious... it would be quite easy to make for a crowd in a large punch bowl or tub.
And WHO can resist the name? Hop, Skip & Jump Naked!!!
http://gotitcookit.blogspot.com/2011/06/hop-skip-and-jump-naked-cocktail.html

Here's some different ideas to bring to the pool party

[color:"orange"]Vodka Lemonade Cocktail Pie[/color]
INGREDIENTS:

1 store bought refrigerator pie crust (of course you can make your own)
2 cups lemon sherbet, softened
1 container (6 oz) 99% Fat Free lemon cream pie yogurt
1 can (12 oz) frozen lemonade concentrate
1/4 cup vodka
Lemon slices, if desired

DIRECTIONS:
Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sherbet, yogurt, lemonade concentrate and vodka until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with lemon.

[color:"red"]Strawberry Daiquiri Cocktail Pie[/color][/color]
INGREDIENTS:
1 Pillsbury® refrigerated pie crust, softened as directed on box
2 cups strawberry sorbet, softened
2 containers (6 oz each) 99% Fat Free strawberry yogurt
1 cup frozen strawberries, thawed, chopped
1/4 cup rum
1/2 cup fresh strawberries
1/4 cup sugar

DIRECTIONS:
Heat oven to 450°F. Place pie crust in un-greased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sorbet, yogurt, chopped strawberries and rum until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Roll moistened fresh strawberries in sugar; garnish each slice of pie with sugared strawberries.

[color:"purple"]Sangria Cocktail Pie[/color]
INGREDIENTS:

1 refrigerated pie crust
2 cups raspberry sherbet, softened
2 containers (6 oz each) 99% Fat Free raspberry yogurt
1 cup frozen (thawed) raspberries or fresh
1/2 cup sangria
1/2 cup fresh raspberries, if desired

DIRECTIONS:
Heat oven to 450°F. Place pie crust in un-greased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sherbet, yogurt, raspberries and sangria until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh raspberries.

[color:"orange"]Mai Tai Cocktail Pie[/color]
INGREDIENTS:
1 refrigerated pie crust
2 cups mango sorbet, softened
2 cups coconut sorbet
2 containers (6 oz each) 99% Fat Free piña colada yogurt
1/4 cup rum
Fresh mango slices, if desired

DIRECTIONS:
Heat oven to 450°F. Place pie crust in un-greased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sorbets, yogurt and rum until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh mango slices.