Boston Punch
From Virtual Cities
2 cups apple cider
1 cup brandy
1/2 cup dark rum
1/2 cup curacao
Juice of 2 lemons
One 750-ml bottle of champagne
1 liter seltzer or club soda
1 teaspoon sugar
- Chill cider, brandy, rum, curacao, lemon juice, champagne, and seltzer or club soda.
- Combine cider, brandy, rum, curacao, and lemon juice with sugar, stirring until sugar dissolves.
- Just before serving, pour over a block of ice in a punch bowl and stir in champagne and seltzer.
Serves 6-8.
Fruit Punch
From Sandra Lee
1 (46-ounce) can red punch (recommended: Hawaiian Punch)
1 (46-ounce) can apple juice
1 (48-ounce) bottle cranberry juice
1 (2-liter) bottle ginger ale
Ice cubes
- Combine all ingredients in a large punch bowl or pot. Add ice and stir.
- Ladle into serving glasses.
Serves 20-25.
Blood Orange Punch
From Martha Stewart
2 bottles (25 oz. each) blood orange juice, chilled
3 cans (12 oz. each) natural orange soda, such as San Pellegrino Aranciata, chilled
3 tbsp. fresh lime juice
8 oz. light rum
5 bitters
1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen
- Fill ice cube trays with 1 1/2 cups orange juice, and freeze.
- To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices.
- Add ice cubes as needed to keep chilled.
Makes 8 cups.
Egg Nog
From Martha Stewart
12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg
- In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
- Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in.
- Sprinkle with nutmeg and serve.
Serves 26.
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Pomegranate-Champagne Punch
From Bon Appetit magazine
1/2 cup water
1/2 cup sugar
2 750-ml bottles chilled brut Champagne
1 1/2 cups white rum
1 1/4 cups pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves
1 ice block
- Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
- Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
Serves 12.
Dangerously Delicious Punch
From Melicious
1 bottle white rum
1 bottle Southern Comfort
1 bag frozen mixed berries
1/2 liter bottle Sprite
6 small cans pineapple juice
Ice
- Place all of the liquids in the fridge for several hours to chill.
- Fill a large punch bowl with the rum, Southern Comfort, and berries. Let mixture sit for ten minutes (and up to two hours, chilled) to allow flavors to meld and the berries to infuse the alcohol.
- Add the juice and sprite and ice. Stir to combine and serve.
Makes one punch bowl.
Watermelon Punch
From Instyle magazine
6 cups watermelon juice (to make, purée fresh seedless watermelon)
One 3 oz. can frozen limeade
6 cups vodka
1 liter chilled club soda
Watermelon wedges
- In a serving bowl, combine watermelon juice, limeade and vodka.
- Refrigerate until cold.
- Then add ice and chilled club soda; garnish with small watermelon wedges.
Serves 12-15.
Vanilla Citrus Punch
From Art Smith
3 cups fresh orange juice
1 orange, sliced
1 cup fresh or unsweetened canned pineapple juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 whole vanilla bean
1 1/2 cups ginger ale or club soda, chilled
2 cups (+ more taste to your liking) dark rum, optional
- Combine all the juices and rum if using in a large pitcher.
- Split the vanilla bean lengthwise and scrape the seeds into the juice. Stir with a whisk to separate the vanilla seeds.
- Cover and refrigerate until chilled, at least 2 hours or overnight.
- Just before serving, add the ginger ale (or club soda). Serve in ice-filled glasses.
Serves 4-6.
Raspberry Rum Punch
From Instyle magazine
1 pint raspberries (or 1 pint frozen raspberries)
1 cup simple syrup
4 cups club soda
4 cups dark rum
4 cups fresh lime juice
2/3 cup superfine sugar
Ice
raspberries, lime wedges, optional for garnish
- In a punch bowl crush the raspberries and simple syrup.
- Add the club soda, rum, lime juice, and sugar.
- Ladle into ice-filled glasses; garnish with the raspberries and lime slices.
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