FESTIVE CHAMPAGNE PUNCH
5 CUPS WATER
1 CUP sugar
1/3 cup 100% intant tea powder
1/2 cup lemon juice
1/4 cup rum
1/4 cup brandy
2 bottle of champagne chilled
1 bottle club soda chilled
in pitcher combine water, sugar, and instant tea powder,stir until dissolved. Add lemon juice, rum and brandy, chill. Just before serving ,pour into punch bowl and add champagne and soda
Yields 25 servings
FESTIVE PARTY PUNCH
2 quarts gingerale chilled
2 quarts lemondade chilled
1 quart pink lemonade chilled
1 can (6 ounce) frozen orange juice concentrate
1 cup fruit cocktail syrup
FROZEN FRUIT RING see below*
combine chilled ingredients, with orange juice concentrate and fruit cocktail syrup in punch bowl.Loack frozen fruit ring on top
YIELD: 20 servings
*FROZEN FRUIT RING
1 6oz can of frozen pink lemonade concentrate
1 quart gingerale
1 20 oz can fruit cocktail, drained (reserve the syrup)
Mint leaves
combine pink lemonade concentrate with gingerale, arrange a little fruit and mint leaves in bottom of 2 quart ring mold. Pour just a little gingerale mixture in ring mold and freeze to set fruit. Add remaing gingerale mixture and fruit cocktail. Freeze thoroughly. Unmold and float on Festive Partuy Punch
BUFFET PUNCH
4 sugar free gingerale
1/4 cup 100% pure lemon juice
3/4 teaspoon rumextract
3-4 drop red food coloring
combine all ingredients, chill serve with lemon lime ice mold in small punch bowl.
YIELDS: 4 servings
LEMON LIME ICE MOLD
1 lemon sliced
1 lime sliced
2-3 drops of green food coloring
1 3/4 cup water.
in 2 quart mold, attractively arrange lemon and lime slices. Add food coloring to water, stir to mix and slowly pour into mold and freeze. Unmold andfloat in Buffet Punch
SMIRNOFF FRUIT PUNCH
2 quarts orange juice
1 cup lemon juice
1quart Smirnoff
1 orange sliced
1 lemon sliced
12 oz frozen strawberries
1 quart chilled sparkling water
ice
combine juices and Smirnoff and fruit, chill in refrigerator, just before serving add sparkling water and ice.
YIELDS: 32 servings
MOSELLE BOWL
1 very ripe pineapple
12 oz sugar
12 oz Grand Marnier
16 oz brandy
4 24 oz bottle moselle wine
1 quart large ripe strawberries
cut ends off pineapple remove shell and all eyes and cut lengthwise into 4 pieces, then cut crosswise into thin slices. Place pineapple, sugar, Grand Marnier, and brandy in large mixing bowl.Marinate, covered in refrigerator at least 24 hous-48 hours is best. Wine must be well chilled. Pour wine into bunch bowl with large block of ice. Add pineapple mixture and stir well. Let mixture ripen in bowl 30 minutes before serving. Cut stems off strawberries.Cut lengthwise in half and float on punch.
YIELDS:24 servings
CAPE COD CRANBERRY PUNCH
2 quarts plus 6 oz of cranbery juice
1 quart 100 proof vodka
6 oz cherry liqueur
1 tbs orange flower water
24 oz orange juice
1 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 limes
chill all liquid ingredients. Mix cinnamon, allspice and nutmeg with a small amount of vodka until a smooth paste, free of lumps is formed. Pour the paste and all other liquids over large block of ice in punchbowl. Stir well. Let mixture ripen1 hour before serving Cut limes into thin slices and float on punch.
FLORENTINE PUNCH
2-21 oz bottle coffe-cream marasala wine
2-24 oz bottle Italian rose' wine
1 fifth plus 8 oz of brandy
4 oz lemon juice
2 oranges
chill all ingredients. Pour both kinds of wine, brandy, and lemon juic over large block of ice in punch bowl. Stir well. Let mixture ripen 1 hour. Cut oranges into thin slices, cut slices in half and float on punch.
SENOIR TEA PUNCH
1-12oz can of frozen lemonade, 2-12oz cans frozen orange juice, 5-12 oz cans of water, 3 quarts of gingerale.
combine lemonade, orange juice and water. stir, just before serving add gingerale and pour over ice in punch bowl.
YIELD: 50 servings
LUAU PUNCH
1 can 46-oz pineapple juice
1 can guava nectar
1 can papaya nectar
1 qt gingerale
1 qt mint or lime sherbet
freeze opened cans of juice just past mushy stage.Pour it and gingerale over sherbet in a punch bowl.
YIELDS 1 gallon.
PEARL HARBOR GROG
1 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh pineapple juice
1 oz passion fruit nectar
1/2 jigger light rum
1/2 jigger dark rum
1/2 cup sugar
pour juices into blender, add rums and mix 20 seconds. pour unstrained into a large glass half-filled with crushed ice. garnish with mint sprig and serve with straws
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