** Green Punch **
1/5 Blue Hawaiin Maui Schnapps
1 gallon Orange juice
1/5 Light Rum
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** Holiday Cheer **
1 bottle of champagne
1 can of frozen cranberry juice
1 lime
Mix champagne and frozen cranberry juice (undeluted). Slice lime and
garnish each wine glass. Serve with breakfast to start the day right.
Note: mix right before serving to retain the bubbles.
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** Holloween Punch **
This one is from my childhood. It's non alcoholic but could doubtless be
spiked. Take a bunch of grape juice and a bunch of fizzy stuff (club
soda, ginger ale, lemonlime, whatever). Mix them in a punch bowl. Take
orange sherbet and lime sherbet. Scoop out scoops and float them in the
punch; let them melt a little so that a nasty film spreads all over the
top of the punch but there are still "bubbles" in it in the form of
sherbet scoops. Looks horrible, tastes just fine.
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** Hop Skip and Go Naked Punch **
Take a Cooler and throw a bag of ice in it.
Add: 6 pack of beer (or more to taste)
fifth of just about any white liquor
3 cans of frozen Lemon Lime Daqueri mix
Stir until Daqueri mix has liquified. Enjoy.
---------------------------------------------------------
twelve 12oz cans/bottles beer
12oz LimeAid concentrate
Vodka to taste (and potency)
Bottled beer works a little better since it doesn't have that tin-can
taste. I've made it with anywhere from a cup or two of vodka to most
of a bottle, and it tastes about the same. Depends on if you want to
drink or get drunk.
Feel free to change the proportions; when I make it I just twiddle the
beer/limeaid until it tastes good, then throw in the vodka.
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** Hot Buttered Cranberry Punch
Makes 50 ounces
1 16-ounce can jellied cranberry sauce
1/3 cup light brown sugar, firmly
packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 cups water
2 cups unsweetened pineapple juice
butter pats
Crush cranberry sauce with a fork. Mix with sugar, spices and salt. Add
water and pineapple juice. Cover and simmer 2 hours. Ladle into mugs
and float a pat of butter in each serving.
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** Hot Devilish Daiquiri (8-10 servings)
1 1/2 C hot water
1/4 C sugar
2 sticks cinnamon
8 whole cloves
1 can (6 oz) frozen lemonade concentrate
1 can (6 oz) frozen limeade concentrate
1/2 C light rum
In 2 qt. microproof casserole, combine hot water, sugar, spices, and
concentrated juices. Stir, then cook on HI 5-6 minutes or until mixture
boils. Heat rum in microproof container on HI for 30 seconds. Ignite
and pour over hot beverage. Ladle into punch cups for serving.
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** Hot Mulled Cider Servings: 8
8 c Apple cider/juice
1/2 c Packed brown sugar
1 ea Ground nutmeg
6 ea Inches stick cinnamon
1 t Whole allspice
1 t Whole cloves
8 ea Thin orange wedges/slices
8 ea Whole cloves
In a large saucepan combine apple cider/juice, brown sugar, and nutmeg.
for spice bag, place cinnamon, allspice, and the 1 teaspoon cloves in
cheesecloth and tie; add to cider mixture. Bring to boiling. Reduce
heat; cover and simmer 10 minutes. Remove spice bag and discard. Serve
cider in mugs with a clove-studded orange wedge in each.
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** Hot Spiced Cider Servings: 16
2 qt Apple Cider
1/4 c Sugar
12 x Whole Cloves
6 x Whole Allspice
4 x 3" Cinnamon Sticks
Combine the cider, sugar and spices in a large saucepan. Heat slowly to
boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with
orange slices, lemon slices, or rings of unpared red apple with whole
cloves forced through peel. 16 servings. If desired, chill spiced cider
and serve over ice cubes made from apple juice.
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** Hot-Buttered Rum
In a mug put 1 tsp. sugar, 1/2 tsp. butter, 1 jigger
light or dark rum, 4 cloves or 1 tsp. cinnamon. Fill
with boiling water. Stir.
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** Jamaica Me Crazy
- ice
- glasses
- amber rum 1/2 oz
- tia maria 1/2 oz
- pineapple juice
Fill a tall glass with ice. Pour in rum and tia maria. Add
pineapple juice
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** Kotikalja (Finnish drink)
3 dl sugar
4 1/2 dl MALTAITA (malted rye???) [Yes. Rye malt. Barley malt
works, but does not produce the true flavor of kotikalja. GB.]
4-5 l water
1 table spoon baking yeast (yes, baking yeast)
Put MALTAAT and sugar in a bucket. Boil water and pour it in the
bucket. Let the mixture cool down and drain filter it. Disolve yeast in
a bit of Kotikalja and add it to kotikalja. Leave the bucket until
next day in room temperature (20 C). Cool down the drink. Kotikalja
stays drinkable 3-4 days stored in closed bucket or bottles in a cold place.
-----------------------------------------------------------------------
** Lady's Punsch **
5 cl red wine
5 cl blue curacao
10 cl boiling water
1 orange slice
Pour red wine and blue curacao in a punsch glass and fill up with
boiling water. Garnish with orange slice.
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** Lemon Sherbert Punch **
(WARNING: THIS MAKES A LOT OF PUNCH)
2 2-liter bottles of ginger ale or 7-up or any clear soda
2 cans of frozen pink lemonade mix
2 half gallons of sherbet, different flavors
Several packages of frozen fruit (without sugar)
Enough cold water to make the lemonade
Mix Lemonade in very large punch bowl. Add soda and frozen fruit. Open
sherbet and dump the entire package of it into punch (it will float on
the top). Due to the frozen fruit and Sherbet, there is really no need
for ice until later, or unless it it very hot.
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** Light Sangria with Pineapple **
2 Tbl lemon juice
1 small bottle ginger ale
2 cups apple juice (cider ?)
1 bottle dry white wine
1 cup pineapple cut into cubes (from a tin)
1 sour apple
12 ice cubes
Dissolve the sugar in the apple juice. Add pineapple (you can also add
the liquid from the pineapple tin). Peel and cut the apple. Mix all the
ingredients except the ale and the ice which you add before serving.
SERVES 12
-------------------------------------------------------------------
** Malihini Punch **
Intro: Count on refills. Its icy-cold zingy orange-lilikoi-guava
flavor is great with feast foods.
Ingredients:
2 qts. orange juice
1/2 cup Hawaiian Plantations Lilikoi Syrup
1/2 cup Hawaiian Plantations Guava Syrup
ice cubes
Directions:
Combine orange juice, lilikoi syrup and guava syrup; blend well.
Chill. Serve over ice cubes.
Yield: 2 1/4 qts
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** Mock Pink Champagne (serves 14)
1/2 C sugar
1 1/2 C water
1/2 C orange juice
2 C cranberry juice
1 C pineapple juice
2 (7oz) bottles lemon-lime carbonated beverage
Boil sugar and water until sugar dissolves; cool. Stir cranberry,
pineapple, orange juices. Chill. Just before serving, add carbonated
beverage.
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** Mock Pink Champagne (3 gallons)
3 quart ginger ale
1 gallon Hawaiian fruit punch
1 quart lemon juice
2 lb. sugar
1 quart pineapple juice
ice
Combine all but ginger ale and ice. Chill. Add ginger ale and ice
before serving.
-------------------------------------------------------------------
** Monarchy Luau Punch
Intro: Paradise in a glass. This sophisticated blend of spirits and a
fresh pineapple adds great aloha to your luau, or any party.
1 fresh pineapple
1/2 cup brandy
2 Tbl sugar
3 cups pineapple juice
1/2 gallon white wine
1 quart champagne
Remove rind and core form pineapple; coarsely chop fruit. Combine
pineapple, brandy and sugar; marinate 6 hours or overnight. Pour
pineapple juice into a ring mold and freeze. Add wine to
pineapple- brandy mixture; refrigerate 30 minutes. Add pineapple
juice ring and champagne just before serving.
Yield: Makes 25 (4 oz.) servings
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** MONSTER SLIME JUICE **
Source: Newhouse News Service, Nancyann L. Mayer
"Creates a slime green colored drink that kids love"
1 6oz. package of pre-sweetened Berry Blue Kool-Aid
1 12oz. can of orange juice concentrate
water
Mix juice and Kool-Aid, add 1 gallon water, stir and watch it turn green!
-------------------------------------------------------------------------
** Mountain Climber's Punch
6 pack Mountain Dew
Vodka, Rum, Everclear (watch out!), Triple Sec, Lime grenadine
-------------------------------------------------------------------------
** Mulled Cider **
Cider, cinnamon sticks, cloves, and dark rum, gently warmed for
perhaps an hour before consumption.
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** MULLED CIDER **
apple cider
1-2 oranges, washed
whole cloves
cinnamon sticks
nutmeg
dump cider, cinn. sticks and a couple of teaspoons of nutmeg into a pot
over very low heat. slice oranges (after washing them well!!), and stick
whole cloves into the rind, then float in cider as it warms.
that's it. drink when it gets warm. you can dump more cider into it up
to a point when the spices get old - then just start again with a new
set of spices, and a new orange.
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** Mulled Wine **
3 cups water
1 cup sugar
12 cloves
2 cinnamon sticks
1 lemon peel
750 ml Red Wine
1/4 cup Brandy
Simmer 3 cups water with, sugar, cloves, cinnamon sticks, and lemon peel
in a stainless steel pot for 10 minutes. Add wine heat to a "coffee
temperature" (DO NOT BOIL) then add the brandy.
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** Null & Void Punch **
750ml VODKA
500ml WILDBERRY SCHNAPPS
500ml PEACH SCHNAPPS
375ml SOUTHERN COMFORT
2 liters of Hawaiian Punch
Mix with ice in a Tupperware dish pan. Serve in 16 oz glasses (with
caution). Tastes great, but can lead to wastedness if comsumed too
quickly, hence the name NULL & VOID punch.
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** Old Fashioned Hot Buttered Rum
(stolen :) from Land O'Lakes "Home for the Holidays" booklet)
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter
2 cups vanilla ice cream
In 2-quart suacepan combine sugar, brown sugar and butter. Cook
over low hear, stirring occasionally, until butter is melted (6
- 8 minutes). In large mixing bowl, combine cooked mixture with
ice cream; beat at medium speed, scraping bowl often until smooth
(1 - 2 minutes). Store refrigerated up to 2 weeks or frozen up
to one month.
For each serving, fill mug with 1/4 cup mixture, 1 oz. rum and
3/4 cup boiling water; sprinkle with nutmeg.
16 servings.
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** Olde Fashioned Rum Punch **
One of sour Lemon juice 1*n oz
Two of sweet Sugar 2*n oz
Three of strong Rum 3*n oz (Mount Gay preferred)
Four of weak Water 4*n oz
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** Party Punch **
1992 Southern Living Annual Cookbook.
1 (46-oz.) can unsweetened pinapple juice, chilled
2 (22.8) bottles ginger ale, chilled
3 quarts raspberry sherbet, softened
Combine all ingredients in a punch bowl. Yield 5 1/2 quarts.
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** Party Punches **
I. Mix following ingredients together; freeze to slush consistency
and serve "slushy".
1 (46oz) can pineapple juice 1/2 bottle vodka
1 (46oz) can Hawaiian Punch 1 liter ginger ale
II. Put into container in freezer (stir occasionally while freezing)
the following ingredients:
2 C whiskey 1 (6oz) can frozen lemonade
1 large can pineapple juice 1 (6oz) can frozen orange juice
1 large bottle ginger ale
To serve: put 2/3 slush to 1/3 seven-up in each glass or same ratio
in punch bowl.
III. Mix the following ingredients together and freeze. When slushy,
drink as is or mix with 7-up.
10 oz frozen strawberries 7 C water
1 (12oz) can frozen orange jc 2 C tea
1 (12oz) can frozen lemonade 1 1/2 C sugar
3 C light rum
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** Perked Punch **
This is a delicious and easy hot punch made in a percolator.
Pour into a 30-cup percolator:
48 oz apple juice
48 oz cranberry juice
In the basket:
1/4-1/3 cup brown sugar
4 cinnamon sticks
6-8 whole cloves
dash salt (optional)
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** Pina Colada Punch
1-46 oz. can pineapple juice
1-15 oz. can coconut cream
1 tbsp. coconut flavor (Durkee)
1 tbsp. cinnamon
1 1/2 to 2 liters pineapple soda
1 pint vanilla ice cream
Chill pineapple juice and soda.
Blend first four ingredients in a blender until creamy. (I've found a
hand blender works very well since my blender won't hold all of this
liquid or you could split it into two batches.) This can be done ahead of
time and put back into the fridge until serving time.
When your ready to serve, place coconut mixture in punch bowl, add ice
cream and allow it to dissolve somewhat. When ice cream has dissolved
almost completely, add pineapple soda. Add ice ring and decorate the
frothy top of the punch with thin orange slices.
Serves about 40.
If you wanted to make this alcoholic, cut back a little on the amount of
soda and add a bit of rum - I like it with Captain Morgan Spiced Rum.
-------------------------------------------------------------------------
** Pineapple Punsch **
(Serves 2-3)
1 bottle red wine
150 ml strong tea
100 ml pineapple juice
80 ml rum
1 lemon (juice of)
100 g sugar
200 g pineapple pieces
50 ml sherry
Put the pineapple pieces in a punch bowl and pour the sherry over them.
Chill for 2 hours. Put tea and sugar in a pot, add red wine, lemon
juice and rum. Heat but do not boil the mixture. Pour over the
pineapple pieces.
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** Ponche de Pina (Hot Pineapple Punch - Honduras) **
3 Pineapples
3 c Water
3 Cinnamon sticks
2 ts Whole cloves
2 ts Whole allspice
3/4 c Sugar
1 c Coconut milk
1 qt Light rum
Peel pineapples; chop or shread. Add water and let stand overnight. Put
in large saucepan with spices, sugar, and coconut milk. Boil for 5
minutes. Strain liquid into large pitcher. Add rum and serve hot.
Makes 8-12 servings.
Note: If fresh coconut milk is not available, pour sweet milk over
shredded coconut. Let stand for several hours. Squeeze through a cloth.
-------------------------------------------------------------------------
** PORCH CRAWLERS
--------------
2 cans frozen pink lemonade 10 bottles of beer
1 26 oz. bottle of gin/vodka
The mixture, because of the beer, tastes sort of like fizzy fruit punch.
All my friends really like it but it is *really* potent (as you can
probably tell from the ingredients). We all prefer the gin but vodka
works just as well. Another solution could be using something like
Alcool, but I've never tried that so have no idea how that would go.
-------------------------------------------------------------------------
** Punch
2 cans frozen lemonade concentrate (pink or regular)
2 2 liter bottles of rasberry lime (or just raspberry seltzer)
raspberry sherbert to plop on top is optional
Empty the frozen lemonade into the punch bowl. Add seltzer & stir!
-------------------------------------------------------------------------
** PUNCH
1 1/4 cups water 1 1/2 cups sugar
1 1/2 cups iced water 2 1/2 cups chilled orange juice
1 cup chilled lemon juice 1 cup pineapple juice
1/2cup strawberries slices of lemon and oranges
1 pint ginger ale
Stir the 1 1/4 cups water and sugar over medium heat until sugar is
dissolved.Bring to boil and boil for 5 mins. Cool pour into screw top
jar and chill over night . Just before serving pour into a punch bowl all
except ginger ale Now pour ginger ale now put in the fruit. Makes 25
glasses Can be doubled.
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** Punch #1
2 cans frozen pink lemonade concentrate (don't dilute it)
1.5 litres white grape juice
1.5 litres cranberry juice
750 ml soda water
Mix first 3 ingredients ahead of time. Add soda water when you are
ready to serve it. Serve over ice. You can add more soda water to
suit your taste.
Recipe above makes about 35 punch cup sized servings (about 4 oz each)
-------------------------------------------------------------------------
** Punch #2
Try 1:14 grain alcohol (available as everclear in NJ)
1:14 peach schnapps
1:14 peppermint schnapps
2:14 cranberry juice
9:14 bug juice (bottled, not powdered, although
kool aid will do)
+ FRUIT (one pineapple, 8 oranges, 2 lbs strawberries)
-------------------------------------------------------------------------
** Punch #5 **
2 Btls Champagne 1 Cup Light Corn syrup
1 Btl Club soda 3 Tbl Triple Sec
25 oz Sauterne
Pour into punch bowl over ice ring, stir to mix.
-------------------------------------------------------------------------
** Purple Jesus **
Mix equal parts of ginger ale, grape juice, vodka, and grain
alcohol. It's called "Purple Jesus."
-------------------------------------------------------------------------
** Quick Hot Buttered Rum **
With the winter coming around and cold nights starting to get to even
us here in California, I think it's time I made a new batch of Hot Rum
Batter, as follows:
1 lb unsalted butter
1 lb white sugar
1 lb brown sugar
1 qt good vanilla ice cream
Let the butter and ice cream soften, and cream the butter with the
sugars. Mix in the ice cream. Put the batter into your freezer and
wait for a cold night.
When a cold night comes around, get a big mug and put some water on to
boil. Get a big dollop, about 2 Tbs, of the batter out of the freezer
and into the mug. You may have to stir up the batter a bit since the
butter can float to the top of the batter. Add an ounce or two of rum
and stir a bit. Add about 8 oz of boiling water and stir a bit more.
-------------------------------------------------------------------------
** Raspberry Cordial **
2 C. Raspberry juice (thaw raspberries, squeeze through cheesecloth)
2 C. Vodka
1 1/4 to 1 1/2 C. sugar (to taste -- I like it less sweet)
Combine all ingredients and stir until sugar is disolved.
Store in large bottles for 22 days, then put in gift bottles and seal.
-------------------------------------------------------------------------
** Raspberry Sherbet Punch
1/2 gallon Raspberry Sherbet
2 liters of Ginger Ale
1 33 oz can of pineapple juice
Combine all together and serve
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