1 quart rye whiskey 1 pint dark rum 1/2 pint gin 1/2 pint brandy 3 ounces Bénédictine 1 bottle dry red wine 2 cups orange juice 1 cup lemon juice 1 quart strong black tea 1 large block ice Sugar syrup (optional) Twist lemon peel Combine all ingredients, except sugar syrup and lemon peel, in a large punch bowl with a block of ice. Stir gently and add a little sugar syrup. Decorate with lemon peel twists. Serve in 4-ounce punch glasses.
3 cups lemon juice 1 cup superfine sugar 1 large block ice 1/2 pint curaçao 1/2 pint brandy 3 quarts claret (red Bordeaux wine) 1 quart chilled club soda Fruits in season Combine lemon juice and sugar and stir until sugar is dissolved. Put ice in a punch bowl and pour the sweetened lemon juice over it. Add the curaçao, brandy, wine and club soda, and stir. Decorate with fruit. Serve in 4-ounce punch glasses. Makes about 46 servings.
3 cups lemon juice 1 cup superfine sugar Block of ice 1 1/2 quarts brandy 1 pint peach brandy 1 pint rum 1 quart club soda 1 quart strong cold black tea (optional) Fruits in season Place the lemon juice and sugar in a punch bowl and stir until sugar is dissolved. Add a large block of ice, brandy, peach brandy, rum, club soda, tea (if you wish) and stir well. Decorate with fruits in season. Serve in 4-ounce punch glasses. Makes about 40 servings if tea is included, 32 without tea.
2 12-ounce cans mango nectar 2 12-ounce cans guava nectar 2 cups canned unsweetened pineapple juice 1 1/2 cups canned coconut cream (such as Coco Lopez), well mixed 1/4 cup fresh lime juice 2 cups amber (gold) rum 17 cups ice cubes Fresh pineapple or lime wedges Combine mango nectar, guava nectar, pineapple juice, coconut cream, lime juice and amber rum in large pitcher. (Punch can be prepared 1 day ahead. Cover and refrigerate. Mix well before using.) Combine 1 cup punch and 2 cups ice cubes in blender and blend until smooth and thick. Pour into glasses. Garnish with fresh pineapple or lime wedges and serve. Repeat with remaining punch in batches. 12 servings
2 cups strong freshly brewed tea 6 cups any fruit juice 2 cups chilled ginger ale or club soda Sugar syrup to taste Block of ice Combine all ingredients and sweeten to taste. Put ice in a punch bowl and pour the mixture over it. Serve in 4-ounce punch glasses. Makes about 20 servings.
2 12-ounce cans mango nectar 2 12-ounce cans guava nectar 2 cups canned unsweetened pineapple juice 1 1/2 cups canned coconut cream (such as Coco Lopez), well mixed 1/4 cup fresh lime juice 2 cups amber (gold) rum 17 cups ice cubes Fresh pineapple or lime wedges Combine mango nectar, guava nectar, pineapple juice, coconut cream, lime juice and amber rum in large pitcher. (Punch can be prepared 1 day ahead. Cover and refrigerate. Mix well before using.) Combine 1 cup punch and 2 cups ice cubes in blender and blend until smooth and thick. Pour into glasses. Garnish with fresh pineapple or lime wedges and serve. Repeat with remaining punch in batches. 12 servings |
Special Occasion
Buffet
PUNCH and
TEA