Section 6.2: Punches and Party Drinks - part 2
** 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.
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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.
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** 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
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** 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.
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** 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!
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** Mountain Climber's Punch
6 pack Mountain Dew
Vodka, Rum, Everclear (watch out!), Triple Sec, Lime grenadine
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** 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.
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** 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.
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** 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.
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** 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!
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** 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)
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** 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)
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** 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.
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** Purple Jesus **
Mix equal parts of ginger ale, grape juice, vodka, and grain
alcohol. It's called "Purple Jesus."
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** 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.
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** 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.
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** 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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** Sangria **
1 bottle (750 ml) red wine
about half cup sugar (to taste)
1 cup orange juice
1 cup lemon juice
Cloves and cinnamon sticks to taste
Mix all together and put in the refrigerator till cold.
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** Sangria **
From "Table talk" by Nira Rousso
4-5 Tbl. sugar
2 oranges
1 cup of orange juice
3 apples
1 bottle of dry red wine
2 Tbl cognac
1/2 cup of mandarin peels (optional-if you have untreated ones)
2 cups of soda water ( this means here in Israel: carbonated
effervescent -fizzy- water, drunk by galore in summer)
10 ice cubes
1. Peel the apples and cut into small cubes. Peel the
oranges, take out the pips and cut them into small cubes.
2. Warm the orange juice, the sugar and the mandarin peels
until the sugar dissolves.
3. Mix all the ingredients - except the ice and the soda. The
ice and the soda add just before serving.
Serves 10
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** Sangria - Jim's Delicious
1 bottle inexpensive dry red wine (cabernet sauvignon seems to work
the best for me-- usually I use Sutter Home or
Torres' Sangre de Toro)
3 oz brandy (I generally use Christian Brothers)
1 large tart green apple (i.e. Granny Smith)
1 large juicy orange
1 large lemon
3/4-1 cups of sugar
club soda/bubbly water to taste (try to get a citrus flavored water)
Mix the wine, the brandy, and the sugar together. Take the apple,
the orange, and the lemon and cut them into as thin slices as possible.
Do _not_ peel the fruit. Place the fruit in the wine mixture and stir it
around. Try and make sure that as much of the fruit as possible is
submerged.
Place the mixture in a closed container. Refrigerate for 20-24
hours. No, I am not kidding about the time-- most Sangria recipes call
for adding fruit juice to the wine, but this one relies upon the juice
that is in the fruit-- and it takes time for osmosis to do its work.
Stir occasionally.
When ready to serve, do a quick taste of the sangria. It should
taste very strong and sweet. If it does not, add a little more brandy
and/ or sugar. Then, slowly pour in some of the club soda/bubbly water
to cut the sangria to taste. (Usually I only add a little bit of club
soda to the mixture, and leave it out so that guests can "cut" the
sangria to their own taste.)
If worse comes to worse, you can probably let the Sangria recipe
rest in the fridge for only 12-14 hours, but it will not be as tasty as
it would be otherwise. It is not a good idea, however, to let it wait
more than 30 hours or so before serving, because the bitterness from the
lemon and orange rinds will begin to take over the flavor of the sangria.
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** Sangria - Sweet
2 750 ml bottles of Gallo Red Rose (or other sweet red wine.
I use Gallo because it is cheap and no one cries when they see
what you've done to a bottle of Gallo)
1 cup sugar (more or less, to taste)
A variety of apples, oranges, limes, lemons, grapefruit, etc.
2 cans Fresca (adds bubbles and a little grapefruit flavor)
Melt the sugar in a couple of cups of hot water. I do this so I don't
end up with a lot of undissolved sugar in the end. Cut apples into small
chunks (1" or so)the apples absorb the wine the most, so I tend to use a
lot of apples. Peel the citrus fruits (lemons and limes are difficult to
peel) and break into wedges. Mix the wine, sugar, fruit, and Fresca and
put in the fridge for a few hours. I tend to take out the lemons and
limes before serving because they get slimy and no one wants to munch on
them anyway. Serve in an iced tea glass with a straw and one of those
cocktail swords so your guests can get at the fruit without getting their
fingers sticky.
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** Sangria- The World's Best **
(or so my friend, Annye Scherer, once described it)
1.5 liters (2 bottles or one big bottle) of a cabernet sauvignon
Get something cheap like Sutter Home or Torres' Sangre de
Toro, but don't get a wine so cheap that you wouldn't
drink it in its own right.
1 cup of sugar (you may wish to add a little more later)
3-4 oz of plain brandy (I usually use Christian Brothers.)
1 large lemon (with skin) sliced as thinly as possibly
1 large orange (with skin) sliced thinly as possible
1 large tart apple (I usually use granny smith), cut into thin
sections.
Mix these altogether in a large container, stir, and let sit for 18-24
hours. Yes, I know that's a LONG time, but it's well worth the wait. A
much more delightful sangria is produced when the fruit juice blends with
the wine by osmmosis than by stirring. (By the way, you should let it
sit in the refridgerator during this long interim). When you are ready
to drink it 18-24 hours later, stir it up again, and add sugar or brandy
to taste-- it should be fairly strong and fairly sweet-- almost syrupy.
Then, cut the mixture with some sort of bubbly water-- orange or lemon
flavored if possibly-- but plain bubbly water is fine-- until it seems to
have a thinner, more wine like consistency. Drink and enjoy.
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** Sauterne
for 30 guests: 12 bottles champagne
(or 9 ch. & 3 chablis or sauterne, depending
upon how sweet you like things)
12 oz. cognac
6 oz curacao
This will give you three servings per guest at 3 oz per punch cup.
In each punch bowl, you will put two bottles champagne, one bottle wine,
3 oz. cognac, and 1 1/2 oz. curacao.
Mix the cognac and curacao several hours ahead of time. When ready
to serve, pour the necessary amount of this mixture over a block of ice
or ice mold in a *cold* punch bowl, and add *thoroughly chilled*
champagne. Stir and serve at once, WITHOUT LADLING BACK AND FORTH OVER
THE ICE, as this will eliminate the bubbles.
The first bowl will go very fast, and people will be crushed up
against the table holding their punch cups out, waiting for the next bowl
to be mixed (no lie, this happened at church a couple of weeks ago!). It
is therefore a good idea to have two bowls and two people, working in
shifts. The servers must not expect to have a chance to eat or schmooze
or do anything but ladle for the duration! ;)
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** Scandinavian Gløgg **
1 liter of "wine" (red port, tawny port, or red wine)
1 liter of "spirits" (vodka, aquavit, or equiv.)
1.5 liter of water
4-5 dl of "sugar" (caramel, brown sugar or plain sugar)
Spices:
peel of one half orange, torn into pieces
approx. 16 cm of cinnamon stick (bark), broken into several pieces
8 green cardamom pods
3 tsp. sliced almonds
16 whole cloves
handful of raisins
8 whole allspice
In a 4 liter saucepan, bring the water to a small boil, add sugar. When
sugar is dissolved, add spices and continue at a small boil for about 15
minutes. Mix in liter of wine. Mix in liter of spirits. Turn burner
down to low, cover saucepan, and simmer for 15 minutes. Turn off burner,
and let steep for 2-3 hours. Strain off spices and bottle. Spices can
be reused once or twice. (I don't recommend twice)
How to drink:
Warm gløgg in saucepan. Do not boil. Serve in warmed glasses with a
couple raisins.
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** SHERBET AND GINGER ALE PUNCH **
This is a super non-alcoholic punch with lots of possible
variations.
INGREDIENTS (16 cups of punch)
1/2 gallon
sherbet (use your favorite flavor or one that com-
plements the occasion)
2 quarts ginger ale
PROCEDURE
(1) Scoop sherbet into punch bowl. Slowly pour ginger
ale over the sherbet.
(2) Serve.
(3) Replenish sherbet and/or ginger ale as needed.
NOTES
Different sherbet flavors or mixtures of flavors make for
many variations. I once made a variation that replaced 1/2
of the ginger ale with lemonade. Super!
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** SIMA (A traditional Finnish May drink) **
[About the units of measurement: dl means deciliter, about half a cup;
a Finnish teaspoon is about half the size of those in the US, but a
tablespoon is more like the US soup spoon. GB.]
Makes about 5 litres.
5 l water
1 1/2 dl sugar
1 1/2 dl brown sugar
1 1/2 dl beer (preferably non-alcohol)
1 lemon
2 teaspoons baking yeast
5-6 raisins/bottle
1 tablespoon sugar/bottle
Boil water, sugars, beer and the yellow part of the lemon's
peel. Let the mixture cool down.
Peel the white part of the lemon's peel carefully and cut the fruit
part of the lemon in small pieces and add to sima. Disolve the yeast
in a bit of sima and add to sima.
Put 5-6 raisins and 1 tablespoon sugar in every bottle. Put sima in
bottles and close the bottles carefully. Leave sima in a cold place for
a couple of days. Sima is ready when the raisins float. Sima will
keep in cold place for 1-2 weeks.
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** Spiced Apple Cider *
1 gallon Apple Cider
4 Cinammon sticks
Several allspice cloves
4 star anise
several large pieces of orange peel, crumbled
1 tablespoon honey
1 tablespoon lemon juice
4 whole cloves
Preparation:
1> Dump all of the spices into a gallon jug of cider. (You might have to
drink a glass to make room.)
2> Mix in the honey, a little at a time. Pour in about a teaspoon full, and
close the jug and shake it until it dissolves, and keep doing this until
the honey is all in.
3> Pour in the lemon juice, and again, shake vigourously.
4> Let it sit overnight.
Serving:
1> Shake it vigourously.
2> Pour the cider into a small pot or kettle through a mesh filter (to catch
the spices).
3> Heat it over low heat until hot. DO NOT LET IT BOIL!!!
4> Pour it into cups, garnish with fresh cinammon sticks, and drink.
It comes out a LOT better if you use fresh, unfiltered (dark) cider. It's
still good with the filtered kind, but it's really worth paying extra for
the fresh, unfiltered stuff.
Also, note that if you buy fresh cider without preservatives, it may start
to turn on you a little, so if you want to avoid all alchohol, make sure that
your cider is preserved.
It also makes a pretty fantastic alchoholic drink if you add a little bit
of dark rum or apple brandy.
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** Spiced Peach Punch ** (Makes 70 ounces)
1 46-ounce can peach nectar
20 ounces orange juice
1/2 cup brown sugar, firmly
packed
3 sticks cinnamon broken into
3-inch pieces
1/2 teaspoon cloves
2 tablespoons lime juice
Combine peach nectar, orange juice and brown sugar in a large saucepan.
Tie cinnamon and cloves in a small cheesecloth bag. Drop into saucepan.
Heat slowly, stirring constantly, until sugar dissolves. Simmer 10
minutes. Stir in lime juice. Serve in hot mugs.
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** Strawberry Bolle **
3 bottles chilled Moselle
1 bottle chilled Champagne
1 kg (2 pounds) sliced, hulled strawberries
8 tablespoons sugar
Sprinkle strawbs with sugar, add one bottle Moselle. Chill for several
hours. To serve, pour into large bowl with ice, add the rest of the
wine. Serve in small wine glasses.
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** Strawberry Bolle **
3 bottles chilled Moselle
1 bottle chilled Champagne
1 kg (2 pounds) sliced, hulled strawberries
8 tablespoons sugar
Sprinkle strawbs with sugar, add one bottle Moselle. Chill for
several hours. To serve, pour into large bowl with ice, add the
rest of the wine. Serve in small wine glasses.
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** Strawberry Lemonade
juice of one lemon
1 T sugar
8-10 ripe strawberries
1 C water
Throw everything into a blender and mix until fairly smooth. Serve over
ice. Makes one glass.
Notes: add more or less strawberries as desired. If the berries aren't
extremely ripe you will probably want to add more sugar.
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** Strawberry Punch
1-10 oz. package of frozen strawberries
1-6 oz. container of frozen lemonade, prepared
1 pint lemon-lime sherbet
1 qt. ginger ale
Allow strawberries to thaw for a couple of hours in fridge. Prepare
lemonade and chill. Combine all just before serving and mix until
sherbet is dissolved. Place ice ring in to keep punch cold.
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** Strawberry Punch
1 half gallon strawberry sherbet 1 2 liter bottle of 7Up
Put the sherbet in a bowl and pour the 7up over the sherbet. Stir until
the sherbet is melted. This makes a pretty pink punch. You can use diet
soda for a punch that is less sweet.
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** Sunny Holiday Punch
1 can (46-oz) Dole Pinapple Juice, chilled
1 bottle (28-oz) mineral water or club soda, chilled
1 can (6-oz) frozen orange juice concentrate, thawed
1 lemon or lime, thinly sliced
2 cups fresh or frozen berries
1 bottle (750ml) chilled champagne, optional (Note: I substitute a bottle
of 7-UP here)
Combine all ingredients in a punch bowl.
Another note: I find this punch to be a little on the tart side so I
add a tablespoon or 2 of sugar to the mix.
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** Syllabub
2 cups white wine 3 cups milk
5 Tbsp. grated lemon rind 2 cups light cream
1/3 cup lemon juice 4 egg whites
1-1/2 cups sugar Nutmeg
Combine wine, lemon rind, and juice. Stir in 1 cup of the sugar and let
stand until sugar dissolves. Combine milk and cream, add wine mixture, and
beat with a rotary beater until frothy. Beat egg whites until stiff, add
remaining 1/2 cup sugar, a little at a time, beating constantly until whites
stand in peaks. Pour wine mixture into punch bowl, top with puffs of egg
white, and sprinkle whites with nutmeg. Makes 16 punch cups.
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** Tea Punch
2 parts brewed aromatic tea (I use Earl Grey), cooled
2 parts apple juice
1 part pineapple juice
Combine and serve with ice. Martha suggests combining the tea and apple
juice the night before and adding pineapple juice just before serving,
but I've done it both ways with no noticeable difference in taste.
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** Tom and Jerry Punch **
>From "The Joy of Cooking", serves 4
3 eggs, separated
3 tbsp. powdered sugar
1/2 tsp each ground allspice, cinnamon and cloves
Brandy
Dark Rum
Hot coffee, water or milk
Grated nutmeg
Beat egg whites to a stiff froth. Separately beat egg yolks until light
in color, gradually add the powdered sugar and spices. Fold yolk mixture
into whites. Divide mixture between four 8 oz. mugs. Add 1/2 shot
brandy and 1 shot rum to each mug; fill with hot beverage. Stir well and
top with nutmeg.
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** TRUCK PUNCH
1 Liter bourbon whiskey
1 Fifth Apple Snapps
1/2 Fifth Cinnamon Snapps
2 Liters Squirt
Give yourself a break, use ice. :-)
-------------------------------------------------------------------------
** Vile Green Punch **
Orange Juice
Soda water
Midori
Peach Schnapps
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** Wassail Servings: 8
Wassail:
1 qt Apple cider
4 ea Cinnamon sticks
1 ea Whole nutmeg
1/2 c Honey
1/4 c Lemon juice
1 t Lemon peel, grated
Floating Cloved Oranges:
3 ea Oranges
3 t Cloves, whole
Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider,
seasonings, and Floating Cloved Oranges to slowcooker; heat at least 1/2
hour, and the longer, the better.
Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice
at equal intervals; cut out wedges between cloves. The result looks kind
of like a star.
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** Wassail (non-alcoholic) **
1 gallon apple juice or apple cider
2 oranges
2 lemons
1 lime (optional)
1 Tbsp. cloves
1 Tbsp. allspice
2 cinnamon sticks
1 qt. water
1 cup sugar
Heat the water to boiling. Cut the lemons and oranges (and lime if
using) in half and squeeze the juice into a separate bowl to save, throw
the skins and pulp into the boiling water. Add spices and simmer for one
hour. Remove the cinnamon sticks and a few cloves and allspice and save
to one side. Using a slotted spoon or strainer remove the citrus peels
and pulp and the remaining spices. Return the cinnamon sticks and saved
spices to the water. Add the apple juice or cider and return to heat.
When boiling remove from heat and add the citrus juice and sugar. Simmer
very lightly for another 10 minutes and serve. Delicious!
This recipe makes the whole house smell wonderful. You may also save the
resulting mixture by allowing it to cool completely and returning most of
it to the jug the apple juice came in. (Make certain it is really cool
though) You can then reheat it a cup or more at a time as needed. It
will keep like this in the refrigerator for up to two weeks.
-------------------------------------------------------------------------
** Wassail **
1 gal. apple cider
8 cinnamon sticks
1 lemon and 1 orange, washed and sliced
1 T whole cloves
1 T allspice
1 gal. white wine
2 c rum
Simmer the nonalcoholic ingredients together for 1-2 hours, then
add the wine and rum about 10 minutes before serving (hot).
-------------------------------------------------------------------------
** Wassail **
Combine in a saucepan and boil for 5 minutes:
1 cup water
4 cups sugar
1 tablespoon grated nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground mace
6 whole cloves
6 allspice berries
1 stick cinnamon
Beat until stiff, but not dry:
1 dozen egg whites
Beat separately until light in color:
1 dozen egg yolks
Fold whites into yolks, using large bowl. Strain sugar and spice
mixture into eggs, combining quickly. Bring almost to boiling point
separately:
4 bottles sherry
2 cups brandy
Incorporate the hot wine with the spice and egg mixture, beginning
slowly and stirring briskly with each addition. Toward the end of this
process, add the brandy.
Serve in mugs with baked apples.
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** WASSAIL **
1 Gallon Apple Cider (your favorite type)
1 lg. can frozen Orange Juice
1 fresh lemon, sliced
1 fresh orange, sliced
whole cloves, cinnamon sticks, star anise, allspice
This makes 2 batches.
Pour 1/2 gallon of cider into a large pot. Add half a can of O.J. (not
reconstituted), throw in half the lemon & orange slices, about 1 T.
cloves, 4 cinnamon sticks, 4 star anise, and 6 allspice berries. Heat
until steaming, serve. If it is going to be sitting for very long,
remove the spices & fruit or it will get bitter. Same if you refrigerate
left-overs.
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** Wedding Punch **
Mix in a punch bowl:
2 cups sugar
375 ml (1/2 bottle) Brandy (say, Christian Brothers)
5 bottles champagne (say, Frexinet)
Then stir in:
6 oranges, 6 lemons and 6 limes, sliced thin into rounds
1 pineapple, cut into chunks (canned will do, but fresh is better)
1/2 bag of ice in small cubes or crushed (more or less to fit the bowl)
Until well mixed.
To complete, garnish with strawberries and pour a final bottle of
champagne theatrically over the top.
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** Wine Cooler **
2 oz. wine
5 oz. lemon-lime soft drink (e.g., 7-UP, Sprite, Slice)
ice cubes (opt.)
Mix wine and soft drink. Pour into 8 oz glass. Add ice.
(750 ml wine to 2 liter soft drink - 8 wine coolers you buy.)
-------------------------------------------------------------------------
** Wine Cooler Punch **
2 cups sugar
375 ml (1/2 bottle) inexpensive Brandy (say, Christian Brothers)
5 bottles decent cheap champagne (say, Frexinet)
then stir in
6 oranges, 6 lemons and 6 limes, sliced thin into rounds
1 pineapple, cut into chunks (canned will do, but fresh is better)
1/2 bag of ice in small cubes or crushed (more or less to fit the bowl)
To complete, garnish with strawberries and pour a final bottle of
champagne theatrically over the top.
Total cost is around $50 (maybe as low as $25 if you use really cheap
champagne) for about 50 drinks.
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** Wine Punch (12 servings) **
1 bottle red wine 2 lemons, sliced
1 cup orange juice 3 oranges, slices
1 cup pineapple juice
Combine all of the ingredients and pour over a block of ice.
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** Wine Punch **
1 Can of Pineapple Juice (lrg. can 42 oz I think?)
1 Can of Grapefruit Juice
1 750 ml. bottle of Club Soda
1 750 ml. bottle of dry white wine
Pour all ingredients together in a punch bowl over a block of ice in a
that you have frozen in a tupperware bowl.
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