| ARTILLERY PUNCH |
|
1 gallon hard cider
1 bottle bourbon
1 bottle dark rum
1 quart orange juice
1 quart strawberries
6 large pineapples (or pineapple juice)
1 dozen bottles of champagne.
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Slice the pineapple; cut out all the meat. Squeeze and save all the juice. Slice and squeeze the strawberries; combine the juice with the pineapple and orange juice in a large punch bowl. Add the rum, whiskey and cider; stir well and allow to stand overnight! Add the champagne plus ice when ready to serve. |
| AZTEC PUNCH |
5 gallons grapefruit juice
1 gallon tequila
3 cups lemon jice
1 cup sugar syrup
2 quarts dark tea
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Combine in a large punch bowl and add a block of ice before serving. |
| BAYBERRY PUNCH |
1 quarts brand
1/2 pint curacao
2 cups cold tea
10 ounces powdered sugar
1 ounces grenadine
12 sliced lemons
6 sliced oranges
1.5 quarts cold water |
Combine (mixing well) in a large punch bowl. Add ice a half-hour before serving. Fruit slices can be squeezed in before mixing if you like. |
| BEER PUNCH |
10 ounces beer
12 ounces grapefruit or orange juice
1 bottle ginger ale
4 ounces sugar
2 tablespoons lime juice |
Combine with chunks of ice before serving and stir gently. |
| BELLINI PUNCH |
Peaches
Iced Champagne
1 tablespoons lemon juice
Sugar |
Puree enough peaches to fill the bottom of a small punch bowl. Add three times as much champagne, plus the lemon juice and add sugar to taste. Stir very well. |
| BOMBAY PUNCH |
1 bottle cognac
1 bottle dry sherry
4 ounces curacao
4 ounces maraschino
9 ounces lemon juice
2 bottles club soda
4 bottles champagne
Sugar to taste |
Combine all but the champagne and soda. Then add the champagne and soda, and ice! |
| BOMBE GLACEE TULLAMORE |
1 quart vanilla ice cream
1 pint coffee ice cream
4 ounces Irish Mist
1 teaspoon almond extract |
Line the sides of a bombe or similar deep dish with the coffee ice cream. In a separate bowl, combine the Irish Mist and vanilla ice cream and stir until well-blended. Add the almond extract. Pack the ice cream and liqueur into the coffee ice cream mold then freeze. Keep frozen until ready to slurp. |
| BOSTON FISH HOUSE PUNCH |
1.5 quarts jamaican rum
1 bottle brandy
4 ounces peach brandy
3 quarts champagne
4 ounces sugar syrup
2 ounces lime juice
2 ounces lemon juice |
Combine the sugar syrup, lemon juice and lime juice in a large punch bowl. Add the rum, brandies and champagne. Stir gently. Serve on the rocks (over ice)! |
| BRIDE'S BOWL |
3 bottles gold rum
1 quart pineapple juice
2 cups lemon juice
2 cups sugar
1 pint whole strawberries
Pineapple chunks
2 bottles club soda |
Boil the sugar with enough water to make a syrup then combine with fruit chunks and juices and stir to blend. Pur in the rum and store in the refrigerator for a few hours. Add the soda plus chunks ofice just before serving.. oh and float the strawberries. |
| BUDDA PUNCH |
8 ounces red wine
5 ounces orange juice
5 ounces lemon juice
2.5 ounces curacao
2.5 ounces Jamaican rum
Angostura bitters
16 ounces club soda
1 bottle champagne
fruit slices
mint leaves |
Except for soda, champagne and garnishes, combine the rest in a large punch bowl and stir well. Just before serving, add the soda, champagne, and ice. Decorate with mint leaves and fruit. |
| BURBON PUNCH |
1 quart bourbon
1 ounces grenadine
4 ounces sugar
3 ounces lemon juice
6 ounces orange juice
1 quart club soda |
Dissolve the sugar with the fruit jucies. Then add the grenadine and the whiskey and stir until blended. |
| BURGUNDY PUNCH |
8 bottles Burgundy
8 ounces port
4 teaspoons lemon juice
5 ounces orange juice
2 quarts cold bottled water
Sugar
Cucumber slices
|
Put together the Burgundy, port and juices in a large punch bowl then sugar to taste and stir well. Add the water and ice just before serving. Put the cucumber slices on top. |
| CALIFORNIA PUNCH |
2 bottles California Sauterne
2 bottles California Champagne
1 quart orange sherbert
2 six-ounce cans frozen orange juice concentrate
1 six-ounce can frozen lemonade concentrate
Orange slices & whole strawberries |
Mix well, the froxen fruit juice concentrates with the Sauterne in a large punch bowl. Add the champagne just before serving. Use the sherbet with ice or alone to cool the mixture. Garnish with the orange slices and strawberries. |
| CAMBRIDGE MILK PUNCH |
2 quarts milk
1 pint rum
8 ounce brandy
8 ounces sugar cubes
2 eggs, well-beaten grated lemon rind |
Mix the milk, sugar cubes, and rinds in a saucepan, bringing to a boil while stirring constantly. Do until the sugar dissolves completely. Strain out the peels. Remove from heat; add eggs, rum, and brandy. Beat until foamy and serve in pre-warmed mugs. |
| CARDINAL PUNCH |
1 bottle champagne
2 quarts claret
1 pint brandy
1 pint Jamaican rum
8 ounces sweet vermouth
6 ounces powdered sugar
3 cups lemon juice |
Mix all but soda and champagne, stir with ice. Add soda and champagne when ready to serve. Put fruit slices on top. |
| CASSIS PUNCH |
13 bottles white wine
4 ounces creme de cassis
2 cups strawberries
|
Keep the strawberries in the creme de cassis for 1-2 hours before serving. Then strain the creme de cassis. Add the wine plus chunks of ice. For the finish float the strawberries. |
| CHAMPAGNE BRUNCH PUNCH |
1 bottles cognac
8 ounces curacao
12 ounces orange juice
9 ounces lemon juice
8 ounces grenadine
Sugar to taste
Orange peels cut in spirals
1 bottle champaagne |
Mix everything except the champagne, stirring well. Add the champagne plus chunks of ice before serving. |
| CHAMPAGNE PUNCH |
4 bottles champagne
1 quart club soda
1 pint curacao
1 pint brandy
8 ounces maraschino
8 ounces powdered sugar
3 cups lemon juice |
Mix all except the champagne. Stir well. Add the soda pus chunks of ice before serving. |
| CHAMPAGNE SHERBET PUNCH |
2 bottles chilled champagne
1 quart lemon sherbert
1 bottle chilled sauterne |
Put the sherbert in the center of a punch bowl. Pour in the champagne and sauterne around it. Server with a scoop, putting half sherbert and half wine into each glass. |
| CHATHAM ARTILLERY PUNCH |
1.5 gallons rose wine
1.5 quarts rye
1 quart brandy
1.5 gallons dark iced tea
.5 gallon rum
1 quart dry gin
8 ounces Benedictine
1.5 gallons orange juice
2 pounds brown sugar
1 case champagne
|
Mix everything but the champagne in a large punch bowl and refrigerate for AT LEAST 48 hours.
Pour in the champagne, add ice, and stir before serving.
|
| CHRISTMAS RUM PUNCH |
.5 gallon cider
1 bottle Jamacian Rum
6 oranges
Cloves
Sugar
Cinnamon
Nutmeg |
Stick the oranges with cloves and bake until the oranges begin to brown. Slice the oranges and place them in a large punch bowl. Then pour in the rum and add sugar to taste.
Light it with a match and then put it out with the cider after a few minutes. Garnish with cinnamon and nutmeg.
Serve it hot!
|
| CHRISTMAS TEA PUNCH |
2 bottles red wine
1 bottle dark rum
3 cups hot teas
2 pounds sugar
3 ounces orange juice
1 ounce lemon juice |
Mix the wine, juices, tea, and all but one ounce of the rum in a sauce pan. Heat till all is hot, but do not allow to boil! Then turn out into a large chafing dish. Add all but 2 ounces of the sugar and stir until it has dissolved. Then mix in the leftover sugar and rum in a ladle, light it with a match and genle pour into the warm punch. Serve right away. |
| CLARET PUNCH |
3 cups lemon juice
1 cup powdered sugar
3 quarts claret
8 ounces curacao
3 ounces brandy
1 quart club soda
Fruit slices |
In a large punch bowl, mix the lemon juice with the sugar. And then stir vigorously. Pour in the wine, curacao, brandy, and soda. Stir again. Top with fruit, add chunks of ice a half-hour before serving. |
| COLONIAL TEA PUNCH |
12 lemons, thinly peeled
1 quart dark iced tea
1 quart Jamaican rum
1.5 ounces brandy
12 ounces sugar
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Mix the juice of the lemons, their peels, the tea, and the sugar. Let sit for 1-2 hours. Then, a half-hour befor serving add the rum, brandy, and chunks of ice. |
| CONSTANT COMMENT PUNCH |
1 quart tea, iced
1 pint orange juice
8 ounces lemon juice
8 ounces sugar
1 bottle ginger ale
Bourbon
Fruit slices, cherries, mint sprigs
|
Mix everything except the ginger ale, bourbon, and garnishes. Stir well to blend. Then add the ginger ale, ice, and top with the fruit sliece, cherries, and mint sprigs before serving. Oh, and add bourbon to your taste. |
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