How 'Bout a Punch?

[rumblefish]

Two of my favorites;

Ti Punch
A few ounces of white rum, the juice of a lime and splash of sugar syrup go into a tumbler with the zest of that lime muddled at the bottom, covered with lots of crushed ice.

Batavia Arrack Punch
5 parts Batavia Arrack
4 parts strong brewed black tea
3 parts lime juice
2 parts demerara sugar syrup
a pinch of fresh grated nutmeg
Mix in a punch bowl, drop in a drop in a 4"x4"x4" block of ice (or bigger if it fits) and serve with a ladle.

Please, any variations or different takes on punch or punsch to share?

 

[Marc Chevalier]

PISCO PUNCH: http://en.wikipedia.org/wiki/Pisco_punch


1. Take a fresh pineapple. Cut it in squares about 1 by 1.5 inches. Put these squares of fresh pineapple in a bowl of gum syrup to soak overnight. That serves the double purpose of flavoring the gum syrup with the pineapple and soaking the pineapple, both of which are used afterwards in the Pisco Punch. 

2. In the morning, mix in a big bowl the following: l/2 PINT (8 OZ.) OF THE GUM SYRUP, PINEAPPLE FLAVORED AS ABOVE, 1 PINT (16 OZ.) DISTILLED WATER, 3h PINT (10 OZ.) LEMON JUICE, and 1 BOTTLE (24 OZ.) PERUVIAN PISCO. 

Serve very cold, but be careful not to keep the ice in too long because of dilution. Use 3 or 4 oz. punch glasses. Put one of the above squares of pineapple in each glass. Lemon juice or gum syrup may be added to taste. 


.

 

[Lincsong]

I personally like Hawaiian Punch.

 

[HepKitty]

here ya go!

Champagne Punch

4 sugar cubes
2 dashes Angostura bitters
1/2 orange peel
1/2 cup apricot brandy
750 ml champagne, chilled
750 ml dry white wine, chilled
12 slices oranges, for garnish
Drip the angostura bitters onto the sugar cubes in a zipper bag. At least 30 minutes before serving time, add the brandy to the sugar cubes and mash the bag until the sugar is dissolved. Store the bag in the refrigerator until serving time. This may be done much earlier, if desired. At serving time, add Champagne, wine, and brandy mixture to a chilled, 2-quart pitcher. Garnish with orange slices.



Retro Rum Punch

3 cups unsweetened pineapple juice
2 cups orange juice
1/3 cup rose's sweetened lime juice
1 cup dark rum
1 1/2 cups grenadine
Combine juices and rum. Serve over ice and pour grenadine into each individual glass at the end for a layered effect ( about 2 tablespoons for each glass) Garnish with a cherry.



Strawberry Champagne & Pineapple Punch

1 pint fresh strawberries, hulled & chopped
2 cups white zinfandel wine
1/2 cup sugar
1 (6 ounce) can pineapple juice, frozen concentrate
1 lemon, whole, juiced, retain shell
750 ml champagne, chilled
1 litre carbonated lemon-lime beverage, chilled

Prepare the night before!!!
Wash and hull strawberries and chop coarsely. Combine: wine, sugar, pineapple juice concentrate. Add strawberries. Zest of entire lemon and squeeze out all the juice, add lemon shell to above wine mixture. Stir, cover in airtight container and refrigerate overnight.
Next day: Strain liquid and discard pulp and lemon shell. Pour into a large punch bowl, add champagne and soda. Serve in a champagne flute, over ice. I DO NOT always strain the fruit out of the liquid but I do discard the lemon shell.



Strawberry Punch

500 g strawberries (2 punnets)
1 cup brandy
750 ml white wine
750 ml sparkling white wine
4 cups crushed ice
Hull strawberries and place in punch bowl. Cover strawberries in brandy and leave for 1 hour. Add both wines and crushed ice and serve.



Tropical Fruit Punch

2 cups unsweetened pineapple juice
2 cups cranberry-raspberry juice
1 teaspoon rose's sweetened lime juice
2 cups Sprite
1/4 cup light rum
Ice

Combine juices in a pitcher. Stir in soda and rum. Serve over ice garnished with a pineapple wedge.

 

[HepKitty]

now the not so fun no alcohol stuff, because I have a few of those recipes too


Pink Punch

* 1 qt. cranberry juice
* 1 qt. pineapple juice
* 1 1/4 C sugar
* 2 qts. ginger ale, chilled

Combine juices and sugar in large container. Stir until sugar dissolves. Chill and stir in ginger ale just before serving. Makes 20 servings.



Tropical Fruit Punch

* 2 cans pineapple juice
* 1/2 can orange juice
* 1/2 bottle sweet & sour mix
* 1/8 bottle grenadine

Mix all ingredients until well blended. Makes 25 servings.

Tropical Fruit Fizz

Same as above but with 24 oz. ginger ale added. Makes 30 servings.



Coffee Punch

* 2 qts. strong brewed coffee, cooled
* 2 C milk
* 2/3 C sugar
* 1 Tbsp. vanilla extract
* 1/2 gal vanilla ice cream, softened
* 2 C whipping cream, whipped
* ground nutmeg

Combine coffee, milk, sugar, and vanilla. Stir well and chill. Place ice cream in punch bowl and pour coffee mixture over ice cream, stirring gently. Top with dollops of whipped cream and sprinkle with nutmeg. Makes 25 servings.



Fruit Punch

* 1 can 12 oz. frozen orange juice concentrate
* 1 can 6 oz. frozen pineapple juice concentrate
* 1 can 6 oz. frozen lemonade concentrate
* 1 qt. pineapple sherbert
* 1 qt. lime sherbert
* 1 1/2 qts. ginger ale, chilled
* fresh mint sprigs

Prepare juices according to package. Prepare lemonade using 3 cans water. Combine juices and chill 2 hours. Pour juices into punch bowl and add sherbets in small scoops. Add ginger ale and stir gently. Garnish with mint sprigs. Makes 25 servings.

 

[Geesie]

Home-made sangria in 3 easy steps:

Step 1: Get cheap wine, brandy, and a bunch of fruit

Step 2: Put the cheap wine, fruit, and brandy into a jug

Step 3: Share and enjoy

Mmmm... summery...