EASY HOLIDAY EGG NOG PUNCH
Replace the brandy, rum and apple cider flavored brandy with equal parts
bourbon, cognac and vanilla if desired.
2
1
/
2
gallons prepared eggnog or light eggnog
3 cups rum, less than 80 proof
3 cups apple cider flavored brandy
freshly grated nutmeg
1
/
2
- 2 750-ml bottles brandy to taste, less than 80 proof
In a large stockpot, combine eggnog, rum, apple cider flavored brandy
and brandy to taste and place in refrigerator until well chilled. Pour 1
1
/
2
gallons of mixture into bowl of fountain and plug in. Garnish with
nutmeg and refill with punch as needed.
COSMOPOLITAN PARTY PUNCH
3 cups lime juice
3 cups cointreau or triple sec
2 gallons cranberry juice
5 limes, sliced thinly and frozen
2-4 750-ml bottles absolut citron vodka to taste
Combine lime juice, cointreau, cranberry juice and vodka to taste. Place
in the refrigerator until well chilled. Pour 1
1
/
2
gallons of punch into bowl
of fountain and plug in. Garnish with frozen lime slices and refill with
punch as needed.
MARGARITA PUNCH
4 750-ml bottles orange liquor
4 quarts lime juice
5
1
/
3
cups sugar
4-8 750-ml bottles tequila, less than 80 proof
1 cup sugar for punch cup rims
8 limes, 2 cut into wedges and 6 sliced thinly
In a large stockpot, combine orange liquor, lime juice, 5
1
/
3
cups sugar
and tequila to taste. Stir vigorously to dissolve sugar. Place in refrigerator
until well chilled. Pour 1
1
/
2
gallons of margarita punch into bowl of
fountain and plug in. Place sugar on a plate and rub lime wedges around
punch cup rims. Dip rim of punch cups into sugar and serve punch over
ice. Garnish with lime slices. Refill fountain with punch as needed.
RECIPES
RED SANGRIA PUNCH
Use any type of red wine desired such as a Chilean Merlot and Cabernet
Sauvingnon blend or a light Italian Montelpucchiano D’Abruzzi. Use only fruit
at its peak in ripeness, as any bitterness will affect the flavor of the sangria.
2 gallons red wine
4 liters club soda
1 cup brandy (optional)
fresh ripe fruit such as oranges, thinly sliced; cherries, pitted and halved; peaches, pitted and sliced;
nectarines, pitted and sliced
In a large stockpot, chill and steep wine with fruit in refrigerator
overnight, up to 24 hours, for maximum fruit infusion. Just before
serving, add club soda and brandy. Pour 1
1
/
2
gallons of punch into bowl
of fountain and plug in. Refill fountain as needed.
WHITE SANGRIA PUNCH
Use any type of white wine desired such as Sauvingnon Blanc, Chardonnay
or Pinot Grigio. Use only fruit at its peak in ripeness, as any bitterness will
affect the flavor of the sangria.
2 gallons white wine
3 liters club soda
1 cup brandy (optional)
fresh ripe fruit such as sliced, peeled kiwis, halved green grapes, oranges, lemons or limes, thinly
sliced; peaches, pitted and sliced; nectarines, pitted and sliced
In a large stockpot, chill and steep wine with fruit in refrigerator
overnight, up to 24 hours, for maximum fruit infusion. Just before
serving, add club soda and brandy. Pour 1
1
/
2
gallons of punch into bowl
of fountain and plug in. Refill fountain as needed.
RECIPES
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