NEW YEAR’S EVE CHAMPAGNE PUNCH
3 cups orange liquor
3 cups brandy
2 cups chambourd
1
1
/
2
gallons pineapple juice
2 liters ginger ale, chilled
2 750-ml bottles champagne, chilled
2 quarts strawberries, stems removed and chilled
In a large stockpot, combine orange liquor, brandy, chambourd and
pineapple juice. Place in refrigerator until well chilled. Just prior to
serving, add chilled ginger ale and champagne. Pour 1
1
/
2
gallons of
punch to bowl of fountain and plug in. Garnish with strawberries and
refill with punch as needed.
PAINKILLER PARTY PUNCH
1 gallon pineapple juice
1
1
/
2
quarts (48 ounces) cream of coconut
1
1
/
2
quarts orange juice
nutmeg
3-4 750-ml bottles dark rum, less than 80 proof
Combine pineapple juice, cream of coconut, orange juice and rum to
taste in a large stockpot. Stir vigorously with a whisk to blend. Place into
refrigerator until well chilled. Pour 1
1
/
2
gallons of punch into bowl of
fountain and plug in. Serve over ice and garnish with nutmeg. Refill
fountain with punch as needed. Serves 45-54 six-ounce servings.
STRAWBERRY CHAMPAGNE PUNCH
6 750-ml bottles champagne, chilled
4 cups fresh lemon juice
5 750-ml bottles rosé wine
sugar to taste
4 10-ounce packages frozen sweetened strawberries, thawed
Puree the strawberries in a blender or food processor, adding a little rosé
wine if necessary. In a large stockpot, combine strawberries, remaining
rosé, lemon juice and sugar. Place in refrigerator until well chilled. Just
prior to serving, add the chilled champagne to the punch. Pour 1
1
/
2
gallons of punch into bowl of fountain and plug in. Refill with punch as
needed. Serves 56 six-ounce servings.
RECIPES
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LEARNING MORE
For questions, comments or more information on your Rival Beverage
Fountain, visit our web site at www.rivalproducts.com.
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