Category: Punches Recipes

Ingredients

• 750 ml Bacardi Carta Blanca white rum
  6 oz can frozen lemonade
  6 oz can frozen grapefruit juice
  16 oz can drained fruit cocktail
  2 liters chilled club soda

In large container, mix all but the soda. Chill for 2 hours, stirring occasionally. When ready to serve, pour over ice in punch bowl, add chilled club soda and stir gently. Makes 8 servings.

Ingredients

• 8 oz pineapple chunks
  3 oz Finlandia pineapple vodka
  2 oz Malibu coconut rum
  ice
  maraschino cherries

Put pineapple chunks in the blender and blend until smooth. Add vodka, rum, and enough ice to raise the level to five cups. Blend until the ice gets all smashed up. Pour into tall glasses, garnished with the cherries.

Ingredients

• 50 cl Bacardi white rum
  10 cl triple sec
  10 cl amaretto almond liqueur
  5 cl grenadine syrup
  5 cl sugar syrup
  1 chunked pineapple
  150 cl Champagne
  1 liter sparkling water

Combine ingredients (except champagne and water) in a punch bowl, cover and chill for 2 hours. Add champagne and water, with a little ice. Add 5-10 frozen strawberries. Serve in wine glasses (30 servings).

Ingredients

• 2 bottles beer
  2 cans frozen lemonade concentrate
  1 fifth whiskey
  1 scoop ice

We always use equal parts beer, whiskey, and frozen lemonade. Thaw and pour the lemonade concentrate into a pitcher, then fill up the cans with the whiskey and mix into the pitcher. Gently fill the cans with the beer, avoiding too much foam, and mix into the pitcher. Add the ice and stir.

Ingredients

• 15 oz Absolut vodka
  7 1/2 oz triple sec
  7 oz 7-Up soda
  4 oz lemon juice
  1 lemon
  sweet and sour mix
  1/2 – 1 cup sugar
  1/8 oz grenadine syrup

Pour vodka, triple sec, 7-up, and lemon juice into a 64 ounce container. Slice a lemon, add, then almost-fill with sweet and sour mix. Add sugar and a touch of grenadine, and shake well. Serve into highball glasses. Stir or shake well with each serving to circulate the sugar.

Ingredients

• 6 large eggs
  freshly ground nutmeg
  1 cup powdered sugar
  750 ml dark rum
  4 cups whipping cream
  1/2 cup apricot brandy

Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.

Yields
n/a

Ingredients

• 1 fifth triple sec
  3 packages Kool-Aid Orange mix
  sugar

Prepare kool-aid as normal, except add double the amount of sugar. When done, add one fifth of the volume of triple sec, and serve chilled.

Ingredients

• 1 fifth vodka
  3 oz lemon juice
  9 oz cherries
  2 liters Sprite soda

Pour maraschino cherries and their juice into a two-gallon jug. Add vodka, and let soak for a few minutes. Add the lemon juice and fill with sprite. Pour mixture into a serving container and strain out cherries. Serve over ice, with cherries dropped in.