Category: Punches Recipes

Ingredients

• 3 red apples
  250 g hulled strawberries
  4 chopped mint sprigs
  850 ml apple juice
  1500 ml apple cider
  570 ml lemonade

Make sure ingreadients are well chilled. Cut unpeeled apples 1cm cubes. Combine fruit and mint with apple juice in large punch bowl. Mix well, cover and refrigerate until serving. Before serving add chilled apple cider and lemonade.

Ingredients

• 1 liter dark rum
  1 liter vodka
  1/2 liter orange juice
  3 liters carbonated water
  lemon juice

Mix as punch (Lemon Juice to taste). Add orange or lemon slices, or olives.

Ingredients

• 1 fifth tequila
  2 bottles Surge citrus soda

Chill both then mix together in a large container. Can be served over ice or in smaller doses.

Ingredients

• 7 oz Sprite soda
  1 oz grenadine syrup

Pour Sprite over a few ice cubes in a highball glass. Add grenadine, and serve.

Ingredients

• 2 oz sherry
  1 tsp powdered sugar
  1 whole egg
  milk
  nutmeg

Shake sherry, powdered sugar, and egg with ice and strain into a collins glass. Fill with milk and stir. Sprinkle nutmeg on top and serve.

Yields
n/a

Ingredients

• 1 bottle red wine
  150 ml strong tea
  100 ml pineapple juice
  80 ml rum
  juice of 1 lemons
  100 g sugar
  200 g pineapples
  50 ml sherry

Place the pineapple pieces in a punch bowl and pour the sherry over them. Chill for 2 hours. Place tea and sugar in a pot, add red wine, lemon juice and rum. Heat but do not boil the mixture. Pour over the pineapple pieces and sherry.

Ingredients

• 1 bottle raspberry vodka
  6 cans cranberry juice
  1/2 bottle Absolut vodka
  1 can Sprite soda

Pour all ingredients (chilled beforehand) into a large container or punch bowl, preferably on top of another similar container filled with ice. Allow to chill. Serve in punch cups or tall glasses.

Ingredients

• 1 shot vodka
  1 shot rum
  1 shot gin
  1/2 shot tequila
  1/2 shot triple sec
  4 oz ice
  2 oz cream
  4 sugar cubes
  1 shot creme de cacao
  1 – 2 drops vanilla extract

In a large blender cup, add ice, sugar cubes, creme de cacao, vanilla extract (optional), and the cream. Mix for no more than 5-10 seconds.

Add the alcoholic beverages in no particular order, then hit the “frappe” or “whip” button on the blender for 15-20 seconds, or until you can see that all the ingredients are well-blended, but before you over-blend and start the ice melting too fast.

Serve in a pre-chilled collins glass. No garnish required, serve with a large-diameter straw.