6 oz package cherry gelatin
3/4 cup sugar
2 cups boiling water
46 oz can pineapple juice
6 cups cold water
2 liters ginger ale, chilled
In a 4 quart freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
1 tsp ground cinnamon
seeds from 8 whole cardamom pods
1.5 liters (2.5 pints) cold water
1/2 tsp ground ginger
1/2 tsp grated nutmeg
3 oz dark muscovado sugar (the unrefined, brown, coarse sugar)
a pinch of leaf tea
Grind together cinnamon, cardamom, cloves, and peppercorns. Place water in a pan and add spices, ginger and nutmeg, and bring to a boil. When water is boiling, gradually stir in sugar until dissolved. Remove from heat and add the tea. Cover and allow to stand 5 minutes. Strain liquid into a jug and serve.
1 oz. vodka (2 T)
2 oz strawberry schnapps (4 T)
1 strawberry, halved
Fill a highball glass with ice cubes. Add the vodka and schnapps and top with club soda. Garnish with the strawberry.
Swap the schnapps for Chambord. Swap the strawberry for 2 fresh raspberries.
Swap the Chambord for Hpnotiq. Swap the raspberries for 1/2 pineapple slice.
Swap the Hpnotiq for Limoncello. Swap the pineapple for 1 lemon twist.
Swap the Limoncello for Cointreau. Swap the lemon twist for 1 orange slice.
Sounds like another good breakfast after a morning run. (Martha Stewart)
In a blender, combine 1/4 cup old-fashioned rolled oats, 1/2 cup plain low-fat yogurt, 1 banana cut into thirds, 1/2 cup skim milk, 2 tsp honey, & 1/4 tsp ground cinnamon. Puree until smooth. Serve immediately. Serves one.
This was submitted to a Martha Stewart magazine from Barbara Lucas Olaguero.
6 oz can frozen orange juice concentrate
1/2 cup whole milk
1/4 to 1/2 cup sugar
1/2 tsp vanilla
1 cup ice cubes
In a blender, combine orange juice concentrate, milk, sugar, vanilla, 1/2 cup water, & ice cubes. Puree until smooth. Serve immediately.
I got all of this from a page torn out of a Rachael Ray magazine to whom Kristen Wolfe Bieler is given credit. Have yet to try any! (As of yet, we’ve only made kid-friendly punches.)
Spiked Pink Lemonade
1 bottle (750 ml) vodka or gin
5 cups lemonade
2 cups cranberry juice
3 cups ginger ale
1 bottle (750 ml) light rum
5, 20 oz cans crushed pineapple in juice, pureed
juice of 6 lemons
8 cups seltzer or water
1 bottle (750 ml) tequila
1 cup Cointreau
6 oz limeade concentrate
4 cups ginger ale
1 bottle (750 ml) sparkling white wine
1.5 cups orange juice
1 cup pomegranate juice
juice of 2 limes
Big-Batch Blending Tips:
1. Be Cheap: Fruity cocktails aren’t the place for top-shelf liquor. Buy low-end bottles and save the good stuff for sipping.
2. Freeze: Fill a 9″ round baking pan with lemonade or limeade and some lemon or lime slices and freeze to float in the punch bowl.
3. Start Cold: Chill all your ingredients thoroughly before making.
4. Save the Fizz: Add bubbly ingredients just before serving.
5. Set the Bar: Place cups and ice buckets near the ice bowl, along with garnishes like lemon & lime slices, berries and fresh mint.
Mike does a fantastic job making these, but he makes mine weaker than the recipe calls for.
Topolo Margarita (from www.rickbayless.com)
Makes about 3 cups or 6 servings
3/4 cup fresh lime juice (about 3 large limes)
6 Tbls sugar
1 cup plus 2 Tbls blanco tequila
1/4 cup Gran Torres orange liqueur
about 1.5 cups small (or coarsely broken) ice cubes
Make limeade: Combine the lime juice, sugar, and 1 cup of water in a glass. If not using right away, cover & refrigerate up to 24 hours.
Add the tequila & orange liqueur to the pitcher of limeade. Rub the rims of 6 margarita glasses with a lime wedge then dip in a dish of coarse salt. In a large shaker, combine half of the margarita mixture with half of the ice & shake for 10-15 seconds. Strain into prepared glasses. Repeat with the remaining mixture.
Filed under Alcohol, Drinks