EARL GREY-BOURBON PUNCH
Turn this punch recipe up a notch with a decorative ice ring.
Provided by Ann Redding
Categories Bon Appétit Punch Cocktail Party Thanksgiving Bourbon Whiskey Tea Honey Cognac/Armagnac Rosemary Cocktail
Yield Serves 8
Number Of Ingredients 9
Steps:
- Combine tea and 1 1/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool.
- Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs.
- Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Add 2 cups ice and stir until ice is melted and punch is very cold.
- Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon wheels.
- Do Ahead
- Syrup and tea can be made 3 days ahead; cover separately and chill. Punch can be made 1 day ahead; cover and chill.
HOLIDAY PUNCH
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 15 to 20 servings
Number Of Ingredients 3
Steps:
- Line a baking pan with parchment, place scoops of the sherbet in the pan and freeze until firm, 30 minutes.
- Place the frozen scoops of sherbet in a large punch bowl and add the cranberry juice and ginger ale; stir gently. Serve immediately.
EARL GREY RUM PUNCH
Provided by Audrey Saunders
Categories Bitters Fruit Juice Liqueur Rum Tea Alcoholic Cocktail Party Summer Bon Appétit Drink
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Mix rum and tea in small bowl; let stand 1 hour. Strain mixture into 2-cup glass measuring cup. Mix in pineapple juice and next 5 ingredients. Fill 2 highball glasses with ice. Pour punch over. Garnish with fresh apricot wedges, if desired.
RUM PUNCH
The Jamaicans have a ditty for this recipe that makes it very easy to remember: one of sour, two of sweet, three of strong and four of weak.
Provided by Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix all the ingredients in a jug or container. Taste and add some sugar if desired. Serve in glasses with ice and garnished with fresh fruit, if liked.
EARL GREY RUM PUNCH
A colonial twist on the ubiquitous -- and potent -- rum punch. Very strong and oh so good have been the comments, so far. Bon Appetit Magazine, May 2006 edition. ;)
Provided by Manami
Categories Punch Beverage
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix rum and tea in small bowl; let stand 1 hour.
- Strain mixture into 2-cup glass measuring cup.
- Mix in pineapple juice and next 5 ingredients.
- Fill 2 highball glasses with ice.
- Pour punch over.
- Garnish with fresh apricot wedges or pineapple chunks, if desired.
Nutrition Facts : Calories 148.7, Sodium 1.4, Carbohydrate 5.3, Fiber 0.1, Sugar 3.4, Protein 0.2
EDOUARDO JORDAN'S JUNETEENTH RED PUNCH
One of the chef Edouardo Jordan's fond memories is making the punch for family celebrations; he'd add layers of fresh fruit and juices to Hawaiian Punch or Tropical Punch Kool-Aid. Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade. Cognac salutes black World War II soldiers' love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar.
Provided by Nicole Taylor
Categories cocktails
Time 45m
Yield 6 drinks
Number Of Ingredients 12
Steps:
- Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.
- Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)
- Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)
- When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.
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