Peach And Muddled Mint Tea Punch Recipes

Steps:

• Chill a baking sheet in the freezer for 20 minutes. Scoop the vanilla ice cream into the roundest balls you can make with an ice cream scoop and place on the chilled baking sheet. Scoop one ball of vanilla into a ball twice the size of the others. Scoop the orange sherbet into a ball half the size of the medium vanilla balls, leaving a bit of a ruffle around the bottom (this will become the snowman's hat). Reserve the remaining sherbet for another use. Freeze the balls until solid, about 1 hour, or until ready to serve. Chill a large punch bowl in the freezer until it is very cold, about 30 minutes.
• Reserve 1 medium vanilla ice cream ball and pile the rest of the medium balls in the middle of the punch bowl.
• To make the snowman, center the large vanilla ball on top of the snowball pile. Insert 5 chocolate chips in a line down one side of the large ball for buttons (press the pointy tops of the chips into the ball). Top the large ball with the reserved medium ball for the head and press in the 2 remaining chocolate chips for eyes. Add a jelly bean half for a nose. Wrap the candy belt around the neck for a scarf. Top with the orange sherbet ball for a hat. Add the mini marshmallow at the top for a pom-pom. You can assemble the snowman ahead of time and hold the punch bowl in the freezer up to 2 hours if you aren't immediately able to serve.
• Add the liquids in this order: Gin, orange liqueur, sparkling wine and seltzer. Sprinkle with the confectioners' sugar for snow. Serve the punch in coupe cocktail glasses (see Cook's Note), scooping an ice cream ball and some punch into each.

Steps:

• Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve!
• Copyright 2010, Diageo, Norwalk, Connecticut. Please drink responsibly

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

Steps:

• Brew tea bags in the boiling water to make a strong tea. Discard tea bags, and place tea in refrigerator until chilled.
• Combine tea with peach nectar in a large serving bowl or pitcher. Add mint and lemon slices; let stand about 1 hour in the refrigerator to infuse the flavors. Add ice cubes, and serve immediately.

Steps:

• Combine the milk, cream, bourbon, egg white, sugar, water and vanilla in a large pitcher. Stir well, or if you have a lid, shake. Serve in rocks glasses and sprinkle each cocktail with some nutmeg.

Steps:

• Bring water to a boil, then reduce to a simmer. Add milk, half and half and sugar and simmer for 15 minutes. Add mint and simmer an additional 30 minutes. Strain and serve hot, or chill on a bowl of ice and serve cold.

Steps:

• Place the tea bags in a large container. Add the boiling water and let steep 10 minutes. Remove the tea bags; add the sugar or honey while the tea is hot. Refrigerate until ready to use. Add the sparkling cider. Serve in tall glasses over ice. Garnish with lemongrass or lemon.