Conference turris::cooks

I tried this simple recipe for a holiday punch from CUISINE magazine and
it was a sensational hit!!!

	Equal parts cranberry juice and dry red wine (6 to 8 cups each should
						      be good for the average
						      punch bowl)
	1/4 cup sugar dissolved in water
	Kirsch to taste (I used about 1/2 cup)
	Fresh berries (strawberries are best but hard to find around Xmas)
	Mint leaves to garnish

WARNING!!! This punch is dangerous! It goes down easier than soda pop... then
suddenly you realize that you can't stand up...

-mike (hiccup!)

My mother's alcoholic punch is as follows:

1/2 gallon cranberry-raspberry juice
2 - 3 bottles DRY champagne (to taste)
sliced citrus fruits for garnish (limes, oranges, lemons)

Mix juice and champagne and chill...pour over large ice ring in
punch bowl and float fruit in bowl.

This is not too sweet and would probably work with the other
cranberry-* drinks they have out...more champagne is added to
add alcoholic impact, or you could even add chambord or something
but if your guests are driving it might not be a good idea.

     			D

    This was a favorite office party punch back in the days when
    I worked at a place where alcohol was allowed!  It serves at
    least 20-25 people and has only a small amount of cranberry
    juice.  You can adjust the amount of alcohol to your wishes.
    
    			HOLIDAY PUNCH
    
    
    Combine:
    
    	1 pint cranberry juice
    	1 cup fresh lemon juice
    	1 cup sugar
    	1 large can (or bottle) pineapple juice
    
    Add just before serving:
    
    	2 large bottles of ginger ale
    	Ice (I like to add cubes w/fruit in the center)
    	1/2 bottle vodka or rum (half of a fifth)
    
    (You could easily omit the alcohol - still makes
     a nice punch.  Enjoy!)

    Thanks for your responses.
    Here is another punch recipe that I found.

    Ingredients:
	2 liters gingerale
	1 36oz can pineapple juice
	1 12oz can frozen orange juice
	
    mix together in punch bowl and add slices of oranges on top.

    Here is my favorite.  I usually need to make a second batch !
    
                        Champagne Punch
    
    2 bottles Champagne
    1 bottle Sauterne or other white wine
    1 lg can unsweetened pineapple juice
    1 6 oz can pink lemonade concentrate
    container of raspberry sherbet
    slices of oranges, lemons, raspberries etc.
    
    Pour pineapple juice, wine, and undiluted lemonade or large
    ice block in punch bowl.  Just before serving, spoon in the
    sherbet, then pour over the champagne.  Float fruits on top. 

    APRICOT-ALMOND PUNCH
    
    2 (12-ounce cans apricot nectar, well chilled
    1/4 cup lemon juice
    1/4 teaspoon almond extract
    1/4 teaspoon ground cinnamon
    1 (1-liter) bottle seltzer water, well chilled
    ice ring
    
    	Combine apricot nectar, lemon juice, almond extract and cinnamon
    in large bowl.  Stir to blend.  Add seltzer water.  Keep cool with
    ice ring.  Makes 10 (6-ounce) servings.
    
    	Serve with:  Almond cookies, pound cake or dried fruit tarts.
    
    This is what I intend to have at my house on Christmas Eve so there
    won't be any problems with anyone driving home.

    Q:  How can you tell a new noter? 
    A:  They're always answering 4-year old notes!
    
    This recipe originates way back in my college days when I worked
    the night shift at the library.  Boy, could we throw a party!  One
    of my supervisors came up with this one for some occasion or other.
    
    Combine
    2-1/2 C. sugar
    2 C. lemon juice
    1 sm. can frozen pineapple juice
    1/2 pt. frozen strawberries
    1 fifth chilled dry sauterne
    2 qts. chilled soda water
    1/4 C. brandy (opt.)
    
    Nancy_who_thinks_that_it's_better_late_than_never
     

    
    1 (32 oz) bottle raspberry cranberry drink
    1/2 c. lemon juice from concentrate
    1/4 c sugar
    1 (10 oz) package frozen red raspberries in syrup, thawed
    1 (32 oz) bottle lemon-lime carbonated beverage, chilled
    
    In large pitcher, combine raspberry cranberry drink, lemon, and
    sugar; stir until sugar disolves.  Chill.  Just before serving,
    add raspberries and carbonated beverage.  Serve over ice.  Garnish
    as desired.
    

    ONE LARGE BOTTLE OF GINGERALE
    ONE LARGE CAN OF GRAPE FRUIT JUICE
    ONE LARGE CAN OF ORANGE JUICE
    ONE LARGE BOTTLE OF RED CHERRIES
    TWO ORGANES SLICED THIN
    ICE CUBES
    
    MIX WILL TOGETHER AND CHILL
    

    A Sangria Recipie put out by Snow Crop manufacturer of Five Alive
    Fruit Beverage.
    
                              Five Alive Sangria
    
     1 orange thinly sliced
     1 lime thinly sliced
     1 lemon thinly sliced
    
     1/2 cup granulated sugar
     1 bottle (5th) Taylor California Cellars Chablis
     1 carton (32 oz.) Snow Crop Five Alive Fruit Beverage
     1/2 cup apricot brandy
    
     Place the sliced fruit in large pitcher.  Add the sugar and mash
    with spoon to release juice from fruit.  Add the wine, Five Alive,
    and brandy.  Mix well and chill.  Serve over ice, if desired and
    garnish with additional fruit slices.  Makes 16 servings (about
    1/2 cup each )
    
    I have not tried this receipe but it sounded pretty good.  I think
    you could use either a white or red chablis.  I prefer using a white
    wine in a Sangria.  

    1 large bottle of ginger ale
    1 large can of orange juice
    1 large can of pineapple juice
    1 jar of red cherries
    1 orange sliced
      ICE
    	OR
    	  DRY ICE if you are making punch on halloween, it has a great affect.
    

    I make a punch kind of like .1 , only I use Ginger Ale and Pineapple
    Juice and then float large scoops of Sherbert on top.  It looks
    nice and you could use any flavor Sherbert (I usually use Orange).
    

    .2 makes me wonder if the following would work -- I make individual
    drinks of part ginger ale, part cranberry juice and float a scoop
    of vanilla ice cream on top.  I didn't suggest it before for your
    punch because I thought the ice cream would melt, but maybe.....
    

    
    			CONTINENTAL PUNCH
    
    
    1 quart grape juice
    1 pint orange juice
    1/3 cup lemon juice
    1/2 cup sugar
    4 (12 oz) bottles ginger ale
    ice
     
    combine first four ingredients, pour over ice, stir in ginger ale.
    
    serves 12
    
    ********************************************************************
    
    			HOLIDAY SEASON PUNCH
    
    2 quarts cranberry juice
    3 quarts apple juice
    4 (2 inch) cinnamon sticks
    1 tsp whole cloves
    1 (28 oz) bottle club soda
    lemon slices studded with cloves
    
    In large 8qt pot, combine cranberry and apple juices.  Tie cinnamon
    sticks and cloves in cheese cloth. add to juices and bring to a
    boil.  Reduce heat; simmer 5 minutes. Remove from heat. Remove spice
    bag ( with tongs) and discard. Stir in club soda. Garnish with lemon
    slices and cinnamon sticks.

    Serves 30
    
    2 6-oz cans frozen limeade
    2 6-oz cans frozen lemonade
    1 Can Original Hawaiian Punch (Blue Label)
    2 Cups Cold Water
    1 pt Cranberry Juice Cocktail
    2 Qts Chilled Gingerale
    

    If cider is available, I usually make mulled cider for those that
    are driving -- it works well in a crock pot. Just add cider, cinnamon
    sticks and some cloves and orange peel -- it helps if you can wrap
    the spices and peel in gauze. Turn the crock pot on and in an hour
    or so you have mulled cider. I've also made wassail without the
    alcohol and it was pretty tasty.
    

    I work on the assumption that the heating evaporates the alcohol
    anyway. I recently made a Burgundy mull to which I added some Scotch
    and Brandy - cause it needed more body - and I'm sure that after
    the heating process there wasn't much alcohol left. 
    
    Rod

    >I work on the assumption that the heating evaporates the alcohol
    >anyway. I recently made a Burgundy mull to which I added some Scotch
    >and Brandy - cause it needed more body - and I'm sure that after
    >the heating process there wasn't much alcohol left. 
     
    There are some people for whom *any* amount of alcohol is dangerous.

    Heating may cause some of the alcohol to evaporate, but not all,
    and even a little bit can wreak havoc.  Don't assume that "It's
    only a little, and the heat will evaporate the rest, so it's safe."
    
    Not for everybody -- if you add alcohol, please tell people, so those
    who choose not to include it in their diet (for health reasons or
    for whatever) can avoid it.
    
    					andrew
                                              

Sugarless Fruit Punch		Makes one punch bowl
^^^^^^^^^^^^^^^^^^^^^

1 - 2 liter bottle of Diet 7-up
1 - 12 oz can diet gingerale
1 - pkg sugarless Cherry koolaid mix
1 - 12 oz can frozen orange juice (with pulp is nice)
1 - frozen ring of sugarless fruit and diet 7-up
    (the fruit I've used is frozen without sugar...try cherries, blueberries,
     blackberries, if you don't mind the seeds)

Mix together liquids in bowl, add frozen fruit ring and enjoy!

    2 10-OZ PACKAGES FROZEN SWEETENED STRAWBERRIES,                    
      SLIGHTLY THAWED
    1 6-OZ CAN FROZEN LEMONADE CONCENTRATE, SLIGHTLY
      THAWED
    1 QUART OF CRANBERRY JUICE
    2 28-0Z BOTTLES OF GINGER ALE, CHILLED
    1 28-OZ BOTTLE OF CLUB SODA, CHILLED
    2 TRAYS OF ICE CUBES
    1/4 CUP OF SUGAR
    ORANGE SLICES FOR GARNISH
    
    1. IN COVERED BLENDER CONTAINER AT HIGH SPEED, BLEND STRAWBERRIES
       AND UNDILUTED LEMONADE CONCENTRATE UNTIL THEY ARE THOROUGHLY
       BLENDED.
    2. POUR STRAWBERRY MIXTURE INTO A CHILLED LARGE PUNCH BOWL.  ADD
       CRANBERRY JUICE AND REMAINING INGREDIENTS EXCEPT ORANGE SLICES;
       STIR PUNCH UNTIL SUGAR DISSOLVES COMPLETELY.
    3. TO SERV: GARNISH PUNCH WITH ORANGE SLICES.
       

    HERE'S A QUICK WAY TO MAKE UP A WHITE WINE PUNCH.  ESPECIALLY IF
    YOU ARE ONE OF THOSE LAST MINUTE PEOPLE.
    
    
    COMBINE 1 LARGE BOTTLE OF WHITE WINE (FRUITY KIND)
    AND 1 LARGE BOTTLE OF SPRITE OR GINGERALE WITH 1 CAN
    OF MANDERINE ORANGES.
    
    IT'S ALWAY A WINNER AT MY PARTIES!!!
    
    
    ENJOY	
    

    Years later I find this note and must add my "Famous Punch"
    
    1 can of frozen oj
    1 can juicy red hawaiian punch
    fresh/frozen strawberries cut up
    2 ltr bottle of sprite/7up
    1 can of frozen lemonade
    
    add wine to taste
    
    to make it cold, but not watery, make lemonade (add some grape juice to 
    make it pink if it isn't pink lemonade already) and put it in a jello
    mold and float strawberry slices on it, then freeze and put in pucnch
    bowl.....
    
    YUM!!!!!!!!!!!!!!!!
    
    s.....

    The recipe I use for "real" margaritas is:
    
    	2 parts tequila 
    	1 part Triple Sec (or Cointreau)
    	1 part Rose's Lime Juice (or other sweetened brand)
    
    I chill the mixture, and serve straight up in a salted glass with a
    generous wedge of lime.
    
    However, it's quite likely that your guests would get too blasted on
    this recipe.  (Mine have in the past.)  You might want to experiment
    with some of the more watery mixes available.  

    Here's my punch...This recipe is good for about 20 people or 10
    heavy drinkers 8*)
    
    First make all the ice cubes out of cherry kool-aid.  You can
    use a mold and it looks pretty neat with the one big block.
    
    2 part Hawaiian Punch (or more cherry Kool-Aid)
    1 part Orange Juice concentrate without water 
      (I'm sure they have pulp free) 
    1-2 parts Ginger Ale (some people like it fruitier than others)
    1-2 Bottles of cheap white champagne (Andres is good)
    
    For non-Alcoholic increase the Ginger Ale and omit champagne
    
    Mix the punch (or kool-aid) with the orange juice concentrate.
    Don't add any water.  Just before you put it in the punch bowl
    add the Gingerale and champagne...goes flat too soon if you
    add it too early.  Add your kool-aid ice cubes (keeps the
    punch from diluting.  
    
    It's pretty good...Kristen

    The best recipe for large quantities of margaritas is (makes 2 gallons
    pulp free)
    
    1 quart tequila
    1/2 pint triple sec 
    1/4 cup roses lime juice
    1 large can frozen lemonade
    1 large can frozen limeade
    Lots of ice
    
    In large punch bowl mix first five ingrediants.  Add ice 15 minutes
    before serving.  Garnish with limes  
    
    You can also make an ice ring using with the limes frozen inside the
    ring.  This way the drinks won't get watered down.
    
    

    
    re .1,.9
    
       It is quite a pain to try to order these babies out if you
       want 'em done right!  That mix just doesn't cut it - like you
       said - blah!  I make margs using the same ingredients as in
       .1, but use different proportions (3 parts Tequila, 2 parts
       Rose's, just under 1 part Triple Sec).
       But I have been told that "real" margs are made with fresh-
       squeezed lime juice.  I've made them that way too, and they
       are delicious if the limes are really good.
       
    
       

I know what you mean about the bars...  Last time we wanted a marg at the 
Hacienda Nashua, it took us 3 rounds to figure out that we had to specify the
exact ingredients and the proportions.  Their default is to pump mix out of a 
soft serve machine (i.e. frozen).  Then we asked for it "UP".  We had to 
explain to the bar-tabletender that we meant non-frozen with no ice.  We
watched her place the order (fortunately the bar tender did not need to have
"UP" explained).  She selected a glass (one of the bowl shaped ones the frozen
variety made popular), grabbed the soda hose, and pumped out some of the same
watery mix they dump into the soft serve machine (lends a new meaning to the 
term "hose job").  The 3rd time, we went to the bartender, told her which 
ingredients to use, in what proportions, to shake it with ice, and strain it 
into the glasses we selected. Then we tipped her about 50% and said not to 
forget how to do it when our dinner waitron ordered round 4.  It worked.

As for the real lime juice (not to be confused with Realime brand juice), it 
ends up too sour for my taste.  Although, once the Hacienda was out of triple 
sec and Cointreau (!!!) and they used Grand Marnier...that would have 
benefitted from the unsweetened lime juice, cause it was disgustingly sweet.

						-JP



(hmmm... maybe I should get my favorite recipe printed on business size cards
  and just had it to the bar/tabletender)

    
    JP, that's a great idea - printing up recipe cards!    
    My sister actually has the recipe written down on a slip of paper
    for such occasions!  The Hacienda makes good ones if you order
    them straight up with no mix, yes, but it is truly amazing the
    number of combinations and permutations restaurants in general
    can come up with.  It just makes you want to jump behind the bar
    and show 'em how it's done, doesn't it?  The only Mexican restaurant
    I've been to where they make "authentic" margs is Casa Romero
    on Gloucester St. in Back Bay.  They use fresh lime juice, but it's
    not sour at all.  Yum.  Wish I knew exactly how they do it.
    And they don't serve them in those disgustingly huge bowl-shaped
    watering troughs you mentioned.  Ahhhh!  Sigh.  8-)
    
                                                         

    
    
    
    
    
    
    This recipe involves some work, but the result is excellent.
    
    
    Real Lime Margaritas
    ~~~~~~~~~~~~~~~~~~~~
    
    1-1/4 cup lime-zest extract (recipe follows)
    1/4 cup freshly squeezed lime juice
    1/8 teaspoon salt
    1 cup tequila (nothing less drinkable than Cuervo Gold Especial)
    1/3 cup Triple Sec
    
    Mix and let stand 1/2 hour to blend flavors.  Serve over cracked ice.
    
    
    Lime-Zest Extract:
    
    8 large dark-green limes
    3/4 to 1 cup sugar
    
    Using a very fine, rasplike grater (not a citrus zester) remove the
    lime's green zest (no white pith).  Add to 1 quart of water, using a
    little of the water to rinse into the bowl any zest on the grater.  Let
    stand 1 hour.  (reserve limes for juice)
    
    Strain zest mixture through a fine mesh sieve, pressing firmly on
    solids to extract as much liquid as possible.  Add enough sugar to
    sweeten to taste; stirring until dissolved.  Cover and refrigerate.
    
    

    	A bit of a late response to this but I tried this punch & liked it
    so much that I used it on my wedding day.As Mike said,it is dangerous
    as it seems to have the ability to make people forget how to string
    sentences together!!:)......a really lovely punch that looks as good
    as it tastes & got a lot of favourable comments from everyone who
    drank it....The proportions I used were:-
    
    2 litres dry red wine
    2 litres cranberry juice
    1/2 bottle kirsch
    4-6 tablespoons sugar
    1/2 punnet strawberries sliced
    large amount of fresh mint.
    
    This was then left to cool in a fridge overnight....
    
    Once again,a really nice punch.
    
    Kevin
    
    

    
    
    
    Go to a local liquore store...and ask for Hiram Walker Watermelon
    Schnapps....it's GREAT....I used to mix it with citris fruit.
    
    Also...if you want ideas....ask a Bartender...or sometimes
    it helps to ask your liquore agent...they often have drink
    manuals behind the counter...so a customer can get all the in
    gredients for a specific drink!

    Did you check out note 3093.21/Cocktails wanted....
    
    Watermelon Cooler Recipe in there...
    
    1 part vodka
    1 part midori
    2 parts cranberry juice
    

    Here is my husbands 
       1 large watermelon
       1 cantelope
       1 fresh pineapple
       1 pint (or so) bacardi 151
       1 bottle cheap champagne
       1 bottle fruit punch
    
      scoup out the watermelon and cut into chunks and put back. Do the
    same with the pineapple and cantelope. Pour the rest of the ingredients
    over the fruit. Mix and let sit in a cool place for @1hour. ENJOY
     ****** note****
       watch out for the fruit, it will absorb alot of the booze.  It will
    also turn the black watermelon seeds white!!!!  The punch itself tastes
    great, not over powering, just watch out for the fruit!!!!!!!

    Take a whole watermelon, remove a plug just big enough
    to stick in the top of a pint of rum or vodka, and let 
    the rum/vodka sink into the watermelon.  Then cut watermelon
    into a bowl design, remove the liquor soaked melon, and
    use some of the watermelon to make the punch.
    
    HRH    

    This Southern Comfort punch has become a standby at my home for
    entertaining.  Warning - it tastes like fruit punch, but has a real
    kick!
    
              Southern Comfort's "Open House Punch"
    
    1 fifth Southern Comfort (bourbon)
    3 quarts pre-chilled 7UP
    6 oz. FRESH lemon jiuce
    one 6-oz can frozen orange juice (do not dilute)
    one 6-oz. can frozen lemonade (do not dilute-I prefer pink lemonade)
    
    Mix in punch bowl, adding 7UP last.  Add drips of red food coloring if
    desired.  Especially pretty when garnished with an ice ring and lemon
    and orange slices.
    
    (32 four-ounce servings)
                            

    A big bowl of this slush is a staple in our freezer during the summer. 
    But don't share it with the kids....
    
                         Icy Cranberry Slush
    
    1 32-ounce bottle cranberry juice cocktail
    1 28-ounce bottle ginger ale
    1 12-ounce can frozen lemonade concentrate, undiluted)
    1 1/2 cups bourbon whiskey
    
    Mix all ingredients in medium-sized bowl.  Freeze in smaller airtight
    containers (because of the alcohol it doesn't freeze solidly in large
    containers).  To serve, remove from freezer and let thaw 5-10 minutes.  
    Use a large spoon to scrape (shave) the icy mixture into stemmed
    glasses.  Serve with straws or spoons if desired.
    
    14 six-ounce drinks

    Any recipies for a Christmas punch?  Something with egg nog?
    

Egg nog is normally a drink unto itself (subject to amendments) rather
than an "ingredient" in other things. Is it just a good egg nog recipe
that you'd like?