SPICED FRUITY PUNCH (Non-alcoholic)
Makes approximately 2 1/2 pints (1.42 litres)
| 1 pint (570ml) |
Sweetened Orange Juice |
| 1 pint (570ml) |
Apple Juice |
| 1/4 pt. (142ml) |
Water |
| 1/2 tsp. (2.5ml) |
Ground ginger |
| 1/2 tsp. (2.5ml) |
Mixed spice |
| 1
|
Orange |
Place orange juice, apple juice, water, ginger and
mixed spice in a saucepan. Bring mixture to the boil, then simmer gently over a low
heat for about five minutes.
Pour the warm punch into warm glasses, add slices of orange and apple
to serve.
POTENT PARTY PUNCH
Makes approximately 2 1/4 Pints (1.28 litres)
| 1 bottle (1 1/4 pints (712 ml)) |
Red Wine |
| 1 pint (570ml) |
Medium Sweet Cider |
| 3 tbls. (45ml) |
honey (+ extra to taste if required) |
| 3 tsp. heaped |
Whole Allspice |
| 2 |
Cinnamon sticks - roughly broken |
| 2 tbls. (30ml) |
dark rum |
| Apple and orange slices for garnish |
|
Place wine, cider, honey, Allspice and cinnamon in a
saucepan. Heat gently to just below boiling point for about 10 minutes. Add
the rum and adjust the sweetness to taste by adding a little more honey if required.
Strain the punch through a sieve discarding the spices. Add slices of fruit for
garnish and serve warm in warmed glasses.
MULLED WINE
Makes approximately 2 1/2 pints (1.42 litres)
| 1 standard bottle |
red wine |
| 1/2 pint (285ml) |
water |
| 1/2 pint (285 ml) |
unsweetened orange juice |
| 3 tbls. (1 oz) |
caster sugar |
| 2 |
cinnamon stick |
| 1 tsp. |
ground coriander |
| 1 tsp. |
whole cloves |
| 1/4 pint (142ml.) |
brandy |
| 1 |
cinnamon stick per glass for decoration (optional) |
Place the wine, water, orange juice, caster sugar,
two cinnamon sticks (roughly broken), coriander and cloves in a large saucepan. Heat
the liquid to just below boiling point for 5 to 10 minutes. Add the brandy.
Strain the liquid through a fine sieve, discarding the spices.
Serve in warm glasses, decorating each one with a whole cinnamon stick (optional).
MERRY CHRISTMAS PUNCH
| 1 Standard bottle |
medium dry white wine |
| 2 tbls. (30ml) |
cherry liqueur |
| 2 tbls. (30ml) |
gin |
| 2 tbls. (1 oz) |
caster sugar |
| 2 tsp. |
blade mace or 1/4 tsp. ground mace. |
| cocktail cherries and lemon slices |
for garnish (optional) |
Place the wine, liqueur, gin and sugar in a saucepan.
Crush the mace blades (or ground mace) and add them to the pan.
Heat the mixture to just below boiling point for 5 to 10 minutes.
If mace blades are used, strain the liquid through a fine sieve, discarding the
mace.
Serve the punch hot in warmed glasses with cocktail cherries and
lemon slices (optional)
HOT GINGER CUP
| 1 bottle |
Ginger Wine |
| 1/2 pint (285ml) |
Orange Juice |
| 1 |
Stick of Cinnamon |
| 1 |
Orange |
| 1 |
Lemon |
|
Whole cloves |
Stud an orange and a lemon with whole cloves, cut
into slices and put in a saucepan. Add the ginger wine, the orange juice and a stick
of cinnamon and warm over a gentle heat for about ten minutes, without boiling.
Serve hot.
LAMB'S WOOL PUNCH
| 4 |
large cooking apples |
| 2 pints (1 litre) |
Light Ale |
| 1 Pint (570ml) |
Sweet White Wine or cider |
| 1 |
Stick of Cinnamon |
| Small piece of |
root ginger |
| 1 tsp. (5ml) |
grated nutmeg |
Bake or poach the cooking apples until soft.
Discard the skins and cores and mash the pulp in a large bowl. Heat the light ale
and sweet white wine or cider with a stick of cinnamon, a small piece of bruised root
ginger and grated nutmeg until almost boiling. Pour the hot liquid onto the apple
pulp and sweeten with brown sugar. Reheat, strain and serve.
STRAWBERRY GIN CREAM
| 7oz (200g) |
fresh or frozen strawberries |
| Large measure |
of gin |
| 1/4 pint (150ml) |
Single cream |
| Dash of lemon juice |
|
Place strawberries in a blender with a large measure
of gin, single cream and a dash of lemon. Blend until smooth, sweeten to taste with
sugar and serve with crushed ice.
SPARKLING WINE CUP
Mix equal quantities of peach, mango or passion fruit juice with
sparkling white wine. Serve with sliced fruit and sprigs of mint.
TROPICAL PUNCH (Non-alcoholic))
| 7oz (200g) |
creamed coconut |
| 1/2 pint (285ml) |
Water |
| 4 |
Ripe bananas |
| Juice of two lemons |
|
| Lemonade |
|
Dissolve creamed coconut in water. Puree four
ripe bananas with the juice of two lemons, add to the coconut mixture and top up with
lemonade.
CARIBBEAN RUM PUNCH
| 1 of SOUR |
Could be lime or angostura bitters |
| 2 of SWEET |
Sugar, honey, pineapple etc. |
| 3 of STRONG |
Rum |
| 4 of
WEAK |
Non-alcoholic such as lemonade, tonic etc. |
