Hot Spiced Punch

Hot Spiced Punch

1 bottle of dry red Wine
1 Orange peel
6 Cloves
1 Cinnamon stick
3 crushed Cardamon pods
3 crushed Coriander seeds
1 tbsp bruised Ginger root
1/3 cup seedless Raisins

Pour all the ingredients, except the Raisins, into a large punch bowl and leave for about 8 hours in a cool room. Strain and add the Raisins. Heat until the Wine just begins to bubble up but isn't yet boiling. Remove from the heat and serve immediately.

You can heat this punch up by straining it into a pot and then replacing it to the punch bowl.. or by straining it into the bowl and heating it in a microwave or over a hot plate or double boiler. Just be sure it gets to almost boiling but not quite and serve quickly while hot.


Technorati Tags: red wine, orange, cloves, cinnamon, cardamon, coriander, ginger root, raisins, honey punch, recipe, bartending

Herbal Punch- Non Alcoholic

Herbal Punch- Non Alcoholic

2 cups Honey
8 1/2 pints water
2 cups freshly squeezed Lemon juice
3 tbsp fresh Rosemary leaves, plus a few extra
8 cups sliced Strawberries
2 cups freshly squeezed Lime juice
4 pts sparkling Mineral water
ice cubes
3-4 scented Geranium leaves

Combine the honey, 4 1/2 cups of the water, 1/8 of the Lemon juice and the 3 tbsp of Rosemary leaves in a saucepan. Bring to a boil, stirring until the honey dissolves. Remove from the heat and then allow to stand for 30 minutes. When cooled, strain the mix into a large punch bowl.

Press the Strawberries through a fine sieve into the punch bowl. Then add the rest of the water and the remaining Lemon juice. Pour over with the Lime juice and sparkling Mineral water. Stir gently. Add ice cubes or a small block of ice just before serving and gloat the Geranium and remaining Rosemary leaves on top for decoration.


Technorati Tags: lemon juice, rosemary, strawberries, lime juice, mineral water, geranium leaves, honey, punch, recipe, bartending

Fish House Punch

Fish House Punch

A note about this recipe: This punch has been around since 1732, when it originated at the Fish House, a private men's club in Pennsylvania. It packs a mean punch, so warn your guests not to overimbibe.

2 cups Lemon juice
6 oz superfine granulated sugar
2 750ml bottles of Jamaican Rum
1 750ml bottle of Cognac or Brandy
1 cup Peach Brandy or 1/2 cup Peach Liqueur
8 oz club soda, chilled

A day before the party, combine the sugar and Lemon juice in a bowl and stir until the sugar is dissolved. In a container with a cover, combine this mix with the Rum, Brandy and Peach Brandy or Liqueur. Stir, cover and refrigerate over night.

When ready to serve, place a block of ice in a large punch bowl and add the mix. Pour over with the club soda and stir gently.

Technorati Tags: emon, rum, cognac, brandy, peach brandy, peach liqueur, club soda, punch, recipe, bartending

Barbados Bowl

Barbados Bowl

8 ripe Bananas
8 oz Lime juice
1 cup sugar
12 oz light Rum
12 oz dark Rum
1 qt plus 12 oz Pineapple juice
12 oz Mango nectar
2 Limes, sliced

Chill all the ingredients except the Bananas. Thinly slice 6 of the Bananas and then place them in a blender with the Lime juice and sugar. Blend until smooth. Place a large block of ice in a big punch bowl and pour over with the Banana mixture. Pour over with chilled light Rum, dark Rum, Pineapple juice and Mango nectar. Stir gently until blended. Refrigerate the bowl for a full hour before serving. Cut up the remaining Bananas into thin slices. Cut the fresh Limes into thin slices as well. When ready to serve, float the Banana and Lime slices on the top of the punch.

Technorati Tags: bananas, lime juice, light rum, dark rum, pineapple, mango, lime juice, punch, recipe, bartending