Beverages Bubbling Holiday Punch Serves Mix frozen mix w rum. Add berries and limes and cold duck. Serve in punch bowl w ice ring. Daiquiri Mix 12 oz Alcohol, Rum 2 c Berries, Strawberries 10 oz frozen Lime 2 thinly sliced Wine, Cold Duck 3 bottles Celebration Punch Serves Mix lemonade, brandy & sugar until sugar is dissolved. Cut fruit slices into quarters, add to punch w ice. Mix thoroughly. Pour one part mix to 2 parts wine. Lemonade 12 oz frozen, thawed Alcohol, Brandy 1 c Sugar 6 T Orange 0.5 thinly sliced Lemon 0.5 thinly sliced Ice Cubes 3 c Wine, 2 bottles Freixenet Cherry Bounce Serves Mix sugar and spices. Alternately layer w fruit in wide mouth 2 qt jar. Pour in whiskey. Store two or more months. Cherries 2 qts black Sugar 1 lb Allspice 2 T whole Cinnamon 2 " stick Cloves 1 T whole Alcohol, Whiskey 1 qt Christmas Punch Serves Mix all and serve in bowl w cake of ice. Pass rum or vodka. Lemonade 3 6 0z cans (or use Daiquiri Mix) Berries, Strawberries 10 oz frozen Ginger ale 1 qt Cocoa Serves 12 In a large kettle, combine the milk, cream, sugar and salt. Place over medium heat, whisking occasionally, until hot but not boiling. Whisk in the cocoa until no lumps remain. Continue heating until small bubbles just begin to form around the edges of the pan. Remove from the heat and stir in the whiskey. Serve immediately in mugs, garnished w whipped cream. Milk 10 c Heavy Cream 1 c Sugar 1 c Salt 1 pinch Cocoa 1 c powder Alcohol, Whiskey 1.5 c Cranberry Wine Punch Serves Combine all ingredients and garnish punch bowl w sliced orange and fresh strawberries. Alcohol, Vodka 3 c Wine, Red 1 c Burgundy, chilled Cranberry Juice 4 c, chilled Fish House Punch Serves Dissolve sugar in 2 qts water. Add 1 qt lemon juice and let stand. Elsewhere, combine whiskeys. Two hours before serving, pour both in bowl w large cake of ice. Sugar 1 lb Lemon Juice, Fresh 1 qt Alcohol, Rum 2 qts Alcohol, Cognac 1 qt Alcohol, Brandy 4 oz peach Glogg Serves Start Glogg 3-6 days ahead. Combine wines, orange peel, whole spices and sugar in large saucepan. Simmer, but do not boil, about 5 min. Pour mixture back in bottles, cork, and let stand until serving day. At serving time, strain brew into large saucepan, add almonds, raisins and liquor. Heat until steaming, but do not boil. Pour hot liquid into glogg pot or fondue pot. Float orange slices, studded w cloves on top. Ladle into mugs, including fruit, and serve w spoons. Wine, Red 1 bottle Burgundy Wine, Port 1 bottle Orange Peel from 1/2 orange Cloves 1 T whole Cardamom 1 T shelled seeds Sugar 0.25 c Nuts, Almonds 0.5 c whole, blanched Raisins 0.5 c dark Alcohol, Brandy 1 c or use aquavit or vodka Lime Syrup Serves In saucepan combine sugar w 2 c water; bring to boil over moderate heat, stirring until sugar is dissolved, and add lime zest. Cook, undisturbed, for 10 min. Let cool until it is lukewarm and strain into jar, pressing hard on the zest w back of a spoon. Keeps indefinitely, covered and chilled. Makes 2.5 c. Sugar 2 c Lime Zest from 4 limes Lime Tonic Serves Syrup: boil 2 c sugar and 2 c water w zest from 4 limes. Cook, undisturbed for 10 min. Strain into jar, pressing hard on zest. Tonic: Combine ingredients in pitcher. Pour into 6 tall glasses filled w ice. Garnish w lime slices. Lime Juice 1 c fresh Lime Syrup 1 c Tonic Water 4 c Limoncello Serves Peel lemons, leaving a little white attached to the peel. Reserve lemons for other uses. Put peels in large container with 1 qt 90% alcohol and 4 lemon leaves. Close well and leave in a cool place for at least 4 days, preferably a week. Gently shake a couple of times a day. On the 5th day, prepare a syrup of 14 oz sugar and 1 qt. Hot water (do not boil). Stir and simmer 5 min, then cool. Strain alcohol and mix in syrup. Shake well and let sit 2-3 days. Serve cold. Lemon 8 organic Alcohol 1 qt 90% Sugar 14 oz Mojito Serves Squeeze juice from both lime halves into a 12 oz highball glass. Add mint and sugar and crush with back of a spoon until sugar is dissolved. Add lime halves. Add rum ad stir. Add ice, then top off with sparkling water and stir well. Lime 1 halved crosswise Mint 3 fresh sprigs Sugar 1.5 tsp Alcohol, Rum 2 oz Club Soda Rose Hip Tea Serves If hips are large, cut them in half. Steep hips in boiling water for 5-10 min. Strain. Sparkling Punch Serves Mix all ingredients and serve in punch bowl w ice ring. Fruit 3 c Alcohol, Cognac 2 c Wine, 3 bottles, chilled (Freixinet) Club Soda 24 oz Strawberry Daiquiris, Frozen Serves Thaw strawberries enough to cut block into cubes. In blender, blend all ingredients. While blender is running, add 3 c ice cubes, a few at a time, blending until ice is melted. Pour into 2 refrigerator trays or half gallon container. Cover and freeze overnight. To serve, spoon into cocktail glasses. Garnish w fresh whole berries. Makes 5 c. Berries, Strawberries 10 oz frozen pkg Daiquiri Mix 6 oz frozen Alcohol, Rum 0.75 c Strawberry Lime Cooler Serves Blend all until smooth and pour into 4 chilled glasses. Berries, Strawberries 1 pt, hulled and sliced Club Soda 1.5 c Lime Syrup 0.5 c Lime Juice 0.5 c fresh Ice Cubes 0.5 c Wassail Bowl Serves Heat cider, place in bowl. Add spices and lemon juice. Prepare lemon peel by slicing in long spirals, as thin as possible. Add to punch. Core apples before roasting. Add whole roasted apples or pulp. Sugar to taste Cider 2 qts Ginger 1 T Nutmeg 1 T Cinnamon 1 T Lemon 1 juice and peel Apples 2 roasted Watermelon Margarita Serves Coat the rim of glass w lime juice and dip in salt. Combine all ingredients in blender. Process til smooth. Lime Juice from 1.5 limes Alcohol, Tequila 3 T Alcohol, Vodka 1 T Liqueur, Triple Sec 1 tsp Melon, Watermelon 2 c Sugar 1 T Ice Cubes 3 c crushed