Ambassador's Morning Lift: 32 oz. prepared
eggnog, 6 oz. Cognac, 3 oz. Jamaica rum and 3 oz. dark creme de cacao.
Combine in a punch bowl. Set punch bowl into a larger bowl with crushed
ice to keep cold. Brandy or bourbon may be substituted for Cognac.
Barbados Bowl: 8 medium-size ripe bananas, 1 cup lime
juice, 1 cup sugar, 1 fifth light rum, 8 oz. 151-proof rum, 1 quart
plus 12 oz. pineapple juice, 12 oz. mango nectar and 2 sliced limes.
Chill all the ingredients except the bananas. Slice 6 bananas and
place them into a blender with the lime juice and sugar and blend
until smooth. Pour over a block of ice in the punch bowl and add both
rums, pineapple juice and mango nectar and stir well. Let ripen for
1 hour in the refrigerator and when ready to serve cut the remaining
bananas into thin slices along with the limes and float on top of
the punch.
Dallas Bartenders
Bermuda Bourbon Punch: 2 tbsp. jasmine tea,
and 3 cups boiling water. 1 fifth bourbon, 8 oz. Madeira, 8 oz. lemon
juice, 1 1/2 oz. Pernot, 4 oz. Falernum, 1 pt. plus 1 pt. ginger ale
and 3 thinly sliced lemons. Pour boiling water over tea leaves and
steep for 5 minutes then strain and chill in refrigerator. Pour all
ingredients except ginger ale over a large block of ice and refrigerate
for 1 hour. Add ginger ale and sliced lemons. Add several spiced walnuts
(recipe below) to each punch cup.
Spiced
Walnuts: 1 egg white, 2 tsp. cold water, 1/2 lb.
shelled walnuts, halves, 1 cup sugar, 1 tbsp. ground cinnamon, 1/4
tsp. ground cloves and 1/8 tsp. ground nutmeg. Preheat oven to 325
degrees fahrenheit. Beat the egg whites until slightly foamy but
not stiff and add water and mix well. Combine the egg whites and
walnuts in a bowl and stir coating the walnuts. Drain the walnuts
in a coriander. Mix the sugar, cinnamon, cloves and nutmeg in a
bowl. Place a few walnuts in the sugar mix at a time and coat the
entire surface. Place walnuts on a greased cookie sheet and bake
about 20 minutes or until medium brown.
Punch Recipes- Dallas Bartenders
Brandy Eggnog Bowl: 12 eggs, 1/2 cup sugar, 1 fifth
cognac or brandy, 4 oz. Jamaican rum, 3 qt's. milk, 8 oz. cream and
grated nutmeg. Separate egg yolks from the whites and combine the
yolks with the sugar. Beat well with a wire whisk and gradually add
cognac or brandy, rum, milk and cream. Taste and add more sugar if
needed. Refrigerate at least 2 hours. Before serving, take the 12
remaining egg whites and beat them in two batches if necessary. Fold
the egg whites into the eggnog by folding from bottom to top until
the eggnog is thoroughly mixed. Serve in punch glasses and sprinkle
with nutmeg.
Champagne Blues: 1 fifth blue curacao, 8 oz.
lemon juice, 4 fifths dry champagne and peel of 2 lemons. Chill all
ingredients and cut lemon peel into 1 1/2 inch to 2 inch strips and
1/4 inch wide. Pour curacao and lemon juice into glass punch bowl
and stir well. Add champagne and gently stir. Place lemon peel into
the bowl yellow side up. Do not add ice. Place the punch bowl into
a larger diameter vessel with crushed ice.
Punch Recipes- Dallas Bartenders
Champagne Punch: Juice of 1 dozen lemons and
powdered sugar to sweeten to taste. Pour over a large block of ice.
Add 1 cup maraschino, 1 cup triple sec, 16 oz. brandy, 2 750-ml bottles
chilled Champagne, 16 oz. carbonated water and 16 oz. strong tea (optional).
Stir well and decorate with fruits of the season.
Champagne Punch with Maraschino: 6 oz. maraschino
liqueur, 6 oz. cognac, 1 tsp. orange bitters, 2 oranges, thinly sliced,
1 lemon, thinly sliced and 4 fifths ice-cold brut champagne. Combine
all ingredients in the punch bowl minus the champagne. Let refrigerate
for one hour. Place a large chunk of ice in the bowl and pour the
champagne over the ice. Stir gently.
Champagne Sherbet Punch: 2 qt's. lemon sherbet,
5 fifths of ice cold brut champagne and 1 1/2 tsp. Angostura bitters.
Place well-chilled lemon sherbet into punch bowl and pour the champagne
over it. Add bitters and stir. Let the mixture ripen in the refrigerator
for about 15-20 minutes.
Punch Recipes- Dallas Bartenders
Claret Punch: Juice of 1 dozen lemons and powdered
sugar to sweeten to taste. Pour over a large block of ice. Add 1 cup
triple sec, 16 oz. brandy, 3 750-ml bottles Claret, 32 oz. carbonated
water and 32 oz. of strong tea (optional). Stir all ingredients well
and garnish with fruits in season.
Diamond
Punch: 1 btle. Champagne or dry sparkling wine, 6
oz. raspberry syrup, 4 oz. gin, 2 oz. orange juice, 3/4 oz. lemon
juice and 3/4 oz. lime juice. Combine all with a large chunk of ice
and refrigerate for at least one hour.
Fish House Punch: 1 fifth cognac, 1 fifth golden
rum, 1 fifth Jamaican rum, 1 qt. cold water, 1 1/2 cups sugar, 24
oz. lemon juice and 6 oz. peach-flavored brandy. Put sugar into punch
bowl and add about 1 cup of the water and stir until sugar is dissolved.
Add all other ingredients, including the water and let ripen in the
refrigerator for about 1 hour. Place a large chunk of ice into the
punch bowl and ladle the punch over ice for several minutes. Add more
cold water if a weaker concoction is desired.
Punch Recipes- Dallas Bartenders
Nashville Eggnog: 32 oz. prepared eggnog, 6 oz. bourbon,
3 oz. brandy and 3 oz. Jamaica rum. Combine in a punch bowl and insert
into a larger bowl with crushed ice. Sprinkle nutmeg over individual
servings.
Oklahoma Tropical Twister: 64 oz Del Monte®
pineapple juice, 6 cups Sunkist® orange juice, 1/4 cup grenadine
syrup, 2 cans Coco Lopez® cream of coconut and 1 1/2 oz Captain
Morgan® Original spiced rum per drink. Place both cans of cream
of coconut (unopened) in hot water for 10 minutes. Pour the pineapple
juice, orange juice, cream of coconut, and grenadine into a large
punch bowl. Add the rum (to taste), or add it separately to each drink
later. (1 1/2 ounce per 12 ounce serving, kids will enjoy it without
rum.) Stir for 3 minutes to ensure proper mixture. Serve in glasses
over crushed ice. Garnish each drink with a pineapple, orange wedge
and maraschino cherry on a tooth pick.
Recipes- Dallas Bartenders
Phi Beta Blueberry Punch: 1 fifth 100-proof
vodka, 16 oz. Metaxa brandy, 16 oz. bottled blueberry syrup, 12 oz.
lemon juice, 2 qt's. club soda, 2 lemons, thinly sliced and 1 pt.
of blueberries. Combine all ingredients minus the club soda, lemons
and blueberries. Add a large chunk of ice and refrigerate for 1 hour.
When ready stir in the 2 qt's. club soda and float lemon slices and
blueberries on top.
Polynesian Punch: 12.0 oz. light rum, 12.0
oz. dark rum, 8 oz. sloe gin, 4 oz. peppermint schnapps, 48.0 oz.
pineapple juice (unsweetened), 8 oz. lemon juice, 8 oz. club soda,
6 oz. coconut cream and 0.5 oz. grenadine. Use unsweetened pineapple
juice. Pour all ingredients except club soda into a punch bowl with
a block of ice. Stir and garnish with slices of pineapple and orange.
Refrigerate for an hour. Before serving, add club soda and stir gently.
Punch Recipes- Dallas Bartenders
West Indian Punch: 64 oz. light rum, 750-ml
creme de banana, 32 oz. pineapple juice, 32 oz. orange juice, 32 oz.
lemon juice, 3/4 cup powdered sugar, 1 tsp. grated nutmeg, 1 tsp.
cinnamon, 1/2 tsp. grated cloves and 6 oz. carbonated. Dissolve sugar
and water with the spices and pour over a block of ice. Add the rest
of the ingredients and stir. Decorate with slices of bananas.
Whiskey Punch: 2 qts. blended whiskey, 1 qt. cold
club soda, 3 cups orange juice, 1 cup lemon juice and 2 lemons, thinly
sliced. Stir fruit juices and sugar in the punch bowl until the sugar
dissolves. Place a large chunk of ice into the bowl, add whiskey and
refrigerate for one hour. Add club soda and stir. Use additional club
soda if necessary.
Ambassador's Morning Lift: 32 oz. prepared
eggnog, 6 oz. Cognac, 3 oz. Jamaica rum and 3 oz. dark creme de cacao.
Combine in a punch bowl. Set punch bowl into a larger bowl with crushed
ice to keep cold. Brandy or bourbon may be substituted for Cognac.