Get ready to party with Punches! Inspired by the bright fruit flavors and tropical spices of the French Caribbean, this festive little volume will change the way you mix cocktails to beat the heat this summer…and will help you ring in the winter holiday season in style!
These big-batch beverages are perfect for entertaining and the flavors are lively, bold, and oh-so-memorable. Choose among 30 recipes for punch and infused rum, complete with cocktail-flavored finger foods to accompany them. This sweet tome is rounded out with illustration-photographs that delicately bridge the line between reality to fantasy.
Classic Punch Lemon Punch
Pink Lemonade Ginger Punch
Apple Punch Springtime Punch
Copacabana Punch Cherry Blossom
Sunrise Punch Banana Punch
White Sangria Ruby Red
Tropical Punch Citrus Punch
Elderberry Punch Clementine Punch
Christmas Punch Bloody Mary Punch
Cucumber Punch Coconut Punch
INFUSED RUMS Lime-Soaked Rum Pin~a Colada–Flavored Rum
Gingerbread Rum Ginger-Peach Rum
Passion Fruit Rum Mixed Berry Rum
Three-Grape Rum Coffee & Vanilla Rum
Tropical Fruit Rum
Pin~a Colada Prawns Bloody Mary Gazpacho
Margarita Ceviche Cosmopolitan Chicken Skewers
Martini Olive Straws
Makes 3½ quarts Prep 15 minutes Freezing 6 hours 2 pomegranates, seeded Ice cubes 5 cups orange juice 5 cups cranberry juice 1 2/3 cups tequila 2 oranges
Put the pomegranate seeds in the bottom of a ring mold. Cover with ice cubes to keep the seeds at the bottom of the mold, then fill with water. Place in the freezer for at least 6 hours.
In a serving bowl, combine the orange juice, cranberry juice, and tequila. Slice the oranges, cut them into pieces, then add to the tequila mixture. Chill for at least 2 hours.
Pour a little hot water onto the ring mold to release the ring of ice, then place it in the serving bowl with the tequila mixture. Serve.