Showing posts from April, 2008

Lemon Mix Punch

1 bottle chilled champagne
1 bottle brandy
3 bottles dry red wine (chilled)
375ml cold tea
juice of 24 lemons
1 kg caster sugar
lemon slices

Dissolve sugar in the lemon juice in a punch bowl. Add ice to the bowl. Blend the tea, wine, and brandy and stir gently. Add the champagne immediately before serving. Serve and decorate. Makes 12-15 servings

Orange Rum Punch

1 measure dark rum
2 measures fresh orange juice
juice 1/2 lime
1 tbsp gomme syrup
dash of grenadine
crushed ice
cocktail cherry & slices of fruit

Shake together the liquid ingredients with the crushed ice. Strain into a medium-sized tumbler and finish with slices of fruit and a cherry or sprig of mint.


2 measures orange juice
2 measures grapefruit juice
2 measures pineapple juice
2 measures apple juice
few drops angostura bitters
slices of various fruits to decorate

Mix all the juices and liquids together and pour onto a container half filled with ice. Add the fruit and drink with a straw.

Lemon Brandy Punch

1.25 cups caster sugar
juice of 6 lemons
1.25 cups brandy
2/3 cup peach brandy
2/3 cup dark rum
1.75 litres/7.5 cups sparkling mineral water

Dissolve the sugar in the lemon juice, transfer to a large punch bowl containing plenty of ice. Add all of the remaining ingredients and stir gently. Decorate with lemon slices. 12 to 15 servings.

Brandy-Champagne Punch

1.25 Cups caster sugar
2.25 litres/10 cups Champagne
1.2 litres/5 cups Sparkling mineral water
2 measures brandy
2 measures maraschino
2 measures Orange Curacao

Put the ingredients into a large punch bowl
containing plenty of ice cubes and stir until the sugar is dissolved. Add slices of fruits in season. 15 to 20 servings.