Sneaky Citrus Punch
(Six servings) - 3 cups orange juice
- 1 cup pear nectar
- 2 lemons, juiced
- 2 tablespoons grenadine
- 2 cups light rum
- ¼-½ cup orange-flavored liqueur, e.g., Curaçao
- Sliced lemon, for garnish
In a large punch bowl, mix all the liquids. Serve with ice and garnish with the lemon slices.
Source: Ingrid Hoffmann, thefoodnetwork.com. | Citrus Sangria
(Six glasses) - 3¼ cups (26 ounces) dry red wine
- ½ cup (4 ounces) Cointreau
- ½ cup (4 ounces) brandy
- Juice of one large orange
- Juice of one medium lemon
- Juice of one medium lime
- 2 tablespoons confectioner’s sugar
- Club soda, to taste
- 1 small orange, sliced thinly crosswise
- 1 small lemon, sliced thinly crosswise
- 1 small lime, sliced thinly crosswise
Mix the wine, Cointreau, brandy, citrus juices, and sugar in a large pitcher. Refrigerate, covered, overnight. Just before serving, add the club soda and fruit slices. Serve over ice. Source: spain-recipes.com. | Café Habana’s Volcanic Mojito
(Makes one cocktail) - ½ ounce simple syrup or sugar
- 6-8 mint leaves, muddled
- 1½ ounces Bacardi rum
- 1 ounce papaya juice
- Splash of pomegranate juice
Combine all ingredients and shake. Add a splash of pomegranate juice, which gives the cocktail its unique, volcanic appeal. Source: Café Habana, Ann Arbor; 734-332-6046. | Winning Tea Punch
(Makes 25 5-ounce servings) - ½ cup 100-percent instant tea
- 2 quarts water
- 1 6-ounce can frozen limeade
- 1 6-ounce can frozen lemonade
- 1 6-ounce can frozen pineapple juice concentrate
- 1 pint cranberry juice
In punch bowl, combine tea, water, concentrates, and cranberry juice. Just before serving, add ice. Source: madd.org. |
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