Boathouse Punch Recipes
BOATHOUSE PUNCH
At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.
Provided by Julie Reiner
Yield Makes 20 servings
Number Of Ingredients 11
Steps:
- 1. Place the lemon peels in a bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour, or overnight.
- 2. In a large punch bowl, combine the gin, Aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 minutes. Remove the peels. Right before serving, add the ice block and rosé. Garnish the punch bowl with the lemon wheels.
BOAT CRUISIN' PUNCH
Perfect for those days lounging by the pool or out cruising in the boat. Concocted this while looking for something a little different. Put ours in the freezer and scoop out whenever we get the urge.
Provided by Denise
Categories Adult Punch
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Combine orange juice, lemonade concentrate, limeade concentrate, vodka, and water in a large bowl; stir until blended. Serve over crushed ice.n
Nutrition Facts : Calories 183.1 calories, Carbohydrate 34.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 2.8 mg, Sugar 32.6 g
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