Booboo Punchspanish Punch Recipes

PUNCH RECIPE

Steps:

• AHEAD OF TIME: Thaw the grape juice concentrate in the fridge. Chill the Fresca in the fridge. If both are cold you won't need as much (or any) ice which, and that will keep the punch from becoming watered down.
• In a large pitcher or punch bowl, combine the thawed white grape juice and Fresca. Stir together.
• If desired, add in washed and thinly sliced and halved Cara cara oranges and/or a few washed fresh raspberries.
• Punch is best made right before serving so it doesn't go flat. I recommend serving ice on the side or adding as it's served so the punch isn't watered down.

PAINFUL PUNCH

Steps:

• PLACE the nutmeg pods in a cloth napkin and break them into pieces with a hammer or other blunt object. Combine the nutmeg, allspice, and cinnamon in a large stainless steel saucepan over medium heat. Follow the instructions on page 20 to toast the spices until aromatic, about 5 minutes. Add the juices and bring the mixture to a boil. Reduce the heat to low and simmer until the mixture is reduced by one-third, about 30 minutes. Remove the pot from the heat and strain the liquid through a fine-mesh strainer or chinois into a container large enough to hold all of the punch. Discard the spices.
• Add the wine, Cognac, and rum, and stir well. Add the simple syrup 1 cup at a time until the tannins are tamed. Add the orange slices, cover the container, and place in the refrigerator to chill. To serve, transfer the mixture to a large glass punch bowl with a ladle. Serve the ice on the side.

BARBADOS PUNCH

Steps:

• Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice in a blender with crushed ice
• Blend until smooth and pour into glass
• Garnish with lime slice and pineapple slice

35 EASY PUNCHES FOR PARTIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a punch recipe in 30 minutes or less!

BOURBON PUNCH

Steps:

• Combine one 24-ounce bottle nonalcoholic sparkling apple cider with two 12-ounce bottles hard pear cider in a pitcher. Stir in 1 cup bourbon and add ice. Pour into 8 glasses and garnish with sliced pears.

CRYSTAL CLEAR PUNCH WITH FRUIT CUBES

Steps:

• While fruit is still frozen, dice into small pieces. Work carefully yet quickly to keep fruit in a frozen state.
• Place a few bits of frozen fruit bits into each of the ice molds/trays. Pour enough chilled white grape juice to fill trays. Pour into mini muffin tins or ice trays and freeze solid.
• Once fully frozen, place in a large Ziploc bag until needed.
• When ready to serve, mix remaining bottle of white grape juice and ginger ale into a punch bowl. Add frozen fruit cubes and serve.

VOODOO PUNCH

Steps:

• Bring the water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 30 minutes. Strain the liquid into a heatproof container, and discard the spices. Refrigerate overnight to cool.
• Pour the chilled spice mixture into a large punchbowl. Stir in the vodka, rum, orange juice, pineapple juice, and crushed ice. Garnish with lemon slices to serve.

BUNKO PUNCH

Steps:

• Mix together the tea, water, vodka, orange juice concentrate, and pink lemonade concentrate in a large freezer-proof bowl, such as glass or stainless steel, and freeze overnight or several days ahead. With a fork, scrape the frozen mixture into a slush; pour the grapefruit soda into the slushy mixture, and stir. Keep cold in an ice chest.