Brunch Punch With Flavored Vodka Bar Recipes

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BRUNCH PUNCH WITH FLAVORED VODKA BAR



Brunch Punch with Flavored Vodka Bar image

Provided by Trisha Yearwood

Categories     beverage

Time 10m

Yield about 9 cups

Number Of Ingredients 5

4 cups ginger ale
4 cups fresh orange juice, pulp strained if desired, plus 1 large orange, quartered and sliced
1 cup pomegranate juice
1/2 cup chopped pineapple
Flavored vodkas, such as blueberry, pineapple, and blood orange, for serving

Steps:

  • Combine the ginger ale, orange juice, pomegranate juice, pineapple and sliced orange in a punch bowl. Serve over ice with a variety of flavored vodkas so your guests can choose.

VODKA PUNCH



Vodka Punch image

Provided by Michael Symon : Food Network

Categories     beverage

Time 4h5m

Yield 4 servings

Number Of Ingredients 10

8 ounces vodka
3/4 cup cranberry juice
3/4 cup pineapple juice
3 ounces orange liqueur, such as Grand Mariner or Cointreau
One 7.5-ounce can ginger ale
Berry-Lemonade Ice Cubes, recipe follows
Club soda, for serving
Orange slices, for serving
Fresh blueberries, blackberries or quartered strawberries, for the ice cube trays
2 cups lemonade or limeade

Steps:

  • Add the vodka, cranberry juice, pineapple juice and orange liqueur to a pitcher and stir to combine. Pour in the ginger ale.
  • Fill 4 highball glasses with the Berry-Lemonade Ice Cubes and pour the punch evenly among the glasses. Serve topped with club soda and an orange slice. (Alternatively, pour the vodka punch into mason jars with lids and store, covered, in the refrigerator, adding ice and garnishes before serving.)
  • Make the ice cubes the night before: Sprinkle the berries into an ice cube tray. Top with the lemonade or limeade and place in the freezer until frozen, at least 4 hours. Pop the ice out of the tray and store in a resealable plastic bag. Makes about 16 ice cubes.

FALL BRUNCH PUNCH



Fall Brunch Punch image

Provided by Geoffrey Zakarian

Categories     beverage

Time 20m

Yield 1 drink

Number Of Ingredients 13

3 ounces cloudy apple cider
1 heaping tablespoon Sweet and Hot Maple-Cinnamon Compound Butter, recipe follows
1/2 ounce butterscotch sauce
1 ounce calvados
1/4 ounce amaretto
1/4 ounce allspice dram liqueur
1 tablespoon fresh whipped cream, for garnish
Ground nutmeg, for garnish
2 tablespoons maple syrup
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract

Steps:

  • Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
  • Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.
  • In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
  • Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.

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