Fall Brunch Punch Recipes

FALL BRUNCH PUNCH

Fall Brunch Punch image

Provided by Geoffrey Zakarian

Time 20m

Yield 1 drink

Number Of Ingredients 13

Ingredients

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.

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

Ingredients

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.

BRUNCH PUNCH

Brunch Punch image

Hearth restaurant serves this refreshing punch at their Sunday brunch, which they prepare with Finger Lakes Distilling Seneca Drums Gin from New York.

Provided by Maria Newman

Categories cocktails

Yield 16 6-oz servings

Number Of Ingredients 5

Ingredients

16 ounces (2 cups) gin
16 ounces (2 cups) Campari
16 ounces (2 cups) white vermouth
48 ounces (6 cups) freshly squeezed grapefruit juice (juice of 5 fruits)
Sliced cucumber and orange, or other citrus, for garnish

Steps:

In a large pitcher, combine all the liquids; stir gently. Float some of the wheels of cucumber and oranges on the punch. Ladle punch into rocks glasses filled with ice, and garnish with cucumber and orange.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 8 grams

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