Holiday Pusser’s Punches

10
Dec

Sangria in bowl and glasses with Christmas decoration on wooden

Partridge in  Pear Punch – ORCHARD PUNCH 

750 ml Blue Label
250 ml pear liqueur
125  ml vanilla syrup
375 ml lime juice
Sparkling Wine 

Combine all ingredients but wine  in a non reactive container and chill for 4 – 6 hours before serving.  To serve, place all but sparkling wine in a punch bowl over a large block of ice (a bunt pan or large Tupperware storage container makes a great mold and the ice will dilute at a slower rate). 

 Ladle punch into rocks glasses over ice, top with sparkling wine, then serve.

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Rudolph  Rum  Punch
500 ml Blue Label
250 ml Gunpowder 
250 ml cinnamon clove syrup 
375 ml cold pressed apple cider
125 ml allspice dram  

 Sparkling Wine 

 Combine all ingredients in a non reactive container and chill for 4 – 6 hours before serving.
To serve, place all but sparkling wine in a punch bowl over a large block of ice (a bunt pan or large Tupperware storage container makes a great mold and the ice will dilute at a slower rate). 

 Ladle punch into rocks glasses over ice, top with sparkling wine, then serve.

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FIRESIDE CHAT PUNCH – 
rum sangaree 

750 ml Blue Label  

250 ml port wine 

250  ml blood orange puree 

375 ml pineapple juice 

 

Sparkling Wine 

 

Combine all ingredients but wine  in a non reactive container and chill for 4 – 6 hours before serving.  To serve, place all but sparkling wine in a punch bowl over a large block of ice (a bundt pan or large tupperware storage container makes a great mold and the ice will dilute at a slower rate). 

 

Ladle punch into rocks glasses over ice, top with sparkling wine, then serve.