Bring out your crystal glasses and prettiest dishes – it’s Holiday Party Time! Every host and hostess dreams of setting their holiday table with a smashing array of tempting, mouth-watering foods and desserts that are as inviting and tasty as the gorgeous creations that grace the pages of holiday food magazines.
For your holiday soiree, let us offer you a sure-fire, delicious and easy to make punch-for-a-crowd recipe from our new book of fifty drink recipes that is appropriately titled: HOT DRINKS.
We named this drink Admiral’s Rum and Brandy Punch after the West Indies-inspired combination of grapefruit, pineapple and rum. To serve a crowd, scale the recipe up in proportion for the quantity of punch that you need. Recipe reprint courtesy of our publisher, Ten Speed Press, Berkeley, CA.
Admiral’s Rum and Brandy Punch
serves 4
1 cup apricot puree ( not apricot juice cocktail )
2 cups pineapple juice
1/2 cup white grapefruit juice ( not from concentrate )
1/2 cup ( 4 ounces ) light rum
1/4 cup ( 2 ounces ) brandy
4 lime wedges for garnish
Combine the apricot puree and juices in a saucepan over medium heat and bring to a low simmer. Lower the heat and simmer gently for 2 minutes more then add the rum and brandy.
Serve in heatproof punch cups of glasses. Place a lime wedge in each cup, divide the punch evenly among the cups, and serve warm.
