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We were thrilled to discover that Imbibe Magazine (www.imbibemagazine.com) has featured our Admiral’s Rum and Brandy Punch recipe from our book Hot Drinks on their website. Thanks, Imbibe!

Our sure-fire, delicious punch is perfect to serve an apres-ski crowd or when gathering around the fire on a snowy winter day. The warm, sunny color is pleasing and inviting- we named this drink Admiral’s Rum and Brandy Punch after a West Indies-inspired combination of grapefruit, pineapple and rum.

HOME | RECIPES | COCKTAIL RECIPES Photo by Marshall Gordon                                                                                                 Admiral’s Rum and Brandy PunchTangy flavors of apricot, pineapple and grapefruit mingle with the subtle spices of rum and brandy in this warming winter punch.1 cup apricot puree 2 cups pineapple juice 1/2 cup white grapefruit juice 1/2 cup light rum 1/4 cup brandy Tools: saucepan Glass: heatproof punch cups or glasses Garnish: lime wedges 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 two minutes more,                                then add the rum and brandy.                                                                 Place a lime wedge in four heatproof glasses and                                divide the warm punch evenly. Serves four. Mary Lou Heiss and Robert J. Heiss, Hot Drinks                                      (Ten Speed Press, 2007)

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