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 wedgesCombine 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)
|
|
