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
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.