Ingredients
- 1 cup Captain Morgan rum
- ¼ cup Grand Marnier
- ½ cup pineapple
- ⅓ cup lime
- ¼ cup simple syrup
- Toasted coconut (chips or chunks)
- Jalapeño (sliced)
- Mint leaves
- Cinnamon stick
Preparation
- Add rum and toasted coconut to a French Press allow the mix to infuse for at least 20 minutes.
- Then, add half of a sliced jalapeno, a halved cinnamon stick, and a handful of mint leaves to the French press before topping with the rest of the ingredients.
- Let the mix rest for 10 minutes, then press to separate the solids from the liquids.
- To serve, strain over ice in a double rocks glass and garnish with either mint or a pineapple leaf.
Tips
If you don’t have a french press use a mason jar and a cheese cloth.
Jim Bean Fruit Punch
Ready in 10 minutes
Serves 1 punch bowl (10-16 servings)
Recipe adapted by The Spruce Eats
Ingredients
- 1 750ml bottle cherry whiskey (Red Stag by Jim Bean)
- 12 ounces strawberry liqueur
- 6 ounces passion fruit coulis or (passion fruit juice)
- 1 750ml bottle Champagne (more if wanted)
- Garnishes, strawberries, lemon twist
Preparation
- Gather the ingredients
- Pour the cherry whiskey, strawberry liqueur, and passion fruit into a punch bowl with large balls of ice. Have a bottle of Champagne on ice besides the punch bowl.
- To serve, ladle the whiskey mix into Champagne flutes and top with Champagne.
- Garnish each glass with a strawberry og lemon twist on the rim.
- Serve and enjoy!
Tips
Gleason suggests an easy way to make ice balls: Fill balloons with water and suspend them from your freezer rack until frozen. This will result in more of a teardrop shape than a ball, but it’s still very fun!Champagne may be recommended, but it’s not required. Pour any sparkling wine you like; you can often save money by going with Prosecco, Cava, or sparkling rosés.
Rosé Berry Bliss Punch
Ready in 60 minutes
Serves 1 punch bowl (10 servings)
Recipe adapted by The Spruce Eats
Ingredients
- 1 750ml bottle rosè wine
- 1 cup of frozen blueberries
- 1 12-ounce package frozen pink lemonade
- 1 liter Sprite (lemon-lime soda)
Preparation
- Gather the ingredients
- In a large pitcher, mix the wine, blueberries, and frozen pink lemonade together.
- Allow the flavors to marry in the refrigerator for at least one hour.
- Pour into Champagne flutes and top each glass with Sprite.
- Serve and enjoy!
Tips
Other types of berries, including raspberries and strawberries, can be used with or instead of the blueberries.Depending on what’s easiest at the moment, use either fresh or frozen blueberries. This recipe originally recommended “1 bag frozen blueberries” which doesn’t clearly define the amount. About 1 cup of the fruit is perfect, but, by all means, add more if you like!
Syrup Ingredients
- ¾ cup water
- ¾ cup sugar (white granulated)
- 1 tea bag hibiscus tea
Punch Ingredients
- 1 ½ cups of tequila
- 1 ½ cups of white wine
- ¾ cup hibiscus syrup
- 1 ounce of orange juice
- 2 ounces of cranberry juice
- ½ liter club soda
- Garnish: 2 oranges sliced, 1 lemon sliced, 1 lime sliced
Syrup Preparation
- Gather the water, sugar, tea bag.
- In a small saucepan, bring the water to a boil. Add the sugar and stir until it’s completely dissolved.
- Remove from the heat, add the tea bag, and steep for 10 minutes.
Discard the tea bag and let the syrup continue to cool. Bottle and store in the refrigerator for up to two weeks.
Punch Preparation
- In a pitcher or punchbowl, combine the tequila, wine, hibiscus syrup, and orange and cranberry juices.
- Stir well. Add ice and fill with club soda.
- Garnish with fresh fruit and enjoy!
Tips
The recipe makes about 12 4-ounce servings and should fit into a 60-ounce pitcher with the ice and fruit. Increase it as needed to fit your party needs. For the tequila and wine, make it really easy by pouring half of a 750 mL bottle of each. Use a full bottle when doubling the recipe.