Party Punch A-C

Apple Ginger Punch
18 oz. apple brandy
2 oz. cherry liqueur
1 qt pineappled –grapefruit juice
24 oz. Green ginger wine
5 pts. ginger ale
2 red apples
2 yellow apples

Chill all ingredients.
Pour into glass. Apple brandy, cherry liqueur, juice and wine over a block of ice in a large punch bowl.
Stir.
Refrigerate for one hour.
Cut apples into wedges and hold on side.
When ready to serve, Pour into glass. In ginger ale.
Float apple slice on top of punch.

Arawak Punch
1 ½ oz. gold Jamaican rum
½ oz. pineapple juice
½ oz. cranberry juice
½ oz. lime juice
1 tsp almond flavored syrup

Fill mixing glass with ice.
Add all ingredients.
Shake.
Pour into glass.
Add ice.

Artillery Punch
1 qt. bourbon
1 qt. red wine
1 qt. black tea
1 pt. dark rum
1 pt. orange juice
1 cup brandy
1 cup gin
1 cup lemon juice
1 cup sugar syrup (more or less. Suit to taste.)

Combine all ingredients and allw to chill in refrigerator.
When ready to serve, pour over ice in a large punch bowl
Adjust sweetness and garnish with lemon twists.

Barbados Bowl
8 ripe bananas
8 oz. lime juice
1 cup sugar
12 oz. light rum
12 oz. dark rum
1 qt. plus 12 oz. pineapple rum
12 oz. mango nectar
2 limes, sliced

Chill all ingredients, except bananas.
Thinly slice 6 bananas.
Place banana slices, lime juice and sugar in a blender.
Blend until smooth.
Pour over a block of ice in a large punch bowl.
Pour in the rums, pineapple juice and mango nectar.
Stir.
Refrigerate one hour before serving.
Cut the remaining bananas into thin slices
Cut limes into thin slices
Float fruit on top of punch.

Bellini Punch
Fresh peaches
Iced brut champagne
1 tbs lemon juice
sugar

In a blender, puree enough poeaches to Fill mixing glass with ice. the bottom of a punch bowl.
Pour mixture into bowl.
Add aproximately 3 times as much champagne.
Add lemon juice and sugar (to taste.)
Stir thoroughly.

Black Cherry Rum Punch
24 oz. light rum
4 oz. dark rum
2 oz. Rum 151
2 cans black cherries in heavy syrup
4 oz. cherry brandy
4 oz. crème de cassis (a red, sweet black currrant flavored liqueur)
4 oz. orange juice
8 oz. sour mix
2 limes
1 qt. chilled club soda

Add all ingredients, except for limes into punch bowl and club soda, into punch bowl.
Slice limes into thin slices and add to mix.
Add a block of ice.
Stir well.
Refrigerate for about an hour.
When ready to serve, pour in club soda.
Stir gently.

Champagne Punch
16 oz. triple sec
1 bottle (500ml) rum
8 oz. maraschino liqueur
3 cups chilled pineapple juice
8 oz. club soda
8 oz. ginger ale
4 bottles (750 ml each) champagne (or sparkling wine)

Put triple sec, rum, liqueur and pineapple juice into punch bowl.
Stir.
Refrigerate for an hour.
When ready to serve, add a block of ice.
Add club soda, ginger ale and champagne.
Stir again.