Apple Pie Punch
This yujmmy quick punch can be made quickly for a Halloween or fall party.
2 cups apple juice or cider
4 ounces spiced rum
2 ounces cinnamon Schnapps
1 red apple, sliced
Combine apple juice, rum, and Schnapps in a punch bowl or pitcher.
Serve punch over ice and garnish with red apple slices.
Servings: Approximately 6 cocktails, depending on glass size
Hot Buttered Rum
It's a little work getting this one done, but the flavor is great. . .however, I've allus thought HBR's were a bit "light" in the texture department.
2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup spiced rum
2 cups boiling water
4 sticks cinnamon, for garnish
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth.
Transfer the mixture to a 4-cup (or larger) measuring cup.
Add the rum and then 2 cups of boiling water.
Stir until the butter mixture dissolves.
Divide the buttered rum among 4 mugs.
Garnish with the cinnamon sticks and serve.
(You COULD skip most of the work and just buy a tub of HBR mix from the store!) blue laughing
Cranberry Hot Toddies
If you can only find sweetened cranberry juice, be sure to omit the sugar from the recipe. Do not use cranberry juice cocktail drinks; they're mostly sugar and water and don't really have a true cranberry taste.
1/2 cup whole cloves
3 quarts pure, unsweetened cranberry juice
2 cups sugar, or to taste
3 cups amber rum
Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds.
Stud rind of each tangerine round with 4 or 5 cloves.
In a large saucepan simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes and stir in rum.
Serve toddies with clove-studded tangerine rounds in heatproof glasses.
Servings: Four cocktails.
Hot Spiked Cider
This adults-only cider will warm up even the coldest days — and make your home smell great!
If you can find it, try using a locally-produced apple cider. Local ingredients make it to the market faster and therefore are fresher. To make things extra festive, serve this cider in mugs rimmed with sugar, or topped with orange twists, whipped cream or nutmeg.
2 quarts apple cider
2 cinnamon sticks
4 shots apple brandy
Heat cider with cloves and cinnamon.
Pour a shot of apple brandy into a mug and fill with cider.
Servings: Approximately eight drinks, depending on mug size.
If you can, try to track down some pumpkin-infused vodka. If not, try a blend of 2 1/2 ounces cinnamon vodka and 1/2 ounce Bols Pumpkin Smash Liqueur. BTW. . .I couldn't find any pumpkin liqueur, so couldn't make this one, but it sounds YUMMY!!!
3 ounces Infused Spiced Pumpkin Vodka
1 ounce Amaretto
Toasted pumpkin seeds for garnish
Combine ingredients in a shaker with ice.
Stir gently and strain into a chilled cocktail glass.
Servings: One cocktail.
Spiced Fruit Punch
This one is rather like an autumnal sangria!
1/3 cup sugar
12 inches stick cinnamon, broken
1/2 teaspoon whole cloves
4 cups apple juice, chilled
1 12-ounce can apricot nectar, chilled
1/4 cup lemon juice
2 750-milliliter bottles dry white wine, chilled
In a saucepan combine 1/2 cup water, sugar, and spices. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Chill, covered, 2 to 24 hours.
Strain spices from sugar water and discard. Combine with fruit juices. Pour into punch bowl; add wine. Makes 24 (about 4-ounce) servings.
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