Register News | Site Map | Contest  
Skip Navigation Links
Print this page
Punch & Cocktail menus
Punch & Cocktail menus you may wish to try & enjoy

Florida Cocktail

3 grapefruit – peeled & cut

3 oranges – into segments

2 tablespoons castor sugar

1 tablespoon sherry or Kirsch

Maraschino or glace cherries

Method –

Sprinkle sugar & sherry or Kirsch over fruit & allow to stand at room temperature for 1 hour.

Refrigerate until thoroughly chilled and spoon into individual frosted glasses. Garnish with cherries.

Note – To frost glasses, dip rim of glass into egg white and then into castor sugar or jelly crystals.

Melon Cocktail

1 large rock melon

grated rind & juice of 2 lemons

water

mint leaves

lemon slices

Method-

Cut a slice from the top of the melon and scoop out the seeds. With a vegetable baller remove the melon flesh. Cover & refrigerate.

Make up lemon juice to 2/3 cup with water and pour into pan together with sugar. Stir over a gentle heat until dissolved. Add lemon rind and allow to simmer for 5 minutes. Remove from heat & chill.

Spoon melon balls into individual glasses and pout over lemon sauce. Garnish with Mint leaves and lemon slices.

Grapefruit Crème De Menthe

To 2 grapefruit or 1 can grapefruit, allow 1-2 tablespoons green Crème de Menthe.

If fresh grapefruit are used, peel and segment.

If canned grapefruit is used, drain well.

Method –

Stir Crème de Menthe to grapefruit and chill thoroughly. Spoon into frosted glasses and decorate with mint leaves and/or maraschino or glace cherries.

Note – Balls of rock melon and sultana grapes can be added to the grapefruit if wished or used in its place.

Melonade

250g rock melon – peeled, seeded & pureed

ring & juice of 2 lemons

2 tablespoons sugar

2 ½ cups of soda water – chilled

Method –

Gently heat rind & juice of lemons with sugar until dissolved. Remove from heat & strain. Mix with melon puree and chill thoroughly.

Stir in soda water & serve immediately.

Amber Bubble

1 ½ cups orange juice

1 ½ cups lemon juice

1 ½ cups of grapefruit juice

1 bottle cider (alcoholic or non-alcoholic)

2 bananas – finely sliced

1 lemon – finely sliced

Method –

Chill all ingreidents, then stir together just before serving. Stir in bananas & lemon slices.

White Wine Punch

2 bottles sauterne

1 bottle reseiling

½ cup brandy

1 bottle lemonade

1 cup orange juice

banana and lemon slices for garnish

Method-

Chill all ingreidents, then stir together just before serving. Stir in bananas & lemon slices.

Sangria

4 tablespoons sugar

juice 1 lemon

1 ½ litres dry red wine

1 ¼ cups water

1 orange – thinly sliced

1 lemon – thinly sliced

Method –

Place sugar & lemon juice together in a bowl and stir until sugar has dissolved. Stur in wine & water. Float fruit pieces on top and add ice cubes if wished.


Privacy | Media Kit | Internet Marketing
@ 2006, Yelverton Brook, All Right Reserved.