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Each punch serves 4-6 people.

CANDY CRUSH PUNCH

WHAT YOU NEED:

  • 5 white sugar cubes
  • 6 oz club soda
  • 6 oz Dillon’s Vodka
  • 6 oz Dolin’s Dry Vermouth
  • 6 oz David’s Tea Candy Crush Tea
  • 3 oz cranberry juice
  • 3 oz pomegranate juice
  • 10 dashes El Guapo Holiday Pie Bitters
  • 4 dashes Angostura Bitters
  • 6 sprigs of mint
  • ½ cup fresh pomegranate seeds
  • Candy Cane Pop Rocks
  • 4-6 large ice cube made with fresh cranberries inside!
  • 1 large ice cube for pitcher
  • WHAT YOU DO:

  1. Rim individual glasses with pop rocks candy cane.
  2. Grab a pitcher and combine sugar cubes and 2 oz club soda and muddle/mix until well dissolved.
  3. Add the rest of the ingredients (except remaining Soda) and fill the pitcher 3/4 full of ice and stir until chilled.
  4. Strain into punch bowl with 1 large ice cube.
  5. For individual pours, pour over 1 large ice cube and top with a touch of soda. Garnish with Mint Sprig and Pomegranate Seeds

CLARIFIED MILK PUNCH

WHAT YOU NEED:

  • 4 oz Spicebox Whiskey
  • 4 oz Lot 40 Rye
  • 1 oz Giffards Vanilla Liqueur
  • 8 oz Pineapple Juice
  • 4 oz Lemon Juice
  • 1.5 oz Simple Syrup
  • 5 Dashes El Guapo Holiday Bitters
  • ¾ cup Eggnog
  • ¼ cup Half and Half Cream (10%)
  • Fresh Nutmeg for Garnishing
  • 4-6 large ice cubes for individual pours

WHAT YOU DO:

  1. In a small bowl or spouted container, combine Eggnog and 10% cream and give this a quick stir to combine. This will be your milk mixture.
  2. With the remaining cocktail ingredients, combine all together in any spouted container and pour INTO the milk mixture.
  3. You will start to see some curdling which is what you want. So cover the bowl or spouted container with plastic wrap and place into the fridge for at least 30 minutes or up to 24 hours!
  4. Once it is time to grab the cocktail from the fridge, line a fine mesh strainer with a coffee filter and pour the cocktail through the filter with a container ready to grab the clear contents. This will filter through slowly but crystal clear! Be patient and let it filter.
  5. Once filtered, transfer to sterile container. For a cocktail, simply pour the cocktail over ice and garnish with fresh nutmeg.
  6. This can be left refrigerated for up to 1 month! The curdling acts as a preservative, but you will lose some of the flavours by week Batch this so that you can easily take this out of the fridge and have a ready cocktail in no time.

TROPICAL HOLIDAY PUNCH

WHAT YOU NEED:

  • 9 oz Havana Club 3 yr Rum
  • 2 oz Barista Coffee Rum Liqueur
  • 4 oz Gingerbread Syrup (recipe below)
  • 6 oz Pineapple Juice
  • 6 oz Clementine Juice
  • 2 oz Lemon Juice
  • 12 Dashes Angostura Bitters
  • 4 oz Club Soda
  • 4 small slices of pineapple for garnish
  • 4-6 Large Ice Cubes for individual glasses
  • 1-2 Large Ice Cubes for pitcher

WHAT YOU DO:

  1. In a pitcher, combine all ingredients (except Club Soda) and fill the pitcher 3/4 full of ice. Stir until well chilled
  2. Strain the cocktail into a punch bowl and add 1-2 large ice cubes
  3. Pour into individual glasses with 1 large ice cube and garnish with pineapple. Top with a splash of soda for each

GINGERBREAD SYRUP

This Syrup can last for 2 weeks

WHAT YOU NEED:

  • ½ tablespoon Fresh Ginger approx. 1 inch
  • 1½ cups Brown Sugar
  • 1 cup Water
  • 1 Cinnamon Stick
  • 3 Cloves
  • Fresh Nutmeg Grated

WHAT YOU DO:

  1. In a saucer, combine all the ingredients and bring to a boil
  2. Allow this to simmer for 5 minutes
  3. Strain through a fine mesh strainer and let it cool to room temperature before refrigerating

MEDITERRANEAN PUNCH

WHAT YOU NEED:

  • 1 tablespoon honey
  • 6 oz David’s Tea Sleigh Tea
  • 5 oz Gin Mare
  • 3 oz Cocchi Americano
  • 2 oz Ginger Beer
  • 6 dashes Cardamom Bitters
  • 2 Clementine (Sliced)
  • 6 Cloves
  • 1 Cinnamon
  • 4 Rosemary Sprigs
  • 4-6 large ice cubes for individual glasses
  • 1 large ice cube for punch bowl
  • 1 tray of regular ice cubes

WHAT YOU DO:

  1. In a pitcher, combine honey and tea (tea can be slightly warm so it mixes with the honey better)
  2. Add the Gin, Cocchi, Ginger Beer and Cardamom bitters then fill the pitcher 3/4 of the way with approximately one tray of regular ice (whatever you have in the fridge) and stir.
  3. Strain into desired punch bowl with 1 large ice cube and add cinnamon stick.

  4. For individuals pours, pour over 1 large ice cube and garnish with 2 clementine slices, 2 cloves and a rosemary sprig.