Spiced Rum And Tea Punch
Champagne Punch
Dragoon Punch
Bombay Punch
Rum-Punch Granita



Spiced Rum And Tea Punch

2 1/4 cups water
1/3 cup honey
1/4 cup (packed) golden brown sugar
2 tablespoons chopped peeled fresh ginger
16 whole cloves
16 whole allspice
1 vanilla bean, chopped
1 tea bag of Earl Grey
1 750-ml bottle dry red wine
1/4 cup dark rum
Crushed ice (if serving punch chilled)

Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in
heavy large saucepan. Bring mixture to boil over medium-high heat,
stirring
until honey and sugar dissolve. Boil 5 minutes. Remove from heat. Add tea
bag; let steep 5 minutes.
Strain syrup into bowl. Add wine and rum. If serving cold, refrigerate
until
chilled.
If serving cold, fill 6 glasses with crushed ice. Ladle punch into
glasses.
If serving hot, bring to simmer in medium saucepan. Pour punch into cups.



Champagne Punch

1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml. bottles dry champagne

In a bowl combine the Triple Sec, the brandy, the Chambord and the
pineapple
juice and chill the mixture, covered, for at least 4 hours or overnight.
In
a large punch bowl combine the Triple Sec mixture, the ginger ale, and the
champagne and add ice cubes.



Dragoon Punch

3 pints porter
3 pints ale
1/2 pint brandy
1/2 pint sherry
1/2 cup sugar syrup
3 large lemons, thinly sliced
Block of ice
2 bottles chilled champagne

Pour porter, ale, brandy, sherry and sugar syrup into a punch bowl. Add
lemon slices and a block of ice. Add the champagne.




Bombay Punch

3 cups lemon juice
1 cup superfine sugar or to taste
1 large block ice
1 quart brandy
1 quart medium-dry sherry
1/4 pint maraschino
1/4 pint Curacao
4 quarts champagne
2 quarts club soda
Fruits in season

Stir lemon juice and sugar together until the sugar is dissolved. Taste
for
sweetness and pour into a large punch bowl. Add the block of ice and all
remaining ingredients in the order listed, except the fruits. Stir gently
to
mix. Decorate with fruit. Serve in 4-ounce punch glasses.




Rum-Punch Granita

3/4 cup peach nectar
3/4 cup apricot nectar
3/4 cup pineapple juice
3/4 cup fruit punch
1/2 cup dark rum
1 tablespoon fresh lime juice
1/2 teaspoon bitters
Fresh fruit (such as strawberries, peach slices and pineapple spears)
Fresh mint sprigs

Combine first 6 ingredients in medium bowl. Mix in bitters, if desired.
Pour mixture into 15x10x1-inch baking sheet. Freeze until icy at edges of
sheet, about 25 minutes. Whisk to distribute frozen portions evenly.
Freeze again until mixture is icy at edges of sheet and overall texture is
slushy (for beverage), about 25 minutes longer. Then freeze until mixture
is solid (for granita), about 45 minutes. Use fork to scrape granita into
icy flakes. Cover and freeze at least 1 hour and up to 2 days. Scoop
granita into goblets. Garnish with fruit and mint and serve.


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