Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I am back today with a little treat for you from the archives: festive holiday party punch.
Here’s the thing: I found out less than a week ago that we are hosting my husband’s family for Christmas this year. Oh, and I’m hosting my family on Christmas Eve. Unfortunately, because of various conflicts, everyone can’t be together at one shindig, so this is the best we can do. Needless to say, my stress meter is a pinch off the charts.
One thing I know I can do to make life easier is to make a batch cocktail, aka, punch. Annette has always stressed the importance of enjoying the party as the hostess, too. That’s part of the fun, right? I plan to make a holiday punch, put everything out on a table, and let guests serve themselves. I might even leave the liquor out, so the kids can get involved, and so the adults can select their libation of choice. Here’s one of Annette’s fabulous holiday party punch recipes. Enjoy!
Holiday Punch Serves 16
You will need:
– 6 cups Pomegranate Juice – 4 cups SKYY INFUSIONS CRANBERRY – 4 cups FRANGELICO – 1 cup Lime Juice – 1 cup Orange Juice – 1 cup Honey syrup – 1 cup fresh cranberries – 2 ice cube trays
1 cup water and 1 cup honey boiled and reduced about 10 minutes
Cranberry Ice Cubes:
Fill trays with pomegranate juice and cranberries. As the juice melts, it will only make the cocktail merrier!
Mix all ingredients together in a large serving bowl or pitcher. Ladle punch into ice-filled glass. Garnish with clove stuffed orange slices (or simply with rosemary sprig; the punch’s red color is gorgeous with this “evergreen” garnish). Serve with cranberry ice cubes.
Halloween is one of my favorite holidays, and even though I’ll be traveling back from Italy over Halloween weekend, I’m always here with fun ways for you to celebrate. Today, I’m giving you the recipe for a Halloween cocktail made with blood orange that I’m dubbing “The Vamp.” The recipe is below. Let me know if you give it a try!
The Vamp Serves 1
You will need: – 1 oz Campari – 1 oz Blood Orange Maraschino Cherry Syrup – 1 oz Cinzano Rosso – splash of club soda – slice of blood orange for garnish
To prepare simple syrup & cocktail:
Combine the juice of one blood orange, 1/3 cup maraschino cherry juice, and 1/2 cup of water. In a small pot, bring the ingredients to a boil about 10 minutes, set aside to cool.
In a shaker filled with ice, place all ingredients and shake vigorously until completely chilled and mixed. Strain into a coupe glass and garnish with a slice of blood orange.
Campari is bitter and can be an acquired taste, so that’s why you must try this recipe. It is simply incredible. I have convinced many people to try this and give Campari another chance. The end of summer is near, so this Campari sorbet is the perfect farewell. Make it today, so you can enjoy it tomorrow and the rest of the weekend. A few things to note: because of the liquor, this is a soft sorbet, so be sure to make it ahead of time and then chill it overnight to achieve the best texture.
Don’t forget to let me know what you think!
Campari Sorbet Serves 8
You will need: – 1 cup water – 1 cup sugar – 3 Tbsp. orange zest 3 oranges, I use a microplane – 2 cups fresh squeezed orange juice (squeeze it yourself; it’s worth it) – 3/4 cup Campari
In a saucepan combine water, sugar, and zest, making a simple syrup
Bring to a boil, turn off the heat, and cool
Add Campari and orange juice to the syrup. You need to chill in the refrigerator at this point, the colder the better before adding it to the ice cream maker
Place into an ice cream maker and follow manufacturers instructions, place into a loaf pan lined with plastic wrap, put into the freezer until ready to serve.
Watermelon is ripe and ready this time of year which means it’s time for Keith Robinson’s delicious batched cocktail recipe, the watermelon spritzer. It’s perfect for spring and summer. Try it this weekend with friends, and let me know what you think, or just make the entire batch for a weekend of easy refreshments for two.
Watermelon Spritzer Serves 12
You will need: – 6 cups watermelon juice – 1 cups fresh lime juice – 1 cups mint simple syrup – 1 bottle white Bordeaux or white burgundy wine – 1/2 bottle club soda – Fresh mint, lime slices as garnish
To prepare: In a pitcher combine all the ingredients and ice and stir. To serve add fresh mint and slice of lime as garnish to each glass.
Boozy popsicles are such a fun twist on typical summer desserts, especially since they’re a dessert and a cocktail in one!
Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.
When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!
Cantaloupe Campari Pops
Makes 10 pops
– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari
*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)
Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.
Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.
*Note: I like to pour the puree into the molds using a pitcher; it’s easier.
Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.