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Festive but nonalcoholic...hot punch, spritzer, sparkling aperitif.

Special events call for a festive drink, and these three choices are showy enough for celebrations but contain no alcohol. To usher in the New Year, pour sparkling apple juice over cranberry juice concentrate for a bubbling aperitif. For a holiday open house, offer spiced hot punch or a cool citrus spritzer.

Hot Spiced Punch 8 whole cardamom, pods discarded (optional) 1/2 teaspoon whole allspice 3 tablespoons chopped candied ginger 4 thi strips lemon peed (yellow part only), 1/2 inch wide, 2 to 3 inches long 1 cinnamon stick, 3 inches long 2 bottles (25 oz. each) Gamay Beaujolais grape juice or 1 bottle (47 oz.) cranberry-apple juice cocktail (about 6 cups total) 1/3 cup golden raisins

In a stainless steel or glass bowl, use a wooden spoon to slightly crush cardamom, allspice, ginger, and lemon peel. Add cinnamon stick and juice. Cover the chill at least 12 hours or up to 2 days. Pour juice through a strainer into a 2- to 3-quart pan. Add raisins. Set, covered, over medium heat just until hot; keep warm while serving. Ladle into cups, spooning a few raisins into each. Makes 12 servings, about 1/2 cup each.

Sparkling Cranberry Blush Cocktail About 1/3 cup thawed frozen cranberry juice concentrate 1 bottle (about 25 oz.) or 3 cups sparkling apple juice or cider, chilled 3 thin lemon slices, cut in half

Pour cranberry concentrate into a small pitcher or decanter. Group concentrate, apple juice, lemon slices, and 6 champagne glasses (about 6-oz. size) on a tray.

For each serving, pour 1 ti 3 teaspoons concentrate into glass; add about 1/2 cup apple juice. Twist a lemon slice; add to cocktail. Makes 6 servings, 1/2 cup each.

Citrus Spritzer 4 to 5 large oranges 2 to 3 lrage limes 1 bottle (24 oz.) or 3 cups white grape juice About 3 cups sparkling water Ice cubes

With a vegetable peelr, cut 3 strips of peel (each 1/2 by 3 in., orange part only) from 1 orange; cut 2 strips (each 1/2 by 3 in., green part only) from 1 lime. Place peel in pitcher; bruise with wooden spoon.

Squeeze oranges to make 2 cups juice. From 1 lime, cut 5 thin center slices; cut in half and reserve. Squeeze remaining limes to make 1/4 cup juice. Add orange juice, lime juice, and grape juice to pitcher; mix. Serve, or cover and chill up to overnight.

Offer the citrus blend with sparkling water, reserved lime slices, and ice. For each serving, fill glass with ice, juice, and water, using about 2 parts juice to 1 part water; garnish with a lime slice. Makes 10 servings, about 3/4 cup each.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jan 1, 1986
Words:455
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