Apple Cider Sangria

Source: mylifeasamrs.com via Caitlin on Pinterest

Nate and I were looking for a new punch to serve at our annual holiday party this year.  We have made Algonquin Bar Punch for the last few years.  It's tasty, but takes some prep time.  We were ready for something new.  I went to my latest recipe source, Pinterest, to find some ideas.  Apple Cider Sangria won.

Apple Cider Sangria
yield: 6 1/2 cups

Ingredients:

For the Spiced Apple Cider:2 cups apple cider (the real stuff - opaque in color & found in the refrigerator section)
1/3 cup sugar
2 cinnamon sticks
1/2 teaspoon cloves (this was a lot of clove... I'd use less next time)
1/4-1/2 teaspoon ground allspice (I didn't have this, so I threw in some nutmeg?)
1/2 teaspoon orange zest
2 orange slices (rounds)

For the Spiced Apple Cider Sangria:1 bottle inexpensive Spanish red wine (we used a cheap Cabernet Sauvignon)
2 cups spiced apple cider (recipe above)
1/2 cup orange juice
1/2 cup brandy (we added extra brandy!)

Directions:

For the Spiced Apple Cider: Mix together all ingredients in a medium sized saucepan. Bring to a simmer over medium-high heat and then remove from heat and allow to cool completely. Strain before using.

For the Spiced Apple Cider Sangria:Mix ingredients together in a large pitcher and garnish with orange wheels and cinnamon sticks. To serve, pour over ice.  Enjoy!

Rose Sangria

We enjoyed some very tasty sangria at a wine festival recently.  The vineyard giving out the sangria wasn't that great, but they sure knew how to mask some flawed wines!

Rose Sangria
makes 1 gallon

Mix:
1 bottle rose wine
1 bottle sweet white wine (recipe calls for Traminette)
1 cup sugar

Add:
1 liter lemonade
1 liter gingerale
2 cups strawberries, diced

Keep an eye out for this at the upcoming BadBash!

Sherbet Punch

1 bottle champagne
1 bottle ginger ale
1 qt. sherbet (orange, etc.)
orange slices
maraschino cherries

Pour champagne and ginger ale into punch bowl.
Add sherbet, orange slices and some maraschino cherries.
Serve.

Christmas Punch

(Bon Appetit calls this "Algonquin Bar Punch")

Serves 12 to 16

Ingredients:
Peel from 4 lemons (removed in strips with vegetable peeler)
1/3 cup superfine sugar
2 cups fresh rasberries, divided
3 cups sloe gin
2 cups fresh lemon juice
1 1/2 cups dark rum
6 cups ice cubes
1 ice block
2 cups chilled brut Champagne
Lemon slices

Preparation
Place lemon peel strips in large bowl.
Add sugar and mash with muddler or wodden spoon to infuse sugar with lemon.
Add 1 1/4 cups raspberries and mash to blend.
Pour in sloe gin, lemon juice and rum.
Add ice crubes; stir to blend.
Refigerate 20 minutes.
Place ice block in punch bowl.
Strain punch over ice block into bowl.
Add champagne.
Stir to blend.
Garnish punch with lemon slices and remaining rasberries.
Ladle into punch cups to serve.

Mojitos

16 servings

2 cups (packed) fresh mint leaves
1 1/3 cups sugar
1 1/3 cups fresh lime juice (from about 18 large limes)
4 cups light rum
Ice cubes
3 cups club soda

Combine mint, sugar, and lime juice in large bowl; mash well with potato masher. Let mixture stand at least 15 minutes and up to 2 hours.
At party:
Stir in rum. Using ladle, divide mixture among 16 glasses. Fill glasses almost to the top with ice cubes, then top each with 3 tablespoons club soda.


You can try using concentrated lime juice, or part fresh part concentrated.


Make a double recipe, with “syrup” in 2 pitchers; add rum at event and do not add to second batch unless needed.