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Patch Recipes: Stir Up A New Year's Cocktail

Celebrate the holiday season with a festive cocktail.

Christmas is all wrapped up and New Year's Eve is right around the corner. You probably already know what the food menu is. But did you figure out what drinks you will serve on New Year's Eve? If not, we have a couple of drink recipes that are perfect for any holiday party. Just make sure to serve to those over 21 and have a designated driver. Enjoy!

The following recipes from Eureka-Wildwood, Mo. Patch were created by Suzanne Corbett, an award-winning writer/producer, culinary teacher and food historian.

Lemon Drop Champagne Punch

  • 3 lemons, room temperature
  • 1/3  cup sugar
  • 1 bottle champagne, chilled
  • 3/4 cup vodka, chilled
  • 4 ounces candied lemon peels 

With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside. Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.

Pour champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.

Cranberry, Tangerine and Pomegranate Punch

  • 1 bag (12 ounces) fresh cranberries, for swizzle sticks
  • 1 bunch mint, for swizzle sticks
  • 2 cups freshly squeezed pomegranate juice (about five pomegranates)
  • 3 cups freshly squeezed tangerine juice (about seven tangerines)
  • 5 cups cranberry-juice cocktail
  • 2 bottles champagne

Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.

In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle a 1/2 cup punch into each glass; top with champagne. Garnish each glass with a swizzle stick.

Algonquin Punch

  • Peel from 4 lemons (removed in strips with vegetable peeler)
  • 1/3 cup superfine sugar
  • 2 cups fresh raspberries, divided
  • 3 cups Gin
  • 2 cups fresh lemon juice
  • 1 1/2 cups dark rum
  • 6 cups ice cubes
  • 1 ice block*
  • 2 cups chilled champagne
  • Lemon slices

Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend. Pour in gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 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 3/4 cup raspberries.

*To make the ice block, fill a 9x5x3-inch loaf pan with water and freeze it solid. Dip the pan into hot water to release the ice block.

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