There is nothing better to have a party with friends at Christmas. Great dinner tables, delicious meals, music, dance, fun and the most important element of a party: Cocktails! As Architecture of Life, we shared delicious cocktail recipes with you before. Here are the new Christman Punch Recipes beside our previous ones such as Vodka-Strawberry-Lemonade Cocktail, Strawberry-Blood Orange Punch and Strawberry-Gin Sour.
Here are the nice, delicious and great Christmas Punch recipes:
75 ml clementine juice
150 ml Benedictine liqueur
225 ml Dewar’s white label scotch whiskey, or cognac
300 ml cranberry juice
1 vanilla pod, seeds of
1 clementine, thinly sliced
3 sour cherries, (optional)
Mix all the ingredients together in a jug and store in the fridge for 2–3 hours before using – no longer as the sour elements will start to affect the overall flavour of the punch. Serve in a large jug or bowl half-filled with. Mix well and allow to dilute for 5 minutes before serving.
Source: Jamie Oliver
Frozen festive vodka bottle
1 x 700 ml bottle vodka, gin or tequila
sprigs of herbs
Cut the top off a 1 litre plastic bottle, pop a 700ml bottle of vodka, gin, tequila or whatever you fancy in there. Fill inside the plastic bottle with water then shove leaves, sprigs of herbs, holly branches and berries, and sliced fruits all around the side. Stand this carefully in the freezer and leave it for a few hours so everything freezes around the bottle. When you’re ready to serve it, simply run the sleeve quickly under a tap then slide it off. You’ll have a perfect ice wrap around the bottle to keep it cold for the night – and look gorgeous!
Source: Frozen Festive Vodka
Another delicious recipe from Martha Stewart …
2 cups fresh or thawed frozen cranberries
1 cup pure maple syrup
2 cups dry red wine, such as Pinot Noir
1/2 cup packed light-brown sugar
1 vanilla bean, split, seeds scraped
Thin strips of zest from 1/2 lemon
2 teaspoons pink peppercorns, crushed
Pinch of coarse salt
2/3 cup granulated sugar
2 cups seltzer
Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.
Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely.
Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days.
Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender.
To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.