Wines and Punch Cocktails

 

Cherry Fizz

 

Metric

2 measures double cream

3 measures cherry brandy

3 x 15 ml spoons white rum

1 x 75 cl bottle sparkling white wine, chilled

8-10 small mint sprigs

 

Imperial

2 measures double cream

3 measures cherry brandy

3 tablespoons white rum

1 x 26.4 fl oz bottle sparkling white wine, chilled

8-10 small mint sprigs

 

Frost the rims of the glasses.

Stir together the cream, cherry brandy and rum in a jug. Chill. Gradually add the wine, stirring at first to mix. Pour into the prepared glasses and decorate with the mint.

Serves 8-10

 

 

Kir Royale

 

Metric

1 x 5 ml spoon crème de Cassis

175 ml champagne or sparkling white wine, chilled

 

Imperial

1 teaspoon Crème de Cassis

6 fl oz champagne or sparkling white wine, chilled

 

Stir together the Crème de Cassis and champagne in a champagne glass.

 

 

Black Velvet

Metric

3 measures Guinness, chilled

3 measures champagne or sparkling white wine, chilled

 

Imperial

3 measures Guinness, chilled

3 measures champagne or sparkling white wine, chilled

 

Pour the Guinness into a tumbler. Add the champagne, carefully.

 

Gorgeous Grace

Metric

1 measure brandy

½ measure Cointreau

ice

champagne or sparkling wine

1 slice orange

 

Imperial

1 measure brandy

½ measure Cointreau

ice

champagne or sparkling wine

1 slice orange

 

Stir together the brandy, Cointreau and ice in a mixing glass. Pour into a champagne glass and top up with champagne or sparkling wine. Decorate with the orange.

 

French ‘75’

Metric

1 measure gin

½ measure lemon juice

1 x 5 ml spoon sugar

ice

champagne or sparkling wine

 

Imperial

1 measure gin

½ measure lemon juice

1 teaspoon sugar

ice

champagne or sparkling wine

Stir together the gin, lemon juice, sugar and ice in a highball glass. Top up with champagne or sparkling wine.

 

Americano

 

Metric

1 measure Campari

2 measures sweet vermouth

ice

soda water

1 strip lemon peel

 

Imperial

1 measure Campari

2 measures sweet vermouth

ice

soda water

1 strip lemon peel

 

Stir together the Campari, vermouth and ice in a rocks glass. Add soda water to taste and decorate with the lemon peel.

 

Champagne Cocktail

 

Metric

3 x 15 ml spoons brandy

3 measures champagne, chilled

1 strip orange peel

 

Imperial

3 tablespoons brandy

3 measures champagne, chilled

1 strip orange peel

 

Pour the brandy into a champagne glass. Add the champagne and decorate with the orange peel.

 

Port in a Storm

 

Metric

1-½ measures port

½ measure brandy

2 measures red wine ice

1 strip orange peel

1 mint sprig

 

Imperial

1-½ measures port

½ measure brandy

2 measures red wine ice

1 strip orange peel

1 mint sprig

 

Stir together the port, brandy, wine and ice in a mixing glass. Put more ice in a large goblet. Pour over the cocktail and decorate with the orange peel and mint.

 

Apple Special

 

Metric

2 measures brandy

½ measure Cointreau

ice

dry cider

1 slice apple

 

Imperial

2 measures brandy

½ measure Cointreau

ice

dry cider

1 slice apple

 

Shake together the brandy, Cointreau and ice. Pour into a tall glass and add cider to taste. Decorate with the apple.

 

Mulled Cider Punch

Metric

1 orange

1 lemon

12 cloves

150 ml water

3 x 15 ml spoons clear honey

1 x 5 cm stick cinnamon

2.75 litres medium dry cider

175 ml brandy

1 orange, sliced

1 lemon, sliced

 

Imperial

1 orange

1 lemon

12 cloves

5 fl oz water

3 tablespoons clear

honey

1 x 2 in stick cinnamon

5 pints medium dry cider

6 fl oz brandy

1 orange, sliced

1 lemon, sliced

 

Preheat the oven to 180°C/350°F/gas mark 4. Stud the orange and lemon with the cloves and bake for 20 minutes.

Stir together the water, honey and cinnamon in a large saucepan over low heat until the honey has dissolved. Add the cider, orange and lemon and heat gently for 5-10 minutes. Do not allow the mixture to boil. Stir in the brandy and float over the orange and lemon slices.

Pour the punch into individual wine glasses. Serves 15

 

Apple and Cider Cup

 

Metric

1 litre apple juice

rind of 1 lemon, cut into strips

1 piece fresh root ginger

25 g brown sugar

3 measures Nassau Orange Liqueur

3 dessert apples, cored and sliced

2 litres dry cider, chilled

 

Imperial

1-3/4 pints apple juice

rind of 1 lemon, cut into strips

1 piece fresh root ginger

1 oz brown sugar

3 measures Nassau Orange Liqueur

3 dessert apples, cored and sliced

3-1/2 pints dry cider, chilled

 

Stir together the apple juice, lemon rind, ginger and sugar in a saucepan over low heat until the sugar has dissolved. Pour into a jug and allow to cool.

Stir the liqueur and 2 of the apples into the apple juice mixture. Chill. Strain and add the cider and the remaining apple just before serving.  Serves 14

 

Moonrise

 

Metric

300 ml medium dry

cider

1 pinch nutmeg

1 pinch ground cinnamon

1 x 15 ml spoon light brown sugar

2 x 15 ml spoons Calvados

2 x 5 ml spoons double or whipping cream

 

Imperial

10 fl oz medium dry

cider

1 pinch nutmeg

1 pinch ground cinnamon

1 tablespoon light brown sugar

2 tablespoons Calvados

2 teaspoons double or whipping cream

 

Stir together the cider, nutmeg, cinnamon and sugar in a saucepan over low heat until the sugar has dissolved. Stir in the Calvados.

Pour into a tumbler or mug and float the cream on top.

 

Sangria

Metric

600 ml red wine

4 x 15 ml spoons brandy

150 ml orange juice

600 ml lemonade ice

1 orange, sliced

1 lemon, sliced

1 apple, cored and sliced

 

Imperial

1 pint red wine

4 tablespoons brandy

5 fl oz orange juice

1 pint lemonade ice

1 orange, sliced

1 lemon, sliced

1 apple, cored and sliced

 

Stir together the wine, brandy, orange juice, lemonade and ice in a jug. Decorate with the fruit.

Serves 8

 

White Wine Cup

 

Metric

crushed ice

1 lemon

8 strips orange peel

1 x 75 d bottle of dry white wine soda

 

Imperial

crushed ice

1 lemon

8 strips orange peel

1 x 26.4 fl oz bottle of dry white wine soda

 

Put the crushed ice into tall glasses. Peel the lemon and place strips of orange and lemon peel on the ice. Slice the lemon into 8 and put one slice in each glass. Pour in wine, then top up with soda.

Serves 8

 

Citrus Wine Cooler

 

Metric

1 x 178 ml can frozen concentrated orange juice, thawed

1 x 178 ml can frozen concentrated grapefruit juice, thawed

300 ml white wine

ice

soda water

1 orange, sliced

 

Imperial

1 x 6-¼ fl oz can frozen concentrated orange juice, thawed

1 x 6-¼ fl oz can frozen concentrated grapefruit juice, thawed

10 fl oz white wine

ice

soda water

1 orange, sliced

 

Frost the rims of 8 tumblers. Stir together the fruit juices and wine in a jug. Put ice in the bottoms of the prepared glasses and pour over the drink. Add soda water to taste and decorate with the orange.

Serves 8

 

Sherry Flip

Metric

1 measure medium sherry

1 x 5 ml spoon icing sugar

1 egg

 

Imperial

1 measure medium sherry

1 teaspoon icing sugar

1 egg

 

Shake together the sherry, sugar and egg. Pour into a cocktail glass.

 

Buck’s Fizz

 

Metric

1 measure orange juice, chilled

1 dash Grenadine

2 measures champagne*

 

Imperial

1 measure orange juice, chilled

1 dash Grenadine

2 measures champagne*

 

Stir together the orange juice and Grenadine in a wine glass.

Add the champagne to top up.

*Traditionally Bollinger Champagne should be used, but a sparkling white wine is a much cheaper substitute — and tastes nearly as good!

 

Sherry Punch

 

Metric

1 x 70 cl bottle medium sherry, chilled

1 x 175 ml bottle lemonade, chilled

1-1/2 measures Mandarine Napoleon liqueur

ice

6 slices cucumber

1 dessert apple, cored and sliced

1 orange, sliced

 

Imperial

1 x 24.64 fl oz bottle medium sherry, chilled

1 x 26.4 fl oz bottle lemonade, chilled 1-1/2 measures Mandarine Napoleon liqueur

ice

6 slices cucumber

1 dessert apple, cored and sliced

1 orange, sliced

 

Stir together the sherry, lemonade, liqueur and ice in a punch bowl. Decorate with the cucumber and fruit slices.

Serves 12

 

Spritzer

 

Metric

2 measures white wine

ice

soda water

 

Imperial

2 measures white wine

ice

soda water

 

Put the wine and ice in a highball glass. Add soda water to taste.

 

 

Sinking Sun

 

Metric

2 x 15 ml spoons Scotch or rye whisky

1 strip lemon peel

175 ml dry cider

ice

 

Imperial

2 tablespoons Scotch or rye whisky

1 strip lemon peel

ice

6 fl oz dry cider

 

Stir together the whisky, lemon peel and ice in a rocks glass. Add the cider and stir to mix.

 

Dubonnet Spritzer

 

Metric

2 measures Dubonnet

ice

soda water

 

Imperial

2 measures Dubonnet

ice

soda water

 

Put the Dubonnet and ice in a glass and add soda to taste.

30. April 2013 by admin
Categories: Cocktails, Punches | Tags: , , , | Comments Off on Wines and Punch Cocktails

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