Ravi K Joshi
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Party Punches

COLORAMA
 
 1 bottle dry white wine 
60 ml gin
90 ml orange juice 
2 tbsp castor sugar 
30 ml Cointreau 
juice of a lemon 
200 ml lemonade
1 each chopped cucumber and red apple
1/4th chopped green bell pepper 



 Mix all ingredients in a large jug and put in the fridge for 4 hrs or more. 
Serve in large Wine  goblets with long cocktail forks or spoon at hand to enable handling the fruits. 
 PARFAIT SANGRIA


45 ml gin
45 ml Vodka
1 bottle of red wine
60 ml orange juice
60 ml mango juice
30 ml lemon juice
500 ml bottled  or RO treated water
1 ½  tablespoons caster sugar
10 chunks  each  of  cucumber, pear  and medium ripe mango
1 lime sliced in discs

 

Put the lemon juice, mango juice, orange juice and caster sugar in a large jug or bowl and stir until the sugar is dissolved. Add the red wine,  gin , vodka and water and stir. Add in the fruit chunks and lime discs and chill in the refrigerator for 10-12 hrs. Serve in red wine glasses with cocktail skewers to facilitate handling of fruit chunks.

Mixologist’s tip: The standing time of a typical Sangria is kept at least 10 hours to ensure infusion of the fruit flavours in the drink.


JHOOM BARABAR





1 bottle (750 ml) Dark Rum
1 bottle (750 ml)  Gin
1 litre Mango Juice
1 litre Cranberry Juice
10 Lemons
A bunch of Mint Leaves
Ice




 Puree the mint in a blender with some water (around ½ cup) & keep aside. Fill up half a  Punch Bowl of around 5 litre capacity (alternately use a Camper) with ice and pour in the rum, gin, juices & mint puree followed by freshly squeezed lemon juice. Stir and let stand for around 30 minutes so that the Punch is chilled and somewhat diluted with the molten ice. Re-stir before serving.


 



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