TechnoSpot

Tropical Fruit and Rum Punch - serves 12

2 12-ounce cans mango nectar
2 12-ounce cans guava nectar
2 cups canned unsweetened pineapple juice
1 1/2 cups canned coconut cream, well mixed
1/4 cup fresh lime juice
2 cups amber (gold) rum
17 cups ice cubes
Fresh pineapple or lime wedges

Combine mango nectar, guava nectar, pineapple juice, coconut cream, lime juice and amber rum in large pitcher. (Punch can be prepared 1 day ahead. Cover and refrigerate. Mix well before using.)
Combine 1 cup punch and 2 cups ice cubes in blender and blend until smooth and thick. Pour into glasses. Garnish with fresh pineapple or lime wedges and serve. Repeat with remaining punch in batches.

Brandy Milk Punch - makes 1 drink

1 tsp sugar
1 jigger brandy
1 cup very hot milk
Nutmeg

In a blender put the sugar, brandy, and milk. Blend the mixture, pour it into a large glass or mug, and sprinkle with nutmeg.
Or stir the sugar and brandy in a warmed glass or mug and fill it with very hot milk. Add a few grains of nutmeg.
Serve the drink at once.

Spiced Red Wine with Brandy and Citrus - makes 3 cups

1 orange, sliced
1/2 lemon, sliced
1 vanilla bean
Peel from 1 orange - orange part only
6 whole cloves
1 750-ml bottle dry red wine, Merlot
1/2 cup framboise eau de vie or brandy
6 tbsp sugar

Combine sliced orange and lemon, vanilla bean, orange peel and cloves in large glass jar. Pour wine over. Cover and place in cool dark area for 2 weeks.
Strain wine through several layers of cheesecloth into 4-cup measuring cup. Discard solids in cheesecloth. Add framboise and sugar to wine; stir until sugar dissolves. Pour mixture into wine bottle or decorative bottle. Cork bottle and place in cool dark area for at least 1 week. (Can be made 6 weeks ahead. Store in cool dark area.) Serve in small wineglasses.

Fruit Juice and Vodka Punch - makes 12 cups

3 cups pineapple juice
2 cups brewed or instant tea
2 cups apple juice
1 1/2 cups vodka
1 6-ounce can frozen lemonade concentrate, thawed
1 6-ounce can frozen orange juice concentrate, thawed
2 cups chilled ginger ale

Combine first 6 ingredients in large bowl. Stir until blended. Cover and refrigerate until well chilled, at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Mix in ginger ale and serve.

Champagne Peach Punch - serves 24

3 (11.5 ounce) cans peach nectar
3 (6 ounce) can frozen orange juice concentrate
1/4 cup lemon juice
1/2 cup peach brandy
1/4 cup grenadine syrup
1 (32 fluid ounce) bottle carbonated water
3 (750 milliliter) bottles champagne

Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.

Peach and Mango Daiquiri - makes 4 drinks

3/4 cup frozen mango-peach juice concentrate, thawed
3/4 cup white rum
1/2 cup orange juice
1/4 cup sugar
1 1-pound bag frozen unsweetened sliced peaches
Fresh mint sprigs

Combine mango-peach juice concentrate, rum, orange juice, and sugar in blender. Add half of frozen peaches and puree. Add remaining peaches a few at a time, blending until mixture is smooth and thick, stopping to stir as needed. Pour into chilled daiquiri glasses or wineglasses. Garnish with mint and serve.

Pineapple-Orange Margarita - serves 8

2 1/2 cups pineapple juice
1 1/4 cups white tequila
1 cup Cointreau or other orange liqueur
1 cup orange juice
3/4 cup fresh lime juice
1/2 cup simple syrup
3 cups ice cubes

Optional garnishes: fresh pineapple spears, maraschino cherries
Combine pineapple juice, tequila, Cointreau, orange juice, lime juice, and simple syrup in large pitcher. (Can be prepared 6 hours ahead. Refrigerate.) Add 3 cups ice cubes to pitcher and stir to blend well. Pour margarita into cocktail glasses. Garnish with pineapple spears and maraschino cherries, if desired, and serve.

Banana-Pineapple Yogurt Smoothie - serves 4

1 cup nonfat plain yogurt
1 1/2 ripe bananas, peeled, sliced
1 cup unsweetened pineapple juice
10 ice cubes
3 tbsp golden brown sugar

Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days.
Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses.

Raspbeery Champagne Cocktail - serves 8

2 1/2-pint baskets fresh raspberries
2 tbsp sugar
1/2 cup plus 2 tbsp raspberry liqueur
1/4 cup cognac or other brandy
8 sugar cubes
1 750-ml bottled chilled brut champagne
Fresh raspberries
Lemon peel strips

Combine 2 baskets raspberries and 2 tbsp sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible. (Can be made 1 month ahead. Cover; chill.)
Place 1 sugar cube in each of eight 6-ounce champagne flutes. Pour 2 tbsp raspberry mixture over each sugar cube. Pour champagne over to fill glasses. Garnish each with raspberries and lemon peel.

Caribbean Castaway Punch - serves 14

3 cups orange juice
3 cups pineapple juice
2 cups lime juice (from about 15 limes)
2 cups light rum
2 cups dark rum
1 cup curaçao or other orange liqueur
1/2 cup grenadine
1 block of ice or 5 cups ice cubes

Stir first 7 ingredients in large punch bowl. Refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.)
Add block of ice or ice cubes to bowl with punch. Ladle punch into glasses.

Mangoade - serves 8

2 cups ripe mango coarsely chopped
1/4 cup sugar, or to taste
2 cups orange juice
1/4 cup lime or lemon juice
2 cups cold water
1 tsp grated orange rind

Combine all ingredients except orange rind in a blender and blend on high speed for about 30 seconds. Strain and pour into a pitcher. Sprinkle with orange rind and serve in 8-ounce tumblers or goblets with 2 or 3 ice cubes in each.

Tom and Jerry - serves 24

12 eggs
1 1/4 cups confectioners' sugar
20 fluid ounces brandy
24 cups milk
1 pinch ground nutmeg

Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
To each mug add 2 tbsp brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.