Raise a toast to togetherness with our festive Friendsgiving Punchbowls! Perfect for sharing, these crowd-pleasers capture the warmth of the season in every sip.
Ingredients:
• 3 c Palomo Mezcal (750 ml)
• 1 c Le Verger Liqueur
• 2 c Apple Cider
• ½ c Pajarote Clove & Cardamom
• ¾ c Lemon Juice
• ¾ c Maple Syrup
Directions:
1. Combine all ingredients into a larger pitcher.
2. Add ice and stir well.
3. Serve in a rocks glass with cinnamon stick and apple slice for garnish.
Ingredients:
• 4 c water (3 if serving over ice)
• 1 btl Ten to One White Rum
• 16 oz Cranberry Syrup* (or substitute Jack Rudy Cocktail Co. Grenadine)
• 8 oz Lime Juice (or to taste)
Directions:
1. Chill ingredients and combine in a punch bowl or large pitcher or jar.
2. Serve neat chilled or in glasses over ice. Garnish with ground allspice or nutmeg (fresh if possible).
*Cranberry Syrup Recipe: Combine 12 oz cranberry juice and 12 oz sugar in a saucepan, then warm juice in the microwave or on the stove over low heat. Add sugar and stir until dissolved. Chill and reserve for use in punch.
Ingredients:
• 1 btl Austin Cabernet Sauvignon Paso Robles (750 ml)
• 12 oz Chazalettes Vermouth Rosso
• 3 oz Ten To One Dark Rum
• 3 oz Bache Gabrielsen Tres Kors Cognac
• ½ c Demerara Sugar
• ¼ c Raisins
• 4 Whole Cardamom Pods
• 8 Whole Cloves
• 2 Cinnamon Sticks
• 1 Star Anise
• 4 Orange Swaths
Directions:
1. Add the wine, sweet vermouth, rum, and cognac to a large pot and heat it on the stove until it begins to steam (do not boil!).
2. Crack your cardamom pods and cinnamon sticksnand them to the pot, along with the rest of thenspices, orange swaths, and sugar.
3. Steep for 15 minutes taking care to not let the mixture boil.
4. Turn off the heat, and bring to room temperature before straining out the spices and orange swaths.
5. Reheat to serve, and garnish with a cinnamon stick.