Sneaky Citrus Punch
Makes 6 servings
3 cups orange juice
1 cup pear nectar
2 lemons, juiced
2 tablespoons grenadine
2 cups light rum
1/4 to 1/2 cup orange-flavored liqueur (recommended: Curacao)
Sliced lemon, for garnish
In a large punch bowl, mix the orange juice, pear nectar, lemon juice, grenadine, rum, and orange liqueur. Serve with ice, and garnish with the lemon slices.
Makes: 4 servings
3 jalapeno chilies
1/2 cup plus 2 tablespoons tequila
1/2 cup plus 2 tablespoons lime juice (from about 5 limes), plus extra wedges for rims, optional
1/4 cup orange liqueur (recommended: Cointreau or Grand Marnier)
3 tablespoons guava juice
Coarse salt or margarita salt
Put 2 jalapenos into a small bowl and top with 1/2 cup plus 2 tablespoons tequila. Cover and refrigerate for a day. Pour the spicy tequila into a pitcher and add 1/2 cup plus 2 tablespoons chilled lime juice, the orange liqueur, and the guava juice. Refrigerate again until chilled. Put salt into a small plate and use lime wedge to moisten the rims of margarita glasses. Halve, remove the seeds, and thinly slice the third jalapeno. Garnish each glass with 1 slice. Pour the chilled margarita mixture into the glasses. Serve.
Guava Champagne Cocktail
1/2 cup guava shells
1/4 cup vodka
1/4 cup sparkling wine
2 cups lemon sorbet
Fresh mint sprigs, for garnish
Place the guava shells, vodka, sparkling wine, and lemon sorbet in a blender and puree. Divide among champagne glasses and serve with a mint sprig.
Tequila Sunrise Punch
Makes: 4 to 6 servings
1/2 cup silver or gold tequila
33 ounces citrus-flavored club soda
2 limes, quartered
1 small unpeeled orange, cut into 1-inch chunks
1/2 small unpeeled grapefruit, cut into 1-inch chunks
Pour the tequila and club soda into a pitcher. Add the limes, oranges, and grapefruit, and set aside for 10 minutes.
Add enough ice to the pitcher so that the punch rises to the top. Serve in chilled glasses with some fruit in each glass.
Originally provided in the December 2008 issue of Family Circle magazine.