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    You are in: Home / Cookbooks / alcoholic punches
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    75 recipes in

    alcoholic punches

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    Be sure to use fresh pineapple juice for this drink, not bottled. From LCBO's Food & Drink Magazine. The data base wouldn't allow me to add cava. Cava is Portuguese sparkling wine made by the Champagne method.

    Recipe #454111

    Recipe #435170

    Gourmet March 2009 Posting this for ZWT 6 Greece.

    Recipe #428331

    This recipe is from the NY Times. If you read Regency romances and wondered what ratafia was here it is. You can make it with vegetables or herbs. Be aware it does need to sit for three full weeks.

    Recipe #422314

    In 'Not Your Mother's Slow Cooker Recipes for Entertaining' by Beth Hensperger

    Recipe #421473

    This is a great girl's night recipe. I don't know where my mother found it, but I do know that once we bring it around to a new set of friends, we are asked to bring it back again! You can find the cream of coconut in the drink mixers section - it's not the coconut milk found in oriental food sections. Vodka is a 750 ml bottle. Serving number depends on the size of your cups!

    Recipe #418046

    I've made this punch for several weddings, parties and showers and it always goes over well! From the 1986 Southern Living Annual Recipes. I haven't made it with champagne, but I am sure it would be delicous that way! Take time to make the ice ring; it really makes the punch perfect! If you need to make a lot of this, you can make the punch up to the point where you chill the base and instead freeze it. I've made enough for 100 people this way with good results. Also, the original recipe calls for a 28-ounce bottle of tonic water. I just always use the full 1 liter bottle. Preparation time includes a swag on how long it takes to make the ice ring. Cooking time is just the time to combine the base, ice ring and carbonated beverage.

    Recipe #412423

    George Washington was partial to the legendary Fish House Punch, introduced in 1732 at the Schuylkill Fishing Club in Philadelphia. Recipe from Chow. Chill time is cook time.

    Recipe #412007

    I am not allowed to attend any party without a batch of these. At our last party I made over 200 of these and they disappeared. You can use any flavor small size instant pudding and any flavor liquor you desire to come up with your own combination. These are the best! Note-cooking time is freezing time.

    Recipe #411860

    A delicious, refreshing mix of tropical fruits and champagne. Use fresh pineapple juice when possible. Adapted from a recipe posted on the About.com. Not Recommended for those under the legal drinking age!!! I'm sorry, the quantity was not given; my guess may be way off.

    Recipe #215091

    Borage is one of my favourite herbs, and I always find room for it in my herb garden; in fact, I grow it amongst my flowers in the herbaceous border. Its pretty vibrant blue star-shaped flowers (Borage is sometimes called the Star Herb) are wonderful when added to salads and drinks. The leaves, which taste of cucumber, are also an essential ingredient to soups, salads, drinks, creams and butters. I often add borage flowers when serving alcoholic drinks and fruit drinks. Borage is especially good with claret cup or wine cup, as in this recipe. You can also add borage leaves and flowers to hot or iced tea or lemonade. Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better when used fresh, as the flavour and colour deteriorate when it is dried and some essential oils are lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are also added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations.

    Recipe #381645

    This was a real hit when served at a party last week; if you don't like your drinks to taste too strongly of liquor then this is for you!

    Recipe #380087

    2 Reviews |  By JK0330

    I got this recipe from the bartender at one of my favorite restaurants, Pacifico. It's sweet, refreshing, and absolutely delicious -- enjoy!

    Recipe #353771

    Drink a couple of these and you won't care there is a HUrricane outside!

    Recipe #378214

    This is a terrific recipe for "hooch" party punch. This drink is reminiscent of something you'd have on a booze-cruise in the Islands or something. It's fruity and contains rum and what could ever go wrong with that??? This recipe is great for large crowds or a summer party, picnic or BBQ as it makes a good amount. This recipe is compliments of my dear Sister-in-Law who serves it in one of those big orange Gatorade jugs with a spigot at every summer gathering - think they also whip up a batch to bring out on the boat too... It's good stuff, I'll say that! ** Note: you may see white flaky tiny specs in the punch from the Coco Lopez - that is normal ** Also, you MUST use Sailor Jerry's Spiced Navy Rum, it's what makes it. Sailor Jerry's is a 92-proof blend of Caribbean-style rum with hints of vanilla, lime, cherry, cloves, cinnamon and other spices." You must also use Goya brand nectars as listed below. Enjoy!! :-)

    Recipe #310583

    Mix this up in a pretty glass bottle and store in the frig for guests!

    Recipe #363451

    1 Reviews |  By 4-H Mom

    We served these about 5 years ago at a New Year Eve's party. I don't remember where I got the recipe.

    Recipe #350540

    This started with a little of this and a little of that and alot of tasting! After several punch efforts this is the final recipe. Hope you enjoy it! I make a frozen ring of the punch mixture without the rum, but add chucks of pineapple and red cherries so the ring looks lovely floating in the punch bowl. Prep time doesn't include chill time.

    Recipe #344552

    This is a simple punch that is good for those special occasions. I found this recipe on allrecipes.

    Recipe #331763

    A lovely summer Sangria from Australian Good taste mag!

    Recipe #328666

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