|Bottling, Pickling and Preserving|
|by Elizabeth Lambert Ortiz|
A practical guide to bottling, pickling and preserving, covering basic and more advanced information, equipment and preparation.
Results 81 - 90 of 160 for rum punch
Tall glasses Ice Straws Makes 4 quarts.
Combine concentrate with 8 cups water. Chill. To serve, combine this mix with rum in punch bowl. Carefully pour in 7-Up. Makes 30 five-ounce servings.
Combine limeade, pink lemonade, ... juice with 8 cups water. Chill. To serve, combine limeade mixture with run in punch bowl. Carefully pour in club soda.
Mix all ingredients. Add 7-Up and rum (if desired).
Combine the above ingredients in large punch bowl with the ... grenadine to color. Add ice. For best results chill ingredients overnight prior to mixing.
Beat eggs and add milk, rum and liqueur. Overnight ... soft, add just before serving. Sprinkle with nutmeg on top. (Can be made without the rum and liqueur.)
Combine all ingredients in pitcher or punch bowl. Add 2 ... with lemon and orange slices. For weaker punch use 1 bottle ginger ale and 1 bottle champagne.
Mix all ingredients well ahead of time. Yield: 54 punch cups.
Peel, slice, crush 3 ripe pineapples into large punch bowl. Cover pineapple ... to blend and chill. Just before serving, add 4 bottles chilled champagne.
Tie spices in cloth bag. Stick cloves in oranges. Simmer all ingredients, except rum and oranges for 10 minutes. Remove spices, add rum and float oranges.
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