Brighton Punch

• 3/4 oz. blended whiskey
• 3/4 oz. cognac
• 3/4 oz. benedictine
• juice of 1/2 fresh orange
• juice of 1/2 fresh lemon
• club soda

Directions:

Shake all ingredients except club soda well with cracked ice and strain into a highball or collins glass filled with crushed ice.

Top with club soda and stir gently.

Serve with two short straws and a mini-kebab of orange and maraschino cherry.

Hot Spiced Cranberry Punch

• 4 cups pineapple juice
• 4 cups water
• 2 cans jellied cranberry sauce
• 2 cups light rum
• 3/4 cup firmly packed brown sugar
• 3/4 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. salt
• 1/4 tsp. grated nutmeg

Directions:

Bring sugar, 1 cup water, salt, and spices to a boil.

Mash cranberry sauce with a fork.

Add remaining water to cranberry sauce and beat with a rotary beater until smooth.

Add cranberry liquid and pineapple juice to hot spiced syrup and heat to a boil.

Add rum.

Serve hot with cinnamon stick stirrers.

Makes approximately 20 5-oz. servings.

Hot Spiced Cider

• 8 oz. light rum
• 2 quarts fresh apple cider
• cinnamon sticks

Directions:

Heat cider with cinnamon sticks, occasionally stirring. 

Add rum just before serving. 

Or, pour 1 oz. rum per 8 oz. seving into heatproof mugs before adding hot cider mixture. 

For small glasses or punch cups, use less rum.

Makes approximately 24 3-oz. servings

Hot Fruited Cider

• light rum
• 2 qt. fresh apple cider
• 2 cups unsweetened grapefruit juice
• 1/2 cup brown sugar
• cinnamon sticks

Directions:

Heat all ingredients except the rum in a non-reactive saucepan. 

Simmer for a few minutes. 

Warm a heatproof punch bowl or pitcher and heatproof punch cups or mugs. 

Add 1/2 to 1 oz. of rum to each cup or mug. 

Strain and decant warm cider into a prepared container and serve.

Makes approximately 30 3-oz. servings.

Glogg

• 2 bottles dry red wine (750 ml. each)
• 2 bottles port (750 ml. each)
• 1 pint brandy or aquavit, divided
• 4 cinnamon sticks, cut into 1-inch pieces
• 1 tbs. cardamon seeds
• 24 cloves
• 1/2 cup raisins
• 1 cup blanched almonds
• 2 orange peels, divided
• 2 cups sugar

Directions:

Heat win and port in a non-reactive saucepan with spices (in a muslin bag), raisins, almonds and 1 orange peel.  Do not boil.  In a separate saucepan, heat half the brandy with the sugar until it becomes syrupy and caramelized.  Add caramelized sugar mixture into the hot wine.  Simmer, covered, for 1 hour.  Remove bag of spices before serving, and add more brandy to taste.  Serve in heatproof mugs or punch cups.  Garnish with other orange peel - be sure to twist the peel over the mug to release the volatile oils.  Glogg can be decanted into sterile containers and stored, tightly sealed, for up to two months.  Reheat gently before serving.

Makes about 32 4 oz. servings.

Farmers Bishop

• 1 quart calvados
• 1 gallon fresh apple cider
• 6 oranges
• 48 cloves
• 2 tbsp. sugar (or to taste)
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Stud each orange with 8 cloves.  Bake oranges in an ovenproof casserole for 1 hour at 300 degrees.  Place baked oranges in a warmed, heatproof punch bowl or mixing bowl.  Prick each one well with a fork.  Heat cider in a large saucepan until nearly boiling.  While cider is heating, warm (but do not boil) Calvados in a small saucepan and pour over oranges.  SPrinkle with sugar.  Set fire to Calvados.  Allow to burn for a few seconds, then add hot cider, reserving 1/2 cup.  Add spices to remaining 1/2 cup of cider, and stir into the mixture.  Keep warm in a chafing dish or double boiler as needed.

Serves approximately 32 3oz. servings.