Punches and Cups with a difference

Press, Volume CXII, Issue 33094, 8 December 1972, Page 6

Punches and Cups with a difference

HOW TO MAKE A DECORATED ICE BLOCK FOR THE PUNCH BOWL A large block of ice to stand in the punch bowl is an excellent idea. It does not melt so quickly as small cubes, therefore does not dilute the drink so much. Pour one inch of water into a suitable tin and freeze it solid. Arrange over it a decoration of Maraschino cherries and thinly peeled cucumber skin. Cover with anothe r shallow layer of water and freeze again. When the decoration has set, top up the tin with very cold water, freeze and keep the block until required. To turn it out, dip the tin into hot water.

CITRUS CIDER CUP i pint orange juice t pint strawberry juice Juice of 3 lemons Sugar syrup to sweeten A medium-sized can 3 pints cider, chilled (approx. 10 fl. oz) of 3 tbsps brandy grapefruit juice 2 tbsps gin J pint grape juice Mix all the fruit juices and the syrup, then chill. Just before serving add the cider, brandy and gin. (Makes 5 pints, approx.)

HONEYSUCKLE CUP 1 bottle of medium-dry 1 wineglass of brandy white wine 1 bottle of lemonade 1 tbsp, honey (optional) 2 lemons, sliced 1 liqueur glass of Bene- 1 peach, sliced dictine Crushed ice Mix the wine, honey (if used), brandies and lemonade and pour over the fruit and ice in a bowl. Leave

to stand for 1 hour before serving. (Makes 2J pints, approx.) LAGER CUP Rind of 1 lemon and juice A few mint leaves of 2 lemons A pinch of grated nutmeg 1 pint water 1 bottle of lager beer 1 wineglass sherry Crushed ice 1 tbsp castor sugar Remove the lemon rind with a vegetable peeler, cut it into strips and place in a large jug. Add the water, sherry, lemon juice, sugar, mint and nutmeg. Stir well, cover with a lid and allow to stand for 20 minutes. Just before serving, strain the mixture and add the beer and a few pieces of ice. (Makes 1 pint, approx.) CIDER MINT A handful of fresh young 2 level tbsps sugar mint 1-2 drops of oil of 1 quart cider peppermint Wash the mint, shake it free from water and bruise some of the leaves with the back of a wooden spoon. Put the mint into saucepan with j pint of cider and heat gently to allow it to infuse for { hour, but do not let boil. Put into a large jug with the sugar dissolved in 1 tsp water; when cola, add the remainder of the cider and the oil of peppermint. Chill and strain before serving. (Makes 2 pints, approx.) HOCK SPARKLER lib fresh fruit 1 liqueur glass of brandy Sugar to taste 2 liqueur glasses of orange 3 bottles of hock Curacao 1 bottle of sparkling hock Ice Prepare the fruit (pineapple, peaches or strawberries, according to season); slice it thinly, and place with the sugar and the 3 bottles of hock in a bowl or jug; leave for 1 hour. Add the sparkling hock and the other ingredients, slightly iced. (Makes 6 pints, approx.) MIXED FRUIT CIDER CUP 2 oranges A 15oz can of strawberries 2 lemons 11b sugar 2 apples 3 quarts cider 3 apricots 1 pint soda water A 15oz can of raspberries Wipe the oranges and lemons and slice thinly; peel and core the apples and slice into rings; skin and slice the apricots. Drain the canned fruits (reserving the syrup) and mix with the fresh ones. Pour the fruit juice into a saucepan, add the sugar and 1 pint cider, boil for 5 minutes and pour on to the fruits. When the mixture is cold, add the remaining cider, chill and just before serving add the soda water. (Makes 7 pints, approx.)

MELON CIDER PUNCH 1 large water melon Cucumber, lemon and 1 pint cider, chilled orange slices 1 wineglass brandy Halved strawberries 1 wineglass strawberry Ice cubes juice Wipe the melon, cut off one side and scoop out the pips. Stand the melon in a dish or decorated bowl. Put the cider in a jug and add the brandy and strawberry juice. Pour into the melon, add the cucumber, lemon and orange slices and put the melon in the refrigerator or other cold place for 2 hours. Arrange the strawberries around the edge of the melon and add some ice cubes just before serving. (Makes 1J pints, approx.) Note: The melon flesh can be used for a fruit salad or hors d’oeuvre, after the punch has been served. NEW YEAR PUNCH 2 lemons 2oz Demerara sugar 2 pints ale 1 pint water i pint brandy i level tsp each of I pint (2J fl. oz) rum powered nutmeg and i pint (2J fl. oz) gin cinnamon Peel the lemons thinly and squeeze out the juice. Place the lemon peel and all the other ingredients in a large pan and heat, but do not boil. Strain and serve at once. (Makes 3J pints, approx.) WEST INDIES PUNCH 1 bottle rum Nutmeg 1 bottle water Sugar 3 lemons, halved Angostura bitters Splash a few drops of angostura bitters in bowl then pour in rum and water. Add the juice of lemons and leave lemon halves in mixture. Sugar to taste. Serve with sprinkle of grated nutmeg and ice cubes.

ORANGE CUP 1 can of frozen orange 2 tbsps Curacao or juice Cointreau 2 “splits” of soda water i pint sugar syrup to i pint rum sweeten Mix all the ingredients in a large bowl or jug and chill before serving. (Makes 1} pints, approx.)