Punches

Pina Colada Punch

46 oz pineapple juice

15 oz coconut cream

1 tbsp coconut syrup

1 tbsp cinnamon

2 liters pineapple soda

1 pint vanilla ice cream

Chill all ingredients well before mixing. Blend pineapple juice, coconut cream, syrup and cinnamon until smooth. In a punch bowl add juice mixture, then add ice-cream. Mix carefully until it melts. Add soda and thin cut orange slices.

Spanish Sangria

2 bottles & 16 oz of your favorite red wine

5 cans lemon soda
(we recommend San Pellegrino Limonata or Fanta de limon)

20 oz dark rum

8 oz Cointreau

4 oz Apple Schnapps

4 tsp sugar

chopped frozen fruit mix

cinnamon sticks

Add the all the ingredients into a punch bowl 2/3 filled with ice cubes. Stir with a wooden spoon until sugar dissolves and the punch is well mixed.

Bacardi Hawaiian Punch

1/2 oz Bacardi Limon rum

1/2 oz Bacardi Orange rum

1/2 oz Bacardi Razz rum

1/2 oz Bacardi Vanil rum

3 oz cranberry juice

3 oz pineapple juice

Fill the shaker half with ice. Add all rums, cranberry & pineapple juices and shake well. Strain into a glass filled with ice cubes.

Mimosa Punch

16 oz frozen orange juice concentrate (1 can)

40 oz sparkling apple juice (5 cups)

apple cider, or ginger ale

2 bottles Champagne

Chill all ingredients well before mixing. Scoop the orange juice concentrate into a punch bowl. Stir to soften. Add sparkling apple juice and ginger ale. Add the champagne and stir gently. Float an ice mold. Serve immediately.

Strawberry Champagne Punch

10 oz frozen sweetened strawberries (thawed)

1 bottle (750-ml) rosé wine

6 oz fresh lemon juice


Powdered sugar (or simple syrup)


1 ½ bottles champagne

Ice mold

Chill all ingredients well before mixing. Purée the strawberries in a blender, adding a little of wine if necessary. Sweeten the lemon juice to taste with sugar. In a punch bowl add sweetened lemon juice, puréed strawberries and wine. Just before serving – add champagne and float ice mold.

Housewarming Punch

12 oz frozen fruit punch, partially thawed

10 oz frozen strawberries

2/3 cup orange juice

2 Tbsp lemon juice

24 oz ginger ale

1 qt Champagne

3 cups water

Place a frozen ice ring in a punch bowl.

Add the fruit punch, water, strawberries, and juices.

Stir to dissolve the punch.

Slowly pour in the ginger ale and Champagne.

Planter’s Punch

2 oz dark rum

1/4 oz grenadine

equal parts sour mix and either pineapple or orange juice to fill

club soda (optional)

maraschino cherries (for garnish)

lemon/orange slices (for garnish)

Pour the grenadine and juice mix into a cocktail shaker filled with ice cubes. Shake well.

Strain into a highball glass filled with ice cubes.

Top with club soda (optional).

Garnish with the lemon slice and cherry.

Rosé Berry Bliss

1 bottle Clos du Bois Rosé

1 bag frozen blueberries

1 container frozen pink lemonade

1 liter lemon-lime soda

blueberries for garnish

Chill all ingredients well before mixing.

In a large pitcher, mix the Clos du Bois Rosé, frozen blueberries and frozen pink lemonade.

Place in the refrigerator for an hour.

Top with lemon-lime soda before serving.

Champagne Peach Punch

11.5 oz (1 can) peach nectar

6 oz (1 can) frozen orange juice concentrate

4 oz lemon juice

4 oz peach brandy or peach schnapps

4 oz grenadine syrup

1 (32 fluid oz) bottle carbonated water

3 (750 milliliter) bottles champagne

Chill all ingredients well before mixing.In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well. Add the carbonated water and champagne.

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