Memorial Day Weekend has come and gone, so you know what that means: Out come the sundresses, on go the summer whites and down go the cooling seasonal drinks. It’s also marks the start of the summer soiree season. And if you’re anything like us, the last thing you want to do at your party is sweat over stirring and shaking up a bunch of drinks for everyone else to enjoy. Nor do you want to settle for basic: Put out a few bottles of rose and some beer. Nope, we can do better than that.
Might we suggest whipping up a big batch of punches? Set some out in a pretty punchbowl at the start of your party and reserve the rest in the fridge, where it will be ready to replenish the bowl. Easy, breezy. Here are a few recipes to get you started
Basil Hayden’s Spiced Blueberry Punch
Created by Debbi Peek (Louisville, KY)
(Recipe serves 4-5)
4 parts Basil Hayden’s Bourbon
8 parts Blueberry Juice
8 parts passion fruit juice
Sparkling Wine or Club Soda
15-20 Fresh Mint Leaves
1 bag Frozen Blueberries, for ice ring
Add bourbon, blueberry juice, passion fruit juice and mint leaves to a medium sized punch bowl and stir. Add blueberry ice ring*. (See recipe below.) Serve in a cocktail glass and top with club soda or sparkling wine.
*Blueberry Ice Ring
Freeze one bag of frozen blueberries with water in a bundt cake pan. Dip frozen ring into hot water for a few seconds to unmold. Place in punch bowl with blueberry side up.
The Shark Puncher
(serves 6)
9 oz Captain Morgan Coconut Rum
9 oz Orange juice
6 oz Cranberry juice
3 oz Ruby red grapefruit juice
Combine all ingredients in a pitcher and stir.
