This week I was joined on the show by Meredith Speers, a woman who knows how to party. She shared so much liquid wisdom with me I don't know where to start! But here are 4 beverage recipes to get you going.
Killer Punch
Yield: A little less than a gallonIngredients
2 quarts cold champagne
1 pint Southern Comfort
1 pint vodka
1 quart club soda
Procedure
Mix in punch bowl, and serve very cold. If this is too strong, add an extra quart of club soda.The punch is very pretty, clear and inviting, and is smooth. It has a habit of “sneaking up on people”, so make certain your guests don’t drink too much.
New Allison’s Mambo Margaritas
From Sweet Potato Queens’ Book of LoveIngredients... and Procedure!
Pour in one big can of frozen limeade; that’s 12 ounces. Then add one bottle of Corona beer, 12 ounces of 7-Up (never Sprite), and 12 ounces of really good tequila. DO NOT MIX in a blender.
Key West Rum Punch
Served at Schooner Warf Bar and other “Watering Holes” in Key WestIngredients
1 part Pineapple Rum
1.5 parts Orange Juice
1 part Banana Rum
1.5 parts Pineapple Juice
1 part Coconut Rum
1.5 parts Cranberry Juice
1 part Orange Rum
splash of Dark Rum
Procedure
Shake or mix together everything except the Dark Rum. Pour over ice, then float the Dark Rum over the top. It can be garnished with pineapple, or orange, or mint — whatever. It is delightful — and goes down very easily. Be careful!
Egg Nog
Yield: 5 pints, will serve about 8Ingredients
6 eggs
1 pint heavy cream
1/2 cup sugar for egg yolks
1 pint sweet milk
1/3 cup sugar for egg whites
1 pint whiskey
Nutmeg for garnish
1 oz Jamaica Rum
Procedure
Separate the egg whites and yolks. Beat them separately, adding sugar to both. Add the sugar to the whites after they have been beaten very stiffly. Fold the whites into the yolks in a large punch bowl. Stir in the cream, milk, whiskey and rum. Serve very cold and garnish each glass with freshly grated nutmeg.
