punch it

When assignments were given out for our Thanksgiving dinner this year, Alex and I were handed "beverages." Normally I would relish this opportunity since I'm not much of a cook and not interested in reinventing the mashed potato; however, shopping for wine--because what other beverage is there for Thanksgiving--isn't so much fun when you're pregnant. I hope everyone enjoys the Pinots and the Blancs without me while I'm sipping sparkling cranberry punch with the kids. I think I found a pretty decent recipe, but I suppose the ten-and-under crowd at the gathering will be the real judge.

Incidentally, there are way more tasty-sounding punches with alcohol than without, so this post is dedicated to the drinks I might have made this year (recipes from bon appetit). If you're in charge of beverages for your holiday meal, give one of these a try...and tell me it's not as good as it sounds.

Pomegranate-Champagne Punch

Ingredients

• 1/2 cup water
• 1/2 cup sugar
• 2 750-ml bottles chilled brut Champagne
• 1 1/2 cups white rum
• 1 1/4 cups pomegranate juice
• 1 large lemon, thinly sliced
• Pomegranate seeds
• Fresh mint leaves
• 1 ice block

Preparation

• Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
• Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
  
  

  

  Napa Valley Winter Punch

  
  

  Ingredients

  • 1 1/2 3- to 4-inch-long cinnamon sticks
  • 2 whole nutmegs
  • 1 1/2 tablespoons whole allspice berries
  • 1/3 cup sugar
  • 2 cups Simple Syrup
  • 2 1/4 cups Charbay Rum or 10 Cane Rum
  • 1 1/4 cups fresh lemon juice
  • 1 1/4 cups fresh orange juice
  • 1 teaspoon Fee Brothers Peach Bitters or other bitters
  • 1 ice block
  • Lemon and orange slices

  Preparation

  • Place cinnamon and nutmeg in resealable plastic bag; crack into pieces using mallet or rolling pin. Transfer to spice grinder. Add allspice; blend to coarse powder. Transfer 1 tablespoon to shallow dish; mix in 1/3 cup sugar. Set spiced sugar aside.
  • Stir remaining spice powder in medium saucepan over medium-high heat until just beginning to smoke, about 2 minutes. Remove from heat. Cool 5 minutes. Repeat heating and cooling process 3 more times until spices are very fragrant but not burned. Add syrup; bring to boil. Reduce heat; simmer 5 minutes. Strain through sieve into bowl. Cool.
  • Mix 3/4 cup spice syrup, rum, lemon juice, orange juice, and bitters in punch bowl. Add ice and citrus slices. Rub 1 orange slice around rim of 8 glasses to moisten; dip glasses into spiced sugar. Place glasses around punch bowl.
    
    
    Or try out the good old Dark n' Stormy since family gatherings tend toward the dark and stormy:
    
    

    

    Dark n' Stormy

    
    
  • INGREDIENTS
    2 ounces Gosling's Black Seal or other dark rum
    3 ounces Barrett's Ginger Beer or other ginger beer
    Lime for garnish
    
    
  • PREPARATION
    In a highball glass filled with cracked ice, combine rum and ginger beer and stir gently. Garnish with a lime wheel and serve.