Christmas Punch (Adult) Recipe Needed

There's no way to screw up punch.

I have a champagne punch recipe that's very strong - so adjust as neededL 1 bottle champage, a cup or two of rum, can of pinapple juice, a frozen bowl of 1 cup of orange juice. Float orange & lemon slices. Adjust for your taste.

Another recipe calls for vodka or rum (your choice), sherbert (flavor of your choice) bottle of seltzer or ginger ale or 7-up, puree frozen berries & freeze in small bowls to float in the punch. Add OJ or pineapple juice to your taste.

sangria - redwine, lots of fruit (apples, orangees, lemons) make ice out of fruit juice, float brandy on the top

hot glugg or glogg - scandanavian mulled wine - good for a crock pot or on the stove - a bottle of red wine, 1/2 -1 cup brandy or port, 1/2 cup sugar, 10 cadamom pods, 5 cloves, 2 cinnaomon sticks, 1/2 cup raisins, 1.2 cup almonds. Let it warm up and meld flavors for at least 40 minutes before serving. It's VERY warming on a cold day.

Have fun!

Wassail is good.
There are quite a few variations, with alcohol and without.
You can make up a batch of it in a crock pot then add as much rum as you like.
I put the cloves in a tea ball so people don't scoop them into their cup.
I let the cinnamon stick(s) just float and along with a few slices of lemon and orange with skin (wash them first before slicing).
It looks and smells wonderful!

http://allrecipes.com/recipe/old-virginia-wassail-cider/d...

I have a recipe called Twisted Apple Cider. It has apple cider, cinnamon schnapps, and spiced rum. You use 1/2 the amount of spiced rum as you use apple cider and 1/4 the cinnamon schnapps by the recipe but I just had to make it by taste for my group. That is all the ingredients though and people seem to love it at Christmas/Holiday parties.

You can just make regular punch and add Vodka.

Here's my recipe:
One large can frozen lemon-aide reconsrituted
One large can frozen pink lemon-aid or lime-aide, full strength
One 2 liter bottle ginger ale
One ring mold of ice and orange slices. I use a star shaped cake pan, slice 2 oranges, fill with water, freeze overnight. But you can do the same with a ring mold or jello mold.

You can add vodka to the punch bowl or have it available right next to the bowl and keep the punch alcohol free.

Holiday Sangria - start the day before - it is DELICIOUS.

Holiday Sangria

*Red Wine Mix*
1 750 ml bottle of Rose Tempranillo
Half cup of spiced simple syrup (recipe follows)
3/8 cup of ruby port wine
3/8 cup of Torres Gran orange liqueur or Cointreau
3/8 cup of cranberry juice

Combine all ingredients; keep refrigerated until ready to serve. This is the wine base for the sangria.

*Spiced Simple Syrup*
2 cups of water
2 cups of sugar
Half tsp dry red chili flakes
3 cinnamon sticks
8 allspice berries
6 cloves
3 whole star anise

To make simple syrup: bring all ingredients to a boil while stirring constantly, 15 to 20 minutes. Strain solids from liquid. Discard spices. Set liquid aside, cool completely before using.

*Macerated Red Fruit Mix*
2 cups fresh cranberries
2 granny smith apples, cut into small cubes
Half cup of ruby port wine
3/4 cup of spiced simple syrup
3/4 cup of triple sec

To macerate, soak cranberries and apples in spiced simple syrup, triple sec and ruby port wine (at least four hours and preferably overnight). Keep covered and refrigerated until ready to serve. When finished, fruit should be a bit “soupy” from the juices being drawn out.

*Assemble*
To serve: Fill wine glasses with ice. Scoop 2 tablespoons of the fruit mix and their juices over the ice. Pour wine mix to fill.

I made this for Thanksgiving last year and it was super yummy! Originally saw it in a magazine, but can't remember which one. Instead of dividing into glasses as the recipe suggests, I mixed everything into a punch bowl.

Cranberry-Orange Sparkler

1 cup cranberry juice cocktail
1/3 cup orage-flavered liqueur such as Cointreau or Grand Marnier
1 bottle (750 ml) champagne or other dry white sparkling wine, chilled
24 ounces ginger ale, chilled

In a measuring cup, combine juice and liqueur. Divide among eight Champagne flutes or wine-glasses. To serve, top with equal parts Champagne and ginger ale (I just mixed everything in a punch bowl).