We recently had friends over for cocktails and I made this Punch, originally served at Apothecary Bar and Lounge, in Philadelphia. It was a tasty, no fuss beverage, and paired well with a range of appetizers.
PHILLY FISH HOUSE PUNCH
3 tablespoons of confectioners sugar
6 1/2 ounces of dark rum (I used gold rum)
4 ounces of brandy
2 ounces of peach schnapps
4 ounces of cold brewed black tea
4 ounces fresh lemon juice
4 ounces of cold water
Mix in a pitcher, cover and refrigerate the punch until cold.
Serve the punch in the pitcher, letting guests pour it into tumblers. Garnish the drinks with orange peels if desired.
Recipe adapted from Food and Wine, January 2009
A friend told me about this Pinnacle Whipped vodka - and I couldn't wait to try it!!
It tastes just like whipped cream - but guilt-free!! I found this pomegranate martini on their website and served it at Christmas. It was wonderful, and I have made it several times since.
PINNACLE POMEGRANATE MARTINI
2 ounces of Pinnacle Whipped Vodka
1 ounce of pomegranate juice
1 ounce of lime juice
Shake over ice and strain into a chilled martini glass. Garnish with a lime wedge if desired.
Recipe from the Pinnacle Vodka website