1 (750 mL) bottle dry white wine, such as pinot grigio
3/4 cup Grand Marnier
3/4 cup brandy
1 tbsp. sugar
3/4 lb (about 2 cups) white peaches, unpeeled, pitted and cubed
1 liter ginger ale, chilled
Combine first 4 ingredients in a 2-quart pitcher, stirring until sugar dissolves. Add peaches; cover and chill 1 hour.
Spoon peaches into bottom of wine glasses. Pour chilled wine mixture over peaches; top each serving with 1/4 cup ginger ale.
Note: Even Paula admits this drink packs a punch. For a less alcoholic version:
Combine 1/2 (750 mL) bottle of white wine with 1/4 cup Grand Marnier, 1/4 cup brandy and 1 tbsp. sugar. Add peaches; cover and chill 1 hour. Assemble servings as directed. Stir in 1 1/2 liters chilled ginger ale; serve immediately.
1 tablespoon chocolate syrup
2 tablespoons peppermint syrup or peppermint baking chips
1/2 cup (4-ounces) hot fresh brewed coffee
whipped cream, for garnish
chocolate shavings, for garnish
To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.
4 cups water
4 cinnamon sticks
1 teaspoon ground cardamom
4 black tea bags
Peels from 1/2 orange
1/2 orange, zested
1 cup milk
3 tablespoons honey
In a medium saucepan, over medium heat, add the water, cloves, cinnamon sticks and cardamom. Bring to a boil, then remove from the heat and cover. Allow to steep for 10 minutes. Strain the liquid, return it to the pan and reheat. Add the black tea bags, let them steep for a few minutes, and then add the orange peels and zest. Add the milk and stir in the honey. Pour into mugs and serve.
2 ounces vodka
2 ounces pomegranate liqueur (recommended: PAMA)
Gold sugar, for garnish
Gold leaf, for garnish
Pour vodka and pomegranate juice into a cocktail shaker with ice. Strain into a martini glass rimmed with gold sugar and top with a splash of chilled Champagne. Float gold leaf and serve.
1 (64-oz.) cranberry juice
1 (32-oz.) apple juice
1 (12-oz.) can frozen lemonade concentrate, thawed
1 (12-oz.) can frozen pineapple juice, concentrated and thawed
3 to 4 cinnamon sticks
1-quart water, optional
In a large saucepan combine juices and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold.
Notes from Paula’s test kitchen: If unable to find frozen pineapple juice, replace with 12 ounces of canned pineapple juice and only add water to taste. Test Kitchen smelled heavenly while this was cooking. We added 4 cloves on our second test and removed before serving. Great Flavor and such a beautiful drink.
2 pints strawberries, hulled
3 cups sugar
1 48 ounce can pineapple juice
2 6 ounce cans frozen lemonade concentrate, thawed
2 6 ounce cans frozen orange juice concentrate, thawed
1 liter bottle lemon-lime soda
3 cups water
Combine the orange juice lemonade and pineapple juice and stir well.
Bring 3 cups water and sugar to a boil in a heavy sauce pan and boil until sugar is dissolved, about 5 minutes. Let cool. Add the syrup to the fruit juices.
Place the whole strawberries into a ring mold. Pour in enough fruit juice to fill the mold. Freeze. Refrigerate the remaining juice.
When ready to serve, pour the fruit juice into a punch bowl and add the sprite. Float the strawberry ice ring in the punch.
1/4 cup sugar
1 (12-ounce) package frozen mixed berries, thawed
1 (750 ml) bottle sparkling wine
In the container of an electric blender, combine berries and sugar; process until smooth. Strain mixture, if desired. Pour fruit mixture into a serving pitcher; slowly add wine, stirring gently to combine.